Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Nov. 2, 1951)
t M- f Cdtrx Crt-ta. IYJIst, Hartritt 2. K31 m ,- - . '..i . ... ..,. : j c uiiim Apph Squares ; Bcrst Sugar Top 1 Apple -are at their best now and .perfect for these delicious Apple-coffee squares. Round up a Croup of your friends for "coffee and," serve em these rich, fruity coffee squares and plenty of hot coffee. !' i '-V'--- - .CAISW APPLE COFFEE SQUARES ' - Batter: . ' . . 4 cup seeded raisins t cups lifted all-purpose flour 1 teaspoon salt 4 teaspoons baking powder k cuptranulated sugar ' f tablespoons shortening y cuptnilk . ; - eggs i t cups thinly sliced cooking . -apples Topping; ' cup snelted butter or .margarine , k -euprbrown sugar (packed) 1 -teaspoon cinnamon 1 teasooon nutmeg Batter: Rinse raisins and chop. 6ift together flour, salt, baking Dowder and sugary Work in short ening. Add milk and eggs beaten together and mix well. Stir in raisins and apples. Pour into wel greased baking pan (about 10V&X7 " x2 inches). Blend together topping Ingredients and spread - evenly over batter. Bake in moderate hot oven (375 degrees) 35 to 40 min utes. Serve warm. Serves 10. c- - N Snip, snip, and rev have a' dressy coffee ring. Cere filberts Join coconut U make the filling far an easily made, but unusually at tractive coffee cake. . FILEXW COCONUT COFFES ETNQ -' 44 cup brown sugar, firmly packed cup granulated sugar V4 cup chopped niperts Chocolate Makes Flcvot in Mousso Though, warm weather is past, the-days for frozen desserts remain. Mashed .peaches or apricots,- frozen to a hard cnush make for simple family -frozen desserts or the free ter may sport a constant supply of chocolate or vanilla ice cream from the grocers. But here's a party type dessert good for this season. CHOCOLATE MINT MOUSSE , 1 'envelope unfavored gelatine 1 tt cup cold water ..,4 cup milk V cup shredded coconut : . 2 cups sifted flour ; -Vt teaspoons baking powder' 1 teaspoon salt Combine brown sugar, filberts, and Va cup coconut, mix thor oughly. Sift flour once, measure, add baking powder, salt, and granulated sugar, tod sift again. Cut in shortening; Combine egg and milk. Add to ; flour mixture and stir until soft dough is form ed. Turn out on lightly floured board and knead 30 seconds. Roll in 18x9-inch rectangle. Brush with some of the melted, butter, reserv ing a 'small amount. Spread with filbert mixture and roll as for Jelly roll, wetting edges to seal. Bring ends together to form ring cup shortening 1 egg, slightly beaten ' , : cup milk . 3 tablespoons butter, melted cup shredded coconut, toasted and place - on ungreased baking sheet. With scissors, cut 1-inch slices almost thru i ring, turning each: slice cut-side up and. point lng outer edges. Erush with re maining melted butter. Bake-In hot oven (400 degrees) 20 to 25 minutes. '. ; -j : .. Remove to cake rack and while hot, dribble with glaze made 1 by combining cup . confectioner's sugar and 1 tablespoon hot water, Sprinkle with toasted coconut Makes 8 servings. cup sugar f H teaspoon salt f 1 cup heavy cream -4 drops mint extract' Green food coloring 12 chocolate wallers, finely ' rolled (1 cup crumbs) Soften gelatine in cold water 5 minutes. Add milk,; sugar and salt; heat until gelatine is dissolved. ChilL When mixture begins to set. whip cream; fold carefully Into gelatine mixture. Add mint ex tract; and green food coloring, if desired. Pour Vx mixture into re frigerator tray. Top with chocolate wafers crumbs. Halve S additional chocolate wafers, place . around sides of tray. Pour rest of gelatine mixture over crumbs. Freeze firm in refrigerator. Cut in slices and garnish with fresh mint. Serves 4. Serves 5. Tangy Cheese All Year Food Versatile is the name for cheese. and though we have no financial or sentimental interest in any cheese factory, we are a .booster for the product. Toull find good cheddar cheese available in all degrees of nlppi ness and if you are a lover of this dairy product, youll use it often to give a shot in the arm to the pro tien budget , . Well-aged cheese, or vintage cheese, -melts evenly and -Is ideal for toasted sandwiches, casserole combinations or to make sauces To store the cheese, wrap it loosely In waxed paper and keep in a cool place.-. - . Here are two excellent recipes worthy of the nippy goodness that is vintage cheese. ENGLISH WOODCnUCK . 1 cup shredded cheese pound) : , ' 2 tablespoons butter , 2 tablespoons flour " 2 cups milk teaspoon salt teaspoon paprika 1- tablespoon Worcestershire ' i ; - sauce , . 1 cup sliced mushrooms KV cup chopped green peppers 4 hard-cooked eggs Melt, butter in heavy saucepan. Add flour and blend. Add milk gradually and stir until smooth. Add seasonings. Add cheese, mush rooms, and green pepper. Heat Fold in sliced hard-cooked eggs. serve on toast or with fried nood lea. Serves 4. . -L ;V RINGTUM DIDDT 1 cup shredded cheese . . ( pound) . - I cup butter or margarine ' - cup flour . 1 cup hot milk teaspoon soda .' II cup cooked tomatoes : ; teaspoon dry mustard teaspoon4 paprika teaspoon salt- . ' Dash cayenne pepper 5 slices hot buttered toast Melt the butter in a heaw skil let Add cheese. Sprinkle the flour over the - cheese. Cover the pan. Cook very slowly until ehit it melts and bubbles tip through the flour. Stir in-milk slowly. Blend thoroughly. Simmer a few minutes to blend. Do not overcook. Serve on toast crackers, or cooked rice. r 5 Ham bits the spot; all year 'round. The ready-to-eat . stylo of ham is convenient because, as. its name implies, it can be eaten cold as taken from the wrapper or heating takes a minimum of time and heat Select a thick center slice! of fully cooked ham for an oven-baked meal. It takes a mere 15, to 20 minutes in a moderate oven (350) to heat a 2 inch fullycooked ham slice through. Place peach halves , in the pan and baste with the ham juice to make a delight ful accompaniment Foriextra flourish, fill the peaches with cooked fresh blueberries. v I Nut$f Co real in Rich Confection VI-; f i t .. Filberts and puffed wheat make an inexpensive , but rich confec- uon xor -xamuy eaung. j FXLBEXT AND WHEAT r! KKISriES s t I A glamorous touch for a simple dish.: ..-'j - LitfloDotsm Cascorolo Rich j ; - -. ;. Once you discover what won derful flavor : those little black nibbles of. chopped ripe olives can give to casseroles and sauce, youll never! be without them. , The cheese and bread crumb topping gets golden brown as it bakes in this turkey dish.' TURKEY RICE CASSEROLE 3 tablespoons butter or "" margarine S tablespoons flour ltt cups milk 1 teaspoon grated onion' 4 teaspoon , salt r Vt teaspoon Worcestershire -: sauce H cup chopped ripe olives Vi cups cooked rice s 4 cup diced cooked turkey to cup grated American cheesa 2 tablespoons fine dry bread crumbs Melt butter and blend in flour. Add milk, and cook and stir un til thickened. Blend in onion, salt and Worcestershire, sauce. Slice olives. Arrange layers of rice, turkey, olives and sauce in 1 -quart casserole. Mix cheese and crumbs and sprinkle over top. Bake ia moderate oven (850 degrees) about: 20 minutes or until thor oughly heated. Serves S to 4. !. EGG AND ' j Egg and olive sandwiches are popular and easy to do now that you can buy chopped ripe olives. If you're in a big hurry, hard poach the egg instead of cooking it in the shell. Add mayonnaise and seasonings to taste to the egg and olive mixture. V Vt eup chopped' filberts 4 cups puffed wheat Vt cup molasses V cup sugar 1 teaspoon butter : Mix together filberts and puffed wheat ;in large 'bowl. Cook mo lasses i .and t sugar together 1 until very. i hard i ball forms when dropped in cold water. (270 de grees).) Remove from heat; Add butter. Pour i over filberts and puffed jwheat Spread on a cookie sheet and break apart TUNA TARTS A LA KING Fill not baked tart shells with hot tuna a la king Or pour the tuna mixture into a hot baked pie shell and cut into wedges to serve. ;.l'.h-- v'-A.-.-. ; ni',"v-vu ;.:.,-: .. .,. v.i; , .j - . " "l a .f I - ; . . ; .- . : , 3 j " .. 1- -j ... t - - ' -TTTrr- Bros. Cof klad ' (, Edvtr knov a cup of coffte j! y 1 ly could tt so good. 1 Sb$s ir JI Try it .and ate for yourself I9 T" Q!) Jj ' 1 I Its tha most walooma guast at any party 1 Hera's the coftea Ihot makes and keeps friendt vl:h lh frlsndits! fisver yeull find In eny cupl It's elways rich, hsdrty, 'delicious and unchanslnsly good. Constant skill and cart hava kept It so for many years wl:h the balanced blending and "Controlled Roasting! ' . cf the f.nett coffees In the world. 'On deliolous cup tells you why t.aaM.i X ; , ,u" - ' ""'kt '""X" ' ""IlMlil'll M)i(.t'.t ))!' St- ELSINORE-LARGE CAN "o)Il : H Fl fl ' O-' Standby R Q .... ULALALj U J !. , SlIACMI 10VI Enriched, Fisher's Bitkit Mix S?. 39c Fisher's Bland Flour Coffco lb. 77c Tlklng Fresh Ground Donut Mix 29c Tllbesft - Just Add Water Chooso 2 lbs. 79c Armour's Cloverbloom Dates 2 pkgs.45c lromedar7 Pitted -. v Scott Tissue 9 Rolls 89c 98c NYLONS 45-Gauce Pair SO-Denler Doots ... 9c Marian Diced - SOS Caa Carrots . . 9c Msnon uiceq - ana . M I ; .'Pcrex I J Jk I i f 2Se cm Syrup .p.. IS r 24s. Bottle Bimeh 15C Ij ( ) Quart J - 5lba.25c ! 15c FMd 35c Boiling Siae I 1 1 - I 1 W ' Young . BeltsvIHa T ! I ; Turkeys Small Size J flo Eft s-JiToms Don't Watt Until the Last Minute to Buy Put One In Your locker Today! Pheasant Chicken FRYERS A new taste ia chicken - mora white meat -lea bone - try ane. i $1.69 each Regular Farm Fresh FRYERS i Large Sixe 2H . 3-Jb. Avg. $1.9 each Dabnqne Cooked Ficr.Tcslb.49c ' Dabaqae Tender Hams lb. 53c V Half or Whole I MorreU'sT,shlreSlab Bacon lb. 39c Morren's Skinless Weiners -49c Dubuq: i Julian Brand SLICED DACOtl : Selected Fun Slices 39c Platrer Styley IS. Potatoes Coccr.uts broccoli Onions h MEAT BAKERY VEGETABLES LOCKERS) . . 4 i - ' i ! -