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Tomalo-Anpic
Senate Salad
CONVIMIINCI fOOD 1ICIM
A variation of the Senate Salad served in
the Senate dining room on June 18.
TO PREPARE: 25 MIN. TO CHILL: 2 HRS.
1 12 'a -ox. can froxen grapefruit
sections, thawed
lb. (about I V, cups) cooked, peeled,
develned, chilled shrimp
1 'A cups tomato juice
I pkg. lemon-flavored gelatin
1 teaspoon salt
1 'a teaspoons grated onion
1 Va teaspoons prepared horse-radish
Few grains cayenne pepper
1 9-ot. pkg. frozen artichoke hearts
Curly endive
Lettuce
Spinach
Water cress
Va cup sliced ripe olives
Va cup (about 2 ox.) crumbled
Blue cheese
1. Lightly oil an 8x4x2-in. pan with salad
or cooking oil (not olive oil) ; drain.
2. Heat 1 cup of the tomato juice until
very hot; reserve remaining tomato juice.
3. Empty gelatin into a bowl. Add the
hot tomato juice and stir until gelatin is
completely dissolved. Stir in the reserved
Vi cup tomato juice, the salt, onion, horse
radish, and cayenne pepper. Pour mix
ture into the prepared pan. Cool; chill in
refrigerator until slightly thicker than
consistency of thick, unbeaten egg white,
stirring occasionally.
4. Meanwhile, cook artichoke hearts.
Cool; chill in refrigerator.
5. When gelatin mixture is of desired
consistency, arrange about 12 of the
shrimp in two even rows in gelatin mix
ture, with shrimp extending partly above
surface. Chill until firm (about 1 hrs.).
o. Tear into pieces enough endive, let
tuce, spinach, and water cress to yield
about 2 cups of each green. Chill.
7. When ready to serve, cut tomato aspic
into 12 pieces with a shrimp in center of
each piece. Drain the grapefruit sections.
In a large salad bowl, lightly toss to
gether the chilled greens, grapefruit sec
tions, remaining shrimp, artichoke hearts,
and ripe olives. Top with crumbled Blue
cheese. Arrange tomato-aspic pieces on
greens. Serve with French dressing.
6 servings
Chilled Voiato Soup
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TO PREPARE: 10 MIN. TO CHILL: 3 HRS.
1 1 0-oi. con froxen condensed
cream of potato soup
1 Vj cups milk
1 tablespoons Instant minced onion
'4 teaspoon celery salt
2 drops Tabasco
1. Mix all ingredients together and slowly
bring to boiling, stirring occasionally.
2. Force through a fine sieve. Chill. Top
with cut chives. About 4 servings
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Peach Pie
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TO PREPARE: 30 MIN. TO CHILL: 3 HRS.
I 12-ox. pkg. froxen sliced peaches, .
slightly thawed
Prepared pastry mix for 1-crust
8-ln. pie
Va cup water
I pkg. vanilla pudding and pie
filling mix
V teaspoon salt
Va teaspoon grated lemon peel
cup water
1 tablespoon butter
2 teaspoons lemon ulce
Va teaspoon vanilla extract
V teaspoon almond extract
1. Prepare pastry according to directions
on package. Bake; set aside to cool.
2. Cut peaches into pieces directly into
a saucepan; add the Vi cup water; bring
to boiling.
3. Meanwhile, mix together in a bowl
the pudding mix, salt, and lemon peel.
Add the cup water gradually, stirring
constantly until smooth. Add to the boil
ing fruit mixture, stirring constantly.
Cook, stirring constantly, until mixture
comes to a full boil.
4. Remove from heat. Add butter, lemon
Jiuce, vanilla extract, and almond ex
tract. Cool 5 min.
5. Pour into the cooled pastry shell. Chill
m refrigerator until firm (about 3 hrs ) If
desired, garnish with sweetened whipped
cream and peach slices. One 8-in. pie
Stay.Poppcd Popover
The family will love these golden shells.
TO PREPARE: 10 Mm. TO BAKE: 50 MIN.
1 cup sifted flour
Va teaspoon salt
3 eggs
1 cup milk
3 teaspoons melted butler or
margarine
1. Grease with cooking oil seven 5-oz
heat-reswtant glass custard cups
iltStSerlntoaWlflUr-d
tLff beat ta
4. Make a well in center of dry ingredi
ents. Pour in the egg mixture. Beafh
rotary beater until batter is very smoo
Fill custard cups half-full with batter
3. Bake at 475F 10 min. Reduce tem
perature to 350F and bake 30 min. Turn
off heat; leave popovers in oven 10 min.
longer. Serve immediately. 7 popovers
Quick Doughnuts
CONVIHIIMCI 'OOO SICIM
TO PREPARE: 20 MIN.
Hydrogenoted vegetable shortening,
all-purpose shortening, lard, or
cooking oil
1 8-ox. container ready-to-bake
biscuits
Sifted confectioners' sugar
(about ia cup)
1. Fill a deep saucepan with fat and heat
fat as directed in recipe for Snack Sticks.
2. Open biscuit container according to
directions on package. Separate biscuits.
Use a cutter of about 1-in. diameter to
cut centers from biscuits.
3. Deep-fry doughnuts and "holes" in
heated fat as for Snack Sticks. Deep-fry
2 to 3 min., turning once during cooking.
Drain on absorbent paper.
4. While still warm, shake 2 or 3 dough
nuts at a time in a plastic bag containing
the confectioners' sugar.
10 doughnuts with "holes"
10
Family Veelcly, Augiut 3, 195