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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
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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