FOOD SECTION
The
M ay 13, 1982
Volume XII, Number 31
Section !l
If a poll of the m ost popular "
desserts were taken, It ’s lik e ly
the vote would go to th a t
uniquely A m erican d ish — pie.
s a favorite finish to a meal, the pie
concept is challenge enough to create a
variety of flavor and texture combina
tions. But, you say, you’re short on
time?That’s no problem Today’s market
place offers so many time- and labor-
saving convenience foods and devices
that the busiest person can produce
imaginative recipes. Consider, then, this
trio of energy-saving delicious pies as
a blessing.
Start thinking about your own energy.
You can save it if you use it wisely. Ac
cept the ongoing help of a refrigerator;
that’s where you will “ bake” these pies.
Check your supply of convenient fruit
flavor gelatin, because each pie begins
with Jell-O gelatin. It combines so beau
tifully with seasonal fruits and thawed
frozen whipped topping in these recipes.
Each pie has its very own type of crumb
crust which you can either make ahead
and freeze or buy ready made.
These fluffy pies have much in
common. The ice cube method speeds
up thickening of prepared fruit flavor
gelatin. All chill nicely in the refrigerator
until serving time as you accomplish
another task Here is a wide scope of
flavor and texture variations for longtime
enjoyment. Minted Pear Pie is made
with Chocolate Cookie Crumb Crust,
while both the Strawberry-Banana Pie
and Pineapple-Coconut Pie offer con
trast in graham cracker crumb crusts.
Strawberry-Banana Pie
1 medium banana, sliced
1 baked 9-inch graham cracker crumb
crust, cooled
1 package [3 oz.] strawberry-banana
flavor gelatin
2 /3 cup boiling water
2 cups ice cubes
1 container [8 oz.] frozen whipped
topping, thawed
1 cup sliced strawberries
Arrange banana slices in bottom of
crust. Dissolve gelatin completely in
boiling water, stirring 3 minutes. Add
ice cubes and stir constantly until gel
atin is thickened, about 2 to 3 minutes.
Remove any unmelted ice. Using wire
whip, blend in whipped topping; then
whip until smooth. Fold in strawber
ries. Chill, if necessary, until mixture
will mound. Spoon over bananas in pie
crust. Chill 2 hours. Garnish with addi
tional
strawberries
and
bananas,
if desired.
Minted Pear Pie
1 package [3 oz.] lime flavor gelatin
2 /3 cup boiling water
2 teaspoons finely chopped
fresh mint*
2 cups ice cubes
1 container [8 oz.] frozen whipped
topping, thawed
1-1/2 cups coarsely chopped peeled
fresh pears
1 baked 9-inch chocolate cookie
crumb crust, cooled
Pineapple-Coconut Pie
1 package [3 oz.] orange flavor
gelatin
2 /3 cup boiling water
1 /4 cup rum*
2 cups ice cubes
1 container (8 oz.] frozen whipped
topping, thawed
1 can (8 oz.] crushed pineapple in
juice, drained
1 /2 cup flaked coconut
1 baked 9-inch graham cracker crumb
crust, cooled
*Or use 2 teaspoons dried mint leaves.
Dissolve gelatin completely in boiling
water, adding mint and stirring 3 min
utes. Add ice cubes and stir constantly
until gelatin is thickened, about 2 to 3
minutes. Remove any unmelted ice.
Using wire whip, blend in whipped top
ping; then whip until smooth. Fold in
pears. Chill, if necessary, until mixture
will mound. Spoon into crust. Chill 2
hours. Garnish with chocolate curls,
if desired.
* 0 r use 1-1/2 teaspoons rum extract.
Dissolve gelatin completely in boiling
water, stirring about 3 minutes. Stir in
rum. Add ice cubes and stir constantly
until gelatin is thickened, about 2 to 3
minutes. Remove any unmelted ice.
Using wire whip, blend in whipped top
ping; then whip until smooth. Fold in
pineapple and coconut. Chill, if neces
sary, until mixture will mound. Spoon
into pie crust. Chill 2 hours. Garnish
with additional coconut, if desired.
Chocolate Cookie Crumb Crust. Combine
1-1 /4 cups chocolate cookie crumbs, 1 .’4
cup sugar and 1 /4 cup melted butter or
margarine. Press firmly on bottom and
sides of 9-inch pie pan. Bake at 375* for
8 minutes. Cool.
Note: Some of the drained pineapple
may be reserved for garnish.
U.S. NO. 1-HOME GROWN
ASPARACUS
(NOT PICTURED)
1 package (3 oz.] raspberry flavor gelatin
1 tablespoon sugar
2/3 cup boiling water
2 cups ice cubes
1 container (8 oz.] frozen whipped topping,
thawed
1 cup coarsely chopped peeled nectarines
1 teaspoon grated orange rind [optional]
1 baked 9-inch pie shell, cooled
Dissolve gelatin and sugar completely in boil
ing water, stirring 3 minutes. Add ice cubes and
stir constantly until gelatin is thickened, about
2 to 3 minutes. Remove any unmelted ice. Us
ing wire whip, blend in whipped topping; then
whip until smooth. Fold in nectarines and rind.
Chill, if necessary, until mixture will mound.
Spoon into pie shell Chill 2 hours. Garnish
with additiona '
69 <
TENDER
GREEN
STALKS
Li.
H O M I M O W N ...........................
HOM Í O IO W N
•
•
•
Î
a
GREEN ONIONS ro t
RADISH
AVOCADOS
GRAPEFRUIT c
.^cSr
CARROTS
•
OREGON MEDIUM
salads
« I
..
HOME OROWN
M IG H T K D .................................
CALIFORNIA HAAS
CALIFORNIA TENOCR. N t W CROP
2 J i a
BOX
un
un
un
LOAF
(NOT PICTURED)
1 package [3 oz.) lemon flavor gelatin
2/3 cup boiling water
2 cups Ice cubes
1 container (8 oz.) Irozen whipped topping,
thawed
1 cup halved seedless green grapes
1/2 cup toasted slivered almonds
1/2 teaspoon grated lemon rind (optional)
1 baked 9-inch graham cracker crumb crust,
cooled
Dissolve gelatin completely in boiling water,
stirring 3 minutes. Add ice cubes and stir con
stantly until gelatin is thickened, about 2 to 3
minutes Remove any unmet,ed ice. Using wire
whip, blend In whipped topping; then whip un
til smooth. Fold in grapes, almonds and rind.
Chill, I, necessary, until mixture will mound.
Spoon into pie crus, Chill 2 hours. Garnish
with additional grapes and almonds, if desired.
•
NUCOA-SOFT
• MARGARINE
•
HOI
,93«
•
HOI
TU*
O R E G O N CHIEF
• S U C » BACON
r r r a
aaaa
SMOKED
1 1» BBAUWSCHWIIGIKoVt»
SEMI-BONELESS
PORK SHOULDER
ROAST s,”
HIKES GOOD THROUGH SAT., MAY 1S|
SHERIDAN FRUIT Co.
_____ S.E U N IO N & OAK — 2 3 5 -9 3 53
4
a
3 • 99*2
2 • 39* •
2 • 39* B
7 0.99*;
7 0.99-•
4 ... 99* S
PAUL MASSON
• CHEDDAR
2 CHEESE
a««
$3«
a »3.29
a
a
6