Pineapple Salad Dreaming
This salad dressing may be frozen before
or ater the whipped cream is added.
ft Fs
Set out
1 cups pineapple uice
Sift together into top of a double boiler
', cup sugar
1 tablespoon cornstarch
s teaspoon salt
Stir in Vz cup of the pineapple juice. Stirring
gently and constantly, bring mixture rap
idly to boiling over direct heat and cook
for 3 min.
Set over simmering water. Vigorously stir
about 3 tablespoons of hot mixture into
2 egg yolks, slightly beaten
Immediately blend into mixture in double
boiler. Cook over simmering water 3 to 5
min. Stir slowly to keep mixture cooking
evenly. Remove double boiler from heat.
Beat until frothy
2 egg whitos
Add gradually, beating well after each
addition
2 tablespoons sugar
Beat until rounded peaks are formed.
Gently blend egg whites into mixture in
top of double boiler.
Heat the remaining 1 cup pineapple juice
to lukewarm. Stirring constantly, gradu
ally add to egg-white mixture.
Cook over simmering water until thick
and smooth, stirring constantly (about
10 min.). Add and stir until melted
2 tablespoons butter
Remove from heat and set aside to cool.
Set in refrigerator to chill.
Meanwhile, set a bowl and rotary beater
in refrigerator to chill.
When pineapple mixture is chilled, using
the chilled bowl and beater, beat until
cream is of medium consistency (piles
softly)
cup chilled whipping cream
Gently fold whipped cream into pineapple
mixture. About 4 cups dressing
cookbook
MELANIE DE PKOFT, Director
Culinary Arts Institute
Gourmet Chipped Beet in Croutade
1 Freeze this mixture only 2 to 3 weeks.
For Croutade Set out a baking sheet
Cut into crosswise slices lVt to 2 in. thick
1 loaf dry, milked bread
Remove crusts and cut each slice into
halves. Cut out centers V to in. from
edge, leaving Va to in. at bottom. Brush
shells inside and out with
Melted butter or margarine
Place on baking sheet.
Put into 325 F oven for 12 to 20 min., or
until lightly browned and crisp.
Keep in oven with heat turned off.
For Creamed Chipped Beef Cut into
coarse shreds with scissors and set aside
5 os. chipped beef (about 2 cups,
shredded)
Heat in a saucepan over low heat
3 tablespoons butter or margarine
Blend in
3 tablespoons flour
teaspoon dry mustard
Few grains pepper
Heat until mixture bubbles, stirring con
stantly. Remove from heat. Add gradu
ally, stirring in
1 cups milk
Cook rapidly, stirring constantly, until
sauce thickens. Remove from heat. Stir
ring vigorously, add in very small
amounts
1 cup thick sour cream
Stir in the shredded beef. Cook 2 or 3
min. longer, or until thoroughly heated,
stirring constantly. Do not boil. Just be
fore removing from heat, stir in
cup sliced pitted ripe or green olives
To serve, spoon the creamed chipped beef
into the croustades. About 6 servings
Hunt's Catsup
has that
Sweet-spice flavor...
It's just what
Baked Beans need!
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