HAWAIIAN YEAST ROLLS
*4 cup drained cruthed I pkg. active dry yeaU
pineapple I egg
lit cup brown tugar I lbtp. granulated tugar
(packedt 214 cupt bitcuu mit
14 cup toft butter 2 ibtp. buUer
^ cup warm water 'not (4 cup brown tugar
hoi 1051 IS* I IpackedI
Mix pineapple, 3» cup brown sugar, and 1* cup
soft butter. Divide among 12 large greased
muffin cups.
Dissolve yeast in warm water. Mix m egg,
1 tablespoon sugar, and biscuit mix; beat vigoi
ously. Turn dough onto surface well dusted with
biscuit mix. Knead until smooth, about 20 times
Roll into a rectangle, 16 x 9-inch. Spread with
2 tablespoons butter and K cup brown sugar
Roll up tightly beginning at wide side Seal well
by pinching edge of dough into roll. Slice into
12 slices. Place in prepared muffin cups. Cover
with damp cloth and let rise in warm place (85° )
45 minutes to 1 hour. Heat oven to 400° (mod
hot). Bake 15 minutes. Invert pan and serve.
Couples Supper Club
MOLDED STRAWBERRIES ’N CREAM RINC
1 pint ripe strawberries l1'j cups cold water
2 packages strawberry 1 tablespoon lemon juice
flavored gelatin 1 ftackage (3 ounces)
2 cups boiling water cream cheese
I cup evaporated milk
Wash strawberries. Reserve 4 choice tarries
for garnish. Hull and slice remaining straw
berries. There should be about 1 cup sliced
tarries. Place gelatin in mixing bowl. Add tail
ing water and stir until gelatin is dissolved. Stir
in cold water and lemon juice. Arrange sliced
strawberries in bottom of IS quart ring mold.
Measure two cups of the gelatin mixture and
slowly pour over tarries. Chill until almost firm,
about i hour. Meanwhile place remaining gelatin
in a warm place to prevent it from setting. Place
cream cheese in small size bowl and soften at
room temperature. Blend in milk a tablespoon
at a time. Add to remaining gelatin. Spoon gent
ly into the mold over strawberry layer. Chill until
firm. To serve, unmold on serving platter and
garnish with reserved strawberries dipped in
sugar. Yield: 8 to 10 servings.
(Continued)