KITCHEN-KLATTER MAGAZINE, MARCH, 1972 PAGE 13

LUCILE'S ASPIC SALAD RUNZAS SUPREME ESCALLOPED CORN 1 3-oz. 'pkg. lemon gelatin Yeast bread recipe 2 cups cream-style corn 1 3/ 4 cups hot tomato juice 2 lbs. ground beef 1 cup milk 1/4 cup cider vinegar 1 medium onion, chopped 2 eggs, beaten 1/ 4 cup finely chopped green onion 4 cups cabbage, shredded 1 cup cracker crumbs 1/ 4 cup finely chopped celery Salt and pepper to taste 1/4 cup minced onion 1/4 cup finely chopped green pepper Make up your favorite yeast roll or 3 Tbls. pimiento, chopped 1 3-oz. pkg. cream cheese bread recipe. Knead dough well and let 1/2 tsp. salt 2 Tbls. cream rest 5 or 10 minutes. While the dough 1 tsp. sugar 1 Tbls. mayonnaise is resting, prepare filling. Brown ground 1/2 cup cracker crumbs 1/2 cup sliced stuffed olives beef and onion until red is gone from Butter or margarine Dissolve the gelatin in the hot tomato meat and onion is golden. Add cabbage Combine corn, milk, eggs, 1 cup juice. Let chill until it starts to con­ and seasonings and a little water, cracker crumbs, onion, pimiento, salt geal. Add chopped vegetables. Put half about 1/4 cup, to keep moist. Cover and sugar. Spoon into buttered casse­ of the mixture in a salad mold and chill and simmer until tender, about 5 min­ role. Top with an additional 1/2 cup until firm. Blend the cream and mayon­ utes. Remove from fire and cool. cracker crumbs and dot with butter or naise into the cream cheese and spread Now, roll dough quite thin - about margarine. Set casserole in pan. Place in a layer over the firm gelatin layer. 1/4-inch thick - and cut into 4- or 5- in oven. Pour boiling water into pan Place sliced stuffed olives over the inch squares. Spoon some of hamburger around casserole (just as one prepares cream cheese and then pour remaining mixture into center of each square. to bake a custard). Bake at 350 de­ gelatin mixture over for the final layer Bring sides together and pinch well. grees for 45 minutes to 1 hour or until of salad. Chill until completely firm. Pinch ends together firmly. Place up­ firm. Lucile made this salad for a family side down on greased cooky sheet. Let The cream-style corn may be cut to 1 dinner and it was delicious. rise about 20 to 30 minutes. Bake at cup and 1 cup whole-kernel corn sub­ 350 degrees for 30 to 35 minutes or stituted. Frozen or home-canned corn FAVORITE SOUR CREAM BISCUITS until top is golden brown. may also be used in this recipe. 1 1/ 4 cups sour cream This makes a delightful one-dish CRAB MOLDED SALAD 2 cups flour (scant) meal. 1/2 cups hot water 1 tsp. soda SPECIAL APRICOT SALAD 1/2 tsp. salt 1 3-oz. pkg. lime gelatin Whip the sour cream. Sift the soda 2 3-oz. pkgs. apricot or orange gela- 3 1/2 cups mayonnaise and salt with the flour. Combine with tin 1/2 cup finely diced celery the whipped cream and mix very quick­ 2 cups hot water 1/2 of a green pepper, diced ly. Speed is important. Cut on floured 1 1/2 cups apricot pulp 1/4 cup stuffed olives, sliced board and bake at 450 degrees until 3/4 cup apricot juice 2 7%-oz. cans crab meat, flaked browned. -Margery 1/ 4 cup pineapple juice Dissolve the gelatin in the water. 1/ 4 tsp. Kitchen-Klatter pineapple When it begins to congeal, add the TACOS flavoring mayonnaise and beat until light and Dissolve gelatin in hot water. Drain fluffy. Add diced celery, diced green Frozen tortilla shells apricots and puree by mashing, putting pepper,