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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 21, 1952)
10 The Stat man. Salem. Ortqon. Friday. March 21, 1952 i r Ground Form When Shaped, ItENTJ Fiesta Patties Boiled Potatoes Carrots, Peas Mixed Green Salad Hard Rolls Refrigerator Cake Coffee - Milk When is a ramburger not a ham burger? When it's a beef patty. When it's a beef patty. Thats a simple enough answer to a complicated sounding riddle. Vary the dear old beef cakes by broiling them and serving with spring vegetables. You'll find the fiesta patties a bit different from your usual ground meat mixture. Crushed corn flakes are an ingredient, and the liquid in this recipe is canned tomatoes. The patties are broiled, neatly wrapped with bacon strips. Broiling Is Good Use a moderate temperature m broiling the patties. Place them on your broiler rack so that the top surface of the patties is about 2 inches from the heat. Broil for bout 10 to 11 minutes, then turn and broil the patties on the second aide. This takes about 8 minutes or a total cooking time of 18 to SO minutes. From one pouna t ground beef you can expect from 4 to 6 servings with the recipe below. .... Numerous other ingredients may be added to your meat patty or neat loaf mixtures for new flavors. The same as crushed com . flakes, finely crushed cracker crumbs, whole wheat or white bread crumbs may be used. Other ingredients to vary texture and flavor include rolled oats, rice, ground peanuts, grated raw po tato, grated tart apple, mashed sweet potatoes or mashed white potatoes. Here Is the recipe for the Fiesta Patties: FIESTA FATTIES 1 pound ground beef 8 slices bacon 1 cup crushed corn flakes 1 cup cooked or canned tomatoes 1 egg ' 1 small onion, minced 1 teaspoon salt "r teaspoon pepper Combine beef, corn flakes, to matoes, egg and seasonings. Shape into patties 4 to 1 inch thick. Wrap slice of bacon around each pattv and fasten with a wooden pick. Place patties on broiler rack and insert broiler rack and pan so the top surface of the meat is to 3 inches from the heat. When the patties are nicely browned (10 to 12 minutes) turn and continue broiling until Other side is brown, bout 8 minutes. 4 to servings. Fish Fillets in Noodlo Specialty Frozen or fresh fish fillets begin this main dish for the family dinner. FISH AND NOODLES AMANDINE 4 ounces broad noodles cup enriched bread crumbs 1 tablespoon flour 34 cup melted butter or mar garine k teaspoon salt 4 cup milk . 4 fish fillets Salt and pepper cup slivered almonds 1 tablespoon lemon juice Cook noodles in boiling salted water until tender (about 5 min utes). Drain and rinse. While noodles are cooking, combine bread crumbs, flour and salt. Mix In 2 tablespoons butter or mar garine. Add milk and fold in noodles. Place in greased 1 Vi quart casserole. Arrange fish fil lets on top. Season with salt and pepper. Brown almonds lightly in remaining butter Or margarine. Add lemon juice to almonds and spoon over fish fillets. Bake in hot oven (425" ) about 2S minutes or until fish is tender. Makes 4 servings. Yeast Breads Give Style to Cooking Homemade yeast breads only take a few hours to ranrr and they taste so good they are well worth the effort. This yeast bread is light and tender and accented with orange, raisins and walnuts. Cut it into thin slices, butter and serve with currant Jam and cof fee far a betwean-aaeal snack far .guests. ( XAISTN NTT TAST BatEAD 1 cup seedlesf raisins 1 cup milk 1 cake compressed yeast 1 egg 2 tablespoon awaited shortening cup granulated 1H teaspoons salt 1 tablespoon grated rind SVt to 34 rap9 sifted all purpose flour Vs cup chopped walnuts Rinse raisins and drain. Scald milk and -cool to lukewarm. Stir in crumbled yeast and lightly beaten egg, mixing thoroughly.1 Blend m shortening, sugar, salt and orange rind. Add half the flour and beat uatil smooth. Stir in raisins and nuts. Add remaining; flour gradu ally, using enough so dough is not sticky. Shape into loaf, place in Oiled loaf pan and brush with oil. Cover and let stand in warm place UHtil doubled in balk, 1 to 1'2 hours. Bake in moder ate oven (350 degrees) 50 to 60 minutes. Turn out on wire rack and brush top crust with melted butter. Makes 1 loaf. . i Ik! iTttf Beef Takes A1 'M. There's good attna ahead for those who dine on broiled in bacon and cooked under the broiler, the meat retains its served with new potatoes, peas and carrots. Minimum of Plans Make Family Traveling More Fun By JANE EADS WASHINGTON The Richard Riddells don't let four young children keep them for indulging their yen to travel. When they want to see the world they just pack up their brood and take off. "The secret is not to worry," Mrs. Riddell, wife of a Washing ton real estate man, told me, "and don't plan too much if you want to see everything and enjoy your selves." Two years ago the Riddells, with Joan, now ' 15. Roland, 14, M arise, 10 and Sally, 9 traveled for two months by train, motor and boat across the United States and back. Last year, the family went by freighter on a two months trip to South America. The youngsters learned a lot and had fun. So did their parents. Mishaps were minor. Sally picked up a "bug" and got dehydrated in 11.500-foot high Cuzco, the an cient Indian capital in Peru, but a few days in bed find that. While on land they couldn't drink milk, and the water bad to be boiled. They couldn't eat raw vegetables or fruits -except ba nanas and oranges. "The children were all overweight anyway, so that didn't matter," Mrs. Riddell said. "When they got back on the boat they made up for it." Mrs. Riddell, a patrician, dark haired, serenely -confident wom an, learned now to travel with youngsters the bard way. Joan Peach Dessert : Has Summertime Flavor For a delightful dessert with summer -fresh peach flavor, try mar low. FROZEN PEACH MAaXOW 2 packages frozen peaches a cup peach juice Vt pound marsh mallow (about 32) 1 tablespoon lemon juice Vi cup evaporated milk y cup fine graham cracker crumbs (about C crackers) Defrost and dram, peaches, sav ing cup juice. Heat juice and marshmallows in top of double boiler until marshmallows have melted. Stir occasionally so juice will blend thoroughly with melted marshmallows. Set aside to cool. Chop peaches in small pieces, add lemon juice, and cooled marsh mallow mixture; blend welL Thor oughly chill the evaporated mlflc, mixing bowl and beaters. Whip the rnilled mine until consistency of whipped cream; fold fnte the peach mixture. Line the bottom of an 1x8x2 pan with g r a h a at xusabs. Pwu mixture over Chul in sefrigerator sev eral boors until set. Amount: S te 8 servings. "sr:: sir on More Festive Broiled in Small Cakes and Roland were mere babies when war broke out in Europe and they had to flee Hungary. They had been living in Buda pest, where Mrs. Riddell's father, John F. Montgomery, was serving as U. S. Minister. Her husband was his secretary. "We boarded a ship at Genoa, but the sailing was canceled," she recalled. "We finally got to Paris by train and crossed the channel to England, where we waited un til we could get a ship back home." Mrs. Riddell says the family is now discussing plans for a trip next summer. Roland wants to go to Mexico, but the rest of the Riddells want to go to Europe. "We don't want to take any chance on an European trip if trouble is going to break out," she said. "I managed with two children before, but I don't think it would be easy with four." Mrs. Riddell says she planned the family wardrobes for both trips so they'd have as little to carry as possible. She took mostly clothes made of nylon, light in weight and easy to launder. The children wanted to wear clothes that moat resembled what children in South America wore, as they didn't like being stared at," Mrs. Riddell explained. "Ac tually, I think the merchants in Lima, Peru should give us a bon us. Every time the family stop ped to look in a window people thought something bad attracted a crowd and joined us." NOONTIME SALAD A colorful whole-meal luncheon salad to serve with crisp pieces of melba toast goes together like this. line a soup bowl with a crisp lettuce cup and center with a large scoop of cream style cot tage cheese. Around' the edge stand up 2 canned peach halves and 5 large cooked prunes. Serve plain or with your favorite dress ing. Italian Stylo Spaghetti Good Tomatoes and parmesan cheese, with a generous dash of garlic make sauce for spaghetti in the Italian manner. SPAGHETTI A I. A RUSTIC A 1 pound spaghetti Few springs parsley 1 can tomatoes Grated Parmesan ch-se 2 cloves garlic Vi cup of olive oil Svifc and pepper Chop garlic and parsley very fine, and cook with oil. When we4t browned, add tomatoes, salt, pep per. Continue rooking for about 40 minute. Pour sauce over coa Ic ed spaghetti. Sprinkle with grated Paraesaa etseeae. Serves 4 to persons. Made with frssk crassi . tttfys! mt rr fsfcrtisf Qwip stays tweet tiH the can is empty or your swooay bockl at yaar gracar's r z. ... S.S,.f5S - . .-.. .y e Li' Z Fiesta Beef Parries. Wrapped very best flavor. Here itt s TOPS DOT BREAD Here's a good topping for cof fee cake. Combine Vi cup sugar with 2 tablespoons brown sugar, Vi teaspoon cinnamon and 2 table spoons melted butter or margar ine and 4 cup chopped walnuts. Sprinkle over batter before bak ing. FILLING LUNCH A good lunch for the children and the whole family, is creamed tuna on ready-to-eat corn soya cereal. The cereal gives a erunchy contrast to the tuna mixture. The combination is especially high in protein. 525 Edgewaler STOBZ HOtTBSt AJ4. ta t PJC DoOy Inducing Sua. Wa Bssnn a The Right To Unfit Qwiiifttkui nssuosr wo ) vJJ THE CeiTl Family Finds Soup Best Bet For Noontime With a can of evaporated milk and the contents of another can or two, a fine main dish soup can be put together quickly. When chil dren or husbands are home for lunch there's need for something filling, and soup's the answer. A vegetable team that has been a longtime favorite is lima beans and corn. This same vegetable combination goes into a wonder fully flavorful and hearty chow der, that is easy to prepare. Its basic ingredients are a can of limas, a can of corn and a tall can of evaporated milk. Diced celery and onion lend a crisp touch as well as flavor to this milk rich vegetable soup. SUCCOTASH CHOWDER S tabespoons butter Vi cup diced celery Vi cup sliced onion 1 pound can lima beans. (about 2 cups) 1 12 -ounce can niblets corn (about 2 cups) 1 tall can evaporated milk (ls cups) i teaspoon salt Few grains pepper 1 teaspoon Worcestershire sauce V teaspoon powder sage Melt butter in large saucepan. Add celery and onion and cook gently until onion is soft. Add beans, corn, milk and seasonings and stir to blend well. Heat to serving temperature and serve at once. Makes 8 servings. A smooth and satisfying lunch- eon soup is this creamy mushroom one. The mushroom stems and pieces are browned in butter with onion and serve to give texture 3323 IT. Portland 01 UUJfJDRy BLEACH S2 its PUOo rtflESttS rtHttUC PROCESS 2 Interest as well as flavor to the soup. Evaporated milk providjes creamraess and smoothness. CREAM OF MUSHROOM SOUP 1 4-ounce can mushrooms (stems and pieces) V cup butter 4 cup minced onion cup flour 2 chicken bouillon cubes Mushroom liquid plus boil ing water to make 2 cups 2 cups evaporated milk V4 teaspoon dried tarragon (optional) Drain mushrooms and save liquid. There will be about s cup liquid. Melt butter in large sauce pan. Add drained mushrooms and saute until mushrooms are lightly brown. Add onion and cook until onion is transparent. Blend in flour. Add bouillon cubes to the mushroom liquid and water, and stir until cubes are dissolved. Add gradually to the butter-flour mixture, stirring constantly to keep smooth. Cook until mixture is about the consistency of thin cream sauce, stirring constantly. Stir in milk and tarragon. Heat to serving temperature but do not boil. If necessary, season with salt and pepper to taste. Makes 1 quart (4 servings ) . MEAT -FRUIT PATTIES Sausage and apple patties make extra good eating at this time of the year. To prepare, crumble a slice of bread and mix with one pound pork sausage. Add one lightly beaten egg, one-half cup grated red apple and one-half tea spoon salt. Shape into small cakes 1 "nd bake in 330 oven for 1 hour, ': : a'l 1 !far VV1IU IT i If you're painting, glue a paper plate to the botton of the paint can to catch the drops. Irs easier j than a newspaper which must be I moved every time the paint can is! 7op of WHITE HOUSE EfflFfEl. ASSOSTED FLAVORS mm WTLSOfTS Colored Cube C 4 H Km OSCAR MAYER Mffl IDT OSCAR MAYER Wieners CENTENNIAL Pancake and Unfile IILx 10-Lb. Bag 980 SUSSmi VALENCIA Wander Few4 Mcs?mhmoJUsts flr 14b. bag . 3C StMDMfa. Wr IfaQar'a Champion at. v4 Nut Brown ! CMmOTS rSX. 3 23? T0I1AT0ES FnCTIUd Hp. '. Il-ot Ib u US SALAD im Baady ior th Draaahvj 2 Vkxju GRAPEFRUIT tSL 8 45 Late Season Sweet Combines Fruits Dried prunes and raisins com bine with orange and lemon to make a winter maralade. A spoon ful of the marmalade adds good ness to hot breads, belted ham or as topping for ice cream and cus tards. PRUNE ORANGE MARMALADE 2 cups prunes 1 cup seedless raisins 2 oranges 1 111 1111 - 111 ' 1 -111 -' 111111 " 1 11 1 1 CQE&3 00. ffl ! IT'S BORDEN'S. filie Week Specials! a SUNNY HM 4 25-Lbs. Syimp Pillshury Floor With Weafepopor Basket Cass Extra 2Za2 MKAT LOAF 3 riarssperk-veal Fas. V Farm Fresh Tartars lb.Oww a M lemon 8 cups water nj S cups granulated sugar ; Vii teaspoon salt 4 Remove pits from prunes. Rinsa and drain raisins. Put prunes, rai sins, oranges and lemon, rind In cluded, through food chopper; us ing medium blade. Add water and boil 10 minutes. Add sugar and salt, and cook slowly about 30 minutes, or until desired consist ency. Stir often to prevent scorch ing. Pour into sterilized glasses. When cooL seal with paraffin, Makes about 2V pints. What IVcn&rfaf Ectirj fcr lent! Here's real, okj-fashioTted. fresh Cottage Cheese flavor ! Lots of pure, fresh cream added to maks it the fliifTwa4. era Cottage Cbscse you aver tasted t Mar it Timr T mtm mnm snsrfn with these four wonderful varieties of Borden's Cottage Cheeasr Cream Sryk, Country Style, Cottage Cheese with Cbivea, Cottage Cheeae Fruit Salad. IT'S GOT TO Bt COODf LB. Lb 3 ior 24-os. Bottle ec Whole lb. TOTSCG BXffS FltZSa FRANK Jsaey lb. rww SLAB BACOff 37c lb. Causar Ct7l FOKX SAUSAGK lb. pro. Q)C 2 4S0 WW
