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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (April 21, 1955)
Thursday, April 21, 1955 vesA Spring Vegetables Harbingers of fhe Season Sure signs of spring are the new potatoes, fresh asparagus, crisp green onions, and rosy rhu barb in the vegetable stands these days. We look forward to them with eagerness each year for they have a wonderful way of pepping up winter-weary appetites and add ing a breath of spring to April meals. The tender new spring vegeta bles are particularly appealing when served in a smooth cream or cheese sauce. The richness of but ter, milk and cheese bring out the delicate flavors of the tender veg etables. They adJ extra food value, too. For rhos- who like their spring vegetables "as is," a simple dressing for melted butter and a little lemon juice will bring out fresh flavor as nothing else can. Although rhubarb is a vegetable we ordinarily serve it as a fruit, and its tart-sweet flavor is great ly enhanced by serving it in com bination with whipped cream or ice cream. Try rhubarb cobbler, served warm from the oven with lots of rich cream. It's a treat for any meal. Asparagus au Grattn (Serves 6) 3 Tbsp. flour 3 Tbsp. butter 2 cups milk 1 tsp. salt "a tsp. pepper 2 egg yolks 1 cup grated Cheddiir cheese 1-3 cup buttered crumbs 2 lb. fresh asparagus or 2 pkg. frozen (long stalk) Cook asparagus in boiling, salted water until tender. Melt butter, add flour and seasonings and blend. Heat milk and add to but ler flnill mivllll'o clli-flncr mn. stantly until smooth and thickened. Beat egg yolks, Add a Utile sauce to the egg yolks then return to sauce; stirring until smooth. Add grated cheese. Cook and stir vm til well blended and smooth. Ar range alternate layers of asparag- gus and sauce in a 2 quart cas serole. Sprinkle buttered crumbs on top. Bake at 325 degrees F for about 30 minutes or until crumbs are brown. Rhubarb. 'lbliT (Serves 6) 4 cups diced rhubarb 1 cup sugar 's tsp. salt 2 Tbsp. butter M tsp. nutmeg Mi tsp. grated lemon rind l'a cups flour 3 tsp. baking powder V4 tsp. salt 2 Tbsp. sugar 3 Tbsp. butter 1 egg ?4 cup, milk Combine rhubarb with sugar, salt, nutmeg, and lemon rind. Place in a 2-quart, buttered bak ing dish. Dot with butter. Mix flour, baking powder and salt. Cut in butter until mixture resembles coarse cornmeal. Combine eggs and milk and add to dry ingredi ents, mixing until well moistened. Spoon mixture on top of rhubarb. Bake at 3id degrees F., for -15 minutes. Serve warm with plain cream, whipped cream or ice cream. Sun.; - VJTOr ' v 4 ,i r, , White House N rS' COFFEE , 85c yellow-white Angla, with Natural Juices, 12-oz cans Dev.UFood BEEF 3 . '100 Marble anil Honey Spice Bango vellow or white 3 POPCORN 5& 69c Pak.2fs Swlft'.iing Shortening 3; 79 DAFFODILS 2. 25c Fancy, Plio Bags Carrots 2.r25c Fancy Navel Juice Oranges 9c California Fresh STRAWBERRIES basket Fancy small ASPARAGUS III. 15c CALAVOS 2 for 25c Hl-C PARTY PUNCH 46 oi cans ORANGE DRINK or GRAPE DRINK can 35 c or cans $1 00 I 200 Size Pkgs. 2 pkgs- 29c BF.KF I'OT ROAST lb. 39c GROUND BKKF 3 n.H. 89c PORK SHOri.IH.lt ROAST 33c PORK SAl'SAGK. 3 89c PORK LKO ROAST lb. NO SCORCHED HANDLES rverything's cooking but the handles on these better-grade utensils. Fashioned of bakelite, they withstand heat up to 450 degrees, make oven pieces out of top-of-the-stove units. Good Cooking Utensils Basic For Daily Meal Preparation Cool Prune Drink Luncheon Pickup For a hearty, energy . packed lunch, serve cheeseburgers with cole slaw and potato chips, and a flavorful prune nulk drink that will double as beverage and des sert. Prune .Milk Drink 1 cup cold milk M cup prune puree 1 tablespoon lemon juice 1 teaspoon sugar Few grains salt Sprinkling of cloves, or cinnamon Blend prune puree with lemon juice, sugar and salt. Add chilled milk and stir until thoroughly mixed. Top with a few sprinklings ot cloves, or cinnamon. Serve at once garnished with lemon sl'.ce or wedge. Makes 1 glass. Add more sugar to suit taste. Several table spoons vanilla ice cream may be added on top. Snappy Sauce for Oieeeburgert 'i cup chili sauce 2 Tbsp. pickle relish Ihi tsp. prepared mustard, or horseradish Combine all ingredients and mix well. Makes enough for 6 Cheese burgers. By Ila S.nnmt Women's Director Not the least of the April show ers mese aays are the ones in honor of brides-to-be. And be cause the young homemaker will devote a great deal of time to the mastery of the art of cookery, she will love gifts to equip that im portant first kitchen. She will ti-easure most of all the beauti ful and efficient cooking ware that gleams like silver, for she knows that good cooking utensils are at the bottom of every meal. If the bride herself faces the necessity of buying her pots and pans, that in itself is one of the first tests of her homemaking skill. For haphazard buying is hard on a budget and usually winds up with an inefficient jumble of utensils on hand. Many brides have had to learn a costly lesson in order to know that thought should be given to mater ials, construction, size and use, It just doesn't occur to some brides that there is any great dif ference in pans. Individual needs will vary, of course, but as a basic check hst of what to buy here's one compiled by the Bureau of Human Nutn lion: One coffee maker; one double- boiler; one fry pan 10-12 inches in diameter; one fry pan eight inches in diameter; one kettle with lid, eight quart; one one-quart sauce pan; one three-quart saucepan; one saucepan or saucepot, four quart size, and one teapot. A home economist might sug gest that a Dutch oven would be more useful than a saucepot. When you shop, look for double purpose features. A chicken fryer with a high-domed lid, for exam ple, may double as a casserole. Some of the better-grade utensils have bakelite handles that will withstand oven temperatures up to 150 degrees. This means you can use Uie saucepans or double-boiler tops in the oven (a real advan tage at times). . You'll find good utensils made of aluminum, glass, enamelwarc, stainless steel, and cast iron. As a rule, examine the pan care fully. You want one that's smooth surfaced, solid-feeling in the hand flat and even on the bottom to sit firmly on the burners. Then, cheap ly constructed utensils are apt to buckle and food scorches more rapidly. You should also think about the care you're willing to give the utensils. If you tend to be the casual type, you may be wiser to get utensils that are the easiest to care for. Stainless steel, copper clad or in combination with a heat distributing alloy, is one of the easiest materials to keep clean. But stainless steel utensils are apt to be more expensive than others. The top-of-the-range utensils will claim most of the budget. Baking equipment is usually less of an tern. To start with you 11 prob ably need, according to an expert: A cookie sheet, muffin tin, eight or 12 cup capacity; a loaf pan in a one-pound size, two eight-inch round cake pans, two eight-inch square cake pans (just right for the package mixes), pie pan, and covered roaster which is shallow enough to use as an open roasbng pan. I would add an inexpensive broiler pan and rack on which you can broil a chop or two without messing up the large range broil er, and a covered casserole that can go from oven to table. Leftover Ham? Use Up Scraps In Puffy Souffle Deviled Ham Puff is a good way to use up the last of a baked ham. It's a main-dish souffle that goes well with tossed vegetable salad, buttered rolls and canned fruit with leftover cake. Deviled Ham Puff 8 slices day-old white bread pound cooked ham, ground 3 Tbsp. prepared mustard 1 tsp. horseradish, if desired 4 eggs, slightly beaten 2 cups milk k tsp. salt Pepper Let bread dry out and toast lightly. Cut crusts from bread and place crusts in buttered, baking dish, 9.9xl'i inches. Combine ham, mustard, and horseradish and spread evenly over crusts, then arrange the whole slices, cut in half diagonally, on the top. Mix eggs, milk, salt and pepper and oour over bread so as to saturate the top slices; allow to stand for I hour; bake at 325 degrees F., for 1 hour. Serve immediately. Serves b. GOOD PROTEIN DISH Tuna Casserole, made with cheese, macaroni and zesty seasonings, is a family favorite. Tuna Casserole All year 'round, you need plenty of high-protein food to give you energy and bounce. Tuna casse role is a good choice, and this recipe is designed for using in stant nonfat dry milk solids, which may be obtained at your grocer's in a convenient pour-spout pack age. The white sauce on which this casserole Is based can also be used with other casserole recipes or with left-over meats or vegeta bles. Tuna Casserole (Makes 4 to 6 medium serving) 1 cup (6'j oz. can) chunk style tuna 2 Tbsp. butter 4 tsp. finely chopped garlic V4 cup chopped green pepper 1-3 cup flour 2'i cups liquid instant milk 1 cup grated process-type Amer- Molasses Glazes, Sauces, Go Well With Pork and Ham With pork now plentiful and priced at the lowest retail level in two years, it's time to consider the bountiful porker in all his va riety and economy. In a savory line-up are: Barbecued sparenns baked ham wiih a golden glaze pork oriental style in a sweet-and- sour sauce, and pork chops ten der and savory. Unsulphured mo lasses, one of nature's own sweet eners and famous for flavor, goes Willi pork in all these popular ways. Molasses Barbecued Spareribs 3 pounds spareribs 4 Tbsp. unsulphured molasses 3 Tbsp. vinegar or lemon juice 4 Tbsp. prepared mustard 2 Tbsp. Worcestershire sauce 2 tsp. Tabasco a tsp. Kitchen Bouquet Have spareribs cut in serving nieces. P!ace in shallow pan. Com bine remaining ingredients. Brush over spareribs. Bake in a moder ate oven. (350 degrees F.) I'-i hours. brushing occasionally. YIELD: 6 servings. Molr-sse (iln.e for Iliun '4 cup unsulphured molasses 1 cup prepared mustard i tsp. Tabasco Combine all ingredients. Brush over scored ham last hour of bak ing time. Y1F.LD: 'a cup to glaze half ham. Increase recipe for whole ham. RaUIn Sauce (To nerve with hatn) 'i cun sugar Vi tsn. dry mustard I'j Tbsp. cornstarch . tsp. salt 14 cups water 7 cup unsulohured milasses cuo oranee marmalade 1-3 cup raisins H cui c'dsr vinefar 1 Tbo. butter or margarine Combine sugar, mustard, corn starch and salt in saucepan. Grad ually stir in water, unsulphured molasses, marmalade and raisins. Cook over medium heat until mix ture thickens and comes to a boil. Remove from heat; stir in vine gar and butler or margarine, YIELD: 2 cups. Sweet-Sour Pork 14 pounds pork shoulder, cut in 1-inch pieces 1 can (3 or 4 ounces) mushrooms Water 1 green pepper, cut in strips 1 medium onion, sliced '4 cup unsulphured molasses 2 Tsp. soy sauce 4 cup vinegar 1 Tbsp. cornstarch 3 cups hot cooked rice Brown meat in skillet. Drain mushrooms; measure liquid. Add enough water to make 1 cup. Add to skillet; bring to a boil. Cover; reduce heat and simmer 45 min utes. Add mushrooms, pepner and onion. Mix together unsulhur"d molasses, soy sauce and vinegar. Add to skillet and cook, stirring occasionally, 15 minutes longer. Blend cornstarch with small amount cold water. Stir into hot mixture. Cook, stirring, untp sliehtlv thickened. Serve with hot cooked rice. YIELD: 4 servings Officer Arrives For Center Staff Assigned to the new Bend filter center to serve as operations and training officer, 2nd Lt. Donald E. Rose has arrived here from Gci ger Field, Spokane, Wash., ac companied by his wife. They were introduced at Tuesday night's meeting of the local Ground Observer corps. Another new Air Force arrival here is T-Sgt. Boyd. T. Hand, as signed from Spokane. He will he reassigned to the John Day GOC post. Heart Surgery Forecast Made SAN FRANCISCO (UP)-The next major development In the comparatively new field of heart surgery probably will be mediant-1 cal hearts capable of reliably maintaining circulation during long operations. ! This is the forecast of Dr. Mary B. Olney, clinical professor of pediatrics at the University of California Medical Center in San Francisco. Such devices, now in the experi mental stage,' will increase the number of congenital heart and blood vessel defects which can be corrected successfully. Dr. Olney said other lines of re search in congenital heart disor ders are aimed at discovering their causes and producing them in lab oratory animals. Tltis basic re search may make It possible to prevent many of these mistakes nf nature, and to predict more ac curately the possibilities of treatment. Nebraska has 37.C73 miles of niral mail routes. High in Protein 1 tsp. salt ican cheese hi tsp. pepper 4 cups cooked elbow macaroni 5 green pepper rings Ripe olives for garnish, if desired Prepare instant nonfat dry milk solids by mixing 1M cups of crys tals with 2(4 cups water. Drain oil from canned tuna into sauce pan; add butter. Brown garlic and green pepper lightly in butter-oil mixture. Remove from heat; add flour and blend until smooth. Slow ly add liquid instant milk, stirring constantly over low heat until sauce is thickened and smooth Add cheese, seasonings, tuna and macaroni. Pour Into buttered 14 quart casserole. Top with pepner rings and olives. Bake in moder ate oven (350 degrees) about 31! minutes. Sunshine Salad Combines Fruit, Cottage Cheese What 'could be more springlike than a mound of orange-flavored cottage cheese, surrounded wiih orange sections and whole fresh strawberries? It would be a per fect luncheon dish, with cinnamon toast. Serve peanut - butterscotch sundaes for dessert. Sunshine Cottage Cheese Salad 2 cups creamed cottage cheese 4 tsp. salt 1 tsp. grated lemon rind 2 Tbsp. lemon juice 3 Tbsp. shredded orange rind 3 large oranges, peeled, sliced 1 head lettuce or other salad greens Fresh strawberries Add salt, lemon rind, lemon juice, and 2 tablespoons orange rind to cottage cheese; stir lightly to blend. Turn into an oiled bowl; chill. Wash and drain crisp lettuce and arrange on plate. Turn out 'ttage cheese in center of plate, sprinkling remaining orange rind on top. Surround cottage cheese mound with overlapping sliced oranges and whole fresh straw berries. Serves 6. DON'T DO THIS PEORIA, 111. (UP) Maggie, the lioness and Zoo Director Dick Houlihan reached for a bone at the same time. Houlihan came in second, receiving a slash on his hand that required eight stitches. "She had a longer reach than I thought," he said. BEND MEAT COMPANY 1 The Working Man's Market Now under sole ownership of Bud Huston, a Market operator of 25 years experience. Henceforth the policy of this Market will be to offer nothing but grain fed beef Best money can buy for our customers. Chuck Pol Roasts lb 35 Shoulder Pork Roasis Center Cut lb 29 Boneless Brisket Corned Beef lb 35 Leg Pork Roasts Center Cut lb 39 Country Style Pork Sausage 3 lb 89 Loin Pork Roasts Center Cut lb 39 Hormel No. 1 Slab Bacon Not Sliced lb 49 Hormel All Meat Weiners 2 lb 89 HOME FREEZER & LOCKER SPECIALS Fill Your Freezers NOW! Beef Prices are on the Rise! JrAHd wat serve him 9 "V X p BLUE BELL Potato Chips... 1 I jjj 'res'ler ,'le DoubleagB Big Package Deal 60 lbs. and up 39c a lb. You pay for no Surplus Bones or Fat 10 lbs. Roasts 10 lbs. Ground Beef 10 lbs. Rib Steaks 10 lbs. Boiling Beef 10 lbs. Round Steaks 10 lbs. Sirloin Steaks Total Price '23,40 Cut and Wrapped BABY BEEF By the Half 39c lb. 130 lb. Average Front Quarter 30c lb. 75 Ih, Average Hfnd Quarter 49c lb. 75 II). Average Bud Hudson OWNER Ph. 2
