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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (Jan. 15, 1981)
• 4 SANDY (O re.) POST T /iurs Jan 15, 1981 (Sec J) Home & Garden T h e S â n d y Post Newspaper’s recipe contest deadline nears The deadline for the Sandy Post recipe contest is just around the comer. A ll recipes must be sub-' m itted to The Post no later than noon, Monday, Jan. 19. Recipes submitted by m ail should be postmarked by Saturday, Jan. 17. Anyone may enter the contest and there is no lim it on the number of entries you may submit. The Post welcomes a ll kinds of recipes, from main dishes to salads, vegetables, desserts, drinks, snacks or old fam ily secrets. Contest participants may bring a prepared version of the recipe to The Post for photographic purposes, although it is not necessary to prepare the item to enter the contest. The firs t prize w ill be $25 in cash Second and th ird prizes w ill be merchandise from Sandy-area shops. Post staff members w ill serve as judges Send your original recipes to The Sandy Post, RECIPES. P.O. Box 68, Sandy, OR. 97055 Program set The Oregon Museum of Science and Industry is of fering a free seminar on Mt. St. Helens. It w ill be held Jan 28 at 8 p.m. F o r more information, call OMSI at 248-5900 Erasable in k eases sew ing W hat’s cooking? Flounder - vegetable dish 2 tablespoons lemon juice 14 tablespoons toasted sesame seeds 4 teaspoon sugar 4 teaspoon pepper FLOUNDER-VEGETABLE SKILLET 4 cup margarine 1 tablespoon dillweed 2 cups thinly sliced potatoes 1 cup sliced onion 1 pkg. (9 oz.) frozen green beans 1 Lb. flounder fillets 4 cup water 4 cup lemon juice 4 teaspoon salt pepper to taste Pour boiling water over bean sprouts. Heat briefly — do not boil. D rain and soak in cold water. Thoroughly clean spinach and discard stems. D ry leaves and chill. Prepare dressing and let stand at least one hour before assembling salad and tossing. Serves 6 to 8. - From the files of Helen I.indsay, Bellevue, Wash. Given to me by M ary VanLierop, Sandy. Melt 4 cup margarine in skillet, s tir in dillweed. I^ y e r potatoes, onion and green beans in skillet; top w ith flounder Sprinkle w ith water, lemon juice, salt and pepper. Dot w ith remaining margarine. Cover and sim m er until potatoes are tender, about 30 minutes. Serves 4.— From the files of Sara S. Berger, Sandy. Given to me by Standard Brands, Inc. White fish seems to be a good buy right now and it is an excellent source of protein. This recipe offers a colorful, tasty and quick way to prepare dinner. Just add a green salad and a light dessert and dinner is ready. STRAWBERRY CAKE 1 white cake m ix plus 5 tablespoons flour One-third cup oil 4 cup water 4 eggs 4 cup strawberries (mashed) 1 sm all pkg. (3 oz.) straw berry gelatin M ix a ll above ingredients in a bowl and beat fo r 4 minutes. Bake in three layers or a large 9” X 13” pan as directed on the cake m ix package. Frosting: 1 pkg. powdered sugar, sifted 1 cube butter or margarine 4 cup strawberries, crushed M ix in bowl and beat w ith m ixer. Frost the cake. Another suggestion fo r a quicker frosting which is good and pretty is frost w ith Cool Whip and put strawberries on top. Serves 12-15. — From the files of Mrs. Cheryl Doughton, Spokane, Wash. BEAN SPROUT AND SPINACH SALAD 2 cups fresh bean sprouts 4 Lb. fresh spinach (2 bunches) 4 cup sliced water chesnuts Dressing: 4 cup sesame seed oil 4 cup (or less) soy sauce K now ing cuts saves pennies One way to get the most for your meat money is to really know the individual meat cuts. One cut to consider is round steak. It has very little waste, plenty of lean meat and can be prepared in a variety of ways. Round steak has the lowest percentage of fa t of all the beef steaks. I t is considered a less-tender cut from the round section of the beef carcass, but tenderness of its different parts vary. These characteristics make round steak a fa irly popular cut, which also means it is relatively high prices. However, it is frequently a special, often w ith a savings of as much as $1 a pound. Round steak is sold either as a fu ll round steak or cut into its different parts There are three distinct parts to every round steak — top round, bottom round and eye- of-the-round. These parts ‘d iffe r in tenderness because they contain different muscles, and they are prices accordingly if sold separately. The most tender section is the top round section, easily identified because it is the largest s ?ction of the full round steak. If the top round steak is a USDA choice grade, it can be broiled or pan broiled. If it is a lower grade, it should be braised. For greatest tenderness, b ro il only to the m edium rare oi m edium stage The bottom round is the least tender section and must be cooked w ith moist heat. The bottom round is the 1 EXPERT., APPLIANCE I SERVICE 1 »PARTS The Diet Center program is based on sound nutrition, private, daily counseling and behavior modification. We have helped thousands of men and women lose weight, all across the United States and Canada. Our program is fast, safe and inexpensive Here is what a few satisfied customers have to say about Diet Center . . . 1 have tried many diets, but nothing compares to Diet Center. I lost all the weight I wanted to lose and, what’s more important, I learned how to keep it off, for good! Diet Center is the greatest! The personal attention and support which I received from my Diet Center counselor made all the difference in the world She taught me how to control my weight by faking charge of my eating habits. Other marking choices Tracing paper used with a m arking wheel is also ac cu ra te . There are wax papers that are best removed by w a rm w a te r and detergent. The marks of other papers are removable with cool water. 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SERVICE ^WARRANTY CONTRACT ize My doctor recommended Diet Center after losing weight on the program h im s e lf. I was m ost impressed with the level of energy I was able to maintain' It’s great to find a totally natural diet that really works! PRIZES * $25 cash * Cookware * G iftw are Tina’s Brass Ring I B R y ------81 J a n ic e S iv ie y L o s t 3 0 P o u n d s R iE G E L ir m n n / » I f the pen m ark is not completely removed before laundering, it may reappear as a stain after the garment is washed. RECIPE CONTEST r a B i i ifliwM l N E W passenger tires J o a n n e P o tts L o s t 4 0 P o u n d s •G.E. ! 665-4158 It may be a good idea to test the pen on a sample scrap of the garm ent's fabric before suing it on the gar m ent. A fte r you have marked the scrap, wash it in the same way the garment is laundered. When the gar ment dries, check it fo r any spots or stains remaining where the pen m ark was made. ENTER THE POST'S Time honored tailor tacks using thread are time con sum ing, but p re fe rre d methods when constructing a garment that requires care and precision in sewing. This may also be the best method when the sewing w ill be done over a period of time. C a m P r e w itt L o s t 25 P o u n d s ..Frigidaire Sal«« and Sarvle« 301 E. Powell On polyester double knit, the m ark leaves a slight residue on the reverse side, which resembles a grease spot. However, the stain does not show through the cloth. Other manufactured fiber fabrics may have sim ilar reactions. which the home fabricrafter may prefer depend upon the type of garment being made and the time he or she wants to invest. •AKER— JOHN DAY—MADRAS—MITCHELL— REPMONE— » IN O — EUOENE— COTT Ai Here’s a sensible weight loss program that really works! •Amana * .Jenn-Ak B .Kitchen Aid .Maytag marks do not show up w ell on bulky or pile fabrics such as corduroy, fleecy wool, or velvet. fried if it is USDA choice grade. When sold separately, the eye-of-the-round is usually the most expensive of the round steak sections. To save money on round steak, consider full round steak, the least expensive cut of round steak. If you can’t use that much steak for a meal for your fam ily, buy it anyway and cut it into three different sections for three different meals. A two-pound round steak would provide ample meat for two people for three separate meals. second largest section and is the part closest to the bone. I t ’s also often sold w ith the eve-of-the-round attached. Bottom round can be used for Swiss steak or it can be cut into cubes or slices for stews extended with vegetables. I f very thinly sliced, it can be successfully used for quick cook, s tir-fry dishes The eye-of-the-round is the smallest section of the round steak and is circu la r in shape. Though it’s not quite as tender as the top round, it can also be broiled or pan Authorized Service For i W a te r-e ra s a b le , in k m arking products are one type of shortcut product to make sewing easier and faster. These shortcut products allow persons to transfer d a rts , tu cks, seam allowances and other con struction marks from pat- terms to fabrics easily The marks “ erase” with cool water once you’ve finished stitching These new sew ing products, w hich resemble felt tip pens, come in pastel shades. The new pens are easy to use, but re q u ire some precaution. The “ erasing” feature works only in cold w a te r. Hot w a te r and detergents or soaps have a tendency to set the m ark in the garment, staining it. A damp sponge or clean cloth can often be used suc cessfully to remove the mark. Comparison testing has shown that some fabrics are more receptive to the pen markings than others. 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