P o rtlan d O b server, Feb ru ary 18, 1982 P ag e 9
Jelly donuts still best
Jelly doughnuts are an American
fav o rite. These light round fried
yeast cakes are trad itio n ally rilled
with strawberry or grape jelly H ow
ever, this new version features a
fillin g o f cherry jam and apple
sauce.
C alled O ld-Fashioned C arnival
Doughnuts, they are as up-to-date
in preparation as they arc in the se
lection o f convenient ingredients.
They are prepared by the Rapidmix
Method.
Rapidmix means the first stage o f
dissolving yeast in warm water is
eliminated. The yeast is mixed with
some o f the dry ingredients, then
very warm liquids and m argarine
are added. In itia l beating is done
with an electric mixer, which makes
mixing easier and produces lighter,
more evenly textured breads, cakes
and doughnuts.
Doughnuts are best eaten soon a f
ter they're made so plan to make
them the same day they’ ll be
eaten . . the closer to serving time
the better. They freeze well if prop
erly wrapped and tightly sealed so
you can make them ahead. And in
this recipe the applesauce and jelly
help keep the doughnuts fresher
longer.
Com bine potato water and m ar
garine in a saucepan. Heat over low
heat un til liquids are very warm
(12O’ F .-I3 O ° F .). M arg a rin e does
not need to melt. G radually add to
dry ingredients and beat 2 minutes
at medium speed o f electric mixer,
scraping bowl occasionally. Add
mashed potatoes, egg and 'A cup
flour. Beat at high speed for 2 min
utes, scraping bowl occasionally.
S tir in enough ad d itio n al flo u r to
make a s tiff dough. T u rn out onto
lightly floured board; knead until
smooth and elastic, about 8 to 10
minutes. Place in greased bowl,
turning to grease top. Cover; let rise
in warm place, free from draft, until
doubled in bulk, about I hour.
Punch dough down; turn out
onto lig h tly floured board. R oll
dough out to !6-inch thickness and
cut with 3-inch biscuit cutter. Place
doughnuts on greased baking
sheets. Cover; let rise in warm place,
free from d ra ft, until doubled in
bulk, about 30 minutes.
Fry in deep hot (375 °F .) peanut
oil until golden brown on both
sides. Drain on paper towels.
F ill with chilled applesauce m ix
ture. Sprinkle with confectioners*
sugar. Makes about 2 dozen.
A LARGE SOFT DRINK W ITH THIS AD
5 0 0 8 N. In te r s ta te
P o r tla n d , O re g o n
281-7478
Hours: 10:00 am -12:00 am , M on. thru Thurs
10:00 am -2:00 am . Fri.¡3:00 pm -12:00 pm Sa
Jelly donuts good for Sunday brunch
OLD FASHIONED CARNIVAL
DOUGHNUTS
1 jar ( I -pound) applesauce
Vt cup cherry preserves
2 teaspoons cornstarch
3 W to 4 V4 cups unsifted flour
Vt cup sugar
I teaspoon salt
1 tablesppon grated orange peel
2 packaged active dry yeast
I cup potato water
V» cup(!A stick) margarine
Vi cup mashed potatoes (at room
temperature)
I egg (at room temperature)
Peanut oil
Confectioners’ sugar
SAVE GAS
SAVE TIME
SAVE MONEY
ONE STOP SHOPPING
Oregon
Grown
1
* 1 K 1,
In a small saucepan, combine ap
plesauce, cherry preserves and corn
starch. C ook over medium heat,
stirring until mixture is thickened.
Chill.
In a large bowl thoroughly mix
I Vt cups flo u r, sugar, salt, grated
orange peel and undissolved yeast.
Sliced Bacon
M uch is being w ritten about the
high level o f salt in the Am erican
diet, says Tod H a m ilto n , M u lt
nomah County Extension agent. As
a result, many people are asking if
they should turn to salt substitutes.
M argaret Bakke, Oregon State
University Extension nutritionist,
says that com mon table salt is so
dium chloride, while salt substitutes
arc made o f potassium chloride.
Some low sodium ‘ ’ salts” are a
blend o f sodium chloride and potas
sium chloride.
The body needs both sodium and
potassium to keep the normal bal
ance o f water between the cells and
the body fluids. Sodium and potas
sium are widely distributed in food
and it is relatively simple to meet the
body’ s needs for these minerals by
eating a varied diet.
The salty taste seems to be a desir
able one and some people develop
a liking for highly salted foods. The
body has a well-developed way o f
dealing with extra sodium and po
tassium. Under norm al circum
stances, the excess is excreted and
there is no problem.
However, some doctors believe a
high intake o f salt contributes to
high blood pressure and recommend
that people cut down on their salt
intake. This can be done by reedu
cating the taste buds to expect foods
to taste less salty. To substitute one
salt for another only complicates the
problem, since the effect o f a high
intake o f dietary potassium is not
yet known.
T o cut down on salt intake, do
not eat salty tasting foods such as
bacon, ham, lunch meats, weiners,
smoked or dried meats, potato
chips, and other salty snacks. Salted
nuts, salted popcorn and pickles are
also high in salt.
Use packaged and prepared foods
only once in a while. Food from fast
food restaurants are usually well-
salted and canned or frozen main
dishes and main dish mixes are also
highly salted.
Salt foods only lightly when cook
ing and don’t put the salt shaker on
the table. Thus, fam ily members
will have to ask for more salt. That
opening will let you discuss your at
tempts to cut down on salt intake.
U.S.D.A. Grade ‘A ’
Norbest Tender Timed
10-14 lb. Flash Frozen
Self Beating
Young
Hen
Turkey
H
H
Fred Meyer
Pink or Yellow
1
• Dinners
Sauce Cubes
Kraft
Salad Dressing
MiFacle
W hip
M iracle
W hip
F in i one - Additional at regular price
Facial
Tissue
Friskies
)og Food
First two • Additional at Regular Price
No. 1 Golden Ripe
Chiquita
Bananas
Sunkist - 12 oz. Frozen
Orange
Juice
First two - with coupon
Additional at regular price
First two - with coupon
Additional at regular price
IM O O
041226440072
Each of these advertised item s m ust tie readily available tor sale at or
below the advertised price in each Fred Meyer store, except as
specifically noted in this ad________________________ 6 286
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