The News from Frederick, Maryland on June 10, 1970 · Page 28
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The News from Frederick, Maryland · Page 28

Frederick, Maryland
Issue Date:
Wednesday, June 10, 1970
Page 28
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Page 28 article text (OCR)

i = c t |: r^', l"'' PfefftC-6 THE NEWS, Frederick, Maryland - - - l*. ifflt Caramel Apple Pie Is A Summertime Success , Caramel apfile pie is a very special dessert that seems an .the more inviting when served in the midst oT the fun and festivities of summertime. This sweet good pie, touched with the extra .richness of imported dates, is the kind of treat that makes people wish summer lasted all yearlong! Qt course there's no reason it Help From ;The Freezer * *, Freezers and refrigerator- freezer combinations are popular pieces of equipment for the home. However, sometimes we jronder if the women who own these pieces of equipment use them to obtain the greaies variety in meal preparation. Sure, freezers make it possible to keep a wide selection of frozen foods on hand. But, how many women use them as an "extra cooking hand" by preparing a double recipe, serving one portion and freezing the other to serve when time Is short and imexpected company arrives. ' A supply of Chocolate Ice Cream Sandwiches in thefreezer will make it possible for you to ·serve a glamorous dessert or a between meal snack in a jiffy. The waffles can be made ahead of time and filled with ice cream. At serving time, allow to defrost slightly. The small size is perfect for an after school treat and the large size becomes a delicious dessert with the addition of a peppermint marshmallow sauce. When you have extra time, prepare food for the freezer. ·You'll find that when you are rushed, it can be one cf the best friends a cook ever hadl CHOCOLATE ICE CREAM SANDWICHES 1-1/2 cups prepared biscuit mix · 1/2 cup sugar 1/2 cup cocoa 1-1/4 cups milk 1 egg 1/4 cup butter, melted ' 1 teaspoon vanilla * 3 pints ice cream Peppermint sauce, optional Combine biscuit mix, sugar and cocoa. Add milk, eggs, butter and vanilla; beat just until smooth. Bake in a hoi waffle baker until done. Place on cake rack to cool. Cut each square in half and put together sandwich-fashion with a slice of ice cream. Serve immediately, plain or as a fancy dessert with peppermint marshmallow sauce. Makes three o-inch square waffles or 12 waffle squares. Note: Waffles may be made ahead of time, cut into squares, filled witti ice cream and wrapped and stored in freezer. At serving time, allow to defrost slightly. PEPPERMINT MARSHMALLOW SAUCE 1-7 ounce jar marshmallow cream 1/4 cup crushed peppermint candy Red food coloring 1/4 cup milk 1/4 teaspoon peppermint extract ·· Combine marshmallow cream, candy and milk in saucepan. Place over very low heat; stir until blended. Remove from heat; add peppermint and red food coloring as desired. Chill thoroughly. Makes 1-1/2 cups sauce. Menus SATURDAY LUNCH A really different salad. Chefs Caponata Salad Rolls Strawberry - Rhubarb Pie Beverage 'CHEF'S CAPONATA SALAD .4 cups (packed down) · torn romalne 1 can (five ounces) boned turkey with brdth, drained and cut up (3/4 cup) 1/4 pound thut strips Cheddar cheese (1 cup) (Italian-style eggplant appetizer) 8 large pimiento-stuffed green olives, sliced ·3 tablespoons olive oil 1 tablespoon red wine -vinegar Salt and pepper to taste Just before serving, in a large salad bowl, toss together all the ingredients. Makes four main- course servings. SUPPER FOR FOUR Nice to serve Sunday night Hearty Fish Chowder Salad Bowl French Bread Brazilian Banana Dessert BRAZILIAN BANANA DESSERT 3 large firm all-yellow bananas 1/4 cup sugar 1 tablespoon cornstarch 1/2 cup dry red wine 1/4 cup light corn syrup Peel bananas; score by running a sharp-tined fork down each banana from end to end; cut crosswise in 1/4-inch thick slices. In a medium saucepan thoroughly stir together the sugar and cdmstarch; gradually stir in wine and corn syrup, keeping smooth. Stirring constantly, bring to a boil over medium heat and boil one minute. Add sliced bananas and stir until bananas are coated with sauce-one to two minutes. Serve hot. Makes four servings. has to be served just one season of the year. Here is the caramel apple pie recipe, which is just one of many delectable date dishes from meat balls to sour cream molds. CARAMEL APPLE PIE For the crust, you will need: 1 cup sifted flour 1/4 teaspoon salt 2 tablespoons sugar 1/2 cup butter (1 stick) 1/4 pound creamed small curd cottage cheese For the filling, you will need: 2 tablespoons dry bread crumbs 6 large apples 1 eight-ounce package dates 1/2 cup sugar 3 tablespoons flour 3 tablespoons butter Most cakes taste best the day they are baked, but a few like pound cake and angelfood, benefit from overnight storage before they are cut and served. Afrost- ed cake will keep better than a cake that has no. frosting because the frosting usually helps to keep the cake "wist. To make the crust, begin by sifting flour, salt and sugar into a bowl. Cut In butter until mixture resembles a coarse meal. Add cottage cheese and mix with a fork until a dough forms. Divide in half fojr top and bottom crusts. Roll bottom crust on a well- floured board. Fit in nine-inch pie pan. To make the filling, sprinkle the bottom crust with bread crumbs. Peel, core and slice apples and place them in a bowl. Add the dates, sugar and flour, and mix until dates are dispersed and fruit is well coated with sugar and flour. Place apple mixture over bread crumbs in bottom crust. Dot with batter. ft is the combination of the sugar, butter and the juice of the apples that gives this pie its caramel flavor. You are now ready to roll out the remaining dough (on well- floured board) to make the top crust, which is then placed loosely over the filling. Seal edges and prick top generously. Preheat oven to 450 degrees. Bike pie ten minutes. Lower temperature to 350 degrees and bake 30 minutes more, or until crust is golden brown. ' NOTE: ff the raw crustbreaks, press it together with your fingers. This will not affect tenderness. BRUNCH SPECIAL Hot French toast sandwiches are filling, hearty and delicious when made this easy way. Bake, rather then fry, French toast In a hot oven. Place a slice of frizzled ham between two slices of hot French toast. Serve with topping of maple syrup mixed with canned apple sauce and sprinkled with nutmeg. MEZZO REPRESENTS U.S. WASHINGTON (AP)- MeMO- foprano Betty Allen has been invited to represent the United States in a cultural festival to be held to Costa Rfca »* part of the inaugural activities of President-elect Flgueres. Miss Allen will give two recitals in Sn Jose and one in Puntarenas. Her visit will be under the auspices of the Department of State's Cultural Presentations Program. Second only to salt as a popular seasoning, onions are used throughout the four seasons of the year, and In practically every part of the world. CONTINENTAL ·A-UBI-KA TENDER TASTY LIBBY'S SWEET RELISH BRAVO 9-OZ. JAR 12-OZ. CAN KOUNTY KIST PEAS CAMPBELL'S TOMATO SOUP 10%-os. ....cans CHUNK STYLE CHICKEN ; SEA TUNA : 31c ALL FLAVORS GIANT PEAS FANCY PINK SALMON JEIL-O GELATIN AMERICA'S FAVORITE BIG TOP . . . CUT WAX BEANS 7 CLOROX BLEACH : 32c ISVa-ox. cans $1 GLACIER 1-lB. BRAND CAN DOG FOOD KEN-L RATION Firm, Slicing . . 9 GRAPE DRINK BING Tasty, Ripe SALAD MIX -* o a o o o o o o o Q o o o QQ o Q £ To Use ceito EACH Ba * COLE WELCHADE NONFOODS Summer Specials! BEER GIASSES CRYSTAL STEIN HOLLOW STEM GOBLET HEIDELBERG GOBLET for A BIG VALUE Weave Wood Beautifully Crafted SALAD BOWLS 49c Each Weave Wood 10-Inch Size SERVING BOWLS Each DISCOUNT PRICED--FAMOUS KORDITE TRASH CAN m + _ LINERS BOX OF $^39 DUTCH VALLEY SUGAR WAFERS CHERRY, ORANGE OR GRAPEDRINK 3 r 79e 46-OZ. CANS ikery ials BLUEBERRY CRUMB PIES *£55c LIGHT, DELICIOUS Angel Food CAKES 3 '£ $1 mm. HUNT'S NNVwwVvVwwMJvQNIO LINCOLN APPLE JUICE 4 1 -Q T - CREAM STYLE GOLDEN DEL MONTE CORN c 17-OZ. CANS WEIS QUAIITY MANWICH SAUCE PURE VEGETABLE SHORTENING C R I S C O DOG FOOD BRAVO SAUCE QUART JAR POMPEII AN OLIVE OIL 8-oz. bot. 51c FRISKIES 15'/2-OZ. CAN 14-OZ. PKGS. FOR DISHWASHING $1.00 ----- ,,, , · * » · · · · wm *WWV**WVwVWWV DUTCH CLEANSER 2 14-OZ. CANS » ,4 » *^ni /SAV/NG! U OUR Dispenser Cups Fit Any Dispenser Weis 5-01. gf| Quality 100 cups J7C SALAD OIL Decanter Bettl* Wei, 48-01. Q 0 Quality ...bottle 77V HAIR SPRAY Regular or Hard To Held Weis 18-or. Quality can Low INSTANT COFFEE NESCAFE l ",55c "£$1.55 RICH CHOCOLATE FLAVOR HERSHEY'S SYRUP 2 ± 45c CARNIVAL . . . REGULAR SOFT DRINKS H tL 12"~99c JOY LIQUID 64 32-OZ. BOTTLE L WITH COLOR BLEACH OXYDOL 74« 49-OZ. PKG. CHJOY l O W f f i CARNATION . . .ALL FLAVORS Instant BREAKFASTS 6 ,* 66c WEIS QUALITY . . . FULL STRENGTH LIQUID BLEACH .'£ 39c WHITE OR COLORED SCOTTISSUE rolls 59c PILLSBURY . . . HUNGRY JACK Butter Tastin' Biscuits TH[ QUALITY' 91/a-oz. J|* 45C ABSORB LIKE MAGIC BOUNTY TOWELS l -£35e Why Pay More? DEODORANT PLUS CREAM PHASE VI SOAP DEODORANT SOAP LIFEBUOY ; CREST TOOTHPASTE OUR PRICE 65c SIZE 3H-OZ. TUBE DEODORANT PRAISE SOAP WAX PAPER CUT-RITE 125-ft. j A 49c ·IG TOP PINK LOTION «TM.o«Nr 99c OEISHA . .. CRUSHED OR SLICED PINEAPPLE ::.' 99c CONTADINA TOMATO SAUCE MILD, GENTLE LUX SOAP 48c NEWSPAPER! FOR DISHWASHING LUX LIQUID 32-ox. bottfo 79c GENTLE TO HANDS DOVE LIQUID 22-01. bottU 57t ,,,,, NEWSPAPER!

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