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Show 1972 Sunday, February 20, F ' n. j .'1 ) rffff ue A W I n v-- TANGERINE CHIFFON PIE ROYALE is the fitting name for this kingly dessert. The light fluffy filling contains tangerine juice and sections and is cradled in a cruncny walnut igg loose-skinn- Oriental Style Tangerine Rice (4 servings) ed two-thir- ds (9-in- one-thir- makes a refreshing first course for a family dinner and is elegant enough for company, Best of all it brings Spring to your table, m VALUES TO $35. NOW ONE LOW-LOW-PRI- THESE PRICES EFFECTIVE MONDAY ONLY Spring desserts out in fancy finery Tangerines Make Delicious Chiffon Pie, Main Course Mandarin is the botanical Tangerine Filling 1 cup sugar name of the 1 envelope unfavored gelatine oranges we refer to as Yi teaspoon fresh tangerines. In ancient China, it grated tanwas a fruit held in highest gerine peel Yi cup fresh squeezed tanregard as the best of the citrus gerine juice family, and since the Chinese mandarin also stood in social 1 tablespoon butter or mar rank above his fellow men, the garine fruit became known as the 2 large California tangerines, mandarin. peeled, separated into sections, seeded Call it what you like 4 cups steamed rice tangerine or mandarin, this Thoroughly combine sugar, special fruit with its very special flavor adds a regal touch to any cornstarch, nutmeg and salt; recipe. Tangerine Chiffon Pie gradually blend in water until Royale is a delicious dessert that smooth. Stir in tangerine peel is light, elegant, and in every and juice and butter. Bring to a boil over medium heat, stirring way lives up to the noble constantly; boil about 2 minutes. tradition of the mandarin. Add tangerine sections; heat until warm. Serve over hot steamed rice; makes 1 and Tangerine Chiffon Pie Royale cups sauce. Excellent pie) served with ham, pork or Cruncny Walnut Crumb Crust chicken. VA cups corn flake crumbs For perfect Oriental steamed d cup ground walnuts V cup sugar rice: Place 1 cup converted white rice, 1 cups cold water Yt cup softened butter or marand 1 teaspoon fresh squeezed garine Stir together all ingredients lemon juice in saucepan. Do not until evenly mixed. Press onto add salt. Cover and bring to a bottom and sides of 9 inch pie boil; reduce heat and simmer 20 plate. Bake at 375 degrees F. for to 25 minutes. Toss with a fork to 8 minutes; cool. grains. cut the "head of lettuce into small chunks and place in bottom of salad bowl On top of the lettuce, arrange alternating roWS 0f pineapple, beets, green beans and cucumber, when ready to serve, pour over dreSSlngJJId tOSS. HOE SALI Apricots Are Basic ingredients For Fancy, Li ght Spring Desserts crumb crust. Tangerines are versatile fruit which can be used for desserts or in main courses, as the recipes below illustrate. brown sugar tablespoon cornstarch Yi teaspoon nutmeg Dash of salt 2 tablespoons 1 cup water 4 eggs, separated 1 tablespoon fresh grated tangerine peel 1 cup fresh squeezed tangerine juice 1 tablespoon fresh squeezed lemon juice Yi teaspoon cream of tartar 1 small tangerine, pulled apart into segments, seeded In medium saucepan, stir together Yt cup sugar and gelatine. Beat egg yolks until light; stir into sugar mixture along with tangerine peel and juice and lemon juice. Cook slowly, gradually increasing heat and stirring constantly until mixture just boils. Chill until mixture mounds slightly when topped from a spoon. Beat egg white with cream of tartar to stage. Gradually add remaining sugar, beating at high speed until stiff, but still moist. Gently fold into chilled mixture. Spoon into cooled crust; chill until set. Garnish with fresh tangerine sections. soft-pea- k I all decked can be as enlightening to your spring menus as a new outfit is to your wardrobe. And like flowers and fancy clothes, new twists in dessert recipes add spark and excitement to the meal. Take for instance this fancy made several Apricot Mousse hours before serving from canned apricots, gelatin, eggs, fresh lemon and whipped cream. WASHINGTON'S BIRTHDAY I Ma Apricot Mousse (Makes one mold) 1 can (30 ounces) apricot halves, drained 2 envelopes unflavored ge- latin cup sugar teaspoon salt 3 eggs, separated 1 4 cups milk 1 teaspoon grated lemon peel 2 tablespoons lemon juice 1 cup heavy cream, whipped Puree enough apricots in electric blender or food mill to Yi make 1 cup puree; save remaining apricots for garnish. Mix gelatin, cup of the sugar and salt thoroughly in top of doible boiler. Beat egg yolks and milk together. Add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved, about 5 minutes. Remove from heat and stir in lemon peel and juice and apricot puree. Chill mixture until the consistency of an egg white. Beat egg whites until stiff in large bowl; beat in remaining Vt cup sugar. Fold gelatin mixture into stiffly beaten egg whites. Fold whipped cream into gelatin mixture. Turn into oiled mold and chill 6 or more hours. Loosen edge of mold with point of small knife. Shake mold gently; invert onto serving plate. Garnish mold with remaining apricots. To substitute dried apricots for canned: Make apricot puree from dried California apricots by simmering one third cup dried apricots with two thirds cup water in covered small saucepan for 15 minutes. (Do not drain apricots). Puree in electric blender or food mm. Stir in 3 tablespoons sugar. If necessary, add water to make 1 AX WE'VE REALLY CHOPPED PRICES FOR THIS ONE MONDAY ONLY .... SHOP MEN'S DRESS SHIRTS 24 $300 100 GROUP (A) TO 12.00 50 GROUP MEN'S (B) TO REG. TO $37.50 & WEAR $300 $100 $8 DRESS PANTS REG. TO $35 SIZES COATS DRESSES AND SPORTSWEAR rn 7co FINE CHINA $500 ROSENTHAL SPODE ENTIRE STOCK -- 50 ..... REDUCED 75 JAYMAR AND corbin $100 LADIES WASH MEN'S SHOES LADIES REG. $30 GROUP (A) REG. TO $12 GROUP (B) REG. TO 1 0-- 6 NAVY BLAZERS 9.00 PANTS ! BEAUTY MIST $l00 & HANES 50 HOSIERY REG. 28-3- 3 1.50 cup volume. 1 1 u r ' ( f A:t Fancy Apricot Torte ' (Makes cake) package (18-ounces) yellow (Cake mix can (30 ounces) apricot halves 2 U 11 i- - JAi 1 x AY 'H all decked out in SPRING DESSERTS This Apricot Mousse features a fancy finery! fancy molded dessert made from gelatin, whipped cream and canned apricots. Garnished with a flair - with sprigs of fresh mint and additional apricots. The other recipe featured at the right uses a cake mix and vanilla pudding for a fancy Apricot Torte, coffee ideal when served with or hot chocolate Split cake layers in half apricots. 25 MEN'S SUITS & TOP COATS $ 30 (3-- y crosswise; fill each layer with one third of the apricot filling. Beat cream wih sugar and vanilla until soft peaks form; frost top and sides of cake. Garnish 25 MENS REG. TO $90 ounces each; cook-typ- e vanilla pudding 1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla Prepare and bake cake mix according to package directions round cake using two pans. Cool thoroughly. Drain oS syrup from aprints into measure; syrup should measure about - two third cups. Puree enough of the apricots in electric blender or food mill to bring volume of syrup up to 3 cups. Cover and chill remaining apricots for garnish. Place pudding mix in saucepan; b'end in apricot syrup-pure- e mixture until smooth. Cook mixture over medium heat, stirring constantly, until it comes to a boil. packages Cool thoroughly. 4 Ohor; mcwAxT WASHINTON'S VEGETABLES and sweet PIQUANT pineapple chunks are lined up for quick and colorful service in this salad bowl. Add dressing just before serving. The combination 1, " beeta and green a.-u- pt v 21 Meanwhile, drain pineapple, , can chunks 1 can (Mb.) pickled beets 1 can (1 lb.) pickled green beans 1 cucumber, diced French or bleu cheese dressing i levi utx, aim uraui 1 ' Utah-P- age well without separating leaves. Rainbow Garden Salad v A THE HERALD, Provo, Colorful Garden Salad Brings Spring io Table ' with remaining TRADITIONAL SPORT COATS REG. TO $80 SKI SHOP SKI EQUIPMENT & CLOTHING WORLDS' GREATEST NAMES SELECTED GROUPS REDUCED SPACIOUS FREE PARKING ENTER 1st or 2nd NO. 6Ufe 245 North University $ 20 50 CLARK'S CHARGE OR BANK CARD |