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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