FOOD SECTION
April 8, fd02
Volume Xn, Number 26
Section II
Easter brunch features ham
by Ethel M oore
For a lovely holiday gathering,
large or small, nothing beats a buf
fet. It ’s ideal as a brunch after early
(or late) church service, and it can
be fitte d in b e a u tifu lly w ith the
Easter parading and subsequent fun
activities. N o matter what the plans
are, you can be a smart hostel» with
an elegant b u ffe t bash. A glazed
ham is the centerpiece, complement
ed with a baked corn custard, turnip
puffs in green peppers, Spring gar
den salad surrounded w ith Easter
eggs and assorted fru it tartlett* for
dessert, now or later. Be happy and
gay— it’s Eastertimel Enjoy!
BAKED G LA ZED H A M
Either “ ready to eat” ham or one
that “ required c o o k in g “ can be
used. Check label directions. Use
meat thermometer.
Marmalade Glaze
M ix Vt cup each orange m arm a
lade and prepared mustard, *6 tea
spoon powdered cloves. Spread on
ham for last half-hour o f baking.
Madeira Glaze
M ix I cup Madeira wine and 1 can
( I0 W o z .) beef gravy; baste ham
during last h a lf hour o f baking;
serve remainder as sauce.
BAKED C O RN CUSTARD
6 tablespoons butter or margarine
1 medium onion, finely chopped
1 cup diced celery
3 tablespoons flour
2 cups milk
I cup grated Cheddar cheese
1 can (1 lb. 4 oz.) whole kernel corn,
drained
2 eggs, lightly beaten
1 teaspoon sugar
Salt and pepper to taste
1 cup fresh bread crumbs
Preheat oven to 35O*F. Orease 2-
quart casserole. M elt 3 tablespoons
o f the b u tter in saucepan; saute
onion and celery over medium heat
for 3 minutes. Sprinkle with flour;
g radu ally stir in m ilk . C o ok over
medium heat, stirring constantly,
u n til thickened and sm ooth. R e
move from heat; stir in cheese, corn,
eggs and sugar. Season with salt and
pepper; turn into casserole. Sprinkle
w ith crumbs; dot w ith rem aining
butter. Bake in preheated oven for
33 minutes. Serves 6.
T U R N IP P U FFS I N G R E E N
PEPPER S
2 cups diced yellow turnips
3 cups diced potatoes
4 large green peppers
2 eggs, lightly beaten
1 tablespoon sugar
Salt and pepper to taste
C ook turnips in bo ilin g salted
water for 20 minutes, or until ten
der; drain. Cook potatoes in boiling
salted water for 10 minutes, or until
tender; drain.
Preheat oven to 375 °F. Grease 10
x 6 x I Vi-inch b aking pan. C u t
green peppers in h a lf lengthwise;
discard seeds; parboil in boiling salt
ed water for 5 minutes; turn cut side
down to drain for a few minutes.
A rrange peppers, cut side up, in
pan. Combine turnips and potatoes
in mixing bowl. Add eggs and sugar;
toss lig h tly . Season w ith salt and
pepper. F ill peppers w ith tu rn ip
mixture. Bake in preheated oven for
35 to 30 minutes. Serves 8.
G L A Z E D F R U IT T A R T L E T T S
24 baked tartlet shells, cooled
3 to 4 cups fruits, such as: whole or
sliced strawberries, sliced bananas,
fresh or frozen blueberries,
mandarin orange sections,
drained, fresh or well-drained
canned diced pineapples, seedless
grapes, sliced peaches, well
drained
Orange Glaze
M cup sugar
I tablespoon plus 116 teaspoons
cornstarch
Dash salt
1 cup orange juice
2 teaspoons grated orange peel
I tablespoon orange-flavored
liqueur
M ix sugar, cornstarch and salt in
a small saucepan. Gradually stir in
orange juice until smooth. Heat to
boiling, stirring constantly. Boil and
stir 2 m inutes. A d d orange peel.
Cover and cool. Stir in orange li
queur. Set aside.
F ill ta rtle tt shells w ith desired
fruits, one type o f fr u it per tartlett.
C a re fu lly spoon cooled O range
Glaze over top, covering fruit com
pletely. M ay be refrigerated up to 8
hours. Makes 24 tartletts.
77. '
Safeway Will Be OPEN
Easter Sunday, 9 To 9
Wed., Thurs., Fri. & Sat.
; Large
PAA Eggs
Monday, A p ril 12: H ot ham and
cheese sandwich, French fries, cel
ery chunks, apricot halves, milk.
Tuesday, A p r il 2S: B u rrito w /
meat sauce, potato triangles, tossed
salad greens w/sweet Italian dress
ing, sliced peaches, milk.
Wednesday, A p ril 14: Hot dog on
a bun, hashbrowns w/cheese, green
Lucerne
Limit 2 Dozen
beans, chilled pears, milk.
Thursday, A p r il IS : Barbecue
chicken, whipped potatoes, carrot
wheels, gingerbread, banana half,
milk.
Friday, A p ril 16: M exican taco,
shredded lettuce A to m ato , whole
kernel corn, apple wedges, brownie,
milk.
Mellos weet.
Whole 9 to 12 Pound
kSAVERJ
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1 N il H
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1
Pint Carton
8-Pack
Pepsi
IS-Oz. Bottle
l ucerrte Goes Great With
Your Favorite Bel air Pie
Diet Light Regular
Or Mt Dew Limit 2
Plus
Deposit
f i?
Fruit
Cocktail
17-0z. Cao
Navel Sweet Jutrybo Fancy
1
fw
&
1
5
Kodak
Cheddar Color Film
2-Faart Loot
Town House For
Tasty Fruit Salads
Lucerne Premium
Quality Cheese
C 1 I0 24 C 126 24
or C 135 2 4 Film
2 $1
Oranges I Avocados
i h ir iiw i I
JH i
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Mrs. Wright’s Wheat Bread ’
Lucerne Quart Yogurt
Bel-air Frozen Vegetables
Kellogg’s Rice Krispies
Celebrity Mushrooms
Lucerne Cream Cheese
Med Size California Fuerte
toe-.w- _ _
■ . A . / Q C
4 e. i m i
I O
Head & Shoulders
Truly Fine
Shampoo
$2»8
Diapers
For Great Han
15 Or Size
Z U -G V P
IA ÌI4 IN
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Lb.
4*
O r g a n ic G a r d e n S t a r t s
H a p p y O r g a n ic G a r d e n in g !!
Safeway Qualify Beef
Large End Cut
(Small End Lb 52 78)
r *
Dry Pint lis k t l
I i o r MS
9e
Swift’s Butterball
Hens to 14 Lbs
Toms 18 22 Lbs
WITH *10 PURCHASE
Strawberries
Locally Grown Bedding Plants
Vegetables, Flowers, Herbs
Available April 20th
Order By April 14th
Beef Rib Roast
Grade A Turkeys"
Whipping
Cream
School lunch menus
Bone ess
4-DAYS ONLY
*
to 10 minutes longer to get doneness
and brow ning sim ilar to that o b
tained in pre heated ovens. W ith the
longer baking time, differences in
energy usage between cold start and
preheated ovens were not s ig n ifi
cant.
Volum e o f the loaves was larger
and moisture loss was less with the
pre-heated than with the cold-start
cooking procedure.
The findings are based on data
from bakings done in a laboratory
by 20 different adult participants in
the C o lum bus, O h io , area. The
study was supported in part by a
grant from the O hio In te r-U n iv e r
sity Energy Council.
E OF VALUES
I
Preheating oven okay
Recently, homemakers have often
been told not to pre heat their ovens
when baking as an energy saving
measure, says Margcrct H am ilton,
Oregon State University Extension
agent in Multnomah County.
However, the energy saved by not
pre-heating the oven may not be sig
nificant, according to research done
at The Ohio State University.
Fern H u n t, O h io State home
economist, is studying energy usage
in baking w ith and w ith o u t p re
heating and its effect on the eating
quality o f several different foods.
She reports that when baking
loaves o f quick bread in ovens not
pre-heated, baking time has to be 5
Baked ham with marmalade glaze is the center piece for Easter brunch.
$g99
Prices Effective W ed., April 7 Thru Tues. April 13
At Safeway in the Portland Area
SAFEWAY