The Coral Gables Times

Thursday, August 10, 1961, page 42 (of 52)

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CHILLED COFFEE SOUFFLE MOLD

This dessert serves more than four, but you'll want to prepare the entire recipe for the dramatic effect the larger mold gives and for second servings which will be welcome before the end of the evening. TO PREPARE: 30 MIN. TO CHILL: ABOUT 7 HRS. 23⁄4 cups double-strength coffee beverage, cooled 2 tablespoons (2 env.) unflavored gelatin 2⁄3 cup sugar 11⁄2 cups cream-style cottage cheese 1 tablespoon vanilla extract 1⁄2 teaspoon salt 2 egg yolks, well beaten 2 cups chilled whipping cream, whipped (one cup at a time) 2 egg whites 1⁄4 cup sugar 1. A 11⁄2-qt. souffle dish or a casserole having straight sides and no handles will be needed. Fold a 2-ft. length of aluminum foil lengthwise through the center. Wrap the foil tightly around the outside of the casserole so that it extends at least 2 in. above the rim. Bring the ends together with a double fold, and tie the foil strip securely around the casserole with cord. Set aside. 2. Sprinkle gelatin evenly over 1 cup of the coffee beverage. Let stand 5 min. to soften. 3. Meanwhile reheat remaining coffee until very hot. Remove from heat, add softened gelatin, and stir until gelatin is completely dissolved. Add the 2⁄3 cup sugar and stir until dissolved. 4. Chill mixture until slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 5. Meanwhile, force cottage cheese through a food mill or sieve into a mixing bowl. Blend in vanilla, salt, and egg yolks. 6. When coffee gelatin is of desired consistency, add it gradually to the cottage cheese mixture, beating until well blended. Fold in whipped cream. 7. Beat egg whites until frothy. Add 1⁄4 cup sugar gradually, beating until rounded peaks are formed. Spread egg whites over cottage cheese mixture and gently fold together until well blended. 8. Set bowl in refrigerator until mixture is very thick and piles softly when spooned out (at least 1 hr.). 9. Spoon carefully into the prepared casserole and gently spread with back of spoon to level the surface. Garnish top of souffle with grated unsweetened chocolate. Set in refrigerator to chill until firm, about 6 hrs. 10. When ready to serve, carefully remove aluminum foil. 8 to 10 servings

BUFFET SUPPER FOR FOUR

BY MELANIE DE PROFT Food Editor BLUEBERRY PUDDING DE LUXE TO PREPARE: 15 MIN. TO BAKE: 45-50 MIN. 2 12-oz. pkgs. frozen blueberries 4 teaspoons lemon juice 1⁄2 teaspoon ground cinnamon 2⁄3 cup sifted flour 1⁄2 cup sugar 1⁄2 cup butter, softened 1. Thaw blueberries according to directions on package. Drain one package. (This sirup may be used in other food preparation.) 2. Empty undrained package of blueberries into a 1-qt. baking dish and add the drained blueberries. Sprinkle evenly with lemon juice and cinnamon. 3. Sift the flour and sugar together into a bowl. Stir in butter until blended. Turn dough onto a sheet of waxed paper. Cover with another sheet of waxed paper and gently roll out dough to fit baking dish. Peel off one sheet of the waxed paper, thoroughly prick dough with a fork and invert paper, gently placing dough over blueberries. Peel off the remaining waxed paper. 4. Bake pudding at 375°F 45 to 50 min., or until top is lightly browned and blueberry mixture is bubbly. Serve hot with sweetened whipped cream. About 6 servings Note: Blueberry mixture will not completely fill baking dish, thus allowing room for bubbling of mixture.

OVEN-BARBECUED CHICKEN

TO PREPARE: 5 MIN. TO ROAST: ABOUT 11⁄2 HRS. 2 broiler chickens 1⁄4 cup butter or margarine, melted 1 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 3⁄4 cup Golden Barbecue Sauce 1. Quarter and rinse chickens; pat dry with absorbent paper. Put on rack in roasting pan and brush generously with butter; sprinkle with salt and pepper. 2. Roast at 350°F about 50 min., or until golden brown, brushing occasionally with butter. 3. Brush browned chicken with Golden Barbecue Sauce and repeat every 5 min.; continue to roast at 350°F about 40 min., or until chicken is done. Serve immediately. 4 servings

GOLDEN BARBECUE SAUCE

TO PREPARE: 5 MIN. 11⁄2 cups light molasses 1⁄2 cup prepared mustard 1⁄3 cup Worcestershire sauce 11⁄2 cups cider vinegar 2 teaspoons Tabasco 1⁄4 teaspoon marjoram 1⁄4 teaspoon oregano Pour molasses into a large mixing bowl; adding gradually, blend in mustard and then the remaining ingredients. Store, covered, in the refrigerator. Shake thoroughly before using. 1 qt. barbecue sauce Note: This sauce may also be used in preparing barbecued frankfurters, ribs, hamburgers, bologna, or canned luncheon meat.

MACARONI SALAD IN APPLE BASKETS

Apple baskets give a delicious flavor and texture contrast to this creamy macaroni salad. TO PREPARE: 30 MIN. 4 large red apples for baskets 1 cup diced apple (from cuttings) 1⁄4 cup thick sour cream 2 tablespoons mayonnaise 1⁄4 teaspoon salt 1 cup cooked elbow macaroni, chilled 2 tablespoons finely chopped onion 3 tablespoons chopped sweet gherkins 1. Core apples to within 1⁄4 in. of bottoms. Cut a slice from top of each apple; make a zigzag edge. (See photo.) Scoop out pulp leaving a 1⁄4-in. shell. Brush cavities with lemon juice. Dice enough of the apple cuttings to make 1 cup. 2. Blend sour cream, mayonnaise, and salt together. Add diced apple and remaining ingredients. Toss to blend well; if desired, season with additional salt. 3. Spoon mixture generously into apple baskets. Sprinkle with paprika. Serve thoroughly chilled on nests of Boston lettuce. 4 servings

VEGETABLE RELISH PLATTER

In separate saucepans, cook until crisp-tender green beans, carrot halves, and 3-in. celery pieces. Drain and put vegetables into a bowl. Meanwhile, prepare 1 env. onion salad-dressing mix according to directions on package. Pour enough dressing over the vegetables to coat; toss lightly, cover, and set in refrigerator to marinate at least 1 hr. When ready to serve, drain vegetables and arrange with chilled tomato slices decoratively on a relish tray. Sprinkle tomatoes with freshly ground black pepper.

If you eat three meals a day in the summer, these cool suggestions can save time, trouble

Refreshing, taste-tempting, year-round appeal ... COOLING DISHES FOR HOT WEATHER YOURS FOR ONLY 50c EACH Postpaid Here's a sensible cookbook that acknowledges the preferences of summer appetites and suggests wholesome hot and cold main dishes... crisp, nourishing salads... and tall, cool drinks appropriate to the season. NAME Please print ADDRESS CITY STATE