The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963, March 24, 1955, Image 24

Historic Oregon Newspapers

The Bend bulletin., March 24, 1955, Page 24, Image 24

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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (March 24, 1955)

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Newspaper Page Text2c TWBwid Bull-Hn, Thursday, March 24, 195S Sweet Touch Gives Zest; Provides Happy Ending Dessert gives such a happy end ing to a meal that we all look forward to this "sweet touch." A good dessert should be attractive, appetizing and nutritious. Don t let the word "nutritious" conjure up visions of tasteless, unappealing mixtures ; often the foods that look and taste best are best for you. For example, strawberry short cake is an American favorite and is laden with Vitamin C-rich straw Salmon Popover Are Novel Idea Piping hot popovers, brim-full of tasty salmon or tuna, are a de lightful change for the Lenten sea son. They're easy - to - make and easy on the budget, too. Salmon-Stuffed Popovers 1 pkg. Popover Mix . 2 eggs Vk cups milk 2 cans condensed cream of mushroom soup Vi cup milk 1 Tbsp. lemon juice 1 Tbsp. grated onion 2 cans (1 oz. each) snlmon, well-drained and flaked 1 can (8 oz.; 1 cup) peas, drained' Empty contents of package Into bowl; blend in eggs and milk. Beat with rotary beater until smooth. Half-fill very well-gredsed, imheated muflln pans or custard cups. Bake in hot oven (400 de grees F.) about 40 minutes. Blend soup; milk, lemon juice and onion; heat thoroughly. Fold in salmon and peas; heat well. Cut tops from popovers; fill with sal mon mixture; replace tops. Spoon extra salmon mixture over filled popovers. Garnish with chopped parsley. Serves 6-8. Serve with ad ditional vegetables such as broc coli or spinach, if desired, and a salad. (Two 7-ounce cans of tuna may be substituted for the salmon in the recipe.) berries and Vitamin A-rich whip ping cream. Some of our most delicious des serts are basically simple combin ations of fruit and milk or cream in various forms. These three rec ipes are rich in nourishing dairy foods yet are as tasty and deli clous as far more elaborate des serts. You'll find that they will add just the right "sweet touch" -to your March meals. Lemon Sponge Pudding with Fruit Sauce (Serves 4) Vi cup sugar 2 Tbsp. flour Mi tsp. salt 2 eggs, separated 1 cup milk 2 tsp. lemon rind 2 Tbsp. lemon juice 1 pkg. frozen strawberries, raspberries or peaches Thaw fruit slowly. Mix sugar, flour and salt. Beat - egg yolks slightly; add with milk. Add lem on rind and juice. Beat egg whites stiff; fold into yolk mixture. Pour into buttered baking dish. Place in pan of hot water; bake at 350 de grees F 60 to 75 minutes. Cool. Serve with thawed fruit sauce. Peach Cobbler with Ice Cream (Serves 8) 1 No. 2V6 can sliced peaches cups) 1 Tbsp. lemon juice H cup sugar Yt tsp. cinnamon 1 Tbsp. butter, melted Topping: 1 cup biscuit mix 1 Tbsp. sugar 2 Tbsp. butter 54 cup cream 1 egg (if desired) Drain peaches and mix with 'cmon juice, sugar, cinnamon and butter. Arrange peaches in a shal low baking dish, 10"xG"x2". Mix sugar with biscuit mix. Cut ir butter with knives or pastry blend er until texture of cornmeal. Stir in cream combined with egg, mix ing lightly with a fork. Pat out doueh and spread on top of peaches., Bake at 350 degrees F., for 40 minutes. Cool, cut ir squares and serve with vanilla ic cream. ' ' Tuna Pizza Pie Easy Treat With Cheese Pizza can now become a delight ful Lenten treat with this wonder- Pie. It retains all the favored fla- ful new variation . . . Tuna Pizza may very well become a year vor of a regular pizza . . . and round family favorite. So quick and easy to prepare, it's a perfect answer to busy-day dinner prob lems. Tuna Pizza Pie 1 package biscuit mix 2-3 cup milk 1 can 6 oz.) tomato paste tsp. sugar 14 tsp. salt 1 Tbsp. lemon juice 1 Tbsp. olive oil 2 cans (7 oz.) tuna, well drained and flaked 1 tsp. whole oregano $i cup shredded American cheese Blend tomato paste, lemon juice, sugar and salt. Lot stand. Measure biscuit mix into bowl; add milk; stir with fork until mixture forms a ball around fork. Turn out on lightly - floured board or pastry cloth; knead 30 times. Moisten fingertips with olive oil and press dough into I2x14-inch rectangle on oiled cooky sheet. Brush dough with olive oil; spread with tomato mixture. Top with flaked tuna; sprinkle with oregano and cheese. Bake in hot oven (125 degrees F.) 20-25 minutes. Makes 1 large pizza. Serve with leafy green vegetable and salad. Clinch Wagon Breakfast - Modern Style It doesn't take wide open spaces for a "Chuck Wagon Break fast" to be appropriate! The kitchen or patio (when it's warm enough) is as good as the prairie if the setting is right. Dishes ana pernaps table ornaments w- lloney Wee Pudding (Serves 0 2-3 cup uncooked rice 3 cups milk, scalded , cup honey Mi tsp. salt 3 eggs slightly beaten '.4 to 1 cup raisins or dates Cook rice in a large amount of boiling, salted water until tender. Drain and rinse with hot water. Beat eggs slightly, combine with honey, salt and raisins or dates. Add hot milk gradually, stirring constantly. Pour into a buttered baking dish and set in a shallow pan of hot water. Bake at 350 de grees F., for 1 hour. Serve wilh cream. suggestive of the West will lend atmosphere to this "west ern style" meal. What's most important though is the food. Old-timers of real Chuck Wagon days ate such things as sourdough flapjacks with sorghum, beans, bacon and boiled coffee. While our modern-day breakfast may fol low somewhat the same pat tern it's bound to be better. It's cosier too, since today we serve Sour Cream Buttermilk Pancakes made with a de licious, quick and easy west ern pancake mix, with maple blendcd syrup from the bottle. The buttermilk used in this modern-day mix assures light er, more tender and better tasting pancakes. And so easy to moke! Here's how pardner. This modern version calls for Buttermilk Ham Pancakes with plenty of maple-blended syrup. SUPERB PANCAKES 2 cupl pancaka and walll. mix 1 cupa milk 1 sag. baal.n 2 labl.spoons cooking oil, or melt ad butter or other shortening Combine all ingredienti. Mix with ipoon or egg beater just until amooth. Bake on hot griddle or in lightly greaied akillel, turning once. Do NOT attr baiter between bakinga. Serve with butler and hoi maple-blended ayrup. Makes about 20 iour-inch pancakes. SUPERB HAM PANCAKES 2 cups pancake and wattle mix 1 cupa milk 1 egg, beaten 2 tablespoons cooking oil. or molt ed butler or other shortening cup cooked ham strips Combine pancake mix, milk, egg and shortening. Mix with spoon or egg beater Just until smooth. Told ham strips into the batter. Bake on hot griddle or in lightly greased skillet, turning once. Do NOT stir baiter between bakings. Serve with butler ana hot maple-blended sy rup. Makes 20 iour-inch pancakes Vi 5- v I' .mm fminnr h FREE BALLOONS FOR THE KIDS SPRING OPENING 7 to 9 FRIDAY Lindenberry, qt. brick Ice Cream .... qt. 39c Kerr, 12-oz. Tumbler Assorted JeSSies 245c Your Choice Pillsbury Cake Mix . 3 pkgs. 99c 40-oz. pkg. Aerowax .... can 55c Qt. can Bisquick pkg. 39c Danneflsh, 14-oz can Fish Balls 2 can 69c Sunpnkt Kancy, S-m. cans Oysters 2 cans 59c Instant Maxwell House, 6-oz. jar Coffee jar $1.59 Begmorn. Pack of 6 Dog Food ..... pack 85c Dennison's. tall can Meat Balls wGravy 2 69c Swift's Oriole Sliced Bacon !b. 45c Swift's Premium ready to eat Picnics lb. 49 Fresh Lean Ground Beef lb. 29c Beef Pot Roast lb. 43c HANSOSfS F Pacific Oueen Tuna 3 cans 55 PET MILK 3 cans 39c iViif.lv i Luinbori.ick. 21n7. ln(lln Syrup btl. 33c lluiison House, 2 tin Apricots 2 tins 75c Festival Sltml, 2' a tins Pineapple .... 2 tins 69c Campbell's. IS'.j oz. tin Tom. Juice ... 3 tins 29c ! ' Cabbage Eb. 8C Tomatoes tube 35c Grp. fruit 8 lbs. 49c Oranges 7 lbs. 59c 00D' MARKET 135 Minnesota FREE DELIVERY Phono 127 Juice Crystals Are New Twist The newest thing on the market is orange juice and grapefruit juice made from orange and grapefruit crystuls. Eastern food editors sampled them last week in Washington, D. C. These crystals, now in commer cial production, will keep on the pantry shelf in' ordinary temper atures, thereby eliminating the need for freezing. They look like tiny porous sponges with many small surfaces. They retain 96 per cent of the vitamin C content of the fresh fruit. To turn a little can of these no freeze, no-squeeze crystals into a pint of juice, the crystals arc placed in a pitcher, three canfuls of cold water are added and stirred until crystals are dissolved. How does the juice taste? The food editors thought it tasted bet ter than canned juice but not quite so good as frozen. The crystals are now being packed in 1-pound and 4-pound cans, making a little over 1 gal lon and 4 gallons of juice. The Vacu-dry Company of Oakland, Calif., developed the process. They have granted exclusive rights for commercial production of these orange and grapefruit crystals to Orange Crystals, Inc. of Florida, who plarl to muke them available in smaller packages during this year. About Gl medium-size oranges are concentrated into 1 pound of dry crystals that produce 1 gallon of juice when water is added. They are L"3 times ighter than frozen concentrate and S'i times lighter than canned juice. There fore, they can bo transported more inexpensively. This is an im portant factor in overseas mili tary supplies and. of course, will be to the family food budget. How ever, until the crystal process is perfected, fivsh orange juice and frozen concentrate are still ahead in freshness of flavor. MONDAY'S DINNER: Cold left over meat, baked macaroni and cheese, buttered spinach, enriched bread, butler, canned purple plums, leftover cake, coffee, tea, milk. Round Steak Economical Cut of Beef Round steak is an economical beef cut that takes well to herbs. You'll like this recipe for Round Steak Savory. 2 pounds round steak, cut i inch thick Flour, salt, pepper, fat Vs cup-catsup cup water tsp. crushed oregano (or tsp. powdered) Vi cup chopped onion '.s cup chopped celery leaves With a meat pounder or the edge ol a heavy saucer, pound steak. Combine 4 tablespoons flour, 2 teaspoons salt and 14 teaspoon pepper; rub into both sides of mcut. In a large skillet or Dutch oven, brown steak on both sides in 2 tablespoons hot fat. Drain off excess fat. Combine catsup, water and oregano; pour over steak. Top steak with onion and celery leaves. Cover and cook over low heat un til steak is tender, about 2 hours. Add additonal water in small amounts as needed during cook ing. 6 servings. Serve Weiners With Cabbage Every cook has in her menu rep ertoire favorite foods to serve with frankfurters franks with baked brans, franks with sauerkraut. fmnks with relish in a bun. Yet it's always fun to serve a surprise meal wilh a new frankfurter combination. For a real treat, serve a platter of steaming hot franks surround ing a circle-of rainbow cabbage. This colorful cooked cabbage, combined with green pepper, car rots and pimiento. is a tasty ac companiment for the ever-favorite frank. To prepare franks, simmer tiiem in water for seven minutes or fry them in a little hot fat until brawn. Cook the cabbage for seven min utes in a small amount of suited water in a covered pan. Cook fine-1 ly chopped green popper, carrots, and pimiento in a little hot butter or margarine and add to the cab bage. Add extra butter, if desired, and season to ttsto. Perfect FOR. mx MCA i c NOW ENRICHED! Thoe unw wonderful cgR noodles are now cnrii hcd wilh important amounts of your daily requirements, of ritanu'n Hi, s-itamin Hi, iron and niacin, fiih half cup (4 o.) contains only ' iunc, mi?- some luuay: rtiso try these Lr f. v; other outstandinH PoTter-Scarpelli macaroni IttV-1" products Snuhiii. S:i!Jpft t twaasaiaaalfe.Ni'j Shells, Kurle-y-Noodles aud Lasagne, ., At THRIFTWAY tatRVONE s iSifW, v . mi UvWck ret i wo Prices Effective Thru SUNDAY, Mcr. Yj Introductory offer TASTEWELL SALAD qt 49 i FREE Diamond A No. 303 ROSE BUSHES nere lumorruw Pickup Frl. or Sat. 0$TJ Wh. Kernel Corn ........ 7 $1.00 Diamond A No. 303 mMSm Green Beans 5 ca8 $1.C0 Tastewell, No. 303 Broken Grapefruit , 3 49c 55 Shurfine, No. 303 ft Fruit Cocktail 4 can 89c fDel Monte or Shurfine, No. 2'a Sliced Peaches can 25c Delrich rine 27c SPECIAL SALE Pork Loin I !oast 2 to 3 lb. average Loin End Rib End ib.j9 Melrose Sliced Bacosi lb. 47c Country Fresh Pork Sausage 3 I. Fresh Pacific Small Fresh Pan-Ready Oysters pt. 69c Fryers Eb. 59c mm m 1 lb. 12-oz. average Chef Boy-Ar-Dee Meat 6ra 16 oz. can n a goster 6qq COLORINGS Paas Dyes, pkg. 10c Early California Manz, 3'4-oz Stuffed Olives Pus. 35c Playfair No. 1 cans Dog Food '. 5 45c Palmolivc, Lux, Lifeboy, reg. size Toilet Soap 3 ur 25c Kaiser Aluminum, 25 ft. roll Foil Wrap ,u 29c Crisp Stalks CELERY 15. RADISHES or Green Onions Ripe Bananas Red Tomatoes Newton APPLES Arizona White 3 ibs. 29c Grapefruit fj?J Congress Thriftway iltjXf y 210 Congress fff" buneh 5C 19c .... 39c 8 49c Market Phone 360 MsHsHsMsaaaaaaHsBsHsaaWsaataKW