' is v
Appetites ore heartier uihen food is seined out on the laum. Rumaki, barbecued chicken, chilled vegetables uiith an
onion salad dressing, rye bread, and a tangerine-latored beverage urill appeal to everyone.
Potato Loaf
; to prepare: 25 min. to heat: 45 min.
; (Prepare one day in advance of serving)
5 cups cubed cooked potatoes
about 6 medium-size potatoes)
3 tablespoons butter or margarine
3 tablespoons flour
IV? teaspoons salt
Vs teaspoon black pepper
1 cup milk
1 tablespoon minced parsley
2 tablespoons chopped pimiento
2 tablespoons grated onion
1 cup (about 4 oz.) shredded sharp
Cheddar cheese
1. Line bottom and sides of a 9Vfex5Vix2-in. loaf
pan with waxed paper. Set aside.
' 2. Melt butter in a saucepan. Blend in a mixture
of the flour, salt, and pepper. Heat until mixture
i bubbles, stirring constantly; remove from heat.
Add milk gradually, stirring constantly. Bring
rapidly to boiling; cook 1 to 2 min. longer. Stir in
the parsley, pimiento, and onion. Pour over cubed
i potatoes and toss lightly to mix thoroughly. Turn
' into prepared pan. Chill in refrigerator overnight.
3. Unmold potato loaf onto a buttered heatproof
' platter; remove waxed paper.
' 4. Heat in a 350F oven 30 min. Remove from
' i oven; sprinkle cheese evenly on top of loaf. Re
' turn to oven and heat 15 min. longer, or until
cheese is melted. Serve immediately.
? 6 servings
Fresh Peach Ice Cream
The sound of the dasher uihirling uihen guests ar
rive hints of the treat to come this incomparable
homemade peach ice cream.
to prepare: 40 min. to ripen: 2-3 hrs.
12 medium-size (about 3 lbs.) ripe peaches
2V cups sugar
1 tablespoon lemon uice
l'i qts. cream, chilled
1 teaspoon vanilla extract
1 teaspoon almond extract
V teaspoon salt
1. Wash and scald cover, container, and dasher of
a 4-qt. ice cream freezer. Chill thoroughly before
using. Crushed ice and rock salt will be needed.
2. Dip peaches into boiling water; plunge into cold
water. Gently slip off skins; cut into halves and
remove pits. Force peaches through a sieve or
food mill into a bowl. Stir sugar and lemon juice
into peaches. Let stand 15 to 20 min.
3. Blend together the cream, vanilla and almond
extracts, and salt. Blend into peach mixture.
4. Fill freezer container two-thirds full with ice
cream mixture. Cover tightly. Set in freezer tub.
(For electric freezer, follow manufacturer's direc
tions.) Fill tub with alternate layers of crushed
ice and rock salt, using 8 parts crushed ice and
1 part rock salt. Turn handle slowly 5 min. Turn
rapidly until handle becomes difficult to turn
(about 15 min.). Add ice and salt as necessary.
5. Carefully wipe cover and remove dasher. Pack
down ice cream and cover with waxed paper, alu
minum foil, or moisture-vaporproof material. Re
place cover and fill opening for dasher with cork.
Repack freezer with alternate layers of ice and
salt, using 4 parts ice and 1 part rock salt. Cover
with heavy paper or cloth. Allow to stand 2 to 3
hrs. to ripen. About 3 qts. ice cream
Chocolate-Pecan Cookies
to prepare: 25 min. to bake: 20-25 min.
2 egg whites
Vi teaspoon salt
Vs teaspoon cream of tartar
V cup sugar
cup (about 4 oz.) semisweet
chocolate pieces
h cup pecans, coarsely chopped
1 teaspoon vanilla extract
1. Line cookie sheets with unglazed paper. Set
aside.
2. Beat egg whites, salt, and cream of tartar until
frothy. Add sugar gradually, beating until stiff
peaks are formed and egg whites do not slide when
bowl is partially inverted. Fold in the chocolate
pieces, nuts, and vanilla extract.
3. Drop by heaping teaspoonfuls about 2 in. apart
onto prepared cookie sheets.
4. Bake at 300F 20 to 25 min.
5. Remove from oven. Transfer cookies to cooling
racks. Store in a cool place in a tightly covered
container. About 2 doz. cookies
Family Weekly, Auouil 2, I960 II