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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 17, 1981)
Page 6 Section II Portland Observer, December 17, 1981 Holiday Desserts It ’s dessert time! This holiday calls for special dinner feasting, casual buf fet entertaining and some real party time. You’ll want to feature cakes A pies, cookies and other goodies made with old-fashioned love. Here are some old favorites and new ideas to help you make the Christmas spirit last. A pudding cake is made moist with sour cream and crunchy with candied fruits and nuts. The pumpkin pie has a taste o f spirits and the choices in clude an orange ginger torte you can whip up in minutes. Enjoy! Corned beef surprise One o f your holiday meats can be this delicious corned beef— candied and gla7ed for a different kind o f taste. Pineapple, cherries and spiced apri cots combine to create a surprisingly delicious roasted corn beef, sure to please family and friends. Add vegetable and a salad for a hearty meal and serve leftovers for sec ond snacking or in a sandwich. Enjoy! 1 8-lb. corned beef Vi cup pineapple juice Vi cup Bacardi light rum 1 cup brown sugar 1 tablespoon mustard I tablespoon butter I tablespoon vinegar Vi teaspoon cinnamon 8 rings canned pineapple, for garnish 10 maraschino cherries, for garnish 12 spiced apricots, optional In a large pot, gently boil corned beef in water to cover. Boil 4 hours, or until tender. Remove from pot, drain, place in a flat baking pan. In a mix ing bowl, combine remaining ingredients except pineapple and cherries. Baste beef with syrup and bake at 325’ F. for about 35 minutes. Decorate with pineapple rings and center with cherries. Baste meat every 5 minutes. Bake an additional 10 minutes. Serves 10. I f desired, serve with spiced apri cots. SHOP I WEDNESDAY THROUGH SATURDAY ONLY! PRICES EFFECTIVE DECEMBER 18-17-18-19, 1981 ROASTS B RA ND S y o u k n o w VARIETIES yo u lik e SIZES y o u w a n t U» OR ROUND TIP USDA The Fr»endl»ett S»©r*t in Town S.n<t 1 90S CHOICE PRICES & COUPONS GOOD AT ALL KIENOW STORES 5 M » £ BurnaaM Portano 1 5 7 0 5 SW , 1 8 » i Tflara 2 8 2 9 N Lombard P o r t e n d - 1 2 3 0 1 NE Q ö a n Portland 1 3 8 4 3 SE M cLoughtn M ta a u tu r 9 0 SW B Lake Oaomgo 7 3 0 0 SW B e a. K M P «da no 2 4 0 0 SE ' B.’ no PorW no 1 4 0 1 SE M on iw n Portend 2 4 4 0 SE 3 9 m P o rtlan d 8 4 1 1 SE U n . * * » U r . * * « 1821 NE 3 3 rd Pomario 2 3 4 0 W Bornaale PorlMnd D U N D E E P U D D IN G C A K E 1 package (2-layer size) yellow cake mix or pudding-included cake mix 1 package (4-serving size) vanilla flavor instant pudding and pie filling 1 cup (Vi pt.) sour cream !4 cup oil 4 eggs 1 teaspoon cinnamon V5 teaspoon nutmet 1 cup raisins 1 cup chopped mixed candied fruits 1 V4 cups chopped almonds NORBEST , X k . S-1314 POUNDS 18-23’ , POUNDS CRADE A PRE-FROSTED Combine cake mix, pudding mix, sour cream, oil, eggs and spices in large mixer bowl. Blend; then beat at medium speed o f electric mixer for 4 min utes. Stir in raisins, fruits and 1 cup o f the nuts. Pour into greased and floured tube pan. Sprinkle with remaining nuts. Bake at 350° for 1 hour and 15 minutes or until cake tester inserted in center comes out clean, and cake begins to pull away from sides o f pan. D o not underbake. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners sugar, if desired. TEA C H E R ’S P U M P K IN P IE 2 cups cooked mashed pumpkin or 1 can (1 pound) V4 cup brown sugar 2 teaspoons ground cinnamon V* teaspoon nutmeg !4 teaspoon ground cloves 3 slightly beaten eggs 1 cup light cream Vi cup Teacher’s Scotch 1 unbaked 9-inch pastry shell Sweetened whipped cream 1st PKG A D D! 8' In bowl, combine pumpkin, sugar and spices. Blend in eggs, cream and Scotch. Pour into unbaked pie shell. Bake at 400° for 40 minutes or until kn ife inserted o ff-c e n te r comes out clean. Serve warm or cooled with whipped cream. M A N D A R IN G IN G E R T O R T E 1 package (14 Vi oz. size) gingerbread mix 1 cup (one half 7-oz. ja r) marshmallow creme 1 cup whipping cream 1 can (1 1-oz.) mandarin orange segments, drained CLASSIC P IZZA Prepare gingerbread as directed on package, using 8-inch layer pan. C ool. Slice gingerbread into 2 layers. Combine marshmallow creme and 2 tablespoons cream; mix until well blended. W h ip rem aining w hipping cream until stiff. Fold into marshmallow creme mixture with oranges. Fill layers and top gingerbread with marshmallow creme mixture. CRISP CRUST CLASSIC PIZZA Sam and Ollie's Mar 9779 N.E. Alberta Hrs: M o n -T h u rs 9 am -10 Fri & S a t9 a m -1 1 pm 284 9626 1 COMBINATION Pulrd f lf . fM iin SPECIALS FOR W EOTHURCPRKAT • AM to • PM MON THRU SAT 10 AM to 7 PM SUNDAY The Friendi StoresJn Town
