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)
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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
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