OCR Text |
Show MELANIE DE PROFT, Director, Culinary Arts Institute Clip ‘em, save ‘em... thesere foes and others Family Weekly will publish in the weeks ahead offer a wealth of ideas for Holiday entertaining Cranberry Jeweled Crown prs ad ri Yi 4 cups (1 qt.) fresh cranberries 1 cup cold water ¥, to 1 cup sugar Y_, cup orangejuice 1 pkg. orange-flavored gelatin VY, teaspoonsalt 1 cup (4 oz.) walnuts, chopped 1 cup chilled whipping cream 1. Set a bowl and rotary beater in refrigerator to chill. 2. Put rinsed cranberries into a saucepan. Mix in the cold water and sugar. Bring to boiling over medium heat and cook until skins of cranberries pop. Force cooked cranberries through a sieve or food mill. Set aside. 3. Heat orange juice. Put gelatin and salt into a bowl. Add orange juice and stir until gelatin_is completely dissolved. Stir in the sieved cranberries. 4. Cool; chil? in refrigerator or in pan of ice and water until gelatin is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 5. Lightly oil a 14%-qt. fancy mold with salad or cooking oil (not olive oil); drain. 6. Whengelatin mixture is of desired consistency, using the chilled bowl and beater, beat whipping cream until of medium consistency (piles softly). Fold whipped cream and nuts into gelatin mixture. Turn into the prepared mold and chill in refrigerator until firm. 7. To unmold, runtip of knife carefully around edge of mold. Invert onto a chilled serving plate and remove mold. (If necessary, wet a clean towel in hot water and wringit almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) 6 to 8 servings Dramatic Cauliflower Salad 1 medium-size head caulifiower 1, cups French dressing Swedish Meat Balls l cup (3 slices) fine, dry bread crumbs (about 1 cup, shredded) 1 Ib. ground round steak Y, Ib. ground pork 2 medium-size ripe avocados 3 10-02. pkgs. frozen asparagus pieces 2 teaspoons lemonjuice 2 tablespoons butter Vg teaspoon salt 2 tablespoons minced onion Yq cup mashed potatoes 1 egg, beaten 1 teaspoonsalt YW, teaspoon ground nutmeg 1 tablespoon flour Yq teaspoon pepper Yq teaspoon salt Yq teaspoon Accent Y_ cup (about 3 oz.) blanched, toasted ,Va teaspoon paprika \_ teaspoon brown sugar Yq teaspoon dry mustard V4 teaspoon pepper Yq teaspoon Worcestershire sauce + 1 cup undiluted evaporated milk Yq teaspoon groundallspice is V4 teaspoon ground nutmeg 2 tablespoonsfine, dry bread crumbs Ya teaspoon ground cloves almonds, coarsely chopped 1. Removeleaves, cut off all the woody nd) tran 2 blemishes. fromthe any) cauliflower. Let stand in cold salted water 20 to 30 min. to remove any dust or small insects which settle in the cauliflower. Drain. Cook in a loosely covered pan in a large amount of boiling salted water. Cook 20 to 30 min., or until tender but still firm. Drain. 2. Put the whole cauliflower into a deep bowl and pour French dressing overit. Set in refrigerator to marinate 1 to 2 hrs., turning several times. 3. Rinse avocados, peel, cut into halves lengthwise, and removepits. Cut avocado into pieces. Force through a sieve or food mill into a bowl. Blend in the lemonjuice, salt, nutmeg, and pepper. Set in refrigerator to chill. 4. When ready to serve, drain the cauli- flower and arrange on chilled serving plate. Spread avocado mixture over cauliflower. Top with the chopped almonds. Garnish with bundles of green pepper strips and fluted cucumber slices (draw tines of fork lengthwise over unpared cucumber). About 8 servings 14 Asparagus Supreme 4 ox. process Cheddar cheese, shredded Family Weekly, November 17, 1957 1. Cook asparagusaccordingto directions on package. Drain, if necessary. 2. Heat butter in a saucepan. Add onion and cook over medium heat until onion is transparent, occasionally moving and turning with a spoon. Blendin flour,salt, paprika, mustard, and Worcestershire sauce. Heat until mixture bubbles, stirring constantly. Remove from heat. Add gradually, stirring in,the evaporated milk. Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. Remove from heat. 3. Arrange asparagus in a l-qt. baking dish. Pour sauce over asparagus and mix lightly with a fork. Sprinkle with the cheese and bread crumbs. 4. Set temperature control of range at Broil (500°F or higher). Put baking dish into broiler with top of mixture 2 to 3 in. from source of heat. Broil 3 to 5 min., or until bread crumbsarelightly browned and cheese is melted. About 8 servings Yq teaspoon ground ginger 3 tablespoons butter 1. Set out a large heavy skillet having a tight-fitting cover. 2. Put into a large bowl the ground round steak, ground pork, mashed potatoes, egg, % cup of the bread crumbs, and a mix- ture of the salt, Accent, brown sugar, pepper,allspice, nutmeg,cloves, and gin- ger. Lightly mix together. Shape mixture into balls about 1-in. in diameter. Roll balls lightly in remaining crumbs. 3. Heat butter in the skillet over low heat. Add the meat balls and brown on all sides. Shake pan frequently to brown evenly and to keep balls round. Cover and cook about 15 Ab min. 34 out doz. meat balls Fruit Pockets 21%, cups sifted flour Ya teaspoon salt 1 cup butter 8 oz. cream cheese Jam (raspberry, strawberry or apricot) 1. Sift together flour and salt. Set aside. 2. Cream butter and cream cheese together thoroughly. “HOLIDAY IN CHICAGO” FaMILy WEEKLY Recipe Contest for TEEN-AGE readers Teen-age readers 13 to 18 years old are invited to send their favorite original recipes to Culinary Arts Institute, 153 N. Michigan Ave., Chicago 1, Ill. to reach us before November 22, 1957. Win a five-day trip to Chicago, all expenses paid for you and a family-approved chaperon, during the Christmas-New Year holidays! Additional $10.00 awards for recipes published in Family Weekly. 3. Mixing until well blended after each addition, add dry ingredients in fourths. Chill dough thoroughly in refrigerator. 4. Roll dough about % in. thick on a lightly floured surface. With a pastry wheel or a sharp knife, cut dough into 2-in. squares. Put about % teaspoon of the jam onto two opposite corners of each square. Bring together the other two corners to overlap slightly; press firmly to seal. Transfer to cookie sheets. 5. Bake at 350°F 10 to 15 min., or until delicately browned. Remove cookies to cooling racks. About 2% doz. cookies (Continued on page 19) |