1 1/2 cups brown sugar, packed
1/2 cup liquid margarine
2 eggs
1 teaspoon vanilla extract
2 cups unsifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup milk
2 cups finely chopped pared apples
1 cup chopped walnuts
1 cup raisins

1. Preheat oven to 350F. Grease and flour 13-by-9-by-2-inch pan.

2. In large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla.

3. Sift flour with soda, baking powder, and cinnamon. Stir into egg mixture, alternately with milk. Stir in apples, chopped nuts, and raisins.

4. Turn into prepared pan. Bake 40 to 45 minutes, until surface springs back when gently pressed with fingertip.

5. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.

FAMILY GATHERING BUFFET
Ham Baked in Cider
Corn Pudding
Marinated Cold Vegetables
Hot Rolls
Peach Preserves
Walnut Raisin Cake

3 1/2 lb loin of pork
1 pkg (1 lb) pitted prunes
2 tablespoons butter or regular margarine
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1/2 cup lemon juice
1 envelope unflavored gelatine
4 slices lemon

1. Preheat oven to 350F.

2. Wipe pork with damp paper towels; trim off excess fat.

3. With long, sharp knife or 2 skewers, make 2 deep holes 1 inch apart, on each end, straight through the length of roast.

4. Using fingers, push 12 to 14 prunes into holes.

5. In hot butter in 6-quart Dutch oven (about 14 inches long), brown roast on each side. Sprinkle with salt, pepper, and ginger.

6. Place rest of prunes in Dutch oven, and pour in 1 can beef broth. Insert meat thermometer into thickest part of meat. Roast, covered, 30 minutes.

7. Remove cover. Roast, basting every 30 minutes, 1 1/2 hours, or until thermometer registers 180F; add water if necessary.

8. Remove roast from pan to tray. Purée liquid from pan, prunes, and 1/4 cup lemon juice in electric blender.

9. Spread purée over roast. Refrigerate several hours.

10. To make glaze: In small saucepan, soften gelatine in remaining 1/4 cup lemon juice. Add remaining can beef broth; stir over medium heat until mixture starts to boil.

1. Set pan in bowl of ice cubes, stirring occasionally, 15 minutes, until mixture is consistency of unbeaten egg white.

12. To decorate: Cut lemon slices in half. Press into prune purée, in an attractive pattern. Spoon thickened gelatine mixture over entire surface. Refrigerate 1 hour. Serves 6 to 8.

8-inch packaged sponge layer cake
Light rum
3/4 cup whipped cream cheese
1 tablespoon confectioners’ sugar
1 can (1lb, 14oz) cling-peach halves, drained
1 can (1lb, 1oz) pear halves, drained
1 can (3 1/4oz) mandarin-orange sections, drained
1 tablespoon preserves
1/4 cup frozen berries
2 fresh strawberries or maraschino cherries, with stems, optional
3/4 cup apple jelly
1/4 cup chopped toasted almonds

1. Place cake layer on strips of waxed paper (to keep plate clean) on serving plate. Sprinkle cake with 2 or 3 tablespoons rum, to moisten.

2. In small bowl, beat cream cheese with confectioners’ sugar until smooth. Spread on cake.

3. Dry all fruit well on paper towels. Place a peach half, rounded side up, in center of cake. Arrange other peach halves, rounded side down, around it. Place a pear half between each 2 peach halves. Arrange mandarin-orange sections between peaches and pears.

4. Top center peach with preserves. Mound slightly thawed berries on preserves. Top with a strawberry or cherry. If desired, decorate with pieces of strawberry.

5. Melt jelly over low heat. Brush over fruit and around side of cake. Press chopped nuts around side of cake.

6. Carefully remove waxed paper. Refrigerate cake (or place in freezer 10 minutes) until serving.

Makes 8 servings.

A fan sent us the link today to this video produced by Southern Living. Thought you’d all enjoy watching it. They got the look of the whole card pretty spot on.

The Ham and Bananas Hollandaise card is one of the most popular on the blog. It regularly goes viral and appears on all kinds of lists and websites. Some of you have even actually eaten it, and lived to tell the tale.

1 qt slightly soft peach ice cream
1 qt vanilla ice cream
1 (7-inch) bakers’ sponge-cake layer
1 cup heavy cream, whipped

Cherries Jubilee
1 can (1 lb, 14 oz) pitted Bing cherries
1/2 cup sugar
1 teaspoon cornstarch
1/4 cup brandy

1. Place 6-cup decorative mold in freezer – about 1 hour. Line inside with plastic wrap, leaving an overhang.

2. With back of large spoon, press peach ice cream around inside of mold to make a shell. Freeze – about 1 hour.

3. Press vanilla ice cream firmly into center. Freeze, covered, at least 3 hours.

4. To unmold: Grasp plastic wrap; lift out mold. Invert on cake layer, placed on sheet of foil. Wrap in foil; freeze until serving.

5. Place bombe on chilled serving plate. Decorate top and sides with whipped-cream rosettes (whipped cream put through pastry bag with rosette tip). Let stand at room temperature 5 minutes to soften slightly.

6. Make Cherries Jubilee: Drain cherries, reserving 1 cup syrup. In small saucepan, combine sugar and cornstarch; mix well. Stir in reserved syrup. Bring just to boiling. stirring constantly. Reduce heat; simmer 1 minute, until slightly thickened. Add cherries; reheat gently. Turn into metal bowl.

7. Heat brandy, over very low heat, just until vapor rises. Pour brandy over cherries; ignite. Serving flaming over bombe. Serves 10.

For an unforgettable and spectacular birthday dessert, try this cake and ice-cream concoction, served with cherries jubilee.

1 envelope (from 5/8 oz pkg) low-calorie lemon flavored gelatin
1 envelope (from 5/8 oz pkg) low-calorie lime flavored gelatin
2 cups boiling water
2 tablespoons lime juice
2 cups (1 lb) diet creamed cottage cheese
1 cup ginger ale
4 large strawberries, washed and hulled
1 cup melon balls (Spanish or honeydew)
Watercress

1. Combine gelatins in large bowl. Pour boiling water over gelatin, stirring until dissolved. Stir in lime juice.

2. Remove 1 cup of gelatin mixture; set aside. Add cottage cheese to remaining gelatin mixture. Refrigerate.

3. In bowl, combine reserved gelatin mixture and ginger ale. Set bowl in large bowl of ice and water; stir until consistency of unbeaten egg white.

4. Set 7- or 8-cup mold in large bowl of ice and water; pour 1/2 cup gelatin mixture into mold. Slice strawberries, and arrange slices, overlapping, on gelatin in mold. Let stand just until set.

5. Add melon balls to remaining gelatin mixture. Spook over gelatin layer in mold. Let stand until just set.

6. Spoon chilled cottage cheese mixture over melon layer in mold.

7. Refrigerate until firm – at least 2 1/2 hours.

8. To unmold: Run small spatula around edge of mold. Set mold in bowl of warm water for 15 seconds. Invert over serving plate; shake to release; lift off mold. Garnish with watercress.

Makes 6 servings; 125 calories each.

4 lamb shanks (about 3/4 lb each)
1 1/2 teaspoons unseasoned instant meat tenderizer
2 chicken bouillon cubes
2 cups boiling water
1/2 lb white onion, peeled
1 bay leaf
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb carrots
2 stalks celery

1. Preheat oven to 325F. Wipe lamb shanks with damp paper towels. Trim off any fat. Sprinkle shanks with meat tenderizer.

2. In nonstick Dutch oven, over medium heat, brown hanks on all sides, turning with tongs, 15 to 20 minutes.

3. Dissolve bouillon cubes in boiling water; pour over shanks. Add onions, bay leaf, paprika, salt, and pepper. Bake, covered, 1 hour.

4. Meanwhile pare carrots. Cut celery into 1-inch pieces. Add vegetables to Dutch oven. Bake, covered, 60 minutes longer, or until vegetables and meat are tender.

Makes 4 servings.

1 cup dried white navy beans (Great Northern)
Salt
1 small head cabbage, sliced
3 carrots, pared and diced
2 white turnips, pared and diced
1 can (1 lb) Italian-style tomatoes, undrained
1 tablespoon olive or salad oil
1 tablespoon butter or margarine
1 cup thinly sliced onion
1 large tomato, peeled and coarsely chopped
1/2 cup chopped celery
2 tablespoons chopped parsley
1 clove garlic, crushed
Dash pepper
1 cup broke up thin spaghetti
Grated Parmesan Cheese

1. Day before serving: In medium bowl, cover beans with cold water. Refrigerate, covered, overnight.

2. Next day: Drain beans. Turn into 5-quart Dutch oven or kettle with 3 quarts water and 2 teaspoons salt.

3. Bring to boiling; reduce heat, and simmer very gently, covered, 1 hour.

4. Add cabbage, carrots, turnips, and canned tomatoes. Cover and continue to cook 1/2 hour longer.

5. Meanwhile, in hot oil and butter in medium skillet, sauté sliced onion until tender and golden – about 5 minutes.

6. Add chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt and pepper; cook slowly, 20 minutes, stirring frequently. Add to bean mixture along with spaghetti. Cover; cook slowly, 30 minutes, stirring occasionally.

7. Serve soup, sprinkled with Parmesan cheese.

Makes 10 servings; 2 1/2 quarts.

Ingredients

1 can (1qt. 14oz) tomato juice
12 whole black peppers
8 whole cloves
2 bay leaves
1/4 teaspoon salt
3 envelopes unflavoured gelatine

Directions

1. In medium saucepan, combine 5 cups tomato juice, peppers, cloves, bay leaves, and salt. Bring to boiling, reduce heat, then simmer 5 minutes.

2. Sprinkle gelatine over remaining tomato juice to soften. Add to hot mixture; stir until gelatine is dissolved. Remove from heat.

3. Strain mixture. Pour into 12 individual molds or 1 1/2 quart mold.

4. Refrigerate until firm – at least 3 hours.

5. To unmold: Run small spatula around edge of mold. Invert on serving plate, place a hot, damp dishcloth on bottom of mold, and shake gently to release. Garnish as desired – with sliced olives, green peppers, cucumber, or salad greens. Serve with mayonnaise.

Makes 8 servings.

2 cups sugar
2 cups light corn syrup
2 bottles (1 3/4-oz size) cinnamon candies (1/2 cup)
1/2 teaspoon red food color
1/2 teaspoon cinnamon
6 medium red applies (see Note)
6 wooden skewers

1. In medium saucepan, combine sugar, corn syrup, and cinnamon candies with 1 cup cold water.

2. Over medium heat, stir constantly just until sugar and candies are dissolved. (Do not boil.)

3. Add food color and cinnamon; stir to mix well.

4. Bring syrup to boiling; continue cooking, without stirring, to 300F on candy thermometer.

5. Meanwhile, wash apples, and dry well. Remove stem from each; insert skewer partway in stem end, far enough to hold apple firmly.

6. Remove syrup from heat.

7. Working quickly, dip each apple ( holding by skewer) into syrup, to coat completely. Place, skewer end up, on well-greased cookies sheets, to let taffy harden. LEt stand at room temperature until serving.

Makes 6.

Note: Use ripe, red eating apples, such as McIntosh or Delicious.

1/2 cup sweet butter
1 large onion, sliced (1 cup)
1 1/4 lb chicken livers
1 hard-cooked egg
1 1/2 tablespoons Cognac
1/2 teaspoon salt
Dash pepper
Chopped green onion (scallions)

1. In 2 tablespoons hot butter in skillet, sauté sliced onion until tender – about 10 minutes. Remove from skillet.

2. Heat remaining butter in same skillet. Add chicken livers, and sauté over medium heat, 30 to 5 minutes, or until golden brown. (Liver should be pink inside.)

3. Put half the sautéed onion, chicken livers, egg, and Cognac in blender; blend at low speed just until smooth. Turn into bowl. Repeat with remainder of onions, livers, egg and Cognac. Stir in salt and pepper. Turn into crock or small bowl.

4. Refrigerate, covered, until well chilled. Turn out of bowl onto serving plate. Garnish with green onion. Surround with toast or crackers.

Makes 3 cups.

Pâtés are always the hit of a cocktail party and this is an especially good one. It makes a great hostess gift, especially welcome during the holidays.

2 (2-lb size) broiler fryers, each cut into 8 pieces
1/2 cup olive or salad oil
1 lb lean pork, cut in 1-inch cubes
2 cups chopped onion
2 cloves garlic, crushed
1/4 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons salt
2 cups raw long-grain white rice
1/2 teaspoon saffron
1 lb Italian sausages, halved
2 medium-size fresh tomatoes, peeled and chopped
1 bay leaf
3 cans (10 3/4-oz size) condensed chicken broth
1 1/2 lb large shrimp, shelled and deveined
1 pkg (10 oz) frozen peas, thawed
1/2 jar (4-oz size) pimientos
2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet; brown well on all aides. Remove.

3. To drippings in skilled, add onion, garlic, pepper, and oregano, sauté, stirring, 5 minutes, until onion is golden. Add salt, rice and saffron; cook, stirring – about 10 minutes.

4. Meanwhile, in another skillet, brown sausages, turning on all sides – about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375F.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture and bring to boiling. Add shrimp, spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve: Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

1 cup dry white wine
1 can (10 12 oz) condensed beef consommé, undiluted
3 medium onions, peeled
3 whole cloves
2 tablespoons salt
2 bay leaves, crumbled
6 whole black peppers
1 teaspoon dried thyme leaves
1 smoked tongue (about 5 lb)

Aspic
1 envelope unflavored gelatine
1 cup dry white wine
1/2 teaspoon salt
1 tablespoon lemon juice

Lettuce leaves
4 hard-cooked eggs, peeled and halved

1. in 6-quart Dutch oven, combine 6 cups water, 1 cup wine, and consommé. Add 2 onions, quartered, and one onion, studded with whole cloves. Add 2 tablespoons salt, bay leaves, black peppers, and thyme. Bring to boiling, covered.

2. Meanwhile, wash tongue under cold running water. Add tongue to boiling liquid. Return to boiling; reduce heat, and simmer, covered, 3 hours, or until tender.

3. Lift out tongue; let cool. With sharp knife, carefully remove skin; cut off and discard root. Refrigerate tongue until well chilled, 4 hours or overnight.

4. Slice tongue thinly on the diagonal. On platter, arrange slices, slightly overlapping. Refrigerate while making aspic.

5. Make Aspic: Sprinkle gelatine over wine in small saucepan; let stand to soften, 5 minutes. Add 1/2 teaspoon salt and lemon juice. Over low heat, dissolve gelatine, stirring. Refrigerate, until consistency of unbeaten egg white.

6. Brush aspic on sliced tongue, making thin glaze. Refrigerate tongue (not remaining aspic) to set; reglaze. Refrigerate until serving, at least 1 hour. At serving time, garnish platter with lettuce and hard-cooked eggs. Makes 6 servings.

Small ripe bananas
Vanilla ice cream
Strawberry ice cream
Chocolate ice cream
Prepared fudge sauce
STRAWBERRY SAUCE (below)
Prepared creamy marshmallow topping
Whipped cream
1/2 cup chopped walnuts
Maraschino cherries, with stems

1. For each serving, peel 2 bananas, cut one in half lengthwise, and place one half on each side of oval dish. Cut other banana in quarters, and place at ends of dish.

2. Using large, number-6, ice-cream scoop, make 1 vanilla, 1 strawberry, and 1 chocolate ice-cream ball. Place vanilla and strawberry balls in center of dish; place chocolate ball on top.

3. Spoon 2 tablespoons fudge sauce over vanilla ice cream. 2 tablespoons Strawberry Sauce over strawberry ice cream, 2 tablespoons marshmallow topping over chocolate ice cream.

4. Decorate with whipped cream in pastry bag, using number-6 decorating tip. Sprinkle with walnuts; garnish with cherry.

STRAWBERRY SAUCE

1 pkg (10 oz)frozen sliced strawberries
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons strawberry preserves

1. Drain strawberries, reserving syrup. Add water to syrup to measure 1 cup. In small saucepan, combine sugar and cornstarch. Gradually add strawberry syrup, stirring until smooth.

2. Over low heat, slowly bring to boiling, stirring until mixture is thick and translucent.

3. Remove from heat. Stir in strawberries and preserves.

4. Stir until preserves are melted. Refrigerate until cold. Makes 1 1/3 cups.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

9-inch unbaked pie shell
1 1/2 cups light brown sugar, firmly packed
2/3 cup butter or regular margarine, softened
4 eggs
1 1/2 teaspoons vanilla extract
1 cup dried currants
3/4 cup coarsely chopped walnuts or pecans
Whipped cream, optional

1. Prepare pie shell. Refrigerate until ready to fill.

2. Preheat oven to 375F.

3. In bowl, with electric mixer at medium speed, beat sugar and butter until creamy.

4. Add eggs, one at a time, beating well after each addition. Stir in vanilla, currants, and nuts.

5. Turn into unbaked pie shell. Bake 40 to 50 minutes, or just until filling is set in center (shake pie gently; center should be firm).

6. Let cool on wire rack. If desired, serve garnished with whipped cream.

Makes 6 to 8 servings.

TO FREEZE UNBAKED PIE SHELLS: Prepare pie shell as recipe directs. Prick pie shell if it is going to be baked without filling. Freezer-wrap, label, and freeze. TO USE SHELLS: Preheat oven to 450F. Remove freezer-wrap. Immediately bake frozen pie shell – about 20 minutes, or until golden brown. Let cool completely on wire rack. Fill as desired. TO BAKE SHELL ALONG WITH FILLING: Remove freezer-wrap. Let stand in refrigerator or at room temperature to thaw. Fill as desired, and bake as specific recipe directs.

1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying

Batter
1 1/2 cups sifted^* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1 1/2 tablespoon salad oil

1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.

2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.

3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.

4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.

5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.

6. Add flour mixture gradually, beating until smooth.

7. Dip chicken pieces in batter, coating evently.

8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.

Makes 4 servings.

^*Sift before measuring.

1 tablespoon butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 tablespoons flour
1 lb smoked pork sausage or ham, cut in 1/2-inch cubes
3 cups cooked shrimp shelled and deveined (about 1 lb)
5 cups diced peeled tomatoes
2 tablespoons chopped parsley
2 cups raw long-grain white rice
2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon cayenne

1. In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; sauté 5 minutes, until tender.

2. Remove from heat. Stir in flour. Gradually add 2 1/2 cups water, stirring until smooth.

3. Return to heat. Add remaining ingredients; bring to boiling, stirring.

4. Reduce heat to simmer; cook, covered but stirring occasionally – about 30 minutes, or until rice is tender.

5. Serve sprinkled with additional chopped parsley, if desired.

Makes 8 servings.

6 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely chopped green pepper
1 scallion, including top, coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash Tabasco
1 cup half-and-half (half milk, half cream)
1 1/2 cups cooked crabmeat^*
3 tablespoons dry sherry

1. In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms; sauté until soft but not brown. Set aside.

2. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace, and Tabasco.

3. Add sautéed vegetables and half-and-half. Bring to boiling, stirring. Reduce heat, and add crabmeat; simmer, uncovered, 5 minutes.

4. Just before serving, stir in sherry.

Makes 4 servings.

^*Or use 2 pkg (6-oz size) frozen crabmeat, thawed.

1 can (8 1/4 oz) pineapple tidbits
3 tablespoons lemon juice
1 envelope unflavored gelatine
1 pkg (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup sliced banana
1 can (11 oz) mandarin-orange sections, drained
1/2 cup drained maraschino cherries, halved
1/3 cup coarsely chopped walnuts
1 cup heavy cream, whipped
1 large bunch watercress

1. Drain pineapple, reserving liquid.

2. Pour lemon juice into measuring cup and add enough reserved pineapple liquid to make 1/2 cup. Pour into small saucepan.

3. Sprinkle gelatine over liquid in pan. Let stand 5 minutes, to soften.

4. Heat over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

5. In large bowl, with wooden spoon, beat cream cheese and mayonnaise until smooth. Add drained pineapple, marshmallows, banana, orange sections, cherries, walnuts and gelatine mixture; mix well.

6. Refrigerate – about 20 minutes, until mixture mounds slightly when dropped from spoon.

7. Gently fold in whipped cream until well combined.

8. Turn into 9-by-5-by-3-inch loaf pan lined with waxed paper. Freeze at least 4 hours, until firm.

9. To serve: Turn out of pan. Cut into slices. Place on bed of watercress. Let stand 10 minutes before serving.

Makes 12 to 16 servings.

RICE RING
2 teaspoons salt
1 tablespoon butter or margarine
1 bay leaf
1/2 teaspoon turmeric
1 1/2 cups raw long-grain white rice

FILLING
2 tablespoons salad oil
1/2 cup chopped onion
1 cup green pepper cut in 1/2-inch cubes
1 cup red pepper, cut in 1/2-inch cubes
1 large tomato (8 oz), peeled and chopped
1 pkg (6 oz) frozen crabmeat, thawed
1/2 teaspoon dried thyme leaves
Dash cayenne
1/2 cup dry white wine
1 can (7 oz) tuna, drained and flaked
1 can (7 3/4 oz) salmon, drained and flaked

1 tablespoon chopped parsley
Salad greens

1. Make Rice Ring: Oil a 4 1/2-cup ring mold. In 5-quart Dutch oven, combine 3 1/2 cups water, salt, butter, bay leaf, and turmeric.

2. Bring to boiling. Add rice. Simmer, covered, 25 minutes, or just until water is absorbed and rice is tender.

3. Remove bay leaf. Pack rice into prepared mold. Refrigerate, covered, 2 hours, until chilled.

4. Make Filling: In hot oil medium skillet, sauté onion, stirring, 5 minutes, until golden.

5. Add green and red peppers, tomato, crabmeat, thyme, cayenne, and white wine. Simmer, uncovered, 10 minutes.

6. Add tuna and salmon; toss lightly to combine. Turn into bowl. Refrigerate, covered, 2 hours, until chilled.

7. To serve: Run spatula around edge of mold; invert onto cold serving platter; remove mold. Fill center with filling. Sprinkle with parsley. Garnish with greens. Makes 6 to 8 servings.