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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Nov. 21, 1952)
';.,,.,,,. ..... Ctatea man, Solera. Oracoa. Doughnut Man iHas Ideas in Dessert Lore The man who makes dnurfimit has cooked up a lot of ideas for icatins them other than 1uet of hand. Dunking of course re mains tne most popular, way of consuming them, but here he sug gests making them do for dessert with apples, as sundae or with cranberries. . aitlesauce doughnut , DESSERT Vi dozen doughtnuts 3 cans applesauce 2 tablespoons sugar Vt teaspoon ground cinnamon 2 tablespoons chopped nuts Slice douehnuta in half mm. (Wise and place one-half of each in a snaiiow pan. spread apple sauce over each and cover with the other doughnut half. Fill cen ter and partially cover ton of doughnut with remaining -Applesauce. Combine sugar, cinnamon and nuts: snrinkle over tnn nt each doughnut. Bake in a mod erate oven (375) for 25 minutes. Serve with whipped cream if de sired. Yield: 6 applesauce dough nut ctessens. I CRANBERRY DOUGHNUTS 1 (3 ounce) package cream 1 cheese 2 tablespoons milk 4 sugared doughnuts 4 slices ( V inch thick) Jellied i cranberry sauce ' I.-- Combine cream cheese and milk. Slice doughnuts in half crosswise. I Spread one tablespoon cheese mix- ture on cut side of each dough i nut half. Place one close cran ! berry sauce between doughnut I'halves. Yield: 4 cranberry dough- nuts. FRENCH TOASTED DOUGHNUT i I SUNDAE j 8 doughnuts I V 1 t 1,, run milk t '"' i Dash cinnamon v ; . - - j 2Vi tablespoons shortening i V! pints vanuia ice cream 1 cup maple syrup Slice doughnuts in half rrost- ; wise. Combine beaten egg, milk and cinnamon In a shallow bowL Melt shortening in a skillet. Dip doughnut halves into egg mix ture, turning them f to coat both sides. Brown doutrhnut tm hofh Vfcldes in hot fat. Place a ball of i ice cream . between doughnut ha lves. Serve with maple syrup. Yield: 8 French Toasted Doughnut eundaes.. MAPLE NUT DOUGHNUT -. SUNDAE 6 plain doughnuts , 1 pint maple nut ice cream a cup maple syrup i Mice doughnuts in half cross : wise. Place V cup maple nut Ice cream between doughnut halves, s Pour , 2 tablespoons maple syrup over each serving. Yield: 6 maple nut doughnut sundaes. PINEAPPLE FLUFF DOUGHNUTS j 1 egg white - , 2 tablespoons sugar,. 1 1 tablespoon pineapple Juice i 2 teaspoons grated lemon rind I , 'ri teaspoon vanilla extract . ; 4 plain doughnuts i 4 slices pineapple ; I 4 teaspoons shredded coconut Beat egg white until foamy. Add I sugar gradually and beat until ' stiff. Blend in pineapple juice, ; lemon rind and vanilla extract. 1 Slice doughnuts in half crosswise. ' Place 1 slice pineapple between douehnut halves. Pile Va run rnor. ;! ingue and sprinkle 1 teaspoon co ronut over top of each doughnut. TPlace doughnuts on baking sheet ' and heat in a slow oven' (350 de ll grees) for fifteen minutes, or un- ( til meringue-browns lightly. Yield: f 4 pineapple fluff doughnuts. Fruit Salad has Western Tang Here's a salad colorful and good, fruit salads delight family and guests; in addition, they are chock-full of healthful vitamins and minerals. . GOLDEN WEST SALAD 8 canned aDricot halves Vt cup ripe olives i V cup chopped roasted almonds j Vt- cup mayonnaise . 7 Lettuce for garnish -J Drain apricots. Slice ohves from . pits. Combine olives, celery, al j monds and mayonnaise. -"Fill apri j cots with olive mixture, Allow 4 halves per serving and arrange on j lettuce-garnished salad plates. Serves 4. It's delicious; it's quick. Any weather is Nalley's weather. . In a hurry or lots of time; serrs Nalley's Beef Stew. The family will sty. "More, please." "Ohh, good! "Best Beef Stew We Ever Tasted." -.-.-.,-. . rf f ridctr.7 rWag&aai' 21. iV;j t . - - . , -,, ,.u 1. --iinai.il , T.J,... --r---' ,.. ,,., , .,,.,,, , ',' v , 5 ... ' I " -;-V ,:v . i, . r - - , tit' - : ' " (I . An lnterestina ldna of ready-madd mix. Th Brown IWmtv TM - vi- , . ,. . fectioner. taqm 11.T V i y ,t..' It slices nicely, this frozen veal roll, which may h pu. , chased in a size to fit the family's needs. Too small a roast may not be such a good buy as one -which may be served two meals as the smaller roast shrinks more. The roll bakes slowly at 350 degrees to an Internal temperature of 180 degrees. A creamy fat coating keeps roll moist. Frozen Veal Roll on Small Family Menu, Too Frozen Veal roll has made its - - Stores and it Proves a verv craetieal at and covered with a coating to keep nuucvu us inuuuucr wisnes, any number of diners. It slices well because it is boned. - Roast the meat on a rack in an open pan in a slow oven (325). Frozen veal roll will nrobahlr carry complete cooking directions ior roasting ine frozen or thawed meat. For sure doneness. insert a roast .meat thermometer In the meat, and cook to an internal tem perature of 180'. The creamy layer of fat which surrounds the meat keens it moist and flavorful dur ing roasting and Is the basis for a ncn Drown gravy. , Enough for Seconds Purchase enough on the roll for several meals, for repeat perform ances of veal are delightful. Since the meat is boned, it's esneciallv easy, ao cube, slice, or grind the M cooxea veai 10 use in numerous tasty casseroles and salads. The delicate flavor of veal is complimented by distinctive sea sonings such as spicy fruits, herbs, garlic lemon and olives, so. use them liberally in second-day veal service, sauce veal slices with a sour cream-herb combination or soak them in a zinDv French dressing or lemon-garlic sauce be fore heating. Season leftover gravy with chopped onion and a dash of sage to ladle over heated slices of meat For refreshing chilled serv ice, combine chopped veal with spicy fruits to make an attractive mixed or gelatine salad. Here are cooking times and temperatures to help you roast the veal roll to perfection, and a cas serole recipe with delightful flavor appeal. . . To roast a veal roll, place It on a rack in an open pan in a slow oven (325) and cook according to me zouowmg schedule: ; Weight. Time . 2-4 lbs. . 4 hours 5-6 hours 4 hours 7-8 lbs. 6 hours or to 180 internal temperature. If uiawed, count one less, hour cook ing time. , For -gravy: add 1 to 2 cups of water to meat drippings in pan. Boil and stir to dissolve brown drippings. Use for gravy. Thicken with flour if desired. MAXTHAS TEAL CASSESOLE lft cups cubed cooked veal a laoiespoons outter or , - margarine 1 cup cubed raw potato 2 tablespoons chopped onion 1 tablespoon chopped green pepper 1 can (Hi cups) condensed . cream of celery or mush room soup leapsoon salt cun 'shreddmt rhAoc - Melt butter. Add totatos- Rtfr and cook to brown potatoes. Add onions ana green pepper. Cook 2 minutes more. Add veil and soup. : ' V-"-1 uiu way; vomoint 1 Cup SUtecl COO- salt. 2 or 3 .gg yolks or on. small eqg. 3 SespoOT.Sk, DHuuiM uiiawoe.enea cnocoiata, melted and Y tearooon amvaranr nenfn n Uii "O. m mviLiw iKu moat fnr email famiiv rn. mm iniiiij AWAlfA it moist, the veal can be cut off werexore rnTl"g a roast to suit - x quart casserole. Cover with shred ded cheese, dron biscuit or hut. tered crumbs. Bake In a hot oven t5-) 15 to 20 minutes. Serves S to 4 persons. ; Centerpieces Edible rood centerpieces are thrifty and can have a definite holiday air about them. Get out your best looking tray or bowl and let your imagination run not. emerald freen avocados, plump prunes, meatv dried anrirot halvM in-the-shell almonds and cluster raisins cascading over all make one ox the most attractive center- i - . ? ylr. ver 7Z. 'rJZ wo, Civ rcur cJ!J the r r. vsnoay wn:as ra dorsa uous, utoose caa cl cur davarly wrtaa Senta Qeus Uttart end sscl tt to your c!JU frora our store. Eodt lanar b colorfuUy HWrcted om 9 Scrifa C!nt Serc!L cnA htdinim m e-J.M4 nMA4 nvabpe. We wO hove 4' 4P a ttm, m, a. unro wosi ro$f urnce et Sonlo Clous, ladioao. 1 7, . "Wi .rr Curry Sauco Gives Lima Beans Stylo Cooked dried lima bean hvm delicious nutlike flavor they're simply simmered until ten ner ana seasoned with a little but ter and salt. However, curried lima beans will be a welcome change. Make a cream t uun Hth cream of mushroom soup, a little onion ana curry powder to your own taste. Pour mm- th mnW limas and heat through. Different. CUEJUED LIMA BEANS 1 diced onion Lft tablespoon butter or margarine ' 2 teaspoons currr mwdtr ' 1 can condensed cream of mushroom soup . 4 cup milk 2 cups cooked dried lima beans . Minced parsley Saute onion in butter until soft and golden In color. Blend ry powder and heat a few minutes. our m soup and gradually blend in milk. Heat thoroughly. Put lima beans in small vidua! baking dishes. Cover with aauce. race in moderate oven (350 uegreei; aoout zu minutes. Sprin- im wia parsiey. serves 4. Molassos Bar is Chocblato Cookie Molasses has been a popular sweetening zor cookies and cakes suice coiomai times. Here's a! molasses bar eooki that k.. I chocolate to make it sweet and uavonui. MOLASSES CHOCOLATE - B0UAKE3 1 cup sifted flour teaspoon salt H'cup shortening " V cup molasses Vi teaspoon soda . 4 cup brown sugar 1 beaten egg 4 ounces semi-tweet .. late bits - Sift toeether flour ant s1t kAA the shortening to the molasses in a saucepan, ueat until shortening Is melted. Add soda and brown sugar, stirring until sugar is dis I solved. solved. Let cooL Add egg. Mix weu. 1 ourea ux areasea can. ct iJVi inches. Bake in moderate oven, 350 degrees, about 25 rain-1 if -7 Your Child YcurToun ' USA. thrill of reoMvinj on onswar Id f e3 Sonto't lexers mti from 0ie iPudding Sauco Has jThaf 'Special' Idea Plain akes and tmddlnn come mastercieces when th-r ar crowned wtlh an Interestlni: sauce, we recorcmend almond ... nectar sauce for it makes atf ordinary puuowg taste ujte more. ALMOND NICTAM KAVCX I ctm anricot whnl fmlt ! nectar H cup granulated sugar wniespoons butter or i rnargarine . 1 tabksDoon Tew rralns nit 4 cup chopped or ready dic t unonas Combine nectar. snrr. Kutt- cornstarch and salt. Heat to boil ing, and cook and tir imtn n,!-. ture thickens. Bemore from heat na sur in almoods. Serve hot or cold over pudding, cake, ice cream. Make about IH cup saucel There'a nothln nw i . walnuts as far as fod value la con cerned. Everyone known ki. taste food faut Kwa w , UoMl gtory In a nutshell they contain nrotein. ft ivi,m. phosphorus, iron, provitamin A, inianun and mm .m4, .7 andthafs a lot of nutrittoac a fSw mm Mamfi SPECIALS CI THIS BOX WUZ, IS ON SALE FBIDaT 0!O.T-l A. 1L TO 11 A. IL '; . 1 f -t ' I SI IfS A C4H PowdW tt foS hi ll mm EEADQUABTEE3 F03 Fresh tUrds-Clght off the Fsrra H. Y. Drsised Eggs Becomo Main. Dishes Eczs become main h when baked in an omelet. Here are two of many dishes where eggs take top billing: ' BAKED OJXELET pound sharp pasteurized . process cheese cup evaporated milk, un diluted 4 teaspoon salt Data of pepper eggs, separated Melt the cheese in top el a doa ble boiler. Add milk gradually, itirriiif constaaUy untH the sauce Is smooth. Add seasonings. Ra mov from beat. Beat the egg yolks and slowly , add cheese sauce. Fold mixture Into the stiff ly beaten egg whites. Pour into a weQ-greased In. skillet or shal low oven-proof casserole. Bake la oven of 323 degrees IS to 33 Cut into wedge-shaped pieces and serve immediately. Makes aerr ings. TUNA SHTRIXD EGGS 4 tablespoons tuna 4 eggs 2 teaspoons butter 4 tablespoons top milk or fo'f cream . , Salt, pepper, and paprika Creaae'each ramekin wilh U BEST rOOD3 14-os, Botlaa rvn1?? VaLp A2TO U? tepoea butler. Hare two spoons tuna to each. 'Carefully break aa cg orrt tW nma, tprt&kle wt u salt and per per. cover each wtUj 1 thkpooa top mUk or cream. A daih ct paprika on each adds to the attractieerMsaa, Set the ramekins in "a shaLow pan and bake to moderate ores at 123 degrees for 13-23 minutes, or tmU eggs are set. Chilled Krcuf Makes Relish Serve cold censed sauerkraut with your next hot dog aurper. It is good as a siie dish, or used la the sandwich as a relkh. And here is cold sauerkraut relish that's espedalr good with pork. Mix canned sauerkraut, chopped apple, chopped otAoa and enough sour cream to eor&iaire these Ingredients. Add enough sugar to take away the -hitt,- UiUl several hours before ing, to blend flavors. rot an ArnrnxxR To make a rood armrflm- rs-i slices, of bacon to half crosswise. kj wrap uc naii-auces around big chunks ef canned pineapple: secure with toothpick and broU Slowly, turning once, tmtil becon is criirp. 2 f rTi 1 1 - VfoiJ was Nssms BU-O-Sea Canpiell'i Llnil 6 -Can A-l 1CC3 Sheets Dell EoooenT tlxa HEAT SPECIALS ak or Armovr's Cr scant 6. 13- CCAXTTTT leans C31 Aimonds, Rico In Turkey Stuffing jnx:j persa c trvrr1'- it as lscortii m the bird ;u:r, coears bULsy Uaa. Js4 iao -och care caa be Uk to vm atlecUoa of jo the rtt recipe for ilxm prrpaxstwo. Cae tera lht gets a cheer Is the als4 an,d rv tfao. ALXOXD RJC7C rtXTITNG 1 cups brown rtoe H cup bv:.ter or saarg fcriie cups hot water I UUe;aoQ saa cup flmJy chorel ceJt'a 3 cups chof-ped kry t 1 tearpoon powdered sare U tcaapooo Uark pepper , I cup chopped or riaSj.i diced airoaoi Cook nee aWty to bvier U heavy skUct, rjjriag rj fr. Cjueu'wy, isnui brtrw-m-d. Turn rtre the butter to akOeU Add aa te nee, cow and ewk m-rr -rrr tcf , hortd. Mrtt brown onion Lr.'Jy to the re! "Atoteg butler, hur aU rwnammg. tecnts into rice aris ri btUJy. Stutrirg tor a nits is pound turkey. GMXM GAGES wrSflL!!1? tre iiuma theja tepresslTe final to a hurry-vp svnrrs Cans Caa WHITE EOffSt PEAIIUTS lZ-os. Tla 2faf PRODUCE CRANBERRIES 29c POTATOES I wt4 . 3 H. 29c CELERY HEARTS tg. 19c Wkile rUxrrs mi 5c (?) rzi Ej:t7der Sire:! '- J Season and heat. Pour into a 2- La
