Portland Observer October 4 , 1979 Page 9
• • • • • • • • • • • • <
Freezer storage
B lu s h in g C r e a m C o n e s
When refreshments are your responsibility, and the budget is limited, sweet
yeast rolls make a little dough go a long way. Suggested here are Blushing
Cream Cones, a dainty yeast raised roll filled with cream cheese, cherries and
almonds. While you’re in the mood for baking, a double batch might be wise.
They freeze well and are always welcome for weekend breakfast.
- Freezer temperatues should be
maintained at 0“F or lower.
- Foods that are purchased frozen
in freezer-ready packagaing should
be placed directly in the freezer.
- All frozen food should be labled
and dated, with the newest packages
placed in the back.
- Freezer wraps and containers
should be moisture-vaporproof,
odorless, tasteless, and greaseproof.
They should be able to withstand
tears, punctures, and freezer burn
(the grayish-white or brown dis
coloration on the surface of foods
andoff-flavor caused by moisture
loss).
- Suitable wrapping materials in­
clude:
Heavy duty aluminium foil
Freezer paper
Plastic wrap or bags
Oven-proof dishes
Glass jars equipped with screw-
on caps that have built-in rubber
rings for airtight, leakproof
seals.
Plastic or metal containers of all
sizes and shapes, with airtight,
leakproof seals
- Solid foods such as meat, poultry
or fish should be wrapped and sealed
in moisture-vaporproof wrap in the
following matter:
DRY
SQUASH
BUTTERNUT
ONIONS
Bake with
butter and
brown sugarl
SQUASH
for onien rings
er tpke up a tlewl
RICH IN VITAMINS
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HONEY DEW
— Cooked foods such as
casseroles, stew and soup should be
cooled quickly incold water bath and
then sealed, dated and frozen.
- Containers of solid food should
be filled to the top.
- Containers of liquids or solid
foods that expand during freezing
should be filled to within '/i to 1 inch
of the top.
- To facilitate reheating, foods
can be frozen in freezer-to-oven con­
tainers as appropriate.
- Foods such as mayonnaise and
salad dressing or mixtures made with
these products should not be frozen.
- All foods should be dated before
freezing. The following chart shows
the maximum storage periods for
maintaining high quality of properly
packaged foods frozen at 0"F.
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PRICES GOOD THRU SAT., OCT. 6 , 1 9 79
SHERIDAN FRUIT Co.
R a p id m ix B lu s h in g C re a m C o n e s
414 cups flour
14 cup sugar
1 teaspoon salt
1 cup (2 sricks) margarine
!4 cup warm water (105“F - 115°F)
1 package Fleischmann’s Active Dry Yeast
1 cup milk
2 eggs, beaten
2 packages (3 oz. each) cream cheese, softened
2 tablespoons sugar
1 egg yolk
(4 teaspoon alond extract
14 cup chopped blanched almonds, toasted
14 cup chopped candied cherries
1 egg white
1 teaspoon sugar
S.E. UNION A OAK
2. Bring opposite sides of
sheet together.
In a large bowl combine Hour, sugar and salt. Cut margarine into flour mix­
ture with pastry blender. Measure warm water into a small warm bowl.
Sprinkle in Fleischmann’s Active Dry yeasr; stir until dissolved. Scald milk and
cool to lukewarm. Add dissolved yeast, lukewarm milk, and eggs to Hour mix­
ture. Toast lightly until thoroughly combined. Cover tightly and refrigerate
overnight.
Cream together cheese and remaining 2 tablespoons sugar until fluffy. Beat
in egg yolk and almond extract. Stir in almonds and candied cherries.
Refrigerate until ready to use.
Divide dough into 3 equal pieces. Roll dough into Winch square. Cut into
nine 3-inch square pieces. Place a heaping teaspoonful of cheese mixture in cen­
ter of each square. Bring two opposite corners of dough together. Seal one
open end tightly to form cones. Place on greased baking sheets. Repeat wtih
remaining dough.
Combine egg white and I teaspoon sugar. Brush cones. Bake at 400“F. 15
minutes, or until done. Remove from baking sheets and place on wire racks to
cool. (Makes 27 rolls.)
FROZEN FOOD BUY
TIME AT KIENOW'S
CELESTE PIZZA
Deluxe
Combination
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Redeem Your Coupons Here.
AUNT JEMIMA
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WAFFLES
“mT /“ 4 9
STOUFFER'S
SALE
• Macaroni & Cheese YOUR
• Noodles Romanoff
• Scalloped Potatoes.
6 Snugly press ends to
package. Secure with
freezer tape, as necessary
5 Tighly press wrapping
around food
L O O K F O R T H E B IG " T "
Sure Sign of Good Taste"
Freezer Storage Periods
Baked/Cooked Foods
Baked pies, pastry.
cookie dough
Baked quick breads.
partially baked rolls
Casseroles, main dishes
Fruit cakes, untrosted
cakes, cookies
Leftover cooked foods
quick breads,
cake batters
Sandwiches
Soups stews
Yeast breads, rolls
Eggs
Whites
Whole and yolks
Fish
Lean (trout, haddock
salmon)
Fat (scallops, halibut.
Whitefish)
Shellfish
Fruits
10 oz.
SIZE
CELESTE DELUXE PIZZA
J
★ ★ ★ SHERIDAN FRUIT 10 SAU ir ir At
U.S. No. 1 MED
MARBLEHEAD
DANISH
O*
•
- Freezers operate most efficiently
at full capacity, but their should be
sufficient air space to allow cold air
to circulate.
- Steaks, chops, or meat patties
should be separated by sheets of
freezer paper or foil.
- Uncooked or cooked stuffed
turkey should never be frozen.
Carefully remove the stuffing from
cooked poultry and freeze in
separate containers.
THI prooucicinti « or portiamo " •
4-6 months
6-8 months
6 months
9-12 months
2 weeks
1 month
3 months
9-12 months
12 months
9 months
6-8 months
3- 4 months
4- 6 months
9-12 months
Meat
Bacon frankfurters
Beef
Chops, steaks, cutlets,
variety meats
Cooked meats
Corned beef
Ground beef, lamb, veal
Ground pork
Ham
Lamb (fresh)
not
Luncheon meats
Meat pies (cooked)
Pork (fresh)
Prepared meat dinners
Sausage, fresh pork
Stews (cooked)
Veal (fresh)
3-4 months
2- 3 months
2 weeks
3- 4 months
1- 3 months
2 months
6-9 months
recommended
3 months
3-6 months
2- 6 months
1-2 months
3- 4 months
6-9 months
Poultry/Game Birds
Chicken
Game birds
Turkeys, ducks, geese
12 months
8- 12 months
6-8 months
Vegetables
9- 12 months
1 month
6-12 months
Buffet
Supper
Banquet Froien,- Mom Dish
Chicken & Dumpkngt,
Turkey, Salisbury,
or Beef Stew
M eut Pot
Pies
Banquet Froien,
Chicken, Terkey,
or Beef
R e fr ig e r a to r s to ra g e
- R e frig e ra to r te m p e ra tu re s
should be maintained between 34°
and 40“ F.
- Fresh meat and poultry should
be loosely wrapped in waxed paper
or aluminum foil and stored in the
coldest part of the refrigerator or in a
meat compartment.
- Prepackaged meats can be
stored in their original wrappings.
- Giblets and necks should be
removed from whole chickens and
turkeys, washed and cooked within
12 hours.
- Uncooked or cooked stuffed
turkey or chicken should not be
refrigerated. Stuffing should be
thoroughly removed and refrigerated
in a separate container.
- Leftover cooked meats or meat
dishes should be covered or wrapped
and refrigerated immediately.
- Cheese should be refrigerated in
its original wrapping until it is
opened. Then it whould be tightly
rewrapped in moisture-vaporproof
wrap (aluminum foil, plastic bags, or
plastic wrap) or placed in airtight
containers.
• Eggs, milk, cream , cottage
cheese, ricotta cheese, yogurt, but­
ter, margarine should be refrigerated
in their original cartons. After using
they should be tightly covered.
- After opening, shelf-stable
products such as mayonnaise, salad
dressing, jelly, jam, nuts and process
cheese products in loaves and jars
should be refrigerated in tightly
covered containers or moisture-
vaporproff wrap.
- Fresh vegetables and ripe fruits
should be washed to remove soil,
159
3 1
8 o i.
then gently dried and refrigerated.
Potatoes, onions and beets should
not be refrigerated but kept in a cool,
dry place.
- After opening, fruit and tomato
juices should be stored in tightly
covered containers.
Forest Grove 2329 PACIFIC
Oregon City 878 MOLALLA
Candy 1061 SW let
LLOYD CENTER
SE 20th b DIVISION
SE 72nd b FLAVEL
NE 15th b FREMONT
W BURNSIDE at 21st
SAN RAFAEL-1910 NE 122nd
14410 SE DIVISION
3966 SE POWELL
NE 74th b GLISAN
HILLSBORO 960 SE OAK
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