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Show 6B Sun Advocate, Price, Utah Wednesday, January 5, 1983 Cook asks Cecily for a thicker ginger marmalade Taste of paradise Try pineapple for brunch treat Just a wiff of Pineapple Breakfast Crisp warming on the stove will make your mouth water. Chock-ful- l of savory Canadian bacon, ingredients Jack cheese, mustard and onions, combined with juicy this is a taste fresh pineapple of paradise. pineapple, heated in a skillet and drizzled with butter and cheese takes on a whole new flavor. The pineapple halves hollowed out and filled to the brim make great serving dishes, too. No need to be hesitant about selecting fresh pineapple. Its one fruit that does not ripen off the plant. Its ripe and ready to eat as soon as its picked. If you purchase a pineapple and dont plan to use it right away, cut Tart-swe- et and refrigerate it as soon as possible. PINEAPPLE BREAKFAST CRISP 1 large Dole Fresh Pineapple cup chopped green onion Vi V cup sugar teaspoon prepared mustard Vi pound Canadian bacon, cut into strips 2 tablespoons butter, divided cup zwieback crumbs xk cup shredded Monterey Jack cheese 1 Cut pineapple in half lengthwise through crown. Remove fruit leaving shells intact. Core and dice fruit. Toss pineapple chunks with onion, sugar and mustard. Set aside. Brown bacon in 1 tablespoon butter. Remove from pan. Stir in pineapple mixture and cook 5 minutes until heated through. pineapple Fresh pineapple makes a terrific breakfast or brunch treat. is Spoon pineapple and bacon strips back into shells. Melt remaining 1 By CECILY BROWNSTONE Associated Press Food Editor DEAR CECILY: A few years ago I found a recipe you published for Ginger Marmalade. I have tried it successfully several times, but I would like the result to be thicker than it is. Perhaps you an tell me how I can make it so. -G- INGER FAN. DEAR GINGER FAN: Heres a recipe that produces a thick Ginger Marmalade. I hope you have good luck with it. C.B. GINGER MARMALADE (Thick Variety) pound 1 (about) fresh gingerroot tablespoons lemon juice package powdered fruit pectin 5 cups (2V4 pounds) sugar With a swivel-blad- e peeler thinly pare gingerroot; slice thick. In a - to about 2 tablespoon butter. Toss with zwieback crumbs; sprinkle on top of pineapple. Top each with cheese. Place 4 inches under broiler until cheese melts. Serve immediately. Makes 4 servings. 5- X- ' saucepot generously cover ginger with cold water; bring to a boil; boil gently for 15 minutes; drain in a strainer. Return ginger to saucepot and generously cover with fresh cold water; boil until gingerroot is tender-cris- p enough to be about 45 pierced with a fork - & JOM THE AilEraCAi SAWIUGS minutes; drain in a strainer. Return to saucepot ar.d generously cover with fresh cold water; let stand 15 minutes; thoroughly drain in a strainer. With an electric or kitchen appliance chop it is the size of rice so ginger not puree; or use a do grains to knife chop finely. Turn sharp 2V cups of the finely chopped 6- - to ginger into the clean dry 1 add cup fresh saucepot; cold water, the lemon juice and fruit pectin. Over high heat, stir until mixture comes to a full boil. Stirring constantly, immediately add all the sugar and bring to a full rolling boil; stirring constantly, boil hard for hand-operat- 1 ed minute. Off heat, with a metal spoon, skim off foam. Quickly ladle h into clean, hot, preserving jars, filling to of top. With a within clean cloth, wipe tops and threads of jars. Adjust covers ac(caps and screw-bandto manufacturers cording jar directions. Process in a boiling-watbath for 5 minutes. Cool on a wire rack. Store in a cool dry place. Makes six to seven wide-mout- s) er ' CHECKING REVOUITION A great big apple cake with a cream Special dessert cheese filling and a lacing of custard. Apple cake boasts cream cheese filling By CECILY BROWNSTONE Associated Press Food Editor This apple cake, with its slim layer of cream cheese filling and its lacing of custard, is the brainchild of Lee Keating, of Chicagos La owner-che-f Belle Cuisine restaurant. A friend tasted it there and brought me the recipe. If you try this dessert, be sure to follow directions and wrap the springform pan with foil so the butter in the crust wont leak cut onto the oven floor. Its a big cake that our tasters found unusual and delicious. Great for holidaytime. CREAM CHEESE APPLE CAKE 2 cups flour Vz teaspoon baking soda 1 teaspoon cream of tartar Vi teaspoon salt Two sticks butter (1 The American Money Market Checking Account gives you these advantages: EARN HIGH INTEREST WITH ALOW MINIMUM. YOUR MONEY IS LIQUID. You can write up to 30 free checks per month, make unlimited personal withdrawals at any of our 30 offices, and make unlimited withdrawals at any Money Express Automatic Teller Machine. an average monthly balance of $2,500, you can earn money market interest rates. An average monthly balance below $2,500 earns 5.25 interest. With YOU HAVE MORE SERVICES. By maintaining an average monthly balance of $500, you receive all the following services FREE: YOUR MONEY IS SAFE. deposit is insured to $100,000 by the FSLIC, an agency of the federal government. Your Personalized Checks VISA Notary Public Money Orders VISA Travelers Checks se Credit Card Checking Card Check Guarantee Card Upon Credit Approval VALUABLE GIFTS FOR CHECKING OR SAVING cup) 3A cup sugar teaspoon vanilla 2 large eggs Cream Cheese Filling, recipe follows Custard Topping, recipe follows 3 pounds (9 medium) apples (a variety that holds its shape) Vz cup chopped (medium-fine- ) 1 pecans Tightly wrap the outside of a springform pan with wide heavyweight foil so it covers the bottom and sides of the pan. Butter the inside sides of the pan. On wax paper stir together flour, baking soda, cream of tartar and salt. 9- - by ch 18-in- ch In a large bowl cream butter, sugar and vanilla; beat in eggs, then flour until rubber spatula, spread batter over bottom and sides of prepared pan. Refrigerate. Without washing the beater, make the Cream Cheese Filling and the Custard Topping. blended. mixture, With a wide Pare and core apples. In a food processor or with a knife, slice apples thick. ch Remove from pan refrigerator; spread the Cream Cheese Filling over bottom. Arrange apples over Filling. Pour Custard Topping over apples. Sprinkle with pecans. Bake on rack below center in a oven for 1 preheated hour; cover top with a sheet of foil; continue baking until a cake tester inserted in center 350-degr- ee 1 comes out clean hour longer. Place pan on rack to cool completely; remove foil; with a small metal spatula loosen sides and remove band. Serve at room temperature. Cream Cheese Filling: In a small bowl beat together until blended two packages cream cheese (at room temperature), 2 teaspoons vanilla, V3 cup sugar and 2 teaspoons heavy cream. Custard Topping: In a small bowl beat together until blended 1 cup minus 2 teaspoons heavy cream, 2 large eggs, Vz cup sugar, 1 tablespoon lemon juice, Vz teaspoon cinnamon and Vs teaspoon nutmeg. 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