Independent from Long Beach, California on February 27, 1969 · Page 61
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Independent from Long Beach, California · Page 61

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Long Beach, California
Issue Date:
Thursday, February 27, 1969
Page:
Page 61
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F-2--Independent, Press-Telegram long ttttk *Sj5SfI''fIf'i*i COCONUT JELLY CHEESE BARS 1 cup butter or margarine, softened 1 cup (4 oz.) shredded Cheddar cheese \' 2 cup sugar 2 cups Pillsbury's Best All Purpose Flour* 1 to 2 cups tart, red jelly 1 can (31/3 oz.) or li/ 3 cups flaked coconut 14 cup butter or margarine, softened l / 2 cup Pillshury's Best All Purpose Flour* ·^4 cup firmly packed brown sugar In larpe mixer howl, cream 1 cup butter, cheese and sugar at medium speed. No need lo sift flour; measure hy lightly spooning into cup and leveling off. Gradually add 2 cups flour and mix at low speed until well blended. Pat onto bottom of un- greased 9-inch square pan. Bake at 350 degrees for 30 minutes. Immediately spread with jelly. Combine butter, flour and brown sugar to form crumbs; sprinkle over jelly. Sprinkle with coconut. Return to oven and bake at 350 degrees for 15 minutes or until coconut is lightly browned. Cool and cut into bars. Makes 36 bars. 'For use with Pillsbury's Best Self-Rising Flour, reduce butter to '/ 2 cup in the crust. COCONUT JELLYXHEESE BARS Hot Dogs Are Nutritious Perhaps because hot dogs are such an old convenience food many people have the mistaken idea that they are not worth much nutritionally. That's wrong! All beef hot dogs are exactly that. They are all beef with spices for seasonings. All meat hot dogs are all meat and are usually a combination of pork and beef. Hot dogs get their color from the spices used and from being smoked and cooked. TOMATO DUMPLINGS, Use tomato juice as the* liquid when p r e p a r i n g dumplings to cook and serve with pork stew. Borden Danish flavor margarine is best tasting. DANISH FLAVOR MARGARINE To prove it, you get 4°off regular price at your grocers. 'BORDfM Prune Dishes Easy to Make, Colorful (Continued From Page F-l) and flavoring until smooth and fluffy. Snip 10 prunes into quarters and place in bottom of pie shell, saving liquid in which the prunes were plumped. Pour cheese mixture into shell. Bake 20 minutes at 375 degrees. Cool pie. Cut remaining 8 prunes in half and place on top of pie in decorative manner. Refrigerate. Gl»z«: Simmer 14 cup cugar and 14 CU P liquid in which p r u n e s were plumped. Cool slightly. Just before serving, spoon glaze over pie "filling. HOT BUTTERSCOTCH PRUNES 16 new pitted pruned cooked just until tender and drained Vi cup each heavy cream and brown sugar, firmly packed 14 cup butter Yi tsp. vanilla Place 4 prunes in each of 4 stemmed dessert glasses. Combine cream, sugar, and butter in a saucepan and bring to a full rolling boil. Remove from heat and stir in vanilla. Pour hot sauce over prunes and serve immediately. Makes 4 servings. FROZEN SHERRIED PRUNE MOUSSE 1 cup new pitted prunes ' 1 cup medium sweet Sherry '/ 2 cup sugar 2 cups heavy cream, whipped Finely shaved toasted almonds for garnish Soak prunes in Sherry for 4 days. Remove prunes and combine with 1-3 cup of the Sherry in which they were soaked and sugar in blender; whirl to puree. Fold prune puree into whipped cream. Turn into attractive serving dish (about l'/4 quarts). Cover and freeze until firm, about 6 hours. Sprinkle with almonds. Spoon out of bow! to Makes 6 servings. serve. HUNGARIAN PRUNES, PORK, t SAUERKRAUT 1 Ige. can (1 Ib., 12 ounces) sauerkraut l'/i tsp. instant minced onions y t tsp. whole caraway seeds (optional) 18 new pitted prunes 6 lean rib or loin chops, 1-inch thick Salt and pepper Sour cream (optional) Spread half the un- drained sauerkraut over bottom of a baking pan with cover. Sprinkle with onions and caraway seeds; top with prunes. Cover with remaining sauerkraut. Season chops generously with salt and pepper, and arrange in single layer over sauerkraut. Cover and bake in a moderate oven (350 deg.) for 40 minutes. Increase oven temperature to hot (400 deg.), remove casserole cover, and bake 10 min- utes more or until chops are brown. Pass sour cream to spoon on top if you wish. Makes 6 servings. GINGER CHEESE SALAD BOWL /] cup salad oil 4 tsp. each fresh lemon huice and dry Sherry l'/j tsp. EACH ground ginger and wine vi- 1 negar 1/4 tsp. salt * tsp. EACH sugar and ground black pepper 4 cups coarsely torn and loosely measured salad greens I sm. pkg. (3 oz.) cream ' cheese 4 tsp. grated orange peel 2 oranges, peeled and sliced into bite-size pieces 1-3 cup diced almonds, lightly toasted 1 this, finely sliced green onions with tops Shake or beat together first 8 ingredients to make a dressing. Place jalad preens in salad bowl. Press all sides of cream cheese block into grated orange peel until peel adheres; cut block into about %-inch cubes; add to salad greens along with oranges, prunes, almonds, and onions. Toss lightly with just enough dressing to moisten ingredients. Makes 4 servings. Make Certain Sugar Melted To help prevent beading in baked pie meringues, make sure the sugar is well dissolved. Use super fine granulated sugar for hcsl results: 2 tablespoons per eps while. Adding a little at a time, beat sugar into the frothily whipped egg whites; continue beating until peaks are stiff when beater is withdrawn. MKEWOOD CENTER 5212 Graywood Ave. M E 3 . 6 B 2 0 - M E 4 - 7 9 8 2 WESTMINSTER 6753 Westminster Blvd. TW 3-8537 CMDEN GROVE 3172 Chapman Av«. LE 9 - 1 1 5 1 SANTA ANA 155 W. Pomona St. XI 7-6031 OPEN SUN. 9 to 6 S A N T A AHA CLOSIDSUN, WE ARE TOO PROUD OF OUR MEATS TO HIDE THEIR QUALITY FROM YOU WITH PRE-PACKAGING! ***^FARMER JOHN · 1ST QUALITYr*** ········ (VSDA Choice steer)······ * SLICED BACON J · i'M CLUB STEAKS NO-OOUPON ^flHBBM ^^BBB^ £ · l L h U I L t WITH ANY , PURCHASE. JUST )f COME AND GET IT! * I Mai ···FARMER JOHN CORN-FED] FRESH PORK SALE Center-Cut Pork Chops i «' tmt~~ ^^ · MWIER STYLE MEATY »ork Ribs IDEAL TO BARBECUE OR SAKE 59 Ib. LEAN PORK LOIN Pork Roast astern PORK LOIN FULL RIB HALF or WHOLE We will glodly cut thes* into chops for your freezer of no extra charge. *************************** ~ YOU SAVE FULL OF FLAVOR Me IB. t Z **************** 1 : RIB STEAKS ·J » Fill I DF Fl AVOP | FILET MIGNOH : Cut from U5DA Graded Choice 5te«r Beef. / p. tnlr ,-. \ : THE STEAKS THE CATTLEMEN THEMSELVES U-MUlLC. ) PREFER... ·=! LB 1= CUBE STEAKS s - 30 - Lb QUICK TO PREPARE A GRAND TREAT ANYTIME FAMILY STEAKS POPULAR ENGLISH CUT, LOTS OF GOOD EATING SHOULDER CLOD BONELESS - FRESH HOME MADE PORK SAUSAGE BONELESS STEWING BEEF Foncy Eiriro Leon, Centtr Meat Co.'i Sptcialty U.S.D.A. GRADED CHOICE FRESH BEEF BRISKET SUPER TRIMMED, LEAN BUT SUCCULENT KNACKWURST BAR-M. ALL-BEEF. FINEST QUALITY LIV! flENERS BAR-M. ALL-MEAT Ib. OMR-ffl^MfcfcrmSgiJI^^^^^J^w CORNED BEEF TONGUE Bonelei* rolled and 10 luccuUnl. A beef eoter'i delight for your family. Fresh Chicken Breasts iIHt HOST fUVOIFUt. lUKPfil. »!!H U.SB.l MSHCTIH Kill Mils 0100!! IHE tim YOIJI flMIU IKES IISI1 FRYING CHICKEN WINGS THE KIDS' FAVORITE FRESH A GREAT TREAT ANYTIME FRESH FRYER PARTS LEGS and THIGHS C I FRESH CHICKEN Ib. 1 GIZZARDS THE 3 GREATEST NAMES IN TOP QUALITY BEEF!!! Are all here at your Center Meat Ce. U.S.D.A. graded Prime, graded Choice or Swift's Premium "Your Guard of Quality" compare prices, compare quality, save big at Center Meat. GOURMET QUALITY ^^^^ ^^^^^ rnilriHlhnier Kxi-ttitiivlr BBBBBBBBl BBBBV^BBBV C SIDE OF .·Im.W'i. 1T, In.'!!'." Ilif. SWIFT'S PREMIUM PROTEN SIDE OF / O .»»7 BEEF... 00 lb "BEEF BEYOND BELIEF" Avfl.WL 275lo 315 Lbs. U.S.D.A. GRADED "PRIME" SIDE OF / O c BEEF... 00 lb HIGHEST QUALITY OBTAINABLE A v g . W t . 2 7 5 t o 3 2 5 L b i . I, Wrap and Sharp Fre«i8 at No Extra Cost--No Money Down- 6 Months to Pay, No Payment for 45 Davs| I

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