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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (Feb. 23, 1961)
j,, '.. "'-WSJ t 7F IT'S A BOAT Sure it is. It holds tuna salad. The little sprigs of effect. See? You could put other foods In your cucumber boats, And what else? Tuna salad in cucumber boats may be food for conversation By 11a S. Grant Bulletin Staff Writer In the spring, menu - makers seem to go container-crazy. Every thing must be served up in the shell of some other fruit or vege table which may or may not figure in the recipe. ' Foods like fresh pineapple, cu cumbers, grapefruit, oranges, Danish squash, green peppers and the like are naturals as containers. But there is a tendency for some people to ignore the container, even though it is edible, and scoup out the insides. Everyone, in a restaurant, has seen another diner order stuffed peppers, for instance, then dig out the meat loaf or Spanish rice stuffing, gobble it up and leave the delicious, tender shell un touched. Why Stuff Tomatoes? And stuffed tomato salads is an other one: People who ordinarily love tomatoes seem to think, since only the outside is left, the thing to do is to eat the chicken salad inside and leave the tomato. I'll tell you a little secret. Years ago, I discontinued peeling toma toes for salads. I just chop them up, skins and all, and nobody is the wiser. But some people are squeamish about tomato skins. If the tomato is whole, they're bound to know the skin is holding it to gether. And so they leave it. And the delicious pulp, clinging to the skin, alone with it. Danish squash is my favorite edible container. All you have to do is cut it in two and scoop out the seeds. And it's ready to go in the oven, with a stuffing of meat loaf or what-have-you. Another Pancake roll-ups Sunday a.m. treaf Pancake roll-ups are a fun idea for Sunday morning. Serve them with warm maple-blended syrup, in which butter or margarine has been melted. Sausage patties alongside. Breakfast Apple Logs Filling: 4 cups sliced raw apples H cup sugar l'i teaspoons cinnamon 'j teaspoon nutmeg i cup water Pancakes: l'i cups pancake mix lt cup enriched corn meal 13 cups milk 1 ese i tablespoons melted or liquid shortening For the filling, place all ingredi ents in a small saucepan. Cook until apples are just tender. (If sweetened canned apple slices are used, decrease sugar and cook on ly a few minutes.) For pancakes, add commeal, milk, egg and shortening to pan cake mix, stirring lightly. Pour about l't cup batter for each pan cake onto a hot lightly greased griddle. Bake to a golden brown, turning only once. Flace cooked apnle slices on edge of each pancake; roll up. (Makes 8 servings.) "R" months here; time for oysters If your market has fresh oysters, try this sure-fire hit for dinner: 1 pint fresli oysters 2 3 cup flour 1 egg. beaten 1 3 cup enriched corn meal I teaspoon salt 't teaspoon pepper Rinse, pick over and drain oys ters: roll in 13 cup flour, then dip in egg. Combine corn meal, 13 cup flour, salt and pepper. Dip egg-coated oysters in corn meal mixture: fry in hot deep fat heat ed to 375 degree F. until golden brown. Drain on absorbent paper. I Makes 4 servings.) It Pays To Read Classifieds cute trick is to bake the empty squash halves upside-down on foil, then serve them right-side-up fill ed with fresh-frozen peas cooked barely tender in a little chicken stock. Eat 'em, or Elsel I don't insist that my guests eat such containers as grapefruit and orange shells, or pineapple husks. But if it s edible, they better eat it! And I get mad if somebody eats up the chicken fricassee and leaves the lovely patty shell un touched. I pass on this recipe for tuna salad in cucumber boats with some misgivings. The boats, I'm afraid, are not edible. Too much peeling for the amount of insides that would be left. Often, for toss ed salads, I used cucumber slices, unpeeled. But in that case, there's more inside than outside. If you know what I mean. The peelings of fruits and vege tables have lovely color and tex ture, and often are rich in flavor. Skins of baked potatoes, for in stance. So, although I'll probably School lunch menus given by cafeteria Shepherd's Pie is on the menu for the Bend school lunch program next week. But those who dislike mutton needn't carry lunches that day. This shepherd's pie is made of beef stew, with mashed potato topping. Complete menus for the week, February 27-March 3, fol low. Monday: Shepherd's pie with mashed potato topping, celery sticks, bran muffin with butter, gelatin dessert, milk. Tuesday: Turkey noodle casser ole, buttered green beans, yeast roll with butter, pumpkin custard, milk. Wednesday: Braised beef over rice, buttered carrots, muffin with butter, apple cobbler, milk. Thursday: Sloppy Joes, tossed salad, extra bun with butter, peaches, milk. Friday: Baked macaroni and cheese, buttered beets, cracked wheat roll with butter, date cook ie, fruit cocktail, milk. lh: 3 t ' ' v ' ' Great salad ! Spoon Meadow Gold Cottage Cheese onto crisp, colorful, fresh vegetables and it tastes as great as it looks. It's the extra creamy cottage cheese, made fresh. ..and flavorful with extra care. ..What a refreshing way to get the proteins you need daily and so economical I At Your salad greens give a gondola too. never make these cucumber boats, someone might like to. And they would be very pretty to look at, I'm sure. Cucumber Gondolas 2 or 3 cucumbers 2 (7-oz.) cans tuna fish, drained and flaked Real mayonnaise to taste Select two nicely shaped cu cumbers to serve four, three to serve six. Cut in halves. Scoop out centers and dice. Dry shells well. Make your favorite tuna salad, using two cans tuna, the diced cu cumber instead of celery, and real mayonnaise. Tuck small inner leaves of romaine inside ends of cucumber shells, if gondola sug gestion is desired. Serve on one or two lettuce or romaine leaves and provide extra real mayonnaise for those who wish it Makes: 6 average or large servings. Extra suggestions: Stir a few scissored chives or dill fronds, or a quarter teaspoon of curry or grated lemon peel into the may onnaise anything at all to add a special flavor you like or which might intrigue your guests. Tiny dots of pimicnto or a few capers or slivered almonds sprinkled over the gondolas look pretty as well as adding a new taste twist Halibut steaks not high calorie For a low-calorie, high protein dinner plate, serve four - ounce broiled halibut steaks (a man's favorite) with a lemon wedge, a medium-sized parsley-buttered po tato with one pat butter, one serv ing of asparagus. Broiled Halibut Steaks With Lew-Calorie Sauce Plan on one-quarter pound of halibut for each serving. For 4 servings, broil 1 pound halibut steaks as follows: If steaks are frozen, let them thaw on refriger ator shelf or at room tempera ture. Combine 2 tablespoons melt ed butter or margarine, 2 table spoons lime or lemon juice, Yi teaspoon salt, Yt teaspoon thyme, 1 pinch each nutmeg, pepper. Brush on fish. Broil, 3 inches from heat for 5 minutes. Turn fish; brush with butter mixture. Broil 5 minutes, or until fish flakes eas ily when tested with a fork. Favorite Store or ; : Round steak en cosseroe elegant pastry-topped stew for company Deep dish beef stew with an extra dash is made ith round steak, baked en casserole and top ped with pastry crust. This would be good served witn Hully mash ed pDtatoes, buttered Brussels sprouts and a molded salad of whipped lemon gelatine, English peas, pimento bits and a dash ot horseradish. Deep Dish Beef Stew l'i pounds round steak leut about 'i to 3i-inch thick) 2 tablespoons flour 1 teaspoon paprika Vi teaspoon garlic salt 2 tablespoons oil or other fat 4 cup bouillon (canned or made with bouillon cubes) Yi cup California Rose wine, cr mushroom liquor, or bouillon 1 cup fresh mushrooms (or Yi cup canned) 1 fresh tomato, peeled, quarter ed Veal shoulder economy dish well herbed An herbed veal stew with rice will make a hit with family or guests. This recipe serves four. 1 pound veal shoulder, cubed 1 medium onion, quartered 2 tablespoons chopped parsley Yt teaspoon thyme 2 bay leaves 1 teaspoon salt 'A teaspoon pepper 2 cups water 2 tablespoons butter Vi cup 2-oz can) musiiroom stems and pieces with liquor V cup minced onion Yt cup flour Wt cups meat broth and water 1 cup shredded Cheddar cheese Hot buttered rica Paprika In large saucepan add meat, on ion, parsley, thyme, bay leaves, salt and pepper to water. Bring to a boil; reduce heat and sim mer until tender, about l'A hours. Remove bay leaves. Pour off broth; measure and add water if necessary to make Hi cups. Set aside meat in pan. In small saucepan melt butter. Add mushrooms, liquor and onion; simmer until onion is tender. Re move from heat; blend in flour to form a smooth paste. Add liquid gradually to flour mixture. Then cook, stirring constantly, until thick. Add cheese: continue cooking until cheese is melted Pour over meat In large saucepan; heat to serving temperature. Spoon rice in ring around edge of serving plat ter: fill center of ring with meat mixture. Garnish with paprika; serve immediately. EASY CHEESE SAUCE Use evaporated milk to make a creamy smooth and rich cheese sauce for vegetable dishes and hearty casseroles. Mix 3 cups shredded Cheddar cheese and 2 tablespoons flour in the top of a double boiler. Add 1 cup evapor ated milk and cook until sauce is smooth and thick. Makes about Vii cups. CHEESY VEAL BIRDS Cheese and veal birds help you feed the piggy-bank. To make 4 servings, pound l'i pounds veal steak until thin. Cut into 8 strips. Sprinkle with salt and pepper. Roll a Vi inch stick sharp cheese within each veal piece. Fasten with wooden pick and roll in flour. Melt Vi cup (Vi stick) butter in skillet; add meat and 1 medium onion, minced. Brown veal; add 1 8-ounce can tomato sauce and Yt teaspoon oregano. Cover and simmer 20-25 minutes. COTTAGE CHEESE Delivered To Your Door! Trim any excess fat from meat; render fat and use to brown meat, if desired. Cut beef into small cubes. Dredge in flour mixed with paprika and salt; brown in heated oil. Add bouillon and wine, stirring to dissolve all of the rich brown bits on the bottom of the pan. Add mushrooms and tomato. Cover tightly and cook over low heat un til beef is tender, about 1 to m hours The pan liquid will be mod erately thick, richly browned. Turn into a small deep casserole- oi baking pan. Top with pas-tr- crust. Bake in a hot oven (450 degrees F.) until crisp and golden, about 15 to 20 minutes. PASTRY CRUST: Make pastry on basis 1 cup flour (or use 1 stick packaged pastry mix). Roll out to fit top of casserole: place on stew. Prick top with tines of fork. (Serves 4 or 5). French dessert goes American Creme brule (pronounced broo- lay) is a popular French dessert made mainly of eggs, cream and brown sugar. It tastes somewhat like a super carmel custard. Use canned Paciffc Coast pears to add an American touch to this French dessert This may be a far cry from the creme brule one enjoys in a Paris restaurant How ever, it's very good. Vive la France and long live American Bartlett pears. Pearadisa Creme Brula 1 can (No. 303) Bartlett pear halves 1 package vanilla instant pud ding mix 2 cups cream or half and half Vi teaspoon rum or brandy fla voring Vi cup brown sugar Combine pudding mix and cream, following package instruc tions. Add flavoring; pour pudding into shallow baking dish or pie plate. Chill. Arrange drained pear halves on top of pudding. Sprinkle generous ly and evenly with brown sugar. Place under broiler until sugar melts, bubbles and turns dark brown. Chill. (Makes 4 servings.) Packaged potato slices versatile Old-fashioned potato dishes to day get the jet treatment Vet they keep their nostalgic appeal. Packaged quick-cook potato dices are one ot the new potato products that streamline the enjoyment of dishes grandma used to make. Yankee Fries) Potatoes 3 cups water 1 teaspoon salt 2 cups quick-cook potato slices 6 strips bacon Yt cup finely chopped celery Vi cup finely chopped pimento 1 tablespoon finely chopped on ion 3 tablespoons bacon drippings Vi teaspoon salt V teaspoon black pepper Combine water, salt and quick- cook potato slices in medium-size saucepan; cover, bring to boil. Boil 8 to 10 minutes. Drain well. Cook bacon until crisp; drain on absorbent paper. Saute celery, pimento and onion in bacon drippings until tender. Crumble bacon into mixture: add salt, pepper and cooked potato slices. Mix well. Heat thoroughly. (Makes 4 servings.) HONOR U. S. RED MOSCOW (UPI) The Soviet Union Wednesday observed the 80th birthday of veteran American Communist leader William ',. Foster, now in Moscow undergoing medical treatment. Filers of fish delicious in Italian dish Here's a very pleasant Italian style dish combining fish filets with Italian spaghetti and sauce. 1 pound fish filets, fresh or fro len (sole, flounder, cod, had dock or ocean perch) 3 tablespoons olive oil 3 tablespoons butter or margar ine 1 can (8 ounces) spaghetti sauce with mushrooms 'i cup water Vi teaspoon oregano ' teaspoon dried basil 3 tablespoons minced parsley Hot spaghetti or noodles Thaw filets if necessary. Heat olive oil and butter in a large skil let. Add filets. Cook over low heat about 4 minutes per side or until golden brown. (Turn filets gently, using a pancake turner.) Meantime, in a second saucepan, simmer spaghetti sauce with wa ter, oregano, basil and parsley. When filets are browned, pour sauce over them, and stir in the open areas of skillet to blend sauce with pan drippings. Turn heat low and simmer 10 minutes, basting fish with sauce occasionally. There is sufficient sauce to dress 3 cups hot cooked spahetti or noodles. Let pancakes do the hula at breakfast Ever since Hawaii became our 50th state, recipes using pineapple have burst out all over the main land. And now, believe it or not, we have Hawaiian pancakes. Hawaiian Pancakes Filling: 1 1-pound, 4-ounce can crushed pineapple 1 tablespoon cornstarch Pancakes: 1 cup milk egg 1 tablespoon melted shortening liquid 1 cup pancake mix Combine pineapple and corn starch in small saucepan. Cook over low heat, stirring occasional ly untU thickened. For pancakes, place milk, egg and shortening in A shaker or glass jar. (If melted shortening is used, add after pancake mix.) Add pancake mix; shake vigor ously 10 times or until batter is fairly smooth. Pour batter onto a hot, lightly greased griddle, to form 8 pan cakes. Bake to a fjolden brown, turning only once. Fold pancakes with pineapple filling inside. Gar nish each serving 2 pancakes) with one-half slice pineapple, co conut and a maraschino cherry. (Makes 4 servings.) CRUSTY FISH FRY A crusty fish fry Is a delicious way to save pennies. For 8 serv ings, dip 2 pounds fish fillets in 2 cups buttermilk. Roll in mixture made by combining 1 cup yellow corn meal with 1 cup flour, 1 tea spoon salt and a dash of pepper. Melt Vi cup (1 stick) butter in skillet and saute fillets about S minutes or until golden brown. Drain before serving. DIME A DDI C-ftDADECDIIIT R DIM It STANDBY 446oz.$i00 i mi km u-viini ki iiwn iiuiin INSTANT COFFEE maxwell house TOMATO JUICE SBY ICUCI All SWIFT'S JL..UL, V.I. CRACKERS SPY CAKE OR FROSTING MIXJiffy CRISC0 SHORTENING 3 pound ync pan GOLD MEDAL FLOUR or pound $198 Z3 bag 1 SKIPPY DOG FOOD leSale 5 cant . . 48c lean .. t You pay: 6 cant . . 49c Rippin' Good Attorted Cremet COOKIES o pound cqc z bag 37 AL'S DRIVE-IN MARKET (Next to Bob't Sporting Goods) 519 E. Third PLENTY OF FREE PARKING Phone EV 2 5582 The Bend Bulletin, Thursday, Feb. 23, 1961 Hot potato salad now a quick-do Packaged quick cook potato slices offer a speed-up for many of the traditional dishes that used to take lots of time. Hot German potato salad is an excellent ac companiment for steamed frank-furtei-s, hamburger patties or oven-browned fish sticks. Hot German Potato Salad 3 cups water 1 teaspoon salt 2 cups quick-cook potato slices 6 strips bacon i cup olive oil 2 tablespoons tarragon vinegar 2 tablespcrns lemon juice 1 tablespoon finely chopped on ion 1 tablespoon finely chopped par sley 1 tables)Mon finely chopped fresh dill Combine water, salt and quick cook potato slices in medium-size saucepan; cover. Bring to boil and boil 8 to 10 minutes. Drain well. Cook bacon until crisp; drain on absorbent paper. Combine olive oil, vinegar, lemon juice, onion, parsley and dill: saute until onion is tender. Crumble bacon into mix ture; add cooked potato slices; mix well. (Makes 4 servings.) Hamburger skillet is new variation Hamburgers may seem "old hat." But there are always ways to give them fresh interest and a new look and taste. The family will greet this dish with a loud "Okay." Hamburger Skillet Vi cup salad oil 2 cups minced onion Vi pound hamburger 1 can (6 ounces) sliced broiled mushrooms 1 can (8 ounces) carrots Water Yt teaspoon oregano 1-3 cup catsup 1 envelope (2Vi ounces) tomato vegetable soup mix Cook onion in salad oil until the onion is transparent and add ham burger. Cook, stirring constantly, until the meat is nicely browned and separated into small pieces. Meanwhile drain mushroom broth and carrot liquid into a pint mea- make 2 cups of liquid and pour into skillet, Add the mushrooms, carrots, oregano, catsup and tomato vege table soup mix. Bring to a boil and cook uncovered, stirring fre quently for 10 minutes. Serve on hot cooked rice or noodles, on toasted picnic buns or on a thick slice of French or Italian bread. (Makes 4 servings.) GET QUICK RELIEF From Rheumatism, Arthritis, Lag Achat and Palm with AMAZO TREATMENT CITY DRUG CO. BU TUBS TOMATOES ... li rocco in tasty soup for luncheon Broccoli is a wonderful vegeta ble, rich in vitamins and miner als. Cook a generous amount fur dinjier, so there will be leftovers for luncheon soup another day. Serve the soup with Waldorf sal ad, butter - toasted French bread, orange sherbet and milk. Nutriti ous and satisfying. Broccoli Cheesa Soup Yt cup butter 2 tablespoons minced onion 2 tablespoons flour 1 quart milk 1 teaspoon salt Yt teaspoon pepper V teaspoon paprika 1 teaspoon Worcestershire sauce 1 cup shredded American cheese (Vi pound) l'i to 2 cups chopped cooked broccoli (12 ounce package frozen or fresh) Melt butter in saucepan over low heat; add onion and cook slow ly until tender but not brown. Blend in flour. Add milk, stirring constantly; cook until smooth and thickened. Add salt, pepper, paprika, Wor cestershire sauce and cheese and stir until cheese Is melted. Add broccoli. Serve hot or chilled. Makes 8 servings. Take along homemade melt-in- your-moulh Maple Pralines next lime you go a-visiting. Combine 1 cup maple syrup, 2 cups confec tioners sugar, 'i cup evaporated milk and 1 tablespoon butter in a saucepan. Cook, stirring occasion ally, to the Softball stage (236 de grees F.) Remove; add IVi cups broken pecans and 1 teaspoon va nilla. Beat until creamy; drop by tablespoonfuls onto waxed paper. Makes 10-12 large pralines. FLAVORSOME CHANGE Buttermilk waffles are a flavor some change for a favorite stand by: Dissolve ' teaspoon soda in Hi cups buttermilk. Add to 1 cups pancake mix, 1 egg and V cup melted butter in mixing bowL Beat with rotary beater until fair ly smooth. Bake on hot waffle iron untu steaming stops. Accompany the 4 servings with melted butter a"d syrup orsour cream and ! SItlPPV iTOPSINQUALiTYfi a FEB. 24-25-26 446 OZ. ?1( 10 oz. l59 Jar 1 46 oz. $100 cans ' , Qt 4ftC 1 1 lT0d29c '.. 8Pkgs.$r Use b ! I fOR TMI Wftjrtffll f I I HAPPY KJjUU I j I UTTU POOp j I PICX O' THE CBOiM( NAVEL ORANGES 4 g49c 19c Each Fancy Criip LETTUCE ,, 10c ?0Elir.lOUS-THIFTT-HMItDISH( FRESH GROUND BEEF ....,. 39c Country Styl PORK SAUSAGE ... lb. 39c Frtih Frottad FRYERS Vt lh. ivjf T. I I