Newspaper Archive of
Catholic Northwest Progress
Seattle, Washington
February 28, 1964     Catholic Northwest Progress
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February 28, 1964
 

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FHctay, Feb. 28, 1964 THE PROGRESS--9 MONDAY, MARCH 2 by SUE BOSK BREAKFAST LUNCH Sliced Bananas and Deviled Eggs with Pineapple Cheese Sauce Waffles Sunny Jim on Strawberry Jam Whole Wheat Toast Coffee Tea Milk Coffee Tea Milk . DINNER Italian Meat Balls and Spaghetti Crisp Green Salad Garlic Bread Spumoni (Ice Cream) Coffee Tea Milk TUESDAY, MARCH 3 by MAUREEN MURPHY BREAKFAST LUNCH Cranberry Juice Salmon Wiggle Scrambled Eggs on Blueberry Muffins Crackers Coffee Tea Milk Coffee Tea Milk DINNER Broiled Dinner Lamb Patties Wrapped in Bacon Peach Halves Mushrooms White Rice Whipped Lemon Gelatin Coffee Tea Milk WEDNESDAY, MARCH 4 by JUDY COMFORT BREAKFAST LUNCH Chilled Grape Juice Green Goddess Salad Cream of Wheat with Brown Sugar Bread Sticks Coffee Tea Milk Coffee Tea Milk DINNER Orange Almond Chicken Whipped Baked Potatoes Broccoli Celery Aspic Dinner Rolls Coffee Parfait Coffee Tea Milk THURSDAY, MARCH 5 by JEAN LUBERTS BREAKFAST LUNCH Spiced Prunes Crabmeat Salad Cucumber Slices Poached Egg on Toast Sesame Crackers Coffee Tea Milk Coffee Tea Milk DINNER Roast Veal Shoulder Scalloped Potatoes Green Beans and Onions Minted Pineapple Cranberry Crunch Hard Sauce Coffee Tea Milk FRIDAY, MARCH 6 by MAUREEN MURPHY BREAKFAST LUNCH Orange Juice Creamed Egg with Mushrooms Swedish Pancakes on Loganberry Sauce Toast Colffee Tea Milk Coffee Tea Milk DINNER Baked Halibut Brown Rice Carrot Julienne Cauliflower, Apple, Celery Salad Napoleons Coffee Tea Milk SATURDAY, MARCH 7 by SUE BOSK BREAKFAST LUNCH Grapefruit Sections Baked Egg in Tomato Jiffy Coffeecake Cocoa Rye Bread Coffee Tea Milk Coffee Tea Milk DINNER Braised Spareribs Hot Potato Salad Sliced Beets Melba Toast Orange Marshmallow Pudding Coffee Tea Milk Standard Measuring Units Used In Recipes VIRGINIA S. CLAYTON ll recipes in the Unit- ed States are de- veloped a n d published using standard measure- ing units. The new recipes created by the Home Econom- ics students at Seattle Univer- sity use the same standards to determine volume, tempera- ture and weight. Every recipe calls for tea- spoon, tablespoon, a n d cup measurements. These utensils are readily available and prop- erly labeled. Because of this, the homemaker believes ac- curate measurement c o m e s automatically with the use of the proper tools. This is not entirely true. It is well to use these uten- sils but even better to use them properly. One tablespoon of a dry ingredient like flour or sugar is measured by filling the spoon then leveling with a straight edge as on a spatula. Liquids like water and milk do not give a level measure. In- stead, a tablespoon is filled and allowed to form a bubble-like appearance. With cup measurements, there is also a difference in technique between dry and liquid ingredients. Only a cup that can be filled and leveled at the top with a straight edge should be used for dry ingred- ients. This type of utensil is part of a four piece set includ- ing J., and 1 cup men- Sixth Grader sures. A liquid cup measure is a clear utensil, usually Pyrex glass, with the various volumes painted on th side and a rim above the one cup mark to pre- vent spilling. For accuracy, the liquid should be at the desired amount when the cue is on a level surface and viewed at eye level. A good basic cookbook should answer most questions on prop- er measuring techniques. The joy of repeated success with a recipe is more certain when measurements are correct. Specialties Of The Week's Lenten Menus For Tuesday noon, salmon wiggle is suggested. A wiggle is a cream sauce with green peas and either salmon or shrimp. It is both colorful and tasty. Thursday's cranberry crunch is a baked dessert with whole cranberry sauce sandwiched between two layers of an oat- meal - brown sugar mixture. Served hot with a cold hard sauce, this dessert has much appeal. Our jiffy coffee cake for breakfast Saturday is intended to be just that -- jiffy. Use a package biscuit mix, add rais- ins and top with cinnamon sugar. Serve this quick bread with an apricot-pineapple jam for extra fruit. YOU'LL AGREE Wins Swift's Color Contest n artistically inclined ll- year-old showed her tal- ent by winning the Swift's Premium coloring contest which appeared in the Progress Feb- ruary 7. Linda Lonay, daughter of Mr. and Mrs. David Lonay of 1938 Boyer Ave. East, is a sixth grader at Montlake School which she has attended since kindergarten. She has a sister, Susan, who is I0. In school, Linda is a good student, Mrs. Lonay said. Her favorite subjects are composi- tion and spelling, and she also likes to read. In addition, Linch has taken art lessons, plays the piano and belongs to the Girl Scouts. At the moment, she hopes someday to become a nurse. The contest was open to chil- dren under 13 years and closed February 18. Swift awarded 41 prizes of ham, bacon and franks to winners. i i FOR A DELICIOUS MEAL: Betty Olson Suggests Main Dish, Dessert ETTY OLSON is a junior in Home Economics at Seattle University who combines the roles of wife, mother, and student. She finds the schedule as strenuous as it is exhilarating. Originally from Ore- gon, Mrs. Olson numbers Kollee, Japan, and Stutt- I gart, Germany, among the "homes" she ihas enjoyed as the wife of a career Army ;gt. Clifford Olson is now on the ROTC staff at Seattle University. ;: On campus, Betty is active in "Colhecon" : as the historian. She suggests the following as nutritious and appealing. EGG SALAD-CORN SCALLOP 1 can Lynden Egg Salad BETTY OLSON 1 cup whole kernel corn (if- canned, drain) cup cracker crumbs IA cup Darigold Homogenized Milk I tablespoon chopped green pepper ],, cup Darigold Medium Cheddar Cheese, shredded teaspoon salt Combine all ingredients and turn into a buttered casserole. Bake at 350 F for 30-40 minutes or until golden brown. Yield: 4 servings. VELVET CREAM SURPRISE 1 pint Darigold Heavy Whipping 1 envelope unflavored gelatin Cream pint Darigold Sour Cream i cup granulated sugar teaspoon vanilla Combine heavy cream, sugar and gelatin in a saucepan and heat gently, stirring until gelatin is completely dissolved. Remove from heat and cool until slightly thickened. Fold in stirred sour cream and vanilla. Chill until firm. Serving suggestion: spoon over fresh or frozen strawberries. Yield: 6-8 servings. "The Best for Less" CRABMEAT WESTPORT I Can Westport Pride Crab Meet V2 lb. Fresh Mushrooms (large) 2 ozs. Butter Itsp. Worcestershire Sauce Salt end Pepper to taste 3 tbsp. Flour I cup Table Cream ozs. Sherry Wine I cup Grated Cheese (Sharp) Cut mushrooms in quarters and simmer in butter for 30 minutes. Add Westport Pride Crab Meat, seesonlngs, end flour end cream mixed together until smooth. Cook until sauce is smooth (will be quite thick). Pour into casserole and sprinkle with 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 \\;\ HAKES LENTEN MEALS BETTER! MORE NORTHWEST PEOPLE PREFER DARIGOLD THAN ANY OTHER BRAND PIGLET SNACK SERVER m [] LENTON SPECIAL When You Buy The Specially Marked Package No coupon or money to send. Just treat your family to Swiff's Premium Brown 'N Serve Sausage . . the delicious fully.cooked sausaqe that's deep- roasted with flavor-sealinq infra.red heat. You simply brown it 3 minutes. Mmmmm, such country-fresh flavor . . . and a tasty way to cjive your family a nour- ishing complete meat protein breakfast. Get your free piglet snack server! You can trust the dealer who sells Swift's Premium Products / EGG SALAD en00Olo00 00n00la00o'e00 00eXat00n s0000:tomatoeS, o, 1/4 cuP cold rater cer 1 10-oz. can cream of Chicken 3 lair, , tomatoes ,., water ith combine 2/. "t sirame..a '.13 cup ., cur cot ,*^il sti .. and s  ,alf o _ eatin ,.-,-ink I-= g ..... ,en soUP,o_^. heat, .... mu,, _ ,ou,,,: _,, in .... oV-  el m," ,,ve u,,,  tO t ,'' ..rd te .u--... ,ole-,,', ti syrUPY" .ace a uprtgnt add cm o ' _[ri.eratOr. g:,,t'e is coot an ,.m,, into m u)', ish, gar*-";kr cherr m, .... . .... e c areLu'*-(^ on x=.,, slices : leaves. Spuu_': thorOUgm.:, stalS ."-=stad g  to se.: asparag,sed tn o- __,,.aUS in mdtntn.x interSP" ., ^ the asv='%idm .,.matoe; - hatl u, - txse rem .... 00ote; into NEEDS NO REFRIGERATION TRY IT DELICIOUS FOR SALADS, SANDWICHES, HORS D'OEUVRES A