The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on July 26, 1959 · Page 56
Get access to this page with a Free Trial
Click to view larger version
July 26, 1959

The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 56

Publication:
Location:
Racine, Wisconsin
Issue Date:
Sunday, July 26, 1959
Page:
Page 56
Cancel
Start Free Trial

Page 56 article text (OCR)

FOTATO-SALAD MOLD NCRBED BISCUIT RINC CON «IIIIIMCtr ;!;lPOOe «ICIM TO PREPARE : 15 MIN. TO BAKE : 15 MIN. 1/4 cup butler or niarcarinr Icaapoon lemon juice H Icaapoon celery aeed Icaapoon aaic M Icaapoon thymf Few graina aall Few gralna paprika 1 — 8 ^B. container rcady-to-hake biacuils 1. Put butter into a bowl and soften with a wooden spoon. Blend in the lemon juice, celery seed, sage, thyme, salt, and paprika. Cover and set in refrigerator at least 1 hr. to allow flavors to blend thoroughly. 2. Allow herb butter to soften slightly before using. 3. Open biscuit container according to directions on package. Separate biscuits and spread each biscuit with the herb butter. 4. On a baking sheet, arrange biscuits to form a ring, slightly overlapping. 5. Bake at 400' F 15 min., or yntil golden brown. Serve hot. 10 bwctttts CO««IMIiMtl *ooa iiciri TO PREPARE : 25 MIN. TO CIULL: 3-4 HRS. ^ cup quick chicken brolh, cooled (diaaoive 2 chicken bouillon cnbca in H cup hoi water) 1 tableapoon (1 env.) unflavored gelalin 2 — 1 -lb. jara mayonnaiac-atyle potato aalad cup alieed eeler>' M cup aliccd gtwen onion* 1 teaaptMHt (arlic aall 1 cup thick aour cream 1. Pour cooled chicken broth into a small bowl. Sprinkle gelatin evenly over broth. Let stand 5 min. to soften. 2. Dissolve gelatin completely by placing over hot water. Chill until mixture is slightly thicker than consistency of thick, unbeaten egg white; stir occasionally. 3. Lightly oil a 5V^-cup ring mold with salad or cooking oil (not olive oil); drain. 4. When gelatin is of desired consistency, blend in a mixture of the potato salad, celery, green onions, and garlic salt. Blend in the sour cream. Turn mixture into mold; chill until firm. 5. To unmold, run tip of knife carefully around edges of mold. Invert onto a chilled serving plate; remove mold. (If necessary, wet a clean towel in hot water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) About 8 servings COMVIMIINCI »eaa iicm This modem version of on all-time favorite is reminiscent of the oid-/asHioncd bean pot oozing ttfith juicy goodneBM and filling the kitchen totth on un/orgettable ar€>ma of beans as they baked for hourn and hours. TO PREPARE : 15 MIN. TO BAKE: 35-40 I«IN. I tableapoon eider vinegar Lndiluled evaporated milk (about 1 cup) cup firmly parked brown augar •4 cup aifled flour I teaapoon dry mualard '/4 teaapoon aall 1 tableapoon molaaacK % teaaptran Worceaterabire aauc*' 2 dropa Tabaaeo 2 - 1 -lb. eana (about 4 cupa) molaaaea^atyle baked beana 1. Grease a IV^-qt. casserole. 2. Pour vinegar into a 1-cup measuring cup for liquids. Add enough evaporated milk to measure 1 cup liquid; blend thoroughly. 3. Mix together in a bowl the brown sugar, flour, dry mustard, and salt. Add the evaporated-milk mixture gradually, blending thoroughly. Blend in the molasses, Worcestershire sauce, and Tabasco. Add the baked beans; mix gently but thoroughly. Turn into casserole. 4. Bake at 350*F 35 to 40 min.; stir 2 or 3 times during baking, Garnish with onion rings. 6 to 8 servings No jam tastes like the kind you make yourself! Easy! Thrifty! No failures-and only one-minute boil with Certo or Sure-Jell! Sure-Jell and Certo are brands of pectin ... the Truit substance that causes Jelling. The amount of pectin in fruits varies—so Sure-Jell or Certo takes the guesswork out of jam and jelly making. Recipes with package and bottle. Products of General Foods. Stir in 6 cupa sugar at once. Bring to full rolling boil. Boil hard for / minute only, stirringconstantly. This short boil time means less juice boils away—so you get up to 50% higher yield, and the flavor comes through fresher—with Sure-Jell or Certol Recipe: perfect homemade peach jam. Peel, pit and crush 3 lbs. fully ripe peaches. Mix 4* cups prepared fruit in very large saucepan with / box Sure-Jell. (Or use liquid Cerlo— , rcci|w on bottle.) Stir over high heat until mixture comes to hard boil. Remove from heat; then alternately stir, and skim off foam for 5 minutes. Ladle into glasses. Paraffin at once. Yield: 9 medium glasses, for n)ere pennies a glass! And you'ie sure of perfect results with either powdered Sure-Jell or liquid Certol

Get full access with a Free Trial

Start Free Trial

What members have found on this page