MELON-DUET MOLD
TO PREPAE as MIN. TO CHILL i 4 HNS.
cup dulled lemon-lime carbonated beverage
2 tablespoons (2 en v.) tutflavored gelatin
Vj cup sugar
Vi teaspoon salt
3 caps sieved watermelon (6 caps, diced )
V3 cup lemon juice
2 cups cantaloupe balk
1 cup orange sections, cut in halves
1. Pour carbonated beverage into a bowl. Sprinkle un
favored gelatin evenly over liquid. Let stand 5 min.
to soften.
2. Dissolve gelatin completely by placing bowl over very
hot water. Add sugar and salt; stir until sugar is com
pletely dissolved. Blend in the sieved watermelon and
lemon juice.
3. Chill in refrigerator or over ice and water until mix
ture is slightly thicker than consistency of thick, un
beaten egg white. If chilled in refrigerator, stir occa
sionally; if chilled over ice and water, stir frequently.
4. Lightly oil a 5 -cup ring mold with salad or cooking
oil (not olive oil) ; set aside to drain.
5. When gelatin mixture is of desired consistency, stir
in the cantaloupe balls and orange pieces. Pour mixture
into mold. Chill until firm, about 4 hrs. Unmold onto
a chilled serving plate. Fill center of mold with addi
tional melon balls.
8 to 10 servings
PARMESAN-NUT STICKS
TO PREPARE t 25 MIN.
TO BAKE. 10-12 MIN.
. cap milk
2 tablespoons salad oil
2 cups biscuit mix
V cup shredded Parmesan cheese
Vi cup chopped salted peanuts
1 teaspoon garlic salt
1. Add milk -and oil to biscuit mix. Stir with a fork
until dry ingredients are moistened.
2. On a floured surface, roll dough into an 8-in. square.
Cut into 16 4xl-in. strips. Roll strips in a mixture of the
cheese and nuts. Place on greased baking sheets.
Sprinkle with garlic salt.
3. Bake at 425 F 10 to 12 min., or until golden.
16 cheese sticks
PEACHES-AND-CREAM PIE
TO PREPARE t S5 MIN.
TO BAKE i SB MIN.
Pastry for 1 -crust 9-in. pie -
(your favorite recipe or a prepared mix)
A o cup sugar
VJ cup sifted flour
Vl teaspoon ground cinnamon
4 medium-sice (about 1 lbs.) firm, ripe peaches
2 cups thick sour cream
V4 teaspoon vanilla extract
2 tablespoons sugar
Vi teaspoon ground cinnamon
1. Prepare pastry (do not bake); set aside.
2. Mix together the sugar, flour, and cinnamon. Sprinkle
two-thirds of mixture evenly over bottom of pastry
shell; reserve remainder for topping.
3. Rinse peaches and plunge into boiling water to
loosen skins. Plunge peaches into cold water. Gently
slip off the skins. Cut peaches into halves; remove .
and discard pits. Quickly blot peaches with absorbent
paper, if necessary. Place peach halves in pastry shell,
cut side up; do not overlap. Sprinkle with reserved
flour mixture.
4. Blend sour cream with the vanilla extract. Spread
evenly over peaches. Sprinkle top with a mixture of
the sugar and cinnamon. Swirl topping with back of
spoon.
5. Bake at 450'F 10 min.; reduce heat to 350"F and
bake about 25 min. longer. Cool slightly on cooling rack.
Serve warm.
One 9-in. pic
Family Weekly. Auguit It, IK
II
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