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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 29, 1958)
w yy r, uzc7 fx $ j ' i TO PREPARE: 1 HR. TO CHILL: 2-3 HK. Vs cop coM water 2 tanlcspeins (2 mv.) onflow-ore d cop water 1 tablespoon Few grains caytMW pepper 4 cops finely chopped cooked Imm X IwMespooae chopped ptmlento 2 taMtiMM chapped iwm! pickle 1. Set a bowl and rotary beater in refrig erator to chill. 2. Pour the Vi cup cold water into a small bowL Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. 3. Bring Vi cup water to boiling. Stir in the softened gelatin, mustard, and cayenne pepper. Stir until gelatin is com pletely dissolved. Cool; chill in refriger ator or over ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 4. Lightly oil a 1-qt, mold with salad or cooking oil (not olive oil); set aside to drain. 5. When gelatin is of desired consistency, blend in the ham, pimiento, and pickle. A. Using the chilled bowl and beater. beat whipping cream until of medium consistency (piles softly). Fold whipped cream into ham mixture. Turn into mold; chill in refrigerator until firm. 7. To unmold, run tip of knife carefully around edge of mold. Invert onto a chilled serving plate lined with enrty endive 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) Garnish top of mold with plmleoto strip. Arrange halves of h-woV coofced tfgi with Spicy Gelatin Cubes around mold. About 8 Mervings Crmh Netl Mowuse Follow recipe for Ham Mousse for method only; use a 1-qt. mold. Soften 1 tablespoon (1 en v.) Rawer ed gelvtlti in Ya cup cold water. Mix together V cup lemon fake, 1 teaspoon soft, teaspoon paprika, and few grains pepper. Dissolve gelatin completely by placing over hot water. Stir into lemon-juice mixture. Chill. Drain, remove bony tissue, and separate contents of 2 6-oz. cans (about 2 cups) crab meat. When gelatin is of desired consistency, blend in the crab meat Whip 1 cup whipping cream. Fold into crab-meat mixture. Turn into mold and chill until firm. Prepare your favorite pastry or pie crest mix for tarts. Prick bottoms and sides of shells with a fork. Bake until light golden brown. Cool on cooling rack. Carefully Blmeberrm Tmrts remove from pans. Fill each tart shell with fresh blueberries which have been rinsed and drained. Serve with sweet ened whipped cream. Spieg Gelatin Cube conviNiiNCtrooD iicih TO PREPARE: 7 MIN. TO CHILL: 2 HRS. 1 pkg. cherry-flavored gelatin 1 cups spicy peach sirup (tlrwp from 1 No. 21 can spiced peaches; reserve peaches for relish troy or other food preparation) cap water teaspoon almond extract 1. Empty gelatin into a bowL Heat 1 cup of the peach sirup until very hot Add to the gelatin and stir until gelatin is com pletely dissolved. Stir in the remaining cup peach sirup, water, and almond extract 2. Pour into an 8xfix2-in. pan and chill in refrigerator until firm. X When ready to serve, cut gelatin into -in. cubes. Arrange cubes around Ham Mousse (see photo). Flmior-ilirk Bmked Bemu coNvtHom i eoo rem Jl ymf room ucmluuziM J) TO PREPARE: 15 MIN. TO RAKE: 15-20 MIN. 2 1-lb. cam baked beans In tomato saaca 1 cup gmgersnap crumbs (about 15 gmgersnap) cap catsup 2 tablespoons molossos 1 tablespoon Instant minced onion tooipoon oion.tl soft 3 slices bacon 1. Grease a shallow, 1-qt baking dish. 2. Mix together the baked beans, ginger snap crumbs, catsup, molavws, onion, and seasoned salt Turn into the baking dish and arrange bacon slices over top of bean mixture. 3. Bake at 375F 15 to 20 min, or until mixture is thoroughly heated and bacon is cooked. Set under broiler 2 to 3 min. to crisp bacon. About 8 servings Serve with frankfurters hot from the grill, assorted cold cuts, or crunchy fried chicken. Pmtmf Smlmd with Somr Crrmmt Dremmimg TO ntEMIE: 45 MIN. I (abort 3A fes.) ami M 'A cop chopped C.Wry Vl cap defer lmg 1 V. 2 cup thick 1. Wash potatoes. Cook covered in boiling salted water to cover 20 to 30 min or until potatoes are tender when pierced with a fork; drain. To dry potatoes, shake pan over low heat Peel potatoes, cut into cubes, and put into a large bowL (The cubed potatoes will measure approxi mately 6 cups.) 2. Add to the potatoes the onion, celery, and a mixture of the vinegar, paprika, salt, and pepper; toss lightly with a fork; let stand 15 min. X Meanwhile, in top of a double boiler over simmering water, heat the sour cream and butter. Stir until butter and sour cream are well blended. 4. Pour sour-cream mixture over potato mixture and toss lightly to coat evenly. Chill thoroughly in refrigerator before serving. Garnish with piil.y. About 8 servingi iimrdrm Ptml Smimd COMVIMIMCf POOS MOM TO MEPAK: 10 MIN. 2 l.fe. cans paten sohW up rMnty sHcad tanlihsi (abort todhhsi) 1 6 area anions, art In pieces Put potato salad into a bowL Add the radishes, cucumber, and onion; lightly toss together. Chill thoroughly in refrig erator. Before serving, toss lightly. About 8 tcroingj 24 Family Wrrkly. June . 15J
