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Newspaper
Daily Review
Location
Hayward, California, United States of America
Date
Sep 11, 1963
Page
14
A quick coffee cake combines refrigerated biscuits with whole wheat flakes and preserves for flavor and nutrition. Bake a 9 inch square cake in a moderate oven until done, then serve warm with fresh fruit or a light confectioners sugar icing. Yield 12 to 16 pieces.
A school menu features hearty Twin Burgers with Parmesan Fries and a cheese relish dressing, aiming to satisfy teen appetites after sports. The plan includes Ceylon curry with Onion Sambol, rice, and shrimps, plus a fresh onion cucumber salad and simple breakfast ideas. The article notes Ceylon as a small British Commonwealth dominion and details related food imports and exports.
A dated home kitchen guide offers a spaghetti with pork barbecue using canned spaghetti sauce, Worcester sauce, and common pantry items. The method: brown pork with onion, add spices and vinegar, simmer until tender, cook spaghetti, then serve pork over spaghetti with butter. Includes notes on large American consumption and using up family portions.
Easy directions for better meat results outline browning in own fat, seasoning with salt and pepper if uncured, simmering covered in liquid until tender, and timing adding carrots near the end to finish cooking.
A crisp crunchy salad recipe highlights thawed peas with water sugar salt and a quick boil. It includes green onions celery pimlento tarragon and celery weed with Italian dressing and glutamnnia.
Grilled canapes join grill parties with rock lobster tails as the feature. Grill lobster over heat, cut meat into cubes, reassemble in shells, sprinkle lemon butter, and keep warm. Marinade wine with celery, lemon, and pimento, refrigerate several hours, then mix with chilled peas and Italian dressing folded in lettuce cups for four.
Tokay rice pudding enhanced by Tokay grape halves crushed pineapple diced orange and grated lemon rind. Halve and seed Tokays drain pineapple. combine fruit, fold in whipped cream with sugar and vanilla, then lemon rind and salt. Chill. Makes six servings.
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