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Before and after dessert, let everyone present her with a gay offering of personal talents a crayon-drawn greeting card by the
youngest child, a poem, a song, a tray of handmade gifts Family Weekly Cookbook MELANIE DE PROFT, Food Editor
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Shimmering Strawberry Salad
TO PREPARE : 30 MIN.
TO CHILL: 4-6 HR3.
1 6-oz. pkg. strawberry-flavored
gelatin
l'j cups very hot water
2 7-oz. bottles lemon-lime carbon
ated beverage
1 pt. fresh atrawberriea
Vi cup sugar
1. Lightly oil a 2-qt. fancy tubed mold
with salad or cooking oil (not olive
oil) ; set aside to drain.
2. Pour the hot water over gelatin in
a bowl and stir until gelatin is com
pletely dissolved.
3. Stir in the carbonated beverage.
Chill until mixture is slightly thicker
than consistency of thick, unbeaten
egg white. If chilled over ice and
water, stir frequently; if chilled in
refrigerator, stir occasionally.
4. Meanwhile, rinse and hull straw
berries (cut lengthwise in half, if
large) ; sprinkle with sugar and set
strawberries aside.
5. When gelatin is of desired consis
tency, fold in the berries; spoon into
mold and chill until salad is firm,
about 4 to 6 hrs.
6. To serve, unmold onto a chilled
serving plate and garnish with curly
endive and additional strawberries.
About 10 servings
Note: If desired, nut-coated cream
cheese balls may be added to the
salad. Soften 1 8-oz. pkg. cream
cheese; shape into Vz-in. balls and
roll in finely chopped walnuts (about
34 cup). Arrange 5 to 6 balls in bot
tom of mold; spoon enough of the
slightly thickened gelatin mixture
into mold to cover cheese balls. Con
tinue layering with remaining balls
and gelatin mixture. Chill until firm.
Green Bean-Mushroom Medley.
TO PREPARE AND COOK: ABOUT 25 MIN.
Vi cup butter or margarine
Vi lb. mushrooms, sliced
1 cup chopped green onion tops
2 9-oz. pkgs. frozen cut green
beans
1 8-oz. can water chestnuts,
drained and sliced
1 teaspoon salt
Few grains freshly ground black
pepper
1 teaspoon crushed Bavory leaves .
1. Heat butter in a saucepan; add
mushrooms and onion and cook until
mushrooms are lightly browned, stir
ring occasionally.
Family Weekly, May S, lttz
2. Add remaining ingredients. Cook
over high heat 1 min. (break frozen
blocks apart with a fork as they
thaw) ; reduce heat to low, cover, and
cook 12 to 15 min., or until beans are
just tender. About 8 servings
Roast Leg of Lamb
Accentuate spring with the greens of
asparagus, dill sauce, and green beans
overlap thin slices of lamb down the
center of each plate, top with sauce,
and arrange the green vegetables on
each side. Garnish with a mashed po-'
tato rosette.
to prepare: 5 min.
to roast: 2y2-312 hrs.
t 5- to 6-lb. leg of lamb
2 teaspoons salt
1 teaspoon Accent
Vi teaspoon black pepper
Melted butter
1. Do not remove fell (thin papery
covering). Rub lamb with a mixture
of the salt, Accent, and black pepper.
2. Place lamb, skin side down, on rack
in a shallow roasting pan and brush
surface with melted butter.
3. Insert roast meat thermometer in
center of thickest part of meat, being
sure that bulb does not rest on bone
or in fat.
4. Roast lamb, uncovered, at 300F
2 to 3 hrs., allowing 30 to 35 min.
per pound. Brush surface with melted
butter frequently during roasting.
Meat is medium done when thermom
eter registers 175F and well done
at 180F.
5. Serve lamb with Dill Sauce.
About 10 servings
Dill Sauce
to prepare and cook : about 20 min.
3 tablespoons butter
1 tablespoon flour
1 cup chicken broth
'A cup finely chopped parsley
'A cup chopped chives
t 'A teaspoons dill weed
1 teaspoon lemon juice
1. Heat butter in a small saucepan.
Blend in flour and cook until mixture
bubbles. Remove from heat and add
chicken broth gradually, stirring
constantly. Bring to boiling and cook,
stirring constantly, until thickened,
about 3 min.
2. Stir in remaining ingredients and
heat thoroughly. Serve warm with
roast lamb. About Jyi cups sauce
Note : For parsley sauce omit the dill.
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7
Cream
Chocalinda
to prepare: 20 min. to chill: 12 hrs.
8 graham crackers, finely crushed
(about M cup)
2 cups sifted confectioners' sugar
Vl cup cocoa
': cup butter or margarine,
softened
2 eggs
1 teaspoon vanilla extract
, Vi cup (3 oz.) salted almonds,
slivered
1. Sprinkle the graham cracker
crumbs evenly over the bottom of an
8-in. square pan; set aside.
2. Combine the next five ingredients
in a bowl and beat with electric mixer
until mixture is smooth, creamy, light
in color, and stands in peaks. Do not
overheat.
3. Spoon portions of mixture care
fully in each corner and in middle of
crumb-lined pan. Gently spread mix
ture to cover entire surface.
4. Sprinkle the almonds over the
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cheese balls are set in this shimmery, jeivel
mixture; press lightly onto mixture.
Chill 12 hrs.
5. Cut into 12 pieces and serve thor
oughly chilled. 12 servings
Fruit Salad Dressing
to prepare and cook : 15 min.
3 eggs (.'A cup), slightly beaten
. 'A cup orange juice
'A cup lemon Juice
'A cup unsweetened pineapple Juice
1 cup sugar
2 tablespoons flour
Vi cup whipping cream, whipped
1. Blend the first four ingredients to
gether in top of a double boiler. Add
a mixture of the sugar and flour
gradually to the egg mixture, stirring
constantly.
2. Cook over simmering water, stir
ring constantly, until thick, about 10
. min. Cool and chill.
3. Blend chilled mixture into whipped
cream just before serving.
About S cups salad dressing
family Weekly, May (, 1962
JEW V ,
- like, strawberry salad.
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