The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963, February 03, 1955, Page 7, Image 7

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2X4 .-'' ' VtTJ The Bend Bulletin. Thursday. February 3. 1955 la
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YOU CAN'T BEAT THIS ONE Velvety chocolate cake, with
creamy chocolate icing, is the All-American'favorite. Mrs. Ruby
Millard has just the right touch. (Bend Bulletin Photo)
Good for Winter Chili-Hot Dishes
Cold-weather appetites welcome
cliile dislits from the southwest.
This bean pot recipe is from San
Antonio, Texas. Your family will
enjoy it.
Chili Beat Put
Two cups dried red kidney
beans, 6 cups (No. 5 can) tomato
juice, 2 cups hot water, 2 tea
spoons salt, 1-3 cup brown sugar,
5 teaspoons chili powder, 1 tea
spoon powdered dry mustard, i
teaspoon ground black pepper, g
cup chopped green pepper, 2 me
dium onions, chopped, 1 pound
ground beef, 1 tablespoon shorten
ing or piece of beef suet.
Wash beans. Cover with tomato
juice and water. Heat to boiling
point. Remove from heat. Soak 1
hour. Add suit. Cover. Cook until
beans are tender, 1'4 hours. Mix
blown sugar, chili powder, dry
mustard, and add to the beans,
ulong with the green pepper.
Brown onion and lean beef in
shortening or beef suet and mix
with the beans.
- Pour into bean pot. Cover. Bake
in a preheated slow oven (300 de
grees F.) until tender, about 3
hours. Stir 5 times during the cook
ing period. Remove cover. Bake
until beans are brown, 20 to 30
minutes.
Chill Beet Tie With Potato pastry
(Yield: 68 servings)
One pound lean beef stew meat,
1 tablespoon shortening, Ms cup
sliced onion, "4 cup' diced green
pepper, 2 cups (No. 303) can to
matoes, 3 teaspoons chili powder,
2 teaspoons salt, 14 teaspoon
ground black pepper, V. cup sliced
ripe olives, 20-ounce can red kid
ney beans.
Cut beef in 1-inch cubes. Brown
shortening. Add olives and green
pepper and brown. Add tomatoes
and seasonings. Cook until slightly
thickened, about 10 minutes. Add
olives red kidney beans. Heat
throughly.
Pour into a 10x5x2inch baking
dish. Cover with potato pastry.
Trim, turn under and flute edge.
Cut a gash in the crust to allow
for escape of steam. Bake 20-25
minutes in a preheated very hot
oven (450 degrees F. ).
MONDAY'S DINNER: Chili
bean pot, cornbread or muffins,
butler, Waldorf salad (apples, wal
nuts and celery), cranberry-raisin
pie, cheese, coffee, tea, milk.
The most easterly town in the
United States is Lubec, Me.
$ STIDD'S
Chili Con Cdrne 4$1.00
With Beans
Delicious Desserf Favorites
Special fies of Mrs. Millard
By IIA S. OR A XT
Women's Director
The fame of Mrs. Ruby Millard's
home-style pastries has spread far
and wide..For her, baking is both
a hobby and profession. She has
selected from her files two cakes,
a frosting, doughnuts, drop cook
ies, lemon pie and a molded chick
en salad, to share with Bulletin
readers.
Spanish Bun Cake
1 cup sugar
4 cup butter
2 eggs, separated
cup sour cream
1 Tbsp. molasses
114 cups flour
1 tsp. soda
1 tsp. cloves
2 tsp. cinnamon
Cream sugar and butter, and
add beaten egg yolks, cream and
molasses. Sift dry ingredients to
gether and add, mixing well. Fold
in beaten egg whites last. Bake in
three 8-inch layers at 350 degrees.
2 tsp. soda
4 cups mincemeat
Vi cup nuts
Flour, about 3'4 cups
Cream shortening and sugar,
add eggs, salt, soda, mincemeat
and nuts. Add flour until dough
is right consistency to drop from
spoon. Bake on lightly oiled cookie
sheet in hot oven, until lightly
browned.
Sour Cream Cake
l's cups sour cream
3 eggs, separated
l'a cups sugar
1 2-3 cups flour
1 tsp. soda
2 squares chocolate
Mix sour cream with beaten egg
yolks and mix in sugar. Add melt
ed chocolate, then flour sifted with
soda. Fold In stiffly - beaten egg
whites last. Makes one large loaf
or two 9-inch layers.
Hunt's 40-oz. Cans
Tomato Juice 4$1.0C
Chef Bn.varde22-lb.
Spaghetti end can
Meat Balls 53c
Crisco
3lli.
Can
89c
ANGLO
Beef
with Natural
Juices
12-oz
cans
3$1.00
Pillsbury's
Hot Roll
Mix
pkg 29c
FRISKIES
Cubes
or
Meal
2 lb
pkgs
239C
li&n
Freestone
Peaches
No. 2 2 Cans
389c
Dromedary
Muffin Mix
225c
Dromedary
Gingerbread 3 49c
Royal
Puddings
325c
Hi Ho
Crackers 1 lb box 35c
Van Camp's
Pork & Beans 23 5c
New Pink .
Dreft giant pkg. 69c
ROYAL
INSTANT
PUDDINGS
2 pkgs. 19c
Carnation
Wheat Flakes
Mb Pkgs.
225c
Fancy Crisp
Celery
ib 7c
Fancy Fresh
Brussel 2 lbs
Sprouts 25c
RADISHES
or
GREEN
ONIONS
2 bun. 9c
Snoboy
Avocados ea. 10c
New Crop Navel
Oranges box s2.49
Prices Effective Feb. 4 and 5
Fudge FiostiiiR
2 squares chocolate
4 cup cream
3 Tbsp. butter
3 cups confectioner's sugar
M tsp. salt
1 tsp. vanilla
Melt chocolate and set aside.
Meanwhile scald cream, add but
ter and stir till melted. Remove
from heat and add sifted sugar
and salt, and vanilla. Blend in
chocolate and beat to spreading
consistency.
Doughnuts
.4 eggs, beaten
1'4 cups sugar
4 cups flour
2 tsp. baking powder
1 tsp. soda
14 tsp. salt
Juice and grated rind of one
lemon
Sift together flour, baking pow-Hoi-
coHn and finlt. Rent epes and
add ingredients in order listed.
Roll out 'i-inch thick on lightly
fintireH hnard rut with douehnut
cutter and fry in deep fat. Sprin
kle with powdered sugar or lrost
with powdered sugar icing when
cool.
Drop Cookies
1 cup butter or shortening
2'4 cups sugar
2 tsp. salt
6 eggs, beaten
Lemon Pie
3 Tbsp. cornstarch
l'a cup sugar
Rind and juice of l'-i lemons
3 eggs
Vi cups boiling water
Mix cornstarch with sugar. Sep
arate eggs and reserve whites for
meringue. Add lemon juice to egg
yolks and beat until thick and
light. Add rind and boiling water
and cook in double boiler until
thick. Direct heat may be used if
mixture is stirred constantly and
heat is controlled carefully. Pour
filling into baked pie shell. Beut
whites till frothy, then add 6 Tbsp.
sugar, 2 Tbsp. at a time, beating
until stiff and glossy. Pile uneven
ly on pie and bake in moderate
oven about 15 minutes, or until
lightly browned.
Chicken Salad
1 package lemon flavored
gelatin
1 cup hot chicken broth
2 Tbsp. vinegar
1 cup whipping cream
2 cups white chicken meat
2 cups diced celery
1 pimiento, diced
Dissolve gelatin in hot chicken
broth. Add vinegar and cool till
syrupy, then whip till frothy. Whip
the cream and add. with diced
chicken, celery and pimiento. Chill
until firm in deep loaf pan. To
serve, unmold and serve slices on
lettuce, with mayonnaise.
. J. A L
IT'S SO GOOD! Perfect lemon pie, rich and tangy, Is a culin
ary triumph. Mrs. Ruby Millard tolls how. (Bend Bulletin Photo)
Buy Hamburger;
Freeze Patties
A smart weekly marketing pur
chase always is a few pounds n
hamburger. Price-wise it's a real
attraction and it's the handiest of
meats to have around. Junior loves
hamburgers for lunch and Dad
finds them the most satisfying of
late evening "snacks". In addition.
the family loves its tasty dinners
of meat balls with spaghetti and
chili con carne.
When you bring hamburger home
from the store, if you do not ex
pect to use it that day or the
next, freeze it. If you don't have
a regular freezer, you can freeze
the hamburger in your ice cube
section for a week.
In freezing hamburger, it's a
good idea to make it into individ
ual patties and wrap these m free
zer paper or foil.
Pep Your Menus
Let lamb give a lift to your
menus. So many homcmakers for
get the tasty lamb cuts such as
shanks, shoulder chops and stew
meat which can lend variety to
their dinner menus.
Here are cooking lips for pre
paring two of these cuts:
Braised lamb shanks, a famous
German dish, is prepared by
browning seasoned shanks in hot
fat, adding water or tomato juice
and seasonings and cooking over
low heat about two hours. After
l'.i hours, onions, celery, potatoes
and carrots may be added.
Lamb shoulder chops, braised
with lemon and thyme make an
interesting dinner meat. Brown the
chops, season with suit, pepper and
a pinch of thyme. Turn heat low
and add the juice of Mi lemon and
4 tensooon of sugar. Cover the
skillet and cook slowly for ',4 hour
or until the chops are tender.
Creamed Shrimp,
Curried Rice,
Good Together
For an extru-speciul luncheon or
supper dish, serve creamed shrimp
on curried rice.
Creamed Shrimp on Curried Hire
One pound fresh shrimp, 2 cups
water, ' teaspoon salt, K cup
margarine or butler. !4 cup flour,
2 cups shrimp stock, cup heavy
cream, h teaspoon garlic powder,
'4 teaspoon onion powder, tea
spoon ground black pepper, 14
teaspoon sail, curried rice, 1-3 cup
toasted blanched almonds.
Peel shrimp before cooking.
Place in a saucepan. Add water
and the 'a teaspoon salt. Cook un
til shrimp is pink. Make a cream
sauce of the margarine or butter,
flour, shrimp stock, and cream.
Add seasonings. Serve over cur
ried rice. Sprinkle with toasted
blanched almonds.
Be sure to make this sauce with
the slock in which the shrimp was
cooked, which is the reason for
peeling shrimp before cooking.
Curried Men
(Yield: 6 servings)
Five cups boiling chicken broth,
'4 teaspoon salt or salt to taste
(the amount of salt used, depends
upon the amount of salt thai is in
the chicken broth), teaspoon
ground turmeric, 2 teaspoons cur
ry powder, 1 cup white rice.
Add seasonings to chicken broth.
Bring to boiling point. Sprinkle in
the rice. Cover. Cook until rice is
tender 20 to 25 minutes. The rice
should have absorbed nil the chick
en broth when it is done.
Note: If chicken broth is not
available, use 4 bouillon cubes and
5 cups of toiling water.
TOMORROW'S DINNER: Have
creamed shrimp on curried rice,
chutney, 'mixed vegetable salad
with French dressing, hard rolls,
butler, lemon meringue tarts, cof
fee, tea, milk.
New Shortcake
Delicious Dessert
Oranges and cranberries are a
happy conbination, both colorful
and delicious. Here are two recipes
you'll enjoy.
Ornate Criinlx'rry Shortcake
(Vii lil: S to 6 servings)
One cup sifted all-purpose flour.
l's teaspoons double-acting baking
powder, "4 teaspoon salt, 2 table
spoons sugar, 2 teaspoons grated
orange rind, '4 teaspoon grated
lemon rind, 3 tablespoons butter
or margarine, '4 cup strained
fresh orange juice, orange - cran
berry sauce, 'it cup heavy cream,
whipped.
Sift the first 4 ingredients to
gether. Blend in orange and lem
on rind. Cut in butter or marga
rine. Stir In orange juice. Turn
dough onto a pastry board, knead
about 20 strokes. Roll to -inch
thickness. Shape with a 3 - inch
cookie cutter. Bake 12 to 15 min
utes in a hot oven (450 degrees
F.l. Cool. Split biscuit and ar
range on a serving plate with
orange-cranberry sauce in short
cake style. Top with whipped
cream.
Orange-Cranberry Sauce " -(V'leld:
2 cups)
Three cups fresh whole cran
berries, l',4 cups sugar, X cup
fresh unstrained orange juice, 2
large fresh oranges.
Wash and pick over cranberries.
Place in a 1-quart saucepan with
sugar and orange juice. Mix well.
Cook until all the cranberries pop
their skins. Simmer 3 minutes.
Cool. Peel oranges and separate
the sections, being sure to remove
all the white tough portion and
the membrane. Mix with the cran
berries. MONDAY'S DINNER: Cold
sliced pot roast, chill sauce, fried
leftover potatoes, canned corn,
shredded lettuce and green pepper
salad, orange-cranberry shortcake,
coffee, tea, milk.
Eggs, Turkeys,
Citrus Fruits,
Plentiful Now
I By C.AYNOR MADDOX
Eggs are one of our best pro
tein foods. They are an essential
part of any balanced diet. So it's
big family news today that high
quality eggs will be in big supply
during February. That means the
prices should be correspondingly
low.
Big turkeys. 18 pounds, and over,
will also be plentiful. So will dairy
'oroducts because this is the sea
son when cows begin to produce
more milk. Milk, of course, is an
essential food. So let's use more
of it especially now that It is so
plentiful.
If you like to bake with lard
it's good news for you that lard is
abundant, too.
Citrus fruit, fresh and processed
oranges and grapefruit will be
abundant and so will raisins.
California and Arizona will send
huge supplies of crisp head nr fee
berg-type lettuce to market. Flo
rida and Texas have large crops
also.
If you like carrots, and under
stand what a rich source of essen
tial vitamin A they are. February
will be a good month in your nu
tritional calendar. Texas, Arizona
md California are producing great
crops of carrots and sending mosl
of them to market in transparent
film bags minus their green tops
This keeps them fresh longer.
TOMORROWS DINNER: Try
grapefruit, cold sliced turkey, cran
berry sauce, creamed potatoes
canned peas, hot biscuits, butter
lettuce salad, chilled custard wit!
preserved strawberries, coffee, tea
or milk.
Omelet Expert
Has 350 Varieties
Madame Romaine de Lvon is
France's gift to American egg pro
ducers. She runs the only restau
rant in the United States where
nothing but egg main dishes are
served. She has 350 omelets on
her menu.
Her squeeze-in restaurant at 133
East aGlh street in New York Citv.
seats only 22 guests, most of them
socialities and screen and stage
celebrities. Madame, herself, does
all the cooking and a young wom
an from Alsace-Lorraine the serv
ing. The fame of her omelets has
spread over the civilized world.
Right now we have the biggest
crop of midwinter eggs on record
and prices are lowest in many
years. With that favorable situa
tion in mind so far as the house
wife is concerned, not the pro
ducernow is a good time to fol
low Madame Romaine's advice
about omelet making.
She uses 3 eggs for each indi
vidual omelet. Break eggs in a
bowl and stir with fork until egg
whites and yolks are well mixed.
But do not beat until fluffy as
though making a souffle. Add salt
and pepper and 1 teaspoon of cold
water for each three eggs.
Melt a heaping tablespoon of
s.vcet butter or margarine in n
saucepan. Pour in eggs. Cook over
moderate hot fire, holding pan in
hand a little away from heat. With
spatula or fork, as eggs begin to
cook around the edges of the pan
push the done part away from
edge to permit the uncooked part
to flow against the edge. Cook
only until the bottom is slightly
browned and the top slill moist
Never overcook your omelet that
is her advice.
When (lone, fold over in pan and
serve at once on hot plate. If you
use filling, add it just before turn
ing the omelet.
Madame Romaine prep;ires n
'special "midwinter omelet" filled
wjth chicken pieces cooked in wine
and then sprinkled with brandy,
nuts. sliced aoples and tiny pieces
if toasted French bread. With it
she served a delicate mixed green
salad with her own subtle dress
ing brioche, French pastry and
coffee.
One of her mosl famous ome
'ets is filled with chicken cooked
in wine, truffles, pate de fois gras.
and served with a sauce of cream,
brandy and Madeira wine.
So be Inspired bv this talented
French woman and take advan
'see of our American bumper crop
if low-cost eggs.
Sunday's brunch: Ornnpe juice
vlth an e(? beaten In it. chopped
hicVen liver omelet, brioche or
ousted muffins strawberry jam.
'nssed preen salnd. oil and vine
'ar dressing, assorted French pas
try, coffee, tea, or milk.
Featured at your grocer's this
month the national favorite
Cherry-Vanilla Ice Cream that has passed every "taste
panel" test with "Oh's" and "Ah's"! With "Farm-fresh"
cream for richness and juicy red cherries tcr-add flavor,
Medo-Land experts just naturally make Cherry-Vanilla
the best eating ice cream you've ever spooned into. The
truth is, more and more people are eating Medo-Land
Ice Cream than ever before for just one reason ...it
tastes so good! If you haven't tasted Metlo-Land Cherry
Vanilla Ice Cream... try a treat!
MEDO-LAND HAS WON MORE OREGON GOLD AWARDS FOR ICE CREAM THAN ANY
OTHER OREGON ICE CREAM MANUFACTURER
UU JU BEND, CORVALLIS, EUGENE, KLAMATH FALLS, OREGON jj