Newspaper Archive of
Catholic Northwest Progress
Seattle, Washington
February 21, 1964     Catholic Northwest Progress
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February 21, 1964

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Friday, Feb. 21, 1%4 THE PROGRESSq 97'&uz.00 MONDAY, FEBRUARY 24 By JEAN LUBERTS BREAKFAST LUNCH Orange Wedges Open-Faced Sandwiches Poached Egg (Cheese - Tomato - Olive) BuHered Toast Delicious Apple Coffee Tea Milk Coffee Tea Milk DINNER Lamb Steaks Mint Jelly Buttered Egg Noodles Red Cabbage : Hearts of Lettuce Baba au Rhum Coffee Tea Milk TUESDAY, FEBRUARY 25 By SUE BOSK BREAKFAST LUNCH Pineapple Juice Fresh Fruit Salad Cornmeal Waffles Pumpernickel Coffee Tea Milk Coffee Tee Milk DINNER Brown Beef Stew and Dumplings Cucumber Salad Ice Cream Roll Coffee Tea Milk WEDNESDAY, FEBRUARY 26 By MAUREEN MURPHY BREAKFAST LUNCH Apple Cider Cream of Cheese Soup Soft or Hard Cooked Eggs Relish Tray Sugar--Cinnamon Loaf Coffee Tea Milk Hot Chocolate Coffee Tea Milk DINNER Pork Roast Baked Potatoes Green Been Salad Herb Vinegar Dressing Corn Bread Canned Pears wlfh Raspberry Sauce Coffee Tea Milk THURSDAY, FEBRUARY 27 By SUE BOSK BREAKFAST LUNCH Chilled Grapefruit Halves Egg Salad Hot Rice with Raisins on Brown Sugar Sour Cream Tomato Slices Coffee Tea Milk Bread Sticks Coffee Tea Milk DINNER Creamed Chipped Beef on Biscuits Buffered Peas Fruit Gelatine Mold Spice Cake Coffee Tea Milk FRIDAY, FEBRUARY 28 By LYNN CHENETTE BREAKFAST LUNCH Tomato Juice Peanut Buffer Jelly Omelet Carrots, and Whole Wheat Toast Mayonnaise Sandwich Coffee Tea Milk Sliced Peaches Coffee Tee Milk DINNER Fillet of Sole eu Vin Wild Rice Buffered Squash Tossed Green Salad Toasted Almond Sundae Coffee Tea Milk SATURDAY, FEBRUARY 29 By SUE BOSK BREAKFAST LUNCH Stewed Plums Cheese Souffle French Toast Molasses Cookies Honey-Buffer Sauce Coffee Tea Milk Coffee Tea Milk DINNER Stuffed Peppers Whole Kernel Corn Carrot & Celery Sticks Herd Rolls Black Bottom Pie Coffee Tea Milk Charlene Sandifur Says, Combine Tomatoes, Eggs .harlene Sandifur developed the colorful salad, Tomato-Egg Stacks. She is the daughter of Mr. and Mrs. Charles H. Sandifur of Spokane, Washing- :::::. ton. Charlene came to Seattle Univer- :'":::!" .............. i:i:%ii sity this year from Marycliff High i School to major in Home Economics. As a freshman, Charlene is quite ac- .... i tive in the Seattle University Colhecon Chapter of the American Home Eco- i::i::::ii::: : nomics Association, Pep Club, and Ski  Club. CHARLENE SANDIFUR TOMATO-EGG STACKS 2 tomatoes teaspoon dry instant i head lettuce minced onion 1 can Lynden Egg Salad 3 drops worchestershire sauce 3A cup Darigold Small Curd salt and pepper to taste Cottage Cheese ' 6 ripe olives Slice tomatoes for 12 slices total; wash lettuce. Blend to- gether remaining ingredients except olives. Place one tomato slice on lettuce leaf; spoon on egg mix- ture and top with second tomato slice. Garnish with ripe olive. Yield: 6 Individual Salads Menus Provide Meals Balanced, Attractive By VIRGINIA S. CLAYTON HE MENUS presented on this page each week may be used as written plus Sunday's meals. Only the shopping list is miss- ing. The students in home eco- nomics st Seattle University have organized each day's fare to provide nutritionally bal- anced and attractive meals. It is like getting your menus ready-made. Some homemakers may see in these menus ideas that easily fit into their established food patterns. In this way, the menus act as an idea source and not as pre-planned meals. The homemaker culls her likes from the menus and fashions them for her own use. These menus have been planned primarily as a guide or source of ideas. You are in- vited to add your own dash of imagination as you are the best authority on the family food likes and dislikes. Everyone does not enjoy all the same food combinations. Why not try a few substitu- tions? Perhaps the family pre- fers one fruit juice to another. Nutritionally, t h i s type of switch will meet the same re- quirement, a serving of fruit. We do suggest that you try all foods at least once to intro- duce them to the family. This increases the variety of foods that will make up your future menus. As the variety of foods increase, the less confined you will be in planning. You can take advantage of good food buys that we could not predict. Meals must sat- isfy budget as well as nutri- tional requirements. Other budget stretchers are left- overs. They become valuable items when planned into the family meals. We designed flexibility into these menus to provide for adoptions and adaptations. The number one goal of meal plan- ning is to give the family meals they like on a budget the fam- ily can afford." Keeping this in mind, use the menus to their best advantage for you. YOU'LL AGREE Upon plans a combine MOLLY MALONE business, HURRY 6 tablespoons Darigold butter 6 tablespoons all purpose flour 3 cups Darigold Homogenized Milk teaspoon salt Molly Malone Suggests Delicious Curry Dish olly Malone, daughter of Mr. and Mrs. Ray J. Malo -. of Seattle, is a junior at Seattle Univer- sity majoring in Home Economics. Her activities include membership in the Seattle University Colhecon Chap- ter of the American Home Economics Association. She is president of the mu- sic service honorary, Mu Sigma, and appears in all musical productions on campus. receiving her degree, Molly professional career that will her interest in foods, people, and journalism. CURRY dash worchestershire sauce 2-3 teaspoons curry powder 2 cans Lynden Egg Salad shredded coconut green onions, finely chopped Melt butter in saucepan; add flour and stir. Remove from heat; stir in milk and return to heat until the sauce thickens and boils. Add seasoning and Lynden Egg Salad; stir until mix- ture is thoroughly heated. Serve over steamed rice and sprinkle liberally with shredded coconut and chopped green onion. Yield: 6 servings For Greater Pleasure Here are a few comments on cipe and served with honey this week's menus that may in- syrup substituted for the tra- crease their pleasure to you. ditional maple syrup. In the The open-faced sandwich for southeastern U n i t e d States, lunch Monday will be taste- honey with cornmeal quick tempting broiled only until the breads is established pattern. cheese melts. On Thursday, try Charlene Cornmeal Waffles for break- Sandifur's Tomato-Egg Stacks. fast Tuesday can be made with It will be a delight with the a good Yankee Cornbread re- bread sticks. "The Best for Less" CRABMEAT WESTPORT I Can Westport Pride Crab Meat V= lb. Fresh Mushrooms (large) 2 ozs. Buffer Itsp. Worcestershire Sauce Salt and Pepper to taste 3 tbsp. Flour I cup Table Cream 2 oxs. Sherry Wine I cup Grated Cheese (Sharp) Cut mushrooms in quarters and simmer in huller for 30 minutes. Add Westport Pride Crab Meat, seasonings, and flour and cream mixed together until smooth. Cook until sauce is smooth (will be quite thick). Pour into casserole and sprinkle wlth grated cheese. Bake at 325 F. until hot through (about IS minutes). Serves 4. WESTPORT PRIDE A NEW PACK OF CRAB MEAT YOU MAY HAVE TO ASK YOUR GROCER FOR IT Represented by E. N, ERICKSON BROKERAGE CO. 270 S. Hanford MA 4-0885 Seattle MAKES LENTEN MEALS BETTER! MORE NORTHWEST PEOPLE PREFER DARIGOLD THAN ANY OTHER BRAND NEW[ Swiff's Premium llF r//E LENTEN SPECIAL EASIER TO OPEN EASIER TO STORE PACKAGE DIFFERENT WAYS WITH BACON Pan-Fry.. : Place slkes of Swift'e Premium Bacon, separated or in a group of slices, in a cold skillet. Cook slowly. Turn to cook evenly. Drain en absorbent paper. Serve hot. (Do not pour off bacon fat u it accumulate&) Broil . . . Place separated slicee of Swift'a Premium Bacon on broiling rack. Broil 3 inches from heat source. Turn once. Dzu oa absorbent paper. Serve hot. Bake . . . Place separated slices of Swift Premium Bacon on a wire rack in a shallow baking pan. Bake in a hot oven (400*F.) about 10 to 12 minutes or until brown Drain t absorbent paper. Serve hot. SWIFT'S PREMIUM BACON Wn/HF LENTEN SWEET SMOKE Mare SPECIAL ASK FOR SWIFT'S PREMIUM BACON AT YOUR FAVORITE FOOD STORE EGG SALAD  -oz oC:,'T; sape,__..ieceS into ttu':.a cbiCkW', ater o cupS cou" over c'tiI " ;nkle geiau).-L stirring -':: pc --ix well. Id Set in_,, conge: It' U " heats j" to B-cup ..... er o _ -(ientO ,., cbcen_.Lsary.) c. e L tw .... " i ne an O ': _ ,,stiC __. one h" ^aainnt care t.u m irra. ^,,nd vi vatercre ,,h the se"'" ^..a Iilleu .... 0-o 12. om oeS _.,,,atercreSS - sa','_:,,e n brOU  a e "'" .... lteat cm*:^a then au_,. n into ) so',: Let cuu"=,rupy .geL".= sudace r abOU __a rotate .m _,st piece= -aiTsu" ..- an(] ,.s,-: 'g. :S.," SpoOn.' g ^qminate --atd vt tO " _:,.1 fiat, ot&[S '"  "rktO V" )rvtng.^o cut i_.. .erveS of Eg .... NEEDS NO REFRIGERATION TRY IT DELICIOUS FOR SALADS, SANDWICHES, HORS D'OEUVRES