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
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