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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Oct 02, 1969
Page
6
Classic sundae guide outlines homemade options with pistachio or peach ice cream, chocolate or fruit sauces, and toppings. It provides simple assembly steps using frozen whipped topping and garnishes like nuts and cherries. Deluxe combos include butter pecan and apricot preserves with whipped topping.
A vintage recipe piece offers two cheese based dishes. Fontina custard casserole mixes bread cubes, cheese and eggs baked at 350 for 30 minutes yields six servings. Cheese tarts use Swiss cheese, bacon, onion soup mix in baked shells at 375 for 35 minutes, four servings.
An unusual recipe describes roasting a leg of lamb in a two stage oven method. It instructs browning the lamb in a 450 degree oven, then lowering to 350, basting with a lemon orange juice and orange liqueur mix every half hour, and finishing with pan juices and salt.
A playful peanut butter checkerboard sandwich idea with imitation bacon bits. The guide explains assembling four bread layers into colorful ribbon stacks, chilling, then layering to create alternating dark and light slices. Include cherry tomatoes, celery, gherkins, milk or juice, and ice cream for a party menu.
Recipe details how to prepare a layered checkerboard sandwich using frozen green beans mushrooms onion and bouillon. It explains cooking steps for each stack then chilling wrapping and slicing into 24 sandwiches with crusts saved for future snacks.
Informal Sunday supper plan for a party with roast pork and barbecue buns served with a giant salad. Casserole layers include tomatoes and sweet onion rings with a foil dressing. Basil flavoring and a chilled service time complete the menu. Dessert features cake slices topped with fruit sherbet in several flavors.
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