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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 20, 1958)
ui i or Y Apara0Uji-ClteMe Souffle CONVINIINCI fOOO ftlCIM TO PREPARE: 15 MIN. TO BAKE: 45-50 MIN. 1 10Vi- to 1 1-oz. can condensed cream of asparagus soup Vi teaspoon dry mustard Few grains cayenne pepper 1 'j cups (about 6 ox.) grated sharp Cheddar cheese 6 egg yolks 6 egg whites 1. Set out a 2-qt. casserole; do not grease. Fold a 2-ft. piece of waxed paper lengthwise in half; with folded side up place around casserole, overlapping the ends. Tie with a string to secure. 2. Blend together in a saucepan the un diluted soup, mustard, and cayenne pepper; heat thoroughly. Remove from heat and add grated cheese all at one time. Stir rapidly until cheese is melted. 3. Beat egg yolks until thick and lemon colored. Slowly spoon sauce into egg yolks, while stirring vigorously. 4. Using clean beater, beat egg whites until rounded peaks are formed. Gently spread egg-yolk mixture over beaten egg whites and carefully fold together until just blended. Turn mixture into casserole. Complete as directed in Cheese Souffle (omit sesame seeds). About 8 servings Cheese TO PREPARE: 25 MIN 4 cup butter y4 cup flour Va teaspoon dry mustard 14 teaspoon salt Few grains black pepper teaspoon Accent Vi teaspoon paprika 1 cup milk 1 'i cups (about 6 oi.) grated sharp Cheddar cheese 4 egg yolks 4 egg whites 2 teaspoons sesame seeds 1. Set out a lVfe-qt. ungreased casserole. 2. Melt butter in a saucepan. Blend in a mixture of the flour, mustard, salt, pep per, Accent, and paprika. Heat until mixture bubbles, stirring constantly. 3. Remove from heat. Add milk gradu ally, stirring constantly. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer. 3 Souffle TO BAKE: 50 MIN. 4. Cool sauce slightly. Add grated cheese all at one time and stir sauce rapidly until cheese is melted. 5. Beat egg yolks until thick and lemon colored. Slowly spoon sauce into egg yolks, while stirring vigorously. 6. Using clean beater, beat egg whites until rounded peaks are formed. Gently spread egg-yolk mixture over beaten egg whites. Carefully fold together until just blended. Turn mixture into casserole. About 1 to 16 in. from edge of casserole, insert the tip of a spoon 1 in. into mix ture; run a line around mixture. (Inner part of the mixture will form a "hat" when baked.) Sprinkle sesame seeds around outside rim of "hat." 7. Bake at 325F about 50 min., or until a silver knife comes out clean when in serted halfway between center and edge of souffle. Serve at once (while top hat is at its height). About 6 servings Pastel Cucumber Mold TO PREPARE: 20 MIN. TO CHILL: 4 HRS. cup undiluted evaporated milk 1 pkg. lime-flavored gelatin Vi teaspoon seasoned salt y4 teaspoon paprika 1 cup very hot water y cup cold water 1 large cucumber 2 teaspoons grated onion 1 tablespoon lemon Juice 7 slices cucumber, unpared 1. Chill evaporated milk in freezing compartment of refrigerator until icy cold. Set a bowl and rotary beater in re frigerator to chill. 2. Put gelatin, seasoned salt, and pap rika into a bowl. Add the hot water and stir until gelatin is completely dissolved. Stir in the cold water. 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. ring mold with salad or cooking oil (not olive oil); set aside to drain. 3. Rinse and pare the cucumber. Cut lengthwise into halves; remove and dis card seeds. Chop enough cucumber to yield 1 cup; drain. 6. When gelatin mixture is of desired consistency, mix in the chopped cucum ber and the onion. 7. Using chilled bowl and beater, beat evaporated milk with lemon juice until very stiff. Fold into gelatin mixture. Turn into prepared mold. Insert cucum ber slices evenly around the edge and chill 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.) Garnish with radishes and curly endive. About 8 serving Chilled Water CreHH Soup CONVINIINCf FOOD TO PREPARE: 20 MIN. TO CHILL: 3-4 HRS. 1 lO'.-oz. can froxen condensed cream of potato soup 1 cups mtlk 2 tablespoons instant minced onion V teaspoon celery salt 2 drops Tabasco 1 cup finely cut water cress 1. Remove soup from can according to directions on can. Put into a saucepan and blend in the milk, onion, celery salt, and Tabasco. 2. Heat slowly until soup is melted; stir occasionally. Bring mixture to boiling. 3. Remove from heat. Put through a fine sieve and cool. Blend in the water cress and chill thoroughly. About 4 servings A $10 PRIZE-WINNING RECIPE from a FAMILY WEEKLY reader Mrs. James Shaeffer, Onion-Cheeae TO PREPARE: 20 MIN. TO BAKE: 20-25 MIN. 12 cup chopped onion 1 tablespoon shortening 1 cup (about 4 ox.) grated sharp Cheddar choose 1 egg, slightly beaten Vs cup milk 1 cups prepared biscuit mix 1 tablespoon poppy seeds 2 tablesoons butter, melted 1. Grease an 8xlV4-in. round baking dish. 2. Heat shortening in a skillet. Add onion and cook until onion is lightly browned and tender, occasionally mov- Egg-Almond Spread This is on especially pleasing spread for finger sandwiches. TO PREPARE: 25 MIN. 4 hard-cooked eggs, finely chopped 3 tablespoons finely chopped toasted blanched almonds V4 cup mayonnaise 1 teaspoon prepared mustard 1 teaspoon grated onion Vi teaspoon salt ' teaspoon white pepper No jam tastes like the It's easy... thrifty... and no 1 I I i 1 ' J vJ-ikW -, .. .'.;' . r'; : ' - . . ,,,. . . '-... :-.::. - . . -.. - f ' : . I VeACtt Lu I 'i ; ' . j - ws n i jmmmM, 'ir.- North Canton, Ohio Supper Bread rooo ncirf ing and turning with a spoon. Remove from heat. 3. Mix together in a bowl the egg and milk. Blend in the biscuit mix. Stir in the onion and V4 cup of the grated cheese; reserve remainder of cheese for topping. 4. Turn into baking dish and spread evenly. Sprinkle top with remaining cheese and the poppy seeds, and drizzle with melted butter. 5. Bake at 400 F 20 to 25 min., or until top is golden brown. Serve hot with butter . About S servings 1. Put the eggs and almonds into a bowl. Lightly toss together. 2. Blend together the mayonnaise, mus tard, onion, salt, and pepper. Spoon over egg-almond mixture; toss lightly to mix thoroughly. Chill. About 1 cups spread Note: For a variation, arrange thin slices of ham or sausage on toasted, buttered buns; spread with Egg-Almond Spread. MELANIE DE PHOFT, Dir.clor, Culio.rr A.li Peanut ttrtttie MouHHe pood ticinlriiixiNe TO PREPARE: 20 MIN. TO CHILL: 2 HRS. 10 or. miniature marshmallows 1 cup milk y cup double-strength coffee beverage (use IVa teaspoons concentrated soluble coffee to Va cup boiling water ) 2 tablespoons cold water 1 teaspoon unflavored gelatin cup crushed peanut brittle 1 cup chilled whipping cream 1 egg white 1. Set refrigerator control at coldest operating temperature. Set a bowl and rotary beater in refrigerator to chill. 2. Put marshmallows, milk, and coffee beverage in top of double boiler. Heat over simmering water until marshmal lows are melted; stir occasionally. 3. Meanwhile, pour cold water into a small cup or custard cup. Sprinkle gel atin evenly over water. Let stand 5 min. to soften. 4. Remove marshmallow mixture from heat and immediately add softened gel atin. Stir until gelatin is completely dissolved. Cool slightly and set in re frigerator to chill until marshmallow kind you make yourself! failures with Sure-Jell or Certo! Recipe perfect homemade peach jam. Peel, pit and crush J lbs. fully ripe peaches. Mix 4 cups prepared fruil in very large saucepan with box Sure-Jell. (Or use liquid Certo recipe on bollle.) Stir over high heat until mixture comes to hard boil. Mcmovt from hmt.thcn alternately stir anil skim off foam for 5 minutes. Ladle into glasses. Paraffin al once. Yield: 9 medium glasses, for mere pennies a glass! And you're sure of perfect results with cither powdered Sure-Jell or liquid Certnl Woehlv . Inititut. 332 mixture becomes slightly thicker; stir occasionally. 5. Rinse a 1-qt. mold with cold water and set aside to drain. 6. Using the chilled bowl and beater, beat whipping cream until of medium consistency (piles softly). Set in refrig erator while beating egg white. 7. Using clean beater, beat egg white until rounded peaks are formed. Gently fold peanut brittle, beaten egg white, and whipped cream into marshmallow mixture. Spoon Into mold. Place in freezing compartment of refrigerator until firm but not frozen solid (about 2 hrs.). Set in refrigerator until serving time. About 12 servings Coffee-Aprleot Milk MMnk CONVINIINCI ,OOD ,C,M TO PREPARE: 10 MIN. 1 ' cups coffee beverage chilled 1 cup chilled apricot nectar cup cold mtlk 1 pt. coffee Ice cream, softened Mix together in a large bowl the coffee beverage, apricot nectar, and milk. Add the ice cream and beat until smooth. Pour into chilled glasses. 4 servings Slir in 5 cups sutiar at once. Urine to full rolling boil. Boil hard for minute tntly. stir ring constantly. This short boiling lintc means less juice boils away so you get up to 50 higher yield, and the flavor comes through fresher with Sure-Jell or Certo! Your choice! SURE-JELL powdered natural fruit pectin or CERTO tit liquid natural fruil pectin rtj Pccun cnuscs jelling. Smbboo4 .. Amounts of pccun in frr"?l fruits dry. fut JIU Hut iwrm'Jiny with fSff recipes you gel with ; l I M Sure-Jell or Cerin. Producft of Gfirol food! 12 Family Veeklu. July 20. 1 95 J
