I . .-1
CROQUETTES- ; ; ' ; i
To perk up meal and be jprk
happy serve sardine and cro
quettes, piping hot with tartar
sauce. You'll need two small lean
of sardines to make about riiit
croquettes. Drain and masht the
sardines and add the three chop
ped hard cooked eggs and a cup
of thick white sauce. Season SwiDi
Worcestershire sauce and prejiared
mustard. Chill for several hours to
make it easier to form intocro
quettes. Roll in crumbs and beaten
egg until well coated. Brown in
shallow fat. ;
You can please Everyblif :
with tiiis wonderful -
Best Foods pair!
Tbm Oregon Statesman, Salem. Oregon, Friday. April II. 1952
That Easter Main 's a
Versatile Family Meat
You pays your money and you takes your choice when ham is selected as the diner meat. A
whole ham is a handsome dish for a larger group, or where leftovers are desired when there
are fewer diners. The smaller group enjoys a thick slice baked, or for the very small number
the thinner slice is excellent and here it is accompanied by gla2ed sweet potatoes.
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A THIN SLICE for a small
family.
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THE WHOLE HAM with a bitter-sweet glaze
A THICK SLICE a handsome dish when baked
A TOPPER FOR THE FESTIVE MEAT
FV 1
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By MAXINE BUREN
Statesman Woman's Editor
Of all the meats available to the modern housewife, the ham
lends itself most easily to any number of diners and varying size
of meat budget.
A whole ham is suitable for the larger fam
ily or where there's to be company, a thick
chunk is baked for the medium sized group or
for just two or three, serve a thinner slice.
Hams come in a number of forms now.
There's the Fully Cooked ham, which is com
pletely cooked and ready for eating cold or
heated. The Ready to Eat ham is probably safe
to eat without further cooking, but is improved
by baking. Then that labeled Cook Before Eat
ing of course is self explanatory, while those
labeled Tenderized or with similar markings are
usually trademarks and without meaning as far
s cooking is concerned. The canned hams are
ready to use as taken from the can, or may be
reheated according to directions.
BETTER HAMS
Modern hams are quite different torn the old fashioned ones
they are now given rmftdr salt and sugar cure then smoked to
a definite internal temperature. Some specialty hams like Smith
field, have old-style cures.
Whichever type ham you purchase, follow the packer's di
rections on the wrapper.
Score the ham and add cloves as.a garnish and put on your
favorite glaze. There are a number of glazes. The bitter sweet
LA"
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Maxine Buren
one pictured above is a paste made of brown sugar and honey,
to which a shake of bitter has Seen added.
A GLAZED TOP
The ham steak pictured above includes a glaze made of J4
cup brown sugar, Vb teaspoon ground cloves and v cup fruit
juice poured over the ham. Score ham fat with a sharp knife,
place in a shallow dish and put on the glaye. Bake in a moderate
oven (375) for 20 to 30 minutes per pound, basting with the li
quid in the pan, until tender and glazed. Serve with fresh as
paragus hollandaise, baked tomato halves, tossed salad and new
potatoes.
Ham and sweets are still a good combination though the sea
son is rather far advanced. You can bake thinner slices of ham in
fruit juice in a slow oven, the time dependent upon the type ham
you've purchased. A one-inch slice of fully cooked ham will be
done in 15 to 20 minutes, it'll take an uncooked slice 30 to 35 min.
utes per pound.
This glaze is made with margarine or butter and it goes this
way. Incidentally, we'll put in a recipe for some haiu patties to
use up any leftovers.
HOT MUSTARD SAUCE FOR HAM
cup cider vinegar 1 tablespoon sugar
1 tablespoon margarine 2 tablespoons prepared mustard
1 egg. beaten 1 tablespoon paprika
Combine ingredients in saucepan. Stir and cook over low
heat until thickened. Serve hot over ham slices. Yields cup.
HAM AND SWEEt POTATO PATTIES
4 tablespoons margarine 2 teaspoons prepared mustard
1 cup ground leftover ham '-a cup crushed cornflakes
1 cup mashed Sweet potatoes "4 cup brown sugar, packed
Combine ham, sweet potatoes, brown sugar and mustard. Mix
well. Shape into patties. Roll in cornflakes. Pan fry in hot mar
garine slowly until a golden brown. Makes 4 large patties.
Rice, Spinach
Make Eggs a
Supper Entree
Eggs can make the main dish
for several meals a week, and the
family will like them. We've two
recipes here, in both, the eggs are
dropped into a bed of vegetables
and cooked a few minutes.
The first includes rice:
RANCH EGGS AND RICE
4 cup raw rice
1 medium-size green pepper
2 8-oz. cans tomato sauce
Ms teaspoon thyme or oregano
V teaspoon pepper
tablespoons butter or
margarine
eggs
1 teaspoon Worcestershire
sauce
Cook rice in covered saucepan
in 2 cups boiling water witl- 1
teaspoon salt until all the water
has been absorbed and rice is ten
der and fluffy (about 25 minutes).
Meanwhile, cut out stem end of
green, pepper, remove seeds' and
cut pepper into 4 rings. Simmer in
small amount of boiling salted
water, covered, for 3 minutes.
Combine cooked rice with tomato
sauce, seasonings and butter in
skillet. Drain pepper rings, ar
range on top of rice. Break 1 egg
in each ring. Sprinkle Worcester
shire sauce over eggs. Cover; sim
mer 20 minutes or until eggs are
done as desired. 4 servings.
You always know there's spin
ach somewhere around, when a
recipe is named "lorentine." Here's
one with egg and spinach.
EGGS FLORENTINE
2 14-ounce packages frozen
chopped spinach or one
pound fresh
6 eggs
Salt
1 cups evaporated milk
pound processed Cheddar
cheese, cut in small pieces
i teaspoon Worcestershire
sauce
3 or 4 drops Tabasco
1 can tomato paste
2 cups soft bread crumbs
mixed with
2 tablespoons butter, melted
Cook spinach, then drain well.
Save liquid for use in soup or
gravy. Turn hot spinach into but
tered baking pan 6 x 10 x 2 inches
and spread evenly. Mark off spin
ach bed in six equal sections. Make
a depression in center of each sec
tion deep enough to hold a raw
egg. Break raw eggs, one at a time
into a cup, and slip an egg into
each . depression. Sprinkle eggs
lightly with salt. Heat milk and
cheese over boiling water until
cheese is just melted, stirring fre
quently. Stir in Worcestershire
sautfe, Tabasco and tomato paste,
blending thoroughly. Ladle hot
with buttered crumbs. Bake In
sauce over eggs and spinach. Top
moderate oven (375) until
crumbs are lightly browned, about
30 minutes. Makes 8 servings.
PEACHY IDEA LUSCIOUS MUFFIN
Bake your favorite sponge cake ; For something different in the
Dried Fruits on
Saver's Program
Juicy Meat Loaf
Uses Tomatoes
Whether you like your meat
loaves made with crumbs, rice or
other starch filler, you may wel
come a recipe that's different from
the regular one. Here we've one
recommended by the producers of
rolled oats.
JUICY MEAT LOAF
1 pound ground beef
-2 cup uncooked oats (quick
or old fashioned)
1 beaten egg
-4 cup chopped onion
1 '2 teaspoon salt
teaspoon pepper
3 cup tomato juice
Combine all ingredients thor
oughly; pack firmly into pan. Bake
in moderate oven, 350 degrees, 1
hour. Let stand 5 minutes before
slicing. Serves 6.
prices are expected to continue
low enough to fit them into many
thrifty dishes.
unsiner. ror example, a team .
inose two popular, penny-sav- of prunes and raisins in cakes, FLAVOR FLAIR
ing and plentiful dried fruits, . cookies, stuffings for pork or poul- j Freshlv erated oramre rind In
fiTf r"5, ?eS-er7h aUen; , Y Tmed, PUdd':,gS- SpiCed ! creamedycoUag; Tcheese mayounS
tion for budget meals in the nex fruit cake or brown bread. In an a bit unusual, but it's extra good,
few weeks the U. S. Department upside-down cake, the little rai- Use it to fill the center of peach
of Agriculture suggests to shop- . sins an fill the chinks between or pear halves for tomorrow's
ping housewives. Production of the prunes and make an appetiz- salad. Arrange on a bed of crisp
both last year was so large that , ing topping when the cake is salad greens and top with slivered
supplies are still abundant and turned out for serving. Brazil nuts or walnuts-
For those who like I
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Best Foods Real MayonruU
and NUC0A$ margarine
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way of muffins, put a teaspoon of
honey and one of chopped wal
nuts in the bottom of each muf-
in two layers. Cool and spread
with currant jelly. Then put layers
together with whipped cream and
canned neach slices. Frost the ton
with more of the same. Serve at fin CUP before spooning in the
once. It'll serve 8 to 10, so plan batter. Bake as usal and serve
it for a party menu. I upside down.
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OPEN ALL DAY EASTER SUNDAY
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Half or V7hoIa Lb.
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Wesson Oil
Mayonnaise
Easier Eggs Cllo Ba 29
for 39
Krispy Crackers 2I
Sunshine Pound Box
Cinch Cake IIix Pk9. 33
America's Finest Easiest Cake Mix
Ice Cream ql 35
Assorted Flavors 3 Qts. 99
While Bread 2
Larre l'i-lb. Loaf
Large 'A' While
FARM FRESH
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SPRING SALADS:
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Best
Foods
POTATOES Florida ....3 Lb. 23
ASPARAGUS 2 u. 19d
TOMATOES 5.-. . 23d
Radishes or Green Onions .n. 50 .
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325 Edgewaier Street
TWO
LOCATIONS
33S3 IL Porflaci ilcea ! j