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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 22, 1958)
Weekly . MELANIE OE MO FT, Director, Culliury Arti Initltut Lemon-Strawberry Chiffon Mold ' l -A , : i ', INSTANT 77?s as the Instant that's delicious for drinkingl Carnation "Magic Crystals" Instant bursts into fresh flavor nonfat milk instantly for as little as 8 a quart! The one "Magic Crystals" Instant Natu rally refreshing, delicious for drinking. The modern way to all the natural protein, B vitamins and calcium of freshest whole milk. Perfect for cooking, too no special recipes needed. Even whips for luscious light topping at only If a serving, and with less calories than whipped cream ! Mixes INSTANTLVI Only Carnation "Magic Crystals" mix instantly and completely in ice cold water with Just a light stir. No lumps, no left over paste in bot tom of glass! Ready to drink immediately. CHOCOLATE FLAVORED INSTANT NONFAT DRY MILK, TOO! New Carnation Instant Chocola'e Drink. Mixes instantly with ice-cold water for chilled, refreshing treats. Provides milk's natural protein, min erals and B-vitamins, so important for sturdy growth. Quick energy "pick up" for adults. Delicious hot, too. Mix with piping hot water for rich, creamy looking cocoa with no fuss or bother. Nothing to wash but the cup. Save up to y3 over milk and flavoringl I M :' I M : s j ' i :'j t 5 i :' r i M i ji Pineapple-Ginger Mold TO PREPARE: 1 HR. TO CHILL: 2 HRS. 1 9-ox. con crushed pineapple, drained (reserve 'a cup simp) 1 pkg. orange-flavored gelatin 1 cup very hot water cup unsweetened pineapple juice 3 ox. (1 pkg.) cream choose, softened 1 teaspoon ground ginger Vj cup finely chopped celery Va cup (about 2 ot.) salted pecans, chopped V cup chilled whipping cream 1. Set a bowl and rotary beater in re frigerator to chill. 2. Empty gelatin into a bowl. Add the very hot water and stir until gelatin is completely dissolved. Stir in the reserved pineapple sirup and the pineapple juice. 3. 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. 4. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil) ; drain. 5. Meanwhile, beat together the cream cheese and ginger until fluffy. 6. When gelatin mixture is about the same consistency as the cheese, stir sev eral tablespoons of the gelatin mixture into the cheese. Continue to add gelatin slowly, beating constantly until well blended. Blend in the crushed pineapple, celery, and pecans. 7. Using the chilled bowl and beater, beat whipping cream until of medium consistency (piles softly). Fold whipped cream into gelatin-cream cheese mixture. Turn into prepared mold, and chill in re frigerator until firm. 8. To unmold, run tip of knife carefully around edge of mold. Invert onto a chilled serving plate and remove mold. (If necessary, wet a clean towel in hot water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) About 8 servings 4 TO PREPARE: 12 MIN. TO CHILL: 3 HRS. May be frozen two to three weeks. 1 pkg. strawberry-flavored chiffon pie filling mix 1 pkg. lemon-flavored chiffon pie filling mix 1 cup thick sour cream, chilled 1. Lightly oil a 3-qt. ring mold with salad or cooking oil (not olive oil); drain. Chill a bowl and rotary beater. 2. In a large bowl, combine the chiffon pie filling mixes. Prepare according to directions on package. (Be sure to double the amounts given.) Set aside. 3. Using the chilled bowl and beater, beat sour cream until cream piles softly. Gently fold into the chiffon filling. Turn into the mold and chill until set. Unmold as directed in Pineapple-Ginger Mold. Garnish with mint sprigs. About 12 servings Wheaitield Barm 6 TO PREPARE: 15 MIN. 3 TQ BAKE: 35 MIN. 2 cups graham cracker crumbs Vj cup wheat germ V4 teaspoon salt Pj cups (IS-occan) sweetened condensed milk 2 teaspoons vanilla extract 6 os. semlsweet chocolate pieces . 1. Grease an 8x8x2-in. baking pan. 2. Turn graham cracker crumbs into a bowl and mix In the wheat germ and salt. Make a well in center of dry in gredients. Add the condensed milk and vanilla extract; beat until well blended. Stir in the chocolate pieces. Turn into pan and spread evenly into corners. 3. Bake at 350 F 35 to 40 min., or until wooden pick inserted in center comes out clean. Cool in pan on cooling rack. Cut into bars. About 1 doz. cookies A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Mrs. R. L Lyerly, Mocksville, N. C. Barbecued Bread TO PREPARE: 20 MIN. 2 tablespoons butter 1 cup coarsely chopped onion Vi cup chili sauce 2 tablespoons cider vinegar 1 tablespoon brown sugar V4 teaspoon celery salt Vs teaspoon dry mustard Va cup (about 2 os.) grated sharp Cheddar cheese 8 slices bread 1. Heat butter in a skillet. Add onion and cook until transparent, occasionally moving and turning with a spoon. Blend in the chili sauce, vinegar, brown sugar, celery salt, and mustard. Simmer, un covered, 5 min., stirring occasionally. 2. Remove from heat. Spread bread slices with onion mixture. Sprinkle evenly with grated cheese. Stack bread slices and wrap in aluminum foil. 3. Put into 400F oven 10 min. Serve hot. 8 servings Note: To serve as a snack, spread un toasted sides of bread slices with mixture. Broil until cheese melts. Cut diagonally into quarters. Serve hol 3 Qt.. 8-Qt. and New H Qt Siiea lo Family Weekly, June 22, 1959
