Portland Observer. April 3, 1985, Page 9
Easy sweet tooth satisfiers*
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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)
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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
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