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FROSTY COLA APRIC-ADE
to prepare: 20 min.
cup sugar
cups water
3 12-oz. cans (about 4 cups) apricot nectar
IV2 cups lime juice
cup orange juice
Cola Sherbet
1. Mix sugar and water; stir over low heat until sugar is
dissolved. Cover, bring to boiling and boil 5 min. Cool.
; 2. Blend together the apricot nectar, lime juice, orange
juice, and the cooled sirup. Chill thoroughly.
3. When ready to serve, pour fruit-juice mixture into a
chilled bowl. Serve in punch cups or mugs and top each
serving with a scoop of Cola Sherbet.
About 2 qts. punch
For Cola Sherbet (about V-k. pts.) Blend together in a
large bowl: cup sugar, 1 cup carbonated cola beverage,
i 1 teaspoon grated lime peel, few grains salt, and 1M; cups
1 cream. Stir until sugar is dissolved. Pour into a 1-qt.
refrigerator tray. Freeze until mixture is mushy. When
1 mushy, turn into a chilled bowl and beat with a chilled
: beater until smooth. Immediately return mixture to re
frigerator tray and freeze until firm, about 3 hrs.
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
Mrs. Robert Morley, St. Petersburg, Fla.
SPARER IBS WITH TANGY PLUM SAUCE
A noodle casserole is a flavorful accompaniment.
to prepare: 20 min. to roast: 1 hr. 45 min.
3 lbs. spareribs, cracked through center
2 teaspoons salt
1 14-oz. can purple plums, drained (reserve xh cup sirup)
Vi cup frozen orange juice concentrate
Vi teaspoon Worcestershire sauce
1. Set out a shallow roasting pan with a rack.
2. Cut spareribs into serving-size pieces; put into roasting
pan, meaty side up. Sprinkle with salt. Roast at 350F 1 hr.
3. Meanwhile, force plums through a sieve. Mix in plum
sirup, orange concentrate, and Worcestershire sauce.
4. Pour off drippings from roasting pan and remove rack.
Spoon one-half of plum sauce over ribs. Roast 20 min.
longer. Turn ribs and spoon remaining sauce over them.
Roast another 25 min., or until meat is tender.
About 8 servings
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
Mrs. J. B. Minor, Fairmont, W. Va.
EASY HOMEMADE PICKLES
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Here are best-ever pickles for the relish tray.
to prepare: 20 min.
1 1-qt. jar dill pickles (about 12), drained
1 clove garlic, cut in half
4 cups sugar
2 cups cider vinegar
2 tablespoons crushed stick cinnamon
(about 6 3-in. sticks)
2 tablespoons celery seed
1 tabieapoo m Marti d
1. Cut pickles crosswise into -in. thick slices. Put into
two 1-qt. jars. Add a garlic half to tach jar.
2. Combine sugar and vinegar in saucepan. Bring to toil
in, stirring until iugar is disNd. Stir in the rtmining
ingredients.
3. Pour hot ingtr mijtur or pickles. Cow jars; cool;
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1 1 INSTANT
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Lightest topping for fruit! less calories!
Yours because you can whip
Carnation Instant!
14 a serving I Now, enjoy lots of delicious
topping-often! less calories than whipped
cream, costs so little! Carnation Instant Non
fat Dry Milk is the secret the new "Magic
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Any recipe that calls for whipped cream is a
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This is the fresh-flavor Instant that's deli
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CARNATION INSTANT
WHIPPED TOPPING
(Makes about 2'? cups)
1. Mix V2 cup Carnation Instant
Nonfat Dry Milk "Magic Crystals"
with y2 cup ice water.
2. Whip until soft peaks form (3-4
minutes). Add 2 tablespoons
lemon juice.
3. Beat gradually adding Vi cup
sugar until stiff peaks form (3-4
minutes longer).
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Directions for whipped topping - and
nuu fruit flavor whiDDed
Carnation Instant on package.
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The Instant that's delicious for drinking...
is delicious for whipping, too!
J3