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. Fremont"
Ad Effective Thru July 20
S T
PAPER
TOWELS
Ra«. 79*
K r a ft B a r -B -Q u e S a u c e
a
Member United Grocers
™
1
2 8 8 -4 6 6 6 * P o r tla n d , O R 97227
Theotis (T.C.) Cason, Manager
* •
MEDIUM CXOOAI
BANDON
CHEESE
WfVHMMU'
Coupon
Cash value 1 /20 of one cent
CABBAGE tocAtww »0»............................ lb . 1 9
GREEN BEANS U H I H I T O W « . ItN O II.......................... IS.49’
LEMONS RM R K N U M O N A M ...................................................... LB. 49
NEW POTATOES wwn MA/ni.... ......... 5tss.99‘
ORANGES JWtTT JUKI VA ttN Q A ....................................... 3 LBS. 9 9 ‘
; popcorn
39\s
F O I SOU»
LENTILS
59<\ 49<
IB.
YOUNG TOM
TURKEY
W ING S
39<B
AMBASSADOR
• Ca»e«Net s a u v
NON
• CHCNIN SiaNC
• coiOM»a«o »ose
Rt«.»3”
1.5 LITRE
FRESH
3”
JARLSBERG
GROUND
SWISS
CHEESE
VEAL
5179
I
$
LB.
3 LBS................... ‘4H
PRICES GOOD THROUGH SAT., JULY
SHERIDAN FRUIT Co.
S.E UNION & OAK — 235-9353
X
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