Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 7, 1953)
Siaitsmcra, Salem, Ore- Friday, August 7,US$3 Sc 31 n n 1 iwscinies f r"0 ! - , . - ,,.4.:;,; Sandwiches wiih-cofe fanciest of salads and here such a combination is pictured. The rainbow sandwiches may include any of a number' of fill ins. YJy? Jc?J Coffee served in stemmed glasses first attract the eye, then interests; the taste buds. rrrv"' r&ru i xCi tt " i f ' N ) ) - -7 . . - , v - ,. -' s -. . . . . . ' Hi' A . V . : s -- : ' v - , . . OHMWllhwM.'i' I I i I ill MallBMMtLI I Either onefaced or tSWa, this Salmon Salad Sandwich makes a good luncheon dish. If It's in a small size and (fressed up a bit it is party food. On Spaghetti Handy toSeifve This is the seftsoa whenf vaca tioning relatives and friendi drop fin for a few days' visit PSan so iyou won't have to spend all your time in the kitchen, : caking meals. S j The following recipes majf come lin handy when you have Quests iin the house. They are quick and ieasy to prepare is we Ell as Hw in jcost They all ! rely f on j ever popular macaroni products! i Spaghetti with; vegetable jsauce L k& fho main: featurel of a lunch. Serve it with a .tossed palad, liot rolls and a j beverage. Take k pie from your tiorne freeaer for fiessert. If that's not polsible, Vou can buy good pies front your JUvonte .wuiery.:j;, i j . , I Spaghettlwith Vegetable SSanee 4 'ounces long spagnetu j ; 6 slices 'bacoqj i ' is 2 tablespoons ibaeoa drippings 3 tablespoons Ifloirj I ' IVi cups condensed ;bouiIl(n j (lOKmncejcait) ! p ; V cup milk .. j.; . i i i 1 tablespoon minced parsley 1 cup cooked mixed j j f vegetables j j . r L Cook . i spaghetti fin i boiling lted water until tender bout HZ minutes). Drain! and linse. IWhile soazhetti is eookini, fry paeon until crisp. Place on absorb ent paper ndj crush ; l&htlf. four off i all but 1 2 tablespoons fcacon drippings from skillet Stir In flout Add bouillon and. cook fantil thickened, stirring constant ly. Stir in milk. ! Fold in mixed Hregetables and crisp !brnnJHeat knd serve over spaghetti. Makes E servings. IA IJl IT. SL.Hi: i lil!.-,!- i .. i; ' r 1. v 4 si n Here's an Americanized a ver sion .of. that famous guacamole salad borrowed from our Mexi can neighbors. Remove seed and jskin from ripe avocado. Mash or fcieve fruit Add one small diced jtomato, a tablespoon each minced (onion, lemon juke: and chopped jor tomato wedges. Use j one of jthe thick pebbly skinned summer avocados now on the market Air 4 r A 1 V1 are served summer style and with Crumbled Ginger Ginger snaps and gelatine make a dessert that should be pleasing for summer meals. It's a pudding with orange flavor and a fluffy tekture. GINGER-ORANGE PUDDING 1 tablespoon unflavored - I 1 gelatine 2 tablespoons cold water j 2 cups milk 2 tablespoons cornstarch . : Vt cup sugar 2 egg yolks, beaten 1 cup orange juice ; 2 tablespoons grated orange rind 2 egg whites, stiffly beaten 2 cups, crumbled ginger snaps . Soak gelatine in water. Mix to gether cornstarch and sugar. Add to milk. Place milk over hot wa ter and bring to scalding tem Rest Foods 5ndwirh Sored! Th quickest way to make: 1' iUPER SAUDVJICHES1 . 1 ; I : Tasty picfes, pimientoa mad '. ": . 1 " ' it ." ? . ' I : ptcrc B Foods '. INfctnil tomm mm- tWW rmmm m. Imm. 'Z&Er " -i j iSandH SpfedjBV. ieel Always Fresh . . 4 -mwIi . , - Xv - s- 4 great elegance; Iced coffee Snaps in Dessert perature, stirring occasionally. Cook for 10 minutes, stirring con stantly. 'Gradually add small amounts of hot milk mixture to beaten gg yolks until both are combined. Return to" double boil er and cook for an additional 2 minutes, stirring constantly. Re move from heat and add soaked gelatine, orange juice and rind. Chill mixture for 1 hours. Re move from refrigerator and fold in stiffly beaten egg whites. Line -8 serving dishes with some of the ginger snap crumbs. Fill dishes by alternating layers of orange pudding and ginger snap crumbs, ending with a layer of crumbs. Return to refrigerator and chill for several hours, or overnight Garnish with ginger snap halves and strawberries just before serv ing, if desired. Serves 8. v FOR SANDWICHES, SALADS just like Best Foods is a fit accompaniment-to the Classic Hamburger Planned for Dining The classic hamburger, sand wich;, an indispensable part -of every cook's . repertoire,:, wears brand-new faces this season. De signed for al fresco lunching' and supping are tnese two versions, both; of which feature a .baked- in filling in place of the usual grilled patty. ! A i savory, catsup-flavored meat mixture is encased in a baking- powder-biscuit crust J BISCUIT BURGERS Vi pound ground beef " V. cup chopped onion Y cup finely diced celery , 1' tablespoon bacon drippings f or other fat 21 tablespoons flour cup catsup teaspoon Worcestershire sauce Salt and pepper to taste , teaspoon monosodium glutenate Baking powder biscuit " dough (2 cups flour, etc, or jise 2 cups prepared biscuit mix) Melted butter or marearine Saute, meat .onion, and celery in bacon drippings until meat is no longer red, stirring frequently withi a fork. Sprinkle in flour; stir to blend welL Add catsup; cook; stirring constantly until mixture thickens.; Add seasonings. Let filling cool while preparing biscuit dough. Roll out dough in to a thin sheet, about H inch thick; cut into 16 rounds, about 3 finches in diameter. Place 8 ox these rounds on greased bak ing sheet and in tie center of each put a scant Vi cup of meat mixture. Moisten edges of rounds withj water; cover with remain ing rounds. Press edges together withj fork; prick tops; brush tops with melted butter. Bake in hot ovett (450 degrees) 12 to 15 min utes Serve hot Makes 8 burgers, and j surely everyone will want twoS They may be baked ahead of serving time and reheated in a covered baking pan. , i - AVOCADO FILLING , " When you're looking for good combinations for sandwich fill ings, remember that wonderful tasting mixture of mashed avo cado and bits' of crisp cooked bacani Spread-it on toasted bread with a slice of tomato and a let tuce) leaf. Look! for the nubby skinned summer avocados in the markets now. , iff TrrfVi KWWsi Real Mayonnaise 1 ana - ryoaioiiai . ...... ..!. By MAXIN3E BUREN j Statesman Woman's Editor - f Sandwich months August, offers a gold mine of material about which a food editor can write, r f , i i A sandwich, is a sandwich, whether it bas one piece of bread or four, whe ther it is toasted or untoasted, juicy or dry. sweet or tart---.-... It can be a before meal snack, a main dish, accompaniment toi f a salad. Nobody would care if it was dessert ; Most eleeant of all types of sandwich is the ribbon f M-. I sandwich. This is made in several , layers ked, garnished and sliced down like t layer cake. Pictured on this page is a I summer luncheon menu that includes ribbon sandwiches and"-- ked coffee." ..'.."".' I ' . . . I t Here is how you! make the pictured on this. page;.- --: j,.,"- RAINBOW SANDWICH LOAVES FILLING l.Combine 1 cup flaked crabmeat, cup minced celery, U cup mayonnaise, 1 teaspoon prepared mustard, salt and nnnr tf last" t 2. Combine 2 cans deviled ham, cup mayonnaise, Ya cup pickle relish. - 3. Combine 3 hard-cooked eggs, chopped, 2 tablespoons chopped ripe ol ives, 1 teaspoon curry powder and enough mayonnaise tor spread. " 4. Combine 1 jar plmiento cheese spread, 1 small onion, grated, and few 'drops tabasco. . Cut crusts from 30 thin slices of bread. Put slices together with 4 fillings. Cut each stack in halt Continue until bread and fillings are used. Frost top . ,m..m '-. 1 W "N - 'if ( ' I I I i r v$AMl tgA DtO I to Wing Knegai Com t. i -1 i individual sandwicn loaves THE CRISP, CRISP FLAt When you open a package of Kellogg's Coi - hint of a tantalizing aroma that says, Th fxesh-balced . . . fresh front our radiant oven This freshness is a good reason why more will again tomorrow morning enjoy Kell 1 mr- v-ti.- ;ii.-rH' rerine flakes has kept . Ta there a box Robm to yw 4myt grocer today? : .rood and sides of each "loaf with the following mix ture: Combine, j Vi lb. cream cheese with 1 tablespoon mayonnaise and 1 tablespoon light cream; whip until fluf- fv arnlih with nliva and green tepper "flowers.f Yields 12 loaves. ! i Here's a good old Salad Sandwich fas pictured below left). One that makesj an, excellent luncheon special, filling the most important function of the sandwich, V that of a 'satisfying quick-meal dish, , ' SALMON SALAD SANDWICH ' 12 slices bread or fit v l cup tlaxed salmon 1 bard cooked egg, cup chopped nuts cup chopped celery - Yi cup mayonnaise) -Vi teaspoon salt Soread bread or buns bine salmon, egg, nuts ajnd celery. Add mayonnaise, lemon juice and salt and mix WellJ Spread tn bread or buns. Top with lettuce and tomato! THE DEEP, DEEP FLAVOR Kellogg's the world' favoiftf lyear a&ex year.) . ... ' 1-L".U . . inM1f in VOUT Kitchen BOW, or fapwa grwi if (c mm round buns, Butter of margarine (S-ounce can) chopped j v - 1 tablespoon kmon juke Lett ace land tomato slices th butter or margarine. Com- if desired, flakes 6 sandwiches. i ?1ake ycM catch golden Bakes are C ! - : j ; : than 25 mih on folk gtp Corn fjakes for for the briAjfisl com tec your I i i ! fES IVITll ! ill . ; . i ? m - i ! :f-ti SI Si If i 't .1S: 1 1
