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Crab Meul-Avocado
"Sandwich
16
1 o'i-ox. con crab meat
Vj cup finely chopped celery
2 tablespoon chapped pariley
1 tablespoon finely chopped onion
cup mayonnaise
1 tablespoon lemon vlce
teaspoon paprika
'g teaspoon salt
Few grains pepper
y4 teaspoon Accent
1 large ripe avocado
1 slices bread, toasted and battered
1. Drain crab meat, separate pieces, re
move and discard bony tissue. Put crab
meat into a bowl with the celery, parsley,
and onion.
2. Blend together the mayonnaise, lemon
juice, and a mixture of the paprika, salt,
pepper, and Accent. Add mayonnaise
mixture to crab-meat mixture and lightly
toss together. Chill in refrigerator.
3. Rinse the avocado. Peel avocado, cut
lengthwise into halves and remove pit.
Cut avocado into -in. thick slices;
brush surfaces with lemon juice to pre
vent discoloration.
4. Spread about 3 tablespoons of the crab
meat mixture on each of 8 slices of the
toast. Cover each with avocado slices,
then top with remaining toast slices. Cut
sandwiches into quarters. 8 sandwiches
Golden Acorn Squaah
2 medlum-siio acorn squash
2 tablespoons chopped green
pepper
1 tablespoon chopped onion
1 cup (about 4 oi.) grated sharp
Cheddar cheese
1 cup fine dry bread crumbs
cup butter or margarine
cup cream
1 'l teaspoons salt
V teaspoon white pepper
2 teaspoons butter or margarine
1. Wash acorn squash. Cut lengthwise
into halves. Remove seeds and fibers.
Place cut-side down in a 13x9Vfex2-in.
baking dish. Pour boiling water to Vi-in.
depth in baking dish. Bake at 400F 45
min., or until tender.
2. Heat Vt cup butter in a skillet. Add
green pepper and onion, and cook over
medium heat, occasionally moving and
turning with a spoon until onion is trans
parent and green pepper is just tender.
3. When squash is done, remove baking
dish from oven. Reduce temperature to
350 F. Turn squash shells and scoop out
center, leaving shells about Vi-in. thick.
Reserve shells. Mash squash pulp. Mix
in the cream, onion-green pepper mix
ture, cheese, bread crumbs, and a mix
ture of the salt and pepper. Pile into
reserved squash shells. Top each with Me
teaspoon of the butter. '
4. Return to oven and bake 15 to 20 min.
longer, or until thoroughly heated.
4 servings
S fsfll e&4. I.V r:r. . fr, JU t'-itA VWttW. 1
Lamb-Pineapple Kabobs
1 13'j-o. can pineapple chunks,
drained (reserve sirup)
Vi cup soy sauce
'4 cup lemon uice
2 cloves garlic, crushed In a garlic
press or minced (thin, papery
outer skin removed )
Vi teaspoon pepper
1 'i " boneless lamb shoulder or
leg, cut In 1 Vj-ln. cubes
1. Mix together k cup of the reserved
pineapple sirup, soy sauce, lemon juice,
garlic, and pepper. Put lamb cubes in a
large shallow dish and pour soy-sauce
marinade over them. Set in refrigerator
2 pkg. apple-flavored gelatin
2 cups very hot water
1 cap cold water
y4 cup lemon (uice
Vi cup chopped celery
'i cup (about 2 oi.) chopped
walnuts
1 medium-size red apple
cup mayonnaise
1. Lightly oil a lVfe-qt mold with salad
or cooking oil (not olive oil) ; drain.
2. Empty gelatin into a bowl. Add the
very hot water and stir until gelatin is
completely dissolved. Stir in the cold
to marinate several hours or overnight.
Turn occasionally. Set pineapple chunks
in refrigerator.
2. Remove meat from marinade with
slotted spoon and drain. Reserve marinade
for basting kabobs during cooking. Alter
nately arrange meat pieces and the re
served pineapple chunks on four 8-in.
skewers. Brush with marinade.
3. Set temperature control of range at
Broil (500F or higher) . Arrange kabobs
on broiler rack and place in broiler with
tops of kabobs about 3 in. from source of
heat. Broil 15 to 20 min., turning several '
times and brushing frequently with mari
nade. Test for doneness by cutting a slit
in meat cubes and noting color of meat.
Serve kabobs on fluffy cooked rice with
the Orange Barbecue Sauce. 4 servings
Two-Layer Waldorf Salad
water and lemon juice. Cool. Pour about
one-third of the gelatin mixture into the
prepared mold. Chill in refrigerator until
partially set.
3. Chill remaining gelatin mixture in re
frigerator or in pan of ice and water until
slightly thicker than consistency of thick,
unbeaten egg white. If chilled in refrig
erator, stir occasionally; if chilled over
ice and water, stir frequently.
4. Meanwhile, prepare the chopped celery
and walnuts. Wash, quarter, core, and
chop the apple.
3. When second gelatin mixture is of
desired consistency, blend in the mayon-
Orange Barbecue Sauce
'4 cup firmly packed brown sugar
'i teaspoon dry mustard
it teaspoon ground cloves
12 teaspoon Worcestershire sauce
'j cup chopped onion
1 'j teaspoons grated orange peel
(grated through color only)
' orange juice
cup catsup
1 'i cups water
Mix all ingredients together in a heavy
saucepan. Bring to boiling, stirring until
sugar is dissolved. Reduce heat; simmer
uncovered about 30 min., stirring occa
sionally. About 2V cups sauce
naise. Mix in the celery, walnuts, and
apple.
6. When first layer in mold is partially
set, immediately spoon the fruit-gelatin
mixture over it. (Both layers should be
of almost the same consistency when
combined to avoid separation when un
molded.) Chill in refrigerator until firm.
7. To unmold, run tip of knife carefully
around edge of mold. Invert onto a chilled
serving plate and remove mold. (If nec
essary, 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
Family Weekly, January 19, 1951