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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (Nov. 21, 1955)
T 2a The Bend Bulletin, Monday, November 21. 1955IT..LI. l 1 lauie u uiveii For Equivalents ,'J iff! .' -DE LUXE VARIATION of balled culilufe is provided by addition -of silvered blanched almonds. Slivered Blanched Almonds Do Thinqs to Boiled Cabbaqe - Tlie addition of slivered blanched Dmonds makes a gourmet dish of boiled cabbage. Served with par sley potatoes and pot roast, you nave a dinner fit for a king, CuubagA' Amandine (Yield: 8 servings) -One head (3 pounds) cabbage. t-lneh boiling water in pan, 1 tea gjwon salt, 'k cup butter or mar- Binne, 'A cup slivered blanched Try Onions Fiesta for Holiday Meal rIn some Iitmilies, creamed onions are a traditional accumpan liiicnt for the holiday turkey. For more color and flavor, try Onions Jyesta. Onions Fiesta - (Yield; 6 wrv "One and one-half pounds small white onions, linch boiling water JD saucepan, 1 beef bouillon cube, teaspoon salt, teaspoon jjl'ound white pepper, 3 tablespoons butter or margarine, 1 tablespoon chopped fresh parsley. -Peel onions and place Jn a saucepan along with boiling water jind beef bouillon cube. Bring to Mbiling point. Boil 5 minutes with out cover. Then, cover and boil un til tender, U to 15 minutes. Re move from heat and drain. Add rrmnining Ingredients and toss Ifchtly. - WAKFLKS WITH BANANAS Waffles, a year 'round favorite n American breuktnst tables, am wpeclnlly welcome, now thai colti itf -wilier appetites re back. Trout yeur husband and children (o a ffiuBf. Just arid 1 cup mashed ripe Iwnanas to the waffle batter. You rjjn count on culls for seconds all twuunrf, almonds, 2 tablespoons fresh Iem on juice, teaspoon ground black pepper. Trim cabbage and wash. Cut into 8 wedges. Place in a saucepan with 1-inch boiling water. Bring to boiling point and boll 5 minutes, uncovered. Then, cover and boil only until crisp-tender 10 to 12 minutes. Drain. Melt butter margarine. Add almonds aiid cook until almonds have browned. Add lemon juice and black pepper, Pour over cooked cabbage. For dessert, serve Tutti-Frutti Trifle. It's easily made, and will be enthusiastically received. Tultt-Fruttl Triflo (Yield: 0 nerving) Twenty-four ladyfingers or 24 strips of stale spongecake, V4 cup green seedless grapes, M cup orange sections, Mi cup grapefruit sections, Vk cups soft custard sauce; 1-3 cup whipped cream. Line each of 6 tall sherbet glass es with 4 ladyfingers or with four Ixl-ineh strips of stale sponge cake, till with alternating layers of grapes, orange sections and grapefruit sections. Pour approxi mately cup custard sauce into each glass. Chill. Top with whip ped cream just before serving. : Be safe,.. buy 'faster... foolproof RED STAR YEAST : Big Fresh Cake - AND "Speca Active Dry Delivered FRESH by BORDEN Fresh Squash Pie Delicious, Too Fresh squash pie for Thanks givingserved with hunks ol rich American Cheddar cheos;! Fresh Hqiiiuth 1U (Yield: a serving) One cup sugar, 1 tablespoon flour, 16 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, !4 teaspoon ground nut meg, Vs teaspoon ground cloves, 2 cups mashed cooked fresh yellow squash, A eggs, 1 cup light cream or undiluted evapornied milk, 9 ineh unbaked pie crust. Combine the first 7 ingredients. Stir in mashed squash. Beat in eggs. Gradually add cream or evaporated milk. Pour into a 9 ineh pie plate lined with unbaked pastry. Bake in a preheated, hot oven MOO degrees F.) 50 minutes or until a knife inserted in the center comes out clean. Kitchen gadgets dont make a cook any more than clothes make the man, but they surely help to make cooking easier and more fun. For instance, those individual measuring cups. It's so easy to fill them with flour, suirar or shortening in the amount called for by your recipe, whisk a spatula across the top, and know your measurement Is level. In grandma's day level measure ments weren't as important be they are today. Recipes called for a heaping measure of this, and a scant measure of that. And the results were just as indefinite as the measurements, sometimes good, and sometimes bad. Nowa days we're more scientific. All rec ipes call for definite level meas urements, exact oven tempera tures and baking times, and mod ern cooking equipment makes it easy to follow these rules, so you can be sure of good results each time. Unit measuring spoons are a kitchen necessity, too, and a rub ber spatula for keeping the sides of your mixing bowj lean whale your eflectric mixer does the work of mixing a cake, or a pudding. Use It, too, when emptying sauces or gravies into a serving dish Then there'll be no waste. House wares departments are getting more and mora exciting and new ly designed cooking aids in colors to match almost any kitchen de cor, and pretty enough to leave out in plain sight. Many of them make you wonder how you ever lived without them in the years before they were invented. But If you are a serious cook, one who likes to try old recipes, you've probably found that many of those oldies call for weighing ingredients, instead of measuring them. This doesnlt mean that you have to rush out to buy a kitchen scales. You can translate the weights Into amounts that can be measured with your modern equip ment. For instance, one pound of con' feetioners sugar measures approx imateSy 3 cups; one pound of raisins measures about 2 cup; one pound of all - purpose flour measures approximately 4 cups; one pound of cake flour measures about 5 cups; 3 to 4 eggs measure 1 cup; while 8 to 10 egg whites measure one cup; one pound ol shredded cheese measures about 4 cups;- one pound of ground cooked meat measures about 5 cups; one; pound of diced cooked meat equals about 5 cups; one pound of gran ulated sugar measures 2 cups; one pound of brown sugar measures apprximately 2 'A cups; one meai- urn lemon yields about to S ta blespoons of juice. We don't know how to measure a pinch on saw or other condiments. Pl'Mt'KIN IMK roiNTKIW I Place empty pumpkin pie shells in oven, then fill to avoid spilling on way to oven. To test pumpkin pie tor "doneness", insert a silver knife in the center of filling. When it comes out clean the pie is done. Garnish pies with whipped cream or chopped nuts for an appetizing holiday halo. Storage of Meat Very Importpnt It's important to know how to care for the meal you buy! Meats are perishable so they must be refriRoraled as soon as they are. brought In from the meat market. 'Different meats require different storage procedures and times. For example, pre-packaged cured and smoked meats and sausages may be stored in original wrapper: frosh meats should be reiwrapped loosely to allow circulation of uir. Roasts may bo held In the re frigerator for four or flvo days. Rteaks a day or two. ground beef nnd the variety moats only about 24 hours. Smoked meals should bo as care fully stored as She trosh meals. ltnms should be ealen within a week, but bacon will keep a week t ten days. D MEAT CO. The Working Man's Market turkeys! hams 18 to 2111) Arjr. TOMS lb.49' "ED 'b 45C I& to 8-lb Avg. ACC to in in Avff. SHANK HALF lb 3 HENS lb.59c"!. ,55 Leg O Lamb BABY BEEF Genuine Spring By the Half ib. ib. 29c Phone 2 Bud Houston, Owner 933 Wall St. Birds Eye 6-01. Tin juice B 3 49c Birds Eye 10-oz. Pkg. FRESH FROZEN PEAS 3 for 5 5 5 for Pride of Oregon 10-oz. Pkg. t FRESH FROZEN STRAWBERRIES $ Chevy Chase Tom & Jerry 12-oi. Jar 69c 12-oz. Jar 69c Virginia Dare Sweet Red Sweet White Fancy Wine 15 quart Bend - Medo-Lcnd - Helphrey , Support Your Local Daries . BUTTER KSBSKi Nabisco Bit! regl CRACKERS ft. 29c W NABISCO T.S-oz. Pkg. Qc rW Ja.-: SUGAR WAFERS K(!V-1 NABISCO- IS-wt. Pkg. 9Q l.ji-r- WAVKK1.Y WAFKKSJ LUXURY Pkg- flc PARKER HOUSE ROLLS of 9 w N.W pat LUXURY READY CUBED DRESSING BREAD kage 29 t s sy f.n an i lira i wrrrs mm m Fresh - Crisp .k Tuna m CELERY l v rD A MOEinECC No. 1 Snoboy Ib. 1 No. 1 Sweet Potatoes . . .2 lbs. 25c No. 1 Yams . 2 lbs. 25c SQUASH Marblehead ,..3 2 BR?COLLI ' ROMAINE Chertm"S bu. 29. 19' ft. 35' We will be closed all day Thursday, THANKSGIVING. Kwality Kash Market Phone 303 514 Franklin Turkeys Oven Ready, All Sizes LB. TOMS HEM LB. HAMS Half or Whole lb. 49' GROUND BEEF Locker Special 4 lbs. 1 00 AC0N Sliced, Armours, Swift's or Cascade 2 ibs. 89' PORK R0A ib. 43' PO RK spare ribs ft- 45' SALMON, HALIBUT, OYSTERS PRAWNS, KIPPERED SALMON ' GOOD SUPPLY Frying Chickens, Roasting Hens, Ducks, Geese Heinz, 24oz. Jar Kosher DILL PICKES Jar 35c Hotni lt-oz. Jar Sweet GERKEN PICKLES 39' Heinz ll oz, Tar Sweet PICKLE STICKS 35c Frly t'alifonila Stuffed ' , OLIVES 5 ;ar 49s BEER 6c;-k T MarshmaSbws 19c 21b. loaf Velveeta Cheese 79c !c
