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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 16, 1934)
PAGE NINE Readers Show Keen Interest in Statesman Recipe Contest THE OREGON STATESMAN RECIPE EDITION HEREWITH are some of the scores of interesting recipes compiled ltv. Statesman weekly contests: Easy Corn Chowder 2 or 3 slices bacon 1 medium onion 2 potatoes 1 cup boiling water One cup corn 2 cups rich milk Seasoning Dice the bacon and onion and fry until brown. Drain fat ofr, add potatoes diced fine with boiling water. Cook until these are soft. I Add one cup corn and 2 cups rich milk. Season with salt, pepper and butier. Serve hot with but tered crackers. Freeda I.. TJaughtry Route 7, Box 7 Waffle Cookies 2 cups brpwn sugar 1 cup shortening 2 eggs, well beaten 4 cupa flour 1 teaspoon soda 1 teaspoon cream of tartar i cup milk 1 cup walnuts 1 teaspoon vanilla. Cream the shortening and sugar thoroughly." Add the weir beaten eggs; then milk and dry ingred ients (which have been sifted to gether) alternately. Add walnuts and- vanilla. Drop a teaspoon of the batter in each portion of the waffle iron and bake until brown. Makes six dozen. ERMA COLE Route S, Box 73. Corn-Stuffed Tomatoes ?a cup green peppers 2 tablespoons melted butter 1 can corn S selected tomatoes " Salt . Paprika Cut off' the tops of tomatoes. Scoop out the centers. Sprinkle a few cracker crumbs inside the tomatoes. Mix chopped peppers, salt, paprika and melted butter witn.can or corn. Fill tomatoes with the mixture. Replace pieces cut from tops of tomatoes. Bake in oven until the tomatoes soften. Serve garnished with parsley. Eight portions. Edna Mae Hart 1306 Market Banana Marlow 20 marahmallowB 1 tablespoon lemon juice 1 cup mashed bananas cup boiling water 1 Vt cupa cream Melt the marshmallows In the boiling water. Add the banana pulp and lemon Juice. Cool. When quite cool and slightly thicken ed, combine with the cream which has been whipped stiff. Pour into trays and freeze with out stirring for about 2 hours. This will make about 8 servings and is as delicious as it is simple to make Mr?. G. O. Boyce 1S70 Market Green Corn Salad By MRS. RALPH TIMM Dayton, Oregon 3 tender ears corn Small, tender cucumber for each serving cup mayonnaise 1 tablespoon chili sauce 1 teaspoon sugar 1 teaspoon lemon Juice 1 teaspoon horseradish 2 tablespoons each chop ped pepper and cucum ber Add to pot of boiling water holding 2 quarts a tablespoon of sugar and a teaspoon of salt. Drop in corn and cook 20 minutes. Drain, chill and cut from cob, being careful not to cut off any hard part. Peel cucumbers, cut off ends and cut out enough of the pulp to leave a hollow. Keep what is cut out to use In dressing with sweet peppers. Drop cucumbers in Ice water until time to serve. Do not add salt to the water as It will take away their crispness. Beat the may onnaise with the other season ings. Drain the ehllled corn and add to the dressing. Wipe insides of the cucumber boats dry with a 'napkin and fill with corn dressing. Serve on lettuce leaves. This combina tion is delicious to fill ripe tomatoes also. Serves 4. On of Wo tecond prise winner: BuUMnaa corn re dp contest. Yum. Yum, Reaction to This Pie! -1' One of the many delicious things made from the prune recipes pre sented by Statesman readers. Economy Brown Bread '-j cup sweet milk :t cup sour milk I cup cornmeal Vti cup white flour V., cup molasses i teaspoon salt I teaspoon soda Sift white flour once, measure and add cornnieal, soda and salt. Sift again. Mix the sweet and sour milk and molasses together and add to the first mixture a little at a time stirring after each ad dition. Pour into a greased pan and steam two hours. Remove from steamer and place in the over 5 minutes to dry off the top. Makes a small loaf, about 10 or 11 slices. Mrs. F. A. Marquis Independence, Ore. Corn Volcano (i large potatoes " tablespoons butter :. teaspoon salt i cup milk, hot Dash paprika 0 tablespoons grated cheese 1 cup canned or fresh corn Pare, cook and mash potatoes until smooth, add butter, salt, paprika and milk. Beat tntii light.. Make into cones about Z inches high and place on a plat ter that will stand the heat of the oven. Take a spoon with a round handle and make a deep hole in each volcano; fill full of corn and top over all with grated cheese. Bake in a hot oven, 4."0 degrees, until cheese mehs and browns. Serves 6. Mrs. Marie Burgo no j 4 60 Academy Spanish Corn Pudding J,4 cup Borden's sweetened con densed milk 1 can or 2't cups corn V cup chopped green pepper - tablespoons pimento pepper chopped 1 tablespoon chopped onion 1 teaspoon salt 2 eggs well beaten If fresh milk is used, add 1 ta I blespoon sugar. Blend all together thoroughly. Poui- into a buttered baking dish and bake in a moderate over for 25 minutes. Serve as an entree or I as the main course of a light din ner. Makes six generous portions. Mr3. Martin Schmidt. Route 4, Box 82. Tomato Meat Loaf 2 lbs. beef, ground 1 lb. lean pork, ground 1 level tablespoon salt Sprinkle of pepper 'fc teaspoon sage 12 soda crackers ground fine 3 eggs, beaten 1 medium onion, cut fine 1 pint milk Strips of bacon and green pepper 1 can tomato soup Add ingredients to ground meat in order given. Mix thoroughly and shape into oblong loaf. Put Into roasting pan and lay 3 strips of b.con and 2 or 3 strips of green pepper on top of loaf. Pour 1 can tomato soup around It. Bake 14 to 2 hours, covered. Serves 8 to 10. MRS. J. R. PURKEY, 233 S. Church. v v 1 S ' - Florida Fantasy 1 cup sugar 1 cup water 1 egg white 1 orange (large) 1 lemon (large) 1 banana (large) Bring sugar and water to a boil, cool. Extract juices of lemons and oranges, pour over mashed ba nanas, add syrup, pour into freez er can, dasher already in place. When freezing sherbets turn crank slowly till mixture begins to thicken, then add stiffly beaten egg whites, stirring in with long spoon. Continue freezing for about ten minutes or until stiff. Remove dasher, replace can cover, repack and set away to ripen for three or four hours. In electric refrig erator pour all but egg whites in to pans, stir twice during first half of freezing period. Add stiffly beaten egg whites when first part is beginning to thicken, stir twice thereafter. Freezing time is four to five hours in refrigerator with out thermostat less with ther mostat. Three times this recipe makes about one gallon and serves 20. One can crushed pineapple may be added if desired. Mrs. A. A. Taylor. Route 3, Box 21. Salads for Ice Boxes Orange and Pineapple Mold (Dessert Salad) 2 large oranges 1 package lime-flavored gela tin 1 can crushed pineapple, drained "i cup mayonnaise Squeeze oranges and grind re mainder of oranges in medium grinder of food chopper. Dissolve gelatin in orange juice, pineapple juice, and enough boil ing water to make 2 cups. Chill. When slightly thickened, add ground orange and pineapple. Turn into mold. Chill until firm. I'nmold on crisp lettuce. Garnish with mayonnaise. Serves 6. .1 A Charge of 15c for the Haircut and 15c For the Permanent Also Better Permanents at 95c Now is the time to enroll for fall classes and become a trained beautician. Commis sion paid while learning. BEAUTY COLLEGE 127 to 137 New Bligh Bldg. Savory Salmon Chilled Salmon Loaf: move bones and skin from the contents of one 1-pound can of salmon. Flake. Ad halt a No. 2 can of peas and half a No. 2 can of diced carrots, well drained. Add two cups cooked spaghetti, half a cop of lemon juice and half a cup mayonnaise, and season to taste. Pack in buttered loaf pans and chill thoroughly. If refrig erator trays are not in use, pack the mixture in them. Chill for an hour or two. being eareful no to freeze it, it in trays. Turn out, slice, and serve on lettuce with mayonnaise garnish. This serves twelve. Creamed Salmon. Peas and Cu cumbers: Make a white sauce of four tablespoons butter, three ta blespoons flout and two cups milk. Season to taste. Add the con tents of one 8-ounce can peas, half a tall can salmon, and half a cup diced cucumber. Serve very hot. This serves six. Hauteed and in Salad Sauteed Salmon with Deviled Egg Sauce: Remove four salmon steaks very carefully from their cans. (One can of salmon steak- serves one person.) Lay them in a hot skillet with a little butter. Saute gently on both sides, turn ing with a wide spatula to pre vent breaking. Serve with the following sauce: Melt one ta blespoon butter, add one table spoon flour, and stir smooth. Add three-quarters of a cup hot water! slowly, and cook until thick, stir ring all the time. Add one ta blespoon lemon juice, a quarter of a teaspon mustard, salt, pepper, ! and paprika to taste. Mash the' yolk of one hard cooked egg. and stir into the sauce. Add finely chopped egg whites. This serves four. Metropolitan Salmon Salad: Chiil one 7-ounce can of salmon in the can, open the can and transfer contents to a small bowl lined with lettuce, being careful not to break up the meat. Mix a quarter of a cup mayonnaise, one tablespoon thick sweet, or sour cream, one teaspoon vinegar, one tablespoon chopped celery, one tablespoon chopped pimento, one teaspoon capers and one teaspoon Indian relish or chopped sweet pickle. Mix thoroughly and then spread over the salmon. This serves two-or three. Sour Cream Carrots Boil carrots with salt until tender and drain. Make a sauce with a cup sour cream, 1 tea spoon flour. 1 teaspoon vinegar, 1 teaspoon sugar and pour on the carrot. Cook until thick and serve. MRS. W. OLDENBURG Route S, Box 129. '1 The SPA FOR THE BEST ICE CREAM Phone 5419 HP (State and High Sts.) Strawberry Buttermilk Sherbet By MRS. H. R. WOODBTRN Route 4, alem 2 cups buttermilk 1 cup well crushed straw berries 1 cup sugar 1 beaten egg white 1 teaspoon vanilla Freeze the buttermilk, straw berries and sugar to the mush stage. Remove and stir In the beaten egg white and vanilla. Finish freezing, pile high in sherbet glasses and top with strawberry or a little straw berry syrup. (Pineapple may bo substituted for the crushed strawberries for o n e - h a 1 f strawberries and one-half pine apple gives a nice flavor). Makes eight generous servings. Also recommended for those trying to reduce. One of two eeeond prize winner: Statesman t rawer ry recipe contest. Prune Butter 4 lbs. prune pulp. 2 lbs. sugar. 1 teaspoon each of cinnamon, cloves and nutmeg. If prunes are fairly firm, re move the pits and put through the food chopper, skins and all. Otherwise add a little water, cook until tender and put through a sieve. Add the sugar and spices and cook slowly with frequent stirring until thick. Pack in jars and seal or cover with paraffin. How Are Your Eyes ? EYES don't go wrong all at once. Gradu ally little faults creep in, faults that may later cause serious harm to you. Nature's warnings are often attributed to other causes or over looked entirely. You cannot be sure your eyes are perfect un less you have them thor oughly examined. If you need glasses, we recom mend 100 Full-Vision Lenses. MORRIS OPTICAL CO. 444 State Street Shampoo With Each Free Complete and Up Finger Waves 15c Sbamfroos . . . 20c Facials 15c Water Waves sc MARCELS FREE Always Good Heauty Work at Ixw Prices Phone 8141
