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Delicate in color, flavor, and texture, Sweetheart Rice Mold will enhance spring and summer menus.
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8wMthart Ric Mold
Our romantically inclined daughter, Linda, rates this
molded rice dessert "fabulous." It's a favorite with her
school crowd.
to prepare: 30 mik. to chill: 3 hrs.
1 pt. fresh strawberries
cup sugiir
Vl cup cold water
1 tablespoon (1 en.), unflavored gelatin
1 7 -os. bottle lemon-lime carbonated beverage
1 enp cooked rice
1 cup whipping cream, chilled
1. Rinse strawberries,"drain, and reserve a few for gar
nish. Remove hulls from remaining berries and crush.
Combine with the sugar and set aside in refrigerator.
2. Sprinkle gelatin evenly over cold water; let stand 5
to 10 min. to soften. Dissolve completely by placing over
very hot water. Stir the dissolved gelatin and blend in
the carbonated beverage.
3. Combine with cooked rice and chill until slightly
thickened; if chilled over ice and water, stir frequently;
if chilled in refrigerator, stir occasionally.
4. Lightly oil a 4V4-cup heart-shaped mold with salad or
cooking oil (not olive oil); set aside to drain.
5. Using a chilled bowl and beater, whip cream until it
is of medium consistency (piles softly). Fold into rice
mixture until thoroughly blended. Stir in the sugar
strawberry mixture.
6. Turn into mold. Chill until firm, about 2 hrs. Using
additional whipped cream and a pastry tube, decorate
mold with a .border (see photo); garnish with reserved
strawberries. About 8 serwinos
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Family Weekly Cookbook MELANIE DE PROFT Food Editor
Bcf Roll-ups
Of the many meat roll-up recipes, this one featuring a
rich mushroom-ham filling is Grandmother'! fanciest
and best.
to prepare: 40 min. to cook: about IVi hrs.
8 4x6-in. pieces round steak, V4-ln. thick
(about 2H lbs.)
3 tablespoons butter or margarine
lb mushrooms, chopped
lb. coarsely chopped, f ully-cooked smoked hsm
Y cup chopped parsley
Vt cup soft bread crumbs (1 V4 s'iees bread) .
1 large clove garlic, crushed in gurlic press
Vi teaspoon salt
teaspoon black pepper
2 tablespoons butter or margarine
1 cup coarsely chopped onion
1 cup finely diced carrot
Vt cup chopped celery with leaves
1 teaspoon thyme
4 whole cloves
1 small bay leaf
1 cup quick beef broth (dissolve 2 beef bouillon
cubes in 1 cup hot water)
2 tablespoons snipped parsley
1. Heat the 3 tablespoons butter in a large, heavy skil
let. Add mushrooms and ham and cook over medium
heat, stirring occasionally, until mushrooms are lightly
browned. Remove from heat and stir in the Vi cup pars
ley, crumbs, garlic, salt, and pepper.
2. On a wooden board, pound each piece of meat with
a meat hammer. Place a heaping tablespoonful of the
dressing on each piece; beginning with longer side, roll
and tie securely.
3. Coat the roll-ups with seasoned flour, using 4 cup
floor, Vi teaspoon salt, and Vs teaspoon black pepper.
4. Heat the 2 tablespoons butter in skillet over medium
heat; add roll-ups and brown on all sides; remove and
set aside. Add to skillet a mixture of onion, carrot, cel
ery, thyme, cloves, and bay leaf. Place roll-ups over
vegetables, cover tightly, and cook until steam appears
around cover, about 10 min. .
5. Pour broth'' over meat, cover, and reduce heat to
simmering. Cook until meat is tender, about 1V4 hrs.
6. Remove meat from skillet and cut off cord. Place
roll-ups on heated serving platter.
7. Meanwhile, cook vegetable mixture, uncovered, about
3 min., or until slightly thicker; remove bay leaf and
cloves. Spoon mixture over roll-ups; sprinkle with the
remaining parsley and serve at once. 8 servings
. Creamy Brussels Sprouts Amandine
Mother's favorite vegetable is Brussels sprouts topped
with a rich dill sauce and salted almonds.
to prepare and cook: 30 min.
2 10-os. pkgs. frosen Brussels sprouts
stalks celery, cut in 1-in.
pie
cup butter or margarine
V
enp flour
teaspoon seasoned salt
1
teaspoon dill weed
1M
cups quick chicken broth (dissolve 2
chicken bouillon cubes in 1 54 cups hot water)
1
15
6-oa. can ( cup) evaporated milk
cups toasted Vi-in. bread cubes
Y
cup coarsely chopped salted almonds
1. Cook vegetables until sprouts are tender; drain.
2. Heat butter; blend in flour and seasoned salt and cook '
until mixture bubbles, stirring constantly.
3. Remove from heat, continue stirring, and gradually
add dill weed and a mixture of the broth and evaporated
milk. Return to heat and cook, stirring constantly,' until
mixture boils; cook 1 to 2 min. longer.
4. Stir in bread cubes; pour sauce over vegetables in
' serving dish. Top with the almonds. About 8 servings
Citrus-Pecan Mold
Aunt Carol, one of the best cooks in town, is always
asked tobring this salad to the church suppers.
to prepare: 25 min. to chill: about 4 bus.
Ys cup lime juice '
1 cups orange juice
2 tablespoons (2 env.) unflavored gelatin
cup. sugar
Y teaspoon salt
2 cups ginger ale
2 cups orange sections
Yl enp chopped pecans
1. Combine lime juice and cup of the orange juice in a
bowl. Sprinkle gelatin evenly over juices and let stand
S to 10 min. to soften.
2. Heat remaining juice until very hot Stir into gelatin
until completely dissolved. Add sugar and salt; stir until
dissolved. Blend in ginger ale.
3. Chill until gelatin mixture is slightly thicker than
the consistency of thick, unbeaten egg white.
4. Blend orange sections and pecans into gelatin mix
ture. Turn into an oiled IVi-qt. mold; chill until firm,
about 4 hrs. About 8 servings
HANDY
2-QUART
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