Independent from Long Beach, California on February 27, 1969 · Page 79
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Independent from Long Beach, California · Page 79

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Long Beach, California
Issue Date:
Thursday, February 27, 1969
Page:
Page 79
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Fish Rolls Different tKrVdV/.'Mf'-j'Sm' long B««eh CHOCOLATE PINEAPPLE FLAVORED CHEESE CAKE Cheese Cake Gels New Flavor Here's a spanking-new cheese cake with an interesting combination of flavors -- chocolate and pineapple. These are teamed w i t h cream cheese, eggs and sugar and the cake has a substantial graham cracker base. The dessert is easy to put together. Then to f i n - ish things off, .sweetened sour cream is spread over t h e baked cake and it is given a long rest in the refrigerator -- so it will lie firm -- before serving. One t i p : only a small amount of chocolate Is used, so expect mild color and flavor from it. PINEAPPLE CHOCOLATE CHEESE CAKE 1 can (1 pound, 4 ounces) crushed pineapple 4 large eggs I cup sugar 3 packages (each 8 ounces) cream cheese I tblsp. vanilla i/, tsp. salt 1 square (1 ounce) unsweetened chocolate, melted Graham Cracker Base Sour Cream Topping Pineapple tidbits and mint sprigs for garnish, if desired Turn pineapple into a strainer to drain; with a wooden spoon, press out as much syrup as possible -- this will be about 1 y t cups. In a medium mixing bowl beat eggs until thickened and lemnn color; gradually beat, in sugar u n t i l thick and ivory color. Without, washing beater, in a small bowl beat together the cheese, vanilla and salt until soft and f l u f f y ; beat into egg mix- t u r e in small portions; continue to heat until smooth. Beat in chocolate. Fold in drained pineapple. Spoon mixture over the Graham Cracker Base. Bake in preheated 350- degree oven for 40 minutes. Remove from oven. Spread w i t h Sour Cream Topping. Cool. Refrigerate R to 8 hours or overnight before serving. If garnish is used, just before serv- Children Eating Too Much COLUMBUS, Ohio (UPI) -- A home economist at Ohio State University has reported doting mothers are feeding their children Ion much food and the wrong kind. "Attention should be given to the present and f u t u r e effects of the preoccupation of many mothers that t h e i r children are eating too l i t t l e , " said Virginia M. Vivian. "They overestimate Ihfi amounts of food needed by pre-school children and encourage overeating at this early age," she said. Mrs. Vivian participated in a 12-state study of 3,400 children in cooperation w i t h the U.S. Department of Agriculture. "In pre-school years, many more mothers were concerned that their children w . e r e n ' f eating enough than were concerned that, they were eating loo much," she said. She said almost one q u a r t e r of the mothers interviewed used foods as rewards with empha.si.s nn baked goods, desserts and candy. ' ing place drained pineapple tidbits and mint sprigs around edge of cake. Makes 12 servings. GRAHAM CRACKER BASF.: Melt 1-3 cup b u t t e r and, off hrnt, mix with I'/i cups graham cracker crumbs and 3 tablespoons sugar. Press over bottom of 9-inch spring form pan. SOUR CRF.AM TOPPING: Mix together 1 \ : , cups commercial sour cream and 2 tablespoons sugar. Enterprising cooks set tired of serving fish fillets the same old way -- fried, broiled or baked. So what else? Poached sniffed fillets in a creamy sauce. The stuffing is an ingenious creation: narrow sticks of Swiss cheese inserted in pitted ripe olives. The fish rolls are poached in milk, and the hot poaching liquid is thickened and seasoned for the sauce. The sauce can he mild or hot, depending on the amount of tabasco you add. Have in mind your own and your family's tastes. What goes with the stuffed fillets and sauce? Rice is a perfect accompaniment, hut we suggest rice given interesting additions -- white raisins or currants plus pine nuts are a great choice. For a bread accompani- Clifrso Sauro A basic cheese sauce is a wonderful way to add extra flavor as well as protein to your menus. Broccoli and asparagus are just two of many vegetables t h a i perk up w i t h a ·/rsly chccsr sauce. ment, choose bread sticks. Their crunchiness is a good foil for (he soft texture of the fish. A tossed salad of crisp greens is almost a "must" with this fish dish. To add interest to the salad we suggest including carrot curls. To make them, use a swivel-blade vegetable peeler to cut a carrot into wide lengthwise paper-thin slices. Roll up each slice, secure with a toothpick and drop imo ice water: refrigerate. Drain, remove the picks and add to the salad at serving lime. FISH ROLLS WITH RIPE OLIVES 6 sole fillets, about \\' t pounds salt and pepper IS canned pitted ripe olives 6 sticks (each 2 by |/J inch) Swiss cheese 1 '/* cup milk 2 this, butter, room- temperature soft 1 this, cornstarch Vi tsp. Worcestershire sauce Tabasco sauce to taste Minced parsley Sprinkle fillets w i t h sail and pepper lo season. Siring 3 ripe olives on FISH ROLLS made from f i l l e t s , rolled around Swills cheese sticks inserted in ripe olives and served w i t h cream sauce. e.ich choosr s t i c k ; roll a f i l l e t around each nlive- cheesc suck to enclose; fasten w i t h toothpicks. In a n - i n 10-inch skillet liral i h r m i l k w i t h '/j |S P- s a i l ; arid fish rolls; cnvn and cook g e n t l y , turning Cherry Pic A llcr natives Cherry pie can b? nude from either water-pack or sugar-syrup canned cherries with the same recipe by adj'.islins the sugar i n - gredient. For an S-inch pi" using a I-pound 4-ounce can nl water-pick cherri'";, add 2 3 cup of sugar. For the same amount of cher ries canned in syrup, de crease sugar to J j cup. oner, u n t i l fish is opaque through -- about 10 m i n - utes. (Use two w;de spoons, not tongs, to t u r n fish rolls.) Remove fish and keep warm. In a small container, w i t h a teaspoon, blend together the b u t t e r and cornsiarch; add to milk. Cook over moderately low heat, stirring constantly, u n t i l sauce thickens and boils. Stir in Worcestershire sauce and tabasco sauce. I'se a slotted spoon In l i f t fish to serving dish, d r a i n i n g off any liquid i h a t has accumulated. Pour sauce over fish. Sprinkle w i t h parsley. Makfts fi servings. Sara Lee puts extra icing on the cake. Chocolate · Orange · Banana · German Chocolate · Golden · Brownies ii TAKE THIS COUPON TO YOUR GROCER F or vour (, ee '7od;oc Parly Coke boo'.." ser.a the ingredient stoie-mi-i horn any Sma tee dessert cake 10: P.O. Box 4687, Onion, Iowa 52732 . . Sara£ec Th : -, coupon is wonh 10? on ony one of these Sara tee Cn'.;os : Orange ' Banana · German Chocolate · Golden Chocolate TO GROCER: A i o u r £ K ) f . " f . ttstw tr.\ -, M pon for c tail customer n oc:3fflnn;c w-in f n I*: us oi tr.is c n er. We \s.ll rpimbu'S* yo.i ICc plv. 7'. bf J "rtl-r-q for rich coupon you accept. Cftupon vt-n if red emed by other thnn rpto'l riutr buton, if pmhifcitH. r«5 ided or taxed. Cuitorrcr mu;t pa/ nny solrs tax. Cosh olue 1/20c. lor ._.. Brownies rfldcmplion, mail to t.itcr.em of Sam lee, l~^., F 1 O. P") 1527. Clintor, lowo 62732. C :: i f - E / P : p : S - . ' J r . i ::, '-:? FCAUO ClAUSF- Ai/ other app', cat on cf ins C O J P C T cons'iljlrs fraud. InvOii s'ocl. lo C O v r r ro ipor be mode ovoilof'le upo I provrg p'jfchai-? of s j - ^ C ' c ^ r pf^iisd for fedempN^n r.,;l rrijost. VVP- A i !.$! i -'*' .*.

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