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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 24, 1963)
RECIPES TO Family Weekly Cookbook MELANIE DE PROFT, Food Editor hi ,tr mm,niM saucy t omato Appetizer MOia, JJ? w,k , 'v unique in zesty flavor, h t s ' :': equally exciting served at S $ J; an appetizer or sataa. I 1 "V -. T? A ftfVl' Rosy Ginger Sauce Enhance sponge cake or ice cream with this rhubarb-strawberry sauce for a quick, yet sophis ticated, spring dessert. 1 lb. fresh rhubarb 1 pt. fresh strawberries ') cup sugar 2 teaspoons cornstarch 'i teaspoon ground allspice ij cup sugar 2 tablespoons finely chopped preserved ginger 1. Cut rhubarb into 'i-in. slices (do not peel, if tender). Rinse and slice strawberries. 2. Combine rhubarb and Vi cup sugar in a heavy saucepan; cover tightly and cook until rhubarb is tender, about 5 min. 3. Meanwhile, mix together cornstarch, allspice, and remaining cup sugar. Stirring constant ly, gradually add to rhubarb and cook until mixture boils and thickens slightly. 4. Add berries and ginger. Cook 2 to 3 min., stirring occasionally. Cool. About S cups sauce Family Weekly, March 24, 19C3 Saucy Tomato Appetizer Mold Vi cup cold water 2 tablespoons (2 env.) unflavored gelatin 2 8-oi. cans tomato sauce 1 1-lb. can applesauce 2 tablespoons lemon juice ' 'i teaspoon crushed rosemary '4 teaspoon ground allspice 1. Lightly oil a 1-qt. fancy mold with salad or cooking oil (not olive oil) ; set aside to drain. 2. Soften gelatin in the cold water in a small saucepan; set over low heat, stirring constantly, until gelatin is dissolved. 3. Blend remaining ingredients together and stir in the dissolved gelatin. Turn into the mold and chill until firm, about 3 hrs. 4. To serve, unmold onto a chilled crystal serv ing plate; if desired, set the plute in a shallow bowl of crushed ice. 1 qt. mold Note: This mixture is a pleasant salad combina tion with the Chicken-Crab Meat Casserole Rose mary. Chill in eight y2-cup molds. Shrimp with Relish Embellishments Set a bowl of Marinated Shrimp in the center of a serving tray; surround with short lengths of stuffed celery, overlapping slices of scored cu cumber, and crisp crackers of assorted kinds and shapes. Saucy Tomato Appetizer Mold com pletes this appetizer service. Marinated Shrimp Marinate cooked fresh shrimp in an Italian-style salad dressing for at least 2 hrs. in refrigerator. Drain and transfer to a crystal bowl or arrange artistically around the appetizer mold. Blue Cheese Stuffing for Celery Thoroughly blend 3 oz. Blue cheese, crumbled, 2 tablespoons thick sour cream, Vi teaspoon grated onion, 1 teaspoon snipped parsley, and V4 teaspoon Wor cestershire sauce. Shortly before serving, gen erously fill 2-in. lengths of celery with the mix ture. Sprinkle lightly with paprika. Creamy Olive Stuffing for Celery Beat 1 3-oz. pkg. cream cheese, softened, and 1 table spoon milk together until fluffy. Blend in 2 tablespoons chopped pimiento-stufTed olives, 1 teaspoon onion juice, and Vk teaspoon seasoned salt. Fill 2-in. lengths of celery and garnish each with a stuffed olive slice. (Continued on page 8) Ttl8 Sfllfld Soladi of vegetables, fruit, moat, sea food, or poultry will sparkle with any SeaSOII of ht 7Q uparb dr.ning. included In Salads and Salad Dressings Cookbooh YOURS FOR ONLY 50f EACH POSTPAID TOt fAMHY WIIKIY BOOKS 153 N. Michigan Ave., Chicago 1, III. Enclosed find $ for which please Mnd mo postpaid . copies of "Salads and Salad Dressings" Cookbook ( 50$ oach. (Satisfaction guaranteed or money refunded.) Nam Address City Zon Print Of Writ. Ugtbly
