THE DETROIT JEWISH NEWS Friday, December 14, 1984
COOKING
Sweet taste
LEMON CRUNCH MOLD
2 envelopes unflavored
gelatine
1 /2 cup water
2 pkgs. (8 ounces, each) cream
cheese, softened
1/2 cup sugar
1/2 cup milk
1/2 cup lemon juice
1 tsp. grated lemon peel
2 egg whites, beaten to stiff
peaks
1 cup heavy cream, whipped
8 Kavli Norwegian thin flat-
bread, coarsely crumbled
1/2 cup crushed pineapple, well
drained
1 /4 cup sliced toasted almonds
Lemon Sauce (recipe below)
In small saucepan, soften gela-
tin in cold water. Cook, stirring,
until dissolved. In large mixer
bowl, beat cream cheese with
sugar until light. Gradually glend
in gelatine mixture, milk, lemon
juice and peel. Chill until slightly
thickened. Fold in egg whites and
whipped cream. Combine Kavli,
pineapple, almonds and 1 cup
gelatine mixture.
Layer 1/ 2 gelatine mixture into
8-cup mold. Top with Kavli mix-
ture and remaining gelatine mix-
ture. Chill several hours until set
or overnight.
To serve, unmold and pass
lemon sauce to spoon over mold.
Makes 8 to 10 servings.
LEMON SAUCE
In saucepan, blend 1/4 cup sugar
and 2 tablespoons cornstarch.
Gradually stir in 1 1/2 cups water
and 1/4 cup lemon juice. Add 1
teaspoon grated lemon peel. Cook,
stirring, until thickened and
smooth. Gradually blend some
sauce into 2 slightly beaten egg
yolks. Return to sauce and cook,
stirring, until thickened. Do not
boil. Place plastic wrap directly on
surface of sauce. Cool.
CANDIED FRUIT SALAD
1 8-oz. pkg. Philadelphia
Brand cream cheese, sof-
tened
1 /4 cup finely chopped mixed
candied fruit
3 tbsps. milk
8 canned peach halves,
drained
Lettuce
1 16-oz. can pear slices,
drained, chilled
Combine cream cheese, candied
fruit and milk, mixing until well
blended. Fill peaches with cream
cheese mixture; chill. For each
serving, arrange peach on
lettuce-covered salad plate; sur-
round with pears. Yield: 8 serv-
ings.
Variation: Substitute 3 table-
spoons orange juice, 4 teaspoons
finely chopped crystallized ginger
and 1 teaspoon grated orange rind
for milk and candied fruit.
SAUCY APRICOT CHICKEN
1 2 1/2- to 3-lb. broiler-fryer, cut
up
1/2 cup Kraft French dressing
1 10-oz. jar Kraft apricot
preserves
1 /4 ('up finely chopped onion
1 tbsp. cornstarch
Brown chicken in 1/4 cup dres-
Continued on next page
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59