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Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
McGinty's Corned Beef Loaf
to prepare: 20 min.
12-or. cans corned beef
cup fine dry bread crumbs
6-oz. can (about cap)
evaporated milk
tablespoons prepared
horse-radish
to heat: about 40 min.
2 teaspoons prepared mustard
teaspoon garlic powder
V& cup chopped pimiento-
stuffed olives
V& cup chopped celery
1 egg, beaten
1. Put corned beef through medium blade of food chopper, or finely
chop; set aside.
2. Soften bread crumbs in evaporated milk. Blend in horse-radish,
mustard, and garlic powder. Add corned beef and remaining ingredi
ents; mix lightly together. Lightly pack mixture into a 9y4x5V4x2
in. loaf pan.
3. Set in a 350F oven about 40 min., or until thoroughly heated. Un
mold onto a warm serving platter and garnish with additional sliced
pimiento-stuffed olives, if desired. About 6 servings
Shamrock Grapefruit Salad
to prepare: 15 min.
to chill: 3-4 hrs.
cup fresh lime juice
cup fresh grapefruit juice
teaspoon green food coloring
cup fresh grapefruit sections,
cut in halves
H cup cold water
H cup fresh grapefruit juice
2 tablespoons (2 env.)
unfiavored gelatin
1 cup boiling water
V6 cup sugar
1. Lightly oil a 1-qt. shamrock-shaped mold with salad or cooking oil
(not olive oil); set aside to drain.
2. Combine Vi cup water and Vi cup grapefruit juice in a bowl.
Sprinkle gelatin evenly over liquid; let stand 5 min. to soften. Add
boiling water and sugar to softened gelatin; stir until completely dis
solved. Blend in lime juice, 1 cup grapefruit juice, and food coloring.
3. Pour 2 cups of the gelatin mixture into the mold. Set both mold and
remaining gelatin in refrigerator to chill until gelatin is slightly thick
er than consistency of thick, unbeaten egg white. When both mixtures
are of the same consistency, fold the grapefruit sections into the re
maining 1 cup gelatin mixture and spoon into mold.
4. Chill until firm, about 3 hrs. Unmold onto a chilled serving platter
and garnish with salad greens and grapes. About 6 servings
(Continued)
Family Wfklv, March 11, 1X1