FOOD SECTION
February 4, 1962
Volume XII, Number 17
Section II
Give a BUDGET
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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
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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
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