Medford mail tribune., February 02, 1958, Image 47

W WW 'V,
MEIANIE DE MOFT. Diractor, Culintry AtH Inilltul.
Tangy Brussels Sprouts
I qt. Brussels sprouts
1 bouillon cube
6 slices bacon, panbrolled and crumbled (about 4 cup)
Vi cup thick sour cream
i cup mayonnaise
1 teaspoon lemon juice
y4 teaspoon Worcestershire sauce
teaspoon salt
Few grains white pepper
teaspoon paprika
' teaspoon dry mustard
1. Rinse Brussels sprouts. Let stand in cold salted water 20
to 30 min. to remove any dust or small insects which settle in
the sprouts. Drain. Add sprouts and the bouillon cube to a
large amount of boiling salted water. Cook loosely covered
10 to 20 min., or until sprouts are just tender; drain.
2. Mix together in a small saucepan the sour cream, mayon
naise, lemon juice, Worcestershire sauce, and a mixture of the
salt, pepper, paprika, and mustard. Set over low heat; stir
constantly until thoroughly heated (do not boil) .
3. Turn Brussels sprouts into a warm serving dish and spoon
sour-cream mixture over the sprouts. Sprinkle with the
crumbled bacon. Serve immediately. 6 servings
Avocado-Pineapple Salad
1 13Vi-oi. can pineapple tidbits, drained (reserve
Vjcup sirup)
1 pkg. lime-flavored gelatin
1 Vi cups very hot water
1 tablespoon lemon uice
'i teaspoon grated onion
teaspoon salt
cup diced celery
1 large ripe avocado
1. Empty gelatin into a bowl. Add the very hot water and
stir until gelatin is completely dissolved. Stir in the reserved
pineapple sirup, lemon juice, onion, and salt.
2. Cool; chill in refrigerator or over ice and water until mix
ture is slightly thicker than consistency -of thick, unbeaten
egg white. If chilled in refrigerator, stir occasionally; if
chilled over ice and water, stir frequently.
3. Lightly oil a 1-qt. mold with salad or cooking oil (not
olive oil) ; set aside to drain.
4. Rinse and peel the avocado. Cut lengthwise into halves
and remove pit. Cut avocado into pieces about the same size
as the pineapple tidbits. Brush surfaces with lemon juice to
prevent discoloration.
5. When gelatin mixture is of desired consistency, mix in the
celery, pineapple tidbits, and avocado pieces. Turn into the
prepared mold and chill in refrigerator until firm.
To unmold, run tip of knife carefully around edge of mold.
Invert onto a chilled serving plate and remove mold. (If
necessfry, wet a clean towl in hot water and wring it
almost dry; VTrap hot toWel ground mold for a few seconds.
If ngfci ds net locsan, rfftt.) 8fcr8 with Sour Cream
b to 8 savings
ffl'j 86te?onj frrft gifi3
' cup honey
Few grains salt
Thoroughly blend all ingredients together. Chill thoroughly
(at least 1 hr.) before serving. Store in a covered container
in refrigerator. About 2V4 cups dressing
New idea!
Fluffy Mustard Sauce!
yours because you can whip Carnation Instant!
Never before a sauce like this! New fluffy
texture, wonderful flavor-delicate, yet with
just enough good mustard "tang" to make it
delicious with meats. Unlike heavy whipped
cream sauces, you can serve it heated !
The secret? Whipped Carnation Instant!
Use it in Carnation's new Sauce recipes, and
in any whipped cream recipe to get new
lightness in texture and far less calories!
f MEVO RASM ATlOil IftJOTAlQTi
FLUFFY SAUCES
Carnation is the "Magic Crystals" Instant
that bursts into light, fresh flavor nonfat
milk instantly, even in ice-cold water. Deli
cious for drinking. Perfect for cooking - no
special recipes needed. Modern light way
to all the protein, B-vitamins and calcium
of fresh, whole milk.
Enjoy Carnation, the one-and-only "Magic
Crystals" Instant. 3-qt. and 8-qt. sizes.
for drinking, cooking, baking, whipping
NOW SAVE ALL 4 WAYS I
Family Weekly, February 2, 135
17
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I
BASIC FLUFFY SAUCE
(MQJs about 4 cups basic Fluffy Sauce -keeps In refrigerator several days)
Vz cup CARNATION INSTANT 2 tablespoons lemon juice
VI5IAGIC CRYSTALS" Wz cups mayonnaise or
Vi cup ice water salad dressing
l&ix Carnation Instant with ice water in bowl. Whip until soft peaks
form (3-4 minutes). Add lemon juice; continue beating until stiff
peaks form (3-4 minutes longer). Lightly fold mayonnaise into
whipped Instant to blend.
FLUFFY MUSTARD SAUCE: Blend 2 tablespoons prepared mustard
into one-half of the basic Fluffy Sauce mixture. Heat in top of
double boiler over hot water, to serving temperature.
FLUFFY HORSERADISH SAUCE: Blend 2 tablespoons prepared horse
radish into one-half of the basic Fluffy Sauce mixture. Heat in top
of double boiler over hot water to serving temperature.
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