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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 29, 1956)
Statesman, Salem, Ore., Frl, June 29, "58 (Sec. m)-2X n: Refrigerator Cheese Cake Luscious Dish n v i yj-". l - 11 l -r- i r A Refrigwator Cheese Cake has -appeared fairly late on the culi nary scene. In fact, it is difficult to find a recipe for it in conk books going back more than a dozen or so years. Baked chese cake, yes, but the easy-to-fix uncooked kind is a comparative newcomer. Kspecially popular with cooks flow that warm weather is just round the corner is the unbaked variety. And just in tiiis1d help rrlehrate Dairy Month is a recipe from a Frozen Foods Test Kitchen for Itefrigcrator Cheese Cake feat uring lemonade concentrate and cottage cheese. A pointer here, whenever you cook eggs over hot water, the wnter should never be allowed to boil or you may end up with eggs thnt are something less than smooth REFRIGERATOR CHEESE CAKE Crust 1 cup fine graham cracker crumbs lapprox. 12 crackers) i cup butter or margarine melted Blend together crumbs and melt ed butler or margarine. Take Ja of mixture and press firmly on bottom of 8 inch spring form pan. cynll. Reserve remainder for top crust, lake 2 inhlj'spoons unflaorcd gelatine l cup cold water 2 eggs, separated cup milk ! teaspoon salt '? cup sugar 2 cups 1 lb.) cottage cheese, sicu'd 1 b oz. can snow -crop fresh froen lemonade thawed and undiluted 1 teaspoon uinilla cup le;iy cream, whipped lilrnd iinlUivored gelatine and w.ili-r in small saucepan and melt over slow heat. Kemoe from heat and cuol slightly if gelatine tends to sci' just place over heat again lor a few minutest Combine egg yolks, slightly beaten, with milk, salt and sugar, in top part of dou ble boiler. Stir over hot water un til mixture thickens. It must not boil Remove from hot water Stir in melted gelatine. Mix well and place pan in bowl of cold water, stirring constantly. When mixture is cool, remove from water and add sieved cottage cheese, fresh frozen lemonade, thawed and un diluied, and vanilla. Fold in whipped cream. Beat egg whites until stiff, not dry, and fold in mix ture. I'mir mixture into prepared pan. Sprinkle with remaining crumbs Chill in refrigerator at least 2 hours before serving. Makes S scfwngs. ( you are lucky enough to live rear an Italian grocery store, the same amount.,of jirotta cheese will substitute very well, with no siev ing required. r-'; -Sit Pineapple Banana Pie makes wonderful eating for that special meal you're planning. The butter scotch filling is chew with pineapple tidbits and banana slices, and the top becomes as gay as you please with mounds of whipped cream and more frwit. This filling. uses only a pack age of butterscotch pudding mix, prepared according to directions, into Which a can of pine apple tidbits (drained) and a sliced banana have been mixed. COLORFUL COOKIES Force cookie-press dough through a ribbon disk onto a cookie sheet. Place jam along the center of each strip and bake. Cut into cookie size lengths while warm. APPETIZER IDEA Stuff large cooked pitted prunes with a tiny cocktail sausage and heat in a buttered baking dish in a hot oven. Nice with a before-dinner beverage. Easy Brownie Is Skillet Cooked Easy to make brownies are good to know about. Saurrpaa Indians 1 stick Hi lb.) margarine 2 1-oz. squares unsweetened chocolate 1 rup sugar 1 cup broken pecans cup flour ' 1 teaspoon baking powder 1 teaspoon vanilla 2 eggs Melt margarine and chocolate in a saucepan. Remove from heat Add all ingredients except eggs Mix to blend with a plate scraper or spoon. Add eggs and beat well Hour into a buttered 9x9-inch pan. Bake in a moderate oven 350 F.) 30 minutes. Be careful not to burn. Cool. Cut into squares. Broiled spareribs make mighty fine dinner meat when they're given the barbecue sauce treatment. The ribs are brushed first with the highly seasoned sauce and broiled slowly to gain an attractive brown and delicious flavor. Method Does for Spareribs Fruit Sauces Go On Sponge Cakes Fresh or canned fruit makes good ice rream toppings. Here are two, ynu can use either kind of ' fruit and canned, fresh or frozen berries or fruit. ME LB A SAKE 1 cup raspberries it rup sugar Tut raspberries through a sieve, add he sugar and hoil about five minutes. Cool and keep in refrigerator until need ed. Serve cold. APRICOT ( REAM SAI CE 2 cups apricot pulp J2 to cup sugar 2 tablespoons cornstarch 1 cup cream, whipped or 2 egg whites, beaten a cup water ' Pinch salt lloat aprirot pulp and sugar to gether I se high) heat (3 to 4 min utes i. Turn to low. Add corn starch dissolved in water and salt Cook until thick and clear, 8 to 10 minutes. Cool. Fold in whip ped rream or egg whites. Serve on jpnnge rake, spire rake, etc. May use any dried fruit. Broiled spareribs with a rich, spicy barbecue sauce make mighty fine eating whether they're cooked indoors or out The sauce, which takes oil, fruit juice, spires, onion and catsup, Us the feature of the recipe. I The spareribs, cooked either under the oven broiler or on the outside grill, is given a good coating of the sauce before and during cooking, so the flavors penetrate the meat. The same sauce is excellent for poultry, seafood, hamburgers, franks and other 'meats to be broiled. BARBECUE SAKE 4 cup oil 'i cup vinegar 11 cup canned fruit Juice h cup catsup ' cup minced onion U cup 'Worcestershire sauce 1 teaspoon tabasco 2 teaspoons salt 1 teaspoon chili powder 12 teaspoon cayenne t teaspoon oregano Combine ingredients, bring to i boil and simmer for 10 minutes. Brush barbecue saure generous ly onto spareribs and broil slow ly until meat is well browned and done inside. Brush fre quently during cooking with the Chiffon Pie Is Summery Dessert Licht. fluffv chiffon nies are lust the right desserts for hot summer days. They an- he made in the morning lor dinner. Pineapple Chiffon Pie 1 level tablespoon gelatine J4 cup cold water l' cups canned, crushed pineapple hi cup sugar 4 eggs ' U teaspoon salt 1 tablespoon lemon juice Soak gelatine in cold water about five minutes. Beat egg-yolks slight ly and add l cup sugar, pineapple lemon juice and salt. Cook on low heat until of custard consistency Add the softened gelatine stirring thoroughly, and cool. When mix ture begins to thicken fold in stiffly beaten egg whites to which has been added the other l cup sugar, Fill baked pie shell and chill. Just before serving spread over pie a thin layer of whipped cream. i a hi i mil ihi7nJ' BLUE BELli?s ENTER Oregon "Name-A-Doar Contest If V" v. Desserts, Salads Use Canned Fruit If you've some children's birth day parties scheduled during the next few weeks, try serving a genuine Wrst Coast milk shake made with two halves of canned Kartlett pears, 2 tablespoons syr up from the pears, 3i rup milk and two scoops of ice cream, combined in a liquifier or beater. You'll find dozens of other new ways to serve canned pear' too, so keep plenty on hand, now and during the vacation months ahead PRI)ISE IX Jl'NE 1 Nn. Vi. can pears 1 banana 1 No, 2 ran pineapple chunks 1 quart fresh strawherries frain pear halves Arrange en dive en a salad plate Place one pear half, rut side down, with tip toward center of plate. Ar range second pear half, cut side up. at right angle to first. Peel banana and score with tines of a fork. Slice into circles. Add pine apple chunks, fluted banana slices and strawberries. Makes four salads. Serve with piping hot baking powder biscuits and jam and coldeuts of meat. 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