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Show i eng ei Bufiet Parties MELANIE DE PROFTFood Editor W@ Mid-October is “kick-off” time for autumn entertaining. And football parties are popular with adults and teens alike. If the food is planned for buffet-style service, you can entertain a large group indoors, on the patio, or even around the tail gate of your car. Here are recipes for both the casual and the elegant buffet. TAIL-GATE BUFFET Swiss Chocolate Squares Turnpike Salad 1 cup water ¥, cup soft margarine 1% sq. (1% oz.) unsweetened chocolate 2 cups all-purpose flour 2 cups sugar 2 eggs Y, cup dairy sour cream 1 teaspoon baking soda Y, teaspoon salt Milk Chocolate Frosting (see 1 pkg. de luxe macaroni and cheese dinner % cup mayonnaise Y, cup chopped dill pickle 3 hard-cooked eggs, chopped 8 slices crisply cooked bacon, crusapled 1 tomato, chopped APPLE UGLIES 8 red apples, sticks inserted Y% cup red cinna2 cups sugar mon candies 1 cup KARO® light corn syrup 10 drops red Y cup water food coloring In 2-quart saucepan mix sugar, KARO and water. Boil, stirring constantly to 250°F. or until drops of syrup form hard, yet plastic balls in cold water. Add candies andcook to 285°F. or until drops of syrup separate into hard but not brittle threads in cold water. Remove, stir in food coloring. Twirl apple in syrup. Remove, let excess drip off then twirl. Cool on greased baking sheet. To decorate: Dip licorice, small candies, marshmallows and gum drops in KARO and apply immediately or later. Or, thinly spread KARO on apple and sprinkle with coconut, cereal or decorative 1. Prepare dinner as directed on package. Add remaining ingredients; mix well. 2. Chill thoroughly. € to 8 servings POPCORN UGLIES pecans,filberts, or Brazil nuts 1. Combine water, margdtine, anc Succotash Relish 1 can (12 oz.) vacuum packed corn, drained 1 can (16 oz.) kidney beans, drained 1 pkg. (10 oz.) frozen lima beans, cooked and drained ¥, cup spicy-sweet French dressing Y, cup chopped green pepper Y% cup chopped onion sugar. %7 KARO light or teaspoonsalt corn syrup 2 quarts popped corn recipe) ¥%, cup chopped walnuts, almonds, 1. Combine ingredients; toss lightly. 2. Chill well. 4% cupsrelish % cup sugar Cheeseburger Feast Boil KARO, sugar and salt together 2 minutes,stirring constantly. Gradually pour over popped corn, toss until coated. Grease hands; shape into balls and insert wooden sticks. (If popcorn mixture cools during shaping place over fow heat.) Makes 6 popcornballs. To decorate: Dip candy corn, candy wafers, © chocolate chips, and licoricelaces in KARO and apply immediately or later. Or, .thinly spread KARO over popcorn ball and sprinkle with chocolate shot, colored sugar or coco- ! nut. bales make nice trick or treat surorises, Hamburgerbuns,split and toasted chocolate in a saucepan. Set over medium heat and bring to boiling. stirring occasionally. Remove from heat. 2. Mix flour and sugar to blend;stir into the cooked chocolate mixture. 7 Beat in eggs, sour cream and a blend of soda andsalt. Turn into a greased 15x10x1-in. jelly roll pan. 3. Bake at 375°F. 20 to 25 min. Cool on a wire rack. Frost while warm with Milk Chocolate Frosting. 4. Sprinkle with nuts. Cool completely before cutting into squares. ‘1 Y2 to 3 doz. cake squares Salad dressing Thin hamburgerpatties, cooked Individually wrapped pasteurized process American cheese food slices Natural Swisscheeseslices, cutin half Thinly sliced tomatoes Lettuce Thinly sliced onions Sliced dill pickles 00, 1. For each sandwich, spread bun with salad dressing. Top one patty with a slice of the American cheese and second patty with a slice of Swiss cheese. Grill until cheese melts. 2. Cover bottom half of bun with a tomate slice, American burger, lettuce, oniow and pickle slices, Swiss burger, and top half of bun. 14 Family Weekly, October 18, 1970 Milk Chocolate Frosting Y, cup soft margarine 6 tablespoons milk 1¥, sq. (1% oz.) unsweetened chocolate. 4, cups sifted confectioners’ sugar 1 teaspoon vanilla extract 1. Combine margarine, milk, and chocolate in a saucepan. Set over J medium heat and bring to boiling; boil 1 min., stirring constantly. Re- move from heat. 2. Stir in confectioners’ sugar, adding gradually, and beat until smooth.Stir in vanilla extract. Set aside. 3. When cake has cooled, turn frost- § ing onto center and spread evenly io edges. |