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Show (Continued from page 14) will no lancer adhere to wooden stirring spoon.) Meanwhile, cut Brussels sprouts into halves. 3. Stir gelatin mixture and measure 3 cups into a bowl; poor remainder into another bowl and refrigerate. Or, if desired, set larger amount over ice and water, stirring frequently, until slightly thickened. beat basil and pepper into sour cream in a large bowl. Add cheese gradually, continuing to beat until blended. With a wire whip, blend in the Seups slightly thickened gelatin. Toss the linuts and carrots together and mis la.. Lightly mis in sprouts. 5. Turn into a lighter oiled and drained fancy tubed mold and to edges. Evenly top with spread the ham. Spoon remaining 2Vi cups slightly thickened gelatin over ham, covering completely. Chill 8 hrs. 6. Before unmolding onto a large chilled platter, cut around tube and edge of mold to loosen; invert If necessary, wrap a hot towel around mold for a few seconds to loosen completely. Garnish platter with crisp salad greens and watercress. To serve, cut into wedges. 4. Meanwhile, 4-- qt It to 18 servings Bi&saDreert Sated 1 ikf. (f ) strawberry- - avered gelatin IK caps hailteg water 1 S (If ea.) freeaa rhaharh, prepared feBewmg pkg. far stewed rhaharh saga. (If ee. each) fraaea aHeai atrawberrifa, aartiauy thawed pkg. lartrlaahaaaaae M Bat Sslxd Mold 1 1 pkg) marsh-mallo-w mixture. Spread evenly over gelatin layer in dish. Spoon reserved gelatin over cream layer. Chill until firm enough to cut C To serve, cut into squares and put onto chilled individual plates. Garnish with mint sprigs, if desired. 8 serving caawater 28 large mareimsllewa 1 cream ckeeae, Yt ture, stirring occasionally. S. Fold whipped cream into can r Jar (If as.) diced beets, drained (sheet 2 caps) cap feast Eaaid pkg. (J as.) Ieme-- f avered gelatin cap fteittag water 3 taMespeeaaddw vinegar 2 taUeapaaaa grated eaioa 1 taMeapeea prepared aoraeradisa Yt teaapaaaaaU Yt cap diced (mail) celery 1. Pour boiling water over gelatin in a bowl and stir until gelatin is dissolved. Mix in beet liquid, vinegar, onion, horseradish, and salt Chill until slightly thickened. 2. Mix beets and celery into thickmold. ened gelatin. Turn into a Chill until firm. 3. Unmold onto a chilled serving plate. Garnish with salad greens. to 8 servings 1 cap beery creaja, waipped 1. Pour boiling water over the gelatin in a large bowl; stir tmti! dissolved. Mix in rhubarb and strawberries with the syrups. Mash and stir In bananas. 2. Chill over ice and water cntil mixture is thick, stirring frequently. Meanwhile, melt msrshmallows in water in the top of a double boiler over simmering water, stirring constantly. Blend into softened cream cheese in a bowl. Chill thor- oughly. 4 Turn half of the thickened gelatin mixture into a shallow rectangular dish (12x7). Chill in refrigerator, until set, but not firm. Refrigerate remaining gelatin mix 2--qt 1-- qt t Beet aai Cucumber Salad Follow recipe for Beet Salad Mold; decrease beets to 1 cup and vinegar to 2 tablespoons. Omit celery. Mix in cup diced (small) seeded parad cucumber along with the beets. Frosty Fruit Salad 1 1 1 Yi Vi 1 cap chipped, aafteaad praaea . caperaatpiecee(lta2eraages) can (Htt aa.) phraapple tidbits, drained cap piaeapple syrup cap sttcad ataraar afao cherries, well drained as aeeerfeeat paper capcaM water ear. aalavarad gentle 2 caps creamed cottage cheese, sieved 1 cap dairy aaar cream 1 cap heavy cream, whipped - eapsagar teaspeeasah 1 large ripe banaaa, sliced Yi cap chapped salted almsade 1. Prepare fruits and set aside. 2. Soften gelatin in cold water in a small saucepan. Stir over low boat until gelatin is dissolved. 3. Blend the sour cream, whipped cream, reserved pineapple syrup, sugar, and salt into cottage cheese; stir in the dissolved gelatin. Add the fruits, including banana, aj&d the nuts; mix until well blended. Freeze in refrigerator trays. 4. Allow salad to soften slightly at room temperature before serving. To serve, cut into wedges. About It servings Steam in sieve over boiling water about 30 min. |