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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 20, 1953)
4-T2a CtetsfaacBi, Sclasu OroconV rriigy, rxsary S3 KS3 I :. -v. i Frozen chicken thighs make elegant food, when cooked with kerb. Here's the way if s done: 1 HEKB-BAKED CQICKEN THIGHS 1 1-pound package frozen IV cups milk chicken thighs 1 teaspoon salt cup all-purpose flour teaspoon pepper 3 tablespoons margarine teaspoon thyme, dried 1 tablespoons flour teaspoon rosemary Thaw thiehs as directed on package. Roll in Vi cup Hour.. Brown en .all sides in 2 tablespoons of margarine in hot skillet. Place chick en in a 1 -quart greased casserole. Fut remaining margarine in skillet; stir in flour. Add milk and seasonings. Cook until slightly thickened. Pour over the chicken. Bake uncovered in a moderately slow oven, 325 degrees, 50 minutes, or until tender. Serve thighs and gravy separately or together as desired. Makes 4 to 9 servings. Eggs, Cheese Best Among Lenten Foods Perk up Lenten meals with egg and cheese dishes. From a nutri tional standpoint, economy and flavor, they're hard to beat. , High quality proteins of the same type found in meat are also pre sent in cheese and eggs. For this reason they make satisfying main dishes for luncheons and dinners. In. better stores, eggs and cheese are kept in. refrigerators or chilled display cases. At home they should be kept in the refrigerator until Just before using. The quality of eggs especially will deteriorate very fast if left in a warm room. In cooking eggs and cheese, just as meat, low temperatures help retain the tenderness, flavor and attractiveness of the product. Cheese and eggs are versatile, too. The flavor blends well in many satisfying, easy to prepare, dishes. One such combination is the Dairy Crisp Casserole, a flavor ' treat that's hearty enough for the most rugged masculine appetites. It combines i tansy, ripe - flavored cheese and canned cream of mush room soup. Buttery, : crisp toast cubes lend a crunchy texture. Ar range halves of hard-cooked eggs on top for a crowning touch. Keep the simple ingredients on hand for the perfect answer for appetizing hurry-up meals. DAIRY CRISP CASSEROLB C hard cooked eggs 1 can H-Ya cups) cream of mushroom soup cup -milk teaspoon paprika 4 cup cubed process cheese food or aged cheese 2 tablespoons green pepper 3 cups toasted bread cubes cup butter Heat mushroom soup and milk. Add cheese, paprika, green - pep pers and : 2 cups toasted . bread cubes which- have been tossed in melted .butter. Pour into buttered 1 quart ' casserole. Arrange egg halves en top. Top with remaining bread - cubs. Bake in moderate ever (350 degrees) for twenty min utes. Serves 6. . EGG QUICKIES -JVa cup diced onion . 1 tablespoon shortening -. 2 cups soft bread crumbs cup milk 4 hard cooked eggs 1 teaspoon salt teaspoon celery salt: 1 tablespoon minced celery Brown onion inb lended shorten ing. Add bread crumbs and milk. Etir cook slowly untfl thick. Add chopped eggs, seasonings. Spread on a : plate to cook Shape into 4 large or small patties,-Pan-try In melted butter until browned on both sides. Or dip in egg and bread arumbe and deep-fat fry. Serve 4. Cream Puffs in Newer Version Cream puffs, those exotic ap pearing pasttries, in reality are rather easy to make. Here is one that's a variation oof the popular recipe: MOCHA CREAM PUFFS cup butter or margarine V4 cup cocoa cup water cup sifted flour S eggs Filling teaspoon instant coffee 2 cups milk 1 package vanilla pudding1 mix Melt butter or margarine in saucepan. Add cocoa and mix well- Add water. Bring to boiling point. Stir in flour. Coanthra ta ttf tin. til mixture leave mldm f mn and forms a ball (about 1 minute). Remove from heat. Coot Beat id eggs, one at a time. Beat mix Drop from spooon onto tmgreaset) oaxxng sneet making mounds about 3 inches apart. Bake in a moderately not oven (400 degrees) 45 to 50 : minutes or until dry. Makes. larse Duffs. Coal im from drafts. . Meanwhile - dissolve . Instant coffee in a little, hot water. Arirl dissolved, caff e anil milk- tn pudding mix. Follow directions on puaaing mix box. Allow pud ding to cooL Cut tops from puffs and scoon out unv fnmnt f soft dough. Fill with cool pudding allowing y cup lining for each puff. Replace toDS. Dust with con. xectioners sugar. Serve cold Makes 8. - Lamb Among tho Best Meat Buys Lamb, synonymous with spring, comes earlier each year, and it's a meat best buy these days. SPICY IAMB SHANKS , 4 lamb shanks 1 teaspoon salt - - Dash of Pepper cup fat 2 cups cranberries 1 cups water - 8 whole' cloves 2 sticks cinnamon - 3 tablespoons sugar 5 tablespoons flour cup water ' Season : lamb ahanks with salt and pepper. Brown in hot fat. Simmer cranberries in IV.. cups water until skins pop. Add spices and cranberries to shanks. Cover and simmer 2 to 2 hours or un til very-tender. Combine sugar, floor and water. Remove shanks from broth, .. add Hour mixture and thicken gravy. 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