ou aie ccidicdty invited to...
A SHOWER
FOR THE BRIDE
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Angel-Lime Fluff
1 cup cold water
2 tablespoona (2 env.) unflarored gelatin
2 6-01. cana froien limeade concentrate,
thawed
1 cup cold water
y teaspoon green food coloring
1 1 -lb., 4-oi. angel food cake, torn into
pieces
2M cupa undiluted eraporated milk
2 teaspoona lemon Juice
1. Soften gelatin in 1 cup cold water in a small
saucepan. Set over low heat until dissolved,
stirring constantly.
2. Combine the limeade concentrate, 1 cup cold
water, and the food coloring in a bowl; stir in
the gelatin. Chill until mixture is slightly thicker
: than' the consistency of thick, unbeaten egg
white. If chilled in refrigerator, stir occasional
ly; if chilled over ice and water, stir frequently.
3. Meanwhile, chill evaporated milk in a tray
in freeicr until ice crystals begin to form
around edge.
4. When gelatin is of desired consistency,' pour
over the angel food cake pieces and beat to
gether until smooth and well blended.
-5. Beat icy evaporated milk and lemon juice
together until very stiff. Fold into the lime mix
ture until thoroughly blended.
6. Turn enough of the mixture into a 10-in.
tubed spring-form pan (removable bottom) to
fill to within 1 in. of top.
7. Place a waxed paper collar around inside
top of pan and center tube so that each extends
about 2 in. above rim. I'our remaining mixture
into the pan and swirl the top (see photo). Chill
until set, about 4 hrs.
8. Remove waxed paper collars; unmold and
place on a serving plate. Garnish simply, as
desired. About IS servings
Waxed paper collar Cut length of waxed
paper long enough to circle pan. Fold in fourths
lengthwise. Bring ends together to form circle.
Repeat for center tube.
Note: For easy removal of dessert from mold, fit
a ring of heavy cardboard covered with mois-ture-vaporproof
material onto bottom of the
tubed spring-form pan.
A delicate sea-foam green in color
coupled with the refreshing full flavor
of lime Angel-Lime Fluff is the
grand finale to a bridal shower luncheon.
Deviled Ham Souffle Roll
oamnillw4
14 cup butter or margarine
Vi cup flour
'i' teaspoon salt
2 cups milk
4 egg yolks
4 egg whites
Deviled Ham V Mushroom Filling (see
recipe)
1. Grease and flaur a 15xl0y2xl-in. jelly-roll
pan. Set aside.
2. Heat butter or margarine in a saucepan; re
move from heat and blend in flour and salt.
Gradually add milk, stirring constantly until
smooth. Continue to stir and bring rapidly to
boiling; boil 1 to 2 min. Remove from heat.
3. Beat egg yolks until thick and lemon color
ed. Add sauce, a small amount at a time, to egg
yolks, stirring vigorously after each addition.
Set aside to cool.
4. Using a clean beater, beat egg whites until
rounded peaks are formed (peaks turn over
slightly when beater is slowly lifted upright).
5. Gently spread egg yolk mixture over the
beaten egg whites. Carefully fold together until
just blended.
6. Turn the souffle mixture into the pan and
spread evenly to corners.
7. Bake at 325 F 50 to 55 min., or until golden
brown. Loosen edges of souffle and invert onto
a sheet of aluminum foil on a large cooling
rack. Spread with Deviled Ham 'n' Mushroom
Filling. Gently roll lengthwise, wrap in foil,
and allow to stand about 10 min. to set,
8. To serve, remove roll from foil, place on a
warm serving platter, and surround with water
cress. About 12 servings
Note: Roll may be prepared in advance, cooled
completely, then wrapped and frozen. If served
cold, thaw completely. If served warm, set on
a baking sheet, spread foil open, and heat in
a 325F oven for about 30 min. Transfer to a
warm serving platter.
Deviled Ham V Mushroom Filling
1 tablespoon butter or margarine
2 4-oz. cans mushroom sterna and pieces,
drained
2 4Vj-oz. cans deviled ham
Vt cup dairy sour cream
2 tablespoons lemon Juice
Vi cup chopped chives or stallions
1. Heat butter or margarine in a skillet. Add
the mushrooms and cook 6 min., or until mush
rooms are lightly browned; stir occasionally.
2. Blend a mixture of the remaining ingredients
into the mushrooms. t cups filling
Love Apples en Brochette
Thread cherry tomatoes onto 4-in. skewers,
allowing three tomatoes to each. Center a water
cress "bouquet" on a chilled 12-in. serving
plate; alternate the tomato skewers and sprigs
of water cress spoke-fashion around "bouquet."
(Continued on page 12)
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