Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 38
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 38

Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page 38
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Page 38 article text (OCR)

IS -- lVOItTI»VEST AHKANSAS TIMES, Faycltcvllle, Ark., Friday, April 2t, W4 BREADS end. ROLLS HOT ROLLS Brenda Taylor Rt. 3, Box 25 Lincoln. Ark. 2 cakes yeast V4 c. warm water 1 tsp. sugar Vi c. shortening Vs c. sugar 1 tsp. salt 1 egg 2 c. warm water C c. flour Dissolve 2 cakes yeast in K c. warm water and 1 tsp. sugar. Sqt aside. Cream shortening and Vz c. sugar, 1 tsp. salt together then add 1 egg and 2 c. warm water. Add yeast mixture. Stir in G c. flour let rise u n t i l doubled then k n e a d and let rise again in greased pail. Bake at 350 degrees until dark brown. MEREDITH QUICK HOT ROLLS Bulali Meredith Rt. 5 Wyman Rci. Pnyetleville, Ark. 1 pkg. yeast 2 cups lukewarm water 2'/i tsp. salt 3 tbsp. sugar 8 tbsp. melted shortening Dissolve yeast in the lukewarm water, add salt, sugar and melted shortening. Mix in enough flour until dough is not sticky, grease large bowl well for dough to rise in. Be sure dough is well greased on all sides. Let rise until double, work down and shape and put in pans, and let rise until light or double. Bake in moderate oven at 375 degrees or 400 degrees until golden brown. Can shape rolls in many ways. CRESCENT ROLLS Mrs. R. C. Hagee Rt. 2, Box 37 Hindsville, Ark. 5 tb=p. sugar 2 cups milk 5 tbsp. cooking oil VA tsp. salt '/2 cup lukewarm water 1 pkg. Ploischmann's yeast 6 cups flour, more if necessary melted butter, or oieo, salt and celery seeds Scald milk, add sugar, oil and salt. Cool to lukewarm. Dissolve yeast in lukewarm water, add to first mixture and stir in 2 cups flour. Beat thoroughly Add more flour, 2 cups at a time, until more cannot be beaten in. P! ace in greased bowl, cover with a clean damp cloth and let rise in a warm place until doubled in bulk Divide dough into 3 balls on B lightly floured board Roll C ^?u , ba11 illto a c'rcle, brush with butter or oleo and cut into wedge-shaped p i e c e s (like cutting a pie), ] dozen pieces to each circle. Roll up each wedge-shaped piece, holding each side of the wide end and [lipping into a roll. Do not roll too loosely. P l a c e point side -YL pe l n t o cre scents. with melted butter or PARMESAN STRIPS Mrs. R. G. Howard Star Route Huntsville, Ark. i slices bread (day-old will tlo) 14 c. grated Parmesan cheese K c. pkg. corn flake crumbs 'A tsp. onion salt 1 stick margarine, melted Trim crusts from bread; cut each slice into 4 strips. In a wide shallow container, thoroughly stir together the cheese, cornflake crumbs, and onion salt. Quickly clip each bread strip into melted margarine coating completely; roll in cheese mixture. Arrange in a single layer on a cookie sheet Bake in preheated 400 degree oven until crisp and brown about 8 minutes. DILLY BREAD Mrs. Doris Smith 1015 Bel Air Drive Fayctteville. Ark. 1 pkg. yeast 'A c. warm water 1 c. cottage cheese 2 tbsp. sugar 1 tbsp. minced onion 1 tbsp. butter 2 tsp. dill seed 1 tsp. salt 4 tsp. soda 1 unbeaten egg 2'A c. flour Soften yeast in warm water. Heat cottage cheese to lukewarm. Add to cottage cheese: sugar, minced onion, butter, dill seed, salt, soda, unbeaten egg. and yeast. After mixing this well, add flour to form a stiff dough. Let the dough rise to double size (about 60 minutes). Stir dough down, turn in greased pan and let rise 40 minutes. Bake at 350 degrees for 45 minutes. Remove from oven and rub butter on top. BONUS RECIPES , BAKED RAINBOW TROUT 2 "10-oz. pkg. frozen whole rainbow trout (2 fish in each Seasoned salt to taste Pepper to taste Vi c. butter or margarine tbs. finely chopped peeled onion 2 tbs. finely chopped celery 1 to 2 tbs. lemon juice Vi tsp. Worcestershire sauce Thaw, rinse and pat trout dry, according to package directions. Heat oven to 350. Cut two ',4-inch-deep slashes across thickest part of each fish. Sprinkle the inside cavity and each slash with seasoned salt and pepper to taste. Arrange fish in a lightly buttered, 2- quart rectangular baking dish Melt butter in a small saucepan over moderately high heat (about'275). Add the onion and celery -and cook until the onion is lightly browned, stirring frequently. Remove from heat and stir in the lemon juice and Worcestershire sauce. Spoon approximately 1 tsp. of the mixture into each fish cavity and equal amounts of the remaining onion mixture in each of the slashes. Bake 25 to 30 minutes or unti! the f ..h is easily f l a k e d when tested with a fork. Makes 4 servings. Desserts Nobody makes Malt Liquor like Schlitz. Nobody! Excellent for Cooking Tool [WINNING RECIPES f FIRST PLACE WINNER BANANA SPLIT CAKE Michael Darling 1602 Hope St. Fayelteville, Ark. 1 stick oleo 2 cups graham cracker crumbs 2 cups confectioner sugar 2 sticks oleo 2 eggs 4 to 7 bananas 1 20-oz. can crushed pineapple 1 qt. fresh strawberries 1 large container of Cool Whip Melt 1 stick oleo and combine with 2 cups graham cracker crumbs and place in bottom of 9x12 pan. Combine 2 cups confectioner sugar, 2 sticks oleo and eggs; beat for 15 minutes, bpread over crust. Slice 4-7 bananas and place cut side down drain one 20-oz. can crushed pineapple, spread pineapple over banana layer. Put 1 qt. fresh strawberries over pineapple. Sperad o n e container of Cool Whip over top.' Sprinkle with nuts. Chill three hours. SECOND PLACE WINNER PINEAPPLE MINT SUPREME Mrs. Charles F. Kent '111 West North St. Fayelleville, Ark. 1 cup flour V4 cup walnuts, chopped Vi cup brown sugar, packed Vi cup butter Combine flour, walnuts a n d brown sugar in bowl. Cnt in the butter until fine. Press mixture into bottom of greased 12.\8x2-iuch baking dish. Bake at 400 degrees for 12 to 15 min. Cool. Pineapple-Mint Filling 1 can (1 Ibs. 4 oz.) crushed pineapple 1 Pkg. (3 oz.) lime gelatin I pkg. (8 oz;) cream cheese 1 cup sugar % cup evaporated milk 14 tsp. peppermint extract Drain the crushed pineapple and put the juice in a s a u c e pan. Bring juice just to t h e boiling point. Dissolve t h e lime gelatin in the hot juice and cool. Cream the cream cheese with the sugar and b end into the gelatin mixture. Stir in the pineapple. C h i l l until thick but not set. Chill the milk with the peppermint extract in a small bowl until ice crystals form. Beat until thick. Fold into pineapple- cheese mixture. Spoon over crust. Refrigerate while preparing glaze. Chocolate Mint Glaze Vz cup semi-sweet chocolate bits 1/3 cup evaporated milk 1 tbsp. butter 'A tsp. peppermint extract Put the chocolate bits a n d milk into a saucepan over a low heat and melt, stirring occasionally. Add the butter and extract and stir. Spoon t h e glaze over the filling. Spread carefully. Chill at least 4 hours Serves 12. the rest of your days depends on the rest of your nights! . . . and we have an "IDEAL 1 way for you to rest. Guaranteed Savings! Custom Built To Your Specifications. From Manufacturer Direct To You! · Innerspring Mattresses · Orth-0-Pedic Mattresses · King Size Mattresses · Box Springs ·Headboards Beds IDEAL MATTRESS CO. 11 N. Block, Foyetteville 442-6122 71 S., Rogers 636-3560

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