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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 24, 1963)
wmnwa RECIPES TO Family Weekly Cookbook MELANIE DE PROFT, Food Editor Saucy Tomato Appetizer Mold, unique in testy flavor, it equally exciting served as an appetizer or salad. rM (I I Rosy Ginger Sauce Enhance sponge cake or ice cream with this rhubarb-strawberry sauce for a quick, yet sophis ticated, spring, dessert. 1 lb. freh rhubarb 1 pt. fresh strawberries Vi cap sugar 2 teaspoons cornstarch ' Vt teaspoon ground allspice Vt cup sugar 2 tablespoons finely chopped preserved ginger 1. Cut rhubarb into -in. slices (do not peel, if tender). Rinse and slice strawberries. 2. Combine rhubarb and Mi cup sugar in a heavy saucepan; cover tightly and cook until rhubarb is tender, about 5 min. 3. Meanwhile, mix together cornstarch, allspice, and remaining cup sugar. Stirring constant ly, gradually add to rhubarb and cook until mixture boils and thickens slightly. 4. Add berries and ginger. Cook 2 to 3 min., stirring occasionally. Cool. About S cups sauce Family Wtekly, March 24, IHi Saucy Tomato Appetizer Mold Vi cup cold water 2 tablespoons (2 env.) nnflaTored gelatin 2 8-oi. cans tomato sauce 1 1-lb. can applesauce 2 tablespoons lemon juice Vi teaspoon crushed rosemary teaspoon ground allspice 1. Lightly oil a 1-qt. fancy mold with salad or cooking oil (not olive oil); set aside to drain. 2. Soften gelatin in the cold water in a small saucepan; set over low heat, stirring constantly, until gelatin is dissolved. 3. Blend remaining ingredients together and Btir in the dissolved gelatin. Turn into the mold and chill until firm, about 3 hrs. 4. To serve, unmold onto a chilled crystal serv ing plate; if desired, set the plate in a shallow bowl of crushed ice. 1 qt. mold Note: This mixture is a pleasant salad combina tion with the Chicken-Crab Meat Casserole Rose mary. Chill in eight -cup molds. Shrimp with Relish Embellishments Set a bowl of Marinated Shrimp in the center of a serving tray; surround with short lengths of stuffed celery, overlapping slices of scored cu cumber, and crisp crackers of assorted kinds and shapes. Saucy Tomato Appetizer Mold com pletes this appetizer service. Marinated Shrimp Marinate cooked fresh shrimp in an Italian-style salad dressing for at least 2 hrs. in refrigerator. Drain and transfer to a crystal bowl or arrange artistically around the appetizer mold. Blue Cheese Stuffing; for Celery Thoroughly blend 3 oz. Blue cheese, crumbled, 2 tablespoons thick sour cream, teaspoon grated onion, 1 teaspoon snipped parsley, and Vi teaspoon Wor cestershire sauce. Shortly before serving, gen erously fill 2-in. lengths of celery with the mix ture. Sprinkle lightly with paprika. Creamy Olive Stuffing for Celery Beat 1 3-oz. pkg. cream cheese, softened, and 1 table spoon milk together until fluffy. Blend in 2 tablespoons chopped pimiento-stuffed olives, 1 teaspoon onion juice, and Vs teaspoon seasoned salt. Fill 2-in. lengths of. celery and garnish each with a stuffed olive slice. (Continued on page 8) The Sfllad Solodt-of vgotobl, fruit, mat, M mmm food, or poultry will iparkle with any of tho 70 tuporb drtulnoi Included In Salads and Salad Dressing Cookbook YOURS FOR ONLY SOf EACH POSTPAID TOt MMI1T WIIKIY MOM IS N. Mkfclaaa ., Chicago 1, III. EncloMd find $ for whkh plai tond mo postpaid coplot of "Solodt and Salad DroMlnat" Cookbook 50t ooch. (Sathfaction guarantood or money rofwfidod.) Name Addrou cit,' " ' Zona rlM w Wri UflMy
