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now; is a good time to introduce some of these
recipes welcome, lively innovations to your meal
planning. From satisfying entree to gay and flavorful
luncheon trio there's something here for every table.
Petite Orange-Currant Loaves
A CONVENIENCE I OOOO f Oft
FOOD RECIFE PRC f ZINw
3
Loaf miniatures of home-baked bread provide a
delightful touch of the unusual to any meal . . .
and are a charming "conversation piece" on special
occasions. Fresh miniatures, served with coffee
and a choice of several jams or preserves, make a
complete bridge snack.
TO PREPARE:: 35 MIN.
TO BAKE: 20-25 MIN.
TO RISE: ABOUT 24 HRS.
1 14Vi-oi. pkg. hot roll mix
cup chopped candled orange peel
Vj cup currants
Melted butter or margarine
1. Prepare hot roll mix according to directions on
package for richer dough. Add orange peel and
currants with the dry mix. ,
2. Knead dough 5 to 10 min. and let rise according
to directions on package.
3. Meanwhile, grease four 5V2x3x2VB-in. loaf pans.
4. When dough has doubled, punch down and
turn onto a lightly floured surface. Divide dough
into four portions.
5. Roll one portion into a 7x4-in. rectangle. Be
ginning with shorter side, roll up dough; pinch
edges and ends to seal. Place in pan, sealed-edge
down. Brush top with melted butter. Repeat.
6. Cover with waxed paper and clean towel and
let rise until doubled.
7. Bake at 375F 20 to 25 min., or until golden
brown. Immediately turn loaves out of pans onto
cooling racks; turn right-side up. While bread is
still hot, spread tops with desired glaie. 4 loaves
PelUe Sptre Imuv.
Follow recipe for Petite Orange-Currant Loaves.
Omit candied orange peel and currants. Mix
teaspoon ground nutmeg and Vz teaspoon mace into
the dry mix.
For Confectioners' -Sugar Glaze. Put 1 cup sifted
confectioners' sugar into a bowl. Blend in tea
spoon vanilla extract, teaspoon almond extract,
and 1 tablespoon cream or milk.
For Cinnamon-Sugar Glaze Sift together into a
bowl 1 cup sifted confectioners sugar, and Va tea
spoon ground cinnamon. Blend in Vz teaspoon
vanilla extract and 3Vz teaspoons cream or milk.
convenience!
TO PREPARE AND COOK: 25 MIN.
1 qt. apple juice
Va env. (about 1 tablespoon) strawberry-flavored
soft-drink powder
1 2'2-at. pkg. powdered fruit pectin
4 'A cups sugar
Vi lb. paraffin
Set out a large, heavy sauce pot or kettle and
seven 8-oz. jelly glasses.
2- Wash and sterilize jelly glasses.
3. Meanwhile, melt paraffin over simmering water.
Combine in the sauce pot: apple juice, soft
drink powder, and fruit pectin. Stir over high heat
until mixture comes to a full boil.
Add the sugar at one time and stir well. Bring
to a full rolling boil. Boil for 1 min. only, stirring
constantly.
Remove jelly from heat and let stand 1 to 2
min. Skim off any foam. Immediately fill drained
jelly glasses and cover with paraffin.
Seven 8-oz. glasses
Quick Sparkling Jelly
(j POOD (ICIfl
To Sterilize and Drain Glasses Put a rack or
folded dish towel onto bottom of large sauce pot or
kettle. Place clean glasses on the rack or towel.
Pour boiling water over them and boil 15 min.,
keeping glasses covered with water at all times;
if more water is needed, add boiling water. Using
long-handled tongs, carefully remove one glass at
a time and thoroughly drain. Set right-side up on
cooling rack, away from drafts.
To Fill Glasses and Seal with Paraffin Immedi
ately after draining glasses, pour the mixture to
within Vz in. of top. With a clean, damp cloth or
paper towel, remove any food particles that may
be on the inside of glass above surface of mixture.
Immediately pour enough melted paraffin onto top
of mixture to make a layer about Vb in. thick in
each glass. When paraffin has cooled completely,
pour enough melted paraffin over first layer to
make another layer about l in. thick. Carefully
tilt glasses to distribute paraffin evenly and seal it
to edges. Cool glasses away from drafts; label,
cover, and store in a cool, dry place.
Spiced Cole Slaw
TO PREPARE: 15 MIN. TO CHILL: 1 HR.
5 cups chopped cabbage (about 1 lb.), chilled
A cup cider vinegar
1 Va tablespoons mixed pickling spices
1 tablespoon sugar
Va cup mayonnaise
'A teaspoon thyme
Va teaspoon salt
Vi teaspoon black pepper
1. Mix together in a small saucepan the vinegar,
pickling spices, and sugar. Simmer 3 min.; strain.
2. Blend together the mayonnaise, thyme, salt,
and pepper. Add hot vinegar mixture, stirring in.
3. Pour over cabbage; toss lightly to coat evenly.
Chill thoroughly before serving. About 8 servings
Wilted Lettuce
TO PREPARE: 20 MIN.
1 large head lettuce
6 slices bacon
Vj cup water
'A cup cider vinegar
2 tablespoons whipping cream
1 tablespoon sugar
'A teaspoon salt
1. Tear lettuce into pieces and set in refrigerator.
2. Dice bacon slices. Put into a cold skillet. Cook
slowly until evenly crisped and browned, fre
quently moving and turning with a spoon. Pour
off and reserve fat as it collects. Set bacon aside
on absorbent paper.
3. Put Va cup of the reserved bacon fat into the
skillet. Stir in water, vinegar, cream, sugar, and
salt. Heat mixture just to boiling, stirring well.
Stir in the bacon pieces. Immediately pour vinegar
mixture over the lettuce and toss lightly to coat
thoroughly. About 8 servings
Frozen Cheddar-Cheese Salad
Sensation
OOtEO MEHIHO
The subtle flavor of green gage plums enhances
the Cheddar -cheese richness of this delicious salad.
For delightful luncheon fare, serve with petite
loaves of home-baked bread.
TO PREPARE: 20 MIN.
TO FREEZE: 3-4 HRS.
1 No. 2Va can green gage plums, drained
A cup lemon juice
2 tablespoons sugar
'A teaspoon salt
4 oi. Cheddar cheese, shredded (about 1 cup,
shredded)
1 cup chilled whipping cream
1 to 2 drops green food coloring
1. Set control at coldest operating temperature, if
using freezing compartment of refrigerator instead
of freezer. Chill a bowl and rotary beater.
2. Cut plums into halves; remove pits; cut into
small pieces. Mix in lemon juice, sugar, salt, and
Cheddar cheese.
3. Using chilled bowl and beater, beat whipping
cream until it is of medium consistency (piles
softly). Fold whipped cream into plum mixture.
Blend in food coloring. Turn mixture into a re
frigerator tray. Freeze until firm, 3 to 4 hrs. Thaw
slightly before serving. About 8 servings
Family Weekly, January 25, I9S9