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Show FAMILY WEEKLY COOKBOOK Are youa Career Sheet pantyhose bird? A Special Lunch MELANIE DE PROFT Food Editor Career Sheer. All the sheer- so manystyles in so manycolors, you could wear a different pair of Hanes pantyhose every day fit you expect from your every- for six months. day pantyhose. Ata price a There's a Hanes Career working girl can afford. Nude Sheer pantyhose tofit you: ness and fashion you expect from Hanes. All the wear and heel. $2.50* a pair. 2 Career Sheerisjust one of “Suggestedretail price Seafood Supreme in a large, rich pastry shell teamed with a fruit salad of pineapple, mandarin oranges, and avocado is served with sesame sticks. @ Exclusively feminine——andirrvesistibly delicious—is an intimate luncheon featuring a superb seafooa concoction in a pastry, a fruit salad, and a chocolate soufflé. Together with other personal food preferences and a beverage of distinction, you'll be certain to please all feminine fancies. Seafood Supremein Pasiry Shells w tn o 6 Pastry Shelis oz. frozen shelled and deveined shrimp, cooked, following pkg. directions 1 oz. frozen cooked Alaska king crab meat, thawed Mushrooms(about8 0z.), cleaned, sliced, and sautéed Y cup snipp.d parsley cups cold milk cup instant blending flour teaspoon salt teaspoon pepper cup butter or margarine egg yolks, beaten 2 tablespoons sherry i Y Y, Y % 1. Set prepared shrimp, crab meat, mushrooms, and parsley aside. 2. Measure the cold milk into a saucepan; add instant blending flour andstir unti! blended. Add salt, pepper, and butter or margarine. Set over medium heat; bring to boiling, stirring constantly. Boii 1 min. 3, Blend in the beaten egg yolks and prepared ingredients. Bring just to boiling,stirring gently. Stir in sherry. lightly with a fork until all the flour is moistened. 2. Gather dough into a bali and turn out on a pastry canvas which has been lightly floured with instant blending flour. Knead gently wit fingertips until dough holds togethe (a few drops of water may be added, if necessary). 3. Divide dough into 6 equal portions. Roll each to a 6-in. round, orf large enoughto fit over the back off a large custard cup. Prick pastry with a fork while on canvas. After placing, pastry over cups, pinch whereitecessary to fit closely. Set on a baking sheet. 4. Bake at 475°F. 8 to 10 min. Remove from oven andset on a cooling rack. When ready to use. carefully remove pastry shells from the custard cups. 6 pastry shells Cold Chocolate “Souffle” Tie an aluminum foil collar around top edge of a 1%-qt. souffié dish. In a large bowl empty 2 cans (18 02. each) ready-to-serve chocolate pud- ding. Fold in 1 cup heavy cream, whipped to soft peaks, and 3 egg whites, beaten to stiff peaks with cup sugar. Pile lightly into soufilé dish. Sprinkle with chopped salted nuts. Set in freezer until thoroughly chilled. Remove collar before serving Lemon Consomme 4, Set pastry shells onto serving plates and immediately fill with the hot seafood mixture. 6 servings 1 yt. boiling water 8 chicken bouillon cubes Lemonpeel, finely shredded Lemonjuice (2 to 3 tablespoons) Dairy-sour cream Pastry Shells 2 cups instant blending flour 1 teaspoon salt % cup plus2 tablespoons shortening Y cup water ne (he re ua 1. Mix the instant blending flour anu salt together in a bowl. Cut in the shortening thoroughly andfinely, using a pastry blender. Sprinkle with water, a tablespoonat a time, mixing 14 1. Dissolve bouillon cubes in the boiling water. Blend in the lemon juice. 2. Serve the Lemon Consommé in demitasse or small teacups. Add a dollop of sour cream to each and sprinkle with shredded lemon pee! Accompany with speciality-shaped snacks, Family Weekly, February 14,1971 I qt. consomme |