Sef'V.
AS THE OLD YEAR WANES
gather old friends at your home for end -of-the -season gaiety and good food
Chicken Continental
Here's a dressed-up chicken and rice cas
serole dish chock-full o flavor surprises.
to prepare: 20 min. to heat: 20 min.
1 can condensed cream of chickan soap
ft cup coarsely choppod onion
1 email clava garlic, crushed In a
garlic press
1 Vs teaspoons salt
ft teaspoon black pepper
2 teaspoons celery flakes
1 teaspoon parsley flakes
Va teaspoon thyme
teaspoon marjoram
2ft cups hot water
2 chicken bouillon cubes
2 cups thick sour cream
2ft cups packaged precooked rice
3 cups diced cooked chicken (or turkey)
Vi cup pitted ripe olives, sliced
ft teaspoon paprika
1. Combine soup, onion, garlic, salt, pepper,
celery and parsley flakes, thyme, and mar-,
joram in a bowl.
2. Dissolve bouillon cubes in the hot water
and add gradually to the soup mixture, stir
ring until smooth. Blend thoroughly with the
sour cream.
3. Pour one-half of the soup mixture into a
3-qt. casserole having a tight-fitting cover.
Add a layer of one-half the rice and then a
layer of one-half the chicken and ripe olives.
Repeat layering; pour remaining soup mix
ture over top.
4. Cover and heat in a 375F oven 10 min.j
stir mixture gently to blend ingredients.
Continue heating about 10 min. longer, or
until rice is tender. . s
5. Remove casserole from oven and sprinkle
with paprika. Garnish with additional sliced
ripe olives. (Coarsely chopped truffles may
be substituted for olives, if desired.)
8 to 10 servings
A '
Cheese Pate Puffs
These unusually flavored, flaky morsels re
sembling pasties (in miniature) can be pre
pared ahead of time, refrigerated, and popped
into the oven a few minutes beore serving.
to prepare: 45 min. to bake: 8-10 min.
(allow time for chilling pastry)
1 cup flour
2 tablespoons toasted sesame seed
ft cup butter
3 os. sharp Cheddar cheese, cut In
small pieces (about Va cup)
1 2Vii-oz. can liver pat
2 teaspoons finely chopped onion
1. Sift flour into a bowl; blend in the sesame
seed. Using a pastry blender or two knives,
cut the butter and cheese into flour mixture
as for pastry. Shape into a ball, wrap in
waxed paper, and chill in refrigerator at
least 6 hrs.
2. Remove pastry about IS min. before it is
used, then roll out on lightly floured surface
to Vs-in. thickness. Cut into 2-in. rounds.
3. Stir chopped onion into liver pate and
spoon about Vz teaspoon of the mixture onto
center of each round. Fold one-half of round
over other half and press edges gently. Ar
range 1 in. apart on baking sheet
4. Bake at 450F 8 to 10 min., or until puffs
are golden brown. About lVz doz. puffs
Note : One teaspoon dill weed may be substi
tuted for the sesame seed in the pastry.
Piquant Blue Cheese Dressing
CONVINIIMCf
FOOD SICIPI
This streamlined salad dressing imparts a
wonderful flavor to sliced cucumbers, toma
toes, fresh mushrooms, and chilled cooked
asparagus spears. Crisp cauliflower els, rad
ishes, and carrot curls complete the relish
tray.
to prepare: 10 min.
I pkg. Hue cheese salad dressing mix
1 ft oz. Blue cheese, crumbled
1 teaspoon Worcestershire sauce
2 tablespoons thick sour cream
or sweet cream
1. Prepare salad dressing mix according to
directions on package, following recipe using
water, vinegar, and salad oil.
2. Combine Blue cheese and Worcestershire
sauce in a small bowl, mixing well with a
fork. Add sour cream (or sweet cream) and
mix until smooth. Blend in 1 cup of the pre
pared dressing. About 1V4 cups
Lobster Appetizer Tidbits
to prepare: 30 Mm.
(allow time to chill lobster and dip)
6 frozen South African rock-lobster tails
(about 5 oz. each)
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon prepared mustard
Vs teaspoon onion salt
ft teaspoon paprika
1 teaspoon Angostura bitters
1. Drop frozen lobster tails into boiling salted
water. Cover, bring to boiling, lower heat and
simmer only until lobster meat turns white
(6 to 8 min.). Drain immediately and rinse
with cold water.
2. Using scissors, remove thin membrane on
underside of each tail, cutting close to shell.
Insert Angers under meat and remove from
shell in one piece. Chill thoroughly.
3. Blend mayonnaise with the remaining in
gredients. Chill.
4. At serving time, cut lobster into bite-size
pieces, insert a wooden pick into each piece,
and arrange on platter with the chilled dip in
center. Appetizers for 12
a
Crunchy Almond-Liver Pate
Canapes
Blend liver, pate (2V4-OZ. can) with 2 table
spoons chopped toasted almonds. Spread on
toast rounds and sprinkle with paprika.
About doz. canapes
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Festive overtones add a holiday touch to these buffet supper suggestions Chicken Continental garnished
with truffles and water cress, a colorful salad and relish tray, and a generous cake festooned with bright glazed fruits.
Sardine Spread
Serve this lemon-flavored fish spread on but
tered toast squares or rectangles, and for -extra
zest garnish each with a sardine and a
border of grated lemon peel.
to prepare: 10 Mm.
1 3-oz. can sardines In oil '
2 tablespoons lemon juice
2 tablespoons mayonnaise
1 hard-cooked egg, cut In pieces
1 teaspoon prepared mustard
Put all ingredients into blender container and
blend until smooth. About Vz cup spread
Lemon White Cake
to prepare: 20 Mm. . to bake: 35-40 Mm.
3Vs cups sifted cake flour
4Vi teaspoons baking powder
Vi teaspoon salt
Ya cup butter
1 teaspoon grated lemon peel
Vx teaspoon lemon extract
Va teaspoon almond extract
IVi cups sugar
lVs cups milk
4 egg whites (about ft cup)
1. Grease bottom only of a 13x9x2-in. pan.
Line with waxed paper cut to fit bottom;
grease waxed paper.
2. Sift the first three ingredients together.
3. Cream the butter, lemon peel, and extracts
together until butter is softened. Add sugar
gradually, beating until fluffy after each ad
dition. 4. Beating only until blended after each ad
dition, alternately add the dry Ingredients in
fourths and the milk in thirds to the creamed
mixture. Finally, beat only until smooth (do
not overheat).
5. Using clean beater, beat egg whites until
rounded peaks are formed when beater, is
lifted upright Fold beaten egg whites gently
into batter until thoroughly blended. Turn
into the pan.
6. Bake at 350F 35 to 40 min., or until cake
tester or wooden pick comes out clean when
inserted in center of cake. Remove from oven
to cooling rack and cool 10 min. in pan. Re
move from pan, peel off waxed paper, and
cool completely. Frost with Fluffy White
Frosting. One 13x9-tn. cake
Fluffy White Frosting
to prepare: 10 Mm.
1 cup sugar
Vs teaspoon cream of tartar
Few grains salt
Vs cup water
1 egg white
1 teaspoon vanilla extract
Put all ingredients except extract into top of
double boiler. Set over simmering water and
beat with rotary beater about 8 min., or until
soft peaks are formed when beater is lifted
upright Remove from heat and add extract;
beat 1 min. longer.
Enough frosting for one 13x9-in. cake
Sour-Cream Fudge Cake
to prepare: 20 Mm.
to bake: 30-35 Mm.
3 so,. (3 oz.) unsweetened chocolate,
melted over simmering water
Va cup boiling water
2 cups sifted cake flour
1 Va cups sugar
1 teaspoon baking powder
Vi teaspoon baking soda
Vs teaspoon salt
1 cup thick sour cream
Vs cup hydrogenated vegetabla shortening
or all-perposa shortening
2 eggs, unbeaten
1V4 teaspoons vanilla extract
1. Grease bottoms only of two 8-in. round
layer-cake pans. Line with waxed paper cut
to fit bottoms; grease waxed paper.
2. Combine the melted chocolate and boil
ing water and stir until well blended. Set
aside to cool.
3. Sift together into a large bowl the flour,
sugar, baking powder, baking soda, and salt
Add sour cream and shortening to dry in
gredients. Stir only enough to moisten. Beat
200 strokes by hand or 2 min. with electric
mixer at medium speed. Scrape bowl several
times during beating.
4. Add the cooled chocolate mixture, eggs,
and extract. Beat 200 strokes or 2 min. with
electric mixer, scraping bowl several times.
Pour batter into pans.
5. Bake at 350F 30 to 35 min., or until a
cake tester or wooden pick comes out clean
when inserted in center of cake. Remove from
oven to cooling racks and cool 10 min. in pans.
Remove from pans, peel off waxed paper, and
cool completely. Fill and frost with Mocha
Mallow Whipped Cream Frosting.
One 8-in. layer cake
1
Mocha-Mallow Whipped Cream
Frosting
to prepare: 15 Mm.
(allow time for chilling)
16 (4 oz.) morshmallows
Vs cup strong coffee beverage (use 4
teaspoons Instant coffee and Vs cup
hot water)
2 cups chilled whipping cream
1. Heat marshmallows and coffee beverage
in top of double boiler over simmering water
until marshmallows are melted; stir occa
sionally. Remove from heat. Cool; chill in
refrigerator.
2. Using a chilled bowl and beater, beat the
cream, 1 cup at a time, until cream piles
softly. Fold whipped cream into chilled
marshmallow mixture, blending thoroughly.
Enough to fill and frost two 8- or 9-in.
round cake layers
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
S Famil Weekly, December 25, 1960
Famill Weekly. December 25, 1960 9