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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (March 24, 1955)
fc- - Thursday, March 24. 1955 ROAST LEG OF LAMB, aurrounded by Easter bonneU, ii popular for Easter dinner. Lamb is Popular For Spring Feast Spring lamb for Easter, that's the choice in many families, Leg of lamb is the prize Easter roast. But smaller families may choose a lamb shoulder roast or a honed and rolled cut, sized just right for Uie number to be served. A "rack" of lamb is a generous roast that usually is cut into the flavorful rip chops. Roast the leg of Iamb, fat side up, on a rack in an open pan. A roast meat thermometer inserted in the thickest section of the meat is an accurate guide to doneness of the roast. For well-done lamb, roast to an internal temperature of 182 degrees F. 170 degrees indi cates medium. Have the "fell" or paper -like outer covering removed before roasting. Rub the meat well with honey for a beautiful golden brown and flavor accent. We like a few tiny slivers of garlic inserted deep in the meat before roasting. The French like a subtle touch of nut meg on the roast. Garnish the Easter platter with gala edible bonnets made of thin slices of yellow turnip topped with halves of hard-cooked eggs. Small circles of carrots make the flow er trim and are fastened to the turnip slice and egg with food picks. I-eg of Lamb With Herb Bouquet (13 to 14 slices) Season this roast early to enjoy the fine flavor. One 5-to-6-pound leg of lamb, trimmed, 1 teaspoon rosemary, 2 tablespoons salad oil, '4 teaspoon dried sweet basil, 1 tablespoon paprika. 1 clove garlic, peeled, mashed; 1 glass mint jelly. Combine rosemary, salad oil, sweet basil and paprika. If the fell has not been removed, use a paring knife to cut and pull it from the top of the leg. Rub the leg thoroughly with the seasoned oil. Let the roast stand in the re frigerator two to four hours before roasting. Place leg of lamb fat side up on a rack in a roasting pan. Roast in a slow oven (325 degrees F.) 2' 2 hours. Spread half a glass of mint jelly over the surface. Continue roasting about another hour. Snread remaining jelly over roast. Serve medium (175 degrees F.t or well done (182 degrees F.V EASTER DINNER: Avocado and grapefruit cup. roast leg of soring lamb with herb bouquet, currant je'.ly, roasted potatoes, fresh peas with mushrooms, as sorted rolls, butter or margarine, mixed green salad. French dress ing, lemon meringue tarts, coffee, tea, milk. Freezing Rules Are Given for Casserole Dishes Many homcmakers are pretty much up on their ABC s of meat freezing but often do not know much about freezing cooked com bination meat dishes. Here are some tips which may be helpful: 1. Stews, soups, casseroles, and spaghetti sauces all may be fro zen for use later. When freezing stews, slightly undercook the vege Holes as thev will soften further during cooking and reheating lat or It is preferable to omit pota toes and add these when reheat ine as they tend to become mushy when frozen. ' 2. Cool the cooked dish as quick lv as possible, then oack In a freezer carton. (Place the stew pot In a bigger pan of cold water to trtpn cooling.) 3. Meit smdwfrtvx mav be frd 7nr- Wrrir) each senrtwVh IndMd ua'lv hut di not Include mayon vip or lettuce as these do not freeze well. 4 Use frozen combination mpat dishes within about a month. Ground Beef Good Eating In Any Form Ground beef is just about as good tasting in one form as an other. In this recipe for ground beef pie, chili powder, onion and tomato sauce are cooked with ground beef, then the mixture is baked in a pie pan with a mashed potato topping. The complete dish takes just a short, time to prepare and it's a real family filler-upper. (1 round Beef tjuieky Pie 1 pound ground beef i cup finely chopped onion 1 8-ounce can tomato sauce 2 Tbsp. chili sauce tsp. salt tsp. pepper H tsp. chill powder 2 cups seasoned mashed po toes Brown meat and onion in a little hot fat. Add rest of ingredients with exception of potatoes. Heat well. Pour meat into a 9-lnch pie pan and top with mashed potatoes, spreading them carefully over meat. Broil for 5 minutes or until potatoes are tipped with brown. 4 servings. There are so many uses for ground beef that it could be served to' your family almost every daj and they'd love it! It's fun to sur. prise them with a new variation each time. Hamburgers can be dressed up not only with interest ing seasonings but also- with but ter toppings, sauces and surprise fillings. Meat loaves lend themselves to surprise fillings, too. Bread crumb and rice stuffings are two sugges tions. A slightly out of the ordinary twist for preparing meat loaf Is to bake peach halves on top of it during the last part of the cooking time. Bake the meat loaf mixture in an 8-inch square pan, making indentations for four peaches. Twenty minutes before the end of the baking time, place peaches on top of loaf, spreading them gen erously with catsup. Barbecue Chops For New Tasfe Looking for a little different way to prepare your dinner pork shops? Then barbecue them this quick and easy way they're mighty good: Barbecued Pork Chops 4 pork chops Salt and pepper 4 slices onion (!4 inch thick) 1 Tbsp. brown sugar H cup catsup 2 Tbsp. lemon juice Brown chops in a little hot fat; drain off fat. Sprinkle chops with salt and pepper and top each with a slice of onion. Sprinkle with brown sugar. Combine catsup and lemon juice and pour over chops; add a little water to cover bottom of skillet. Cover and cook over low heat until tender, about 1 hour, adding a little water if need ed to prevent sticking. 4 servings. Ham Leftovers Because ham leftovers are so usable, you'll probably want to buy a larger ham than you'll ac tually need for the group you're serving. Use leftovers in any of 'hese ways: 1. Creamed with peas and served over chow mein noodles. 'Season the sauce with a little Worcestershire sauce or bottled neat sauce.) 2. In ham and potato bash. 3. In ham rarebit. (Add diced ham to cheese rarebit.) 4. Ground and tiled In baked nnwheel biscuits; serve with hot .auce. 5. Ground and used In macaroni md cheese casserole, scalloped p atoes or Spanish rice. 6. Split pea or navy bean toup Buy 1 Chicken, Cook Two Meals If there are only two in your family and you want chicken, lis ten to what Ann Williams-Heller tells us. She is author of many ex cellent cookbooks and an outstand ing food authority. Here's what she says: "Yes. (you can stretch one chicken over two ample meals if you select a larger frying or roasting chicken I about 3V4 to 4 pounds). Fryers of such weight may be too heavy for "classical" frying yet too lean for roasting, we offer two ways to serve them at consecutive meals with different taste and appear ance, yet with equal juice tender ness. Select a plump chicken about Vm to 4 pounds ready - to - cook weight. Have butcher cut it in 4 or 8 pieces as you desire; smaller pieces cook faster, make larger servings. Use heart, gizzard and neck for soup. The liver when chopped and sautecd and seasoned fragrantly with a few sprigs of chopped parsley, may go into an omelet." First Meal: Steam-Fried Chicken Use a heavy 1014-inch skillet with tight-fitting cover or dome cover. Place one-half the chicken (2 or 4 pieces according to cut) in skillet: add about 1 cup of wa ter and about 1 teaspoon salt: cov er and simmer chicken over low heat until tender, about 30 to 40 minutes. Drain chicken; reserve any leftover liquid for soup or gravy. Roll each chicken piece In well seasoned flour; shake off excess flour. Heat about 'a cup fat Uard or vegetable shortening in skillet, and brown chicken quickly on all sides over moderate heat. Use above liquid as part of milk if you want to serve the chicken with gravy. Second Meul: Fricasseed Chicken Use second half of " chicken. Heat 4 tablespoons of fat or lard in heavy (lOMi-inch) skillet with tight-fitting cover or dome cover. Brown chicken on all sides (about 15 minutes) turning frequently; add 1 medium onion, finely sliced, 1 scraped carrot, diced, and 114 cups water (or wine if desired). Cover tightly and simmer over low heat until chicken is tender, about 30 to 40 minutes. Season to taste with very little salt and a dash of giner and-or nutmeg. Thicken gravy with flour or corn starch as desired. Note' Refrigerate second half of chicken for later use, loosely cov ered. If you store in freezer, keep chicken frozen Until ready to use and defrost before cooking. TOMORROW'S DINNER: Fric asseed chicken, broad noodles, cranberry sauce, toast, butter, crisp watercress, "fruit cup, cook ies, coffee, tea, milk. Beef Pot Roast Is Thrifty Cut High in Flavor Pot roast is a thrifty cut you cant serve too often. Creole pot roast, made with sliced stuffed olives, is one slightly different twist to a basic pot roast recipe. Brown the meat in a little hot fat as usual, slice stuffed olives over it, then pour over and around it 1 cup of condensed tomato soup diluted with Y cup of water and 2 tablespoons of liquid from the olives. Anyone can make a stew of sorts, but a stew which tastes as though it had orignated in the kitchens of the finest dining places is one which has been seasoned ingeniously. Any homemaker can imitate such gourmet cooking. After thor oughly browning the stew meat, some seasoning vegetables should be added: celery tops and stalks, a sliced carrot, onion and a piece of bay leaf. The flavor of the vege tables cooks right down into the meat. Another important step is to add just a little liquid prehaps half a cup. Season with salt, pepper and herbs, cover tightly and cook over low heat. The small amount of liquid cooks down, further browning the meat and giving it delicious flavor. Add more liquid from time to time and cook until the meat is fork-tender. MUD MORTAR Indians of New Mexoci were building with stone, successfully using clay mud as mortar, when the first white explorers arrived in that area more than 400 yearsi ago. f 'All I did wm lerve him I M BLUE BEll Potato Chip... 1 t fresher In the Double Bogl PARMESAN FRENCH TOA8T to unuiuallj rood with honey Md fruit compote. Parmesan French Toast Is Excellent Lenten Dish Eggs are still big budget and nutrition news. So you may want to read part of a letter from Kath- ryn B. Niles, home economics di rector of the Poultry and Egg Na tional Board in Chicago. Parmesan French toast with honey and fruit compote is our favorite new Lenten recipe. It was planned particularly for your read ers. The departure (and we feel improvement) from plain French toast is in the crispiness and the pleasantly unusual Parmesan fla vor. The latter is ine resuu oi using thick slices of heavy-bodied French bread (called Vienna in some larkets). 'There's no mushiness when you bite into this crisp toast. Honey combines well with the Parmesan cheese, although Parmesan French toast is equally good 'as is.' A delicious menu suggestion is scrambled eggs with Parmesan French toast, an excellent Lenten- Meat Variety Keeps Meals Interesting One of the things which keeps dinnertime interesting is to in clude a variety of different meats beef one night, pork the next lamb and veal occasionally. For thriftier buys in pork, keep in mind pork shoulder steaks and roasts (sometimes called Boston butt) and diced pork shoulder for chop suey and other combination dishes. With pork in extremely plentiful supply, some pork . cooking hints may come in handy. Pork requires thorough cooking, whether it's a roast or a small cut. Cook roasts at low oven temperature (325 de grees F.) and allow longer time for a chunky shoulder butt roast than a loin roast. In making the rich brown gravy from a pork roast, add a little sage or thyme to give just the right flavor touch. Here's another pork cooking pointer pork chops or shoulder steaks should not be broiled like some steaks and chops. Broiling pork tends to dry it out and does not develop its fullest flavor. Pork chops and steaks should be braised cooked in a covered skil let, with a little added liquid. Here is an unusually good tasting way to prepare pork chops or steaks. Savory Pork Chops 4 pork chops or steaks Flour, salt, pepper Mi cup chopped onion 1 cup canned tomatoes 1 tsp. Worcestershire sauce V4 tsp. chili powder 1 tsp. sugar In a large skillet or Dutch oven, fry out fat from edges of chops. Remove pieces and brown floured chops in the fat. Drain off fat and sprinkle chops with salt and pep per; top with onion. With a fork, break up tomatoes, add Worcester shire sauce, chili powder and su gar; pour over chops. Cover and cook over low heat for 1 hour or until tender. Turn chops several times during cooking. Remove chops from pan, spoon off fat and dilute remaining sauce with a little water, if necessary. Season to taste and serve over chops. BUDGET BLUES? Here's a way to give your fam ily their full quota of high pro tein . . . and still hold down the food budget. Try delicious sar dines instead of meat in your fa vorite main dish casserole, for In stance: To one can Maine sar dines add m cups cooked rice, 1 cup canned tomatoes, salt, pep- per ami l' teaspoons minced onion. Bake in a moderate oven I for 30 minutes. Delicious luncheon." Parmesan French Toast Makes about 10 large slices) Three eggs, hi cup freshly grat ed Parmesan cheese, hi teaspoon salt, 1 cup milk, 10 or more slices Vienna French bread. 4 - inch thick (amount varies with loaf size and shape), fnt for browning, honey, if desired. Beat eggs slightly with the Par mesan cheese. Blend in salt and milk. Dip bread in egg mixture, turning to moisten slices complete ly to center. If necessary, drain against edge of bowl, Brown on one side over medium heat on well - greased skillet or griddle. Turn and brown the other side. Add additional fat as necessary to keep bread from sticking. There are a lot of winter pears in the market, too. Pears with cheese and crackers make a per fect dessert. Baked pears are al ways popular, especially with men. Just, wash the pears, cut them in half, core them and put them in a baking dish. Sprinkle generously with sugar end a little salt. Dot with butter and add a very little water. Cover and bake in a mod erate oven. As soon as the fruit is hot, take off the cover to cook the syrup down. For extra flavor and color, cook cinnamon candies in the syrup, and serve the pears hot from the oven, glistening in their spicy syrup. Or cool them and serve with a garnish of whipped cream, or a little cottage cheese or cream sauce. TOMORROW'S DINNER: Par mesan French toast, little link' sausages or bacon, canned or fro zen peas, sliced cucumbers) with salt, sncea orange ena grape enp, brownies, coffee, tea, milk. AT YOUR. TO PAY! fwtf!$ Ham Abundant Spring Staple This year it's not only Ham for Easter, it's Ham for Springtime! There'll be an abundance of smoked pork on the market which means a variety of ham cuts for different uses whole hums for large guest gatherings, half hams for family dinners, liain shanks for a boiled dinner with vegetables, ham slices for the small family. What's more, they'll be come- hith?r prices on many cuts. The present day milk-cure ham is one of the easiest of meats to prepare no boiling, no lengthy cooking period, no fuss and bother during baking yet the finished re sult, a gloriously glazed ham, is one of the most festive meats you could set before your guests. Types of Rani When you buy a whole ham, there's seldom any question about how to cook it, as directions usual ly are printed on the label. How ever, in buying a half ham (in which case cooking instructions usually are not available), it's best to ask your meat man for specific Information on the type of ham you re buying whether it s a regular, uncooked ham or a ready- to-eat ontf. In cither case, place the ham on a rack in a shallow roasting pan and bake in a 325 degree F. oven 22 minutes per pound for an uncooked ham and 20 minutes per pound for a ready-to-eat one. (If you know definitely that the half ham you have bought is a fully- cooked one, it may be served either cold or just heated through 14 minutes per pound.) Ruby (ilaie How about a sparkling new glaze for your Easter Ham?. If's made with cherry preserves. 45 minutes before the ham has fin ished baking, remove it from the oven and take it out of the pan. Pour off the fat in the pan and save for frying potatoes and other cooking purposes. Score fat, stick with cloves and spread with cherry preserves. Return to the oven to glaze. If you want to serve a fully cooked or canned ham cold and wish simply to glaze it, you can apply the glaze and put the ham in a 450 degree F. oven for 15 minutes. SARDINE EGO SPREAD Combine a can of mashed Maine' sardines with 2 chipped, hard boiled eggs, add lemon juice, may onnaise and French dressing Taste-titillating for snack-time tid- bits. U.S. Adult Minimum Daily (AS ESTABLISHED BY Vitamin A..-. Vitamin B. (thiamine) Vitamin Bi (riboBavin) Niacin (another B-vuamin) Vitamin D Calcium Phosphorus Iron Iodine . The new, easy, "no-forgetting" way to take your vitamins and min erals is in Medo-Land MV Milk. Folks who have tasted it say the flavor is even better than regular milk. It docs taste wonderful... and you get all th: wonderful benefits for only two cents more per quart. Try it for ten days and see how much better vou feel! U II V I) - ' -., HAPPY HfcAD START If you're bored with repetitious break fasts, start the day with a hot bowl of soup. The taste delights of soup are legion, ranging from delicate consomme to zippy pepper pot. For Breakfast Variety, Serve Steaming Soup Cup Breakfast is the least Imagina tive meal of the day. Though most folks admit a desire for variety in breakfast foods, they seem con tent with a monotonous lack of it; consequently they feel that break fast is a bore, even though they are aware of its many advantages. Lewis Carroll cxtrolled the vir tues of "Soup, Soup, Beautiful Soup" through the voice of his fan ciful Mock Turtle. And today's mothers and housewives would do well to listen to his song at break fast time. Soup for breakfast is so warm, filling, and satisfying. There are many variances of fla vor, . texture, and combinations with which to experiment! It is certainly the easiest of all foods to prepare and packs a full com plement of nourishment to keep energy high throughout the day. Although the idea of soup for breakfast may be something of o shocker, after a bit of thought you'll wonder why it hasn't always been part of our breakfast pattern, it's so logical. Soup has formed the backbone of morning meals in other countries the world over. For centuries it has been favorite of ponsants and kings who no doubt have enjoyed the extra dividend of well-being that soup supplied to their morning hours. Here are a few menus to show how well soup fits the breakfast , ' CHANGING FIELD The magnetic field of the earth, which is responsible for attracting the compasss needle to th north undergoes slow changes from year I to year. Requirements of 9 Essential U. S. FOOD AND DRUG ADMINISTRATION) 1 QUART RIOUIAR MILK CONTAINS 1 - 20 85 i7o 3 100 100 6 20 vfll 7 "Oregon'! loading winner of goto owarai A 7 loading winner of gold award for dairy prodvefV' picture. Scotch Broth with frankfurter slices, English muffins, jam or preserves, grapes or pears, cof fee, tea, or milk. Spiced apple sauce, consomme with chopped egg garnish, crisp bacon slices, whole wheat toast. coffee, tea, or milk. Tangerine, cream or mushroom soup over shreeded wheat biscuit, grilled sausage links, toast, coffee, tea, or milk. BEG-MORE DOG & CAT FOOD IT'S EXTRA RICH IN MEAT... ricx UP 6 CANS next' TIME YOU SHOP Vitamins and Minerals I QUART MULTI-VITAMIN-MINIRAl MILK CONTAINS 100 100 100 ' 100 100 100 100 ' 100 100 -this is a SETTER