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
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3M
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FRESH. CRISP BUNCHES
TEXAS. RUBY RED
OREGON
GROW N
BERTOUI
cm
ran ^ ^ 1 • DIET COKE
MOODY
la| 11*
$180
SALT» PIANVTS BFAI
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FRESH
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« 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