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Show When daughter serves young friends these "hits" she has prepared herself, they'll vote her the star of her very own party. Zippy IHuntard Sauce Lightly oil a lV4-q- t. ring mold with salad or cooking oil (not olive oil); set aside to drain. For Tomato Aspic Layer Pour into a saucepan 2 cups tomato juice Add to tomato juice ' cup chopped celery 2 tablespoon! chopped onion 2 tablespoon! sugar 1 teaspoon salt 3 whole cloves 10 ture min. cup cold water Sprinkle evenly over water tablespoon gelatin Let stand about ( 1 env. ) unflavored to soften. 5 min. Remove tomato juice mixture from heat and strain into a large bowl. Immediately add the softened gelatin to hot tomato r A $10 PRIZE-WINNIN- cream-styl- e cottage cheese, sieved cup salad dressing 1 ox. ) chopped pecans 4 cup ( about i4 cup finely chopped green pepper 1 tablespoon grated onion 2 teaspoons prepared horse-radis- h Vi teasooon salt ', Mix in l Heres the perfect cup nonfat dry milk solids Using chilled beater, beat until mixture stands in stiff peaks when beater is slowly lifted upright. Blend in 1 tablespoon lemon uice Fold the whipped nonfat dry milk solids into the cottage cheese mixure. When first layer in mold is partially set, immediately spoon the cottage cheese mixture over it. (To avoid separation when unmolded both layers should be almost the same consistency bined. If tomato aspic has not sired consistency, it may be over ice and water.) Chill in until firm. To unmold, run tip of knife carefully around top edge of mold. Invert onto a chilled serving plate and remove mold. (If necessary, wet a clean towel in hot fO7 - Grease bottom only of one pan. 9x9x2-i- n. Finely chop Vi cup (about 2 ox.) nuts Mix together the chopped nuts and 4 1 cup sugar tablespoon ground cinnamon Set aside. Family Weekly. August II. 1957 cake Combine in top of double boiler ij cup firmly packed brown sugjr 2 teaspoons flour 1 teaspoon prepared mustard Blend in 3 tablespoons cider vinegar Add gradually, stirring constantly Vi cup water Stirring gently and constantly, bring mixture rapidly to boiling over direct heat and cook for 3 min. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into 2 egg yolks, slightly beaten Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 min. Stir to keep mixture cooking evenly. Set aside. Remove from heat and stir in 1 tablespoon butter ret margarine Serve hot or cold with ham. About 1 cup sauce Pour into the chilled bowl cup icy cold water Garnish with thin slices of cucumber. 8 to 10 servings Note: For a sauce with more zip, use cup cider vinegar and cup water. Sift together and set aside I Vi cups sifted flour FCIIZMG zip for ham roll-ti- p just spread sauce on ham slices and roll around cheese strips. water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) CAKE RECIPE from a Family Weekly reader G when comreached dequickly set refrigerator Miss Carolyn Minster, 820 W. 25th Ave., Pine Bluff, Ark. Tena Col fee Cake OOOD 12 of 12 ox. Meanwhile, pour into a small cup or custard cup 1 For Cottage Cheese Layer Set a bowl and rotary beater in refrigerator to chill. Pour into a small cup or custard cup 4 cup cold water Sprinkle evenly over water 1 tablespoon (I env.) unflavored gelatin Let stand about 5 min. to soften. Dissolve completely by placing cup over very hot water. Stir gelatin and blend into a mix- 2 tablespoons lemon juice 2 or 3 drops Tabasco 1 bay leaf Simmer, uncovered, juice mixture and stir until gelatin is completely dissolved. Pour into prepared mold. Cool, chill in refrigerator until partially set I teaspoon baking powder soda ', teaspoon baking until butter Cream each addition 2 eggs, well beaten (until thick and piled softly) Measure is softened together i cup butter 1 tablespoon vanilla extract Add gradually, creaming until fluffy after each addition I cup sugar Add in thirds, beating thoroughly after 1 cup thick sour cream Beating only until smooth after each addition, alternately add dry ingredients in fourths, sour cream in thirds to creamed mixture. Finally, beat only until smooth (do not overbeat). Turn one half of the batter into the cake pan. Sprinkle t s evenly with one half of the nut mixture. Turn remaining batter into pan and top with remaining nut mixture. Bake at 375F 30 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake, or until cake surface springs back when lightly touched at center. Remove cake to cooling rack. Serve warm, cut into squares. 12 to 16 servings I I I0 i |