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Show FAMILY WEEKLY COOKBOOK SpringtimeRecipe Fancies MELANIE DE PROFT Food Editor @ When rosy pink rhubarband bun- dles of tender green asparagus ap- pear in the market, we know spring is here. A welcome-to-springtime luncheon may include the lobster salad, asparagus, hot rolls, and a rhubarb dessert. Grapefruit and Rock Lobster Salad Bowl 6 (3 oz. each) frozen South African rock lobster tails, cooked, drained, and meat removed from shells as directed on pkg. 3 grapefruit, pared and sectioned 2 cupssliced celery 1 can (5 oz.) water chestnuts, drained andsliced \% cup chopped drained pimiento 1. Reserve one lobster tail shell to garnish the salad bowl (see photo). 2. Slice lobster meat and put into a bowl with grapefruit sections, celery, water chestnuts, and pimiento. Shake salad dressing and pour the desired amount over ail. Cover and chill until ready to serve. If your hemorrhoids need something more effective than Pazo’... maybe it’s surgery. 3. Line a salad bowl with curly en- 5.-Before serving, place in refrig- dive or other salad greens. Spoon the lobster mixture over all and tuss lightly. Garnish top with -re- erator to soften slightly. Spoon into tart shells and serve immediately. served lobstertail shell. 6 to 8 servings Rhubarb Freeze in Pastry Tart Shells Pazo not onlyshrinks hem- orrhoids in most cases, but actually starts relieving throbbing pain on contact— and for hours. In fact, this soothing relief begins within seconds after The rhubarb freeze is delicious when used to top fruit salads. 1 Ib. tender pink rhubarb, cut in I-in. pieces (about 4 cups) And, Pazolubricates the Hermes In moments, Pazo's anes- thetic formula starts to ease the pain, quiets the itching andirritation teaspoon ground cinnamon teaspoon grated lemonpeel Pastry Tart Shells (see Pastry sensitive area thoroughly—in most cases, provides continuing relief for hours TryPazo,in suppository or something moreeffective than Pazo...maybe it's surgery. to 1 cup sugar oo you finish applying Pazo. ointment form. If your hemorrhoids need This zesty grapefruit and rock lobster salad abounds in flavor and eye-appeal. 4. Adding graduaiiy, biend with the softened ice cream. Turn into refrigeratortr: cover, and freeze. teaspoons lemonjuice or 4 dropsred food coloring pt. vanilla ice cream, slightly softened recipe) or individual meringue shells 1. Toss rhubarb with sugar, cinnamon, and lemon peel in a shallow l1-qt. baking dish having a cover. 8 servings Pastry Prepare pie crust mix (enough for the equivalent of one 9-in. pie shell) as directed on pkg.for quantity and method of adding liquid. Gather dough into a bali and place on a lightly floured surface. For Pastry Tart Shells: Roll dough into a 13-in. circle. Cut out eight 4¥,-in. rounds. Invert eight small tart pans or custard cups and shape pastry rounds over them, pinching into pleats so pastry will fit close- ly. Thoroughly prick pastry with a fork and place pans on a baking sheet. Bake until golden brown as directed on pkg, for pie shell. Carefully remove tart shells and cool completely on wire rack. For Pastry Topping: Roll out 1 in. Drizzle with lemon juice. 2. Cover and cook in a 350°F. oven 20 to 25 min. Cool and chill. 3. Using an electric blender as larger than over-all size of baking dish. Cut slits near center of pastry to allow steam to escape. manufacturer directs, chop chilled rhubarb with syrup. Drop in food Baked Rhubarb with Pastry Increase the first six ingredients of Rhubarb Freeze by one-half the coloring to tint as desired. 10 Family Weekly, March 23, 1969 given amount. Mix them in a 1%4qt. shallow baking dish and moisten rim with cold water. Carefully place Pastry Topping (see pastry recipe) over rhubarb and trim edgeallowing % in. to hang over. Fold edge under and press gently to seal. Flute edge. Sprinkle entire surface with a mixture of 2 tablespoons sugar and % teaspoon ground cin- namon. Bake at 450°F. 10 min, Turn temperature control to 325°F. and bake 15 min. Serve warm with whipped dessert topping. Asparagus with LemonyBran Flake Topping Fresh asparagus spears, cooked and theroughly drained 4 cup butter or margarine 1% tablespoons lemonjuice 4 cup chopped walnuts 1 cup bran flakes 1. Heat the butter or margarine in a skillet, stirring until browned. Mix in the lemon juice and walnuts. Add the bran flakes and toss just until flakes are coated. 2. Put asparagus onto a serving platter or individual plates ; sprin- kle generous'y with Accent. Spoon topping over spears. Note: Leftover chilled asparagus may be used for finger sandwiches (spread bread lightly with mayonnaise or salad dressing). |