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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (Nov. 21, 1955)
7 The Bend Bulletin, Monday, November 21, 1955 (MtiSn m stk tn rr That Fragrant Pumpkin Pie A Real November Blessing Meat Loaf Recipe Is Good Addition A good collection of ground boe( recipes is better than money in the bank no matter what occasion arises, there's a ground beef rec ipe ready to use! The versatile meat is available wherever fresh meats are sold, and It can be kept frozen at home, especially right now when beef is especially right now when bef Is plentiful. For the family, serve the ground beef In meat loaves, ham-burgers-ln-buns, or tamale pie; for guests, serve meatballs, spaghetti with meat sauce, or give a chili supper, menu you might like for a iSmUy" meal is this one: Meat Loaf with Tomato Topping . Green Beans, Slivered Almonds Scalloped Potatoes Head Lettuce Salad with Blue Cheese Dressing , Rolls and Butter . Hot Baked Apples ' Coffee Milk This meat loaf Is an attractive main dish, not only with its, to- j mato lopping, but, when you 'cut j Into it, little flecks of red pimiento! and green pepper show. Meat Loaf with Tomato Topping 2 pounds ground beef 1 No. 303 can tomatoes 'i cup chopped green pepper 1 clove garlic, minced 1 tsp. paprika 2 eggs, slightly beaten 2 tbsp. chopped pimiento 2 tsp. salt 1 cups bread crumbs tsp. oregano Break up tomatoes and reserve H cup. Combine remaining Ingred ients except oregano and mix well. Place in a well-greased loaf pan; spread reserved tomatoes on top; sprinkle with oregano. Bake in a 350 degrees F. oven 1 hour and 15 minutes. 6 servings. Pumpkin pie is one of America's traditional favorites and It seems to taste more delicious every yew! The fragrant, spicy smell of pump kin pie baking in the over, is one of the nicest tilings about Novem- I ber. Let the rain beat down and the cold winds blow what care we wlten there's a pumpkin pit1 baking for dinner? With Thanks giving jusl around the corner, it might be a good idea to make a practice pie just in case.' Pumpkin pie filling is teatty a custard, something which some homemakers don't realize. It should be treated like a custard, too not only in baking, but in eat ing. If you have youngsters who. don't really qualify for pie yet, make a little extra pumpkin filling, bake it In custard cups and serve it topped with whipped cream. Your small fry will love it and it is Rood for them too! Pumpkin custard is made with good rich milk, eggs, and wholesome pump kin and you can go light or heavy on the spices as you wish. Some folks like a little variation in their pumpkin pie. Orange is one of the most delicious variations that we Itnow of as you will see if you try this recipe for Orange Pumpkin Tains. They are a grand finale for a Thanksgiving dinner too! Orange Pumpkin Turts (Serve 12) cups cooked pumpkin l'i cups brown sugar tsp. salt 1 . tsp. cinnamon Vit cups rich milk 3 beaten eggs tsp. mace l1- ,tsp. vanilla cup orange juice 1 tsp. grated orange rind Line small tart pans with rich pastry building up the edges about V inch. Chill. Mi the ingredients in the order listed above, until smooth. Turn into pastry shells. Bake at 425 degrees F. for 25 min utes or until custard is firm. Serve with whipped cream. Our vei-sion of the old favorite pumpkin pie. Try serving it with ice cream for something delicious ly different. Pumpkin Pie Makf one nine Inch pie W cups pumpkin 3 eggs cup brown sugar 1H cups milk , H cup cream 1 tsp. cinnamon tsp. cloves tsp. ginger !4 tsp. nutmeg tsp. salt 2 Tbsp. melted butter Plain pastry for a one crust pie Heat pumpkin over high beat Oil) TRADITION NEW YORK (UP)-Janvs Jones, 40, will follow a long-standing tra dition next Thursday eating Thanksgiving dinner in the city jail. Jones Friday was ordered held for the Court of Special Sessions on a charge of stealing a 1-pound ham from a delivery truck. His record si owed he already has spent 11 Thanksgivings in the city jail. ' stirring constantly until it seems dry. Beat eggs enough to mix well; add to pumpkin. Add other ingre dients in the order listed and mix well. Pour into unbaked pie shell. Bake in a moderately hot oven, 400 degrees F., for 45 to 50 min- utos, or until a clean knife inserted In the center comes out clean. FOR LEFTOVEfc TURKEY Try making your turkey casser ole dish using the new processed wheat recipes. It's also called Ala or bulgor. You'll love ite rich, nutty flavor, texture, and golden amber color. You'll get a bonus in good food value with only a few calories per serving. To one cup of processed wheat add 2 cups cold water, ft teaspoon of salt, cover tightly, bring to a boll, re duce heat and simmer for 15 min utes. Use as you would rice or noodles in a casserole. MANY DAFFODILS RIPLEY, Tenn. (UP)-Mrs. Wal ter Padgett, called the "Daffodil Lady," started growing the plants 20 years ago to "get out in the sunshine." and now grows 1600 varieties,. I : : y. i IQggw SHOP AT ERICKSON'S AND SAVE ON - - - VlilB DDD MAalnuts lb. 35' , , -vy v 1 V5&.PM3fcr r Torn - lb. 49c Ea!m 300 Size Tin, Filled Potatoes Good Main Dish Twice-baked potatoes are. often a dinner vegetable but after the addi tion of canned corned' beef hash and some well-chosen seasonings, they become, a main course dish for luncheon or light supper. Pre pare the potatoes In the morning and heat with the cheese at meal time, if you like. "Hash" Browned Potatoes 1 can- corned beef hash 3 laiye hot baked potatoes 2 tablespoons butter or mar garine, melted Vi cup milk . .' 1 tablespoon minced onion 1 teaspoon Worcestershire sauce i Dash nutmeg - 1 teaspoon salt teaspoon pepper 1 cup grated cheese (Parmesan or .American) Paprika - ' Crumble hash'. Cut potatoes In half lengthwise, and scoop insldes out Into mixing bowl, taking care not to break shells; mash well. Acta remaining Ingredients except cheese and paprika and mix well. Haao mixture Into potato shells: sprinkle with cheese, then paprika, i Bake in a shallow pan in i w degree F. oven 25 minutes. 6 servings. FESTIVE FLAIR For a dramatic and festive touch, set a bowl of nutmeg-topped whipped cream beside the mince or pumpkin pie. Your guests will love to help themselves. It's an Uegant way to top off nutritious, delicious desserts. IN FOOD VALUES FRIL-LETS Medium Egg Noodles Homeslyle Egg Noodlei Kurlo-Q CMneie Egg Noodlei Fine Egg Noodles Mod. titVii. frwn frtt .9, yoAl wfidl girl ltm oldM rnow cote, vti few flof. Young, Grain-Fed Fresh Local Turkeys m am m tm .aa D I Ll I V MorreHs Canned Fine Fat Salt-Herring 35c Ice Land -Headless lb. Prepared Lute-Fisk 2 39' "Noon-Hour" Herring " Pickled Jar gOc Boneless Roasting Chickens Young lb. Stewing Hens 49 Ready to Eat eaCil " Fresh Oysters 69' $198 lb Fryers 59 LARD Young . Rabbits ib. 69c 3 lbs. Pint PORK 1 Sausage 3 "?$ 89c SWEET Pickles Pint 39' Plxle Marshmallows Large 12-oz. Pkg. IjBisqiiick 35' Swift's Luncheon Meat IJJPren. 3 cans I00 Holiday Margerine : lib, pkg. 19' Pennant ..'. -i ... . . Mince Meat 280139' 19 I X FIXIN'S FOR THE FEAST! Del Monte PineappSe Juice 45-oz. can 2 cans 49c Lyons Radiant Fruit Cake Mix (diced) Ib. pkg. 43c Jell-A-Teen Jell Powder Cherry Rasp. Straw, pkg. 5c Hudson House 303 Can Pumpkin 3 cans 29' Sugar Cereal With Fruit Flavor TRIX 81-oz. Pkg. 3pkg$29c I 1 COFFEE Ub. Can 89' Large Full Pound Tin I Glazed Cherries Fisher's Cocktail Mix Nuts Fresh Mold Pint Tom & Jerry Batter Mix Hot Butter Rum Mix Stuffed Olives 2 -ox. Luzans Small Shrimp Varsity Crab Meat Carlsons Swedish Anschovies Spratte WALKERS Shrimp, Crab or Oyster Appetizer Cocktail 4-oz. Jar 33c 85c Lemon or Orange Peel 4-oz. jar 33c or 65c Citron Peel 4-oz. ar 21c pkg. 59c pneappe 4.0,, jar 29c Dromedary 17'i-ox. pkg. with pan ,c Dixie Fruit Cake Mix pkg. 69c can JSC Sunpact . can 47e Fancy Whole Oysters can 37c Nice . 43c Fillet of Anschovies can 19c 29c MacDonald Chocolates 1-lb. box McDonald Do Dads box McDonald Old Fash. Toffee box Mounds or Almond Joys 3 bars Sunshine Crackers 2-lb. Box 45c Commercial Chocolates 1-lb. pkg. Chocolate Cherries Vernels Dinner Mints 3 Minute Pop Corn Jolly Time Pop Corn Hard Mix Candy box pkg. 2-lb. pkg. can 2-lb. bag 35c 49c 37c 35c 19c 59c Cracker Jacks 5C Pkg. Si Ritz. Crackers r3 Box Lrg. Mo Nancy Lee 803 Oui Sweet Potatoes 2 cans 35c Hunts Tall Can Whole New Potatoes 3 cans 29c Erlnd 200 Can Stems Pieces Mushrooms 3 cans 29c No. Can Asparagus Tips 2 cans 49c Trellis 300 Can ' Cut Asparagus 2 cans 25c Dundee 80S Can Whole Kernel Corn 2 cans 25c Hudson House 803 Can Pumpkin 3 cans 29c Dundee 808 Can Sliced Beets 3 cans 29c Flotll No. 21, Kodata Figs 2 cans 49c Dundee 80S Grapefruit Sections 2 cans 33c Cottage 80S Can Applesauce 2 cans 25c Plct nine No. tVi Freestone Peaches can 29c Dundee ITaJ ve Bartlett Pears No 2i can 35c Hawaiian Flat Size Tins Sliced Pineapple . 2 cans 29c No. 211 Pineapple Chunks 6 cans 1.00 Sunblend iJU-ge 11 ox. Bottle Catsup Bottle 15c Market Ijirge Boltle Chili Sauce Bottle 17c If Utah Celery lb. 10' Pink Grapefruit doz. 49' APPLES For Eating or Cooking Box 98c FRESH CORN , d0 59 RADISHES 3 ' 10 CRANBERRIES 11Kce" 235" CAULIFLOWER Hn7,Zt 15 SWEET POTATOES 3 39 ORTLEY APPLES 4I" 25 FRESH DATES llb pkg 29 artichokes ,jre;r 10 ROMAINE 15 ALICE LOVE PRESERVES Strawberry 20-c-z. jar 43c Grape 20-oz. jar 37c Peaeh-Aprirot Pinppli--Aprleot Peadi-Plneappie Large 20-oz. jar 37c FROZEN FOODS Broccoli Corn Fr. Fries Peas pkg. 24e pkg. 18c pkg. 19c pkg. 21c Peas-Carrots pkg. 21c Brussel Spts pkg. 25c Orange Juice 19c IXL 15-oi. cans Chili Con Came 5 tall cans 1.00 Cocktail Tamales 2 tall cans 49c Tamale Pie 2 toll cons 59c Enehilcdes tall can 29c 4 FREE DELIVERIES 5 isJUUQuSllJliJai . 842 Wall St. Meat Dept. Phone 597 Groceryejtftorio6Cj
