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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 14, 1951)
' , - - : v ,.':-v..-; :;. . v-:- - An upside down cake, colorful dessert that's popular all year, takes cranberries encres for a colorful winter version. Decorated with holly, it's for Christmas. Run of the Mill Simple Recipes Give Respite From Richer Foods During Holidays By Maxine Bvren Statesman Womin'i Editor We get so busy thinking up rich holiday foods during this time of year that we are apt to forget the more simple foods de Signed to .prepare the bound-to-be-chubby readers (and our l cipe's not V m MAXINE BUREN makes green beans the main dish. SPANISH GREEN BEANS pound hamburger Vx cup water 1 small onion, diced 3 cups cooked string beans 2 tablespoons fat Seasonings 1 cup condensed cream of tomato soup Brown the hamburger and onion in fat. Add soup and water. Cover and simmer 30 minutes. Add the cooked beans. Heat thor oughly. Season to taste. : . Bread pudding, good old time dessert that it is, still finds many admirers among diners-at-home. Here is one of a number of flavors, this appropriate to the season: CRANBERRY BREAD PUDDING Va cup margarine or butter 2 eggs, beaten Vx teaspoon salt cup milk ft cup sugar 2 cups soft bread crumbs 1 cup cranberries Cream margarine with salt and sugar. Stir in eggs, milk, bread crumbs and cranberries. Pour mixture into greased custard cups. Set in a pan of hot water and bake at 350 (moderate oven) one hour. Serve with a vanilla sauce. ADD CHEESE TO CRUST Many variations may be given to pumpkin pie without changing the filling. If you like cheese with your pumpkin pie, you're sure to enjoy its flavor in the crust. Simple enough: Whether you are using your own pastry mix or one "from the store," add a cup shredded cheese to the dry mix for one pie shell before adding the liquid. Or fold shredded cheese into the hoi led -out pastry, as in making cheese straws. This, by the by, makes a good top crust for apple pie. OLD FRIEND Tapioca cream is delicious spooned into tart shells and topped with banana slices and whipped cream. fl-mijs calm ITS EMULSIFIED K)0 i VEGETABLE i i i i nmrm. rnvini I always sells for loss J A..... ... V r . I ' i- , i. " ' vv ; ..v - ..::::.':.':::. .: : ' : . t t x t r selves; for unnstmas culinary indiscre tions. If you have the leftovers from a stewed or roast chickens, croquettes make a good old. time favorite to use this up. The re- new, but like many a dish, we sometimes- rergei aDoui 11. Jl" CHICKEN CROQUETTES 14 cups chopped, cooked chicken 4 teaspoon salt V teaspoon celery salt Few drops onion juice 1 teaspoon finely chopped parsley 1 cup thick white sauce Mix ingredients in order given. Chill, shape, crumb, and fry in deep fat or oil, which has been heated to 390 until de licately browned (about one minute). A hit of meat and some canned soun Special! Intrciitcir corrtiaa its, m sown commit T&ijonew With its sparkling fruit tost Sg f jL. . its fresh deon flavor. 1 - t S and or- Baked Meat Loaf Broccoli, lemon wedges Jellied grapefruit salad Date pudding Hard sauce BAKED MEAT LOAF lft pounds chopped beef 1 tablespoon finely grated onion 2 tablespoons minced green pepper (if desired) ft cup catsup lft teaspoons salt 1 teaspoon poultry season ing ft teaspoon celery salt v V teaspoon freely pepper ft up crushed cracker crumbs I ft cups milk Mix all ingredients together thoroughly but lightly. Do not mash meat unnecessarily. Shape into a loaf on a baking pan and bake in a moderate (350) oven for about 1 hour, or until done. Use liquid in pan (if any) for gravy if desired. 5 to 6 servings. Quick Bread Has Fruit Ingredient You can't imagine what a truly fine loaf of quick bread you can whip up in a few seconds with a biscuit mix, chopped prunes and a bit of orange rind. Let this bread cool thoroughly before cutting so as not to ruin its nice fluffy tex ture, then spread with butter or cream cheese. You can make your own biscuit mixture of course. PRUNE ORANGE LOAF 3 cups biscuit mix ft cup granulated sugar 1 tablespoon grated orange rind 1 cup chopped cooked prunes 1 ess cup milk Combine biscuit mix, sugar, or ange rind and prunes. Beat egg lightly and add milk. Stir into first mixture, blending well. Turn into greased loaf pan (about 8ft x Aft x 2ft inches). Bake in mod- Offer Ltaitel Tfca 0! Fruits Tops Desserts Two fruits Join to make a color ful tangy topped dessert for the pre-holiday season. The recipe is a variation of a familiar cake. CRANBERRY - ORANGE UF- - - SIDE DOWN CAKE Topping : V 2 tablespoons butter " ' ' i 1 cup brown sugar ? .2 cups cranberries , 2 oranges, sliced Melt butter in star baking f pan or shallow pan. Stir in sugar and spread evenly over bottom of pan. Peel orange and slice. Arrange on sugar and butter mixture. Spread 2. cups of cranberries over the orange slices. Cake Batter cup shortening IVt cups sugar 2 eggs 2 cups flour Vt tablespoon salt 1 tablespoon soda Vt cup milk Vt cup orange juice 2 tablespoons grated orang peel Sift flour with soda and salt. Cream shortening and sugar to gether until light and fluffy. Add eggs and beat until well blended. Add -flour alternately with milk and orange juice. Blend in orange peel and mix until thoroughly blended. Pour batter over orange cranberry mixture and bake in moderate oven 350 degrees 60 min utes. When done remove from oven and let stand 10 minutes before inverting pan. Serve warm. Daisies Evolved From Ripe Olives If you're the type of hostess that takes pride in unusual and attractive appetizers for your hol iday parties, here's one youH like. To make ripe olive daisies, cut each pitted ripe olive into four petals not cutting all the way through. Fill with the tippy cheese mixture and serve chilled on picks. RIPE OLIVE DAISIES Pitted ripe olives Salad oil ft (3 -ounce) package cream cheese 1 tablespoon chopped pi- miento 1 tablespoon mayonnaise -ft teaspoon grated onion Salt Drain olives and cut a cross in top of each olive with a sharp knife, without cutting all the way through. Roll in salad oil to keep shiny. Blend together cheese, pi miento, mayonnaise, onion and salt until smooth. Place small amount of cheese mixture in cen ter of each olive, pressing back "petals' to resemble flowers. Serve chilled on picks. TO DUNK -A favorite cracker dunk for parties is pale green guacamol with bits of bright red pimiento folded in. Sieve a large buttery ripe avacado and add lemon Juice, grated onion and salt to taste. If you like it more highly seasoned add Tabasco sauce or Worcester shire sauce to taste. erate oven (350 degrees F.) 60 to ; 70 "minutes. Turn out onto wire ' rack to cool. Makes 1 loaf. fun to ama fa naa mix s I Turkey Fryer Becomes Roast When It Gains a Little Weight Turkey fryers, many of them weighing . no more than sizable chickens, -offer homemakera a new adventure in cooking and a chance to serve roast turkey on a small scale. These very young turkeys, available in some markets now and likely to be more plentiful in the spring, are tender, juicy, and meaty. Flavor Is somewhat more delicate than that of the famed big turkey hens and gob blers. Classed as fryers when market ed at about three months old, these birds may weigh from 3 to 8 pounds, ready to cook. Since many are in the 3ft to 5 pound range, experiments in roasting this size bird of the Beltsville Small White variety have been conducted in food laboratories of the U. S. de partment of agriculture to pro vide directions for homemakers. With some special points of dif ference, one of these 3ft to 5 pound turkeys may be roasted much the same as a chicken, says Mary Swickard, food specialist in charge of the cookery research for the bureau of human nutrition and home economics. Following are directions found successful by Mrs. Swickard: Ready for Oven To get the small, young turkey ready for roasting, salt the neck and body cavities, stuff, and truss the bird just like a chicken. About 8 cups of stuffing will be needed. Brush the skin with soft fat and put the bird breast up on a rack in a shallow pan. Do not add water, and do not cover the pan. The skin of the young turkey, being paper-thin, needs to be kept moist over the upper breast, lest it burn. So, provide a thick patch of cloth made of about four layers of muslin or eight layers of cheesecloth, about 4 inches square. Place the patch, dripping wet, over the breast. The cloth must be dipped again in water as it dries, probably several times during roasting. Roast the 3ft to 5 pound turkey at 325 for 2 to 2 hours. It need not be turned during cooking. There will be a few drippings. So, F Q D D D 0 0 D D n o o a IT a a D a D 0 D ENTftiE D'AMOUR 0 o o 0 D 0 0 It hu been Mid tb gateway to a man's hrt is through his enjoy ment of food. At tfaoae rrrainf functions, yoa will be well l cetTed with these whistle- whettus; Chilled chicken prepared to the gentlemen's taste, assorted sand wiches and cold, sparkling OLYMPIA Ban. f. S. Get Olympta by the case, la the 12 oc 24-feoctle sixes, and be assured of having enough foe all Q D Symbol of Hospitality jj ft. ! (. D No time to bake Christmas Cookies ? Then you haven't yet made this wonderful BUDGETEER Christmas Cookie... so easy even your youngest will be a cookie expert! Lots of decorate these cookies, too. Use colored candles, icings, nuts or glace fruits. The trick Is in your package Of FISHER'S BISKIT MIX. It takes ust 4 minutes to mix. The dough handles so-o easily, too. This BUDGETEER makes four dozen cookies! It's a TIME SAVER and a MONEY-SAVER, too. (A New tUDGETfEft) esiocs 2 curs nsHcrs biskit mix W cws sWrtositMg r bwtter (sort) V cvst swfwr 1 wag 1 Hatsosa vwaill 1 taespee tlaaswil Vi tsp wtgj Combine shortening, sugar, egg, vanilla. Beat 2 min. Add BISKIT MIX and spices. Beat 2 min. more. Chill. Roll on floured cloth or board to H-inch thickness. Cut in fancy shapes. Bake in 375 oven 6 to 7 minutes. Fisher's Biskit Mix is famous for many foods hot. golden biskits and all manner of other foods . . . even cake! . DISKIT f& MIA if the bird needs basting, have cooking fat ready for this. When It Is Dene If you have tied the turkey's legs to tail, cut the string when the bird has roasted an hour and a half. The leg Joints will be part ly set, so that the turkey will hold its shape for attractive serving. Cutting the string will make it easy to "test for doneness. The bird is done when thigh joints can be moved easily, and when muscles seen through the skin on the drumstick are slightly separ ated, one muscle from another. Dont' expect complete brown ing of the breast of these turkeys, says Mrs. Swickard. A small area around base of the wing is not likely to take on the light golden brown of the rest of the bird. So meaty are these birds that a breast makes two very large or four medium-sized servings. A drumstick or a thigh will make a lar?e servinff. IJk all tnrlrv the little bird provides a good deal of meat from the carcass after breast, wings, and legs are carv ed. You can count on about one to two cups of cut-up meat left over from one of these light roast ers, Mrs. Swickard has found. TIED DOWN When you roast a stuffed chick en remember to tie the drum sticks together, and then fasten the cord around the tail. The neck skin should be fastened to the back with a skewer and the wings placed akimbo across the back. Small Fryers Large Fryers Half or Whole IPorh Sausage Hemes Swift's !licedideI?ork4S)c !alM?ork aeon Fresh I? oris Potatoes IS lbs. .... 49c Netted Gems No. 1 Broccoli ib. 19c Fresh and Green Cranberries 29c Green Beans n. 19c Fresh Tangerines do.. 29c Florida Celery Hearts pk 25c Freshie Slab o tClorox Half Gcd. 29 c yX-?i :si " ;0 ,-; --f- ' ' 7--. '- iilCTr !-! Tho Oregon Statesman, ScJuu Filberts Mako Good Confection A touch of mint flavoring, sugar syrup and some toasted nuts Join to make an easy and satisfactory confection for serving after din ner or as an evening sweet. MINTED FILBERTS 2 cups toasted filberts 1 cup sugar Few grains salt ft cup water ft teaspoon mint flavoring v Combine sugar, salt and water. Bring to a boil for 2 minutes. Re move from heat and stir in mint flavoring. Add filberts and stir un til syrup looks milky. Pour into a greased pan and separate the nuts quickly. U.S. Grain Fed 2(o)C $1 .Lb. MorrelTa Lb. Morrell's Lb. Over FLOUR Drifted Snow GREEN BEiUIS lb. tOjJju r . Lb. r--i SCOTT TISSUE. 10 WESSOII OIL Chicken and Dumplings 89? Rancher's Pride H Chicken in each can plus Dumplings minimi nn'iTC ril l&U UstilJb Chocolate Cherries Sweet Treet HYDROS COOKIES Sanshlne ML Whitney PITTED OLIVES BAKING CUPS ( MEAT j BAKERY VEOETABLES i(fj(jQ4 IPX' "i i ' Qrtw Friday. IVrr IL U3I rosruu riAcncz: Each morning before a girl starts off to work, she should take her posture position against the " wall, and try to keep that same -balance all day. That will give her some assurance of poise. At ' first it will make her feel as if -her spine is going to break, and -her chest burst. Pretty soon, bow ever, this correct posture will come as a matter of course. Cloth- . es will seem to fit better, shell look taller and even slimmer. - IN BASIC ASFIC j Add finely chopped celery and stuffed olives to a basic t ornate aspic; serve on salad greens witat a cheese soufle, a shrimp fondue or with cold chicken or turkey. lb. e 14 lbs. VO, io & mm 11 umeySv OVEN-BEADY- s to ct7(o)0 8 lbs. 3J - i ..,.''. rc?rof inLK Cans 2 for Rose Boom Brand , -Can Rons for .Quarts 63? Imported ib. 25 .Box 59? Scdrs . 23? 8Q Count 3LC "rXFTr LOCKERS r i i T The Quickest Mix of All PEPPER DOTTliriG CO. Ph. 34116 Bis i i ;-
