FOOD SECTION
Serve
$ave
w ith
i t ’s back to basics and good, o ld -fa s h io n „,
cooking when you want to help the food
budget. Pastas of all varieties can be aug
mented with cheeses and vegetable sauces to
create hot and hearty main dishes to ward off the
chill of winter. Creamy vegetable soups are tasty
and nourishing, especially when teamed with fra
grant, homemade bread. Your family can truly feel as
though they’re feasting royally.
__________
Although some convenience foods are used in the preparation of meals
such as these, they are essentially "cooking from scratch,” which is a
money saver today. The lasagna is meatless but cheese-rich and pizza-
sauced. It comes complete with a seasonal vegetable, broccoli, thus pro
viding an entree that’s as handsome as it’s good to eat. Lettuce salad with
sliced cucumbers and radishes offers a zesty accompaniment with its
sour cream dressing. Serve with chilled milk, French bread and creamy
butter, then top off the meal with style: Chocolate-Vanilla-Orange Parfaits.
Cheese, milk, vegetables and beef broth are the mainstays for an eco
nomical but easy soup that wards off the chill of both weather and rising
prices Serve homemade, whole-grain bread to add a touch of nostalgia.
Dessert is right in keeping—seasonal apples crowned with yogurt.
Hearty Meats
CREAMY
VEGETABLE SOUP
Yield: approx. 11 cup*
1 can (10 1/2 oz.) condensed
beef broth
1 cup thinly sliced carrots
1 package (9 oz.) troxen cut
green bean*
1 1/2 cup* small pasta shall*,
uncooked
1 can (10 3/4 ox.) condensed
tomato soup
1 can (6 ox.) tomato past*
3 cup* milk
1 1 /2 cup* sliced xucchinl, cut
Into quarter*
1 1 /2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 cups (8 ox.) shredded Provolone
cheese
1/4 cup orated Parmesan cheese
Parsley sprigs, If desired
Place beef broth, carrots and frozen
beans In a 4-quart Dutch oven Bring to
a boil; reduce heat; cover and simmer
until vegetables are tender, about 10
minutes Meanwhile, cook past* ac
cording to package directions; rinse
and drain Add tomato soup and paste,
milk, zucchini, seasonings and shells
to broth mixture Bring to a boll; re
duce heat; cover and simmer 10
minutes Remove from heat and stir in
cheeses until melted If necessary,
return to low heat to finish melting
cheese
Do
not
boll
Garnish
with parsley
WHOLE WHEAT
BREAD
Yield: 2 loaves
1 package active dry yeast
1/4 cup very warm water
(106* to 115*F.)
2 cups milk
1/3 cup sugar
1/4 cup (1/2 stick) butter
1 teaspoon salt
1 egg, beaten
2 cups whole wheat flour
3 1/2 to 4 cups all-purpose flour
Melted butter
Coarse salt, If desired
Dissolve yeast in warm water; set
aside Place milk, sugar, butter and
salt in saucepan Heat until butter is
March 4, 1962
Volume XII Number 21
Section II
CHEESY LASAGNA
ROLL-UPS
6 servings
12 lasagna noodle*
2 tablespoons butter
3/4 cup chopped onion
1 1/4 cups cottage cheese
1 1 /2 cup* (8 ox.) shredded Cheddar
cheese
1 package (10 ox.) froxen chopped
broccoli, cooked and
well-drained
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
1 tablespoon flour
2 cans (8-ox. each) pizza sauce
melted; pour Into large mixing bowl
Stir in dissolved yeast and egg. Add 2
cups whole wheat flour; beat well (an
electric mixer may be used up to this
point). Gradually stir In enough all
purpose flour to make a soft dough.
Knead dough on a lightly floured
surface until smooth and satiny, about
5 minutes Place In a buttered bowl,
turning to butter top. Cover and allow
to stand in warm place until doubled in
bulk (1 to 1 1/2 hours). Punch dough
down and let rest 10 minutes. Divide in
half Roll each half of dough on lightly
floured surface to form a 12 x 9-lncn
rectangle Roll up tightly, beginning
with short side, seal edges and seams
Place seam sides down in 2 buttered
B 1/2 x 4 1/2-inch loaf pans. Brush
with melted butter
Sprlnkls with
coarse salt. Cover and let rise until
double in bulk, about 1 hour. Bake in
preheated 375*F . oven 40 to 45 min
utes or until golden brown and loaf
sounds hollow when tapped Remove
from pans onto wire rack to cool
completely. Serve with butter
YOGURT TOPPED
BAKED APPLES
8 servings
6 baking apples (McIntosh, Rome
Beauty, etc.)
1/4 cup chopped nuts
3 tablespoons firmly pecked
brown sugar
2 tablespoon* seedless raisins
1/2 cup apple Juice
YQQURT SAUCE: (Yield: approx. 1 cup)
1 carton (8 ox.) plain yogurt
2 tablespoon* confectioners' sugar
2 teaspoon* grated lemon peel
1/4 teaspoon vanilla extract
Preheat oven to 375’ F Wash and core
apples; place in baking dish. Combine
nuts, brown sugar and raisins; fill cen
ters of apples Pour juice into bottom
o, dish Bake 40 to 45 minutes, or until
apples are tender. Meanwhile, combine
yogurt, sugar, lemon peel and vanilla
Chill, covered, 1 hour to allow flavors
to blend. Serve apples warm topped
with sauce.
Cook lasagna noodles according to
package directions; cool in large bo iwl
of cold water; set aside. Saute onion
in butter until tender, about 3 minutes;
set aside. Beat cottage cheese in small
mixing bowl on high speed of mixer
until almost smooth, about 5 minutes.
Reserve 1/4 cup of Cheddar cheese;
beat remaining cheese Into cottage
cheese until almost smooth. Mix in
broccoli,
seasoning
and
onion.
Combine Parmesan cheese and flour;
set aside. Preheat oven to 350*F. Re
move lasagna noodles from water one
at a time; pat dry with paper toweling.
Spread with 1/4 cup cheese filllna.
Sprinkle with Parmesan cneese mix
ture. Roll up jelly-roll fashion. Repeat
with remaining noodles Spread a
small amount of pizza sauce in bottom
of a 2-quart rectangular baking dish
Arrange roll-ups in dish. Cover with re
maining sauce Bake 30 minutes or un
til hot and bubbly. Remove from oven
and sprinkle with reserved Cheddar
cheese Return to oven and bake just
until cheese is melted, about 3
minutes. Serve immediately.
TANGY
SALAD DRESSING
Yield: 1 1 /4 cups
2 tablespoons chopped pfmiento
1 tablespoon minced green onion
1 teaspoon Dijon-style prepared
mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
1 cup dairy sour cream
Combine pimiento, green onion, mus
tard sugar, salt, celery seed and garlic
powder in a small mixing bowl Gently
fold in sour cream. Cover and chill 2 to
3 hours to allow flavors to blend Too
vegetable salad with dressing and toss.
CHOCOLATE-VANILLA-
ORANGE PARFAITS
6 servings
SAUCE: (Yield: 1 cup)
1 package (6 oz. i semi-sweet
ChoCOldtS DlAdMk
1/2 cup light cream OR half and half
teaspoon vanilla extract
PARFAIT.
3 pints vanilla ice cream
2 pints orange sherbet
For sauce, melt chocolate with cream
in heavy saucepan over low heat
stirring until smooth. Remove from
heat; stir in vanilla. Cool slightly.
Meanwhile, alternate layers of vanilla
ice cream and orange sherbet in parfait
glasses. Return to freezer until 15
minutes before serving time. Spoon
warm sauce over each serving
LOOK FOR THE BIG "T u
" A S u r e S ig n o f G o o d T a s te
W hat do you look for in choosing a food
store? W ide selection? Competitive prices?
Confidence in the quality of the items you
buy? W e provide all of these ingredients at ev
ery TR ADEW ELL Store. And, because we
really value you as a Customer, we add anoth
er ingredient that we think is the most import
ant of all: Friendly, personal service every time
you shopl Remember, look for the Big " T " —
it's a sure sign of good taste!
S E 20th ft Division
14410 S E Division
S .E . 72nd ft Ftevel
M S S E Powell
N .l. ISth ft Fremont
N E 74th ft OHsan
W BURNSIDE at l is t
HllteboroSSO S E OAK
SAN RAFAEL 1B10N.E. 122nd
Lasagna Roll ups w ith a crlap salad and topped o ff w ith parfaits
for dessert.
Forest drove 232» PACIFIC
Oregon City -STB MOLALLA
Canby 10S1 S W le t
LLOYD CENTER
T R IQD0Q00Q—