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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 20, 1951)
4 Tho- Statesman, Salem. Oroaan, Friday, April 20, 1951 - i Veal Breast Good Eating If Stuffed Perhaps yours Is a ' veal-loving family. If so, try veal, breast stuffed for Sunday xiinner. You know how sood veal steaks can be. cooked in a rich tomato, mushroom or Spanish sauce. You enjoy the same fine flavor to serving a thrifty veal breast, that's stuffed and baked with Mirnrv hread or fruit fill ing for a delicious intermingling or liavors. "Watch the meat ease fer one of these barr&ln meats. A whole breast may weigh 4 to C pounds bat yea should allow at least paad per serving. Consider the ease of carving be fore you leave the meat market. Have the meat dealer cut off the long bone and trim the breast into rectangular shape. Ask him also to-make a pocket In one end of the breast to hold the stuffing. Use the remaining meat trim mings for a little brown stew served with a porky mashed po tato or pastry topping. Your favorite bread stuffing or aHangy fruited filling makes a 'fine flavor team with the veal. Keep the stuffing in place with meat ; skewers; place the stuffed -breast on a rack in a roasting pan. Bacon or salt pork is often placed over the top of the meat for flavor and extra Juiciness. Use Meist Heat As with veal steak or cutlets. slow moist cooking is necessary to bring out the best flavor and pre vent the meat from Decerning dry, Add 1 cup of water to the meat In the pan, cover and cook in a slow oven (325 degrees ZYt hours or about 40 minutes per pound. Remove the cover for the htst 20 minutes of cooking time to brown the top of the roast. With the long breast bone al ready removed it's easy to serve the meat by carving between the rib bones for two rib portions. As "serve with" accompani ments with the meat include spicy pickled peaches, glazed sweet potatoes and a green vegetable such as broccoli or frozen green beans. Your favorite oven rolls and a spring-time dessert such as lemon cake or meringue tarts will and the meal on a happy note. STUFFED VEAL. BREAST 1 .veal breast (4 to 5 lbs.) 6 slices bacon or salt pork 1 cup water SAVORY BREAD STUFFING cup butter or margarine 4 cup chopped onion Vt cup chopped celery 12 slices white bread, cut in M inch cubes Vt cup milk or water 4 teaspoon nutmeg 1 Vi teaspoons salt V teaspoon pepper Vt teaspoon poultry seasoning 1 egg, beaten slightly Make lengthwise pocket in veal breast. Season pocket with - salt and pepper. ; For stuffing: Melt butter in skillet. Add onion and celery. Stir and cook until vegetables are ten der. Moisten bread crumbs with milk. Add cooked onions and eel ary, nutmeg, salt, pepper, poultry, seasoning, and egg. Fill pocket of veal breast with stuffing; fasten edges together with metal or wooden skewers or sew into shape. Lay bacon slices over top of breast. Place the stuff ad veal breast on a rack in a roasting pan. Add 1 cup water. Ataast in a moderate oven (325 de grees) 40 - minutes per pound. Cover for awhile, removing half an hour before done. Among the Favorites Y'':Xt- f w - ' The meat ease may yield specials in the veal line, and yonll some times find breast of veal to be an excellent bargain. Here it is staff' ed for extra special family Sunday dinner menu. For a fine tasting economy dinner, serve braised ox Joints with noo dles, carrots and green beans. Ox Joints (ox tails), one of the econ omy cuts which wise homemakers are using today, should be cooked slowly in liquid until tender, three to four hours. Tomatoes used in cooking the ox Joints produce extra tender meat. - 2 oxtails -Flour, fat 2 medium onions teaspoon salt H teaspoon pepper, BRAISED OX JOINTS V teaspoon celery salt 1 bay leaf 4 cloves 1 cup, canned tomatoes 1 cup water- Have meatman Cut ox tails into 2-ineh pieces. Roll In flour and brown thoroughly in several tablespoons hot fat In Dutch oven or large heavy kettle. Add chopped onions, seasonings, tomatoes and water. Cover and cook slowly for 3 to 4 hours or until meat is nearly fall in from bone, addinr more water as necessary. Remove ox Joints to platter and keep warm. Thicken gravy using 2 tablespoons flour blended with 3 tablespoons cold water for each eup of liquid. Serve x Joints on buttered noodles with gravy on the side. (Serves 4.) Home Made Candy One of First Penoche is one of the first can dies to learn to make, and one of the best..1 It's just like fudge without the chocolate. PENOCHE 2 cups brown sugar 2 cups sugar i 2 tablespoons butter IVt cups rich! milk Vt cup syrup j 1 teaspoon vanilla 1 cup walnuts, broken, or 1 cup coconut Combine first 5 ingredients. Boil to soft ball stage (234 to 23S degrees). Cool, add vanilla. Beat until stiff. Add! walnuts or coco nut. Pour into buttered pan. HOW LONG TO KEEP A milk a be I penas i As a general rule, milk c stored three or four days refrigerator. Preservation de; on the freshness of the milk at time of delivery, the number o: times n is removed from the -re frigerator and the length of time it is left standing at room tern perature. MEAT SAUCE Leftover Slices of veal or lamb are excellent heated in a sour cream sauce. Season the sauce with chopped parsley, salt, pep per, celery salt and garlic-salt, if desired. Spread over the meat in a baking dish and heat in a slow oven (300 degrees) for 30 minutes. Sheets Wear if Supply Adequate An adequate supply of sheets in the linen closet means longer wear for every sheet. Six sheets should be allowed for each bed in the house. This number provides for two in use. two in the laundry, and two in the linen closet for reserve. , It is ? important not to use the same sheets week after week. Al low them to rest a few days on : i -.a i . . . i - . iukii ucneii sxieives ueiuic placing them on beds. This gives the cot ton fibers a chance to dry out thoroughly and greatly prolongs the sheets r wear, the National Cotton Council points out. The supply may be varied by using pastel colored sheets. WOMEN HABITS NEW YORK -(INS)- Opera star Igor Gorin says there are six things that men really hate about Women. They are: nagging; pos aessiveness; jealousy; being always right; making a scene in public and showing' off. - . nqi MADE TO GO WITH ; WESTERN FRUITS AND S VEGETABLES NEVER TOO MILD NEVER TOO SALTY NATURAL DOWN-ON- THE-FARM FLAVOR AND MADE FRESH FOB I YOU EVERY DAY MADE A BY THE FOLKS WHO KNOW CHEESE BES There's Hot Meal From Dried Beef With dried beef stored In your refrigerator; you - have one solu tion to mentis for any meal of the day, or playtime-snacks. This ready-cooked meat, is right for lunch or late evening eating as "dried beef burgers. Over big buns place thin slices of American cheese. Toast in the broiler, then serve topped with barbecued dried beef. For extra simple barbecue sauce making. add chopped celery and pickle relish to a tomato sauce or canned tomato soup. ; To cream dried beef for num erous other dishes, melt 2 or 3 tablespoons of lard in a frying pan and cook the dried beef (easily cut with kitchen shears) until crisp. Add an equal amount of flour to drippings and blend. Stir in 2 cup of milk (for 3 tablespoons flour) and cook until thick, stir ring constantly. For variation, add cooxea or canned peas to the creamed dried beef. Attractive serving Is accomplished by ar ranging the creamed dried beef and peas on a platter surrounding tried, noodles or curried rice. Another different serving of dried beef is obtained by adding chopped cooked cabbage and minced onion to a creamed mix ture. Season with Just a hint of curry and serve on fluffy rice at buttered noodles. One of the simplest of all dishes is prepared with scalloped potatoes. Along with the layers at sliced pota toes, add layers of dried beef. Chopped dried beef and noodles au gratin is another good dish. The streets of Hanoi. Indochina. are said bv the National Geogra phic Society to be virtually de serted during the noon-3 p-m. siesta period. Any Way You Look at It 1 1 . V ' 1 J'- v- - - - --"--' Ldtrge pieces of tender chicken with fluffy white rice make a good dish no matter how yea look at 1L National Rice week Is set for April 23 to 27, but with us, any week is National Chicken and Rice week. 1 -" 1-1 " Cheese Dreams Old Favorite Here's a dish we'd almost for gotten about. Wonderful to serve with salads or soups or as an appetizer. CHEESE DREAMS 2 cups cheese, grated 3 ounces (H cup) cream cheese Vi teaspoon baking powder 2 tablespoons butter, softened 1 egg, beaten 48 2-inch rounds bread, toasted Blend first 5 ingredients, beat until creamy. Spread on toast, place under broiler until slightly browned and pulled. CURE FOR WATER SPOTS J If your glassware and silver show water spots after being washed and dried in a dishwasher, the condition may be due to film caused by hard water. To avoid water-spotting, pour a small quan tity of bleaching agent on top of the detergent in the detergent cup (use the bottle cap as a measure and fill it full). Repeat the process periodically, depending on the hardness of water in your area. Cotton corduroy took its name from the French words corde du roi, meaning "king's cloth. When it was named several centuries ago, the "cotton velvet was! so expensive that only kings and the very wealthy could buy. it, t j Bananas in : Sandwiches, New, Novel ; Let no modern get the idea that bananas are a mere fruit, to be peeled and eaten out of hand. Here are three sandwiches sug gested by the growers of bananas for good eating especially for youngsters who are known.lo be the greatest of banana en thusiasts. . BANANA PEANUT BUTTER SANDWICH 8 slices bread Peanut butter ; 1 to 2 ripe bananas -Butter i v - Snmd 4 slices of bread with neanut butter. Peel and slice ba nanas and place on peanut butter. Cover with Slices oi ouuerea bread. Four sandwiches. .- I- . BANANA HAM SANDWICH cup finely chopped cooked ham . I - ; . , " Vi cup finely chopped celery 'teaspoon finely chopped 1 teaspoons prepared mustard cup finely diced ripe banana (1 banana) 8 slices, bread Butter or margarine - Mix together ham, celery, onion and mustard in mixing bowl. Add banana and mix lightly. Spread 4 slices of i bread with ham mix ture. Cover with remaining slices of bread spread with butter or margarine, j Four sandwiches. BANANA j RAISIN SANDWICH 1 cup chopped raisins 1 teaspoon salt ' Mayonnaise or salad dressing! 8 slices bread 2 ripe bananas Butter or margarine - Mix together raisins and salt in mixing bowL Add enough may onnaise or salad dressing to mois ten. Spread 4 slices of bread with raisin mixture. Peel bananas ar-d slice on top of raisin mixture. Cover with remaining slices of bread spread with butter or mar garine. Four sandwiches. Bright Salad Fresh From Garden! I . - : - ' - I Fresh garden vegetables make the; ideal crisp salad: FRESH VEGETABLE AND . , CHEESE salad; 2 heads lettuce, cut in eighths 4 tomatoes, peel and cut in squares , s 1 onion, finely chopped 2 cups celery diced s ; ' 1 bunch radishes, sliced ; . ' 1 cucumber, diced Whites of 4 hard-cooked eggs. sliced . i - ; French dressing : i i 2 cups American cheese, grated Yolks of 4 hard-cooked eggs, sieved i Toss first 7 ingredients together in salad bowL Pour French dress- f ing ; over contents. Garnish with cheese and egg yolks. Serves 10 : to 12. ? Snowy White Gloves Good! . 1 In olden times gloves wer .the mark of a lady. No lady would i venture . out of her home with : bare hands. ' j Today, though a lady Isn't ' os-! tracized for failing to cover her hands, white cotton shorty gloves! mark a fashionable lady, j The trim little gloves, snowy white, add the finishing touch of: chic to a smart outfit this season. ; . 1 CKE-CUTTING HINT f When cutting a cake with soft -frosting, wipe the knife clean and i dip it in hot water before making each cut. That way you'll make cleaner cuts, with fewer crumbs transferred from cake to ' frosting. : v? -;ui:l' .fsi f , AS. cSs . " rUW" n-" in 1 . mi. - - , Open Week Pars 9 A-M. to 8 P. M. Open Sundaya 9 A. M. to 8 P. M. Prices EffocttT FrL - Sat. - Sun. I S I Oranges .ssss- j - CI1 W3;lnw Soiaioes -f J- . I -mimim5 CO. WCVi o OKf 's f reshl asparago. p - " . r .J3 I 1 ' . i t..iri Price 11 i i Got uuw"v.-- . t resn 5?c 33i Dill Pickles ql 33 i 49 rronflTOEsji I CAPITOL BRAND 1 j .K 2y Ccrna I j ff XELLOCTrG-3 y W ALDERS m OATS Quick or Rocular IS Glad Balbs For Box Top and 25c s PET IIILK 14C Pineapple Juice French Dressing Vi-Pint Bottlo Hayonnaise I BORDEN'S CHATEAU . j k 2 09c iJA FANCY JONES FARM Colored Fryers Plump Breasted. Fresh Dressed and Drawn Pan-Ready . Each FRESH TASTY SEASONED COUIimY SAUSAGE HORMEL'S EASTERN FANCY CURE SLICED BACON FANCY .EASTERN PORK LEMI CENTER BOAST $J49 430 Grain-Fed U. S. Inspected 490 Sbop Parle and Coffee 89 820 Cider Vinegar . Powdered Sugar i Tide, OxydoL - 320 Paper 113 250 Yf BARTLETT fV f PEM1S !aJ I .- BLUE SPART M 1 2Yi Ccrna I Dnller Beans Smith' Can DIacIreye Peas Porlr & Deans Donniaon's can 100 1C0 190 $19 Carton W BABY 3 V FOODS R Strcdnod Or " I W Chopped JJ hk. 3 far 23C J4 IV Market ! : Soto I ( - - - l. 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