Portland Observer, September 1,1962 Page 11
FOOD SECTION
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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
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