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