HERALD AND NEWS. Klamath Falls, Ore.
PAGE 2 B
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FOREIGN FOOD Is always fun to prepare and serve. Here is a luncheon menu suggested
by General Mills, Inc., featuring Fillet Stuffed Tomatoes and Pakistan Bread. The bread
Is as easy to make as pancakes and the secret is to make them very thin.
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BUFFET MENUS call for something special like this hand
some triple-layered gelatin salad mold. Called Imperial
Buffet Salad, it has an abundance of good things hidden in
lemon and orange flavored gelatin. Photo and recipe sug
gestions are courtesy of General Foods.
IMPERIAL SALAD
1 teaspoon grated onion
5 drops Tabasco sauce
1 cup diced cooked chicken
'.i cup diced celery
Add mayonnaise, onion, and Ta
basco sauce lo remaining gelatin
mixture. Beat well with egg beat
er. Pour into ice tray and quick-
chill in freezing unit about 15 to
0 minutes, or until firm an inch
I'om tlie edge but soft in center
i Do not freeze.) Then pour into
bowl and whip with egg beater un
til fluffy and thick. Fold in chicken
and celery. Spoon over first layer
in mold. Do ,iot refrigerate.
I.a;cr III
1 pai'Vane orange flavored
gelatin
1 cup whole cranberry sauce
V cup chopped walnuts
1 cup diced apples
Dissolvo orange-flavored gelatin
and ' teaspoon salt in one cup
hot water. Add cranberry sauce
Chill until slightly thickened. Then
fold in nuts and apples. Spoon
over second layer in mold. Chill
until firm about three hours. Un
mold and garnish with crisp salad
greens. Makes eight to 12 servings
Ever since the first package of
fruit-flavored gelatin made its de
but some 60 years ago, molded
salads have taken a prominent
pot on parly menus. Two very
good reasons for their popularity
is the ease of advance preparation
and the handsome and colorful ac
cent they lend to a meal. There
are hundreds of jollied salad rec
ipes all delicious and perfect
companions for meal, fish or pork
bit there's always room for a
new and interesting one to add to
your repertoire of molded salads.
Here, then, is Imperial Buffet
Salad, the perfect answer to "What
salad shall I have for my buffet
dinner party?" or "What shall I
make for the bridge group?"
A three-layered majestic salad
mold, boasting a bounty of fruit.
vegetables and chicken, this buf
fet salad mold is sure to he a
stellar attraction. A suggested
menu includes cream of tomato
soup, sliced ham, relishes, brioche
ingcl food cake and coffee.
IMPERIAL BITKET SALAD
Layer I
2 packages lemon flavored
gelatin
IVi teaspoons salt
3 cups hot water
4 cup cold water
3 tablespoons lemon juice
Dissolve lemon-flavored gelatin
and one teaspoon of the salt in
two cups of the hot water. Add
Vi cup of the cold water and the
lemon juice. To one cup of the
gelatin mixture add remaining V
cup cold water. Pour into a two-
quart mold. Place mold in a howl
of ice and water and chill until
gelatin is thick but not thoroughly
set.
Layer II
4 cup mayonnaise
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Apple Tuna Mold
For a bridge luncheon, Apple
Tuna Molds and finger sandwiches
seem to suit the occasion and the
guests to perfection. Juicy red ap
ples and tuna are captured in
lemon-flavored gelatin for a deli
cious and cheerful salad surprise.
With so many women watching cal
ories, these simple but appealing
gelatin molds are quite satisfying
when served with dainty finger
sandwiches. To end on a happy
note, serve tea and ' fresh fruit
compote with a hint of sherry.
APPLE-TUNA MOLDS
1 package (3 ounces) lemon
flavored gelatin
1 cup hot water
'A teaspoon salt
Dash of pepper
1 cup cold water
2 tablespoons lemon juice
1 can (7 ounces) tuna fish,
flaked
Vi cup chopped celery
1 cup chopped unpeeled red
apple
Dissolve gelatin in hot water.
Add salt, pepper, cold water, and
lemon juice. Chill until slightly
thickened. Fold in tuna fish, cel
ery, and apples. Pour into individ
ual molds. Chill until firm. Un-
mold. Serve with mayonnaise or
salad dressing, and apple slices,
if desired.
Makes six or seven servings.
LUNCHEON
Here's a novel luncheon twist;
Fillet Stuffed Tomatoes and Pakis
tan Bread! Hearty, yet delightful
ly light, perfect for a bridge club
s.ilurge or a family gathering. And
so easy to whip up!
The Pakistan Bread is a soft
round bread with a bit of onion
flavoring. Made with biscuit mix,
butter and milk it's a simple mat
ter to mix up. The dough is rolled
into small balls, then flattened and
fried on a hot buttered griddle.
Served warm with butter its taste
is delicious.
The Fillet Stuffed Tomatoes com
bine thin fillets of fish rolled round
a luscious temon-iiavorea dress
ing, then stuffed into hollowed-out
tomatoes. Bake for 30 minutes and
serve hot.
Snrinp these surnrises on vnur
family real soon. We'll bet they'll
nominate you for the "cook of
the week" award! These recipes
have been tested by the Betty
Crocker kitchens.
PAKISTAN BREAD
2 cups Bisquick
2-3 cup buttermilk
2 tbsp. soft butter
2 tbsp. instant dry onion
Add milk, butter, onion ail at
once to Bisquick. Stir into a soft
dough. Beat vigorously 20 strokes
until stiff and slightly sticky. Roll
around on cloth-covered board well
dusted with Bisquick. Knead gent
ly about 15 times. Divide into 14
balls. Roll each ball into a 5 inch
circle; fry on both sides on a hot
buttered griddle. Serve warm with
butter, as a bread to accompany
main dishes.
FILLET STL'FFED TOMATOES
6 large tomatoes
Salt and pepper
V'i pound fish fillets
lMi cups soft bread crumbs
2 tablespoons chopped onion
6 tablespoons minced parsley
6 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon salt
Vi teaspoon pepper
hi teaspoon each thyme and
savory.
Heat oven lo 425 degrees (hot).
Scoop out centers of tomatoes
(save for salad); sprinkle with
salt and pepper. Cut fillets in 6
pieces. Mix rest of ingredients;
pread on fillets. Roll up and place
one in each tomato. Place in shal
low baking dish. Bake 30 minutes.
Six servings.
Note: Select thin fillets;' U thick,
split in half.
CONTEST
Because of the interest in the
recipe contest last year for Bel
gian Endive, the Belgian Endive
Association has decided to repeat
the competition this year.
Cash prizes will be awarded for
unusual recipes using Belgian En
dive as a salad, cooked vegetable,
appetizer, soup, entree or other
adaptable method of preparation
Prize-winning recipes will be
judged hy a panel of food experts.
Top prize will be $100, second
prize $30 and third, $25.
Recipes should be sent to Mar
garet Herbst, Belgian Endive As
social ion, Room 607, 101 Park Ave
nue. New York 17, New York.
The deadline for this year's con
test will be April 1, lmio.
MEXICAN MOCHA
A blend of exotic flavors, cof
fee, chocolate and orange, makes
this quite a , beverage. For 12
servings, mix cup instant cof
fee with 1 cup instant cocoa mix.
Add 6 cups boiling water and cov
er the saucepan so the flavors
won't escape. Heat 2 cups milk
Add 'k cup cream and pour this
into the coffee-cocoa mixture
Beat with a wire whisk until
frothy. Serve in big coffee cups
or mugs with a topping of orange
flavored whipped cream and a
grating of orange rind.
efl I f Tor you
?JP w ... your clients
CARTER'S FINE FOODS
1420 Eiplonode St.
Klamath Falls
LOOKS, TASTES GOOD
Matchslick size pieces of red ap
ple (not pared) folded into creamy
tapioca pudding gives good texture
contrast.
EASY DESSERT
Drain canned pineapple rings,
dip in fritter batter and deep-fat
fry. Dust with powdered sugar
and serve at once.
SOFTEN' POTATO SKIN'S
If you like your baked potato
skins soft, rub them with a little
butler or margarine before putting
them in the oven.
BEWARE
or
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