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4 The Statesman, Solan, Oregon, Friday; Ceptac&e 21, 1S31
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Stuff a meat loaf and the old stand-by takes on a new appearance. This lcxif with a well
seasoned bread filling presents an especially interesting main dish for a buffet table. Spiced
crabapples garnish the platter. ; . 1 r ? f.
Special Omelet
Offers Surprise
This quick omelet is one of our
favorit V budget - stretching egg
supper dishes. W! " the celery
and onion sre cooking, you can
best the yolks and whites separ
ately and cut the me l low- ila vorea
olives into chunks. To save .time
we use the pitted olives. Combine
all ingredients and bake 20 min
utes. Serve with tomato sauce.
OLIVE OMELET
Vi cup ripe olives
2 tablespoons butter or margar-
. ine I
1 Va cups sliced celery ' ;
V cup chopped onion
B eggs
V cup milk
M teaspoot salt
H teaspoon ' ' k pepper
Tomato sauce -
Cut olives from pits Into large
tieces. Melt butter in 10-inch skil
et, add celery and onion,! cover
and cook slowly 10 minutes. Sep
arate eggs and beat yolks, well
Combine with milk. Add salt to
egg whites and beat until, stiff.
Told in egg 7olk mixture, olives,
' onion, celery and pepper. ; Turn
Into same skillet. Bake in moder-
ate oven (350 degrees) 20 -to 25
minutes, until top springs back
when touched lightly. Crease and
fold in halt Cut into wedges and
serve with well-seasoned tomato
--. sauce. - .- j ' ..
- Serves 4. - -.t
By Elizabeth miljcr
3
Sill
LEAD A SOFTER LIFE .
Lead a softer life with new pil
lows for sofas, studio couches,
beds and chairs. They're extra
' comfort and make a room look
"- v mora comfortable, and designed
like these they're very much in
style. Favorites are simple and
un trimmed, somewhat flat rather
' than plump and soft rather than
firm. Use them to tuck up under
' elbows on armless or wood arm
sofas, studio couches and chairs,
to shorten the widths of seats that
are too deep or just to lounge back
on because the loungings more
comfortable that way. Cover fab
rics for the pillows needn't match
tha upholstery covers. They usual
ly do not the fabrics need be no
Tnore than equally formal or In
formal. The pillows should be
colorful use thm to repeat -room
scheme colors or to splash bright
new color in the room. Toss three
- or more pillows in three colors
together and they do wonders to
wake up the color scheme. You'll
find many new pillows in the
stores now in a variety of shapes
and sizes, or you can make your
own. ticks first filled with feathers
or kapok before the covers.
- . i :
A good menu for hungry people
is this typically autumn meal:
Sizzling hamburger!
Grilled tomatoes, cheese
Whipped potatoes .
Celery-apple salad
Chilled melon a la mode .
GRILLED TOMATOES
; 4 firm ripe', tomatoes g
. 2 tablespoons butter 8 ? '
V cup grated Cheddar cheese
Salt and pepper A
1 Paprika . j . 1-
.Remove stem end from tomatoes.
Dot with butter. Top: with grated
cheese. Sprinkle with salt, pepper,
and paprika. Place in broiler un
der low heat far 10 minutes until
cheese has melted. i
I FLAVORFUL HAMBURGERS
1 pound chopped beef
Vt cup bread crumbs S
: 1 egg f -' !
1 teaspoon prepared mustard
1 teaspoon Worcestershire .
- sauce? .' . i i
Salt, pepper I .
Mix all ingredients together.
Shape into four patties. Place in
heat and broil ten minutes on each
side or long enough to obtain de
sired doneness.
WHIPPED POTATOES AND
i ONIONS I
9 medium sized potatoes, cook-
ed I
. cup, milk j - ;E ; I
cup butter;
1 cup sliced onions
Salt, pepper
Melt butter in skillet; add onions
and cook until delicately browned.
Mash potatoes,! add i milk and
browned onions. Season with salt
and pepper, j f i
SPREADS WHOLE WHEAT
;. Here, are three appetizing
spreads for whole wheat sandwi
ches. Dried chipped beef,! grated
cheese and bits of celery moisten
ed with mayonnaise to make a
spread; grated : carrots, chopped
dates, and chopped nuts combin
ed with mayonnaise; and ft mix
ture of chopped seedless raisins,
honey, and peanut butter.
RAISINS ARE HARD: ' f V
If you want to freeze cookies for
later use, watch out for raisins,
they are hard to cut when! frozen
and may causa the cookies to bt
poor shapes. 'i --j
f.lrs.bale Carncch
Compares Blue Bcnr.ct
-Ifs llerFavcritc!
Mrs. Dale Carnegie has an idea for
: : t j i m
pliments. Compart Bldk Bonnst
. Margarine with apread at y
' price, Lika the sathor s wife, you'll
; lore the delicate, sunoy-sveet fiator
! of this f ine-qoality all tegttabls
; margarine. Twill appreeiata Blum
; Bonnet8 nutrition. No other spread
; for bread is richer in Vitamin A the
I year around! And youH welcome ita
: real ttonomp. So buy Butb Bonnst
and get "all 1 Flavor! Nutrition!
conom-eI . . ;
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Breakfast Good j
Timo for Fruit
Prunes are a favorite breakfast
fruit with many families. For bet
ter breakfast month combine with
orange sections and then top with
a thin, spicy lemon and cringe
syrup . Have the cooked prunes
and syrup ready in the refriger
ator and at the last minute section
the oranges and combine with the
prunes and syrup. . . j . t
CALIFORNIA COMPOTE
1 cups pruaes - . ; ' '
3 medium-sized oranges ;
6 tablespoons granulated sugar
3 tables, ans' white corn syrup
1 tablespoon coarsely grated
orange rin i f
2 cups water j
, 2 tablespoons lemon juice 1
Y teaspoon clove
teaspoon cinnamon :
y teaspoon nutmeg ' ' '.
Cover prunes with water and
boil 45 minutes or until tender. Pit
ar t halve prunes. Chill. Pare and
section oranges. Combine with
prunes and syrup. r t
Syrup: Combine sugar, corn sy
rup, rind, water, lemon juice and
spices. Boil 10 to ? minutes. Chill
syrup.
Serves 8. " : :
HOT BREAKFAST
Better breakfast , month is Sep
tember so it's a good time to take
stock that all school-going young
sters are eating a good breakfast.
An occasional treat like hot raisin
muffins made with biscuit mix will
help bring them to the table on
time. . : ' ' i
fe Ousted- rais'l
u?ct cu:D..:siuucu:o .'WK 0
j V- 2135 Fairs rounds toad ' '-.
Double Meat
Loaf Looks,
Tastes Good
MENU
Tumble Stuffed Meat Loaf
Spiced Crabapples
Glazed Carrots .
' Spinach Souffle
- Relish Tray
-.Hot Rolls .
Spice Cake a la mode
That dear old standby, meat loaf.
can take on more personalities, and
usually come up with a pleasing
result. Here s one they call a
double stuffed; meat ; loaf, -and
which includes a built-in bread
stuffing. When it's sliced It makes
a handsome dish, and- of course
as usual, it's in the lower . cost
bracket. i
If company is coming, let this
meat dish be the center of attrac
tion for a buffet table. Garnish
with spiced crabapples and Include
in the menu glazed carrots, spinach
souffle and perhaps a layer cake
dessert.. ' - !
Tary Mrat j
Ground beef Is used . in the re-
cioe: however, you mar make each
meat loaf entirely different by
combining various meats. Ground
ham and pork mix into a perfect
loaf. Lamb and veal each make
fine loaves. ' Ground liver in a loaf
la in excellent way of serving this
variety meat, ;
Alona with meat mixtures, there
are special additions that may be
made for variety's sake, xou may
season the mixture with catchup
or chili sauce. Or spread catchup
in the loaf pan or ring mold be
fore adding the meat mixture.
When turned upside-down it has a
nice glaze. Another version- of
stuffing may have a row of hard'
cooked eggs arranged lengtnwise
through the center of the loaf. Or
before baking, you may lay slices
of mild cheese over the loaf. ,
Here Is the recipe:
DOUBLE-STUFFED MEAT LOAF
2 pounds ground beef ;
Vx teaspoons salt
k teaspoon pepper !
, I small onion, chopped ;
1 tablespoon Worcestershire
sauce ;
1 cup dry bread crumbs
2 beaten eggs i ,
cup tomato juice -:
1 cup soft bread crumbs :
Vi teaspoon salt .
teaspoon sage
I tablespoon grated onion
Vi cup melted fat or drippings
1 cup tomato juice : -
Thoroughly combine meat, sea-
sonlngs, onion Worcestershire
sauce, the dry bread crumbs, egss
and H cup tomato juice. Place half
meat mixture in greased 4H by
inch loaf pan. Make bread
stuffing by combining soft bread
crumb, salt, sage, oruon and fat;
spread the stuffing over meat. Top
with remaining,, meat mixture.
Pour tomato juice over loaf. Bake
m alow oven (300") for lVa hours.
6 to 8 servings.
Casscrolo Recipo
Year 'Round Dish
1 ; s
The casserole dish finds popular
ity any time of the year. In sum
mer it's for outdoor dining, for fall
it's family meals and of course, the
club dinner icnu always includes
a number of surprises in casser
ole dishes. Here's one: .
' SPAGHETTI TREAT r
4 ounces elbow spaghetti
, 1 pound pork sausage ?
2 tablespoons diced onion
2 tablespoons, sausage drippings
2 tablespoons enriched flour
1 teaspoons salt
n 1 tablespoon jsugir
' 1 tablespoon vinegar
2 Yi cups canned tomatoes
(I No. 2 can)
- 1 cap cooked; lima beans
- Cook spaghetti in boiling salted
water (about 7 minutes). Drain
and rinse. While spaghetti Is cook
ing, make half the sausage into
patties and brown welL Crumble
rest of sausage into skillet and
brown. Drain all sausage on r.b
sorbent paper, i Frown onion in
sausage drillings. Stir in Hour,
salt, sugar and vinegar. Gradual
ly add tomatoes and cook, stirring
constantly until thickened. Fold
in spaghetti, crumbled sausage and
lima beans. Pour into 2-auart cas
serole. Arrange sausage patties on
top ox spaghetti mixture. Base in
moderate oven (350) 23 minutes.
Makes 4 servings.
Coupon
Vaqm 3
This
Sectlonl
Redeem your 15
coupon todcy!
Orcnli's Ilarkel
4200 N. Elver Rood
. ... .
O Ar Your Grocers... In newly
designed EASY-TQ-CHOOSE
CARTONS. Golden for Cream
Style; large curd; Royal Blue
for Country Style, small curd.
Pints, half pints or bulk. '
Spinach Goes j
Along With Tuna
Spiriach becomes a clamor food
when ifs combined with tuna and
topped with cream sauce . and
swiss cheese. The best part Xk that
it takes only a few minutes' to get
it ready. for the oven and then
only about a half hour to make.
Use - fresh-cooked spinach or
frozen. ;
v l ean tuna ' y
1 package frozen chopped
spinach , j
W cups white sauce V
I 1 cup (Yt pound) grated Swiss
i : cheese. . -;
Let spinach partially thaw.
Break ! apart and arrange in a
greased S-inch square baking dish.
Flake tuna and add 'to spinach.
Spread white sauce over spinach
and tuna. Sprinkle with grated
cheese and a dash of paprika. Bake
in a moderate oven (350) 25 to
30 minutes or until spinach is done
and cheese melted. Makes 4 serv
tags, k - - j,
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Heartier Foods
On Menus Now
The time of the year has now
arrived when the family begins to
yearn for some of the longer .cook'
ing meats. ' That is one of the in
teresting things about a country
where there's a change of season,
we get so hungry for the type food
served at the next season.
POTTED TEAL WITII
1 DUMPLINGS :
: 2 lbs. veal shoulder j
- 1 onion
I 1 quart water f
A
SIM Gdlfee
lisMS DS
kvifS's Prem
Som. Eafisnp DHb' USs
DEL MONTE
IPmeappIe
f oSaSo Chips
Sherries
Chili Con Carne
Shuzfine
IS-ox. can
Parex . 25t
Green Broccoli
BuncH
' - - . i -
Danish Squash
Calavos
; 2 tor 35
rCanliflouer
Larger
While Head
t
m
To!iay Graps
2 25
t teaspoons salt !
Vt teaspoon pepper
Vt teasp. Worcestershire sauce
2 cups diced potatoes -.
4 carrots
I tablespoons flour
Vi cup cold water
Remove fat from mat? mi mat
intn 1 frwK iVm. Simmr .with
sliced onion in water for 1 hour.
Add salt, pepper, Worcestershire
sauce, potatoes and sucet carrots.
Continue cooking for IS minutes.
Thicken ' mixture with flour and
water blended together. Prepare
dumplings: drop by teaspoonfuls
on top of meat. Cover tightly;
steam 12 minutes.
Ginger Cookies
Attract tho Young
The flavor of ginger is especially
appreciated by youngsters and
cookies are tops among their fav
orite. 1 The combination is almost
irresis table. Here Is one of many
recipes . for gingerbread cookies.
this is an old one.
DROP GXNGEEnSEAD COOKIES
tup shortening
. 1 teaspoon salt
1 teaspoon soda
1 teaspoons ginge
cup sugar
1 cup molasses
1 tablespoon vinegar
3 tablespoons water
3 cups sifted enriched fiour
Heat oven to 400 (moderately
hot). 1 Cream together first 4 in
gredients. Gradually blend In
sugar and molasses. Combine vine
gar and water; add alternately
with flour. Drop batter onto light
ly greased cooky sheets. Bake 12
minutes or until brown. Yield: 3
dozen crinkle top, 3-inch cookies.
Flslier1
Lcrrge Fkcj.
Luncheon
Mocrt
12-ox,
2 for 35c
Jnice
Nolley's
Reg. 25c
i i f 1 VV - Ml I I n I 1 Jl ; ; 1UI
5Lc
Standby Bed Jar
Pitted Ko. 2 can
BEEF O0I1STS
U. S. GRADE -A"
n
DEEii
vr' SPECIALS
'MOBELL'S tetiderized
Hans fS
MORRZLL'S
itiHHUU UtUJ
CASCADE ECrrELESS
LiUhhZiU yiii.i(PIc.JLB.
snstJOTJE
P COOEIED PIKHCS 4&t
MORRELLS
SIM BAC0I1
4 A .
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MEAT BAKERY VEGETABLES LOCKERfi
MEAT BAKERY VEGETABLES
Jellied Shrimp
Aspic is Good 1
Shrimp aspic is a pretty salad.
frosted all over with a mixture of
tomato cocktail sauce and mayon
naise. Underneath there is pale
green avacado and celery and pinx
shrimp molded in gelatine.
SHRIMP ASPIC .
1. large avacado -
Vh cups prepared shrimp , I
1 cup finely cut celery -':
3 tablespoons lemon juice i
2Va tablespoons plain gelatine
Vi cup cold water :
Vi teaspoon salt - .-, 1 "
.: 3 bouillon cubes '
3 cups hot water .1
Vi cup mayonnaise I
,.. Salad greens r i
Dressing i 5
Cut avacados into harres length i
wise, and remove seed;' and skin.!
Cut fruit into cubes, s Combine ;
with shrimp, celery and lemon'
Juice. Soften gelatine - in cold
water. . Dissolve softened gelatine,)
salt and bouillon cubes in hot
water. Chill until consistency of
unbeaten egg white. Fold in may-'
onnaise and avacado-shrimp mix
ture, blending lightly. Pour into
mold and chill until firm. Unmold
on shredded salad greens. . Frost:
with dressing and cut Into slices
to serve. : r j i ' ' j
I)ressing: Combine' Vi cup to
mato cocktail sauce with V cup
mayonnaise. Serves 8. j.
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Thm T JSrtv TtH Jiarf Wi Re
moved from Independence Halt in!
Philadelphia ' on nine occasions ;
since 1778. Most of these were for j
exhibitions in other uues except
in 1777, when it was bidden in an
Allentown, Pa., church to keep it
out of British hands. f f
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SactionI
RcdoomVwOrlSf
TO
W , . ji
tedcy!
coupon
Lge. Plcg. y
With Coupon
DEEP FREEZE A1ID :; :
LOCZEB SPECIALS i 1
Sweei Fickis's j
Frczea Fee Js ! i
PEAS LIMA BEAKS I
SPINACH- i h
CAUUFLOWEa t
Caaf'
12 Pkge. S2.39 !
Orango Juico
Old South ; T'j4;
8-ox.Can, aUWrf
JLB.
umm
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53
Whole Bone-
less Has
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