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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 7, 1960)
Jli . . :to ydurYaMtihesTaymmu . .-n i X :.-2y .v,-'-.- 'V V.-'' ; i 'i " ' V 4 . :-js Family Weakly Cookbook! MELANIE DE PROFT, Food Editor V; "' :;.t-. r $ 'l'' Carry out the sentimental theme of this "hearts 'n' flowers" day by serving at least one dish with' a rosy hue. Hiis romantic color in the food, flowers, serving dishes table linen,1 or decorations adds charm to your celebration honoring "Sir Cupid." J .. ' ' -A, ' ' -'-" y A pleasant orange-apricot sirup poured over this Walnut Dessert Ring gives it an unforgettable flavor. Ice cream balls and a colorful cherry sauce make it a dramatic party dessert. mt&!":. ' ' ' VI M 5 A $10 PRIZE-WINNING RECIPE FROM A FAMILY WEEKLY READER Mrs. James ShaefferNorth Canton, Ohio MRJO CHERRJ SALAD to prepare: 30 min. to freeze: 4 hrs. 1 cup diced canned peaches (reserve V cup sirup) 1 BVa-oz. can pineapple tidbits, drained (reserve V cup sirup) Vi cup chopped maraschino cherries, drained 1 pkg. strawberry-flavored gelatin 1 cup very hot water Vi teaspoon salt 1 tablespoon maraschino cherry sirup 1 tablespoon lemon juice 3 oz. cream cheese, softened 2 tablespoons mayonnaise 1 cup miniature marshmallows cup chilled whipping cream 1. Butter a 9-in. pie pan. Chill pie pan, a bowl, and rotary beater in refrigerator. 'Family Weekly, February 7, 1960 2. Combine peaches, pineapple tidbits, and mar aschino cherries. Chill in refrigerator. 3. Put gelatin into a bowl. Blend in hot water and salt and stir until gelatin is completely dis solved. Stir in the peach sirup, pineapple sirup, cherry sirup, and lemon juice. Chill in refrigera tor or over ice and water until gelatin mixture is consistency of thick, unbeaten egg white. 4. Beat cream cheese and mayonnaise together until fluffy. 5. When gelatin mixture is of desired consist ency, beat until light and fluffy. Stir several tablespoonf uls into the cream cheese. Continue to add gelatin mixture slowly, beating constantly until well blended. Stir in the chilled fruits and marshmallows. 6. Using chilled bowl and beater, beat whipping cream until it is of medium consistency (piles softly). Gently fold whipped cream into the cream cheese-gelatin mixture. Turn into the pie pan and freeze until firm, about 4 hrs. To serve, cut into wedges. A , . About 8 servings WANU7 VSSR7 KWQ to prepare: 45 min. to bake: 20-25 min. (Allow about 45 min. for rising) 1 pkg. active dry yeast Vi cup warm water, 110F to U5F 1 tablespoon sugar 2 cups sifted flour Vi cup nonfat dry milk Vi teaspoon salt Vi teaspoon ground mace Vi cup butter 1 teaspoon vanilla extract Vi cup sugar 1 Vi cups walnuts, finely chopped 1 cup apricot nectar Vi cup sugar 1 Vi tablespoons lemon juice - Vi teaspoon grated lemon peel Vi cup undiluted frozen orange-juice concentrate, thawed 1. Grease a 9-in. (1-qt) ring mold. Set aside. 2. Soften yeast in warm water; let stand 5 to 10 min. Stir in 1 tablespoon sugar and Vi cup of the flour. Set aside t 3. Sift together t nonfat dry milk, si 4. Cream butter until butter is so creaming until fl eggs, one at a time tion. Beat in the j 5. Add dry ingr I thoroughly after chopped walnuts. 6. Turn into pre , paper and clean place (about 80F i Va in. of top of pa 7. Bake at 350F' tester or wooden , serted in cake. 8. Meanwhiljc mi apricot nectar, sug to boiling; reduce 10 min. During la'
