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