Page 2 Section II Portland Observer, April 8, 1982
Gingerbread dough makes spicy Easter cookies
Mention the words Easter Sunday
and one immediately conjures jo y
ous visions o f happy children, bun
nies, eggs, bonnets, parades, sunrise
services, happy children and— more
happy children.
T h is eagerly aw aited h o lid ay,
h eralding the a rriv a l o f balm y
Spring weather (oh how it w ill be
appreciated this year) is most
important o f course, because o f its
religious significance, b ut, aside
fro m th a t, it really belongs to
children.
Youngsters throughout the world
have been fascinated for centuries
by the wonderful customs and tradi
tions associated with Easter. From
chocolate bunnies and colorful Eas
ter eggs to brand new clothes, their
delights know no bounds.
Because ingenuity and inventive
ness go hand-in-hand with baking, a
creative art many folks enjoy, a
novel way o f making “ Easter Eggs”
was introduced last year by Grand
m a’ s molasses. It simply involved
making egg-shaped cookies out o f
gingerbread dough and decorating
them with colorful, unusual designs.
The idea caught on and children
o f all ages around the country were
delighted with the results.
This year a new twist has been de
veloped for that basic idea. Choco
late bunnies have for generations
been a “ must” item at Eastertime.
So, G ra n d m a ’s suggests that you
make your own Easter bunny out of
gingerbread dough and coat it with
chocolate. They look and taste
scrumptious!
H ere , then, are the recipes fo r
‘ ‘ Easter Eggs” and “ C hocolate
Bunnies" along with a cut-out out
line for the latter.
EA S TE R E G G C O O K IES
Vi cup shortening
16 cup sugar
Children delight in the making of colorful Easter Egg and Choco
late Bunny Cookies.
'■6 cup unsulphured molasses
1 egg separated
2 cups all purpose flour, sifted
16 teaspoon salt
1 teaspoon baking powder
Vi teaspoon baking soda
I teaspoon cloves ground
1 teaspoon ginger
1 !6 teaspoon cinnamon
)6 teaspoon nutmeg
Cream together shortening, sugar
and molasses. Add egg yolk. M ix
well. (Reserve egg white for frost
ing). Sift together flour, salt, baking
soda, baking powder and spices.
S tir in flo u r m ix tu re. M ix w ell.
Chill.
To m ake E aster Egg C ookies:
Roll out a portion o f the dough, !4
inch thick on lightly floured board.
Keep remaining dough chilled. Take
1 lb. em pty coffee can, w ith both
lids removed, bend into oval or egg
shape and cut out egg-shaped
dough. Place on ungreased sheet.
Bake in 35O°F. oven, 8-10 minutes.
Cool. Yield 2 doz. 5 inch egg-shaped
cookies.
To decorate Easter Egg Cookies:
Ornam ental Frosting: Sift together
1'/« cups sifted confectioners sugar
and 1 /8 th teaspoon cream o f tartar.
Add reserved egg white and (4 tea
spoon vanilla. Beat with rotary or
electric beater until frostina holds its
shape. Cover with damp cloth until
ready to use. I f frosting's not s tiff
enough for decorating, add a little
more confectioners sugar.
To m ake colors: Use vegetable
dyes and follow instructions, using
small batches o f frosting for each
co lo r.
To make easter bunnies: Follow
directions as above for Easter Egg
Cookies (same ingredients and mea
surem ents), but use o u tlin e o f
bunny as show in picture (line draw
ing) or make your own outline using
a cardboard as model. A 3 x 7 inch
outline yields about 8 to 10 bunnies
M arket provides fre sh , o rg a n ic p ro d u ce
by Harris McRae
It has been said that you are what
you eat. I f that is the case Garden
V a rie ty Produce located at 1030
S.E. 10th will make you a much bet
ter person.
Garden Variety Produce special
izes in delicious organically grown
produce. Organically grown food is
grown without the use o f herbicides
or pesticides, is grown in soil that
uses no synthetic fertilizers, and has
no additives or chemicals used in its
processing. It is grown with natural
pesticides (predator insects), natural
herbicides (ho ein g ), and natural
mineral fertilizers and compost.
“ A lot o f people eat organic fruit
that don’t eat regular f r u it,” said
Margaret McCrea, owner o f Garden
V ariety. “ O ur oranges usually win
people over, also our avocados are
very popular. Carrots and potatoes
are our most popular vegetables.”
The produce business is very fam
ily oriented with nephews, brothers-
in -la w , e tc ., usually running the
show.
“ W e are the only women in the
state o f Oregon in the produce busi
ness doing something besides typ
ing. It is a fascinating industry and I
really feel that I found my niche. I
felt that 1 wouldn’t get a chance to
do produce unless I started my own
business. A couple o f men came
dow n w ith cameras because they
couldn’t believe we were unloading
trucks. They couldn’ t understand
women doing produce.”
A lth o u g h G arden V ariety does
most o f its business with restaurants
and stores, they are very open to
people dropping by to pick up a
few things.
“ M ore and more people are com
ing here as opposed to going to the
supermarket. M any times families
and friends living together will buy
together to save money. One o f our
services is helping people start a
food-buying club. W e go out and
talk to them and do whatever we can
to help them get started.”
As the economy gets worse, more
people w ill be looking for ways to
preserve food. Garden Variety has
come up w ith a special service
geared tow ards canning and p re
serving food.
“ A new season will soon be upon
us, and many o f us are looking for
local sources o f food in bulk for
preserving and canning. This year
G arden V ariety w ill be o ffe rin g a
service that will help put local goods
in the hands o f local food buyers
q u ic k ly , e ffic ie n tly , and at a low
cost. W e’re calling it the ‘ H o tlin e.’
The Hotline number will be given to
local farmers, and when they have
something to sell in qu an tity they
can call the H otline, 231-2992. We
in turn w ill call all the people who
have indicated an interest with the
inform ation. This way the buyer is
in touch with local goods in season
fo r bulk buying or selling, w hile
someone else does the ‘legwork’ or
ganizing. I f you are interested in be
ing called by the Hotline please call
and give us your number.”
Margaret does not feel that “ pro
duce row ,” as the group o f produce
businesses is called, is serving the
Black community very well.
“ There isn’t very good produce in
North or Northeast Portland. There
are no Black owners and no Black
workers in the produce business. I
broke the fem ale b arrier and I
would like to see Black people break
into the business,” she said.
To back up her feelings about the
lack o f quality produce in the Black
com m unity, M arg aret is trying to
help teen-agers or other interested
individuals get started with a pro
duce stand.
“ It doesn’t take much money to
get started or a lot o f equipment. I
am willing to show people around
and extend a little credit to help
them get started. W ith a little money
and some energy, some money can
be made,” she said.
Most people have been trained to
see produce as packaged items, just
lik e cans o f beans. But produce
comes in all sizes, shapes and colors.
The public has to be retrained to see
it the way nature grows it.
“ W e d o n ’ t sell health food, we
sell real food—G o d ’s own potatoes.
F or n u tritio n ’ s sake, for fla v o r’ s
sake, for the sake o f your own body
and the earth ’ s body, organically
grown produce is w orth the extra
e ffo rt. Buying organically grown
produce not only serves the small
farm er, but the community and u l
timately the earth.”
for portions o f dough m ixture as
used fo r Easter Eggs. Bake in
35O°F. oven for 8-10 minutes. Cool.
Chocolate Bunny Coaling
1 !6 oz. unsweetened chocolate
squares
2 tablespoons butter
I !6 cups of confectioners sugar
I teaspoon o f vanilla
Melt chocolate squares and butter
FIRM
RED
POTATOES
SALAD
TOMATOES
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L E T T U C E G'e«n or Red Leol
O N I O N S U S No I Medium
S P I N A C H O.W.
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G R A P E F R U IT T«aoi Ruby Red
A P P L E S Red Rome* or Del«tout
water (about 2 teaspoons), a tea
spoon at a time to form a glaze o f
pouring consistency. Pour over top
of bunny. Yield: Coating for 8 G in
gerbread Bunnies.
I V a c u u m C le a n e r
H e a d q u a rte rs
i
N E W FLORIDA
over a low flam e. Stir constantly.
Remove from heat. Stir in the con
fectioners sugar and vanilla till mix
ture is crum bly. Blend in 3 tab le
spoons o f boiling water. Then add
BE 72nd b FLAVEL
NE 1Bth b FREMONT
o Z 'n
Cnby
878 M n f A . a
ln6, s w
W BURNSIDE at 21st
LLOYD C'ENTrn
SAN R A F A E L -1810 NE 122nd
14410 8E ° ' V '8'O N
LLA * « 8 t POWELL
NE 74th a QLISAN
HILLSBORO SS0 8EOAK,
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