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Bavarian Takes Time To Fashion,
But Result Is Worth The Effort
Any type of Bavarian does take
a little time to make, but it
should be made ahead of time
anyway and well chilled. So pre
pare "Almond Mocha Bavarian"
at your leisure and let friends
and family enjoy it without
last-minute rush in the kitchen.
a.
This handsome dessert with its
almond-crunchy, creamy choco-late-and-coffee
filling is "nested"
Frozen Pie
A Delight
Here's a pie, frozen, lcmon-y
and full of the happy delight of
apples. To eat it makes people
think they're cooler, whether they
actually are or not. So Frozen
Lemon-Apple Fluff Pie is a mar
velous bet for any hostess to have
tucked away in her freezer ready
to cheer the wilted.
The accent is on frozen. The
filling is frozen, the sweet ten
der cookie crust is frozen and
the scoops on top are ice cream.
The only things not icy-chilled are
the mint sprig and maraschino
cherry that decorate each serv
ing. The taste of this pie adds to
the general cooling effect, too. It
tastes of apples, tingly and zesty
because tangy apple juice is its
mainstay. Then there's the tart
ness of lemon. And, finally, both
apple juice and lemon are fluffed
with whipped cream.
This is a pie "easy as pic" to
make, and just enough different
! to be fun to serve ... as eith
er a patio refreshment or for
' family meal. In fact, why not
' make several while you're about
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, Frozen Lemon-Appl Fluff Pi
1 roll refrigerator sugar cookie
dough
2 cups apple juice
1 package (3-ounce) lemon or
apple flavored gelatin
'a cup sugar
1 tablespoon grated lemon rind
l'i cups heavy cream, whipped
' To make pie shell: Cut chilled
' cookie dough roll into slices '
inch thick. Fill 9-inch pie plate
with slices, overlapping to cover
bottom and standing upright
around edge. Bake in a moder
ately hot oven, 375 degrees, 20
minutes or until brown. Cookie
pie crust will be puffed and soft
when it comes out of oven, but
will become crisp when cool.
Crust should be cold before add
ing filling.
Filling: Heat apple juice; stir
in gelatin and sugar until dis
solved. Chill until mixture mounds
when dropped from a spoon. Then
beat until very fluffy. Fold in lem
on, rind and whipped cream;
fifftze until set. Or refrigerate
overnight. Serve topped with
sDoonfuls of vanilla ice cream. If
desired garnish with fresh mint
sprigs and maraschino cherries
Makes 6-8 servings.
Fruits Co Well
With Molasses
Unsulphured molasses, a flav
orful product tropical in origin,
combines with a variety of other
pleasant ingredients to provide
wonderful sweet ice cream!
sauces.
You can go exotic with Pine
apple Rum Sauce ... the flavor
of molasses is superb with fruits.
Try it, too, with rum or rum ex
tract. Pineapple Rum Sauce
1 can (9 ounces) Pineapple tid
bits ' cup unsulphured molasses
1 tablespoon butter or marga
rine 2 tablespoons rum. optional
or H teaspoon rum flavoring
Combine pineapple (with syrup j
from can), molasses, and butter!
in saucepan. Bring to a boil; ,
simmer 5 minutes. Add rum or ;
rum flavoring. Serve hot or cold
over ice cream.
Yield: Approximately l'a cups
sauce.
LUNCHEON ENTREE
Giant-sized popocrs filled with
a tuna anil almond salad would
make an impressive luncheon en
tree for one of our parties. Leave
th- tuna in chunks and combine
with -heed celery, diced hard-cooked
eiiiis and coarsely chopped sail
ed almonds Toss lightly with a
dtrwnv and hail mayonnaise. Gar
nih with slices of aocado.
. olmond mocha Bavarian
on and surrounded by lady fingers sugar and coffee powder. Fold
and garnished with dollops of j chocolate mixture into egg
whipped cream studded with un- whites. Save cup whipped
blanched sliced almonds. Truly cream for garnish- fold remaind
a magnificat culinary produc-1 er imo choco.aTe ' injure KW
Crisp, flavorsome almonds a!-;
ways provide an elegant touch in
desserts as well
Waldorf
saiaas. lisli and meat sauces.
breakfast waffles and numerous
sandwich fillings. Eaten aut-of-
hand, these nuts are special fav
orites as belwecn-meal, party or
picnic snacks.
Almond Mocha Bavarian
1 envelope plain gelatin
3 cup sugar
'. teaspoon salt '
2 eggs, separated
l'i cups milk
2 squares unsweetened choco
late
1
1
1
package (4 oz.) ladv fineersl?"01 PorK, raisins am dales, other
cup whipping cream
ianiespoon sugar
1 tablespoon instant coffee pow
uer
!"j cup unblanched sliced al
monds In top of double boiler mix eel-
atin, Vi cup sugar, salt, egg
yolks and milk. Cook over hot wa
ter, stirring constantly until gel
atin is dissolved (about five min
utes). Add chocolate and stir un
til melted. Remove from heat:
beat with rotary beater to blend
if necessary. Chill until mixture
begins to thicken. Meanwhile, line
bottom and sides of eight-inch
spring form pan with lady fin
gers. Beat egg whites until
foamy; gradually add Vi cup su
gar and beat to soft peak stage.
Whip cream with 1 tablespoon
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and .cni" ,ollr hours. Just before
serving, remove sme oi pan and
transfer mold (still on bottom
of pan) to serving platter. Garn
ish with dollops of cream; stud
with almonds.
Makes g to 10
servings.
GELATIN SALADS POPULAR
Fruit corktail gelatin salads are
among the best and most popular.
Luscious canned fruit cocktail com
bines well with manv foods chick-
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vegetable combination: shredded
raw cabbage, drained canned fruit
cocktail and lemon juice in lomon
flavoied gelatin; topped with a
dressing made by combining com
mercial sour cream and mayon
naise with a little prepared mus
tard. Delicious!
NEW TWIST
Serving cantaloupe a la mode
with a new twist. Place a ring of
summery golden cantaloupe on
dessert plate. Spread with layer
of vanilla ice cream and top with
second cantaloupe circle. Spoon
strawberry sundae topping or rasp
berry preserves into center of sec
ond ring.
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Some (ilrus
Citrus Chiffon
(I to 10 servings)
3 medium oranges, peeled, cut
into pieces
' cup water
H envelopes unflavored gela
tine l'i cups sugar
Dash salt
4 eggs, separated
H cup fresh lemon juice
Leftover Beef
Finds Its Way
Into Cool Salad
Where does leftover beef go in
the summertime? Why, into the
most refreshing kind of a main
dish ... a meat salad, of
course!
Meat salads keep both you and
your kitchen cool and calm while
providing your family with a
completely satisfying entree. The
meat supplies the high-quality pro
tein so necessary every day,
whether the weather outside is
19 degrees or 90 degrees.
When the temperature soars,
you'll enjoy this particularly ap
pealing and hearty salad pre
pared from cooked beef. It's all
made without the aid of your
range. If you haven't the cooked
potatoes and green beans in your
refrigerator, you can simply use
canned items.
Hcba Staggs, meat authority,
offers a few tips on meat care.
Refrigerate leftover meats
promptly, and store them tightly
covered. They should be used
within about 3 days.
Hearty Btof Salad
2 cups diced cooked beef
H cup French dressing
j cup diced cooked potatoes
Hi cup cooked green beans
"i cup coarsely grated carrots
U cup chopped sweet pickle
2 hard-cooked eggs, diced
dressing
4 to 6 lettuce cups
Pour French dressing over beef
cubes and chill 1 hour or longer.
Chill remaining ingredients. Com
bine beef - French dressing mix
ture, carrots, potatoes, green
beans, pickles and hard-cooked
eggs. Add mayonnaise or salad
dressing and mix lightly. Serve
in lettuce cups. 4 to 6 servings.
ROTIS3ERIE ROASTS
For the rotisseric, it's best to se
lect roasts which are as regular
in shape as possible. Semi-boneless
or boned and tied roasts are
good. Roasts with bones generally
do not balance well on the rotis
serie rod.
POTATO DRESSING
Dress up baked potatoes with a
luscious topping of commercial
sour cream, a little instant minced
onion and chunks of ripe olives.
Better make a little extra to oass
for additional helpings. It's that
good.
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Cool Summer Desserts
ls cup water
2 teaspoons grated lemon peel
1j teaspoon vanilla extract
Whipped cream
Combine orange pieces and
cup water in electric blender.
Blend until smooth; set aside.
Combine gelatine, ai cup sugar
and salt in top of double boiler.
Beat egg yolks and add with
lemon juice and la cup water to
mixture in double boiler. Cook
over boiling water, stirring until
gelatine dissolves and mixture
thickens, (12 to 14 minutes). Add
grated lemon peel, blended or
ange and vanilla extract Chill
until mixture mounds slightly
when dropped from a spoon. Beat
egg whites until they stand in
soft peaks; gradually beat in H
cup sugar. Fold into chilled cit
rus mixture, blending lightly.
Carefully spoon gelatine mixture
into two-quart bombe or other
mold. Chill until firm. To serve.
unmold and garnish with whipped.
cream.
Fresh Oringo Nut Sundaes
( servings)
3 medium oranges, peeled, cut
into bite-size pieces
3 to 4 tablespoons white corn
syrup
lMi pints vanilla ice cream
Whipped topping
2 tablespoons chopped pecans
or walnuts
Combine orange pieces and corn
syrup; set aside for flavors to
blend. Place a scoop (W cup)
ice cream in each sundae dish.
Spoon oranges with juice over ice
cream. Top each sundae with
whipped topping; sprinkle with
nuts. Serve at once.
Low Calorie Parfairs
(6 sorvings)
2 envelopes low-calorie lemon
flavored gelatin (3 to a pack
age) 2 cups hot water
3 medium oranges, peeled, cut
into bite-size pieces, drained
Fresh mint
Dissolve gelatin in hot water.
Chocolate Is Popular
With The Soda Crowd
"Make mine chocolate," is Hie
order most frequently heard at
loda fountains as toppings for ice
cream.
Unsulphured molasses combined
with handy semi-sweet chocolate
morsels and evaporated milk, and
the delectable Chocolate Taffy
Sauce goes well with chocolate or
coffee ice cream.
Chocolate Taffy Sauce
1 package (6 ounces) semi
sweet chocolate morsels
2-3 cup evaporated milk
V cup unsulphured molasses
Combine semi-sweot chocolate
morsels and evaporated milk in
top of double boiler. Place over
hot (not boiling) water, stirring
occasionally, until chocolate is
melted. Remove from heat; stir
in molasses, Spoon over ice cream.
Yield: 1 2-3 cups sauce.
Chill until consistency of unbeat
en egg white. Spoon half of gel
atin into six parfait or sherbet
glasses. Chill until firm. Spoon
half the drained orange pieces on
top of gelatin. Cover with re
maining partially set gelatin;
chill until firm. Just before serv
ing, top with remaining oranges.
Garnish with sprig fresh mint.
38 calories in each serving.
Chow Mein Tasty,
Quick To Prepare
Foods with Oriental flavors
have become quite favorablo to
the tastes of almost all Ameri
cans. Anytime you come forth
with an exotic, Far Eastern menu,
yvur family is bound to rave.
Meals adapted from the Orient
needn't be difficult, lengthy prop
ositions, states meat cookery ex
pert Reba Staggs. An entree like
Jiffy Chow Mein can be table
ready in less than half an hour,
and you'll use foods readily avail-
auie at any grocery store.
The meat is handy ground
beef, so very economical and
quickly cooked. Canned bean
sprouts, chopped eclerv. sliced
onion and soy sauce are (he oth
er major ingredients, bvrvo in
viting Jiffy Chow Mein on Chi
nese noodles with extra soy sauce
fur each person to add if he
wishes.
Jiffy Chow Mein
Hi pounds ground beef
1 tablespoon lard or drippings
1 medium onion, sliced
ll4 cups chopped celery
1 cup water
1 can (16 ounces) bean sprouts
Vi cup soy sauce
Hi teaspoon sugar
2 tablespoons water
2 tablesoons cornstarch
Chinese noodles, if desired
Brown ground beef in lard or
drippings. Pour off drippings.
Add onion, celery and 1 cup wa
ter. Cover tightly and simmer IS
minutes. Add bean sprouts. Com
bine soy sauce, sugar, 2 table
spoons water and cornstarch and
add to meat mixture. Continue
cooking 5 minutes, stirring con
stantly, until sauce is slightly
thickened. Serve with Chinese
noodles, if desired. 6 servings.
FOR SMOKE FLAVOR
To give an especially enticing
smoke flavor to grilled meats use
wood chips such as hickory, oak,
applo and cherry. Soak chips in
water at least 1 hour before using
so they will give maximum smoke
and will not burn. Add n few
chins at a timo to the charcoal
briquets while cooking. If chips
flame up, replace them with wet
SUMMER LEFTOVERS
What is the best manner of serv
ing leftover meats In tho summer?
Cut the chilled meat into cubes or
strips and feature a cold meat sal
ad as your main entree on a hot
evening. Combino the meat with
fresh vegetables or fruits and a
dressing. Iteady-to-sorvo meats are
also delicious in meal salads.
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Thurs., July 18, 1963 The
Liver Makes Tasty Lunch Spread
When school is out for summer
vacation, the children are home
almost every day fur lunch. As
guardian of the health of your
growing youngsters and teen
agers, it's your responsibility to
prepare a well-balanced noon
meal.
In case vou're running low on
original ideas for speedy, yet
nutritious lunches, here's a sug
gestion offered by homo econo
mist Reba Stages. Prepare Liv-
er and Bacon Spread to keep on
nano in tne retrigcrator. For
serving, simply spread between
slices of bread, including a let
tuce leaf if you wish.
The sandwich spread Is sure
to win approval of nearly every
one. What a tasty manner of
serving the most nutritious of
meats!
Livor and Bacon Spread
4 sli.'cs baron
1 pound thinly sliced beef or
pork liver
li cup chopped celery
1 teaspoon minced onion
1 teaspoon salt
j tablespoon pickle relish
M cup mayonnaise
Cut bacon into small pieces and
m STAYING
FOR MORE STRENGTH ...
MORE VITALITY . . .
TAKE A MILK BREAK
Let Refreshing, Nourishing Umpqua Dairy Milk Restore
YOUR Staying Power. UMPQUA . . . Douglas County's
Award Winning Dairy Products,
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Newt-Review, Roseburg, Or. V
cook until crisp. Remove bacon.
Cook liver slowly in bacon drip
pings, turning occasionally, about
5 minutes. Put liver through food
chopper. Combine bacon, liver,
celery, onion, salt, pickle relish
and mayonnaise. Mix well. Yield:
2 cups.
PEACHY GARNISH
Here's a peachy garnish men
can cheese with cooked, crumbled
will like. Combine grated Ameri
can cheese with cooked, crumbled
bacon and a few bread crumbs;
spoon Into drained canned cling
peach halves, and broil until bub
bly and heated through. They will
dress up any meal. Better allow
two to a customer: no one will
want to stop with the first!
PROTEIN NEEDS
People used to think they should
cut down on protein foods when
the weather turned hot. Nutrition
ists tell us that this is definitely
not a good practice. Meat supplies
the right kind of complete pro
teins needed by the body for Ufa
processes that go on every day,
whether Uie season is summer or
winter.
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