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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Nov. 21, 1952)
V V t " JM'w ilICTOIM Tlx Statesman, Salem, Oregon. Friday, November 21, 1352 ; j Matter of Taste i- By MAXINE'BUKEN r It. ! it' r.A. t" r I ri - Statesman Woman's Editor v There are about as many ways to make turkey stuffing as there are ways to raise a baby, make a dress or play a game of golf. Every family has its favorite, or at least r preference as to type and dhief Ingredients. J i . , . You may like corn bread- stuffing and no amount of recipes v for white bread stuffing will make it as you like. If sausage Is to . ' go into it, of course dried prunes wont make it that way. - So. every year we must merely make some suggestions many women like to change for a year or so, then go back to their original love' whatever it may be. Some like their bread stuffing moist, some like it drier, here's one called: CRUMBLY BREAD STUFFING . 2 cups margarine or butter - w i . cup minced onion ' v' S ; 4 quarts small bread cubes; lightly packed I 1 teaspoon salt , I V teaspoon pepper , ! -- 1 , 2 teaspoons poultry seasoning :" Ataxia Buren X cup water i T 4 .'- li the cecl berj with scup. U can b era eory cr.e. zx there ere many canned end dehydrc.ed scrjps that can b used to fin adrcr.ta?. Here a nr dfthydrsted cricn sojp Is served topped w.A tcnicto slices tepped w.Cj crc.fi cheesa end brcUed. Could sprlrIe sc.aU rounds c4 Trni bread with cheese end brewn cs a topping lor th soup, t 4. V Melt margarine or butter in large skillet: add onion and cook over low heat until onions are soft but not browned. Add bread , cubes and seasonings. Heat, stirring constantly. .until bread cubes are lightly browned. Turn Into a large bowl. Add water gradually wnue tossing lightly wltn a fork. Place In bird.. Stuffing may be placed in a greased casserole, covered and baked In a moderate oven at 350 for 30 minutes. Makes 3 quarts enougn xor iz-pouna turkey. . Then here's another that uses raisins and is suited not only o lurxey, dui veai, porK or iamb roasts. - RIVIERA RAISIN DRESSING ". A well-known character is Mr. Turkey and hero he is w earina his best for a gala occasion. Slaw cocking is the secret of success when cooking turkey. This 9-pound fello "w will take 4 to AY hours at 325 decrees cr a bit slower. The approved method these days is no cover on the pan, no moisture, no besting, hist cover the turkey with en oil moistened piece of cloth for the first part of the roasting. When the fleshy part of the drumstick feels sort when pressed, the bird's done. Here tomato stars topped with salad dressing do for a garnish and salad. Insert a toothpick from stem , to blossom, clear through small tomato make diagonal cuts to the toothpick. Separate halves. French Chef 8 Present ChocolatPots de Creme i teaspoon salt teaspoon sag Vt teaspoon thyme ; 3 tablespoons minced parsley ,,z tablespoons melted butter . Water or stock - 1 cup seedless raisins 1 egg -. 4 cups bread crumbs ' tablespoons finely chopped onion ; Ya cup chopped green sweet : ', " pepper , - , : Rinse and drain raisins. Beat egg and blend with other ln- i gredienti. Moisten mixture with water or stock. (The amount will vary wnn dryness or crumbs). Today, it is an easy matter to select a fine turkey or roasting chicken at the local market and to mix up a batch of corn bread lor starring tne bird. Corn meal still is a staple food In the Ami I erican kitchen." and today, as yesterday, eood cooks herald corn ; bread stuffing as more than a tradition.' They like its texture, its j taste, anu its resistance to sogginess. Your Thanksgiving bird will be "well-dressed" with its corn bread stuffing. This Is enough for a small turkey, double for large. CORN BREAD STUFFING cup chopped onion cup bacon fat or melted butter 6 cups stale corn bread ' 1H teaspoons salt . teaspoon poultry seasoning " h teaspoon pepper . 1 egg, well-beaten teaspoon salt . Brown Onion in fat. Crumble eorn : bread coarsely and combine with remaining dry ingredients. Add egg, fat and onion. Toss to gether until well mixed. famous French chefs have always been proud of their creamy desserts. Many of these delectable concoctions as simple to make as our American baked custards owe their success to the liberal use of cream and milk and very slow cooking. , The French use very little sugar I in their chocolate creme, but we for those who like a sweeter des have given a choice in the amount sert. : ' CHOCOLATE POTS DE CREME IVx squares unsweetened choco late 3 cups milk to cup sugar teaspoon salt - 8 egg yolks - '. Yi teaspoon vanilla ' Melt chocolate In a little milk in top of double boiler, over hot 'water; add sugar and remaining CHOCOLATE PTES ! Delicious chocolate pies can be mad quickly and easily with mixes. Prepare the . filling and crust according to package direc tion, i Then fiva th pi a gour- a chocu, " Mn- jnssz cletelr melted. Remove rrom neat; siowiy stir into beaten egg yolks. Return to double boiler: cover and cook at simmering temperature for 20 to 30 minutes or until medium tnicic, stirring occasionally. Remove from heat, stir In va nilla. Pour into custard. cups or serving dishes . that hav been rinsed in cold water. Chill. Serve cold with cream. Serves 6. ed almonds. crowned cxrcAxxa A large, freshly-baktd chocolst cupcak makes a good dessert if you serve it this way: Cut a cone- shaped section from th top ef acn cak. TIU tb bol with whip ped1 cream and Cnely-chopped walnuts and replace th top, point ed sld tip. Cans Como in Mighty Handy W r often thankful tar thrifty casseroles that combia th meat and vereUbies la ore dlth. This Is on that may b. pmred la tb morning and stored In th rt fin er tor urlil Jit Uxor dinner time. Combine drained canned green beans, whole krroel -torn and a litti top mux. Add canoed cubed ham or luncheon meat and top with a few buttered bread crumb, Bak In a moderat vra until heated through. You've rt-obafcly found that canned pork and beans, beans ia tomato sauc and b&krd beans ar som of th family's Em -choice foods. Next tim you am- any on of these, prepare them this way. Empty tb beans Into a bak ing dish and add a clove cf guile. finely minced and cooked until tender ta bacon fat. Top wfJa sliced cheese and bake la a mod erate oven until th cheea meits and tb beans are heated through. For Hungry Kids i Children com home from kxkJ h ir. cry and bctr-X toe a trOL. Th problem Is to t-e them Kime thlr.f tiht enough exit to tstrrjer wtih svrper appeutet. Scrr ?im a guss of canned trtut wir Mh apricot nectar, oranxr. rtre- tpT . or a cwnbttiSUan cf JUcra, with a graham cratkrr. It is f ae4 UrUr.g. surviles vitamins, and 1.3 docfn't Aim tb rpeta for. evening tneaL r COCOMT-PEACn CTSTAtO Add some roraout to a ruKlard mlrtur. Pour -lc t cuitard rv: and bake in a alow firm. Ou3 and txnmc&d ta drtert di&het. Surround tb custards .'Ji chUed canned sliced peaches. xrnnc'trsE l Th buttered almonds i.ich rrjy now be purchaacd ia s-ounce Ur j are a Joy to every hoerr itrr. Tbry hsre rour.Uess uses.! btt nothing surpaea INeta vrben tt cocnea to pvttlng tb crowT-lng inf glory oq a choccUle or b-tvrr-aootch sundae, Cood la dlvir.itj too. I i- TUMMY TOO .Edible centerpieces make a lot of sense and they can be very pret ty, too. In your best-looking bowl feature a. fruit and nut arrange ment. Rosy-checked Comic pears, emerald-green avocados, huge wal nuts, smooth-shelled almonds and cluster raisins make memorable decorations. . . aw 7. "op nnnnr? J I l Club Sandwiches Malco Wholo Meal Tuna is a new ingredient zoe a I club sandwich, but, unlike the! other variations of this popular luncheon special, it makes almost I a whole meal in itself. j TUNA SALAD-AMERICAN CHEESE CLUB SANDWICH 1(7 ounce) can tuna fish, flaked ; . -V. V4 cup chopped stuffed olives - Y cup mayonnaise or salad dressing 16 slices enriched bread t slices vhole wheat bread tt cup soft butter or margarine : 8 lettuce leaves c 8 thick slices American cheese Combine flaked tuna fish, olives and mayonnaise. Spread bread with butter. Cover 8 slices oft bread with a lettuce leaf, tuna sal ad and slice of whole - wheat bread. Top each sandwich-with 1 slice of cheese and another slice of enriched bread. 8 Tuna Salad- American Cheese Club Sandwich-1 1HI MEAT11ST, TASTIEST CHILI IN ALL THE ViSTl AMY'S' Ctiili ccn Carno A bright , .Htfle , ppefifet. A nutrilitlt minwttf I mm "ui! ITU U ' J LW y ritn ell lVC?t if J SOrT iuim"- tol cUimerware. - . .. mie money can t Day - more nourisu6 - because money more deliaou , . e Motner -- - - --c M.meal voux family hot,cresmy-imW:-T, meal than Motbet-a Oats rTiin China.: 4hl i - i v i i i.r i i a. O Rimambar that Irreslstirjlo aroma that used to float out from tht kitchen when mother pulled those golden brown loaves from the oven? - and SUCH FLAVOR! O NOW vou can have, OVEN-FRESH bread with the same good aroma and flavor EVERY DAY, thanks to scientific baking methods and air-tight wrapping employed at MASTER mod ern bakery. Its flavor lasts because of Its bet ter Ingredients, fme texture and proper moist- e ness when It reaches your tabi r 1 yeu cU-F8W I 18 - . I U end 1 I m -m I f m m v r w m w m X I ft's mm. I i vJ'" and Slaijs Fresh longer! I 9 " IVed-jcts cf The Cvcker Octs Compcrr Umj n tea at Your Food Store Totfay uvuu pepMaL because its tfcscZ! i : .v.:.
