- This pie’s
a real treat
This weekend, treat the family to
a delicious new flavor combination
in the form of a Peanut Butter
Praline Pie. This unque dessert
combines the all-American flavor of
peanut butter with the traditional
favorite — Praline Pie.
For all its impressive looks, this
dessert is very easy to make. “The
filling is quickly made with easy-to-
use REESE'S Peanut Butter
Chips,” says Homemakers School
Home Economist Diane Gryger.
“Just pour the chips right from the
package into the cooked pudding,”
she continues. ‘Stir the peanutty
filling into the praline-topped HER-
SHEY‘S Cocoa crumb crust and
chill overnight. For the finishing
touch, add dollopo of whipped top-
ping and more pecan pieces,” adds
Gryger.
Gryger will be preparing this
delicious pie and many other mouth-
watering recipes at the 1984 Home-
makers School.
“One bite and this pie will be one
of your family’s favorites,” Gryger
encourages.
PEANUT BUTTER PRALINE
PIE
Cocoa Crumb Crust (recipe follows)
1-3 cup BLUE BONNET Margarine
1, cup firmly packed brown sugar
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons water
Y» cup broken pecans
1 package (3-14 ounces) vanilla pud-
ding and pie filling mix
2 cups milk
2 cups (12-ounce package)
REESE'S Peanut Butter Chips
1 cup non-dairy whipped topping
Whipped topping and pecans for
garnish
Prepare Cocoa Crumb Crust and
set aside to cool. Melt margarine in
small saucepan; remove from heat.
Stir in brown sugar. Thoroughly
combine 2 tablespoons sugar and
cornstarch; add with water to
brown sugar mixture. Stir con-
stantly over medium heat till
For choco
If your family loves chocolate
pudding as much as the ‘Three
Bears’ family loved porridge, the
following recipes will lend variety to
this much-loved dessert classic.
Diane Gryger, Homemakers
School Home Economist, pointed
out that recipes feature HER-
SHEY‘S Cocoa, not only for ease of
mixing, but for the extra choco-
lately flavor. (Cocoa is chocolate in
its pure, all-nature form with
almost three-fourths of the fat
removed). She also explained that
each recipe combines another flavor
with chocolate and uses a different
method of preparation. Although
chocolate pudding requires a mini-
mum of time and effort, preparation
is cut even further with the help of a
af tER THe
SHOW
e ENJOY A.
PIZIA
or
Betty McDonald
OWNER
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Q SHOP
9 W Northampton St
(corner S Frankiin 5
Wilkes-Barre, Pa 1870!
Phone 825-2024
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bubbly; remove from heat and stir
in pecans. Pour into cooled Cocoa
Crumb Crust; refrigerate (do not
cover). Meanwhile, combine pud-
ding mix and milk in medium
saucepan; stir constantly over
medium heat till mixture boils;
remove from heat. Immediately add
chips; stir till melted and well
blended. Place plastic wrap directly
onto surface of filling; refrigerate 1
hour. Stir to soften; fold in whipped
topping. Carefully spoon and spread
over pecan layer in crust. Place
plastic wrap directly onto filling;
chill overnight. Garnish with addi-
overs only
blender or a microwave oven in the
recipes she provided.
“Whichever pudding you pick,
that smooth, luscious texture and
rich flavor makes such a delectable
dessert, you’ll probably find you
‘‘pear-ly’’ have enough to go
around!” warns Gryger, who will do
the on-stage demonstration for the
1984 Homemakers School sponsored
by The Dallas Post.
CLASSIC COCOA PUDDING
(Makes 4-5 servings)
1, cup HERSHEY ‘S Cocoa
2-3 cup sugar
3 tablespoons cornstarch
1. teaspoon salt
21. cups milk
2 tablespoons BLUE BONNET Mar-
garine
1 teaspoon vanilla
Whipped topping (optional)
Fresh strawberries (optional)
Combine cocoa, sugar, cornstarch
and salt in medium saucepan; grad-
ually blend milk into dry ingredi-
ents. Cook over medium heat, stir-
ring constantly, till mixture boils;
boil and stir one minute. Remove
from heat; blend in margarine and
vanilla. Pour into individual serving
dishes. Chill. Garnish with whipped
topping and strawberries or as
desired.
Microwave directions: Combine
ingredients as directed in glas bowl.
Microwave on high for 5 to 6 min-
utes. Stir; microwave 1 additional
minute or till cooked and thickened.
Blen in margarine and vanilla; pour
into individual serving dishes. Chill.
Garnish as desired.
QUICKIE COCOA DESSERT
(BLENDER)
(Makes 4-5 servings)
1. cup cold milk
1 envelope unflavored gelatine
HOFBR/Z.U HAUS
FEATURING
TRADITIONAL & AUTHENTIC
GERMAN CUISINE
AT ITS BEST
from Schnitzels to
Apple Strudel
from Sauverbraten to
Noodle Pudding
from Rouladen to
Gooseberry Delight
And Other Specialties
FOR RESERVATIONS
CALL 639-5030
LOCATION: at Sunset, turn right and
follow the road around the lake (415N.)
for approx. 1 mile. Turn right on 2nd St.
(Our Lady of Victory Church) 400 ft. up
the road on the left side.
COCOA CRUMB CRUST
11» cups NILLA Wafer crumbs
6 tablespoons HERSHEY ‘S Cocoa
1-3 cup confectioner’s sugar
6 tablespoons BLUE BONNET Mar-
garine, melted
Combine crumbs, cocoa and con-
vectioners’ sugar; add melted mar-
garine and mix thoroughly. Press
onto bottom and up side of a 9-inch
pie pan. Bake at 350 degrees for 10
minutes.
Sunbeam product
At the 1984 ALL THE BEST
Homemakers School, home econo-
mist Diane Gryger will be demon-
strating a gourmet food processor
by SUNBEAM. This food processor
has a combination of features
proven by research to be most
desired by consumers. These fea-
tures include:
— An extra-large feed tube and an
exclusive food conveyor that per-
mits easy slicing of whole tomatoes
and oranges or shredding of large
vegetables.
— A normal on-off control com-
bined with an auto-pulse control
that processes in 1':-second auto-
matic ‘bursts’ ; a starting-stopping-
starting action that provides both
convenience and more thorough
processing.
— Enough power to mix and
knead four pounds of bread dough
at one time or chop two pounds of
beef cubes.
— Four-quart capacity dish-
washer-safe container.
This new beauty is the SUNBEAM
Vista Professional Food Processor.
This Professional food processor
has a powerful direct-drive motor
that is rated by UL for either
household or commercial use. The
unit also incorporates two signal
lights. One light indicates the unit is
plugged in, and the second advises
that the safety interlocks are in
place. Suction-cup feet add stability
during heavy processing tasks.
Standard equipment includes pre-
cision stainless steel processing and
4 mm slicing blades; medium stain-
less steel shredding blade; a plastic
dough blade; disc stem; cleaning
tool and very complete and easy-to-
understand instruction-recipe book.
The container also has a unique,
nondrip pouring spout.
Optional attachments available
include a coarse and a fine shred-
ding disc, 1.5mm and 6mm slicing
discs, and a french fry disc.
I; teaspoon salt
2-3 cup sugar
1; cup HERSHEY ‘S Cocoa
1 teaspoon vanilla
I» cup whipping cream
4 cup crushed ice
Sweetened whipped
(optional)
Sliced bananas (optional)
Pour cold milk into blender con-
tainer; sprinkle gelatine onto milk
and allow to soften a few minutes.
Add hot milk; blend on low speed til
gelatine is dissolved. Add sugar,
cocoa and vanilla; blend well. Add
shipping cream and crushed ice;
continue processing til ice is lique-
fied. Allow to stand 1 minute to
begin setting; pour into individual
serving dishes. Top with sweetened
whipped cream and sliced bananas,
if desired.
CHOCOLATE RUM PUDDING
Pudding
1-3 cup HERSHEY ‘S Cocoa
11. cups sugar
1-3 cup cornstarch
cream
3 cups milk
3 tablespoons BLUE BONNET Mar-
garine
1; cup rum
Rum Whipped Cream
'» cup whipping cream or 1 cup non-
dairy whipped topping
2 tablespoons confectioners’ sugar
1 to 2 teaspoons rum
Chocolate shavings (optional)
Combine cocoa, sugar, cornstarch
and salt in medium saucepan. Grad-
ually blend milk into dry ingredi-
ents, stirring till smooth. Cook over
medium heat, stirring constantly,
till mixture boils; boil and stir 1
minute. Remove from heat; blend
in margarine and rum. Pour into
individual serving dishes. Chill till
firm. To make Rum Whipped
Cream, whip creagm with confec-
tioner’s sugar. Add rum; beat till
stiff peaks form.
When using non-dairy whipped
topping, omit confetioners’ sugar
and blend in rum.
7.30 p.m.
OPEN
HOUSE
One way to perk up tired chicken
dishes calls for the introduction of
sweet flavors into a classic recipe.
This one for stuffed Cornish hens is
extremely easy to prepare, requir-
ing about 60 minutes in the Kitchen.
It’ includes fresh apples, a year-
round fruit, orange rind and orange
juice and classic NILLA Wafers, a
delicious vanilla wafer which
replaces bread crumbs with delight-
ful results.
You will see this orange-flavored
stuffing demonstrated with many
other new recipe ideas as home
economist Diane Gryger presents
ALL THE BEST at Homemakers
School 1984. This stuffing can also
be used as a complement to turkey,
chicken and other popular fowl,
either as a baked-in stuffing or as a
side dish.
APPLE AND WAFER STUFFED
CORNISH HENS
Makes 4 servings
1: cup BLUE BONNET Margarine
5 cup chopped onion
32 NILLA Wafers, coarsely crushed
(about 1 and two thirds cup)
1 cup chopped apple
2 teaspoons grated orange rind
1» teaspoon nutmeg
4 Cornish hens
5, cup orange juice
1Y teaspoons cornstarch
In medium skillet, melt 2 table-
spoons margarine; add onion and
saute till golden. Remove frog
heat; blend in crushed wafery
apple, 1 teaspoon orange rind and
nutmeg. Spoon into body cavities of
Cornish hens. Secure with skewersg
tie legs together with string. Place
on rack in roasting pan. Bake at 350
degrees for 11: hours.
In small saucepan, combine
remaining margarine and orange
rind, orange juice and cornstarch.
Cook and stir till mixture thickens.
Increasse oven temperature to 400
degrees. Brush hens with glaze;
bake 15 minutes or till hens are
done.
Generations of Americans grew
up on brownies. Maybe you learned
to cook by baking them, ate your
spinach for them or crammed for
exams with the baking pan (or a
‘‘care package” from home) at your
elbow.
“Easy-to-make Brownies are one
“fun food” you never outgrow”
according to Diane Gryger, Home-
makers School Home Economist.
“They're a great emergency dessert
topped with ice cream or fruit.
Wrapped in foil or plastic, they will
keep fresh for days or can be
frozen. Brownies travel well--pack
them for the office, school, potluck
or picnic.” she continues.
CHOCOLATE BROWNIES
DE LUXE
5 cup BLUE BONNET Margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1';; cups flour
1: cup HERSHEY'S Cocoa
1; teaspoon baking soda
1 cup REESE'S Peanut Butter Fla-
vored Chips (optional)
Cream margarine, sugar, eggs
and vanilla till light and fluffy. Add
fiour, cocoa and baking soda alter-
nately with chocolate syrup to
creamed mixture; stir in chips.
Pour into greased 13x9x2 inch pan;
bake at 350 degrees for 40 to 45
minutes or till done. Cool com-
M
pletely; frost with Fudge Brownie
Frosting. 24 brownies.
FUDGE BROWNIE FROSTING
3 tablespoons BLUE BONNET Mar-
garine
3 tablespoons HERSHEY'S Cocoa
1 cup confectioners’ sugar
1 tablespoon milk
Cream margarine and cocoa in
small mixer bowl; add vanilla ggd
confectioners’ sugar. Blend in Ay
consistency. Additional milk may be
needed. About 1 cup.
YOUR
“ACTION AD"
Advertise any item $500 or less in
The Dallas Post for just $1. The ad runs
until the item is sold. Private parties
only. Convert those unused items to
cash today!
Tie DALLASS0ST |
CALL675-5211 1
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n
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}
130 North Main Street
Shavertown, Pennsylvania 18708
PHONE (717) 675-1311
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