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It's time to enjoy these...
Spicy Tomato Bouillon
CONVIHIINCI fOOD MCIM
TO PREPARE: 30 MIN.
1 1-lb. can tomato juice
'4 cup chopped onion
1 tabloi poon pickling spies
1 lO'j- to 1 1 -ox. can condensed
consomme
Vi cup chiliad whipping cream
teaspoon curry powder
1. Set a bowl and rotary beater in refrig
erator to chill.
2. Put tomato juice, onion, and pickling
spice into a 1-qt. saucepan. Simmer,
Uncovered, 20 min. Strain.
3. Combine tomato mixture with the con
somme. Stir and heat thoroughly.
4. Using the chilled bowl and beater,
beat whipping cream until soft peaks are
formed when beater is slowly lifted up
right. Beat in the curry powder with final
few strokes.
5. To serve, pour tomato-consomme
mixture into bowls and top with curry
whipped cream. Serve immediately.
About 6 servings
Wilted Endive Salad
This salad is especially good with slices of hot tongue or pork shoulder butt.
TO PREPARE: 25 MIN.
2 hard-cooked eggs, diced
'A bunch (obout 'l lb.)
curly endive
' cup (about 1 medium-size)
chopped onion
Instant mashed potatoes
(1 cup cooked)
4 slices bacon, diced and panbroiled
(reserve bacon drippings)
Vi cup cider vinegar
Vi cup water
2 to 3 teaspoons sugar
Vi teaspoon salt
1. Tear curly endive into pieces and put
into a salad bowl. Add the diced eggs
and onion; toss lightly together. Set in
refrigerator to chill.
2. Meanwhile, following package direc
tions, prepare enough instant mashed
potatoes to yield 1 cup cooked.
3. Add to bacon and bacon drippings in
skillet: the mashed potatoes, vinegar, wa
ter, sugar, and salt. Heat until mixture
bubbles, stirring constantly. Pour dress
ing over the salad mixture and toss light
ly to mix thoroughly. Serve immediately.
About 6 servings
Frosty Ginger Piek-Up
CONVIHIINCI
TO PREPARE: 5 SUN.
1 at. chilled ginger ale
1 pt. commercial sherbet (orange,
lemon, or lime)
Pour ginger ale into four tall, chilled
I rooo MCIM
Letnon-Glnger Pick-Up
Follow recipe for Frosty Ginger Pick-Up.
Substitute Creamy Lemon Sherbet (on this
page) for the commercially packaged
sherbet. If desired, garnish with a mint
glasses. Spoon in the sherbet 4 servings sprig or maraschino cherry.
Creamy Ltemon Sherbet
TO PREPARE: 10 MIN. TO FREEZE: 3 HRS.
1 y4 cups sugar
2 teaspoons grated lemon peel
(grated through colored part
only; white If bitter)
' cup lemon juice
Vi teaspoon salt
2 cups cream
Few drops yellow food coloring
1. Set refrigerator control at coldest
operating temperature. Set a bowl and
rotary beater in refrigerator to chill
2. In a large bowl, blend together in or
der the sugar, lemon peel, lemon juice,
salt, cream, and food coloring. Stir until
sugar is dissolved. Pour into refrigerator
tray and set in freezing compartment of
refrigerator. Freeze until mushy.
3. Turn mixture into the chilled bowl and
beat with the chilled beater until smooth.
Immediately return mixture to refrigera
tor tray. Set in freezing compartment;
freeze until firm. About 1 pts. sherbet
' " lJ
Hot Baked Bean Sandwich
rooo mcim
TO PREPARE: 15 MIN.
12 slices bacon, panbroiled and
Immediately twirled around tines
of a fork to form a curl
1 1-lb. can baked beans In
tomato sauce
14 cup finely chopped onion
2 tablespoons sweet pickle relish,
drained
1 tablespoon light brown sugar
Vi teaspoon dry mustard
Vs teaspoon salt
8 drops Tabasco
4 slices Boston brown bread, about
14 In. thick
Softened butter or margarine
1. Mix together in a saucepan the beans,
onion, pickle relish, brown sugar, dry
mustard, salt, and Tabasco. Heat thor
oughly over medium heat
2. Lightfy butter each slice of brown
bread; cut into halves. Arrange three
half-slices of bread on each plate to form
an open triangle at the center. Spoon hot
baked beans into triangle (see photo).
Place a bacon curl on each half-slice of
bread. Garnish with parsley sprigs.
4 sandwiches
' .tllH""""' lllB
1 I' O.'..' f.
Triple-Oeek
i-u PREPARE: 25 Mm.
2 hard-cooked eggs, sliced
V4 cup butter or margarine
V teaspoon lemon or lime juice
I ', teaspoons prepared mustard
V4 lb. cooked ham slice, about V. In
thick '
6 slices white bread
4 slices rye bread
2 tomatoes, rinsed (peeled If
desired), and thinly sliced
4 pimiento strips
4 Pickle slices
l;rT A? r mararine ""til soft
ened. Gradually cream in lemon or lime
SiM4fafIt
juice. Blend mustard into the creamed
mixture, aet asiae.
2. Cut ham slice into four 2-in. rounds-
3. Cut four slices of the white bread into
3-in. rounds, and the remaining two
slices into four 2-in. rounds.
4. Cut rye bread into ZVt-in. rounds-
5. Flatten all rounds slightly with roUmg
pin. Spread one side of each round 01
bread with mustard butter. On eacn
3-in. bread round arrange tomato sbces,
a rye-bread round, egg slices, a z
bread round, and a ham round. Top iw
pimiento and a pickle slice. (See pno-J
4 sandwich
10
family Weekly, August 17, 19SS