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Orange Punch
Orange Punch
Makes 10 gallon
8 pkg. Orange C. aid
12 qts water
8 c sugar
4 lg cans p. apple juice
8 cans 12 z Frozen Lemonade
8 small can Frozen Orange Juice
6 qts water
6 qts 7 up or Fresca
Back:
A Major Gas for Less
PARTS –
ALL OILS
FOR LESS GRANT'S
U-SAVE
Delridge Way & W. Barton
Seattle GOODYEAR
TIRES
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# Orange Punch
*Makes 10 gallons*
## Ingredients
- 8 pkg. Orange Kool-Aid (or similar orange drink mix)
- 12 qt. water
- 8 cups sugar
- 4 large cans pineapple juice
- 8 cans (12 oz.) frozen lemonade
- 8 small cans frozen orange juice
- 6 qt. water
- 6 qt. 7-Up or Fresca
## Instructions
1. Mix orange drink mix, 12 qt. water, and sugar together until sugar is dissolved.
2. Add pineapple juice, thawed frozen lemonade, and thawed frozen orange juice; stir to combine.
3. Add remaining 6 qt. water and mix well.
4. Just before serving, stir in 6 qt. 7-Up or Fresca. -
Apple Torte
What's Cooking
Break up a meeting with this apple torte
Ladies getting together at your house to
plan the year's agenda? Serve this crusty
apple torte—it's not too sweet for a morn-
ing or afternoon meeting, but becomes a
lavish dessert with the addition of vanilla
ice cream.
Ingredients: 4 Tbs. soft butter, 1 cup
sugar, 1 egg, 1 cup flour, 1 t. cinnamon,
½ t. baking powder, ¼ t. soda, ⅛ t. salt.
3 peeled, cored apples cut in lengthwise
slices ⅛″ thick. Cream together butter and
sugar. Add egg and beat until light and
fluffy. Sift together flour, cinnamon, baking
powder, soda and salt, and beat in thor-
oughly. Stir apples into batter, which will
be thick and hard to stir. Turn into but-
tered 9″ pan and spread smooth. Bake at
350° 1 hour. Cool and cut into wedges.
Serve warm. Six servings.
Back:
nwest Woman
pass it on. We'll
be balancing the stories between Washing-
ton and Oregon, and, where possible, offer-
ing up-to-date information on admission
and charges.
In the past, many of you have passed
your favorite recipes on to me, and I'm
sure there must be many more taste treats
hidden in Northwest kitchens. I'll follow
your directions and make my own taste
test—and, should I use your recipes, you'll
be fully credited in the column. Mail your
recipes to me, c/o Jane Adams, "Hello
Northwest," Room 2300, 1001 4th Avenue,
Seattle, Washington 98104.
And don't forget that address when you
have a question to ask, or a suggestion
to offer. I hear from you often, and your
letters delight me.
A very Happy New Year to each and
every one of you!
Jane Adams
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# Apple Torte
*Northwest Woman — "What's Cooking" column by Jane Adams*
*Serves 6*
## Ingredients
- 4 Tbsp soft butter
- 1 cup sugar
- 1 egg
- 1 cup flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 apples, peeled, cored, and cut lengthwise into 1/8-inch thick slices
## Instructions
1. Cream together butter and sugar.
2. Add egg and beat until light and fluffy.
3. Sift together flour, cinnamon, baking powder, baking soda, and salt; beat into the creamed mixture thoroughly.
4. Stir apples into the batter — it will be thick and hard to stir.
5. Turn batter into a buttered 9-inch pan and spread smooth.
6. Bake at 350°F for 1 hour.
7. Cool and cut into wedges. Serve warm. -
Canned Salmon... the Convenient Source of Important Protein!
Canned salmon...
the convenient source of important protein!
High in vitamins and minerals and free of cholesterol.
Delicious canned salmon, from the icy waters of the great Pacific Northwest, is a
convenience food that's rich in nutrients! The protein in salmon is complete...in the
same food group as meat, poultry, cheese and eggs.
And when you use the whole can of salmon...including the liquid, bones and
skin...you get the full benefit of the iodine, phosphorus, calcium, vitamin A, vitamin
D, and the B-group vitamins.
Canned salmon is relatively low in calories, and because it contains polyunsatu-
rated fat, it is an ideal food for people on a low cholesterol diet.
Canned salmon is available in the familiar 15-1/2 oz. tall cans, each containing two
cups; in 7-3/4 ounce flat cans containing one cup; and the smaller 3-3/4 ounce cans.
Serve canned salmon often, just as it comes from the can, or use it as the basic
ingredient in many easy and quick-to-prepare dishes such as those in this booklet.
Choose the choice Sockeye or Chinook salmon when color is important as in
salads and appetizers. When mixed with other ingredients in casseroles, soups and
sandwich fillings, the less expensive Pink or Chum salmon is ideal.
Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious,
convenient natural food, with nothing added but salt for flavoring.
Back:
Canned Salmon Institute
SUITE 110, 190 QUEEN ANNE BLDG./SEATTLE, WASHINGTON 98109/206-284-8383
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# Canned Salmon... the Convenient Source of Important Protein!
*From the Canned Salmon Institute*
## About Canned Salmon
Delicious canned salmon, from the icy waters of the great Pacific Northwest, is a convenience food that's rich in nutrients! The protein in salmon is complete...in the same food group as meat, poultry, cheese and eggs.
And when you use the whole can of salmon...including the liquid, bones and skin...you get the full benefit of the iodine, phosphorus, calcium, vitamin A, vitamin D, and the B-group vitamins.
Canned salmon is relatively low in calories, and because it contains polyunsaturated fat, it is an ideal food for people on a low cholesterol diet.
Canned salmon is available in the familiar 15-1/2 oz. tall cans, each containing two cups; in 7-3/4 ounce flat cans containing one cup; and the smaller 3-3/4 ounce cans.
Serve canned salmon often, just as it comes from the can, or use it as the basic ingredient in many easy and quick-to-prepare dishes such as those in this booklet.
Choose the choice Sockeye or Chinook salmon when color is important as in salads and appetizers. When mixed with other ingredients in casseroles, soups and sandwich fillings, the less expensive Pink or Chum salmon is ideal.
Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious, convenient natural food, with nothing added but salt for flavoring.