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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 24, 1935)
- The Oregon Statesman Recipe Section, February 24, 1935 Pare Nttei Cabbage, Queen of Vegetables, Makes Choice Combinations First Prize Winner Mm. l p Capps " 170.1 H. Commercial Stuffed Cabbage 1 medinm-aixed cabbage, noli,", head 1 lb. chopped beef, uncooked 1 (lie bacon nr salt pork 1 onion H cop bread c rumba H. cup milk l 1 green pepper 1 teaspoon aalt U teaspoon pepper Remove outer leaves from cab bage and cut out stalk end leav ing a hollow shell. Chop beef, ba con and onion and add crumbs soaked in milk. Add beaten egg. salt and pepper. Mix well, shape j into balls and place inside the cabbage shell. Cover the top with strips of green pepper, tie in cheese cloth and boil until tender. Serve with the following sauce: ' 3 tablespoons fat 1H tableapoona flour V 4 enp water 4 tablespoons vinegar 1 teaspoon sugar 1 teaspoon prepared mustard Dash of oanrika Cook until it thickens, stirring to keep smooth. Pour over the stuffed cabbage and garnish with parsley. Stuffed Cabbaee t anditim heftil e&hharA ( red or white) 1 cup left-over vegetables and meat mixed and chopped ftna 1 cup bread crumbs 1 cop white sance 2 tablespoons minced parsley 1 teaspoon thyme or 1 clove garlic V teaspoon salt Wash cabbage carefully and rook until Dartially tender in salted water. Turn upside down to drain. Remove core and ceu ter leaves. Mix meat, vegetables. crumbs, white sauce and season ings together. Turn back leaves of cabbage carefully and arrange filling between. Tie with string or wrao with cheese cloth and cook slowly with filling side up until tender. Serves 6. Mrs. Leta Cozel Route 1, Amity fahharre Delmonico Steam 3 lbs. of shredded cab baee until tender. Meanwhile make 2 cuds of thin white sauce seasoning with teaspoon pap rika ana V teasnoon musiara, i teaspoon salt and teaspoon white nenner. Combine with V package. ycr earn cheese and mix the sauce thoroughly with the cabbage, using two forks. Cover with 1 can drv bread crumbs and bake In 'an oven at 375 degrees for about one naif hour. Mrs. Desmond Rains, Route 4, Box 214. Carrot and Cabbage Salad 1 package lemon gelatin 1 plat boiling water 2 tableapoona vinegar 1 teaspoon aalt 1 enp raw carrots, finely grated 1 run raw eabbare finely ahredde Dissolve gelatin in boiling water and then cool- slightly. Add vinegar and salt. Chill. When slightly thickened, fold in car rots and cabbage. Pour into 8 in dividual molds. Chill until firm Mold on crisp lettuce. Garnish with mayonnaise. .A very good luncheon menu for warmer weather would be the following: Thin slices of boiled tongue, buttered toast, carrot and cabbage salad and milk, coffee or tea. Mrs. Helene Gundran Route 2, Box 252 Cauliflower Sunburst i Cook whole head of cauliflow er in a small amount of salted water in a kettle with a tight fitting lid. When tender, remove to a clatter and anrinkle richly with grated cream cheese. This makes a very attractive dinner dish. It may rSobe served with a rich cream sauce seasoned with cheese. Mrs. L. E. Stettler Chemawa, Ore. Stuffed Tomatoes medium tomatoes 1 small head 4 cabbage 1 email onion 1 small green pepper 1 enp salad dressing Sal Remove the Inside from the tomatoes and turn , upside down a a plate and chill. Shred the cabbage and add minced ' onion. green pepper cat into pieces, !n sides of tomatoes diced with salad dressing and salt to taste. Stuff salad into tomatoes and serve. Makes eight portions. Jiggs? Favorite as -4 , The corned beef may be larking there. Consuls the cabbage recipes on this page lor new Meas. Second Prize Winner Mrs. I, Harle Route 1. Aurora Cauliflower, Fried 1 medium-sised head of cauliflower 2 small or 1 large egg. beaten slightly 2 rups bread or cracker crumbs Salt and pepper to taste Break the cauliflower into at tractive sections; and cook uncov ered in rapidly boiling salted water until barely tender. Remove from pan and let cool. Add salt 1 and pepper to beaten egg. Roll sections of cauliflower in beaten egg, then in crumbs and fry in deep hot fat, 390 degrees, until a golden brown.: Drain on absor bent paper and serve very hot. Virginia Cabbage M ' enp bread crumbs or 15 small soda crackers H lb. smoked ham 1 lb. fresh lean pork,' ground 1 egg Vz cup tomato catsup 3 tablespoons milk, water or stock Seasoning of aalt. pepper, pool' try seasoning, : garlic, onion, celery salt i 1 large cabbage: Cut slice frotn top of large cabbage head and remove cen ter leaving shell about 1 inch thick. Save scooped out cabbage for slaw or salad. Cut cabbage around edge making points. Sea son with salt. Add to the ground meats lightly beaten eggs, bread crumbs and the other ingre dients with enough milk to blend well. Pile lightly into the cab bage shell and steam about 1H hours or until meat is thorough ly cooked. Remove to platter and garnish with browned, buttered bread crumbs. Serve with tasty tomato sauce Mrs.: Fay Black 1309 N. Commercial Cabbage-Pineapple Salad 1 small heat! of iabbage, chopped fine 1 can pineapple teaspoon aalt 1 tableaooon anffam Broken slices are economical to buy for pineapple and may be cut into small pieces.: Combine with other ingredients and moisten with mayonnaise. A little pine apple juice may be added. Mrs. Hermann Cobb, Route 4, Box 229-A. ORIGINATORS Ask A Dish Shown f -ft in this picture but the cabbage Is German Red Cabbage Slice a head of red cabbage into medium 'pieces. Add just enough water to keep from burn ing. Add a little salt and boil until done. Cut two thick slices of bacon in squares and fry. Take to A cup vinegar according to taste and add t teaspoon sugar. Combine with fried bacon. Re move from fire. Season red cab bage then add bacon and vine gar. Cover and let stand for a few minutes. This will give a rich red color to the cabbage Serve. Brussels sprouts and cauliflow er are both good served with a butter sauce made by browning 2 or 3 tablespoons of butter, in pan and pouring over the boiled vegetable. Mrs. r. K. Illert, 624 N. Capitol. Vegetable Salad 1H caps raw cauliflower, grated 1H enps celery, diced IV, cups walnut meats 4 cups earrota, chopped 1V cupa mayonnaise lemon juice aalt Combine the cauliflower, celery, walnuts and carrots. Add mayon naise. Season with salt and lent on juice to taste. Mix together and pack into Individual molds, Chill. Turn out on lettuce cups and garnish with mayonnaise. Serves 8. Mrs. Alice Snyder, Aumsville, Ore. e e Cauliflower au Gratin Cut a cauliflower in pieces and let stand in cold, salted water for W- hour to remove any in sects from the crevices. Cook in salted 'water for 20 minutes un til tender. Place on a hot dish for serving. Pour over it one or two cups of cheese sauce accord' lnl to size of cauliflower. To make sauce, add cup grated cheese to the white sauce and stir over hot water until t h cheese is well blended. Add an extra teaspoon of Lea and Per- rin sauce and pour over cauliflow er. Mrs. P. P. Loewin, 128 Patterson, West Salem. M 0 1 OF LOW PRICES the price! ... Right then and there you will be antly surprised! Take it home - cook it taste it and one bite will make you a Midget cutomer! Stuffed Cauliflower 1 head cauliflower 1 enp cold water" 4 slices stale bread 1 onion, chopped . 2 tablespoons butter 3 cops baked or fried ham, chopped teaspoon celery aalt Halt and pevper H enp rich milk. Place whole head of cauli flower in boiling, salted water and cook 20 minutes, or until nearly tender. Remove to col ander to drain and cool so it can be handl.d. Pour cold water over bread and let stand. Saute onion in butter until yellow and soft. Add ham and stir until heated through. Squeeze bread dry. add ham, seasonings and milk. Mix well. Place cauliflower in greased casserole, stuff dress ing between flowerets, packing the rest around the outside. Sprinkle with milk and bake in a moderate oven 30 minutes. The cauliflower should be slightly browned. Serves 6. t Lyle Nyhart Amity, Ore. Spring Tonic 2 cups shredded cabbage 2 tablespoons butter 1 cup shredded celery leave 1 enp water Cabbaze mav be shredded with the usual vegetable shredder but the celery can be prepared quick et bv nsintr scissors. Do not for get that the bright green outside leaves of cabbaee. celery and let tuce contain more food value than thn white inner leaves. Melt butter in saucenan. Add nh redded cabbare and celery Then add water and seasoning. Cook slowly u,ntil tender, about 20 minutes. Serves 4. Mrs. Eva Kelso. 112 S. 13th St. The Home of Happy Feet 105 North High St. sir srs I PUT YOUR. 1 am ly tiTt, I rrrT hj VM " JMkrsTca I MY HANDS CANTILEVER and Vitality Health Shoes Hit Second Prize iVinneT Mrs. Leta Cozel Route 1, Amity Cauliflower Timbales 1 medium-sized head of cauliflower tn V, cup rich milk ar thin cream dilutee with H cup water off cauliflower 4 teaspoon aalt Dash pepper 6 tablespoons grated cheese Break cauliflower into flower ets and cook in water until testi er. Put into Individual, greased molds. Beat eggs, add diluted milk, seasonings and cheese. Pill molds with egg mixture, place in pan of hot water and bake In moderate oven about 40 minutes. Turn out and serve with tomato cream sauce. Serves 6. , Cauliflower-Mushrooms 1 large head cauliflower 2 tablespoons butter 1 small onion, finely minced S tablespoons flour x 1 cup tbia cream diluted with cup liquid from mushroom 1 teaspoon saIt teaspoon paprika 1 cup canned mushrooms, sliced, er V, lb. fresh mushroom sauted y cup bread crumbs. Break cauliflower into flower lets. Cook in boiling water un til tender. Drain and arrange in greased casserole. . Melt butter in sauce pan. add onion and cook until tender. Then add flour, stirring constantly. When smooth, add diluted cream gradually and cook until thickened. Add salt, paprika and mushroom slices. Pour this sauce over cauliflower and sprinkle top with bread crumbs. Bake in a moderate oven. 35C degrees, about 10 minutes or until crumbs are brown. Serves eight. Mrs. Henry Peters, Sublimity, Ore. Kayser Hosiery Opposite Court House AD il 1 1 A. 351 STATE STREET plea , Hit, Alice 3njdex, AjumtiUc. Ore.
