PANCAKE HAWAIIAN
2 tablespootis butter Grated ritul of & lemon
3 eggs 2 tcasftoons lemon juice
% teaspoon salt I cup I'rushed pineapple
% cup sifted all-purpose flour li pound Cheddar cheese, grated
H cup pineapple juice (about 1 cup)
Place the butter in a 10- to 12-inch skillet anti set in preheated very hot oven
(450‘ F) while pancake ingredients are being mixed. Beat eggs and salt until light
and foamv. Add Hour to eggs and beat until smooth. Add pineapple juice and blend.
Remove skillet from oven and tip back and forth to distribute melted fat over bottom
surface. Pour in all of the l*atter and bake at 450° F. for 12 minutes or until pancake
is delicately browned and edges draw away from pan sides.
jis punt-axe is cooMiig, piace lemon rinu, lemon juice, ana cnisnea pineapple ui
saucepan to warm over medium heat. When pancake is done, remove from oven and
distribute half the grated cheese over it. Roll pancake, using two forks. Turn out on
heat-proof platter, or leave in skillet for the next cooking step, transferring to warm
serving dish when completed. Pour pineapple sauce over pancake and sprinkle re
maining cheese on top. Place under broiler and broil until cheese melts and just
begins to brown. Serve while hot. Makes 2 to 4 servings, according to meal plan.
Adaptable as either entree or dessert. (Pancake Hawaiian plus beverage makes a
perfect luncheon for two.)
EGGS de JONGHE STYLE
2 cups cooked rice
l can (10% 02.) cream mushroom soup
X can water
1 cup dry bread crtimbs
% cup butter, melted
X teaspoon garlic salt
X teaspocm ground pepper
8 hard-cooked eggs
Combine rice, soup and water and
heat. Place in four heated individual
casseroles. Combine crumbs with
melted butter and seasonings. Put a
layer over the rice-soup combination.
Slice the eggs and keep whole.* Place
2 eggs in each dish pressing into rice
'^k if desired. Top with remaining crumbs.
- Cover and hake in a very not oven
(450°F), 15 minutes. Serves 4.
•Using the egg slicer or a knife—
slice egg about X down keeping each
egg whole—as a unit.
NOTE: A crushed or minced garlic
clove and salt may he used instead
of garlic salt for seasoning.
——I——k __ ^
ORANGE ANGELIC FOR DESSERT ELEGANCE
To prepare Orange Angelic: Place angel food cake on large plate.
Arrange orange sections in a ring, diagonally to the cake, filling the center
well with addjHVmal sections. Spoon whipped cream around the top of the
cake, letting some flow down the sides about every two inches. Orange
Velvet Sauce is the final step; drizzle a pattern with the sauce in the cream.
Serve with orange sections and additional sauce. One large cake makes 12
servings. This dessert is best when prepared just before mealtime, but sauce
can be made and sections cut in advance.
ORANGE VELVET SAUCE
iu rut,, tutor * tablespoons lemon jssice
tablespoons cornstarch j tablospoons gratod orange rind
g teaspoon salt J Jj
1V4 cup* orange puce J taoiespoons ouster
Mix all ingredients except egg yolks together in a saucepan. Bring to
a rolling boil, stirring occasionally. Boil one minute, stirring constantly.
Slowly beat half the hot mixture into the egg yolks. Then, poor back into
the saucepan and mix well. Cook one minute, stirring constantly. Remove
from heat. Chill and serve over Orange Angelic. (About 2X cups.)
Try this Recipe
It’s a Gold Ribbon Winner
High RisirT
Doughnuts
"I experimented with this recipe until I got
doughnuts that were really high and light."
says Mrs. Arthur Moreland of
fcdwardsport. Indiana, who won the
Gold Ribbon for the best yeast
baking at last year s Knox
County Fair. “Now 1 want to
pass my recipe along to you. But
be sure you use Fleischmann's
Active Dry Yeast. Fleischmann's
is so fast rising and easy to use
your baking's bound to be a
_ _ _
____
/
/ HIGH RISIN’ DOUGHNUTS *•*•> » .*»•*
■ 34 cup milk
j V4 cup sugar
I I teaspoon salt
j 34 cup shortening or lard
* I package Fleischmann's Active
| Dry Yeast
1 34 cup warm water
| I egg. beaten
| 3 cups sifted flour (about)
j Scald milk, stir in sugar, salt and
I shortening or lard. Cool to luke
j warm. Sprinkle or crumble yeast
j into warm, not hot, water. Stir until
I dissolved. Add lukewarm milk mix
ture, egg. and half the flour, beat
well with mixer or spoon for a min
ute. Add remaining flour, more if
needed. Turn dough onto lightly
floured surface, knead until smooth,
about 10 minutes. Place in greased
bowl. Cover. Let rise in warm place,
free from draft, until doubled, about
I hour. Punch down. Let rise again
about Vi hour. Roll out about Vi
inch thick and cut with doughnut
cutler. Let rise until light, about I |
hour. Don't handle much before I
putting them in hot grease or ih#y J
will Tall Fry at J75°F. for 2 min- f
utcs or until brown on each side; I
drain on absorbent paper j
To glaze Blend following ingredi- j
enis: 2 cups confectioners' sugar, |
y, cup milk, I teaspoon vanilla. Dip i
warm doughnuts in gla/e. Drain on j
rack. Place rack over a platter to |
catch icing so it may be used. s
For a cinnamon anti sugar frost• .
illg Shake doughnuts in a sack I
with cinnamon and sugar while still J
hot and sticky. |
I
I
I
I
/
J
A NOTHIN flNt NNODUCT Of STANDARD SNANDt INCONNONATID - —^
i _
*
NEWI INSTANT WHIPPED
POTATO FLAKES!
REAL COUNTRY-STYLE WHIPPED POTATOES YOU *
MAKE IN A HURRY ... MORE SERVINGS TOOI
Exactly like homemade . . . with none of the work. Made
with select white potatoes from the Red River Valley.
Always fluffy and light. Never, never lumpy. And plenty^
for everyone. Because only Gateway Farms gives you 10
big, husky, healthy servings in every box. Little fellas
like ’em just as much as dads do . . . and so easy for
you. Just add potato flakes, milk, butter and salt to boil
ing water. Whip lightly with a
fork... and you’ve got ’em made.
Try ’em. Reach for the pret
tiest package on your grocer’s T__
shelf ... new Gateway Farms UMCWay nueSlIlC.
Instant Whipped Potatoes! wmm
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