Medford mail tribune., May 18, 1958, Image 52

Famous chef ?
MELANIE DE PROFT, Director Culinary Arti Institute,
No, famous you!
(And it's easy, too)
Corned Beet Salad Moid
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TO PREPARE : 31 MIN.
TO CHILL: 1 HR.
1 IO'j- to 1 l-o. can condensed beef (oniommi
1 pkg. lemon-flavored gelatin
Vi cup cold water
1 12-oz. can corned beef
cup chopped pimlento-stuffed olives
14 cup chopped celery '
1 tablespoon prepared horse-radish
1. Heat beef consomme in a saucepan until very hot.
2. Empty gelatin into a bowl. Add the hot consomme, stir
ring until gelatin is completely dissolved. Blend in the 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 occasionally; if chilled
over ice and water, stir frequently.
4. Lightly oil a 1-qt. mold with salad or cooking oil (not
olive oil); set aside to drain.
5. Meanwhile, empty corned beef into a bowl and shred with
two forks. Mix in the olives, celery, and horse-radish.
6. When gelatin mixture is of desired consistency, stir in the
corned-beef mixture. Turn into the prepared mold and 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 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.) For garnish, gently press
thin half-slices of scored cucumber around bottom of the
mold. Pile 3 to 5 small onion rings on top of mold and place
sprig of parsley in center. 6 servings
Parsley-Mint Salad
TO PREPARE: 20 MIN. TO CHILL: 1 HR.
2 cups finely chopped parsley
'j cup finely chopped mint leaves
Vi cup finely chopped onion
14 cup sesame seeds, toasted
2 medlum-siee tomatoes, rinsed and chilled
2 tablespoons olive oil
4 teaspoons lemon Juice
1 tablespoon light corn sirup
Few grains salt
Few grains freshly ground pepper
1. Combine parsley, mint, and onion in a salad bowl; cover
tightly. Chill thoroughly.
2. Mix together in a screw-top jar the olive oil, lemon juice,
corn sirup, salt, and pepper. Cover jar and shake well. Store
in refrigerator until ready to use.
3. When ready to serve, chop the chilled tomatoes. Toss
lightly with the parsley mixture. Shake salad dressing well;
slowly pour dressing over salad while gently turning and
tossing; use only enough to coat ingredients lightly. Sprinkle
sesame seeds over salad and toss lightly to mix thoroughly.
About 4 servings
Parsley-Mint Salad with Crouton
Follow recipe for Parsley-Mint Salad. Substitute Croutons
for sesame seeds. For Croutons: trim crusts from 2 slices
toasted bread and cut into cubes. Heat in a small
skillet 2 to 3 tablespoons butter. Add cubes to skillet and toss
until all sides are well coated with butter and are browned.
1
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New! Strawberry-Pineapple Mold
Smoother, richer, creamier made with
Evaporated Milk
Got a wedding or a shower com
ing up? Little old you can easily
turn out an elegant party mold
with this tested recipe.
Evaporated Milk is the secret
of lots of smooth dishes. Keep
it on hand, always.
Family Weekly, May It, IKS
25
' You never outgrow
your need for foods
made from milk
Representing
-the dairy
farmers In
your area
AMERICAN DAIRY
ASSOCIATION
Chicago
See "The Perry Como Show" on NBC-TV
I
''
STRAWBERRY-PINEAPPLE MOLD
- 8-CupMold
2 packages strawberry flavored 1 pint fresh strawberries,
gelatin washed and hulled
Vt cups boiling water v 1 cup Evaporated Milk, chilled
1 9-oz. can crushed pineapple icy cold in refrigerator tray
Cold water . 1 tablespoon lemon juice
Chill bowl and beaters. Dissolve gelatin in boiling
water. Drain liquid from pineapple. Add cold water
to make 2 cups; add to gelatin. Measure gelatin mix
ture into two portions approximately 2Vi cups and
Vi cups. Chill. Arrange strawberries. in bottom and
around edge of 8-cup mold. Hold out ten berries for
garnish. When smaller portion gelatin is partially set,
spoon over berries in mold. Chill until firm. Beat
Evaporated Milk in chilled bowl until thick. Add lemon
juice. Beat until it is stiff and will hold a peak. Add
crushed pineapple to remaining 2lA cup portion of
partially Het gelatin. Fold whipped Evaporated Milk
into this. Spoon onto Btrawberry layer in mold. Chill
until firm, four hours or more. Turn onto plate. Gar
nish with berries.
Note: 1 package (1 lb.) frozen whole strawberries
may be used. Thaw and drain, saving liquid. Add
Btrawberry liquid to pineapple liquid; add water to
make 2 cups. Add liquid to dissolved gelatin and use
as above. Arrange strawberries in bottom of mold.
Cover with the VA cups slightly thickened gelatin.
ItM. MICN UIIT MIOCIMIO