MELT-IN-MOUTH DESSERT A double helpinq of chocolate enhances the smooth
luscious flavor of no-bake choco-mint cheesecake. Mint and chocolate mingle in the
creamy filling and crushed chocolate cookies make the base.
Refreshing Dessert Idea
Deep down chocolate flavor
mixed through richly smooth ill-:
mg distinguishes no-back choco-
mint cheesecake. To further
please chocolate lovers (and that
includes most all of us ' chocolate'
cookies are crushed for the bot
torn crust with an additional
sprinkling of crumbs forming
circle atop the dessert. It's
dreamy dessert for chocolate fans
and a dream of a recipe for the
cook.
Choco-mint cheesecake is a no-l
cook as well as no-bake dessert
with only a faint flicker of heat
necessary to melt the chocolate
and butter. When the gelatin mix
ture begins to thicken, chilled
evaporated milk is whipped in tol
double the volume while its dou
bly concentrated crcaminess
makes the mixture wonderfully
smooth.
NO BAKE CHOCO-MINT'
CHEESECAKE
1 envelope unflavored gelatin
Vi cup cold water
't cup boiling water
3 squares (3-oz.) semi-sweet
chocolate
1 8-oz. pkg. cream cheese
1 cup sugar
l'i teaspoons vanilla extract
?i teaspoon peppermint ex
tract 3 tablespoons lemon juice
1 Ij cups chocolate cookie
crumbs 128 wafers, ap
i proximately!
W cup butter, melted
1 tall can evaporated milk,
(12-3 cups) chilled
Sprinkle gelatin over the cup
cold water in a small bowl. Let
stand five minutes to soften. Add1
boiling water and stir until gelatin
is dissolved. Cool. Melt chocolate
in a custard cup set in pan of
water over low heat. Meanwhile,
cream together the cream cheese,
sugar, vanilla, peppermint extract
and lemon juice in large bowl of
electric mixer. Blend in melted
chocolate and cooled gelatin, mix
ing well. Chill until mixture thick-l
ens to the consistency of unbeat
en egg white. Line sides of a 9-
inch spring form pan with a long
sheet of waxed paper folded dou
hie lengthwise. Crush the choco
late wafers and measure crumbs,
Add the melted butter and mix
well. Press two thirds of the1
crumb mixture evenly and firm
ly in bottom of prepared pan
Mace in refrigerator to chill.
when chocolate-gelatin mixture
has thickened slightly, whip at
low speed while gradually adding
chilled evaporated milk. Turn to
high speed a id continue to whip,
until mixture doubles in volume
and becomes thickened. Turn into
prepared pan. Sprinkle top with
remaining crumbs. If desired
garnish w ith chocolate curls. Chill
until set, five to six hours or
overnight. When ready to serve,
release spring and remove pan
wall, then with a knife peel paper
carefully from cake. Place cake
on serving dish or cut into
dividual servings. Makes 10 to 12
servings.
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HAIL MEXICO! Canned beans and around beef in barbecue sauce ere
Ivsts for this Mexican Friioles v Tortillas usinq canned Tortillas and chi
Serve with Mexican tossed salad of cauliflower, olives, green peppers, end lettuce.
This Mexican meal is fun to serve and eat . . . and high in nutritive value.
Bring Mexico To Supper
Nothing appeals to a homemak
er more than "'atmosphere" at
mealtime. There's no need to
"eat out" to take advantage of
this, however. Something new in
the way of meal planning can be
created at home.
Before you discard this whole
Idea with a horrified thought of
making tamales. enchiladas, and
the like, read on! The main dish
of this amazing meal starts
with two cans of beans & ground
beef in bai-hecue sauce ... one
of the four truly favorite and de
licious bean products in a can
Reans. of course, have long
been a favorite fcod nf the Mexi
cans. This Frijolrs V Tortillas
casserole, takes minutes to pre
pare, a few more minutes to
cook, and goes right to the table
a the center of attention, served
with side dishes of shredded let-
tuie and chopped onion. Tortillas
the kind which can be purchased
in the eani and chili powder give
this dish a true "south of the
border" air.
Serve the casserole with a Mex
ican salad of cauliflower, olives,
green pepper tossed together
with a bit of French dressing on
lettuce. Bread slicks or hard rolls
make a pleasant addition and
round out tlie menu beautifully.
FRI.IOI.KS V TORTILLAS
2-3 cup chopped onion
1 small clove garlic, minced
2 teaspoons chili powder
teaspoon orezano
2 tablespc ns salad oil
2 cans '1 pound each' beans
and ground beef in barbe
cue sauce
By RUTH KING E gjfc
, i"P ' '. -; i ''j' f vH- ll.' .
IIFRALD AM) NEWS, Klamath Falls, Ore.
Thursday, January 10, 1961
PACE I-B
Make Freezer
Share The Work
?rcd, at 350 degrees, two hours
until meat is tender. Taste
and correct seasoning as neces
sary.
hwiss Mean reheats tor even
better flavor. To cook frozen por
tion, allow to thaw; heat in mod
erate oven (350 degrees) for 30
minutes.
, .v '
WESTERN FLAVOR Corned Beef Pie wraps a flaky biscuit crust, deliciously, quick
ly and economically around other ingredients from your pantry shelf to make a fun
to eat-and-serve main dish.
Whoah! Podnar
Light and Eat
Brisk days call for real "stick-
to-the-ribs" meals. So at chuck
.agon time treat the cowboys
and gals in your family to hearty
Corned Beef Pie, reminiscent of
the Old West favorite meal of bis
cuit and dried beef. On especially
busy days this pie will be a meal
time blessing for you because it's
made with ingredients usually
found on your pantry shelf.
Corned Beef Pie is so easy on
your budget, too. The biscuit crust
is made from enriched flour, one
of the most economical sources
of the vitamins thiamine, niacin
and riboflavin and the mineral
iron all nutrients you need every
day for maintaining good health.
Add two other economical ingre
dients canned corned beef and
process cheese other good
sources of the important food nu
trients, essential protein, miner
als and vitamins.
For a touch of Western whim
sey make a "brand" design in tne
top biscuit crust with a sharp
knive. Voila! A nourishing, deli
ciously appealing main dish put
together in about 30 minutes.
The savory pie needs only a
crisp green salad and a simple
dessert such as a compote of
chilled fruit and bakery fresh
cookies to "round 'up" the most
nourishing meal ever.
CORNED BEEF PIE
cup chopped onion
2 tablespoons butter or mar
garine 2 1-pound cans corned beef
hash
2 cups sifted enriched flour
1 tablespoon baking powder
1 teaspoon salt
' cup shortening
2-3 to M cup milk
'a cup shredded sharp cheese
Cook onion in moiled butter
or margarine until tender. Com
bine with corned beef hash. Sift
together flour, baking powder and
salt. Cut or rub in shortening
until mixture is crumbly. Add
enough milk to make a soft dough.
Turn out on lightly floured board
or pastry cloth and knead gently
.10 seconds. Divide dough in halt.
Roll out one-half of dough to
inch thickness. Fit into a 9-inch
pie pan. Spoon in corned beef
mixture and sprinkle with cheese.
Roll out remaining dough for top
crust and arrange over tilling.
Trim and seal edges. Cut design
lop. if desired. Bake in hot
loven '4O0 degrees F.) lor 25 to
30 minutes or until golden brown.
Makes six servings.
Swiss Steak is such a favorite
in most families that it makes
an excellent choice for the new
triple - play food preparation.
Here's how to play: Instead ol
cooking three separate dinners.
triple the recipe (this one for 12
makes three dinners for a family
of four' and prepare it all at once.
Serve one-third to your family as
usual tonight, then freeze the rest
two separate portions to be
enjoyed at future meals. At those
later dates, reheat right in the
foil.
It wouldn't be real Swiss Steak
without tomato sauce, the con
venient canned kind that adds col-
flavor, and nourishment
easily. As an extra bonus, serve
additional sauce separately.
When you cook this way you
cut your preparation time down
to one-third, your oven fuel down
to one-half, and even if you have
to use two skillets to prepare the
four pounds of steak, you're still
way ahead on lime spent cleaning
up. Remember also to serve your
home-frozen entrees within four
months for best flevnr and nu
trition.
SWISS STEAK
(Serves 121
4 pounds Swiss steak (or
round steak, cut 1 - inch
thick)
'i cup flour
2 tablespoons salt
1 teaspoon paprika
'i teaspoon pepper
U cup poly-unsaturatcd oil
2 large onions, sliced
1 tablespoon Worcestershire
Sauce
2 U5 - ounce) cans tomato
sauce
Salt and pepper to taste
Cut steak into individual por
tions. Combine flour, salt, pap
rika, and pepper. Pound mixture
into both sides of steak, using
edge of saucer. Brown meat on
both sides in hot poly-unsaturatcd
nil in large skillet. Top with on
ion slices. Add Worcestershire;
jxiiir on tomato sauce. Bake, cov-
IT'S AS EASY AS THAT Have your steak and eat it too when you cook enough for
three family dinners at once. Here is where' your freezer comes into th picture.
Serve one meal of this popular steak, twissed with zesty tomato sauce the same day,
freeze the rest in two separate portions for dinners later. Be sure to date the pack
ages.
A tortillas
2-.1 cup graled cheese
Chopped onion
Shredded lettuce
In covered skillet, cook ornon,
garlic, chili and oregano in oil
until onion is tender. Stir in
beans; heal. Cover bottom of l'
quart casserole with 4 tortillas,
torn in thirds. Add 'i bean mix
ture and cup cheese. Repeat
with beans and cheese. Bake at
375 degrees F. for 15 minutes
Serve with chopped onion and
shredded lettuce. Makes 4 to
servings.
BROWNED RICE
3 tablespoons butter
i cup washed, drained rice
3 cups boiling water
l'i teaspoons salt
Melt butter in skillet; add rice
and cook and stir until golden
brow n, stirring occasionally. Grad
ually add boiling water and salt
Cover and simmer 25 minutes
without stirring, until rice is ten
der and has absorbed moisture
Makes about 3'j cups.
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