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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (March 21, 1963)
IUGENI REGISTER-GUARD, Thurf.. Mir. ai, IMS Fix HC Humpty While iis are in abundant tupply, you'll want to use them often in a variety of tasty dishti. Here are aeveral sug (eationa, all perfect ideaa for Lenten meala: Cackleburfera V cup minced onion . 3 tablespoons fat 3 cups soft bread crumbs, firmly packed Vi cup milk 4 hard-cooked eggs, aliced ' 1 teaspoon salt Vi teaspoon celery seed H teaspoon ground pepper cup minced parsley . 4 hamburger buns, split Carrot slices, celery sticks Cook onion over low heat in 1 tablespoon of the fat to a f olden brown, stirring occasion ally. Add bread numbs and milk. Stir and cook slowly until thoroughly blended and thick, about 2 minutes. Remove from heat. Set aside 4 slicea of tg for Dumpty Has Versatility in Kitchen garnish. Blend remaining eggs, the salt, celery seed, pepper, and parsley to bread mixture. Cool, then shape into 4 pat ties. Pan-fry in the remaining fat (2 . tablespoons), turning once to brown both sides. Place between hamburger buns the latter plain or toasted. Serve with carrot slices, celery sticks, or favorite relish. Makea 4 Cackleburgers. Italian Egg Pie package pie crust.mix (using 8 to 10 or. pack age)' 4 eggs " i V cup milk 1 can 6',4 or 7 oz.) tuna, : ' flaked, or 1 cup flaked cooked fish Vt pound Mozzarella cheese, grated V teaspoon salt V teaspoon ground pepper Vi teaspoon basil hi teaspoon oregano Prepare pie crust according to package directions. Line a fl inch pie pan; trim edge and flute. Beat eggs and milk to gether until blended. Add re maining ingredients and stir well. Spoon into unbaked crust. Bake in a hot oven (423'F) until brown, 30 to 33 minutes. Serve hot cut in wedgea. Makes 6 servings. If desired, serve with hot Spanish or tomato sauce. Or enough pastry for 1-crust pie. . Spanish Cream Vt cup sugar 1 envelope (1 tablespoon) unflavored gelatin Taste Surprise Add California raisins to hot mashed or whipped potatoes. Fold in raisins and finely chopped celery to taste. Your favorite gravy will bring out the succulent flavor. Vt teaspoon salt 2ta cups milk 3 eggs, separated 1 teaspoon vanilla or H tea spoon almond extract Combine sugar, gelatin, salt and milk; let stand S minutes. Place over simmering water or low heat and atir until gelatin is dissolved. Beat yolks slightly. Stir milk mixture into yolks. Continue cooking stirring con stantly until mixture coats metal spoon, 10 to 15 minutes. Cool to syrupy consistency. Add fla voring. Beat egg whites until glossy and peaks fold over when beater is withdrawn. Fold into custard mixture. Mold and chill. Unmold just before serving onto chilled plates. Makes S serv ings. VARIATIONS: v Chocolate: Increase sugar to cup. Add 2 squares (2 oi.) unsweetened chocolate with milk. Beat smooth before pour ing into egg yolks. Two -Layer Spanish Cream: Fold beaten egg whites into cus tard while custard is still hot Pour into molds immediately and chill. Orange: Use IVi cups milk. After custard is cooked, add 1 cup orange juice and 2 table spoons lemon juice slowly while stirring. Substitute 2 teaspoons grated orange rind for other fla voring. NOTE: In warm weather or when Spanish Cream must stand out of the refrigerator for 30 minutes or longer before serv ing increase gelatin to 2 en velopes. Breakfast Special Hot, puffed and juicy Cali fornia raisins are a delicious addition to the breakfast menu. Boil one cup raisins in one cup water S to 10 minutes and add twist of lemon. No sugar is needed for raisins release their full sweet flavor. Serve steam ing in their own juice. A Wow look... ( A Young lookl ... U II JU I I l I i V NO CASH DOWN Frta NO INTEREST HEARIN6 am DmnnttrjtinntV'HARGES, . x bv our Certified Hearing Aid Fitter including tna NewAUDIOVOX and ZENITH. THAT IMPROVE VISION... 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