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Show Flute edge. 7. Bake at 450°F. 10 min; turn oven control to 350°F. and bake 20 to 25 min., or until pastry is lightly browned. Remove to a wire rack and cool completely. 8. Arrange grape leaves to form a border around edge of a serving plate; set pie on plate. Place small grape clusters on leaves at intervals around pie. If desired, accompany with a bowl of thawed frozen whipped dessert topping. One8-in. pie BUFFET FOR TWENTY mye = ow eS wes a ode GO Harvest Soup slices bacon, diced cloves garlic, minced cups chicken broth (dissolve 7 chicken bouillon cubes in 5 cups boiling water) cups milk cup uncookedrice teaspoon creganoleaves, crushed teaspoons salt teaspoon pepper pkg. (10 oz.) frozen peas and carrots cups water pkgs. (10 oz. each) frozen Brussels sprouts,partially thawed and coarsely chopped % cup shredded Parmesan cheese 2. Add 3 cups of the broth, the milk, rice, and a mixture of the oregano, 1 teaspoon of the sait, and the pepper. Bring to boiling, reduce heat, and sim- mer covered 15 min. Add peas and carrots, bring to boiling, reduce heat, and simmer about 10 min., or until vegetables are tender. 3. Meanwhile, combine remaining broth, 1 teaspoon salt, and the water in a saucepan. Bring to boiling and add Brus- sels sprouts. Return to boiling and simmer uncovered 10 min., or until tender 4, Add Brussels sprouts with their cooking liquid to rice mixture. Stir in cheese. 5. Ladle into a soup tureen before serving and set on the buffet table along with a tray of mugs. Accompany with assorted crackers. About 20 servings Frosted Ham Accompany the ham with hot French bread and an enormouscasserole of hot saffron-seasonedrice with goldenraisins. — pan. Top with pastry strips to form a lattice design, twisting strips, if desired. ¥%, 2 Y, 2 14% Y 1. Fry bacon with garlic in a large saucepot or Dutch oven. 1¥% canned ham, about 10 Ibs. Ground cloves (about 1 teaspoon) cup firmly packed brown sugar teaspoons dry mustard cup syrup drained from canned pineapple tablespoons cold water teaspoons unflavored gelatin cup strong chicken broth (dissolve 1 chicken bouillon cube in % cup boiling water), cooled cups dairy sour cream 3 2¥, 2 8 tablespoons salad dressing tablespoons prepared horseradish teaspoons grated onion drops Tabasco 1. Set ham on rack in a shallow roasting pan. Pat ground cloves over ham to cover all surfaces. Heat ham following oven temperature and time suggested by packer. 2. Meanwhile, mix the brown sugar with dry mustard. Add the pineapple syrup gradually, stirring until smooth. Set glaze aside. 3. Remove ham from oven 30 to 40 min. before time indicated for heating thoroughly. Spread glaze evenly over ham. Continue heating 30 to 40 min. 4. Remove from oven. Cool ham and then chi about 8 hrs., or overnight. 5. Shortly before ready to frost chilled ham, soften gelatin in the cold water in a small cup. Dissolve completely over very hot water. Set aside to cool. 6. Blend the sour cream, cooled broth, salad dressing, horseradish, onion, and Tabasco thoroughly. Add the dissolved gelatin very gradually, stirring constantly until blended, Chill until mixture is of spreading consistency. 7. Spread sour cream mixture evenly over chilled ham to cover completely. Set hamon a serving platter and decorate as desired in keeping with the buffet theme (football, Halloween, etc.). Chill before serving. About 20 servings ea i ; a”. Bountiful Relish Tray Set the bowl of Green Bean Relish in the center of a largerelish tray. In sections radiating from the bowl ofrelish, arrange green pepper strips, stuffed celery lengths, tomato wedges, zucchini strips, radish roses, pimiento-stuffed olives, and cauliflowerets. Green Bean Relish Y, cup cider vinegar 1 clove garlic, crushed in a garlic press, or minced Y, teaspoon salt 1 teaspoon sugar Y, teaspoon oreganoleaves, crushed Y, teaspoon basil leaves, crushed Y teaspoon crushed rosemary leaves % cup salad or cooking oil 2 pkgs.(9 oz. each) frozen green beans, cooked and drained 1 small red onion, coarsely chopped % cup chopped dill pickle 1. Pour vinegarinto a bottle or jar having a tight-fitting cover. Add garlic, salt, sugar, and herbs. Cover and shake well. Add oil; shake until blended. 2. Mix green beans, onion, and dill pickle together in a serving bowl. Pour dressing over vegetables andtoss gently. Cover and chill 2 to 3 hrs. About 3 cups relish Dessert Note: Prepare 4 Grape Arbor Pies; top each individual serving with ice cream. |