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wntMy WiomMeMy OookbovJc . MELANIE DE PROFT, Food Editor
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
Mrs. Arthur Hawkins, Olustee, Okla.
DISHES WITH AN
CORN POCKET ROLLS
to bake: 12 min.
jrv$2'' ? ; v 7if r
1 ..,- : AVVX 1 If X to prepare: 25 min
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Beit for luncheon, tea,
or a dessert party, treat the girls to something just a bit different.
They'll be delighted with these appealingly delicate foods.
MOCHA-CARAMEL BAVARIAN
to prepare: 35 min.
to chill: 2-3 hrs.
1 cup undiluted evaporated milk
1 cup sugar
cup boiling water
Y cup cold coffee beverage, double-strength
(dissolve teaspoon instant coffee in
' cup hot water)
1 tablespoon (1 en v.) unflavored gelatin
Vt teaspoon vanilla extract
Vh teaspoon salt
1. Pour evaporated milk into a refrigerator tray;
chill until icy cold. Chill a bowl and rotary beater.
2. Melt the sugar in a heavy, light-colored skillet
over low heat (it is difficult to see the color of
sirup in a dark skillet). With back of wooden
spoon, gently move sugar toward center of skillet
until completely melted. Heat until golden brown
in color (lighter than for a burnt-sugar sirup).
Remove from heat and, stirring constantly, add the
boiling water, a very small amount at a time. Re
turn to low heat and continue stirring until bub
bles are the size of dimes.
3. Meanwhile, pour the cold coffee beverage into a
small bowl. Sprinkle the gelatin evenly over coffee.
Let stand about 5 min. to soften.
4. Gradually add the cooked sirup (about cup)
to the softened gelatin, stirring constantly. Con
tinue stirring until gelatin is completely dissolved.
5. Stir the vanilla extract and salt into the gelatin '
mixture. Chill in refrigerator or over ioe and water
until it is slightly thicker than the consistency of
thick, unbeaten egg white. If chilled in refriger
ator, stir occasionally; if chilled over ice and water,
stir frequently.
6. Lightly oil a 1-qt. mold with salad or cooking
oil (not olive oil); set aside to drain.
7. When gelatin mixture is of desired consistency,
using the chilled bowl and beater, beat the chilled
evaporated milk until very stiff. Gently fold
whipped evaporated milk into the gelatin mixture.
Turn into the prepared mold and chill until firm,
2 to 3 hrs.
8. Unmold onto a chilled serving plate or spoon
the dessert into chilled sherbet glasses. Garnish
with chocolate curls made by pulling unsweetened
chocolate across a shredder.
6 servingi
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CHEESE-TOMATO SOUFFLE
to prepare: 30 min.
to bake: 55 min.
1 cup plus 2 tablespoons milk
VA cups soft bread crumbs or cubes (about 4 slices
slightly dry bread, crusts removed)
1 tablespoon butter
Vx lb. sharp Cheddar cheese, shredded
3 medium-size tomatoes, canned or ripe fresh (drain
canned tomatoes thoroughly; peel fresh tomatoes)
IVt tablespoons butter, melted
1 to 2 tablespoons minced onion
Vt teaspoon salt
14 teaspoon black pepper,
3 egg yolks, well beaten (until thick and
lemon-colored)
Mr teaspoon salt
Mt teaspoon cayenne pepper .
3 egg whites
1. Lightly grease a 2-qt. casserole. Heat water for
boiling water bath.
2. Put milk, 1 cup of the bread crumbs, and 1
tablespoon butter in top of a double boiler. Heat
over simmering water. Add cheese and stir until
cheese is melted.
3. Meanwhile, cut tomatoes into pieces; drain. Put
into a bowl and toss with the IV cups bread
crumbs, j melted butter, minced onion, V2 teaspoon
salt, and black pepper. Spoon onto bottom of cas
serole. Set aside.
4. Pour cheese mixture gradually into beaten egg
yolks, beating constantly. Blend in V2 teaspoon
salt and the cayenne pepper.
5. Using -clean beater, beat egg whites until
rounded peaks are formed and egg whites do not
slide when bowl is partially inverted. Spread over
cheese mixture and gently fold together. Turn into
casserole over tomato layer.
6. Bake in boiling water bath at 350F about 55
min., or until a silver knife comes out clean when
inserted halfway between center and edge of
souffle. Remove from oven; let stand in water
bath 5 min. Garnish each plate with marinated
asparagus spears, carrot curls, and ripe olives.
6 to 8 servings
For Boiling Water Bath Set a deep pan on oven
rack and place the casserole in the pan. Pour boil
ing water into pan to level of mixture in casserole.
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CHILLED STRAWBERRY SOUP
An elegant beginning to a luncheon.
to prepare: 25 min. to chill: 4-5 hrs.
1 qt. fresh strawberries, rinsed, drained, and hulled
2 teaspoons lemon juice
Mi cup sugar
2 teaspoons cornstarch
Few grains salt
cup cold water
1. Put berries and lemon juice into blender con
tainer. Cover and blend thoroughly. Set aside.
2. Combine sugar, cornstarch, and salt in a sauce
pan. Blend in the cold water. Bring to boiling and
cook 1 to 2 min., or until transparent.
3. Remove from heat and add to the strawberry
puree; cover and blend thoroughly. Chill. Garnish
with sliced strawberries and mint leaves.
About 3 Mi cups
FRESH STRAWBERRY PUNCH
Double recipe for Chilled Strawberry Soup. Just
before serving, pour cold mixture into a chilled
punch bowl. Stir in contents of a chilled 12-oz.
bottle sparkliag white grape jaico, and Ms cup
grenadaae simp. Float a decorative ice block in
the punch. Serve with an aartmnt of copkies.
About 2Vi qf. punch
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ONCE AGAIN KRAFT
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114 cups sifted flour
.2 tablespoons sugar
2Vit teaspoons baking powder
Vi teaspoon baking soda
Mi teaspoon salt
Mi cup yellow corn meal
1 egg, well beaten
4 cup thick sour cream
Melted butter
1. Sift together into a bowl the flour, sugar, baking
powder, baking soda, and salt. Mix in the corn
meal. Make a well in center.
2. Combine beaten egg and sour cream; add to the
dry ingredients at one time and blend well.
3. Turn dough out onto a lightly floured surface
and roll about Va in. thick. Brush dough with
melted butter and cut with a lightly floured 2Ms
in. round cutter. Using the handle of a wooden
spoon, make a slightly off-center crease on each
round of dough. Fold top (smaller half) over bot
tom. Press edges together at each end of crease.
Place rolls about 1 in. apart on lightly greased
baking sheets.
4. Bake at 425F about 12 min., or until light
golden brown.
About 2 doz.
HAS MADE AN IMPORTANT IMPROVEMENT IN MARGARINE FLAVOR!
It's delicious! Kraft's special
.recipe gives Sweet Chilled
Parkay a flavor that's appe
tizingly sweet. And chilling the
margarine before it is molded
and wrapped helps keep this
'flavor at the peak of freshness.
You'll really relish the taste of
Sweet Chilled Parkay. Why
wait! Start enjoying this finer
margarine today! You'll like
the 'smooth way it spreads even
jvhen ice cold.
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11
1 kv s m
Family Weekly, June II, 19S9