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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
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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.)
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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)