OCR Text |
Show FAMILY WEEKLY COOKBOOK G1H BALL POINT I PENS T' MELANIE DE PROFT ' -- n 'I2 Snf":U Luncheon meat, vegetables, and sweet pickleTare teamed salad bowl. with the macaroni in this attractive Food Editor meal-in-o- m ii is the word for these Super-sli- Here's cooling and tempting buffet fare for a suanmer luncheon or supper. Include bot rolls and broiled tomato halves for the "something hot" on this pleasing and colorful menu. Main Dish Macaroni Salad Stand vegetable sticks such as carrot, zucchini, celery, and cucumber in mugs of crushed ice to accompany this pretty, pastel salad. 4 cups (1 lb.) elbow macaroni can (12 or.) luncheon meat, cubed Vj cup sweet fresh cucumber pickle slices Yi cup green pepper pieces Vt cup sliced green onion (including tops) 1 teaspoon Accent Vj to teaspoon tarragon leaves, crushed Vi teaspoon seasoned pepper Bottled French dressing 1 can asparagus spears, drained Crisp lettuce cup shredded carrot Green pepper ring 1. Cook macaroni in boiling salted water as directed on package; 1 drain, rinse, and drain again. 2. In a large bowl, toss the cooked macaroni, luncheon meat, and next six ingredients with i cup of the salad dressing. Cover and chill thoroughly, at least 2 s. 3. Pour about Vi cup of the salad dressing over drained asparagus in a dish. Cover and chill. 4. Line a large salad bowl with the lettuce, turn salad mixture into bowl, and garnish with the shredded carrot and an asparagus bun h-- (the marinated asparagus in the green pepper ring). 5. Serve with additional dressing and deviled eggs. 8 servings dle Cocktail Cucumber-Pineappl- e Put 2V4 cups can) chilled unsweetened pineapple juice, i teaspoon seasoned salt, and 1 cut-u- p seeded pared cucumber into the container of an electric blender. (1-p- t. z. Cover and blend. Serve in low 4- - to glasses. Score and thinly slice cucumber. Pull the stem end of a small sprig of watercress through the center of each slice; float in each. About S cups Continue to stfr'and cook over boiling water until gelatin is completely dissolved and mixture is slightly thickened. 3. Remove from water and stir in the lemon peel and extract. Cool slightly. Chill until mixture begins to gel (becomes slightly thicker); ,tir occasionally. 1. Beat the egg whites until frothy. cup sugar, conGradually add beat stiff peaks are to until tinuing formed. Turn slightly thickened gelatin mixture onto beaten egg whites and gently fold together. Turn filling into pastry shell. 5. Chill until firm; garnish as deOne sired with lemon. pie 2. n. z. Lemon Cloud Pie 1 Vj 1 retractable ball point pens. They come in a variety of colors, and you can get five of these pens . . . FREE just by sending the coupon below, together with 10 cigar bands from any shape of any . . . one brand cf cigars. HURRY Offer expires in 30 days!' 2 sq. (2 oz.) unsweetened chocolate butter or margarine tablespoons hot milk cup sifted confectioners' sugar cup flaked coconut, toasted cup corn flakes BALL POINT PENS FREE To (Limit: one order with coupon) get your 5 ball point pens send this coupon . . . FREE ... together with 10 cigar bands-fr- om any shape of any one brand of cigars. USA P.O. Box 2S80 PMlsdelpnii. Pi. 19122 2 tablespoons 2 gelatin Heat chocolate and butter or margarine in a small heavy saucepan over low heat, stirring until well blended. 2. Stir the hot milk into the confectioners' sugar; blend into the chocolate. Mix in the coconut and corn flakes evenly. 3. Spread on the bottom and sides of a buttered 8V4xl-ipie pan. One shell Chill until firm. s 1. 8 2 oo to f-t n. 8-i- n. Offtr it m 1968 17 In Caai ! anim ta 30 nan, mm par KMnu. Eaito- tt Bandanna aaa wan Mt Kfifcte. Family Weekly, June iS, t SEND ME MY 5 chocolate pudding and pie filling mix and spoon into the pie shell before chilling either shell or filling. baked pastry shell cup sugar tablespoon (1 env.) unflavored er y cup sugar, the gelatin, and salt. Gradually add a mixture of the egg yolks, water, and lemon juice, stirring constantly. comfortable-to-use- , BAfOWAGOft Prepare your favorite dark or milk n. '4 teaspoon salt 5 egg yolks, slightly beaten Vi cup water 'i cup lemon juice 1 teaspoon grated lemon peel Vi teaspoon vanilla extract 5 egg whites Vt cup sugar 1. Blend in the top of a double boil- Shell Chocolate-Cocon- ut "a ip VauJ trim srakiWM. |