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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 1, 1982)
Portland Observer, September 1,1962 Page 11 FOOD SECTION •whii •PEHSO^JljTV Pies, like people, exhibit a variety, of personalities. Some have an affinity for s(>ectacular social soirees, others seek the exclusivity of a small group or cozi ness of a family gathering. Such are these gregarious personalities, ideally suited to the situation. First, introduce yourself to the “family- oriented” pie with warm, friendly char acter. I t’s at home on the hearth waiting in an informal rustic type of pie holder. There is an honest goodness of fresh fruits in this family group of pies which boasts also of light and fluffy pie fillings. Begin the sampling of Ambrosia Pie, Peach Melba Pie and Strawberry Pie Supreme. Next meet the “social” pie with cordial composure. Its sophisticated air serene ly shows off in an elegant silver pie holder. There are hints of heavenly flavorings in the light and fluffy pie fil lings — brandy, creme de cacao, orange liqueur or creme de menthe. Select from Triple Fruit Pie, Orange Pie Supreme and Fluffy Grasshopper Pie. Whether bound for social or family gathering, these pies have much in common. All are created with the con venience and flavor of Jell-0 gelatin and Birds Eye Cool Whip non-dairy whipped topping. Another mutual characteristic: fillings are made with ice cubes so preparation time is reduced by eliminating part of the chilling time period. Revel in the taste experience of enjoy ing these fluffy pie fillings in crusts with character, too. Consider this your special collection of personality pies with a plus. STRAWBERRY PIE SUPREME 1 pint strawberries 9-lnch Cracker Crumb Cruet 1 package (3 oz.) strawberry flavor gelatin 213 cup boiling water 2 cups ice cube« 1 container (8 oz.) frozen whipped toppina thawed Halve i t raw berries. reserving 8 whole hemes for garnish, if desired Arrange halved strawberries in crust Dissolve gelatin completely in boiling water, stirring 3 minutes Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes Re move any unmelted ice. Using wire whip, blend in whipped topping: then whip until smooth Chill, if necessary, until m ixture will mound Spoon over strawberries in crust. Chill 2 hours Garnish with addi tional whipped topping, if desired, and chocolate- dipped strawberries For garnish melt 1 square semi sweet chocolate in saucepan over very low heat Dip 8 firm strawberries into chocolate to p artially cover: cool. Cracker Crum b Cruet. Combine 1-1/4 cups round buttery or flaky oblong cracker crumbs and 1/4 cup melted butter or margarine Press firm ly on bottom and sides of 9-inch pie pan. Chill PEACH MELBA PIE 1 cup sliced fresh peach««* Lemon juice 1 Baked Pound Cake Shell, cooled 1 package (3 oz.) peach flavor gelatin 2 /3 cup boiling water 2 cups ice cube« 1 container (8 oz.) frozen whipped topping, thawed 3 tablespoons raspberry preserres *Or use 1 can (8-3/4 oz.) sliced peaches, drained D ip peach slices in lemon juice and arrange in cake shell Dissolve gelatin completely in boiling water stir ring 3 minutes 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 topping, then whip until smooth. Chill, if necessary, until m ixture will mound Spoon into shell Spoon on preserves and zigzag spatula through m ixture to marble. Chill 2 hours. Baked Found Cake Shell Cut 1 small frozen pound cake, thawed, into 1/4-inch slices Arrange around sides and on bottom of 9-inch pie pan. cutting slices as necessary to fill in spaces iSet asid» unused portion of cake for another dessert l Brush caxe with 2 teaspoons melted butter or margarine and bake a t 375* for about 5 minutes or until lightly browned Cool. AMBROSIA PIE 1 package (3 oz.) orange Davor gelatin 2 /3 cup boiling water 2 cups ice cube* 1 container (8 oz.) frozen whipped topping, the wed 3 /4 cup tlaked coconut, toasted 1 baked Orange Crumb Crust, cooled / Dissolve gelatin completely in boiling water, stirring 3 minutes 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 1/2 cup of the coconut. Chill if necessary, until m ixture will mound Spoon into crust. Chill 2 hours Garnish with remain ing coconut Orange Crumb Crust Combine 1-1/4 cups vanilla wafer crumbs. 1/4 cup sugar. 2 teaspoons grated o ra n g e rin d a n d 1 4 cup melted butter or margarine Press firm ly on bottom and sides of 9-inch p.e pan Bake at 375* for 8 minutes. Cool. UPPER LEFT: Strawberry PI« Supreme. LOWER LEFT: Ambrosle Pie RIGHT : Peech Melba Pie. ORANGE SUPREME PIE 1 package (3 oz.) orange flavor gelatin 2 /3 cup boiling water 2 cupe Ice cubes 2 tablespoon a brandy* 2 tablespoons creme de cacao (optional) 1 container (8 oz.) frozen whipped topping. thiwwd t baked 8- or 9-inch graham cracker crumb crual cooled "Or use 1 teaspoon brandy extract Dissolve gelatin completely in boiling water, stirring 3 minutes Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes Remove any unmelted ice Fold brandy and liqueur into whipped topping in container Using wire whip, blend whipped topping into gelatin: then whip until smooth. Chill, if necessary. until m ixture will mound. Spoon into cruat. Chill 2 hours Garnish with orange slices, if desired TRIPLE FRUIT PIE 1 package (3 oz.) strawberry or mixed fruit flavor gelatin 2 /3 cup boiling water 2 cups ice cubes 2 tablespoons brandy* 1 tablespoon orange liqueur* 1 container (8 oz.) frozen whipped lopping, thawed 1 /2 cup sliced peeches 1 /2 cup sliced strawberries 1 /2 cup blueberries 1 baked 9-lnch pi« «hell, cooled ARMOUR'S ARMOUR BACON in KIENOW'S WILL BE OPEN SUNDAY SEPT. 5th and LABOR DAY SEPT. 6th 10AM TILL TPM BARBECUE SAUCE LEFT CENTER Triple Trull Pie. BOTTOM Orange Pie Supreme 79» TO M CMKE 14 8Z. JAN SHOP FLUFFY GRASSHOPPER PIE t package (3 oz.) lime flavor gelatin 2 /3 cup boiling water 2 cupe Ice cubes 2 tablespoons green creme de months liqueur* 2 tablespoons white creme de cacao liqueur* 1 container (8 oz.) frozen whipped topping, thawed 1 baked 9-lnch pie ehell, cooled •Or use 1/2 teaspoon peppermint extract UPPER RIGHT: Fluffy Qraiehoppet Pla FAN SIZE arsa m i -i.rs M(S. •Or use 1 teaspoon brandy extract and 1 teaspoon grated orange rind Dissolve gelatin completely in boiling water, stirring about 3 minutes Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes Re move any uninvited ice Fold brandy and liqueur into whipped topping in container Using wire whip, blend whipped topping into gelatin then whip until smooth Fold in fruit Chill, if necessary, until mixture will mound Spoon into shell Chill 2 hours Garnish with additional whipped topping and fruits, if desired BACON lE N O W 'S I FOR BRAN D S y eu knew V A R IC T IC S y « u lik e S U I S y o u m a in i Dissolve gelatin completely in boiling water, stirring 3 minutes Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes Remove any unnielted ice hold liqueur into whip,ted topping in container Using wire whip, blend whipped topping into gelatin; then w h ip ’ until smooth Chui. necessary, until m ixture will mound Spoon into pie shell ( hill 2 hours Garnish with m ini sprigs, if desired I • M i l » t M llw e v k .a • ta w . a » .I. • • • • • m s a i . » SM-siia* i ) ) . < a w i a i.w . w e «. *tlll» *1«,« I IBlnA •* S I Olviti«** • Onto «-•»» « « I I I lN u n i t i » < M i Mamxk a » I ei.i.1«» a w ... a^—.o». a leks Q- ie i 1 6 *9 • C'tv . . 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