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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (April 7, 1955)
4a The Bend Bulletin, Thursday, April 7, 1955 M--, Ctrl,, - I SCI 1 1 IUI LQilCI 1 Is Traditional - I 'if '-Vi Whether we celebrate with thi egg pizza of Italy, the wreath shaped coffee cake of Switzerland or the spring lamb of Greece, Easter is a time for special meals extra good menus. Perhaps because it is easiily available this time of year, we, Americans have served ham se frequently at Kaster, it's become almost as traditional as the turkey fur Thanksgiving. There is nothing! I to equal a handsomer platter of ham, pink, tender and with rich pervading aroma. Whether yon prefer the gourmet Smilhfield or some of the wonderful mid-western hams, you'V want to dress it up So bake it with a flourish, with a new sauce. Our recipe lor Orange Pineapple Sauce comes from, the test kitch ens of a packer of fresh-frozen orange juice. The tart tang of orange concentrate, the fragrance of fresh - frozen pine-apple juice, blended subtly with your own car amel syrup and sparked with the sharp, clean taste of lemon all add an unusual and wonderful fla vor to that Easter ham. Always read cooking directions! on the wrapper or tag attached, to the ham you purchase. If you are baking an uncooked ham sort a meat thermometer into the; thickest muscle, and use a slow oven (325 degrees F.). For the last 15 or 20 minutes baking, remove the skin and score the fat int" diamond shapes with a sharp knife. Cut evenly, only M inelii deep. Then cover with your Or ange Pineapple (.Maze and increase oven heat to 400 degrees F. to form a brown coating. Your ham will cut more easily if you let it! rest 15 minutes on a hot platter before starting to carve. For a ready-to-oat ham, heat un covered in slow oven (325 degree V. ) about 10 minutes, for each pound and glaze with your sauci -about 15 minutes before removing; from the oven. Orange I'incapplc Sauce 1 ;'iip caramel syrtin 1 cm (6 Oz. ) fresn-fi ozLr orar.gr juice fundihitp'J' enn (6 oz.) fresh-frozen pine i, pole juice (undiluted) 1 iMilesponn lemon juice To milks caramel syrup, place 2 cup sugar in heavy aluminum ski let. Place over low heat until su gar niclls and lurns golden brown, bakiiv.; pan frequenlly. Remove htm heat. Slowly add 1 cup boil ing water, stirring constantly. Re , SUNDAY MOBNING COFFEE CAKE Is made with new instant nonfat, dry milk. This Sunday Coffee Cake Has Orange-Coconut Filling For a special breakfast or for snack time this filled coffee cake is delicious. Made with economical new instant nonfut dry milk (a .one-pound package makes 6 quarts of nonfat milk for as little as 8 cents a quart. Instant nonfat dry milk also comes in aprc-measured Tjackage containing 3 foil-lined en velopes, each of which makes 1 quart of nonfut milk), it is there lore rich In milk's important nu trients protein, culicum an dribo llavin. Sunday Mornhig Coffve Cake (Makes onu 9-lilcll ring) ' Two cups sifted flour, 1-3 cup .instant nonfat dry milk, 3 tea spoons baking powder, Hn tea Spoon salt, V cup shortening, -cup water, 1 tablespoon melted -butter or margarine. '- Sift together flour, instant non Jat dry milk powder, baking now--der and salt into a bowl. Cut in shortening with two knives or pas--try blender until mixture resem bles coarse corn meal. Add water Jill at once, stirring enough to moisten dry Ingredients. Turn out jrnto floured board; knead for 30 seconds, I Roll out into a rectangle about Jvinch thick. Brush with butter oi Tomato-Flavored Cheese Rarebit Elegant on Rice Sea fresh shrimp, cheese and -the faint suggestion of tomato "flnvor blend tastily in this new -way to make rarebit using canned fomato soup saves precious min Jltcs and it .doesn't, take long to add the other ingredients. I This rarebit is quick to prepare -nnd unusual tool It's a perfect dish 'for your next buffet supper. Serve -it with tossed vegetable salad and French dressing, hot pecan rolls !firid lemon meringue pie. Shrimp . Cheese . Tomnto ICuroiiU 1 cup uncooked white rice - 1 teaspoon salt I cups water -J 1 lll'fc oz. can condensed tomato soup margarine. Spread with orange coconut filling. Roll dough length wiso, Jelly roll fashion, Seal edges. Place on baking sheet. Join edges to form into a ring. Willi scissors, cut hulf-way through dough at 1 inch intervals. Turn each slice on its side to lie flat on pan. Bake in very hot oven (-150 degrees F.) about. 20- 25 minutes or until browned. Remove from baking sheet im mediately; cool on a cork rack. While still hot, spread with frost ing made with 1 cup confectioner's sugar and about 1 tablespoon li quefied instant nonfat dry milk. If desired, garnish witli pecans. Orange-Coconut Filling Cne-quarler cup undiluted or inge juice concentrate, 2 table spoons honey, 1 touspoonlemon juice, 1 cup shredded coconut. Wend orange juice, honey and lemon juice. Stir in coconut uieil well mixed. TOMORROW'S D1NNKR: Spa ghetli with Italian tomato sauce and tiny bails of ground beef and bread, lettuce and grapefruit sec tions salad, French dressing, as sorted cheeses, crackers, frui howl, coffee, tea, milk. i. itp milk 1 lo. American cwesc, grated 1 Isp. salt 1 tsp. prepared mustard 1 tsp. Worcestershire sauce V Is-p. paprika 2 cups diced, cleaned, cooked shrimp Put the rice, 1. Isp. of salt and wider in a 2-qiutrt saucepan and bring lo a vigorous boil. Turn the heat as low as possible. Cover and leave over this low heat for 1 1 minutes. Remove from heat, but leave lid on 10 minutes. While the rice is cooking, heal the soup and milk in a saucepan over a low heal. Add the cheese, salt, mustard, Worcestershire sauce, paprika and shrimp. Stir until the cheese melts. Serve the shrimp - cheese niixiuie from a chaf.ng dish or caudle warmer. Serve the rice in a separate dish. Spoon servings of the shrimp cheese mixture over servings of rice. Or spread the hot rice over a hot plvilter and Hiur the hot shrimp-cheese mixture over tin rice. Garnish with whole shrimp. This recipe makes 8 servings. Open Daily 8 a.m. till 9 p Sundays 9 a.m. to 6 p.m. Plenty of Free Parking Payroll Checks Gladly Cashed PRICES GOOD THROUGH SUNDAY APRIL 10th Chase and Sanborn Vilson's Ready-to-eat Precooked Tender Coffee Regular or Drip lb. 87' Sliced or ;-dru'so..'.c?- AA Large Fresh WMte Eggs Bend Dairy Butter Hudson House. No. 2i Sweet Potatoes &apple cri No. 303 tin Ocean Spray, wo- Cranberry I Sonnet M Blue Bonnet Margarine 2 lbs. Lumberjack Syrup 24-oz Bottle Nolley's, No. 1 Tin Chili con carne 5 for 1 turn to heal and stir until all su I gar is dissolved. Allow to simmer 10 minutes, until syrupy con sislency Is formed. Cool. Blend, with remaining ingredients. Approximately: L' cups sauce Any iefl-over sauce may be used for glndng cold ham slices fol lowing day. S.WF. A FKW WINKS Soup fer breakfast may seem like a revolutionary idea on firs! thought, but it makes more sensi the more you think about it. Team u howl of steaming hot onion soup with pieces of crisp buttery toast (afloat or on the sulci. on II find this warm Mini satisfying on a blustery morning, and it can he prepared in a wink, which may give you a few oNtrai PI'l VIII TO lil.ASPIIIOlKltS I'.y the law of Scotland, the pen illy for blasphemy was dealh, bill by an art of 1S'J5, amended in i s:;7, blasphemy vis made pun suable by fine or imprisonment or lioth. according to the Kncyclo- pedia Itrilannica. The Working Man's Market HAMS Shank Half Butt Kdf 5-7 lb. Average 4-6 lb. Average b48' ib 53' Swift's, Hormel's Sliced MAJOR UAGUE ?ZZ mEBM PATCHES .&tfejp6i 9-oz pkg SUGAR 25c CRISP Choice Produce Items For Your Easter Feast Radishes or Green Onions bu. 5C Florida New Potatoes 3 lbs. 25c Fresh, Tender 'Speeds New Asparagus Ib. 23c Calavos ea. 5C New Peas Ib. 25c Pennant, 12-oz jar 7QC Strawberry Preserves Peter Pan, 1 8-oz jar C Cc Peanut Butter Pillsbury packaged OQc Cake Mixes A7 Duncan Hines packaged AQc Angel Food Mix " Hershey's, 8-oz. pkg. Baking Chocolate Hershey's, 1&-oz. tin Chocolate Syrup 25e Boneless Brisket Corned Beef Country Style Pork Saysage8 Loin 3 i -Ib. Average Pork :cas's Whole I s i, 3 lbs. for f J ib49c 1 Dromedary, 14-oz. pkg. OJTc Gingerbread Mix Ho-Maid, 33-oz. pkg both CQ Bread Mix and Pan for " Hudson House 46-oz tin 23C Pineapple Juice Hudson House, 303 tin 1 Cc Grapefruit Yamhill, 303 tin "I Cc Grapefruit Hudson House, Quart Apple Juice Del Monte, No. 2 tin Oc Yellow Cling Peaches J Otterbrook No. 303 tin 2 Green Beans for 2 r 1. f ENi Hudson House, No. 303 25c Whole Green Beans Dundee, No. 303 tin 2 OEc Cream Style Corn for DHCT TO A CTICC 18-oz sack marbles Pkg. Free in each box 25' CAKE FROSTING ?KiE T0a..1f-" Sunshine ror w" crackers llb- 2K4 ' sunshine r l I EEZ-ITCRACoc70'- lOc Sunshine cadv ' ' 5precWesBrow0r 31c Lw UGAR 2 yCc ibs Phone 303 Phone 303 KWALITY KASH MARKET Nice for that Easter Breakfast LittSe Pig Sausages Ib. 49c Nicely Seasoned, Home made Bulk Sausage Ib. 3Cc Center SHits Sliced Kam 7 slices $1.00 Mild. Sugar "irel Silced Bacon Ib. 49c Krom nrndod Choice Steer 15cef Beef Roasts lb.' 45c Whole or Half Leg of Spring Lamb Ib. 63c I'i'iiiu drain Fed Purkcis Leg of Pork Roast Ib. 59c Most Popular Brands WHOLE or Shank Half POUND 49 Bud Huston Phone 2 Joe Gcorgo 933 Wall Sf. 4 Free Deliveries Daily (.?. fnmi.wimr?immmmimm
