1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted
For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl; repeat till all is moistened. Form dough into a ball.
On a lightly floured surface roll dough into a 12 inch circle. Transfer to a 9 inch quiche dish. Trim edges of dough even with rim of pan.
Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar, egg, lemon peel, connamon, and almond extract. Beat with electric mixer on low speed till combined. Spread almond mixture evenly in pastry shell.Place plums, cut side down, atop almond mixture. Dot with butter.
Bake in a 375F oven for 50 minutes or until crust is brown and juice from plums is nearly evaporated. Cool on wire rack. Brush top with melted jelly.
Makes 6 to 8 servings.
Tuna-Cheese Salad with Almonds
Tuna-Cheese Salad with Almond
1/2 cup water
2 pkt gelatin, 1 tbsp each
1 cup chicken broth
1/2 cup Cheddar cheese, shredded
1 cup mayonnaise
2 tbsp fresh lemon juice
1 tbsp onions, minced
1/2 tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp black pepper
7 oz canned tuna
1/2 cup toasted almonds, slivered
1/2 cup olives, pitted
Place the 1/2 cup cold water in a small bowl, add gelatin and let stand 5 minutes to soften.
In a saucepan, heat the broth until very hot, add the softened gelatin and stir to dissolve.
In a large bowl place the 1 cup mayonnaise; add gelatin mixture slowly, stirring constantly. Next, blend in 1/2 cup cheddar cheese, lemon juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is slightly thickened.
Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use a fish mold if you can for an impressive dish. Invert the mold to drain excess oil.
If using almonds, blanch, sliver then toast, or buy already prepared ones.
Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced olives.
Fold the tuna, almonds and olives gently into the gelatin mixture. Place the mixture into the greased mold and chill until firm. Unmold onto a bed of lettuce and decorate, using olives for the “eyes”.