Page 6 Section II Portland Observer, April 13,1983
FOOD SECTION
Cherries basic for pie or cake
CHERRY M IN C E PIE
'A lo Y i cup sugar
tablespoons M inute Tapioca
I can (16 oz.) water-packed red sour
pitted cherries
I Vi cups moist mincemeat
Pastry for two-crust 9-inch pie
C o m b in e sugar and tap io ca in
bowl; add cherries w ith liquid and
mincemeat. Let stand about IS min­
utes. Roll h a lf the pastry very thin
(less than %-inch th ic k ). L in e a 9-
inch pie pan and trim pastry at edge.
Roll out remaining pastry very thin;
cut in to 14-inch strips. Pour fru it
mixture into bottom crust. Moisten
edge o f crust. Arrange strips in lat­
tice design across top o f pie and
press ends to edge o f bottom crust.
Flute edge. Bake at 425 * for IS min­
utes. Reduce tem perature to 35 0*
and bake 30 minutes longer, or until
syrup boils with heavy bubbles.
CHERR Y COBBLER COFFEE
CAKE
1 cup presifted flour
2 teaspoons baking powder
X teaspoon salt
V» cup butter or margarine
I cup sugar
'A cup milk
I can (16 oz.) pitted sour red
cherries
Cream or ice cream
Preheat oven to 3 7 5 *. Grease 9-
inch square baking pan. O nto piece
of waxed paper, sift together flour,
baking powder and salt. In mixing
bowl cream butter and Vi-cup o f the
sugar u n til lig h t and f lu f f y . A dd
m ilk and flou r m ixture; beat until
smooth. Spread in pan.
Drain cherries; reserve syrup. A r ­
range cherries evenly on b a tte r.
Pour syrup on top; sprinkle with re­
m aining sugar. Bake in preheated
oven fo r 40 to 45 m inutes. Serve
warm or cold, cut into squares, with
cream or ice cream, as desired.
S tir-frie d C a ra w a y B aaf — w ith its use of th in -
sliced in g re d ie n ts —Is a q u ic k -c o o k in g , b u d g et-
s tretch in g e n tre e to serve dinner gueste or as a
fam ily treat.
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1
Enjoy the Best for less.
Save
Flan: Cool Finish To A Spicy Meal
Best F
25C
s' Real Mayonnaise
S m o oth , creamy Best Foods makes all your
favorites taste their freshest So you know
they taste their best Offer expires July 31. 1983
Often the most difficult
part o f menu planning u
choosing a dessert to com­
plement the main course.
The perfect ending to an
evening’s meal is a dessert
that is neither too rich
nor too light.
Flan may be the ideal
choice if your main course
is spicy. A cousin to Amer
Kan custard and French
creme caramel, flan is a light
M eiK an dessert traditional-
ly served after a hot. spicy
meal. It u a delicious way
to cool o ff the taste buds
while providing a smooth,
creamy change of texture
from the main course.
Bring ont the B est Foods
and bring ont the best
This flan can also be
served at a coffee klatch
instead o f a heavy cake or
pie. Since the recipe serves
12 people, it is suitable for
many kinds o f informal
entertaining.
A successful flan requires
careful baking
I f under­
cooked, it will fall apart
when taken out o f the
mold If overcooked, the
egg will toughen and the
mixture will separate. To
test whether the flan has
been baked long enough,
insert a knife one inch
from the center of the
mold. Your flan is ready if
the knife is clean when
pulled out.
FLAN
(Makes 1 2 aervings)
1 1 /2 cups sugar
X eggs
1 teaspoon salt
2 cups Carnation instant nonfat dry milk plus
water to make 3 3 /4 cups
2 teaspoons vanilla
Melt I / 2 cup tutor in 6-cup mold over low heat, stirring
constantly, until sugar turns to a golden brown syrup Tip
the mold and turn to coat inside with syrup Set aside to
cool 15 to 20 minutes Heat eggs until well-blended, in
large mixer bowl Add I cup tutor and salt Beat |ust until
blended Combine nonfat dry milk and water to make 3
3/4 cups. Blend thoroughly Add liquid instant milk and
vanilla to egg mixture, blend. Skim foam from top of
mixture (Foam will brown quicker than '-ustard and
appearance will be unattractive. I Pour into caramel-coated
mold Place in pan about 2 1/2-inches deep Pour hot
water around mold to 1-inch depth Bake in moderate
oven (350 F .) 40 to 50 minutes or until knife inserted 1
inch from center o f custard comes out clean. Remove
from pan Cool on wire rack Chill several hours before
serving To unmold, run knife around edge o f mold Dip
mold in hot water for a few seconds Place serving plate
on top o f mold, invert Shake gently until custard slips
out of mold Cut into 12 serving pieces.
■
Save 25« on one 32 o z..
of Best Foods* Real Mayonnaise
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