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Show WW EWoFCiffl Family Weekly Cookbook set aside to cool. 3. Mix the eggs with remaining V No menu here, but our contribution of intriguing recipes from which to choose one or more to include in your personal Christmas dinner planning. And add to your season's greetings a message of warm goodwill from the editor of these pagesr Prepare two 6- - to 8-l- b. turkeys for stuffing, Rub body and neck -wrttrFilt cavities to skin neck Fasten with stuffing. back with skewer and bring wing tips onto back. Push drumsticks under band of skin at tail, or tie with cord. Set, breast side up, on rack in shallow pan. Brush with melted fat. Insert roast meat thermometer so that tip is in the center of the inside thigh muscle or thickest part of breast meat. Be sure that tip does not touch bone.-Ro- ast at S25F, 2 to 2 hrs., or until roast meat thermometer registers 185'F., basting occasionally with butter or pan drippings, if desired. When turkey is done, cut band of skin or cord at drumsticks. Roast until done. For easier carving, let turkey stand about 30 min., keeping it warm. Two stuffed 6- - to 84b. turkeys. ' Sweet Vi 1 Vt IVi 2 2 Vi 2 1 Vt 1 V 2 1 Potato-Ric- e cup butter or margarine s m 4 green onions and tops, thinly sliced 1 pkg. frozen peas, partially thawed 1 tablespoon minced parsley Vt teaspoon thyme, crushed 'A teaspoon marjoram, crashed ' Vj teaspoon sugar Vi to Vt teaspoon sah 1 tablespoon chopped pimiento 1. Add onions to hot butter or marM garine in a saucepan or small g cover. skillet having a Cook about 5 min., stirring occasionally with a spoon. 2. Add the peas, parsley, and a mixture of the next four ingredients. Cover and cook over low heat until peas are tender, about 7 min., stirring occasionally. Stir in the pimiento and turn into a serving-dish-. About 4 servings Rutabaga Souffle . 1 2 Vt Vt 1 '4 3 2 1 2 tablespoons shredded Parmesan -- Family Weekly, December cup mashed cooked rutabaga red cup hot instant mashed potatoes'-(prepaaccording to pkg. directions) cup milk tablespoons cornstarch teaspoon salt teaspoon pepper tablespoon brown sugar to 'A teaspoon ground mace eggs, separated tablespoons fine dry bread crumbs tablespoon melted butter or margarine 2-- cheese L It, 1985 - ?r " Beat the mashed rutabaga and potatoes together; set aside. 2. Blend the milk with cornstarch in a saucepan.' Bring to boiling over low heat and stirring constantly, cook about 8 min. Stir in the salt, pepper, brown sugar, and mace; blend well. 3. Add the hot mixture gradually to slightly beaten egg yolks, stirring constantly. Beat into mashed vegetables, blending thoroughly. 1. t rl 0 o b. cupsugar Lemon-Pimien- head lettuce, rinsed and thoroughly drained medium-size- Pour French dressing over This relish provides a distinctive flavor accent for a poultry or meat entree. Its gay appearance makes it especially appropriate as a hostess gift during the holidays." avo- 4 large lemons Vt ft Clp eider rtaegar small stick cinnamon ' small piece ginger root 4 whole allspice 4 whole cloves 1 can or Jar (7 ox.) pimientoa, drained and coarsely chopped 1 1 : dry the lemons. Cut through peel and pulp into thin slices. Sprinkle with salt and set I) O Vt Vt v; lb. almond paste . cup (about S) egg whites, lightly beaten teaspoon vanilla extract aside until needed.' 2. Combine sugar, vinegar, and spices (tied in cheesecloth) in a saucepan. Bring to boiling and cook rapidly about 5 min. 3. Remove spices; add lemon slices and bring to boiling. Boil 2 min.; add pimientos and boil, 1 min. 4. Pack in clean hot jars and store, in refrigerator (may be stored several weeks). Three t. jars 1 b lift. ' t i I V . cupsugar up almond paste into and beat with electric mixer pieces until softened. Add the egg whites and extract, beating thoroughly. 2. Add the sugar in halves to almond mixture, beating until blended after each addition. Drop by rounded teaspoonfuls onto cookie I I l '"V I'-- Ar . J - V- - I r 1? mi " r. ml qt. a - I . " , ) ' . t mi?. Volum PARTY BOOK DO-AHE- No. MIO off tfio ORDER NOW, ONLY J TO, ADVANCE jifs Subtitle thit McCoH't cookbook. "How to Plan H" or "How to Mad Entertaining Sown Efforrlou." Lunchoon partiot, dettort portioi, lotaoiiing portly childron'i pertioi. or otbor gala bowl ImoMnbw, a Meeonful party doom') gothoringt-bor- o't iint happon; ond rko ewro envoi and offorrlou it toon, tb noro planning bat wwally gone into it. Tbl book will bwp yon groot your guodi cool, coba, and roady to onjoy tbo fun along witb tbo. n.. . Order McCalTs COOKBOOK COLLECTION 1 i: ft-p- 1 Mc Chll's c' teaspoon salt 1. Wash and 1. Break each addition. the macaroon crumbs and beat at high speed with electric mixer about 5 min. 3. Soften gelatin in A cup cold water. Stir over low heat until dissolved. Set aside to cool. 4. Mix the water and dry milk in a bowl. Beat until soft peaks are formed, 3 to 4 min. Very gradually add the dissolved gelatin, beating constantly. Add the lemon juice and continue beating until stiff peaks are formed, 3 to 4 min. 5. Fold macaroon mixture into whipped milk and turn into a mold which has been rinsed with cold water. Freeze overnight or until firm. 6. Unmold onto a chilled serving plate and garnish plate with green leaves. Serve immediately; 8 to 10 servings Relish to d Almond Macaroons O $1.00 POSTPAID Inc. P.O. Box 7770A, Chicago, IllinoU 60680 for wbicb ploate lend ao poitpoid copU of MeColl', DO-AHEAD PARTY BOOK M oocb. Your Krtirfocrion guorontaod, or money will bo refunded. EndoMd H CP If macaroon are moist, dry and toast them slightly in a low oven before crushing. Crumbs may be prepared in an electric blender, crushing a portion at a time. from paper and cool completely on racks. About 3 dot. macaroons 414-o- z. can pineapple tidbits, drained cup bottled French dressing cup cranberries, chopped cado and pineapple in a bowl. Toss lightly topcoat. Set aside to mari-nat- e about 15 min., tossing occa sionally to mix well. 2. Blend cranberries and sugar; set aside until ready to use. 3. Before serving, tear lettuce into pieces and toss with the marinated fruit Serve on chilled salad plates. Spoon sweetened cranberries over each serving: 6 to 8 servings . &i$W Ob 1. Cream butter or margarine with extract until softened. Gradually add the sugar, creaming well after each addition. Add the eggs in thirds,' beating' thoroughly- - after 1-- 1 V 1 1. Vt , Vt - 2. Add 1 the celery, onion, and rice to hot butter or margarine in a large, heavy skillet having a tight- fitting, cover. Cookfover low heat until rice is golden yellow; stir occasionally for even cooking. 2. Stir in 2 cups of the chicken broth and a mixture of the brown sugar and the next five ingredients. Cover skillet Bring mixture to boiling and cook over low heat until rice is tender, 10 to 15 min.; cup butter or margarine 1 teaspoon vanilla extract cup sugar 4 eggs, well beaten 1 Vi cups fine almond macaroon ' crumbs V cup eoM water 1 teaspoon unflarored gelatin 1 cup icy cold water 1 cup instant nonfat dry milk (not reliquefied) 2 tablespoons lemon juice cubed 1 ) .r sheets lined with unglazed paper. 3. Bake at 300F. about 25 min., or until lightly browned. Remove Salad y large ripe avocado, peeled and 1 45 qt. Macaroon Mousse tight-fittin- Vt 1. Add Avocado-Cranberr- IQ-o- z. Stuffing cup butter or margarine cups coarsely chopped celery cups chopped onion caps packaged precooked rice cups chicken broth (dissolve 3 chicken bouillon cubes in 2 'i cups boiling water) tablespoons brown sugar teaspoons salt teaspoon black pepper teaspoon ground coriander teaspoon crushed rosemary teaspoon ground ginger eggs, fork beaten can racuum-packe- d sweet potatoes, cut in Vj in. pieces 1-- HerbedPeas cavi-lierwtt- fc two-thir- ds until stiff, not dry, peaks are formed. Fold into rutabaga mixture. Turn into a casserole. 5. Toss bread crumbs with butter or margarine and cheese. Spoon ' over top of souffle. 6. Bake at 325F. about 50 min., or until a silver knife comes out clean when inserted halfway between center and edge of casserole. - Serve L immediately. About 6 servings 4. Beat egg whites cup cooled chicken broth. Blend into the rice mixture. Add sweet potatoes ; toss gently. Lightly spoon into body and neck cavities oi turkey (do not pack). Stuffing for two 6- - to 84b. turkeys Roast Turkey MELANIE DEPROFT, Food Editor t PUBLISHERS, , - Mow AddroM "! " ' ' ""'"'""" j . Crry This towering-Christma- s . dessert, Macaroon Mousse, stands as its own monument to delicate, delectable flavor. V State Family .... Weekly, December Zip Code . I ! i It, 19IS |
