Independent from Long Beach, California on February 27, 1969 · Page 64
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Independent from Long Beach, California · Page 64

Long Beach, California
Issue Date:
Thursday, February 27, 1969
Page 64
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Cool Meat With Broth Preparing corned beef, tongue or smoked shoulder roll for sandwiches or a salad? If they are to be served cold these meats should be cooled in the broth in which they were cooked. This makes them more flavorful and juicy. Cleanup Tip If anyone spills alcohol on your asphalt tile, creating white spots, a liule olive oil rubbed on the spots will remove them completely and safely. CREAMY SMOOTH CHEESE PIE Cherry Cheese Pie Is Family Pleaser One sure-fire way to please every member of your family is to serve them a cherry pie for dinner especially if it's a Cherry Cheese Pie. The filling is made with cream cheese and bright red maraschino cherries, sweetened and flavored with just a little lemon. The pie crust is pre-baked for about 10 minutes before the filling is added and baked. CHERRY CHEESE PIE l'/3 cups sifted all-purpose flour i/ 2 tsp. salt Yi cup solid all-vegetable shortening 3 tbsps. water 1 jar (8 oz.) red maraschino cherries 2 pkgs. (8-oz. ea.) cream cheese % cup sugar 3 eggs J /z tsp. grated lemon peel 2 tbsps. lemon juice Sweetened sour cream''' (optional) Combine flour and salt in mixing bowl. With pastry blender or 2 knives, cut in shortening until uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Or lightly floured surface, roll out pastry \\t inches larger than inverted 9-inch pie plate. Fit into plate and trim % inch beyond edge of plate. Fold under to make double thickness of dough around rim; flute. Prick bottom and sides with a fork and bake in 400 degrees (hot) oven 10 minutes. Remove pie crust and cool while making filling. Lower heat to 350 degrees (moderate) oven. Drain cherries; reserve 6 or 8 for garnish and chop remainder. Beat cheese with sugar until smooth; blend in eggs, lemon peel and juice. Stir in chopped cherries. Pour into pre- baked pie shell. Bake at 350 degrees for 50 minutes, or until pie is set in center. Cool. Chill, if desired. Garnish with re- s e r v e d cherries. Serve with sweetened sour cream. · S w e e t e n e d S o u r Cream: Mix 1 cup dairy sour crream with 3 tablespoons sugar and chill. FROZEN FRUIT DOLLOPS TRIM Fruit Dollops Good for Weight Watching A calorie-trimmed version of frozen salad is a glamour ingredient for a weight-watcher's m e n u . Frozen in "dollops" or fluffy mounds on a cooky sheet, the creamy frozen fruit can be served as salad or dessert. The luscious frozen fruit has an apricot flavor base prepared by whirling low calorie apricot halves in a blender. The pureed fruit is then folded into almond flavored dessert topping mix with low calorie fruit cocktail and lemon juice. For ease in preparation and versatile serving, Libby's home economists suggest freezing spoonfuls of the mixture on a cooky sheet. When frozen, transfer the mounds to plastic bags and store in the freezer to be used as needed. WEIGHT-WATCHERS FROZEN FRUIT DOLLOPS I can (1 Ib.) low calorie apricot halves I can (1 Ib.) low calorie fruit cocktail 1 tblsp. lemon juice Grated rind of '^ lemon 1 envelope (2% ounces) dessert topping mix Skim milk 4 tsp. almond extract Thoroughly drain liquid from apricot halves and fruit cocktail. Whirl apricots in blender until smooth or puree in food mill. Mix with drained fruit cocktail. Add lemon juice and rind. Prepare dessert topping mix according to package directions, using skim milk and almond extract. Fold whipped topping into fruit. Spoon onto cooky sheet in dollops making 12 to 16 mounds. Freeze until firm. When frozen, transfer into plastic bags for storage. Serve as salad or dessert. Makes 12 servings (about 45 calories each) or 16 servings (about 34 calories each). Th!pn3«*feiJ l 2i, s m}' 1 ' Long Beach Independent, Press-Telegram-- F-5 Irish Soda Bread SODA BREAD FOR ST. PATRICK'S The Irish in the old country make beautiful soda bread. Given a good recipe, why shouldn't the Irish-Americans make it good, too? Or any other type of American who wants to celebrate St. Patrick's Day with a batch of the fine stuff. IRISH SODA BREAD ' 4 cups sifted flour 2 tblsps. sugar 3 tsps. baking powder 1 tsp. salt 1 tsp. baking soda '/2 cup corn oil or butter 1 cup seedless raisins 1 tblsp. caraway seeds 1 cup buttermilk Corn oil Grease Sxl'j-inch layer cuke pan. Sift toge'Jier first 5 items in large bowl. Add corn oil and blend until line crumbs form. S;ir in raisins and caraway seeds. Mix buttermilk and egg together. Gradually add to f l o u r mixture, stirring u n t i l soft Ice Cream 'I he nutritional contribution of ice cream to every day meals makes it an important food to include when planning menus. Ice cream furnishes children and adults the same nutrients as provided by milk. dough forms. Turn ou: onto floured hoard: knead lightly u n t i l smooth. Shape ir.;o ball. Place in prepared pan. Flatten slightly and cu; a cross on top of loaf. Brush with com ml. Bake in 350-de- pnv oven 50 minutes or until brown. EVERYDAY LOW, LOW DISCOUNT PRICES DEO SECT MSif ·*·%· V.B.B.A. CNOtCI ·AMQWT prancr V.S.0.A.MAWA' WHOLI CHICKEN _ FRYERS SLICED BACON GROUHD SHORT STEAKS USDA CHOICE BANQUET P!WKT(rAlURIMOVEj» T-Bone Steaks *P1 Boiling Beef FROZEN, PLAIN OR BREADED 191 Veal Steaks Rib Steaks Stewing Beef 89i SSSt Mb* 491 RffitaW* 791 651 391 FROZEN STEAKS, SEASOWO 1 MSM*D Veal Pormagian fRCSHSHOULDtt, PICNIC WBWM Poric Roast FRESH Pwfc Steaks 691 691 491 791 / V, USOA INSPECTED CHICKEN, WHOtE UGS OR THIGHS Fryer Parts 491 USDA INSPECTED CHICHN, PAN READY Cit Up Fryers 351 FRYING (lIVERSSfctB.) Chicken Gizzards CERTI-FRESH FROZEN FishCakes MII1S »RO*. DRIP, H1C A RI« , COFFEE 59* EN BEAKS n HtOZBMASSO«n M · · ·^.^···M VWV4P VB« · BMT _ · BANQUET Mb. I r PUSH KIST ! I TOMATO JUICE FRESH KIST ASSORTED W DETERGENT PINEAPPLE I LUX LIQUID 4 89 BLACKKNIGHTALLGREEN ASPARAGUS SPEARS 3~r*l FRESH KIST «,»·. KIDNEY BEAMS 2~rW FRESH KIST REG. OR FRENCH GREEN BEANS 5,^,95' i ME AT PIES; GREEN GIANT GARDEN PEAS .22' sIlADMUSTARD MAGIC CHEF DISTILLED VINEGAR MAGIC CHEF SALAD Oil PETER-PAN PINK SALMON LIBBY'S HASH CORNED BEEF GREEN TREE LUNCH MEAT 57 e 49' 69* 39' SKIPPY DOG FOOD CHOCOLATE DRINK NESTLE'S QUIK WASHDAY BRIGHTNESS IORATEEM SPA, ASSORTED COLORS FACIAL TISSUE 10 2. 95' DIET SUPPLEMENT, ASSTD. V FRESH KIST YELLOW ClINC^^KT" FREGH KIST MANDARIN ~~^f FRESH KIST ASSORTED SEGO LIQUID 1 PEACHES I ORANGES I FRUIT DRINKS ·REIN CIAMT GREEN GIANT RICE m DINNERS f, Vtrdi, Pilof I«ni«fc 39 C 75 CAKIS A COFFEE CAKIS HALIBUT ';; 77 FRESH KIST APPUSAUCE ROYALANNE LIBBY'S CHERRIES SENECA PURE APPLE JUICE Jrict 4 ":;· M FRESH KIST - Vacuum Poc Wtioto Kcrail GOLKNCORN 5 '»?«· HESH KIST SttWM TMMttM 5»jcoia95 f UBBY'S KOSHER SLICED PURITY QUICK DILL MCKLES 3 H ^»l OATMtAl ^t45 MAGIC CHEF WELCH'S PURE CONCOtO MAYONNA1SI r 47« GRAPE JEUY 1T39' KELLOGG'SCEREAi CARNATION COFFEE CREAMK CORN FLAMES 'iT38' COfFEE MAn 'IT 75' DISCOUNT LIQUOR 100%ORAIN DUROV VODKA STEPHENS BROS IMPORTED BLENDED SCOTCH WHISKY FKAMLIMPOUTI* PORTUGUESE WINES FRESH DISCOUNT PRODUCE RUSSET POTATOES I0l47 c ran?, JUKY - LAMM tm VALENCIA ORANHS 10* CM9W, S0UB - »-·«. »Ho ln« "REIN" PRESH RADISHES 5* DELICATESSEN FARMER JOHN ALL MEAT FRANKS 59 CANMD PICNIC SHOVLMR 98 . 2 OM«««*IWUn.MITI BROOKMEAD CHEDDAR ·ATM "iuf rrr- ua« umcit MAn VARIETY 1: .,. Q £|, PACK PH-Oy HOOti t » · Jd. - JATUtDAY ^ »UMD*T, 10 A.M. to 7 P.M. POMONA '2301 W. Valley Blvd. 1 Blk. W. of 5 Points CULVER CITY 10820 Jefferson near Sipulveda MANHATTAN BEACH 1200 N. Sepulvedi Blvd. it Minhittin Bch. Blvd. LONG BEACH 2270 Bellflowtr Blvd. cornir of Sturm ALHAMBRA 2120 W. Main corner of Poplar NORTHRIDGE .8999 Balboa at Nordhoff LAMIRADA 14200 Rosecrani at Valley Vitw NORWALK 11600 Alondra near Pioneer OXNARD MALL 2401 Saviers Rd Oxnard ASSORTED-STRAINED GERBER'S BABY FOOD TIDE reg. jar IT I WASHDAY DETERGENT I 1 I I I giant pkg. 79' WASHDAY DETERGENT CHEER giant 7OC pkg. / / U.M.S. AAARGARINE DETERGENT JOY LIQUID 32-oz. size 83 C

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