P P PIGGLY WIGGLY ifB Wl . . U -m ft'' Kflll sssAIi"l ML Y m-f rm i it J 7 Enter th drawing at Piggly Wlggly " Vs'-'" rJ and you may win one of the value prizei yPv A Kff2t J V to be given away at 6 PM this Saturday. it IwrtBHss T Vi KffYll pt (Contest limited to adults only, please) fi 7 IVfiw'TT Y (StampJ -i sen nn r::-. t I Jiw Ml ! VJ w. ., JTJ A warm and comfortable 9x12 urn-' ITt r C1 Kffirll F jrVg brella tent that's completely water-' IffiV ' V T (pj r f 3 $25.00 Sleep'ng Bag Hr888 IS 4 4-lb. Cellucloud sleeping bag with Ai (Stp I fcwivnui iioiiiibi lining y.l - i t v m w L-r i i i a soc nn rNI-N c rzi r ivj kith t A J w.ww vuiiiu jiuc r!2SSiS PrA T bXd ' camp stove complete with aJ" jfi l f X1 E a" -mr-fx. . . - c.rva $ DRAWING AT 6 P. M. THIS SATURDAY WMSM&S H P$ V. You maw win .. . tlSi A 4 - M ask for your free entry blank at Piggly Wiggly 1 A fe'fif M mock up on nailers . s " In . Am I A Nal ley's stew is made A""" fe 1L with lean beef and I A no,2s!?. I 0 )r7 S large tin v V V f T ISSfM Lima Beans & Ham .yy 3 Nallcy's aqc --'JlJ IjAsJ 24-0, tin V gi 7 -"Hv 1 WE GIVE f Shop tomgM m Latrge I J Ranch-fresh - s 9S ! 0 Mi f 1 I Penthouse Freestone !Kj j wry I The Bulletin, Thursday, September 19, 1963 IS rr""n - r V? X ' II ! 1 i r?!;. tr " five -vr-v--. : h,.v -r -r r ORIENTAL FLAVOR Pineapple preserves, vinegar and soy sweet-sour chicken. Chicken and sauce ara served over hot sauca are key ingredients in the sauca (or a company dish, parslayed rice. Cashews or other nuts ara good garnish. Velee good, chop-chop! Serve thkken Cantonese style for delightful dwnge of pace By Ha Grant Hopper Bulletin Staff Writer Everybody loves chicken, one of tho ail-American favorite foods. Fried, stewed, or roasted just the way Grandmother used to fix it, it always "tastes like more." For a delectable change of pace. however, try it with an oriental touch. The sweet - sour flavor of famous Cantonese dishes can eas ily be achieved when the chicken pieces are simmered until they are glazed to perfection in a sauce which combines pineapple pre serves or orange marmalade with vinegar. Add a bit of soy sauce, corn starch, green pepper and onion, and servo the tender, piquant chicken over well-seasoned rice. This is a luxury treat which will satisfy the heartiest appetite. Sweet-Sour Chicken is a recipe which you will undoubtedly want to add to your parly menu file. It's a dish that will bo wonderful for year-round entertaining, as well as one for which family mem bers put in frequent requests. Sweet-Sour Chicken 2 tablespoons cooking oil or shortening 1 clovo garlic, minced 1 3-pound frying chicken cut in to serving pieces 1 teaspoon salt 1 jar (12 ounce) pineapple pre serves or orange marmalade 3i cup vinegar i cup water 2 tablespoons cornstarch 2 tablespoons soy sauce 1 largo green pepper, cut Into 1-ineh pieces Vi cuo sliced green onion 2 cups hot seasoned cooked rice 2 tablespoons melted butter or inarganno 2 tablespoons finely chopped School lunch menus given for the week Four fruit desserts and iced whito cako will be the finales for school lunches In the Bend Pub lic Schools next week. Complete menus follow for the period, Sep tember 23-27. Monday: Beef stew, lettuce wedgo, peanut butter sandwich, peaches, milk. Tuesday: Chiliburgcr, molded sunset salad, yeast roll with but ter, apple crisp, milk. Wednesday: Best-ever casser ole, buttered spinach, cornmeal yeast roll with butter, blackberry cobbler, milk. Thursday: Pizza a la Wyoming, tossed salad, yoast roll with but ter, raisin cookie, applesauce, milk. Friday: Salmon loaf, mashed potatoes, creamed peas, rolled wheat roll with butter, iced white cake, milk. WEEK-END SPECIALS FRIDAY end SATURDAY PURE DANISH COFFEE CAKE Reg. 39c Now Only Twin Rolls, Sesame Seed, French and all Special Hard Rolls FANCY DIMMER ROLLS M 39c All Varieties DANISH PASTRIES T. Z for29c COOKIES 3 ,r99c Prices Effective Only At Retail Store CASCADE BAKERY (Formerly Sunrise Bakery) 815 Wall Ph. 332-4602 parsley Heat cooking oil or shortening in large skillet. Add garlic and heat. Add chicken pieces; brown well on all sides turning pieces as needed. Sprinkle with salt. Combine pre serves or marmalade and vine gar; pour over chicken. Cover and cook slowly until chicken is tender, 30 to 40 min utes. Combine water, cornstarch and soy sauce; mix well. Pour over chicken. Add green pepper and onion; heat until sauce is clear and thickened. Combine hot seasoned cooked rice, butter or margai ine and par sley; mix well. Spoon onto serving 1 cusn ana mp wan cnicKcn ana sauce. Kicm: 4 servings. Hearty beef soup vegetable loaded Soup one filled with a lot of vegetables and meat can be a meal In itself. Try the Euro pean custom of serving a rich soup with cheese and a loaf of crusty bread. Home-made soup lakes more work, to be sure. But the results are worth it. Fresh Vegetable Soup 3 pounds beef shin bone 4 quarts cold water 2 teaspoons salt 1 cup chopped onion 'A cup minced parsley 1 tablespoon shortening 2 cups shredded cabbage 1 cup cut-up fresh snap beans 1 cup sliced fresh carrots 1 cup diced celery 1 cup diced potatoes 1 cup fresh corn, cut-off-the-cob 'A cup thinly sliced zucchini squash 5 medium-sized tomatoes, diced tablespoons salt teaspoon ground black pep per Place soup bone, water and salt in a large kettle. Cover. Simmer until meat is tender (2 to 3 hours). Itcmove soup bone, trim off meat, discard bone, add meat to stock. Saute onion and parsley in shortening, add to stock along with vegetables and seasonings. Cover. Simmer 30 minutes or un til vegetables are tender. (16 to 20 Servings.) Freeze leftover soup in tightly covered jars for use within the next 2 or 3 weeks. Nut honey cake for Rosh Hashana Today is Rosh Hashana, the Jewish New Year. It is custom ary In Israeli to servo foods cook ed In honey for a sweet, good year. Here is a recipe that many will want to borrow. Honey Cake with Nuts 1 cup honey 1 cup sugar 5 egg yolks 5 rgg whites 1 cup cold coffee 1 teaspoon vanilla Vi pound ground walnuts Vt teaspoon ground cloves 3 cups flour 1 teaspoon baking powacr i 1 teaspoon baking soda Mix honey and sugar well. Add i egg yolks. Keep mixing while add ' inu ihe cold coffee, vanilla, wal nuts and cloves. Mix thoroughly. Sift together flour, baking pow der and soda. Add to first mix ture. Fold in 5 well-beaten egg whites. Bake in m'de-ate oven (325 degrees) for 1 hour. Teens go big for herrnifs Cookies are nourishing between meal snacks for teenagers. Bet ter than soft drinks and candy. and those greasy French tries. These cookies ara packed with good foods oatmeal, milk, eggs and nulmeals. Oatmeal Hermits Vt cup shortening, soft m cup granulated sugar " i cup firmly packed brown su gar 1 egg 1 teaspoon vanilla . 1 cups 'sifted all-purpose flour Yi teaspoon baking powder Vi teaspoon salt ('' 1 teaspoon cinnamon - ", A teaspoon nutmeg .' 1 '.'4 teaspoon ground cloves cup milk Vi cups rolled oats (quick or I old fashioned, uncooked) 1 cup raisins lb cup chopped nutmeats Heat oven to moderate (350 de grees). Beat together shortening and sugars until creamy; add egg and vanilla. Sift together flour, baking powder, salt and spices; add alternately with milk to creamed mixture. Stir in oats, raisins and nutmeats. Drop from teaspoon onto greas ed cookie sheets. Bake in pre heated oven (.150 degrees) 12 to IS minutes. (3 dozen cookies.) Big tomatoes good stuffed With those big beefsteak toma toes on the market this time of year, you'll want to try some in baked dishes. Here s one that fea tures tomatoes stuffed with sliced frankfurters, bread crumbs, core (or any other cooked vegetable) and seasonings. Stuffed Baked Tomatoes 6 frankfurters, sliced Vt inch thick 1V tablespoons lard or drip pings 6 largo tomatoes 1 teaspoon salt Vi teaspoon pepper V4 cup cooked corn 1 cup soft bread crumbs Vt cup chopped green onions Brown frankfurters in lard or drippings. Remove slice from lops of tomatoes and scoop out centers. Chop tomato centers and combine with salt, pepper, corn, bread crumbs, frankfurters and green onions. Fill tomato cups with mixture. Place In a greased baking dish. Pour Vi cup water into bottom of baking dish. Bake in a moderate oven (350 degrees F.) 30 to 40 minutes, t servings. Try veal birds fhis new way Vsal-Olive Birds 2 veal round steaks, cut Vi Inch thick 'i cup chopped celery 'A cup chopped pecans , Vi eup chopped stuffed olives 2 tablespoons lard or drippings 1 can UO'i ounces) condensed mushroom soup ' Vi cup milk Vi teaspoon paprika Cut veal into 6 pieces. Pound to about Vi inch thickness. Mix to gether celery, pecans and olive and spoon approximately 2 table spoonfuls on each piece of steak. Roll as a jelly roll and fasten with wooden picks or tie with string. Brown meat in lard or drip pings. Pour off drippings. Mix to gether mushroom soup, milk and paprika. Add to veal birds. Cover tightly and cook slowly 43 min lutes or until done, t servings.