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Show Welcome the New Year Vith a Festive Party, n an Informal Style rrHETHER YOU PLAN to await the New Year or to hold open Duse on the first day of the year, ? - f -' 3 an miormai type party is best. Either occasion will last for several sev-eral hours, and you'll want to have the kind of food that can be set Oil the table for eating and nibbling when it's convenient. An exciting way to greet the New Year consists of serving this creamy, nourishing punch made with milk, ice cream and subtle seasonings of cinnamon, nutmeg and orange rind. Cinnamon Cinna-mon sticks make attractive stirrers for the rich punch. LYNN CHAMBERS' MENU New Year's Buffet Sliced Turkey, Ham or Roast Beef Red Cabbage Salad Frozen Pineapple Salad Raisin-Bran Muffins Celery Olives Pickles Creamy Spiced Milk Punch Assorted Candies Assorted Cookies Recipes Given Cold succulent slices of turkey, vast beef or ham are ideal for the lain platter. Serve with this tossed r molded salad, assorted relishes, read and rolls. The dessert can take the form of festive, creamy punch to be erved in low mugs or punch cups ith stick cinnamon stirrers, sugar aokies, candies and assorted, salted uts. Make your preparations in ad-ance ad-ance since nothing needs cooking ist before serving. You'll appreci-te appreci-te the last minute ease of a party leal thus managed. Red Cabbage Salad (Serves 8) 3 cups shredded red cabbage 1 cup diced celery 3 tablespoons oil 4 tablespoons minced parsley cup minced watercress 3 tablespoons tomato juice Z tablespoons minced onion Vi teaspoon salt teaspoon pepper Cover cabbage with water for 1 our. Drain and add celery. Mix il, parsley, watercress, tomato ,iice, minced onion, salt, and pepper jgether thoroughly and pour over abbage and celery. Mix well, chill nd serve. Frozen Pineapple Salad (Serves 8) 2 cups diced pineapple 24 cherries, quartered 24 marshmallows, cut into sixths 8 tablespoons confectioners' sugar 6 ounces cream cheese H cup salad dressing cup cream, whipped 2 tablespoons vanilla Combine pineapple, cherries, larshmallows, and confectioners' sugar. Blend , V-. well. Thin cream cheese with salad dressing. Mix with fruit. Fold whipped cream and vanilla into fruit mixture. Pour into refrigerator refrig-erator tray and freeze at coldest Creamy Spiced Milk Punch (Serves 10 to 12) 1 quart milk 2 teaspoons cinnamon 1 teaspoon nutmeg teaspoon salt 1 quart vanilla ice cream pint whipping cream 1 teaspoon vanilla 4 tablespoons grated orange rind Pour milk into cold punch bowl; mix in seasonings. Add Vz of the ice cream, stirring until partially melted. Whip cream until stiff and fold in vanilla. Place remaining ice cream, and whipped cream on top of spiced milk. Sprinkle with grated orange rind. Serve in mugs with stick cinnamon stirrers. Cream Pralines (Makes 20 patties, ZH Inches in diameter) 1 cup brown sugar, firmly packed 1 cup granulated sugar 2 cups pecans (M pound) H cup evaporated milk Mix all ingredients thoroughly In heavy saucepan. Cook over medium heat to soft ball stage (236), stirring stir-ring constantly. Cool slightly, then ' beat until mix- TT ture begins to thicken. Drop L4r&fy' candy rapidly -5 from a table- tugpSl spoon onto waxed Sy paper or a hut 's H tered sheet to Y. form patties. If candy becomes too stiff at the last to drop into smooth patties, stir in a little hot water. Honey Fudge (Makes VA pounds) 1 square unsweetened chocolate choco-late (1 ounce) 2 cups granulated sugar teaspoon salt 1 cup evaporated milk Yi cup honey 1 teaspoon vanilla extract 1 cup nuts . Melt chocolate over hot water in the saucepan in which candy is to be cooked. Add sugar, salt and milk, and cook over medium heat 5' minutes, stirring constantly. Add honey. Continue cooking over medium medi-um heat to soft ball stage (236), stirring all the while. Cool. Add vanilla. Beat until candy begins to stiffen. Add nuts and beat until crystalline. Turn Into buttered pan. Mark in squares. i Coffee Creams (Makes 1 pound) Yi cup strong coffee 2 cups granulated sugar cup evaporated milk 2 tablespoons butter Mix coffee, sugar and milk In heavy saucepan. Cook slowly, stirring stir-ring constantly, until sugar is dissolved. dis-solved. Then cook over medium heat to soft ball stage (236), stirring all the while. Cool. Add butter and beat until crystalline. Turn onto a buttered but-tered board or marble slab and knead until smooth. Press into a buttered pan and cut into squares. Note: Strong coffee can be made quickly by dissolving 1 teaspoon soluble coffee in Vi cup boiling water. intil cream mixture is firm. Un-nold Un-nold and serve with additional alad dressing or whipped cream. Jarnish with pineapple wedges and herries. Raisin-Bran Muffins (Makes 9 medium muffins) 1 cup ready-to-eat bran cup milk 1 cup sifted flour ZYi teaspoons baking powder teaspoon salt Y cup sugar or molasses 1 egg 2 tablespoons soft shortening H cup seedless raisins Combine bran and milk in mixing lowl. Sift together flour, baking owder and salt; add to soaked bran vith sugar or molasses, egg, short-sning short-sning and raisins. Stir only until jombined. Fill greased muffin pans 'A full. Bake in pre-heated moderately mod-erately hot oven (400) about 25 ninutes. ( - i m . There'll be plenty of gooa nibbling nib-bling about if you have , an assortment as-sortment of easily made candies Including honey fudge, cream pralines and coffee creams on your buffet table. Quick supper can be made from chicken livers sauteed with chopped chop-ped onion and green pepper. Add soured cream and heat ever so slowly so the cream won't curdle. Plain ge'atin plus fruit is a pood base for a salad, but it's even more flavorful if you use ginger ale in place of water for the gelatin mixture. mix-ture. Try wrapping oysters In bacon and heating them in tomato soup which has been seasoned with green pepper and a dash of tabaoco sauce. Serve on a bed of fluffy rice. LYNN SAYS: Seasonings are Essential To Glamorizing Foods Rolls for the holidays can be made prettier if you frost them while still warm with confectioners' sugar icing and dot with candied fruits. Toasted cheese sandwiches are a favorite that will be more so if you make them with cheese plus a deviled ham spread. Have you tried 'dusting peeled sliced apples and putting them between be-tween thin pork chops as a stuffing? Very good Cavorl ! i i |