Herald and news., June 16, 1963, Page 31, Image 31

Dairy
1 1 fl F: 5
3 fill
if J-'I
(!
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
Party Pink Ice Cream Pie
1 10-in. chocolate pie shell (see note)
1 qt. vanilla ice cream, slightly softened
1 7-or. bottle lemon-lime carbonated beverage
'i teaspoon peppermint extract
Vt teaspoon red food coloring
1. Prepare chocolate pie shell. Bake and cool,
then chill until ready to use.
2. Working; quickly, blend ice cream, lemon-lime
beverage, extract, and food coloring- together.
Immediately turn into pie shell and freeze until
firm, about 4 hrs.
3. When ready to serve, pipe swirls of sweetened
whipped cream onto pie and garnish with pink
cream patties (see photo). One 10-in. pie
Note: Use your favorite recipe for chocolate
refrigerator cookies. Shape dough into rolls 2 in.
in diameter; wrap and chill thoroughly. Cut
chilled dough into ",4-in. slices; arrange slices,
with edges touching, on the bottom and sides of
a 10-in. pie plate to form a pie shell. (Bake re
maining slices as cookies.) Bake at 375F for 8
to 10 min. Or, If desired, use your favorite recipe
for chocolate crumb pie shell made with chocolate
wafers or sandwich-style chocolate cookies.
Chilled Lemon Buttermilk Soup
Beat 3 eggs, '3 cup sugar, and 2 tablespoons
grated lemon peel together until thick and piled
softly. Pour 2 qta. buttermilk gradually into
the egg mixture, beating until blended. Chill
about 2 hrs. before serving. On each serving,
float a scored cucumber slice with a small sprig
of parsley drawn through the center.
About Vi qts.
THE HUNGARIAN COOKBOOK
Old Comtry Favarittil
Imagine the hwnrsnlr aroma of Apple StrvoVI, bvttery love
Utwn, ChkkM Paprika, or leitr Gouloih, then turn to Ifiii
colorful book for rK eaty-to-follow rdpt.
YOURS FOft ONLY 50 MCH POSTPAID
153 N. Michigan Ave., Clikege 1. Ill,
TOi FAMIIY VVIIKIY BOOKS
Encloted find $ for which pleaie tend me postpaid
copies of "TKo Hungarian Cookbook" XX eoh.
(Satisfaction guaranteed or money refunded.)
Name
Addreti
City
Zone
rV.nl er Write leelblr '
State
The surprise flavor of this Party Pink he Cream Pie is in the subtle blending
of lemon-lime carbonated beverage and peppermint extract.
Frosty Fruit Salad
1 cup drained pineapple tidbits (reserve
' cup sirup)
1 cup orange pieces (1 to 2 oranges)
1 cup chopped pitted softened prunes
Vt cup sliced maraschino cherries, well
drained on absorbent paper
1 large ripe banana, sliced Just before adding
Vt cup cold water
2 teaspoons unflavored gelatin
2 cups small-curd, cream-style cottage
cheese, sieved
1 cup dairy sour cream
1 cup chilled whipping cream, whipped
cup sugar
y teaspoon salt
Vl cup chopped salted almonds
1. Prepare fruits and set aside.
2. Soften gelatin in cold water in a small sauce
pan ; set over low heat until gelatin is dissolved,
stirring constantly.
3. Blend the sour cream, whipped cream, reserved
pineapple sirup, sugar, and salt into cottage
cheese; stir in the gelatin.
4. Add the fruits and nuts and mix until well
blended. Turn into refrigerator travs and freeze
until firm, about 4 hrs.
family Weekly. Jnt II, IK)
5. Allow salad to soften slightly at room temper
ature before serving. To serve, cut into wedges.
About It servings
To soften prunes, put into a colander or sieve
and set over boiling water 30 min., or until
slightly softened and moist
Blue Cheese Salad Dressing
4 oz. Blue cheese
2 tablespoons wine vinegar
1 tablespoon lemon juice
Vi teaspoon Worcestershire sauce
Vl teaspoon sugar
Vi teaspoon dry mustard
Vl teaspoon paprika
'A teaspoon salt
teaspoon black pepper
W cup salad oil
1. Crumble the Blue cheese into a bowl. Add the
next three ingredients and blend until smooth.
2. Stir in a mixture of the next five ingredients.
Gradually add the salad oil, beating constantly.
3. Store in covered container in refrigerator.
Mix well before serving. About i'i W
(Continued on page H)
- . Ag
' v, ,
) j.
'J
4 i
lj? mm
lj " ' ii I Se ii -' --'-- r i...-.-g. ..-iw-'. -, r.im.-' -:-lr...1--.-.--r'-." -tt-tol
Any melon worth its salt is worth Morton S w (When it rains it pours)
w