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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 28, 1958)
Fstmil WcsosstI Oookboofe MEIANIE DE PROFT, Food Editor lff.ii ftd Stow - Apricot TO PREPARE: 2S ION. l'i caps milk 1 eggs, sligktly beatea V cap sagar Vt teaspooo salt l'i caps cold milk 1 teaspooo vaallla oxtract '4 teaspaaa alaoad extract Vi cap cklllad wklpplag cream I 12-os, caa apricot Better, cklllad . 1. Scald 1 cups milk in top of a double boiler over simmering water (Just until thin film appears). 2. Blend the sugar and salt into the eggs. Add the scalded milk gradually, stirring constantly. Return mixture Cheese Pull These delectable puffs lead (henueloes so your favorite erao-meat, chicken, or ham fitting. TO PREPARE: M HTJf. TO BAKE: 20 IUN. 1 pkg. creaai pa mix Vi cap (abeet 2 ax.) grated tkarp Ckeddar cheese Vt taoipeaa coyeaee pepper 1. Prepare cream puffs according to Bet Crmm-Memt fUlium TO PREPARE AND COOK: 2S MIN. 1 e'i-oz. caa crab owat, drelaed; bcay tluoe reaieved 3 ; tablospooa heely ckepped greea toospooa aeoly ckapped oalaa teespooa Worcestershire saace 1 Vs 3 taklespeeas flour teospooe (alt toaspeoa Acceat teaspaaa dry Dastard Vs V Ve Pew trails wklte pepper Few grains cayeaae pepper ' 1 cap aillk ' flfl allajlitly beatea 1 toospooa leaiaa (alee 1 taMospaoa ckapped piarieato 1. Heat butter in a 2-qt. saucepan. 2. Add green pepper and onion. Cook over low heat 2 to 3 min., or until., partially tender. 3. Blend in Worcestershire sauce and Famllv aeeklv December 21. I95 i( 3atnlj llltMt to double boiler. Cook over simmering water, stirring constantly, until mix ture coats a silver spoon. 3. Remove from simmering water at once. Stir in the cold milk, vanilla and almond extracts. Strain. Cool mixture slightly then chill thoroughly. 4. Chill a bowl and rotary beater. 5. When custard mixture is chilled, using the chilled bowl and beater, beat whipping cream until it is of medium consistency (piles softly). Fold whipped cream into custard mixture. Blend in the apricot nectar. dull thoroughly. Sprinkle with groaad Aoout Id tervmgs Appetizer directions on package for miniature puffs, mixing in the grated cheese and cayenne pepper after blending in the required boiling water. 2. Bake at 425F 20 min., or until golden brown. Cool; cut off tops. 1. Fill each shell with about 2 tea spoons of filling. Replace tops. About 80 cheese puffs a mixture of the flour, salt. Accent, mustard, white pepper, and cayenne pepper. Heat until mixture bubbles. 4. Remove from heat; add the milk gradually, stirring constantly. Return to heat and bring mixture rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. 5. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into the egg yolk. Immedi ately blend into mixture in saucepan; cook over low heat, stirring constant ly, about 3 min. . Immediately add crab meat, lemon juice, and pimiento; mix gently until thoroughly blended. Cook over low heat, stirring gently, about 2 min., or until crab meat is thoroughly heated. Use as a filling for Cheese Pa Appetisers. 1 cups filling Note: If desired, sprinkle toasted, chopped olanods over filling. ft Cklekem mmd TO PREPARE AND COOK: 2S MTN. 1 cap ceeked kaai places ' I'j caps caakad cUckea or torfcey pieces Vi toaspeoa grated Uesoa peel (grated tkroogk colored port oety; wbHa b btttarl Vi cap batter or aMrgarlae V cop fear Vi teaspaaa salt V teaspaaa wkHe pepper Vi teatpaaa dry atastord 1 cop gaick cakkaa bretk (dhsolva 1 ckkbea baaWaa cobo hi I cap kat waterl IVi caps creese 2 eggs, slightly beatea ( Heat butter in a large saucepan over low heat Blend in a mixture of the flour, salt, pepper, and mustard. Heat until mixture bubbles. 2. Remove from heat. Add chicken broth and cream gradually, stirring constantly. Return to heat and bring Mmm em Crime rapidly to boiling, stirring constantly. Cook 1 to 2 min. longer. 3. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into the egg yolks. Immedi ately blend into mixture in saucepan, stirring constantly. Cook 2 to 3 min. over low heat, stirring constantly. Mix in the ham, nrnnlwi, and lemon peel. Heat thoroughly, but do not boil. After addition of chicken and ham, mixture may be heated in a chafing dish. About 6 serving) CMefcca Mmm Almnd Follow recipe for Cktckea aad Haai ea Crease. Omit lemon peel. Add cup Had, taastad otasosMk, Crwaussaet CfeJefcea ousel afouss srUJs Urea Follow recipe for Cklckea aad Haai ea Crease. Add cup coarsely chopped 1 with the ham and chicken. eowiiMiiMMseMMiiiMawBesaawitfCTweW3apeB- " 1,1 HospMaRfy ratcpii on Mew Yaar't Day wHh glamorous ggnotj bowl served with fruitcake and an interettincj amy of holiday cooluas. Molded Avmrmdo-Kmmqmmt TO PREPARE: 39 ION. TO CHILI.: 1 HUB. 1 pfcg. V cop very hat water IVi cops g lager ala V4 1 Pt. 2 sasad avocados 1. Empty gelatin into a bowL Add hot water; stir until gelatin is completely dissolved. Blend in the ginger ale and the salt 2. Chill in refrigerator or in pan of ice and water until mixture is slightly thicker than consistency of thick, un beaten egg white. If chilled in refrig erator, stir occasionally; if chilled over ice and water, stir frequently. 3. Lightly oil a 1-qt mold with salad or cooking oil (not olive oil); set aside to drain. 4. Remove leaves, rinse, and drain the kumquats; thinly slice (about 2 cups, sliced). 5. Rinse, peel, and cut avocados into a halves. Remove and discard pits; dice (about 1 cups, diced). 4. When gelatin mixture is of desired consistency, mix in the kumquats and avocados. Torn gelatin mixture into the prepared mold and chill in refrig erator until firm, about 3 hrs. 7. To unmold, run tip of knife care fully around edge of mold. Invert onto a chilled serving plate and re move 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) About 8 servings frea erred K.mqnMt-Avea4 Meld Follow recipe for Molded Avecode Ksnaoaot Salad. Substitute cup thin ly sliced preserved kaesaaats for 1 pt kumquats, and Vi cup hot water plus Va cup preserved luusaaat strap for the cup hot water. CeleMtiml Cmmkiem Mix and refrigerate overniyht. Taster . wilt applaud you for making them. TO PREPARE: 30 ION. TO BAKE: IS IUN. 1 pkg. active dry yeast V4 cap wares water. 11 to lliF 4 caps sifted floor 2 teblespooas sagar Vi teaspaaa salt 1 cap batter, drilled aad cot ia pieces 2 egg yolks Few drops vealHa extract I cap Much soar croaas IVi caps laboat i as.) walaats. 1 cap pms 2 teblespooas sagar 3 agg whites, slightly beatea V teaspaaa vaallla extract 1. For Cookie Daagk Soften yeast in warm water. Let stand 5 to 10 min. (If using compressed yeast, soften 1 cake in V cup lukewarm water, 80 F to 85F.) 2. Sift together into a bowl the flour, 2 tablespoons sugar, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse corn' meal. Set aside. 3. Beat egg yolks with vanilla extract until thick and lemon-colored. Add yeast and sour cream gradually, beat ing well after each addition; blending well after each addition, gradually add to the flour-butter mixture. Cover and chill in refrigerator overnight 4. For Hllhsg Put grated walnuts into a bowl. Blend in sugar. Add egg whites and vanilla extract gradually, blending well after each addition. ' S. Te Cosaplote Cookies Put one-half ' the dough on a lightly floured surface. Roll into a 16xl2-in. rectangle about in. thick. Spread with the filling, a. On waxed paper, roll remaining dough into a 16xl2-in. rectangle about Vh in. thick. Invert waxed paper onto top of filling; press down gently and evenly. Carefully peel off paper. 1. Cut into 2-in. squares or into bars or triangles. Press edges together to seal. Transfer to lightly greased cookie sheets. . Bake at 3S0F 15 min., or until delicately browned. Remove cookies to cooling racks. About 4 doz. 2-in. cookies Imperial eooofol TO PREPARE: IS IUN. TO CHILL: 2 HRS. TO BAKE: I ION. cap oosattod batter Vi cap sagar 4 egg yolks, well baatoo tuatil thick 1 cap sifted loer Sweet ckocoiote, (about i as.), sselted over kot wafer Coafoctlooors' sagar 1. Cream butter until softened. Add sugar gradually, creaming until fluffy after each addition. 2. Add egg yolks in thirds, beating thoroughly after each addition. Lemom-Cocommt Sean TO PREPARE : 20 MIN. TO BAKE : 20-30 MIN. V cap sifted Hoar Vs cap batter, chilled aad cat la pieces Vi cap 13 os.1 cocoaat, coarsely ckapped Vs cap 12 as.) pocaas, coarsely ckapped ) teaspaaa grated lemon peal (grated tkroogk colored part oaly; wklte Is blttorl 2 eggs 1 cap finely packed browa sagar Vs toaspeoa vaallla attract V4 cap sifted confectioners' sagar 2 tablespoons lemon jalce 1. Set out a 13x9Vix2-in. baking pan. 2. Put flour into a bowl. Cut in butter with a pastry blender or two knives I until mixture resembles coarse corn meal. Using the back of a spoon, press mixture into an even layer on bottom of baking pan. 3. Bake at 350F 10 min. Set aside on cooling rack; do not remove from pan. 4. Beat eggs until thick and piled softly. Add brown sugar gradually, beating well after each addition. 5. Blend in the lemon peel and vanilla extract Fold in the chopped coconut and pecans. Turn over par tially baked dough in pan; spread evenly into corners. 4. Bake at 350F 20 to 30 min., or until wooden pick inserted in center comes out clean. 7. Meanwhile, put confectioners' sugar into a bowl. Blend in the lemon juice. I. Remove baking pan to cooling rack. Immediately brush lemon glaze over top. Cool completely in pan. Cut into 2yxl-ln. bars. About 4 doz. cookie Apriemi 8ore Follow recipe for Lemoe-Coconnt Soars. Increase flour to 1V4 cups and butter to cup. Omit coconut and lemon peel. Put Vt cup (about 4 oz.) dried apricots into a saucepan. Cover with boiling water and simmer 5 to 10 min. Drain and cool thoroughly. Chop coarsely and fold into egg mix ture with the pecans. miiM 3. Mixing until blended after each addition, add flour in halves. Chill dough thoroughly in refrigerator, about 2 hrs. 4. Shape dough into -in. balls. Place about 2 in. apart on ungreased cookie sheets. Flatten with a glass dipped in confectioners' sugar. . Bake at 350F 8 min., or until edges are lightly browned. Remove cookies to cooling racks. When com pletely cooled, spread top of each cookie with about Vi teaspoon of the melted chocolate. About 6 doz. cookies ramus Weekly, December It. 151
