The Coral Gables Times

MELANIE DE PROFT, Food Editor

PINEAPPLE D[?]ESSING

TO COOK: 25 MIN. [?]s flour [?]s sugar [?] salt [?]etened pineapple juice [?]y beaten [?]s lemon juice [?] top of a double boiler [?]t. [?]nd in a mixture [?]r, and salt; heat until [?]igorously. [?] heat; add pineapple [?]rring constantly. Bring [?]cook until thickened, [?]ring constantly. [?]n heat. Stir about 3 [?]e hot mixture into the [?]ediately blend into the [?]e l[?]er top. Set over [?] and cook 3 min., stir- [?] heat and stir in the [?]ol; chill. Store in a [?]out 1 1/2 cups dressing [?], sweetened whipped [?]folded into remaining [?]using on fruit salads.

POTS DE CREME CHOCOLAT

TO PREPARE: 20 MIN. TO BAKE: 20 MIN. 2 cups whipping cream 1 tablespoon sugar 4 oz. sweet chocolate, melted 6 egg yolks, beaten 1 1/2 teaspoons vanilla extract 1. Heat the cream and sugar together in the top of a double boiler over simmering water until cream is scalded. 2. Add the melted chocolate to the cream and stir until blended. Pour mixture into beaten egg yolks, beating constantly until blended. Stir in the extract. 3. Strain through a fine sieve into eight small earthenware pots or custard cups. Set pots in a pan of hot water. 4. Bake at 325°F 20 min. (Mixture will become thicker upon cooling.) 5. Cool; chill thoroughly. 8 servings

TERRACE BUFFET SUPPER

Mushroom-Ham Casserole* Picture-Pretty Green Salad Hot Crusty Bread Ripe Olives Watermelon Pickles The Cheese Board Summer Fruit Bowl Sangria Pitcher*

[?]EESE LOAVES

[?]aves, warm from the [?]d on individual bread [?]ecially appealing. MIN. CONVENIENCE FOOD RECIPE T BAKE: 30-35 MIN. ising) pkg. hot roll mix ut 4 oz.) grated sharp cheese butter ns instant onion flakes gh following package heese to dry ingredients. nto lightly floured sur- ightly about 3 min. Put sed bowl and turn to race to top. Cover, and m place (about 80°F) out 1 hr. has doubled, punch to floured surface; di- and shape into loaves. four greased 5 1/2x3x se...side. n small saucepan or nion flakes and cook ust until soft. Spoon loaves. e in warm place until 5 min. 30 to 35 min., or un- en brown. If a glazed b[?]sh tops of loaves tly beaten egg white 3 d is done. Turn onto 4 small loaves

MUSHROOM-HAM CASSEROLE

TO PREPARE: 35 MIN. TO HEAT: ABOUT 20 MIN. 3 cups julienne of cooked ham 1 lb. fresh mushrooms, sliced 2 9-oz. pkgs. frozen cut green beans, cooked and drained 1/4 cup butter 1 tablespoon finely chopped onion 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon dry mustard 1 14 1/2-oz. can (1 2/3 cups) evaporated milk 1/3 cup water 1/4 cup pimiento strips 1/2 lb. sharp Cheddar cheese, grated 1. Prepare ham, mushrooms, and beans. 2. Heat butter in a large skillet. Add mushrooms and onion; cook until mushrooms are tender; remove and reserve. 3. Blend a mixture of the flour, salt, and dry mustard into butter in the skillet. Heat until mixture bubbles, stirring constantly. Remove from heat. Continue stirring while gradually adding milk and water; bring rapidly to boiling and cook 1 to 2 min. 4. Add ham, beans, mushrooms, and pimiento; mix well. Turn into a lightly greased shallow 2-qt. baking dish. Top with half of the cheese. 5. Heat in a 350°F oven 20 min., or until cheese is golden brown. Remove from oven and immediately sprinkle with remaining cheese. If desired, garnish with a border of mushroom caps browned in butter and a 2-in. diamond-shaped ham slice and sprigs of parsley in the center. 6 to 8 servings Continued on page 26

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Suburbia Today, May 1962 25