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Statesman. Salem, Ore Friday. Mot. 6, 1953 (Sec 3) 1
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Baked Dishes on.
Everyday Menus
By MAXINE BUREN
Statesman Woman's Editor .
Every season is casserole season. Summer, of course, for
picnics and outdoor meals, but autumn and winter, too, for club
dinners and meals at home when appetites are keen from crisp
j weather.
. A casserole can be comforting, for both cook and diner.
Mix one up at noon, set the oven and there's a satisfying dish
- waiting at suppertime. Business women should get the casserole
habit, for the use of them provides long-cooking hot food when
time is so important at supper time.
, Not all combinations of course are suited to cooking un
ehaperoned, , but many are.
. Here beef and vegetable are one of the best pairs to mix
' in a casserole. This affair can be mixed up the night before or
in the morning and chilled thoroughly, te be cooked later.
BEEF VEGETABLE CASSEBOLE
1 pound ground beef
1 2 tablespoons drippings or
shortening
cup chopped onion
1 green pepper, sliced
lft teaspoons salt
Vt teaspoon pepper
1 No. 1 can whole kernel
corn, drained
4 tomatoes, sliced
Yt cup buttered bread
crumbs i
Brown onion and green pepper in fat for 3 minutes. Add
meat and brown slowly. Season. Remove from heat Place Yt of
cflrn in the bottom of a 2-quart casserole. Add half meat mix
ture and then a layer of sliced tomatoes. Repeat layers. Sprin
kle with buttered crumbs. Bake in a slow oven (300) for 40
minutes. 6 servings.
Meat and fruit make a favorite combination. The fresh
fruit texture and flavor contrast pleasantly with the richness
of the meat. Pork and apples make one of the best such com
binations. PORK SAUSAGE CASSEROLE
- 3 medium-sized sweet Yt cup brown sugar, firmly
potatoes packed :
! 1 pound pork sausage links 2 tbsps. sausage drippings
3 large apples Yt cup boiling water
Boil sweet potatoes until tender, peel and cut in halves
lengthwise and place in baking dish. Pan fry pork sausage links
about 10 minutes. Core apples and cut in 1-inch slices. Sprinkle
brown 'sugar over apples, combine drippings with water and
pour over alL Bake in moderate oven (375) about 40 minutes.
Yields 4 servings.
Fish and rice make another combination, a typical exam
ple of which is this baked dish. j
SAVORY FISH AND RICE CASSEROLE
2 1-pound packages frozen lYt cups grated American
? fillets (cod, haddock or - cheese -!
! ocean perch) 1 teaspoon salt .
1 cup uncooked rice " 3 cups water f
1 10ft -oz. can condensed cream of mushroom soup
Let fillets thaw in refrigerator or at room temperature.
Mix the rice, soup, ft cup cheese, salt and water. Pour in
buttered shallow baking dish which you can bring to the table
for serving. Bake in 350 oven for 20 minutes. Remove from
the oven and lay the fillets over the top. Sprinkle the rest of
the cheese over the top of the cassrole. Bake for 30 minutes or
until fish flakes easily when tested with a fork, rice is tender
and top of the casserole browned and bubbling. Makes 8 to 10
servings. You may substitute cream of celery or cream of to
mato soup.
Experts Talk Poultry Buys
Important points to check for
a wise buy-in poultry on modern
tetail markets are described by
pictures as well as words in a
new U. S. Department of Agri
culture bulletin entitled "Poultry
Buying Guides for Consumers.'
Old Recipe Is
One of Quicker
No need to spend much time
over a hot old-fashioned cook
stove to make cranberry sauce
the real New England way. This
Cape Cod "receipt for fresh cran
: berry sauce has ; been - banded
down in families for generations.
10 MINUTE CRANBERRY
SAUCE
4 cups cranberries
2 cups sugar
2 cups water -Boil
sugar and water together
for 5 minutes. Add fresh cran
berries and boil together with
out stirring until all skins pop
open, about 5 minutes. Remove
from fire and cool in saucepan.
Makes 1 quart of sauce.
FOR THINNER SAUCE: Bring
sugar and water to a boiL Add
fresh cranberries and cook until
they stop popping.
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Come another autumn and the crop of casserole dishes will be featured, this time
in home meals. Role of the casserole, which was at "covered dish" meals or picnics irr
sjmzner( becomes club dinners or family meals come in fall and winter. Here the com
bination is apple and sausages. , j
Turkey Purses
Hot Breads
For
EAST TO DO r
Make potholders out of old
turkish towels by edging three
thicknesses of the towel with bias
tape. -
Holiday
This. publication was prepared to
answer questions from home
makers. It tells about grading
and inspecting poultry. It ex
plains names used for different
"classes' of poultry which indi
cate tenderness, for example, and
thus suitable cooking methods.
It shows different forms in which
poultry sells and styles of pro
cessing, and gives a practical buy
ing comparison between ready-to-cook"
and "dressed" styles.
Read Labels
Read all labels on poultry, the
bulletin advises homemakers.
Look for the official grade mark
"U. S. Grade A," "U. S. Grade
B," or "U. S. Grade C" which
refers to quality such as meati
ness, shape, amount of fat and
general appearance. Look also
for the official inspection mark
"Inspected for Wholesomeness by
the U. S. Department of Agricul
ture" which refers, to the bird's
fitness for food. Some poultry is
inspected only, some is both
graded and inspected, and some
is neither. The labels telL .
Single copies of "Poultry Buy
ing Guides for. Consumers' (HG
34) are free no request from the
Office of Information, U. S. De
partment of Agriculture, Wash
ington 25, D. a . . .
Getting along toward turkey
time, and there will be menus
using the fresh-cooked as well as
day-after turkey. Here's a recipe
to make something nice from
cooked turkey. It is good for
luncheon or Sunday night supper,
HOLIDAY TURKEY PURSES
Pastry
lVx cups sifted flour
Yi teaspoon salt
Yi cup shortening
2 tablespoons grated Parme
san cheese
- 3 tablespoons cold water
(about)
Sift together flour and salt Cut
or rub in shortening. Add cheese.
Sprinkle with water, mixing
lightly until dough begins to
stick together. Wrap in waxed
paper and let stand while pre
paring Turkey Filling. Roll dough
out to 16-inch square. Cut into 4
8-inch squares. Place - Turkey
Filling in center of each. Bring
opposite corners together, searing
edges. Arrange in 8-inch square
baking dish. Bake in moderately
hot oven (400) 40 to 45 minutes.
Serve with rich turkey gravy or
cneeie sauce.
Turkey Filling . - 1
2 tablespoons butter or
margarine
4 cup chopped onion
V cup chopped celery
y4 cup chopped nuts
Yi cups chopped cooked
turkey
Yt teaspoon caraway seeds
V teaspoon salt
Melt butter - or margarine In
skillet Add onion, celery and
nuts. Brown lightly. Combine
with turkey, caraway seeds and
salt, mixing until blended. Cool
slightly. Makes 4 servings.
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Shrimp the Way
Chinese Eat It
If you were asked to name the
most unusual shrimp dish you
ever ate and one you'd like to
know how to make in your very
own kitchen you'd probably de?
cide on Sweet and Pungent
Shrimp, the kind Chinese restau
rants know how to make so well.
Shrimp, by the way, is a favorite
food ' with Chinese restaurants
which like to serve exotic and
delicious food to their patrons.
The Shrimp Association of the
Americas has taken one of the
Chinese recipes for Sweet and
Pungent Shrimp and developed it
especially for home use. Here it
is:
SWEET AND PUNGENT
SHRIMP
Yi cup brown sugar
2 tablespoons cornstarch
Yt teaspoon salt
cup vinegar ,
1 tablespoon soy sauce
1 No. 2 can pineapple chunks
" 1 green pepper, cut in rings
. 2 small onions, cut in rings
1 pound shrimp, cooked and
cleaned
Mix together in saucepan
brown sugar, cornstarch, salt
vinegar, soy sauce and juice
drained from canned pineapple.
Cook until slightly thick stirring
constantly. ; Add green pepper,
onion and pineapple chunks and
cook 2 or 3 minutes. Remove from
heat, add shrimp and let stand
about 10 minutes. Just before
serving, bring to a boil, stirring
constantly. Serve with hot rice.
Makes enough for four servings.
11 111 r iii ii 111 li
Succulent pear slices on a salad-sandwich plate
present fresh Western pears at their best On a bed of
salad greens and in the center of the salad plate,put an
individually molded citrus salad. On one side put juicy
pear slices circling half the plate, and dainty sandwiches
on the other half. As an accent place a cheese "straw
berry" on one side separating the pear, slices from the
KrndwkbM. - U
TOP-RANK SALAD
A No. 2 can of orange and
grapefruit sections, a package of
lime uavored gelatine and some
seeaiess grapes mats an you
need to make a top-rank salad.
To the syrup drained, from the
orange and grapefruit sections.
add enough water to make two
cups liquid. Heat and stir in
gelatine - until dissolved. Chill
until slightly thickened and pour
over . traits, arranged in the
bottom of a pan or mold. Chill
until firm and unmold on salad
greens. Mayonnaise or French
cressinf may f serred with the
HJKL
SAVE OLD POWDER PUFFS
Worn-out powder puffs make
handy buffers for cleaning and
polishing silverware. They wotft
scratch the delicate metal.
- The oven comes to the rescue with this all-time favoriter Potatoes a la ompatry
are a bit extra. Cook chopped onion and green pepper, add chopped pimiento and add
to insides of baked potatoes that have been mashed. Moisten with milk or cream if
needed. Pat back into the shells, top with shredded cheese and brown. Here they're
had an extra lift with a pat or so of margarine or butter.
SUBSTITUTE'
If you don't like to use a thim
ble when you sew, a piece of ad
hesive tape around your finger
will give you the same protection
without the bulk of the thimble.
NEWS ITEMS -
A well-known firm of kitchen
ware manufacturers is offering
two new saucepans in its line of
copper-bottomed stainless steel
utensils.
LOOK SHARP
, When the edge of a knife blade
is worn back to the thicker part
of the metal, or when it is nicked,
grinding is needed to produce a
new thin cutting edge.
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NdJ d povdsr! No? a grind! But millions of tiny
"FLAVOR BUDSofreai coffee... ready to burst'instan
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Hy
UaeriymcJdtyto-Tiftkinrs
fast as qwck but tcntet so d3foee! I
AnaznazmgcljecoveryfromAmerica'a
leading coffee company! So different
-so delicious it's already, the na
tion's largeet-eellmg inetant coffee! In the famoa
Maxwell House kitchens this anperb coffee is actoally
brewed for yoo. At tfae exact moment cpecfaction the
water is removed kaving tiiniradeTlavor BodsH
1 1(50 fur Coffee . . No FCIers Addedl -tost
add hot water . . ' . and the bcrstingTlavor Bods'
flood ypor cop with the nchest coffee yonVe ever
tasted. One sap and yonIl never tjp back to cH wops!
Savee saoney, tool The targe ecctxciy5ae jsr eras
up to 75V, compared to three poinds rfro-xndcoeei
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GOOD-TO-TCin-LAST-DQOP flavor!
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