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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (Jan. 22, 1981)
SANDY (O ra ) POST Thur».. J a r JJ. ÌW1 (S ä 2) Seventh-grader wins The Post recipe contest CROATIA’S STUFFED CABBAGE 1 sm all can sauerkraut 1 lb ground beef 4 lb. ground pork 1 cup cooked hoe m ixture of raisins, cinnamon, nutmeg, cloves and walnuts Put In balance of batter Bake at 350 for 50 minutes until done (you may have to reduce temperature to avoid overbrowning to cook clear through). Turn cake onto platter and sprinkle top with powdered sugar. Decorate top with walnut halves and boiled raisins occurs during cooking 1 egg 1 onion, chopped 2 tbsp paprika 2 beef bouillon cubes cabbage leaves salt and pepper to taste Place head of cabbage in water and bring to boil Boil about 10 minutes until cabbage “ w ilts ," then peel off leaves Mix meat, rice, onion, egg salt and pepper ui bowl. Place spoonful of meat in cabbage leaf and ro ll up. Place rolls in pan where 4 can sauerkraut and juice have been spread After all the cabbage rolls have been placed in the pan. spread the rest of the sauerkraut on top Add small amount of water and place on stove on high heat Mix paprika and bouillon with two cups water in sauce pan and bring to boil Add to cabbage rolls until liquid is slightly below top of rolls. When liquid m pan comes tc a boil, reduce temperature and let simmer for 45 minutes Remove excess juice if it We have a winner Lynn Petrieevic. a seventh grader at Cottrell School, has won the Sandy Post's recent recipe contest Her winning recipe was Croatian Stuffed Cabbage, judged firs t for its o rig in a lity and s im p lic ity . Petrieevic is in her third year of 4-H cooking She w ill receive S25 in cash for claiming firs t place Second place went to her older brother. Stephen, a freshman His entry was Spicy Yogurt Cake Third place went to Lynn Deisher for her Easy Re llanos Second and third place winners w ill receive m er chandise from local stores There were a number of tasty recipes submitted during the con test Here are just a fe w . Lynne Petrieevic 7th Grade, Cottrell School SPICY YOGURT CAKE tw o th ird s cup melted butter 1 and one-third cups sugar 4 eggs 2 and two-thirds cups flour 3 tsp baking powder *- 4 tsp salt 1 and one-third cups plain yogurt 14 tsp baking soda 14 tsp vanilla 1 cup raisins 14 tsp cinnamon 1 tsp nutmeg 4 tsp cloves tw o th ird s cup walnuts M ix butter and sugar thoroughly. Add eggs gradually, m ixing thoroughly M ix in flour, baking powder, salt, baking soda and vanilla M ix ui yogurt last Place one-third dough in greased and papered cake tin. Sprinkle with MOLASSES TAFFY SQL ARES MONTEREY JACK CHEESE SALAD 1 small box lemon gelatin 3 bananas 1 can crushed pineapple, 16 oz. 2 cups m iniature marshmallows Dissolve gelatin according to package instructions. Let cool Chop bananas into 8 X 12 oblong dish. D rain pineapple (Save juice and add water to make 1 cup liquid). Put juice in saucepan Put drained pineapple in with Stephen Petrieevic 4 cup shortening 4 cup molasses 4 cup water 4 tsp soda 4 cup brown sugar 1 1-3 cups sifted flour 4 tsp. salt 2 eggs, well beaten 1 cup nuts, coarsely cut Combine shortening, molasses and water in large sauce pan Bring to a boil and cook two minutes, stirrin g constantly EASY RELLANOS 1 can whole green chilis (4 chilis) 4 cup shredded Monterey Jack cheese Won Ton skins Salsa sauce 4 cup vegetable oil Place one chili in center of a won ton skin Sprinkle 4 tbsp cheese on chili. Fold ui two opposite comers of Won Ton and roll up using other opposite comers. Seal tightly w ith CHUCK ROAST SAVINGS TIME! ORE-IDA HASH BROWHS U SD A C H O IC E BEEF BONELESS CUBED FROZEN SPUR VEAL STEAKS FRYERS REGULAR CUT-UP SARSA6E PACIFIC MEDIUM YOUNG FRESH OYSTERS 10 OZ. S IT S STEER BEEF LIVER JENNIE-O ALL DARK TURKEY PAN ROAST DRIP OR ELECTRIC PERK 79 • YUBAH COFFEE UNCLE BENS ; TREETOP BUTTERMILK REGULAR, HOT OR THICK CONVERTED RICE : APPLE JU ICE PAMCAKE MIX BALLET’S CHILI THHIFTW AY LOW PRICE HALF GAL. TOTINO, ASSORTED REGULAR DRIP OR ELECTRIC PERK PARTY PIZZAS Maxwell House 99 11 % TO 1 2 ’/a OZ. Lynden 7 FARM H JAR ( 89 FRESH, O R E G O N -G R O W N BORELESS CHUCK STEAK ¿ 1 “ HIlkSHlRE SMOKED HOT OR POLISH 12 O Z . TIN VUI-KST LB. USDA CHOICE BEEF BEEF FOR STEW GRAPE JU IC E PICNIC STYLE PORK ROAST LB. c WELCH S I Continued on Page 6) FRESH «69 Í SHREDDED 77 Add soda and brown sugar; s tir until sugar is dissolved Cool the m ixture S ift flour with salt and add to molasses mixture, alternating with eggs Add nuts; mix well. Bake in a 9 X 9 pan at 359 for 35 to 40 minutes When cool, cut into squares and dust w ith powdered sugar if desired Karen Layton WHER IT COMES TO SAVIRG, COME TO THRIFTWAY! THRIFTWAY'S FROZEN FOOD 24 OZ. PKG. water. Drop each rellano into medium hot oil. Turn frequently until golden brown. Remove, drain, top with warm salsa and serve Serves 4 as a side dish to tacos Note — Won Tons skins can be found in the produce department of most supermarkets Lynn Deisher t WESTERN FAM ILY $1 59 32 OZ. 83 V A N CAMP S 15O Z TIN 79 COTTAGE MARGARIRE Pork and Beans Van (amp15 p o iÿ lr ; WITH BEANS FIRST TWO POUNDS 6 OZ TINS FOR ADDITIO NAL AT 4 8 ’ ADDITIO NAL AT $6 99 V A N DE KAM P S DIRRERS MEXICAN CO M BINATION MEXICAN, BEEF OR CHEESE ENCHILADA THRIFTWAY’S “ DELI” DELIGHTS MORE MOREY SAVERS 12 OZ. 77 MAXIM INSTANT COFFEE SANKA REGULAR OR DRIP 2 IB » C B » TIN V YUBAN .o z ‘ 2 4’ INSTANT COFFEE SWIFT S »REM LUNCHEON MEAT 4 % TO 7O Z S N A C K S IN A R A C 7®* MATRNNAISE SPIRACH CHOPPED OR LEAF 10O Z. PKGS. FOR 88 16 OZ ROLL le o z CREAMETTE LONS SPASNETTI LB •1° I "WE CARE MORE . . . WE O W N OUR STORE" T H R IF TW A Y WILLIAMS, 174M Mtimt Are 0W-4240 HOOOLAHD, PHKMs A4 w«mm« 022 3244 > a r 21 Thru 2 ’ HUCIS AMC M l I C I O MAT VART UKiHTlV M SOMi A»lAS $-178 2 LB PKG RATHS JIM M Y DEAN --------------------------------------------- B R A K I V T FLAKES » '« a * a H a c tiv a W ad Thev Tua» Dinner Franks All Meat W ieners 32 O Z »OST [THRIFTW AY LOW » R K f 12O Z. PKG. NORBEST TURKEY *r* 12 O Z FLEX N ALLEY S WESTERN FAMILY SLICED BACON .o z * « " SANKA COFFEE N ABISCO O » 0 2 *4 ** INSTANT COFFEE ( T BARS FREEZE DRIED TORTILLAS ■ 12 OZ. PKG PARKAY Margarine.................. 73e 8429 SLICED Velveeta 1 LB PKG. $449 DARIGOLD. MEDIUM CHEDDAR CHEESE 1 LB PKG 8118 2 LB LOAF
