Portland Observer, March 25, 1962 Section II Page 3
Meat loaf provides
endless variety
MEA T L O A F M E D IT E R R A N E A N
(I can (1 1 oz.) Condensed Cheddar
Cheese Soup
1 !4 pounds ground beef
Vi pound pork sausage
Vi cup Italian flavored fine dry
bread crumbs
I egg, slightly beaten
'A cup finely chopped onion
1 package (10 oz.) frozen chopped
spinach, thawed and well drained
'A cup grated Parmesan cheese
'/» cup water
I tablespoon prepared horseradish
This main dish, make-ahead Layered Mexican Salad, Is perfect for
patio parties in spring and summer.
Layered Mexican Salad is beautiful and nutritious
Plan your next patio party around
a Layered M exican Salad. This
beautiful barley salad is so festive
that it will inspire you to carry out a
South-of-the-Border motif with dec
orations and accompanying food.
What are the colorful layers in the
salad that say “ O le?” They are.
from the bottom up: lettuce, green
pepper, barley, to m ato , chopped
cooked chicken, green onion and
green chilies. Taco sauce is poured
over the chilies; then the salad is
sealed w ith mayonnaise and
sprinkled w ith shredded sharp
Cheddar cheese. To showcase all the
beautiful layers, be sure to make it
in a glass bowl!
By the way, barley contributes
m ore than good grain flavo r and
pleasantly chewy texture. It contains
p ro te in , phosphorus and iron;
nothing a rtific ia l is added to it.
Q uick barley is recommended for
this recipe, because it cooks in 10-12
minutes; regular barley requires an
hour o f cooking time.
Toss Layered Mexican Salad just
befor ■ you serve it, and pass extra
taco sauce. To complete your meal,
serve with a basket o f warmed tor
tillas and, for dessert, ice cream sun
daes w ith a topping o f hot fudge
spiced with cinnamon. M -m -M exi-
canl
LA YER ED M E X IC A N S A L A D
(6-h servings)
1 !6 cups water
'/i cup quick pearled barley*
'A teaspoon salt
4 cups torn lettuce
1 cup diced green pepper
1 cup chopped tomato
2 cups chopped cooked chicken
*4 cup green onion slices
1 tablespoon diced gretn chilies
3 tablespoons taco sauce
I 'A cups mayonnaise
I cup (4 oz.) shredded sharp
Cheddar cheese
In medium saucepan, bring water
to a b o il. S tir in barley and salt.
Cover; simmer 10 to 12 minutes or
until tender, stirring occasionally.
Drain; cool.
In 3-qt. glass bowl, layer lettuce,
green pepper, barley, tomato, chick
en, green onion and green chilies.
Pour taco sauce over chilies. Spread
mayonnaise over salad, spreading to
edges o f bowl to seal. Sprinkle with
cheese. Cover with plastic wrap. Re
frigerate several hours or overnight.
G arnish w ith parsley, if desired.
Toss salad just before serving.
*N O T E : Substitute '/i cup regular
barley for quick barley, if desired.
Increase water to 2 cups. Increase
cooking time to 1 hour.
Start with Breakfast
M ix th o ro u g h ly V* cup soup,
beef, sausage, bread crumbs, egg
and o n ion. On waxed paper, pat
meat in to rectangle ( 1 2 x 9 * ) .
C om bine spinach and cheese;
spread over and press into meat to
within 1-inch o f edges. W ith aid o f
waxed paper, roll meat tightly jelly-
roll fashion, starting at long edge.
Seal ends and seam; use waxed
paper to tran sfer lo a f to 3-quart
shallow baking dish ( 1 3 x 9 x 2 * ) .
Place seam-side down. Bake at
3$0°F. for 1 hour or until done. Let
stand 10 minutes before slicing.
M ea n w h ile , in saucepan, blend
rem aining soup, water and horse
radish. H ea t; stir occasionally.
Serve with loaf. Makes 6 servings.
Good Clean Food
Just In Cases
No pesticides, fungicides, herbicides
Malathion, Parathion, or any other "io n .”
No waxes, dyes or sprout-nip either.
Just God's own food.
Get it fresher, cheaper, better/
And share it all around.
IWM'IU
6 a.m . Io 2 p m
ivrrkrLiv» Sat
b y d |i,» ii)lm r iil
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K s Place
B EST E V E R M E A T L O A F
1 can (1034 oz.) condensed cream of
mushroom or golden mushroom
soup
2 pounds ground beef
Vi cup fine dry bread crumbs
1 egg, slightly beaten
'/> cup finely chopped onion
I teaspoon salt
(6 cup water
M ix th o ro u g h ly A cup soup,
beef, bread crumbs, egg, onion and
t salt. Shape firm ly into loaf ( 8 x 4 * ) ;
place in shallow baking pan. Bake at
3 7 5 °F . fo r 1 hour 15 m inutes. In
saucepan, blend rem aining soup,
water and 2 to 3 tablespoons d rip
pings. Heat; stir occasionally. Serve
with loaf. Makes 6 to 8 servings.
Frosted M eat L o af: Prepare lo a f
as above; bake fo r 1 hour. Frost
lo a f with 4 cups mashed pdtatoes;
sprinkle w ith shredded C heddar
cheese. Bake 15 minutes more.
M eat L o a f Wellington— Crescent
Rolls (Refrigerated): Prepare loaf as
above. Bake at 375 °F. for 1 hour.
Spoon o ff fat. Separate 1 package (8
o z .) re frig erated crescent dinner
rolls; place crosswise over top and
down sides o f meat lo a f, o verlap
ping slightly. Bake 15 minutes more.
A LARGE SOFT DRINK W ITH TH IS AD.
5 0 0 8 N. I n t e r s t a t e
P o r t la n d , O r e g o n
281-7478
Kool-Aid..,On A Stick
BRANO SOFT
D R IN K M IX
Frozen Suckers
1 envelope KOOL-AID*
Un.weeleoed Soft Drink Mix.
any flavor
2/3 cup sugar
1 quart water
Dissolve soft drink mix and
sugar m water Pour into
plastic ce-cuOe trays or
small paper cups Freeze
until almost firm Insert
wooden stick or spoon into
each Freeze unW firm
M akes about 20
School Menu
M arch 29: Beef onion Pizza,
celery chunks, pineapple rings,
granola cookie, milk.
M arch 30: Pork ’ n’ gravy,
mashed p o tato , vegetable relish,
french bread, orange half, milk.
March 31: Hot dog on a bun, po
tato salad, green beans, applesauce,
m ilk.
MOTHER GOOSE .DOT PUZZLE
hen cai\ inonK ^
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at Rustler’s
We agree that your day starts bet-
ter with breakfast. Why? While we sleep our
bodies break from food and activities. So, we awaken
hungry and sluggish. Eating breakfast changes this; it
la tte r 9
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9
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breaks the fast—as a result, we Iccl
much stronger and more alert. So start your
day with breakfast at RUSTLER'S You’ll find good
food and friendly country service all at a reasonable price.
Now Serving Breakfasts
Mon -Fri. 6 am to 11 am • Sat.-Sun. 7 am to noon
PORTLAND
425 Northeast Oregon Street
(Between Union and Grand)
Put your
support where
your Heart Is.
Oregon
Heart
Association
WE RE FIGHTING FOR VOUR LIEE
<
LOOK FOR THE BIG " T "
"A Sure Sign of Good Taste”
W hat do you look for in choosing a food
store? W ide selection? Com petitive prices?
C onfidence in the quality of the item s you
buy? We provide all of these ingredients at ev
ery TRADEW 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 tastel
14410 S E Division
S E . 20th a Division
nee se powsii
S E. 72nd ft Flsvsl
N.E. 74th ft G Ilsen
N.E. 16th ft Frsmont
Hillsboro EOO S E OAK
W BURNSIDE st 21st
SAN RAFAEL H IO N.E. 122nd
Forsst Grove 2 3 » PACIFIC
Oregon City «71 MOLALLA
Canby 10B1 5 W 1st
LLOYD CENTER
V________________________________ /