tSS Family Weekly
Layaraej Raisin-Ham Moajaaa
TO PREFABE: 40 MIN. TO CHILL: ABOUT 5 BBS.
1 tablespoons (2 m.) aBfavered gelatin
ep white wis vinegar
1 caps lemon-lime carbonated beverage
V cap raieins
U taaapaoa salt
1 pimiento, c bopped
Vi green pepper, chopped
1 cape chicken broth
1 taaapaoa prepared Bastard
taaapaoa Tabasco
2 caps froumd cooked hast
Vi cap naele chopped celery
cap chilled whipping creaai, whipped
1. Lightly oil a 2-qt fancy mold with salad or
cooking oil (not olive oil) ; set aside to drain.
2. Sprinkle 1 tablespoon gelatin evenly over
cup of the vinegar; let stand 5 min. to soften.
Dissolve gelatin completely over hot water.
3. Add one-half of the raisins to carbonated bev
erage in a saucepan and bring to boiling. Remove
from heat and stir in dissolved gelatin and salt.
4. Cool ; chill until slightly thicker than consist
ency of thick, unbeaten egg white. If chilled in
refrigerator, stir occasionally; if chilled over ice
and water, stir frequently.
6. Blend in pimiento and green pepper. Turn into
mold and chill until almost Arm.
6. Meanwhile, sprinkle remaining gelatin over
cup cold chicken broth; let stand 6 min. to soften.
7. Combine remaining raisins and broth in a
saucepan and bring to boiling. Remove from
heat; add softened gelatin and stir until dis
solved. Blend in mustard, Tabasco, and remain
ing vinegar.
8. Chill mixture until slightly thickened (see
step 4). Fold in ham, celery, and whipped
cream; spoon over bottom layer. Chill until firm.
Unmold onto a chilled serving plate.
S to tO servings
M1 Itrsgawff
TO PREPARE : 30 MIN. TO COOK: ABOUT 26 MIN.
2 lbs. boneless beef tenderloin, sir Win,
or rib), cat ia 2Ai-in. strips
Vi cap low
1 teaapaoa salt
Vi teas boom Acceat
H teaapooa black pepper
Vi cap batter
Vi cap Inely chopped onion
2 caps beef broth
S tablespoons batter
Vi lb. mushrooms, sliced leagthwiae throagh
cape aad stems
1 cap thick sour eresm
1 teaapooa Worcestershire saaee
1. Coat meat strips evenly with a mixture of the
flour, salt, Accent, and pepper.
2. Heat Va cup butter in a large, heavy skillet.
Add meat strips and onion. Brown on all sides
over medium heat, turning occasionally. When
meat is browned, slowly add the beef broth.
Cover and simmer 20 to 25 min., or until meat
is tender.
3. Heat 3 tablespoons butter in a skillet over
medium heat. Add mushrooms and cook until
lightly browned and tender, moving and turning
occasionally.
4. When meat is tender, remove skillet from heat
and add the mushrooms. Blending well after
each addition, add a mixture of the sour cream
and Worcestershire sauce in small amounts. Re
turn to heat. Continue cooking over low heat,
stirring constantly, until thoroughly heated; do
not boil. Serve with fluffy cooked rice.
About 8 servings
Party Parmesan Spirals
These delicate cheese sticks are especially good
with a molded meat or sea food salad.
TO PREPARE: 15 MIN.
TO bake: 8 MIN.
1 cap foar
Vi teaapooa sstt
V4 cap shredded Panaeaaa cheeaa
Vi cap hydrof eaated vegetable shortening,
aH-parpoee shorteaiag, or lard
3 to IVi tablespoons cold water
1. Blend the flour and salt together. Mix in the
cheese. Cut in the shortening with a pastry
blender or two knives until pieces are the sise of
small peas. Sprinkle the water gradually over
mixture, a teaspoonful at a time. Mix lightly
with a fork after each addition. Add only enough
water to hold pastry together. Work quickly and
do not overhandle. Shape pastry into ball.
2. Flatten pastry ball on a lightly floured sur
face and roll it into a 10x8-in. rectangle. Using
a pastry wheel, cut pastry in half lengthwise.
Cutting crosswise, cut ten 1-in. strips from each
half. Twist each strip several times, place on
ungreased baking sheet, and press ends to bak
ing sheet.
3. Bake at 460 F about 8 min., or until delicately
browned. Remove spirals to cooling rack and
immediately sprinkle with paprika. Serve warm.
to cheese sticks
Partite Fsttrs
COHVINIINCI;lfOO MCIFI
Prepare 1 pkg. white cake mix according to
package directions. Bake in a 13x9V6x2-in. pan.
When cake is cool, trim cake edges and cut cake
into small squares, .diamonds, rounds, or other
fancy shapes. Remove any crumbs from surface.
Put cake pieces on a rack over a tray or piece
of waxed paper. Spoon Pink Glass over pieces to
cover evenly. Force Ornamental Frosting
through a pastry bag and decorating tube to
decorate tops of petite fours.
About S dot. petite fours
Pink Glaze Gradually add about cup hot
ilk to 8 cups sifted confectioners' sugar in a
large bowl, stirring constantly ; add just enough
milk to thin to pouring consistency. Tint pink
with 1 or 2 drops red food coloring. If glaze be
comes too thick to pour, thin with more hot milk.
t cups glass
Ornamental Frosting Cream 4 cup butter or
argarine until softened. Add 1 cups sifted
confectioners' sugar gradually, beating well.
Alternately add 2 cups sifted confectioners'
sugar in fourths and 1 egg white and 2 table
spoons cream in thirds, beating well after each
addition. Divide frosting in half; tint one-half
with green food coloring and remaining half
with red food coloring. (Any remaining frosting
may be stored in a covered jar in refrigerator.)
1V4 cups frosting
lea Cream Pyramid
soeopoe mms
Using a No. 24 ice cream scoop, form 10 balls
from each quart of ice cream (use 2 qts. vanilla
ice creaai and 1 qt. pistachio or strawberry ice
cream). Drop onto chilled shallow metal pans;
freeze at least 3 hrs.
Remove from freezer; working quickly with
spatula and spoon, place 11 assorted balls on a
large round serving plate. Add 3 more layers of
assorted balls, using 8, then 6, and then 4 for
each. Top with remaining ice cream ball. (See
photo.) Immediately put into freezer until ready
to serve. About 1V4 hrs. before serving, thaw 2
10-oz. pkgs. frozen mixed fruit and 2 1-lb pkgs.
frozen whole strawberries. Drain strawberries.
Remove ice cream from freezer; put berries be
tween and around ice cream balls. Serve with the
mixed fruit. About to servings
Baketd Chicken in Qraoti
Oliva-Tamata tattca
TO PREPARE; 30 MIN. TO COOK : 35-40 MIN.
Vi cap ioor
Vi teaapooa sslt
Vi teaapooa black pepper
4 chicken breasts
W cap cooking oil
2 tablespoons oHve oil
2 tablespeoas batter
1 clove garlic, crashed ia a garlic press
or minced
Vi cup Inely chopped eaioa
1 1-lb. caa tomatoes
1 o-os. caa tomato paste
Vi cup sliced pimiento-stvf ed olivea
Vi teaapooa sregano
Vi teaapooa black pepper
4 os. Moxsarella cheese, aliced and cat into atrips
1. Mix first three ingredients together. Coat
chicken breasts with the mixture. Heat cooking
oil in a large, heavy skillet. Add chicken breasts
and brown well.
2. Meanwhile, heat olive oil and butter in a
saucepan. Add the garlic and onion and cook
until onion is tender.
3. Stir in the next five ingredients and heat
mixture thoroughly.
4. Arrange browned chicken in a greased, shal
low baking dish. Pour hot tomato sauce over the
breasts. Top with the cheese strips.
5. Set in a 350" F oven for 35 to 40 min., or until
chicken is tender.
4 servings
Kitehen
s-w a 3
Everybody's favorite ice cream and cake
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
Paanut Crunch
TO PREPARE : 20 MIN.
TO COOK : ABOUT 60 MIN.
2 cups salted-in-the-shell,
roasted peanota
1 teaspoon baking soda
2Vi cups augar
Wi cups batter
Vi cup water
1 tablespoon cider vinegar
Vi teaspoon aalt
4 oz. milk chocolate
1. Very coarsely chop 1 cup of the
peanuts; finely chop the other
cup and reserve V4 C"P fr toP"
ping. Mix the coarsely chopped
and cup finely chopped pea
nuts together with the baking
soda.
2. In a heavy 2-qt. saucepan, com
bine the next five ingredients.
Set over low heat and stir until
sugar is dissolved.
i g"s- -. A. . w
12
RCA
is presented here with air.
3. Set candy thermometer in place
and continue cooking, without
stirring, to 290F (soft crack
stage forms threads which are
hard but not brittle in very cold
water).
4. Remove from heat and remove
the thermometer; add peanut
soda mixture, stirring until just
blended. Pour into a buttered 10
in. square pan. Cool completely
on cooling rack.
5. When candy is cooled, melt
chocolate over simmering water
and cool slightly; spread evenly
over candy. Sprinkle the remain
ing peanuts over chocolate.
6. When chocolate is set, turn
candy out of pan and break into
pieces. Store between pieces of
moisture-vapor-proof material in
a tightly covered container.
About I lbs. candy
? e..,4
(OlMt, Purai
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10
family Weekly. May 19, 1M2