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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Nov. 13, 1953)
;rTTsrmrm, Salcou Ort Friday. Not. 13. )S53- Tee. 3)--9 r V I ' - f - A t Sl1(ii!l(! A sxaprise awcdts the persbn whd sinks his teeth Into flavor is of gingerbread. It is indeed a new one, combining doughnuts -with the seasonings for gingerbread. A New Quirk in Doughnuts In This Yeast-Raised One Something new in doughnuts now. A raised doughnut has the flavor of gingerbread which ihould make it good dessert ma terial RAISED GINGERBREAD DOUGHNUTS 1 cup milk cup sugar Vk cup warm, not hot, water (lukewarm for compressed yeast 1 package or cake yeast, active dry or compressed AWa cups sifted flour 1 teaspoon ginger 1 teaspoon cinnamon Vt teaspoon nutmeg Vi teaspoon allspice I 1 Va cup shortening Vt cup molasses teaspoon salt , 2 eggs, beaten Scald milk and add sugar. Set Chicken Breasts Good for Company X Now that one can purchase chicken breasts separate, you can make such super-elegant dishes as this: BREAST OF CHICKEN BRAZILIAN cup raw regular or processed white rice 6 chicken breasts , 1 teaspoon salt Va teaspoon pepper cup otivt or salad oil S chopped shallots or small ' onions quartered medium tomatoes i V. cup snipped parsley ! cup chopped ready-to-eat ham 1 tablespoon flour 1 cup canned chicken broth 4 cup water 1 tablespoon chili powder Va teaspoon paprika Diced pimento Shredded coconut Cook rice as package directs; Keep -not Meanwhile season chicken breasts with Vt teaspoon salt and V teaspoon pepper. Place in hot oil in large skillet: cover; saute 12 minutes. Add shallots, tomatoes, parsley, and ham. Cover; simmer 6 minutes. , Mix flour with Va cup broth to form smooth paste: then add to skillet with rest of broth, water, chili, Vi -teaspoon salt, paprika. teaspoon pepper. Simmer 10 minutes. Serve chicken on rice, garnished with pimento, coconut Pass sauce. Makes 4 or 5 serv ings. - f GLAZED HAM ' For an after-the-game buffet supper we suggest cider-glazed baked ham with peaches, scal loped potatoes and a green vege table for the main course. To glaze the ham. spread the scored fat surface with a mixture of teaspoon dry mustard, 1 cup brown sugar and a sprinkling of black pepper. Baste, while it finishes baking, with apple cider 15 minutes before removing it from the oven. Surround with hot peach halves filled with whole cranberry sauce. Baste them with the juices in the pan. TEACH HIM RESPECT Don't encourage a ckikj beret (lis school teacher. He skwU U tovehl to respect authority. V: vim'.- - aside to cool to lukewarm. Mea sure water into a large mixing bowl (warm, not hot, for active dry yeast; lukewarm for com pressed yeast). Sprinkle or crum ble yeast. Stir until dissolved. Add lukewarm milk. Sift together flour, ginger, cinnamon, nutmeg and allspice. Add 2 cups to yeast mixture and beat until smooth. Cover and let rise about 1 hour in a warm place. Cream shorten ing, gradually adding molasses. Stir in salt and beaten eggs. Stir this into yeast mixture. Stir in remaining flour. Place in greased bowl, cover and let rise until double in bulk. Roll out Vi inch thick on floured board and cut with doughnut cutter. Place doughnuts on floured board or greased baking sheet Cover with cloth and let rise until double. Drop into hot fat (360 degrees) raised side down. Cook 2 or 3 minutes, a few at a time, turning once. Glaze while warm: Dip into a glaze made by stirring 1 cup confectioners' sugar into Va cup boiling water and Vi teaspoon vanilla. Makes 2 dozen dough nuts. ENJOY IT TO l V ss Taste this salad and youll ' i J- Made wrm CSIMSi3 P- w -f i T3 fT3 Follotc these simple tips U make k -TN CQOAnfy "Gl picture-perfect! . y VSw U Alj&smmSmSl Slet m. 2 rm frmit ccfctei... fresh oranges St 2Bi& y Lni., ' i ...and Kraft Cottage Cheese at your grocer's. y A tffiL fVJ5 jaCIS Vm Kraft Cottage Che. For Kraft is made &e&Ckj$ - K VjLil Jl in plants especially designed for cottage cheese, I r 4&X&!i& i $ T and is made from specially-purchased sailk t. rtJfrf- PERFECT S " N, - . - produce a clean, balanced taste that harmonizes "000ZOcaM. jiWfw 3ALAD I IL ""' "ITOr her salad ingredients. MTlKSr VS "i Tm .ix-dram fruit cocktail tWoUghlT...tc v3vf IP llff A - " tow cottage cheese and fruit lightly with a fork Aaw v J ft ' ' V so as not to mash the tender cottage cheese enrds. vVS3 J l-'Sy Srwon into large sherbet glasses; top with range ' - ' . . w v.r v. i . , . , . . , . - : .. . . V- 0 "t . V " $ i if- I v these doughnuts, Jor tha the technique of raised ' Meringue Pie Take Very Top Prize Meringue pie may be just mer ingue pie to you but not to the judges in a recent contest who awarded first place to this recipe: LEMON MERINGUE FIE ( IVi cups sugar 7 tablespoons cornstarch . lVt cups water 3 egg yolks, slightly beaten 3 tablespoons butter ' - -6 tablespoons fresh lemon juice 2 tablespoons grated lemon peel Mix together sugar, cornstarch and water and boil 6 minutes, stirring constantly. Remove from heat, stir in egg yolks, return and cook over low heat for 6 minutes, stirring constantly. Then add but ter, lemon juice and grated peeL Stir only until well blended. Pour into 9-inch baked pie shelL Top with meringue. MERINGUE 3 egg whites teaspoon cream of tartar 6 tablespoons sugar Vt teaspoon vanilla . Beat egg whites and cream of tartar until stiff. Add sugar grad ually, add vanilla last and beat until meringue is glossy and stands in firm peaks.-Spread on pie and bake at 400 fr 10 to 12 minutes. A MINUTE-.. TWE ULL. -. Dcljcqte Pie Uses Gelatine for Fluff "When you are planning a din ner party, youll do well to con sider having this delicate pie for dessert. You can make it the day before if more convenient. PINEAPPLE CHIFFON PIS 1 envelope plain gelatin y cup cold water - 3 eggs, separated T cup sugar - -- A'-' Va cup crushed pineapple, not drained 1 teaspoon grated lemon peel 3 tablespoons lemon juice Va teaspoon salt -, I baked 9-inch pie shell' :' Vt cup heavy cream, whipped Add gelatine to cold water and let stand. In a double boiler stir together the egg yolks, Vi cup of the 4ugar, the crushed pine apple, lemon peel and juice; cook over hot water, stirring constant ly, until smoothly thickened. Add softened gelatine and stir until dissolved. Remove from, heat Add salt to egg whites and beat stiff; gradually beat in remain ing Vt cup sugar., Fold in hot pineapple mixture. Heap into baked' pie shell and chill about 3 hours, or until Jet At serving time, spread with whipped cream and decorate each serving with a spoonful of drained crushed pineapple. Serves 6. Bone Soup Comes After Sunday Meal The bones left from the chick en will make fine mid-week eat ing when made into soup. "DEM BONES" "" CHICKEN SOUP Bones left from roast chicken Any leftover stuffing, optional 2 quarts cold water 1 pared, sliced carrot V sliced onion 1 stalk celery, sliced 2 sprigs parsley 1 bay leaf 3 peppercorns 2 teaspoons salt teaspoon pepper. Combine all ingredients in large kettle; cover; simmer hours. Strain; season to taste. If made in advance, cool quickly; refrigerate. Makes 1ft quarts. To Vary: To completed soup, you may add some canned toma toes, or 1 or 2 cut-up fresh to matoes; any leftover meat: a little rice; some curry; dried or fresh herbs, etc. Simmer, covered, 10 to IS minutes. MOKf- w- ;J; Air I Hello Delicious is the theme for growers of this fine eating apple. Here it's at Its best In a salad. Thinly sliced unpeeled apples, chopped celery, salted peanuts and cheddar cheese are tossed together and moistened with mayonnaise and cream. . Little Pot Roast i Uses; Beef Shank. If you would like to serve in dividual potroasts you may when you purchase , cross-cut beef shanks. Just as their name im plies, they are small pieces of beef made by cutting across the shank bone. Ifcre they're teamed with a vegetable gravy. , . BEEF SHANK POT ROAST I 3 lbs cross-cut beef shanks cup flour ' 3 teaspoons salt teaspoon pepper ' 3 tablespoons lard or drippings 1 onion, finely chopped 1 cup water 2 cups chopped carrots 1 green pepper, chopped . 1 cup chopped celery . . , Dredge meat in seasoned flour and brown on all sides in lard or drippings. Add onion and water. Cover closely and simmer 3 to 4 hours or until tender. Add vegetables and cook about 10 minutes. Remove meat and vege tables and make gravy from liquid in which meat and vege tables have cooked. 6 servings. SOMETHING CRISP S Pan fried frozen fish fillets are extra good when served with something crisp. Our favorite fish sauce has crisp slivered almonds in it and is made like this. Saute Vi cup slivered al monds in a bit of butter until golden. Add 2 teaspoons flour, Vt teaspoon salt and a dash black pepper. Slowly add Va cup light cream and cook and stir until thickened. Enough for 4 servings fish. RICE IS TT To the people of the Orient and South Pacific the word food means one thing: Rice. But rice has many, many other uses. Be sides being eaten, rice is worn as a cosmetic drunk as a beverage, treasured as a medicine, honored as a god, slept on as a mat, burned as a fuel, molded into a home as, plaster and straw board. Casserole Has Onion A pie it's called, but a casserole it is and suitable for winter meals because it is filling.4 . ; PIE OF PLENTY 1 pound sausage meat Vt cup chopped onion , 2Vt cups cooked tomatoes (No. 2 can) 1 eup cooked mixed, vegetables Mix sausage meat and onion in skillet and brown welL Drain off excess fat Remove handle from skillet (If handle is not remov able, spread meat mixture in 2 quart casserole.) Top with layer of tomatoes and mixed vegeta bles. Drop biscuit topping by spoonfuls on vegetables. Biscuit Topping 2 cups sifted flour .3 teaspoons baking powder 1 teasppon salt Va cup shortening 1 cup milk Sift together flour, baking pow der and salt Cut or rub in short ening until mixture is. crumbly. Add milk and stir until flour is well moistened. Drop about half of batter by spoonfuls on sausage vegetable mixture. Drop remain ing batter on ungreased baking sheet. Bake casserole in hot oven (423) 20 minutes. Bake drop bis cuits 13 minutes. Makes 4 servings. al lie (::t ci the Bridge West Salem Open Every Day . Prices Gocd BABY Bee5 SSeahs T-Bona Bound Sirloin Bib Sleahs Eastern Oroxjon Baby Baf Sviss Steahs : Eastorn Orocon Baby Beof I chtJck eel loasis Eastern Oregon Baby Beei I BEEF TO BOIL Short Bibs East am Oregon Baby Beef HALF OR WHOLE locher Beef Eastern Oregon Baby Beei CASCADE ping Bolopa Gor'L Iamb liver Got'L PURE Ground Beef Eastern Oregon Baby Beei I VANILLA QUABTS SUNSHINE KRISPY 3 Limit i TUNA FEAST LIGHT MEAT Tin Limit SWUTS CREAMY OR CHUNIY MM BuMer ? 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