Medford mail tribune., October 25, 1959, Image 41

SOUR CREAM COOKIES
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V""7Ko-o-o wanu to be caught
v w naosina on Halloween?
It's time again or one o tfcoee betoiteMna porUtt with food tkot
ia pay and quite possibly bewitched, from te teitcnes' ht atop
tho dtlieious cmsseroU to tkt captioatingr frtrar of tXe ChocoUu
Ckippod Lemon Sherbet, this food is typical of f-a-l-l-o-v-e-e-n.
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TV PREPARE! 20 MM.
2 cwpt (ifted flour
Vi teaspoon baking powder
' Vi taatpoon baking soda
Vi teapoon ground nutmeg
V teaspoon salt
Vt cup buHer or margarine
. TO bake: 12 min.
Vt teaspoon vanilla extras
I cup firmly packed light brown
, sugar '
1 egg, well beaten
Vt cup thick sour cream
1. Sift together the first five ingredients.
2 Cream together the butter and vanilla extract. Add brown sugar gradually
creaming until fluffy after each addition. Add a mixture of the egg and sour
cream in thirds, beating well after each addition.
3. Mixing only until blended after each addition, add dry ingredients in
fourths to creamed mixture.
4. Drop by teaspoonf uls about 2 in. apart onto lightly greased cookie sheets.
5. Bake at 350F 12 min., or until lightly browned. When cookies are cool
Spread With Urange DWier rrunmy. uoiuisu mm pmca ui citron.
Raisin Sour Cream Cookies
About 4 dot. coofctei
Follow recipe for Sour Cream Cookies. Stir in 1 cup coarsely chopped golden
raisins aiver uic i J o
For Orange Butter Frosting (About 1 cups) Cream cup butter and
teaspoon grated orange peel together. Add 3 cups sifted confectioners'
sugar gradually, beating well after each addition. Blend in about 3 table
spoons cream or enough for spreading consistency. Stir in a mixture of 10
drops yellow food coloring and 1 drop red food coloring.
POPCORN PUMPKIN
This over-sized popcorn ball adds a decorative touch to Halloween parties.
Mix together in a deep saucepan 1 cup sugar, 1 cup light corn sirup, cup
water and 2 tablespoons butter or margarine. Stir over low heat until sugar
is dissolved. Cover and bring mixture to boiling. Remove cover and con
tinue boiling until mixture reaches 245 F. Remove from heat and stir in a
mixture of 9 drops yellow food coloring and 1 drop red food coloring. Pour
sirup slowly over 4 qts. popped corn in a large bowl or pan, turning until
corn is well coated. When mixture is cool enough to handle, shape into a
pumpkin, using buttered or oiled hands. Press mixture firmly into shape.
Put a citron sliver in top for a stem. Make the face with dark seedless raisins
(see photo) , using some of the sirup to keep raisins in place.
WITCHES' HAT CASSEROLE
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to heat: 10 MIN.
cups cream
cups quick chicken broth (use
. chicken bouillon cubes and
. 2 cups hot water)
Vj-oi. cans tuna, drained and
separated into pieces
S-oi. can green beans, drained
cup sliced pitted ripe olives
tablespoons chopped pimiento
to prepare: 30 min.
Parmesan Pastry Cut-Outs 2
2 tablespoons water 2
2 tablespoons instant minced onion
Vi cup butter or margarine
Vt cup sliced celery 3
' cup chopped green pepper
Vt teaspoon garlic powder 1
cup sifted flour Vt
1 teaspoon salt 2
- V teaspoon crushed rosemary
l. Add water to onion and let stand for a few minutes.
2. Heat butter in a large saucepan. Add onion, celery, green pepper and
garlic powder. Cook until vegetables are tender, stirring occasionally. Blend
in a mixture of flour, salt and rosemary. Heat until mixture bubbles.
3. Add the cream and broth gradually, blending well. Stirring constantly,
cook until mixture is thickened and smooth, about 8 min.
4. Mix in the tuna, beans, olives and pimiento. Turn into a 2-qt. casserole.
Sprinkle with shredded Parmesan cheese.
5. Heat in a 400F oven about 10 min., or until mixture is bubbly. Arrange
"witches' hats" on top. Garnish with pitted ripe olives and parsley. (See
photo.) - fi to 8 serwinji
Parmesan Pastry Cut-Outs Prepare pastry for 1 -crust pie (your favorite
recipe or a prepared mix), adding 4 cup shredded Parmesan cheese to the
dry ingredients. Roll dough about in. thick. For "witches' hat" cut-outs,
cut 6 wedge-shaped pieces (for hats) and 6 crescent-shaped pieces (for
brims). Place on baking sheet Bake at 425 F 6 to 8 min., or until golden.
Top Shelf: Popcorn Pumpkin; Center Shelf: Witches' Ht
Casserole and relish stick tree; Bottom Shelf: frosted Sour
Cream Cookies and Maple Peaches.
10
Family Weekly, October 25, 1959