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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (July 14, 1982)
FOOD SECTION J u ly 14, 1982 V o lu m e X II, N u m b e r 40 S ectio n II UIFESmES Cooking Outdoors CREAMY APPLE PIE Lemon Adds Zest To This Easy-To-Fix Dish (.'amp Fire Desserts For Girls And Boys Hooking around the camp fire is one of the I m - s I part* of camping There’s something about being outside that seems to give girls and boys a b ig g er a p p e t it e , SO w h y n o t top o ff a nutritious outdoor meal with a fun-to-make dessert? 1'hese recipes are from the Outdoor Zioolr, a complete guide to camping published by Camp Fire, Inc., the national youth agency More information about the hook is available from the Commu nications D ept, Camp Fire, In c, ItiOl Madison Ave., K .m s .i s ( ity . Mu. ti t 1 1 2 When it comes to desserts, there’s nothing more Ameri can than apple pie Americana Hotels’ Creamy Apple Pie may be the most delicious version yet. T hey’ve added a new taste sensation io this longtime favorite The secret is the sauce. I t ’s made separately and poured through a hole in the top after the pie has baked. Enjoy Creamy Apple Pie and sip an apple, too Try a slice with apple juice or cider And, according to the International Apple Institute a good supply of fresh apples will be available throughout the summer. Gingerbread Cups Serves 12 Method In coals Approximate Time 15 min •i oranges 1 package gingerbread mix and other ingredients noted on jiackage whipped topping, if desired Cut orange* in half and have each person carefully eat out the inside without breaking the peel Prepare mix according to directions on package Fill orange cups •A full o f hatter Place orange cups into a bed of coals, lluke slowly, turning shells around from time to time The flavor of the orange blends with ginger for a delirious dessert Top with whipped topping, if desired South Shore Council of Camp Fire Rockland, Maas Snow On The Mountain Serves 10 Method In the sun Approximate Time 10 min 5 milk chocolate bars (*A oz. size ) 1 cup shredded or flaked coconut 30 m k I s crackers Melt chocolate in pan or in the sun Spread chocolate onto each cracker and sprinkle with coconut kk / 1 a. Creamy Apple Pie Baked Apples Mock Angel Food Cake Serves: 10 Method: In foil or on a stick Approximate Time 4 5 min Serves: 10 Method On a stick Approximate Time 10 min. 10 1 112 1/2 1 apples cup brown sugar cup raisins cup nuts stick butter or margarine 10 marshmallows dates and coconut, if desired cinnamon Core and fill apple with brown sugar, raisins, nuts, dates, coconut, cinnamon, etc. Hole may be plugged with but ter Wrap in foil and bake on coals When tender, toast a marshmallow and put it on top o f the whole or sliced apple 1 small loaf unsliced day-old French bread or frankfurter rolls 1 can sweetened condensed milk 1/2 cup shredded coconut Trim crusts o ff bread. Cut into slices % inch thick, then into strips V« inch wide and about 2 inches long. Pierce with stick. Dip, not to soak, strips into sweetened condensed milk and roll in dry shredded coconut. Toast over coal* as you would marshmallows 2 1/4 cups all-purpose flour 1 tbsp. lemon juice 3/4 tsp. salt 2 tbsps. butter 3/4 cup butter 6 tbsps. cold water Cream Sauce 3/4 cup sugar 2 eggs, slightly beaten 2 tbsps. flour 1/4 cup sugar 1 t*p grated lemon rind 2 tbsps. lemon juice 1/2 tsp. cinnamon 1 package (3-ounce) cream 1/4 tsp. salt cheese, softened 6 cups pared, sliced 112 cup sour cream apples In a large bowl mix flour and salt. Cut in butter until mixture resembles small peas Sprinkle water over mixture; tossing quickly until particles stick together. Lightly form dough into smooth ball. Divide dough in half On lightly floured surface roll out first half to form a 12- inch circle, l i t into 9-inch pie plate. If necessary trim to H-inch beyond rim of pan. Combine sugar, flour, lemon rind, cinnamon and salt. Add apples and lemon juice and toss to coat apples. Pile apples into pastry lined pie plate. Dot with butter. To make top crust, roll out remaining dough. Cut slits and a hole about the size of a quarter for steam to es cape Moisten rim of bottom crust with water. Place top crust over filling, fold edge under bottom crust, pressing to seal. Mute edge Bake at 45O°F. for 10 minutes, reduce heat and bake at 375°F . for 40-45 minutes. Let pie cool 10 minutes then pour cream sauce (recipe below) through hole in top of pie. Makes one 9-inch pie. Attractive bow-tie noodles are cooked in water seasoned with lemon juice and a bay leaf. Then lemon peel is added to a mixture o f cheese and sour cream. Chopped ripe olives add crunchy texture and accent the dish with their lively black color. The result is a one-dish meal that is both tasty and nutritious. Preheat oven to 350°F . D rain and coarsely chop olives Bring water 2 tea spoons salt, bay leaf and lemon juice to boiling Drop noodles in and cook just until tender about 15 minutes D ra in w e ll and c o m b in e with butter and lemon peel. Combine cottage cheese, tour cream, grated cheese, chopped olives and remaining 1 /2 tea spoon salt. Layer half the noddles in butter 10x5x2-inch baking dish Cover with half th e c h e ese-o live m ix tu re . Repeat both layers Bake in a preheated oven for about 25 minutes Makes 6 servings Noodle-Olive Casserole 1- 1/2 cups pitted California ripe olives 2 quarts water 2- 1/2 teaspoons salt 1 small bay leaf 1 tablespoon lemon juice 1 (10 ounce) package bow-tie noodles 2 tablespoons butter or margarine Cream Sauce In a medium saucepan, combine eggs, sugar and lemon juice. Cook, over low heat, stirring constantly until m ix ture thickens Stir in cream cheese and sour cream until smooth. ITALIAN ENCHILADAS: EASY FAMILY FARE Brandel's Killingsworth Foods 1/2 teaspoon grated lemon peel pint large curd cottage cheese pint dairy sour cream cup grated Jack or Muenster cheese The tanginess of lemon enhances the flavor o f thia sim ple d e lic io u s m eatless casserole. Contadina p itta sauce and Parmesan cheese. Boil gently, uncovered, 5 minutes. Pour 1/3 o f remaining p itta sauce in bottom of 8 x 8x2-in ch square baking dish; reserve re maining sauce. Spoon equal amount of meat mixture in center of each tortilla. Reserve 1/4 cup each mottarella and Cheddar cheese. Divide remaining cheeses equally among tortillas. Roll up, place team side down in duh. Pour remaining sauce over enchiladas. Sprinkle reserved cheeses over top. Bake in moderate oven (3 5 0 °F .) 30 minutes. 1616 N .E . Killingsw orth ♦ NECTARINES H0NEYDEW MELONS - € futi. O» JUKI & flavo» sweet coot weame» FAVOUtTe ,29* W .39 Z e n n e rs R e d H o t L in k s ..............$1.69ib C h ic k e n W in g s (fresh Oregon Family Pack I . . . IT A L IA N ENC HILAD AS (Makes 4 servings) 79C.h 1 pound ground beef 1/2 sliced (1 /2 cup) medium onion 1/4 sliced (1/4 cup I medium green pepper 1 crushed garlic clove 2 cups (two 8-ounce cans) Contadina pizza sauce 2 tablespoons grated Parmesan cheese 1 cup (4 ounces) shredded mozzarella cheese 1 cup (4 ounces) shredded Cheddar cheese Four 8-inch flour tortillas Brown ground beef with onion, green pepper, and garlic in large skillet. Drain off excess fat. Stir in I can P o rk S p a r e r ib s ...............................$1.69ib B a ll P a rk F ra n k s C h e rrie s 1 lb p a c k ......... ...................... $1.4 9 Fresh local............... ........................................... 69C,b sin s d» y Giant Roll 18oz. Bottle CASONS F IN E M E A T S 690 Limit 2 please Expiree iJ i, 7/20/82 and Neighborhood Bill's SjTX 2115 N. W illiam s Ave. "Also come visit our new Deli at Brandel's Alameda Foods ft Deli at 2416 N.E. 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