MELANK PE PR OFT
Food Editor
12
$10 PRIZE-WINNING RECIPES
from Family Weekly reader
VERY SPECIAL FOR
T
Sweet Potato-nice Caaaerole
CONVINIINCI
TO PREPARE: 3S BON. TO HEAT: 20 MM.
V P butter
1 i cups coarsely chopped (alary
1 t cup chopped onion
2 cwp packaged procookod rlco
2yi cup quick chicken broth (dissolve
3 chicken bouillon cubes In
I'j cup hof water)
1 table poon brown sugar
1 teaspoon salt
V teaspoon black pepper
I
T '
'4 teaspoon ground ginger
2 egg, (lightly beaten
1 I -lb., 2-ox. can vacuum-packed
weet potatoe, cut m 't In. piece
1. Butter a shallow 2-qt. baking dish.
X. Heat butter in a large heavy skillet
Ogater
TO PREPARE: 45 MIN.
34 (lice dry bread, cut In cubes
cop finely chopped turkey giblets
Vi cup butter
1 pt. oyster
lVt cup finely chopped celery
1 (up finely chopped onion
1 Vi cup grated apple
(about 3 medium-size, pared)
Vi cup butter
2 cup water
X't teaspoon sett
V teatpoon black pepper
1 teaspoon cage
Vt teaspoon sugar
3 eggs, beaten
1. Heat Vt cup butter in a heavy skillet
EAngonberrg lee
yjy ?ooe ttctnriiiiif
A tart, colorful accompaniment for meat.
TO PREPARE: 10 MDf. TO FREEZE: 2-3 HRS.
cup (eld water
2 teaspoon unfavored gelatin
1 rap very hot water
2 tablespoon sugar
1 14-ex. jar lingoaberrles
2 tablespoon lemon uke
1. Set control at coldest operating tem
perature if using freezing compartment
of refrigerator instead of freezer.
2. Pour the cold water into a small cup
or custard cup. Sprinkle the gelatin
Family Weekly, December 21, ISfl
having a tight-fitting cover. Stir in cel
ery, onion, and rice. Cook over low heat
until rice is golden yellow; stir occa
sionally with a spoon.
3. Stir in 2 cups of the chicken broth
and a mixture of the brown sugar, salt,
pepper, coriander, rosemary, and ginger.
Cover skillet. Bring mixture to boiling
and cook over low heat 15 min., or until
rice is tender. Set aside to cool.
4. Mix the eggs with remaining Vk cup
chicken broth. Blend into the rice mix
ture. Add sweet potatoes; ton lightly.
Turn into baking dish.
5. Heat in a 325F oven 20 to 25 min.
About 8 serving
Note: Sweet potato-rice mixture may be
used as a stuffing for poultry. It is
enough for an 8-lb. ready-to-cook bird.
Stuffing
Add giblets and cook over medium heat
20 min., occasionally moving and turning
with a spoon.
2. Drain the oysters; remove any shell
particles. Coarsely chop and set in the
refrigerator until ready to use.
3. Heat cup butter in a large skillet.
Add celery, onion, and apple; cook over
medium heat until onion is transparent;
occasionally move and turn with a spoon.
4. -Meanwhile, pour water over bread
cubes. Sprinkle with a mixture of salt,
pepper, sage, and sugar; toss gently. Add
eggs and mix lightly. Blend in oysters,
giblets, and apple mixture. Lightly spoon
into body and neck cavities of bird do
not pack. ' Stuffing for 15-lb. turkey
evenly over the water. Let stand about
5 min. to soften.
3. Add softened gelatin to very hot
water; stir until gelatin is completely
dissolved. Add sugar and stir until dis
solved. Blend in lingonberries and lemon
juice. Cool.
4. Pour mixture into a refrigerator tray.
Freeze until firm (2 to 3 hrs.), stirring
two or three times. lVt pt. ice
Note: If desired, lingonberries may be
sieved before using.
S St-'. -V-.V. y-Z;. V
Your holiday turkey will need from 4'2
for a 10-lb. bird, stuffed, to 6 hours for a
New Orleans Holiday Padding
A delectable pudding with an intriguing blend of
flavors. It will keep for several days in the refrigerator.
TO PREPARE: SO MIN. TO CHILL: 3 HRS.
3 cup water
1'4 cup (about Vi lb.) prune
1 cup (about 6 ok.) dried apricot
2 cup water
1 cup (about 7 os.) golden raisins
2 cups (about 1 lb.) candied cherries
V cup (about 2 ox.) diced candled
citron
Vi cup (about 2 ox.) diced candled
lemon peel
1 (up sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teatpeon ground allspice
1 V cup orange hike
t Vt cup (about 6 ex.) walnut, coarsely
(hepped
3 tablespoons (3 env.) unflavored
gelatin
3 (ups chilled whipping cream
1. Bring 3 cups water to boiling in a
saucepan. Add the prunes and apricots.
Bring to boiling; cover and simmer about
45 min., or until fruit is tender.
2. Bring 2 cups water to boiling in a
small saucepan. Add raisins; bring to
boiling. Remove from heat; drain; put
into a large bowl with the cherries,
citron, and lemon peel. Set aside.
3. Turn prune-apricot mixture into col
hours (total roasting time)
15-pounder, in a 325F oven.
ander or sieve to drain. Reserve 1 cup
liquid in a measuring cup for liquids and
set aside to cool. Remove and discard
prune pits.
4. Force prune-apricot mixture through
a sieve or food mill to make a puree. Stir
in a mixture of the sugar, cinnamon,
nutmeg, and allspice; stir until sugar is
dissolved. Blend in candied-fruit mixture
and orange juice. Cover and set aside
for about IVt hrs., stirring occasionally.
5. Lightly oil a 9- or 10-in. tubed pan
with salad or cooking oil (not olive oil) ;
drain. Chill a bowl and rotary beater.
4. Pour the 1 cup reserved liquid into
a small bowl. Sprinkle gelatin evenly
over liquid. Let stand until gelatin is
completely softened. Dissolve completely
by placing bowl over very hot water;
stir dissolved gelatin. Blend thoroughly
into fruit mixture. Mix in the walnuts.
7. Using chilled bowl and beater, beat
1 cup of the whipping cream until it is
of medium consistency (piles softly)
Turn onto fruit-gelatin mixture. Beat
remaining whipping cream, 1 cup at a
time, as above, and turn onto previously
whipped cream. Gently fold together,
blending thoroughly. Carefully spoon
into pan. Chill until firm. Unmold onto
chilled serving plate. 20 to 24 serving
Sealoam Topping
An excellent topping for chocolate cake,
angel food cake, or ice cream.
TO PREPARE: 20 MIN. TO CHILL: 1 HR.
2 99 well beaten (until thick and
piled softly)
Vi (up light corn sirup
2 tablespoons sugar
teaspoon salt
1 tablespoon lemon uice
1 cup (hilled whipping cream
1 teaspoon vanilla extract
V teaspoon almond extract
S drops green food coloring
Vt cup (about 2 ox.) pistachio nuts,
chopped
1. Blend the corn sirup, sugar, salt, and
lemon juice into the beaten eggs.
2. Pour mixture into the top of a double
boiler. Cook over simmering water, stir
ring constantly, until thickened (10 to
12 min.). Remove from heat and set
aside to cool. Chill about 1 hr.
. Set a bowl and rotary beater in re
frigerator to chill.
4. When ready to serve, using the
chilled bowl and beater, beat whipping
cream until it is of medium consistency
(piles softly). With final few strokes,
blend in a mixture of the extracts and
food coloring.
5. Gently fold the chilled mixture and
the nuts into the whipped cream.
About 3ft cups topping
Angel Deaaert
TO PREPARE: IS MIN. TO BAKE: 25 MIN.
1 small (9-ox.) angel food cake
3 eggs
Vt cup sugar
Vt teaspoon ground cinnamon
Vi teaspoon ground mace
teaspoon salt
14 cup milk
1. Grease a fancy 2-qt. baking pan
(about 9x9x2-in.). Set aside
2. Using two forks, break cake into 1-in.
pieces (about 8 cups); put into a bowl.
3. Beat together the eggs, sugar, cinna
mon, mace, and salt until thick and piled
softly. Stir in the milk. Pour over cake
pieces. Toss lightly to coat evenly. Turn
into pan and spread evenly to edges.
4. Bake at 350F 25 min. Cool in pan
on cooling rack.
5. Invert onto a flat serving plate. Dec
orate with candied-cherry halves (see
photo). To serve, break' portions with
two forks. Top with whipped (ream.
About 8 servings
Almond-Cardamom Roll
TO PREPARE: 35 MTN. TO RISE: 1 HR.
TO BAKE: 25 MIN.
1 pkg. active dry yeast
Vt cup warm water (110 tell S'f)
2'j cwp prepared MscuH mix
1 egg
1 tablespoon sugar
2 teaspoons ground cardamom
1 teaspoon grated orange peel
(grated through color only)
Vi (up butter or margarine, softened
s (up firmly packed brown sugar
2 teaspoons ground cardamom
Blanched, teasted-almond halves
(about 34)
Vt cup blanched, toasted, chopped -almonds
Melted butter or margarine
1. Grease 12 2xl-in. muffin-pan wells.
Set aside.
2. Dissolve yeast in water. Add biscuit
mix, egg, sugar, 2 teaspoons cardamom,
and orange peel; beat vigorously until
well blended.
3. Turn dough onto a lightly floured
surface. Knead until smooth about 20
times. Let dough rest about 5 min.
4. Meanwhile, cream together the but
ter, brown sugar, and 2 teaspoons carda
mom until well blended. Spread one-half
the creamed mixture on bottom of wells.
Arrange toasted-almond halves over mix
ture and set aside.
5. Roll dough into a Vt-'m. thick rectan
gle, 12x8-in. Spread remaining creamed
mixture evenly over dough and sprinkle
with the chopped almonds. Beginning
with longer side, roll up dough and press
edges to seal. Cut roll into 12 equal
slices. Place in wells, cut-side down.
Brush tops with melted butter. Cover
with waxed paper and a clean towel. Let
rise in a warm place (about 80F) about
1 hr., or until doubled.
4. Bake at 350F 25 min. Invert pan on
cooling rack. Allow to stand a few sec
onds before removing pan. 12 rolls
Mrs. J. H. Rohrer, Springfield,
Lemt
TO PREPARE: MTN.
Vt (up water 2 cups icy-celd water
1 cvp foflMM vlc9 OtrsW(y 4i9ff1srfrt
1. Mix the sugar with water in saucepan. Set over low heat and
stir until sugar Is dissolved. Increase heat; cover and boil 5 min.
Remove from heat and set aside to cooL .
2. Blend the cooled sirup with the lemon juice, pineapple juice, and
icy-cold water. Chill thoroughly In refrigerator.
3. When ready to serve, pour juice mixture into small glasses and
top with a generous spoonful of
Mrs. Leroy Mills, Peru, Ind
Coeonut
- Cr
TO PREPARE: 23 MTN.
TO CHILL: 3 HRS.
I pkg. Uses ifiovorod gelatin
V, cup,
. I CD
1. Set a bowl and rotary beater in refrigerator to chill.
2. Put gelatin and sugar into a bowl. Add the hot water and stir
until gelatin is completely dissolved.
3. Pour the pineapple sirup into a 1-cup measuring cup for liquids.
Add enough water to measure Vt cup liquid. Stir into the gelatin.
4. 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 occasionally;' if. over ice and water, stir frequently,
f. Lightly oil a 5-cup mold with salad or cooking oil (not olive oil);
set aside to drain.
. When gelatin inixture la of desired cmsistency, mix In the pine
apple and P0tMIUti',;;'''v:'"'';'"i;"''-;i:lr'l':',:v 'w'" vv .-.'j'-
t. Using the chilled bowl and beater, beat whipping cream until It la .
of medium consistency (piles softly). Fold into gelatin mixture.
Turn into mold and chill until firm. Unmold. onto a chilled serving
plate. Garnish with pieces of mare thin cherries. , About 8 servings
Freda Halwe, Port Arthur, Tex.
Green Demua a la Poulet
The sauce is a perfect complement to tuck other
green vegetables as peas, asparagus, or broccoli.
TO PREPARE AND COOK: IS MOT.
Vi cup chicken broth
1 10-oe. pkg. frexen green
Via
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1. Cook green beans in the Vt cup chicken broth until beans are just
tender. Drain, if necessary. Keep beans hot.
2. Heat butter in top of a double boiler over low heat. Add onion
and cook over medium heat until onion is transparent, occasionally
moving and turning with a spoon.
3. Blend in a mixture of the flour, salt, pepper, and Accent. Heat
until mixture bubbles, stirring constantly. Remove from heat.
4. Add cream and the 3 tablespoons chicken broth gradually, stirring
constantly. Return to heat and bring rapidly to boiling, stirring con
stantly. Cook 1 to 2 min. longer.
f . Remove from heat. Vigorously stir about 3 tablespoons of the hot
mixture into egg yolks; immediately return mixture to double boiler.
Mix in the parsley. Cook over simmering water 3 to S min. Stir slowly
to keep mixture cooking evenly.
o. Remove from heat. Stir in the lemon juice. Pour over the green
beans and toss lightly to coat evenly. Serve immediately.
About 4 nerving
Note: Quick chicken broth may be prepared by dissolving 1 chicken'
beutllen cube in 1 cup hot water.
III,
mPlneapple Shrub
. 2 cups unsweetened pineapple Vi
keke
orange sherbet. About 10 servings
1
1 eex. cast cjsiiod pineapple,
- drained reserve strap)
IV4 cup (about 3 Vi ox.) Haked
(oconut
1 cup cMHed whipping cream
Vi teaspoon salt .
Vs teaspoon whit
y4 teaspoon Accent
Vi cup cream
2 off yelks, slightly beaten
4 teaspoons lemon lulco
Family Weekly, December 21, 195
9