OCR Text |
Show FAMILY WEEKLY COOKBOOK U Jf ' o r Buffet a. V.v U uppep " - V -- the Gracious 7 ; Way ) .."' II1IIIM MELANIE DE PROFT Food Editor 0 Buffet service u a popular choice of today's busy homemaker. It permits her to entertain graciously and with ease. Here are recipes for aa interesting buffet menu. ;tH3art. 4. Spoon salmon mixture into mold over first layer. Chill until firm. Ring with Turkey and Ham i tv., Accompany with a relish dish of olives and green pepper strips. pkg. (3 ei.) gelatin Yi teaspoon seasoned salt 1 tup boiling water 1 cnp cold water 2 tablespoons lemon Juice 1 cnp (rated pared cucumber cnp cold water 1 tablespoon (1 env.) unflavored gelatin 1 cnp mayonnaise 1 teaspoon reasoned salt 2 tablespoons eider vinegar 1 can (1 lb.) salmon, drained and flaked Yt cnp chopped celery 'i cpp chopped sweet pickle 1 1! on your J hnnids-- x : A' 32 ounce bottle of SweetHeart caa save you to 40 orsr the same ip size of other leading f, brands. Another quality i produa from the makers of SweetHeart Beauty Yoe'Ujid w fvry ijf JftZ product. $ 3 z. X j Glamour Pudding V Peaches Along with this dessert serve chilled white grape juice in stemmed glasses and steaming cups of coffee. Pkg. (3 Yt ox.) vanilla pudding and pie filling cups milk Yt cup white grape juice Chilled heavy cream, whipped to soft peakn and sweetened 1 can (1 lb. 13 os.) cling peach halves, drained Yt cup chopped candied orange peel 2 tablespoons diced roasted almonds 1 Fresh Asparagus with Herbed Crumbs ed While fresh asparagus is cooking, prepare the topping. Crush the desired amount of packaged herbed croutons and toss in browned butter with a few drops of lemon juice. Arrange asparagus on a platter and sprinkle with Accent; top with crumbs and hollandaise sauce. Whole Wheat Popovers flour regular cap whole wheat flour Y4 teaspoon salt 2 eggs (about cup) 1 cup milk 1 tablespoon melted shortening 1. Blend first three ingredients in a bowl until well mixed. 2. Add a mixture of eggs, milk, and cnp 3. Meanwhile, soften unflavored . mold nt l'j Dissolve gelatin Vi teaspoon seasoned salt in boiling water. Stir in 1 cup cold water and the lemon juice. Chill until mixture is slightly thicker than consistency of thick, unbeaten egg whue; stir occasionally. 2. Stir in cucumber; turn into a ring mold. Chill until set, lime-flavor- lVi-q- t. It is desirable to have mixtures for both layers of same consistency when layering to avoid separation. not firm. . , One with auu yum; purse. ..; r lime-flavor- ed 1. onto a large tray or chop plate. Surround the mold with alternating and overlapping slices of cold cooked ham and turkey. Tuck in greens between mold and slices. 5. Unmold ripe IHIW melted shortening; beat until thoroughly blended. 3. Pour batter into ungreased glass custard cups until each is half full. 4. Bake at 450 F. IS min.; turn oven control to 350F. and bake 35 bread min. Put into a napkin-line- d basket and serve hot 6 popovers heat-resista- Cucumber-Salmo- n III Plump, juicy peaches filled with fruit and nuts rest on beds of creamy pudding in Glamour Pudding V Peaches. Yt gel- cup cold water; set over low heat and stir until gelatin is completely dissolved. Blend with a mixture of the mayonnaise, 1 teaspoon seasoned salt, and vinegar. Mix in salmon, celery, and pickle. atin in V II Family Weekly, May 19, 1S68 se Prepare pudding according lo pkg. directions using &e 1 ':ups milk for the liquid. 2. Turn pudding into a bowl and cool slightly, stirring occasionally. Stirring constantly, gradually add grape juice to pudding. Fold in the desired amount of sweetened whipped cream. 3. Divide mixture equally among dessert dishes. Place a peach half, cut side up, in each. 4. Mix the remaining two ingredients and spoon some onto each 6 to 8 servings peach. Chill. 1. |