Observer, October 29, 19811
Halloween is party time
Frosting— use double recipe as given.
3 nougat candy bars, sliced '/«-inch
thick.
End lAcday’a activities by plan
ning an after-rounds party that will
bring families together. Why not
plan a "Beggar’s Banquet," with
fun, games and good food? You’ll
find that Halloween is a theme that
is easily picked up in party decora
tions, food and games.
For a banquet centerpiece, par
ents can make a Witch’s House out
o f two cardboard boxes. One box
will become the walls of the house.
The other is cut up and used as a
base for the house, and for the roof
and chimney. Use a mat knife or
any sharp knife to cut out windows
and to cut open (he door. On
squares o f cellophane or plastic
wrap, draw windowpanes with a
fell-tipped pen. Attach the "glass”
to the inside o f window openings
with cellophane tape.
Next, make two identical card
board triangles. Draw base lines for
triangles as long as your house is
wide. Halfway along the base, draw
a line as high as you want the roof
of the house to peak. Lines drawn to
connect each end of the base with
the tip of the peak line will show you
where to cut each side o f the
triangle. Tape the cut triangles to
each end of the house with masking
tape. Similarly, tape the roof to the
house. Then place your assembled
house on the cardboard base, and
tape it in place.
Use stiff frosting to completely
cover the house and base. ( I f you
use purchased frosting, you may
need to add cnfectioners' sugar to
make it stiff enough to hold peaks.)
If you wish, add food coloring to
the frosting.
A llow the frosting to partially
dry. When it is still sticky, your
children can help you add candy
decorations. The W itch's House
shown is decorated with gumdrops.
jelly beans, hard candies, candy
corn, miniature chocolate candy
bars, caramel corn and licorice
strings.
While your W itch's House may
look good enough to eat, save your
appetite for the concoctions that
follow!
JACK O -LA N TERN CA KE
A smiling pumpkin face will de
light guests big and small, and sur
prise them, too, when they discover
it’s a moist chocolate cake. There’s
an extra candy treat between the lay
ers, too!
Melt chocolate in milk in small
saucepan over low heat; stir fre
quently. Let cool to lukewarm.
Heat oven to 350®F. Cream but
ter and sugar in medium mixer bowl
until fluffy. Mix in eggs, sour cream
and vanilla. M ix in flo u r, baking
soda and salt. Pour batter into 2
greased and floured 714-inch metal
mixing bowls.
Bake until toothpick inserted in
center of cake comes out clean, 40
to 43 minutes. Cool 3 minutes.
Oently loosen edges o f cake with
knife; invert onto wire racks to cool.
Trim flat sides so they are level.
M aking frosting. T in t '4-cup
frosting green *4-cup brown or
other desired color, and the re
mainder orange; place green and
brown frostings in separate pastry
tubes. Place I cake layer, rounded
side down on plate; spread top with
orange frosting. Arrange '/«-inch
thick slices of candy bars on top of
frosting. Invert second cake layer
onto top of first layer to form a ball
shape. Frost complete cake with
orange frosting. Decorage like a
Jack-O-Lantern, using the green ic
ing for the stem and border at bot
tom of cake. Use brown or other de
sired color to outline eyes, nose and
mouth.
Makes 12 servings.
N O T E : I f you have only I mixing
bowl the correct size for baking,
layers can be baked one at a time.
Reserve half the batter at room tem
perature until first layer is baked.
G O B L IN ’S TREA T
(Lemon-Brittle Ice Cream)
And w hat’ s cake without ice
cream? As incomplete as a witch
without a broom! This recipe makes
commercial vanilla ice cream be-
witchingly special.
2 quarts vanilla ice cream, softened
2 cups coarsely crushed peanut
brittle
'4 cup lemon juice
2 teaspoons grated lemon rind
12 small pieces peanut brittle
M ix ice cream, crushed peanut
brittle, lemon juice and rind in large
bowl. Spoon mixture into ungreased
13 x 9 x 2-inch baking pan; cover
tightly with aluminum foil. Freeze
until hard, 4 to 6 hours.
Spoon ice cream into dishes; stick
small piece of peanut brittle on top
of ice cream in each dish. Serve im
mediately.
Makes 12 servings (about ’/« cup
each).
Spicy Pumpkin Puffa add variety to any autumn day.
Pumpkin Puffs celebrate fall
•
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«•
• » a
'T ii the season for pumpkin des
serfs. Though traditional favorites
like pumpkin pie are always popu
lar, serve a surprise this fa ll. Fix
Spicy Pumpkin Puffs for a delicious
change of taste.
These pum pkin-filled puffs are
simple to make and feature com
plete pancake mix. A convenience at
breakfast, this mix is even more
convenient throughout the day. Add
an egg and some milk plus canned
pumpkin, cinnamon and nutmet for
flavor and spice, and you’re ready
to go. What could be easier?
Fried to a golden brown, each
puff is as light as a feather. A coat
ing o f sugar and cinnamon com
pletes the delightful taste o f these
Pumpkin Puffs:
Vegetable oil
1 '4 cups complete pancake mix
1 cup canned pumpkin
'4 cup milk
1 egg, slightly beaten
1 teaspoon cinnamon
■4 teaspoon nutmeg
Tomato
Sauce
Town House
8-0unce Can
5
Goid Modal
25< Off Labal
Town House
4-Pound Package
I
for
Long
Spaghetti
$999
appl / anjces
9 _____
0 D A _ Y _ S _
•Dishwashers
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•Dryers
GUARANTE F ON
AU.
1
Hils Bros.
Coffee
Post
Toasties
or Edwards
Asst. G rin d s.. 3-Lb.
Corn Flakes
18-oz.Box
1
Limit 1
WtaftorWhM
Ö 5-O u » c » lo «(
Boneless
Roast
Sliced
Bacon
Safeway Quality Beet
Bottom Round or Rump Roast
Old Faithful Regular
or Thick Sliced
Grade A
Turkeys
Manor House
Hans 10 to 14 Lbs
Toms 16 to 24 Lbs.
©69!
Ou l 98
Mushrooms
Celebrity Stems & Pieces.. 4-oz.
\£9Ct/
Repaired — Cleaned
2*1
Norelco
Factory Authorized
Service Braun Clairol
Eltron Remington Ronson
Sunbeam
Hair Dryers
Lighters
Scissor & K n ife S harpening
Schick
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and Parts
Available
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• " • t.‘
1 ’ 1 . A A . -, »
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Crest
Toothpaste
100-Count Bottle
R eg. Mmt, G e l. 20* Oft Label
59
i
Apples
Snappin' Crisp, Fresh Picked
29
17-Lb.Box
Prices Effective Wed. Oct. 28 Thru Tues. Nov. 3
A t All Portland Area Safeway Stores.
SAFEWAY
S m a ll A p p lian ce R epaired
A HL N
Boyer
Aspirin
«•1
«3*8
Lucerne Medium Cheddar
Red or Golden
Ik Delicious
mu, i Ì HU
17
Expert Repairs on
Cheddar
(Special Purchase While Supplies Last’)
A S P IR IN
ELECTRIC SHAVERS
O O
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Ovenjoy Bread
Chocolate Chips
Spaghetti Sauce
Chow Mein SS*
Empress Olive Oil
50-Lb. Dog Food
HSJS 2S5-54T2
Repair all m ajor appliances
SAFEWAY
$ 9 ■H 5 8 $ A 8 9
Assorted candy for decoration—
gum drops, jelly beans, candy corn,
licorice, etc.
BUY - SELL - TRADE
Makes 12 servings (1 cup each)
N O T E : For adult servings, add 1
tablespoon brandy per mug. if
desired.
f b r T super
1
SAVER
Frosting—use recipe as given.
USED
A P P L IA N C E S
P ick-up and delivery arran g ed on repairs
For pumpkin puffs: Heat 2-inch
deep oil to 36O°F. Combine all in
gredients in medium bowl; mix until
smooth. Frop by rounded teaspoon
fuls into hot oil; fry about 3 minutes
or until golden brown. Drain on ab
sorbent paper.
For coating: M ix together sugar
and cinnamon; roll puffs in sugar
m ixture; serve. Makes about 2
dozen pumpkin puffs.
HILLS
cally "sc ream " to be eaten! But
wait until they're iced, then let chil
dren give them "expression" by
decorating them with candies. You
can award prizes for the scariest,
most colorful, or funniest cookies.
There can be as many winning cate
gories as there are children at the
party!
‘4 cup butter or margarine,
softened
4 cup granulated sugar
!4 cup packed brown sugar
y* cup cooked or canned pumpkin
1 egg
I teaspoon orange extract
I */« cups all-purpose flour
I teaspoon baking soda
I Vt teaspoons pumpkin pie spice
'/« teaspoon salt
—
Coating:
'4 cup sugar
1 tablespoon cinnamon
SPIC Y P U M P K IN PUFFS
M E E T ‘N TR EA T COOKIES
(Spiced Pumpkin Cookies)
R > S £ CITY APPLIAN CE
Open 10 am 6 pm
Mon-Fri
Sat 10am -3pm
—
—
- -
puffy pumpkin nuggets.
So, if you’re looking for a differ
ent way to include pumpkin in your
desserts, let Spicy Pumpkin Puffs
come to the rescue. They can add
variety to any autumn day, and var
iety is the spice of life!
Italian Days At Safeway!
Heat oven to 275 °F. Cream but
ter and sugars in medium mixer
bowl until fluffy. Mix in cooked or
canned pumpkin pie spice and salt.
Spoon cookie dough into 12 por
tions, 5 inches apart, on greased
cookie sheets. Spread dough into 4-
inch circles with small spatula.
Bake cookies until firm and light
brown, 20 to 22 minutes. Cool on
wire racks.
3 oz. milk chocolate bars
'/j cup milk
'/i cup butter or margarine,
softened
1 '4 cups sugar
3 eggs
'/«.cup sour cream
2 cups all-purpose flour
*/« teaspoon baking soda
' 4 teaspoon salt
•Ranges
• Refrigerators
• Freezers
Make frosting according to direc
tions. Frost cooled cookies. Let chil
dren decorate cookies with assorted
candy.
Makes 12 large cookies.
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Russet
Potatoes
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