Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Oct. 23, 1953)
Veal en Brochette Food for Epicurean Tastes! In many. households, : outdoor eating became a pleasant habit in summertime. Food was prepared a bit differently than that of wintertime,, and the moving in doors of the culinary activities is not welcomed. ,' However, the same type cook ing that was enjoyed on the patio need not be entirely forgotten in the - dining rtom. Serving foods on skewers can remain popular all year Veal cubes en brochette Is but one example of the type recipe that can be done nicely in the kitchen pictured. Here are suggestions, and a recipe follows: TEAL, CUBES EN BROCHETTE 2 pounds veal shoulder . ' teaspoons prepared mustard teaspoon salt - ' teaspoon pepper 1 tablespoon butter or margarine i eggs, slightly beaten ' cups corn flakes, crushed 2 1 2 2 !' ' " " i'lii.i.i I .lJ.ln.iJ.min.ill n. I. ..yiiili i.i , S , . ' . ! : v 1 1 i i ' : : I : : : : 3 tablespoons lard or drippings cup water Cut veal into 1-inch cubes and thread on 6 to 8 wooden or metal skewers. Mix mustard, salt, pep per and butter or margarine to gether and rub on skewered veaL Dip In beaten eggs, then in crushed t corn flakes. Brown on all sides in lard or drippings. Add water, cover closely and - cook slowly about 40 minutes. 6 to 8 servings, ... , Coating the Veal Cubes Cut veal shoulder (2 pounds for 6 to 8 servings) into 1-inch cubes and thread on wooden or metal skew ers. These may be obtained from most meat retailers. For a crisp coating on the veal cubes com bine 2 teaspoons of prepared mustard, 1 teaspoon salt, to tea spoon pepper and 1 tablespoon of butter or margarine. With a spatula rub this mixture over the veaLDip the skewers and coated meat in 2 slightly beaten eggs, then in 2 cups of crushed corn flakes. Cook Tby Braising Melt 3 tablespoons of fat in a , heavy utensiL Make sure that your uten sil has a tight fitting cover so that the moisture cannot escape during cooking. Arrange the skewered veal in the frying-pan and brown slowly on all sides. To the meat add V cup of water, cover closely and cook slowly until done. Cooking time will be approximately 40 minutes.. mmm mmtm mi. J .1.1.1 . itt i mm ' mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm iiiiiimn. . 1 v.,., ;v:. -v, ,;: " ... I? A, ' " ' it- 7 : -tt; Veal Cubes en Brochette A crisp corn flake crust with a . slight mustrad flavor on the veal cubes produces a tempting and novel treat for dinner time. Slow cooking is an important rule to remember when preparing . this dish, as well as all meat dishes. With the veal you might serve buttered green lima beans and whole kernel corn, hot rolls, to mato aspic salads, and a dessert of double fudge cake. Raised Waffles Sunday Night Specialty Sunday is a special day. Wheth er your family spends the after noon driving through the country to view the fall foliage or just relaxing with the Sunday paper, they're bound to long for some thing a little different for Sun day night supper to complete the day of gracious living. Here's a suggestion to please everyone. Yeast Raised Waffles the old fashioned kind, but made a anew fashioned way. They're easy to make and will satisfy the appetites of the hun griest eaters. You can serve them with Sunday dinner, leftovers or leave the leftovers for Monday and make Sunday night supper a really special meal sausages, fried apples, homemade jam and lots of coffee. YEAST RAISED WAFFLES IVi cups milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon shortening Vi cup warm water 1 package or cake yeast, active dry or compressed 2 eggs, beaten 2to cups sifted flour Scald milk. Stir in sugar, salt and shortening. Cool to luke warm. Measure warm water into a bowl. Sprinkle or crumble in Jeast Stir until dissolved. Add uke warm milk mixture. Stir in Lamb Makes Aspic Vegetable Loaf Aspic has many uses, and lamb aspic is one of the very nice kinds to prepare. Here is a recipe: LAMB ASPIC , 4 cups diced cooked lamb . 2 pkgs. lemon gelatine 2 cups hot water '.... 2 cups cold water 30 stuffed green olives, sliced to cup chopped green pepper, cup vinegar V cup prepared horseradish, drained 3 teaspoons salt to teaspoon Worcestershire sauces Dissolve gelatine in hot water. Add cold water. With some of the olives, make a stuffed olive de sign in bottom of a 5 x 9-inch loaf pan. Cover with thin layer of gelatine and place in refrigerator until set Chill remaining gelatine until it begins to congeaL Add lamb, green pepper, seasonings and the remaining sliced olives. Pour over design in loaf pan. Chill until firm. Unmold on let tuce. Garnish with tomato slices, if desired. 8 to 10 servings. eggs.' Stir in flour and beat until smooth. Cover and let rise in a warm place, free from draft, un til doubled in bulk, about 40 minutes. Stir down. Pour into hot waffle iron and bake until golden brown, about 4 to 5 min utes. Serve with margarine or butter and hot syrup. Makes 4 large waffles. . By GRETCHEN Nothing's better than popcorn for fall evenings at home than big bowls of crispy, fluffy popcorn. A melted margarine topping is : just what the family ordered to bring out that natural popcorn flavor. ' Choose a margarine with natur- val, delicate flavor that blends in to the flavor of popcorn. Serve heaping bowls of these light, fluf fy kernels, and include bowls of melted margarine and grated cheese to sprinkle on the hot pop corn for a help-yourself snack. Of course you'll want plenty of salt shakers handy becalse everyone has an individual taste preference when it comes to popcorn. Popcorn is best when it's hot, right out of the popper. So bring your automatic popper into the living room and replenish every one's bowls with the hot popcorn directly from the. popper. Spoon on margarine, add salt and cheese to taste, and you're set for the best in casual evening snacks. Casserole Has Spot in Winter Dinner Menus Macaroni products, being fea tured in October, have an affinity for the casserole. Here ' we've found two using such' products and both cooked en casserole: . . LAYERED LUNCHEON . . CASSEROLE 4 ' ounces elbow macaroni 2 tablespoons butter or . margarine Vi cup chopped onion j 2 tablespoons flour ' Vt teaspoon salt IVi cups milk to cup cubed American j 1 cheese ! Vi pound Canadian style; bacon,- sliced 4 thin apple rings i , Buttered bread crumbs Cook macaroni in boiling water until tender (about 8 minutes). Drain and rinse. While macaroni is cooking, melt butter or marga rine in saucepan. Add onion and brown lightly. Stir in flour and salt Add milk and cook until thickened, stirring constantly. Add cheese and blend welL Ar range layer of macaroni in bot tom of greased 1-quart casserole. Place 4 bacon slices on macaroni. Pour Vx cheese sauce over bacon. Arrange remaining macaroni and bacon in layers. Top with apple rings and pour remaining cheese 1 sauce over alL Sprinkle with buttered bread crumbs. Bake in moderate over (350 degrees) 30 minutes. SPAGHETTI BACON BAKE- 4 ounces elbow spaghetti 4 slices bacon, diced to cup chopped onion Yt cup sliced mushrooms . 3 tablespoons flour to teaspoon salt Dash pepper ' lVk cups milk cup shredded American cheese 1 cup cooked peas Buttered bread crumbs Cook spaghetti in boiling salted water until tender (about 8 min utes). 1 Drain and rinse. ' While spaghetti is cooking, brown ba con in heavy skillet Add onion and mushrooms and Drown light ly. Stir flour, salt and pepper. Add milk and cook until thick ened, , stirring constantly. Add cheese and peas, mixing 'until well blended. Add cooked spa ghetti. Pour in 1 -quart casse role. ; Sprinkle with buttered bread crumbs. Bake in moderate oven (350 degrees) about 20 min utes, i Makes 4 servings. SPINACH SPECIAL A fine, but easy-to-make sauce and crunchy topping make spin ach a special. Heat a can of con densed tomato soup and a half cup of grated cheese together un til the cheese melts. Heat a can of spinach and drain off the liquid. Put in serving dish and add the sauce. (If you dont need all the sauce for the spinach, store it in the refrigerator and use on meat loaf or veal chops the next day.) SiotessKQ. Salem. On, Friday. Oct, 23. lS53Sec. 3)5 "I"1""" 1 1 II nil IIIMWMIWWMIWIMMl 11 1 in PAH USE mMM mmm mice Lake Valley 24b. Loaf Tip Top Frozen 6-02. Tin Green Stamps KM I acreen Stamps L i MAX & JACK'S MARKET g 14b. hag 831 Coma FREE SAMPLES, FRESH LINK SAUSAGE Lb. pkg. 350 . Try These Delicious Sausages and Than Talc . Homo a On Pound Package at only mm jPlCMIC ARMOUR STAR A Delicious Treat . SAH Green LUX TOILET SOAP Reg. 3 for 20c Bath 3 for 29c 1 tegsgT )) TENDERIZED If . lb. )) SMOKIES Mffl S4H )1 CCCGreen Stamps If FRESH GROUND HERE Coffee Plymouth, HORMELS 1BOZ. TIN Chili Con Carne 3 Fre "Pennant" with each, can SUNSHINE Hi-Ho Cracliers SUNSHINE : Hydrox Cookies 39 SUNSHINE COATED Chocolate Cherries 690 Kraft's Parkay . Lb. plcg. 290 KRAFTS Cheez Whiz KRAFTS Caramels i L Lb. pkej. 390 FREE Plastic Hallowe'en Hood Mask with Pur chase of any above Y t Product While They Last! . DERBY Tamales DOUMAKS TErJE IIAnSIIIIALLOUS White or , O V. Asstd. Colors Picas. 45c 1 1 DUNCAN HOTS PEAS Picnic Tins . 2 for 23c .16-ox. Glass 590 j i MISSION FRESH EGG IIOODLES Large Packaae 29c .15V4-OZ. Tin i90 WW Ml UlrlWJi stampsRsh-Poultry-Ch ii 0M Swan Sex Size 3 f 25c Larse Size LUX FLAKES 300 Large Size mnso 300 Breeze Large Size 320 Large Size No-Rinse SURF nmso DETERGEHT I Large 1 Size LUX i Liquid QQ Detergent SAVE 10 titiCcupbSFECUll SNOW FLAKE SALTIXE PX6. SNOWFLAKE Crackers 2 49c With 10c Conpon toward the pur chase of Upton Soap Mix i 1 CLOROX BLEACH 19c 31c CnACKEBJACES Carton of 24 Picas. 99c I I HALEY'S BEEF STEW LIPTOtI SOUP MIX (with Coupon) CSCXDIK8SDLE ... J-Pttk T83SJIT8 IXECTASLE . 12a II03Tn CAFITOL i ft!. J Tin. 39c SSiyaM 3 Si 89c 1 FRESH FRUITS AND VEGETABLES )) SNOBOY f CELERY Tender ; Sfallc 15c QCC U ORANGES ST ft, 39.c if f n r f ii a i n a m: Vl , I f iviea. iize, zoua tieaos . ih. eaf l 1 i ( CAULIFLOVFR ) "TN S'nw m',' U" Sb'- ( SPERRY'S FAMOUS BAKED DOUGHNUT BECD7EI SPERBY DRIFTED SNOW FLOUR 10-Lb. Sack Tarn to Page 1 This Section for Recipe STODE nouns Week days 8:33 All. 9 P.O. Snow White, Large Size. ; jsrjj 1, iv f i ne Desi uraae. HEAD 15 c SWEET POTATOES, RED YAMS U.S. No. 1 Select Sizes 2 lbs. 19c DESCHUTES POTATOES U.S. No. 1 . ftC, Blinbird 25 lb. tag U3C