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.)
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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.
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