Image provided by: University of Oregon Libraries; Eugene, OR
About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 7, 1965)
2. Combine the Veroniqu Artichokes 6 ’ Stir i in grenadine; cool. Cover and“ chill a least 2 hrs. Serve tangerine sections as a accompani- main- About 5 cups fruit ment. cold. water; from water, rinse, and drain. Pineap provide a ric Valentine medium Valenti Pineappl 1-Ib. 14-0z. about-3 heat Y cup sugar 2 teaspoons milk the add and 2 to stir to 4, Mix a ture Hot 6. Cut off and pull spoon, “choke” —= ecenen 7 ’ stems Sprea chokes. boiler. artichoke tichokes to boiling and cook, mixture until water f F Combiz water boiling Uncove ° spoon tangerines saucepan. cups water cup sugar Stir in a tea- of 10-oz. pkg frozen red raspberries thawed and crushed, Bring to boiling and cook over medium heat stirring con- stantly, until slightly thickened and 6 whole cloves 8-in. cinnamon stick, crushed hay leaf, crumbled © tablespoo grenadin Peel, section, and seed tangerine reserving the pe from three. 1. 1965 | thermc nilla e extract Famil Weekl Cookbo MELANIE DE PROFT, Foo Editor » CHOCOLATE THE COOKBO Chocolat Cache! re- small, heavy contents necess: ‘time, . Sauce Thoroughly blend % cu of the served pineappl sirup and in Using water, 1% 6. To cornstarch 2 TASTE individ- heart- molds which ‘have been rinsed ewith cold water and drained. Chill until firm, about 8 hrs. ual: Raspberr stirrin: thermc QUEENLY mixture with serve, place dessert mold on pineappl slices. Accompany with Raspberr Sauce. (Se photo. 8 serving momet: FOR _.5 Spoo into 8 , u crease a Blend cheese until smooth. servings Family Weekly, February 7, move heat and coats smooth, custard Spice Tangerine | gela- double Gradually add the remaining % cream, % cup of the reserved cup pineapple sirup, and extracts to soft- ened cheese, beating until cream artichokes with the sauce. Garnish platter with lobster shells, lemon wedges and clusters of grapes. 1 Y a 4. 7. Fill the 8 sugar, silver spoon, about 1 min Remove from heat and~ mixture aside. set custard heated platter. 6 the the top of constan thickens center a over stirring leaves. Using a the discard remove.and Transfer ar- or fuzzy part out blend Set aside. 3. Set until open ¢ 2 more chees softened 2. Beat eggs, milk, and 4 cup cream together. Blend into sugar mixture. drained arti- from each until racks : Add ‘the cheese is melted. Stir in lobste meat” and grapes; heat thoroughly. 5 cream salt.in tin, and ally to blend. stir 1 Bak pletely. pkgs Thoroughl 1. min. the egg and stir into the Cook over boiling sauce. to 5 min., stirring occasion- and Turn teaspoons vanilla extract ¥ teaspoo almond extract with cheese b 2 the hot mix- of st over Glaze. milk 2 3-oz. white water.3 ‘ amount 31 until 6; unflavor gelatin cupcream smooth. Bring to until to:2 min., continuin pot kee mixture cooking evenly, small and eggs, beaten cup constantly boiling siru Y teaspoon salt stirring cream, Hearts pineapp slices, chilled the flour and next five ingredients. Heat until bub- bly:.Remove from heat and graduall . can drained (reserve of mixture fourths until Gradua tea- a 4, Alter beating artichokes and 1 salt into a large sauce pot or add enoug boiling water to in - elegan 5. Beat remove the over Stir di: an flu Hearts feminine parties, dessert for Bring to boiling; cook, uncov- ‘cover. ered, 20 to 45 min., or until a leaf.can easily be pulled out. 3. While artichokes are cooking, heat butter or margarine in the top of a large double boiler. Add onion and. cook sug cup ness salted spoons Cre and the ¥ cup small grapes in. from tops of 1 Remove about artichokes by cutting straight across with a sharp knife. Cut off stems and remove in. from base; about leaves. With lower outside discard scissors, clip off tips of remaining leaves: Soak the artichokes 20 to-30 kettle; Blen tail meat rock lobster Pu 2 3. ~~ (reserve shells) 2. tan- with to coat turn 4, © slightly beaten 4 oz. proce Gruyére cheese cut in piece 2 cups diced cooked Sout African in sauce- peel Add discard gerine sections and sirup; heat 2 min. egg, min, larg stirring a until Reduce heat and sugar is dissolved. cook for 10 min. 3. Remove and ent 1.teaspoon \ teaspoon dry mustard Y teaspoon ground nutmeg 2, cups milk cup heavy cream in Bring to boiling, pan. 1 teaspoons salt ¥ cup butter or margarine , cup finely choppe onion five ingredients next pee and tangerine large artichokes clear, Sieve sauce and discard seeds. Chill thoroughly before serving. About cup sauce Di into the wide recip collection of delicious cake dessert included in this cookbook—all usin luscious beverag YOU TO: FOR ONLY FAMILY WEEKLY Enclos fin Cookbook” s candie and in top eee EACH BOOKS, 1727 S. boilin; with r til mi: POSTP Indiana Ave., Chicag 2. Ill. 60616 4 for which pleas send me postpai copie of &qu Chocolate 50 each (Satisfactio guarantee or money refunded. Sh Re ex frosti fruits remai) Tmme
