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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 21, 1951)
Oregon. Friday, Dfmhtr 21, 1351 . Yule Buffets Planned With Colorful Ham If you are having diner guests during the holidays, you'll find ham to be one of the more eco nomical meats in time and coast. Serving the meal buffet style cuts down on the hostess' time even more. For an attractive holiday buffet, center your menu with slices of cold roast ham arranged on an extra-large platter and garnish with SantaM salads they'll be the talk of young and old. Making Them Here's how to malte these gay Christmas salads. Peel and core medium sized apples (one for each person), then heat in a sugar syrup with cinnamon candies. For a brighter red, add' a drop of red food coloring. While the apples are cooling, prapare your salad mix ture of crushed pinapple and chop ped nut meats moistened with mayonnaise. Fill the apple cavity with this combination, then stick two cloves in a marshmallow for eyes, and use a candied red cherry strip for a mouth. Place the marshmallow on the candied apple, then top with a bright red crepe paper hat. Bat With softened cream cheese in your decorating tube outline San ta's hat and decorate his "apple suit" to give him a jovial air. Add to your buffet menu hot corn pudding, buttered broccoli with toasted almond slivers and, of course, hot rolls. A bit differ ent dessert for the holidays may be slices of angel cake topped with puffs of whipped cream and deco rated with freshly shredded coco nut and maraschino cherries. Serve this with plenty of hot coffee. Roaatinx Ham Here are the latest recommen dations for roasting ham. Place it fat side up on a rack in an open roasting pan. Do not add water and do not cover the pan. If you hrve a roast meat thermomenter insert it into the thickest section of the ham, but with the bulb neither in fat nor on bone. When the themometer reaches 160" the ham is ready to remove from the oven. You can estimate cooking time by allowing 15 to 18minutes per pound. Evenly carved slices of ham make your cold meat platter the more attractive. Here are the steps to correct carving. Place the shank bone to your right, then from the thin side of the ham remove ser eral slices. Turn the ham on this cut surface and , you will have a steady base for carving. Holding the ham firmly with a fork, cut a small wedge from the shank end. (With this wedge removed, the Slices are easier to cut and easier to relase from the bone.) Then simply cut thin slices down to the leg bene. Release the slices at one time by cutting along the bone. Squash, Rice in Oven-Baked Dish Squash has been combined with many things as a satisfactory oven Cooked main dish. Here's one that wvjmbines ham and rice as a fill ing for the baked vegetable. 1 large acorn squash cup cooked rice cup ground cooked ham tablespoon minced onion tablespoon parsley teaspoon Worcestershire sauce Dash of Tabasco sauce cup milk Fresh bread crumbs for top ping Butter or margarine for top ping Cheese sauce Cut the squash in halves or thirds depending on what size servings are desired. Cook in boil ing water or pressure saucepan until tender. Mix the rice, ham, onion, parsley, Worcestershire sauce. Tabasco sauce and milk. Fill the centers of the squash with the mixture. Top with the bread crumbs and dot with butter or margarine. Bake in a moderate oven (350 degrees) until lightly browned and rice is hot. Serve with your favorite cheese sauce. 1 1 1 1 Vt Yx r I Slices of cold roast ham garnished with salads patterned after St. Nick himself are sure to be conversation pieces at your holiday buffet Serve with a hot com pudding, broccoli with toasted almond slivers, hot rolls, dessert and beverage. Ham, gleaming with a brown sugar glaze and studded with cloves -comes to the Christmas table in traditional splendor. Minted apple halves tinted green and filled with a dab of mincemeat make attractive garnishes for the patter, and in the picture they boast a Santa Claus face. Either the fully-cooked or cook-before-eating of the modern day is easily cooked and satisfactory to eat. - -.., , - - , v . -r 1 - V - i , Last call for cookies, and let the children join in the mak ing. Just about any shape that's Christmasy will appeal to the family and friends. No harder to make than plain ones either. Apple-Stuffed Potatoes Bake A favorite way to star apples Is in combination with sweet po tatoes, either baked in a casserole, or with the potatoes mashed and lightly heaped into the apple shells. 3 3 3 3 APPLE STUFFED SWEET POTATOES large red apples cup brown sugar cups sweet potatoes, cooked and mashed tblsps. bvtter or margarine tblsps.. cream Salt, pepper Cut apples in half crosswise. Remove core and seeds. Sprinkle cavities with half the brown sugar. Place In shallow pan con taining small, amount of water and bake in hot oven (400) or steam over boiling water 10 to 20 minutes, or until almost tender. Scoop out pulp, leaving apple shells about one-half inch thick. Reserve the apple pulp and add to hot mashed sweet potatoes. Add butter or margarine and cream. Season to taste and beat until mixture lightly into apple shells. Place in shallow pan and sprinkle with remaining brown sugar. Pour a little melted butter or marga rine over tops and heat under broiler or in a hot oven until lightly browned. Serves 8. Cranberries Join Raisins in Pie Give this luscious raisin cran berry pie a lattice top so the col orful holidayish filling could show through. There's nothing to mak ing the sweet and tart filling, just combine the raisins and cranber ries with brown sugar, water and cornstarch and cook a few min utes before pouring into the pastry-lined pan. RAISIN CRANBERRY PIE 1 cup seedless raisins 2Vz cups fresh cranberries Wa cups brown sugar (packed) lVz tablespoons conrstarch Vz cups water 2 tablespoons butter or mar garine Pastry for single 9-inch crust and strip top Rinse raisins and combine with cranberries, sugar, conrstarch and water, and boil 5 to 10 minutes. Stir in butter. Pour into pastry lined pie pan. Cover with pastry strips arranged lattice - fashion. Bake in very hot oven (450 de grees) 25 to 30 minutes. Serves 6 or more. BEST WAY Tests made by the dried fruit industry show that pressure cook ing is a fast way to prepare prunes. The softer prunes will be cooked by the time 15 pounds pressure is reached. Others may need up to 10 minutes at 15 pounds pressure Remove cooker from heat and let the pressure drop to zero without hastening the cooling. Sweeten if desired. To give variety in flavor, prunes may be cooked with slices of lemon or orange or with , spices a few whole ; cloves or stick cin namon, for example. For prune ; whip or other des serts calling for puree or sieved fruit, longer; cooking Is needed. Cook until the pulp loosens from pit and suns so tnat it goes through the sieve easily. mm A a t convenience! With Porter FRIL-LETS always on hand, a little meat goes a long, long way . . . your leftover fish, fowl or vegetables quickly become homey, hearty; J shek-to-me-nbs fare! W&i A I . K I sneir . 1 V-i 3 7- 'J Economical, delicious, rteolmful, nourish '? m " . inq . . ana so easy to prepare. ASK . ts - YOUX GROCER for these Porter products. oar Spaghetti, Saladettes, Macaroni, 3 HOLIDAY "BUFFET MENU Cold Ham Slices Santa Claus Salads Corn Pudding Buttered Broccoli Hot Rolls Butter or Margarine Angel Food Cake with Whipped Cream, Coconut Topping Coffee Milk Tuna Rabbit Has Cereal Ingredient Another main dish that uses a favorite breakfast cereal for in terest is this one which also in cludes tuna. TUNA RABBIT 2 tablespoons butter 4 tablespoons flour V teaspoon dry mustard Vi teaspoon salt V4 teaspoon pepper 2 cups milk 1 teaspoon Worcestershire sauce 2 cups sharp American cheese, grated 1 7-ounce can tuna fish, flaked IVi cups corn-soya shreds Melt butter; stir in flour and seasonings. Add milk, cook over hot water until thickened, stirring f requehtly. Add Worcestershire sauce cheese and tuna fish; con tinue cooking until cheese is melted and mixture is thoroughly heated. Serve immediately over heated corn-soya shreds. If de sired. Tuna Rabbit may be served in individual casseroles topped with heated corn-soya shreds. Yield: 6 servings (approximate ly hi cup Tuna Rabbit per serving). CHRISTMASY Arrange slices of pale green, buttery-rich avocado in a circle on garnished salad plates. Center with a ball of cream cheese rolled In chopped maraschino cherries. ALMONDS AGAIN Glazed carrots with almonds make a colorful extra vegetable for a holiday dinner. Cut 8 car rots into lengthwise quarters and cook 5 minutes in boiling water. Drain and cook 15 minutes in a syrup of 2 tablespoons butter or maragarine, 1 teaspoon salt and Y cup brown sugar. Add Y cup slivered roasted almonds and cook 5 minutes longer. Serve with French dressing. It's a perfect Christmas salad. m - i Peach, Mint Give Flavor! "Peach Mint Salad? is a beauti ful gelatine ring that would do jus tice to any guest-day menu. Ar range golden canned eHwg peach es in the bottom ot the ring mold and seal them in place with a lit tle of the gelatine mixture. Then cover with the remaining ; green mint-grapefruit gelatine and chill .until ,fi m. Unmold and: fill with fresh summer fruits. PEACH MINT SALAD 8 canned cpeach halves : 1 cup syrup from peaches Yt cup granulated sugar Ya teaspoon salt J- 2 env lopes (2 tablespoons) plain gelatine I Ya cup water f I ? 2 tablespoons lemo.. juice 2 V4 cups grapefruit juice Few drops mint Extract ' Few drops green food coloring 1 cup chopped celery f Salad greens Mayonnaise J" Drain peaches. Heat! together peach syrup, sugar and salt. Soft en gelatin in cold water and dis solve in hot syrup. Blend in lem on and rranefruit luicex. Flavor with mint to taste and tint lightly with green coloring. Pour V cup gelatin mixture in bottom of Vi quart ring mold. Place peaches, cut side up, in gelatin and rhw. Chill remaining gelatine i until slightly thickened, and fold in cel ery. Spoon over peaches. Chill un til firm. Unmold oh serving plat ter and garnish with salad greens and mayonnaise. ! 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