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