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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 31, 1958)
rW'ttW1W.'fft,N".'.,','A'f!'.' ffr - 1 .... ' ".:'. 7 I M Noodles with Nut Top off a light meal with this unusual, hearty dessert of Hungarian origin. TO PREPARE: 15 MIN. 6 oi. medium noodle 1 cup (about 4 ox.) finely chopped walnut Vi cup confectioners' sugar 2 tablespoons butter, melted 1 teaspoon lemon ulce Vi teaspoon grated lemon peel (grated through colored part only; white Is bitter) 1. Prepare noodles according to direc tions on package. Drain and rinse. 2. Meanwhile, mix together the walnuts and sugar. Set aside. 3. Place noodles in a bowl and toss lightly with a mixture of the melted butter, lemon juice, and lemon peel. Carefully toss noodles with a fork until ingredients are well blended. Top each serving with some of the walnut-sugar mixture. Serve warm. About 8 servings Freak Purple-Plum tee Cream TO PREPARE: 1 HR. 24 fresh purple plums, rinsed, pitted and quartered 1 cup sugar Vj cup light corn sirup 1 Vi cups water cup cold water 2 teaspoons unflavored gelatin 2 tablespoons lemon ulce 2 cups chilled whipping cream 2 teaspoons vanilla extract 1. Set refrigerator control at coldest op crating temperature. Set out refrigerator trays. Chill a bowl and rotary beater in refrigerator. 2. Mix together in a saucepan the plums, sugar, corn sirup, and 1V4 cups water. Simmer, uncovered, over low heat until fruit is very tender, about 25 min. Force through a sieve or food mill. 3. Meanwhile, put Vi cup water into a small cup or custard cup. Sprinkle gela tin evenly over water. Let stand 5 min. to soften. 4. Immediately add softened gelatin to sieved mixture, stirring until it is com pletely dissolved. Blend in lemon juice. 5. Chill over ice and water or in refrig erator until mixture is thick and sirupy. If chilled over ice and water, stir fre quently; if chilled in refrigerator, stir occasionally. 6. Using chilled bowl and beater, beat whipping cream (1 cup at a time) until it is of medium consistency (piles softly). Gently fold vanilla extract and whipped cream into the plum-gelatin mixture. 7. Pour into refrigerator trays and freeze until mixture is mushy. 8. Meanwhile, chill a large bowl and ro tary beater in refrigerator. 9. Turn mushy ice-cream mixture into the chilled bowl and beat until smooth. Return to refrigerator trays and freeze until firm. About 2-qta. icecream Elegant Purple-Plum Sauce I TO PREPARE: 35 MIN. 12 fresh purple plums, rinsed, pitted, and quartered cup wgar Vj cup light corn sirup Vs cup water 1 tablespoon cold water 1 tablespoon cornstarch 1 teaspoon grated lemon peel (grated through colored part only; white Is bitter) 8 whole cloves 1 teaspoon lemon ulce Vi teaspoon vanilla extract 1. Mix together in a saucepan the sugar, corn sirup, and the cup water. Place over medium heat and stir until sugar is dissolved. Bring to boiling. Add plums; reduce heat and simmer, uncovered, un til fruit is tender but not mushy. Re move plums from sirup and set aside. 2. Stir the 1 tablespoon cold water into the cornstarch to form a smooth paste. Gradually add the cornstarch mixture to the hot sirup, stirring constantly. 3. Add lemon peel and cloves to sauce. Bring rapidly to boiling, stirring con stantly. Cook until mixture is thick and clear. Return fruit to sauce and heat thoroughly. 4. Remove from heat and blend in the lemon juice and vanilla extract. Remove cloves. Serve sauce hot or cold with ice cream or over cake slices. About 1 cups sauce Elegant Purple-Plum Sauce II Follow recipe for Elegant Purple-Plum Sauce I and cool thoroughly. Using a chilled bowl and beater, beat 1 cup chilled whipping cream until peaks are formed when beater is slowly lifted up right. Fold into the cold sauce. Plum Perfect Layer Cake Prepare your favorite recipe for sponge or angel food cake or use a prepared mix. Cut cake into five layers. Or, split two butter-cake layers crosswise to make four layers in all. Stack them, alternat ing layers of a cream filling (your favor ite recipe or vanilla pudding mix) and Elegant Purple-Plum Sauce I or II. If de sired, top with sweetened whipped cream and toasted slivered almonds. Plum9 Perfect Sundae 4Xi Xs CONVINllNCt FOOD MCIM Prepare individual meringue shells using your favorite recipe or a prepared mix. Fill with a cream pudding or vanilla Ice cream and top with Elegant Purple-Plum Sauce I. Blueberry Pudding DeLuxe CONVINllNCt TO PREPARE: 15 MIN. rooo man TO BAKE: 45-50 MIN. 2 12-oz. pkgs. frozen blueberries 4 teaspoons lemon ulce Vi teaspoon ground cinnamon cup sifted flour Vi cup sugar Vi cup butter, softened 1. Thaw blueberries according to direc tions on package. Drain one package. 2. Empty undrained package of blue berries into a 1-qt. baking dish. Add the drained blueberries. Sprinkle evenly with lemon juice and cinnamon. 3. Sift together into a bowl the flour and sugar. Mix in butter until blended. Turn onto a sheet of waxed paper. Cover with another sheet of waxed paper and pat evenly until pastry fits size of baking dish. Peel off one sheet of the waxed paper and thoroughly prick pastry with fork. Gently lay pastry onto blueberries and peel off remaining waxed paper. 4. Bake at 375F 45 to 50 min., or until top is lightly browned and blueberries are bubbly. Serve hot with sweetened whipped cream. About 6 servings Note: Blueberry mixture will not com pletely fill baking dish, thus allowing room for bubbling of mixture. I Family Weekly. August it. 195 J
