Florence Morning News Newspaper Archives Oct 29 1970, Page 24

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Florence Morning News (Newspaper) - October 29, 1970, Florence, South CarolinaUpper Candia i in to it scandinavians love Good food and they set a sunday dinner table that truly does Justice to the occasion. Since pork is a great favorite the roast is generally either Ham or pork loin during the summer even smoked pork loin roasted and served cold. But it s the Beautiful array of fruits and vegetables that accompany the roast that Delight the Eye As Well As the appetite. Summer or Winter the vegetable mainstay is Green Beans. When you re fortunate enough to be Able to serve Oregon pole Green Beans and they re available canned All year round you re providing the Best there is in the Green bean world. Combine them with other seasonal vegetables and serve with Scandia sauce for a deluxe vegetable bouquet. Perfect flavor bal Ance is provided by the Rich and spicy fruits which Are served hot with the roast and vege tables. The colourful combination of Golden cling peach halves and Rich Brown prunes is heated in a fragrant Honey butter sauce Flavoured with cardamom. Whenever radishes Are available they Are the traditional starter for any scandinavian dinner and of course cheese and bread or crackers Are also served. The fruit and Cream puff cake gives a glorious final touch to this different and delicious dinner. The puff rings May be made the Day before and the cake put together Well ahead of dinner time. Puff rings Are split and filled with delicately Flavoured fruit cocktail and sweetened Flavoured whipped Cream topped off with a ring of color Ful fruit. The cake cuts easily after it has set for about a half hour. With so Many do ahead As Well As convenient canned fruits and vege tables sunday supper Scandia offers an Ideal menu for any time of year. Rich and spicy fruits and roast pork 1 Teaspoon cardamom cup Honey cup reserved peach syrup 1 can 1 Pound 13 peach halves 1 cup pitted prunes 4 Tablespoons butter Drain peach halves reserving cup syrup. Measure prunes. Melt butter in Skillet add cardamom. Simmer gently about 2 minutes. Add Honey and re served peach syrup. Stir to blend. Add peach halves and prunes and simmer for 10 minutes. About 8 Servings. Serve with roast pork. Roast 4 to 5 Pound pork loin2. To hours in slow oven until Well done. Green Beans Scandia 2 cans ounces each Oregon. Pole Green Beans 1 cube Pound Butler or Teaspoon dried tarragon 1 Tablespoon freeze dried chives 1 pint Dairy sour Cream Margarine heat Green Beans in their own liquid. Meanwhile Molt butter or Margarine in Skillet. Add tarragon and chives and simmer gently for about two minutes. Turn off heat and stir in sour Cream. Serve at once with drained hot Green Beans. Serves six to eight. Fruit Cream puff ring Cream puff pastry cup butter or Margarine 1 cup sifted All purpose flour Teaspoon Salt filling 1 can 1 Pound 14 ounces fat it cocktail 1 Teaspoon Lemon extract 1 Tablespoon Honey pint whipping Cream 2 Tablespoons granulated sugar 1 Teaspoon Vanilla extract Tuff rings melt butter in 1 cup boiling water. Add flour and Salt All at once stir vigorously. Cook and stir until mixture forms a Ball that does t separate. Remove from heat Cool slightly. Add eggs one at a time beating after each until smooth. Spoon pastry into pastry without tip and pipe ring of pastry around out Side edges of 2 greased inverted 9 Inch cake pans. Bake at 450 degrees for 15 minutes then at 325 degrees for 25 minutes. Remove from oven split rings. Turn oven off put rings Back in to dry about 20 minutes. Cool on rack. Filling Drain fruit cocktail and drizzle with Lemon extract and Honey. Whip Cream adding sugar and Vanilla while whipping As Cream begins to thicken. Spread Cream and fruit Between split layers of puff rings and pile one on top of other. Top with Cream and fruit. Chill for at least hour before serving. Eight generous Servings. A Cone made from heavy wrapping paper with i to Inch opening May be used if pastry tube is unavailable. Pastry should is at least 1 Inch in diameter when piped on pan

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