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Creamed Turkey
and Avocado
COMVIMIINCt f OOP IICIM
TO PREPARE AND COOK: 1 HR.
Vj cup butter or margarine
V2 lb. mushrooms, cleaned and
sliced
cup finely chopped onion
Va P flour
Va teaspoon seascned salt
Vt teaspoon white per
Vt teaspoon ground nutmeg
1 V) cups cream
1 't cups quick chicken broth
(use 2 chicken bouillon cubes
to 1 'a cups hot water)
4 9-oi. cans boned turkey
2 medlum-stie avocados
Lemon (ulce
1. Heat butter in chafing-dish blazer or
skillet over direct heat. Add the mush
rooms and onion. Cook, frequently mov
ing and turning with a spoon, until onion
is transparent and mushrooms are ten
der and lightly browned. (Mushrooms
should be tender but remain light.)
With slotted spoon remove mushrooms,
allowing butter to drain back into pan;
set mushrooms aside.
2. Blend flour, seasoned salt, pepper,
and nutmeg into butter in pan. Heat un
til mixture bubbles, stirring constantly.
3. Remove from heat. Add cream and
chicken broth gradually, stirring con
stantly; cook 1 to 2 min. longer. Add
mushrooms and turkey pieces. Cook
mixture slowly until turkey is thor
oughly heated.
4. Cut avocados into halves lengthwise
and remove pits. Using a melon-ball
cutter or 4-teaspoon measure, cut into
balls. Sprinkle with lemon juice to pre
vent discoloration. Combine with
creamed turkey just before serving.
Keep warm over pan of hot water. Serve
over patty shells. 6 to 8 servings
Patty Sheila a la Putt Pant
TO PREPARE: 20 MIN. TO BAKE: 15 MIN.
1 9- to 10-os. pkg. pie crust mix
Vi cup butter
1 tablespoon melted butter
1. Turn pie crust mix into a mixing
bowl. Using a pastry blender or two
knives, cut in the butter until pieces are
the size of small peas.
2. Follow package directions for quan
tity and method of adding liquid.
3. Gather dough into a ball and put onto
a lightly floured surface. Flatten dough.
Roll, from center to edges, into a rec
tangle about Mi -in. thick. With a knife
or spatula, loosen pastry wherever stick
ing occurs, lift slightly, and sprinkle flour
underneath.
4. Using a 3a4-in. scalloped -cookie cut-
CONVf HIINCI I
I FOOD IICIM
w w - ----- - . i r
0 .VJk x-
ter, cut one-half of the pastry into eight
rounds. Prick them with the tines of a
fork. With a spatula transfer four pastry
rounds to a baking sheet. Brush lightly
with melted butter. Cover each with a
second round (making two layers of
pastry). Brush with melted butter.
5. With the 3-in. sea Hoped -cookie cut
ter, cut the remaining pastry into eight
rounds. Then, with a 2-in. scalloped
cookie cutter, cut center circles out of
these rounds, forming pastry rings. Prick
the rings with tines of a fork. Place a
ring on top of each base on baking sheet.
Brush with melted butter. Repeat, mak
ing four layers in all. Place inner circles
on baking sheet.
ft. Bake at 425 F: inner circles 10 min.;
shells 15 to 16 min., or until light golden
brown. With spatula remove to cooling
rack to cool. When ready to serve, spoon
creamed mixture over patty shells and
top with inner circle. 4 patty shells
Spiem Peaek Salad Moldn
TO PREPARE: 55 MIN. TO CHILL: 50 MIN.
1 V4 cups canned sliced peaches
1 cup reserved peach sirup
1 teaspoon grated lemon peel
(grated through color only)
cup strained lemon juice
1 tablespoon (1 env. ) unfavored
gelatin
S whole cloves
2 3-ln. cinnamon sticks
2 tablespoons sugar
' teaspoon salt
1 7-oz. bottle ginger ale
1. Pour the lemon juice into a small cup
or custard cup. Sprinkle gelatin evenly
over lemon juice. Letstand about 5 min.
to soften.
2. Mix together in a saucepan the re
served peach sirup, lemon peel, cloves,
and cinnamon sticks. Bring to boiling,
stirring occasionally, and boil 5 min.
3. Strain contents of saucepan and meas
ure liquid. If necessary, add hot water
to make cup.
4. Add softened gelatin to hot liquid
and stir until gelatin is completely dis
solvedNStir in sugar, salt, and ginger ale.
5. Chill in refrigerator or over ice and
water until mixture is slightly thicker
than consistency of thick, unbeaten egg
white. If chilled in refrigerator, stir oc
casionally; if chilled over ice and water,
stir frequently.
ft. Lightly oil eight fe-cup heart-shaped
molds with salad or cooking oil (not
olive oil); set aside to drain.
7. When gelatin mixture is of desired
consistency, mix in the peach slices.
Turn into the prepared molds and chill
in refrigerator until firm.
S. Unmold onto a chilled serving plat
ter. Garnish with curly endive, and top
molds with maraschino cherries having
stems. 8 servings
Che erne Fimmer Roll
OCOMVfMMCI IOOOO KMtfl
FOC UCtTI I f III UNO jj
TO PREPARE: 35 MIN. TO BAKE: 20 MIN.
(allow 2Vz hrs. for rising)
Serve these elegant rolls with, a water
cress butter.
1 14'i-es. pkg. hot roll mix
1 cup (about 4 os.) grated sharp
Cheddar cheese.
1 egg
1 tablespoon water
1. Follow package directions for Richer
Dough. Add cheese with the dry mix.
2. Knead dough and let rise according
to package directions.
3. Lightly grease baking sheets.
4. When dough has doubled, punch
down and turn onto a lightly floured
surface. Divide dough into four pieces.
5. Break off a small portion of dough
and shape into an oblong 2xl-in. and
about 4-in. thick. Pinch both ends to
points, making it 3-in. long. Place on
baking sheet about 1 in. apart. Repeat,
using remaining dough. Brush tops with
a mixture of the egg and water.
6. Cover with waxed paper and towel,
and let rise until doubled.
7. Bake at 375 F about 20 min., or un
til golden brown. About 3 doz. rolls
Note: If desired, sprinkle sesame seeds
on baking sheets and place rolls on
- seeds before baking.
10 family Weekly. June 1, 195