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with these bright ideas
Tangg llorno-radinh Blold
A zis(i accompaniment or rotut ham.
Set a bowl and rotary beater in refriger
ator to chill.
Lightly oil a 3-cup mold with salad or
cooking oil (not olive oil); drain.
Pour into a small cup or custard cup
3 tablespoons cold water
Sprinkle evenly over water
2 teaspoons unfavored gelatin
Let stand about 5 min. to soften. Dissolve
gelatin completely by placing cup over
very hot water.
Using the chilled bowl and beater, beat
only until frothy
1 cup chilled whipping cream
Stir cooled gelatin. Very gradually add
gelatin to cream and continue to beat
nfter each addition until cream is of me
dium consistency (piles softly). Work
quickly. When all gelatin has been added,
beat into whipped cream with final few
strokes until blended
V4 cup sifted confectioners' sugar
Beat until cream stands in peaks when
beater is slowly lifted upright.
Gently fold whipped cream into
V to 1 cup prepared horse-radish
Turn into prepared mold. Chill in re
frigerator until firm.
Unmold onto chilled serving plate. (To
unmold, sec recipe for Snow Pudding.)
12 to 16 servings
Hegal Salad lloirl
Combine the following in amounts to
suit the taste of family and friends: curly
endive, lettuce, romolne, water cress,
celery, cucumber, radishes, and plmlento
stuffed olives. Toss lightly together. Chill
thoroughly.
Just before serving, toss lightly with a
French or Blue cheese dressing, tomato
wedges, and chunks of ripe avocado.
Garnish with onion rings.
Chocolate Java
Put into a medium-size saucepan
3 sq. (3 ox.) unsweetened chocolate
3 cups double-strength coffee bever
age (dissolve '4 cup concen
trated soluble coffee In 3 cups
hot water)
Vs cup sugar
Set over low heat and stir constantly
until chocolate is melted. Bring rapidly
to boiling, stirring constantly. Reduce
heat; cook 3 min., stirring occasionally.
Remove from heat; add gradually, stir
ring constantly
2 cups milk
Set in refrigerator to chill thoroughly.
Beat until very thick and lemon-colored
4 egg yolks
V4 cup sugar
Add gradually the chilled chocolate mix
ture, beating until blended.
Using clean beater, beat until frothy
4 egg whites
Add gradually, beating well after each
addition
V4 cup sugar
Beat until rounded peaks are formed.
Turn the beaten egg whites onto choco
late mixture and slowly beat together just
until blended. Chill in refrigerator.
When ready to serve, pour mixture into a
punch bowl or an attractive container. If
desired, top with coffee-flavored whipped
cream. About 2 qts.
Cumberland-Style Sauce
A peppery sauce-teonderul tcith roast
ham (cold or hot,) or assorted cold meats.'
Cut off roots, peel, rinse, and very finely
chop
3 green onions or scalllons
Put into a bowl and mash with a fork
V, cup red currant jelly
Mix in the green onions and
Vi cup orange uice
1 tablespoon lemon juice
1 tablespoon grated orange peel
(grated through color only)
2 teaspoons grated lemon peel
y teaspoon prepared mustard
'i teaspoon ground ginger
ys teaspoon cayenne pepper
Mix together thoroughly.
Serve hot or cold. About cup sauce
Haspberry Sauce
Set out a heavy 1-qt. saucepan.
Sort, rinse, and thoroughly drain
2 cups fresh ripe raspberries
Force berries through a sieve or food
mill into the saucepan. Blend in
's cup sugar
Set berry mixture aside.
Blend together to make a smooth paste
1 tablespoon cold water
1 'i teaspoons cornstarch
Thoroughly blend into berry mixture.
Stirring gently and constantly, bring
rapidly to boiling. Continue stirring and
boil over medium heat about 3 min. Set
aside to cool. Cover and store in refrig
erator. About 1 cup sauce
Snoir Pudding
A Scandinavian delicacy especially de
licious u'ith lingonberry preserves or
Raspbe-ry Sauce.
Set out a 2Vs-qt. mold.
Pour into a small bowl
V cup cold water
Sprinkle evenly over water
2 tablespoons (2 env.) unfavored
gelatin
Let stand about 5 min. to soften.
Blend softened gelatin into
2 cups very hot water
Stir until gelatin is completely dissolved.
When gelatin is dissolved, stir in until
sugar is dissolved
1 y4 cups sugar
Vi TO Vl cup strained lemon ulce
Chill in refrigerator or in a pan of ice
and water until mixture is slightly thicker
than consistency of thick, unbeaten egg
white. If chilled in refrigerator, stir occa
sionally; if chilled over ice and water,
stir frequently.
Lightly oil the mold with salad or cook
ing oil (not olive oil) ; set aside to drain.
When gelatin mixture is of desired con
sistency, beat until rounded peaks are
formed
6 egg whites
Beat gelatin mixture until frothy. Gently
but thoroughly fold gelatin mixture into
beaten egg whites. Turn into prepared
mold. Chill in refrigerator until firm.
To unmold, run tip of knife carefully
around top edge of mold. Invert onto a
chilled serving plate and remove mold.
(If necessary, wet a clean towel in hot
water and wring it almost dry; wrap hot
towel around mold for a few seconds. If
mold does not loosen, repeat.)
8 to 10 servings
Peanut Colonel
Grease cookie sheets.
Coarsely chop and set aside
1 Vj cups (8 ox.) salted peanuts
Beat until thick and piled softly
1 egg
V, cup sugar
ys teaspoon vanilla extract
Add gradually, folding in the chopped
peanuts and
2 teaspoons flour
Drop by teaspoonfuls about 2-in. apart
onto cookie sheets.
Bake at 350F 10 to 12 min. Remove
cookies to cooling racks.
About 4 dor. cookies
10 Family Wfrkly, July 21. 1997