The frontier. (O'Neill City, Holt County, Neb.) 1880-1965, May 16, 1963, farm home Section, Image 11
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)