The Bend Bulletin, Thursday, December 8. 1955
1 Vj
ised Celery Is Taste Treat
For a change, why not serve
braised celery with chive butte'
sauce as a holiday vegetable.
Bmlsod Celciy With Chive
Butter Sauce
Ten stalks celery, inch boiling
chicken broth in saucepan, V tea
spoon salt. Vs cup butter or mar
garine, 2 tablespoons chopped fresh
chives, 54 teaspoon saw, 1-16 tea
spoon ground black pepper.
Cut celery into pieces 4 inches
long. Place in a saucepan with
Inch boiling chicken broth and the
H teaspoon salt. Cover. Cook only
Quiet Evening
For Bend Police
' One lone creature stole across
the snw Tuesday night in Bend
with evil Intent. A woman saw the
marauder, a shaggy dog. She
phoned police. A policeman scout
ed the premises. Thechickens had
ont been disturbed. The policeman
went back to headquarters and
wrote his report: "Dog gone."
Otherwise there was no report
of crime either intended or com
mitted. The city was pure as the
spotless snow that covered it. Not
one arrest was made.
until crisp tender, about 15 minute
.Drain, if necessary. Melt butW or
nargarine and add chives, black
lepper and salt. Pour over celery
Serve hot as a vegetable.
Baked Anjuu Pears Uhh
Cheese and .Crackers
(Yield: 6 nerving)
Six fresh unpeeled Anjou pears,
1 tablespoon fresh lemon Juice, 6
tablespoon brown sugar, cup
butter or mui-garine, t cheese,
crackers.
Wash and cut unpeeled pears in
half lengthwise, leaving the stem
attached to one, of the halves of
each pear Remove cores and
place in a 12x7x2-inch baking dish.
Brush pears with lemon juice.
Sprinklt each half with hit table
spoon brown sugar and dot with 1
teaspoon butter or margarine.
Bake in a preheated hot oven
(425 degrees F.) 25 to 30 minutes
or until tender. Or, if desired.
broil 4 inches from the source of
heat 10 to 15 minutes or until ten
der. Serve, with cheese and
crackers.
TOMORROW'S DINNER: Pork
ind potato pie (made from Sun
day's pork roast), baked squash
-ings. braised celery with chive
Sutter, red and white cabbage
yaw, poppy seed rolls, butter,
'jaked Anjou pears, cheese and
crackers, coffee, tea, milk.
..i' ? " v
-I
J.
-Smwn mi i nil -wjttmt ',,
COMPLETE WITH HOLLY BOWS for drni; touch. f rnof pie
its Into the festive holiday scene perfectly.
Eggnog Pie, Cherry Cookies,
Pleasant Holiday Variations
NEW
FLAVOR
The Different
Hot Cereall
MORI NOURISHING I '
WHEATIERI COOKS INSTANTLY I
Now better than everl Made -with famous Idaho Bart
Wheat Gives you all the B-vitamins, plus protein and
iron! For Vic k flavor, -whole wheat nourishment,
instant cooking, look for the new red and white
package at your grocery store today! )
CARNATION INSTANT WHEAT
Everyone expects eggnog some
time during the Christmas hull-
days. That's an old tradition. But
let's enjoy a variation on that
pleasant theme and make an cgi
nog pie creamy, lovely to look at,
and flecked with nutmeg.
Eggnog Pie
(Yield: 6 servings)
One envelope unflavored gelatin.
cup cold wnter, 3 eggs, sen
arated; Yn teaspoon salt, 2-3 cup
sugar, cup milk, 1 cup heavy
cream, x teaspoon pure vanilla ex
tract, 1 tablespoon sugar, 1 SMnd
baked pastry shell, 1 teaspoor
ground nutmeg,- holly leaves for
garnish.
Soften gelatin In cold wtter.
Beat egg yolks 'in top of double
boiler. Add salt and 1-3 cuo of
sugar. Stir In milk. Cook over hoi
water. until the mixture coars a
metal spoon, stirring frequently.
Blend In softened gelatin. Beat egg
whites until they stand in soft
peaks. Beat in remaining 1-3 cup
sugar; Told into mixture. Set asid.1
to cool. Beat of the heavy
cream and fold into cooked mix
ture along with the vanilla extract.
Turn Into a baked pastry sholl.
Just before serving, whip remain
ing cream and place around ed29
of pie, Sprinkle center with ground
nutmeg and arrange holly leives
in cream, for garnish.
Here s another recipe for Christ
mas:
Cherry Butter Cookies
(Makes 2 to 3 dozen)
One cup softened butter or mar
garine, K cup sugar, 2 eggs, 2
cups sifted all-purpose flour,
teaspoon salt, 1 teaspoon pure
vanilla, 1 cup finelcy chopped wal-1
nu, cup chopped maraschino
cherries, drained (about 20 cher
ries).
Cream butter or margarine with
sugar until light and fluffy. Add
eggs and mix well. Add remiin
ing ingredients and mix well. Ch'U
thoroughly. Roll out on lihty
floured surface to -tnch thick-
hness. Cut with floured cookie cut
ter. Place on ungreased baking
sheets. Bake in moderate oven
(350 degrees F.) 12 to 15 minutes
or until lightly browned. Frost and
garnish with additional maraschino
cherries, as desired.
TOMORROW'S DINNER: Seive;
blended tomato and clam juice,
fried, frozen fish fillets, tartar
sauce, hashed brown potatoes,
buttered spinach, crisp rolls, but
ter, cole slaw, eggnog pie, coffee
tea, milk. ;
California Cream
!s Light Dessert
For Big Dinner
Some people prefer a Light des
sert after the massive Thanksgiv
ing dinner. California Cream is a
delightful sugestion.
California Cream
(Yield: 8 serving)
Two envelopes unflavored gela
tin. 1 cup cold water, 14 cups
fresh orange juice, Vt cup fresh
lemon juice, cup sugar, 2 table
spoons grated orange rind, 2 tea
spoons grated lemon rind, lA tea
spoon salt, 2 egg whites, 94 cup
heavy cream, 2-1 fresh orange sec
tions for garnish.
Soften gelatin in cold water.
Place over hot water (not boiling)
to melt. Mix with fruit juices, 4
cup of the sugar, grated orange
rind, and lemon rind. Chut until
mixture is about as thick as fresh
egg whites. In the meantime; add
salt to egg whites and beat until
they stand in soft peaks. Then,
gradually beat in the remaining
cup sugar and fold into the gelatin
mixture. Whip cup of the heavy.
cream and told into the mixture.
Turn into an oiled 5 - cup. mold.
Chill until firm and ready to serve.
Unmold and top with the remain
ing heavy cream. Garnish each
with fresh orange section.
BEND MEAT CO,
The Working Man's Market
Meat Prices SLASHED To The Bone !
Tender Chuck TZX Bridgemon Bros. r 5?V
POT 9 v A
ROAST " FRYERS' V
' 4 Lbs . . S Lbs.
Our Fomous . , Country Style
Ground PORK flOO
BEEF 2(0) Sausage U
Fresh Baby Beef iV-
BobyBeef J) RJB hf)
LIVER " iLU STEAK
Lean Plate ft IJ3 Lean Boneless m jftL-
BOILING 1 C BEEF M
BEEF - STEW
Choice Shoulder - Choice Vpi strau fill t
VEAL (P)C round iWr
STEAKS 43) e t-bone "
BREAST iC LEGS f
of VEAL y shoulder JsjL
Holiday Bounty
On Bargain List
Pork Is No. 1 on the December
hit parade of plentiful foods. Thei
1955 production will be about 11
billion pounds, a billion pounds
more than last year.
The turkey crop may be the sec
ond largest on record. The 1955
total production is expected to
reach 63 billion birds. :
Broiler and fryer production In
December will run about 14 per'
cent higher than the same month
last year. i
Beef production will continue1
high. A higher percentage of cattle
is on feed this year, and top qual
ity beef will be ample and should
be lower in price.
Here is the complete list of foods
expected to be plentiful nationally
during December, prepared by the
United States Department of Agri
culture: Pork, turkeys, broilers
and fryers, beef, potatoes, sweet
Dot a toes, grapefruit, cranberries,
grapes, winter pears, dates, lard,
vegetable fats and oils, dairy pro
ducts, canned tuna. i
Haked Pears
Allow one large or two small
pear halves per serving with meaO
To bake 3 large or 6 smal Anjou
or Bosc pears, cut the pears in
halves, and remove the cores. In
a covered baking dish olace the
juice of H lemon and enough
water to cover the bottom of the
dish. Place the pear halws cut
side down on the dish and bake
covered at 375 degrees F. (moder
ate oven) for 20 to 25 minutes
depending on the ripeness of the
fniit. Then remove the cover, turn
the pears and sprinkle each half
'vih 1 to 2 teasnoons sumr. Re
turn to the oven to glaze and com
riro the baking. Serve hot or
chilVd.
TOMORROW'S D1NNKR: Broil
ed chicken, parsley potatoes, corn
, and green pepoer" midding. soft
fills, butter, molded cranberry
and orange salad, grnpes and
opars heese and crackers, coffee
"a, milk.
Cheese Pastry
S.ft 1 cup fluur and K tsp. salt
together. Cut in 1-3 cup butter and
cup grated cheese until consis
:tncy of coarse cornmeal. Add 2
to 3 tsp. water, mixing lightly with
fork and form into ball. Chill. Roll
out and cut into turkey shapt-s.
Turkey Leftovers Favorites;
Try These Unusual Recipes
Turkey leftovers are favorites pastry is lie'itlv browned.
with most folks. There's a feeling
of luxuiy and well-being wvien you
can open the refrigerator door and
gaze with pleasure on your well-
stocked larder.
Leftover turkey need not always
be served sliced cold; there are
many delicious hot dishes combin
ing turkey, vegetables or leftover!
dressing, and a smooth cream
sauce. Dairy foods will add rich
ness and flavor to leftover turkey
dishes, as well as extra nourish
ment. It is a wise homeinaker who
?ooks milk Into her meals, for
more milk in the menu rneans bet
ter Jiealth for her family.
Croquettes made with leftover
turkey can be delicious if well
seasoned and served with a tasty
cream sauce. Oven Baked Turkey
Croquettes will ave you time and
enon and eliminate deep lat try
ing. Served with a Sherry Mush
room Sauce, they will become a
fumliy favorite at the first serving.
Turkey Pie with Cheese Pastry
Is another turkey dish to keep in
your "leftover turkey" recipe file.
Oven Baked Turkey Croquettes
(Serve 6)
2 cups chopped cooked turkey
tsp. salt
tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 cup thick cream sauce
1 cup fine bread crumbs
1 egg, beaten with I Tsp. water
H cup butter
Combine ingredients in order
given except crumbs, eggs, and
butter. Shape into 6 to 8 cro
quettes. Chill. Heat oven to 375
degrees F. Place butter in a shal
low baking pan and melt in oven.
Dip croquettes Into crumbs, egg,
then crumbs, then place In pan,
rolling to coat all sides with but
ter. Bake for 30 minutes or until
brown and crisp.
Sherry mushroom sauce: Com
bine 1 can condensed cream of
mushroom soup, W cup milk and 2
Tsp. sherry. Heat until smooth and
hot. Serve over croquettes. ,
Turkey Pie with Cheese Pastry
(Serves 6)
3 Tbsp. butter
5 Tbsp. flour
1 tsp. salt
pepper
2 cups milk
m cups cooked lima beans
cup cooked whole kernel corn
1H cups diced cooked turkey
Melt butter in saucepan, blend
In flour, salt, and pepper. Gradu
ally add milk. Cook until thick,
stirring constantly. Add turkey,
lima beans and corn, heat, Pour
into six?': individual casseroles and
top with cheese pastry cut In tur
key shapes. Bake at 425 degrees,
F.. for about 12 minutes or until
Leftover Turkey
Is Fine Eating
Leftover turkey can be the be
ginning of much fine eating. The
turkey carcass, of course, means
a large pot of delicious rich soup.
Let's turn to "Magic With Left-!
overs' by Lousene Rousseau Bin ti
ne r, a new collection of 300 rec
ipes using leftovers. It's a practi
cal and enticing collection. Would
make a good Christmas gift. This
turkey soup recipe is one example.
Turkey Soup
(Serves un to 10-13)
Turkey carcass, 1 bay leaf, H
teaspoen marjoram, Mt teaspoon
thyme, M teaspoon basil, 2 table
spoons butter or margarine, 3 ta
blespoons flour, 1 medium onion
chopped -fine, H cup minced eel-
eiy, salt and pepper, cup raw
rice, H pound mushrooms slk-ed
and sauteed, 3 tablespoons Ma
deira or sherry, if desired, or 1
tablespoon lemon juice:
Here Is the traditional last ap
pearance of the turkey, and a de-j
licious one It can be. To avoid
keeping the turkey carcass on
hand for several days, remove all
usable meat from it as soon as
possible and make the basic broth1
for turkey soup immediately.
Break up the carcass, cracking
larger bones with a cleaver or
hammer. Put In a large soup pot
with bay leaf and other herbs, and
enough water to cover completely,
and' simmer slowly, covered, for 3
to 4 hours. Strain through a fine
sieve so as to remove little slivers
of bone and sort out pieces of
turkey and put back in the broth.
(At this stage broth can be stored
to make soup another day.)
Melt butler in kettle large
enough to hold the broth you have
and blend in flour. Cook for a mo
ment and then stir in stock grad
ually. Bring to boll and add onion,
celery, rice, and seasonings to
taste. Simmer until rice is soft
25 to 30 minutes and add mush
rooms. Just before serving add
Madelja or sherry or lemon juice.
SUNDAY'S DINNER: Special
turkey soup, cold sliced turkey and
ham BcaUoped potatoes, canned
peas! 1 enriched bread, butler
margarine, apple and cabbage
slaw, pumpkin pie, assorted
cheese, crackers, coffee, tea, milk.
Here's An Oatmeal Cooky
With A New Plavor
HerVs the kind of cooky that will keep all hands big and little
reaching for more. It's an entirely new oatmeal cooky made with rolled
oats and pecans, plus the tangy accent of lemon.
You'll have the cookies In the oven in very little time, for they're
quickly mixed in Just one bowl. The flavor is perked up with the addi
tion of grated lemon rind and lemon juice and they're extra-crisp and
crunchy 'cause they contain both rolled oats and pecans.
You can use either the regular or quick-cooking rolled -oats both
add extra whole grain goodness, flavor and crispness.
Fill up your cooky jar" today with this new recipe perfect cookies
for an after-school or evening snack with tall glasses ox milk.
Lemon Pecan Oatmeal Cooky .
1 cup sifted all-purpose l egg- t
flour 1 tablespoon gTated lemon r
Vt teaspoon soda ttt rind "
H teaspoon salt i&jr S tablespoons lemon juice 'I
t cut fftt H cup chopped pecans
J,i cup brown sugar 1 H cups rolled oats,
cup granulated sugar uncooked r
Sift together flour, soda, and salt tuto bowl. Add fat; sugars, egg
lemon rind, and lemon juice. Beat until smooth, about 2 minutes. Fold in
pecans ana rolled oats. Drop by teaspoon fuls onto greased cooky sheet
and bake in moderate oven (375'F.) 8 to 10 minutes.
Yield: 34 dozen cookies. - ',
When SHOPPING
Don't Forget
To Stop At
PEDERSEN'S
DONUT SHOP
Ask For
Bend's Favorites!
DANISH PASTRIES
ROLLS PIES
COFFEE CAKE
DONUTS
MRS. PEDERSEN'S
DONUT- SHOP.. . . -
"The Taste
Tells"
Phone 765
834 Wall
Bnd Huston, Owner 933 WeJl St. Phono 2
pat f nxY
PLATTSMOUTH. Neb. (UP) -Postmastpr
Lea Niel received a no
tice from Washington saying a new
flag pole woulr, be erected In frot
of the postoffice immediately. He
hnd remiested the new pole after
lishtning struck the old one four
years ago. '
msss
Leaii Beef Lean - Beef
ROUND AQc Lb. POT Qc Lb.
STEAK 7 ROAST A
urorKKy,e . pork
SAUSAGE CHOPS
Lb- 25 . . .49
Fancy Utali FANCY
rEl EDV White Heads
VCLCK I CALI.I1I.OWKI!
Jo Lb. 1'oiind "10
Radishes & Green Onions
3 bunches 10c
ACORN IDAHO
SQUASH APPLES
Lb. fo no-lb. $09
' Basket
NALLEY VALLEY
Lumberjack' '
C 24-ox. bri. 33c
3VMJD 5Lb in 79c
"F1 up 10Lb tln $149
BEEF STEW 1801 35
CORNKD
BEEF HASH No lCsn 33
SNOWDRIFT 3 69
PureteHl In Heavy Hynip
SWEET POTATOES. 29"
Baffin Mandarin
ORANGES 2 "" 35
Margarine
ALLSWEET 2 ,b8 59"
krlspy
CRACKERS 1 i 23"
1R3 lb' 931
n Lb; $fl85
n Can I
pg BEG-MORE
KJA CAT FOOD 1)00 FOOD
8J 2 'SI 291 2 'SSL, 29"
Ms
B
Ecsf 3rd at Frcnklin
Phone 1254-J
The Bigfjes? LiiiSe Store
in Town"
I