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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (July 21, 1955)
Hudson House Fruit Juice Sale The Bend Bulletin, July 21, 19S5 UNUSUAL DESSERT Cherry Top Hat it a provocative des sert. A layer of package-mix cake is topped with molded sweet cherries. Whipped cream is served alongside. Fruit Desserts Are Elegant; Cookies, Cream, Add Snap By ILA S. GRANT Women's Director These summer days, when the thermometer heads right straight up like a helicopter in flight, it's time for dessert recipes that call for cold cooking. I'm a great one to wash & box of raspberries and open a box of store-bought cookies for dessert on a hot day. But with these same seasonal fruits and ready- made cookies, you can have a dessert as festive as all get out. You know as well as I do that you can make a fancy dessert early in the morning and tuck it away In the refrigerator, but there are times when you want a company dessert quick - like. And that's where the berries or fruits and cookies can come to the rescue. Remember when everyone was making elegant desserts , with canned sweetened condensed milk? i.(You know the kind; It's syrupy1 thick, and extra sweet.) These des serts are just as good today as they were when the miracle milk went on the market, and are a welcome change from the quick puddings that you can make with or without cooking. The quick pud dings are good, too, understand. But you know what they say about variety being the spice of life. So, right-off, here's a recipe for a miracle banana cream pie. This one won't heat up the kitchen, be cause the filling is uncooked and the crust is made with those delect able chocolate wafers, famous for the purpose. Cookless Bnnann Pie 1 can condensed milk H cup lemon juice 2 bananas, sliced Chocolate wafers Line a 9 - inch pie plate with chocolate wafers, cutting in halves to stand up around inside of plate. Cover bottom with wafers crum bled to fit. Blend milk and lemon juice; fold in sliced bananas, and pour Into wafer- lined pie plate. Garnish with whipped cream ori meringue. Chill. Serves 6. Peanut Butter Dainties Only five minutes cooking is re quired for these little peanut drops, which will glorify your summer lemonade. 1-3 cup milk m cups sugar 1 tsp. vanilla ' 4 tbsps. peanut butter 8 zwieback, rolled fine Boil milk and sugar 5 minutes, or to soft ball stage (238 degrees K.) Remove frm fire, add peH nut butter and vanilla. Beat hard for 3 minutes; add zwieback and Oatmeal Waffles Good Foundation Good waffle recipes might be called one of the "ABC's" of cook ing; they are so basic to quick main dishes, late evening snacks or tempting desserts. Oatmeal Waffles promise varie ty and good eating. That good old fashioned flavor of oats gives n real taste treat and makes them especially hearty for supper or luncheon main dishes. Here is the recipe, all ready to clip. Top the Oatmeal Waffles with butter and syrup or a breamed vegetable and enjoy them soon. Oiilimal Unfile Make 8 me nine I'i cups sifted enriched flour 3 tsp. baking powder 'x tsp. salt 2 oges IS cup milk 1 3 cup melted buttnr, fnt or oil I? cup quisle oats, uncooked Sift together flour, baking pow der and salt into a bowl. Add cgs. milk and melted butter. Bt"' with a rotiry eg beater until batter is smooth. Do not overheat. Fold in rolled oats Bake on ft hot waffle iron. Serve with butter arU syrup, creamed chicken or tub. drop by spoonfuls on waxed paper. Makes 30 small dainties. I'll never forget the first time X encountered whipped gelatin. I thought it was another wonder of the world. Now I know that whipped gelatine is a dessert standby. But when was the last time you dressed it up with cook ies? This recipe combines orange and lemon flavors with whipped cream, and it s a good one to have around. Golden West Oelatine . Prepare orange gelatine accord ing to the directions on the pack age. When it begins to set beat with a rotary beater until foamy. then fold in a box of coarsely crumbled lemon snaps Unmold and serve with whipped cream. Walnut Torte If it's torte your family craves make it this easy way. Your oven won'jt really heat up your kitchen because it's in use for only 10 minutes. Combine 4 beaten egg yolks with Mi cup sugar and beat; then add y pkg. of rolled zwie back and mix with a teaspoon bak ing powder, 4 stiffly beaten egg Whites and 1 cup chopped walnut meats. Divide into 2 buttered lay er cake tins and bake 10 minutes in moderate (375 degrees F.) oven. Put together with marshmallow whip. This is the season for using the bright red cherries of the Pacific Northwest. You'll find that Blngs or Queen Annes combine beauti fully, both in color and taste, with golden canned pineapple. Here's another cookie quickie to give summer dinner a sweet ending. Neapolitan Coupe 1 cup cut pineapple 1 cup cream 16 butter cookies, crumbled cup chopped cherries Divide the pineapple in 6 sher bet glasses. Whip cream and fold in cherries and cookies, using store-bought cookies for speed and ease, then divide this mixture ov er pineapple. Chill and serve 6. If you're not above doing a little cooking, you can delight the fam ily with one of the most provoca tive ways to serve sweet cherries I've run across In a long time. It's called Cherry Top Hat. Try it the next time you entertain. Cherry Top Hat 2 cups fresh sweet cherries, pitted 1 package cherry-flavored gela tin 1 7-ounce bottle ginger ale or lemon or lime flavored carbona ted beverage 1 package orange cake mix H pint whipping cream 2 tablespoons sugar Wash and pit cherries. Dissolve gelatin according to directions on package, using carbonated bever age in place of water. When gela tin begins to thicken, add cherries, mold in an 8-inch cake pan which has. been brushed with salad oil. Chili in refrigerator until firm. Meanwhile, prepare cake accord ing to directions on package. Bake in 8-inch layer pan same size and shape as cherry mold. (1 package cake mix makes 2 8-inch layers) When cake Is baked, remove from pan. cool. When ready to serve, unmold cherry gelatin on top of cake layer. Serve with sweetened whinning rream. Makes eight servings. If KD DRINK SWEETENER lleres a kitchen-made conven ience for the hot nmtnpr Simple syrup made of sugar boiled with water to a syrup, then stored In the refrigerator, to use for sweetening teed drinks. Cut thin tHres of refrigerator rve brwid; spread with softened butter and sorinkle with Parme san cheese. Toast until crisp and erv with soup or saladi. Meal in Skillet Cuts Down Work You cook alt of this supper in one skillet so there are no other pans to wash. Green, orange and white vegetables look mighty pret- i ty arranged with the beet balls, j You may wish to serve this meal' from the skillet in which it cooks. With rolls and a salad, it's a com- : plete meal. You might like to add i apple pie a la mode for dessert. Garden Fresh Skillet Supper 3 slices fresh bread ,a cup milk H pound ground beef xji tsp. salt k tsp. black pepper 1 tsp. steak sauce cup (H sticki butter or margarine 3 to 4 carrots cut into strips 2'i" to 314" long . 2 cups water 1 cup uncooked white rice 1 package frozen peas or 2 cups fresh, uncooked green peas 6 green onions, washed and trimmed 1 tsp. salt teaspoon black pepper Tear the bread Into small pieces and place In a mixing bowl. Pour milk over the bread. Add the ground beef, tsp. salt, tsp. black pepper and steak sauce. Mix well. Form into six meat balls. Melt the butter or margarine . in a 10-inch skillet. Add the meat! balls and brown slowly. Turn often and shake the skillet to keep the' balls from sticking. ; Remove skillet from the heat. ; Add the carrots. Slowly add 2 cups of the water. Cover the skillet with a lid and return to heat to cook for 10 minutes. Water should not boil vigorously. Remove lid. Pour the rice intp one section of the skillet. Place the peas in an other section or around the meat balls. Arrange the green onions over the top. Sprinkle with the sait and pepper. Pour the remain ing cup of water over the rice. Push all of the rice; under the Water. Cover with lid and cook over low heat for 25 minutes. Mid' Hnrinir the cooking, remove the Ud and stir some of the liquid in the skillet into the rice. At thej onH of the cooking time remove .biil,i from the heat but leave lid; on until time to serve. This makes the rice even more tender. This recipe makes b servings. Cape Cod : Also. Has Good Recipes For Chicken j Mnci fniw pvnect to find only sea food and fish recipes on Cape: Cod. These you will find. But you will find particularly good cnicKen recipes, too. The Yarmouth branch of the fnru rrA Hncnitnl Aid Associa tion has published "Cape Cod Kitchen Secret." it cost i ami in uinrth Its weieht In eood estlng suggestions. Here are two of them. Baker, Younif Chicken Yarmouth Style (4 portions) Turn nhiMtena (broilers UD to 2'4 pounds), salt, pepper, paprika, flour for dusting, 1 cup vegetable oil. 1 medium onion finely chopped; stock made from giblets, backbone and neck reduced to 1 cup. Clean and cut broilers In hal ves, wash and dry on absorbent nawxa Cnrlnkle inside and OUt with salt; dust generously with flour. Dip in oil. Plnee in hakine Dan. allowing oil to drip into pan. Spread onion over the chicken, sprinkle lightly with pepper and additional salt, then rather generously witn pap rika. Put nhrait vs cud water in pan. Plata nan in nven 4:0 deereeS F. jAfter about 10 minutes, baste with stock. Rwliii-. hent in 375 decrees F. and bake for about 25 minutes longer, the time depending on the weight of the chicken. (The chicken, when done, should be a fine, golden brown color. nlnmn And soft. And the bones of the legs should move freely.) Smothered rfllrnen in Sfwir Cream Sauce Two hmllem. SDlit. S CUD bllt- jter or margarine, salt and peoner. 1 cup sour cream, flour rr dredg ing. M-ll butter or margarine In "ivy k"tle of Dutch oven. Snrin ';1" bnllen with salt and pepper -nd sm-wly with flour. Brown on all sids. Over cioselv. lowr hent and cv,k until tender (about 35 min utes). Remove broilers, add cream to HrinninM in nAn whick nut brol- ilers back into the pan and spoon sauce over them. Heat and serve, masking the Ibroilm with the isuct Orange, Blended or Grapefruit 46t oz. tins 4 for (1 tSHKDrifV SLQ'l II MARGARINE . . .. I II Durkee's Whipped 24-oz. jar nQcl II SALAD DRESSING 1 Durkee-oz-iar 491 MAYONNAISE ... .. 1 WW" .... u i r ' t - j . ii nATiTn nMira m y2yg 25c Size I 1 1 iHllnjOMl . r mean more leisure time and more for your money too f A rjrjimmjrjrjm;: Hudson House PINEAPPLE JUICE .. . . n0X 25' Campbells TOMATO JUICE mmmmmmff- 25c Hershey's CHOCOLATE SYRUP ,4r 25c Lake Valley 2-lb. JLQc CHEESE laf O loaf ..tin Kraft's pint size COTTAGE CHEESE 3-lb. QOc CRISCO tin OJ Swansdown AQC ANGEL FOOD pkg. Sunshine Hi-Ho 1-lb. OOc CRACKERS... box 1 1 Betty Crocker 40-oz OQc Post's New Large OCc GRAPENUTS. .size 3 25' Sunshine Cup Custard OCc iCOOKIES 11-oz. pkg. J3 Sunshine Mint Pillow OOc CANDY bag Beg-More 6 DE DOG FOOD..... for Miry Nice 1J-lb. njLc I Large Size 2 yf-fi BREAD loaf " IVEL far ' .tor Derby 5-oz. Tin DEVILED MEAT 3 35 Derby 4-oz. Tin VIENNA SAUSAGE 2 far 35 K P 12oz. Tin LUNCHEON MEAT 29 Gerber's Strained BABY FOOD 93' doi. Kwality Kash Market Vol Pak Where Your DollarS Really Buy More Phone 300 i Steer Beef SLICED BACON lb. 39' Bridgemon Bros., Fresh FRYING CHICKENS ib 59 Homemade Ham, Veal, Pork & Beef HAM LOAF lb. 49' Steer Beef POT ROASTS ...lb. 43l RIB STEAKS Jb. 59 Stewing or Roasting Heavy Colored HENS.. lb. 43' Lean, Short Shank PICNICS lb. 45' Locker Food Containers Plastic Re-Usable special ."?;89' California Red Havens lug $339 235' Hinuilriil lied Hales The Very Be For Nllrliiu and Table I'M SeedleMM GRAPES Ib. 19c Fancy Red Hle TOMATOES ..lb. 25c APRICOTS Yakima -J8' Moorepack In Large Box Oregon 2 RASPBERRIES cups 43' GREEN PEPPERS 19 .lb. IT
