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