The Sachse Sentinel (Sachse, Tex.), Vol. 8, No. 3, Ed. 1 Tuesday, March 1, 1983 Page: 4 of 16
This newspaper is part of the collection entitled: Texas Digital Newspaper Program and was provided to The Portal to Texas History by the Sachse Public Library.
- Highlighting
- Highlighting On/Off
- Color:
- Adjust Image
- Rotate Left
- Rotate Right
- Brightness, Contrast, etc. (Experimental)
- Cropping Tool
- Download Sizes
- Preview all sizes/dimensions or...
- Download Thumbnail
- Download Small
- Download Medium
- Download Large
- High Resolution Files
- IIIF Image JSON
- IIIF Image URL
- Accessibility
- View Extracted Text
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
m ■ mBM
■ ■ •
p«g« 4 8ACH8E SENTINEL March 1983
Recipes That Deal A Winning Hand
Dismal winter weather
doesn't have to dampen
your spirits or spoil a
chance to get together with
friends. When you have a
case of the "I can't stand
being indoors another day"
blues, here's an ideal booster
that should provide hours of
fun. Invite friends and fami-
ly to join you for an UNO
party. UNO can be played
by as many as 10 people,
and children, teens, adults
and senior citizens can play
as equals.
To keep energy levels
high during the fast-paced
UNO games, serve these
delicious snacks. They're
easy to prepare and can
be made in advance, so
you won't miss one round
of play.
NUMEROUNO
BAKED
HONEY CRUNCH
You won't want to "Skip"
this delightful snack
3 quarts popped popcorn
1/2 cup butter
1 cup light brown sugar
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 250°.
Spread popcorn in a large
buttered baking pan. Melt
butter; stir in brown sugar,
honey and salt. Bring to a
boil, stirring constantly.
Boil 5 minutes. Remove
from heat; add soda and
vanilla. Slowly pour over
popcorn, mixing well. Bake
about 1 hour, stirring ev-
ery 15 minutes. Remove
from oven. Cool complete-
ly. Store in an airtight con-
tainer. Makes 3 quarts.
*
)
Wa
WILDCARD
POPCORN
If you go "Wild"
with the red peppers,
it may be too spicy!
3 quarts popped popcorn
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/2 teaspoon crushed red
peppers (optional)
1/4 cup dry grated Parmesan
or American cheese
1/3-1/2 cup melted butter
1 cup dry-roasted peanuts
Keep popcorn warm. Mix
seasonings and cheese. Driz-
zle popcorn with butter;
add peanuts. Sprinkle with
seasonings and toss to mix.
Makes 3 quarts.
* INFLATION-FIGHTING *
FOOD
IDEAS
*
VEGETABLE RISOTTO FOR FOUR
Cook 1 chopped onion
and 1 cup uncooked
rice in 2 Tbsps vege-
table oil over medium
heat until golden, stir-
ring often
Add 1/2 cup chopped
green pepper and 2
cups sliced mush-
rooms. Cook 2 min-
utes Stir in 1/2 cup
frozen corn and 2 cups
broth
Bring to a boil; stir
once or twice Reduce
heat, cover, and sim-
mer 15 minutes, or
until rice is tender and
liquid is absorbed
Toss lightly with a
fork. Sprinkle with
grated Parmesan
cheese if desired
M
HEAVENLY LAYER CAKE
UNO DELIGHT
Your guests will want to
"Draw Four" glasses of
this special fruit drink
1 6-ounce can frozen fruit
juice concentrate
(orange, orange-pine-
apple or pineapple)
1 quart apple juice, chilled
1 pint fruit sherbet (pine-
apple, raspberry or
lemon)
splash soda water (optional)
Defrost fruit juice; com-
bine with apple juice. To
serve, pour fruit juice in-
to glass; top with scoop
of sherbet. Add a splash
of soda water, if desired.
Makes 6 drinks.
How To Start
The Day Right
Do you sometimes feel as
if your body wakes up long
after the rest of you? After
six to eight hours at rest,
your body needs energizing.
One way to get that energy
flowing is through exercis-
ing. Here are a few tips to
get you started:
• If you live close enough
to your office, try walking
to work. Besides exercise,
you'll get a chance to think
about the day ahead and
enjoy the fresh air.
• Work up a routine of
quick exercises. Bookstores
can give you suggestions.
Try a cassette tape or record
for a more regimented
approach.
In addition, a little
pampering can help you
start the day right.
• Wake up to your
favorite music.
• Treat yourself to a
special coffeemaker, such as
the GE Brew StarterTM drip
coffeemaker. Its built-in
clock and timer can be set
the night before to start
brewing coffee even while
you're still in bed. There's
nothing like waking up to
the aroma of freshly brewed
coffee.
• If the day is drabj make
a point of wearing a bright
sweater or colorful tie. It
can brighten your spirits, as
well as those around you.
Remember that old tune, "If I knew you were comin',
I'd have baked a cake, baked a cake..."? The song may be
old, but the attitude it reflects about our entertaining
ways still rings true. We can't imagine NOT offering our
guests—whether expected or unexpected —something to
eat, even though it seems everyone is dieting and the
busiest homemaker has little time to spend in the kitchen.
Throughout civilization's history, being hospitable
has been inextricably associated with food. It's possible
to continue the tradition, even though guests arrive on
short notice. Today's 'emergency shelf' isn't confined to
a few staples in the event of a winter storm or power
outage. If your emergency shelf includes space in the
freezer as well as a cupboard shelf, you can serve guests
an easy, elegant dessert anytime. All you need to keep on
hand are frozen pound cake, frozen whipped topping, and
canned fruit pie filling—and you'll have the tasty ingred-
ients for Heavenly Layer Cake.
Although created with convenience foods, this luscious
dessert reveals plump fruity layers that aren't found in
bakery cakes or frozen frosted cakes. The recipe turns out
equally delicious with apple, cherry, or blueberry filling.
HEAVENLY LAYER CAKE
1 loaf (10 3/4 oz.) frozen pound cake
1 can (21 oz.) Comstock cherry, apple or
blueberry pie filling
1 carton (8 oz.) frozen whipped topping,
thawed
chopped nuts or grated chocolate (optional)
Cut frozen cake into 4 equal lengthwise slices. Place
one slice on serving plate and spread with about 1/3 can
of pie filling, reserving some fruit for garnish, if desired.
Continue layering, ending with cake layer.
Frost sides and top of cake with whipped topping.
Garnish with reserved fruit, nuts, and/or chocolate as de-
sired. Cake cuts better if chilled 2-3 hours before serving.
Series 6-8.
MANGO-CHICKEN STIR FRY
2 chicken breasts, skinned and boned
1/4 cup vegetable oil
1 tablespoon soy sauce
1/4 cup pineapple juice
1 tablespoon vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon ginger
1 green pepper, cut in strips
1/2 cup sliced almonds
2 soft Calavo mangos, peeled, seeded and sliced
3 cups hot cooked brown rice
Cut chicken into 1-inch cubes; brown in hot oil in wok.
Meanwhile, in small bowl combine soy sauce, pineapple
juice, vinegar, brown sugar, cornstarch and ginger. Mix
until smooth. Add green pepper and almonds to wok and
stir fry until slightly tender. Add soy sauce (juice), corn-
starch mixture to wok, stir until thick. Reduce heat on
wok and add sliced mangos. Serve immediately over hot
cooked brown rice.
Makes 4 servings.
Half-Time Cooking
Many hostesses are find-
ing that creating a party
around a televised game not
only helps beat the "sports
widow" blues, but can also
be a great way to entertain.
Here are some "half-time"
cooking and entertaining
hints for the big game.
• Include foods that you
can prepare in advance and
which can be served cold or
heated up or even assembled
by the guests themselves,
such as tacos, English muf-
fin pizzas or stuffed pita
breads. Concentrate on fin-
ger foods and casseroles,
avoiding things that are
awkward to handle.
• Perhaps among the best
helpers for busy hostesses
are countertop appliances
that make "half-time"
cooking a reality. For ex
ample, finger foods, dips,
sandwiches and more can be
prepared in a General Elec-
tric Toast-R-Oven,M broiler,
which not only toasts, but
also bakes, broils and top
browns.
• When serving buffet
style, remember to provide
something for the guests
to rest plates and utensils
on. Nobody likes to balance
these on their knee. Card
tables and TV trays can be
helpful.
Remember, the party
should be as much fun for
the hostess as it is for the
guests. The relaxed and in-
control hostess will find
that the cheers are for her
after the game is over.
PINEAPPLE APRICOT
CONSERVE
A rich, thick conserve
that's delicious on toast, as
a topper for ice cream or
an accompaniment to roast
pork loin.
Perfect for gift-giving —
make this conserve early in
the fall and seal in pretty
containers ready to use as
a gift on the spur of the
moment.
1 pound dried apricots
2 cups water
3 medium-size oranges
1 can (20 oz.) Dole Crushed
Pineapple in Syrup
2 cups sugar
Simmer apricots in wa-
ter until soft and most of
water is absorbed, about
20 minutes. Grate 3 table-
spoons peel from oranges.
Peel oranges, removing white
membrane. Cut fruit in
sixths and remove seeds.
Purge apricots and orange
pieces in blender. Turn into
large kettle; add undrained
pineapple, orange peel and
sugar. Simmer over low heat
until thick, about 6 to 8
minutes, stirring frequently.
Spoon into jars, cover and
refrigerate (or seal in steri-
lized jars). Makes about 2
quarts.
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Matching Search Results
View 15 places within this issue that match your search.Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Stone, Joe J. & Stone, Pat. The Sachse Sentinel (Sachse, Tex.), Vol. 8, No. 3, Ed. 1 Tuesday, March 1, 1983, newspaper, March 1, 1983; Sachse, Texas. (https://texashistory.unt.edu/ark:/67531/metapth347653/m1/4/?q=sachse%20sentinel: accessed April 19, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Sachse Public Library.