MELANIE DE MO FT, Director, Culinary Aril Inititut.
Avocado-Cottage Cheese
Dip
TO PREPARE: 12 MIN.
1 large ripe avocado
Vi cup cottage cheese with chives
1 teatpoon grated onion
4 teaspoon salt
Vs teaspoon white pepper
'4 teaspoon seasoned salt
1. Rinse avocado, cut into halves length
wise,' and remove pit. Scoop out meat and
put into a bowL Add the cottage cheese
and mash with a pastry blender or fork.
2. Add parsley, onion, salt, pepper, and
seasoned salt; blend thoroughly. Serve as
a dip with crisp crackers or potato chips.
About 1 cup dtp
Note: Dip may tend to darken in color if
left standing for a long period.
Pear-Avocado Salad
Line chilled plates with crisp salad
greens. Arrange chilled pear halves, cut
side up, on greens. Spoon Avocado-Cottage
Cheese Dip over pears.
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
Mrs. Wilder Patterson, Meridianville, Ala.
Springtime Potatoes
COMVINIINCI FOOD MCIFI
TO PREPARE AND COOK: 15 MIN.
1 1-lb. can potatoes
Vi cup chopped cucumber, pared
2 tablespoons chopped green pepper
2 tablespoons sliced radishes
1 Vi tablesoons chopped green onion
1 teaspoon salt
A $10 PRIZE-WINNINS RECIPE
from a Family Weekly reader
Mrs. Sherman Dickinson,
Santa Rosa, Calif.
Flavorful Green Beans
Few grains black pepper
Vj cup thick sour cream
1. Heat potatoes thoroughly; drain.
2. Mix remaining ingredients together in
a saucepan. Heat over low heat, stirring
frequently (do not boil).
3. Pour sour-cream mixture over hot
potatoes; toss lightly to coat evenly.
Serve immediately. About 4 servings
A $10 PRIZE-WINNINS RECIPE
from a Family Weekly reader
Mrs. Melvin Wiese, Emerson, Neb.
Butterscotch Cookies
COMVINIINCI
FOOD IICIM
l
1 1 r
4
TO PREPARE: 13 MIN.
2 tablespoons butter or margarine
2 tablespoons minced celery
Vi cup Instant minced onion
V cup minced parsley
'A clove garlic (thin, papery outer
skin removed), crushed In a
garlic press or minced
Vi teaspoon salt
Vi teaspoon rosemary
Vi teaspoon sweet basil
1 10-ox. pkg. frozen French-style
green beans
Heat butter in a saucepan. Add celery
and cook until just tender, occasionally
moving and turning with a spoon.
2. Blend in the onion, parsley, garlic,
salt, rosemary, and basil. Simmer 10 min.
3- Meanwhile, cook green beans accord
ing to directions on package. Drain.
4. Add parsley mixture to green beans
and toss lightly to mix thoroughly. Serve
immediately. About 4 servings
FOOD MCIM IrilllINO j
TO PREPARE: 10 MIN. TO BAKE: 10 MIN.
Vi cup butter
Vi teaspoon vanilla extract
1 egg, well beaten (until thick
and plied softly)
1 pkg. butterscotch cake mix
Vi P (about lit) coarsely
chopped walnuts
Va cup coarsely chopped dark
seedless raisins
1. Cream together the butter and vanilla
extract until butter is softened.
2. Add beaten egg in thirds, beating
thoroughly after each addition.
3. Blend in the cake mix. Mix in the nuts
and raisins. Beat until mixture is thor
oughly blended.
4. Shape dough into balls of about 1-in.
diameter. Place on ungreased cookie
sheets about 2 in. apart. Using the back
of a fork, flatten cookies.
3. Bake at 375F about 10 min. Remove
cookies to cooling racks with a spatula.
About 5Vi dox. cookies
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Family Weekly, July 27, 19SS
11