rom ana upserver, November 10,1982 Paqe 9
Gold* Diamonds* Silver
FOOD SECTION
COLBE INSURANCE
-/L -.) SERVICES
Cash also paid for:
Cameras • TVs • Stereos •
A h Ix d t p t K d t K l A g t f U
• Firearms* Anything of value
value
6615 N.E. Union Ave.
RED DOOR
’T'fc, >008 8 . E. Foster
' ¿ 7 M on 8et D6 775-7811
r <
Portland. Oregon >7211 2M-1718
For All Your Insurance Heads
Aaron Mitchefl and
Son Plumbing
* Experienced Plumber
* Licensed and Bonded
Established in business for 25 years
Have lived in the Portland Area for 40 years
WE STA N D BEHIND ALL JOBS
1703 N.E. Albarta 288-4040
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MAKE A N E W HOME
AT THE OLD ADDRESS
WITH A
NEIGHBORHOOD
PROFESSIONAL
W m . D. Herboth
Remodeling
CALL: 289-1600
’nterlor * Exterior Additions • Weatherizations
M y oh my - w h a t a pial Thara w o n 't ba any laftovara to contand w ith w han you serve this Turkey Pot Pie.
No waste with Turkey Pot Pie
Anytim e is turkey time when you
make this easy-to-prepare T urkey
Pot Pie with biscuit mix. The fam ily
w ill gobble up every b it o f this sa
vory main dish.
The tender pastry crust holds a
mouth-watering com bination o f in
gredients, including lots o f turkey
and vegetables.
A meal in itself, nothing could be
better in cooler weather than a hot
and hearty Turky Pot Pie.
TU R KEY P O T P IE
I package (10 ounces) frozen peas
and carrots
14 cup margarine or butter
V) cup biscuit mix
14 cup chopped onion
14 teaspoon pepper
I cup m ilk
1 can (1014 oz.) condensed cream o f
chicken soup
I 14 cups cut-up cooked turkey
Pastry (below)
Rinse frozen peas and carrots un
der running cold water to separate;
d ra in . H eat m arg a rin e in 3-quart
saucepan over low heat until melted.
M ix in baking m ix, onion and pep
per. C o o k over low heat, s tirrin g
constantly, un til m ixture is smooth
and bubbly; remove from heat. Stir
in m ilk and soup. Heat to b o ilin g ,
stirrin g constantly. B oil and stir 1
m inute; remove fro m heat. S tir in
turkey and vegetables.
Heat oven to 425 °F. Prepare
Roast Turkey makes traditional holiday
A trend for the 1980s is for people
to spend time at home relaxing and
entertaining according to the 1981
issue o f The Yankelovich M o n ito r,
a consumer research report
Here’ s a contem porary feast de
signed around A m erican heritage
foods that features quick-cooking
ingredients. It is one that is sure to
please guests and save time fo r the
cook.
This holiday dinner begins w ith
sm all bowls o f Asparagus Sipper,
Cream o f Asparagus Soup a flo a t
with a slice o f lemon.
For the m ain course. Roast
Turkey Southern Style is a sophisti
cated version o f the traditional roast
b ird yet i t ’ s easy to prepare. The
southern style s tu ffin g includes:
sausage, celery, o n io n , apple and
pecans tossed w ith herb seasoned
s tu ffin g m ix. T o give m oisture to
the s tu ffin g and extra rich fla v o r,
Canned C hicken G ravy is mixed
in to the dressing. Later mix the re
m ainder o f the canned gravy w ith
drippings for an excellent lump-free
turkey gravy.
Gelatin salads make great accom
paniments to holiday meals because
they can be made in advance—either
the night or day before the holiday.
Their vibrant color and refreshing
taste add m erriment to the season.
The main ingredient in Ruby M o ld
ed Salad is Vegetable Juice—a lively
blend o f garden vegetables. For
taste and eye appeal, celery, cucum
ber, green pepper, carrot and onion
are folded into the gelatin mixture.
Lemon juice and chili powder give it
its snappy character.
A green vegetable adds ju s t the
rig h t crunch to any menu. M ush
room Green Bean Medley features
fresh m ushroom caps and green
beans in a delicately blended cheese
sauce based on condensed Cheddar
Cheese Soup.
Meals always ca ll fo r desert so
end this one with Rosy Crown Cake.
This spicy carrot cake has a secret
in g r e d ie n t—condensed T o m a to
Soup, which adds a subtle yet dis
tin c tiv e fla v o r to any such cakes.
I t ’ s ju d ic io u s ly spiced w ith three
seasoning fa v o rite s :
allspice,
cinnam on and nutm eg and has a
hint o f sweetness front honey.
f
ROASTTURKEYSOUTHERN
STYLE
14 pound pork sausage
I cup chopped celery
14 cup chopped onion
3 cans (1014 oz. each) Chicken
Gravy
1 package (8 oz.) herb seasoned
stuffing
1 cup chopped apple
'A cup chopped pecans
2 eggs, slightly beaten
10-pound turkey
14 cup cranberry-orange relish
In saucepan, cook sausage, cel
ery and onion until done; stir to sep
arate meat. Toss w ith I cup gravy,
s tu ffin g , apple, pecans and eggs.
F ill c a v ity o f tu rk e y loosely w ith
s tu ffin g . Truss; place in roasting
pan. C over w ith a lu m in u m fo il.
Roast at 325 °F. fo r 4 hours (about
25 m inutes per pound or u n til
done). Uncover last hour to brown.
Remove turkey to serving p la tte r.
Skim fa t fro m d rip p in g s ; add re
maining gravy and relish. Heat, stir
ring to loosen browned bits. Serve
with turkey. Makes 8 servings.
M U S H R O O M -G R E E N BE A N
M ED LEY
(N ot In Photo)
4 cups small fresh mushroom caps
(about 2 pounds)
I cup chopped onion
A teaspoon basil leaves, crushed
14 cup butter or margarine
1 package (9 oz.) frozen whole green
beans, cooked and drained
14 cup diced pimiento
1 can (11 oz.) condensed Cheddar
Cheese Soup
14 cup m ilk
In saucepan, brow n mushrooms
and cook onion w ith basil in butter
until tender. Add remaining ingredi
ents. Heat; stir occasionally. Makes
about 414 cups, 6-8 servings.
ROSY C R O W N C A K E
(N ot In Photo)
2 cups cake flour
1 14 cups packed brown sugar
4 teaspoons baking powder
I teaspoon baking soda
I teaspoon ground allspice
1 teaspoon ground cinnamon
I teaspoon ground nut met
I can (1014 oz.) condensed Tomato
Soup
A cup shortening
2 eggs
14 cup honey
I cup shredded raw carrots
140 N.E. Broadw ay*287-9420
Preheat oven to 350°F. Generous
ly grease and flour a 10* bundt pan.
In large bowl o f electric mixer, com
bine dry ingredients. Add soup and
shortening. Beat at medium speed
fo r 2 m inutes (300 strokes w ith
spoon), scraping sides and bottom
o f bow l co n sta n tly. A d d eggs and
honey. Beat 2 minutes more, scrap
ing bowl frequently; fold in carrots.
Pour into pan; bake 1 hour or until
done. Let cool in pan 15 minutes;
remove. Cool.
LEG of LAMB
G LAZE
(N ot In Photo)
1 cup packed brown sugar
14 cup orange juice
2 tablespoons butter or margarine
1 tablespoon light corn syrup
1 teaspoon baking soda
14 cup sour cream
In saucepan, com bine a ll ingre
dients exept sour cream. B ring to
boil; cook over low heat 5 minutes.
Blend in sour cream . D rizzle and
spread glaze over warm cake. Allow
cake to absorb glaze. Repeat u n til
a ll glaze has been used. Makes
about 114 cups.
i
RUHY M O LD E D S/l LA D
2 envelopes unflavored gelatine
1 can (24 fl. oz.) vegetable juice
2 tablespoons lemon juice
'/, teaspoon chili powder
14 cup thinly sliced celery
14 cup chopped cucumber
14 cup chopped green pepper
% cup shredded carrot
14 cup finely chopped onion
In saucepan, sprinkle gelatine on
14 cup vegetable ju ic e to soften.
Place over low heat, s tirrin g u n til
gelatine is dissolved. Remove from
heat; add remaining vegetable juice,
lemon juice and chili powder. C hill
u n til slightly thickened; fold in re
m aining ingredients. Pour in to 6-
cup m old; c h ill u n til firm . Unm old
on salad greens. M akes about 5
cups, 4 servings.
EUREKA ELECTRIC CO.
7
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Roast Turkey keeps tradition In Thanksgiving holiday
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