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Show Cookbook ...... (Continued from page 12) a ' ' : Hi :.m pj I Crab Louis Prepare enough shredded lettuce and chilled crab meat for s many servings as desired. On each chilled salad plate?, arrange crab meat on a bed of lettuce. Spoon a generous amount of dressing over each serving. Garnish with ripe olives, wedges of hard-cooke- TO PREPARE : I 15 MIN. V cuphiliHsauce ' I gj tablespoon lemon juice teaspoon. Worcestershire sauce 1 teaspoon prepared horse-radis- h Va teaspoon salt Blend all ingredients and chill thor- 1 1 -- ' - - startcocHng - i;f?on hatf 07i . V- ' . r ! 's fron PET " ai &tcz- h j , : - Seated. TXT rKx-- 1 ?vr" e W" for -"' 3pOQ)H;;Vv:-' : t ESgS?; : -- 3 - v. nf00 eClpe - V I: (allow time for chilling) cup finely chopped onion cup finely chopped green pepper 2 tablespoons chopped green olives 1 cup mayonnaise ' I - """- - -, " t- Dressing for Crab Louis V--. - A v ! 1 egg, tomato, and lemon. . , ili d - ' k : ) l Tl ' " 7 t A bou ou ghl-y- Note: For an interesting variation, "atiriip-sparklinhit- e grape juice into dressing. 1 : ' V--EVaporat- - ? Fruity Frozen Salad OOOO FO TO MftlINO PREPARE: 30 MIN. TO FREEZE: 4 HRS. (allow time to chill cooked dressing) l can pineapple tidbits, drained (reserve sirup) can apricot halves, drained l and cut in pieces (reserve sirup) Vi cup butter or margarine 2 tablespoons flour l3'2-o- z. 8-o- Vic z. teaspoon salt 2 tablespoons sugar 1 egg, slightly beaten 2 tablespoons lemon juice. 44 Va 1 Vi 1 Vi Va a MM IM .iii Vi-i- n, pieces cup maraschino cherries, drained and cut in quarters cup chopped pecans cup miniature marshm allows cup packaged grated coconut cups chilled whipping cream, whipped cup mayonnaise 1. A 912x514x234-in- . M M in IM loaf pan, a fancy shallow mold, individual molds, or circular cartons will be needed. 2. Add enough apricot sirup to the pineapple sirup to make 1 cup. 3. Melt butter in a heavy saucepan; blend in a mixture of flour and salt. m Hi Si .. Everything turns to richness when ijou stir in PET. ..the milk -- t with twice the country cream In every drop 'PET"-- Rfl. U. S. Fat. Off. Copr, 1962, Pet Milk Co. SSUHuiSHHni 2-- qt, Cook, stirring constantly, until mixture bubbles. Remove from heat; add fruit sirup gradually, stirring con stantly, and cook until thickened and smooth. Stir in sugar; remove from heat. 4. Stir several tablespoons of the hot mixture into egg. Immediately return to saucepan ; cook over low heat, stirring constantly, 3 to 4 min. Remove from heat and stir in lemon juice. Cool dressing and chill. 5. In a bowl, toss together the fruit pieces, nuts, marsh- - mallows, and coconut. Blend the whipped cream, mayon-- ; haise, and chilled cooked dressing together. Fold into theT' fruit mixture until well blended. Turn into mold and freeze until firm, about 4 hrs. 6. Remove from freezer and allow to soften slightly. Serve on chilled plates and garnish with a ripe and green olive ' and a spoonful of salted pecans. About 16 servings Family Weekly, July S, 1962 15 |