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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Jul 13, 1967
Page
20
Quick bread recipe featuring orange rind and walnuts in a moist batter. Includes Cream Date Spread and Peanutty Cheese Spread options, with baking steps, ingredients, and serving ideas for breakfast or snacks. Makes one loaf. yields spreads totaling about one and a half cups.
Roll and cut cookies or flatten balls and place on sheets. Impress designs by dipping a glass rim in sugar and creating part of a circle rows across the cookie tops. Sugar prevents sticking and adds sparkle and crispness as they bake.
Shelled eggs of any color are equally good for eating. The eggshell color depends on the hen breed, not on flavor or nutrition.
A humorous recipe imagines a cake shaped like a meat loaf with mashed potato frosting and pickle candles. It details ingredients such as ground beef, milk, eggs, bread crumbs, relish, and spices, plus steps to bake, cool, mound potatoes, and create pickle candles with cherry tomato flames.
A summer dessert combines peach and apricot flavors with almond nugget ice cream. Peach halves are filled with a sour cream apricot blend, honey, flour, and salt, then broiled until browned. Serve around a frosty ice cream bowl with slivered almonds for a decorative, cooling treat.
Fresh grapefruit are in abundant supply with reasonable prices making them an ideal source of vitamin C for breakfast fruit cups and desserts. A grapefruit dessert mold combines gelatin and whipped cream with juice and sections, chilled to firm, unmolded and garnished with sections. A fresh grapefruit and pear fruit sauce tops sections with orange and lemon juices and sugar, garnished with strawberries.
The article describes four pork chop cuts including loin center and center-cut rib cuts. It notes economy loin end and rib center cuts taste similar to center-cut loin. It mentions shoulder ribbing as another cut and implies these cuts are popular for recipes.
A deep straight sided casserole is ideal for serving paella with green peas and peppers. The dish combines rice chicken and seafood elements to create a traditional Spanish meal suited for big groups.
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