Pgqg 6 Portland Ob—r v r , December 29,1962
FOOD SECTION
This time
cook goose
I f you h a v e n 't cooked a goose
very often, this might be the year to
have one for the big holiday meal.
And to make it festive, bring out the
pickles. Pickles are p erfect in all
forms to set on the table, but we’re
suggesting colorful apple cups filled
with a tangy sweet relish mixture as
a delicious accompaniment for the
goose. O f course, these apple relish
cups w ill add zest to any bird, whe­
ther ch ick en , tu rk e y or d u c k lin g ,
but w e 're choosing a goose this
time. S tu ff the bird with plain bread
stuffing or our apple-sausage stu ff­
ing and fo r a side dish try pickles
and pearls, a tasty com bination o f
pearl onions, pimientos and pickles.
A d d o ther fa v o rite s fo r a festive
holiday meal, and enjoy!
and pepper. C o o k , s tirrin g co n ­
stantly until lightly browned. G rad ­
u ally stir in b o ilin g w a te r. C o o k
over medium heat, stirring constant­
ly u ntil thickened. Place goose on
platter. Surround with apple relish
cups and gar.iish with parsley. Serve
with gravy.
R O A S T G O O SE W IT H A P P L E
R E L IS H C U PS
(Makes 6 servings)
Place onions in saucepan, cover
with boiling water. Cover and cook
8 m inutes or u n til alm ost ten d er.
Drain and remove skins. M elt butter
in large skillet; add onions, pickles,
pickle liq u id , p im ie n to , salt and
pepper. C over and cook over low
heat 5 minutes or u ntil onions are
cooked, stirring once or twice.
8 pound goose
6 cups prepared bread stuffing
6 medium red apples
16 cup drained sweet pickle relish
Vt cup raisins
2 tablespoons lemon juice
Vt cup flour
1 teaspoon salt
% teaspoon pepper
2 cups boiling water
R o m i
boom
with apple relish cups offers e wel come change from seme old turkey-----
Vegetarian egg rolls for celebration
January 25th it Chinese New Year
and a good occasion to seive some
delicate Vegetarian Egg Rolls. You
don’ t have to be Chinese to enjoy
this delightful, but economical dish.
Made with peanut oil, the frying oil
traditionally used by Chinese cooks
fo r its light fla v o r, these egg rolls
make w onderful hors d'oeuvres or
can accompany any meal.
V E G E T A R IA N E G G R O L L S
(Makes 16 rolls)
2 cans (8 oz. each) bamboo shoots,
drained
VS pound fresh bean sprouts
I cup grated carrots
36 cup chopped mushrooms
36 cup chopped green onions
J tablespoons soy sauce
I tablespoon finely minced ginger
root
I teaspoon sugar
I teaspoon crushed fresh garlic-
16 egg roll skins
I egg, beaten
Heat 3 tablespoons peanut oil in a
wok or large skillet over high heat.
Add celery, cabbage and onion; stir-
fry 136 m inutes. A d d bam boo
Peanut oil
2 cups sliced celery
I cup shredded cabbage
I cup chopped onion
M A K E A NEW H O M E
A T THE OLD ADDRESS
WITH A
NEIGHBORHOOD
PROFESSIONAL
W m . D. Herboth
Remodeling
CALL: 289-1600
interior • Exterior Addition» • Weatherization»
tom corner around fillin g and roll
shoots, bean sprouts, carrots, mush­
firm ly about h a lf-w a y up skin.
rooms and green onions. Continue
M o isten the re m a in in g J corners
to stir fry u n til a!! vegetables are
w ith beaten egg Fold the left and
tender crisp, about 2 minutes. Stir in
soy sauce, ginger ro o t, sugar and ■ right corners toward the center and
complete rolling.
garlic. Stir-fry an additional minute,
Heat a I 36-inch depth o f peanut
or until soy sauce has evaporated.
oil in an electric skillet or fry pan to
Remove from heat and cool.
375 °F. Fry egg rolls, a few at a time,
Position each egg roll skin so that
for 2 to 3 minutes, turning once, un­
corners are at the top, bottom , left
til golden bro w n . D ra in on paper
and right. Place 36 cup filling on the
towels. Serve hot.
lower section o f the skin. Tuck bot­
Try Sweet Chocolate
Cake for holiday
I f your co lle ctio n o f chocolate
cake respies doesn’ t have this one
fo r Sweet C h o co la te C ake w ith
B ro il-O n T o p p in g , clip it and file
now. This mix-easy recipe yields a
cake th at’ s moist, fine grained and
light textured. As classic as a choco­
late cake can be, it offers the distinc­
tive flavor o f sweet cooking choco­
late blended w ith a host o f other
wholesome ingredients that include
fresh eggs, butter or margarine and
d ry ingredients th a t spell easy
scratch baking. A coconut topping
is spread over the hot baked cake in
the pan before all is browned under
a broiler. Served warm or cold, this
sweet chocolate cake is a cake for all
seasons.
electric m ixer or 150 strokes by
hand. Pour into greased and floured
9 -in ch square pan. Bake at 3 5 0 *
for about 40 minutes, or until cake
tester inserted into center comes out
clean. Cool cake in pan 15 minutes.
Spread B roil-O n Coconut Topping
over hot baked cake and b ro il in
preheated b ro ile r u n til lig h tly
b ro w n ed , about 3 m inutes. Serve
warm or cool.
B R O IL -O N C O C O N U T T O P P IN G
C o m b ine 34 cup b utter or m a r­
g arin e, so ften ed , 16 cup firm ly
packed brow n sugar and 2 ta b le ­
spoons light cream or half-and-half
in b o w l. S tir in 36 cup coconut
flakes and Vt cup chopped nuts.
S W E E T C H O C O L A TE C A R E
W IT H B R O IL -O N T O P P IN G
2534)
o ff
all New & Used
Vacuum
Cleaners
EUREKA ELECTRIC CO
140 N.E. B ro a d w a y *287-9420
I package (4-oz.) baker's sweet
chocolate
I 36 cups sifted cake flour
I cup sugar
36 teaspoon baking soda
16 teaspoon double-acting baking
powder
16 teaspoon salt
Vi cup butter or margarine
34 cup buttermilk
1 teaspoon vanilla
2 eggs
Broil-on Coconut Topping
M elt chocolate in saucepan over
very low heat, stirring constantly.
C o o l. S ift flo u r w ith sugar, soda,
baking powder and salt. Stir butter
to soften. A dd flo u r m ix tu re , 6
tablespoons o f the b utterm ilk and
the v a n illa . M ix u n til all flo u r is
moistened; then heal 2 minutes at
medium speed o f electric mixer or
300 vigorous strokes by hand, scrap­
ing bowl occasionally. Add melted
chocolate, eggs and remaining b u t­
term ilk Beat I m inute longer with
Fill cavity o f goose with stuffing.
Secure opening with skewers. Place
goose on rack in shallow roasting
pan. C o o k in 3 2 5 * oven 3 'A to 4
hours or u n til meat th erm o m ete r
registers 190“.
O n e -h a lf hour b efo re goose is
done, drain o f f drippings; reserve
I Vt cup drippings Remove tops and
cores fro m apples. Scoop out a p ­
ples, leaving Vt-inch shells; reserve
shells. C h o p apple pulp; mix with
pickle re lis h , raisins and lem on
juice. Fill reserved shells with apple
mixture. Arrange around goose on
rack in roasting pan and return to
oven 16-hour longer.
M eanw hile, heat Vt cup reserved
goose drippings. Blend in flour, salt
P IC K L E S A N D P EA R LS
(Makes 4 to 6 servings)
I pound white onions
Boiling water
I tablespoon butter or margarine
16 cup sliced dill pickles
I tablespoon dill pickle liquid
I can pimiento, diced
14 teaspoon salt
Dash pepper
A P P L E -R A IS IN C O B B LE R
5 cups sliced raw apples (about 5
medium)
36 cup raisins
36 cup sugar
I teaspoon cinnamon
36 teaspoon nutmeg
Dash o f salt
36 cup water
1 'A cups biscuit mix
2 tablsepoons sugar
36 cup milk
M ix raisins and apples in 9-inch
square pan. Blend 36 cup sugar, spi­
ces, salt and water; pour over apple
m ix tu re . C o m b in e biscuit m ix , 2
tablespoons sugar and m ilk . O n
lig h tly flo u re d b o a rd , ro ll dough
into 9-inch square; place over apple
m ixture. Bake at 4 0 0 ° fo r 30 m in ­
utes or until crust is golden brown.
I f desired, serve w ith ice cream .
Makes 8 servings.
BEAT
THE
BINGES
Dieting alone, can I help
you beat your bad eating
habits But the Weight
Watchers proqram in
In
meetings
you il learn new and
proper eatmg habits that
can become as natural
to you as breath,ng
Vou II tmd out how to lose
pounds and keep them
off once and tor an
Can Weight Watch
ers and help y out sell to a
better hgure
Join through Jan­
uary 22 and re­
ceive price pro­
tection until May
1.
JO IN W EIGHT WATCHERS'
Lose weight once and tor all
•
Join Any Claaa Anytime
NORTH PORTLAND
NORTHEAST PORTLAND
Carpenters Hall
Northeast Portland Canter
2225 N. Lombard Street
(at Brandon)
M on.
7:00 p.m.
Thurs. 9:30 a.m .
5049 N .E . Sandy Blvd.
M on.
Tues.
9:3 0a .m . A
Wed.
Thurs.
Fri.
9:30 a.m.
Emanual Hoapltal
2801 N . Gantenbein
Emanuel East, Room 2001
(Nurses H all)
Thurs.
7:00 p.m.
7:00 p.m.
7:00p .m .
7:00 p.m.
7:00 p.m.
Maranatha Church
1222 N .E . Skidmore
Sal.
9:30a.m .
Fellowship Baptist Church
4737 N. Lombard Street
Tues.
7:00 p.m.
Sweat Chocolate Cake.
For inform ation call collect (503) 297-1021 8:30-5:00.