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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