I
A-2 The Newt-Review, Roseburg, Ore. -Thur., Sept. 26, 1963
Hot Doughnuts Real Treat
For Fall Evening Parties
At fall's evening gatherings one
of the most favorite snacks is
doughnuts and hot apple cider.
They certainly hit the spot on a
Peanut Butter
Is A Favorite
In Lunchboxes
An artistic array of peanut but
ter sandwiches paints a happy pic
ture for lunchtlme. Each creation
has a flavor or texture that comp
liments the peanut butter. In one,
slices of red-skinned apple add a
special crunch. Bacon, brown su
gar, cheese and shredded carrots
are among other choice accents to
intrigue the appetite.
Peanut butter, a gold mine of
nutrition, is a mainstay on most
cupboard shelves. It is a lunchbox
favorite either between slices of
bread or as an ingredient in cook
ies. Snack time finds the peanut but
ter spread on saltines, graham
crackers or toast and topped with
marshmallows. A few minutes un
der the broiler toast the marsh
mallows to a golden hue.
Handy and attractive containers
of peanut butter are tailor-made
for families of every size. There
are 11 ounce decorated tumblers.
For the larger household, there is
an economical 3 pound family size
packed in a re-usable refrigerator
jar.
PEANUT BUTTER 'N APPLE
For each sandwich spread 1
slice of bread with 2 tablespoons
peanut butter. Top with 4 or 5
fresh apple slices. Cover with sec
ond slice of bread. Spread the out
side of the bread with softened
butter or margarine and place in
a hot skillet. When toasted and
brown on one side, turn to brown
on the other side.
PEANUT BUTTER 'N CARROT
For esch sandwich spread one
slice of bread with 2 tablespoons
peanut butter. Blend together V
cup shredded carrot, 1 tablespoon
mayonnaise and 1 teaspoon milk.
Top peanut butter with carrot mix
ture. Cover with second slice of
bread.
PEANUT BUTTER 'N BACON
For each sandwich spread 1 slice
of bread with 2 tablespoons pea
nut butter. Crumble 2 slices of
criBply cooked bacon and blend
with 2 tablespoons brown sugar.
Top peanut butter with bacon mix
ture. Cover with second slice of
bread. Spread the outside of the
bread with softened butter or mar
garine and place In a hot skillet.
When toasted and brown on one
side, turn to brown the other side.
MARSHMALLOW
For each sandwich spread 1
slice of bread with 2 tablespoons
peanut butter. Cut 3 marshmal
lows into halves and arrange on
top of peanut butter. Put under
the broiler until the marshmallows
are toasted.
PEANUT BUTTER 'N CHEESE
For each sandwich spread 1
slice of bread with 2 tablespoons
peanut butter. Top peanut butter
with 1 slice Swiss cheese. Add let
tuce. Cover with second slice of
bread.
brisk night!
Even more well-received among
your friends would be homemade
potato doughnuts, still warm from
deep-fat frying. Mmm, what a
treat! You can make it an excit
ing production, too. Let everyone
have fun watching the round mor
sels turn a golden brown in the siz
zling fat.
Making doughnuts is not difficult.
You'll mix the dough in advance
and chill it in the refrigerator.
When almost time to serve, just
roll out the dough, cut with a
doughnut cutter and fry. After
draining, the doughnuts may be
dipped in confectioners' or granu
lated sugar.
Beba Staggs, home economist,
recommends lard for deep-fat fry
ing. It's economical and easily
workable over a wide range of
temperatures. After each use,
strain through a cloth and cool.
Cover and store In the refrigerator.
Potato Doughnuts
6 cups sifted enriched flour
7 teaspoons baking powder
1 teaspoon salt i
1 teaspoon nutmeg .
3 eggs
2 cups sugar
ltt cups warm mashed potatoes
6 tablespoons melted lard
cup milk ,
Lard for deep-fat frying
Sift together flour, baking pow
der, salt and nutmeg. Beat eggs;
add sugar, potatoes and lard and
continue beating. Add milk and mix
well. Add dry ingredients and mix
only until flour disappears. Chill
thoroughly. Place about one-third
of the dough at a time on a lightly
floured surface. Roll dough to
inch thickness. Cut with floured
doughnut cutter. Fry until golden
brown in hot deep lard (375 de
grees F.) Drain on absorbent pa
per. Yield: 4 to 4V4 dozen doughnuts.
Beans 'N' Beef Pie
A Delightful Dish
Has your family been longing for'
an old fashioned main dish pic?
One with a fully flavored filling
and golden brown crust? It's a de
lightful dish but a real time con
sumer, too.
With canned convenience foods,
it's possible to have a modern ver
sion of this tasty pio baking in
the time you do last minute din
ner preparations. This savory pie
is especially unique, when made
with canned beans and around
beef in barbecue sauce. Once the
family gets a whiff of its stimulat
ing aroma, It will fast become a
treasured recipe.
Look how easy it Is to fix. Just
add canned beans and ground beef
to cooked carrot, celery, and on
ion. Put into a baking dish and ton
with pastry wedges quickly made
from a mix. It goes In the oven for
30 minutes comes out delicate
ly browned and bubbling good.
A molded pear salad made early
in the day need be your only ac
companiment. For dessert, how
about the family's favorite spice
cake.
H tarty Baans V Beef Pie
cup carrot strips
Vt cup sliced celery
V cup chopped onion
2 tablespoons butter or margar
ine 1 can (1 pound) beans and
ground beef in barbecue
sauce
Pastry for one-crust pie
In saucepan, cook carrot, celery,
and onion in butter until tender.
In lWquart casserole, combine all
ingredients except pastry. Prepare
oastrv: cut into 6 pie-shaped piec
es; place on top of beans. Bake at
425 degrees F. for 30 minutes or
until crust Is browned. Makes 4 to
6 servings.
Frozen Fries
Are Featured
In New Way
Try serving a meal which
doesn't include potatoes to most
men, and very likely you'll tina
yourself answering the question,
"Where are the potatoes?" Turn
the conversation to food in any
gathering where the male sex is
nresent and you'll soon hear the
emphatic statement, "I'm a steak
and French fried potatoes man
myself." Yest. indeed, potatoes are
favorites of the men and they in
sist on having them served regu
larly. . .but, It's been our exper
ience that even the most ueuicaica
potato-eater will rebel now and
then if they are prepared in the
same way time after time.
For a special treat. . .and to
perk up interest in your menus,
try this Intriguing new way with
frozen fries. . .French Fries Con
tinental. Quick and easy to do, this
recine will add extra enjoyment to
this all-time favorite food and will
complement any meat you choose
to accompany it to the dinner ta
ble.
French Frits Continental
V4 pound bacon, diced
1 package (1 pound) or 2 pack
ages (9 ounce each) frozen
French fries
1 teaspoon salt
V4 pint (1 cup) dairy sour cream
1 tablespoon chopped chives,
green or dried onions
V4 teaspoon dried dill weed
Fry bacon until crisp. Remove
bacon from pan and drain; save
2 tablespoons drippings in frypan.
Add French fries, salt and pep
per; heat, stirring several times,
until French fries are hot and uni
formly browned, 6 to 8 minutes.
Stir dill weed into cream and set
aside. Add crumbled bacon pieces
to French fries and heat. Trans
fer to serving dish; serve with
dllled sour cream topped with
chives. Yield: 4 servings.
BRIDGETIME SNACK
Remove crust from 12 slices of
toasted bread. Cut toast diagonal
ly to make triangles or fingers.
Spread with filling mado by blend
ing 1 cup well drained crushed pine
apple and 1 3-ounce package of
cream cheese. Top with bits of
crisp bacon.
SALAD NOT!
Do you have problems with the
browning of your diced or sliced
fresh fruits? Canned pineapple
juice will come to your aid. Sim
ply dip them into canned pineapple
juice or syrup drained from canned
pineapple, or even toss them with
the pineapple itself. You'll find the
pieces will stay bright in color.
ftl J B COFFEE
Mb.
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4-0 z. Ittttnt
1.17
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BOB'S FOOD CENTER
maoV naturally...
so naturally it's better;
SNOWDRIFT
Shortening
1.17
W s2-a I C -V U M
ks--- sir ccs
Young Tender Blade Cuti
iw
MEADOW GOLD
MELLORINE
Your Choice
of Flavors
GALLON
97'
Grain Fattened Round Bone
PORK ROASTS
Our Own Grind Country Style
PORK SAUSAGE
Western Pride Frozen
lb.
Full of flavor Fresh
PORK HOCKS
Light Lean Sides
39'
4 4. Light Lean Sides
39 FRESH SPARE RIBS
,25
,k 47'
pkg.of 10 (6
Peer lag
99c
Fly-Tite
Muslin
Sewn Bottom,
drawstring top.
Not a gauie
ONLY
BEEFSTEAKS or VEAL
Thick cut-Round Bone J QC iTftS'lS''! A SSMVl 1 lb. 1 10
PORK STEAKS , 47 SLICED BACON pV9 I. .7
Needs no refrigeration perfect for hunts
death's Caromed Hiams
sib. 5) 98
hickory smoked X '
Swift's Premium
Homeless Hams
L.U Vk II IIL uknln ham
c ...
POUND iOj pound iyj
Drifted
row
Four
Treasure 303 can
Paic.re Sutter.
Uer Wrap
Byrd's 44 oz. Family Size Jar
Consumer ISO' x 18" roll
DUNDEE CANNED
VKETAB1E
CORN PEAS BEANS
TOMATOES CATSUP SPINACH
APPLESAUCE
MIX OR
MATCH
YOUR CHOICE
6m&
FRESH MADE
DONUTS
Made While You Watch Our
Automatic Donut Maker. Cooked
In Pure Vegetable Oils.
1
00
Nu Mar Colored
Quarters 1 -lb.
carton
CHOCOLATE
Cottage
CI!d
DADrnDM Pops Rite
2 lb. bag ....
29c U 57c
KARO SYRUP QUARTBOTTLE
MM 7m
fcJijC 'pint' 3)1
Meadow
Gold
FULL
QUART
j a rn am nilirC 10,000 Mile Guarantee
49c SPARKPLUGS set of s plugs
TOMATO SAUCE
Treasure
8 ounce can .
DALirAIC CVDIID Byrd's
r Hiimxk j i nur
24 oz. btl.
DOG FOOD
Friskies Cubes
or Meal
101.00
31.00
ta'g 49c
STRAWBERRY JAM
GLOVES cpa7rs 39c
IITIIITV rllC Heavy Plastic
UIILII I
White Ox
Pair
79c INSTANT TENTS gp,S-o
59c VACUUM BOTTLE IS TEX 1 0
1.99
2.4?
95 Qt. i o95
Size
2 GALLON CAN .
IB
MS
HOT
Sunbeam
TWIN BED
99c PLASTIC TARPS
Heavy Weight 1Q
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O88
Double
Bed-1
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17
88
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2 8
ICE CREAM
Meadow Gold
Fall Flavors
HALF GAL.
69
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Sitmij Hi) n mini tit riim u li.it Hi ul u mim Mir timiiiMiiin. tin in. nu .u w iMiiimnil tumtti
ji mil uniiiiij rttulil
SARA LEE
CAKES
Appl.-N-Spic.
Coffe, Choc,
Brownie, Cinn.
Nut, Choc. Swirl
Reg. 97c
ONLY
79'
SARA LEE
CAKES
Pound or Pineapple Cheese
Reg. 97c
- 69'
LADY SUNBEAM HAIR
DRYER
Complete with plastic hood
Use Our Lay-Away Plan
1
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1