Alton Evening Telegraph from Alton, Illinois on June 30, 1960 · Page 26
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Alton Evening Telegraph from Alton, Illinois · Page 26

Alton, Illinois
Issue Date:
Thursday, June 30, 1960
Page 26
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•j THURSDAY, JUNE 30,1960 ALTON EVENING TELEGRAPH Try Cheese Cake Pie By GROIM? « Let «H» will tliw credit! Var- bus grateful cotfm have ftttrflMtt- en Ore ^OtW 9 vHt CnQGOMWR flit Rj flits tnwiQB front whotn they BW'INJW 9u recipe* W* caft't track flown we genius •" ortginafor, but one tiWKg we know — filling a graham • cwteker crutt with cream cji *«»e, ejtge, sugar and vanilla and toppinj if with sweet* encd sdur cfleam that IB allowed to set in the oven results in a supreme dessert. We tasted this cheesecake' pip tor Vie first thne almost a dozen yean atfo when a friend's cook offered it as a surprise at,a New York party. About this time, too, the recipe began to appear in printed form in various versions —the same basic ingredients in slightly varying amounts. tn recent years this dessert has been manufactured and turns up all over the country in frozen- food cabinets. Be that as it may, we strongly advise you to try this version; you'll get a lot for your money and that extra bonus of homemade flavor." Two innovations of .our own go with this rule. Walnuts are added to the crust and our tasters agree they should never be omitted. Second, we make the dessert ahead of partytime, cover it with transparent plastic wrapping and freeze it. Before serving time we let it thaw briefly at room temperature, then put it into the refrigerator to chill so it will cut firmly. Best Cheese • Cake Pie •Ingredients: l.cup finely-crushed graham - cracker crumbs, & cup chopped (medium-coarse) walnuts, \ cup butter (melted), 2 eggs, 3 packages (3 ounces each) cream cheese (at room temperature*), % cup sugar, % tea spoon vanilla, 1 pint commercially prepared sour cream, 5 tablespoons sugar, V 2 teaspoon vanilla. Method: Mix together the crumbs, walnuts and melted butter. Press evenly over bottom and sides of a 9-inch heat-resistant glass pie plate; have crumbs come up to rim. Bake in moderate (375 degrees) oven 5 minutes; remove. Beat eggs until thickened and 1 e m o p -. colored. Without washing beater, beat cream cheese, ty-cup sugar and teaspoon vanilla .together; add eggs; beat until blended. Turn into crust; return to slow (325 degrees) oven for 20 minutes. Meanwhile stir together the sour cream, 5 tablespoons sugar and % teaspoon vanilla. Remove pie from oven; spread top with sour- cream mixture; return to slow oven for 5 minutes. Cool and chill. Before serving finely chopped or. grated walnuts may*be sprinkled over edge of topping. Makes 6 to 8 servings. Barbecued CprnedBeef NotDifficult By GAYNOR MADDOX Newspaper Enterprise Food and Markets Editor When a group of hearty eaters storms in for a patio party, here's the kind of dinner that will keep them quiet and happy. The meat could be given a final heating in the tomato sauce ovpr an outdoor grill, electric grill or electric skillet. And the vegetables in the broth could be served up directly from a large kettle over a charcoal • fire or electric grill even though . they have been cooked indoors. ; Barbecued Corned Beef Dinner) (Make* 13 to 14 slices I „ ft. Inch thick) Four to 5 pounds corned beef, 1 cup celery tops, 5 whole cloves, , 6 medium potatoes, cut in half; | . 6 small yellow onions, cut in " half; 6 carrots, cut in 2-inch pieces; 1 medium cabbage (about 1H pounds), 1 can (8 ounces) tomato sauce,, 3 table. " spoons catsup, 2 teaspoons kit. chen bouquet, 2 tablespoons • brown sugar. Place corned beef in a kettle • with enough water barely to cover), about 1H quarts; add • celery tops and cloves. Then bring to » boU, reduce heat and « let simmer until beef U fork] tender, abut 9 to 3 hours, tte: move b«*f from the broth. Bring broth to a boil. and add pota. • toes and onions and cook cover* ] ed for 10 minutes. Next add the j • carrots and cabbage, cut into 6 wedges, and let cook for about „ 20 minutes or until tender. Meanwhile cut the corned beef into ''» - inch bikes. Mix tomato sauce, catsup, kitchen bouquet and brown sugar together in a large skillet and add the corn- ad b**f ilk"* Heat in covered skillet until meat is tboroughfy IwttwL • , ______ .„ _____ _.-. - ..- i Tht Bprfatf Sea between Alaska -' awl Siberia w made to order for - bnwrtu* fishing. Forty-two per • CM* oj ft* Bwiags 878.UBO *ftkJ* rimn a JMMMJj^i la. wo»» » *HMB»«»^» ^r " f« to 20 L*. HAMS « to 7 lb. Av* PORTION term With Oceen Spray Crsabtrry Sauce If you're planning to hove horn for the Holiday. 0 14, you've made e wise choice. And you'll be making DUll another if you buy* your ham at A&P. For we've a splendid selection of "Super-Right" and other fom- UfL r lj| llflltlt ous brands. These "Super-Right" Hams are FULLY- fllUJlU ROlllS COOKED, not smoked or reody-to-eat! I* you're not completely satisfied in every way, your money bock, of course. Wafer Sliced Cooked Hams Cooked Hams Cooked Ham ••Oi. u. 10fa-mb. Avg. Whola or Half lb. 59c Canned Hams "W; 55c Canned Hams -N&H- 6 59c Tynee Canned Ham 13 If Tin Lb. Tla $499 ************************ Fresh Pork Steaks Loan Mtoaty STORI HOURS OPEN UNTIL 9 P.M. SAT* lff«cff!ve> fffcrw 20-lB. AVIRAGI SOUTHIRN-OROWN, RID-RIPI Uan ft Me>afy 3 Lbs. and Down Round,Steak T-Bone Steak Turkeys •^Super-Riant"'- C«nt«r Cut "Super-Right" Center Cut | Club or Porterhouse "Super-Right" Lb. , 99c Fresh Fryers $1.09 Chicken 49c Chicken Less U. S. Govt. GRADE "A" 2 to 2Vi lb Avg. Ik U. I Gov't GRAbE "A" Whol»-2 to 2'/j Lb Avg. Lb, Watermelons Every one of these pleasingly-plump beauties is vine-fresh ... ripe V ready to set mouths watering at first glimpse. U. S. Govt. GRADE "A" Oven-Ready, 4 to 8 Lb. Avg. u. ************************ U.S. Govt. GRADE "A" Quick-Frozen ..?. ' U.S. Govt. GRADE "A" Quick-Frozen 2" •• ctn. or Ocean Perch Frozen Fillets Haddock Channel Catfish Pan-Ready Whiting Quick- Frozen Quick Frozen lb. lb. 29' Skinless Franks 49' Large Bologna 35' Braunschweiger "Super- Right" "Super- Right" lb. lb. 29 C Bing Cherries .**-•** Golden-Ripe Bananas Southern Peaches 4 ,,49° Cantaloupe r 49c Fresh Apricots c °±r „ 19* Fresh Blueberries 49c Red Plums afst. -29* Grapefruit 49c Seedless Grapes c tr° .29' Sweet Corn Honeydew Melons ?s ,.,49° Green Peppers Lb. 39 lb. California large 27 Size California 40 Size Florida Gold«n 5 5 leek Pint •ex Fer 29' 29c 49* 29* Fresh Firm l«fc Jane> Parke>r, Re>g. 59c TWIN-PACK Potato Chips Apple Pie J V ;;•;:.• 45* Swiss Cheese Salad Dressing n £45' Cottage Cheese Pork 'n Beans cr^ % 29' Nutley Oleo Instant Coffee ^ <? 79* Fresh Butter 16-Ox. •ox Domestic Sliced or Piece u. ************************ o* VV • Frozen Lemonade Puro Sun Cream Rich Lara* or Small Curd 2 39 Paper Napkins Z «!?.' 29c 99" 10 ************************ Sunnyfield 93 Score ru. KXl! Our Very Finest <t«. ***** •reind Holsum Mustard Nabisco WO T- Heifetz ^ Relish Sweet Pickles Ripe Olives Chewing Gum Purex Liquid Bbuh Olives Nix Paper Potatoes U-Ot. Tie Brand 1 N Angel Soft Both Tissue 4 Morvil liquid •t. TU 39* - 29* Chicken of-the*$»0 IISCUITS e«t •Ht 4 2 r 39* Charcoal Starter -35' White Paper Plates Chunk Tuna Pillsbury w ™« -37' Ice Cream _ „ _ _ f Facial Tissue Baby Food £±; 10 *• I Caic of U Sl.SB 6-59 Charcoal Briquets 65 Aluminum Foil 45< Haase Bar-B-Q Sauce Root Pickles 3 ,29 Potato Salad 25-Pt. Roll c c •tl. Yvfcon Club or Hill's ^ ««• *•*. -- VtW. Meodow Gold "Banana Split" Angel Soft Boi Donuts Jimt Fmrktr Hamtturgtr Buns or Hot Dog Rolls « Apple Pie Rood's OIRMAN STYU Glazed J ant Parker Jatit Parktr 20-99 29 35 35' 55' 25' 35° 25 45 2 2 •tU. Of. Jars 16-0i. Ctn. tain. • in. -r

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