FRIDAY, AUGUST 14, 1964 . . HOME SECTION ' ' . , H 5 :V . 1TnnjDcmU (Crisp, - Wmiinmutm (CID(UUBV - Always ready to the family fruit bowl for quick, , energizing snacks, mellow bananas prove their ver-; satlllty in a wealth of heat-beating Summer specialties ' as welt Best of all, these chilled charmers call for a minimum of kitchen time. .:' '... V . SUMMER GOLD ; ; BANANA SALAD '2 cup water' V:'. : K -g whole doves- 2 sticks cinnamon 2 3-otmce packages peach-, flavored gelatin' v.,'.;.-.- :.' 2 cups water . i " : ' ; S bananas, sliced ;,.-:4v. -i'-r In a saucepan, combine 2 cups water -and apices; bring 'to a -.boU and simmer It minutes. Re move spices and add hot water, if necessary, to ' make '2 full cups; add gelatin and stir until -. dissolved. Pour In 2 cops cold water;. chill until thickened to. the consistency Of uncooked egg white. Alternate - bananas and - gelatin layers in a iy$ quart mold. Chill until firm. Makes I to 8 servings. ISLAND TREASURE SHERBET : 1 ripd bananas , , 1 S-ounc can crushed pine apple (aadraiaed) ' I 8 ounce can frozen orange Juice concentrate . 14 cup lemon Juice . , .1 cups water' r;,l'.vv-'Ai:("' Peel bananas and slice; place in electric blender with re-' mainder of ingredients.' Blend for 30 seconds at high' speed. Pour mixture into two refrigerator freezer; trays;- freeze until firm. Makes 8 to II servings. Banana Refreshers For shakes and ? frost eds, manh rin ha nana with fork: . combine with other ingredients in a shaker, blender or electric .mixer. Mix until smooth and, creamy. AH beverage recipes are for one "serving. 1 , BANANA-PINEAPPLE SHAKE v- 1 masbed ripe banana t . 1 cup cold pineapple Juice CIIOCOBANANA FROSTED I mashed ripe banana ' ' ' I cup cold milk I scoop ice cream -. 1 tablespoon chocolate syrup . BANANA-STRAWBERRY FROSTED I masbed ripe banana . . I cup cold nk 1 scoop strawberry let COCONUT PIE SHELL 2 (Souaee) cans' flaked COCOnut ' " . 5 tablespoon butter . Melt , butter in large: skillet. Add coconut and stir constantly until golden brown. Remove' ; from skillet to a 9-inch pie plate to prevent continued brown i n g. Cool slightly,- then press coconut against bottom and sides of the pie plate. BANANA LIME CLOUD PIE 1 package lime-flavored v ' gelatin ' .. v'- . A cup lemon Juice , ' - Va teaspoon salt' 1 cups 'boiling water . 2 eggs, separated H cup instant non-fat dry. milk , ' , .. ' cup water' S bananas,- sliced" : ' : Coconut pie shell see' below) Combine gelatin, lemon juice -and salt Add boiling water and '7 stir until gelatin Is dissolved. , Cool mixture to room tempera- , lure. Beat egg yolks and slowly , ' add to gelatin mixture, stirring until blended. Chill until thickened to .the consistency of tut-cooked egg white. Combine egg whites,, water, dry milk; beat . until stiff. Fold into chilled . gelatin mixture. Fill coconut pie sheH with alternate layers of - filling and sliced bananas. Re- . frigerate about three hours. Be- fore serving, garnish top of pie ' " with additional banana slices. Makes 8 to 8 servings. - BANANA SPARKLE FOAT 1 mashed ripe banana W cup cold milk t . 1 scoop ice cream . Lemon-Ume carbonated - beverage Combine milk and banana in tall glass. Add ice cream. Pour in carbonated beverage to fill. CRANBANANA SIIURB ., 2 bananas : , 1H cup cranberry Juice eecfttail H P'nt lemon mCk sberbec For each serving, slice H banana into sherbet glass. Pour over cup cranberry Juice ' cocktail and top wits scoop of sherbet. Serves 4. Salads By NORAH CHERRY Colorful fresh fruits and vegetables are in abundance now. They make Summer menu-planning so easy. When the weather is' warm ' and appetites lag, make the main - course a big salad of vegetables or fruit and protein 7, : V 7: CHEFS , SALAD BOWL 1 head romaine 1 H head lettuce 1 . 1 bunch watercress green pepper v , ; - 2 gree anions v . ; . ; - 1 tomatoes ' 'y '. ' 2 hard cooked eggs' . Vt cup ; French dressing 1 2 cooked chicken breasts, thick slices. baked ham 8 thick slices tongue V V Rv Swiss cheese r s Wash, dry and crisp salad greens. At serving time," break greens m bite - size pieces into large shallow salad bowl. Add sliced celery,, green pepper cut m strips, : sliced green onion,' , quartered ' tomatoes, and " eggs cut in lengthwise segments. Pour on dressing; Toss lightly. " Cut chicken, bam, tongue and cheese in lengthwise strips. Arrange hi four separate : groups on top of tossed salad.' Yield: six, servings. - ; FRUIT SALAD PLATTER n " 1 head endlve - 2 avocado , pears 2 tablespoons lemon Juke ... ; fresh pineapple pint strawberries :-v red plums . 12 slices cantaloupe . - . . , . 2 cups .watermelon balls " ' y 2 cups seedless green grapes ' V :l s4nt" cottage cheese , ' " . Fruit salad dressinf . Wash k and 'crisp endive! t Cut 'avocados In halves, lengthwise." Pare and remove .seed . cores. . Cut in thin lengthwise strips. Drizzle with lemon JuiCe. Pare pineapple; cut into lengthwise strips. Wash and huH berries. Cut ; plums v in . half; remove stones,. Chill all fruits. : To serve: Cover platter with endive.' Arrange fruit attractively, on endive, 'grouping all of each kind together. ' Alternate 'colors for eye appeal. Place cot-' tage cheese : and fruit salad dressings in separate small bowls.' Yield: . six ' servings. BUTTERMILK DRESSING H cup buttermilk teaspoon grated lemon rind '. 2 teaspoons vinegar ' , teaspoon salt Dash of pepper : - ' ! 2 teaspoons chopped chervil 2 teaspoons chopped fresh : tarragon Blend chilled buttermilk with lemon rindand vinegar. Add seasonings, chervil and tarragon. Let stand 28 minutes in refrigerator. Yield: cup dressing at seven- calories a table spoon,: '.
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