Orange Baked Pears
COMVIHIIMCIrOOO IICIM
TO PREPARE : 20 MIN: TO BAKE: 30 MIN.
1 No. a'j can par halves, drained
(reserve simp)
1 tablespoon butter or margarine
I, cup orange zwiebock crumbs (about
4 slices)
3 tablespoons light brown sugar
ij teaspoon grated orange peel
(grated through colored part
only; white Is bitter)
Few grains mace
Pew grains salt
1. Set out an 8x8x2-in. baking dish.
2. Melt the butter in a small saucepan.
Remove from heat and mix in the
crumbs, brown sugar, orange peel, mace,
and salt.
3.. Arrange pear halves, cut-side up, in
the baking dish. Fill hollows of pears
with crumb mixture. Pour Vi cup of the
reserved pear sirup around pears. Cover
with aluminum foil.
4. Bake at 350 F 15 min. Remove cover
and bake 15 min. longer, or until crumbs
are browned. Serve warm with Plantation
Orange Sauce. About 8 servings
Plantation Orange Sauce
TO PREPARE: 10 MIN. TO CHILL: 30 MIN.
3 or. (1 pkg.) cream cheese, softened
2 tablespoons cream
teaspoon grated orange peel
(grated through colored part
only; white Is bitter)
1 tablespoon orange ulce
4 teaspoons confectioners' sugar
Blend cream cheese with the cream in a
bowl. Stir in the orange peel, orange
juice, and sugar. Chill in the refrigerator
about 30 min. About Vz cup sauce
Molded
Avoeado-Grapetrult Salad
TO PREPARE: 35 MIN. TO CHILL: 3 HRS.
1 pkg. lemon-flavored gelatin
1 'i cups very hot water
' cup grapefruit juice
teaspoon salt
1 cup grapefruit sections -
2 small avocados
I. Empty gelatin into a bowl. Add the
hot water and stir until gelatin is com
pletely dissolved. Blend in the grapefruit
juice and salt.
2. Chill in refrigerator or over ice and
water until mixture is slightly thicker
than consistency of thick, unbeaten egg
white. If chilled in refrigerator, stir occa
sionally; if chilled over ice and water,
stir frequently.
3. Lightly oil a 1-qt mold with salad or
cooking oil (not olive oil); drain. .
4. Rinse, peel, and cut avocados into
halves; remove and discard pits. Dice
avocados (about 1Mb cups).
5. When gelatin mixture is of desired
consistency, mix in the grapefruit sec
tions and avocados. Turn into the pre-;
pared mold and chill until firm.
o. To unmold, run tip of knife carefully
around edge of mold. Invert onto a
chilled serving plate and remove mold.
(If necessary, wet a clean towel in hot
water and wring it almost dry; wrap hot
towel around mold for a few seconds. If
mold does not loosen, repeat) Serve with
Creamy Lemon Mayonnaise.
About 6 i erumgt
'To Prepare Grapefruit Section Cut
peel from grapefruit. Remove sections
by cutting on both sides of dividing
membranes; work over a bowl to save
the juice. Remove and discard seeds.
MEIANIE DEPROFT, Director
Culinary Arte Institute
Cream Lemon Magonnale
TO PREPARE: 10 MIN.
1 cup chilled mayonnaise
3 tablespoons lemon ulco
1 teaspoon grated lemon peel '
(grated through color only)
Vs cup chilled whipping cream
3 tablespoons sifted confectioners'
sugar
1. Set a bowl and rotary beater in re
frigerator to chill.
2. Put the mayonnaise, lemon juice, and
lemon peel into a bowl; mix well.
3. Using chilled bowl and beater, beat
whipping cream until peaks are formed
when beater is slowly lifted upright.
Beat in the sugar with final few strokes.
Fold the whipped cream into the lemon
mayonnaise. About IVi cups
New for the holidays! A gay variety of fudge ideas!
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"CAN'T FAIL-5 MINUTE FUDGE"
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The secret is Carnation-the double-rich milk that whips!
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ts Mmki
No beating, no soft-ball tests or candy
thermometer needed when you make
fudge the easy way with Carnation.
You'll find that this fudge is so much
smoother, too, because of Carnation's
double-rich, cream-like texture. And
you get failure-proof results every time.
That's your guarantee from Carnation.
Ordinary milk won't do. For this year's
holiday season make better fudge -quicker
-with Carnation, "the milk
from contented cows."
RECIPE: i
"CAN'T FAIL
5 MINUTE FUDGE'
(Makes about 2 pounds)
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FUDGE ROLL: Pour caramel fudge mixture on waxed paper. Shape
into roll as fudge cools. Then roll in additional chopped nuts. Slice.
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MINT FUDGE: Pour chocolate fudge into buttered 9 inch square pan,
then decorate with colored mints. Allow to cool and slice into squares.
Mix Vi cup (one small can) undiluted CARNATION
EVAPORATED MILK, 1 cups sugar and Vi teaspoon
salt in saucepan over low heat. Heat to boiling, then
cook 5 minutes, stirring constantly. Remove from heat.
. Add 1 Vi cups (16 medium) diced marshmallows, 1 Vi cups
BAKER'S chocolate chips or caramel chips, 1 teaspoon
vanilla and Vz cup chopped nuts. Stir 1-2 minutes, or
until marshmallows melt. Pour into buttered 9-inch
square pan. Decorate or make into roll. Or spoon into
drops on waxed paper. t
FREE I Send today for "Party Sweets," booklet of
new desserts, icings, candies. Address Mary Blake,
Carnation Co., Dept. FW-128, Los Angeles 19, Calif.