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
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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