Medford mail tribune., July 08, 1962, Image 47

Cookbook
(Continued from page 12)
Crab Louis
Prepare enough shredded lettuce and
chilled crab meat for as many serv
ings as desired. On each chilled salad
plate, arrange crab meat on a bed of
lettuce. Spoon a generous amount of
dressing over each serving. Garnish
with ripe olives, wedges of hard
cooked egg, tomato, and lemon.
Dressing for Crab Louis
to prepare: 15 min.
(allow time for chilling)
14 cup finely chopped onion
14 cup finely chopped green pepper
2 tablespoons chopped green olives
1 cup mayonnaise
' cup chili sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared horse-radish
V4 teaspoon salt
Blend all ingredients and chill thor
oughly. About 2 cups dressing
Note: For an interesting variation,
stir Vi cup sparkling white grape
juice into dressing.
Fruity Frozen Salad
OOP IQi IIIIIHW
TO PREPARE: 30 MIN. TO FREEZE: 4 HRS.
(allow time to chill cooked dressing)
1 1311-01. can pineapple tidbits,
drained (reserve sirup)
1 8'4-oz. can apricot halves, drained
and cut in pieces (reserve sirup)
!'i cup butter or margarine
2 tablespoons flour
Mo teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
2 tablespoons lemon juice
Y4 cup orange sections, cut in Yi -in.
pieces
Yi cup maraschino cherries, drained
and cut in quarters
Y4 cup chopped pecans
1 cup miniature marshmallows
Vi cup packaged grated coconut
1 Vi cups chilled whipping cream,
whipped
' cup mayonnaise
1. A 9Vix5Vix2-in. loaf pan, a fancy
shallow 2-qt. mold, individual molds,
or circular cartons will be needed.
2. Add enough apricot sirup to the
pineapple sirup to make 1 cup.
3. Melt butter in a heavy saucepan;
blend in a mixture of flour and salt.
Cook, stirring constantly, until mix
ture bubbles. Remove from heat; add
fruit sirup gradually, stirring con-
I i
. start cooking jp" f
I I T with a yi sSssssfr S
m spoon
I f k. 1 '
Everything turns to richness
when you stir in PET. . . the milk
with twice the country cream in every dwp
rrr .. u. s. r. o. Copr iv2, ri mii Co.
stantly, and cook until .thickened and smooth. Stir in
sugar; remove from heat.
4. Stir several tablespoons of the hot mixture into egg.
Immediately return to saucepan; cook over low heat, stir
ring constantly, 3 to 4 min. Remove from heat and stir in
lemon juice. Cool dressing and chill.
5. In a bowl, toss together the fruit pieces, nuts, marsh-
mallows, and coconut. Blend the whipped cream, mayon
naise, and chilled cooked dressing together. Fold into the
fruit mixture until well blended. Turn into mold and
freeze until firm, about 4 hrs.
6. Remove from freezer and allow to soften slightly. Serve
on chilled plates and garnish with a ripe and green olive
and a spoonful of salted pecans. About 16 servings
Family Weekly, July I. IM2
IT