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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 14, 1983)
LIKING SECTION Put extra punch in your holiday cheer heart. Eggnog Elegante is a frothy, rich- lasting eggnog that begins in an elec tric blender with condensed cream o f chicken soup, light cream, egg yolks and vanilla. The liquor to add, if desired, is rum. Beaten egg whites are folded into the mixture before chilling and serving— preferably in a punch bowl. Island Holiday Delight is a varia tion o f the popular Pina Colada, made with condensed cream o f chicken soup, pineapple and coco nut. Combined with ice cubes in an electric blender, it is smooth, frothy and refreshingly tasty. Light rum can be stirred in after blending. Great Glogg gets its taste from orange juice and its matching color from condensed Cheddar cheese soup. It is refreshing served hot in a clear glass mug. with or without an orange-flavored liqueur. T im and Jerry combines rum and brandy with condensed Cheddar cheese soup, eggs, sugar and a touch o f vanilla. The batter and rum- brandy mixture are stirred into cups and boiling water is added for a new version o f the Tom and Jerry. H O N EY O F A TODDY Variation: Add Vi-cup orange- flavored liqueur before heating. Makes 2 M cups or J servings. T o t o u t the holiday season this year, there's a new generation of nogs and gloggs and slings and tod dies. The traditional drinks have been updated and Americanized to suit the tempo o f the ’80s. Early Saxons may have spent days grinding spices and balancing fla vors for their wassail bowls, but to day’s lifestyles will not stand still for such time-consuming preparations. Entertaining has become less formal and hospitatlity often requires haste. The ideal solution is some thing that’ s already in the clipboard. Chances are. that ’ ’ something" is canned condensed soup, which is a wonderful beginning for any num ber o f festive drinks. W ho would guess that cream o f chicken soup is the basis o f a creamy mooth egg nog? O r that there’s condensed beef broth in that toddlin’ toddy? For unexpected guests on a frosty night or an invited party of friends, there are holiday drinks for every occasion. Some are regally splendid served in a crystal punch bowl and flecked with spicy nutmeg. Others are a com fort to hold in hot mugs that warm the hands and cheer the I can (1 0 Vi oz.) condensed beef broth 1 soup-can water •/« cup honey 2 slices orange, cut in half 2 slices lemon, cut in half T IM A N D J E R K Y 3 eggs, separated Vi cup sugar I can (11 oz.) condensed cheddar In 2-quart saucepan over medium heat, combine all ingredients. Heat thoroughly, stirring occasionally. Makes 3 cups or 4 servings. Variation: Add 1 cup whiskey be fore heating. Makes 4 cups or 5 cheese soup I teaspoon vanilla extract Vt teaspoon ground nutmeg Dark rum Brandy Hot water servings. In large bowl, with mixer at high speed, beat yolks until thick and lemon-colored. Gradually add su gar. beating until pale yellow and thick. Add soup, vanilla and nut meg. In another large bowl, with mixer at high speed and with clean beaters, beat egg whites until stiff peaks form . W ith wire whisk, gently fold egg whites into soup mixture. T o serve: For each drink, place I jigger ( I Vi ounces) rum and Vi jig ger (Vi oz.) brandy in an 8-ounce mug. Stir in Vt-cup soup mixture. Add enough hot water to fill mug. Garnish with additional nutmeg. Makes 12 servings. I Bracing hot drinka and soothing chiliad onas for holiday entertaining have a condensed aoup base. From foreground moving clockwise they are: Hon Honey o f a Toddy has bracing condensed beef broth, honey and citrus garnish. It is a satisfying hot drink that can be made in a hurry, with spirits, if desired. Easy to prepare, these recipes lib erate the hosts and hostesses who like to entertain in style. EGGNOG E LE G A N T E 1 can ( lOVi oz.) condensed cream of chicken soup 2 Vi cups light cream 1 cup sugar 6 eggs, separated I teaspoon vanilla extract Vi teaspoon ground nutmeg ey of a Toddy. Great Glogg. Island Holiday Da light, Eggnog Elegante, and Tim and Jerry. In covered blender container at high speed, combine soup. I cup light cream, sugar, egg yolks, van illa and nutmeg. Pour into large bowl. Stir in remaining cream. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. W ith wire whisk, getitly fold egg whites into cream mixture until just blended. Refrigerate. T o serve: Sprinkle additional nut meg over top of eggnog; ladle into 6-ounce punch cups. Makes 6 cups or 12 servings. Variation: Add I cup dark rum with cream. Makes 7 cups or 14 servings. IS L A N D H O L ID A Y D E L IG H T 1 can (lOVi oz.) condensed cream of chicken soup I can (20 oz.) chunk pineapple in unsweetened pineapple juice Vi cup of coconut I cup ice cubes (6 ice cubes) In covered blender container at high speed, blend all ingredients un til smooth. Garnish with fresh fruit. Makes 4 Vi cups or 4 servings. Variation: Add Vi-cup light rum after blending. Makes 5V4 cups or 5 servings. G REATG LO G G I can ( I I oz.) condensed cheddar cheese soup I soup-can milk I cup orange juice Vt cup sugar I teaspoon vanilla extract Vi teaspoon ground cinnamon In I-quart saucepan over medium heat, combine all ingredients. Heat thoroughly, stirring occasionally. Makes 2 Vi cups or 4 servings. FIGHT LUNG DISEASE WITH CHRISTMAS SEALS. TAKE CARE OF YOUR LUNGS THEY'RE ONLY HUMAN M EXIC A N ± LUNG ASSOCIATION I The CtVitMMM S** »*«<*• * ae oxitriFwiesl h> the pwN.vhet as a p m N m servKt SCISSORS hairdesign STUDIO I I Wv fry f B roadwa? 27 I I I P e rm a n e n t W a v e s Reg ms - N o w *35°° I C u rls Reg. »so- N o w *35°° I I Including Cut and Style I S c u lp tu re d N ails I I Reg. MS00 NOW *36°° I I Designer — Joyce Benbo I 288 5438 I I With this coupon only • Expiration date, December 30, 1983 FRYERS WHOLE BAGGED MRS. 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