Gay Nineties Ice-Cream Party

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gay_90s

Banana Splits

Old-fashioned ice-cream socials are in again! String a few paper lanterns; enlist big brothers as shirtsleeved, straw-hatted waiters. If you’re lucky, you may find a volunteer barber shop quartet. The children will only have eyes for gooey banana splits.

For each serving, peel and slice 1 banana lengthwise in half; place in shallow dish. Top banana with 1 scoop each of chocolate, vanilla and strawberry ice cream.

Spoon chocolate sauce over chocolate ice cream, drained crushed pineapple over vanilla ice cream and frozen strawberries (thawed) over strawberry ice cream.

Garnish with a dollop of frozen whipped topping (thawed) and a maraschino cherry. If you wish, sprinkle with chopped nuts of peanuts.

For the little folks, try Kookie Kat Sundaes: For each serving, place 1 scoop ice cream in small dish. Make a face with colored candy-coated milk chocolate candies for eyes and mouth, wafer cookies for ears and, if you like, toasted coconut for hair.

For teenagers, offer a serve-yourself fountain of assorted sauces, fruits, nuts and other ice-cream toppings, plus go-with beverages, cookies or cake.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Peppered Beef Flambé

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peppered_beef_flambe

3- to 3 1/2-pound beef rolled rump or eye of round roast
1 tablespoon black pepper corns, cracked
Watercress or pasley
Tomato wedges
1/4 cup Cognac
Rye bread, sliced
Horseradish Butter, Lemon Butter, or Sesame Butter (below)

Heat oven to 325°. Roll beef roast in cracked pepper; press pepper into beef with heels of hands. Place beef on rack in shallow roasting pan. Insert meat thermometer in thickest part of beef. Roast uncovered to desired doneness, 150 to 170°, 25 to 30 minutes per pound.

Remove beef from oven. Garnish with watercress and tomato wedges. Heat Cognac in small saucepan just until warm. Ignite and pour flaming Cognac on beef. Slice and serve with rye bread and choice of butters. 12 to 16 servings.

HORSERADISH BUTTER
Beat 1/2 cup butter or margarine, softened and 2 to 3 tablespoons prepared horseradish.

LEMON BUTTER
Beat 1/2 cup butter or margarine, softened, 1/4 cup snipped parsley, 1/2 cup teaspoon finely grated lemon peel and 1 teaspoon lemon juice.

SESAME BUTTER
Beat 1/2 cup butter or margarine, softened, 3 tablespoons toasted sesame seed and dash or red pepper sauce.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Citrus Sweet Potatoes

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citrus_sweet_potatoes

6 cups water
2 pounds sweet potatoes (about 6 medium)*
1 orange, thinly sliced
1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons orange-flavored liqueur or rum

Heat water to boiling; add potatoes. Heat to boiling; reduce heat. Cover and simmer until tender, 30 to 35 minutes. Drain; slip off skins. Cut potatoes lengthwise in half.

Cut fruit from orange slices, leaving orange peel rings intact. Heat butter until melted. Stir in brown sugar and salt. Cook, Stirring constantly, until smooth and bubbly. Add sweet potatoes, orange peel rings and orange slices; cook and stir gently until gazed and hot.

Transfer sweet potato mixture to chafing dish or skillet. heat liqueur in small skillet and saucepan just until warm. Ignite and pour on potatoes. 4 servings.

*1 can (17 ounces) vacuum-pack sweet potatoes can be substituted for the fresh sweet potatoes. Add with orange peel rings.

Citrus Carrots: Substitute 2 cans (16 ounces each) whole carrots, drained, for the sweet potatoes.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

More Fruits Ablaze

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more_fruits_ablaze

Cherries Jubilee

1 can (16 ounces) pitted dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum
3/4 cup currant jelly
1 teaspoon grated orange peel
1/4 cup brandy
Vanilla ice cream

Combine reserved syrup and the rum; pour over cherries. Refrigerate at least 4 hours. In chafing dish or saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers.

Heat brandy just until warm; pour slowly over cherries and ignite immediately. Do not stir. Spoon sauce and cherries over ice cream. 8 to 10 servings.

Bananas Flambé

1/2 cup butter or margarine
2/3 cup brown sugar (packed)
1 teaspoon cinnamon
4 firm medium bananas
1/3 cup white rum
Vanilla ice cream

In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes. Into chafing dish, cut bananas diagonally into 1/2-inch slices; heat through, carefully turning slices to coat.

Heat rum just until warm; pour slowly over slices and ignite immediately. Do not stir. Spoon sauce and banana slices over ice cream. 6 to 8 servings.

© Copyright 1971 by GeneralMills, Inc. All rights reserved. Printed in U.S.A.

Pineapple Polynesian

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pineapple_polynesian

1 quart vanilla ice cream
1 1/2 cups flaked coconut
2/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup butter or margarine
1 tablespoon lemon juice
2 teaspoons finely shredded orange peel
4 cups cut-up fresh pineapple (about 1 medium)
1/4 cup rum or apricot brandy

Shape ice cream into 6 to 8 balls as pictured and roll in coconut. Place on waxed paper-covered baking sheet and freeze.

Mix brown sugar and cornstarch in chafing dish or skillet; add butter, lemon juice and orange peel. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple; heat until fruit is hot, about 2 minutes. Heat rum in small saucepan just until warm; ignite and pour flaming rum on pineapple. Stir; spoon over each serving of ice cream. 6 to 8 servings.

Fresh Fruit Polynesian: Omit coconut. Substitute 4 cups cut-up or sliced fresh fruit for the pineapple. Choose from the following: strawberries and peaches, bananas and raspberries or pears and blueberries.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Spinach-Bacon Flambé/Krisps

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spinach_bacon_flambe

6 slices bacon, cut into 1/2-inch pieces
2 tablespoons honey
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
10 ounces spinach, torn into bite-sized pieces
5 ounces mushrooms, sliced
1 lemon, cut in half
1/4 cup brandy

Fry bacon in skillet until crisp. Remove from skillet; drain on paper towel. Drain skillet, reserving 2 tablespoons bacon fat. Heat reserved bacon fat, honey, vinegar, Worcestershire sauce and salt just to boiling. Pour mixture on spinach and mushrooms; toss. Squeeze lemon over salad.

Heat bacon pieces and brandy in small skillet or saucepan just until warm. Ignite and pour on salad. Toss gently; serve immediately. 6 servings.

Krisps

Heat oven to 400°. Spread 6 slices rye bread with soft butter or margarine. Sprinkle with grated Parmesan cheese and sesame seed. Bake on ungreased baking sheet 10 minutes. Cut each slice in half. 6 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Short Ribs with Noodles

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short_ribs_noodles

3 pounds beef short ribs
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dried dill weed
2 tablespoons oil
1/2 cup water
1 tablespoon Worcestershire Sauce
1/2 pound pearl onions
5 medium carrots
1 8-ounce package wide egg noodles

Heat oven to 350°. Season short ribs with salt, celery salt, pepper and dill. Brown ribs in hot oil in a heavy skillet. Drain excess fat; add water, cover and bake in oven for 1 hour. Add Worcestershire Sauce and vegetables, cover and return to oven and bake until meat and vegetables are tender. Cook noodles in salted water, according to the directions on the package. Place meat and vegetables on noodles, pour juices on top and serve.

Serves 5
Preparation time: 2 1/2 hours
Approximate calories per serving 570

SUGGESTED MENU
Short Ribs with Noodles
Relish Tray
Baked Apple

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Baked Eggs with Potatoes

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baked_eggs_potatoes

For each serving:
1 cup seasoned mashed potatoes
1 teaspoon Green Taco sauce
1 tablespoon grated Jack cheese
2 eggs, salt, pepper, paprika
1/4 teaspoon minced dried onion
2 teaspoons melted butter or margarine
1 teaspoon finely chopped parsley

Preheat oven to 350°. Arrange a strip of mashed potatoes around the edge and through the middle of a buttered individual casserole. In the indentation on either side of middle potato strip, place in sequence the following: taco sauce, dried onions, Jack cheese and one egg. Season tops with salt, pepper, and paprika; drizzle with melted butter. Bake 15 to 20 minutes to desired doneness. Garnish with parsley.

Serves 1. Preparation time: 40 Min
Approximate calories per serving…. 425

SUGGESTED MENU
Baked Eggs with Potatoes
Marinated Asparagus and Tomatoes
Cherries Jubiliee

HELPFUL HINT: This recipe makes a delightful dish for brunch or lunch and is especially good for late suppers.

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Frozen Fruitcake Salad

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frozen_fruitcake_salad

1 cup dairy sour cream
1/2 of a 4 1/2-ounce container frozen whipped dessert topping, thawed
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1 15 1/2-ounce can crushed pineapple, drained
2 medium bananas, chopped
1/2 cup red candied cherries, sliced
1/2 cup green candied cherries, sliced
1/2 cup chopped walnuts

In mixing bowl blend together sour cream, dessert topping, sugar, lemon juice, and vanilla. Fold in fruit and nuts. Turn into 4 1/2-cup ring mold. Cover; freeze several hours or overnight. Unmold onto lettuce-lined plate. Garnish with additional candied cherries, if desired. Let stand 10 minutes before serving. Makes 8 servings.

Frozen Lemon Salad

1 8-ounce package cream chase, softened
1/4 cup mayonnaise or salad dressing
1 pint lemon sherbet
1 11-ounce can mandarin orange sections, drained an cut up
1 8-ounce can peach slices, drained and chopped
1/4 cup slivered almonds, toasted

In large bowl beat together cream cheese and mayonnaise till smooth. Stir sherbet to soften; quickly stir into cream cheese mixture. Stir in oranges, peaches, and nuts. Turn mixture into an 8 x 8 x 2-inch dish. Cover and freeze till firm. To serve, let stand at room temperature for 10 to 15 minutes. Cut into squares. Serve on lettuce-lined salad plates. Makes 9-12 servings.

©Meredith Corporate, MCMLXXX, All Rights Reserved. Printed in U.S.A.

Cenci

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cenci

3 eggs, well beaten
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon orange extract
1/2 teaspoon almond extract
2 cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon butter or margarine
Fat or cooking oil
Confectioners’ sugar, sifted

Mix eggs with next 4 ingredients, in a bowl. Beat with an electric mixer or rotary egg beater until eggs are light in color; set aside. Sift together flour and baking powder. Mix in butter by rubbing flour and butter together between the fingertips until the butter is coated with flour and resembles a coarse meal. Turn into egg mixture and stir to blend well. Turn out on to a floured board and knead to make a smooth but soft dough.

Melt fat in a deep fryer or kettle to a depth of 1 1/2 to 2 inches, heat to 375°. Meanwhile, divide dough into 3 equal pieces. Roll out one piece into a rectangle 4 12 to 12 inches, using flour as needed. Cut with a sharp knife into strips about 3/4 to 6 inches. Knot each strip or twist and seat ends to form a ring. Repeat with remaining two pieces. Drop, a few strips at a time, into hot fat. Fry 4 to 5 minutes or until golden brown, turning once to brown evenly. Drain on absorbent paper. Sprinkle with confectioners’ sugar. Makes about 3 dozen cookies.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York