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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 25, 1981)
Portland Observer, November 25, 1961 Page 7 Holiday desserts School Lunch Menu Grease 10-inch tube pan; sprinkle with finely chopped nuts. Pour bat ter into pan. Bake at 325*, 1 hour and 20 minutes or until done. Cool 5 minutes; remove from pan. Cool thoroughly. Glaze with m ixture o f confectioners’ sugar and milk. Gar nish with walnut halves, if desired. SWEET POTATO PIE I cup flour '/] teaspoon salt '/ j cup Parkay margarine 3 tablespoons cold water surface, roll to 12-inch circle. Place in 9-inch pie plate. Trim and flute edges; prick bottom and sides with fork. Bake at 450°, 10 minutes. Combine remaining ingredients; mix well. Pour in to baked pastry shell. Bake at 350°, 35 to 40 minutes or until knife inserted halfway be tween center and edge comes out clean. PO UNDCAKE • 0 4 1 17-oz. can sweet potatoes, drained, mashed Vi cup sugar Pi cup(5'/j fl. oz. can) evaporated milk 3 eggs '/« cup margarine, melted 2 teaspoons lemon rind I teaspoon vanilla A teaspoon salt 'A teaspoon cinnamon ‘zi teaspoon nutmeg Dash o f ginger Combine flo u r and salt; cut in margarine u ntil m ixture resemble coarse crumbs. Sprinkle with water while m ixing lig h tly w ith a fo rk ; form into a ball. On lightly floured Nov. 30: Sausage Pizza, Celery Chunks, Green Beans, Birthday Ba nana Bread, M ilk. Dec. I : Sloppy Joe on Bun, Mixed Green Salad w/French dres sing, French Fries, Fresh Grapes, M ilk. Dec. 2: B u rrito w /m eat sauce, Tater Triangles, Green Peas, Pear Half, M ilk. Dec. 3: Italian Spaghetti, Tossed Green Salad w/Ranch Dressing, H ot O nion R oll. Banana H a lf, M ilk. Dec. 4: Mexican Taco, Shredded Lettuce A Tom ato, Whole Kernel C orn, A pple Wedges, Brownie, M ilk. GOLD EAGLE FISH M ARKET I cup margarine I cup sugar 1 'A teaspoons vanilla 4 eggs 2 cups flour 1 teaspoon baking powder V» teaspoon salt Vi cup milk Confectioners’ sugar Cream margarine and sugar at medium speed on electric mixer 4 minutes or u n til light and flu ffy . Add vanilla; beat well. Add eggs, one at a time, mixing well after each addition. Add combined dry ingre dients alternately with m ilk, mixing well after each addition. Pour into greased and floured 9- x 5-inch loaf pan. Bake at 300°, 1 hour and 20 minutes or u n til done. Cool; sprinkle with confectioners’ sugar. BU FFA LO FISH C U LT U R E D PR O TE IN FED C A T F IS H O A R ............................................................... G O O ........................................ N E W O R L E A N S O YSTER ♦1.59/lb *2.59/lb *2.25/lb *1.69/lb *1.99/jar Flown in daily from Louisiana at a low low price. W e have D M S O Coconut Crowned Gold Cake. "Philly" Christmas Caka. Pound Cake and Sweat Potato Pie dress up the holiday tabla. COCONUT CROWNED C O LD CAKE 2 tablespoons water I 7-oz. jar marshmallow creme 'A teaspoon vanilla Vi cup Parkay margarine 1 '/i cups sugar 2 eggs I tablespoon grated lemon rind 1 teaspoon lemon juice 2 cups Hour I tablespoon baking powder I teaspoon salt FRIDAY to TUESDAY SPECIALS Combine sugar, egg whites and water in double boiler; beat with electric or rotary beater over boiling water u n til soft peaks form . Add marshmallow creme; continue beat ing until s tiff peaks form. Remove from heat; beat in vanilla. 1 cup milk Vi cup strawberry preserves • 7 W £ £ Y ” CHRIS TMA S CA KE I 8-oz pkg. cream cheese I cup margarine I 'A cups sugar I '/i teaspoons vanilla 4 eggs 2Vt cups sifted cake flour I Vi teaspoons baking powder I cup mixed diced candied fruit Vt cup chopped walnuts • 9 • flu ffy Frosting Shredded coconut Cream margarine and sugar until light and flu ffy ; blend in eggs, lemon rind and juice. Add com bined dry ingredients alternately with milk, mixing well after each ad d ilio n . Pour in to 2 greased and floured 8- or 9-inch layer pans. Bake at 350*. 30 to 35 minutes or u ntil wooden pick inserted in center comes out clean. Cool I0 minutes; remove from pan. Cool, spread pre serves on one layer, top w ith re maining layer. Frost sides and lop with F lu ffy Frosting; sprinkle top with coconut. Chuck Roast Safeway Quality $968 Boneless Beef Chuck Roast Lb. ■ Vi cup finely chopped walnuts 1 'A cups sifted confectioners’ sugar 2 tablespoons milk Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each a d d itio n . G radually add 2 cups flo u r sifted w ith baking powder; mix well. Toss remaining flour with fru it and chopped nuts; fold into batter. ELUFFY FROSTING Vi cup sugar 2 egg whites Top Sirloin Safeway Quality 9 ^ 9 8 Boneless Beef Steak Lb. Dumpling Noodles Mrs. Butterworth’s Shoestring Fries P arkay Vera Facial Tissue I I Margarine Listerine LxeanBTw tgg 10-Ounc* Package Buttered Sjirup 15* OR Label Tater Boy Frown 20-Ovnce Package While Supplies tasi Miracle Whip Salad Dressing, 32-o z.... Limit 1 Jar J-P»> Assorted Cows ,34<ount usterin T Kraft Parkay, 1-Lb. Pkg. 88« In. Antiseptic Mouthwash 50* Off Label, 32-oz. Safeway Aspirin 200-Count Bottle Limit 2 Ad prices effective Fri., Nov. 27 thru Tues., Dec. 1 in all I Portland area Safeway Stores .M8MMXI8 Ä. sour TU R K EY C H IC It i* £ NOODLi Bread Mrs Wright s White Or Wheat, 32-oz. Loaf YOUNG Acme Brand Frozen U S D.A. Grade A 9 4 *1 979 I 8 to 22 lbs. Town House Chicken Noodle or Cream Of Mushroom. 10.5-oz. Limit 4 Í FRESH Acme Brand Young U S D A Grade A IO to I3 lbs. ond I 7 to 27 lbs. 8 E 2 0 lh b D IV IS I O N SE 72n d b H A V E L N E T B th O F R E M O N T Forest G rove |b 2 329 P A C IF IC O r .u o n C .lv 878 M O L A L L A C. n b y 106, S W W B U R N S ID E . 1 2 1 . 1 LLO Y D CENTER SA N RAFAEL 1810 N E 122nd 1M 10 S I m v is i n u SF R O W M llis a n a n H IL L S B O R O . “ Lucer saf Cheese 19 9 8 0 SE O A K T R QOOQQ! 1 L * r Grapefruit Juice Town House Florida Natural Or Pink ® oo< SAFEWAY
