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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 9, 1951)
4 Tie Etsiasrncn. Ealera. Oregon, Friday, March 9. ISS1 Pork Chops Co in Many Ways - So far. you can't do much better In the meat line than pork and if you settle on chops, youll find other ways to prepare them than frvlnff. First, of course, the initial prep aration. Meaty loin or rib chops, cu at least 1-lnch in thickness should be browned slowly on both sides to develop a rich p' appetizing appearance. After thor ough browning, finish cooking i Hts a small amount ox nnl1M AHd a tablespoon of water to the chops, cover and ck slowly on top of the range. or bake in a moderate oveu degrees) lor about an hour. Well cooked pork should be tender when tested with a fork with no trace of . pink remaining. Forr flavor variation, in place of water, use milk, cream, tomato juice or a canned soup such as beef bouillon, cream of mushroom or chiicken soup, which becomes a rich brown gravy. . . The pan-browned chops may oe served with a spicy peach sauce, and a fruit . accompaniment of canned whole spiced peaches. Or . the chops may be covered with a barbecue sauce; placed in a cas serole and then baked In the oven. - ' '.'"' Corn-stuffed pork chops are another popular serving variation. Ask your meat dealer to cut -m pocket in the thick chop next ' tothe bone; then fill the opening with a whole kernel corn and bread stuffing. Fasten the chops " with a toothpick and bake 1 hour in a moderate oven (350 degrees). Orange slices look .pretty and make an easy garnish for the meat platter. . " Try h' suggestion for baked; stuffed pork - chops. Vary the stuffing ingredients if you like; it's a wonderful way to serve pork chops with a "difference." STUFFED BAKED FORK CHOPS. (Yield: 4 Servings) 4 1-inch rib pork chops 1 cups bread dressing m teaspoons salt Pepper - . ' Slit a Docket on bone side of rib rhoo. Stuff dressing into pock et Season chops. Place in bakingt nan. Cover. Bake in moaeraxe AVM (250 decrees) for one hour, Untwver and continue baking 30 minutes to brown. Chops may be browned first in heavy skillet then baked covered for one hour or until chops are tender. BREAD DRESSING 1 tablespoon minced onion Va cud diced celery 2 tablespoons melted drippings 2 cups dry bread cubes teaspoon salt. teaspoon pepper Yt teaspoon sage k teaspoon poultry dressing, if desired V, cun bouillon or broth Brown onion and celery in drip Bines. Combine with bread and seasonings. Pour broth over bread and mix. Jellied Salad Recipe Basic Salads are all year, "round food "these days, though a few genera tions ago they were considered seasonal and rather "sissy." Gelatine mixtures are probably . the most popular of all types, and the variety is unlimited. Here is a basic recipe, with variations. Salad Foundation: Dissolve 1 package lemon gelatine in 1 cups boiling water. Add 2 tablespoons lemon Juice -for fruit salads, or vinegar for meat, fish or vegetable combination. When chilled - add other ingredients. Variations: 1. Add 1 package mashed cream cheese to warm gela tine, when chilled whip light, add 1 cup drained crushed pineapple adn 2 pimientos shredded. ' 2. Add 1 cup grapefruit seg ments. cup chopped green "- onions. 3. Add one can flaked tuna or salmon, ,1 cup chopped celery, cup chopped pickle and 1 teaspoon prepared mustard for fish loaf. 4. Add -1 cup well drained or ange segments and 1 diced avo cado. 5. Add 1 tablespoon grated pre served ginger. 1 cup diced pears and cup whole stuffed olives. . Place prune stuffed with cheese in center of mold before pouring in gelatine. NETTED GEMS 1 " J 1 ' t: . T . " J" r ,i;tn s laFisllisrfjit tzzi tzznt cf Ct Inviting As a Daisy 1 : 1 r r ' '' ' ' . J V. " v ' I "' A spring treat, these pxtra-thtck glaze. Prize loin chops such taste even better qut at least m. the skillet or .oven. Needlecraft A doily each day in pineapple and spider-web crochet! These are so EASY. Make a threesome for a trousseau or birthday gift! In three days you (can crochet these three little doilies! Pattern 995 has directions. Laura Wheeler's improved pat tern makes crochet and knitting so simple with its charts, photos ana concise directions. SEND TWENTY CENTS ' In coin for this pattern to The Oregon States man. Needlecraft Deoti P. O. Box 5740,' Chicago 80. 111. Print plainly PATTERN NLTMBKR, your NAME and ADDRESS with ZONE. j Send Twenty Cents mors (In eolnt) for our Laura Wheler NeedUcraft Book. Uustrations of patterns for cro chet, embroidery, knitting, bouse hold accessories, dolls, tqys . . many liobby and (fift ideas. A free pattern Is printed In the 1ook. i I Spanish Tang Given Filling A sandwich filling has an un- usual tang. SPANISH SANDWICH FHX1NO . 4 cups cheese, grated Vt cup milk ! J egg, beaten Salt . :. 2 hard-cooked eggs, chopped M cup pimiento i 1 finely Melt cheese in double boiler. add milk. , egg, and salt. Cook until thick and smooth, remove from flame, add eggs and pimiento. CooL Olives and pickles may', be added. k v STITCH IN TIME ; ' . A new emergency sewing kit Is a' round leather case only three inches in diameter and fitted with I sewing 4- TPn . ! f M 995 - ...... TTv ::vt: 6 it... Boil on peeled Deschutes potatoes la 14s. salted boiling water in covered an until just tender. Drain and skin ot potatoes. i 1 1' i pcirk chops wear a spicy peach as these .always look inviting, 1-inch thick In preparation for ? " t i: .- iv Cream Soup Has Onion Flavor ' f Soups are a welcome member of the- menu all during winter and the chillier months just before springy Try this one on the family. CREAM OP ONION SOUP 6 medium onions, sliced ' 3 tablespoons butter, melted 3 tablespoons flour cups milk ,1 teaspoon salt V teaspoon pepper ,;2 tablespoons cheese, grated : Cook onions until tender, sieve. Make thin white sauce with but ter, flour, and milk. Add salt, pepper, and onions. Reheat. Serve sprinkled with cheese. Serves 6. FOR BREAKFAST $When muffins you're making bacon be sure to chon the bacon and pan-broil it, then drain it, before adding to the muffin bat ter. These are good with scramb led eggs for Sunday morning breakfast. Use two slices of bacon in a muffin recipe calling for two cups of; flour. I A v A It torn mm MADE TO GO WITH WESTERN FRUITS AND VEGETABLES NEVER TOO M1LD jNEVER TOO SAITY NATURAl DOWN-ON-THE-FARM FLAVOR AND MADE FRESH FOt YOU EVERT DAY I f MADEaBY THE FOLKS WHO KNOW CHEESE BEST J n n i lnDlCD)S Place peeled warm potatoes on pa per towel and: quickly salt oa all sides. .( Two Chocolate 4 Desserts Given (Especially invented for the chocolate enthusiasts of the f am ily are two recipes,' each using half a package of the semi sweet chocolate morsels at the grocers'. i SPICY CnOCOLATE BREAD PUDDING f 1 cup soft bread crumbs . I Vz package semi-sweet chocolate 1 cup sugar . t 1 2 cups milk , t ; 1 egg 1 2 tablespoons butter ' IYa teaspoon salt - I Ya teaspoon ginger 'I Y teaspoon cinnamon . f Combine crumbs, chocolate, su gar and 1 cups of the milk and cook over hot water until mixture is smooth. Beat egg slightly; add remaining cup milk, butter and salt. Combine both mixtures and continue cooking until thick. Add ginger and cinnamon. Turn into greased baking dish. Bake in a moderate oven (350 degrees) 20 minutes. 1 Cool and serve with cream. 6 servings. "U CIIOCOLATE PUFF SOUFFLE I M package semi-sweet choco- , .late ; , i 1 cup milk.. , I 3 tablespoons sugar ' . I 1 teaspoon vanilla f ! I Pinch salt :8eggS: ; '. ;.;;'(-r ! Heat chocolate and milk in top of double boiler. Beat with egg beater until smooth. Add sugar, Vanilla, salt and. eggs. Beat with egg beater one minute. Cover and cook over boiling water for 20 minutes without lifting the cover. Remove from heat and serve im mediately with cream. 6 servings. Tuna Luncheon Salad Main Dish i- Salad becomes a main luncheon dish when combined with macar oni thus: MAIN DISH TUNA SALAD I 1 7-oz. can Tuna i I IYa cups diced celery ; 1 cup cold boiled rice or cooked macaroni 1 tablespoon lemon juice 1 2 tablespoons chopped green pepper ; teaspoon salt 4 to 5 tablespoons mayon naise ; 'i i Drain and flake tuna: add all in gredients; toss lightly to mix. Chill thoroughly and serve on crisp let tuce. Garnish with tomato, ripe olives, and water cress, if desired. servings. (SoiTaqe cheese is Kina I A . licit M cap fat la skillet over mod erate heat. Brown for S minutes, (ben rum with spatula to brown all ever. ,i ; - ; v -;"!' ; 6ft ' 'y n Xvfl "0 J : r ! : WM m&Mi Dorden's Slarlac PARD DOG FOOD Cans 2s for rni? n n rnnri PIIIEAPPLE JUICE ii FRESH. LEAN PORK ' ! 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