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Show Christmas Eve Supper - new and scrumptious , too until nearly double in bulk, about 1 hour. Bake in 350F oven for 25 minutes. Brush with beaten egg and bake 5 minutes longer or until golden brown. Let cool slightly on rack. Serve warm. Makes 1 ring. Paper Cup Frozen Salad 2 cups dairy sour cream 2 Tbsp. lemon juice V2 cup sugar Vs tsp. salt 1 (8'2 oz.) can crushed pineapple, drained 1 banana, diced Red food coloring to give a pink tint Vi cup chopped pecans V2 cup chopped maraschino cherries Combine sour cream, lemon juice, sugar, salt, pineapple, banana, and red food coloring in large bowl. Lightly fold in pecans, and maraschino cherries. Spoon into fluted paper muffin cups which have been placed in muffin cup pans. Freeze. Cover with plastic wrap and store in freezer. Remove from freezer about 15 minutes before serving to loosen paper cups from pan. Peel off paper and serve on greens. Makes 12 servings. By CAROLYN KURR WARDLE Christmas Eve is a special time. It is when families gather around the Christmas tree to feel each other's love and the joy of giving. As your family gathers this Christmas Eve, serve them a supper that will bring warmth and cheer to the evening. You will want something that s tasty but not too heavy, and as always you will want it to be easy to prepare and serve. Hot soup always adds warmth to an evening. Broccoli and Ham ; Chowder is a light creamed soup with a delicious flavor. Hot bread is always a great accompaniment for soup and Cheese 'n Herb Ring has a spicy flavor that complements this supper perfectly. Paper Cup Frozen Salad doubles as a salad and dessert for this special supper. This will make sure your family will have plenty of room for Christmas goodies as you enjoy the evening together. Broccoli and Ham Chowder 2 pounds fresh broccoli 2 cans (12V2 oz each) chicken broth 3 cups milk 1 cup chopped cooked ham 2 tsp. salt Vi tsp. pepper 1 cup light cream V2 lb. Swiss cheese, grated V cup butter or margarine Cook broccoli, covered, in 1 can chicken broth in large kettle for about seven minutes, or until just tender. Remove broccoli from broth; cool and chop coarsely. Add remaining chicken broth, milk, ham, salt, and pepper to broth in kettle. Bring to a boil over medium heat, stirring occasionally. Stir in remaining ingredients and chopped broccoli; heat just to serving temperature. Serves 4-6. Cheese 'n Herb Ring 3A cup milk 2 Tbsp. butter or margarine 1 tsp. salt 1 cup flour 1 pkg active dry yeast Vz cup grated Cheddar cheese 1 egg I-IV2 cups flour V4 cup butter or margarine 1 clove garlic, minced 1 Tbsp. snipped parsley lA tsp. dried tarragon, crushed V2 cup grated Cheddar cheese 1 beaten egg Combine milk, 2 Tbsp. butter or margarine, and salt in small saucepan and scald over medium heat until warm. Combine 1 cup flour and yeast in large bowl. Add warm milk mixture and V2 grated Cheddar cheese, and 1 egg. Beat ; until thoroughly mixed. Stir in I-IV2 cups flour to make moderately stiff , dough. Turn out onto lightly ' floured surface. Knead until smooth and elastic, 5-8 minutes. Place in large greased bowl, turning once to grease top. Cover and let rise in warm place about IV2 hours or until double in bulk. Melt Vt cup butter or margarine in small saucepan. Add minced garlic and saute. Stir in parsley, and tarragon. Remove from heat and cool slightly. Punch dough down. Turn onto lightly floured surface and let rest 10 minutes. Roll dough to 20 x 9 inch rectangle. Brush with butter mixture and sprinkle with Vz grated Cheddar cheese. Roll up jelly roll fashion, starting with 20-inch side. Pinch edges to seal. Cut roll in half lengthwise, making two 20-inch portions. Place portions side by side with cut edges up. Twist together gently and losely, keeping cut sides up. Shape into ring, seal ends together and place on greased baking sheet. Cover and let rise |