~~ When - an all-day downpour keeps the kids indoors, head them toward the kitchen! All sorts of creative fun is possible at a moment’s notice when you keep a supply of ingredients on hand for making and decorating ‘‘fun fudge.” And it’s the easiest-to- make fudge ever! No long cooking is required, no thermometer or soft-ball test is needed. In fact, there are just three ingredients in this super-delicious, super- brand new peanutty flavor that comes from the use of Reese’s Peanut Butter Chips. These luscious little chips, made from real peanuts, add nutrients such as protein, and niacin to fudge-- nutrients it doesn’t often have. And Reese’s Peanut Butter Chips are so easy to use, too. Just melt them Eagle Brand Sweetened Condensed Milk, add a touch of vanilla and presto, the fudge is ready to pour and chill. With cookie cutters and a tiny brush or two, plus melted chocolate or tinted frosting for ’paint’’ and a bit of colored sugar or non pareils, the kids can turn any ‘can’t-go-out’’ day into a “fun-to-stay-in’’ day! PEANUT BUTTER CHIP FUDGE 1 (12 oz.) pkg. Reese's Peanut Butter Chips 1 (140z. can) Eagle Brand Sweetened Condensed Milk (not evaporated milk) 1 t. vanilla Melted chocolate, tinted frosting, food . coloring, colored sugar, non pareils, raisins, candied cherries, etc. In top of double boiler over hot (not boiling) water, combine peanut butter - chips and sweetened condensed milk. Heat, stirring oc- casionally, till chips are melted. Remove from heat; stir in vanilla. On a piece of heavy duty aluminum foil (ap- proximately 18’'x20’’), spread fudge evening to Vs-inch thickness. Cool fudge for about 30 minutes; cover with Saran Wrap Plastic Film. If necessary, smooth surface of fudge with rolling pin. Chill fudge in r efrigerator till firm; cut into desired shapes with cookie cutters. “‘Paint” features, clothes, etc., with melted sweet or bitter chocolate or diluted food coloring. Decorate with colored sugar, non pareils, raisins, candied cherries, ete. ( Decorations will adhere to fudge better if small amount of melted fudge is brushed on area to be decorated first.) Makes Entertaining can be a high-pressure situation these days. Even casual get-togethers require plenty of planning and preparation to meet the standards most discriminating guests expect. The foods you serve have to be creative, interesting and different enough to please even jaded appetites. Meeting these expecta- tions takes a great deal‘of time, energy—-and money, especially when your menu features meat for a crowd. Chances are, with today’s food prices, your entertaining budget can only stretch far enough to cover, the less expensive economy cuts of meat. Unfortunately, many’ of these budget cuts require long, slow, moist-heating cooking to turn them into tender iasting fare fit for company. That could mean hours in the kit- chen. However, National Presto Industries has the answer with pressure cooking. Pressure cooking is definitely the cooking method for the busy, budget-minded entert- airer. A Presto Pressure Cooker allows you to make delicious special- occasion foods fast-t hree to ten times faster than with ordinary cooking methods. And budget cuts cook up especially tender, juicy and flavorful. Prove it to yourself by trying these recipes for Bar- beque Pot and Cocktail Jellied Beef. They're i nexpensive, delicious company fare! 4 BARBECUE POT ROAST 1 (44% lb.) eye round, bottom round, boneless chuck roast or pork loin’ roast) bi ieicatsup 15 c. apricot preserves Va c. firmly packed dark brown sugar 14 ¢. white vinegar 5 c. teriyaki or soy sauce 1 t. crushed dry red peppers 1 t. dry mustard Ys t. pepper 1 large onion, sliced 1% c. water for beef or 2 c. water for pork : Ingredients listed are for use in a 6-quart Presto Pressure Cooker. For use in a 4-quart Presto Pressure Cooker, use a 3 Ib. roast and cut remaining ingredients in half. Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki sauce, red peppers, mustard and pepper. Place roast and barbeque sauce in a large plastic bag, or glass dish. Refrigerate overnight. Place water and cooking rack in 6-quart pressure from sauce (reserve sauce). Cover rack with 1» of the sliced onions. Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Heat pressure cooker over high heat until pressure regulator begins to rock. Adjust heat to maintain a slow steady rocking motion. Cook beef at 15 pounds pressure for the following doneness: 8 to 10 minutes per pound for rare; 10 to 10 to 12 minutes for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound for well-done. Meanwhile, place reserved barbecue sauce in a saucepan and sim- mer, until reduced by stirring occasionally. Let pressure drop of its own accord. Remove roast and keep warm. Discard cooking water or use for making = ‘soup.’ Puree onions ina blender or:food processor-vand | add 'ito reduced barbeque sauce. Serve sauce with sliced roast. Makes 8 servings, COCKTAIL JELLIED BEEF 2 Ibs. short ribs, other meaty beef bones or leftover scraps of beef (should yield about 2 cups cooked minced meat) 1 c. water vt. salt va t. white pepper 5 peppercorns 3 allspice 1 bay leaf 2 cloves 1 medium onion, sliced Va c. brandy Trim excess “fat from meat. Combine water and remaining ingredients. Turn an ordinary party into something special or a special occasion into something spectacular Shortej will still be talking about the next day. Come Share More of the Good Life at Home- makers School 1983. Home Economist Pam Johnson, will pass on more recipes with Nilla Wafers at the Place water mixture and cooking rack in a 4 or 6- quart Presto Pressure Cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Heat pressure cooker over high heat until pressure regulator begins to rock. Adjust heat to maintain a slow steady rocking Homemakers School. PEACH SHORTCAKE 38 Nilla Wafers, finely rolled (1%. cups crumbs) . grmilk-baking V5 c. chopped walnuts Y c. sugar, divided v» t. baking soda 1 egg, beaten two thirds ¢. milk one third c. Blue Bonnet Margarine, melted 1 pint whipping cream 1 (29 0z.) can peach slices, drained, or 4 lbs. peaches, motion. Cook for 30 minutes at 15 pounds pressure. Let pressure drop of its own accord. Remove ribs from pressure cooker and cool. Skim excess fat from broth in pressure cooker and strain, if necessary. Remove meat from bones. Discard bones and any fat. Mince cooked meat in a blender or food: processor and combine with broth. Decorate the bottom and sides of a 3- cup mold with pimiento and green pepper; if desired. Carefully spoon and press meat into mold. Refrigerate until set. Serve with cocktail rye bread. Makes 10-12 ap- p etizer servings. peeled and thinly sliced 1. Preheat oven to 400 degrees. 2. In a medium bowl, baking soda. Using fork, stir in egg, milk and margarine. 3. Drop heaping table- spoons of batter onto baking sheet to make 8 shortcakes. Bake 12 to 15 minutes, or till golden. 4. In small bowl, with electric mixer at high speed, beat cream and remaining Y cup sugar till stiff. 5. When shortcakes are slightly warm, split in serving plates. Divide half of whipped cream and peach slices evenly among shortcakes, set shortcake - tops over cream and peaches. Spoon remaining whipped cream and peach slices over tops. Makes 8 ser- vings. PLAY CLOTHES, Tug = w
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