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MINTED PRUNES
to prepare: 10 kin. to cook: 25 min. to chiix: 8 hrs.
1 lb. prone
2Vt cups water
Vi cup lemon juice
1 3-in. stick cinnamon
V cup-firmly packed brown sugar
Vi teaspoon mint extract
1. Rinse prunes. Put them into a saucepan with the water,
lemon juice, and cinnamon. Cover and simmer about 25
min., or until prunes are just tender.
2. Remove from heat and gently mix in brown sugar and
mint extract Allow prunes to cool in the liquid. Turn
them into a jar, cover tightly, and store in refrigerator at
least 8 hrs. Drain prunes and remove cinnamon stick when
ready to serve.
About 3 cup prunes
LIME-GLAZED ROCK CORNISH GAME HENS
to prepare: 15 mtn.
4 Rock Cornish game hens or small chickens, 1 to 1 lbs. each
Vt cup butter, melted
2 tablespoons brown sugar
a to 4 taMespoom ume juice
2 teaspoons soy sauce
2 teaspoons salt
1. Thaw Rock Cornish game hens according to directions
on the package.
2. Blend together the melted butter, brown sugar, lime
juice, and soy sauce.
3. Clean game hens, rinse, and pat dry with absorbent
paper. Rub cavities with salt. Brush cavities with some of
the butter mixture.
4. To close body cavities, sew or skewer and lace with cord.
Fasten neck skin to backs and wings to bodies with
skewers. Place game hens breast-side up on rack in a shal
low roasting pan. Brush each hen with butter mixture.
5. Roast uncovered at temperature and for time given on
package. While roasting, baste hens frequently with drip
pings from roasting pan and any remaining butter mixture.
Roast until hens test done. (To test doneness, move leg
gently by grasping end bone; drumstick-thigh joints move
easily when hens are done.) Arrange on a warm serving
platter and garnish with water cress and Minted Prunes.
4 tervmg
' RAISIN-ALMOND RICE
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to prepare: 30 min.
IVx cups (5-oc pkg.) packaged precooked rice
V cup butter or margarine ,
ft cup finely chopped onion
1 teaspoon seasoned salt
1 tablespoon wine vinegar
V cup coarsely chopped dark seedless raisins
Vx cup coarsely chopped toasted blanched almonds
1. Lightly butter six individual molds.
2. Prepare rice according to directions on package.
3. Melt butter in a skillet Add onion and cook over
medium heat until onion is transparent, occasionally mov
ing and turning with a spoon.
4J Add onion to the rice with the seasoned salt, wine vine
gar, raisins, and almonds; toss lightly to mix thoroughly.
Spoon rice mixture into the mold and pack down gently
with a spoon.
5. Brush six avocado rings with lomon joke; arrange on a
large platter. Unmold rice onto avocado rings. Pile spioad
Peaches in center and pkue cooked, buttered asp4kjag0k
between each mold. Sprinkle as)rapfi uith sieved hard
cooked egg yolk. (Sojphof.)
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COM. IMI, CAR NAT M N CO.
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"from Contented Cow",
The secret is Carnation the
double-rich milk that whips
Wl twice as rich -so rich it whips! This wonderful
-3 milk has the consistency of fresh dairy cream.
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RECIPE: L.
It looks like cream, pours like cream, and whips
beautifully to 3 times its volume. No other form of
milk can give you this creamy Sundae Salad - so cool,
so crisp with nuts, celery and pineapple. It's
guaranteed perfect, with Carnation.
CARNATION WHIPPED
SUNDAE SALAD
( Makes 6 tervinot)
1 cups (20-ounce can)
pineapple chunks
1 cup pineapple syrup
1 package lemon-flavored .
gelatin
1 cup undiluted CARNATION
EVAPORATED MILK
2 tablespoons lemon juice
l2 cup chopped nuts
l3 cup mayonnaise
1 cup chopped celery
Drain pineapple. Heat pineapple syrup to boiling.
Pour over gelatin; stir until dissolved. Chill until
thick and syrupy. Chill Carnation in refrigerator
tray until ice crystals form around edge (15 to 20
minutes) . Whip until stiff (about 1 minute) . Add
lemon juice. Whip very stiff (about 2 minutes
longer) . Add nuts, mayonnaise and celery to the
gelatin mixture. Fold into the whipped Carnation.
Alternate layers of whipped gelatin mixture and
pineapple in tall glasses. Chill until firm. Garnish
with romaine or head lettuce and serve.
-J