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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 27, 1958)
SI a Hi "I it W St - - Lrszr y v . 14 &7 iff V . ( rw! Vj cup (about 2 ox.) salted pecans, chopped 2 pkgs. lemon-flavored gelatin 2 cup very hot water 1 cup cold water 2 tablespoons lemon juice 1 drop red food coloring 'i cup chilled whipping cream 2 egg whites 4 cup sugar Lightly oil a 1-qt. fancy mold with salad or cooking oil (not olive oil); set aside to drain. Set a bowl and rotary beater in refrigerator to chill. 2. Empty gelatin into a bowl. Add the hot water, stirring until gelatin is completely dissolved. Stir in the cold water, lemon juice, and food coloring. Cool. 3. Pour about 1 cup of the gelatin mixture into the mold. Chill until partially set. 4. Chill remaining gelatin mixture in re frigerator or over 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. Flutfy Pecan Salad Mold (See color photo) 3. When gelatin mixture is of desired consistency, stir in the pecans. 6. Using the chilled bowl and beater, beat whipping cream until it is of medium consistency (piles softly).. Set aside in refrigerator. 7. Using clean beater, beat egg whites un til frothy. Add the sugar gradually, beat ing well after each addition. Continue to beat until rounded peaks are formed. Spread whipped cream and beaten egg whites over gelatin mixture and gently fold together. 8. When first layer is partially set, spoon the whipped cream-gelatin mixture over it. (Both layers should be of almost the same consistency when combined to avoid separation when unmolded.) 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 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.) About 8 servings HOT DOC RECIPE CONTEST Your original HOT DOG recipe may win $100 cash I The versatile all-American HOT DOG has been so popular so long thai we may overlook its modern appeal as a time- and trouble-saving "convenience food." Our new HOT DOG RECIPE CONTEST it open to all Family Weekly readers and is not limited to a single kind of dish. Your entries may feature HOT DOGS in appetizers, soups, salads, sandwiches, or casseroles, for example. Perhaps you've cleverly combined sliced HOT DOGS with pancake mix, or with some of the favorite "convenience foods." Entries must be mailed on or before May 3, 1958 to FAMILY WEEKLY RECIPES, 153 N. Michigan Ave., Chicago 1, III. FIRST PRIZE of $100.00 will be awarded for the best-of-aff recipe which will be published in the July 6th issue of Family Weekly in the first week of NATIONAL HOT DOG MONTH. In addition, $10.00 will be awarded for each HOT DOG RECIPE we select for publication. All entries become the property of Family Weekly, and the decision of the Contest judges is final. Fruit Plate (See color photo) Arrange chilled fresh or canned fruit attractively on a chilled plate lined with cool, crisp salad greens. Garnish with Cream Cheese-Nut Balls. Cream Cheeie-lSut Ball Have ready chopped pecans or chopped toasted al monds. Beat 3 oz. (1 pkg.) cream cheese until softened. Form cream cheese into balls and roll in chopped nuts. Creamy Mallow Salad Dressing (See color photo) Vj cup thick sour cream Vj cup mayonnaise Vj cup marshmallow cream 1 teaspoon maraschino cherry sirup Combine all ingredients and blend to gether until smooth. Store in covered container in refrigerator. 1 cup dressing I A 110 ASI0 PRIZE-WINNING RECIPE from a Family Weekly reader ; Judy Gail Harmon, Coal Grove, Ohio: Garden Salad Dressing (See color photo) cup catsup Vj cup salad oil 3 tablespoons sugar 3 tablespoons light brown sugar 2 tablespoons cider vinegar 1 tablespoon water 1 clove garlic (thin, papery outer skin removed), crushed In a garlic press or minced S to 6 whole cloves ' teaspoon grated onion Vi teaspoon Worcestershire sauce Vs teaspoon dry mustard Vt teaspoon ground cinnamon Vs teaspoon salt 1. Combine all ingredients in a screw top jar. Cover jar tightly and shake vig orously to blend well. Chill. 2. Remove cloves and shake well before serving. About iy4 cups dressing Emerald Mist Molded Salad 1 pkg. Ilme-flavored gelatin cup very hot water Vi cup cold water y4 cup cream-style cottage cheese, sieved 1 medlum-sixe cucumber, rinsed and pared 2 tablespoons grated carrot 2 teaspoons grated onion 1 tablespoon prepared horse radish Vs teaspoon salt Vi cup chilled whipping cream. 1. Set a bowl and rotary beater in refrig erator to chill. 2. Empty gelatin into a bowl. Add the hot water, stirring until gelatin is completely dissolved. Stir in the cold water. 3. Chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir oc casionally; if chilled over ice and water, stir frequently. 4. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil); drain. 5. Cut cucumber into halves lengthwise; remove and discard seeds. Grate cucum ber (enough to yield cup). Mix with the sieved cottage cheese, carrot, onion, horse-radish, and salt. 6. Using the chilled bowl and beater, beat whipping cream until of medium consistency (piles softly) . 7. When gelatin mixture is of desired consistency, blend in the cheese mixture. Fold in the whipped cream. Turn into prepared mold and chill in refrigerator until firm. Unmold onto a chilled serving plate as directed in Huffy Pecon Salad Mold. 6 to 8 servings ChePs Salad Bowl ( See color photo) Fill a large salad bowl with such crisp salad greens as spinach, curly endive, romaine. Bibb, leaf, or head lettuce. Top greens with slices of hard-cooked egg strips of Swiss cheese, cooked chicken or meat (ham, tongue, bologna, or saloml), and tomato wedges. 10 FetniJtf Weekly, April 27, 195
