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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.
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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)
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