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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (May 16, 1963)
CHEESE BROCCOLI CASSEROLE H cup cheeze ipremd ** cup (H <*»> condemned cream of 10 ■ ounce package frozen broccoli muzhroom soup IMI,. I tableipooni finely chopped onion ^ Paprika Cook broccoli until almost tender. Drain Spread in buttered S-inch shallow pie pan. Mix together cheese spread, soup and onion. Pour sauce over broccoli. Sprinkle with paprika. Bake in a moderate oven (350°F.) 15 to 20 minutes. 4 servings PINEAPPLE PINK CHIEEON PIE CRUST: W cup sugar 1% cups graham cracker crumbs, '4 cup flaked coconut finely rolled M cup softened butter or margarine Thoroughly blend graham cracker crumbs, sugar, coconut and softened butter. Press firmly against bottom and sides of a 9 inch pie plate. (The easy way is to use an 8 inch pie plate.) Bake in a moderate oven (375°F.) 8 minutes. Cool FILLING: 1*4 cups boiling water 3-ounce package strawberry- I pint heavy cream flavored gelatin I pound Hj-ounce can crushed I envelope unflavored gelatin pineapple, well-drained Dissolve both gelatins in boiling water. Chill until syrupy Whip cream. Continue beating, adding gelatin gradually. Fold in pineapple. Pile into crust. Chill. Carnish with whipped cream and toasted coconut if desired. Chill until firm. Serves 6 to 8. DELICIOUS,THIRST QUENCHING ICED NESTEA... INSTANTLY! Save with New Giant Size... Makes 140 glasses of Iced tea J INSTANT Nestea] I 100% Pure Tea I I
