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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 21, 1953)
i I 2) Elcrtesaen. Salesu Or Friday, Aug. 21. 1S53 i 1 - Cabbage slaw wltn an extra aasn oi spice f wui mate an exceuent saiac summertime or early fall. Served in a hollowed out head of cabbage here the slaw Veil with cold cuts and cm assortment of crisp crackers. 1 Cabbage Head bbagi THat Made With Spiciness Slaw has never diminished in popularity through the years. It is well liked in its old-time plainness with sour cream dressing, yet takes well to modernizing. You can add crushed pineapple to the cabbage and the juice to the dressing. You can put in ham or tuna to make it a main dish, or you can give the slaw a lift with chopped apple. Here is a slaw that's picy with caraway and pepper, and gains novelty by being served in the scooped-out cabbage head. Use red cabbage when available, as there's more color interest then. SPICY CABBAGE SLAW 1 medium head cabbage (red if available) Vx cup salad dressing 1 tablespoon vinegar , 1 tablespoon chopped onion 1 teaspoon sugar 1 teaspoon salt Vx teaspoon caraway seed - teaspoo pepper Cut out and shred inner leaves of cabbage, leaving outer shell in tact Combine salad dressing, vinegar, onioiji, sugar, salt, cara way seeds, and" pepper; blend well. ' Pour over shredded cab bage, and. mix lightly. Fill shelL Serves 4 to 6. Cookies Become Dessert; Snacks Peanut butter and ready-made cookies join to make a novel dessert-confection. PEANUT BRITTLE STACKS . cup heavy cream, whipped Vx cup quartered . marshmallows Vi cup peanut brittle pieces 1 dozen shortbread cookies 6 pieces peanut brittle ' ' Combine whipped j cream, marshmallows and peanut brittle. Make 3-decker cookie sandwiches by spreading part of the whipped cream mixture between Rookies. Place stacks in a shallow pan and top. with remaining whipped cream mixture. Garnish each serving with a piece of peanut brittle. Refrigerate and serve within 4 to 6 hours to retain the crispness of the cookies. I Makes 4 Peanut Brittle Stacks. Easy Brittle for High Calorie Eats Nut candies are usually at a premium in any household, and when it is home made it's bound to be even more desirable. Here Is a crunchy brittle for home making. Canned salted nuts - may be used in this candy 2 (7-oz.) cans for 3 cups. Rid nuts of excess salt by shaking in a sieve or rubbing gently between, paper toweling. EASY BRITTLE ( 2 tablespoons butter or "margarine Vx cup water Va cup dark: corn syrup 2 cups sugar 3 cups whole nutmeats: or large pieces Melt butter or margarine in a heavy skillet; add water and syrup; bring to a boiL Add sugar; stir just enough to dissolve. Boil rapidly to 300 on candy ther mometer (hard-crack stage when a small amount dropped in cold water separates into hard, brittle threads). Remove from heat; add nutmeats at once, stirring quickly, our onto greased baking sheet (do not scrape pan), spread thin with two forks. When cool, break into pieces. Makes 2 pounds. WITH SALAD For that something special add a hot accompaniment to a salad or sandwich plate. This one can double for dessert Fill a drained canned peach half with 1 table spoon each of brown sugar and sour' cream. Put in broiler unto bubbly. Pop a handsome I walnut half on top when the peach comes from- the broiler. TVUUTJUUUUVTJU 1". .- - i i r ti vi Holds Slaw To Sweeten Or Not Is Question Often Asked Most frozen fruits have better flavor and texture if packed in sugar or syrup than if unsweet ened, say home freezing special ists of the U. S. Department of Agriculture. But some fruits freeze as well without as with sweetening. Among these are gooseberries, currants, raspber ries, c r a n berries, blueberries, pineapple and figs. Fruits frozen without sweetening often are wanted for special diets. Frozen dry-packed fruits lend themselves well to jelly-making, reports Dr. Faith Fenton of the New York State (Cornell) Ex periment Station. She explains that this is because the freezing and thawing' cause the fruit colors to dissolve in the juice and the cells of the fruits to break, thus releasing the juices. No heating of frozen berries is necessary for the extraction ox juice; therefore, any chance of overcooking and extraction of bitter tannins is prevented. Strawberry and rasp berry jams and preserves made from frozen berries stored several months. Dr. Fenton says, are as good as those made from fresh fruit during the berry season. They are superior to the jams and preserves made during the season and stored for several months. , How to Use Place the dry-packed frozen fruit, while still hard-frozen, in the cooking utensils or in hot sugar syrup. Proceed as you would in making jam or preserves from the corresponding fresh fruit It is usually necessary to add commercial pectin to frozen truits in making jams and jellies. Dr. renton suggests. Departmentl specialists add that most people line to ireeze fruit at the fully ripe stage to get its full flavor and natural sweetness. At this stage the fruit has less "jellying" power than when it Is less ripe. Thus, adding pectin may be necessary to get a jelly. Links and Limas Combine for Flavor Links and limas make a pop ular, easy dish. LINKS AND LIMA SKILLET 1 pound link sausages 1 chopped onipn Vx diced green pepper 2 cups cooked or canned limas 1 can condensed tomato soup Vx cup catsup Salt Pepper Put sausages and 2 tablespoons water in cold skillet Cover and simmer about 5 minutes. Un cover and brown sausages slowly. Pour off excess fat, leaving 2 tablespoons. Add onion and green pepper. Cook 5 minutes. Stir in remaining ineredients. Seasnn with salt and pepper. Cover andf simmer about 30 minutes. Serves 6V SCHAEFER'S Improved Cough Syrup b steps that bronchia! Irrila tion cough. A sip proves h. Relief today sure. Drug Store 135 N. Commercial Open Dally 7:38 AJI.-S. PJL k Sunday t AJkL-4 PJL if ! it salad for goes Cauliflower Has Au Gratin Topping ! Cauliflower au Gratin is a stur dy supper dish. It's really a new version of the favorite macaroni and cheese caserole. Cooked cau liflower has been folded into it for an interesting new flavor. Serve with a green vegetable, hot rolls, and crisp relishes. CAULIFLOYYER AU GRATIN 4 ounces elbow .macaroni 3 tablespoons butter or mar garine .3 tablespoons enriched flour V teaspoons salt Vx teaspoon paprika 1H cups milk 1 cup shredded American cheese iVx cups cooked cauliflower (about 2-pound head) Va cup buttered bread crumbs Cook macaroni in boiling salt ed water until tender (about 8 minutes). Drain and rinse. While macaroni is cooking, melt butter or margarine in saucepan. Stir in flour, salt and paprika. Add milk and cook until thickened, stirring constantly. Add cheese and cauli flower. Mix well. Fold in macaro ni. Pour into greased 1H -quart casserole. Sprinkle with bread crumbs. Bake in moderate ovea (350 degrees) 25 minutes. Makes 4 servings. Add Tuna, Olives To Club Sandwich Olives and tuna make a new version of the old favorite, club sandwiches. TUNA SALAD CLUB SANDWICH 1 v Vx (7-ounce) can tuna, flaked cup chopped stuffed olives cup mayonnaise or salad dressing cup soft butter or margarine 16 silces toast 8 slices whole wheat bread toast 8 lettuce leaves 8 thick slices American cheese Combine flaked tuna, olives and mayonnaise. Butter toast. Cover each of 8 slices of but tered toast with a lettuce leaf, tuna salad and a slice of whole wheat toast. Top each sandwich with a cheese slice and finish with a slice of buttered toast Makes 8 sandwiches. . Limas, Cheese In Filling Salads This is delicious on greens or heaped into rosy tomatoes. LIMA CHEESE SALAD 2 cups cooked large dry limas 1 cup diced celery 1 cup cheese cubes V cup chopped sweet pickle . Salt , Pepper Va cup tart French dressing 6 large firm tomatoes Salad greens Ripe olives Combine cooled limas with celery, cheese cubes and pickle. Season with salt and pepper to taste. Marinate in French dress ing 1 hour. Hollow out tomatoes: sprinkle with salt and fill with salad mixture. Serve on crisp greens. Garnish with ripe olives. Serves 6. AMP CHOP tUlY cmcxsv U0 utntss -1 graces JUST HEAT AND SUYXf h ChouMcin it mm MOIIW1 Desserts Using ? Fruits Welcome There's usually a place in ev ery reciperbook f or more desserts so here we offer another for the files. It uses 'dates, but prunes or other dried fruit makes the dessert good. too. SNOWBALL DESSERT 2 clips dates, chopped Vt cup water t teaspoon salt Vx clip sugar' (optional) Vx cup nut meats, chopped 24 vanilla wafers : 1 cup cream, whipped 1 cup grated coconut Cut I or chop the fruit, add water i and salt The ene-third cup sugar may be added If a sweeter dessert is desired. Cook over low heat until thickened, then add broken nut meats. Put between vanilla wafers, and pile three or four wafers high. Let stand in food compartment or refrigerator. Just before serving, cover "with whipped cream and roll in shredded coconut Red cherries. grapes or other fruit may be used as a garnish. 1240 II. LAD Y-ELBERT A No. Ha 33 Tins SUNSHINE Hi-Ho Craclters l-Lb. Pkg. SUNSHINE Cheez-il Crackers 190 6-ox. pkg. CA11DY 0B&1IGE SLICES Sgr'. 290 SFEBBY PA1ICAKE & WAFFLE-UK 290 2S-OX. pkt. Luraher-Jack Syrup , .... 38 wn. Greea Stsmp Ilax U. s. EACH BEGTJLAB $1.49 "SmSSTstar; Saturday svnrrs XVt- Greett Sump Ad Elleclive Frl & SaL Acg. 21 & 22 Beef Makes Good in Any Main Course ' l ' " ' . .. ' ; -! r : - Beefs no end versatile, so here we've added two recipes to the list of excellent ones using this most popular of meats. , r SOUR BEEP WITH GINGERSNAP GRAVY j . Cover 3 to S pounds of chuck, rump, or round of beef with equal parts of vinegar and water. Add a few bay leaves, a dozen whole cloves, a teaspoonful of whole black peppers, and a peeled on ion. Let the meat stand in the vinegar for 1 to 3 days in a cool place, turning it so that it will pickle evenly. Remove the meat from the liquid and brown in hot fat in a heavy kettle. Then slip a rack under the meat to keep it from sticking to the pot, add 1 cup or less of the pickling liquid or water, cover with a close-fitting lid, and cook slowly for 2 to 2Vx hours, or until the meat is tender. To make the gravy, blend 2 ta- blespoons of flour with 2 table spoons of drippings. Add gradu ally with constant stirring IVx cups of cool or lukewarm liquid. Cook slowly until smooth and thickened. Add 2 or 3 ginger snaps broken into small pieces, and stir until smooth. Or season the gravy with a little ginger and sugar instead of the gingersnaps. Gapilol St. I PACIFIC PEAQL HEMS Green & Jack s MEATS AND SAW 14b. 14-os. to 2-ox. S5c 13. 14b. Cello TrldaT -vfairlert and Try xeta in - 49c 13. Lb. g W . FILLED COOKIE Fruit-filled cookies have been popular since the days of the wood stove. Here's the way to do them nowadays. Shape a rich cookie dough into small balls and make a depression in each with handle of small knife. When coo kies are baked, fill with a lus cious prune filling; made in the proportions of 1 cup cooked pit ted prunes to Ml cop sugar. CALORIE COUNT j Toasting converts some of theJ starch of bread into simpler car-' bohydrates and removes some of the moisture. Attractive,1 crunchy hot toast has the same calorie value as untoasted bread -60 cal ories per one-half inch slice. the beef dish is delicious served with noodles. J And here's a "quicky" recipe for hurry-up meals.; It's a favor ite with the children: GROUND BEEF BROILED ON TOAST Toast 6 to 8 slices of bread on one side. Spread the untoasted side lightly with butter or mar garine and sprinkle with salt and pepper. Season 1 pound of ground raw beef with salt and pepper and add 2 to 3 tablespoons tcp tmlk or undiluted evaporated milk. Spread the meat mixture Over the untoasted side of the bread slices, covering evenly to the Very edge. Broil by direct heat under a flame or a grill, for 5 to 10 minutes. Dot with the ta ble fat if desired. Serve hot DU1ICA11 HIKES No. 303 Tin Picnic Tin I'lAIIDARIII 0RAIIGES ALU 8:30 A.M. to 9 P.M. week days 10 A.M. VEAL. to 7 P.M. Sundays Pom and RADISHES GBEEU SUmP Colorful Mixture Onions, pimiento j pickles and carrots are a colorful list of in gredients to go intolthis salad. RAINBOW MACARONI SALAD 2 cups elbow macaroni (8 ox. package!) cup French dressing ' . V cup sliced green onions (seallions) , . Y cup diced pimkento . Vx cup finely chofped sweet r pickles cup thinly sliced carrots 2 tablespoons prepared mustard EASY EASY and c NOW AVAILABLE tdth Carry i mm : I 16 ox. lYSi! "hf . and Ijjul li 22 ex. tk'fjs-Tjj BALL BROTHERS CO. CalifernIJ Salem, TlflJA While tile Size W 46-oz. H-D No. 2 Tin Bofene p7ashers Jumbo Size on i Sweef Tender and or onions Bunches TV rpf Makes Salad Dish Mayonnaise, salt and pepper ' Cook macaroni in boiling, salt ed water until tender Drain and rinse; with .' cold ' waiter. Add French pressing and chill for sev eral hours. 'Add remaining Ingre dients; using about 1 cup mayon naise and salt and pepper te taite; mix thoroughly but lightly. Chill tuce ' several hours. Serve in let lined, bowk sprinkle witt chopped fresh parsley; and 1 tof with hard-cooked egg slices, U desiredj 8 servings. M Refrigerator if EAsr to nu TO SEAL EASY TO SUa sua oTa: TO EMPTY EASY TO CUAfl be see' ever cod tvtr agaial Home JA -rAKTarte Max. Jars, lac.. II Monte, Cal Oregon Stai Armour's Treel Luncheon Heals 12-ot TlJi TOIIATO JUICE Tin Sliced Meappli 27c 99c Soajl Grannies 46-oz. Pk. "ALL" for Anlimalic oq Ibi Eat 43 i I
