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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 9, 1953)
: f t t Turn on isggs Sdo'SIdoIjI? s .: v.-..----,--, - -... 1 ... -- ; - I ; ' r VPnfrWVWf SSMaSMiMiOTHn')eVIMRMBMaSIMS . PMHBHMHHMMMMMIMMHHMMBnrlMMHtMaMMMMMk', . Nuts Keep Well -V A,:-tt - i- y ...... -.v. 1 .TaL-- Pork smisaas and eaas : prise comes when the diner j Oatmeal muifins tops in xs uie meariofoiuieuw). ' Ham Scallop is Casserole Dish 1 Ham makes a good main dish, and here It is scalloped and baked in a casserole for extra good eat ing. ! ITALIAN BAM SCALLOPED i 4 ounces elbow spaghetti Va cup butter or. margarine y4 cup chopped onion I M pound cubed cooRed ham ! 2 cups chopped cabbage . : cup water ,. Va teasDoon salt - . .' 1V cups condensed cream of . mushroom soup ( 10 -ounce can) 1 teaspoon horseradish Buttered brad crumbs Cook spaghetti in boiling salted water until tender (about 7 min utes). Drain and rinse. While spa ghetti is 'cooking, melt butter or margarine In heavy skillet.: Add onion and ham and brown lightly. Add cababge and toss lightly, with ham-onion mixture. Add water and salt. Cover and simmer gently 5 minutes. Stir in mushroom soup and horseradish and mix welL Fold in spaghetti. Pour into IVi quart casserole. Sprinkle with buttered bread crumbs and bake In moderate, oven (350 degrees) about 30 minutes. Makes 4 serv- Stuffed Celery For Appetizers f Celery is delicious this time of year crisp and crunchy. It is al ways good to eat as is but even better when stuff ed. You'll enjoy the smooth cream cheese and ripe . olive stuffing in contrast with the celery OLIVE STUFFED CELERY , H cup chopped ripe olives 13-ounce; pacxage cream cheese -- - . - - tablespoons mayonnaise " tablesoon finely chopped, : green onion -: Salt to taste . !- - Dash Tabasco sauce j 12 to 15 (2-inch) stalks celery '- Combine olives and cheese with mayonnaise; stir in onion and sea--sosings, and mix well. Heap into csiery stalks. Hakes 12 to 13 4. 1 V . .... -a ;, . ... A ' . --.i- V-' r. -r-.. .-11. mdkm this urprlsa dish. The hard cooked eoos are rolled cuts Into the Intriguing ball and f i. good looks and flavor, give style MUFFINS Oatmeal muffins have a distinc tive flavor which goes well on a breakfast menu. Use leftover oat meal or cook up a batch of quick- cooking oats the night before. OATMEAL MUFFINS 1 cups scalded milk , 1 cup cooked oatmeal 2 whole eggs 1 tablespoon melted butter Vt, teaspoon salt 1 cups flour r , 2 teaspoons double acting or 3 teaspoons single acting bak ing powder 2 teaspoons sugar r Combine milk and oatmeal, add butter, - well beaten eggs, then quickly add dry ingredients which have been sifted together. Bake in buttered muffin tins at 1 425 de grees for, 15 minutes. : i Baked Dishes Use Walnuts as Flavor Walnuts give a meaty flavor to a meatless loaf to be served as a main dish. SAVORY WALNUT LOAF r 1 cups walnuts, chopped finely . - 2 medium onions , , . - - -Vi tablespoons butter or cook ing fat M 1 cup grated carrots 1 cup finely chopped celery . - 1 cup minced parsley 1 cup cheese cracker crumbs ' 1 teaspoonlsalt - 1 -c ' 1 teaspoon poultry seasoning" 1 egg ' - j - ; 1 cup milk ; f vl j : ' Saute finely choDPed onioas and celery in butter or cooking fat Add - remaining ingredients and mix thoroughly. . v ; Shape into loaf and - place in greased baking pan. Bake in mod erate oven, 350 degrees about' 45 minutes or until .. vegetables - are done and the loaf is brown. Serve OATMEAL I nlWr vt- '''I'WM . J, in finds the colorful center. (: to mid-winter meals. Any meal Fish, Pincapplo Baked in Oven Baked fillets with fruity touch will be found to be an attractive entree for dinner. j BAKED FILLETS IN SWEET SOUR PINEAPPLE 1 green pepper, cut in strips 1 coarsely chopped, medium onion - - 2 tablespoons salad oil 1 teaspoon powdered ginger 1 tablespoon brown sugar X tablespoon cornstarch 1 tablespoon soy sauce Y cup vinegar j 1 No. 2 can (2Va cups)plneap- ple tidbits, notj drained -1 to m lbs. thawed quick-" frozen or fresh fish fillets, or 2-lb. fish steaks, 1 inch thick (cod, haddock, ocean - perch, sole, whltefishL hali but) ' , , j Heat oven to '350 degrees. Saute green pepper and onion in salad oil in skillet for 5 minutes; add ginger and next five ingredients Cook, stirring, till blended and 1 thick ened. Arrange fillets in shallow baking dish; sprinkle with some salt and pepper; pour on sauce. Sake 30 minutes. Makes 4 to e servings Snack Spread has Fruit, Spico, Herbs A snack spread that's n fuss to prepare, ' yet tastes extra special, is popular with the hostess and guests alike. Mashed avocado is seasoned just right rjwith j, grated onion, chili powder and a shake of garlic salt in this chili' 'spread. Add your favorite crackers or po tato chips for "dunking and that's all you nee4. r - , avocado cnnj spread V --1 large avocado ' , - ! 1 tablespoon lemon juice m teaspoons grated onion teaspoon garlic salt i , 1 teaspoon chili powder' - Salt to taste . " l Mash" avocado to a pulp. - Add remaining ; ingredients and "stir until well blended. Serve with crackers or potato--chips, u Xakes from to 1 cup spread. l . - - ' 2 7 sausage and baked. The sur- January Special Eggs in Main Dish Featured in Meals For Winter By MAXTNE BUREN ' Statesman Woman's Editor ' .January is Egg Month, according to the Egg and Poultry National Board, which promotes the use of eggs and kindred produce i Though eggs are a basic food, some cooks lack talent for cooking them ex actly right. ' ,. , t it--- : First there's I Cover eggs in I to come at least Hold 15 minutes. Cool as above. i Novelties are usually welcomed by women who make cooking a hobby. Here then, is the recipe for Sausage Surprises pictured on this page: EGG-SAUSAGE SURPRISES 1 to 2 lbs. bulk pork sausage 3 8 hard-cooked eggs Divide sausage into 8 equal parts. Press sausage firmly to make an even layer around eggs. Place on rack in shallow pan. Bake un covered in a moderate oven (350) 40 to 45 minutes or until, the sausage is well-browned, turning once. 8 servings.. If desired, serve with gravy prepared with the sausage drippings. r Hard cooked eggs make another main dish in this recipe: ' SCALLOPED EGGS tablespoons butter or margarine tablespoons flour teaspoon salt teaspoon dry mustard teaspoon pepper i To make sauce, melt butter or margarine; stir in flour : and sea sonings. Add milk, cook until thickened, stirring frequently. Dice eggs and season with salt. .Crush corn flakes into fine crumbs; mix with paprika and melted butter. Arrange a layer of corn flakes in greased casserole. Cover with a layer of egg. Add a layer of sauce. Repeat un til all ingredients are used, sprinkling a few crumbs over top. Bake in moderate oven (350) about 20 minutes. 1 SOUP HEARHES 1 Among the canned soups that are especially hearty and satis fying on cold winter days are bean -YOUR FOOD BU06ET,witir PORTER'S FRIl-tfTS! k V ) i r 1 Alio T2Y SpocheKU SelodaKM. ' . . Shelled .nuts 'keep well In home freezers, provided they are In moisture vapor-resistant containers, home freezing specialists of the US. Department of Agriculture reply to many queries on this sub ject. This fall's supply of nuts is so abundant that now may be a good time to put a stock in the freezer for future use. Those who have freezer or locker space may be able to take advantage of the lower Cranberries Jell With Fi-uit, Nuts "Glowingly pink with flecks of brilliant red this Jellied salad lends beauty, to any table. CREAMY CRANBERRY- -ORANGE SALAD '. 1 package orange flavored . gelatine cup sugar i ' 1 cup boiling water j J-cup evaporated milk ' cups raw cranberries ( V -lb.) 1 small or medium size eating - .orange j Vx cup chopped pecans PlarA vplstine dessert and suear in medium size mixing bowl. Add boiling water and stir untu gela tine and sugar are completely dis Ov4 WAn cr1atinc mixture la completely coldV stir in milk. Wash and dry orange, utu mw quarxers (leaving rind on) and remove any cv1 Put orance throueh food chopper, using medium blade. If chopper leaks at handle end, be sure to place bowl under handle to catch juice that may drip while grinding, and add that juice to the mixer. Then put cranberries through chopper, about. cup at time. Add ground - orange and cranberries with juices . to the gelatine mixture together with pecans. Stir to blend weu. Spoon into individual y cup molds or into a 1 quart mold. Chill until set, from 3 to 4 hours. When ready to serve, unmoid on chilled plate and serve with curly endive, water cress or other salad greens. Makes 1 quart salad (3 one-half cup servings). the hard cooked egg,' which many Month picf uut uui vex jruuc xuuio apprvvco mijiw. Here's what the experts tell you to do. i . HARD COOKED EGGS pan with cold or lukewarm water 1. inch above the eggs. Bring water set pan off burner to prevent further boiling. Cover and let stand 15 minutes. Cool promptly and thor oughly in cold water. This makes the shells easier to remove and helps prevent a dark surface on the yolks. When cooking more than 4 eggs da not turn Off heat but reduce to keen water below limmerln?. 2 cups milk 6 hard oooked eggs Vt teaspoon salt 4 cups corn flakes Y teaspoon paprika and bacon, Creole gumbo and chicken gumbo. Serve a bis; bowl of hot soup with cheese topped toasted crackers for lunch. ttrrtS Nr: USED COOKING T1MI I - prices per pound often r offered for nut meats sold in quantity. 2 Nuts may be stored in any type of freezer container desired, but the specialists suggest "that it may be . most convenient to put them in "freezer bags" that hold about the quantity to be used at a time. Plain shelled nuts held at zero F. should keep their good flavor for eight months to a year, salted nuts for several months. Salt has been found to hasten the rancidity of fats and oils in food in frozen storage. ! Vr Franks Premium Rib Steaks Round Steak !.'''.. ' " Fresh Dressed Swiffs Branded U. S. Choke LOCKER LAMB I Combination Pack II Kn fhit fihonlder 1 Trimmed Leg -Shank Off 1 Trimmed Loin "FianK on" u,. 59c Wesson Oil Snowdrift 3 Creamery Butter Sun. Crackers Sldmlac mVi qt. TomJuico V4-OX. can Swiftnlng C&H Sugar Cake f.lixos B.tty n--L Calirose ? rcucnus no.2ii Apricots & c.n 2 1 Tsiit D:A fltw KrWt .Complete "'Sit ' 1 ? 1 1 M liCTOOlMl mlm (jftjrmm Mimh The Orecjon Statesman Salem BAKED CUSTARD y This is a, favored dessert of the young crowd. Turn a baked cus tard out of its baking cup and s Swiff's Branded Select locker Beef Reduced In the Face i of Rising Prices! Cut and Wrapped Freel i ' . ' -i.".: Swift representative will be here all day Saturday te answer your meat problems SWIFT'S SELECT :EEF SDPES 1 1. Mt 175 lbs. 65 LD. BEEF LOIN DThls Swiffe Premium Beef Loin will be given free Sat. evening. Get your ticket now. Nothing to buy no ob- jlgation. j, 49c ib. 59c .b. 79c : J Leghorn Hens avb. Vo Aro Experts at Deep Freeze and Locker Processing Don't take chances on : Poor Quality ' k . .... V . ' Duy Nov and Savo 9 65 c Baby Food .Quart . 85c rf 75c ix 25c ib. 39c 3 for 25c KC OS den, 3 16. can 73C 10 ib. Oc 3 pkgs. 99c 4 99c 2 f, 53c Crocker . 27c 69c 20-oz. can, reg. 85c MEAT '.OAKERY VCOCTAOLCS LOCKGRG M I Oregon. Frldcrv, January 9, 1SS3 serve with a generous topping ef chocolate sauce with slivered toasted almonds scattered over the top. ; I iiLCi On Gov't. Graded Dccf to 200 lb. Sides Pot Roast s i n, 69c Sliced Bacon ,.49c Sausago .b. 49c $1.00 average' ea. Swiffs Premium SLAB BACON II - - ; .Select the piece you want we will slice to order. ib. 69c : Gerbers or Heinz flO ..... ; 12 cans VVC Bib Juico prune, apricot, can '9c Dial Shampoo 'C'?.1 67c A94eVaIul Asparagus 0,,,n 15c Tomato Soud 3 33c 303 can 15c I for VC PRODUCE Solid i Cabbago jb. 5c U. 8. No. 1 Deschutes Potatoes 25-lbs. $1.29 CcL Hcsrts 19c Sunklst, Med. Navels ! Oranges JDos. 29c Arizona ! Grapefruit t-ibs. 59c norlda Pink. I Grapefruit 3 t 25c 1--