The Coral Gables Times

RICHNESS & FLAVOR ABOUND IN DISHES MADE WITH DAIRY PRODUCTS

MELANIE DE PROFT Food Editor

CELESTIAL LEMON CREME

TO PREPARE AND COOK: 20 MIN. TO CHILL: ABOUT 1 HR. 1 pkg. lemon pudding and pie filling mix 1/3 cup sugar 1 1/2 cups (12-oz. can) pineapple juice Few grains salt CONVENIENCE FOOD RECIPE 2 egg yolks 1 cup water 1 cup chilled whipping cream 1/4 cup sifted confectioners' sugar 2 cups fresh strawberries, sliced 4 ladyfingers, split in halves 1. In a saucepan, stir together pudding mix, 1/3 cup sugar, 1/4 cup of the pineapple juice, and salt. Add egg yolks and blend well. Stir in remaining juice and water. 2. Cook, stirring constantly, until mixture boils and is thickened. Remove from heat. Cool thoroughly, stirring frequently. 3. Using a chilled bowl and beater, beat whipping cream until of medium consistency (piles softly); beat in confectioners' sugar with final few strokes. Fold into pudding. Chill, about 1 hr. 4. Spoon one-half of the pudding into a serving dish and layer with sliced strawberries. If using a crystal bowl, arrange some slices with the cut side against the glass. (See photo.) Place ladyfinger halves upright around edge of dish, allowing about 1 in. to extend above edge. Cover strawberries and ladyfingers with remaining pudding. Garnish with whole strawberries, if desired. About 4 to 6 servings A bright lemon flavor distinguishes Celestial Lemon Creme, an easy-on-the-cook dessert.

SHRIMP APPETIZER IN CHAFING DISH

TO PREPARE AND COOK: 35 MIN. 1/4 cup butter 2 tablespoons olive oil 1 cup chopped scallions or green onions 1 lb. mushrooms, sliced lengthwise through caps and stems 1/4 cup finely chopped parsley 1/4 cup Madeira wine 1 1/2 lbs. fresh shrimp, shelled, deveined under running cold water, and drained 1/2 to 1 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon monosodium glutamate 1 cup thick sour cream 1. Heat butter and olive oil in blazer of chafing dish over direct heat. Add scallions and cook for 2 min. Add mushrooms and cook for 5 min. Mix in the parsley and wine. Add the shrimp and cook until shrimp turn pink. Season with salt, pepper, and monosodium glutamate. 2. Remove from heat. Blend in the sour cream [TEXT LOST] heat; do not boil. Sprinkle with an additional 2 [TEXT LOST] spoons wine, if desired. Place blazer over hot water. Serve on toast rounds. About 12 servings Note: For a luncheon or buffet entree, this delicious shrimp mixture may be served in croustades. Make them by cutting bread into 2-in. thick slices, then hollowing out the centers to form a box or case; brush with melted butter and toast them until lightly browned.

SOUFFLE MONT BLANC

A cold cheese souffle, light and delicate as summer, is a perfect entree for luncheon on the patio or for a cold buffet supper. Add an interesting hot vegetable, quantities of tiny, buttery yeast rolls, and a tray of crisp relishes. TO PREPARE: 15 MIN. TO CHILL: ABOUT 3 HRS. 1/2 cup cold milk 1 tablespoon (1 env.) unflavored gelatin 1/4 cup water 1 teaspoon lemon juice 1 teaspoon grated onion Few drops Tabasco 1/2 teaspoon salt 1/4 teaspoon dry mustard 2 cups finely shredded Parmesan cheese 2 cups chilled whipping cream, whipped 1. Lightly oil a 1 1/2-qt. mold with salad or cooking oil (not olive oil); set aside to drain. 2. Sprinkle gelatin evenly over milk; let stand 5 min. to soften. Set gelatin over hot water until it is completely dissolved. 3. Blend water, lemon juice, onion, Tabasco, and a mixture of salt and mustard into dissolved gelatin. Stir in cheese and fold in whipped cream. 4. Turn mixture into mold and chill in refrigerator until firm, about 3 hrs. 5. Unmold onto a chilled serving plate and garnish with water cress. About 8 servings

FRANKS LASAGNE

A midnight supper on a cool summer evening calls for an appetizing hot dish with iced relishes including pickle chips and jumbo green olives. TO PREPARE: 30 MIN. TO BAKE: 30 MIN. 12-oz. lasagne noodles 1 lb. frankfurters, cut in 1/4 in. slices 1 8-oz. can spaghetti sauce with mushrooms 1 6-oz. can tomato paste 1 tablespoon parsley flakes 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 egg, well beaten 12-oz. cottage cheese with chives 1 tablespoon parsley flakes 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup grated Parmesan cheese 1/2 lb. Mozzarella cheese, thinly sliced 1. Cook lasagne noodles according to directions on the package; drain and rinse. 2. Meanwhile, mix together the next six ingredients; set aside. 3. Mix the egg with the next five ingredients. 4. Arrange noodles in a 13x9x2-in. baking dish. Spread evenly with cottage cheese mixture and arrange cheese slices on top. Spoon frankfurter mixt[TEXT LOST] over cheese slices. 5. Bake at 375°F 30 min., or until mixture is bubbly. Let stand 5 to 10 min. to set layers. About 12 servings Continued on page 18

16 Suburbia Today, June 1961