The Cleveland Advocate (Cleveland, Tex.), Vol. 63, No. 94, Ed. 1 Wednesday, November 24, 1982 Page: 26 of 32
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c
Y
or overnight; liquid Pace in re*ri8eral
will be absorbed • several days.
OF
w
B
(You're Not Just o Number To Us, Yqu're Somebody).
avj
PEANUT BRITTLE
by Erma Jean Black
A
a
b
•Crisp, brand naw bills;
•Bank Money orders; or a
•Savings Account Pass-
book from our bank.
OPEN • TO 4
DAILY
ie sheet, Makes
pound.
See us today and check
off that Christmas list
easily!
* FROZEN
CRANBERR
SALAD
by Mrs. J.R. Reed
1 C. fresh cranberries
2 medium apples,
peeled eorea ana
,*/4 lb ea.-red candies
cherries & green can-
died cherries chop-
ped
‘4 lb. candied pineap-
ple chopped
2 teaspoons soda
dissolved in 4 teas-
poons hot water.
Drop by teas-
poon or more on
greased cookie sheet
and bake at 250
degrees F. for 30
minutes. Makes a lot
and so good.
For a gift that II
fit everyone's stocking
hung with care, check
into some of these
"favorite things" for
the people on your list
who "have
everything!"
CHRISTMAS
COOKIES
by Wilma Vaughn
4 eggs
14 C melted butter
(5 sticks)
2 Tsp. cloves
3 Tsp. cinnamon
1 lb. dates
6 C. flour (or more)
1 C. brown sugar
1 C. white sugar
2 lbs. pecans (8
whole)
2 lbs. raisins
2 Tsp. soda
4 Tsp. hot water
4. lb. candied cher-
ries
4 lb. pineapple
wafers and having
the top layer of
pineapple creamed.
Top with whip cream
Seal the edges. Add
nuts and cherries on
top-optional. Place in
refrigerator over-
night.
FRUIT CAKE
COOKIES
by Imagene Shaw
4 eggs
3sticks oleo (melted)
2 teaspoons cloves
3 teaspoons cinnomon
1 lb. aates-chopped
5 cups flour
1 cup brown sugar
(light)
1 cup white sugar
(granulated)
6 cups pecan halves
1 lb raisins-
WALNUT RAISIN
CAKE
by Frances Shrader
2 C. chopped walnuts
1 jar (34 oz.) red
cherries, halved
2 C. light or dark
raisins
4 C. bourbon (use
peach brandy or
white wine)
34 C. sifted all pur-
pose flour (sift berore
measuring)
14 Tsp baking
powder
4 Tsp. salt
1 Tsp. nutmeg
14 C. butter or
margarine, softened
2C. sugar
1 Tsp. vanilla extract
7 eggs
Preheat oven
350 degrees. Grease
and flour well a bundt
Kn or tube pan In
•ge 6owl combine
nuts, cherries, and
raisins with 4 C
bourbon, brandy or
wine Mix well, let
stand at room temp-
erature several hours
L, Nov. 24, 1982
ST. PATRICKS
SPECIAL SALAD
by Flora Bowie
4 lb. fresh spinach
1 small head lettuce
1 Tsp. grated onion
2 hard-cooked eggs,
chopped
4 Tbsp, vinegar
2 Tsp sugar
4 Tsp. salt
Tear spinach
and lettuce in salad
bowl; addonion, eggs
and crumbled bacon.
Combine remaining
ingredients in small
bowl; stir until well
mixed. Pour over sa-
lad; toss gently.
Yield 6 to 8 servings.
GRANDMA’S
PINEAPPLE
PUDDING
by Marie Kozan
1 egg well beaten
2 C. no. 2 can crushed
pineapple
3 Tsp. cream or milk
1 C. chopped walnuts
4 C. butter or
margarine
1 C. sugar
4 lb. vanilla wafers
1/8 Tsp salt
tup of whip cream
Cream butter
and sugar. Add egg,
cream, nuts and pine-
apple and salt Beat
thoroughly. Fill pan
with alternate layers
of vanilla wafers and
pineapple cream.
Starting with vanilla
wafers and having .
4 C. white syrup
1 C. roasted peanuts
1 Tsp. butter
1 Tsp. vanilla
1 Tsp. soda
Combine sugar,
syrup, cook 4 min-
utes. Stir in peanuts.
Cook 3 to 5 minutes
until light brown. Add
biiter and vanilla to
syrup, cook 1 to 2
minutes. Add soda
and stir until foamy.
Pour mixture onto
. lightly greased cook-
■’> 1
CARROT CAKE
by Cheryl Bohannon
24 C. flour
1 Tsp. cinnamon
4 Tsp. nutmeg
5 eggs, separated
2 Tsp. baking powder
4 Tsp. salt
1 C. butter
4 C. water
*2 Tsp. vanilla
4 Tsp. ginger
2 C. sugar
14 C. shredded car-
rots
4 Tsp. cream of tar-
tar
Stir together
flour, baking powder1,
cinnamon, salt, gin-
ger and nutmeg. Set
aside In a large mix-
ing bowl beat to-
gether butter and
sugar at medium
speed until fluffy.
Add egg yolks, one at
a time, beating well
after each addition
Add 34 C. flour mix-
ture alternately with
4 C. water, blending
thoroughly after eacn
addition Repeat with
remaining Hour and
water. Stir in carrots,
pecans and vanilla
Wash and dry beat-
ers. In a large mixing
bowl, beat egg whites
and cream of tartar
at high speed until
stiff but not dry, just
until whites no longer
slip when bowl is
tilted. Gently fold
whites into yolk mix-
ture. Pour into greas-
ed and flour 10-inch
tube pan. Bake in
preheated 375
degrees oven until
wooden pick or cake
tester inserted in
center comes out
clean, about 14
hours Cool on wire
rack 15 minutes.
Remove from pan
and cool completely.
eggs well
add sugar and beat
well. Add melted but-
ter and stir until well
mixed. Add remain-
ing ingredients mix
well and form into'
balls. Mix remaining
ingredients in a large
roasting pan. Dough
will be very stiff, wet
hands often. Bake in
§reased pans at 250
egrees for 30
minutes. The dough
has to be real stiff.
You will need at least
6 C. flour. Mix up in-
gredients over night
befor baking. Tnis
recipe makes 22 do-
zen cookies
Hung up with
what to give this
year"
CRANBERRY
SALAD
by Helen Dishongh
1 lb. cranberries
(ground)
1 C. chopped nuts
2 large bananas
masheo
1 sm. can crushed
pineapple
1C. sugar
1 pkg’, marshmellows -
juice on one orange
2 pkg. rasberry or
cherry jello
Dissolve jello in
3 cups hot water, and
add the above to jello.
AMBROSIA FRUIT
CAKE
by Edris Lightner
4 lb. butter
2C. sugar
3 eggs
2 Tsp. soda
3 C. flour
1 Tsp. cinnamon
4 Tsp All Spice
2 Tbsp, cocoa dissolv-
ed in 4 C. hot water
1 apple chopped fine
Makes 2 or 3
good layers.
FROSTING
by Edris Lightner
3 C. sugar
pinch of salt
1 grated coconut
1 C. raisins
1 orange pineapple
1 lb. nut meats
14 C. sweet milk or
milk from coconut
Cook sugar and
milk till it forms a
soft ball in water
Add >2 lb. butter,
soda and beat well
and pour over fruit
and nuts and spread
on cake.
On sheet ot wax
paper, sift flour with
baking powder, salt
and nutmeg, set
aside. In large bowl
of mixer, at medium
speed beat butter,
sugar, and vanilla un
til light and fluffy
Add eggs, one at a
time, beating well
after each addition.
Beat at medium
speed 4 minutes. Bat-
ter will become-thick
and fluffy. At low
speed gradually beat
in flour mixture until
smooth.
Add fruit, mix
with wooden spoon to
combine well. Turn
into prepared^undt
pan (1 hour 10 min-
utes ) tube pan (1 hour
15 minutes). Cool in
' pan 20 minutes. In
small bowl soak
cheese cloth or cloth
in 4 C. bourbon,
brandy or wine. Wrap
cake in cloth, and
aluminum foil and
nlace in refrigerator
1 C. diced mar-
shmallows
£ 4 C. sugar
*f*C. heavy cream-
whipped
4 C. chopped pecans
Red food coloring
Chop cranber-
ries-in blender or
mince by hand. Mix
cranberries, apples,
marshmallows and
sugar together and
chill at least 1 hr
Fold in whipped
cream, nuts ana one
drop of red food color-
ing Mix well. Place
in feezer over night.
Keeps well for
several days if
covered. Serves 8,
Pan size 8x5x2, can
be made several days
before needed
z This is good for
Thanksgiving or
Christmas.
yfr. Park
National Bank
Portorwood Village No. II
Hwy. 59 ft FM 1314
rz ■ • ] I Cont. from
Holiday r oods page 9
TWO-LOCATIONS
17102 Hwy. » at Rankin Rd.
Humble-540-1394
Hwy. 59 South Cleveland
592-6493
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Alexander, Annie. The Cleveland Advocate (Cleveland, Tex.), Vol. 63, No. 94, Ed. 1 Wednesday, November 24, 1982, newspaper, November 24, 1982; Cleveland, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1190223/m1/26/?rotate=270: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Austin Memorial Library.