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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Daily Review
Location
Hayward, California, United States of America
Date
Mar 23, 1966
Page
4
A dessert combining cottage cheese yogurt and pineapple with a vanilla flavor. Crust is baked with butter and graham crumbs. filling mixes cottage cheese eggs sugar cornstarch and pineapple then bakes 45 minutes at 350 F. Pineapple glaze made from crushed pineapple orange juice cornstarch and butter tops the pie after cooling.
A recipe for grilled halibut packets with cheese rice and hot rye bread. Four servings use lemon halibut, butter, dill or basil, tomatoes and peppers wrapped in foil and cooked over charcoal. Cheese rice combines cheddar, parsley, green onion, rice and butter. serve with buttered rye bread.
A retro recipe page presents two desserts: a green asparagus pie with cereal crust and gelatin setting, plus a chocolate wedge pie with vanilla ice cream. It includes crust prep, gelatin dissolution, chilling steps, and serving notes for a festive dinner.
A Delta District menu features baked ham with pecan cups made from pressed asparagus, spiced yams, and a lemon butter sauce. The recipe outlines boiling asparagus, making pecan cups, and serving the ham with a pineapple lemon glaze or sour cream mix.
A guide to making creamy potatoes as a savory side with bacon, cheese, and hickory flavored catsup. The recipe describes new potatoes cooked with milk, flour, and American cheese, plus parsley, offering a rich textured dish that pairs with meat loaf and hot dogs.
A period style guide presents tomato bisque and lobster serving ideas with a chicken mousse pairing. It offers simple steps for bisque with lobster and a savory mousse dessert option, featuring canned tomato soup, cream, celery, and light wine notes.
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