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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 2, 1952)
I The Oregon Stat man, Salem, Oregon. Friday Mar 1351 I t If v ' " jcV- - " I"T'?5. Sf VjM-'iSrrst,' . fg. .... x! , v4fl - ; Biscuits Vital Part of Menu Olives, cheese and a dash of onion make a filling to be put into the uncooked biscuit dough. This form of biscuits can be served with salad as a luncheon dish or if made very small, make appe tizers. Good with hot tea for Sun day night, too. WESTERN CHEESE BISCUITS 1 cup grated sharp cheese Vi cup chopped stuffed green x olives fa teaspoon celery seed 2 teaspoons grated onion 1 tablespoon mustard-with- horserrHi5h Dash of worchestershire sauce Salt and pepper 4 tablespoons mayonnaise Baking powder biscuit dough Combine cheese, olives and sea sonings with mustard-horseradish and mayonnaise. Roll out biscuit dough to Ya inch thickness. Cut in 2-inch rounds. Spread half the rounds with cheese mixture. Cut plus sign in remaining rounds and place on .those spread with cheese. Place on baking sheet, brush with melted margarine and bake in hot oven (450) 10 to 12 minutes. Yield: Filling for 12 bis cuits. Vegetable Is Main Dish With Macaroni Cake with a futur is this fudge cake that has flavor added in t he form of bran cereal. A quick one-bowl affair, it not ex pensive but may prove to be a family favorite. A Fillip for Good Fudge Cake The nation's No. 1 favorite, chocolate fudge cake though mighty good in its own right, gets a new lift when bran cereal is used as an ingredient. The bran adds an extra fillip that puts the cake another step higher toward aristocracy. The recipe is a quick-method one-bowl cake that's easy to do. Top off the rich cake with a shiny chocolate icing and plan :o serve it on your next really important entertainment. FUDGE CAKE 2 ounces unsweetened cho colate finely cut x cup boiling water li cup ready-to-eat bran 1 cups cake sifted flour 2 teaspoon baking powder 2 eggs i teaspoon soda 4 teaspoon salt li cups sugar Vt cup shortening cup thick sour milk or buttermilk 1 teaspoon vanilla flavoring Place chocolate in mixing bowl; add water gradually, stir ring until chocolate is melted; add bran. Sift flour, baking pow der, soda, salt and sugar into cooled chocolate mixture. Add short ening; beat 2 minutes (about 200 strokes). Add sour milk, van illa flavoring and eggs; beat 2 minutes (about 200 strokes). Pour into 2 .greased 8-inch round pans and bake in preheated moder ate oven (350 F.) about 30 minutes. When cool frost with Fudge Fi osting. FUDGE FROSTING 1 ounces unsweetened cho- Vi cup butter or margarine colate, finely cut 1 tablespoon light corn 1 1 j cups sugar syrup 7 tablespoons milk V teaspoon salt 1 teaspoon vanilla flavoring Place all Ingredients except vanilla flavoring in saucepan and bi ing to boiling point over low heat. Cook, stirring constantly for one minute. Cool to lukewarm. When cool, add vanilla flavoring and beat until thick enough to spread. Yield: 2 cups frosting (enough for sides, filling and top of Fudge Cake) Peach Salad Has Its Own Dressing m This peach salad combines two ld-time favorites, fruit and cot tag cheese. No dressing is needed because the cheese is well season ed with relish, grated onion and horseradish. Serve the bright peach nalves on a ruffle ol lettuce r any crisp greens. PIQUANT PEACH SALAD S canned peach halves 1 cup cottage cheese Yt cup India relish Few drops Tabasco sauce V teaspoon prepared horse radish Salt Pepper 2 teaspoons grated onion Salad greens Drain peaches. Combine cheese, relish, seasonings and onion. Ar range peach halves, -cup side up, on salad greens and fill with cheese mixture.. Serves 6. Tossed Greens in Heartier Salad : A tossed green salad with a few added ingredients seems to fit into warm-weather menu plan ning. This tuna salad will fill the spot all spring and summer. It's loaded with flaked tuna, diced to matoes and cucumbers and cubes of luscious avocado. PATIO TUNA SALAD S pints broken salad greens I medium-sized tomatoes 1 cucumber 1 (6 or 7-ounce) can tuna . J medium-sized avocado V cup salad oil IV tablespoons wine vinegar 2 teaspoons salt 't teaspoon black pepper 1 teaspoon grated onion Break salad greens into bite sized pieces. Dice tomatoes. Peel and dice cucumber. Add coarsely flaked tuna. Cut avocado into halves, and remove seed and skin. Cut into large cubes. Blend to gether oil, vinegar, salt, pepper and onion. Pour over combined salad ingredients and toss very lightly. Serve at once. Serves 5 for whole meal salad. Main Dish Comes From Several Cans Some ground ham and a can of kidney beans makes this Satur day lunch dish for the cowboys in the family. COWBOY BEAN CASSEROLE 1 cup diced ham 2 tablespoons margarine 1 clove garlis, minced 1 large can baked beans 1 large can red kidney beans, drained 1 large can green lima beans, drained" 1 tablespoon brown sugar 1 tablespoon mustard Yt cup tomato ketchup 3 tablespoons vinegar Salt and pepper 1 medium sliced onion Saute ham in margarine until browned. Combine garlic, beans, ham, mustard and seasonings and pour into a greased casserole. Top with onion slices and bake in mod erate oven (350) 45 to 60 minutes. Yield: 6 servings. Vegetables combine very nicely with any of the many members, of the spaghetti-macaroni family and they become main dishes in that combination when the cook wishes. Because the durum products are an inexpensive food, they are smart to serve, economically speaking. Here is one of the-many combinations which use fresh vegetables with macaroni: MACARONI ASPARAGUS TUCK-INS 4 ounces elbow macaroni 2 tablespoons butter or margarine 2 tablespoons floor 1 teaspoon salt V teaspoon pepper Yi teaspoon dry mustard 1 Yt cups milk Yi cup grated American cheese 1 pound asparagus, cooked 4 slices, hard cooked eggs Cook macaroni in boiling salted water until tender (about 8 min utes). Drain and rinse. " While macaroni is cooking, melt butter or margarine in too of rinnhl boiler. Add flour, salt, pepper ana mustard. Mir until smooth. Gradually add milk, stirring until thickened. Fold in cheese. Soread macaroni in greased lYt -quart caseroie. Arrange spears of as paragus on macaroni. Cover as paragus with sliced eggs. Pour cheese sauce over eggs. Bake in moderate oven (350 degrees) 25 minutes. Serve hot. Makes 4 servings. The art of making a delectable corn pudding was developed by American pioneers. Somehow, we still asociate corn pudding with this sturdy stock. Here is a recipe delicious enough to be equally as popular. It's got a new, hearty ingredient noodles. Serve this corn pudding with pan broiled pork links and a tossed vegeta ble salad for a hearty Saturday dinner. CORN PUDDING 3 ounces medium noodles 4 cup milk 1 teaspoon salt Dash black pepper 2 tablespoons chopped green pepper 2 tablespoons chopped pimiento 1 cup whole kernel corn 2 tablespoons melted butter or margarine' 2 eggs, beaten? Cook noodles in boiling salted water until tender (about 5 min utes). Drain and rinse.: Scald milk. Add salt, black pepper, green pepper, pimiento, corn, but ter or margarine and eggs. Mix well. Fold in noodles. Pour into greased 1-quart casserole and bake in moderate oven (350 de grees) 25 to 30 minutes, or until the blade of a knife comes out clean. Serve hot, with pan-boiled pork links. Makes 4 servings. Birds do not usually begin incu bating their eggs until the full complement has been laid. 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