Weekly .
MELANIE OE MO FT, Director, Culliury Arti Initltut
Lemon-Strawberry
Chiffon Mold
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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
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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