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Show Family Weekly Cookbook MELANIE DE PROFT, Glazed Rolled Leg of Lamb 5l2- - 1 to 6-l- leg of lamb, boned and rolled b. teaspoons salt Vi teaspoon black pepper 1 whole cup cranberry sauce 1 cup orange juice Vz teaspoon ground ginger 2 medium sized oranges, quartered, seeded, and ground 1 cup strong vegetable broth (dissolve 2 vegetable bouillon cubes in 1 cup boiling water) 1. Rub Iamb with the salt and pepper. Place lamb on rack in a shallow roasting pan. 2. Combine in a saucepan the cranberry sauce (reserving some berries for garnish), orange 2 Toss lightly with the parsley mixture. Shake salad dressing well; slowly pour dressing over salad while gently turning and tossing; use only enough to coat ingredients lightly. Sprinkle sesame seeds over salad and toss lightly to mix About U servings thoroughly. juice, and ginger; stir in ground orange. Simmer over low heat 5 to 8 min., stirring occasion- during cooking. ally 3. Spoon of the one-ha- lf orange-cranber- ry sauce over lamb. Roast at 325F hrs., allowing 40 to 45 min. per lb. (A roast meat thermometer should register 175F for medium-don- e lamb.) Baste lamb with broth after each 30 min. of roasting time. About 20 min. before lamb is done, baste the meat with the remainder of the y sauce. 5. Transfer roast to a heated platter and garnish with notched orange slices, reserved cranberries, and curly endive (see photo). 8 to 10 servings 4. 3V2 to 4 . Frozen Peppermint orange-cranberr- 1 Vi Vi 2 4,2-o- z. Vz pkg. Perfect with lamb; of course. Saucy, too, with most any cooked meat, fish, or poultry. Vz cup finely chopped fresh mint or 1 V4 oz. can dried mint leaves teaspoon grated tangerine peel -- Vz cup tangerine juice tablespoons lemon juice 1 tablespoon confectioners' sugar Via teaspoon salt Few grains ground nutmeg Combine all ingredients and let mixture stand Vz 2 in a warm place at least 1 Parsley-Mi- nt Salad 2 cups finely chopped parsley Vi cup finely chopped mint leaves Vz cup finely chopped onion 2 tablespoons olive oil 4 teaspoons lemon juice 1 tablespoon light corn sirup Few grains salt Few grains freshly ground pepper Vi cup sesame seed, toasted 2 medium-size- d tomatoes, chilled 1. Combine parsley, mint, and onion in a salad bowl; cover tightly. Chill thoroughly. 2. Mix together in a screw-to- p jar the olive oil, lemon juice, corn sirup, salt, and pepper. Cover jar and shake well. Store in refrigerator until ready to use. 3. When ready to serve salad, chop the tomatoes. ndientsTdfoiirthsrmixing C ... iw Sfcj strawberry-flavore- d Put first three ingredients into a heavy saucepan; stir over low heat to dissolve sugar. Increase heat to medium and bring to boiling; stir occasionally during cooking. 2. Put candy thermometer in place; continue cooking without stirring to 234F (soft ball stage mixture forms a soft ball in very cold water and flattens when taken from water) . 3. Remove from heat; cool to 110F or until just 1. JsJ PSA J V (tJ-- v r f I i cool enough to hold pan on palm of hand ; do not stir mixture or jar pan. 4. Blend one or two drops of food coloririg into sugar mixture and beat until frosting is of spreading consistency. Glaze Melt 6 oz. (1 cup) semisweet chocolate pieces with y2 teaspoon mint extract over hot water. Cool slightly. Creamy Pineapple Mold Vt 1 can crushed pineapple tablespoon (1 env.) unflavored gelatin d cup apple jelly cup chilled whipping cream, whipped Fresh mint leaves or sprigs b., 4,i-o- z. Boned, rolled, and beautiful but it's the colorful cranberry orange glaze that makes this lamb roast welcome as the spring season. Angel Food Cake nt -- 1. Drain cup of the sirup from the pineapple and blend with the gelatin in a saucepan. Set 5-c- up t Cocoa-Mi- mint-flavore- over low heat; heat, stirring constantly, until gelatin is completely dissolved. Remove from heat; add jelly and stir until melted. 2. Blend in the pineapple with remaining pineapple sirup. Chill mixture until it mounds slightly when dropped from a spoon. 3. Fold whipped cream into gelatin mixture. Turn into a mold which has been rinsed with cold water. Chill until firm. Unmold onto a chilled serving plate and garnish with mint leaves or sprigs. 6 to 8 servings jelly-ro- ll Vz cups sugar Vz cup cream 6 tablespoons butter Food coloring Chocolate-Min- 1 n. Creamy Pastel Frosting Put the first four ingredients into a large bowl and mix well. Cover and set in refrigerator 1 1-i- pan ; spread evenly to corners. 4. Bake at 350F for 20 to 25 min.; cool in pan. 5. Spread the frosting quickly over cooled cookie base; spread glaze over frosting and sprinkle with nuts. Cool; cut into diamond shapes. About k doz. cookies can crushed pineapple cup sifted cake flour cup cocoa r Vi cup sugar IVz cups (about 12) egg whites lfi Vz lz teaspoon tablespoons of flour mixture over the egg white mixture and gently Repeat procedure until all of the has been folded in. 5. Carefully slide batter into a 10-i- n. tubed pan, to distribute batter evenly as it is turning pan poured. Cut through batter, with knife or spatula to break large air bubbles. 6. Bake at 350 F about 55 min., or until cake surface springs back when lightly touched. 7. Immediately iheWplmnueanendTcoolxake in completely pan before removing. One 10-i-n. tubed cake Peppermint Frosting Vz cups sugar Vi cup water 1 tablespoon light corn sirup Vt teaspoon salt 2 egg whites, unbeaten 4 drops peppermint extract 10 drops green food coloring or 2 drops red food coloring 1. Combine the first five ingredients in the of a double boiler and mix well. top" water and immediately beat with rotary beater 7 to 10 min., or until mixture holds stiff peaks. Remove from heat. 3. Blend in extract and desired food coloring. Enough to frost sides and tops 2. Place over simmering of two P-t- n. cake layers Peppermint Fudge Sauce Vt cups undiluted evaporated milk 1 cup sugar cup butter or margarine 2 sq. (2 oz.) unsweetened chocolate Vt teaspoon salt 1 tablespoon vanilla extract 5 drops peppermint extract 1. Combine the first five ingredients in a large, heavy saucepan. Vi 2. Set over low heat, stirring just until sugar is dissolved. Cover and continue to cook for 20 min. without stirring. Then stir until ingredients are blended. 3. Cook over medium heat, stirring constantly, until sauce is thickened (about 15 min.). Remove from heat and stir in a blend of the extracts. 4. Serve hot or cool over ice cream or cake. About iyz cups sauce salt teaspoon cream of tartar Peppermint extract (about IVi teaspoons vanilla extract Seven-Minu- te 1 ENTERTAINING SIX OR EIGHT 111 Bring On the Guests! TO: FAMILY WEEKLY BOOKS l'j 6 Mint Sirup drops) Mint sirup pleasantly complements iced tea. cups sugar 1 1727 S. Indiana Ave., Chicago, III. 60616 1. Enclosed find $ for which pleast tend me postpaid of 50 each. copies "Entertaining Six or Eight" or (Satisfaction guaranteed money refunded.) gether three times; set aside. 2. Beat egg whites until frothy on high speed of electric mixer. Add and beat in salt, cream of tar-tand extracts. 3. Sprinkle remaining sugar over egg whites, 2 tablespoons at a time. Continue beating on high Sift cake flour, cocoa, and y cup sugar to- Name Address 50? cup sugar cup water Vi cup chopped fresh mint 1. Combine ingredients in a saucepan. Set over low heat and stir until sugar is dissolved. Cover, bring to boiling, and boil 5 min. Set aside to cool. 2. Chill thoroughly. Store covered in refrigerator. 1 a, a valuable cookbook that will help you plan menus for luncheons, teas, din- ners, buffets, cocktail parties, or snacks. Here's YOURS FOR ONLY Family Weekly, March 29, 1964 Creamy Pastel Frosting (see recipe) Chocolate-Min- t Glaze (see recipe) cup pecans, chopped 2. Blend until well blended after each addition. 3. Turn mixture into a 15Y2 x 10y2 x Vi hr. before serving. About cwp sauce flour teaspoon baking powder teaspoon salt thoroughly. Dessert-Sala- d to chill overnight. 2. Add the butter mints to the chilled pineapple mixture and turn the whipped cream into the bowl. Fold together until thoroughly blended. Turn mixture into refrigerator trays. Freeze until firm, 2 to 3 hrs. About 20 servings Note: In this recipe, the strawberry-flavore- d gelatin is used for color and flavor rather than for gelling the mixture. egg butter and extract; add sugar gradualcreaming until fluffy. Add the egg and beat ly, 1. Tangerine Mint Sauce Sift 2 to 3 the surface of fold together. flour mixture 1. Cream gelatin pkg. (10 oz.) miniature marshmallows cup (about 2 oz.) cinnamon candies lb. soft butter mints, crushed cups chilled whipping cream, whipped (whip one cup at a time) z. 4. Vz cucumber cup dairy sour cream 1 teaspoon finely chopped fresh mint or Vi teaspoon crushed dried mint leaves 1 clove garlic, crushed in a garlic press li teaspoon salt Via teaspoon white pepper 1. Rinse (do not pare) the cucumber and coarsely shred it. 2. Mix the remaining ingredients together. Blend in the shredded cucumber. Cover; chill thoroughly in refrigerator. 3. Serve in lettuce cups, if desired. U to 6 servings 1 cup firmly packed brown sugar 2 cupg 1 1 teaspoon vanilla extract 1 Vz Minted Cucumber Salad medium-size- d cup batter 1 1 -- 1 1 speed until stiff peaks are formed (peaks remain standing when beaters are slowly lifted upright) . Scrape sides of bowl frequently. Mint Diamonds There are those who hold to serving mint with lamb. From this recipe collection, choose mint where you like it with the lamb or later in any meal. Food Editor About 1 cups sirup BACH POSTPAID City Zone Print or Write Lvgibly State Family Weekly, March 29, 1961 |