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M ELAN IE DE PROrT, Oircor. Culimry Arti ImtituU
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Fresh Fruit Bouquet
Arrange chilled fresh fruits attractively
on a plate lined with cool, crisp salad
greens. Select fruits for their harmoniz
ing flavors and colors. Top with sherbet
or fruit-flavored ice cream.
Soften commercial raspberry or straw
berry sherbet or ice cream, and pack
firmly in a decorative mold. Freeze until
firm. Unmold and transfer to center of
fruit arrangement just before serving.
Flully Vlneapple Dressing
TO PREPARE : 20 MIN.
y4 cup sugar
2 tablespoons flour
Vt teaspoon salt
' cup unsweetened pineapple uice
2 tablespoons lemon uko
1 egg, boa ton
y4 cup Icy cold water
y4 cup nonfat dry milk
2 teaspoons lemon ulce
1. Mix together in top of a double boiler
the sugar, flour, and salt. Add pineapple
juice gradually, blending in. Set over di
rect heat Stirring gently and constantly,
bring mixture to boiling. Cook 1 to 2 min.
longer. Stir in the 2 tablespoons lemon
juice. Place over simmering water.
2. Vigorously stir about 3 tablespoons of
the hot mixture into the beaten egg;
immediately blend into the mixture in
top of double boiler. Cook over simmer
ing water 3 to 5 min. Stir slowly to keep
mixture cooking evenly. Remove from
heat, cool; chill.
3. Pour icy cold water into a bowl. Mix
in the nonfat dry milk. Beat with a rotary
beater until mixture stands in stiff peaks
when beater is slowly lifted upright.
Blend in the 2 teaspoons lemon juice.
Fold into the pineapple mixture.
About 1 Vt cups dressing
Coffee Toast Strips
A pleasant and different companion to a
refreshing fruit salad.
TO PREPARE: 10 MIN. TO BROIL: 2 MIN.
4 slices bread
Vi cup melted butter
y4 cup sugar
Vs teaspoon concentrated soluble coffee
1. Set temperature control of range at
Broil (500F or higher).
2. Trim crusts from bread slices and cut
bread into 1-in. strips. Brush all sides
with melted butter.
3. Roll strips in a mixture of the sugar
and coffee. Place on a baking sheet.
4. Place in broiler with tops about 4 in.
from source of heat. Broil about 1 min.,
or until lightly browned. Turn strips and
broil second side 1 min. Serve hot
About 4 servings
Fried Chicken a la
Southern Belle
TO PREPARE: 30 MIN.
TO MARINATE: 1 HR. wt
TO FRY: 10-13 MIN.
1 frying chicken, 2',- to 3-lbs.
ready-to-cook weight, disjointed
1 'A cups cream
1 'i teaspoons savory
1 teaspoon freshly ground black pepper
cup flour
1 'A teaspoons paprika
1 'A teaspoons salt
4 teaspoon freshly ground black pepper
1 teaspoon Accent
Shortening (use part butter)
1. Mix together in a large shallow dish
the cream, savory, and 1 teaspoon pep
per. Add chicken pieces. Cover and set
aside in a cool place to marinate 1 hr.,
turning pieces occasionally.
2. Remove chicken from marinade. (Mar
inade may be used for cream gravy.)
Coat chicken with a mixture of the flour,
paprika, salt, V teaspoon pepper, and
Accent. Set aside on waxed paper for
about 30 min.
3. Meanwhile, fill a large, heavy skillet
one-half full with the fat. Heat slowly to
360F. (If thermometer is not available,
use bread-cube test: a 1-in. cube of
white bread browns in 60 seconds.)
4. Fry only a few chicken pieces at one
time. Fry chicken about 10 to 13 min., or
until tender and brown. Turn pieces with
tongs several times during cooking. Drain
over fat a few seconds; remove to ab
sorbent paper. Serve hot. Fried pieces
may be piled onto a platter and kept
warm in the oven. Temperature should
be brought to 360 F before adding addi
tional chicken pieces to fat. Wings may
be cooked in 5 min. About 4 servings
Note: For a slightly heavier coating, coat
chicken pieces with seasoned flour and
let stand 30 min. Dip coated chicken
pieces into 2 slightly beaten eggs; again
coat with seasoned flour. Fry as directed.
Caulillower-Sptnach
Sensation
CONVINIINCI
fOOO IICIM
A sophisticated cold accompaniment to
Fried Chicken a la Southern Belle.
TO PREPARE: 10 MIN.
1 pkg. froien cauliflower
1 pkg. froien chopped spinach
Vj cup chopped water cress
2 tablespoons chopped parsley
'i teaspoon tarragon, crushed
'i cup mayonnaise
Vi cup heavy cream, whipped
1. Cook cauliflower according to direc
tions on package. Drain and cool.
2. Cook spinach according to directions
on package. Stir in the water cress, pars
ley, and tarragon. Cook 1 min. longer.
3. Drain spinach mixture thoroughly and
force through a food mill or sieve.
4. Blend together the mayonnaise and
whipped cream. Mix with sieved spinach
and cauliflower; chill. About 4 servings
Lima Beans with
Water Chestnuts
CONVINIINCI jiy ,OOD "Cl"
TO PREPARE: 20 MIN.
1 pkg. frozen baby lima beans
Vs cup sliced water chestnuts
V4 cup butter or margarine
2 tablespoons wine vinegar
2 teaspoons dill seed
Vs teaspoon salt
y4 teaspoon black pepper
'4 teaspoon Accent,
1. Cook lima beans according to direc
tions on package. Drain and combine
with water chestnuts.
2. Heat thoroughly in a small saucepan
'or skillet the butter, vinegar, dill seed,
salt, pepper, and Accent Pour over the
vegetables; toss lightly to coat
About 4 servings
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
Mary Alice List, Carbondale, III.
Torte-Pte Temptation
CONVINIINdf !;) FOOD MCIM
7
iu fllEPARE: 20 MIN. TO BAKE: 35 MIN.
20 round scalloped crackers, finely
crushed (about 1 cup)
cup (about 3 01. chopped pecans
4 egg whites
1 cup sugar
1 teaspoon vanilla extract
1. Thoroughly grease a 9-in. pie pan.
2. Beat egg whites until frothy. Add
sugar gradually, beating well after each
addition. Continue beating until stiff
peaks are formed and egg whites do not
slide when bowl is partially Inverted.
Blend in the vanilla extract. Gently fold
in the cracker crumbs and pecans. Turn
mixture into prepared pie pan and spread
evenly.
3. Bake at 325"F about 35 min., or until
lightly browned. Serve with whipped
cream. About 6 serving
10
family Weekly. Auouit 10, I95J