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Tlx Statesman, Salem, Oregon. Friday, November 21, 1352 ;
j Matter of Taste
i- By MAXINE'BUKEN r
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- 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.
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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.:.