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Show tPotLmck BT HELEN HALE NEED dessert for company? It's easy when you have a freezer and can store vanilla ice cream scooped in balls and rolled in coconut, foil-wrapped in it. Serve. with caramel or chocolate sauce. Green beans take on old-fashioned flavor when they're cooked with bacon bits. Serve sprinkled with Parmesan cheese. Have some broiled fish left over? Combine with extra seafood like a small can of shrimp, canned can-ned mushrooms and cream of celery cel-ery soup thinned with V& cup of cream. Heat in a shallow casserole cas-serole with buttered bread crumb topping. Helen's Favorite: Date Chess Tarts (Serves 8) 1 cup dates, chopped V cup butter I'i cups sugar 3 eggs, separated 1 cup chopped nuts 1 teaspoon vanilla 8 unbaked tart shells Cream butter with 1 cup sugar. Add beaten egg yolks and 1 stiffly beaten egg white. Stir in nuts, dates and vanilla. Pour into shells and bake in a hot (400F.) oven for 15 minutes. min-utes. Make meringue by beating beat-ing 2 egg whites with remaining remain-ing sugar; remove tarts from oven and spread with meringue. me-ringue. Return to oven, reduce heat to 325F. and bake for 15 minutes longer. Try blending some lime or lemon concentrate into cream cheese and serve this as a topping for fruit salads or just as topping for a fruit cup. The flavor's most refreshing. Add leftover apricot or berry jam to milk and serve as a wonderful won-derful treat with cooked oatmeal. |