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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 28, 1983)
Papa 8 Section I Portland Obaarvar, Saptambar 28,1983 Luscious Desserts: Now that fall it here, why not spend a chilly evening baking one of thcac luscious desserts? Oood smells from the kitchen will make your home feel warm and coxy in any weather Leftoveri are the perfect treat for school lunches M O CK PO UND CAKE 1 cup margarine I Vi cups granulated sugar 3 eggs, separated 1 teaspoon vanilla 2 cups flour I teaspoon baking powder Vi teaspoon salt Vi cup (3 Vi fl. ox. can) evaporated milk I Vi cups sifted powdered sugar Vi teaspoon rum flavoring Beat margarine and granulated sugar until light and fluffy. Blend in egg yolks and vanilla. Add combined dry ingredients alternately with Vi cup m ilk, mixing well after each ad dition. Beat egg whites until soft peaks form; fold into batter. Spoon into greased and floured 9x5-inch loaf pan. Bake at 323*. I hour and 20 to 23 minutes or until wooden pick inserted In center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly Combine remaining m ilk, pow dered sugar and flavoring; mix well. Olaze cake. Oarnish with sliced al monds, if desired. F K U IT ’N N U T C A K E I tablespoon vanilla 4 eggs I Vi cups granulated sugar I 8-oz. pkg. cream cheese, softened I cup margarine 1 Vi teaspoons vanilla 4 eggs 2 Vi cups sifted cake flour I Vi teaspoons baking powder 1 cup marschino cherry halves I cup coarsely chopped walnuts Vi cup raisins • • • 1 Vi cups sifted powdered sugar 2 tablespoons milk Combine granulated sugar, cream cheese and margarine, mixing until well blended. Blend in vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cupa flour sifted with baking powder, mixing well after each addition. Toss remaining flour with combined cherries, nuts and raisins; fold into batter. Pour batter into greased and floured 10-inch fluted tube pan. Bake at 323*. 1 hour and 20 minutes. Cool 3 minutes; remove from pan. Cool thoroughly. Combine powdered sugar and milk; mix well. Glaze cake. Oarnish with additional cherries, if desired. H E A V EN L Y C H E E S E C A K E I cup (approx. 12) crushed sugar cones 3 tablespoons margarine, melted 3 tablespoons sugar • • • 4 8-oz. pkgs. cream cheese, softened I cup sugar 3 tablespoons flour I cup sour cream Combine crumbs, margarine and sugar; reserve 3 tablespoons. Press onto bottom o f 9-inch Springform pan. Bake at 323*, 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour mixture over crust. Bake at 430*, 10 min utes. Reduce oven temperature to 230*; continue baking I hour. Loosen cake from rim o f pan; cool before removing rim o f pan. Chill. Top with reserved crumb mixture. A P P L E M E R tN O U E C A K E 1 17-ox. pkg. pound cake mix I 20-oz. can apple pie filling I 10-ox. jar strawberry or raspberry preserves 3 egg whites Dash of salt 1 7-ox. jar marshmallow creme Prepare pound cake as directed on package. Pour into greased and floured I3x9-inch baking pan. Bake at 323*, 33 to 40 minutes or until wooden pick inserted in center comes out clean. Cool. Combine pie filling and preserves; spoon over cake. Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread meringue over apple mixture Bake at 500*. 2 to 3 minutes or until lightly browned. (top), and M ock Pound Cake are three tasty treats aura to w in hearts and satisfy this fall. Chinese cooking topic of class Chin's Gourmet Kitchen, 2033 N W Overton, will be the site o f two Portland Comm unity College spon sored Chinese cookery classes taught by Chin's owner Betty Jean Lee. Beginning Chinese Cookery be gins at Chin's on Saturday, October 8 and runs weekly for three 10 a.m . to noon sessions. In the class, Lee will prepare complete Chinese meals around sweet and sour chicken. pork fried rice and barbecue pork. Coat o f the class is 314.30. Traditional Chinese Cooking be gins October 29 and runs three Sat urdays from 10 a.m . to noon. Prep aration o f healthy, economical and authentic stir-fry and steamed dishes will be covered in the three weekly sessions. Tuition is 316. Preregistration is strongly advised for these popular classes. PCC Community Services has all details. Squash 15Clb 15 tor $1 All varieties Corn Tomatoes 26$ lb. And many more "I used to hide behind big coats. N o w I have nothing to hide:’ Claims Associate Supervisor anc Weight Watchers Leader, lost 72 lbs., has kept It o ff fo r 8 year 4011 N.E. Union CHUCK ROASTS ' I wo» always con cerned about my weight, but mostly how to camou flage it. I hid behind big clothes, big glasses, and a lot of fa t friends. Anything but give up food, my secu rity blanket. Then W eight W atcher1 taught me not only to change the foods I was eat mg, but also my attitude towards them. These days, I'd rather think about all the nice clothes I con weac I wont to show people that not only am I successful, I look the p a rti* > P r ^ ^ VEAL CHOPS S L A K cm SMMLBER LOOK FOR THE BIG "T" "A Sure Sign of Good Taste" W h a t do you look for in choosing a food store? W id e selection? C om petitive prices? C onfidence in the quality of the items you buy? W e provide all of these ingredients at ev ery T R A D E W E L L S to re. A nd, because we really value you as a Customer, we add anoth er ingredient that we think is the most import ant of all: Friendly, personal service every time you shopl Remember, look for the Big " T " — it's a sure sign of good taste! Lose w eight once and fo r all WEIGHT WOCHEIRS Join Any Clast Anytime NO RTHEAST PO RTLAND M arenetha Church Emanuel Hoepltel 1222 N.E. Skidmore Sat. 9 :3 0 i.m . 2801 N Gantenbein Northeast Portland Center S E XMb b Division 1*410 S E Division S E 72nd b naval W66 S E Powall N E IBth a Fremont N E 74th a Ollaan W BURNSIDE at 21sl Millsboro MO S E OAK SAN RAFAEL 1(10 N E 122nd TRI Forast Orova 232S PACIFIC Oragon City »71 MOLALLA Canby 10B1 S W 1st LLOVD CENTER □ □□00; 5048 N.E. Sandy Blvd. Mon. 7:00 p.m. Tues. Wed. Thun Fri. 7:00 p.m. 9:30 a.m. & 7:00 p.m. 7:00 p.m. 9:30a.m. For Inform ation Cell Collect 9 Emanuel Earn , Room 2001 (Nunes Hall) Thw* 7:00 p.m. Fellowahlp Baptist Church 4737 N. Lombard Street Tu* 7:00p.m Thur« 8:30 a.m (803) 2*7 1021 - f » g pc
