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The Bulletin, Thursday, September 19, 1963 IS
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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.