the Key to
Dining
Perfection
Here's the meal designed to keep last-minute
details to a minimum and variety with flavor to a maximum
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Chsrry-Pickl Chunks
to prepare: 20 mis.
wall dralaad
1 l-a,t. ar dill plcklat
(about 13), aVahml
Maraicklaa ckarrlai.
(aaaat M Maall)
2 caal sagar
Vi cap wklta vlaaaajr
Va caa watar
1 Itick daaaawa, crwiknd
1 taaiaaaa who la clavas
1 taaipaaa atlxaal pickllaa, takas
a ay laava
1. Cut pickles crosswise into 1-in. thick slices.
Using a corer, remove center from each piece of
pickle. Insert a maraschino cherry into each. Put
pickle chunks into a shallow dish. Set aside.
2. Mix remaining ingredients together in a sauce
pan. Bring to boiling; simmer 5 min. Pour the
spice mixture through a sieve over the pickles.
Cover and set in refrigerator for 1 week before
serving.
1 qt. pickle
Hsrb-Buttsrsd Crusty Rails
TO PREPARE: 10 MIN.
to heat: IS min.
a I
I Hmmm araparaat awatard
Vi taaipaaa Warcaitartkira laaca
I taaipaaa twaal basil
Vk taaiaaaa farlk salt
1 caa aftaaatt kattar
13 bara rallt, aacb abaat S ia. la.a
1. Blend first five ingredients with the softened
butter.
2. Slice rolls twice diagonally almost to bottom.
Generously spread each cut edge with the herb
butter mixture. Place each roll on piece of heavy
almnuuira fail aati bring sides of foil up aroaad
oaah raM.
3. Heat ia a 30 F oven about IS min., or until
rolls are thoroughly heated. 12 rolls
Lima Alaska with Pecan Crust
ft ,
to prepare: 35 min.
(allow about 4 hrs. for freezing)
a aass
Yt caa laaar
Vi cap ligbt cara strap
1VJ mac ailk
Vs cap craaai
1 taaiaaaa gratad lima aaal
Vi caa lia lake
IV tan pacaal, ftaaly gruwl!
Vi caa tagar
Vi caa battar, laftaaae!
a itj wkitai
1. Beat together the eggs and cup sugar. Blend
in the corn sirup, milk, cream, lime peel, and lime
juice. Pour into refrigerator trays. Freeze until
mushy in consistency.
2. When mixture is mushy in consistency, turn
into a bowl and beat until smooth but not melted.
Return to trays and freeze until firm.
3. Mix together in a bowl the pecans and Yi cup
sugar. Cut in butter with a pastry blender or
two knives. Turn mixture into a 9-in. pie pan.
Press firmly against sides and bottom of pan. Bake
at 375 F 5 min. Cool; chill.
4. Spoon frozen lime mixture into pecan crust,
spreading evenly. Freeze until firm.
5. When ready to serve, beat egg whites until
frothy. Add V cup sugar gradually, beating well
after each addition. Continue beating until stiff
peaks are formed and egg whites do not slide when
bowl is partially inverted. Quickly pile meringue
over pie, being careful to completely seal meringue
to edge of crust With spoon, swirl meringue into
an attractive design.
C. Set pan on a wooden board ami place in a SM F
oven 1 to 2 min., or until meringue is lightly
browned. Serve at once.
0 One 9-tii. pie
Note: If desired, omit steps 5 and 6 for meringue
and decorate top of frozen pie with sahed pecan
halves.
A $10 PRIZE-WINNING RECIPE
from a FAMILY WEEKLY reader
Miss Irene E. HaringSavonno, III.
Raspberry Salad Mold
This dessert-salad mold it a fine accompaniment
to the ham-chicken casserole. Omit the Lime
Alaska from the menu ij this fruit mold is to be
served.
to prepare: 25 min. to chill: 3-4 hrs.
1 9-ai. pks raipberry-Hovarea felatla
IV4 cap vary bat watar
1 12-ac abf. fraiaa raiakarrial,
' partially tbawnl
1 9-ax. can craikad piaaapple
1 larga banana, paalaa) ana illcea)
Vi cap ckappea) Natl
1. Empty gelatin into a bowl. Add hot water and
stir until gelatin is completely dissolved. Add
partially thawed raspberries and stir until berries
are completely thawed and separated.
2. Chill in refrigerator or over ice and water until
gelatin mixture is slightly thicker than consistency
of thick, unbeaten egg white.
3. Meanwhile, lightly oil a 1-qt. mold with salad
or cooking oil (not olive oil); drain.
4. When gelatin mixture is of desired consistency,
stir in the pineapple, banana, and nuts. Turn into
prepared mold and chill until firm.
5. Unmold onto chilled serving plate and serve
with Sour Cream Dressing.
6 to 8 servings
For Sour Cream Dressing Mix together in a bowl
leup thick sour cream, IVi cups miniature marsh' -mallows,
and 1 tablespoon sugar. Add 3 tablespoons -lemon
juice gradually, beating until mixture is well
blended. Store, covered, in refrigerator overnight.
CiMumbars in EN us Chsaaa Di-asaing
CONVINIiaCI
Prepare 1 pkg. Blue cheese salad dressing mix
according to directions on package. Draw tines
of a fork lengthwise over entire surface of 2
medium-size rinsed cucumbers. Cut into thin
slices. Pour salad dressing over cucumber slices
and toss gently to coat evenly. Chill thoroughly.
About S fervingM
Pnalla Weekly. May I. I MO