For a party the whole fam
ily can enjoy, celebrate Hal
loween this year by giving a
“Bam Dance Buffet.” Keep
the menu simple, featuring
foods that appeal to people
of all ages — turkey, fruit
salad and pumpkin pie. But
be sure there’s plenty! With
the furniture moved back for
dancing and some recordings of folk dance fa
vorites, you’re set for a party.
The main dish for this buffet is nearly a com
plete meal in itself. It’s “Turkey in the Straw Pie”
—big meaty chunks of turkey, ripe olive wedges
and green peas in a rich golden sauce lightly fla
vored with Parmesan cheese. Just before serv
ing, the pie is topped with tender drop biscuits
which have been drizzled generously with but
ter and sprinkled with instant minced onion.
The onion toasts while the biscuits finish baking
—really delicious!
“Amber Salad Molds” go with the main dish.
These salads are rich in fruit—moist, chewy rai
sins and colorful canned fruit cocktail. Add
some crisp relishes, a beverage, and a luscious
“Pumpkin Chiffon Pie” made with fresh Cali
fornia dates, and your menu is complete.
Notice that this menu requires almost no last
minute preparation. Both the salad and the
pumpkin pie should be prepared early in the
day, and the entree may be prepared in advance
except for the biscuit topping. With this menu,
the hostess is free to join in the fun.
TURKEY IN
THE STRAW PIE
I cup ripe olives
Vi cup butler
Vi cup sifted nil purpose flour
I quart milk
1 cup turkey or chicken broth
V* cup grated Parmesan cheese
4 teaspoons IP orcestershire sauce
2 tablespoons instant minced onion
2 egg yolks
2 tablespoons fresh lemon juice
4 to 5 cups diced cooked turkey or chicken
I (10-ounce) package frozen peas
(unt hawed)
Salt
Onion Drop Biscuits
I
Cut olives into wedges. Melt butter; blend in flour. Add milk and cook,
stirring frequently, until mixture is smooth and thick. Stir in broth, cheese,
Worcestershire sauce and onion. Cook, stirring frequently, until cheese blends
into sauce. Remove from heat. Beat egg yolks with lemon juice. Stir a table
spoon or two of hot sauce into egg mixture; then blend egg mixture into sauce.
Return to heat, add turkey, olives and peas. Heat steaming hot, stirring fre
quently, but do not boil. Add salt to taste (about 2 teaspoons) and keep warm *
while you prepare Onion Drop Biscuits. Turn into serving dish and top with
some of hot biscuits. Serve remaining biscuits separately.
Onion Drop Biscuits: Stir biscuit recipe to make a soft, sticky dough. Drop
by spoonfuls on well-greased baking sheet; brush generously with melted butter
and bake in a very hot oven (450 degrees F.) for about 10 minutes or until
biscuits are lightly browned. Remove from oven, brush with remaining melted
butter and sprinkle with instant minced onion. Return to oven for about 2 min
utes to finish cooking biscuits and brown onion. (Watch carefully—onion bums
easily.) Makes about 10 servings (12 biscuits).
•If desired, creamed mixture may be prepared in advance and reheated over
boiling water. Top with hot baked Onion Drop Biscuits just before serving.
AMBER SALAD MOLDS
1 (3-ounce) package orange flavored gelatin
1 (3-ounce) package lemon flavored gelatin
2 cups hot water
I cup apple juice
l (6-ounce) can frozen orange juice
concentrate
W teaspoon salt
3 tablespoons wine vinegar
l (No. 215) can fruit cocktail
15 cup light or dark raisins
Salad greens
Salad dressing (optional)
Dissolve both packages gelatin in hot water. Add apple juice, orange juice
concentrate, salt and vinegar, stirring until orange juice thaws. Chill until very
thick. Meanwhile, drain fruit cocktail thoroughly. Steam raisins until soft by
placing in colander above boiling water for about 10 minutes. (Or plump by
covering with boiling water and letting stand about 5 minutes; drain and dry
before using.) Fold fruit cocktail into thickened gelatin and spoon into 10
(6-ounce) molds. Chill until firm. Unmold on salad greens. Serve with dress
ing, if desired. Makes 10 servings.
PUMPKIN CHIFFON PIE
1 cup fresh dates
3 egg yolks
Vi cup sugar
1 cup canned pumpkin
Vi cup light cream
Vi teaspoon cinnamon
Vi teaspoon nutmeg
Vi teaspoon ginger
V* teaspoon salt
• I envelope plain gelatin
M cup cold water
2 tablespoons butler
Vl teaspoon vanilla
3 egg whites
1 baked (9-inch) pie shell
Sweetened whipped cream
Cut X cup dates into small pieces, saving remaining dates for garnish. Beat
egg yolks with sugar; combine with pumpkin, cream, spices and salt. Cook over
very low direct heat, stirring constantly, until mixture thickens. Soften gelatin
in cold water; dissolve in pumpkin mixture. Blend in butter and vanilla. Chill
until mixture is partially set. Fold in chopped dates. Beat egg whites until stiff
but not dry; fold mto pumpkin mixture. Mound into pie shell and chill until
firm. Garnish with sweetened whipping cream and slice remaining dates over
pie. Makes 1 (9-inch) pie.