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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 3, 1958)
TomatO'Anpic I J Senate Salad COMVIMItNCt roof skim A variation of the Senate Salad served in the Senate dining room on June 18. TO PREPARE: 25 MIN. TO CHILL: 2 HRS. 1 12'a-os. can froien grapefruit sections, thawed V lb. (about iy cups) cooked, pealed, develned, chilled thrlmp 1 Va cups tomato utce 1 pkg. lemon-flavored gelatin 1 teaspoon salt I V teaspoons grated onion 1 Vi teaspoons prepared horse-radish Few grains cayenne pepper 1 9-oz. pkg. froien artichoke hearts Curly endive Lettuce Spinach Water cress Y cup sliced ripe olives Va cup (about 2 os.) crumbled Blue cheese 1. Lightly oil an 8x4x2-in. pan with salad or cooking oil (not olive oil) ; drain. 2. Heat 1 cup of the tomato juice until very hot; reserve remaining tomato juice. 3. Empty gelatin into a bowl. Add the hot tomato juice and stir until gelatin is completely dissolved. Stir in the reserved Vz cup tomato juice, the salt, onion, horse radish, and cayenne pepper. Pour mix ture into the prepared pan. Cool; chill in refrigerator until slightly thicker than consistency of thick, unbeaten egg white, stirring occasionally. 4. Meanwhile, cook artichoke hearts. Cool; chill in refrigerator. .5. When gelatin mixture is of desired consistency, arrange about 12 of the shrimp in two even rows in gelatin mix ture, with shrimp extending partly above surface. Chill until firm (about Vh hrs.). 4. Tear Into pieces enough endive, let tuce, spinach, and water cress to yield about 2 cups of each green. Chill. 7, When ready to serve, cut tomato aspic into 12 pieces with a shrimp in center of each piece. Drain the grapefruit sections. In a large salad bowl, lightly toss to gether the chilled greens, grapefruit sec tions, remaining shrimp, artichoke hearts, and ripe olives. Top with crumbled Blue cheese. Arrange tomato-aspic pieces on greens. Serve with French dressing. 6 servings Chilled Potato Soup FOOD IICIM TO PREPARE: 10 MIN. TO CHILL: 3 HRS. 1 10y4-ox. con froien condensed cream of potato soup 1 cups milk 2 tablespoons Instant minced onion V4 teaspoon celery salt 2 drops Tabasco 1. Mix all ingredients together and slowly bring to boiling, stirring occasionally. 2. Force through a fine sieve. Chill. Top with cut chives. About 4 servings .4 V Svv 3 Peach Pie COMVtMMNCS POO MOM TO PREPARE: 30 MIN. TO CHILL: 3 HRS. 1 12-oz. pkg. froien sliced peaches, slightly thawed Prepared pastry mix for 1 -crust 8-ln. pie 'j cup water 1 pkg. vanilla pudding and pie filling mix teaspoon salt Vj teaspoon grated lemon peel cup water 1 tablespoon butter 2 teaspoons lemon Juice m Vj teaspoon vanilla extract teaspoon almond extract 1. Prepare pastry according to directions on package. Bake; set aside to cool. 2. Cut peaches into pieces directly into a saucepan; add the Vi cup water; bring to boiling. 3. Meanwhile, mix together in a bowl the pudding mix, salt, and lemon peel. Add the cup water gradually, stirring constantly until smooth. Add to the boil ing fruit mixture, stirring constantly. Cook, stirring constantly, until mixture comes to a full boil. 4. Remove from heat Add butter, lemon juice, vanilla extract, and almond ex tract. Cool 5 min. 5. Pour into the cooled pastry shell. Chill in refrigerator until firm (about 3 hrs.). If desired, garnish with sweetened whipped cream and peach slices. One 8 -in, pie Stay-Popped Popovers The family will love these golden sheik. TO PREPARE: 10 MIN. TO BAKE: 50 MIN. 1 cup sifted flour Va teaspoon salt 3 eggs 1 cup milk 2 teaspoons melted butter or margarine 1. Grease with cooking oil seven 5-oz. heat-resistant glass custard cups. 2. Sift together into a bowl the flour and salt. Set aside. 3. Beat the eggs slightly; beat in the milk and melted butter. 4. Make a well in center of dry Ingredi ents. Pour in the egg mixture. Beat with rotary beater until batter is very smooth. Fill custard cups half-full with batter. 5. Bake at 475 F 10 min. Reduce tem perature to 350F and bake 30 min. Turn off heat; leave popovers in oven 10 min. longer. Serve immediately. 7 popovers Quick Doughnuts CONVINIIMCI 1 f ooe nan TO PREPARE: 20 MIN. Hydrogenotod vegetable shortening, all-purpose shortening, lard, or cooking oil 1 8-ox. container ready-to-bake biscuits Sifted confectioners' sugar (about 12 cup) 1 . Fill a deep saucepan with fat and heat fat as directed in recipe for Snack Sticks. 2. Open biscuit container according to directions on package. Separate biscuits. Use a cutter of about 1-in. diameter to cut centers from biscuits. 3. Deep-fry doughnuts and "holes" in heated fat as for Snack Sticks. Deep-fry 2 to 3 min., turning once during cooking. Drain on absorbent paper. 4. While still warm, shake 2 or 3 dough nuts at a time in a plastic bag containing the confectioners' sugar. 10 doughnut with "holes" 10 family Weekly, August 3, 1958
