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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 2, 1983)
P bqb 6 Portland Observer, M arch 2, 1963 FOOD SECTION FESTIVE CHERRY DRINK RECIPES Maraschino Cherry Pink Eggnog i M akes a b o u t 1 -1 /2 quarts - 6 servlntp»» 4 eass 1-2/3 (u p s u a ter 1 /3 ( up red marast hino < berry syrup 2 /3 < up nonlat dry milk solids 3 tablespoons sugar 3 /4 Ira spot m rum extract I /2 < up Ice u<aln I /2 cup nori/at dry milk soltds I !2 < up red marast hino cberries Hamburger receives Italian touch From ordinary lo extraordinary, here*! an exciting way to spice up a plain meat and potato dinner. This tasty Italian Ham burger Deep Dish combines those Am erican favorites o f ground beef and mashed potatoes with tangy Italian spices, mozzarella cheese and tomatoes in an economi cal and easy main dish. For time-saving convenience, this recipe begins w ith instant mashed potatoes D elicio us to eat and a t tra c tiv e to serve, i t ’ s sure to be a winner with meal and potato lovers Cherry Frappe < M akes 6 servings or I quart) 1 tar ilb ou/u es) red marast hino cherries 2 cups orange Juice I /4 i up lemon )utce In electric blender. com bine eggs. 1 -2 /3 1 up water, cherry syrup. 2 /3 < up m ilk solkts sugar and rum e n a c t , blend until well mixed and frothy Chill until serving tim e In small txwvl. combine 1/2 cup water and i / 2 cup m ilk solkls, beat until stiff fo k l into e<m mixture. Stir in cherries. Puree undraincd cherries in electric blender about 25 seconds. Add orange and lem on Juices, blend together at low spe«*d and (xxtr Into two Ice cube trays or a 9 inch square pan. Freeze firm . When ready to serve blend the frozen cherry m ixture. 1 / 4 at a time. In the electric blender over low sjM-cd until snxxXh. TUm off blender «very 10 secorxte and redistribute m ixture with spatula Serve in cFsillc-cl glasses with short straws. Garnish with stem m ed m araschino cherries, or thin slices of lem on as desired. C h erry D aiquiris (Makes 6 servings): Prepare frappe m ixture and freeze When ready to serve blertd as directed above but add I cup light rum . Serve In chilled ctvunpagne «x other wine glasses. Hot Spiced Cherry-Appie Juice I M akes 6 servings) 2 -inch i innamnn stkk 1/2 teasfroon urhote doves I /2 teaspoon ubole allspice 1 quart apple Juice 2 tablespoons maraschino i h en y syrup 1/2 ( up red marast hino (berries Wrap spices in < lx-e.se« loth and tie. O w nbine with apple juice aix l cherry s y ru p In s u ,x e p a n Simmer, lowered, 2 0 minutes. Remove spice bag; add eberrtes. Serve hot in punch cups. Garnish with cinnam on s tk k and m araschino cherries, as desired. shredded or sliced ITALIAN HAMBURGER DEEP DISH I *4 pounds ground beef I Vi teaspoons salt '4 teaspoon pepper 1 clove garlic, finely chopped Instant mashed potatoes (enough for eight servings) 2 tablespoons instant minced onion I teaspoon dried oregano leaves 3 or 4 tomatoes, sliced 4 ounces mozzarella cheese. COUPON COOKBOOK CORNER Carrot Snack Cakes are mutfin-like little cakes with a rich, inviting flavor and good, nutritious ingredients Frosted with cream cheese, they make an ideal dessert Unfrosted, they re delicious lunchbox treats, late evening snacks or perfect brunch muffins With the help o, a blender or food processor. Carrot Snack Cakes are easy to make CARROT SNACK CAKES TREE R IP E N E D «1 NAVEL »•<■ 3M , H am FRESH. CRISP BUNCHES TEXAS. RUBY RED OREGON GROW N BERTOUI cm ran ^ ^ 1 • DIET COKE MOODY la| 11* $180 SALT» PIANVTS BFAI ns . .i* A THE A 2 HOLT»« CARA MIA T E llO W ARTICHOKE NIARTS RA'MKXW »UWE s w i f t S ROTAI ROCK Rag 8V IB ) FRESH » T IR « T U U N li H E R S turkeys S t 1’4 cups pared carrot pieces (cut '4 -inch thick) W cup vegetable oil ’ ego 'A cup milk V> cup chopped nuts W cup chopped raisins Cream Cheese Frosting (recipe below) Preheat oven to 400*. Line 18 medium muffin cups with paper baking cups Stir together flour, brown sugar, sugar, baking powder, cin namon and salt in large bowl Process cereal in blender or food processor until very fine crumbs Stir into flour mixture In same container process carrots, oil and egg until smooth (tiny bits of carrot may remain) Pour milk and carrot mixture over dry ingredients Stir |ust until dry ingredients are moistened Stir in nuts and raisins Fill muffin cups *4 full Bake 20 to 25 minutes or until tester Inserted in center comes out clean Cool. Frost with Cream Cheese Frosting. Garnish with walnuts Cream Cheese Frosting: Blend until smooth and creamy 1 package (3 oz.) cream cheese, softened and *4 cup sifted confectioners sugar ‘ Stir flour, then spoon into measuring cup Makes 18 medium cupcakes OREGON YELLOW > AN IDEAL DESSERT OR LUNCHBOX TREATS t cup all-purpose hour* '/» cup packed brown sugar '4 cup sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon W teaspoon salt 1 '4 cups Bran Chex* cereal (b)te- size crispy bran squares) • Use coupon below • SOLID GEEEN HEADS I uni Marion Joyce L . C . V / V on your next purchase of Bran Chex ' txandCERLAi •»O R A N G E S OLIVI OIL fee $ 0 7 5 Heat oven to 350* Butter 2-quart casserole or re c ta n g u la r b akin g dish, 12 x 7 '4 x 2 inches. Cook and stir ground beef, salt, pepper and g a rlic u n til b eef is b ro w n ; d ra in . P re p a re p otatoes as d irected on package for 8 servings except— stir in onion and oregano. Layer </i each o f the potato mixture, beef mixture, tomatoes and cheese in casserole; re peat. Bake uncovered 30 minutes. 6 to 8 servings. < CHICKEN » BREASTS OLD FASHIONED PRICES GOOO THRU M U C H J S E U N IO N & O A K — 2 3 5 9 3 5 3