Portland Observer Janaury 8. 1881 Page 7
Making candy dessert
CANDY MADE DE88ERT8
Even if preparation time is short,
you can make easy elegant desserts
out o f your candy packages as if by
magic.
Try a heavenly quick “ Frozen
Chocolate Almond Mousse” - the
candy bars melt to provide a special
quality the chocolate alone cannot
give. I f you have crepes in the
freezer, an easy, elegant dessert can
by made by wrapping them around
a slice o f ice cream and topping with
a glorious hot chocolate sauce. Our
th ird tasty is a “ Peanut Topped
Creme Brulee” - using custard mix
as a base. Chopped munch peanut
bars add special flavor and crunch
for the topping. Enjoy!
FROZEN CHOCOLATE
ALMOND MOUSSE
4(154 oz. each) Mara Almond
Bara, cut up
54 cup milk
Y t taaapoon rum or brandy
axtract
1 taaapoon vanilla axtract
Pinch of salt
54 p in t (1 cup) w h ip p in g ,
craam, whlppad
Combine candy and m ilk; heat
slowly, stirring constantly, until
candy is melted. Cool. Stir in rum or
brandy extract, vanilla, and salt.
Q uickly fold sauce into whipped
cream. (Do not overmix.) Spoon in
to 2-'/2-inch fluted paper or fo il
baking cups in m uffin pans. Freeze.
Makes 6 servings.
PEANUT TOPPED
CREME BRULEE
1 package (4-54 ouncaa) agg
cuatard mix
154 cupa milk
154 cupa half and half
2 (154 oz. aach) Munch Paanut
Bara, choppad
Make custard mix as directed on
package label, using the milk and
half and half. Pour into 6 6-ounce
custard or souffle cups. Chill. Just
before serving, sprinkle chopped
candy evenly over top or custards.
Arrange cups in bed o f chopped ice.
Broil about 5 inches from heat, just
u n til candy starts to melt and
browns slightly, 4 to 5 minutes. Ser
ve (6) at once.
ICE CREAM FILLED CREPES
WITH MYSTERY
CHOCOLATE SAUCE
1 pint brick strawberry or
papparmlnt lea craam
1 cup MCrM'a Plain Chocolate
candlaa
54 cup half and half
54 cup light corn ayrup
1/8 taaapoon craam of tartar
1 taaapoon grated orange rind
or 54 taaapoon organga ax
tract
8 crapaa
1 tablaapoon
b u tter
or
margarine
Cut brick o f ice cream in half
lengthwise and each h a lf into 4
lengthwise sticks. Place in freezer
until ready to serve. Prepare sauce.
SLADE CHUCK R0AS1
a
ORE-IDA POTATOES
Crinkle Cut
French Fries
ICE CREAM CREPES
Combine candies, h a lf and half,
corn syrup and cream o f tartar.
Heat slowly stirring constantly until
candy is melted. Stir in orange rind
or organge extract; keep sauce
warm. Melt butter in skillet. Heat
crepes quickly in skillet. Place a
on dessert plates. Serve at once with
warm sauce. Makes 4 servings, 2
crepes each.
IT5 lENOW'S
I 4 |!
U u.
SHOP
Round steak best buy
One way to get the most for your
meat money is to really know the
individual meat cuts, suggests
Marily Lunner, Clackamas County
Extension Agent.
One cut to consider is round
steak. It has very little waste,
plenty o f lean meat and can be
prepared in a variety of ways.
“ Round steak has the lowest per
centage o f fat o f all the beef
steaks,” says M a rilyn Lunner.
“ Though it is considered a less-
tender cut from the round section of
the beef carcass, tenderness o f its
different parts vary.”
These characteristics make round
steak a fairly popular cut, which
also means it is relatively high
priced, Lunner explains. However,
it is specialed frequently, often with
a savings o f as much as $ 1 a pound.
Round steak is sold either as a full
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 differ in tender
ness because they contain different
muscles, and they are priced accor
dingly if sold separately.
The most tender section is the top
round section, easily identified
because it is the largest section o f
the full round steak.
I f the top round steak is a USDA
choice grade, it can be broiled or
pan broiled. I f it is a lower grade, it
should be braised.
For greatest tenderness, broil only
to the medium rare or medium
stage.
“ The bottom round is the least
tender section and must be cooked
with moist heat,” says Lunner. The
botton round is the second largest
section and is the part closest to the
bone. It’ s also often sold with the
eye-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. If very thinly sliced,
it can be successfully used for quick
cook, stir-fry dishes.
The eye-of-the-round is the
FRESH PORK
Spareribs
FOR
smallest section o f the round steak
and is circular in shape. Though it’s
not quite as tender as the top round,
it can also be broiled or pan fried if
it is USDA choice grade.
When sold separately, the eye-of-
the-round is usually the most expen
sive of (he 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
Better Babies
"Building Better Babies” will be
the topic o f a symposium January
28th, sponsored by the Tri-County
chapter, March o f Dimes, and the
C olum bia
Region C h ild b irth
Education Council.
featured speakers w ill discuss
ways o f preventing birth defects
through good n u tritio n and
avoidance o f substances which
might harm the fetus. Karen Krisp,
RD, will speak on “ Eating for Two
and Other M y th s .”
Gerald
Prescott, D M D , and Jim Grant,
MSW, w ill team up to detail the
hazards o f “ D rinking, Smoking,
and Other Forbidden Pleasures.”
Ms. Krisp is a consulting dietician;
Dr. Pescott and M r. G rant aré
associated with the U o f O Health
Sciences Center.
The symposium is open to
professionals and all members o f
the public concerned with prenatal
health. It will be held from 7-9:30
p.m ., in Smith M em orial Center
Room 294. There w ill be an ad
mission charge o f $2.50, w ith
registration at the door. For more
information, contact the March of
Dimes office.
T ft
Forest Grove 2329 PACIFIC
Oregon City 878 MOLALLA
Candy 1061 SW 1st
LLOVD CENTER
14410 SE DIVISIO N
3956 SE POWELL
NE 74th b GLISAN
HILLSBORO 360 SE OAK
EWELL
(Continued from Page I Col 6)
to take care o f them. I ’ ve never
refused a customer.”
Reese added that he pays out
more wages than he makes in profits
from the oil company.
“ Oil prices in 1970 was around
$8.00 for 100 gallons and here in
1980, it cost around $100.00 for 10
gallons. I’m not making any money
on oil. I ’ m doing it because the
people need the service."
Reese stated that the oil business
drove him into the construction in
dustry. He remodels homes and
builds to suit the party. Reese took a
crash course in construction at PCC
and has over $400,000 worth o f
promised government work in
Salem and Cresent City.
“ I’ m fighting to have something
for all the people to come and enjoy
themselves. The only way I can get
better is for the people o f the com
munity to support me. Then I can
start doing more things fo r the
community,” he concluded.
In the words o f the late/great
Malcom X, "L e t the Black people,
wherever
possible,
however
possible, patronize their own kind,
hire their own kind, and start in
those ways to build up the Black
race's ability to do for itself...”
B R A N D S »o u k n o w
V A R IE T IE S y o u lik e
SIZES y o u w o n !
for your family, buy it anyway and
cut it into three different sections
fo r three I different meals. A two-
pound steak would provide ample
meat fo r two people fo r three
separate meals.
If you extend the meat with other
foods that are lower in cost, such as
vegetables or noodles, it w ill make
four meals.
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Cling
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Oil
Each package contains 1 Quarter
Fryer with Wings ? Necks and
Gr°**n
Scotch Buy »HtowCmg
waive« tv Sheet
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Round Tip Steak
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Fish 8 Chips
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Not to E zce ed 2 ? Fat
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lb.
521
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Ice Milk
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Diapers
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W BURNSIDE at 21st
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59*
16 ozPKG
stick o f ice cream on each crepe.
Fold two sides o f each crepe over an
ice cream stick, making a roll. Place
Green Beans
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Sliced Pears
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