J 12 The Bend Bulletin, Thursday, May 17, 1962 Recipe files raided JJUM JJUM, J '. T7" v US A. ,.,....,-,,1 ., ' ' -' . I . r.. r ... - 7 mi I, T mmiiiI 0 AAUW's good cooks preparing treats for bake sale at mart STRICTLY FROM SCRATCH Prepared mixef ere outlawed, for the AAUW bate sale to be held In connection with antiques sale and mart. Mrs. R. B. Zimmerman, last year's general chairman, and her successor, Mrs. Gary Cruilihank, get the point across with wild fling. Cheese blintzes fine dessert to refrigerate until needed Cheese Blintzes arc an elegant dessert sort of a variation on Crepes Suzcttc. A fine ending to a meal of chicken curry on fluffy rice, assorted condiments, green beans, mixed green salad with Russian dressing and a choice of beverages. Crepes k cup sifted flour Vi teaspoon salt 2 teaspoons sugar 2 eggs 1H cups milk 2 tablespoons melted butter Sift flour once, measure, add salt and sugar and sift again. Deal eggs, add milk and butler and blend. Add sifted dry ingredients and beat until smooth. Refriger ate at least Vi hour. To cook, melt butler in a heavy ( or 7 inch skillet, add about 2 tablespoons bnttcr. Tilt pan to spread. Cook over moderate heat until the top is set and bottom lightly browned. Turn to brown second side. Lift out onto unglaz ed paper. Continue until all crepes are made. Refrigerate until ready to use. Makes 16 crepes. Filling 3 cups dry cottage cheese (2 12 ouncc cartons) 2 egg yolks, beaten 1 tablespoon melted butter Vj teaspoon salt 2 tablespoons sugar Vi teaspoon cinnamon Butter Kruit preserves Sour cream, sweetened, if de sired Combine collage cheese, egg yolks, butter, salt, sugar and cin namon and blend well. Place 2 ta blespoons of this mixture on each LOW IN CALORIES Dairy sour cream may be sea soned to make a variety o quick and easy salad dressings. It is low In calories too 30 calories per tahicsooit coniwred to 112 cal ories for an equal amount of mayonnaise. crepe. Turn ends in and roll. Store in refrigerator until ready to use. Just before serving, melt small amount of butter in a chafing dish or skillet, add blint zes and heat to serving tempera ture. Serve hot with preserves and sour cream. Chicken dish 2ndday freat easily made Stewed chicken with dumplings! Wonderful! And if you cook a gen erous amount of chicken, you'll havo another delicious meal an other day. Like Creamed Chicken wilh Vegetables, to servo over steamed rice. A salod, buttered rolls and raspberry tarts with Ice cream complete a feast fit for a king. Creamed Chicken with Vegetables Vi cup butter (1 stick) 1 tablespoon minced onion V cup flour 2 cups milk 2 chicken Ixniiilon cubes !i cup diced, cooked carrots li cup diced, cooked celery li cup cooked peas l'i cups diced, cooked chicken Salt and pepper Melt butter in saucepan over low heat, add minced onion and cook until transparent, do not brown. Add flour and blend. Dissolve chicken bouillon cubes in one cup of hot milk. Combino with 1 cup cold milk. Add milk to butter-flour mixture and cook. stirring constantly until sauce is smooth nnd thickened. Add vegetables and chicken and season to taste. Servo hot over steamed rice, cooked noodles or baked polatocs. Makes 4 to 6 servings. School lunch menus given Five casserole main dishes are on the menu for the school lunch program in the Bend Public Schools next week. Monday: Italian spaghetti, let tuce wedge, cornbread with but ter, peaches, milk. Tuesday: Barbecued hash, cole slaw, yeast roll with butter, choc olate cake, milk. Wednesday: Chicken noodle casserole, buttered green beans, peanut butter muffin with butter, fruit cocktail, milk. Thursday: Baked beans and ham, buttered carrots, combina tion salad, cracked wheat roll with butter, spice cake, milk. Friday: Macaroni and cheese, buttered spinach, celery sticks, buttered cinnamon roll, apple sauce, milk. By 111 $. Grant Bulletin Staff Writer Good cooks of the Bend branch, American Association of Univer sity Women, will take home-made pastries out of the ovens tomor row morning, just In time to put on the finishing touches and take them to the bake sale at the Pilot Butte Inn. The sale is held in con junction with the annual antiques mart and sale, in the Gold Room. Hours for the sale, as well as the mart, are 12 noon to 9 p.m. Friday, and 10 a.m. to S p.m. Saturday. More of the goodies will be available in individual serv ings, with tea or coffee, in the tea shop. Recipes for some of the special ties the women will be making were collected by Mrs. Harvey Watt, who said that if she had kept on calling, it could have been the beginning for a new "I Hate to Bake" cookbook. Although the results are very worthwhile, the recipes were chosen partly for their ease of preparation, which makes thorn especially appropri ate for today's busy homemakers. Una's Rolls A favorite meal at the home of Mr. and Mrs. Al Westfall is fre quently accompanied by home made rolls. Una, who works part time besides managing her home, finds time to make dinner rolls, cinnamon rolls, or sweet rolls from this basic recipe which can be mixed one day, stored in the refrigerator, shaped and baked as needed. The dough does not need to be kneaded, as an additional time saver. Basic dough: Vi cup sugar 1 tablespoon salt 2 tablespoons shortening Mix with 2 cups boiling water and set aside to cool. Soften 2 yeast cakes in Vt cup lukewarm water. Add to cooled mixture. Add 2 beaten eggs. Add 8 cups of flour 4 cups at a time. Mix well. Brush top with but ter, store in refrigerator if desir ed. Form Into rolls, let raise, and bake at 425 degrees for IS to 20 minutes. Makes 3 to 4 dozen rolls. Cinnamon rolls may be made by rolling out a portion of the dough, adding a sugar and cinna mon mixture, rolling up, and slic ing off pieces. Bake in pan with butter and brown sugar on the bottom, Polly's Cookies A cookie recipe that was a fa vorite of Mrs. Don Waddeil's chil dren now has her grandchildren reaching for the cookie jar when they come to visit. It Is simple to make and has nutritious in gredients for growing children. 1 cup brown sugar Vi cup shortening li teaspoon salt -3g Br Sake Baker America has some de licious foods, but so many of these foods have strange, almost unappe tizing names. Some of these appellations are humorous, while others would make you refrain from ever sampling their real and succulent de lights. One name that readily comes to mind is Shoo Fly Tie. This is ac tually a gingerbread-flavored pie made with mo lasses. There is Utah's Lumpy Dick, which odd ly enough is a rich dump ling soup. Another strange food is New Eng land's Red Flannel Hash, a combination of beef, beets, potatoes, and on ions well browned in a frying pan. Still another eccentric New England name is Rlueberry Slump, a type of dessert. The South has given us Hoppin' John which is chicken with hot biscuits and gravy. Knjoy an evening ot dining and dancing out tonight at THE FIRESIDE where you'll find a PLEASANT, INTIMATE AT MOSPHERE in which to enjoy a DELICIOUS MEAL STEAKS are our specially . . Also featuring SEAFOOD and CHICKEN . . . CONVENIENTLY LOCATED on the Redmond Highway to serve ynu Phone LI HHLMH, Herimnnd, Oregon. Prices Effective Thursday, Friday & Saturday Good Steer Beef RIB STEAKS ib. BABY BEEF LIVER ib- CORNED BEEF Home-Cured lb. PORK SHOULDER STEAKS ib. Q By Popular Demand Chopped Sirloin MOO Steaks R u CITY MEAT MARKET ESIVBUSMO i cHEEN I 933 Wall Ph. EV 2-1301 1 egg Vi teaspoon vanilla 1 cup flour Vt teaspoon soda Vi teaspoon baking powder 1 cup rolled oats Vi cup corn flakes cup peanuts with skins (can be omitted) Cream shortening with sugar. Add egg. Add sifted dry ingredi ents, then cereals and peanuts. Bake on greased cookie sheet for 10 minutes at 375 degrees. Virginia's Cake Mrs. Eugene White inherited a recipe for a cherry chocolate cake from her husband's mother. It now helps Virginia satisfy her children's requests for "some thing good for dessert, please." Vi cup shortening 1 cup sugar 1 egg 1 square melted chocolate 1 small bottle maraschino cher ries with juice, making Vi cup 1 cup sour milk or buttermilk 1 teaspoon soda iy cups flour Vi teaspoon salt Vi cup chopped walnuts Cream shortening with sugar, Add egg and chocolate. Add dry ingredients, sifted together, alter nately wilh milk and cherries. Bake at 350 degrees for 35 min utes in a sheet cake pan about 12"x8". Frost with chocolate frost ing. Holiday Banana Bread Mrs. Eugene Bucknam is well- known in Bend as an excellent cook. She has been asked many times to prepare this recipe for bake sales, or to provide the recipe so that her friends can pre pare it at home. It is for a banana bread that has a special seasonal touch, but can be enjoyed all year around. Hi cups sifted all purpose flour 2Vi teaspoons baking powder Vi teaspoon salt Vi cup chopped nuts 13 cup shortening 23 cup sugar 2 slightly beaten eggs 1 cup mashed bananas (3 or 4) 1 cup mixed candied fruits Vi cup raisins Sift together flour, baking pow der, and salt. Add nuts and blend. Place shortening in mixing bowl, beat until creamy and glos sy. Gradually add sugar, beating after each addition. Add eggs. Beat until thick and pale lemon in color. Add flour mixture and bananas alternately. Fold in fruits and rai- Teen-age boy hosts like recipes to simplify party preparations Teen-ace boys as well as girls like to play host to their friends. They like short-cut convenience foods. Such favorites as peanut butter, chocolate, coconut and ba nanas frequently appear at their party "feeds." Milk in quantity vies with soft drinks when the boys gather. The three "p's" of teen-age parties are pretzels, popcorn and pizzas. They favor frozen pizzas which require only baking. Often they top off the menu with no-cook dessert concoctions, such as Toasted Coconut Banana to which U cup flour has : s U and a p, butter-coconut been added. Turn batter into 5x8x3 loaf pan. Bake at 350 degrees GO to 70 minutes or until done. Let cool partly before turning onto rack. Barbara's Cookies With school lunch boxes to keep filled, plus the Cub Scout and Blue Bird box to fill at the last minute, Mrs. Harvey Watt finds this cook ie recipe the handiest one in her file as the ingredients used are those that are always on hand in the cupboards, and no special shopping trip is required. 1 cup brown sugar 1 cup white sugar 1 cup margarine 2 eggs 2 teaspoons soda 2 teaspoons cream of tartar 2'.i cups flour 1 teaspoon vanilla Pinch salt Cream sugars with margarine. Add eggs and dry ingredients sift ed together. Chill for a while. Roll into balls. Press with fork. Bake 10 minutes at 350 degrees. Cranberry Oranga Bread Mrs. Gene Sele has found a var iation for fruit breads that is es pecially pretty and suitable to serve at holiday time. But Donna will be preparing it for the bake sale, as it is delicious any time. 2 cups sifted flour 'i cup sugar Vi teaspoon soda l'i teaspoons baking powder 1 beaten egg 'i cup orange juice 1 teaspoon salt 1 cup coarsely cut cranberries Vi cup chopped nuts 1 teaspoon grated orange peel 2 tablespoons melted shortening Sift together dry ingredients. Stir in cranberries, nuts and orange peel. Combine egg, orange juice and shortening. Add to mix ture. Stir just until moistened. Bake in greased loaf pan 914x5 x3" 50 minutes at 350 degrees. candy. Toasted Coconut Banana Split 2 cups cold milk 1 package toasted coconut in stant pudding 2 bananas, split and halved !i cup whipped cream 4 maraschino cherries Chopped nuts Pour milk into mixing bowl. Add pudding and beat with egg beater until well blended (about 1 minute). Let set for 5 minutes. Meanwhile place 2 sections of ba nana in the bottom or on the sides of each individual serving dish. Spoon in pudding. Garnish with whipped cream, cherry and chopped nuts. (Makes 4 servings.) Coconut Twist Candy 1 package toasted coconut in stant pudding 1 pound confectioners' sugar Vi cup soft margarine 1 egg white 2 to 3 tablespoons milk SPEEDY CHEESE SAUCE Two cups diced processed cheese, plus 13 cup of milk, melt ed in a double boiler, makes a tasty and speedy sauce for vegetables. 'i cup chunky peanut butter Combine pudding, confection ers' sugar, margarine, egg whit and enough milk to bind the mix ture. Beat until very well blend ed, about 5 minutes. Divide In half, pat each half to a 6x4-inch rectangle. Spread each half with peanut butter. Fold each section in thirds and roll on a board, lightly sprinkled with confectioners sug ar to 20 inches. Slice into 1-inch pieces. 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