6 - SANDY (Ore.) POST Thur»., Dec. 20. 1973 (Sec. 1)
Sandy Women's club news
The Sandy Women’s Club
met Dec 6 at the club hall
Nineteen members and one
visitor attended
After a dessert luncheon, a
brief business session was held
The main question was when
and how to remodel the kitchen
It was tabled for a later date
The program featured the
Madrigal singers from Sandy
O rie n t
program
Dec. 20
High
School,
under
the
direction of John Bowman.
They sang Christmas carols.
The next meeting w ill be Jan
3. All members are urged to
aU end
000
“ Jesus re fu ls it o m n iu m "
(Jesus, L ig h t of A ll the
Nations), written by St Hilary
Poitiers, is the earliest hymn
honoring the Nativitv
Christmas program at Orient
School will be at 7:30 p.m.
Thursday, Dec 20, according to
M a ria n
Boettcher,
music
director of the district.
In years past students have
participted ori- two separate
evenings, the first an operetta
and the second a concert.
Academic demands and un­
predictable
w eather
in
December brought about the
exclusion of the operetta
portion of the Christm as
celebration.
The concert this year will
feature the advanced band and
choir, intermediate choir and
band, the Velvettones and the
fourth grade recorder band.
The recorder band and all
choral numbers will be directed
by Marian Boettcher.
Bill Edm ark w ill direct all
instrumental selections.
There is no admission charge
for the program.
The concert will be at the
East Orient building which will
be open at 7 p.m.
G oats-C -D oes m e et
OVER ISO youngsters had a chance to get a
word to Santa on what they want for
Christmas on Saturday. Santa Claus
stopped by the Sandy fire hall thanks to the
Sandy-Hoodland Jaycees. Here Santa talks
to two youngsters as several more wait
their turn.
(Post Photo)
W-w-w-
M Ä a /’s Cooking?
By SARA SEWELL
\
665-4101
P E A C E , J O Y
W ishing all of you the most joyous
of holiday seasons. Thanks for
making our future so bright.
©
FIRST STATE BANK
of Oregon M em ber FDIC
The following recipe is a
great one to have for an easy
luncheon, or it is hearty enough
to use as a meat substitute for
dinner.
CHEESE SOUFFLE
SANDWICHES
Make 4 cheese sandwiches on
thinly sliced bread, trimming
off ~ the
crusts.
Store
overnight in the refrigerator,
after wrapping well.
The next day beat 3 eggs, 1 2-3
cups of milk and fe teaspoon
salt. Pour over cheese sand­
wiches which have been put
into a pan that has been heavily
greased and let stand at least
an hour or longer.
In the meantime, saute 1 cup
crushed corn flakes, or Special
K, in V« cup butter. Sprinkle
over sandwiches and bake at
350 degrees for 40 minutes.
Serves 4
Serve with a salad and you
have a complete luncheon —
from the files of Mrs. Ben
Schulz, Bellingham, Wash.
If you still have need for a
very special gift, get one of St.
M ic h a e l’s Sandy Centennial
Cook Books. It just came off the
press last weekend. It is chock
full of good recipes and is so
Christmasy looking with its
orange red covers. Much time
and e ffo rt went into its
preparation. It contains eight
sections of recipes interspersed
with inspiring quotations done
in calligraphy. Ladies from St.
Michael’s Catholic Church and
their friends of all faiths have
contributed favorite recipes.
The following recipe is taken
from it. It is a quickie, and fun
to use any time.
i
O
granuiateo sugar which comes
in boxes — not powdered.
Canadians c a ll this b erry
sugar.)
1 lb. butter (not m argarine).
Have at room temperature.
S ift some of flour-sugar
mixture on dough board. Place
b utter on m ixin g board.
Gradually sift flour and sugar
into butter, mixing with hands.
When flour is all worked in, pat
into large fiat cake V4” thick,
prick with fork. Cut into oblong
pieces. With spatula lift onto
ungreased cookie sheet. Bake
about Vi hour at 350 degrees. It
should be a pale creamy white
but set —From the files of Mrs.
John M cK innon, Aberdeen,
Scotland.
Anyone who enjoys baking
(beginners included) will be
happy with these fla v o rfu l
brownies topped with mint
icing.
The Goats-C-Does 4-H Dairy
had a Christmas party and
meeting Dec. 13 at the Glenn
Dickman home.
The members had a quiz on
the parts of the goat, and
learned where all of these were
located.
The club had a gift exchange,
and a ll received presents
having to do w ith goats.
Cookies and punch were ser­
ved.
The next meeting will be held
Jan. 17, at the Glenn Dickman
home in Sandy.
Because happy people are our business, we cheerfully
extend happy holiday wishes to everyone at your
house. Thanks for everything.
Larry White Administrator
HOOD VIEW
NURSING HOME, INC.
1450 WEST POWELL 665-5103
CONGO BROWNIES
H U R R Y CURRY
V4 teaspoon curry powder
Vfc cup chopped onion
1 Tablespoon butter
1 can frozen cream of shrimp
soup
1 cup sour cream
1 cup cooked shrimp or l (7
oz.) can.
1 cup raw rice.
In the top of double boiler,
sim m er onion and cu rry
powder in the butter until
onions are tender but not
brown Add frozen soup—set
pan over hot water and stir
until smooth. Add sour cream
and shrimp, heat until hot clear
through Serve over hot rice
with parsley and paprika —
from -the files of Mrs. Elaine
Dyson, Sandy It was given to
her by her friend Dorothy
G illa rd who now lives in
Hawaii.
Also learn ed how
Do­
lores Smith cooks a Shrimp
Tempura luncheon right at the
table. Afterwards she serves
one of my favorite desserts.
Vi cup butter
2sqs. unsweetened chocolate,
melted
1 cup sugar
2 eggs, well-beaten
Vi cup pre-sifted flour
Vi cup chopped walnuts
Cream butter; add melted
chocolate. M ix well. Blend in
sugar thoroughly. Add eggs and
beat again. Blend in flour. Stir
in chopped nuts. Pour into
greased 9 inch pan. Bake in
medium oven, 350 degrees for
25 to 30 minutes. Cool.
Frost as follows: Cream Vi
cup butter; stir in l egg yolk, 1
cup powdered sugar,
Vi
teaspoon peppermint flavoring
and a few drops green food
coloring.Spread over brownies.
Decorate with chocolate pieces.
Cut into squares —From the
files of Mrs. Don McKinnon,
Burnaby, B.C.
FROM ALL OF US!
lay the Joy of the season live
in your home at Christmas
bringing you true contentment.
Thanks for your loyal patronage.
RED CARPET REALTY OF GRESHAM
7 9 0
F A C T R IID K IC in c
AAC O ie i
PINEAPPLE DESSERT
Fold cold boiled rice inyo W
pint whipping cream, stiffly
whipped, add l cup drained
crushed pineapple and minced
maraschino cherries—From
the files of Mrs Dolores Smith,
Sandy.
If you are planning to serve
ham or turkey during the
holidays, the following is an
excellent accompaniment.
SWEET POTATO
CASSEROLE
«^Vtere’s an old-fashioned kind
of Merry Christinas full of heart-felt-
wishes for you to share, in the good will of the
season, with those you hold near and dear
And we also offer an old-fashioned "thank you” for the
patronage and consideration you’ve shown us.
MULTNOMAH KENMEL CLUB
AND OUR STAFF
223rd Avu.
Fairview, Oregon
3 cups sweet potatoes, cooked
and mashed
1 cup sugar
Vi cup butter or margarine
2 eggs, beaten
1 teaspoon vanilla
One third cup milk
Mix and put in baking dish
Sprinkle with topping of:
1 cup light brown sugar
Mi cup flour
Vi cup butter
1 cup chopped nuts
Mix well and sprinkle on top
and bake 25 minutes at 350
d e g re e s -F ro m the files of
Mrs George Sewell, Gadsden,
Ala.
GRANNY MCKINNON’S
SCOTCH SHORTBREAD
4 cups all-purpose flour '
1
cup
sugar
(fin e ly
B IL L ’S BEEF HOUSE
18238 S.E. Division Gresham
7979 SE Foster Portland
665-9013
775-8619