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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 29, 1961)
Orange Cream Pie TO PREPARE AND COOK: ABOUT 30 MIN. TO CHILL: ABOUT 3 HRS. 1 3-or. pkg. vanilla pudding mix y, cup water 1 3-oz. pkg. orange-flavored gelatin 1 cup cream 1. Prepare and cook pudding mix according to the directions on the package. Remove from heat Immediately add the gelatin and stir until completely dis solved. Blend in the water, then the cream. Chill until mixture mounds when dropped from a spoon. 2. Turn mixture into Saltine Pie Shell. Chill until firm, about 3 hrs. Enough filling for a 10-in, pie Saltine Pie Shell Crush enough saltine crackers (about 40) to yield 1V4 cups crumbs. Turn crumbs into a bowl and mix in A cup sugar. Using a fork or pastry blender, blend in cup butter, softened. Turn mixture into a 10-in. pie pan; press evenly against the side and bottom of pan. Bake at 375F 8 min. Cool. One 10-in. pie shell Peanut Butter Pancakes to prepare: about 20 min. 1 egg yolk, slightly beaten 1 cup pancake mix 1 cup milk 1 egg white eup creamy peanut butter 1. Combine egg yolk and Vi cup of the milk. Blend in the peanut butter until mixture is smooth and creamy. Slowly blend in remaining milk. 2. Add pancake mix; stir until just blended. (Batter will be slightly lumpy.) 3. Beat egg white until rounded peaks are formed and egg white does not slide when bowl is partially inverted. Fold egg white into pancake batter. 4. Pour batter from a pitcher or tip of a large spoon onto a hot, lightly greased1 griddle. Bake pancakes until golden brown on both sides, turning only once. Remove to warm platter and serve with Peanut Butter Sirup. About 10 pancakes Peanut Butter Sirup Blend 3 tablespoons creamy peanut butter with Vz cup maple sirup in a small saucepan. Heat over low heat until very hot; stir in 1 tablespoon butter. Potato Rolls to prepare: 15 min. to bake: about 20 min. (allow time for rising) 1 cup cooked instant mashed potatoes 1 1414-oe. pkg. hot roll mix 1. Prepare roll mix according to package direc tions for richer dough. Add warm potatoes to yeast mixture and stir until blended. Knead dough; let rise until doubled, 30 to 45 min. 2. When dough has doubled, punch down and turn onto a lightly floured surface. For each roll, shape 1 tablespoon of dough into an oblong about 2texl in. Pinch ends to make points. Transfer to lightly greased baking sheets; brush tops with a mixture of 1 slightly beaten egg and 1 tablespoon water. 3. Cover with waxed paper and allow rolls to rise until double in size, 30 to 60 min. 4. Bake at 375F about -60 min., or until golden brown. About 32 roll Walnut Biscuits Prepare rolled biscuits according to directions on biscuit-mix package, using 4 cup milk and 1V4 cups biscuit mix blended with Vz cup finely ground walnuts. About nine 2-in. biscuits Honey Butter Cream butter until softened and gradually add an equal amount of honey; whip at high speed until fluffy. Serve with hot biscuits. Chocolate-Frosted Cereal Candy to prepare: about 30 min. V eup butter Vl lb. marghmallows Vz teaspoon salt eups whole wheat flakes cup shredded or flaked coconut Vs eup chopped salted peanuts 1 6-oz. pkg. scniisweet chocolate pieces, melted over hot water 1. Melt butter, marshmallows, and salt in the top of a double boiler over simmering water, stirring occasionally. 2. Combine cereal, coconut, and nuts; toss gently to mix. Pour marshmallow mixture over cereal mixture; quickly toss to coat evenly. 3. Press mixture evenly into a buttered 9-in. square pan. Spread melted chocolate over top. Cool until chocolate is set. Cut into squares. About 64 pieces Creamy Danish Whip Prepare strawberry-flavored Danish dessert ac cording to package directions. Set aside to cool. Prepare 1 pkg. dessert-topping mix according to package directions. Thoroughly blend mixtures to gether. Chill. To serve, spoon into chilled sherftet glasses. 4 to 6 servings Danish Mallow Whip Follow directions for Creamy Danish Whip, sub stituting one 16-oz. jar of murshmallow cream for the dessert-topping mix. Sour Cream Meat Sauce Reheat cooked meat slices or meat balls in this spicy sauce jor a delicious quick dish. to prepare and cook: about 30 min. 1 pkg. spaghetti sauce mix 2 eups water m 1 eup thick sour cream 1. Blend spaghetti sauce mix and water together in a saucepan. Bring to boiling, reduce heat, and simmer for 25 min. Remove from heat. 2. Gradually add the sour cream, blending well. Heat thoroughly; do not boil. About 3 cups sauce Apricot Chiffon Pie V& cup sugar 1 tablespoon lemon juice Va cup icy cold water Vl eup nonfat dry milk 6 tablespoons toasted coconut to prepare: 30 min. to chill: 2-3 hrs. 1 9in. pastry shell, baked and cooled (use your favorite pie-crust mix) 1 1-lb., 14oz. can peeled apricot halves, drained (reserve 1!4 cups sirup) 1 tablespoon (1 env.) unflavorcd gelatin 1. Pour cup of the reserved sirup into a small bowl and sprinkle gelatin evenly over sirup. Let stand about 5 min. to soften. 2. Reserve about 17 apricot halves for bottom of pie and set aside. Force remaining apricots through a coarse sieve or food mill. 3. Combine apricot puree, remaining cup sirup, sugar, and lemon juice in a saucepan. Heat until very hot. Add softened gelatin and stir until gelatin is completely dissolved. Chill in refrigerator or over ice and water until mixture begins to gel (gets slightly thicker). If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 4. Shortly before gelatin mixture is of desired consistency, pour the icy cold water into a chilled bowl. Sprinkle nonfat dry milk evenly over water. Using a chilled beater, beat until mixture stands in stiff peaks when beater is slowly lifted upright. 5. When gelatin mixture is of desired consistency, spread whipped milk over gelatin mixture and gently fold together. 6. Arrange reserved apricot halves, cut side down, evenly over bottom of baked pastry shell. Turn gelatin mixture into shell. Top evenly with toasted coconut. Chill until firm, 2 to 3 hrs. One 9-in. pie 1 cup sifted flour H teaspoon baking soda teaspoon salt 6 tablespoons cocoa 114 eups butter 1 teaspoon vanilla extract Double Chocolate Rebels to prepare: 25 min. to bake: 12 min. 116 eups sugar 1 egg, well beaten V eup water 3 cups uncooked rolled oats 6 or.. (1 pkg.) semiswect chocolate pieces 1. Sift together the first four ingredients; set aside. 2. Cream the butter and vanilla extract together until butter is softened. Add the sugar gradually, creaming until fluffy after each addition. Add the beaten egg in thirds, beating thoroughly after each addition. 3. Mixing thoroughly after each addition, alternately add dry ingredients in two additions, water in one addition, to the creamed mixture. Add the oats gradually, stirring well. Mix in the chocolate pieces. 4. Drop by teaspoonfuls about 2 in. apart onto ungreased cookie sheets. 5. Bake at 350F 12 min. Allow cookies to cool slightly on cookie sheets and then remove to cooling racks. About J 5 doz. 2-tn. cookies Raisin Rebels Follow recipe for Double Chocolate Rebels, substituting 1 cup (7 oz.) chopped dark seedless raisins for the chocolate pieces. TamUy Weekly, January 29, 186 21
