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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Sept. 14, 1961)
PINEAPPLE TOPSY-TURVY ROLLS Shape foil to make a little shallow “pan” that fits the number of rolls you need. For 6 to 8 rolls, allow: 2 tablespoons butter /2 cup light brown sugar % cup drained crushed pineapple (9-oz. can) Preheat oven to 375° (mod.). Put butter in foil and set in oven to melt. Add brown sugar and pineapple; mix together, then arrange rolls over mix ture. Bake 25 to 30 minutes, or until rolls are nicely browned. Let stand 2 or 3 minutes, then invert on plate and . let stand a minute before lifting off the I foil. Serve hot. f Oven-ready biscuits — the kind that come in tube-shaped carton in refrig erated cabinet at your grocer’s — are fine done the same \yay, but bake at 425° (hot) for about 10 minutes. I A SWEET AND CRUNCHY COMBO OF NESTLE’S® BUTTERSCOTCH FLAVORED MORSELS AND KELLOGG’S RICE KRISPIES® EASY TO FIX 'N' FANCY! Drop ’em like a cookie! Cut into rectangular bars! Trim into happy faces! mu.mmnm.im - i » i immw \ j '.. Square off and dot like dice! J SCOTCH CRISPIES —mm Combine and place over hot (not boiling) water: one 6-oz. pkg. (1 c.) Nestle’s Butter scotch Morsels and Vfe c. peanut butter. When butterscotch melts, stir till blended. Remove from heat. Add 3 c. Kellogg’s Rice Krispies and stir till well coated uyth butterscotch mixture. Drop by teaspoon fuls onto waxed paper. Chill till set. YIELD: 6 dozen. OR spread in buttered 9" square pan. Chill till set, then cut in desired shapes and decorate with Chocolate Glaze: Melt one 6-oz. pkg. (1 c.) Nestle* Semi Sweet Chocolate Morsels; stir to blend. Be your own artist! fo ic C W T I hen unexpected guests drop that offers special appeal — somet in a hurry — you can have an in; to if you have a file of recipes just be sure to keep the necessary ing> It may be your favorite cassero unusual way of serving meat, sucl meat loaves, or a 20-minute chili American cheese hamburger deli Again it may be a special touch ’ 20-MINUTE CHILI DINNER 1 onion 1 clove garlic 1 tablespoon chili powder 2 tablespoons drippings 2 (1-lb.) cans drained red kidney beans 1 (8-ounce) can tomato raua % teaspoon salt 1 (12-ounce) can pork luncheon meat or cut up 1! to 2 cups of left-over cookei meat 1(1 lb.) can cling peach halves Peel onion and garlic an< chop very fine. Cook, witl chili powder, in drippings un til soft. Stir in beans, tomat< sauce and salt. Cut luncheoi meat in strips or cubes anc add beans. Simmer 10 min utes. Top with peach halve: cut in large wedges. Covei and simmer 5 to 10 minute, longer. Makes 6 servings.