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Featuring FROZEN FOODS
Snowy Rice Dessert
to prepare: about 30 min.
to chill: 3-4 hrs.
1 13Vioc can frown pineapple ehnnks, thawed
and drained (reserve sirnp)
cap water 1
H cup sugar
3 tablespoons lemon juice
Vt teaspoon vanilla extract
1 3-oi. pVf. lemon-flavored felatin
94 enp cold water
1 cup cold cooked rice
2 ripe bananas, mashed
1 cup whipping cream, whipped
2 tablespoons sifted confectioners sugar
Vi teaspoon almond extract
1 6-oB. can frozen strawberry-lemon punch
concentrate, thawed
1. Cut pineapple chunks into slivers and put into
a saucepan with the reserved sirup, Vi cup water,
Vj cup sugar, and lemon juice. Bring to boiling,
stirring until sugar is dissolved, and simmer 5 min.
Remove from heat and stir in vanilla extract.
2. Pour hot mixture into gelatin in a bowl. Stir
until gelatin is dissolved. Blend in the cold water.
Chill in refrigerator or over ice and water until
mixture is slightly thicker than consistency of
thick, unbeaten egg white. If chilled in refriger
ator, stir occasionally; if chilled over ice and water,
stir frequently.
3. Meanwhile, lightly oil a lVt-qt fancy mold with
salad or cooking oil (not olive oil); set aside to
drain on absorbent paper.
Family Weekly. Jaatury IS. 1MI
4. Mix rice and mashed banana into gelatin mix
ture. Blend confectioners' sugar and almond ex
tract into whipped cream and fold into fruit-gelatin
mixture. Turn into the mold. Chill until firm.
5. Unmold onto chilled serving plate and serve
with the thawed strawberry-lemon punch concen
trate as a sauce. - About 8 tervings
Chicken Enchantee
to prepare: 35 min.
to cook: 25-30 min.
2 pkgs. (2 lbs.) frozen chicken pieces, thawed
H cup flour
1 teaspoon salt
teaspoon black pepper
V4 cup butler or. margarine
1 cup sliced fresh mushrooms
1 cup (about M lb.) cubed cooked ham
(cut in H-'n. cubes)
1 clove garlic, minced
114 cups reconstituted frozen pineapple-orange juice
concentrate (follow directions on can)
1 10-ox pkg. frozen cut green beans
H cup thick sour cream
1. Rinse chicken and dry thoroughly by patting
with absorbent paper.
2. Coat chicken evenly with a mixture of flour,
salt, and pepper.
3. Heat butter in a large, heavy skillet over low
heat. Place chicken, skin side down, in skillet.
Family Weekly Cookbook
MELANIE DEPROFT
Food Editor
Turn pieces occasionally to brown evenly. Remove
chicken; set aside and keep warm.
4. Add mushrooms to skillet and cook slowly, oc
casionally moving and turning with a spoon. Cook
until lightly browned. Stir in ham, garlic, and IV
cups of the pineapple-orange juice. Return chicken
to skillet Cover and simmer 25 to 30 min., or until
chicken is tender when pierced with a fork; occa-
- sionally spoon sauce over chicken.
5. Meanwhile, cook green beans according to di
rections on package. Drain, if necessary.
6. When chicken is tender, remove from skillet to
a warm serving dish. Add beans to mixture re
maining in skillet Gently mix together to coat
beans thoroughly. Spoon mixture over the chicken;
set aside and keep warm.
7. Pour the remaining Yi cup pineapple-orange
juice into skillet Heat thoroughly. Stirring vig
orously, blend in sour cream. Cook over low heat
3 to 5 min., or until thoroughly heated (do not
boil). Pour mixture over chicken.
About 6 seruings
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