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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 16, 1963)
wo j Dairy Family Weekly Cookbook MELANIE DE PROFT Food Editor Party Pink Ice Cream Pie 1 10-in. chocolate pic shell (ace Bote) 1 ql. Tanilla kc cream, slightly softened 1 7-o. bottle lemon-lime carbonated beverage teaspoon peppermint extract 'i teaspoon red food coloring 1. Prepare chocolate pie shell. Bake and cool, then chill until ready to use. 2. Working quickly, blend ice cream, lemon-lime beverage, extract, and food coloring together. Immediately turn into pie shell and freeze until Arm, about 4 hrs. 3. When ready to serve, pipe swirls of sweetened whipped cream onto pie and garnish with pink cream patties (see photo). One 10-in. pie Note: Use your favorite recipe for chocolate refrigerator cookies. Shape dough into rolls 2 in. in diameter; wrap and chill thoroughly. Cut chilled dough into V4-in. slices; arrange slices, with edges touching, on the bottom and sides of a 10-in. pie plate to form a pie shell. (Bake re maining slices as cookies.) Bake at 375F for 8 to 10 min. Or, if desired, use your favorite recipe for chocolate crumb pie shell made with chocolate wafers or sandwich-style chocolate cookies. Chilled Lemon Buttermilk Soup Beat 3 eggs, Vi cup sugar, and 2 tablespoons grated lemon peel together until thick and piled softly. Pour 2 qta. buttermilk gradually into the egg mixture, beating until blended. Chill about 2 hrs. before serving. On each serving, float a scored cucumber slice with a small sprig of parsley drawn through the center. About tVj qts. THE HUNGARIAN COOKBOOK Old Ceiatry Favtrittst Imooln the havnly oroma of Apple Srrvdal, butte-ry Lav Uttert, ChkVn Paprika, or letty Gawlath, Htn rum fa Init colorful book for the oay-o-follow raclpat. rouns for only 5y mch postpaid US N. Mkkleo Ave. China 1, III. TOl AMN,Y Wlf KIT BOOKS IncloMd And $ Nomihafions'-for jime SBaaaBBSSBSBBBi jgBc lia'7;rTSr'W5rr ll :i?vA 3 : Xk-. : The surprise flavor of thi Party Pink lee Cream Pie is in the subtle blending of lemon-lime carbonated beverage and peppermint extract. for vrhkh pWaie tond mo pottpotd copioi of "The Hungarian Cookbook" iOt each. (SotUfoctlon guorontaod or money refunded.) Addretl Zone rXalwWrir 1lVr ' Frosty Fruit Salad 1 cup drained pineapple tidbita (reserve V cup sirup) 1 cap orange pieces (1 to Z oraagea) 1 cup chopped pitted softened prunes Vt enp sliced maraschino cherries, well drained on absorbent paper 1 large ripe banana, sliced Just before adding cup cold water 2 teaspoons unfavored gelatin X cups small-card, cream-style cottage cheese, sieved 1 cup dairy aour cream I cup chilled whipping cream, whipped W cup sugar V, teaspoon salt Vt cup chopped aalted almonds 1. Prepare fruits and set aside. 2. Soften gelatin in cold water in a small sauce pan ; set over low heat until gelatin is dissolved, stirring constantly. 3. Blend the sour cream, whipped cream, reserved pineapple sirup, sugar, and salt into cottage cheese; stir in the gelatin. 4. Add the fruits and nuts and mix until well blended. Turn into refrigerator trays and freeze until Arm, about 4 hrs. 5. Allow salad to soften slightly at room temper ature before serving. To serve, cut into wedges. About It serving To soften prunes, put into a colander or sieve and set over boiling water 30 min., or until slightly softened and moist Blue Cheese Salad Dressing 4 ox. Blue cheese 2 tablespoons wine vinegar 1 tablespoon lemon juice Vi teaspoon Worcestershire sauce Vt teaspoon sugar Vi teaspoon dry mustard Vi teaspoon paprika teaspoon salt Vi teaspoon black pepper Vi cup salad oil 1. Crumble the Blue cheese into a bowl. Add the next three ingredients and blend until smooth. 2. Stir in a mixture of the next five ingredients. Gradually add the salad oil, beating constantly. 3. Store in covered container in refrigerator. Mix well before serving. About 1XA cupt (Continued on page 11)
