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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.