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Show Family Weekly Cookbook MELANIE DE PROFT, Food Editor Semisweet Chocolate Sauce TO PREPARE AND ...4 r' Nn . 'J . ' : VhVt ' - - X ' - - ' .. 'r'i cup batter Vt 2 eggs lt (yi cup), beaten cup sugar Melt chocolate and butter together over hot water; stir occasionally. 2. Meanwhile, combine eggs and sugar in top 6f double boiler and cook over simmering water, stirring constantly until mixture is amber colored, about 10 min. 3. Slowly add egg mixture to chocolate mixture, 1. L ".' (allow time for chilling) , 2 sq. (2 os.) semisweet chocolate " i COOK: 15 MIN. i stirrngjcons 4. Cool, stirring occasionally, and chill. About Vh cups sauce ' Note: For a chocolate frosting or filling, blend sifted confectioners' sugar into the sauce until of spreading consistency. - J :y:rmml ' Ccrvelat-Shc- to prepare: Picture Parfaits chocolate, cinnamon-plu- and spiced orange m, are cool and fcfetty desserts. Vi 4 1 1 Spksd Crosse Gzsss Spoon alternate layers of vanilla ice creaci and either chocolate, orange, or plum sauce into a parfait or a large glass. Top with whipped cream and an appropriate garnish such as chocolate curia or orange peel, if desired. ' "Tti T:rf::t F:3 tzi V.ziU tcrti III fvf Rtora of fit dtZdsvt (bvsr end nvhion cl dairy lata your product aij ' li ZQ3 vc 0 j Unci for df cutd rtry wcJ ol nnMMuZ est c. ;:v ZZjt -.-- dictsll or tO PREPARE AND COOK: and salt together in a saucepan. Add the orange , juice and peach sirup gradually, stirring constantly. Mix in the cloves and allspice. 2. Bring mixture to boiling, stirring constantly. Reduce heat, and simmer 5 min. Cool and chill. Remove and discard the cloves and allspice. 1 cup sauce czt rc.TPA Cbin;of-ffesTO PREPARE: ti 10 MIN. Sauce T (allow time for chilling) 1 Mb, lS-o- Jar pnrple plans, drained and pitted 2 tablespoons sugar H teaipooa groand dnnanoa Yi teaspooa grated lemon peel s. i ( r f r: r"M c'h!..) CCD. (f ;) c-- 7 t:.-:i- w j'.-- rv c o r:; C.-r-- .::rl 1.'. J.i.) 7 Force plums through a sieve or food mill. Blend ...,,,..,,,,,,, ,,,,il4tt,tf C ' MMttul.illlili,i,4,,tM , .t in a mixture of the remaining Ingredients. Chill thoroughly. lft cvp$ taut . .. 10 1 10 UIN. (allow time for chilling)1 Va cap firmly packed light brown sngar 2 teaspoons cornstarch , 1 tablespoon grated orange peel Few grains salt " Si cup orange joiee Vt enp canned peach simp 8 whole clores 6 whole auspice 1. Mix brown sugar, cornstarch, orange peel, DMJZIf EZCOr3 Vi rtwOjf WriMr, 2, IH 1 1 Vi Vi V 1 C&sserote ll 30 min. TO HEAT: 20 MIN. lb. eervelat ox. shell macaroni, cooked and drained cream-styl- e cup large-curcottage cheese d, cup thick sour cream cup finely chopped onion clove garlic, crushed in a, garlic press or minced teaspoon Worcestershire sauce tablespoons flour teaspoon salt teaspoon white pepper 1 large avocado Lemon juice Melted butter 1. Cut two thin slices of the eervelat, then cut each slice into six d pieces; set aside for garnish. Cut remaining sausage into cubes and set aside. 2. While macaroni is cooking, mix the next five ingredients together; sprinkle with a mixture of the fltfur, salt, and pepper. 3. Blend cooked macaroni and cubed eervelat with the cottage cheese mixture. wedge-shape- 4. Cut avocado lengthwise in half and remove Cut four thin lengthwise slices from avopit cado. Cut remaining avocado into balls with a melon-ba- ll cutter. Sprinkle all the fruit with lemon juice to prevent discoloration.. 5. Lightly toss avocado balls with the macaroni mixture; Turn into a buttered shallow MXH Form dish. an baking of overlapping eervelat pieces on top; lightly press pieces into the mixture. Arrange two avocado slices on each side. Brush the garnish with melted butter. 6f Set in a SWF oven about 20 min., or until 6 to 8 tervingt thoroughly heated. (Continued on page 13) 1-- qt |