Show MEIANIE A $10 PRIZE-WINNIN- CJ CONVINIIMCI 'a 1 1 1 ' Vi 1 Vj 20 MIN TO BAKE : 20-2- 5 MIN cop chopped onion tablespoon shortening cup (about 4 ox) grated sharp Cheddar cheese egg slightly beaten cP CTT y--y IICIH OOD milk cups prepared biscuit mix tablespoon poppy seeds tablesoons butter melted 1 Grease an 8xl-in round baking dish 2 Heat shortening in a skillet Add onion and cook until onion is lightly browned and tender occasionally mov 2 1 1 Vi Vs Egg-Almo- nd It's easy '4 double-streng- th water) nd and no failures with thrifty - and set aside to drain 6 Using the chilled bowl and beater beat whipping cream until of medium consistency (piles softly) Set in refrigerator while beating egg white 7 Using clean beater beat egg white until rounded peaks are formed Gently fold peanut brittle beaten egg white and whipped cream into marshmallow mixture Spoon into mold Place in freezing compartment of refrigerator until firm but not frozen solid (about 2 hrs) Set in refrigerator until serving time About 12 servings - v ' i t - ' A ' CONVIMIINCI " '' ! " ' X 'f ' - Hn ' '" rt ' ' ' T h f' 1 Vs 1 A A ' 1 Mix together in a large bowl the coffee beverage apricot nectar and milk Add the ice cream and beat until smooth 4 servings Pour into chilled glasses Sure-Je- ll or Certo! Stir in cups sugar at once Bring to full rolling boil Boil hard for minute only stirring constantly This short boiling time means less juice boils away—so you get up to 50 higher yield and the flavor comes or' Certo I through fresher— with Sure-Je- ll 1 5 Your choice! 1 SURE-JEL- L LL powdered natural fruit pectin A tICIPI cups coffee beverage chilled cup chilled apricot nectar cup cold milk pt coffee ice cream softened it ' i i '"Or? POOD TO PREPARE: 10 MIN Recipe :perfect homemade peach jam Peel pit and crush lbs fully ripe peaches Mix 4 cups prepared fruit in very large saucepan with box Sure-Je- ll (Qr use liquid Certo— on bottle) Stir over high heat until recipe mixture comes to hard boil - I Milh Brink Coffee-Apric- ot i 1 mold with cold water AyH: d " V stir ike tee kind yon make yourself ! No iam tastes 1 i cup milk 2 tablespoons cold water 1 teaspoon unflavored gelatin cup crushed peanut brittle 1 cup chilled whipping cream 1 egg white ' 1 Set refrigerator control at coldest operating temperature Set a bowl and rotary beater in refrigerator to chill 2 Put marshmallows milk and coffee beverage in top of double boiler Heat over simmering water until marshmallows are melted stir occasionally 3 Meanwhile pour cold water into a small cup or custard cup Sprinkle gelatin evenly over water Let stand 5 min to soften 4 Remove marshmallow mixture from heat and immediately add softened gelatin Stir until gelatin is completely dissolved v Cool slightly and set in refrigerator to chill until marshmallow Put the eggs and almonds into a bowl egg-almo- HRS l'i Lightly toss together 2 Blend together the mayonnaise mustard onion salt and pepper Spoon over mixture toss lightly to mix thoroughly Chill About Vk cups spread Note: For a variation arrange thin slices of ham or sausage on toasted buttered buns spread with Spread blanched almonds cup mayonnaise teaspoon prepared mustard teaspoon grated onion teaspoon salt teaspoon white pepper 2 coffee beverage (use teaspoons concentrated soluble coffee to V cup boiling This is an especially pleasing spread for finger sandwiches ed TO CHILL: Vi cup 1 occasionally 5 Rinse a IVfc-- qt mop hcimImhuno Mix together in a bowl the egg and milk Blend in the biscuit mix Stir in the onion and Vz cup of the grated cheese reserve remainder of cheese for topping 4 Turn into baking dish and spread evenly Sprinkle top with remaining cheese and the poppy seeds and drizzle with melted butter 5 Bake at 400° F 20 to 25 min-o- r until top is golden brown Serve hot with About 8 servings butter 1 mixture becomes slightly thicker OOOO 10 ox miniature marshmallows Spread 4 hard-cookeggs finely chopped 3 tablespoons finely chopped toasted I ing and turning with a spoon Remove from heat Egg-Almo- nd TO PREPARE: 25 MIN CONVMMMCI TO PREPARE: 20 MIN 3 1 V4 Director Culinary Arts Institute Peanut Brittle 3iousse Supper Bread Onion-Chee- se : MOFT RECIPE G from a FAMILY WEEKLY reader Mrs James Shaeffer North Canton Ohio TO PREPARE DE V CERTO ' or 5 Kt nuivc from liquid natural fruit pectin btatthen alternately stir and skim off foam for 5 minutes Ladle into glasses Paraffin at once Yield: 9 medium glasses for mere pennies a glass! And you're sure of perfect results with cither powdered Sure-Je- ll or liquid Certo! ' -- j3 Pectin causes jelling Amounts of pectin in truitsvary UK!-A- " mis® Product But no guessing with recipes you get with Sure-Je- ll or Certo of Geneial Foods J" |