MELANIE DE PROFT, Food Editor
FROZEN PINEAPPLE SALAD
to freeze: 3-4 hrs.
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TO prepare: 35 ION.
1 9-oz. can sliced pineapple, drained
(reserve sirup), cut in Vi in. pieces
Vt cup butter or margarine
2 tablespoons flour
2 tablespoons sugar
Few grains salt .
1 egg, slightly beaten
2 tablespoons lemon juice
cup orange sections (about
2 medium-size oranges),
cut in lh in. pieces
Vt cup maraschino cherries, cut in
quarters and drained thoroughly
12 marshmallows, cut in eighths
V cup chopped pecans
2 cups chilled whipping cream
1. Chill a bowl and rotary beater.
2. Measure reserved pineapple sirup in a 1-cup measuring cup for liquids
and add enough water to measure 1 cup.
3. Melt the butter in top of a double boiler over medium heat. Blend in a
mixture of flour, sugar, and salt. Heat until mixture bubbles, stirring con
stantly. Remove from heat. Add pineapple liquid gradually; stir constant
ly. Bring to boiling and cook until thickened, stirring constantly.
4. Remove from heat and stir about 3 tablespoons hot mixture into the
beaten egg; immediately blend into mixture in double-boiler top. Place
over simmering water and cook 3 to 5 min., stirring constantly. ' Re
move from heat and stir in the lemon juice. Cool; chill thoroughly.
5. When dressing has chilled, lightly toss the pineapple with pieces of
orange, cherry, marshmallow, and the pecans.
6. Using chilled bowl and beater, beat whipping cream, 1 cup at a time,
until cream is of medium consistency (piles softly). Spread the chilled
dressing and whipped cream over fruit mixture and fold together until
thoroughly blended. Spoon mixture into refrigerator trays; set in freezing
compartment; freeze until firm, 3 to 4 hrs.
7. Allow to thaw slightly before serving. Place slices or squares of frozen
salad on chilled salad plates; garnish with sprigs of mint or water cress.
About 16 servings
LUNCHEON SALAD
to prepare: 25 min.
to broil: 8-10 min.
Vt cup mayonnaise
14 teaspoon salt
Few grains black pepper
2 tablespoons butter
6 large firm tomatoes
Salt
2 hard-cooked eggs, diced
1 cup chopped frankfurters
lA cup cooked peas
1. Rinse tomatoes; cut out and discard stem ends. Cut a thin slice from top
of each tomato. With a spoon, scoop out pulp. Invert shells and set aside
to drain. Lightly sprinkle inside of each tomato shell with salt
2. Lightly mix together the eggs, frankfurters, peas, mayonnaise, salt, and
pepper. Spoon mixture into tomato shells. Dot with butter.
3. Place tomatoes in broiler with tops about 4 in. from source of heat. Broil
8 to 10 min., or until thoroughly heated and tops are lightly browned.
, 6 servings
SHRIMP SLAW
to prepare: 25 min.
3 cups cooked shrimp, deveined and
cut in pieces
2 cups shredded cabbage
1 cup chopped celery
cup mayonnaise
2 tablespoons tarragon vinegar
2 tablespoons cream
2 tablespoons finely chopped parsley
2 tablespoons minced onion
,4 teaspoon celery seed
Vt teaspoon sweet basil
Vt teaspoon salt
V teaspoon black pepper
1. Lightly toss the shrimp with cabbage and celery. Chill.
2. Blend together the mayonnaise, tarragon vinegar, cream, parsley, onion,
and a mixture of the . celery seed, sweet basil, salt, and pepper. Chill.
3. Just before serving, pour dressing over shrimp mixture; toss lightly.
About 6 servings
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family Weekly, July S, 1959