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