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About The Bulletin. (Bend, OR) 1963-current | View Entire Issue (Nov. 21, 1963)
o . 0 10 I he Bulletin, Thursday, November 21, 1963 5' vV--Vif tf Turkey lasagna suggested to use leftover feast bird It AT CMW Jt ft, . . (A) With so much turkey in home menus during the holiday sea son, recipes for good turkey dishes are important. We think this turkey lasagna dish is worth your consideration. Real ly good. Sauce V pound sausage meat 1 can (No. 2',j) whole toma "toes 1 clove garlic, minced 2 tablespoons chopped parsley 1 teaspoon salt 1 teaspoon crushed sweet basil 1 teaspoon whole rosemary V-k cups finely chopped cook ed turkey meat Lasagna Noodle Vt pound lasagna noodles 'h cups (12 ounces) cottage cheese 2 eggs, beaten V cup chopped parsley 1 teaspoon salt Vt teaspoon ground pepper hi cup grated Parmesan cheese 1 pound mozzarella cheese, thinly sliced Sauce may be prepared in ad- THANKSGIVING TURKEY What is Thanksgiving without a with cranberries, apples and crackers. The other a savory blend turkey? And what is a turkey without stuffing? For this special of herbs, raisins and corn bread, made from corn bread mix, occasion serve two stuffings. One is a tasty fruit stuffing made Eliminate decision- Two stuffings, instead of one, make turkey day choice easier By I la Grant Hopper Bulletin Staff Wrlttr What is Thanksgiving without a turkey? And what is a turkey without stuffing? For this spec ial occasion Serve two stuffings. One Is a tasty fruit stuffing made with cranberries, apples and sesame cracker crumbs the other a savory blend of herbs, raisins and cornbread. . Cranberry Apple Stuffing Saute Vi cup chopped onion in 2 tablespoons butter or margar ine. Add Vt cup chopped celery, 2 cups finely rolled sesame cracker crumbs, Vt teaspoon salt, Vt teaspoon ground all spice, Vt cup chopped frozen cranberries and 1 cup pared chopped apple. Makes 4 cups stuffing. Spoon into neck cavity of 20-pound ready-to-cook turkey. Fasten neck skin back with skewer. Cornbread Stuffing Bake two 15-ounce packages corn bread mix according to di rections on package. Cool. Crumble In a large bowl. T-everyone1 Specials Effective Thursday, Friday and Saturday At Retail Store 8-INCH 2 LAYER APPLE SAUCE CAKE 05 OVEN FRESH CINNAMON ROLLS Now J Only Large Size Vi Doz. 33 CASCADE BAKERY 815 Wall Ph. 3824602 Add 1 cup chopped celery, Vt cup chopped onion, 1 cup rai sins, 2 teaspoons salt, t4 tea spoon ground black pepper, 1 teaspoon ground sage, i tea spoon thyme leaves, 1 teaspoon rosemary leaves, 1V4 cups melt ed butter and 1 cup milk. Makes 12 cups stuffing. Spoon into body cavity of a 20-pound ready-to-cook turkey. Push drumsticks under band of skin at end or tie them to tall. Brush skin with fat. Wrap turkey In foil. Cook in a hot oven (450 de grees F.) 2V4 to 3 hours. Fold back foil and continue cooking 30 to 40 minutes. Package biscuits easily glamorized Savory Biscuits V cup butter or margarine V teaspoon garlic powder 1 tablespoon chopped parsley 2 packages (8 oz. each) re frigerator biscuits 1 tablespoon grated Parmesan cheese Melt butter in an 11 x 7-inch baking pan. Stir In garlic pow der and parsley. Arrange bus cuits in pan. Let stand in warm place 20 to 30 minutes. Turn biscuits over carefully and spoon with butler mixture. Sprinkle with cheese. Bake In 425-degree (hot) oven 15 to 20 minutes or until biscuits are done and browned. Makes 6 to 8 servings. HOW TO BRAISE Braising is a method of meat cookery used for less - tender cuts of meat. The meat Is first browned in a heavy utensil in a small smount of fnt. The drippings are then poured off and a small amount of liquid added. The utensil is covered tightly and the meat is cooked slowly until tender. Turkey meal set Tuesday for schools The traditional Thanksgiving dinner, for patrons of the Bend Public schools' lunch program. will be served next Tuesday, November 26. There will be no school Thursday, Thanksgiving Day, and the Friday following. Menus follow for the three days of school next week. Monday: Scalloped corned beef and potatoes, buttered peas, yeast roll with butter, fruit gelatine, milk. Tuesday: Turkey and dress ing, mashed potatoes and gra vy, buttered green beans, cran berry sauce, yeast roll with butter, pumpkin custard with whip topping; milk. Wednesday: Spanish rice, but tered corn, tossed salad, roll ed wheat roll with butter, pears, milk. wj h lit . mm t .psv tm m mmr m W57K This When You Place Your Order Year At Your Favorite Market, Insist On (FRESH or FROZEN) PILGRIM SILVER BEAUTIES Distributed By gourmet touch Broiler - fryer chickens are plentiiul and on the budget list. Use them often but try to pre pare them in many different ways. Try combining them with fruits and vegetables into gour met dishes easy to make. Pot O' Gold Chicken 1 can (I pound, 13 ounce) cling peach slices cup flour 2 teaspoons salt Vt teaspoon pepper 6 serving pieces chicken 3 tablespoons salad oil Vt teaspoon dry mustard Va cup coarsely chopped on ion 1 to 2 teaspoons grated orange rind Vt cup orange Juice 1 can (1 pound, 2 ounce) small yams, drained 1 package (10 ounce) frozen peas, thawed Drain peaches, saving 1 cup syrup. Measure flour, salt and pepper into paper bag; shake chicken pieces in flour mixture to coat. (Save remaining mix ture to thicken sauce.) Brown chicken in oil in large skillet. In saucepan gradually blend reserved syrup into remaining flour mixture and mustard; add onion, orange rind and juice. Heat, stirring constantly until slightly thickened. Pour over chicken; cover and simmer 20 minutes. Add yams, peach slices and peas. Cover and continue sim mering 10 minutes longer. (6 servings.) Long pizza loaf fine teener fare Planning a teen gel-together? Then start with Long Bov Pizza Loaf and you'll be on the right iracK. lis a .hearty open sand wich rich with meat, and sea sonings, just right for pizza fans. The meat mixture takes only 10 minutes too cook. The tasty cneese sauce, made from mix, takes half that time. Long Boy Piiza Loaf 1 teaspoon salad oil lri pounds ground beef 2 tablespoons instant minced onion M cup chopped ripe olives Vi teaspoons salt Vi teaspoon oregano 1 can (6 ounces) tomato paste cup water 1 envelope cheese sauce mix 1 cup milk 1 Italian loaf bread (about 4 x 12 inches) 4 tomatoes, thinly sliced Paprika Spread oil over bottom of skil let. Add beef and onion. With a fork or spoon, break up meat. Cook over high heat 2 or 3 min utes,, stirring constantly. Add olives, salt, oregano, tomato paste, and water. Bring to a boil; reduce heat; cook 5 min utes, stirring occasionally. Meanwhile prepare sauce mix as envelope directs using 1 cup num. bpnt loaf of bread in half, lengthwise. Spoon meat over cut surfaces. Arrange tomato slices in a row over meat. Spoon cheese sauce over toma to slices. Tuck a piece of foil around bottom of each loaf half. Place on a cookie sheet or in a shal low pan. Bake in a 400 degree F. oven 20 minutes or until hot throughout and cheese is lightly browned. Cut loaf into slices. Serve immediately. (8 to 10 servings.) vance as follows: Brown sau sage in a large fry pan, then add remaining sauce ingred ients except turkey meat. Sim mer uncovered, until thickened, about 2 hours, stirring occasion ally. Add turkey meat. To assemble Turkey Lasagna: cook lasagna noodles according tor package directions; drain; rinse in cold water. LomDine cottage cheese, eggs, parsley, salt and pepper. Spread one- fourth of the sauce in a shallow baking dish, about 11 x 7V4 x lVHnches. Arrange in layers: one-third of lasagna noodles, one-third of cottage cheese mixture, one- third of the mozzarella cheese. Repeat sauce and lavers twice. ending with sauce. Bake in a 350-degree (moderate) oven one hour. Makes 8 servings. Apple dish happy ending to plain mea Easy Italian rice cheesy delight This recipe for Rice Italianate couldn't be easier. Mix piping hot rice with melted butter and the two kinds of cheese. Use a fork for mixing and make sure each plump tender grain is well coated. Then stir in hot cream, and use a pepper grinder to sprinkle the top of the prepared rice with coarsely-ground black pepper. . Rice Italianate 4 cups hot cooked rice 2 tablespoons butter or mar garine, melted cup grated Parmesan cheese Vt cup grated Swiss cheese Vt cup hot heavy cream Coarsely ground black pepper Blend rice with butter and cheese. Mix with a fork making sure rice grains are well coated. Fresh pumpkin casserole great Pumpkin belongs In the Thanksgiving menu. But not al ways in pie. Try this pumpkin ginger casserole to serve with the turkey. Use 4 cups of m-inch cubes of fresh pumpkin, V cup but ter or margarine, Vt cup sugar 2 tablespoons chopped preserv ed ginger and very little sail and pepper and 3 tablespoon: water. Place pumpkin in a butterec casserole. Mix all the other in gredients. Pour over the pump kin. Cover. Bake in moderate oven (350 degrees) 45 minutes Uncover and bake another 1! minutes. Pour cream over all, mix light ly, and serve at once toppec with pepper. Makes 6 servings "An apple a day keeps the doctor away" is a happy thought, even though It may be more hopeful than medically sound. The rich apple dessert below, for instance, is an invi tation to overeat. Play it cool by serving a very simple main course. Rich Apple Dessert 1 quart diced tart red apples, about lVt lbs. 1 cup seedless raisins 1 package (3Vi oz.) flake co conut 1 cup brown sugar, firmly packed Vt teaspoon cinnamon 3 tablespoons quick-cooking rice cereal 1 cup sour cream Place apples, raisins and co conut in bowl. Blend together and add sugar, cinnamon, rice cereal and sour cream. Place apple mixture in well-buttered shallow 1-quart casserole. Bake in preheated 400-degree oven Until apples are tender, about 30 to 40 minutes. Cool slightly and serve with rich milk, cream or whipped des sert topping. (6 servings.) Cranberry relish seasonal garnish Cranberries are in good sup ply this fall, about nine per cent above the average, or 1, 317,600 barrels. That's lots of cranberries. Try using some of your share in spicy fresh relish. Fresh Cranberry Relish Put 4 cups fresh cranberries through a food chopper, using the medium blade. Grate the rind of one medium orange and add. Peel orange, cut into sec tions, dice and stir into the mixture. Add 2 cups sugar, 1 teaspoon ground cinnamon and Vt tea spoon ground cloves. Chill at least 24 hours before using. Serve with poultry or meats. IF 1 (llilPIl MEAT Prices Effective Thursday, Friday and Saturday KING OF THE STEAKS Grain Fed Steer Beef BONES o 0 c Fresh GROUND BEEF 3 lbs 1.09 Country Style PURE PORK SAUSAGE 3 lbs 1.00 Veal SHOULDER STEAKS lb 65c Tasty PORK CUTLET 479c Grain Fed Steer Be.f Bladt-Cut POT ROAST lb 49c Place Your Order Now For Your Thanksgiving Turkey At CITY MEAT MARKET 933 Wall Ph. 382-1031 Just Arrived! The New FRIGIDAIRE APPLIANCES FRIGIDAIRE range with big automatic oven at low price! rd-ji-m, so 4 altetrle clleritr white T fooi.,ftml Cook-MaJtar automatic oven control minds oven cooking for you, frees you for other things! Plenty of room for even large holiday turkey Because oven is a tun 23" wide. New, recessed, one-piece flowing top. Full-width storage drawer for pots, pans. Spiet saving 30" width. 199 50 With Qualified Trade Thriftiest FRIGIDAIRE 2-Door Refrigerator! Big 100-lb. top freezer. Twin Porcelain Enamel Hydrators for nearly bushel of vegetables. Automatic defrosting refrigerator section-roomy storage door, too. Modal FOS-13T-: 11.14 cu. ft. 4 colors or " 299 50 With Qualified Trade OREGON EQUIPMENT CO. "We Service What We Sell" 165 E. Greenwood Ph. 382-1432 BEND EGG & POULTRY CO. 7WM.af. Banj, Oregon ,i ill n n (?)