8 The Bend Bulletin, Thursday, March 15, 1962 Erin Go Bragh Try traditional Irish recipes to celebrate St. Patrick's day ! HONOR ST. PATRICK A plain white ceke, decorated with icings and gels in tubes, becomes a special-day treat. Simply frost your cake all over with a white, butter cream frosting; add ; crushed, mixed nuts to sides. Use writing tip with green icing to form harp, lettering, swirls; finally, using tube of green gel to form shamrocks from three dots and a line for a stem. Detail- ed instructions are given on each tube of Cake-Mate. School lunch menus given i It's back to school next Mon day (or Bend students and teach ers, and back to the kitchen for the cafeteria staff. Menus for the week, March 19-23, have been an nounced by Mrs. Orvnl W. Barf- knecht, dietician for the school lunch program. Monday: Ham. macaroni and cheese casserole, buttered corn, i ice muffin with butler, fruit cock tail, milk. ' Tuesday: Sloppy Joe, cole slaw, extra roll with butter, pears, milk. - Wednesday: Chicken a la king on buttered biscuit, buttered fro zen peas, baking powder biscuit with butter, pumpkin custard, milk. Thursday: Farmer Jones Spec ial, buttered spinach, yeast roll with butter, applesauce cake, milk. Friday: Tomato soup, egg salad sandwich, peanut butter cookie, grapefruit sections, milk. Give Sunday beef new flair Here's something different but good. too. A new way to cook the Sunday roast beef. It Is a southern Louisiana recipe, from the bayou country. Acadian Reast Beef (About 11 servings) 4 tablespoons instant minced on ion , ' teaspoon instant minced gar : .. lie 3 tablespoons water . i Vt cup cider vinegar 24 teaspoons salt . lVi teaspoons ground black pep ; per 14 teaspoon ground red pepper ', 5 lb. roast beef - -1 tcaspam cornstarch ' 1 teaspoon water Combine Instant minced onion Slid garlic, the 3 tablespoons wa ter, vinegar, salt, black pepper and red pepper. Let stand 5 min utes to soften onions. With a par ing knife, cut 1-inch slits about l'i inches apart in all sides of the roast, sticking the knife to the middle of the roast. Open slits with the index finger and fill each with about V teaspoon of the onion mixture, using the point of a teaspoon. Cover and mari-n.i'- for 4 to 5 horns or overnight. riace roast on a rack in a bak h pan. Cover with aluminum foil. Bako In a preheated moder ate oven .(350 degrees F.) 3 hours or until tender, removing the aluminum foil 40 minutes before cooking time is up to brown roast. Remove roast and rack from pan. Skim excess fat from pan , drippings with a large spoon. Mix cornstarch with the 1 teaspoon wa ter and odd to drippings. Stir and cook until gravy is slightly thick-er"-d. Serve meat with rico or po t :! '. and gravy. S.'-AGHt.rn PARTNER l" .r a salad suipiise marinate t p. p -fruit and or. in -a s.c no.u and sweet onion rings in your favorite Flench dressing. Urain and save the marinade. Arrange fruit sections and onions on crisp lettuce. Servo with marinade. By I la S. Grant Bulletin SUM Wrlttr Sure, and Saturday is a great day for the Irish. And anyone else who needs inspiration to put a little color and variety into the menu. Observe St. Patrick's Day properly with a bit o'green and some foods that originated on the Old Sod. Little leprechauns will dance with delight when treated to their own Erin Go Bragh cake. Whether home - made or store bought, this plain white cake be comes, through the magic of dec orations, a savory symbol in com memoration of the patron saint of Ireland. Use Cake-Mate decor ating icings and gels in lubes. For other St. Patrick's Day oc casions, you might like big rib sticking pancakes made with bak ing soda and buttermilk, the tra ditional Irish way; onion crack ers cut in the shape of pipes and shamrocks and bowlers, and a steamed Canary Pudding. Irish Soda Pancakes 2 cups sifted all-purpose flour . 1 teaspoon baking soda 1 teaspoon salt 2 eggs, separated 2 cups buttermilk 2 tablespoons melted butler or margarine Melted butler or margarine Sugar Sift flour, baking soda and salt together into medium-sized bowl. In small bowl, beat egg whites until soft peaks form. Beat egg yolks, buttermilk and 2 table spoons melted butter or margar ine together until just blended; add to flour mixture and beat un til smooth. Fold in egg whites. Using a M-cup measure, drop onto hot, lightly greased griddle. Bake until edges are full of bub bles. Turn; bake other side until golden brown. Brush each pan cake with melted butter or mar garine. Sprinkle with sugar and serve immediately. Golden Onion Crackers 14 cup enriched yellow meal V.'t cups sifted all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon shredded green on ions V cup shortening Vt cup dairy sour cream 1 egg Vi cup milk Heat oven to hot (425 degrees F.). Sift together corn meal. flour, sugar, baking powder and salt into bowl. Add onions. Cut in shortening until mixture resem bles coarse crumbs. Stir in sour cream blended with egg and milk. Mix lightly until mixture is just dampened. Turn out on lightly floured board or canvas and knead gently 2 ot 3 times. Divide dough in half; roll each half to ?i-inch thickness. Cut into dejired shapes. Place on ungreas ed cookie sheets; prick each cracker well with a fork. Bake in preheated oven (425 de grees F.) 8 to 8 minutes or until edges are lightly browned. Cool; serve as an appetizer, snack or with soup. Nice with a green avocado spread and chilled beverages. Steamed Canary Pudding l'i cups sifted all-purpose flour 1 teaspoon double-acting baking powder V teaspoon salt 2 teaspoons pure vanilla extract "i cup butter or margarine 23 cup sugar 2 eggs H cup milk Jam sauce Sift together flour, baking pow der and salt. Set aside to use la-1 ter. Blend pure vanilla extract with butter or margarine. Grad ually add sugar, mixing well aft er each addition. Beat in eggs, one at a time. Add flour mixture alternately with milk. Beat bat ter Vt minute. Turn into a well-greased, light ly-floured 1-quart shamrock mold filling it 23 full. Cover with layers of metal foil. Tie to hold securely with a strong cord. Place on a rack in a deep kettle. Pour in boiling water to come halfway up the side of the mold. Cover and steam 2 hours or until a cake tester inserted in the center comes out clean, counting cook ing time after water begins to boil. Add additional boiling water to the pan as needed. Serve warm with jam sauce. (Yield: 6 serv ings.) If serving for St Patrick's par ty, sprinkle with sifted confec tioners' sugar and decorate cen ter with green sugar shamrock. To make it, place a shamrock pattern in the center. Trace around it with a pointed knife. Remove pattern and fill in with green granulated sugar. fruit v chops Next time you are broiling lamb chops, place desert grape fruit halves with about 2 ta blespoons apple-mint jelly spread on each half in the broiler after you have turned the chops. Serve with the meat in place of a vege table. PIZZA QUICKIE. Prepare a presto pizza for teen agers by adding sliced ripe olive rings, instant minced onion and a pinch of oregano to tomato sauce. Spoon over slices of French or sour dough bread and top with Mozzarella or Swiss cheese slices. Broil until cheese melts. Chili, dishes, brisk weather, go-fogefhers for March day Several readers ask for chili re cipes. Say their families ask for it in winter. Of course there are countless recipes for chili con carne. Either one of these two will make those families happy: Chill Con Carne (Chill with Meat) 2 tablespoons olive or salad oil 2 pounds ground chuck 3 cups water 3i teaspoons salt 3 tablespoons chili powder 2 tablespoons instant minced onion 1 teaspoon instant minced garlic 1 teaspoon ground cumin seed Is teaspoon oregano leaves V teaspoon cayenne Vt teaspoon ground black pepper l tablespoon paprika 1 teaspoon sugar 2 tablespoons flour i cup cold water Heat oil in a 9 or 10-inch skillet. Add meat, slir and cook until it is gray. Add water, cover and simmer 30 minutes. Do not boil.) Add salt, chili powder, instant minced onion, instant minced gar lic, cumin, oregano, cayenne, black pepper, paprika and sugar. Cook, covered, below boiling point 15 minutes. Blend flour with cold water, mixing until smooth. Add and cook until slightly thick ened. If desired, serve with rice and chili beans.. (Yield: 6 serv ings.) Chili Con Carne (With Meat and Beans) ii cup instant minced onion Vi teaspoon instant minced gar lic 2 cups water 1 tablespoon bacon drippings 1 pound ground chuck 2 teaspoons salt 2 tablespoons chili powder 1 teaspoon ground cumin seed 2 cups (1 pound can) kidney beans 1 tablespoon flour 2 tablespoons water Soften instant minced onion and instant minced garlic in '.4 cup of water. Saute 5 minutes in bacon drippings in a 10-inch skillet or Dutch oven. Add ground chuck. Stir and cook until meat is no longer pink. Add salt and remaining l'i cups water. Simmer 35 minutes. Stir in chili powder, cumin and kidney beans. Simmer 15 min utes. Mix flour and the 2 table spoons water to a smooth paste. Add and cook 2 to 3 minutes. (Yield: 4 to 6 servings.) Ham, chicken team in salad Plan meals next week so you will have leftover chicken and ham. Tropical Chicken Salad is a lovely luncheon dish for guests. ; Tropical Chicken Salad -2 tablespoons (envelopes) unfla- vored gelatin M cup cold milk 2 chicken bouillon cubes 1 teaspoon salt l'i cups scalded milk 1 cup dairy sour cream i cup salad dressing 1 cup cubed, cooked chicken '2 cup finely chopped, cooked ham '.i cup cold cooked rice (option al) 13 cup coarsley chopped chut ney 13 cup flaked coconut ,i cup drained chopped pimicn tos Soften gelatin in 'i cup cold milk. Add bouillon cubes, soften ed gelatin and salt to scalded milk and stir until gelatin is dissolved. Chill mixture until partially set. Blend sour cream and salad dressing into gelatin mixture. Fold in remaining ingredients. Pour into oiled l'i quart melon or ring mold. Chill until firm. - Unmold on salad greens. Gar nish with pineapple or tomato slices and serve with toasted sliv ered almonds. Makes 8-10 serv ings. TEXTURE INTEREST Add a handful of slivered or sliced almonds to your next toss ed green salad just before tossing. Join In Bend's Fun-Filled FRIDAY-SATURDAY MARCH 23-24 Bring The Family and Enjoy The Tk, find - the - msmk COMUBT ,V-gfe I urur aiita I v x. .. : .1 Featuring 1962 1 Jf ? ZX models from Bend's s7-' f 5jf jU Automotive Dealers Mi s iJ All You Do Is Match Your Ticket Number With The Numbered Prizes In The Participating Stores Window. The merchants listed below are participating in Bend's Spring Open ing, and will have tickets available in each store. These tickets, now available, will be numbered. Please do not throw them away, as each participating store will display a numbered prize in their window starting Friday, March 23 at 6 P.M. The tickets you have received may match one of the numbered prizes in the windows. Just take your tickets around to each window and try to match up the num bers. No obligation! Lots of fun! While you are making the rounds, be sure to see the many new spring fashions and merchandise now being displayed by your Bend merchants. The Participating Stores Are: NEW BOATS & MOTORS HOUSE TRAILERS Featuring Today's Finest Travel and Home Conveniences American Music Co. Bend Bootery Bend Curtain Shop Bend Rexall Drug Bend Supply Co. Bob's Sporting Goods Brandis Thrift-Wise Drug Cashmans City Drug Claypool Furniture Darrell's House of Music Dick's Linoleum & Tile Economy Drug Ellen's Tots to Teens Eriksen's Stationery & Office Supply George & Red's Sporting Goods Health way Specialty Shop Healy's Bend Furniture Hobby Haven Houk-Van Allen Home & Auto Supply J. C. Penney Co. J. J. Newberry Co. Magill Drug Co. Mahoney Office Equipment Masterson-St. Clair Hardware Montgomery Ward & Co. Moore's Shoes & Togs Owl Pharmacy Piggly Wiggly Rollie's Jewelry Sears, Roebuck & Co. Sherwin-Williams Co. Standifer's Mens Shop Symons Bros. The Smart Shop Western Auto Wetle's Sponsored by The Retail Merchants Committee BEND CHAMBER OF COMMERCE rVw J r4V J V (1