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Show ' S7 j. FAMILY WEEKLY COOKBOOK tjtn n o r " MELAN1E DE PROFT Food Editor For the long holiday weekend ahead, plan casual suppers when at home. The attractive kraut mold may be prepared a day in advance. Allow the filled loaf of bread, wrapped in foil, to wait in readiness before adding the tomato slices and popping the loaf into the oven. Frost and fill the cupcakes when time permits, and refrigerate them until serving. Be sure to keep tall glasses filled with plenty of ice and lemony tea throughout the meal. Have a fun-fille- d holiday. A decorative gelled layer of enna sausage in a Kraut and aside in step 2. Remove and blend in kraut; set aside. 5. See note, Decorative Garnish, and quickly prepare the garnish layer, 6. Turn kraut mixture into the loaf pan over the partially set garnish layer. Turn the partially set ch'cken mixture onto the kraut layer. Chill until firm, about 6 hrs. 7. To unmold, carefully run a knife to bottom around sides of mold. Turn onto a chilled platter. Garnish as desired. Chicken-Layere- d Loaf 3 env. unflavored gelatin cops cold water 4 cups chicken bouillon or broth l'i instant minced onion seed teaspoons celery 'j Vt teaspoon s< V teaspoon seasoned pepper Yi teaspoon Worcestershire 1 tablespoon lemon joke 2 caps diced, cooked chicken, chilled 1 can (4 oz.) Vienna sausage, diced 'A cup chopped green pepper 2 cupa drained sauerkraut, 3 Vi teaspoons 1 - chopped 1. Pour cup of the cold water into a saucepan. Sprinkle gelatin from 1 env. over the water. Dissolve gelatin over low heat, stirring constantly. Remove from heat. 2. Stir in 1 cup of the bouillon. Remove and set aside d cup for garnish (see note, Decorative Garnish) ; mix into remaining cup, 1 teaspoon of the minced onion and teaspoon of the celery seed. Set aside. (Have ready a bowl of ice and water.) 3. Meanwhile, sprinkle gelatin from remaining 2 env. over remaining 1 cup water in a saucepan. Stir over low heat until gelatin is dissolved. Remove from heat and stir in the remaining 3 cups bouillon, 2 teaspoons onion, 1 teaspoon celery seed, salt, pepper, Worcestershire, and lemon juice. Chill over the ice and water until slightly thickened. Remove and fold in chicken, sausage, and green pepper until well mixed. Set aside. 4. Over ice and water, quickly chill until slightly thickened, the cup bouillon which was tat one-thir- two-thir- two-thir- ds ds Decorative Garnish: 1. Cut thin slices of radish or carrot into "flowers" and thin strips of green pepper into "stems" for a floral design. loaf pan, Spoon into a 9x5x3-inc- h n mix3 tablespoons ture from the cup which was set aside in step 2 of the loaf recipe. Place over ice and water. Arrange "flowers" and "stems" in a floral design in gelatin on bottom of pan, placing design upside down (see photo). Remove from ice and gelatin-bouilloone-thi- rd water. 2. Carefully spoon remainder of the n mixcup ture over design to hold it in place. Immediately continue with step 6 S servings of loaf recipe. one-thi- rd gelatin-bouillo- Seasoned French Bread with Fifling A loaf French bread Spread (see recipes) Sweet onions, sliced Tomatoes, thickly sliced salad Bottled Italian-styl- e dressing 1. Cut loaf into slices almost to bottom. Using a sharp-through 1-- in. well-season- ed sauerkraut crowns a layer of diced chicken and Viaspic Jor this deligldfuUy testy molded loaf. pointed knife, cut out a d remove alternate slices, leaving 4 in. of the crust at bottom of the loaf. Place loaf on a long piece of heavy-dut- y aluminum foil on a baking sheet. 2. Spread the Seasoned Butter or Cheddar Cheese mixture generously over the cut surfaces of each slice and in between slices at bottom of the loaf. 3. Into each cavity between slices, place vertically a slice of sweet onion, a thick slice of. tomato brushed with the salad dressing, and (if using the Seasoned Butter mixture instead of the Cheddar Cheese Spread) a slice of sharp Cheddar or Swiss cheese. 4. Set the filled loaf into a 400F. oven and heat until either the cheese mixture or slices of cheese begin to melt, about 10 min. 5. Remove from oven. Using a very sharp knife to cut through the bottom crust, separate loaf into individual portions, keeping loaf intact. 6. Pull up sides of foil and lift into a long bread basket or onto a serving tray. Loosely overlap foil to keep bread warm during serving. Use tongs to serve. Seasoned Butter Spread Blend thoroughly cup butter or margarine ith 1 teaspoon prepared mustard, 2 teaspoons prepared horseradish, and 2 tablespoons chopped parsley. Cheddar Cheese Spread Blend thoroughly Vfc.cup butter or teaspoon dry margarine with mustard, 2 tablespoons catsup, teaspoon prepared horseradish, 1 2 tablespoons minced onion, 2 tablespoons chopped parsley, and 1 cup shredded sharp Cheddar cheese. 'Removed slices may be spread with either mixture, put onto the foil with the filled loaf and served hot. One loaf bread Patio Party Cupcakes 1 1 pkg. (17ft or 18ft oi). devil's food cake mix can (16ft or 16ft os.) chocolate or chocolate fudge frosting Thawed frozen whipped dessert topping ready-to-spre- ad Prepare cupcakes from the cake mix; spoon batter into lightly muffin pan wells (14 greased, to 16), filling each about full. Bake as directed on pkg. Cool on wire rack. 1. 2-i- n. 2. Generously ice tops of cooled cup- cakes with the frosting. 3. Put about cup remaining frosting into a bowl and, by spoonfuls, blend in thawed dessert topping to desired fluffy consistency for a delifilling. If cately chocolate-flavore- d desired, blend in a few drops of almond extract. 4. Carefully cut off frosted tops of cakes and cut remainder crosswise into halves. Generously spoon filling onto cut surfaces, and sandwich slices together, finally putting the tops into place. Poke 3 or 4 colorful plastic or frilly cocktail picks into each for a festive touch and to hold filled layers together. H to 16 cupcakes Family Wkly, May U, 1979 t |