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