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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 4, 1982)
FOOD SECTION February 4. 1982 Volum e X II, Number 17 Section II Give a BUDGET H © 0© © © © 0© © 0© © © © © © © 0© © © © © 0 M A C A R O N I- C A S S E R O LE CHEESE S A N D W IC H CHEESE R IN G , 6 »«rvlng* 6 tablespoons butter 1 teaspoon prepared mustard 8 slices whole wheat bread 8 slices [8 oz.] Cheddar cheese 1/3 cup sliced green onion 3 eggs, beaten 2 cups milk 1 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon pepper 1/4 cup grated Parmesan cheese Combine butter and mustard until well blended Spread 1 side of each slice of bread with butter mixture Cover halt of the bread slices with cheese, top with remaining bread, buttered sides facing cheese, Trim crusts; cut crusts into cubes Cut sandwiches into 4 triangles each Place bread crusts In bottom of but tered 2-quart rectangular baking dish Sprinkle with onion Arrange sand wich triangles on top Combine eggs, milk and seasonings, pour over sand wiches’ Sprinkle with Parmesan cheese Cover and refrigerate several hours or overnight Bake in preheated 325* F oven 50 to 60 minutes, or un til a knife inserted near center comes out clean Let stand 5 minutes before serving VEGETABLE S A U C E 6 aarvlng* Ring Mold: 1/2 pound bulk pork sausage 2 cups [8 oz.) elbow macaroni [uncooked) 4 eggs, at room temperature and separated 1 1 /2 cups milk 1 cup [4 oz ] shredded Cheddar cheese 1/4 cup (1/2 stick] butter, melted 1/4 cup chopped onion 1 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon pepper §flUC« (Yield: approx. 4 cups] Bake 45 to 50 minutes or until knife inserted near center comes out clean Remove mold from pan and let stand 10 minutes before unmolding onto serving plate Meanwhile, for sauce, melt butter in a large skillet with a cover Cook onion until tender, about 5 minutes Add zucchini, carrot, peas, celery, green pepper, salt, sugar, basil and garlic powder Cover and cook 10 minutes, stirring occasionally Blend together water, cornstarch and bouillon; stir into vegetables Bring to boiling Add tomatoes; cook and stir 3 minutes Keep warm To serve, spoon some sauce in center of macaroni ring; pass the remainder Preheat oven to 350* F For ring mold, cook pork sausage until brown and crumbly; drain, set aside Cook macaroni according to package di rections, but cook only 5 minutes, rinse and drain Beat egg yolks in a large mixing bowl until pale yellow in color Add sausage, macaroni, milk, cheese, butter, onion and season ings. stir until well blended Beat egg whites until stiff peaks form Fold in to macaroni mixture Spoon mixture into well buttered 6 1/2-Cup ring mold Place mold in a large roasting pan on oven rack Fill pan with hot water to 1 inch from top of mold 1 can (20 3/4 oz.] pork and beans. well drained 1/2 cup chopped onion 1 / 3 cup chopped green pepper 2 teaspoons Worcestershire sauce 2 teaspoons prepared mustard 3/4 teaspoon chili powder 3 French rolls, cut horizontally in half 1 1/2 cups (6 oz.) shredded Provolone cheese 1/4 cup catsup 18 small raw onion rings Preheat oven to 400* F Combine beans, onion, green pepper. Worces tershire. mustard and chili powder in a medium-sized saucepan Heat until hot and bubbly. keep warm Scoop out a small portion of each roll to form a well Toast and spread each with butter Stir 1 cup cheese into bean mixture Spoon bean mixture over each roll Bake 5 to 8 minutes or until bean mixture is hot Remove from oven and sprinkle a small por tion of remaining cheese over each roll Spread about 2 teaspoons of catsup over cheese allowing some of the cheese to show Garnish each with 3 onion rings Return to oven un til cheese begins to melt about 3 minutes Serve immediately gar nished with celery sticks and radish roses if desired Yield 10 cups 1 pound dried split peas 6 cups water 1 ham shank with meat (approx 2 pounds| 1 1 /2 cups chopped onion 1 bay teat 1/4 teaspoon pepper 3 cups milk Salt to taste Wash peas, drain Combine peas, water, ham shank, onion, bay leal and pepper in a 4 quart Dutch oven Heat to boiling, cover and reduce heat Simmer 2 to 2 1/2 hours or un til peas are lender and meat tails off bone Remove bone from broth. cut meat from bone into bite-size pieces Return meat to broth Gradually stir in milk Heat to serving temperature Salt to taste HERB CHEESE BREAD Yield E FOR ■ RAMOS you k n o w I V A R I I T I I S y o u lib o SIZKS you ett a n t • M l I I I Mllwevk.e V« lllh 1 I . . . lu . . . , « . • I 1 JnU S X I ai.MR • X • L . n X V « . O .» * le r M illi « la t a • lettt | | | M . JJ,a t M I M M o m w b . },.K I l i o D i w it le n , , , lr - , r ., ± •Itili«, ait I Olwlilaa • XlRa City ' I B w r w s IR * o * o i a « terfield (1694-1731) who credited the secretary of the English treasury, William Lowndes, with this quotation By the time most of us heard it from our mothers or grandmothers, it sounded like sage advice from Ben Franklin. ‘ Worry about the pennies and the dollars will take care of themselves." Many people have already cut their food purchasing as low as it can go. Still it's not enough! What more can be done in staying with lower priced foods, planned menus and concentrated shopping trips? First, pare down both recipes and the size of serv ings. Many ground beef and sausage recipes can be managed quite well with about one-fourth pound less of the meat product. Two ounces of protein in the entree is recommended, but many are still serving three to four ounces Add dairy touches to make foods more nutritious and flavorful to make budgeting more appealing. Stay with seasonal vegetables and fruits to round out the menu. Another important point to keep in mind is to serve well balanced meals, that is food from the basic four food groups This creates a feeling of satisfaction all its own Casserole Cheese Sandwich, for example, brings cheese and eggs (meat group), milk and bread for their respective groups, together Provide hot baked peach halves with the casserole and tossed vegetable salad for the fruit and vegetable group Creamy Split Pea Soup served with homemade cheese bread covers several food groups. Just add a fruit salad Macaroni and Cheese Ring will provide a grain and protein, the vegetables in the sauce represent that group You need milk and fruit for balance Try to select recipes which fill the quantity demands of your family so there won't be leftovers, unless you plan them that way You may want some soup or meat loaf for lunch the following day C H E E S Y B EA N S A N D W IC H C R E A M Y SPLIT PEA S O U P IENOWS “Take care of the pence, for the pounds will take care of themselves.” it was the Earl of Ches 6 serving* 1/4 cup [1/2 stick] butter 1 1/2 cups thinly sliced onion 2 cups sliced zucchini, 1/4-inch thick 1 cup thinly sliced carrot 1 cup cooked peas 1/2 cup chopped celery 1/2 cup chopped green pepper 1 teaspoon EACH: salt, sugar and basil 1/8 teaspoon garlic powder 1/2 cup cold water 4 teaspoons cornstarch 1 teaspoon instant beef-flavored bouillon 2 cups coarsely chopped canned tomatoes, well drained SHOP to ÌTÌeoI/! 2 loaves Bread 5 1/2 to 6 cups all-purpose flour 5 tablespoons sugar 2 packages active dry yeast 1 teaspoon salt 2 cups milk 1/4 cup [1/2 stick] butter Melted butter Herb Cheese Filling i cup [4 o z] shredded Cheddar cheese 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning For bread, thoroughly combine 2 cups flour, sugar, undissolved yeast and salt in a large mixing bowl Heat milk and butter until very warm (120* to 130* F ). Gradually add to dry in gredients and beat 2 minutes at med lum speed of mixer, scraping bowl occasionally Add 1 cup flour Beat 2 minutes at high speed, scraping bowl occasionally Slir in enough addition al flour to make a stiff dough Turn out onto lightly floured surface Knead until smooth and elastic, about ,0 minutes Place in buttered bowl, turning to butter top Cover, let rise in warm place until double in bulk, about 1 hour Punch dough down Divide in halt Roll out each half to form a 12 x 9-inch rectangle Combine filling ingredients Sprinkle equally over dough to within 1 inch of edges B e g in n in g w ith sh o rt sid e ro ll up tig h tly to ld en d s under P lace seam sid e d o w n m 2 b u tte re d 8 1 2 4 1 2 m eh loaf pans B rush w ith m e lte d b u tle r Cover let ris e u n ti d o u b le m b u lk a b o u t 45 m in u te s Bake m preheated 375" F oven 40 to 45 m in u te s or u n til g o ld e n and lo a f s o u n d s h o llo w when ta p p e d R em ove fro m pans o n to w ire rack to c o o l C o o l at least 30 m in u te s b e fo re serving TRIPLE TREAT SUNDAE 9 servings Ice Cream Sqg^ru 3/4 cup crisp rice cereal 1 / 3 cup firmly pecked brown sugar 1 /4 cup (1/2 stick] butter, melted 3 tablespoons shredded coconut 3 tablespoons finely chopped nuts 2 tablespoons flour 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 / 3 cup creamy peanut butter 1 quart vanilla ice cream, softened Sauce: [Yield 2 cups) 1 /2 c u p granulated sugar 1 tablespoon cornstarch Dash salt 1 cup orange juice 1/4 cup (1/2 stick] butter 1 teaspoon grated orange peel 3 tablespoons fresh lemon juice 1 cup orange sections Preheat oven ,o 375* F For ice cream squares combine cereal sugar, but ter, coconut, nuts, flour, cinnamon, nutmeg and salt Spread evenly over 15 1/2 x 10 1/2-inch ielly roll pan Bake 12 minutes, stirring frequently Cool completely Combine cereal mixture and peanut butter until well blended Spread mixture evenly in bottom of an 8-inch square baking pan Freeze until firm Spread ice cream evenly over crust Freeze sev eral hours or overnight Meanwhile, for sauce, combine sugar, cornstarch and salt in small saucepan Grad ually add orange |uice and cook, stir ring constantly, until thickened Re move from heat and stir in butter until melted Stir in orange peel, lemon juice and orange sections Chill Remove dessert from freezer ,5 minutes before serving Cut into squares; spoon sauce over each (Leftover sauce keeps well in refriger ator up to 2 weeks ) • O a k O ra » » « * « • • • (W wtettia I « r x i e t 0 O 0 0 0 NALLEY CHILI Witfc Beans Hot, Regular, or Thick 15 oz. MAYON NAISE NALLEY 32 oz. BATHROOM TISSUE FAMILY scon t i t J; AMN. at Ref- Price MEAT PIES SWANSON Freien: Chicken or Turkey Macaroni & Cheese Dinnor MISSION CHICKEN SWANSON DARK MEAT Frozen IlW M. 88e BREAST I1W el. 98* SE 20th ft O IV IS IO N Foie»i Grove 2329 PACIFIC 14410 SE O IV IS IO N SE 72nd ft F lA V E l Oregon City 878 MOLALLA j g u s f POWELL NE 16th b FREM O NT Cenbv 1061 SW 1*1 ?4th b q l i SAN W B U RNSIDE «121*1 LLOYDCENTER H ILLSB O R O 9 W S E O A K SAN RAFAEL 1910 NE 122nd c T R QQEK3BI L L
