The Palm Beach Post from West Palm Beach, Florida on November 14, 1968 · Page 71
Get access to this page with a Free Trial
Click to view larger version
November 14, 1968

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 71

Publication:
Location:
West Palm Beach, Florida
Issue Date:
Thursday, November 14, 1968
Page:
Page 71
Cancel
Start Free Trial

Page 71 article text (OCR)

Post and Times, Thursday', Nov. 11, 19GS Combine Mince, Pumpkin In Pie mMmmmmmmmmm, 100 EXTRA TOP VALUE STAMPS 7 ..... 11 , t 2 TOPj IE!; VALUE gP With this coupon and any purchase of $3.00 or more at any store or service station giving TOP VALUE stamps. Limit one coupon Coupon good from Sebastian to Key West pef customer Ofier expires November 23, 1968 i I ',4 teaspoon cinnamon teaspoon nutmeg It cup milk 2 cup evaporated nulk ? cup cooked or canned pumpkin Spread mincemeat in bot-torn of pastry-lined pie pan. Beat eggs with sugar, salt and spices. Combine milk and pumpkin and heat to scalding. Stir into egg mixture. Pour carefully over mincemeat layer. Bake in hot oven (425 degrees) 10 minutes. Reduce heat to 350 degrees and bake 45 to 5(1 minutes longer, until custard is set. Cool before -I By G AYNOR MADDOX St'.A Food Editor Something different for Thanksgiving dinner: A half-and-half pie for those who can't decide which pumpkin or mincemeat. The Raisin mincemeat and mellow pumpkin custard combine into a delicious one-crust pie. Decorate the top with tiny pumpkin pastry and serve pecans with it. HALF-'N'-HALF TH ANKSGIVING PIE 14 cups prepared mincemeat Pastry for single 9-inch crust -'eggs 'i cup brown sugar (packed) li teaspoon salt 'WlJl.W . ii i mi i Mill I 111 ll l l IT 1 2401 AVE. EM RIVIERA BEACH nanm 844-5866 " ' - .... t " -v "I - t f " " .' . ' - I . . . K C ' - 7- '-V . ' " . ,V J Jr. I. ; . '"" ' , ' ' ' ' f 1 4 5- J f in, r " ' . .." j-. " -t" if- i r ''tkZ ' W" 4 1- VvLS li u.s. choice cno PORK STEflKS69( FAMILY LOAF 79( i ; ' LONDON $1 09 Impress Holiday Guests With Frail Napoleons & a , tlf X i ... ruorc HOT OR SWEET tV 'j$AJ U.S. CHOICE ........ Ajf&A ; s. - j ROUND OR ,$119 ITALIAN BaQvt- : MrPX P ETE ROAST 1 SAUSAGE OJu "tj" 'ybNM (amfSi ' FOUNTAIN SPECIAL I HATURING CARAMIl PECAN CIUNCHI 1 kiQl A f M t O MtaWi!i ! Jk !k V Vl I f n 1 k J ! PShcl ON SOFT BUH WITH !gTlA ,V,C H : ,r, ..Ill;.:....:, .. . - . I AT OUR FOUNTAIN STORES ONLY ALL FLAVORS ON SAlt j 2531 OKEECHOBEE RO. IN STUART 47 E. OCEAN BLVD. r -------i SHOP WESTWARD 683-9393 746 S. FEDERAL HWY jfZl ! 818 SOUTHERN BLVD. RIVIERA BEACH f ! I SOUTH DALE 833-0388 1 229 E. BLUE HERON BLVD. f y&S ! 881 SO. CONGRESS DAILY 8 AM -10 PM L-X I 683-9773 SUNDAY 8 AM 8 PM 1 Zs j 1 HURRY! WHILE QUANTITIES LAsfT j Cut butter into flour with pastry blender until completely mixed. Stir in sour cream until thoroughly blended. Divide dough into 2 parts; wrap each and refrigerate 8 hours or overnight. Roll out on well-floured cloth covered board to rectangle 12 by 9-inches. Cut into rectangles 4 by 3-inches. Combine sugar and water. Brush each rectangle with sugar-water mixture. Bake in 350-degree (moderate) oven 15 minutes. Repeat with remaining dough. Cool. Using 3 pastries for each napoleon assemble as follows: Spread bottom and middle layer with thin layer of pudding and drained fruit cocktail. Top with dollop of whipped cream and garnish of fruit cocktail. Makes 8 servings. Rich and flaky as the wonderful pastry we usually find only in the best French bakeries, these fruit and cream filled napoleons from your own kitchen will really put you on a pedestal. The secret is in refrigerating the dough, and adding delicious flavorful canned fruit cocktail with its subtle blend of flavors to the creamy filling. Try it out next time you're looking for a really impressive dessert. FRUIT NAPOLEONS 1 cup butter or mazarine l-'2 cups flour y2 cup sour cream 3 tablespoons sugar 1 tablespoon water 2 cups prepared vanilla pudding 1 can ( 1 lb. 1 oz. ) fruit cocktail Whipped cream t; i l I I l I K i m i i i ilfe'y i Sri f y , ,t-3 io'i-r.. .n S0MINEX CAPSULES 1 LB. - REG. 1.89 POND'S DRY SKIN CREAM U OZ. -R9. 1.1 CEPACOL MOUTHWASH IS OZ. REG, 1.5J TAME CREME RINSE I lis I Is?! dm i ! H H 1?? LIMIT-I -COUPON EXPIRES NOV M?AI j LIMIT . . COUPON E XPlftF S NOV I . IAI j LIMIT-I COUPON EXPIRES NOV. I, I9SI t.lMITl - COUPON f KPIPfS NOV. 19rtt r i lM)VHitiK'liliMil I IH:WVH;lHIM1 mi L iF f Uirf i ii I j WS i 1.5 OZ. - REG. 1.00 BAN SOll-OH 11 OZ. tig. fT MISS BRECK HAIR SPRAY i OZ. - JULIA MAY NAIL POLISH REMOVER 12 0Z. REG. 1.S1 VITAUS HAIR TONIC 109 I "N'S DEODORANT 59 ( 19 to' LIMIT. t COUPOM KPIBf 5 NOV. 17, IMS LIMII-I COUPON tXPHES NOV. 17. 1961 LIMIT 1 COUPON tIPIPES NOV. , H( LIMIt l COUPON EPIf 5 NOV. 17. I!M Iter? i'toi. Rtj. 1.2 REGISTERED BRAND FOLDING SYRINGE PLASTIC SHOE BOX SEI THROUGH SP 11 0Z. - GILLETTE Ejjtf FOAMY SHAVE j mil Nmll REGULAR OK MENTH01 jWBlV Ii i&.u iF!rW l PLUS WHITE j TOOTHPASTE j I LIMIT. I COUPON EIPIPES NCtV. 17, IMI 7 I S U ? ESI ! s SS I LIMIT 1 COUPON IXPIPES NOV, 17. I8 LIMIT-I - COUPON EXPIRES NOV, I?, If LIMIT-l . COUPON f IPHEl NOV. 17, HI ;i'i'.7:l ; J tlU JO J 1 1 1 :i ;tIV:1 N f 1 1 1 J1 J I i I :l rl.l' 71 :i .1 f V1 1 1 J.TTB i N rf tl'.'il :l tWrf.l 1 1 -.I ? I I A.- j KITCHEN CHARM pstp I GAL. PLASTIC 1 t--arl WAX PAPER t PIECE BATH MAT SET REG. SIC SHAMPOO SPRAY j lUNIAIruK cry 2? 49 I LIMIT-2 COUPON EXPIRES NOV, 17 )9AI j LIMIT. I .COUPON IXPIHESNOV. 1. Il LIMIT-1 COUPON EXPIRES NOV. T7, lM I Oiiick To Prepare Dessert Omelette 1 PACK OF I WHITE. Dutch Luncheon Omelette iifV woitr "HIT! TENNIS SHOES IVI READING i ijpi TAP ICER j mm0 LIGHT WvWil ,..,, I KITCHEN TOWELS 12 'n g3Viis3 ;:":".. & b tablespoons sour cream a alt Butteror margarine )i cup cinnamon sugar Sour cream - -ij (gp y y LIMIT -2 . COUPON EXPIRES NOV. 17, 1941 J LIMIM . COUPON EXPIRES NOV. 17. IMI I LIMIT'S . COUPON EXPIRES NOV. 17. Itil j LIMIT. I COUPON EXPIRES NOV. 7, IMS j ' 1. 1 I i I I MoJt by G.. I The Dutch hompmakor has found it necessary to he thrifty with her time' as well as her money. Have you noticed how often when reading European recipes It is suggested that they be orved for lunch? With towns smaller and lunch hours longer many times the whole family will gather at lunch time and with the passing of the siesta or after lunch nap the heavy meal at mid-day has gone too, and lunch has become more as we In America know It. Many times a favorite light evening meal becomes lunch and this is true of the omelette. Quick to prepare it's varied from time to time by adding fruit or meat or cheese. Fruit omelettes usually qualify as "desserts, but to the Dutch who love sweets it's a wonderful luncheon treat. DKSSKRT OMELETTE 1 can (1 lb.) cling peac h slices lew I teaspoons sugar 5 HANDY HANNAH I VIBRATOR- REG. 2! DUST-ALL TACK CLOTH REG. 10e EACH CHORE GIRL POT CLEANER mm Heat peaches in their syrup. Keep warm while making individual omelettes. Beat 1 egg with 1 teaspoon sugar, 1 tablespoon sour cream and a dash of salt until mixed but not. foamy. Heat 1 teaspoon butter or margarine in a 6-inch fry pan until bubbly. I'our egg mlcture into pan. Gently lift edges of cooked omelette allowing uncooked portion to run underneath. Cook until set. Carefully remove from pan. Fill with 4 to 5 peach slices. Sprinkle with cinnamon sugar, fold top over peaches and dollop with sour cream. Repeat with all eggs. Serve hot. Makes 6 omelettes. RE-WEB KIT for Lawi Farnltiri ! mx 119 I LIMIM . COUPON EXPIRES NOV. 17, 1961 j' IIMIT'1 . COUPON EXPIRES NOV. 17, IHI 1 1 IINIT-J . COUPON EXPIRES NOV. 17. IIU I IMJIM COUPON EXPIRES NOV. 17. Iltl .i. . I

Get full access with a Free Trial

Start Free Trial

What members have found on this page