Medford mail tribune., April 30, 1961, Image 40

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Family Weekly Cookbook MELANIE DE PROFT, Food Editor
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TEMPTING FOLLOW-UPS to Add io'the Life of the Party
... treats prepared Jong before the guests arrive, requiring few last-minute touches
OoI4mi FrMtod Sandwich Loaf
to prepare: 25 min. to beat: 5 min.
1 2-lb, loaf eandwieh bread, BiuUced
6 tablet pootli bailer or mar(arlne, whipped
Creamy Ham Filling
Sliced Tomato Fllliaw
.Chieken-Abaond FlUins '
Sharp Cheese Froauae; .
3 thin tomato sUees
Sliced filberts or almonds '
1. Remove crusts from bread; cut lengthwise into
4 equal slices. Spread one side of bottom and third -slice
with butter. Place bottom slice, buttered side
up, on piece of heavy-duty aluminum foil large
, enough to wrap loaf.
2. Spread Creamy Ham Filling over bottom slice.
3. For sliced tomato layer, spread second slice of
bread with the cheese-onion mixture; place over
ham layer. Top with the bacon, then tomato slices,
and chopped olives. Cover with third slice of
bread, buttered side up.
4. Spread Chicken-Almond Filling over third slice
of bread and cover with fourth slice Wrap loaf in
the foil and set in refrigerator.
5. About 20 min. before serving, unwrap loaf and
place on a baking sheet. Frost sides and top with
Sharp Cheese Frosting. Garnish with thin tomato
slices and sliced nuts (see photo).
6. Heat in 450?F oven 5 min., or until lightly
browned. Remove to platter or tray and serve at
. once- 12 to 14 servings
Creamy Ham rilling Combine and blend thor-
oughly iy cups ground ham, 3 tablespoons
chopped pimlento-aluffed olives, 1 teaspoons
finely chopped onion, 5 tablespoons mayonnaise,
and IVt tablespoons prepared horse-radish. Set
aside, covered, in refrigerator.
Wonderful Saledg and Draw
ings to Inspire Your Geo rive
Skill Are All in This Gay "Kiss
the Cook" Cookbook of Year
Round Appeal
Gala salads can hove a plaos ia any meat
or ba a anal In riwmtstvMl Vegetables In
Sanson, gay fruit In variety, plus awat, sea
food, and poultry salods to ba enhanced
with your choice of 70 suparb dressings.
Now ll the time to order your
' fjSufiut
SALADS AND SALAD DRESSINGS COOKBOOK
fOURS FOR ONLY 50 EACH postpaid
TOl FAMILY WEIKLY BOOKS
193 N. MIcMeaa Aw Chicago, I, III.
Enclosed find $ for which please send me postpaid
copies of "Salads and Salad Dressings Cookbook" SO each.
(No staasps or C.O.0 orders, pleat; satisfaction guaranteed
or money refunded.)
Name . . . . .
Address . .
City & Stale
Print er Write Ualkhr
aaaaaaV.l-Lm
Attractive and hearty, Golden Frosted Sandwich
Mind Tomato FHIinK Whip 3 oz. cream cheese
with V& pkg. (1 tablespoon) onion-dip mix. Cover
and set aside. Prepare 3 slices crumbled, pan
broiled bacon, sue -in. tomato slices, 3 table
spoons chopped ripe olives; cover and refrigerate.
Chicken-Almond Filling Toss together iy, cups
chopped cooked chicken, 5 tablespoons chopped
salted blanched almonds, 3 tablespoons grated
coconut, and 1 tablespoons capers. Blend to
gether cup mayonnaise, 1 teaspoons red wine
vinegar, and teaspoon Italian salad-dressing
mix. Blend thoroughly with chicken mixture. Set
aside, covered, in refrigerator,
Sharp Chaos) Frosting; Whip together until
fluffy two 5-oz. jars sharp process cheese spread
and two 3-oz. pkgs. cream cheese. Set aside.
Burnt-Sugar Frosting
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to prepare: 20 ion.
6 tablespoons butter or margarine
IVi teaspoons vanilla extract
3 cupa allied confectioners' sugar
Few grains salt
2 tablespoons cream .
W cap buratengar sirup
1. Cream butter and extract together until butter
is softened.
2. Add sugar gradually, beating well after each
addition. Gradually add a mixture of the cream
and burnt-sugar sirup, beating until frosting is
creamy and of spreading consistency.
Enough to fill and frost a 9-in. two-layer cake
Family Weekly. April JO, IW1
rr 1
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Loaf is a festive addition lo
an evening parly menu.
Burnt-Sugar Cake
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The burnt-sugar sirup for this delicious cake and
frosting may be prepared days in advance.
to prepare: 20 min. to bake: 30-35 min.
3 caps rifled cake floor
3 teaspoons baking powder
1 teaspoon salt
cap butter or margarine
1 teaspoon vanilla extract
1 cups sagar
3 eggs, well beaten -W
cup cooled burnt-sugar sirup
cap milk
1. Lightly grease bottoms only of two 9-in. round
layer-cake pans; line bottoms with waxed paper
1 and grease paper; set aside.
2. Sift together the flour, baking powder, and salt
3. Cream butter and extract together. Add sugar
gradually, beating well after each addition.
4. Add eggs in thirds, beating thoroughly after
each addition.
5. Combine the burnt-sugar sirup with the milk,
stirring until thoroughly blended. Alternately add
dry ingredients in fourths and milk mixture in
thirds to the creamed mixture, beating only until
blended after each addition. Spoon into the pans.
6. Bake at 350F 30 to 35 min., or until cake tester
comes out clean when inserted in center of cake.
7. Remove from oven to cooling racks and cool 10
min. Remove from pans, peel off paper, and cool.
8. Fill and frost sides and top of cake with Burnt
Sugar Frosting. Sprinkle top with chopped toasted
pecans, if desired. One 9-in. layer cake
'Burnt-Sugar Sirup (about 1 cups) Heat 2
cups sugar in a heavy, light-colored skillet over
low heat; using back of wooden spoon, gently keep
sugar moving toward center of skillet until it is
melted. Continue heating until it is a rich brown
and foam appears. Remove from heat and gradually
add 1 M: cups boiling water, a very small amount at
a time, stirring constantly. Return to low heat and
continue stirring until bubbles are the size of dimes.
Set aside to cool completely. (Store sirup in a
covered jar in refrigerator for future use.)
Tonguo-Vogetable Salad Mold
Here's a decorative mold, tart in flavor. Serve it
with Sharp Cheese French Bread or your favorite
' herbed bread for a late evening snack ... . and be
ture to have a tall pot of coffee close at hand.
to prepare: 1 rr. to chill: about 4 hrs.
(allow time to cook and cool tongue)
1 amoked tongue (2 lo 3 lbs.)
Yt cap cold water
1 tablespoon (1 env.) unfavored gelatin
W caps quick vegetable broth (dissolve
2 vegetable-lioaillon cubes in 1 eapa
hot water)
2 hard-coo Wed egga, chilled and cut crosswise
into 10 uniform slices
2 tablespoons (2 env.) anflavored gelatin
2 beef bouillon cubes
Vt cap lemon juice
2 teaspoons grated onion
3 tablespoons aagar
Vl teaspoon Worcestershire sauce
'4 cap prepared horse-radish
Vi cap chopped sweet pickle
1 cap finely diced celery
V4 cup finely diced green pepper'
'1.1 Cook tongue according to package directions:
Mill thoroughly; reserve 3 cups tongue stock. Cut
aljout 9 thin, uniform center slices of tongue; pre
pare 1 cups finely diced tongue.
Prepare all remaining ingredients for both lay
ers of the salad before starting mold.
3. Lightly oil a 2-qt. ring mold with cooking or
salad oil (not olive oil) ; set aside to drain.
4. For aspic layer, sprinkle 1 tablespoon gelatin
evenly over Hi cup cold water; let stand 5 to 10
min. to soften. Place over very hot water to dis
solve completely.
5. Stir dissolved gelatin into hot vegetable broth
and blend thoroughly. Pour 1 cup of the mixture
into bottom of mold; place mold and remaining gel
atin mixture in refrigerator to chill until slightly
thickened.
6. Arrange egg slices over chilled gelatin mixture
in mold; spoon remaining gelatin mixture over
eggs; chill until just set, but not firm.
7. For tongue-vegetable layer, sprinkle 2 table
spoons gelatin evenly over 1 cup cold tongue stock.
Let stand 5 to 10 min. to soften.
8. Heat remaining 2 cups of tongue stock until very
hot; add beef bouillon cubes and stir until blended;
pour over softened gelatin and stir until gelatin is
completely dissolved. Stir in the lemon juice, onion,
sugar, Worcestershire sauce, and horse-radish.
9. Chill over ice and water, stirring frequently,
until mixture is slightly thickened. Blend in the
diced tongue, pickle, celery, and green pepper.
10. To complete mold, arrange the slices of tongue,
dark, Rich, SrviboTHi
FUDGE SAUGE
EASY AS MELTING
CHOCOLATE PIECES
in PET
the milk with twice
the country cream
in every drop
Pour it on hot, pour it on often, for ice
cream -parlor sundaes at home. Or, stir
in powdered sugar for the perfect, velvety
frosting. One recipe makes two better -than
-ever favorites. The reason is PET
Evaporated Milk, the milk with twice the
country cream in every drop. Thin milk
just won't do. It takes thick-as-cream PET
for sauce and frosting so good, so easy you'll
never make them any other way.
....... HOT FUDGE SAUCE ee.s...
1- Put 8-or. pkg. Sml-twmt Chocoltte.PtecH (1 cup)
and V4 cup PET Evtpontad Milk Into a heavy 1 -quart
aaucapan.
2- Stir ovsr low heat until chocolate marts com
pletely. Serve warm over lea cream, cake or pud
ding. Makes 1 cup. Any left? Can be reheated.
CHOCOLATE FROSTING: Make Hot Fudge Sauce.
Take off heat and stir In 2Vi cups sifted Pow
dered Sugar until amooth. Makes enough to
frost 84 cupcakes or one S- or 9-Inch layer
of cake. Frosting can be thinned with a little
more PET Milk, or thickened with powdered
sugar to the consistency you prefer.
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rounded end down, against the sides of the mold.
Spoon vegetable-gelatin mixture into mold; be sure
slices of tongue remain in place. (Both layers
should be of the same consistency when combined.)
11. Chill until firm, about 4 hrs.
12. Unmold onto a chilled serving plate. If de
sired, garnish with water cress or salad greens and
serve with mayonnaise. About 10 servings
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PET" Res. u. s.'.Pat. Off.
Copr.. ieei, pet Milk Co.
Sharp CtttMM French Broad
Cut a long, narrow loaf of French bread diagonally
into 1-in slices. Toast lightly under broiler about
3 in. from heat source. Turn and spread untoasted
sides with butter and Sharp Cheese Frosting (see
Golden Frosted Sandwich Loaf), using one-half
recipe for 16 slices of bread. Broil until cheese is
bubbly and golden brown.
Family Weekly. April JO, JM1 - 11