The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on January 7, 1962 · Page 53
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January 7, 1962

The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 53

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Racine, Wisconsin
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Sunday, January 7, 1962
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Page 53
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Family Weekly Cookbook MELANIE DE PROFT, Food Editor Zesty Asparagus-Celery Soup CONVENICNCE^^ FOOD ItECirE TO PREPARE AND HEAT: 15 MIN. 1 lOH-oz. can condensed cream of celery soup 1 10!4-OE> can condensed cream of asparagus soup 1 soup ean milk 1 soup can water V* teaspoon basil, crushed 2 teaspoons lemon juice teaspoon Worcestershire sauce H teaspoon grated onion 1. Blend soups together in a saucepan; gradually add milk and water, stirring until blended. Stir in remaining ingredients. 2. Heat slowly, stirring occasionally, until very hot. Pour into tureen or individual cups or bowls. Garnish with grated lemon peel. A to <o servxnQZ Cranberry-Cream Cheese Dessert Mold TO PREPARE: 30 MIN. TO CHILL: ABOUT 4 HRS. 2 cups cranberries, finely chopped cup sugar 1 cup cold water 2 tablespoons (2 env.) unflavored gelatin 2 8-oz. pkgs. cream cheese, softened H cup sugar ^ V\ cup lemon juice 1 cup whipping cream M cup sifted confectioners' sugar V\ teaspoon almond extract H teaspoon vanilla extract 1. Lightly oil a 1%-qt., 2-tiered mold with salad or cooking oil (not olive oil); set aside to drain. 2. Stir cranberries and % cup sugar together; set aside. 3. Sprinkle gelatin evenly over cold water in a bowl. Let stand 5 min. to soften. Dissolve over hot water. 4. Beat cream cheese until fluffy, then beat in % cup sugEu- and lemon juice. Stir in dissolved gelatin. Fold in cranberry mixture. 5. Using a chilled bowl and beater, whip cream until of medium consistency (piles softly); with final few strokes, beat in confectJonei-s' sugar and extracts. 6. Fold whipped cream into cranben-y mixture and turn uito mold. Chill until firm. 7. Unmold onto a chilled serving plate and garnish with glased whole cranberries (see photo). 10 to 12 servings QIazed Cranberries —^In a small saucepan, bring cup light corn sirup to boiling; boil 5 min. Cool slightly, about 2 min. Add about 30 whole cranberries, turn to glaze evenly, and remove to a cooling rack to drain. Cool. Chicken Puffs TO PREPARE: 10 MIN. (allow time for chilling) 1 cup cooked diced chicken 1/4 cup diced celery 3 tablespoons chopped salted almonds ^ cup thick sour cream 2 to 3 teaspoons capers, chopped '4 teaspoon salt _ Miniature cream puffs (your favorite recipe or a prepared mix) 1. Lightly toss diced chicken, celery, and almonds together in a bowl. Mix capers and salt into sour cream. Toss with chicken mixture until well coated. Chill thoroughly. 2. Cut tops from cooled cream puffs. Fill each shell with about 2 teaspoons of the chicken filling. Replace tops. 3 doz. puffs Cucumber-Bacon Canapes TO PREPARE: ABOUT 15 MIN. 4 slices white or whole wheat bread 1 tablespoon mayonnaise 1 teaspoon thick sour cream VH teaspoon freshly ground black pepper M teaspoon Accent 8 slices bacon, diced and pan-broiled until crisp cup finely chopped cucumber, well drained 1. Toast bread on one side; trim oflE crusts and cut each slice into three fingers. Set aside. 2. Blend together the next four ingredients. Reserving 2 tablespoons bacon for garnish, toss together the bacon, cucumber, and dressing. 3. Spread toasted side of each finger with softened butter and about 2 teaspoons of the filling. Crumble reserved bacon bits down center of canapes. Serve immediately. 12 canapes Cocktail Sauce for Sea Food TO PREPARE: 10 IWIN. (allow time for chilling) '/i cup catsup I tablespoon prepared horse-radish 1 tablespoon lemon juice 1 Vs teaspoons brown sngar teaspoon onion juice ^ teaspoon Worcestershire sauce M teaspoon salt Vs teaspoon Accent 3 drops Tabasco 1. Mix together thoroughly in a small bowl the catsup and remaining ingredients. Chill. 2. To prepare sea food cocktail, line sherbet glasses'.' with chilled lettuce or curly endive. Aitrange? cooked abrimp or crab meat in each glass iand stop with cocktail sauce. About 4 servings Begin your next party meal with Zesty Asparagus-Celery Soup, and dramatize the ending with Cranberry-Crf.'am Cheese Dessert-Mold. Linzer Torte TO PREPARE : 40 MIN. TO BAKE : 30-35 MIN. Vz lb. almonds, grated (about 3Ys cups) % cup sifted flour 1 cup nnsalted batter 1 cup sngar 8 egg yolks 8 egg whites V6 cup sugar \4t cup thick strawberry preserve Chocolate Frosting (see recipe) 12 to 16 whole blanched almonds 1. Grease bottoms only of two 9-in. round layer-cake pans. Line bottoms with waxed paper cut to fit; grease paper. Set aside. 2. Mix almonds and flour together. Using a spatula, mark into four portions and set aside. 3. Cream butter until soft and fluffy. Add 1 cup sugar gradually, creaming until fluffy after each addition. Add egg yolks one at a time, beating until very well blended after each addition. Set mixture aside. 4. Beat egg whites until frothy; gradually add cup sugar, beating well after each addition. Continue beating until rounded peaks are formed. Gently spread egg whites over egg yolk mixture. 5. Spoon one portion of the flour-almond mixture over egg whites and gently fold with a few strokes until batter is only partially blended. Repeat with second and third portions. Spoon remaining portion over batter and gently fold until just blended. Do not overmix! Gently turn batter into pans and spread to edges. 6. Bake at 350°F 30 to 35 min., or until cake tester or wooden pick inserted in center comes out clean. 7. Remove to cooling racks and cool 10 min. Remove from pans, peel off paper, and cool layers completely. 8. Spread strawberry preserve over one layer; place second layer on top. Frost sides and top with Chocolate Frosting. Before frosting becomes firm, garnish top edge of torte with the almonds. Chill until firm. 12 to 16 servings Chocolate Frosting— Partially melt 3 oz. semisweet chocolate over hot water, being careful not to overheat. Remove chocolate from water and stir until completely melted. Add % cup unsalted butter and stir until butter is melted. Cool frosting slightly. Daisy Meringues with Ice Cream TO PREPARE : 15 MIN. TO BAKE: 1 HR. 4 egg whites teaspoon cream of tartar % teaspoon extract (mint, almond, or lemon) Few drops food coloring (green, red, or yellow) 1 cup sugar 1. Beat egg whites until frothy; add cream of tartar, extract, and food coloring and beat slightly. Add sugar gradually, beating well after each addition. Continue beating until stiff peaks are formed. 2. Line baking sheets with unglazed paper. To make "daisies"—^using one heaping teaspoonful of meringue for each, form five petals joined at the center on the lined sheets. Form flowers 2 in. apart. 3. Bake at 250''F about 1 hr., or until dry to the touch and very lightly browned. 4. With a spatula carefully remove meringues to cooling racks. (If meringues are difficult to remove from paper, lightly moisten underside of paper directly under each one.) Cool completely. Store in airtight container so that they will not absorb moisture and become soft. 5. To serve, in the center of each "daisy" place a scoop of ice cream. Use ice cream flavors complementary in color and flavor to the meringues. If desired, pass bowls of crushed sweetened fruit or ice cream sauces for toppings. 12 servings New to you fromFAMtLY WEEKLY BOOKS ONE OF THE FAMOUS CULINARY ARTS INSTITUTE SERIES OF COLORFUL BEST-SELLER COOKBOOKS 500 SHACKS Bright IdMS 1w fntcrtaining YOURS FOR ONLY 50^ f ACH POSTPAID TOi rAMUY WIIKLY •OOKC 1S3 N. Michigan Av*., Chicago 1, ill. Enclosed find %, for which piaoM Mnd mtt pottpald copiof of "300 Snadtt" @ 50t ' each. (No ttompt or C.O.D. orden, please; totit- faction guaranteed or money refunded.) You'll wont to add all the Culinary Art* IntHtute . Cookbook* to your kitchen llbrary-a bfigMr ii'us- tratied treasure of innpirlng tuB- SesHons for perfect meals, a masterpiece collection oftested recipes for excltlngi dishes to delight your faniily and guests. Here's the first title you con order today. Family Weekly, January 7, J962 Here are tested recipes for 500 delectable tidbits designed to make 0 meal a memorable one,.provide a light informal repast, or grace a sumptuous smSrgAsbord. Gay ideas galore for cold canapes, sandwiches, <:and.,spreads; hot and cold hers d'oouvres; hot and cold,entrMs,vsalads of many kinds;-pastry,,liread.ahd dessert.-snacks.'/ Name Address ' • f • .•;.•> I City & State (Print er Write Ibselbiyrj

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