Refreshing Frozen Fruit-Mallow Salad is appropriately served as a salad or dessert.
IN STEP WITH TASTE...
When ladies meet for luncheon, they'll enjoy these
easy-on-the-hostess contributions to the menu
Frozen Fruit-Mallow Salad
to prepare: 20 min.
to freeze: 4-5 hrs.
1 9-oz. can crushed pineapple
3 os cream cheeie, softened
1 7-es. bottto lemon-lime
carbonated bmrafa
2 10-ox. pkgs. fresen sliced peaches,
thawed, drain', im) diced
(about 2 cups, diced)
I cua halved seedless grapes
1 cup chilled whipping cream
IVt cups miniature marshmallows
1. Blend crushed pineapple (including sirup) into
the softened cream cheese. Stir in the carbonated
beverage. Mix fruit into the cream-cheese mix
ture. Freeze until partially thickened.
2. Using a chilled bowl and beater, beat whipping
cream until it is of medium consistency (piles
softly). Fold whipped cream and marshmallows
into the cream-cheese mixture. Turn into a 2-qL
refrigerator dish and freeze until firm. To serve,
allow to soften slightly and cut into slices.
8 to 10 serving
Green Beans in Lemon Honey
to prepare and cook: 25 min.
-2 tablespoons butter
or margarine
2 to 3 tablespoons honey
1 teaspoon cider vinegar
Vi teaspoon salt
Vi lemon, thinly sliced
1 anpared tort red apple,
cored and diced
1 medium-size onion,
' coarsely chopped
1 teaspoon cornstarch
1 tablespoon water
S cups cooked cut green beaas
1. Mix the butter, honey, vinegar, salt,, and lemon
slices together in a heavy saucepan. Stirring con
stantly, bring to boiling and simmer about 5 min.
2. Stir in the apple and onion; cover and cook un
til the apple is almost tender, about 7 min.
3. Mix together the cornstarch and water; stir
into apple mixture, bring to boiling and cook, stir
ring gently, about 3 min. Stir in the beans and heat
thoroughly. About 4 serving
Family Weekly Cookbook
M ELAN IE DE PROFT, Food Editor
Turkey Spoon Bread
For added flavor, serve with creamy mushroom
sauce or leftover turkey gravy.
to prepare: 30 min. to bake: 40 min.
3 cups chopped cooked turkey
cup yellow corn meal
1 tablespoons flour
1 teaspoon salt
4 cups turkey broth, cooled
Vi cup butter or margarine
4 egg yolks
4 egg whites
1. Mix together the corn meal, flour, and salt in a
heavy saucepan. Stirring constantly, gradually add
the broth and cook over medium heat until mix
ture comes to boiling. Continue cooking and stir
ring until mixture is thickened and smooth. Blend
in the butter. Turn into a large bowl and set aside
to cool.
2. Beat egg yolks until thick and lemon colored;
stir into corn-meal mixture. Blend in the turkey.
3. Using a clean beater, beat egg whites until '
rounded peaks are formed; gently fold into turkey
mixture. Turn into greased 2-qt. shallow baking
dish.
4. Bake at 375 F about 40 min., or until top is
golden brown. - About 8 servings
'Four cups quick chicken broth may be substituted
for turkey broth. To prepare, dissolve 4 chicken
bouillon cubes in 4 cups hot water.
Swedish
Almond
eooeroe vtimwe
Dainties
TO bake: 8 MIN.
to prepare: 25 min.
(allow time for chilling dough)
IVi cups sifted Sour
Vi teaspoon salt
Vi cup butter
Vt cup shortening
1 teaspoon vanilla extract
Vi cup sugar
1 egg yolk
tan white, slightly beaten
Chopped toasted almonds
roasted almond pieces
1. Sift together the flour and salt; set aside.
2. Cream together the butter, shortening, and ex
tract until softened. Add the sugar gradually,
creaming until fluffy after each addition. Add the
egg yolk and beat thoroughly.
3. Blending only until smooth after each addition,
add flour in thirds to creamed mixture. Chill dough
thoroughly.
4. Shape dough into -in. balls. Boll each ball in
egg white and then in chopped almonds. Transfer
balls to greased cookie sheets. Flatten each ball
by pressing an almond piece onto top.
5. Bake at 375F 8 min., or until very lightly
browned. About 4 doz. cookies
s
family Weekly, August 21, I960