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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (Jan. 14, 1982)
Thvr* JonuCKy 14 1982 I Set 2) SANDY (O re ) POST Home & Garden The S^ndy Post What’s cooking? Hot punch good winter idea bv SAHA SEWELL When guests arrive for the cold-weather season serve them hot punch An extra plus for this recipe is that it gives one s house a heavenly aroma This recipe is reprinted by request Pcrculalor Punch In the perculator put four cups of apple juice and two cups of water In the perculator basket put one-half cup of brown su g a r, one tablespoon whole cloves, one-half tablespoon allspice, three sticks cinnamon, and one fourth teaspoon salt (op tional). P e rc u la te fo r fiv e minutes Serves 12-14 small cups This is from the files of Sara S Berger of Sandy The following recipe pro vides a refreshing, not too sweet punch to serve later in the evening, after dinner perhaps 325 degrees for one hour This is from the files of Sara S Berger. Sandy. This is from the files of B essie M c M ic h a e l, Portland. Breakfast Casserole Easy Eudgr Add one and a half cups o f sh re d d e d C heddar cheese, six slices or more of fresh bread, one and a h a lf pounds of b u lk sausage, six or more eggs, two cups ot m ilk, one-half teaspoon dry mustard, and one teaspoon salt Brow n sausage u n til c ru m b ly . Cube bread Place bread, sausage, cheese in greased pan in six layers Beat eggs, add two cups' m ilk, mustard and salt. Pour over m ixture Let stand overnight. Bake at Pretty Party Punch Add one b o u n ce can Red Hawaiian punch, one s ix ounce can fro z e n pineappleorange juice con c e n tra te (th a w e d ), 18 ounces of water and two 16 ounce b o ttle s c a r bonated le m o n -lim e beverage (chilled), such as 7-Up or Squirt Ice cubes, citrus slices optional Yeild three and a fourth quarts Enough for 26 four ounce servings One 12-ounce and one six- ounce package of chocolate chips. 18 ounces total, melted in a double boiler. Add one can sweetened condensed m ilk and s tir un til well mixed Remove from heat, add pinch of salt, one teaspoon vanilla, and one half to three fourths cup of chop ped nuts Pour into but tered nine by nine inch pan Cool Cut into squares Store in air-tight container in cool place. This is from the files of Connie Ver- doorn, Sandy h or a different taste experience, one might try a plum pudding pie. Plum pudding pie rich, yet light THRIFTWAY'S ANNUAL CITRUS SALE! ORANGES LARGE SUNKIST NAVEL CTN OF 72: PINK GRAPEFRUIT j LA R G E , S U N K IS T LEMONS °««XAS GREEN CABBAGE ♦ 23 LBS. $A 89 TEXAS PINK > 4^ I N D I A N RIVER LA R G E , F L O R ID A TEXAS NEW CROP GRAPEFRUIT A A 2 0.88* 6 ,9 9 * CARTON OF 48: s7" 3 ,9 9 * ORANGES . sl 2’ S U N N Y D E L IG H T — CITRUS PUNCH - FOR For a new and different form of winter entertain in g , in v ite frie n d s or neighbors to an informal after-dinner get together. For beverages, offer a choice eggnog, cafe au lait or hot chocolate topped with a dollop of real whip ped cream Serve several dessert selections or offer a simple favorite that’s usually en joyed only during the few short weeks of Christmas Whichever you choose, keep the mood informal, festive and fun P lu m P u d d in g P ie , flavored with cinnamon, g in g e r, c lo v e s and molasses, is a natural for casual entertaining Its texture is rich and creamy, yet light enough to be en joyed after a heavy meal Decorate with pipings of real whipped cream, can died fru it, and raisins formed in the shape of a festive holiday wreath. For best results, whipp ing cream should be well chilled before beating Plum Pudding Pie NICE N' SOFT t* •' NfcenSoft bathroom WILSON'S 'CERTIFIED" BATH TISSUE BOUNCE / SLICED BACON SAVE 51« EACH rrssuf One-third cup seedless raisins, one-third cup m ix ed candied fru it, 1 tables poon brandy, 1 9-inch pie shell, baked (pie stiell recipe follows), 1 envelope unflavored gelatin, two- thirds cup m ilk, 3 large eggs, one-half teaspoon cin namon, one-fourth teas poon ground ginger, one- eighth teaspoon cloves, 1 tablespoon light molasses, one-eighth teaspoon salt, o ne-fourth cup packed brown sugar, 1 cup whipp ing cre a m . A d d itio n a l whipped cream and can died fru it for decoration FIRST T W O 4 ROLL PK G S 12 OZ. PKG. REDEEM 30' C O U P O N FR O M F O O D day O N W IL S O N 'S B A C O N C H IC K E N BEVERAGE CELLAR COLONY WINES . ROSE. CHIANTI, OR RHINE- SKELIER BAKING SAUCE $139 CHICKEN OR TURKEY 61« OZ ____ GERMAN $059 WINE X MILLER'S $499 BEER............... ,.S 12 O Z RE TUR NA BLE T IN S _ R E G U LA R ___ OO( BUBBLE UP bbb Tw° Jr Jr otp ♦ AVAILABLE AT MOST THNIPTWAY STORES liter GROUND T H S ÏÏT W Â Y W a tc h » « Rd. W a m m a 8 3 3 3 3 4 4 C CONCENTRATED KAOPECTATE SZRAT AJ f JF INSTANT COCOA $167 Regular or With Mim MarthmaRowt I2PK (1 ot DENTU-CREME Q-TIPS $158 3 9 OZ s, » COTTON SWABS GLASS CLEANER I 79c 68't S P IL L -M A T E '' Tl Ö eo / 2 49 WERNET ex PO W DERED DETERGENT TOWELS START W IT H SPRAYER 79 M AXW ELL HOUSE COFFEE SE EDLESS LOGS SUNMAID V A C U U M PACKED P O P U L A R G R IN D S 3 LB, T IN " A G L O W '1 R A IS IN S HOODLAND prt««« »tt»«li»« W«4 thr« Tv«« Mr* I ) thru I» * 4 to 7 o z. KAOPECTATE > 9 OZ 98 C SIX PA CK $159 ooz. SA 88 M KAL K A N DOC FOOD Chunky B««l Chicken Dinner liver and Beet, or Chunky Meoi Stow 14 01 Pie Shell: Combine one and one-third cups sifted all purpose flour with one- half teaspoon salt. Cut in one-third cup shortening and one and one-half tablespoons firm butter un til particles are size of peas Sprinkle with about 4 tablespoons cold m ilk, ad ding just enough to make a stiff dough Shape into a ball. Roll out on lightly floured board to make a 12-inch c irc le ; fit into 9-inch pie pan, l 12 inches deep Trim edges about 4 inch wider than rim of pan Fold under, and flute, building up a high rim Prick bottom and sides all over with a fork Bake in 450 degree oven about 10 to 12 minutes or until golden brown Cool thoroughly before fillin g Makes I • 9-inch) pie shell ‘N atu ral’ foods not always th at REGULAR S W IS S M IS S $W WE OWN OUR STORE 3 1« oz BLACK PEPPER \ ▼ ▼ tunruo I WE CARE MORE HAIR SPRAY S C H IL L IN G 'S S U N R IS E INSTANT COFFEE > HO LD OR U N SC EN TED AEROSOL OR PUMP TENDER CHUNK ifc iT . - RA VE EX IA SAUCE, ASSORTED 15 5 TO 17 8 OZ H O R M É L 'S ..................... C KELLER G E IS T E R , W H IT E HEALTH & BEAUTY AIDS Finely chop raisins and candied fru it. Combine w ith brandy; let stand while preparing pie shell Sprinkle gelatin over m ilk in top of double boiler; let stand 5 minutes to soften Separate eggs, placing white in deep narrow bowl Beat yolks light; add to gelatin mixture along with cin n a m o n , g in g e r and cloves Set over building water, and cook, stirring, about 5 minutes or until gelatin is dissolved and mixture is slightly thicken ed Remove from heat, stir in molasses, and let stand until cold Beat egg whites with salt to soft peaks. Gradually bat in brown sugar until stiff but not dry, making a meringue With same beaters, heat whipp ing cream until s tiff Fold whipped cream into gelatin m ixture Fold in meringue and marinated fruits Turn into pie shell. Chill until firm , at least 4 hours Just before serving, decorate top of pie with additional whipped cream and fru it, if desired Makes I (9-inch) pie 39 One of the "now ” ap proaches in marketing food to consumers is to include the te rm “ n a t u r a l" somewhere in the product’s a d v e rtis in g or on the package All kinds of foods are being sold as “natural" by producers seeking a piece of the natural foods business action "Shoppers may find food advertised as "n a tu ra l" containing preservatives, a rtificia l coloring, flavor ing or other artificia l ingre dients," said Marilyn Lun- ner, Clackamas County ex tension agent This is because th e re is no generally accepted defini tion for the term "natural ’ as applied to foods There are no federal or state standards regulating the use of the te rm " n a tu ra l" . As a result some producers use the term to suit their own pur poses in selling and pro moting various food pro ducts “ S everal years ago, Oregon’s Department of Agriculture did something about the term "organic,’’ notes Velma Seat, Oregon State University extension food marketing specialist, Under an Oregon food re g u la tio n , o rg a n ic a lly grown foods must meet c e rta in g ro w in g and marketing criteria before they can lx* advertised as "organic ’’ O rg a n ica lly produced foods are agricultural com m odifies or processed foods derived from com modities that have been grown or raised without the use of synthetic fertilizers, pesticides, chemicals or drugs The term "natural" is not covered by this regulation Some foods are advertis ed as " n a tu r a l" even though they are highl) pro cessed and contain syn-, thetic additives Cereals that are processed and fo r tified with vitamins and m in e ra ls o r c o n ta in chem ical p re se rva tives could fit into this category. The Federal Trade Com mission is drafting pro posals to define what types of foods can be advertised as "n a tu ra l". Grocery shoppers should read the food label to see how "n a tu ra l" the food they are buying really is 9
