European Stars And Stripes Newspaper Archives Nov 18 1967, Page 12

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European Stars And Stripes (Newspaper) - November 18, 1967, Darmstadt, HessePage 16 the stars and stripes saturday november 18, 1967 from thanksgiving on you might As Well throw away your calorie charts. This is a season of Good dining and festive entertaining. So forget the diet until next year and enjoy holidays with All the seasonings. Party cheese dip Orange Cranberry relish Mold entertaining ideas recipes for spicy holidays 1 envelope dry onion soup mix 1 can 2% ounces devised Ham /4 cup sugary cup heavy Cream whipped1 9-Inch baked pastry Shell whipped Cream party cheese dipl /4 to 1/2 Teaspoon 1 pint sour Cream hot sauce 1 package 3 ounces Cream cheese softened blend hot sauce with Cream cheese. Gradually blend in sour Cream. Add onion soup mix and Devil Edham mix Well. Turn into serving dish. Serve with vegetables such As halved Artichoke hearts raw mushroom halves raw cauliflower ettes scallions an Cherry tomatoes. Yield 2% cup. Pumpkin Chiffon pie 2 envelopes in Flavoured % Teaspoon Ginge gelatine 1 cup milk divided2 eggs separated 1 can 1 Pound pumpkin Byz cup molasses Teaspoon Salt 1 Teaspoon cinnamon Sprinkle Gelatin Over Byz cup of the milk in a Saucepan. Beat together egg Yolks and remaining % cup milk add to Saucepan. Place Over Low heat stir con stantly until Gelatin dissolves about 5 minutes. Re move from heat. Combine pumpkin molasses Salt and spices with Gelatin mixture in mixing bowl. Blend thoroughly. Chill stirring occasionally until mixture Mounds slightly when dropped from a spoon. Beat egg Whites until stiff but not dry. Gradually add sugar and beat until very stiff. Fold into pumpkin mixture. Fold in whipped Cream. Turn into baked pastry Shell. Chill until firm. At serving time Garnish with additional whipped Cream if one 9-Inch pie. Orange Cranberry relish Mold 1 package 3 ounces 1 Orange Orange Flavoured 1 can 1 Pound whole Gelatin Cranberry sauce 1 cup boiling water % cup chopped celery 2 flip Orange juice �/4 cup chopped nuts dissolve Gelatin in boiling water. Add Orange juice. Chill until the consistency of unbeaten egg Orange in quarters remove seeds and put through a food chopper. Add ground Orange Cranberry sauce celery and nuts to Gelatin mixture. Turn into a 1-quart Mold. Chill until firm. Untold to serve serve with Mayonnaise if desired yield 8.Servings. No Mold by loosening around top Edge of Mold witha Small Spatula or knife. Dip Mold in warm not hot water to rim. Lift from water and shake slightly Mold on a cold plate. Grandma s pumpkin meringue pudding a Teaspoon cloves % cup molasses1 can 1 Pound pumpkin3 eggs separated 1 cup evaporated milk % cup sugar divided1 Tablespoon hour it Teaspoon salt1 Teaspoon Ginger 1 Teaspoon cinnamon Teaspoon Nutmeg mix together % cup of sugar and the flour. Add Salt spices molasses pumpkin and egg Yolks mix Well. Stir in evaporated milk. Pour into a 1-quartbaking dish or casserole. Bake in 350 f. Oven 40 to 45 minutes or until knife inserted in Center of pudding comes out clean. Beat egg Whites until stiff but not beat until very stiff. Spoon meringue around Edge of baking dish and place a spoonful in the Center. Re turn to oven and bake about 10 minutes longer or until meringue is lightly browned. Yield 6 to 8 Servings. Fondue Bourg Vignonne allow 6 to 8 ounces fillet per serving. Cut thereat in % to 1-Inch cubes. Half fill an earthenware or Metal Fondue Saucepan with salad Oil heat to the boiling Point and set on a heating unit. The Oil must be kept bubbling hot. To Cook and eat the Fondue Bourg Vignonne each guest Spears a piece of meat with a Fondue Fork and dips it into the boiling Oil cooking it to the desired degree of oneness. The beef should be medium rare in 15 to 20 seconds do not overcook the Fondue Fork gets very hot Transfer the cooked meat to another Fork and dip in one of the sauces. Horseradish sauce a cup milk it Tablespoons drained1 package 8 ounces prepared horse Cream cheese radish softened l Tablespoon Snippe chives gradually blend milk into Cream cheese. Add horse radish and chives mix Well. Yield 1 cups. Mustard sauce i cup Mayonnaise cup Dijon Mustard stir ingredients together. Yield approximately 1 cup. Tomato relish sauce 1 cup Chili sauce i Teaspoon hot sauce /4 cup Pickle relish stir ingredients 1 tips. Pumpkin pudding and Chiffon pie Fondue Bourg Vignonne

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