Page 14^ THE CHARLOTTE POST - Thursday. April 12. 1979
Carrot Cookie Squares is a recipe “for keeps.” It's one that
you’ll want to hand onto for a long time AND it’s one that
produces a cookie that stays “keep” ably fresh and moist.
carrot bookie squares
— A Recipe “For Keeps”
One 18-oz. pkg Quaker Oatmeal Cookie Mix
cup shredded carrot
V4 cup chopped pecans or walnuts
3 tablespoons thawed frozen orange juice concentrate
l tablespoon water
y« teaspoon cinnamon
Combine all ingredients in large bowl; mix well Press into
greased 13x9-inch baking pan; bake at 375 deg F. about 25
minutes. Cool; cut into squares. Store in tightly covered
container at room temperature. Makes 13x9-inch pan of
squares.
Car”* Cookie Squares is a recipe “for keeps.” It’s one that
you U want to hang onto for a long time AND it’s one that
produces a cookie that stays “keep”ably fresh and moist.
Carrot Cookie-A Recipe “For Keeps”
You already know how tasty and mouth-watering carrots 1
can make a cake. But did you know that they can do wonders
for cookies, too? In fact, they make Carrot Cookie Squares
the recipe “for keeps.”
Carrots, packed with vitamin A, lend that extra moistness
• that makes it possible to keep Carrot Cookie Squares longer
than most cookies. Another inoreHient fhou/nH feooAn
orange juice concentrate, adds moistness, too as it
contributes tangy flavor.
These cookie treats couldn’t be simpler to prepare. TTiey
begin from a convenience product that good cooks have come
to trust-Quaker Oatmeal Cookie Mix. All the ingredients you
need for great oatmeal cookies are right in the mix. You just
idd water. And it’s no trouble at all to add ingredients to
such a versatile Pfbdijrt'Wjh^tlfce^jj^r tj^ ‘a*’
Carrot Cookie Squares Even a child can add shredded
carrots chopped nuts, liquid and spice to the mix.
Cam Cookie Squares is a recipe that you’ll want to keep it
on hand for all occasions. As we say, it’s really “for keeps.”
And the*’« for sure!
Lemonade Sweeten To Taste
Lc.ionade fanciers are a dedicated group and rarely do
any two devotees agree on the exact proportions of lemon,
sugar and water. Some find a recipe* too sour, others find it
too sweet. Help is on the way.
COUNTRY TIME Lemonade Flavor Drink Mix is now
available in unsweetened form and one small carton contains
5 separate packets - enough for 10 quarts. Empty the
contents of one packet into a 2-quart pitcher. Add sugar, cold
water and ice, and a lemonade flavor drink that is sweetened
to taste is ready in minutes. While the powdered mix
contains no juice, it does contaimnatural lemon flavor and
provides Vitamin C - 15 percent U.S. RDA in each 8-fluid
ounce glass.
For old-fashioned taste, COUNTRY TIME Unsweetened
Lemonade Flavor Drink Mix is not too tart, not too sweet.
'' Guests Will Toast Easter Eggnog —
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mere are literally hundreds of eggnog
recipes because they tend to change in the
hands of every cook desiring to give the
recipe personal identity. Here are some
familiar and not-so-familiar eggnog versions
^hat you mav want fo include in vour Easter
holiday recipe repertoire.
Eggnog Tea Punch
5 cups milk
6 eggs, separated
4 cup sugar
v« cup instant orange-spice
tea powder
V« teaspoon salt
1 cup whipping cream,
whipped
Additional tea powder•
Scald 1 quart milk in large saucepan. In a
large bowl beat together egg yolks, 1 cup milk
and V4 cup sugar. Gradually stir scalded milk
into egg yolks. Return to saucepan. Cook
over low heat, stirring constantly, until
mixture is thick enough to coat a metal spoon.
Blend in instant tea powder. Chill. Add salt
to egg whites and beat until soft peak forms.
Gradually add remaining y4 cup sugar,
beating until whites are still but not dry. Fold
into chilled egg yolk mixture. Fold in half of
whipped cream. Pour into chilled punch
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Each of these advertised items is re- '
I quired to be readily available for sale
1 HTnTlijAVfQlB •* or below the advertised price in I
each AftP Store, except es specifi- /
cally noted in this ad
'"•crs erjscnvE thru saturoay arril m in charlotte
ITEMS OFFERED FOR SALE NOT AVAILABLE TO OTHER RETAIL DEALERS OR WHOLESALERS
FRESHLY |
GROUND CHUCK!
[ COCA COLA 1
(OR DR. PEPPER)
CARTON f aoz $1 79
OF 6™
r'sjQi VISIT OUR LARGE DISPLAYS OF
EASTER CANDIES
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ing whipped cream. Sprinkle with additiona
instant tea powder if desired. Makes about:
quarts.
NOTE: For an alcoholic eggnog, use only
quart milk. Add 1 cup rum to chilled egg yoU
mixture.
Quick Eggnog
1 quart dairy eggnog
1V4 cups dark rum
1 cup whipping cream,
whipped
Nutmeg
Pour eggnog into punch bowl. Add rum an<
/old in whipped cream. Chill. Sprinkle witl
nutmeg. Makes 12 punch-cups servings
Cranberry Nog
4 eggs
2V* cups milk
4 cup sugar
teaspoon salt
l stick cinnamon
Vi cup cranberry juice
Vi cup apple juice
In heavy medium-size saucepan beat eggs
lightly. Stir in milk, sugar and salt until
blended. Add cinnamon stick. Cook ovei
I ture thickens and just coats a metal spoon.
! Cool quickly by setting pan in ice or cold
water and stirring for a few minutes.
Remove cinnamon stick. Stir in cranberry
; and apple juices. Pour into bowl or pitcher.
Cover and chill thoroughly. Makes 4*« cup6.
NOTE Substitute 1 cup cranapple juice
for cranberry juice and apple juice, if
desired.
Hot Eggnog
4 eggs, separated
4 tablespoons sugar
4 cups milk
I 1 teaspoon vanilla or rum
extract
Dash salt
Whipped cream (optional)
Nutmeg (optional)
Beat pjt® volk« with 2 tablespoons sugar
until thick and lemon-colorea. neat
whites until stiff. Gradually fold in remaining
2 tablespoons sugar. Continue to beat until
very stiff. Scald milk and slowly stir into egg
yolks. Return to low heat and bring to a
simmering point, stirring constantly. Stir in
egg yolk mixture into egg whites. Add vanilla
or rum extract and salt. Pour from a pitcher
or ladle from a warmed bowl. Garnish with
whipped cream and nutmeg, if desired.
^^JMakes^M^uncjwjmvBPrvinf>^^^^^^^^
Coffee Eggnog
3 eggs, separated
1 cup half and half
Vj cup superfine sugar
2 cups milk
2 cups strong coffee, cooled
1 tablespoon vanilla
Dash salt
1 cup whipping cream
Nutmeg
Beat egg yolks until thick and lemon-color
ed. Add half and half, sugar, milk, coffee,
vanilla and salt. Beat egg whites until stiff
but not dry and fold into yolk mixture. Whip
cream and fold in. Pour into punch bowl and
sprinkle with nutmeg. Makes 12 punch-cup
servings.
Combine pudding mix and V4 cup miia in a
bowl. Beat egg yolks slightly and Mend into
puading with bourbon and vanilla. Mix in 4^
cups milk and beat with rotary beater 2
minutes, or until thoroughly blended, teat
egg whites until foamy. Add suga^ 2
tablespoons at a time, beating well after each
addition. Beat egg white mixture until stiff,
then fold into pudding mixture. Chill at least 1
hour. Just before serving, fold in whipped
cream and sprinkle with nutmeg. Make*
about 2 quarts.
'
EASTER SAVINGS!
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HANOPAINTED STONEWARE
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