Glacier County chief., 1940-09-06
BETWEEN SEASON
RECIPES OFFERED
IF WEATHER Is HOT, YOU MIGHT
TRY CHICKEN MOUSSE AND
REFRIGERATOR DESSERT
But When Days Turn Cool, Mrs. w. r.
Miller's Method of Preparing Smoth-
cred Spare Ribs Will Be Welcome.
BY KATHRYN G. WYNN

cuts may be just the thing one
day, and good steaming dish of
chile con carne more appropriate
the next. For that reason we have
chosen n few recipes from among
the hundreds submitted during re-
cent Recipe of-the-Month" con-
tests, one or another of which may
be helpful in planning between
season meals.
Mrs. w. R. Miller of Culbertson has
contributed an interesting way of pre-
pairing smothered spareribs, and in
contrast. Hazel Hommerslovd of Hell
ena sends in one for hot day main
course. chicken mousse. Also included
in this inStallment is Mrs. Martha
Cannon'S recipe for buttermilk rolls,
Margery HowryS chocolate crunchies,
and Mrs. Daniel Winters recipe for
Apricot cherry refrigerator dessert.
Chicken Mousse
cups minced cooked chicken
/ cup evaporated milk, whipped.
tablespoons gelatin
cup evaporated milk, undiluted
2 hard cooked eggs
Tomato slices
l pimento
B green pepper
teaspoon salt
cup mayonnaise
Soak gelatin in cup milk and dis
solve over hot water. Whip milk, add
minced pimento and green pepper,
mayonnaise, chicken and salt. Place
egg slices in bottom of bread pan or
mold and pour in mixture. Place in
refrigerator to CONCEAL. Turn out on
large rectangular platter and garnish
with sliced eggs and tomatoes and bits
of parsley. An ideal dish for Sunday
night. Generously serves six-HaZel
Hommerslovd, Helena. Montana
Smothered Spare Ribs
Brown two pounds OF spare ribs.
Place in large casserole. Add:
medium onions, sliced thin
bunch celery cut fine
No. can tomatoes
Cook slowly one hour. Add:
! pkg. cooked spaghetti
pound cooked lima beans
Salt and pepper.
Return to oven, bake one hour.
Mrs. w. R. Miller. Culbertson
Montana.
Buttermilk Rolls
l cake Fleischman's yeast
tbsp. lukewarm water
cups buttermilk Cat room tenn
perature)
81 cups flour approximately
1/3 cup shortening
1/3 cup sugar
II tSpS. salt
tsp. soda
tsp.baking powder
Soften yeast in lukewarm water.
Combine with buttermilk and mix well.
Add about two cups flour and beat
until smooth. Cover and let rise in a
warm place until the batter IS light.
Cream shortening and sugar thorough
". Add to raised batter and beat well.
Sift together the remaining flour. salt,
soda and baking powder. Add to bat
ter in 3 or portions and mix well.
Pinch off small bits of the dough. shape
into balls and place in small creased
muffin cups, or they can be made into
clover leaf rolls. Cover and allow to
rise until the rolls are very light. Brush
with shortening. Bake in moderately
hot oven 1875 degrees) for about Is
minutes.-Mrs. Martha Cannon, Fair
view, Montana.
Chocolate Crunchies
Il cups Crisco, or other shortening
-. cups brown sugar
whole eggs
IL. cups cake flour
tsp. soda
l tsp. salt
/: tsps. vanilla
cup nuts, chopped
II OF. sweetened baking chocolate
(cut up fine)
Cream shortening and sugar, add
eggs, beat well. Add vanilla and all dry
Ingredients that have been sifted to-
gether, and mix we'll. Add chopped nuts
and chocolate. Drop by teaspoons on
baking sheet. Bake to II minutes at
400 degr ees-Marge-y Howry, Round
up, Montana.
Apricot Cherry Refrigerator Dessert
/ can Eagle Brand sweetened con-
dersed milk
cup lemon juice
maraSchino cherries (cut into
pieces
cup apricot Juice
marshnallows (quartereO
cup whipping cream
II dozen large or dozen small lady
fingers
Mix first seven ingredients in order
! given. Then whip the cream and fold
| into the first mixture Line the bottom
| and sides OF large tube pan with
! lady fingers. Stand the lady fingers
! up along sides of the PAM. Pour about