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
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