Page 8 Portland Observer, November 24, 1962
FOOD SECTION
Eggnog:Essential holiday ingredient
E G G N O G C R O W N CA K E
randel's
Ingredients
Killingsworth Foods
2 tablespoons vegetable shortening
I '/« cups mixed cold cereals, crushed
I cup butter or margarine
I !4 cups sugar
4 eggs
3 cups all-purpose flour
Vi teaspoon salt
!4 teaspoon soda
'A teaspoon nutmeg
I cup canned eggnog
I '/i teaspoons rum extract
1616 N.E. Killingsworth
"For all your holiday food needs"
Mustard Greens. .
D im lions
Generously grease 10-inch tube
pan with shortening. Pat one cup
cereal onto sides and bottom. Beal
together butter and sugar until light
and Huffy. Add eggs one at a lime,
beating well a fte r each a d d itio n .
Add combined flour, salt, soda and
nutmeg alternately with combined
eggnog and rum extract, mixing wel
w t x .......... 4-S1.00
£
Potatoes
59C
after each addition. Spoon into pre
pared pan; sprinkle with remaining
cereal. Bake at 325 °F. for one hour
to I hour and 10 minutes, or until
wooden pick inserted in center
comes out clean. Cool 10 minutes;
remove from pan. Cool right side up
on wire cooling rack.
Makes 10-inch tube cake.
Y a m s . . . - ! .......................... 5 — $1.00
Jimmy Dean S ausage..
. $1.49
Pie C rust.. f/rv '.-r.......................... 69C
Oysters----- w . - r ................... . u. $1.49
a
ELU EEY E G G N O G P IE
T h an ksg ivin g usually m arks th a bag in n in g of
th e eggnog season. E ggnong, a spicy b land of
Ingredients
1 envelope unflavored gelatin
2 tablespoons cold water
I '/] cups commercial eggnog divided
I tablespoon cornstarch
4 eggs separated
'A cup sugar
I leaspoon vanilla extract
*/i teaspoon ground nutmeg
'4 leaspoon salt
I inacrowaved 9-inch pastry shell
Sweetened whipped cream
Additional ground nutmeg for
garnish
Directions
Soften gelatin in water and set
aside. Combine V* cup eggnog and
cornstarch, mixing well and egg
yolks, sugar, v an illa, ' / j teaspoon
nutmeg and salt; mix well and set
aside. Place remaining eggnog in a
large glass bowl. Microwave at high
for 2 or 3 minutes or until hot. Stir
% o f hot eggnog into egg yolk mix
ture; then stir into remaining hot
eggnog. Microwave al medium high
for 3 to 4 minutes or until slightly
thickened, stirring at one minute
intervals. Stir in gelatin mixture and
refrigerate until the consistency o f
unbeaten egg white. Beal egg whiles
u n til s tiff peaks fo rm ; fold into
chilled m ixture. Pour into pastry
shell and chill until set. Top with
whipped cream and sprinkle with
additional nutmeg before serving.
Yield: One 9 inch pie.
egg. sugar, milk and cream, has been around since
the Colonists came to America
2 lahles|HHius melted bullet oi
E l H A N A LEA N E G G N O G
margarine
'/> leaspoon nutmeg
I lablcspoon m ill I la voting
2 quarts commercial eggnog
'/» cup orange juice, chilled
1 pint (2 cups) rum
2 cups whipped cream
1 orange rind, grated
M ix eggnog with orange juice and
rind in punch bowl. Fold in whipped
cream and keep chilled. Add rum.
Add a slice o f orange for decoration
and serve immediately.
E G G N O G P IE
Crust:
3 cups all purpose Hour
I leaspoon salt
1(4 cups shortening
I egg, well beaten
I tablespoon vinegar
C o m b in e flo u r and salt; cut in
shortening. Com bine egg, vinegar
and water and add Io Hour mixture.
Divide into four parts and roll out
on flo u red surface. (D o u g h w ill
keep in the re frig e ra to r lo r lo u r
weeks and can be rerolled.)
Yield: Four single crusts.
Eggnog I dling
ft eggs
3 cups sugar
I cup margarine
I leaspoon vanilla
I leaspoon rum or brandy
I cup eggnog
Do Your
Thanksgiving
Shopping
Early
SHOP
IENOWS
FOR
B R A N D * yaw k a a w
V A R IK T IC * y o u Ilk «
* IIC * t« u w an t
• S 4 l I I t Mll.a.b..
• » 4M» A i l *s<n«S*
•
< I Sw'«*«*Da
' 4 A M I M *«M »>lt
• ’ 1 A H I O I . » « a • • M > •••»
I I I
O tv ls ie «
• N
•« (*s<o«l«y •
* Was* I v o m U «
• lafafffe Wills R'e.e
• (« *•
DO • A •
• ir j « ?» s* 11
• ■ '»»• <
• < » • * ® '» » »
w«ait«a • 4
W t a t i l <■
M ix eggs, sugar and m argarine
until light. Add flavorings and egg
nog F o u r in to two unbaked pie
shells. B akeal 35O°F. for ten min
ules. Reduce heal to 325° and bake
for 30 more minutes or until firm in
the middle.
Yield: Tw o 9-inch pies.
E G G N O G HA VAR I A N PA REA I T
I quail commercial eggnog
I (l3 '/i oz.) container frozen
whipped topping, thawed
I (4 o /., jar red maraschino
cherries, drained and chopped
I (4 oz.) jar green maraschino
cherries, drained and chopped
Pour eggnog into a large bowl;
fold in whipped lopping. Pour into
parfait glasses; spoon cherries into
each and freeze. Let stand at room
temperature 20 minutes before serv
ing.
Yield: 10 to 12 servings.
P A N C A K E S EOR T H E
H O L ID A YS
1 '/i cups commercial buttermilk
pancake mix
2 cups commercial eggnog
•
C om bine pancake mix and nut
meg. Add eggnog and m aigaune oi
bullet to diy m ixiuie and sin mini
ballet is lady sm ooth. Add Him Ila
voring P out about '< cu p b a llet
in to h o i, ligh tly g ie a se d g iid d le
i A i 1 N,,a ' a **'
I s A 7 Up. R.C.,
r -
•
1
•
Squirt, A & W
4/$1.00 +
A ls o < o n ia wlalt o u r n a w O atl a t B ra n d a l a A la m e d a
F o o d s f t O e ll a t 2416 N E F r a m o n t "
W h .S m O u iv o lln k .^ i l l n s
Do. ks I m m s s Capone. and traah turkeys
OPEN Every Day including Thanksgiving Day
A. I
«hr« H mm I I A
MaMvttow
Ur«M.«ra