o
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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
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