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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (July 25, 1952)
4 Th Statesman, Salem, Oraqan. Friday. July 23, 1952 7" r. iwf jr.? 7- It n X 4' v- 7 MENU Country -fried Steak Mushrooms Brown Gravy Fresh Green Peaa New Potatoes Sliced Tomato Salad Strawberry Sun das Coffee Fresh Fruit in Raisin Breads Bananas are a good buy right now. Raisins and bananas make an ideal bread to serve with sum mer fruit salads. Slice it very thin and spread with soft cream cheese. It's simple, easily put together recipe which tastes superb. BANANA RAISIN LOAF 1 cup seedless raisins S eggs 2 tablespoons milk 4 cup mashed banana y cup melted shortening 2 cups sifted all-purpose flour 1 teaspoon salt 1 teaspoon baking powder Vx teaspoon soda cup granulated sugar , Rinse and drain raisins. Beat eggs lightly and combine with milk, banana and shortening. Add raisins. Sift together all remaining ingredients and stir into first mix ture. Turn into greased loaf pan (about 8ttx4ttx2tt inches). Bake in moderate oven (350 degrees F.) 60 to 70 minutes. Turn out on wire rack to cool. Makes 1 loaf. C?000 Best of combinations is the favorite team of steak and mushrooms and here it comes in the form of slow-braised round steak and fresh button mushrooms. Good beef dressing made from the drippings. Anybody's Choice Steak, With Mushrooms, Gravy Favorite food with many men and, women too of course, is steak, which when combined ith mushrooms seems out of this world. Here's a braised version, country-fried steak with mushrooms, which doesn't take the most expensive cut. Like all braised steak, the meat (arm or round steak) is slowly braised for a delightful table ap pearance. After browning a little liquid is added, the meat covered and allowed to cook until it is ten der. This takes about li hours. Fresh mushrooms or canned but ton mushrooms are added to the meat during the last 30 minutes of cooking. A wonderful gravy can be made with the drippings to serve with the meat. Different Servings The steak with mushrooms makes a grand choice for Sundayr Here's what you can do. Brown the meat, then used canned con densed mushroom soup as the cooking liquid. Or you can top Individual servings of the browned teak with green pepper rings, on ion slices and use cooked tomatoes for liquid. A seasoning of chopped onion and, celery seed gives an in teresting flavor change for this beef dish. Or you might season the meat with a bit of paprika and cook it in sour cream. B&AISED STEAK WITH MUSHROOMS 1 beef arm or round steak, cat H Inch thick Vi cup flour 1 teaspoon salt Vfi teaspoon pepper 4 tablespoons lard or drippings Flov IV, caps milk 1 pound fresh mushrooms or 1 can button mushrooms Cut steak into 4 or 5 individual servings. Add salt and pepper to V cup flour and pound into steaks. Brown steaks in lard or drippiags, cover and cook slowly bout 1 hour. Add mushrooms, cover and continue cooking for BO minutes or until meat is tender. Add enough flour to seasoned flour to make S tablespoons. Remove steaks, stir flour into drippings, add milk, stirring constantly until avy is thickened. 4 to 6 serv-g- Fresh Apricots In Sherbet Mix For the perfect finish to any meal or to combine with your favorite dinner salad plate try this new sherbet recipe. FRESH APRICOT SHERBET 3 cups coarsely cut apricots 1 cup water 1 cup sugar cup light corn syrup cup milk Wash, pit and coarsely cut apri cots, add 1 cup water. Bring to boil and simmer for one minute. Put through coarse sieve or col lander. While still hot add corn syrup and sugar and stir until sugar is dissolved. Cool. Add lem on Juice. Stir mixture into the milk. Place in freezing trays with the refrigerator set at the coldest point. When partially frozen, re move to a chilled bowl and beat until light and fluffy. Return to refrigerator to freeze. Serves six. Salad Starts In Mornings Prepare this hearty salad in the cool of the morning and slip it into the refrigerator until serving time. Drain syrup from canned peach slices, add water to make 2 cups and heat to boiling. Dis solve a package of lemon-flavored gelatine in the hot liquid and chill until slightly thickened. Fold ki 1 cup each peach slices and cottage cheese and 1z cup mayon naise. Pour into individual molds and chin until set. A well-chilled fruit salad is one of the most appealing luncheons a person can eat on a hot day. Place a thick ring of cantaloupe an each garnished salad plate asd fill with a mixture of cottage cheese and chopped celery. qpnnkle the cheese generously with slivered salted almonds and garnish each salad with 3 plump caoked prunes. An avocado dressing will give a new taste treat to a mixed gar en salad. Simply comfeine 4 cup sieved avocado with 1 tablespoon vinegar, 2 tablespoons cream, . i teaspoon salt, 1 teaspoon prepared mustard and Vi teaspoon dill seed. ITou'll find all the summer varie ties of avocado in the markets now. Small Tarts Start Same as Large Pies Something baked, a pie or cake, adds a touch of elegance Jo quick and easy summer meals. Actually, many baked desserts fit into the quick and easy category, too. Among the favorites are individual tarts, easily made, and filled with the fresh fruits or berries of the season, or with a pudding that's a bit on the tart side. If you can bake a pie, you can bake a tart. Your pastry recipe for one 9-inch shell or two 8-inch shells will make six tarts. As in making pastry for pie shells, the finished product will be more ten der and flaky when you use as little water as possible and handle the dough a bare minimum. After rolling six . individual picSjea of the dough into circles hk inch thick, fit them into tart pans or over the cups of an in verted muffin tin. Prick with a fork. The tart shells will bake in a hot oven (450 degrees) in 12 to 15 minutes. Here are complete instructions for making the tart shells and a lemon filling with bits of tart lemon rind. They are guaranteed good eating. PASTRY FOR TART SHELLS i-2 cup shortening 1 cups sifted flour 1 teaspoon salt 2 to 3 tablespoons water Sift flour with salt into a bowl. Cut in pastry using a pastry blen der or fork until the mixture is the consistency of cornmeal and small peas. Sprinkle cold water, a little at a time, over different parts of flour mixture. Toss to gether lightly with a fork. Use as little water as possible; just enough to make dough hold to gether. Place dough on waxed pa per. Knead 3 times. Press gently with the paper into a ball. Let stand at room temperature for 15 to 20 minutes. Lightly flour pastry cloth or board and covered rolling pin. Divide dough into 6 equal por tions. Roll each portion into a circle '-g-inch thick. Use light strokes working out from center. Lift rolling pin as it nears edge (to measure, invert tart pan on dough; cut 14 inches beyond edge of pan). Fold pastry in half, lay fold in center of pan; unfold. Fit pastry into pan. Do not stretch pastry. Press with fingertips from center out to remove air bubbles. Fold edge of pastry under to fit rim of tart pan. Flute edge with fingertips. Prick pastry with fork. Bake. in a hot oven (450 degrees) 12 to. 15 minutes. LEMON TARTS Yield: tarts 1 tablespoon butter or margarine 1 V cups sugar 3 tablespoons cornstarch 1 cup boiling water 2 eggs, separated V cup lemon juice 1 tablespoon shredded lemon peel 8 baked tarts Sift 1 cup sugar and cornstarch together. Stir in the boiling water. Stir and cook until thick. Add but ter and beaten yolks. Cook 1 min ute. Add lemon juice and peel. Cook slightly. Put into baked tart shells. Top with meringue made by beating egg whites until stiff. Beat in remaining V cup sugar. Bake in a moderate oven (350 de grees") 10 to 15 minutes, or until slightly browned. Good Hot Dish If you're the cookf give yourself a vacation during 'geha weather and prepare easy menus. Here's the way to make a delicious ta male casserole. Empty into a cas serole, 2 small cans chicken ta males, 1 can chili con came with out beans, 1 (4 Va -ounce) can chopped ripe olives and 1 No. SOS can whole kernel corn. Bake in a. moderate oven about half an hour. HAM. CARROT ROLLS Cut carrots into long, thin strips and cook, then roll in "boiled" ham slices. Fasten with wooden picks and thoroughly beat in a moderate oven. Jellied Salad has Fruit, Macaroni Another jellied salad recipe takes macaroni as an ingredient. GOLDEN SALAD RING. 1 package lemon gelatine 2 cups boiling water Vi teaspoon salt 4 ounces shell or elbow macaroni 3 ounces cream cheese 2 tablespoons milk or cream 2 teaspoons lemon 'juice 1 cup crushed pineapple (9 -ounce can) V4 cup chopped nuts. Dissolve gelatine in boiling water. Add salt. Let cool until slightly thickened. Cook macaroni in boiling salted water until ten der (about 10 minutes). Drain and rinse in cold water. While maca roni is cooking, soften cream cheese with milk or cream. Add lemon juice, crushed pineapple and nuts. Blend well. When gelatine is slightly thickened fold in maca roni and cream cheese-pineapple mixture. Pour into greased 9 -inch ring mold. Chill until firm. Makes 1 9-inch ring. Chicken Marengo Requires Thymo Mushrooms, chicken and inter esting seasonings go into this ra cipe for Chicken Merengo. CHICKEN MERENGO S to 4-lb. chicken, cut up salt and pepper cup olive oil 1 small onion, chopped 2 tablespoons flour 4 cup broth 4 tablespoons tomato pasta 3 sprigs parsley 2 sprigs thyme 1 small bay leaf to Va lb. mushrooms, sliced 1 cup croutons Sprinkle chicken with salt and pepper. Heat olive oil in heavy frying pan. Add chicken and cook until lightly browned. Add onion and cook until golden brown. Sprinkle with the flour and stir to blend throughly. Add broth, to mato paste, parsley, thyme and bay leaf. Cover and cook gently until chicken is almost tender, 45 to 60 minutes. Add mushrooms, cover and continue cooking until chicken is tender, 10 to 15 min utes. Remove bay leaf and serve on hot platter garnished with croutons. Salmon, Spaghetti In Summer Salad Elbow spaghetti and salmon are combined to make a filling salad suited to outdoor or Indoor dining. SPAGHETTI SALMON SALAD 4 ounces elbow spaghetti 2 cups flaked salmon (1 1-pound can) 3 hard cooked eggs, diced 1 cup cooked peas 1 cup diced celery V4 cup chopped green pepper V cup mayonnaise cup French dressing 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1 teaspoon salt V teaspoon pepper Cook spaghetti in boiling, salted water until tender (about 7 min utes.). Drain and rinse. While spaghetti is cooking, combine sal mon, eggs, peas, celery, and green pepper. Add spaghetti. Mix salad dressings, Worcestershire- sauce, lemo juice, 1 teaspoon salt, and pepper. Fold into spaghetti mix ture. Chill well. Serve in lettuce cups. Makes 4 servings. 1 RARE QUALITY OF 1 OLYMPIA BEER 1 MAKES IT ACCEPTABLE! FOR ALL OCCASIONS! (WHEN THIRST) 1 CALLS FOR LIGHT) REFRESHMENT STORE RICE For real convenience and econ omy of time and effort, keep un used rice in the refrigerator in a covered container at all times. Use it for many, quick, delicious and inexpensive soups, salads, casser ole rtiahi, hot breads ana desserts. Shrimp, Rice in Vegetable Salad The combination of rice and shrimp is an old one, but when made into a salad it is something new. Here is one to show what we mean: SHRIMP-RICE SUMMER SALAD 1 pound cooked, chilled shrimp 2 cups cooked, chilled rice 4 teaspoon salt 1 tablespoon lemon juice Vi cup chopped scallions V cup sliced stuffed olives 1 cup diced raw cauliflower Dash pepper cup French dressing V cup mayonnaise Cut medium-sized or large shrimp in two or three pieces. (Leave small shrmp whole). Com bine all ineredients in large mix- in howl. Chill about one half hour. Serve in lettuce-lined bowl or in individual lettuce cups. Makes 4 generous servings. Saucy Chicken Summer Recipe Saucy chicken sports tangy fla vor for summer meals'. Try this one on your next fryer. BROILED CHICKEN BARBECUE Yield: 4 servings 2 to 3 pound cut-up chicken Vi cup salad oil Vi teaspoon salt 1 tablespoon Worcestershire sauce Vi teaspoon pepper 2 tablespoons vinegar . 4 cup catsup 1 tablespoon chopped parsley Rinse chicken pieces in cold water. Dry. To make barbecue sauce, combine salad oil, salt, Wor cestershire sauce, pepper, vinegar, catsup and parsley. Place chicken pieces in a flat pan one layer deep. Pour sauce over chicken. Allow chicken to stand in sauce in the refrigerator 1 to 2 hours. Turn chicken in sauce once or twice. Place chicken on broiler pan. Broil 5 to 7 inches from heat source. Turn every 10 or 15 min utes and brush with barbecue sauce. Repeat for 30 to 40 minutes or until tender. . ! SAUSAGE. BEAN CASSEROLE Top a casserole combination of kidney beans and tomatoes with little browned sausage links. Sea son with a bit of chopped cnion and cook covered in a moderate oven for 20 to 30 minutes. Plain or iodized; always free running; always uniform. 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