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Family Weakly Cookbook! MELANIE DE PROFT, Food Editor
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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
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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.
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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'