7
4a The Bend Bulletin, Thursday, November 3. 1955
Combine Apples,
Sweet Potatoes
For Good Eating
With fresh red apples and sweet
potato both Hstcd as plentiful
this month Is a good time to enjoy
a vnriely of wonderful tabling
dishes which combine the two. To
day's salad, for example, may
evoke memories of your favorUCi
Waldorf for it stars apples, celery,
chopped nuts. With the addition of j
cubed, golden sweet potatoes, how
ever, this salad takes on new taste
as well as different texture and ap
pearance and doubles as a salad or
vegetable with your dinner. North
west Delicious apple are tois for
this salnd, not only for flavor but
because you can use these apples
without peeling and enjoy the
bngm red color.
Another appetizing way to serve
these two foods is to eouk and
mash the sweet potatoes and serve
stuffed into the apple sin Us.
Apple & Sweet Potato Salad .
Sweet potatoes, cooked and diced
to make 2 cups
1 cup celery, sliced
Delicious apples, cored and
chopped to make 1 cup
1-3 cup chopped walnuts
2 tiwps, lemon Juice
2 tap. sugar
14 Up. salt
M cup mayonnaise
In a Large salad bowl combine
potatoes, celery, apples und
chopped nuts. Add lemon Juice.
sugar and salt to the mayonnatse
and mix well. Pour over (he ap-
ple-'putato mixture, toss lightly un
til well mixed. Serves 4.
Apple & Sweet Potato On lad
3 Rome Beauty baking upplcs '
k cup brown sugar j
Sweet potatoes, cooked and '
mashed to make 3 cujis
3 tbsp. butler or margarine
3 tbap. cream
Salt & pepper to taste
Cut apples In half crosswise and
remove core. Sprinkle cavities
with half the brown sugar. Place
apple halves in shallow pan con
taining small amount of water and
bake In hot oven (400 degrees F.)
10 to 20-mins. or until almost ten
der. Scoop out pulp, leaving shell
'iixnit J,i uvrh thick. Reserve apple
pulp.
Add apple pulp to mashed sweet
potatoes, butter or margarine and
cream. Season to taste ana ocai
until fluffy. Pile sweet potato
mixture lightly into apple shells,
place in shallow pan and sprinkle
with remaining brown sugar. Pour
a little melted butter over tops
and heat under broiler or in a hoi
oven (400 degrees .) until lightly
browned. Serves 6.
SAFETY BKIEK
ufiSTOM ft TP) The Massachu-
Krtis xtat nolice fleet of cruisers
Is to be equipped with airplane
type seat belts for greater safety.
BEND MEAT COMPANY
"The Working Man's Market"
CASH AND CARRY PRICES
BABY BEEF
SPECIALS
GREEN OLIVE SAUCE. Creole or curry style, goes well with meal
and vrEf table dishes.
Try These Green Olive Sauces
On Meat, Vegetable, Dishes
STEAKS
' Sirloin Rib
T-Bone Rounds
A9
Chuck Pot
ROASTS
h
Baby
BEEF
FREEZER SPECIAL
'Half or Whole
175-lb. Average
Country Style Pork
SAUSAGE
Sauces with green olives in
them are perfect for meat and
vegetable dishes. Here are three
you will like.
Green Olive Creole Sauce
Two tablespoons butter or mar
garine, 2 tablespoons finely
chopped onion, hi cup finely
chopped green pepper, 2 table-,
spoons all-purpose flour, tea-
Bud Huston, Owner 933 Wall St
4'Hk. I00
Phone 2 j
Grubers Leave
For Nebraska
Special to The Bulletin
SILVER LAKE Mr. and Mrs.
Pete G ruber left Saturday for Ne
braska, where they plan to spend
the winter.
Mr. and Mrs. Truman Kimsey
and children visited in Oakridge
with relatives on Sunday.
Mrs. Walter Wood of Bend is
spending several days here at the
Lute Hender son place, where her
husband is employed.
Mrs. Lola Gerking was honored
with a surprise birthday party on
Friday evening. Mr. and Mrs
John Lutz and Diana. Mr. and
Mrs. Jim Gerking and children,
and Mi and Mrs. Earl Dmnim of
Paisley prepared a chicken dinner,
which was served ' at the Lutz
home.
I Lylc Damewood is a patient at
St. Diaries Memorial Hospital iit
. IJend, where he recently underwent
inn appendectomy.
A Hallowe'en party for children
of the community was sponsored
here by t ic Community club.
Penny wise Chicken Casserole
Satisfies Robust Appetites
From Chicago. Catherine B. vinegar, 1 tablespoon salt, 2 table
Niles, distinguished poultry recipe spoons butter or margarine, fnelt-
expert, sends enthusiastic reports ed.
on her newest recipe, Pennywist I Place cabbage in bottom of shal-
Chicken Casserole. It will save low 2-quart casserole. Sprinkle
vj EFFECTIVE B
J NOV. 3-4 & 5
Old Homcilnul
I'M 'Nit!
HAM
A ,5, 3,n
Sniffs
BACON
lly-TluTllfoe
4y
IjCitn Boneless
BEEF
,TKS AT
Fresh lA'tui
(,KOlM
BEEF
,. 29
Dennison's with beans
CHILI CON CARNE 5 ( JTn
Snowflake .
CRACKERS 1 tx25"
Standby No. 300 can
CRANBERRY SAUCE , ,,,19'
Chef Boy-Ar-Dee 2-lb. can
SPAG& MEATBALLS 49
Alice Love
JELLY 5 ,,s1"
hi.
COFFEE ,,,89" 'jjM
r i
Cherry-I-and Chocolate Covered
CHERRIES 49"
BKTTY IMK'KKR
t HOI OI..W K MAI.T
CAKE MIX AND
FROSTING MIX
UOTll CA:
OM.V
7 MlNl'T NO COOKINri
ANGEL PIE MIX
PI.KASK
DOG FOOD 3,ttll,25
V.S N. I
POTATOES
1029"
Tanc' Snow White
CAULIFLOWER
.H..10-
Kniiev Ctnh
CELERY HEARTS
rarh 25
" SKA STAU
Ilonlln Flakes
TUNA
l.tkf I'Mt
5 Uns 89
APPLES
Hoy I
Danish
SQUASH
,., 5"
lluhlmrd
SQUASH
in. 5c
Diirlirnld
( oi l' .r:
CHEESE
iMn( 25'
ft u
3
Pounds
89
AVs
D
R
I
V
E
IN
M
A
R
K
E
T
spoon salt, teaspoon pepper, 1
No. 303 can tomatoes, drained; Vi
cup sliced mushrooms, I cup beef
bouillon, 1 cup pimento - stuffed
green olives.
MelJ butter or margarine. Add
onion and green pepper and cock
5 minutes, or until lightly browned.
Add flour, salt and pepper and
cook until browned, stirring occa
sionally. Add tomatoes and mush
rooms and cook 2 minutes, stir
ring constantly. Gradually add!
bouillon and olives and heat to
boiling point, stirring occasionally.
Serve with meats, as desired. .
Green Olive Carry Sauce
(Makes about 2 cups)
Three, tablespoons butter or mar
garine, 3 tablespoons all-purpose
fi.Hir, V teaspoon pepper, & tea
stoon curry powder, 1! cups milk,
k cup pimento - stuffed green
olives.
Melt butter or margarine. Add
flour, pepper and curry powder
and blend. Gradually add milk
and cook over low heat, stirring i
constantly, until thickened. Add
olives and continue cooking 5 min
utes, stirring occasionally. Serve ;
with rice, as desired.
Stuffed Olive Caper Sauce
(Makes ulxmt Ijj eurs)
One cup mayonnaise. '2 table
spoons lemon juice, 3 tablespoons
chopped capers, 2 tablespoons on-;
ion. cup pimento-stuffed green
olives.
Combine all ingredients and he;il
to serving temperainv , stiniitg nuV
casionally. Serve, Otcr'bioccoli,
desired. . . -
TOMORTIOWS DINNER: Veil
patties, green olive Creole saurc,
stuffed baked potatoes, crisp rolls,
butter,- Waldorf salad, orange cake,
coffee, tea, milk.
pennies, she says, and it tastes
wonderful. ,
She says this dish is a mint of
good eating, and she adds that
broiler-fryers will satisfy robust
fall appetites. There is economy.
too, in the preparation. The foods
are simply arranged in three lay
ers and left to bake in an aromatic
vinegar sauce. The chicken cooks
to a rich brown as it bakes. No
pre-bfowning is necessary.
The crispness of the green cab-:
bage comes from large 1-inch
wedges which cook to just the de
sired doneness by the time the
chicken is done. Leave the autumn
red skin on the apple rings and cut
them at least half an inch thick.
This way the apples will keep their
appetizing appearance.
I'ennywUe ' Chicken Casserole
One broiler-fryer chicken (2-2 1 2
pound) cut up, 1 small head cab
bage cut into 1' 2-inch wedges, 4
tart red apples cut in 4-inch rings,
unpeeled; 2 teaspoons flour, 4 cup
with remaining flour. Top with
chicken pieces, skin side up. Brush
chicken surface with melted butter
or margarine. Combine vinegar
and salt. Pour over chicken.
Cover casserole. Bake in a mod
erate oven (350 degrees F.) 45
minutes. Remove cover. Baste
chicken with juices in bottom of
casserole as needed to moisten
chicken. Bake, uncovered, 30 min
utes or until chicken is well-browned
and meaty pieces are fork
tender. TOMORROW'S DINNER: Penny
wise chicken casserole, mashed
dbtatoes. warm rolls, butter, tom
ato and lettuce salad, peach pie,
coffee, tea, milk.
H AII I did was promise him CCI .
B BLUE BELL Potato Chips... )j
fresher in the Double Bagl 4
East 3rd at Franklin
Phone 1294-J
The Bagcjest Little Store
in Town"
Recipe for
Fresh Pork
Now that fresh pork prices are
tumbling, this old-time southern re-,
cipe for fresh Kirk is a good Sun-:
day meat course. The recipe conies
fi-om Marion W. Klexner's "Cocktail-Supper
Cookbook." Mrs. Klex
ner lives in Louisville, Kentucky
and is a genius with recipes that
make people happier.
Old Time
Southern llurlmctied Pork
(13 M'rvingH)
Ten lo 12-pound shoulder or leg
of fresh pork, 2 cloves garlic,
minced, 1 teaspoon seasoning silt,
' teaspoon chili powder, ,4 tea
spoon monosodium glutamate, fi
tcuspoon dry mustard, Vi teaspoon
garlic salt or powder, 2 tablespoons
water, lonion.
Wipe pork. Put all remaining in
gredients except water and onions
in a bowl and pound until blended.
Mix to a paste with water and
spread over meat. (This can he
done the day before cooking. )
Place pork, fat side up, in un
covered pan in a moderate oven
(350 degres r). Roast 2 to .!
hours until both sides brown; turn
every hour. Put unpeeled on. on
in a separate pan and bake until
dark brown and soft. Pour off ex
cess grease. Mash charred union
into juices in roaster.
Kurbecue Sauce,
Two teaspoons salt, H cup cider
vinegar, 1 cup tomato puree or
sauce. V teaspoon allspice, It tea
spoon nutmeg, 1 cup ginyerale or
beer. cup chili sauce, 'i tea
spoon cloves, 't teaspoon mace. 2
teaspoons Tabasco or 1 teaspoon
red pepper (optional), 2 table
spoons dark brown sugar.
Combine all ingredients except
brown sugar. Pour over pork md
return roast to oven. Cover a:ul
cook until tender, turning roast on
bottom side (or an hour or so
then on fat side again. Two more
hours should ok a shoulder a
leg will take Itmgcr. " Add nu re
water if sauce cooks low. 1 oftrn
pour it into another pan when it
thickens, add water to the roast,
and continue the cooking. When
meat is done, mix this liquid with
Barbecue Sauce. Serve sauce as is
or strain. Thicken with fleur-acl-waier
paste if too thin. Just befoie
serving, sprinkle pork with brown
suc-tr; ulae under broiler.
SUNDAY'S DINNKR: Old-time
southern barliecurd pork, barbe
cue sauce, broiled sweet potato
halves, hot biscuits, butter, lettuie
and grapefruit salad, individual hot
miucc l'io, oflcc, tea, inilk.
Medo - Land Flavor Treat
for November
Alhanksgi'vi'ng
treat -that
can't be beat !
Fa
If
Only Modo-Land makes sweet. Chocolrtlo Tudga
ice cream with such a creamy-smooth texture . .
and then adds oven-roasted nuts for extra flavor.
This Is a deluxe desert that s a special treat
every time you serve it from the red, white and
blue carton. BETTER BUY TWO QUARTS . . .
IT DISAPPEARS LIKE MAGIC 1 ,
Oregon's leading winner of god awardt " '
l leading i
for dairy product"