Newspapers / The News-Journal (Raeford, N.C.) / Dec. 19, 1985, edition 1 / Page 36
Part of The News-Journal (Raeford, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
1 tablespoon butter * cap ntmm jaaoe Vi cup chopped pecans V4 opflow U c?|K sjnp fto? pjaayfk 2 >wif<wm grated onM|t ri?d IV* cups coconut Cook together Mti ttkk ow low kit. Cool slightly and pwt bt tween layers. Mulli Tw? <Mm Mmy L? Mmkmtri I cup floar M cup chopped vtts Vi cup butter Mix together and put into 9x13 inch square cake pun. Bake at 350* 15 minutes. Cool Strand Lager 1 8-ounce pkg. cream cheese H cups powdered sugar $ ounces whipped topping (use Vi carton -4-oc.) Mix and spread on cooked crust. Third Layer 2 mmM packages pistachio iasjtaat pudding mix. 2Vi cups milk Mix at medium speed for 2 minutes. Let sit 2 minutes and spread over second layer. Fourth Layer Spread other half of whipped topping over third layer ami sprinkle with chopped pecans -about Vi cup. Here are some of my favorite recipes. Hope you wiB enjoy them as much as 1 do. 2V4 cups cake flour or 2 cups all purpose flour* 1 Vi cups sugar 3Vi teaspoons baking powder 1 teaspoon salt Vi cup shortening 1 cup milk 1 teaspoon vanilla 4 egg whites C-i cup) Clear LcmOn Filling (below ) White ^fountain Frosting (page 102) 1 cup flaked or shredded coconut to 1Mb til the bowl oca Erasers * N*n 30 to 15 ~t?i a ^P**- the obloag cake or fID tkebytr cake with Oear Lam rata? ?d fro* with White aowl ftosang (With the oblong cake, the frortmg goes right on the fill mg.) Sprinkle *ith coconut 2? M m ttcap: * cup hght corn syrup deep bowl, beat speed until fnnmj Gradually add su?af. I tabtespoua at a time, beating at highest speed until soft peaks form and sagar is dissolved, to small saaccpaa over medium heat. Wag com syrup jast to a both Pour ia thia fg? i ? over egg whituk, beating at highest speed uati mixture is stiff. 4 cups frosts Majer or 13 * 94ach cake. * CUp ! 3 tablespoons cornstarch *4 traypoou salt H cap water 1 teaspoon giatcd Vwm peel 1 tahfcipoou batter or margarine VS cup leaaoa juke 4 drops yellow food color, if desired Mut sugar, cornstarch and salt in a saucepan. Gradually stir in the water. Cook, stirring constantly, until the Mixture thickens and bods. Boil and stir 1 minute. Remove from heat and add lemon peel and butter. Gradually stir ia kmoa juke and food color. Cool thoroughly. If the filling is too soft, refrigerate until set. 6 large i to 3 pounds) 1 can (10* ounces) condensed cream of chicken soup M cap light crcam 16 cap dry sherry, or, if desired, Yi cap apple Jake plus 3 tablespoons sherry flavoring I cm (UW ounces) pineapple tid bits, drained VS cap sliced seedless green grapes 1 cm (6 ounces) sliced mushrooms, drained Heat oven to 330?. Heat butter and oil in a baking dish, 13 VS x9x 2 inches. Place chicken pieces skin side ap in a baking dish and bake uncovered 1 hour. Heat soup, light cream and sherry in a saucepan, stirring occa sionally. Stir in pineapple, grapes and mushrooms. Remove the baking dish from the oven and drain off fat. Pour the soup mixture over chicken. Cover with aluminum foil and con tinue baking until chicken is fork tender, 13 to 20 minutes longer. Garnish with clusters of seedless green grapes. 6 servings. Banafc Batter Cake VS cup butter or margarine, soften ed 1 V* cups granulated sugar 2 eggs (VS to VS cup) 1 V4 teaspoons vanilla 3 cups cake flour or 2*4 cups all purpose flour* 2 VS teaspoons baking powder 1 teaspoon salt 1 M cups milk Egyptian Filling (below) 1 cup chilled whipping cream 2 tablespoons confectioners' sugar *tf using tdf-rainj Hour, omit baking powder and uk Heat oven to 350?. Grease and flour 2 layer pans, 9 x 1 VS inches. In a large mixer bowl, mix the but ter, granulated sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping the bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with the milk. Pour in to the pans. Bake 30 to 3S minutes or until a wooden pick inserted in center comes out clean. Cool. Spread Egyptian Filling between the layers and on top of the cake. In a chilled bowl, beat the whipp ing cream and confectioners' sugar until stiff; spread on side of cake. Refrigerate cake until serving time. Egyptian Filling Yi cup light cream (20ft) VS cup sugar 2 egg yolks, slightly beaten VS cup cut-up dates VS teaspoon vanilla yolks and dates in a small saucepan. Cook over low heat. stirring constantly, until slightly thickened - 5 to 6 minutes. Remove from heat and stir in vanilla and nuts. Cool. Beta 'N Bacon Salad 2 cans (16-oz. each) whole green beans, drained V* cup vinegar Vi teaspoon salt V* teaspoon pepper 4 hard cooked eggs, chopped V* cup mayonnaise or salad dress ing Crisp greens cup chopped onion Vi cup salad oil Vi teaspoon prepared mustard 2 teaspoons vinegar V* teaspoon salt 4' slices bacon crisply fried and crumbled Paprika Combine beans, onion, salad oil, V* cup vinegar, Yi teaspoon salt and pepper; toss lightly. Cover and chill. Mix remaining ingre dients except bacon, greens and paprika. Just before serving, drain bean mixture and toss with bacon. Serve on crisp greens; top with a spoonful of egg mixture and sprinkle with paprika. 24 Hour "Garden" Salad 1 head lettuce (cut small pieces) V* cup celery (chopped fine) V* cup onions (chopped fine) Lay these in 9 x 13" casserole dish (Mix together first). Add 1 small package frozen green peas broken apart. Spread a layer of ap proximately Vi cup mayonnaise and Vi cup sour cream (mix together) on top of peas. Sprinkle on 2 tablespoons sugar and Vi cup grated cheese and refrigerate over night. Before serving sprinkle 1 cup crumbled bacon bits. (You may add 4 chopped boiled eggs if you desire). Asparagus Casserole Break saltines to cover bottom of dish Vi to 1 inch thick. Drain juice from large can of asparagus over saltines. Slice 2 or 3 hard boil ed eggs over saltines. Spread asparagus over top. Put large can cream of mushroom soup over asparagus and saltines. Top with grated cheese to cover. Cook in 350? oven until bubbly. Can use pimento and layer with asparagus. Elegant Peaaatty Salad 2 cups diced apples Vi cup diced celery Vi cup raisins Vi cup chopped salted peanuts Dressing V* cup creamy peanut butter Vi cup honey 'A cup mayonnaise Blend ingredients. -Makes 1 cup. Almond Toffee Caady Vi cup butter 1 Vi teaspoon light corn syrup !4 cup almonds, blanched Vi cup sugar 2 tablespoons water 9 ozs. milk chocolate Combine all the ingredients in a 1 -quart saucepan. Stir while melting the butter and heating the mixture. After the sugar is dissolv ed, stir fairly frequently to keep the mixture from burning. Boil the candy to a final temperature of 300 ?F, being careful not to burn any portion of it. Stir in half of the chopped blanched almonds and pour onto a jelly roll pan. Spread the candy into a layer about '/j inch thick. Over hot water, melt half of the milk chocolate and spread over the surface of the can dy. Sprinkle generously with finely chopped blanched almonds. Chill in refrigerator until chocolate is firm. Remove from refrigerator and turn entire sheet of candy over. Melt the rest of the milk chocolate. Spread over the second side. Sprinkle finely chopped blan ched almonds over the chocolate. With a mallet or a knife handle, break the candy into serving pieces. Italian Cream cake Vi cup margarine 2 cups sugar 2 cups all-purpose flour 1 cup buttermilk I teaspoon vanilla Vi cup vegetable shortening 5 eggs separated 1 teaspoon soda 1 4-oz. can flaked coconut I cup chopped pecans Cream margarine and shorten ing. Add sugar gradually; beat un til smooth. Add egg yolks; beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Stir in coconut and pecans; fold in stiffly beaten egg whites. Pour into 3 greased and waxed paper-lined 8 inch cake pans. Bake in preheated 350? oven for 25 minutes. Cool and frost with cream cheese frosting. Cream Cheese Frosting I 8-oz. pkg. cream cheese softened 1 1 -lb. box confectioners sugar Chopped nuts to taste '/? cup margarine, softened 1 teaspoon vanilla (MliL f6riiMn^eh?M? and margarine, stir in sugar, small amount at a time. Beat until smooth. Stir in vanilla and nuts. Spread between layers and on top and side of cake. PeMsytvaala Dale* Sand Tarts Cream well: ^ lb. butter 2 cups sugar Add: 2 eggs, H teaspoon vanilla Mix well. Add following (mixed): I teaspoon soda 1 teaspoon cream of tartar 4V4 cups sifted flour milk (enough to make stiff dough) Roll into 4 balls, wrap each in wax paper. Place in refrigerator to chill. Next morning remove from refrigerator and return to room temperature. Now roll each ball fairly thin (using extra flour to keep from sticking). Cut with cookie cutters and place on cookie sheet. Reform remains to ball and reroll and cut. Bake in 3S0? oven for 10 minutes. Can brush cookies with beaten egg white or shake col ored candy over tops before bak ing. Sweet Potato Dessert Bread 3 cups all-purpose flour 1 teaspoon salt 2 cups sugar 4 eggs beaten I V* cups oil or melted shortening 1 teaspoon soda 3 teaspoons cinnamon 2 cups cooked sweet potatoes Vi cup nuts Place all dry ingredients in a large mixing bowl. With spoon, make a deep well in the center and add all the other ingredients. Stir carefully, just enough to dampen all the dry ingredients. Pour into two loaf pans and bake at 350 ?F for one hour. Raisin Bread Rkk Egg Bread Measure into mixing bowl: Vi cup warm water (110?-115?). Add, stirring to dissolve 2 packages ac tive dry yeast. Stir in: I Vi cups lukewarm milk '/* cup sugar 1 tablespoon salt 3 eggs V* cup soft butter half of IV* to 7 Vi cups sifted flour Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead, let rise; and shape into 3 loaves as in directions for white bread. Bake until a rich brown, at 425? for 25-30 minutes. New England Raisin Bread Follow above recipe, except mix in 2 cups raisins. Before baking, brush loaves with melted butter; then sprinkle them with sugar. (Continued on Page 16) w We're ariaranc you and your family ai the happineaa of tho Hoi day*. We've anjoytd aarvingyou. National Finance Co, MAIN ST RAEFORD. N.C Warm Wishes Here are some old-fashioned greetings to you and yours for the merriest Christmas! THE MEADOWS and YADKIN TRAIL # Brenda Townsend * Manager 'J Si # Here* wishing you a bright and beautiful holiday season filled with warmth and good feelings. Merry Christmas to you and yours! SUMMONS AuctJkmand Realty nrw. * NOEL n J?y U the wtril ikt LaH Itaa mh! May ptMt ?a tarth bacaat ? ntlkj tt tkk Waty mm. SkVQty
The News-Journal (Raeford, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Dec. 19, 1985, edition 1
36
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75