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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 3, 1985)
Portland Observer. April 3, 1985, Page 9 Easy sweet tooth satisfiers* (S B The crunchiness o f peanut b rin k and the tenderness o f rice make the pair an excellent beginning for dessert. For Peanut Bittle Parian, steam cooked rice in milk until milk is ab sorbed. Cool. Then blend with whipped cream, flavored with honey, and chill. Spoon the chilled mixture into parfait glasses (or use your pret tiest goblets) alternately with peanut brittle combined with coconut maca roon crumbs. Results? Delectable! R kt is an excelknt choice for any summer meal, -ay the Rice Council dietitians. Jt takes lin k time to cook, needs no pre-cooking preparation, and is ready to serve as it comes from the cooking pot. Because rice can be used in so many ways, smart homemakers keep a sup ply o f cooked rice on hand at all times. Cooked rice keeps in the refriger ator for one week and in the home freezer up to eight months. Cover rice before refrigerating and place in freezer container before freezing. T o reheat cooked rice in a saucepan, add two tablespoons liquid for each cup o f rice. Cover and steam four to five minutes. JANAE HAIRSTYLE 4711 N. Interstate ANNETTE S SOUTHERN KITCHEN %° o o° BAR B QUE RIBS • CHICKEN • HAMBURGERS • GUMBO Breakfast at Any Tima Open 7 Days A Weak. 7 00 A M 7 P M PEA N U T B R IT T L E PA REA I T 1 2 >4 1 Vt '4 I cup milk cups cooked rice teaspoon salt cup whipping cream cup honey cup finely crushed peanut brittle cup coconut macaroon crumbs Heat milk in top o f a double boiler. Add rice and salt; cover. Place over boiling water and cook about 30 minutes, or until milk is absorbed, stirring occasionally. Chill thorough ly. Combine cream and honey; beat PEANUT BUTTER PARFArt until stiff. Reserve a little whipped cream for the top o f each serving. Fold remainder into chilled rice mix ture. Combine peanut bnttle with macaroon crumbs. Fill a l i ó -quart mold, individual dessert dishes, or parfait glasses alternately with rice mixture and macaroon crumbs. Top with reserved whipped cream. Makes 8 servings. Every family has its favorite culin ary traditions. I f your family enjoys nothing more than a delicious home made pie, they’ll love this light and creamy version o f sweet potato pie. Now this classic pic goes together fast because it's made with pudding mix. Since it looks so wonderful, it also becomes the perfect choice when you’re preparing something special for guests. Always easy to fix, but with those special company touches, this make-ahead favorite lets you spend time with family and friends M m m m m . . .how long has it been since you served them pecan pie? Here is another dessert classic that’s now easier than ever to make and just as scruplious to eat. Pudding mix offers the unique crcaminess they’ll love. But classic pies arc not just lor dessert! You can turn those tempting turkey leftovers into a terrific pot pie. The “ crust” is made from a con venient stuffing mix. W ith this savory oven meal, you won’t have to call them to dinner. The aroma alone will lead them straight to the kitchen I can (10*4 oz.) condensed cream o f chicken or mushroom soup 2' j cups diced cooked turkey or chicken (12 ounces) I package (6 oz.) stuffing mix for turkey or cornbread stuffing Prepare vegetables as directed on package, omitting the salt. Do not dram. Add onions, soup and turkey to vegetables and pour into 2-quart baking dish. Prepare stuffing mix as directed on package. Spoon over tur key mixture. Bake at 350 deg for 30 minutes. Makes 6 servings. CR EAM Y SWEET POT ATOE PIE LETTUCE 284 6106 CELERY SNOBOY Crisp Stalks PRAIRIE MARKET FRESH MEAT IS AVAILABLE AT I 10MRARP 7*11 N. In te r PORTIAMO 14410 S.l. Mvlske PORTIAMO I M 5 S.l. ta re M N RAFAIl 1010 N I I U n * I can (18 oz.) vacuum-packed sweet potatoes* *4 cup water* 1 package (4-serving) pudding mix, vanilla flavor 2 tablespoons sugar '4 teaspoon cinnamon '4 teaspoon ginger '4 teaspoon nutmeg IV i cup sm ilk** I baked 9-inch pie shell, cooled Mash potatoes; stir in water C om bine pudding mix, sugar, spices, milk and sweet potatoes in saucepan. Cook and stir over medium heat until mix ture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring once or twice. Pour into pic shell. Chill. Garnish with whipped topping and sprinkle with nutmeg, if desired. •O r use 1 cup mashed cooked sweet potatoes (3 medium) and omit the Vi cup water. • • O r use V* cup evaporated milk and '4 cup water. P E C A N P IE ea. OR ICOM c m 071 MeMIe Are. MILLSBORO 0*0 S.l Oak FORBÌ GIOVI 1531 ta ifi« Ave. PORTIAMO 74Bi and Güten • - . - I package (4-serving) instant pud ding mix. vanilla or butterscotch flavor I cup light or dark corn syrup 34 cup evaporaaled milk I egg, slightly beaten I cup chopped pecans I unbaked 8-inch pie shell Blend pudding mix with com syrup. Gradually add evaporated milk and egg, blending well. Add pecans and pour into pie shell. Bake at 375 deg. until lop is firm and just begins to crack, about 45 to 50 minutes. Cool at least 3 hours before cutting. G a r nish with whipped topping and addi tional pecans, if desired. E A S Y T U R K E Y P O T P IE I pkg. (10 oz.) mixed vegetables I can (8 oz) small whole onions, drained (optional) > ’ ’ »» '< ............. 5144 N.E. Union Ave. Portland, Oregon C R EA M Y S W EE T P O TA TO P IE SNOBOY California Iceberg 249-8440 . . •.Y-i
