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