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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 28, 1982)
Page 8 Portland Observer, January 28, 1982 FOOD SECTION Big Birthday Cake Jellied Cut-Outs 2 baked 9-inch cake layers, cooled Pastel Fluffy Frosting Prepare Jellied Cut-Outs as directed in 9-inch square pan, cutting number with cardboard pattern and cutting stars with star-shaped cookie cutter. Fill and frost cake layers with Pastel Fluffy Frosting. Arrange gelatin number and stars on top of cake and insert small candles, if desired. Chill. Store any leftover cake in refrigerator. Jellied Cut-Outs. Dissolve 2 packages (3oz. each) or 1 pack age (6 oz.l fruit flavor gelatin, any flavor, in 2 cups boiling water Add 1 cup cold water. Pour into 9-inch square pan and chill overnight. Loosen top edge of gelatin from pan with small spatula Dip pan in warm water, just to rim. for 10 seconds. Lift from water and shake gently to loosen. Moisten top of gelatin and place moistened chilled tray on top of pan. Invert pan onto tray. Carefully lift off pan. Place moistened number pattern on gelatin surface and cut with sharp knife dipped in hot water. Hold knife upright and use one cut for each edge or curve. Cut stars with cookie cutter. Remove gelatin remaining around number and stars and, using a wide moistened spatula, transfer number and stars to tray and chill. Gelatin remaining around cut-outs may be flaked with a fork or cut into cubes. Use for another dessert with fruit, if desired. Happy Fruited Ice Cream Squares 1 package (3 oz.) fruit flavor gelatin, any flavor 2 /3 cup boiling water 1 pint vanilla ice cream 1 container (4 oz.) frozen whipped topping, thawed 1 medium banana, diced Cookie-Cutter Cut-Outs Dissolve gelatin in boiling water. Add ice cream by spoon fuls. stirring until melted and smooth. Blend in whipped topping; add fruit. Spoon into 9-inch square pan. Chill about 3 hours or freeze until firm. Cut into squares; top with Cookie-Cutter Cut-Outs. Makes 9 servings. Cookie-Cutter Cut-Outs. Dissolve 1 package (3 oz.) fruit flavor gelatin, any flavor, in 1-1/2 cups boiling water. Pour into 9-inch square pan. Chill until firm, about 4 hours. Cut firm gelatin with 2-l/2-inch cookie cutters, which have been dipped in warm water. Carefully transfer cut-outs to serving plates, using broad spatula dipped in warm water. Flake gelatin remaining around cut-outs with a fork and spoon around each serving. Silly Clown Cake 1 package (3 oz.) lemon flavor gelatin 1 package (3 oz.) fruit flavor gelatin, any red flavor 3 cups boiling water 1 baked 13x9-inch chocolate cake, cooled 1 container (8 oz.) frozen whipped topping, thawed Black string licorice DISECTIONS (Silly Clown Fact) L»tno n F l t r o i 0 » l t l i n ReO F la v o r O o la lln OIAQRAM « O 0IA0RAM f*)» Dissolve each package gelatin separately in 1-1/2 cups of the boiling water. Pour into 2 separate 8x4- or 9x5-inch loaf pans. Chill until firm, at least 4 hours. Cut cardboard pat terns as shown in Diagram 1. Dip pans just to rims in warm water for about 10 seconds. Shake to loosen, moisten tops and unmold onto moistened tray. Arrange patterns on elatin as shown and cut out, using sharp knife dipped in ot water. (Gelatin around cut-outs may be flaked or cubed and used for another dessert.) Frost top and sides of cake with whipped topping, reserving 1/2 cup for garnish, if desired. Using moistened wide spatula, arrange gelatin cut-outs on cake as shown in Diagram 2. Use reserved whipped topping for eyes and nose. Add licorice strings for mouth, eyebrows and balloon strings. Chill. Store any leftover cake in refrigerator. E Pastel Fluffy Frosting. Dissolve 1 package (3 oz.) fruit flavor gelatin, any flavor, in 1 cup boiling water. Chill until slightly thickened. Blend in 1 container (8oz.) frozen whip ped topping, thawed. Makes about 3-1/2 cups. A different kind of cabbage roll Leftover ham takes on a great new taste and appearance in Hem Loaf with Rhubarb Sauce. Use left-over ham for dinner loaf An old favorite, ham loaf, takes on a new taste and appearance when a touch o f spring, a sweet ’n tangy, m ap ley-rhu b arb sauce, is added. T ry it first on your leftover ham, and you’ll want to make it often. It ’s an economical and easy main dish. Quick or old fashioned oats (also a source o f seven B-vitamins, vitamin E and nine minerals) extend the meat into extra portions, a bud get consideration. Prepared mus ta rd , chopped onion and parsley flakes give the loaf its unique flavor. Working women will appreciate the fact that the loaf can be mixed and shaped in the morning and stored in the refrigerator until ready to bake. A fte r work, they just pop the lo a f into the oven. W hile the lo af bakes, the sauce, the sauce, the crow ning g lo ry, is prepared. Three simple ingredients, chopped rhubarb, maple flavored table syrup and water, are simmered into a bright sauce. At serving time, spoon half o f it on the loaf and pass the rest o f it in a dish. H am L o a f with Rhubarb Sauce is a m oist, mouth-watering main dish that truly celebrates spring! GOLD EAGLE FISH MARKET BUFFALO FISH. C U LTU R ED PR O TEIN FED C A T R 8 H ...... *2 8 9 /lb o o o ............................................................................ .... | N E W O R LE A N S O Y S TE R .......................*1 S */ja r| Flown ip daily from Louisiana at a low low price. W e have D M S 0 Weekends are when you can spend more time in the kitchen pre paring dinner and giving it a new and interesting look. One such inter esting recipe is Barley-Stuffed Cab bage R olls, in d iv id u al cabbage leaves filled with a barley mixture that will delight everyone. A tangy tom ato sauce poured over the top with a sprinkle o f Parmesan cheese before baking makes this economi cal dish complete! The filling features chewy buds o f barley and iron rich spinach. W holegrain barley is used in place o f rice, providing a pleasing texture and distincitive n u t-like flavo r. It also supplies several important nu trients: protein, calcium, phosphor us, iron and niacin . C abbage, a fleshy-leafcd member o f the mus tard fam ily, provides a variety o f vitamins and minerals. Be sure to se lect a firm head o f cabbage with a bright green color and w ithout blemishes. Surprise your family this weekend with Barley-Stuffed Cabbage Rolls. It's a delicious way to liven up your menu planning. 1 teaspoon lemon juice (optional) 2 tablespoons grated Parmesan cheese For cabbage rolls, plnce cabbage leaves in large bo w l. C o ver w ith boiling water; set aside. For filling, bring water to a boil in medium saucepan. Stir barley and salt into boiling water. Cover; sim mer 10 to 12 minutes or until tender, stirring occasionally. D rain. Cook bacon in large skillet until crisp. Re move from skillet; drain and crum ble. Drain fat from skillet, reserving 1 tablespoon. Add onion and garlic to skillet; cook until tender. A dd spinach; cook and stir I minute. In large bowl, com bine spinach mic- ture, barley, cheese, egg, salt and pepper; mix well. z D ra in cabbage leaves; remove lough stem p o rtio n . Place % cup fillin g in center o f each cabbage leaf. Roll up, tucking in sides; se cure with wooden pick. Place in 8- inch square baking dish. Heat oven to 35O’ F. For sauce, com bine w ater, tom ato paste and bouillon io small saucepan. Bring to a b oil, stirring until bouillon is dissolved. Add lem on juice. If desired. Pour sauce over cabbage rolls. Sprinkle with Parme san cheese Bake, covered, at 35O’ F. for I hour. Makes 8 cabbage rolls. N O TE: Substitute ■/» cup pearled barley for quick barley, if desired. Increase water to 2 cups. Increase cooking tim e o f barley to about I hour or until tender, stirring occa sionally. BARLE Y-STUFFED CA BBA GE ROLLS Cabbage Rolls: H A M L O A F W IT H RHUBARB SAUCE Ham Loaf: 2tlg,s Vi cup milk 1 tablespoon prepared mustard V* cup quick or old fashioned oats, uncooked 3 ’/« cups finely chopped cooked ham 1 tablespoon chopped onion 1 tablespoon dried parsley flakes Rhubarb Sauce: 2Vi cups chopped rhubarb ‘/ j cup maple flavored table syrup 2 tablespoons water F or ham lo a f: H eat oven to 350°F. Line 8 x 4-inch loaf pan with foil, allowing edges of foil to extend over sides o f pan; grease w ell. In large bowl, combine eggs, milk and mustard; mix well. Stir in oats; let stand 5 minutes. Add ham, onion and parsley; mix w ell. Place ham m ixture in lo a f pan. Bake 45 minutes. M eanwhile, prepare rhu barb sauce. F or rhubarb sauce; In medium saucepan, bring all ingredients to a b o il. Reduce heat. Sim m er 5 to 7 minutes or until thickened, stirring occasionally. Remove ham lo a f from oven; let stand for 10 minutes. W ith edges o f fo il, gently lift ham lo a f from pan to serving plate; re move foil. Spoon half o f sauce over ham lo a f; serve w ith rem aining sauce. Makes 4 to 6 servings. 8 large cabbage leaves Boiling water Filling: 1 Vi cups water Vi cup pearled barley Vt teaspoon salt 4 bacon slices 'A cup chopped onion 1 garlic clove, minced One 10-oz pkg. frozen chopped spinach, thawed, well-drained I cup (4 oz.) shredded sharp Cheddar cheese I egg Vi teaspoon salt Dash o f pepper Tomato Sauce: 1 Vi cups water One 6-oz. can tomato paste 2 chicken bouillon cubes LOOK FOR THE BIG "T " "A Sure Sign of Good Taste" W h a t do you look fo r in choosing a food store? W id e «election? C o m p etitive price«? C o n fid en ce in th e q u a lity o f th e item « you buy? W e provide ell of theee ingredient« at ev ery T R A D E W E L L S to re . A n d , b ecause w e really value you as a Customer, w e add anoth er ingredient that w e think is the most import ant of all: Friendly, personal service every time you shopl Remember, look for the Big " T " — it's a sure sign of good taetel S.S. SM« e OMeten S.S. T M e Revel M.S. ISiti e Fremont W B U R N M D C a t Z la t SAN RAFASL-ISIS N.S. Coupons Mean Found Money 1441S S. I . OMeten a a S I.N w e « N.B. MSs e aseen IB .I. OAK Fernet Grove -Z M PACIFIC Oregon CNy -STS MOLALLA Cenky-tSSI S.W. le t LLOYD CSNTCN E L L J
