Corn A' Pork Sausage Pie
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lY dbjwW-W SECOND SECTION The Newt-Review, Rojeniirg, Or. THURSDAY, JANUARY 5, 1956 3.56
Dinner In A Nutshell
SOME OF THE TRICKS that turn a simple dish into food for the Gods seem so easy that
w often ask ourselves "Why didn't I think of that first'" Take for instance these acorn
squash with the ham and oats filling. The scooped out center of the squash is a natural for
a serving of savory ham loaf.
Acorn Squash Ham Mingle For Flavor
Baked together, the flavors of i
the acorn squash and ham min-
gie, each flavoring the other. The I
rolled oat in the meat not only
Rives a nut-like flavor and holds i
in the meat juices, but also ex-1
tends the ham to make a little
go a long way. Yom will find this
is an easy way of using Sunday's
ien-over nam.
While the squash and ham are
bubbling and baking, fix another
vegetable, preferably green for
contrast. Keep in mind that foods
Broiled Ham And Cherry Sauce
EVER WISH YOU COULD think of something really different to serve with ham? A sauce
made with Western canned sweet cherries makes your wish come true During January and
February menus usually need a pick up, so the homemaker will welcome any suggestion
which helps her plan menus that are both healthful yet fun to serve because they are un
usual. '
Sweet Cherry Sauce Accompanies Ham
Canned sweet cherries from so much superior in juiciness and
western orchards do just this for i size.
menus. Some like them light, some ! The onions on the platter fea
dark. But which ever you choose, hiring the cherry sauce and ham
versatile meals are possible if a were sliced, par-boiled then but
supply of thee luscious little fruits ' tered and baked in the oven until
are kept on the pantry shelf. The tender. A sprinkle of sugar over
light variety of canned cherries , each onion added the glaze
are the Royal Amies. A little dark-1 Plan now to enjov the versalil
er cnerry is the red Lambert. The ity of Western canned sweet cher
Kinqs are the rich purple variety ne.s. Keep a supply on hand to
featured in this delicious sauce to servo from breakfast fruit to mid
accompany grilled ham. How for- night snack.
iwndie mai mese sweet chcrrii
may be enioved the vear round
for the days when thev are fresh on
the market are very few. Hv can
ning the cherries at the peak of
their sweetness, good eating is en
sured from May to May.
The history of cherries goes as
far back in the years as B.C.
when Lucullus defeated the Great
.Mithridatcs and brought cherries
back from the city of Ponlus
later called t hemfonda. In
ny years since this ancient his-
lory, horticulturists have
1 ?
perreci-
e,l the cherry uniil the fruits from
we. tern orchards bear onlv
H nndrhn" irnnm-in,.., ....ti.
.-(... iui
tr.eir ancient couins as ihey are
which ara prepared and served
with an eve for color have even
greater taste appeal. Here we have
used broccoli with hollandaise
sauce and a green salad. With an
ambrosia for Hpscrti vnu will
have a meal with inmo mfohtv
good eating
DINNER IN A NUTSHELL
Makes 8 servings
4 medium-sued acorn squash
1 pound ground ham
'a pound ground pork
2-3 cup rolled oats (quick or old
CHERRY SAUCE FOR HAM
1 No. 2 can Western canned
sweet cherries (pitted) either
dark or light
1 cup cherry juice
'i cup lemon juice
' cup honey
1kj tablespoons cornstarch
Few grains salt
U teaspoon almond extract
Pit cherries and set asui Mir
juice and combine with Aihrr in.,Mnnine c,.n...... .....
greuients in saucepan. Bring to a
'
boil and cook for 2 minutes, stir-.
. V
m'iimip jrom me neai.
Serves S.
fashioned, uncooked)
' teaspoon pepper
I egg
1 cup pineapple juice
i teaspoon dry mustard
Wash squash. Cut in half length
wise. Scrape out seeds and stringy
portion with a spoon.
Combine remaining ingredietns
thoroughly; fill squash halves with
meat mixture. Place filled side up
in a shallow baking pan. Bake m
moderate oven (350 degrees F.)
one hour or until sviash is tender.
CURRIED HAM ON RICE
Yield: 8 tirvings
4 cups cubed cooked ham
J 3 cup butter
4 cup chopped onion
6 tablespoons flour
2'i teaspoons curry powder
1 teaspoons salt
1 1 a teaspoons sugar
1 chicken bouillon cube
1 cup boiling water
1 cup pineapple syrup, drained
from pineapple chunks
4 to 5 cups cooked rice
Aceompanimtnti:
Pineapple chunks
Banana slices
Tomato wedges
Blanched peanuts
Toasted coconut
Krench fried onion rings
Hard-cooked eggs, chopped
Chutney
Melt butter in large saucenan
Stir ,n onion and flour. Add season-
mgs and mix thoroughly. HissoK
nouillon cube in boiling water,
Sur
thick. Add ham mh... an,i .t,-
vumniuc niilMIK UI II
thorouahlv combine Cover and al-
-""". uvi-i mw nrai jor annul
20 minutes. Thi curr uiva
iba in.
Encore Ham On Toast Rings
For Post-Holiday Meals
If vou featured a traditional bak
ed ham for New ears, chances
art' you have tidbits remaining for
delicious second meals. Encore
ham dishes are perfect budget
stretchers for "after - holiday"
menu blues, and no doubt the fain
ily will appreciate a lighter touch
alter all the heavy toasting.
If you've enough ham remain
ing for several encore appearanc
es, remove all of it from the bone,
some in slices and some in cubes.
and store in the refrigerator in
J separate packages. Be sure to
refrigerate the ham bone too. as it
i will be perfect for making flavor
i fill navy bean or split pea soup.
I Vse the ham slices and cubes with
in 3 days for maximum flavor and
goodness. It's not wise to freeze
ham or other smoked cured pork.
I since the fat of any salted meat
tends to become rancid when froz
en. 1 Juicy ham slices make a won-
jderfut comeback in late-at-mght
sandwiches or snacks. For a hot
meal, serve the slices as sweet -
smoke flavored ham topped with
delicious pineapple chunks
' sauce.
pieces or chunks of ham are per-
Pork Chops In Curried Rice
FRESH PORK CHOPS baked over Chinese Curried R,ice creates an interesting food varia
tion and a new flavor treat. With pork currently rating top budget honors on tho plenti
ful supply list, this meal-in-one casserole is an exceptionally good choice for menu planning.
Braised, Baked Pork Chops Favorite Method
Braising is nrohablv the most companion fruits equally a good
used method of cookery for pork!
chops. An interesting variation us-
ing tins method is Pork Chops
in Apple-lthubarh Sauce." It's an
easy dish to prepare and after ( sert is needed to make a complete
browning it requires only rooking ' Iy satisfying meal,
in applesauce for about 40 minutes j PORK CHOPS
over low heat, and then the adding! IN CHINESE CURRIED RICI
of rhubarb and about 15 minutes Yield: 6 servings
additional cooking time. ; 6 shoulder pork chops, '2 to "
Haking is an equally interesting
and flavor-enhancing method of
cooking pork. It's an especially
good time - saving method anil
needs only little preliminary prep
aration before popping into a mod
erate oven. An unusual and ap
pealing way of serving baked pork
chops is "Pork Chops in Chinese
Curried Rice." The rice is com
bined with curry powder, soup,
vegetables and liquid, and k bak
ed with the pork chops ritjlit on
top. An ideal meal-m-one combi
nation, this dish requires onlv
about an hour and 20 minutes un-
ill rice is cooked nutty and chops
are tendi
Tins unusual favorite is best
when served with a tart flavored
tossed salad or relish tray. How-
ever, if you prefer fruit, suggested
Feature Bacon
To Perfection
'Die tt'inplinii aroina and flavor,
of bacon make it a family favor-,
lie al any meal, from a satisfy-,
in breakfast to a delicious "lit-,
tie dinner." And because vou'll be
propanoic it often, especially now
as an answer to school day appe-,
tiles, you'll want to serve bacon at 1
lis crispy best. j
n.irnn tircuarcil in noi-fai-iinn im. i
nins wilh vour grocery list Select '
top finality branded bacon not-
ed for Us sweet smoke flavor for '1"'1"1 the heat loosens lliem.
truly excitini! eatini; After our- rv l,l' hacon. brunp careful to
chase keep bacon till service time!1""1 lhe iT''5 frivpiently and keep
in Us wrapper in the refneeratur the heat Rw.
and do remember that v o li , se l-'t 10 remove each slice
shouldn't frecM- bacon To eniv:of hic"n wtlL'n llram on
f uil fresh goodw
don't over.
stock on bacon' Buy enough, bill'
do use it within a week of pur-
CliaSC
ii, nf it .i a
wh e roo 'mg hacon YwTZl
ii,. iu li. r . ,!",, 1 ,
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feet for popular "Ham a la king."
A tempting hot dish featuring
meaty ham cubes is "Ham and
tlreen I'epper on Toast Kings."
Here's the recipe along with cook
ing directions and suggested ac
companiments for ''Curried Ham
on Mice."
HAM AND GREEN PEPPER
ON TOAST RINGS
Yild: 4 wrvingt
2 cups cooked ham, cut in lv
inch cubes
1 small green pepper, sliced in
rings -meit tnick
' cup water
2 tablespoons butter or marga
rine 2 tablespoons flour
' teaspoon dry mustard
1 cup milk
2 hamburger buns split in h.3lf
Cook green pepper uncovered in
water in a saucepan until water
nous away. Ada butter. Mir in
fIour- Gradually stir in milk and
1 cook until thick. Add ham. Cook
um 11 nan 's heated through
a i Hollow out center of bun. Toast
over bun:
www
are: red cinnamon apples, pickled
peaches, pears, or orange slices.
Regardless of your choice of
companiments, only a light des
inch thick
Salt f
Pepper j
n cup brown rice
1 z teaspoon curry powder ,
1 10-ounce can condensed cream
of mushroom soup j
1 11' 2 ounce can Chinese vege
tables !
Juice drained from Chinese veg-!
etables and enough water to1
make 2'i cups liquid
Brown chops slowly on both'
sides in a heavy skillet. Season. !
Wavh rice and combine it with
curry powder,
soup, vegetables
and liquid in
2-quart casserole.
Lav pork chops on top of nee.
Hake in a moderate oven
degrees K.) for 1 hour and 20
minutes or until rice is done and'
chops arp tender.
Prepared
For Meals
be fried at chip time because tlip
cooking depends on the beat of
tbe melted fat, not on the heat of
the bottom of Hie pan.
Of course, nroner cookerv is a
biw factor in Ibe perfcclion of our :
meals featuring bacon. For altrac-1
live, whole slices, remove a
her in 1 piece instead of separal-
inn the slices. Then place llie ba-:
ron ln an unliealeo skillet and beat
slowly, turning and separating the
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UFDL'C A DCAIIV nicrtntki
Zr ,l tl i A t . u Ur rlt' but one ,ha, s bound ,0 be:ome a family
Z foJ m'lde u freSh' EUf! POrk MUHB with "iust riKh'" seasoning, while
the ti Img ,s creamed corn w.th a touch of onion flavor. Sliced tomatoes add a colorful
flavorful topping.
Try This Main Course Dish With A Salad
rure pork sausage is a meat
that finds a welcome place ip. any
meal, be it breakfast, lunc'n, din
j nor or supper. Us old fashioned
in combining with other f.oods
I
CLSS6rOL6
BACON IS A FAMILY FAVORITE for almost, any meal, and with a variety of exciting cas
serole recipes to choose from, you'll be able to serve it often. The whole family will aijree
that top quality bacon with a wonderful sweet smoke flavor, makes a perfect lunch or sup
per special.
soft paper and kocp hot until mrv
u'K lime. Yuilll linn llial buyiiii!
;'"(J preparing bacon wisely will: dish in tbe oven and serve over
num-i'uean true food perfection at the I llle bacon 'n eKU bake,
lamily table. j After trying this recipe, you'll
'I'o make ,-ippeliing "Bacon 'N'want to feature bacon with oilier
r.:;e, n,m,' 101 six, uui 0 slices i
link
' o.ican in a mi. mow namm,' disn. i
iase in a not oven ( iu oearees r .)
f,lf 111 minulcs, remove bacon from
""i pan and pour off tbe drippings.
.'rush 4 lai;;e Dutch rusks and'
lmx I1"' criiinlis wilh 2 tablespoons :
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spoon onion juice and ' teaspoon,
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cnisl- ,!:,kf? 1,1 sl,,w ,IV,'
( degrees y ) Ior 40 ininutfi,
n-niove worn ine oven, and p'H
0.1XJ11 arross un lop. hv
- r rjni- n. . .
make this a favorite meat you'll
want to serve often.
This isn't a difficult dish to pre
pare, and there's a wealth of eat
ing goodness in every serving.
Just pan-fry a pound of pure
pork sausage meat until it loses
Us pink color. Pour off the drip
pings and mix the meat with a
cup of small bread cubes. Line a
9-inch pie plate with this mixture.
then in a bowl, combine a teat
egg, 2 cups of cream style
corn, 2 talespoons of chopped on
ion, a teaspoon salt and 2 table
spoons flour.
our this mixture into the sau
sage crust, arrange tomato slices
on the top and bake in a modcr-
aie oven (350 degrees r.) for 25
to 30 minutes.
Serve generous wed ires of this
hearty main dish piping hot. But
tered brussels sprouts, a crisp,
tart green salad and hot rolls or
biscuits will finish the meal to per
fection. The pork sausage meat has
long oeen popular served in Dai
lies, casseroles, and us an ingredi
ent in poultry stuffings. Here s a
new and rather unusual combina
tion dish for luncheon or supper.
It's a pork sausage and com Die.
t topped with, tomatoes.
I CORN 'N PORK SAUSAGE PIE
Yield: 4 srvln
Crust:
1 pound pure pork sausage meat
i cup small Dread cubes
Filling :
1 egg, beaten
2 cups cream style corn (1 No.
'M can)
2 tablespoons chopped onion
J teaspoon salt
2 tablespoons flour
1 tomato, sliced (optional)
Pan-fry sausage meat until it
loses its pink color. Pour off drip
pings, mix ine meat wi n bread
cubes. Line a 9-inch pie plate with
this mixture.
In a bowl, combine egg, corn,
onion, salt, and flour. Pour into
sausage crust. Arrange tomato
slices in center. Hake in a modcr-
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minutes.
Heat J cup (ft o, can) nf
, lomalo sauce
small baking I
lood lavornes in casserole com-
lunations lor truly evcilinc eating.
BACON N EGO BAKE
Yield: tervinfjt
H slices Ci lb.) bacon
4 large Dutch rusks, crushed
tablespoons butter, melted
eggs
cup miiK
teaspoon salt
. ""a """" Jl'""
,,-,,S,(, MIVIlll-
I cup (8 nr.. can) lomalo sauce
Pul bfcn in shallow haking
fl's'' m a hot oven M00 de-
j-ns K. ) for 10 minutes. Itemove
tinon from pan. Tour off drip-
pings, .nx rusk erumtm
and
but-!
s 4 V:K J
ate oven (350 degrees F.) for 25 to
'M minutes.
SAUSAGE POTATO CHOWDER
Yield: 6 servings
1 pound pure pork sausage meat
5 cups sliced raw potatoes
2 medium onions, sliced
2Vi cups water
l'a teaspoons salt
la teaspoon celery seed
2 cups cream style corn
3 tablespoons chopped parsley
2'a cups milk
1 cup shredded cheese
Boil the potatoes, onions, water,
salt and celery seed in a sauce
pan for 20 minutes or until the po
tatoes begin to fall apart. Stir oc
casionally to prevent the mixture
from sticking. Crumble and brown
the sausage in a skillet over med
ium heat. Drain off the drippings.
Add the sausage, corn and pars
ley to the potato mixture. Gradu
ally add the milk and heat to just
below the boiling point.
Add the cheese and serve im
mediately. Etcllopd Pork Chops and Corn
4 enu-cut pork chops
Salt, pepper, paprika
2 tablespoons butter or margar
ine V cup finely chopped onion
3 tablespoons flour
1 cup milk
2 teaspoons Worcestershire sauct
1 teaspoons dry mustard
2 teaspoons sugar
H cup cracker crumbs
1 No. 303 can whole kernel corn
(2 cups)
Trim some of fat from edaes at
chops. Hub chops with a mixture
of l'i teaspoons salt, K teaspoon
pepper and 1 teaspoon paprika.
Hrown in a little hot fat. Jn a
medium saucepan, cook onion in
butter or margarine until soft.
Wend in flour and gradually add
milk, stirring constantly until
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0nta and teaspoons salt. Pour
. into a greased l'a quart casserole.
, p;iCe chops on top, cover and
bake in a 3.S0 degrees F. oven for
v hours; uncover and continue
baking for 15 minutes. 4 servings.
ib D
LtlL DQCOT
crust on the bottom. Beat crri
xiightly. Add milk. salt, onion
Juiee and thyme. Mix well. Pour
over crust.
Hake in a alow oven (.TJ" de
grees F.) for -40 minutes. Remove
li oin oven
and put bacon slice
across lop. Return to oven and
bake S more minutes. Heat to
mato sauce in a small haking dish
in oven.
Serve over Bacon Fgg Bake.
BACON BEAN AKE
Yitld: 4 strvingt
8 slices bacon
2 cups (No. 2 can baked beans
i cup chopped onion
13 cup catsup
Mix beans, onion, .ind catsup in
1-quart casserole. Top with ba-
eon
slices. Hake in a hot oven
le'-rees F.) about ,VJ minutes
(4uu
or tun 1 1 beans are hot and bacon
mm . nisw, moi c iMnm can mane lam? arrang-menis. nurn to the oven and haki 5
mora ler in
baking dish.
Spread i
is crisp.