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Dessert With A Difference
better way of ending a meal than with the perfect
dessert - one that is easy to make yet unusual enough to impress
even lue most particular family. Coffee Carnival is a unique
mixture with the necessary qualifications to be the perfect
dessert It is a creamy tapioca dessert made with brewed Sanka
Coffer for plenty of flavor and sprinkled with raisins for added
texture.
Coffee Carnival
i/ 4 cup quick-cooking tapioca 2 cups brewed decaffeinated
1, cup water coffee
\/ 2 cup sugar 1 teaspoon vanilla
/ 2 teaspoon salt 1 cup heavy cream, whipped
1/3 cup seedless raisins
Combine tapioca and water in saucepan; mix well. Let stand
5 minuU s. Add sugar, salt, raisins, and coffee. Place over medium
heat and cook until mixture comes to a full boil, stirring con
slant i'- Remove from heat. Add vanilla. Cool, stirring occasion
ally. Chill. Then fold in whipped cream. Serve in sherbet or
parfait glasses. Garnish with toasted almonds, if desired. Makes
6 to (i servings.
Best Sandwiches Call For Ripe Olives
£ / mmm
% '0
Olive Advisory Board Photo
The handiest sandwich ingredient to have around is canned
California ripe olives. Their mellow meaty texture goes well with
all sorts of sandwich fillings. For a hearty supper idea, try this
hot ripe olive sandwich with Italian flair. Just assemble layers
of bread, cheese, tomato sauce and big chunks of ripe olives.
When baked, it tastes surprisingly like lasagne.
RIPE OLIVE SANDWICH LASAGNE
/ 2 pound bacon teaspoon pepper
1 cup chopped onion 12 slices white bread
V/2 cups water 1 pint cottage cheese
1 (Bounce) can tomato paste 1 (No. 1) tall can California
2 tablespoons catsup ripe olives
1 minced clove garlic 2 (B ounce) packages sliced
1 teaspoon salt Monterey jack cheese
I teaspoon oregano
f bacon until crisp; drain and crumble. Cook onion in 1
spoon bacon drippings until tender-crisp. Add water, to
-1 paste, catsup, garlic, salt, oregano, pepper and bacon.
to boiling and simmer, uncovered 20 minutes. Place 6
5 bread in 13x9x2-inch baking pan. Top with half of cottage
s<'. then half of tomato mixture, ripe olives cut into chunks
jack cheese. Repeat layers. Bake in moderate oven (350
es F.) 40 minutes, until lightly browned. Garnish with
e ripe olives. Makes 6 servings.
)i Shrimps, Sole, And Gruyere
kjj up appetites that lag with a fillet of sole stuffed with
Si ; T It’s so easy the Borden iyitchen way: simply spoon
■reeded Gruyere cheese, sherry, and shrimp on the prepared
l r ' ts - men bake to golden brown. Just like old Mississippi days.
f Shrimp-Stuffed Sole
(Makes 6 servings)
erving-size pieces fillet pasteurized process
of sole* Gruyere cheese
tablespoons Danish 1 tablespoon sherry
avor margarine or 1-1/2 cups (about 1/2 pound)
butter ' cooked, shelled and
* 'ablespoons all-purpose deveined shrimp
i °ur 1/4 teaspoon salt
cup (1/2 pint) light Dash pepper
■ 1 /., crear, t 2 teaspoons Wyler’s
bp homogenized milk dehydrated parsley
cup shredded (four 1-oz. flakes
wedges) Borden’s
an< * ,ir y fillets. In a small saucepan, melt marga
r butter over medium heat. Stir in flour; cook until well
■ /■/‘"'and bubbly. Remove from heat; gradually stir in the
K, 1 ' men the milk. Cook over medium heat until sauce thickens
■“/""mes to a boil; stir constantly. Add shredded cheese; stir
K ! ; K ‘‘ted. Remove from heat; blend in sherry. Chop shrimp
■ reserving 6 or 8 whole shrimp. In a mixing bowl, com
lopped shrimp, salt, pepper and parsley flakes. Blend in 3
Kw' ,)oons t;hc prepared cheese sauce. Spoon shrimp mixture
Ki > center of each fillet. Fold ends of each fillet over
- Place seam side down in a buttered 12 x 7-1/2 x 2-inch
Di' P°ur remaining cheese sauce evenly over stuffed
Bn. I , e reserved whole shrimp around fillets. Bake in a
Bit n ; e (350°F.) oven 30 minutes, or until fish flakes easily
«] : °rk and sauce is lightly browned.
: ?e fillets are used, cut in half crosswise.
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B OSAGE ”77
DDEAh I n ,o PEACHES french FRIES REG - SIZE
DKEAU I 4 for SI.OO 3 for 79c Save2oc
REG. SIZE LOAVES | save I IIIA Vi
IHI /cm I HOUSE FOOD KING IbCIBBA J MM At BB
/* | I CRUSHED STRAWBERRY |B /*
% / I I PINEAPPLE PRESERVES ■■s9 H#■ / I
Bfl / ■ B 20 02 CANS 18 OZ. JAR / H
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ONIONS i x^ I \ POTATOES
X FRESH GREEN CALIFORNIA T _
I CABBAGE ~ LEMONS T IQ
3 Ib. , HI I 9 bananas I nil
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