~~
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