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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 21, 1952)
Wrapped' up, V rv-i t ha- f t y tor Dinners mis By MAXINE BTJKEN Statesman Woman's Editor With an abundance of fresh fish, straight from the chill wa ters of the Pacific, women of Western Oregon have amine mate rial for imaginative fish cookery. Whether or not your family is sold on fish, the stage can be set for full enjoyment, by selecting a variety of kinds of fish, serving it attractively and varying the recipes often. Too many women just fry their fish and expect the lukewarm family taste to show enthusiasm for the" ienu. Aside from the appearance of the. fish itself, you can add in terest by making different sauces or providing garnishes or ac companiments hat will do something to the fish. There is such wide variety from which to choose, that the housewife can serve fish frequently, yet not overlap in her kinds too often. Even if the fishman's variety has been exhausted, the housewife may find other offerings in the deep freeze counter at the grocer's. Here we have pictured two fish recipes that roll the fillets up. Though they both call for the same kind of fish, 6ole, the family tastes should designate the variety. Fillets of small salmon or halibut can be used, or other boneless varieties. The effect of the recipes is surprisingly good for the little ef fort It takes to make them so. The herb stuffings are the flavor treat and you can vary this to suit your taste. One is dipped in an egg-crumb duo, while the other takes a mere butter-paprika top ping. With attractive springlike accompaniments, either make a mighty fine fish dish. hed1 and Fteiad Thm Statesman, Salem, Oregon. Friday. March 21. 1952 9 'A 3 tirtF1 ..,tii. 4 IK,----- jl S k . Tt. "V l M l FILET OF SOLE DILL PICKLE STUFFING 1 quarts soft V," bread cubes V cup melted butter or margarine 2 cup chopped dill pickle Va cup chopped onion cup milk or water Vi teaspoon salt teaspoon pepper teaspoon sage or marjoram 6 fish filets of sole 1 tablespoon melted butter or margarine teaspoon paprika filets. Combine melted butter and paprika and carefully brush it over filets. Bake in a hot oven (400) for 35 minutes. Yield: 6 servings. FISH ROLL-UPS HERB STUFFING 1 pound fillets of sole or flounder teaspoon salt teaspoon pepper 4 cups corn flakes 1 egg l1 tablespoons water 2 tablespoons melted butter or margarine Jfc teaspoon crushed basil Combine bread cubes, butter, pickle, onion, milk, salt, pepper and sage. Place 4 cup stuffing on each filet, roll up crosswise. Place in a greased baking pan or platter arranging filets so overlapping edges are down. Shape remaining stuffing into 6 balls, using cup per ball and place in same pan as .1 ANOTHER VERSION rruiTy msiaes Season fillets with salt and pep per. Place Herb Stuffing on fil lets; roll up and fasten with tooth picks or tie with string. Crush corn flakes into fine crumbs. Roll in corn flakes crumbs, then dip in egg beaten with water. Roll again in crumbs. Arrange fih in bot tom of shallow baking pan greased with butter and basil, combined. Bake in moderately hot oven 400 ) about 30 minutes, basting several times with butter in pan. Yield: 5-6 servings. HERB STUFFING 1 2 1 V tablespoons melter butter or margarine tablespoon lemon juice teaspoon salt Dash pepper teaspoons chopped parsley teaspoon paprika teaspoon crushed basil 4 teaspoon crumbled dried dill or dill seed 1 tablespoon minced onions 1 cup soft bread crumbs Combine butter, lemon juice and seasonings. Add to bread crumbs and toss lightly with a fork, mix ing welL JELLIED SALAD This "salad's perfect for any meal. Dissolve a package of lime flavored gelatine and V4 teaspoon salt in 1 cups hot water. Stir in 4 cup lemon juice and chill un til syrupy. Then fold in 1 cup cot tage cheese and 1 large mashed avocado. Turn into molds and chill until firm. Unmold each on a slice of canned pineapple and garnish with greens. Whips Make Desserts for Most Any Time One of the very nicest types of dessert is the fruit whip that combination of fresh or dried fruits, gelatine and beaten egg whites or cream or both. The desserts, some cooked and some uncooked, are filling enough for winter meals and light enough for summertime. The first is a basic recipe for the uncooked variety. FRUIT WHIP 1 cup thick fruit pulp 34 to 1 cup sugar 2 egg whites 2 tablespoons lemon juice Put all into a bowl and beat with a flat whip until it will hold its shape. Serve with custard rfauce. : Then there's a dried fruit whip which, though the recipe suggests fig, can be used with dried prunes, apricots or peaches. FIG WHIP 1 package lemon gelatine 1 cup boiling water 3 beaten egg whites 1 cup fig jam or stewed figs Dissolve gelatine in boiling water, let set until beginning to congeal, and beat until frothy. Fold in fruit pulp and whites. Then there's another type whip. MOLDED APRICOT WHIP 2 packages orange gelatine ( ,i pint whipping cream v 1 can peeled apricots 2 cups boiling water Dissolve gelatine in . boiling water, add syrup and cool until beginning to congeal. Beat until it holds its shape, then fold in fruit that has been forced through a sieve and the cream which has been whipped. A little mincemeat leftover makes this FRUIT MINCE WHIP 1 cup mince meat 2 cups water ' V4 cup sugar 2 tablespoons gelatine 4 tablespoons cold water 3 tablespoons lemon juice 4 cup candied cherries 2 egg whites Bring mincemeat and water to a boil, add sugar and gelatine that has been dissolved in the l4 cup cold water. Cool, add lemon and cherries and allow to stiffen a little. Then fold into whipped cream. Pile in tall glasses. Plum or other jam makes this whip. PLUM JAM WHIP 2 egg whites Vz cup drained plum jam V4 cup sugar Pinch salt Whip together well, until it holds shape. Chill. May be served this way or baked in a pan of hot water for of an hour at 300 degrees. if V- ,:';. . 'iw-Miiiwwiiiiiriiii.iwtiiiwrniii'iti.ff-- - in i. "w-. ; . - -... 4 Two handsome fish dishes gain interest through their manner of serving. Both are rolled up before being cooked. Stuffing for the upper featured dill flavor from pickles, .while the lower picture shows fish stuffed with an herb dressing. CHOCOLATE AGAIN Dessert pancakes are delicious made this way. To each cup of regular pancake batter add Vt square melted unsweetened cho colate and 1 tablespoon sugar. Bake as usual, allowing 2 table spoons batter for each cake. Put together 3 high with whipped cream and slivered toasted al monds between cakes and on top. Popularize These Filled Cookies Perfect little dessert at dinner, ideal traveling sweet, and savory midnight munching that's the filled cookie. These fat little rounds of goodness are full of a tangy sweet fruit mixture, en closed In a sugar cookie dough. If there are children at your house let them in on the making and baking they'll enjoy this con struction project. But shoo them away fast after the cookies come out of the oven. FRUIT-FILLED COOKIES cup cup shortening sugar 2 4 3 2 1 egg 3 tablespoons milk teaspoon vanilla cups sifted enriched flour cup peanut butter cup chopped seedless raisins tablespoons molasses teaspoons grated orange nnd Cream together shortening and sugar. Add egg. milk and vanilla extract. Add flour; mix well. Chill until firm. Roll out 1.4" thick on lightly floured board; cut with round 21V cutter. Com bine peanut butter, raisins, mo lasses and orange rind. Place a teaspoonful of peanut butter fill ing in center of half the rounds. Moisten edges. Cover with remain ing rounds. Press edges together with tines of fork. Place on greas ed baking sheet; bake at 375 de grees (moderate oven) 15 min utes. Makes 12 to 15 cookies. EASY MUFFINS Muffins this easy are a joy to ' make. Combine 2 cups biscuit mix with V4 cup granulated sugar, s4 j teaspoon nutmeg ana s cup chopped cooked prunes. Beat 1 egg, add V3 cup milk and stir into first mixture. Bake in muf fin pans in hot oven about 20 minutes. Fresh Salmon if Spiced is Novel A chunk of salmon is a pretty elegant dish, and has added good ness when cooked this way. SPICED SALMON 4 pounds salmon 1 quart white vinegar 1 pint water 2 tablespoons salt 7 cloves Few peppercorns 4 cloves garlic 2 slices lemons 5 or 6 onions Bring to a boil, add salmon cut in large chunks and boil 15 min utes more, lift out fish, remove skins and bones. Strain liquid back over fish, store in a cool place in crocks. Will keep 10 days in refrigerator. APPLES IN SPRING Make a heavy sugar syrup, us ing equal parts sugar and water. Tint syrup green and flavor light ly with mint. Peel and core spicy, red Washington State Winesap apples and simmer the apples in the syrup until the fruit becomes translucent. Remove from syrup carefully and drain. When cool, stuff apple core cavities with grated American cheese and top with mayonnaise. vormx afooarl A wonderful flavor treat . . just few cent per aerving. Try en of the fin. Chun King Omntal Foods tooighU YOUR FOOD BUDGwitlTPORTERTFRTL-LETS! cookino ALSO TOY Spaghetti, Soladettes, Macaroni, Sea Sheik and KwrU Q Noodles. MinUCAIftUl MAQOKJNi CO, POfUANO, O0 A Sunday rl wafefast treat ftete Kim IT Any day of the iveefe Light 'n' tender pancakes. . .just swimmin' in yrup ... a Sunday treat any day of the week ...hen made with CENTENNIAL PAN CAKE k WAFFLE MIX. Real of pancake flavor, too... because Centennial Pancake A Waffle Mix is made with "soft-test" wheat flour specially blended for perfect flavor. b wn yMr Mino CSMTfNMAl PANCAKE ft WAffU MIX...'t tm Gy Jurt WVtVfib Here's still another way to serve the ever-popular creamed tuna. Cut off the tops of hamburger buns or French rolls. Remove the crumbs, brush the inside and out side of the roll with melted but ter and brown in the oven. Fill with creamed tuna and top with grated cheese. Corn Stuffing Bit Different Because chicken is a good buy in spring and many a fowl will be stuffed this month for roasting, we've found a dressing that's a little out of the ordinary and might be a welcome change. CORN STUFFING 1 cup diced celery 1 cup boiling water Jti cup minced onion s cup margarine or butter j teaspoon dried sage 1 quart day-old bread crumbs 1 teaspoon salt 2 teaspoon pepper i 2 12-ounce cans whole grain corn Cook celery in boiling water, covered, until tender. Drain; saute onion in margarine or butter until transparent. Add celery and opion to remaining ingredients. Toss till well blended. Us to stuff a 3Va to 4-pound roasting chicken. r , 230 State St. Phone 3-9127 2 lllp YOUNG, COLORED Oven-Ready Hens Here's the Treatment r for Bored Husbands! SPARK'S Charcosalt Gives Delicious, Charcoal Broiled Flavor to Steaks 3-ez. Jar MORRELL'S EASTERN Sliced Bacon lb. REAL COUNTRY STYLE Pork Sausage lb. 1 Short Ribs of Beef lb. I aisSFarounds Rd. Phono 39203 t"" . ; Try tfiis colorful lenten Saiboat Soad Recipe I fax Cottiie Qiesi UttKt I ftxk kiivn bmftfptt tiati piicirstl Make low mounds of Mayfiowa cottage cheese, creamed or coun try style, on lettuce-lined salad plates Top with two drained peach halves. Fill each with cheese Set "sail" cut from f recti pepper upright in each and circle with pi mi en to. (Serves three.) Mayflower has fresh sweet cream added to every carton to give it that appetizing flavor that makes talads so truly delicious. Ask for it by name. i ?
