National Geographic : 1976 Dec
Season's Eatings! (You can make them with Hellmann's Real Mayonnaise.) 4 STUFFED FRENCH BREAD 1 (20-inch) loaf French bread, cut in 4 pieces 1/2 cup HELLMANN'S Real Mayonnaise 1/2 cup chopped parsley 2 packages (8 oz each) cream cheese, softened 1 package (0.6 oz) Italian salad dressing mix 1 jar (4 oz) pimiento, drained and chopped Hollow out bread pieces, leaving 1/2-inch thick wall. Spread interior with 1/4 cup of the Real Mayonnaise; sprinkle with 1/4 cup of the chopped parsley. Combine re maining ingredients; pack mixture into bread. Wrap in plastic film; chill several hours. Cut into 1/2-inch slices. 4 STUFFED CHERRY TOMATOES 1/2 cup chopped radish 2 tablespoons chopped toasted almonds 2 tablespoons HELLMANN'S Real Mayonnaise 1 tablespoon chopped parsley 1 teaspoon grated onion 24 cherry tomatoes, scooped out and drained Combine first 5 ingredients; spoon into tomatoes. Chill. Makes 24 appetizers. -4HOLIDAY MELBA DESSERT 1 can (8 oz) sliced peaches, drained and diced (reserve syrup) 1 package (10 oz) frozen raspberries, thawed, crushed and strained (reserve syrup) 1 envelope unflavored gelatin 1/2 cup heavy cream 1/4 cup HELLMANN'S Real Mayonnaise 1/2 cup chopped nuts Add enough peach syrup to raspberry syrup to measure 1 1/4 cups. Sprinkle gelatin over syrup; heat, stirring constantly, until gelatin is dissolved. Beat in cream and Real Mayonnaise; chill until slightly thick ened. Fold in peaches and nuts. Turn into 3-cup mold. Chill until set. EVERYTHING HELLMANN'S TOUCHES TASTES SO GOOD. A GUACAMOLE DIP 1 cup mashed avocado 1/4 cup finely chopped onion 1/4 cup HELLMANN'S Real Mayonnaise 2 tablespoons lemon juice 2 tablespoons finely chopped green chilies 1/2 teaspoon salt 1 small tomato, finely chopped and drained Combine all ingredients. Cover; chill 1 hour. Serve with sliced raw vegetables and corn chips. Makes 2 cups. A ZIPPY ONION DIP 1 cup HELLMANN'S Real Mayonnaise 1/4 cup chopped green onion 2 tablespoons finely chopped celery 1 tablespoon chopped ripe olive 1 teaspoon Worcestershire sauce 1 small clove garlic, crushed Combine all ingredients. Cover; chill 1 hour. Serve with sliced raw vegetables and crackers. Makes 1 1/3 cups.