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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 4, 1982)
FOOD SECTION February 4, 1962 Volume XII, Number 17 Section II Give a BUDGET H 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 M A C A R O N I- CHEESE R IN G . VEGETABLE SAUCE CASSEROLE CHEESE S A N D W IC H S sorvlngs 6 tablespoons butter 1 teaspoon prepared mustard 8 slices whole wheat breed 8 slices [8 oz.) Cheddar cheese 1/3 cup sliced green onion 3 eggs, beaten 2 cups milk t teaspoon salt t/8 teaspoon nutmeg 1/8 teaspoon pepper 1/4 cup grated Parmesan cheese Combine butter and mustard until well blended Spread 1 side ol each slice of bread with butter mixture Cover half 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-quar, 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 C TIMELY TIPS » evening before puffe beautifully separately. To-help you remove It aaaffy from the ring mold: have the mold well buttered; uee a water bath aa directed in the recipe so an even temperature eur- rounds the ring during baking; and. let stand after baking to allow for a slight firming of the macaroni. 6 serving* Ring Mold: 1/2 pound bulk pork sausage 2 cupa (8 oz.) elbow macaroni luncookod, 4 eggs, at room tamperatura and aaparated 1 1/2 cups milk 1 cup (4 oz ) shredded Cheddar cneaee 1/4 cup |1/2 slick) butter, malted 1/4 cup chopped onion t teaspoon dry mustard t/2 teaspoon salt t/8 teaspoon pepper 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 lender, 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; dram, set aside Cook macaroni according to package d i 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 Beal egg whites unlit slid peaks lorm Fold in to macaroni mixture Spoon mixture into well buttered 6 t/2-cup ring mold Place mold in a large roasting pan on oven rack Fill pan with hoi water to 1 inch from top of mold 1 can [20 3/4 oz.) pork and bean«, 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 halt 1 1/2 cups ¡6 oz.| shredded Provolone cheese 1Z4 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 Io lorm a well Toast and spread each with butter Stir 1 cup cheese mto bean mixture Spoon bean mixture over each roll Bake 5 to 8 mmoles 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 ol 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 C R E A M Y SPLIT PEA SOUP Yield 10 cups 1 pound dried split peas 6 cups water 1 ham shank with meat ¡approx. 2 pounds) 1 112 cups chopped onion f bay leal 1/4 teaspoon pepper 3 cups milk Salt to taste Wash peas, dram Combine peas, water, ham shank, onion, bay leaf and pepper in a 4 quart Dutch oven Heat to boiling, cover and reduce heat Simmer 2 to 2 112 hours or un til peas are tender and meat falls off bone Remove bone from broth. cut meat (rom bone into bite-size pieces Return meat to broth Gradually stir in milk Heat to serving temperature Salt to taste HERB CHEESE BREAD VIeld E" FOR BRAM O * ysu knew V A R IK T IIS vo u lik e SIZES yo u w e n t • .4411 1 I • »»><• • • I AAllwwwki« tu.xi'4. 4 N I O I.M « • H l . m h n r r t art 1 . ^ 1 , , • M ill« P l a t a • 1 B ltU a » tl D iv is io n • Oak Or»,, « 4 «••*« <« wSSStlA • A ll . JJ,4 4 M , . J A ,A A l l O I.I.I aa . g W ..I A. e I «ok a O l w O f a RO B A # o R | r - ( |p y terfield (1694-1731) who credited the secretary of the English treasury. W illiam 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 gram 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 6 servings (Yield: approx. 4 cups) 1 /4 cup (1/2 stick) butter 11/2 cups thinly eliced 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 end basil 1/8 teaspoon garlic powder 1/2 cup cold water 4 teaspoons cornstarch 1 teaspoon instant beef-llavorad bouillon 2 cups coarsely chopped canned tomatoes, well drained IEN O W S “Take care of the pence, for the pounds wilt take care of themselves.” it was the Earl of Ches CHEESY BEAN S A N D W IC H StUfif : SHOP to iTIectlz! 2 losve* Bread: 5T/2 Io 6 cups all-purpose Hour 5 tablespoons sugar 2 packages active dry yeast 1 teaspoon salt 2 cups milk 1/4 cup ,1/2 stick) butter Melted butter Herb Çh hee$9 FIIHpg 1 cup 3 [4 oz.) shredded Cheddar cheese 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning For bread, thoroughly combine 2 cups Hour, 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 ium speed ol mixer, scraping bowl occasionally Add 1 cup Hour Beat 2 minutes at high speed, scraping bowl occasionally Stir in enough addition al Hour to make a stiff dough Turn out onto lightly (loured surface Knead until smooth and elastic, about 10 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 ot edges Beginning with short side roll up tightly told ends under Place seam side down m 2 buttered 8 1 2 x 4 1 2 inch loaf pans Brush with melted butter Cover let rise unti double m bulk about 45 minutes Bake m preheated 375* F oven 40 to 45 minutes or until golden and loaf sounds hollow when tapped Remove from pans onto wire tack to cool Cool at least 30 minutes before serving TRIPLE TREAT SUNDAE 9 servings Ice Cream Squares 3/4 cup crisp rice cereal 1/3 cup lirmly packed brown sugar 1/4 cup (1/2 stick) butter, melted 3 tablespoons shredded coconut 3 tablespoons finely chopped nuts 2 tablespoons Hour 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 /? cup 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 tresh lemon juice 1 cup orange sections Preheat oven to 375* F For ice cream squares combine cereal sugar, but ter, coconut, nuts. Hour, cinnamon, nutmeg and salt Spread evenly over 15 1/2 x 10 1/2-mch jelly roll pan Bake 12 minutes, stirring frequently Cool completely Combine cereal mixture and peanut butter until well blended Spread mixture evenly m bottom ol an 8-inch square baking pan Freeze until firm Spread ice cream evenly over crust Freeze sev eral hours or overnight Meanwhile, tor 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 |uice and orange sections Chill Remove dessert from freezer ,5 minutes before serving Cut into squares, spoon sauce over each (Lettover sauce keeps well in refriger ator up to 2 weeks ) « T K III 0 O 0 Ö 0 HALLEY CHILI H oi, Regular, or Thick Willi Bwrn IS oz. MAYON NAISE NALLEY 32 oz. BATHROOM TISSUE FAMILY scon 4 PACK 1st 2; A44H. at Rog- MEAT PIES SWANSON F r a iu : Chkk«n or Turkey Macaroni & Cheese Dinner MISSION 7% oz. CHICKEN DINNERS SWANSON DARK MEAT BREAST Frozen 88 98 n v i os. 11 Vj 01 SE 2Olh h DIVISION Forest Grove 2329 PACIFIC 14410 SE DIVISION SE 72nd b FLAVEL Oregon City 8Z8MOLA1LA J966SE POWELL NE 16th E» FREMONT Csnby 1061 SW 111 74th b q u SAN W BURNSIDE s<21st UOVDCENTER HILLSBORO 900 SE OAK SAN RAFAEL 1910 NE 1Z2nd L L
