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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 23, 1963)
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This tamos Ui contfiliofktr it ttpMt ally cempoundsd Is relieve tht discom fort of that ttrttthtd ttaiMi Hi your this. Tos'll find a iNtun can bs tsothiM tot chat Mmbwi ia Itf i and luck, "s, m Tata car ml ssm bo J?1 skis wilft MonuBS TmII ntvof rairtt It. At srog ) S3 II k!l . A Y , AW iJI mm mis. I WITH A MOTHERS FRIEND MASSAGE Cookbook (Continued from page 10) Tri-Layered Vegetable Salad 1 3-oz. pkg. lemon-flavored gelatin 'i cup boiling water 1 12-oz. can cocktail vegetable juices 1 6-oi. pkg. lemon flavored gelatin 2 cups boiling water 1 cup cold water 1 8-oz. pkg. cream cheese, aof tened Vi teaspoon aalt 2 tablespoons minced green onion including top H cup finely chopped cucumber 2 10-oz. pkgs. frozen broccoli spears. cooked, drained, cooled, and cut in 1-in. pieces 2 tablespoons butter or margarine, melted 2 tablespoons lemon juice 1. Dissolve gelatin from 3-oz. pkg. in V4 cup boiling water. Stir in vegetable juices. Pour into an oiled 3-u.t. ring mold. Chill (see note 4). 2. Dissolve gelatin from 6-oz. pkg. in 2 cups boiling water. Stir in cold water. Di vide into two equal portions. 3. Chill one portion of gelatin (see note 3). 4. Meanwhile, mix salt, onion, and cucum ber into cream cheese in a large bowl. Gradually add the thickened lemon gelatin, beating until blended. Chill (see note 3). 5. Spoon into mold over first layer and chill (see note 4) ; chill remaining portion of lemon gelatin until slightly thickened. 6. Meanwhile, mix butter and lemon juice together and toss with broccoli pieces. 7. Fold broccoli into thickened lemon gela tin. Spoon into mold over cheese layer. Chill until firm, about 4 hrs. 8. Unmold; garnish. About li-servings Green V Gold Salad 1 S-oi. pkg. lime-flaTored gelatin 1 cup boiling water 1 cup cold water 1 cup dairy tour cream 1 S-o. pkg. lemon-flavored gelatin 1 cup boiling water 1 1-lb., 4Vi-oi. can (2 cum) crushed pineapple 1 teaspoon celerj aeed 1. Diiwolve lime-flavored gelatin in 1 cup boiling water. Stir in cold water. Add sour cream and beat with rotary beater until smooth. Pour into an oiled Vz-qX. mold.. Chill (see note 4). 2. Meanwhile, dissolve lemon-flavored gel atin in 1 cup boiling water. Stir in the con tents of can of crushed pineapple and the celery seed. Chill (see note 3). 3. Spoon into mold over first layer. Chill 8 hrs. or overnight. 4. Unmold; garnish. About S servings Cucumber-Salmon Ring 1 3-oz. pkg. lime-flavored gelatin Vi teaspoon seasoned aalt 1 cup boiling water 1 cup cold water 2 tablespoons lemon juice 1 cup grated pared cucumber V, cup cold water 1 tablespoon (I env.) unflavored gelatin I cup mayonnaise 1 teaspoon seasoned aalt 2 tablespoons cider vinegar 1 I -lb. can salmon, drained and flaked (remove any bony tissue) Vi cup chopped celery Vi cup chopped sweet pickle 1. Dissolve lime-flavored gelatin with Va teaspoon seasoned salt in boiling water. Stir in 1 cup cold water and the lemon juice. Chill (see note 3). 2. Stir grated cucumber into thickened gelatin. Turn into an oiled lV4-lt. ring mold. Chill (see note 4). 3. Meanwhile, soften unflavored gelatin in '4 cup cold water; set over low heat and stir until gelatin is completely dissolved. Blend with a mixture of the mayonnaise, 1 teaspoon seasoned salt, and vinegar. Mix in salmon, celery, and pickle. 4. Spoon salmon mixture into mold over first layer. Chill until firm, about 2 hrs. 5. Unmold; garnish. i46ouf 8 servings . , 1 "ml -fld "Well, he's finally doing it. Mother, but he. isn't eraiy about it.' S SrMnCt S IS. COMrWfTJIUMTA
