Baked Liver Loaf
1 lb. pork liver, sliced
3 T. fat
1/2 lb. fresh pork
1 medium onion
1 egg, well beaten
1 1/4 c. soft bread crumbs
1 t. salt
1/4 t. pepper
2 T. ketchup
1/2 c. tomato juice
2 T. lemon juice
3 slices bacon
Cook liver slowly in fat until firm. Put liver, pork and onion through food chopper. Combine with egg, bread crumbs, salt, pepper, ketchup, tomato juice and lemon juice. Pack into well greased 1 qr. round baking dish or loaf pan. Bake at 350 degrees for 1 hour. Makes 6 servings.
Lime Appetizer Salad
1 1/2 c. boiling water
1 pk. lime-flavored gelatin
3 T. vinegar
1/2 t. salt
1 c. cottage cheese
10 radishes, thinly sliced
1 cucumber, diced
1 onion, diced
Crisp salad greens
Mayonnaise
Add boiling water to gelatin, stirring until dissolved. Stir in vinegar and salt. Let cool. Add remaining ingredients, mix just enough to blend. Pour into 6 small molds or 8-inch square pan rinsed with cold water. Chill until firm. Serve with crisp greens and add dab of mayonnaise.
Pineapple Cream Pie
1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. unflavored gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar
Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is completely dissolved and custard coats a spoon. Stir constantly.* Add the thick gelatin mixture to very hot custard and keep over low heat, stirring until completely melted. Remove from heat, pour into bowl, add well drained crushed pineapple. Beat egg whites until they just cling to the bowl. Add the other 1/2 c. sugar and beat only until blended. Pour egg whites all at once into hot custard and fold over and over until well blended. Pour into a cold baked pie shell (9-inch), Let stand until cold. Refrigerate for several hours before serving. Spread top with 1 c. whipping cream before serving. Serves 6 to 8.
* Editor's Note. While not mentioned, this would be a good time to bloom the gelatin in the cold water.
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