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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 4, 1952)
2 Tho Statesman. Salem, Oregon, Friday. January 4. 1352 rD0D S An appealing entree featuring pork liver, carefully brais ed then topped with a tangy Spanish sauce, is one of the better economy dishes. Gentle Cooking Best for Braising, Broiling Liver Pork is tops in value this month, and one of the most attractive buys available is pork liver. Pork liver, carefully prepared, is good eating, and, of course, liver and all the variety meats are well know fer their excellent nutritive The delicate flavor and tender tissues ef liver,' require storage u nf h refrieer- ator. Keep it loosely wrapped and " . - v nr two. plan to use fc.at Rememoer, iw r eookery is essential for tenderness. Try pora nvei ux "" -binations with bacon or onions for your once-a-week liver meals. Or dress it up, braised and served brochette-style, swathed in a tangy Spanish sauce. Lima beans Macaroni Ring Has Good Ham Sauce Macaroni ring, an inexpensive and highly satisfactory food for company or family, takes on var ious sauces to change its charac ter. This savory ham sauce makes the ring good enough for com- PanMACARONI KING WITH HAM SAUCE . Macaroni Ring 4 ounces elbow macaroni 2 tablespoons butter or mar garine 2 tablespoons enriched flour Vt teaspoon salt 1V cups milk 2 eggs, beaten 1 tablespoon chopped parsley Cook macaroni in boiling salted water until tender (about 8 min utes). Drain and rinse. While macaroni is cooking, melt butter or margarine in saucepan, sur in flour and salt. Add milk and cook, stirring constantly until uucucn- ed. Pour white sauce imo ueai en eggs. Fold "in macaroni and parsley. Pour into well greased 9 fnH rin mnld and set in Dan of hot water. Bake in moderate oven (350) 45 minutes. Savory Hana" Sauce 2 slices bacon, diced Vt pound cubed, boiled ham 2 tablespoons diced celery 2 tablespoons diced onion 2 tablespoons diced green pepper - . 1 tablespoon flour Vt cup condensed tomato soap 4 cup water While ring mold is baking, brawn bacon in skillet. Add ham, celery, onions and green pepper end brown lightly. Stir in flour. Add tomato soup and water. Cov er and let simmer about 15 min utes. Serve in center of macaroni ring. Makes 4 servings. Food For Hungry Crowd Satisfies What to serve to a hungry crowd may be a problem, but here's a dish that has all the qualifica- tions. It can be put together in advance, it's hearty and best when served hot. Call it what you want to its ancestry is the famous Ital ian spedino, that mixture of moz zarella cheese and French bread that Italians speak so fondly of. This Americanized version of spe dino is made with enriched yeast raised bread and Swiss process cheese ingredients you can find around any corner. Put it together with the savory seasoning called for, tuck it into the refrigerator and at the given time, into the oven. Bring it into the crowd " piping hot and golden brown, and watch the slices go in a hurry. One loaf makes 8 to 10 servings so better be ready with more than one loaf. SPEDINO A IA AMERICANO 1 loaf unsliced day-old bread V4 cup butter or margarine 1 medium onion, minced 2 tablespoons poppy seeds Vt cup prepared mustard . pound Swiss process cheese Trim crusts from loaf. Starting at the end of the loaf about one- half way down, make a series of diagonal cuts about every inch cut ting almost through loaf. Mix but ter or -margarine, minced onion, paper seeds and prepared ' mus tard.. Spread all but about 2 table- spoons ec the mixture between the cuts Slice Swiss cheese. Fin cuts in bread with sliced cheese. Spread outside ef .loaf with remaining butter-mixture. Press loaf togeth er. Bake at 350 degrees (moderate oven) IS to 20 minutes or until cheese is melted and loaf la browned. If desired, sizzle 1 small 'can of anchovies in 1 tablespoon butter or margarine. Pour over baked , cheese loaf.. -. Slice loaf straight down and serve immedi ate;y on individual plates. Makes t to 10 appetizer servings. are a made-to-order accomplish- ment. UVE1 BROCHETTES WITH SPANISH SAUCE 1 pound beef or pork liver sliced Salt 1 onion, sliced 3 tablespoons shortening 1 cap tomato sauce or tomatoes Cut liver into 1 inch pieces. Season. Push pieces onto skewer (leave space between cubes) to form brochettes Brown the onion in shortening. Add tomato sauce. Lay brochettes in sauce. Cover and cook slOyly for 30 to 40 minutes. Serve brochettes on hot toast. Top with sauce BRAISED LIVER WITH ; VEGETABLES 1 pound beef or pork liver in one piece Salt, pepper ; Flour for dipping cup chopped celery 1 onion, chopped 4 tablespoons shortening 2 slices salt pork 2 caps cooked tomatoes o small potatoes S small carrots Rub liver with salt and pepper and dip in flour. Brown with cel ery and onion in hot shortening. Place in a greased casserole. Place salt pork on top. Add tomatoes, salt, and pepper. Cover casserole and bake in moderate oven (350) for ft hour. Add the po tatoes ( pared and halved, and the carrots, : scraped and cut into strips. Recover and bake until vegetables are done, about 45 min utes. Remove lid to brown the salt pork. Arrange meat and veg etables on a hot platter. Make a gravy using the liquid remaining in the baking dish. Serve over vegetables and meat Puree Handy For Storing, Using Later An easy, delicious and handsome product to put down now in the xreezer xor future meals is cran berry puree. When slightly soft ened it's much like sherbet, an excellent fruit dessert after hearty first course, or a colorful appetizer to start the meal or ac company the main course. Here's how to make it: Choose firm, deep-red berries with glossy skins. Add 2 cups of water for each pound (1 quart) of berries. Cook until skins pop. Then put through a food press. Add about 2 cups of sugar or more accord ing to the family sweet tooth. Pack into containers, leaving enough headspace for expansion in freezing. Seal and freeze. (Rule for headspace: Leave a half inch for wide-mouth pint containers an inch for quarts.) Serve at "sherbert softness." When thawed, this puree may be used for cran berry whip, chiffon pie or other dishes. " Jellied Sauce Jellied cranberry puree, some times called "strained sauce", also uses all the fruit except the skins Here's the recipe : To a pound (1 quart) of berries, add 1 cups of water and cook rapidly in covered pan about 15 minutes until berries are soft. Put through a food press, add 2 cups sugar, star and cook about 3 minutes to jelly stage. Pour into a mold, chill and let stand until set. Or, for later use, pour into Jelly glasses and when set, seal with pararfln. For fast, easy pureeing, use one of the utensils designed for this Job rather than the more arduous, wasteful and awkward hand pressing through a strainer. Very handy is the utensil operated with a crank on a blade that forces food through perforations. It has a handle and hook-like supports to hold it steady over a bowl or pan. Or use a cone-shaped press with a wooden cylinder. SALTY NUTS If you want to salt pecans ar range them in a thin layer in shallow pan, adding a teaspoon of butter or margarine to each cup of nuts; sprinkle lightly with salt. Bake in a moderate oven about 20 minutes, stirring often. When the pecans are a delicate brown re move and cool on paper toweling. DRESSY CUPCAKES Scood wedfe-shaned nieces nut of the top of chocolate cupcakes; nil tne nouows with ice cream and then ton with the cut-out nnr. tion of the cake, flat side down. berve .with hot chocolate sauce. -T'''assssasssBSSSSSSsssaBSweB lit mi i j. -. BwsMsasaass. 1233 Sisla SL Phesa 34)127 1 RATH'S BLACK HAWK READY-T0-EAT Pkouks lh. 49 s MORRILL'S YORKSHIRE TRAY PACKED Sliced lason Ib.iJG loin Porfi ESoast lb. 5C 1 PUKE PORK COUNTRY STYLE SHOULDER CUT as vh aim ;mwisy m HW0 J 1- ; h i cmirots I BAimims vMlouTo Jk NIc California U. S. No. 1 DcschulM POTATOES TOIIATOES Field Grown Lb. SL - SS)0 GRAPES " " Lbs. rH,) TURIJIPS Ivory FlaRes, Ivory Snow, fTTOefPffil Dnz, OxydoL Tide, Drefi MliaiUP Lge. Pkg. 3 u, S)(l)0 JOY LIQUID SOAP SPIC & SPAII 351 0 )IS0 r S Pkg. IsJJ IV0B7 SOAP Camay Toilet Soap Medium Size Regulcn Size 3 for 27 Large Size lor 219 Bath Size bSbj for S perry Wheal Hearts 14-Os. Pkg. 140 Pancake Ilix 280s. Pkg. s Ilission lacaroni & Cheese Dinner ,0 u PEGS. V7H.S0II IIABGABIIIE CUBES 5 COLORED LBs. 4 mm 2 Lbs. Each Pan-ready Colored Fryers $f25 Fin H or Whole Armour's NebergalTa Sugar Cured 1 1 teak-. 6. Blade or Arm Cuts. Lean Pork X flp j ; l&f f sMesSlssseBi W ssssW1 sf Horn jSxSra Savings Here Double On Wednesdays On Irders $5.00 MA Over Govt. Inspected, Young Tender Pig Liver . I - MT ANGEL Cheese !- - : lb. Slc Freshly Ground DoHy Glass Kerr Pure Jelly -ff- :s s f -f it -f Broun Gravy With Sliced Beef Haleys lS-oz. can . EBISP7 CRACKERS HI-H0 CRACKERS tLa C-Z WEES DAYS 8:30 A. H.-0:C3 P. II S0IJDAYS 10:03 A.rL-7:C3PJri" m J i ! v -.n-:. .4 - .11: