The Independent-News, Volume 107, Number 23, Walkerton, St. Joseph County, 12 November 1981 — Page 4

- THE INDEPENDENT-NEWS - NOVEMBER 12, IMI

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New Flavor for Traditional Favorite There’s a festive new flavor in Kahlua Pecan Pie which turns a traditional favorite into an unexpected taste sensation. It's the subtle blending of Kahlua that makes the difference in this rich, pecan-fllled original recipe, easily prepared ahead, then topped with special Kahlua Cream as the surprise finale to your holiday entertaining. KAHLUA PECAN PIE 1 9-inch unbaked pastry crust H cup Kahlua % cup butter H cup dark com syrup *4 cup sugar ca P evaporated milk 1 tsp. vanilla 1 CUp Wh ° ,C chopped pecans 2 tbs. flour Pecan halves 3 eggs Kahlua Cream Line a 9-inch pie plate with your favorite pastry crust recipe Chill Set oven at 400 c F. Cream together: butter, sugar, vanilla, flour. Mix well. Beat in eggs, one at a time Stir in Kahlua, corn syrup, evaporated milk, pecans. Mix well, pour into pie pan Bake for 10 minutes Then reduce heat to 325 F, and bake until firm <about 40 minutes). Chill. Garnish with pecan halves. Serve with special Kahlua Cream Serves 8-10. Kahlua Cream: Combine cup heavy cream and 2 tablespoons Kahlua and beat to soft peaks. For a free copy of ' The Many Faces of Kahlua," with other original. Kahlua-inspired recipes, write to Maidstone Wine <t Spirits Inc.. Dept F. 70 Universal City Plaza. Suite 465. Universal City. CA 91608. Put A Little California Sunshine In Your Pork Chops kO 4 I ‘ % I x ► fas' E Although you may not be able to import it directly, that California sunshine can come to you via the date orchards in Indio, where those luscious Sun Giant dates have just been harvested Try Pork Chops California! The dates add a subtle richness to the combination of pine apple, celery and onions, seasoned with soy sauce for an exotic flavor 'I he bland flavored pork chops take to this combination like a surfer lakes to the sea each lending its own special qualities to form a perfect union. Pork Chops Californian 6 pork chops about *A" 2 tablespoons soy sauce thick Dash of marjoram 1 small onion, chopped 1 cup sliced celery 1 cup pineapple cubes 1 cup sliced Sun Giant and juice dates Brown chops on both sides in a small bit of fat in a heavy skillet. Add onion, pineapple and juice, marjoram and soy sauce Cover and simmer about 30 minutes. Add celery and dates and simmer another 10 minutes until pork chops are tender. Don’t overcook the celery. Serve on platter with fruit and juice spooned over the chops. Serves 6.

A Special No-Bake Souffle Dessert souffles are for those times when you want to serve something special. Perfect for holiday entertaining, these dramatic dishes can Im* divided into two principal types: baked and chilled. Many people envision the c<M>ked variety when they think of souffles . . . those unpredictable creations where egg white beating and timing from oven to table are critical I^ess common, but just as delicious and impressive, are the chilled variety, (did souffles, such as this recipe for Caramel Praline Souffle from the Kraft Kitchens, have several advantages They can be prepared in advance and they hold well Since the refrigerator does the “baking, it s practically impossible for a chilled souffle to fall The amount of mixture poured into the souffle dish governs the height of a no bake souffle Wrapping a 3-inch collar of aluminum foil (secured with tape) around the top of the dish permits one to pour the dessert mixture beyond the top of the bowl. After chilling and just before serving, the collar is removed to reveal the towering dessert. Well worth the effort, Caramel Praline Souffle is a delicious and impressive finish to any special meal CARAMEL PRALINE SOUFFLE 1 envelope unflavored gelatin i 4 teaspoon salt 1 cups cold water 1 cup heavy cream, whipped 2o Kraft caramels * ♦ * 2 tablespoons sugar 2 tablespoons sugar 5 eggs separated cup chopped pecans toasted Soften gelatin in 1/2 cup cold water Melt caramelsand sugar with remaining water in covered double boiler or saucepan over low heat. Stir occasionally until sauce is smooth. Stir small amount of hot mixture into egg yolks; return to hot mixture. Cook 3 to 5 minutes over low heat, stirring constantly or until thickened. Stir in gelatin. Cool to room temperature. Beat egg whites with salt until stiff peaks form Fold egg whites and whipped cream into caramel mixture. Wrap a 3-inch collar of aluminum foil around top of 1 quart souffle dish; secure with tape. Pour mixture into dish; chill until firm. Remove foil collar before serving. Melt sugar in skillet over medium heat until clear and caramel-colored. Stir in nuts; spoon onto greased cookie sheet. Immediately separate nuts with two forks. Cool: break into small pieces. Sprinkle over souffle before serving. 6 to 8 servings Ml ’ J I W \ A*-.. ■’ « IB wk W * •• * \ at * £ FBUIT ’N COBN MUFFINS for an Antnmn Breakfast hat sounds Ixqter on a frosty fall morning than warm muffins, fresh from the oven * \N hile muffins Iwgan as an old English tea cake, today in the I'.S. they’re a popular breakfast item This reci|x' for Fruit N Corn Muffins, from the Kraft Kitchens, combines a numlxT of breakfast related ingredients like eggs, orange marmalade and applesauce into a flour and cornmeal dough Ihe result a flavorful. quick to eat morning snack If there s no time to bake in the morning, make the muffins the night Iwfore or over the weekend and freeze. Reheat them in the oven just before serving. When serving, remember muffins should never lie cut. but pullet! apart and spread with margarine or marmalade if desired What isn t finished at breakfast can Im* eaten as a mid morning snack FRUIT N CORN MUFFINS 2 cups flout 1 cup milk 2 labiespoons sugat 2 eggs beaten 4 teaspoons baking powder ’7 cup applesauce 1 teaspoon salt cup Parkay margarine melted '? cup cornmeal Kraft orange marmalade ( ornbine dry ingredients. Add combined milk, eggs, applesauce and margarine. mix just until moistened Spoon into well greased medium size muffin pan. filling each cup 2/3 full. Slightly indent center of each muffin Top each muffin with 1 teaspoon marmalade Bake at 425?20 to 25 minutes or until golden brown 12 muffins