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14
The Bulletin, Thursday, December 12, 1963
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tl inn m i Jl if I ' ii '
SPICY DELIGHT A sprinkling
delicious pie with which to end
As
easy as pi
Commercial eggnog is shortcut
for elegant Christmas desserts
By Ha Grant Hopper
Bulltlln Stiff Writer
Pies for holiday entertaining
can be made one two three,
with the help of convenience
mixes. Here are recipes for
three pies based on commer
cially prepared eggnog.
One Is festive with glace
fruit, one features pineapple
and cream cheese, and one Is
a dreamy mixture containing
marshmallows and coconut. All
have easy-do cookie crusts, but
you may use your own favorite
pastry If you wish. Each of the
pies is sparked with a fragrant
bit of nutmeg.
Christmas Eggnog Pie
2 envelopes unflavorcd gela
tine cup water
2 cups commercial prepared
ggnog
44 cup sugar
1 teaspoon ground nutmeg
Turkey meal
to be served
for schools
A "Christmas dinner" will be
served Thursday, December 19,
to patrons of the lunch program
In the Bend Public Schools.
Complete menus follow for the
period, December 16-20.
Monday: Corned beef hash
buttered carrots, bran muffin
with butter, Christmas cookie,
pears, milk.
Tuesday: Sloppy Joe, tossed
salad, yeast roll with butter,
pineapple upside-down cake,
milk.
Wednesday: Beef chop suey,
molded sunset snlad, yeast roll
with butter, blueberry cobbler,
milk.
Thursday: Turkey and dress
ing, mashed potatoes and gra
vy, buttered green beans, cran
berry sauce, yeast roll with
butter, Christmas cake, milk.
Friday: Macaroni and cheese,
buttered peas, green salad,
whole wheat roll with butter,
Ice cream, milk.
COOKING BONELESS ROASTS
Boned and rolled roasts re
quire approximately 10 minutes
per pound more cooking time
than the same kind of roast
with the bone in. Take note, ro
tisscrie chefs!
CASCADE
815 Wall
mm'
of ground nutmeg gives the final fillip to this easy and
holiday meal. You needn't even bale a cruit.
' teaspoon salt
1 teaspoon rum extract
1 cup heavy cream
cup mixed glace fruit
Vanilla wafers
1 tablespoon sugar
Vt teaspoon pure vanilla ex
tract Soften gelatine In water In a
custard cup. Let stand in a pan
of hot water to melt gelatine.
Add to eggnog along with the
next 4 ingredients. Place bowl
in a pan of Ice water until egg
nog begins to thicken.
Whip Vi cup of the heavy
cream. Fold into mixture, along
with glace fruit. Turn Into a
buttered 9-lnch pie plate, lined
with vanilla wafers. Chill until
pie is firm and ready to serve.
Just before serving, add the 1
tablespoon sugar and pure van
illa extract to the remaining Vi
cup cream. Beat until it stands
In soft peaks. Spread over pie.
Sprinkle with additional nut
meg. Pineapple Cheeseceke Pie
8-ounce package cream
cheese
cup commercial sour
cream
1 teaspoon ground nutmeg
Vt cup sugar
2 cans (8V4 oz. each) crushed
pineapple, drained
Spiced Graham Cracker Crust
6 each, red and green mara
schino cherries.
Soften cream cheese and
blend with sour cream. Mix nut
meg with sugar and add to
cheese and sour cream. Re
serve Vi cup undralned pineap
ple for later use. Add remain
ing pineapple to cheese mix
ture. Turn Into a previously pre
pared Graham cracker crust.
Freeze until firm and ready to
serve. Remove from freezer 30
minutes before serving.
Cut into wedges and top each
serving with a rounded table
spoon of the reserved crushed
pineapple. Garnish with red and
green maraschino cherries.
Graham Cracker Crust
1 cup fine graham cracker
crumbs
teaspoon ground nutmeg
2 tablespoons sugar
3 tablespoons butter or mar
garine, melted
Combine all ingredients. Turn
Into a buttered 9-Inch pie plate.
Press firmly over bottom and
sides. Bake in a preheated mod
erate oven (375 degrees F.) 8
minutes. Cool.
BAKERY
Ph. 382-4602
Features . . .
Oven fresh Danish
Pastries,
Cakes Including German Choc
olate, Caekles, Breads, Denuts,
etc.
We Guarantee Our Btked
Goedi To Be Ovtn Freshl
Marshmallow Coconut Pie
Vi lb. marshmallows
1 cup commercial prepared
eggnog
lVt teaspoons pure vanilla
extract
1 teaspoon ground nutmeg
Vi cups heavy cream
3V4 ounce package flaked
coconut
Lady fingers
1 tablespoon sugar
Vt teaspoon pure vanilla ex
tract Heat marshmallows, eggnog,
pure vanilla extract and nut
meg together until marshmal
lows are melted. Chill in a
bowl of ice water until eggnog
begins to thicken. Do not stir.
Beat 1 cup of the cream until
stiff and fold into the mixture
along with "A cup of the coco
nut. Turn into a buttered 9-inch
pie plate lined with split lady
fingers. Chill until firm and
ready to serve.
Just before serving, add sug
ar and pure vanilla extract to
remaining Vt cup cream. Bent
until it stands in soft peaks.
Spread over pie as desired.
Sprinkle with remaining coconut.
.afHiien. a ' r
Prices Effective Thursday, Friday and Saturday
CHOPPED
SELRLG.N
4 i
Heme Cured
CORNED BEEF
Tasty
PORK CUTLETS
Lean Meaty
PORK STEAKS
Oregon's Finest
GROUND BEEF
We have fresh Lutefisk
CITY MEAT
MARKET
933 Wall
Chocolate-coated pie crust
complements
This Is an excellent pie. It
combines three tropical pro-
Exotic preserves
le
Here's another pumpkin pie
using imported French fruit
preserves, for an international
holiday dessert.
Use preserves such as orange
slices, myrtille (huckleberry),
g r 0 s e i 1 1 e (currant), Reine-
Uaude (green gage), peach
apricot and strawberry.
Orange-Pumpkin Meringue Pie
1 cup sugar
1 tablespoon flour
V2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Vi teaspoon ground nutmeg
vs teaspoon ground cloves
3 eggs, unbeaten
r,i cups mashed, cooked
pumpkin
1 cup milk
Pastry for one-crust, 9-inch
pie
3 tablespoons French orange
preserve syrup
6 French orange preserve
slices
Meringue
Combine sugar, flour, salt and
spices. Beat in eggs. Stir in
pumpkin and milk. Pour into a
9-inch pie plate, lined with un
baked pastry. Bake in a pre
heated hot oven (400 degrees
F.) 50 to 55 minutes or until a
knife inserted in the center
comes out clean.
Remove from oven and
spread 3 tablespoons French
orange preserve syrup over the
top of warm pie. Cut 6 slices
orange preserves into naives
and arrange over pie. Top with
meringue.
Bake 15 minutes m a pre
heated oven (325 degrees F.).
If desired, garnish with ad
ditional orange preserve slices.
Yield: 6 servings
Meringue
116 teaspoon salt
3 egg whites
Vi cup sugar
Add salt to egg whites and
beat until they stand in soft,
stiff peaks. Gradually beat In
sugar. Spread over top of orange-pumpkin
meringue pie.
Shredded carrot
sparks stuffing
Carrots In turkey stuffing?
Why not?
Savory Stuffing
1V4 cups hot water
pound butter or margarine
1 can (6-ounce) chopped
broiled mushrooms
2 cups shredded carrots
2 packages (8-ounce each)
herb seasoned stuffing
In a large skillet or Dutch
oven combine water, butter and
mushrooms, including broth.
Add carrots and bring to a boil.
Add both packages of stuffing
all at once to the liquid, tossing
lightly with two forks until
stuffing is thoroughly moisten
ed. This makes enough stuffing for
two 5-pound roasting chickens,
two 6-8 pound Beltsville turkeys
or one 12-14 pound turkey.
STEAKS
T
lb .55
4 for 79
lb 43
3Ihl
Ph. 382-1031
tropfcal filling
ducts, chocolate, cocenut and
pineapple, and can be prepared
in advance. That is an impor
tant consideration for home
makers these days.
The filling and the pie shell
can be prepared a day ahead.
Filling is refrigerated separate
ly until shortly before serving.
Coconut Pineappl9 Pie
1 lemon
4 egg yolks or 2 eggs, slight
ly beaten
cup granulated sugar
1 can (8Vi ounces) crushed
pineapple, drained
1 cup whipping cream
1V4 cups (about) flaked
coconut
Nutty Black Bottom Pie
Crust
Grate 2 teaspoons rind from
the lemon. Then squeeze juice
from lemon. Combine lemon
rind, 2 tablespoons lemon juice,
the egg yolks, sugar and pine
apple in the top of a double
boiler. Cook, stirring constantly,
over gently boiling water until
mixture begins to thicken, about
15 to 20 minutes. Cool.
Then whip cream and fold into
cooled mixture with 1 cup coco
nut. Spoon into pie shell. Chill
about 2 hours. Before serving,
sprinkle with remaining coco
nut, garnish with whipped
cream.
Black Bottom Pie Cruit
1 cup (6-ounce package)
glazed chocolate chips
2 tablespoons milk
1 baked 9-lnch pie shell
2 tablespoons chopped
walnuts
Combine chocolate chips and
milk in top of double boiler.
Place over hot water until chips
are only partially melted; then
remove from heat and stir until
mixture is smooth. Spread all
or part of the mixture in a thin
layer over bottom and sides of
pie shell. Sprinkle with chopped
walnuts.
Frozen mixture
beautiful salad
Handsome "Frozen Fruit Sal
ad" deserves a pedestal, with
its flavorsome combination of
fruits and almonds, evaporated
mine, cream cneese and mayon
naise. You'll want to have this
recipe handy, for the holiday
buffet parties coming up.
Frozen Fruit Salad
X package (8 oz.) cream
cheese
Vi cup mayonnaise
1 can (8 oz.) crushed pine
apple, drained
Vi cup sliced fresh dates
Vt cup chopped maraschino
cherries
Vi cup chopped almonds
Vi cup evaporated milk,
chilled
1 tablespoon lemon juice
Cream cheese in mixing bowl
until smooth. Blend in mayon
naise. Stir in fruits and al
monds. Whip evaporated milk until
stiff and holds a peak. Whip in
lemon juice. Fold in fruit mix
ture. Spoon into 5-cup mold. Freeze
overnight. Garnish with green
maraschino cherry, if desired.
Makes 8 servings.
j J
i-i r XT y YiV V 1 V s
t
Chopped filberts
bounty of g
roves
One season's delight Is next
season's memory. Rich, fra
grant odors of wintertime bak
ing will haunt our memories
and remind us of the all too
short season for Oregon fil
berts. While this delicious round
and golden nut is in season, add
them to cakes, cookies and
pies, spice them for hors
d'oeuvres, add them to the holi
day turkey dressing. Any way
you use them, use them often
and store up plenty of golden
goodness for the months ahead.
A moist treasure of fruits and
filberts combined in Filbert Tut
ti Fruities yields a lantalizing
bar cookie that just tastes like
festivities are on the agenda.
A real time saver too, because
the recipe goes together so
easily.
. Filbert Tuttl Fruitiet
3 tablespoons butter
Vi cup sugar
2 eggs
Vi cup toasted, chopped fil
berts Vi cup chopped date's
Vi cup seedless raisins, cut
V cup chopped candied lemon
peel
1 cup all-purpose flour
1 teaspoon baking powder
Vi teaspoon salt
Beat softened butter, sugar
and eggs until light and fluffy.
Combine flour, baking powder
and salt; add to creamed mix
ture to thoroughly blend. Stir
in nuts and fruit. Spread in
buttered 8-inch square pan.
Bake at 325 degrees for 40
minutes or until done. When
cool, cut into Wi inch squares
or 2" x 1" bars. Roll In pow
dered sugar. Makes 36 squares
or 32 bars. Store in tight con
tainer. Brazil nut forte
luscious dessert
Brazil Nut Torte
1 package angel food cake
mix
1 teaspoon brandy flavoring
IVi cups ground Brazil nuts
Prepare and bake cake ac
cording to package directions,
adding brandy flavoring after
the egg whites are beaten and
folding in ground Brazil nuts
after the flour.
Cut in three layers; fill and
frost with Mocha Cream. Gar
nish with sliced or coarsely
chopped Brazil nuts. Chill sev
eral hours or overnight.
Mocha Cream
2 cups (12-ounce package)
semisweet chocolate pieces
32 marshmallows (V4-lb.)
6 tablespoons milk
1 tablespoon instant coffee
1 cup heavy cream, whipped
Melt chocolate and marsh
mallows with milk and instant
coffee in double boiler over hot
water. Chill until thoroughly
cool but not stiff. Fold in whip
ped cream. If necessary, chill
until of spreading consistency.
NOTE: Brazil nut shells are
easy to crack if you first put
the nuts in refrigerator for sev
eral nours or overnight.
L ( )
solid combo at any
gathering. Surprise the family with Meadow Gold Tooty
Frutti tonight. Just give them a spoon. They'll dig if.
Available at Your
o
Fr tit etf bairns tmhmq m free
t'nusial fruitcake bonbons
are something new for Christ
mas. They can be hung on the
Christmas Goodie Tree and dis
tributed to holiday visitors.
They are also excellent for
mailing to ravenous sons and
daughters at college, as a pre
Christmas surprise.
Fruitcake Bonbons
(60 fruitcake bonbons)
Vi cup unsulphured molasses
1 can (6 ounces) frozen
orange juice concentrate,
Use broilers
for smaller
family feasf
For the smaller family's hol
iday dinner, a platter of three
stuffed plump roast chickens is
a welcome alternative to turkey.
The modern broiler-fryers roast
to a golden brown in a very
short time.
Sprinkle neck and body cav
ities of 3 broiler-fryer chickens
with 1 teaspoon salt each. If
desired, stuff with mushroom
stuffing. Hook wingtip onto back
to hold neck skin; tie legs to
gether, then to tail.
Place chickens directly in
shallow pan; it is unnecessary
to use rack. If desired, chickens
may be rubbed with oil, soft
shortening, butter or margarine
before roasting and basted with
drippings during roasting, but
this is unnecessary.
Roast Hi-pound and 2-pound
chickens at 400 degrees 40 min
utes per pound for Vh pounds
and 35 minutes per pound for
two pounds. Chickens weighing
from 2M to 4 pounds are roast
ed at 375 degrees, 30 minutes
per pound.
A Hi-pound chicken requires
approximately three-fourths cup
of stuffing; a 4-pound chicken,
2 cups. Increase the total roast
ing time by 15 minutes when
chickens are stuffed.
APPLESAUCE TRICK
When making applesauce to
serve with roast pork or baked
ham, use white dinner wine for
part of the liquid. It gives an
exciting new flavor to enhance
the meat.
fruits
Oold ice
& 1
a
Favorite Store
thawed, divides!
1 package (15 ounces) seed
less raisins
1 jar (1 pound) mixed can
died fruits, divided
Vs cup (1 stick) butter or
margarine
i cup sugar
3 eggs
VA cups sifted all-purpose
flour
H teaspoon baking soda
Vi teaspoon cinnamon
Vk teaspoon nutmeg
Vt teaspoon allspice
Vi teaspoon ground cloves
t? cup chopped nuts
Clear plastic wrap
17 yards ribbon, 9i-inch wide
Small tree
Blend together unsulphured
moiasses and half of tiie orange
juice concentrate in a sauce
pan. Place over low heat, stir
ring constantly, until mixture
comes to a boil. Add raisins;
bring to a boil again. Reduce
heat and simmer 5 minutes; re
move from heat.
Reserve approximately a
fourth of candied fruit for gar
nish; stir remaining fruit into
molasses mixture and reserve.
Cream together butter and
sugar. Blend in eggs, one at a
time. Sift together flour, soda,
and spices; add to creamed
mixture alternately with re
maining orange juice concen
trate. Add molasses-fruit mix
ture and chopped nuts; blend.
Line l'-inch cupcake pans
with miniature paper cups. Fill
Vi full with fruitcake mixture,
and sprinkle with reserved can
died fruits. Bake in a moder
ate oven (350-degrees) 25 to 30
minutes.
Cool, remove paper cups.
Place each bonbon in center of
6-inch square of plastic wrap,
pull edges together at top and
tie with 10-inch piece of ribbon.
Tie to tree and make bow.
HOUSE WARMER!
Enjoy more warmth
AT LESS COSTI
Mobilhcat'contains RT98
the most effective heat
ing oil additive in use to
day. It burns cleanly to
give you maximum
warmth for i 1111
every heating ! Mobil J
dollar. 1 '
RftOtbilheat
AUTOMATIC PERSONAL CAM
DON K. BAGLEY
Distributor
Office at 1036 Wall St.
Ph. 382 3931
Upbeat flavorl
Chunky with festive
in rich Meadow
cream a