10
The Bulletin,
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VACATION FARE A hearty supper dish for summer, this sugared pineapple is tucked inside each bun. The meal is com
. meat-and-bean sandwich packs a surprise punch. A slice of plete, with relishes, potato chips and simple dessert.
Easy does it
Tasty summer meal-in-a-bun
features bologna, baked beans
By I la Grant Hopper
Bulletin Staff Writer
;' Summertime, and the livin' Is
easyl Meal preparation should be
easy, too, to give the queen of the
kitchen an at-home vacation, be
fore the time comes for back-to-school
and the more demanding
schedule of fall.
Here 1 a surprise meal-ln-a-bun
that's just right for a mid-day
picnic, or a casual supper at end
of day. The first surprise is a
(lice of pineapple hidden beneath
the beans and bologna.
If you're not familiar with Leb
anon bologna the spicy variety
the recipe calls for you're in
for a second, most pleasant, taste
surprise.
You can put these buns-fid to
gether in next to no time. Serve
with potato chips, a relish tray
and strawberry sundaes for an
easy, delectable meal.
Tempura dish
gives variety
to seafood
Seafood and vegetables get an
oriental touch, batter-dipped and
deep fried. The foods can be pre
pared in advance and cooked
right on the table, in the deep fry
er or electric skillet.
Scallop Tempura
1V4 pounds sea scallops, fresh or
frozen
1 pound shrimp, fresh or frozen
Vi pound string beans
1 small head cauliflower
2 or 3 summer squash
2 or 3 zuchinni
Flour, for dusting
Tempura batter, for dipping
Corn oil. for frying
Thaw scallops and shrimp if fro
ten. Remove shell particles from
scallops; wash aad drain. Re
move shells and devein shrimp.
Separate cauliflower into flow
erets. Slice summer squash and
turhlnni. Dust scallops and shrimp
iigntiy v.iui Hour.
Pour com oil Into fry pan or
Sturdy flat bottomed kettle, fill
Ing utensil H full. Heat over med
ium heat to S7S degrees F. or un
til a J-lnch cube of bread browns
In about 40 seconds.
Dip vegetables and prepared
scallops and shrimp Into Tempura
Batter and place in hot fat. Fry
food, turning as needed, until ten
der. 1 to 2 minutes. Drain on ab
sorbent paper. Serve hot. Makes
8 to 8 servings.
Tempura Batter: Sift 4 cup
flour and W cup corn starch to
gether into bowl. Stir In 1 cup
water and 1 egg. Beat with rotary
beater or wire whisk until smooth
Thursday, August 15, 1963
Bologna-Bean Surprise
14 pound Lebanon bologna,
cubed
1 large can Boston baked beans
2 tablespoons chili sauce
1 tablespoon grated onion
2 teaspoons prepared mustard
6 canned pineapple slices
V cup brown sugar
6 round buns
Easy skillet meal
pleases campers
For campers or stay-at-homes,
canned and packaged conveni
ence foods go together for a
gourmet dish, easily prepared
over an open fire or a single burn
er. With this mcal-in-one-dish, open
up some canned baked apples to
serve hot or cold, topped with
tiny cinnamon candies. And of
course, brew a big pot of coffee.
Camper's Paella
1 can (l'i ounces) onion dry
soup mix
3 cups water
1 can (8 ounces) stewed toma
toes Generous dash garlic powder
1 package (5 ounces) precooked
rice
1 can (5 ounces) boned chicken
1 can (4l4 ounces) shrimp,
drained
1 can (8 ounces) peas, drained
In heavy skillet, combine soup
mix. water, tomatoes, and garlic
powder; bring to boil. Partially
cover; simmer for 10 minutes on
grill close to heat, stirring now
and then. Stir in remaining in
gredients; return to boil. Cover;
remove from heat. Let stand for
5 minutes. Makes 6 servings.
Macaroni salad
gefs new flavor
A flavorful macaroni salad is al
ways good. This one gets a gour
met touch from a dash of beer or
als in the dressing.
Picnic Macaroni Salad
1 package 18 ounces) elbow
mararoni
1 cup mayonnaise or salad
dressing
14 cup beer or ale
14 teaspoon Tabasco
1 teaspoon salt
2 tablespoons minced onion
1 cup diced celery
14 cup sliced radishes
4 cup diced green pepper
Cook macaroni according to di
red ions on package; drain and
cool. Combine mayonnaise, beer,
Tabasco, salt and minced onion.
Add to macaroni. Stir In celerv.
radishes and green pepper. Chill
I well. Yield: ( servings.
Toast halves of buns under
broiler while mixing sandwich
filling. Combine first five ingredi
ents. Place a pineapple slice on
lower halves of toasted buns.
Sprinkle pineapple with brown
sugar. Add generous scoop of bologna-bean
mixture and broil un
til sandwiches are bubbly. Top
with upper halves of buns. Serves
6.
Use avocados
in new salad
A salad combining potatoes and
avocado is a welcome change.
Tlie extra flavors of crisp bacon,
cucumber, pimento, onion and cel
ery add interest. This is delicious
served with cold meats and heat
ed rolls. A cup of hot clear soup
might be appropriate as the first
course.
Avocado Potato Salad
4 slices crisp bacon, crumbled
1 cup sliced celery (and a few
minced leaves)
Vi cup chopped onion
3 cups cubed cooked potatoes
1 can (2 oz.) sliced pimento
H cup chopped cucumber
1 teaspoon salt
14 teaspoon pepper
2 to 3 teaspoons vinegar
1 California avocado
14 cup Italian or French dress
ing Combine all ingredients except
avocado and dressing. Cut avoca'
do lengthwise into halves; remove
seed and skin. Slice enough avo-
cade for garnish; dip into dress
ing, then drain.
Cube remaining avocado; add
to salad with remaining dressing
Toss lightly. Garnish with avoca
do slices. Chill and serve. (6 to 8
servings.)
Try this New 3'Step JPlan fo
natural regularity
Guaranteed to give you welcome aid or
YOUR MONEY BACK
1 . Get 2 packages of UNCLE SAM it your favorite food store.
2. Eat 2 servings a day. Include ample liquids in yoar diet.
2 Finish both packages. Too n recrtre welcome aid ... or
your money back.
If net tttmplefety eattiDee', tend
Pears, cukes,
blend preffily
In coo salad
The hot weather appetite turns
naturally to cooling, eye-pleasing
salads. Here's one with fresh
pears and cucumbers and other
ingredients most homemakers
keep on hand.
Pear-Cucumber Aspic
2 packages unflavorcd gelatin
1 cup cold water
1 cup hot water
i cup sugar
14 cup fresh lemon juice
teaspoon salt
Fresh pear balls
1 cup diced cucumbers
2 cups diced fresh pears
1: cup thinly sliced cucumbers
Cottage cheese
Fresh parsley for garnish
Soften gelatin in cold water.
Add hot water and stir until dis
solved. Stir in sugar, lemon juice
and salt. Pour 14 cup mixture into
bottom of a 5-cup ring mold. Chill
until partially set.
Chill remaining mixture in bowl
until as thick as fresh egg whites.
Arrange fresh pear balls on par
tially set gelatin, lightly pressing
halls into gelatin to hold them in
place. Fold diced pears and cu
cumbers into remaining mixture.
Pour Into mold.
Arrange sliced cucumbers
around outside edge of mold. Chill
until firm and ready to serve. Un
mold on serving plate and fill cen
ter with cottage cheese. Garnish
witli fresh parsley. (6 to 8 serv
ings.) AMENDS FOOD PLAN
WASHINGTON (UPI) A spe
cial House food stamp subcom
mittee has approved several
amendments to an administration
bill to expand the present pilot
food stamp program on a nation
wide basis.
The amendments include one to
broaden the definition of food to
include all food products except
tobacco, alcohol and items
marked on the package as being
imported.
Try this simple plan from
UNCLE SAM
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Coffee, favorite American brew,
delicious iced for summer meals
Americans are coffee drinkers.
Hot or cold, it is served with most
of our meals. In hot weather, the
trend, however, is toward tall,
tinkling glasses of strong iced cof
fee with or without sugar or
cream, depending on the drink
er's degree of calorie conscious
ness. The calories, remember, are
in the sugar and cream. Not in
the coffee itself.
For one quick serving of iced
coffee place in a tall glass about
twice as much instant coffee as
you would use for a cup of hot.
Add a little cold water and stir
until the coffee powder dissolves.
Then fill up the glass with ice
cubes, add more cold water and
stir.
To serve several persons, there
are two speedy ways to make a
Easy sherbet
uses frozen
orange juice
On a dazzling midsummer day,
what looks cooler or tastes more
refreshing than orange sherbet
especially when it's homemade
and rich in pure, natural orange
flavor. And this delicious sherbet,
with its old-fashioned richness, is
simple to make.
Easy Orange Sherbet
ft cup milk
2 eggs, slightly beaten
14 cup sugar, divided
1 cup heavy cream, whipped
1 can (6 ounces) frozen orange
juice concentrate, thawed, un
diluted V teaspoon salt
Combine milk, eggs and 14 cup
of sugar in top of double boiler
over hot water. Cook, stirring con
stantly, until mixture coats spoon.
Cool. Mix in remaining 14 cup
sugar, orange juice concentrate
and salt.
Pour into refrigerator tray and
freeze until ice crystals form
around edges. Remove from free
zer and fold in whipped cream.
Return to freezer until firm, at
least 3 hours or overnight.
Yield: 1 quart.
Meatloaf cakes
fine
fare
picnic
Ham and beef muffins, tanged
with beer or ale, are as neat a
meat trick as you can bake. Chill
and wrap them in clear plastic
until you're ready to repack them
in the tins for easy transport to
the picnic site.
Picnic Meat Muffins
2 eggs
Vi cup beer or ale
2!4 cups soft bread crumbs
14 cup pickle relish
14 teaspoon salt
14 teaspoon pepper
114 teaspoons dry mustard
14 cup finely chopped onion
1 pound ground chuck
1 pound ground uncooked (cook-before-eating)
ham
Beat eggs slightly in mixing
bowl. Stir in beer. Add bread
crumbs, pickle relish, season
ings and onion. Stir in meat and
mix thoroughly. Pack into 3-inch
muffin pan cups and bake in mod
erate oven (350 degrees F.) 45
minutes. Serve hot or chill loaves
in muffin pans, then wrap individ
ually for picnics. Yield: 18 3-inch
meat muffins.
9 "Ml
Meat Prices effective Thurs., Frl. & Sat.
Ideal For The Barbecue
WESTERN STEAKS
Lb.
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inurrEV diniuin jilmixj 41
Grain Fed Steer Beef
RIB STEAKS , 65
Country Style
nunr nnni rnror o 100
rune ruKi jhujhuc o 1
Meaty
OXTAILS ib 10
CITY
MARKET
933 Wall
pitcherful of iced coffee.
1. Make excellent iced coffee
using coffee ice cubes with regu
lar coffee. To make the cubes,
brew a little extra breakfast cof
fee. Cool it, then pour the cooled
coffee into your refrigerator ice
tray. Turn the temperature con
trol high for quick freezing. At
serving time, brew regular
strength coffee and pour it over
the coffee cubes. The melting ice
adds flavor, rather than, diluting
it. '
2. To make iced coffee even
faster, use instant coffee powder.
For 6 tall glasses, measure 6 level
measuring tablespoons of coffee
into a pitcher and add 1 cup
warm water. Stir to dissolve the
coffee. Add 3 cups cold water and
stir. Chill the beverage with plen
ty of ice in the pitcher, then pour
into glasses, making sure that
each contains its generous share
of ice.
However you fix iced coffee.
there are two serving hints you
should heed. Use the richest
cream you can find because the
cream makes a big difference in
the flavor of the coffee.
For a sweetener, make a sim
ple sugar syrup that goes into so
lution quickly and evenly. Simply
stir and boil together, for 7 min
utes, equal quantities of sugar and
water. -Cool and store in the re
frigerator between uses. It keeps
indefinitely. Note: The calorie
conscientious can use any of the
many non-calorie sweeteners on
the market.
Gool fruit drinks
summer treats
A tall cool fruit drink what
a blessing on a sultry day. We
have a few favorites. Want to try
them?
Fresh Lemon-Orange Cooler
14 cup sugar
14 cup water
2 cups fresh orange juice
1 cup fresh lemon juice
1 teaspoon grated lemon rind
Ice cubes
Two 7-pounce bottles gingerale
Combine first 5 ingriedients. Di
vide equally among six 8-ounce
glasses. Add ice cubes. Finish fill
ing glasses with gingerale. (6
servings.)
Watermelon-Citrus Punch
114 quarts diced fresh watermel
on cup fresh lime juice
14 cup fresh lemon juice
1 cup fresh orange juice
cup sugar
14 teaspoon salt
Ice cubes
Put watermelon through a med
ium-fine strainer. Add lime, lem
on and orange juices, sugar and
salt. Stir until thoroughly dis
solved. Chill and serve over ice
cubes. Float fresh lime and
orange slices over the top. (Ap
proximately 2'i quarts.)
SUMMER LEFTOVERS
What is the best manner of
serving leftover meats in the sum
mer? Cut the chilled meat intc
cubes or strips and feature a cold
meat salad as your main entree
on a hot evening. Combine the
meat with fresh vegetables or
fruits and a dressing. Ready-to-serve
meats are also delicious in
meat salads.
MEAT
ava-sk,
4SC
J
Ph. 382-1301
Chicken, fruit,
combine in salad
Salads that combine lettuce,
fruit, cheese and poultry make
welcome summertime main
courses.
Sarasota Salad Bowl
1 medium head lettuce
2 cups fresh orange sections
2' cups cooked, diced chicken
6 tablespoons Roquefort cheese,
crumbled
H cup fresh lemon juice
V cup salad oil
' 2'j teaspoons salt
V2 teaspoon paprika
teaspoon ground black pep
per .i teaspoon garlic powder
Wash lettuce, pat dry and tear
leaves into small pieces. Place in
a salad bowl along with orange
sections, chicken and Roquefort
cheese.
Combine lemon juice, salad oil,
salt, paprika, ground black pep
per and garlic powder. Pour over
salad and toss lightly. Serve as a
main-dish luncheon or supper sal
ad. (6 to 8 servings.)
Grapefruit goes
in seafood salad
Here's a perfect summer lunch
eon salad, to serve with hot rolls
and a beverage.
Grapefruit-Crab Salad -
2 cups cold cooked crab meat
1 cup diced celery
1 teaspoon salt
Vt teaspoon ground black pep
per cup mayonnaise
I'M cups diced fresh grapefruit
sections, drained
Head lettuce
Fresh grapefruit sections for
garnish
Combine first 5 ingredients. Add
grapefruit sections and toss light
ly, serve on a bed of lettuce. Gar
nish with fresh grapefruit sec
tions. (6 servings.)
Honey frosting
fluffy for cake
Fluffy Honey Frosting
cup honey
Dash of salt
1 egg white
'A teaspoon grated orange rind
(optional)
Brine honey just to a boll.
Meanwhile, add salt to egg white
and beat until stiff enough to
stand up in shiny peaks. Slowly
pour hot honey in a thin stream
over egg white, beating constant
ly. Add orange rind. Continue
beating about 4 minutes, or until
frosting holds its shape. Spread
over tot and sides of wedding
cake. '
SKIP MILIC
iMost of the calories are gone, but the good
flavor's still there. This is the low caloria
sMm milk that tastes simply wonderful.'
Meadow Gold 99 Fat Free.
Good nutrition for slimmers. It's protein
Tich, with extra vitamins added, to help you
keep up energy while you keep down your
weight. Try it today, you'll like it I
At Your Door or Your
s
Tapioca parfait
elegant dessert
The French have a perfect word
for "perfect." It's "parfait" of
course a cool dessert that is in
deed perfection. The original par
fait was Cafe Parfait and here is
a variation on that theme Cof
fee Tapioca Parfait.
Coffee Tapioca Parfait
1 egg. separated
5 tablespoons sugar, divided, .
2 cups coffee beverage
3 tablespoons quick-cooking tap
ioca teaspoon salt
Vt teaspoon vanilla
1 cup heavy cream, whipped
Chocolate syrup
Chopped walnuts
Beat egg white until foamy. Add
2 tablespoons sugar, singly, beat
ing until mixture forms soft peaks.
Set aside.
Combine egg yolk with Vt cup
coffee in saucepan. Add tapioca,
salt, remaining coffee and sugar.
Stir over medium heat until' mix
ture comes to full boil (3 to 8
minutes);
Remove from heat, pour small
amount on egg white mixture and
blend well. Quickly stir in remain
ing tapioca mixture. Add vanilla.
Cool; stir once after 15 minutes.
Chill; ' t
Spoon alternate layers of tapio
ca mixture, whipped cream and
chocolate syrup into parfait glass
es. Top with whipped cream and
chopped walnuts. Makes 8 to 8
servings.
FOOTE REAPPOINTED
SALEM (UPI) Brig. Gen.
Louis H. Foote, retired, of Forest
Grove, has been rencpointed to
the State Water Resources Board.
SIUPPY !
TOPS IN QUALITY!
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,MIoi?HSt !
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Favoritt Grocery Store
- -
and frothy.