Page 2 Section II Portland Observer, May 20,1982
Time for Chocolate treats!
A fru it delight. Peach M elba Pancake Puff is
filled w ith peaches and ice cream , topped w ith
W h a t’s your favo rite ice cream
flavor?
Chances are it’s chocolate (better
known to the young set as "chawk-
lit” ). However it’s pronounced, that
bittersweet flavo r w ith the cool,
clean edge has a soothing effect on
the palate when the weather turns
hot and sultry. And chocolate’s at
its best in homemade ice cream. The
recipe below is easy to follo w , and
you don't need elaborate equipment
(no cranking!) or time-consuming
preparation. In fact, most o f the in
gredients are convenience-food sta
ples. Cocoa, for instance, provides a
tim e-and-m otion saving here over
chocolate, because there’s no heat
ing, melting or mess involved. You
just measure it out and mix it in.
And while you’re “ thinking cho
colate,** try the delightful petit four
brownies— a double chocolate bon
us when served with the chocolate
ice cream, and a w onderful flavor
combination with vanilla for those
who like their chocolate in smaller
doses. Another way to satisfy cho
colate hunger in the summertime is
to whip up this cool, minty punch.
I t ’s sm ooth, refreshing, and a
soothing change from sweet, car
bonated beverages.
raspberry preserves.
Pancake puff: A great big treat
That classic combination o f rasp
berries and peaches, peach melba, is
the topping for this gigantic sundae-
in-a-shell called Peach M elba Pan
cake Puff.
H o w do you begin to make this
dazzling dessert? You prepare the
pancake pu ff, a task which is made
easy when you count on pancake
& w a ffle m ix. T o make a pancake
p u ff, all you do is boil water and
butter in a saucepan, add the mix
and stir until the mixture leaves the
sides o f the pan. Then you stir in the
eggs, one at a tim e , beating well
after each addition. Spread the mix
ture over the bottom and sides o f a
greased glass pie plate, and bake.
Remember that the b atter used is
similar to a cream p u ff batter. The
oven d oor should not be opened
during baking, or the p u ff may fall.
To serve, mound or scoop vanilla
ice cream into the cooled pu ff, and
top with peach slices and raspberry
preserves. (O f course, the p u ff can
also hold banana splits and hot
fudge sundaes or an ice cream con
coction you can dream u p !) In
short. Peach Melba Pancake P u ff is
a great big treat which fam ily and
friends will love. . . and love you for
making!
P E A C H M ELBA PA N C AK E
PUFF
Pancake P u ff:
A cup water
Kool-AicL.On A Stick
BRAND SOFT ORMO M IX
Frozen Suckers
1 envelope KOOL-AID"
Unsweetened Soft Drink Mix.
any flavor
2 /3 cup sugar
1 quart water
Dissolve soft drinx mix and
sugar in water Pour mto
plastic ice-cube trays or
small paper cups Freeze
until almost firm insert
wooden Stic* or spoon into
each Freeze until firm
Makes about 20
A cup butter or margarine
Vi cup pancake/waffle mix
2 eggs
Filling:
4 cups fresh or canned peach slices,
drained
1 qt. vanilla ice cream
V4 cup raspberry preserves, slightly
melted
For pancake p u ff: H eat oven to
4 0 0 ’ F. Generously grease a 9-inch
glass pie plate. In medium sauce
pan, bring w ater and b u tter to a
boil. Add pancake mix, stirring vig
orously until mixture leaves sides o f
pan and forms a ball. Remove from
heat; add eggs, one at a time, beat
ing well after each addition. Spread
evenly onto bottom and sides of pre
pared pie plate. Bake IS minutes.
Reduce oven temperature to 300 “F.
Continue baking about 10 minutes
or until golden brown. Cool.
F o r fillin g : Spoon peach slices
into pancake puff. Mound or scoop
ice cream over peaches; drizzle with
preserves. C u t into wedges; serve
immediately. Makes 6 to 8 servings.
N O T E : Pancake P u ff may be pre
pared up to 24 hours in advance.
Store loosely covered at room tem
perature.
D O U B L E C H O C O L A TE IC E
CREAM DELUXE
(Makes about 1 (6 quarts ice cream)
A cup milk
A cup cocoa
A cup sugar
2 teaspoons unflavored gelatine
1 package <3 Vi oz.) instant vanilla
pudding and pie filling mix
2 cups milk
1 can (13 oz.) evaporated milk,
partially frozen
1 cup chocolate chips (optional)
Popsicle sticks (optional)
Combine m ilk, cocoa, sugar and
gelatine in a saucepan. Stir over low
heat until gelatine is dissolved and
mixture is smooth. Cool. In a bowl,
beat pudding with milk until thick;
stir in chocolate mixture. Pour into
a 1 '/j-quart container and freeze un
til smooth and flu ffy . W hip evapo
rated m ilk until flu ffy ; fold into
chocolate m ixture. Blend in M in i-
Chips, if desired. Freeze.
N O T E : T o make popsicles, pour
m ixture into paper cups. Place in
freezer container for 1 hour; insert
sticks. Freeze until firm.
Cool treats for a lum m ar party!
Com bine sugar, flo u r, cocoa,
baking powder and salt in large mix
er bowl; add eggs, butter or margar
ine and m ilk. Beat on low speed o f
mixer 30 seconds un til all ingre
dients are moistened; beat on high
speed 30 seconds longer. S tir in
nuts.
Spread batter evenly in a fo il-
lined 9-inch square baking pan;
bake at 350° for 23 to 30 minutes.
Cool completely in pan; chill about
2 hours. Remove fo il and cut into
116-inch squares. D ip top o f each
square in chocolate-chip glaze; gar
nish with rosettes o f whipped cream
or decorator icings.
Chocolate-Chip Glaze: Complete
ly melt 1 cup chocolate chips and 1
tablespoon plus I teaspoon shorten
ing in top o f double boiler over hot,
C O C O A M IN T P U N C H
(Makes about 16 A -cup servings)
1 cup sugar
A cup cocoa
1 quart milk
1 cup heavy cream
6 eggs, well-beaten
A cup creme de cacao
A cup white creme de menthe
Combine sugar, cocoa and 1 cup
m ilk in a saucepan. Stir over me
dium heat until m ixture is smooth
and sugar is dissolved. Remove
from heat, add rem aining m ilk ,
heavy cream, eggs and liqueurs.
Chill until ready to serve. Beat with
rotary beater just before serving.
Pour in to punch bowl; serve in
punch cups over crushed ice.
We’re Back—
Bigger and Better Than Ever!
B R O A D W A Y SEAFOOD
M A R K E T & DELI
B R O W N IE P E T IT FO U R S
(Makes 36 pieces)
1 cup sugar
36 cup unsifted all-purpose flour
16 cup cocoa
!6 teaspoon baking powder
!4 teaspoon salt
2 eggs
'A cup butter or margarine.
not boiling water. C ool, stirring oc
casionally, until glaze is lukewarm
and slightly thickened. D ip chilled
brownie squares into glaze. Garnish
as desired. Makes about 1 cup glaze.
softened
% cup milk
A cup chopped walnuts
Chocolate-chip Glaze (recipe below)
NOW LO C A TE D A T . ..
1515 N.E. Broadw ay
Portland • 287-1221
Open Monday-Saturday, 10 AM -7 PI
Sesame seed:Product of Africa
FRESH - OREGON GROWN
FRYER PARTS
Drumsticks
THIGHS
Is 1.29 .51.59
Although many Americans have only recently become acquainted with
the nut-sweet flavor o f sesame seed, this is one o f mankind's oldest foods.
The greatest part o f the world’s sesame seed crop is consumed in the Near
and Far East and Africa, where it is one o f the most valuable sources o f edi
ble oil.
Here in the United States, last year we imported more than sixty-nine m il
lion pounds o f sesame seed, all of which was used as a seasoning. Ethiopia
is our greatest source o f imported sesame seed, but Nicaragua, the Sudan
Republic, Mexico, Guatemala, and a half dozen other countries also supply
considerable amounts. In recent years, extensive sesame acreage has been
established in the United States.
Sesame was brought to America in the seventeenth century by A frican
slaves, who called it “ benne seed” ; in Africa it had always been the symbol
o f good luck. It is still referred to by this name in the New Orleans area.
As in our recipe, frequently sesame seeds are toasted before use. They
burn easily and, therefore, require close supervision. Spread a thin layer of
the seeds in a baking pan or skillet; toast at 35O°F., or over medium heat,
until they begin to change color, 5 to 6 minutes (if toasting in a skillet, stir
constantly). Remove from pan, allow to cool, then transfer to an airtight
container. They’ll keep several weeks at room temperature, several months
in the freezer.
V a c u u m C lean er "1
H ead q u arters
1
HOME GROWN
S LASPARAGUSCO<
• -I k
».wO
'CANNINC&
IFREEZIHC TIME ’¿if
•
STEINFELD
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PICKLES
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SE 20th E> D IV IS IO N
Forest G row 2329 PACIFIC 14410 SE D IV IS IO N
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Oregon C»ty 878 MOLALLA jqka cc p o w r t
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Canby - 1061 SW 1st
NE 74th b O U S A N
W BURNSIDE at 21«t
LLO/DCENTER
HILLSBORO - 960 SE OAK I
SAN R A F A E L -i n o NE 122nd
L L
CARLO ROSSI
• KOSHiR • HOM ESTVll
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J 46oz $ 1
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7-UP
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For All M akes and Models
(O ne Block N o rth of B ro a d w a y on U nion)
>
II.
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C « . ^ 4 ............» 1 8 ”
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YOUNG TOM
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7777
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T Rag 69<
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• A VO C A D O S CALIFORNIA HAAS......................................(ACM 10
• LETTUCE RED L E A F . . . . .............................................................. IACN 3 8
• RUTABAGAS SOLID. CRISF................................................ LB. 10
• BROCCOLI FRESH A TENDER................................................... LB. 3 8
Q ONIO NS NEW SWEET...................................................................... LB. 18
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BREASTS
T R
Come in for our special
GRAND OPENING prices
thru May 31st!
SLICED BOLOCHA . 1 7 »
; 4 d ^ L c R o HUMD$ l 4 9 ^ . .
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il.
I
under
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EUREKA ELECTRIC CO.
1804 N.E. Union
287-9430
SHERIDAN FRUIT Co
S E U N IO N & OAK — 235 9 35 3
o
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