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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Nov. 6, 1953)
Rich Dishes May Be i - - - Lower Bu dget Items Evaporated milk can do a good turn now and again for the housewife who likes to serve her family with richly creamy dishes, yet has an eye on the budget. Fortunately, this food is one of those that is economical to use, yet gives the effect of expense. A sure-fire appetite teaser is a combination of chicken croqu ettes and white celery offer the, variety in color, shape and texture that is so-valuable in making any meal appetizing besides tasting food in the bargain. CHICKEN CROQUETTES 6 tablespoons butter or chicken fat cup flour cup chicken broth or bouillon egg cup evaporated milk cups diced cooked chicken teaspoon salt Few grains pepper teaspoon celery salt 1 2 Y MOVING A REFRIGERATOR Next time something slithers behind or under the refrigerator. donYhead for the garage and the automobile jack. Reach for your soapdish . instead. Just wet the floor area around the legs and apply a little soap. The cooler will slide easily without endang ering a single vertebra, at least that's what the soap people say. V 4 - Casserole Takes Cheese, Onions Add this casserole to your list of good recipes for trying this falL Mushrooms join . cheese to give flavor.. . 7.7 . MUSHROOM-CHEESE , CASSEROLE : 1 quart soft W bread cubes Vi cup snced mushrooms 1 cup grated sharp cheese cup chopped celery 2 tablespoons chopped onion 2 eggs, beaten teaspoon dry mustard Vt teaspoon salt teaspoon pepper 1 -cups milk Alternate layers of bread cubes, mushrooms, cheese, celery and onion in a greased 1 quart casserole. Combine beaten eggs, mustard, salt,' pepper and milk. Pour over bread in casserole, Bake in a moderate oven (325) for one hour. Yield: 6 ervings. Curried Fish Makes Feature Of Macaroni One of the most popular, ways of making a fine dish from an inexpensive, everyday food is to curry it, and this recipe for Cur ried fish fillets is no exception. It is a delctable use for the bone less pieces of fish found in con venient packages of ocean perch, cod, haddock, sole and all the rest of the filleted fish which is so easily available in frozen form. And to make this dish still more interesting, the recipe directions suggest that you serve the cur ried fish. with shell macaroni. CURRIED FISH FILLETS 2 packages frozen fish fillets Vi pound buter or margarine ( cup) 2 cloves garlic, finely minced i cup flour 2 tablespoons curry powder 2 tablespoons vinegar .5 cups milk 1 easpoon ginger j y . , Y teaspoon nutmeg .r- ' Y teaspoon cayenne , pepper 3 chicken bouillon cubes: 2. teaspoons salt . V : Thawfish on refrigeraor shelf. Cut fistT into bite size cubes. Melt 2 ablespoons of the butter or margarine in a skillet, add fish and garlic, and cook, stirring fre quently, about 10 minutes or un til fish flakes easily when tested with a fork. Melt remaining but ter or margarine in a large sauce pan. Remove from heat and stir in flour and curry powder until well mixed. Add vinegar and milk and mix until smooth. Add ginger, nutmeg,'! cayenne 'pepper. bouillon . cubes, ' and salt Cook, stirring constantly until thicken ed, about 2-5 minutes. Add fish fillets, being careful not to break , up fish too much. Serve in dish with parsley. Makes 8. to 10 serv- iings. .-- v-- ----- with shell macaroni garnished I V ggjfiirc) RAW AND GOOD Carrots and peanut butter be- rcome school mates when they team up for the filling of the sandwich in the school lunch. Combine one cup of raw carrots, finely grated, and one-third cup chopped salted peanuts with three tablespoons pujaulli and ; one fourth cup mayonnaise. Makes filling for five sandwiches. Statesman, Satan, Or. Friday, Hot. 6. 1SS3 (Sec 8) 3 Lamb Shanks in Long-Cook Dishes -: ' i - -7 ' V "- . . - . "- . Some parts of a lamb are es pecially sweet flavored,' though not necessarily the expensive cuts. Such a portion is the shank. This meat is rich and sweet, and lends itself to long . cooking dishes such as this: . LAMB SHANKS WITH -VEGETABLES 6 lamb shanks 2 tablespoons drippings Salt and pepper "1 lemon Water , ' " 6 potatoes 6 carrots ; 6 onions 1 " Brown lamb shanks well on all sides in drippings. Sprinkle with juice of one lemon. Season, and cover with water. Cover closely LOTS OF BICE There are about 20Q major var ieties of rice produced in differ ent parte of Japan and an addi tional 800 varieties which are of minor Importance in local areas. Practically all of these varieties ' are the short grain type of rice. The Japanese stick to the short grain type of rice because of the . higher yield obtained in the rel atie short growing season re quired, which permits the pro duction of rice in areas with a climate . similar " to that . of the states bordering the Great Lakes. and simmer for 1 hour, then add whole , potatoes, carrots, and onions. Cover and cook until vegetables are tender and the shanks are done, about 1 hour. To serve, arrange lamb shanks and vegetables on a large plat ter. Thicken the liquid for gravy. 6 servings. 1 teaspoon crated onion Yt cup fine dry bread crumbs cup evaporated milk : Melt butter in saucepan over low heat Blend in flour. Add egg, then add the - Yt cup milk. Add slowly to flour mixture, Stir ring ranidlv all the while. Cook f nr. 5 minutes, continuing to stir constantly. Remove from heat and add the chicken, salt, pepper, : rplprv salt and onion. Spread in shallow nan and chill thoroughly. : about 2 hours. When chilled, cut : mixture into 12 portions. Lift out each portion and form into a roll about 2Vi to 3 inches long by : rolling between palms ot bands. Roll each croauette in crumbs. then in the Y cup milk, then in crumbs again. Drop into deep hot fat (360) and fry until golden brown, about 2 to 5 minutes. Drain on absorbent paper. Serve hot with Creamed Peas and Cel ery, if desired. Makes 12 croqu ettes (6 servings). CREAMED PEAS AND CELERY a,'i cup water Vt teaspoon salt 1 box frozen peas - 1 cup diced celery 2 tablespoons butter 2 tablespoons flour Liquid from cooked vegeta bles plus water to make Vi cup , W ft U VV M MAMA V teaspoon salt Heat the Y cup water to the boiling point Add the Vi tea spoon salt, peas and celery. Cover and simmer until vegetables are just tender. Drain, saving liquid for sauce. Melt butter in small saucepan. Blend in flour. Add vegetable liquid gradually, then cook until thickened, stirring constantly. Add milk and the Y teaspoon salt Pour cream sauce over vegetables and heat to serv ing temperature over low heat stirring occasionally. Makes 6 servings. In oyster season seafood enthu siasts' thoughts just naturally turn to thoughts of oyster stew and a delightful thought it is. This is an oyster stew to end all oyster stews. Evaporated milk makes it creamy rich in flavor and consistency and at the same time cuts the cost so the family can enjoy oyster stew often. The seasonings, onion, celery, parsley, Tnav leaf and naorika enhance the good oyster flavor besides lending a special flavor all their - own. OYSTER STEW 2 cups evaporated milk 2 cups water 1 slice onion 2 stalks celery 2 sprigs parsley Bit of bay leaf 4 tablespoons cracker crumbs 1 pint oysters - 3 tablespoons butter 1 teaspoon salt Dash of nanrika Scald the milk and water with th anion, celerv. parsley and bay loaf 15 minutes. Remove celery, onion and bay leaf and add the cracker crumbs. Heat the cleaned nvstpr in their own liauid until the edges curl Add oysters and liquid to milk mixture and season with butter,salt and a dash of paprika. Serve immediately. Max es 6 servings. I Swiss Steak Is Good for Varying The experts tell us the fol lowing about swiss steas: SWISS STEAK For Swiss steak select about 2 pounds of beef from the rump, round, or chiuck, or a slice of veaL cut fairly thick. Season the meat with salt and pepper, sprin kle with flour. Pounding helps to make the meat tender. Cut the steak into individual portions and brown in suet or other fat in a heavy fry pan or kettle. Then add canned or sliced tomatoes, or water to cover. Partly cover with a lid and simmer for 2 to 2Vx hours, or until meat is tender enough, to cut with a fork. Serve the gravy over the meat With macaroni (as Spanish Steak) Follow the recipe above using 1 pounds of meat and a quart of tomatoes as the liquid. Cook pound macaroni in boil ing, salted water until tender, and drain. Brown cup chopped onion and 1 large chopped green pepper in fat Add the macaroni, onion, and pepper to the tomato craw, and serve over the meat Smothered wXh onions If the steak is from the round, rump, or .chuck, or if it is a flank steak, follow the recipe for Swiss steak, and add sliced onion during the last half hour of cooking. If it is a beef porterhouse or sirloin steak, but very . lean. brown it on both sides in suet, or other fat; then remove from the pan. Brown sliced onions in the same pan. Put the steak back, cover with the onions, sprinkle with salt and pepper, put a lid on the pan, and cook slowly for about 15 minutes. THIS MONTH THE BETTER-EATING- FEATURE FOOD STORES IS.. . . AT BETTER 1 N v i i MADE WITH Follow these simple tips to make it picture-perfect! Choose a 2 can of fruit cocktail from your grocer's "Rainbow Salad" display . . . fresh oranges . . . and, from the dairy case, a carton of Kraft Cottage Cheese. Make sure it is Kraft Cottage Cheese yon use. 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