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About The Bulletin. (Bend, OR) 1963-current | View Entire Issue (June 13, 1963)
16 WHAT NEXT! Chow mein ingredients go in fhe salad bowl for a patio main dish to make th most sophitticatad fit up and fata notice. Serve with hot soy-buttered rolls and hot or cold tea, with fruited cheese cake for dessert. This is really different. New dish, chop - Chow mein in unusual form is pretty patio salad meal By Ha S. Grant Bullttln Staff Wrlt.r Here's a salad combination to make even the "I've-seen-every-thing" contingent sit up and take notice. It's as oriental as the Japanese lanterns lighting your patio where you might like to serve it, one of these warm late summer evenings. The conventional in gredients for chow mein are blended with spicy salami and chunks of chicken, and served cold, with crisp noodles on lop in stead of underneath. A ring of mandarin orange seg ments adds color, while piping hot soy-buttered rolls and your proud est cheese cake complete the menu. Serve tea, of course hot or iced, depending on the temperature.- Chow Main Salad 2 (1-pound) cans mixed Clu'nese vegetables 1 6'4 ounce) can water chest outs, sliced thin 4 stalks celery, chopped 2 green onions, sliced thin Use spaghetti with wieners Looking for quick main dishes win tlavor, lood value and inter est? Then try this recipe. Frankfurter Saucad Spaghetti 1 package complete spaghetti dinner with mushrooms 1 small green popper 1 medium onion 1 tablespoons butter of margar ine 4 frankfurters Vi teaspoon salt V4 cup beef bouillon Open packaged dinner and re move spaghetti, can of sauce and can of cheese. Cook spaghetti ac cording to package directions. Cut stem end off crecn Dcnnon re move seeds and membrane and cut into strips. Mince onion. Melt butter. Cook green pepper ana onion untu lender but not browned. Cut frankfurters Into thirds crosswise. Add to wivta bles with salt, bouillon and can of spaghetti sauce. Cook all tnedhei over low heat for ahout 10 min. Utes. Serve frankfurters and sauce over spaghetti. (Serves 4.) Meat ravioli pie easy-do dinner Here's an easy ox-en entree that means hefty eating for the hun gry, and certainly less work for mother. Mtt Ravioli PI. 1 pound ground beef 1 egg " cup dried bread crumbs 3 tablespoons minced onion i teaspoon salt 3 tablespoons milk 1 (lS'i-ounce) can cheese ravio li 2 tablespoons Parmesan cheese Preheat oven to 350 degrees. Mix beef, egg. bread crumbs, on ion, salt and milk. Press into bot tom and sides of 9-inch pie plate. Bake 20 minutes. Remove from oven. Arrange canned ravioli in meat crust. Sprinkle with cheese. Bak 20 minute longer, The Bulletin, Thursday, June 13, 1963 chop 2 (S-ounce) cans boned chicken, cut in chunks 4 pound salami, cut in julienne strips Canned chow mein noodles Mandarin orange segments Leaf lettuce Dressing 1 tablespoon wine vinegar 2 tablespoons orange juice 1 teaspoon lemon juice Cookouts are getting fancy A Paterson. N.J.. doctor and his wife, two sons and a daugh ter can tour the countryside in a brand new car. He just won it in the 4th annual All-Male Cham pionship cookout in Honolulu. Grilled Chicken Breasts Hawai ian was Dr. Peter D. Carras' en try and he grilled them to a tropi cal turn in the Ale Ale Gardens of the Hawaiian Village. Grilltd Chicken Breasts Hawaiian 4 chicken breasts, boned Vi cup soy sauce Vi cup pineapple juice 2 tablespoons lemon juice 1 clove garlic, minced Vi cup finely chopped Maca- damia nuts 1 (3-ounce) can deviled ham 1 teaspoon grated onion V4 cup melted butter Quilted foil, 14-inch heavy duty Place chicken breasts in mari nating dish. Combine soy sauce, pineapple juice, lemon juice and garlic; pour over chicken. Let stand at room temerature for 2 hours. Line firebox with quilted foil let coals burn down until covered with gray ashes. Combine Macadamia nuts, dev iled ham and onion. Spoon onto chicken breasts, roll up and se cure with skewers. Brush with melted butter and arrange on a sheet of foil. Grill 4 inches above the coals for 35 to 40 minutes, turning often and basting with melted butter. (Serves 4.) Sauerkraut goes with hof dogs Caraway seeds and onion add piquancy to this sauerkraut rel ish. and a hint of sugar takes the edge off the tartness. Pile this into split buns along with the hot dog and mustard. Quite a mouth ful! 1 can (l-pound, 4-ounces) sauer kraut 1 tablespoon Instant minced on ion 1 teaspoon sugar Vi teaspoon caraway seed Drain sauerkraut. With fork loosen packed shreds. Add onion. sugar and caraway seed. Toss lightly to distribute seasonings. Cover tightly. ChiU 2 or 3 hours. Place hot hamburgers or frank. furters on buns. Spread with pre pared mustard. Spoon generous helpings of sauerkraut relish on top. (3 cups.) PORK IS PLENTIFUL Port: appears on the t'SDA plcn- tuui lood list this month. Because of the abundant supply, lower prices ar j likely. Watch for port Dvgaui at your market. 1 Ji 1 teaspoon salt 1 teaspoon sugar Vi cup salad oil 1 tablespoon minced parsley Vi garlic clove, mashed 2 teaspoons celery seed Preparation Drain mixed vegetables, water chestnuts and chicken. Mix first six salad ingredients, reserving I some salami strips for garnish. Blend all Ingredients for dress ing in shaker jar; shake well. Pour dressing over salad mixture and marinate in refrigerator for an hour or two. At serving time, line bowl with lettuce and heap salad in center. Garnish with salami strips in cen ter, ring of noodles around them, and ring of orange segments around outer edge of bowl. (6 large servings.) Bing preserves seasonal freat Sweet cherries are a delightful introduction to summer. A bowl of them delights every member of the family. Use some for pre serves, too. Bings and Lamberts are the two popular varieties. Sweet Cherry Preserves S cups prepared cherries (about 2i pounds ripe sweet cher ries) 5 cups 2Vi pounds) sugar Vi cup lemon juice (2 lemons) 2 tablespoons chopped candied ginger Vi bottle liquid fruit pectin Stem and pit about 2'i pounds fully, ripe sweet cherries. Mea sure S cups (firmly packed with out crushing) into a large sauce pan. 'Add sugar. Let stand Vi hour, stirring occasionally. Then place over high heat and bring to a full rolling boil, stirring carefully. Re move from heat and let stand 3 to 4 hours. Squeeze lemons; measure Vi cup juice into saucepan with fruit. Add ginger. Place over high heat, bring to a full rolling boil, and boil hard 2 minutes, stirring care fully. Remove from heat and at once stir in liquid pectin. Skim off foam with metal spoon. Then stir and skim for 8 to 10 minutes. Ladle into glasses. Top with Vi-inch hot parafiin. (8 medium glasses.) Picnic potatoes plain but tasty Picnic scalloped potatoes plain but tasty fare will win shouts of praise from the family and friends, with coal-grilled hot dogs and hamburgers. Plcnle Scalloped Potatoes 1 package scalloped potatoes 3 cups boiling water 2 tablespoons butter l'i cups thin sliced crisp celery 1 can (10i-ounces) vegetable soup 4 teaspoon seasoning salt Empty entire contents of pack age of scalloped potatoes into a 2-quart casserole. Add boiling wa ter and butter. Stir to blend to gether. Add celery, soup and seasoning salt. Mix all together. Place un covered in a 400-degree oven for 44 to SO minutes, servings.) Imperial crown meat loaf cookout dish for barbecuers A 35-year-old lawyer from North Hollywood, Calif., Thomas J. McDermott Jr., was named the all-American cookout champion at Kaiser Foil s men s cookout com petition recently in Honolulu. Mc Dermott has a $10,000 check in his apron pocket, and the mem ory of a kiss from Joan Craw ford, who handed him the prize. Use snap beans these new ways With fresh snap beans available for our June tables, it is time to invent new ways to add Interest and flavor to those often less-than- exciting summer vegetables. These two recipes are sure to please. Snap Beans, Mustard Sauce 1 tablespoon butter or margar ine ' 1 teaspoon flour Vi teaspoon powdered mustard Vi teaspoon salt V4 teaspoon ground black pep per 2 egg yolks, beaten cup milk 1 tablespoon fresh lemon juice I pound (3 cups) hot cooked fresh snap beans Chopped pimento for garnish Melt butter or margarine. Stir in flour and seasonings, blending well. Mix egg yolks with milk and stir into the mixture. Cook until slightly thickened, stirring con stantly, (do not boil). Add lemon juice and pour over beans. Gar nish with chopped pimento. (6 servings.) Snap Beans, Sesame Butter Vi cup butter or margarine 1 teaspoon sesame seed Vi teaspoon paprika 1-16 teaspoon cayenne 1 pound French-style cooked fresh snap beans Melt butter or margarine in a saucepan. Add sesame seed and heat until butter is golden brown. Stir in paprika and cayenne and pour over hot cooked fresh snap beans. Serve hot. (5 to 6 serv ings.) Use spareribs for oven bake Your favorite cuts of pork, as well as less demanded cuts, are available in especially ample sup ply this month. For smart shop pers this means savings. You just might find that sum mer barbecue favorite, spare ribs, among the specials. This time, for a change, select spareribs with a different recipe in mind. . .a recipe that gives the meat a delightful flavor with an apricot glaze. Apricot Glazed Spareribs 2 to 3 pounds spareribs IVi teaspoons salt Vi teaspoon pepper cup apricot preserves 2 tablespoons lemon juice Have the spareribs sawed across the rib bones so individual servings may bo carved easily after cooking. Place ribs, rib ends dovvn, on a rack in a roasting pan. Cover tightly and bake in a moderate oven (350 degrees F.) 1 hour. Season with salt and pepper. Continue baking uncovered 45 minutes. Combine apricot pre serves and lemon juice. Spread over spareribs and bake 30 min utes longer, or until spareribs are done and glaze is set. 4 to 6 serv ings. Try grape freeze for easy dessert Here's a refreshing fruit des sert that is easily prepared, with the assistance of convenience foods. Grape Frees 1 (6-ounce) can frozen grape juice concentrate, thawed 1 2Vi-ouncc package Whip Dessert Topping Mix, prepar ed according to instructions Gently fold grape juice concen trate (do not reconstitute) into whipped topping mix. Pour into refrigerator tray or individual sherbet glasses. Freeze until firm. Serves 6.) J fat m a J ! tRIPPY j IT0PS IN QUALITY!! kwn in r nits j lMlTATIONjjfM j 1 1 happy lyju j I UTTUPOOj- j I His Grilled Imperial Crown Meat Loaf did the trick. Grilled Imperial Crown Meat Leaf 2 pounds ground lamb . 2 eggs, beaten 1 cup cracker crumbs Vi cup chopped parsley 3 tablespoons soy sauce 1 clove garlic, pressed 1 teaspoon cumin Vi teaspoon seasoned pepper 1 cup catsup 10 mushrooms, medium size Vi cup pineapple chunks.drain- ed Quilted foil, 18-inch heavy duty Line firebox with quilted foil; let coals burn down until coated with gray ashes. In large mixing bowl, combine lamb, eggs, cracker crumbs, par sley, soy sauce, garlic, cumin, pepper and Vi cup catsup. Mix thoroughly. Place half of mixture on an 18-inch sheet of foil; shape into lower half of loaf. Place mush rooms in a row down center of meat; arrange pineapple chunks beside each mushroom "crown." Top with remaining meat mix ture, sealing edges together. Wrap foil around loaf, sealing securely. trill loaf about 1 hour, turning a quarter turn every 15 minutes. Open foil and fold back to make pan." Brush meat with re mainder of catsup and continue cooking and turning loaf about 15 minutes longer. (8 servings.) Topping mix shell for tart is new idea Here's a gift for the new bride; it's a fruit tart to deliaht a voung husband, made with a packaged whipped dessert topping. The tart shells are molded in advance and kept in the freezer for at least 2 hours. The fruit is spoon ed into the frozen shells just be fore serving. Strawberry Tarts cup cold milk . Vi teaspoon vanilla 1 (2'4-ounce) package Whip Dessert Topping Mix Combine cold milk, vanilla and topping mix in deep one-quart bowl. Blend, then whip at high speed with electric mixer or hand beater until topping forms stiff peaks. Spread whip into four 3-inch cir cles (Vi-inch deep) on a sheet of aluminum foil. Using a teaspoon, drop small amounts of whip around edge of circle to form a ring. Continue building up sides to form a ring about 2-inches high. Freeze until firm, about 2 hours. Remove shells from foil with a flat spatula; place on serving dish. Fill centers with strawber ries, or other fruit, or pudding or ice cream. (Makes 4 tarts.) Viennese beef delightful meal This recipe for Viennese boiled beef makes a hearty main dish for Sunday dinner with very little kitchen preparation. Serve it with noodles, corn on cob and a large bowl of mixed green salad for a delightful family meal. Viennese Boiled Beat 2 to 3 pounds beef bottom round 6 cups water 2 envelopes Swiss recipe spring vegetable soup mix Combine beef and water in ket tle. Cover: bring to boil. Reduce heat and simmer 1 hour per pound of meat, turning meat occasion ally. Remove beef from kettle. Cool broth and skim off hardened fat. Heat broth to liquid consist ency. Add beef and stir in soup mixes. Simmer 30 minutes. (6 to 8 servings.) A GOOD BREAKFAST This is a good time to check your morning-meal habits. The best breakfast includes a serving of a source of high-quality animal protein, such as meat. Meat keeps you on the go all morning. Always Look For The Graan and Whit Sign of Freshness CENTRAL OREGON GROWN Distributed by Bend Egg & 740 E. 1st Peach meringue goes with lamb Plan a lighthearted, pretty menu and serve it on a spring like table. Broiled lamb chops ac companied by Currant Meringue Peaches ought to accomplish the trick for you. Your meal is on the table in a jiffy, too. Broiled Lamb Chops 6 to 8 rib. loin or shoulder lamb chops, cut 1 to 2 inches thick Salt Pepper Currant-Meringue Peaches Set regulator for broiling. Place chops on broiler rack. Insert broil er pan and rack so the top of 1 inch chops is 2 to 3 inches from the heat and 2-inch chops is 3 to S inches from the heat. When one side is browned, sea son, turn and finish cooking on the second side. Season. Chops cut 1 inch thick require 10 to 12 min utes. Chops cut 2 inches thick re quire 20 to 22 minutes. Serve with Currant-Meringue Peaches. 6 to 8 serv.'ngs. Currant-Meringue Peaches 2 egg whites Vi cup currant jelly 1 can (1 pound 13 ounces) cling peach halves, drained Beat egg whites until stiff. Beat currant jelly into egg whites until thoroughly blended. Place peach halves cut side up in a shallow baking pan. Top peaches with gen erous spoonfuls of currant-merin gue. Bake in a moderate oven (350 degrees F.) 10 to 12 minutes or broil until meringue becomes lightly browned. Yield: 6 to 8 large peach halves. Herbed fricassee mildly flavored Tlie gentle art of using herbs in home cooking adds interest and delicate flavor to many dishes. We think this tomato chicken fricassee will convince you and your family of that delicious fact. Herbed Fricassee 3 to 4 pound fricassee chicken 2 cups boiling water 3 teaspoons salt 3 cups chicken broth 1 cup tomato juice 6 ounce can tomato paste 2 teaspoons chili powder Vi teaspoon ground black pep per Vi teaspoon oregano leaves (crumbled whole) 2 tablespoons instant minced onion Vi cup diced green pepper Vi cup chopped ripe olives Hot cooked rice. Cut chicken into serving - size pieces. Place in saucepan with boiling water and salt. Cover and cook 1 hour or until tender. Re move chicken from saucepan. Measure broth, adding water to make 3 cups, if necessary. Return to saucepan. Add tomato juice, tomato paste. seasonings, onion, green pepper and olives. Cook, uncovered, 10 minutes. Add chicken and cook until sauce has thickened, 15 to 20 minutes. Serve hot over rice. (6 servings.) Curried chicken bakes in oven This' recipe for curried fried chicken is different and delicious. Serve it with fluffy rice and garden-fresh lima beans. Curried Fried Chicken 2'.i pound frying chicken H cup Dour 2 teaspoons salt 1 teaspoon curry powder Vi teaspoon black pepper Vi cup vegetable shorteniEJ or lard Wash chicken and cut into serv- ing pieces. While chicken is wet, dredge each piece in a mixture of the flour, salt, curry powder and black pepper. Heat shorten ing until hot in a heavy iron or heavy aluminum skillet. Put in the flour-dredged chicken, having the hot fat to come up about halfway. Fry slowly, turning to brown both sides, until golden brown and ten der. (6 servings.) TREAT LIKE A KING! Serve him a Central Ore gon Grown Fryer on His Day, June 16. Available at your favorite market. Poultry Co. Ph. 382-1042 Carrofs vitamin A source; recipes suggest new ideas Orange gold carrots hide a nu tritional treasure, a wealth of vit amin A. Vitamin A is essential to eye health and helps prevent in fections of the respiratory tract. Fortunately carrots are also good eating and a budget buy. Savory Carrots 12 medium whole fresh carrots 1-inch beef or chicken broth Vi teaspoon salt 2 tablespoons butter or margar ine, melted 1 tablespoon fresh lemon juice Vi teaspoon ground black pep per 1 tablespoon chopped chives or onion Wash and pare carrots. Place in saucepan with 1-inch beef or chicken broth and Vi teaspoon salt. Cover and cook until tender, 20 to 25 minutes. Drain. Mix to gether butter or margarine, lem on juice, remaining Vi teaspoon Buffet loaf substantial party fare Giving a buffet party? Then look at this peasant-style loaf fill ed with avocado and sardines mashed together. Good substan tial eating for the crowd. It's dif ferent and delicious. Buffet Sandwich 2 large ripe avocados, peeled Vi teaspoon capers 1 tablespoon minced onion 2 tablespoons lemon juice 3 tablespoons orange juice 1 tablespoon grated rind - 4 cans (4-oz. each) Maine sar dines, drained Vi teaspoon chili powder (or more to taste) Salt and pepper to taste 1 round home-style loaf (about 12 slices) Pimento strips Chili-toasted sesame seeds Halve, peel and pit avocados. Mash to a cream with capers, on ion, lemon and orange juice, grat ed rind and 2 cans sardines. Sea son to taste with chili powder, salt and pepper. ChiU mixture 1 hour or more to blend and ripen fla vors. To prepare sandwich loaf, dis card very small end slices of loaf. Spread remaining 10 or 12 slices on one side with a generous amount of filling. Press spread slices together and reshape into loaf. As loaf is separated for serv ing, top each single slice with whole sardines, strips of pimento and sprinkle with chui-toasted ses ame. Chili - toasted sesame seed: Cream 1 tablespoon butter with Vi teaspoon chili powder. Spread to cover bottom of shallow pan. Sprinkle 4 to 5 tablespoons sesame seed over seasoned butter. Toast J in hot oven (400 degrees) until seeds are golden. Spread on pa per towels to drain and crips. fatherSpYorite MEATS Prices Effective Thursday, Friday and Saturday RIB Grain Fed Beef STEAKS SHORT L,,n Me" RIBS BABY BEEF LIVER Chopped Sirloin STEAKS OX" Mea,y TAILS ib. CITY MEAT MARKET '33 Wall ph. 382-1031 salt and black pepper. Pour over carrots. Toss lightly. Arrange car rots on serving dish. Sprinkle as desired with chopped chives or onion, to servings. Fresh Carrots with Golden Sauce IS fresh small young carrots Vi teaspoon salt 1-inch boiling water in pan Golden Sauce Fresh parsley for garnish Wash and pare carrots. Place in saucepan along with salt and 1 inch boiling water. Cover. Cook until tender, about 15 minutes. Lift carrots to serving dish. (Save carrot water to use in the sauce.) Serve with Golden Sauce. Garn ish with parsley. (4 servings.). boiaen sauce - , 2 tablespoons butter or margar-; ine 1 tablespoon flour Vi cup milk or Vi cup milk and Vi cup carrot water. 2 egg yolks, beaten ; 1 tablespoon fresh lemon juice Vi cup grated sharp American cheese 116 teaspoon ground black pep-. per ; Salt to taste Melt , butter or margarine In a saucepan. Remove from heat. Stir in flour. Gradually add the liquid (milk and carrot water). Cook un til medium thickness over , low heat. Combine egg yolks with lem on juice and mix with the sauce. Stir in cheese, black pepper and salt. Serve over cooked carrots. ' Herbed lamb one-dish meal Rosemary leaves give distinc tion to a lamb casserole that fea-. tures stew meat with potatoes, carrots and onions. Herbed Lamb Casserole 2 pounds boneless lamb stew meat 1 cup boiling water 1 tablespoon salt Vi teaspoon ground black pep per 2 bay leaves 6 medium potatoes 6 fresh carrots 1 W11U1C WllllC U1I1UIK Vi teaspoon crumbled whole 1. nun fln.ST 7 iup uvui Vi cud cold water Trim excess fat from lamb and cut into IVi-inch cubes. Brown on; all sides in some of the fat trim med from the meat. Place in a 2-quart casserole. Add boiling wa ter, salt, ground black pepper and bay leaves. Cover and cook 45 minutes or until meat is about half done. Peel potatoes, carrots and on ions. Cut potatoes and carrots in to quarters. Add all vegetables to lamb along with rosemary. Mix flour with cold water until smooth. Add to casserole. Cook 1 hour longer or until vegetables and. meal are leiiuei. id servings. ib. ib. Oc ib.P2 In I.
