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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 26, 1954)
v. r 4 (Sec 2 StatMinaa, Salem. Orew Friday. Feb. 2S. 1954 Orange Coffee Caico Wolcomo Lato Eqrlv d A coffee cake- that takes yeast somehow seems more of a treat than ordinary, hot, bread. Here even the name will whet the ap petite. ' 'l, Make the Orange Rosette cof fee cake the; night before and warm it tip for breakfast, or plan it for Sunday evening tap per or a . late snack when com pany is on hand to share in the treat -' " , Here is the recipe for; -.?rV ORANGE ' ROSETTE COFFEE -., CAKE ; , 1 package yeast, compressed or dry Vi cup water (lukewarm for compressed yeast, warm for dry) ' cup milk . Vi cup sugar 1 teaspoon salt 2 tablespoons shortening 1 egg 1 teaspoon grated lemon rind (if desired) S cups' sifted flour (about) V cup sugar . 1 tablespoon shredded orange rind . . ; Yt cup chopped nuts - Confectioners Sugar Icing Soften yeast in water. Scald milk. Add sugar, salt and short ening. Cool to lukewarm. Add flour to make a thick batter. Mix well Add aoftened yeast, egg and lemon .rind. Beat welL. Add enough more flour to make a soft dough. Turn out on lightly floured board or pastry cloth and knead until smooth and satiny, Place in greased bowl. Cover and let "rise in warm place until doubled (about lVi hours). When light, punch down. Let .rest 10 minutes. Divide' dough into 3 portions. Roll each portion of dough into slender roll about 18 to 20 inches long, and i inch in diameter. Mix sugar, orange rind and nuts on sheet of waxed paper. Place , rolls of dough in sugar-nut mix ture. Twist each roll pressing sugar and nuts into it When all three rolls are coated with sugar and nuts, braid them together and coil the braid loosely into greased 9-inch round pan. Sprin kle remaining sugar-nut mixture on top. Let rise until doubled (about 45 minutes). Bake in mod erate oven (350 degrees) 25 to 30 minutes. When cool, brush y f r I1 mi m i $ . . 4 s . Shrimp, Almonds Go Into Cassorob . Spaghetti fains style la this recipe when almonds, shrimp and corn are included. - r fZUX? AMANDINE j' J. - CASSEROLE --i : 4 ounces elbow spaghetti A-V-- cop butter or margarine x Vi cup blanched slivered ' - almonds 2 tablespoons chopped green1 pepper - cup flour . teaspoon salt . . ' teaspoon caraway seeds 2 cups milk ' , 1 cup cooked cleaned shrimp cup cooked whole kernel earn Buttered bread crumbs ' Cook spaghetti in boiling salted water until tender (about 8 Min utes). : Drain and rinse. While I or margarine in saucepan. Add ? I almonds and creen pepper and - I brown liehtlr. stir in flour, salt and caraway seeds. Add milk ana ' 1 cook until thickened, stirring eon- 1 stantly. Fold in spaghetti, shnmp blended. Pour into m-ouart cas- "J serole. Top with buttered bread ' F I mimhi RV In mnfferate oven 25 minutes. Makes W , ($50 degrees) f t 4 servings. Yeast coffee cake is an attractive eye-catcher for breakfast or for entertaining In formally. The attractive orange rosette coffee cake is enhanced with sugar and nuts and braided. HOW FIRM When you are using brown su gar in baking, pack it into your I measuring cup so firmly that it will retain its shape when it is 1 turned out Walnuts Make a ' Sandwich Filler Searching for a new sandwich is as natural as hanging out the Monday wash. This walnut sand wich spread with popular walnuts, crisp celery, ripe olives and sweet green pepper is a extra-nice addi tion to your suggestion box. Good picnic business, too. WALNUT SPREAD Vi cup walnuts M cup chopped ripe olives i cup finely chopped celery 2 tablespoons finely chopped green sweet pepper Va cup mayonnaise i teaspoon salt "1' Few drops onion juice Chop walnuts fine. Combine with olives, celery and green pep per. Mix in mayonnaise, salt and onion juice. Makes about Hi cups spread. ' v BAKED FRUIT Bake "bananas' to serve with ham. Just peel the fruit and place in a shallow greased baking dish; sprinkle with sugar and salt and dot with butter or margarine. Bake in a moderate oven about 15 minutes and serve at once. with confectioners' sugar icing, if desired. Mskes 1' coffee cake. COLOR HERE Loganberry juice combines well with either pineapple or grape fruit juice. Makes a pretty drink, too. f FINE TOUCH Add some crumbled crisp bacon to creamed peas and serve over toast for a luncheon dish. Swiss Cheese in Fried Fish Dish CLEAN OUT Stains can be removed from china teapots by soaking them overnight in hot soda water, then , c ... rubbing them with a cloth moisten The flavor of Swiss cheese i. ..j j; ,a im ,h cneaaar. nere n comes in an ex- sTrrrir iv rmv cellent main dish for wintertime. FISH IN SWISS JACKETS 2 pounds fish fillets (fresh or frozen) 3 to 4 tablespoons flour 2 eggs, well-beaten 1 to lVi cups grated Swiss cheese Fat for frying If frozen fish is used, defrost completely before using. Wash, and dry fish with cheesecloth. Dredge with flour; dip in well- beaten eggs, and cover complete ly with finely grated Swiss cheese. Heat enough fat in large frying pan to cover at least Vi inch of pan; fry fish is usual for about 2 minutes. Turn fish with broad spatula and continue fry ing for another 2 or 3 minutes. Drain on brown paper. Serve im mediately. Cerves 6. Save yourself trouble when ironing a pleated skirt by bast- mm f ?JvBy, GRETCHEN , - t Among the food products sew to the market. Is one designed especially for . dieters, but wel comed by others too. This is a low-calorie uncreamed cottage cheese, Slender. A product of Damascus Milk Co-, the new cot- tage cheese has a small tender curd and. creamy consistency. The new product has 420 cal ories per pint to 610 calories in the regular creamy cottage cheese. There is but I percent butterfat and nicest of allit's priced 2c lower than the cream style. i . According to the distributors. the low calorie cottage cheese with small curd is recommended for even young babies by some pediatntians. - , Another product on the market that's. ' worth remembering; is Saran-Wrap, a -transparent ma terial that seals itself. Manufac turers recommend that It be used for wrapping such foods as sand wiches, meats, cheese and fresh fruits. It's complete transparen cy is one of its virtues, for you can see what's underneath the wrapper. Especially practicaffor freezing foods, for it makes it's own airtight seat, A new use for the wrap is as a covering for silverware. The makers declare it as tarnish-re sisting. Try wrapping the best silver by the place setting, then when needed, just unwrap the number of settings needed. The wrap can be reused. 1 m 11 ing the pleats together. Scrambled Eggs Tako on Flavor Serve smoked - sausage lrhole, as links, or combined with other foods, such as Scrambled Egg Special. The zesty smoked flavor of the sausage combines with the delicate egg flavor in a truly de lectable dish. Fresh fruit, hot muffins and milk or coffee round out : the menn for a breakfast that's good to eat and mlghtly good for you. SCRAMBLED EGG SPECIAL 1 cup pennywise slices smoked eountry style sausage ; : 1 tablespoon finely chopped . green pepper . t , ;j : 2 tablespoons fat . ; 4 eggs slightly beaten, - Vt teaspoon silt i teaspoon pepper 1 . Pan-fry smoked sausage and -green pepper in hot fat in a hea vy, skillet Add eggs and season ings. Cook slowly. Stir with spat ula "until eggs are cooked. Serve hot Serves 4. - . 4 1W- YOUR FOOD BUDGEWItSPORTERt FRll-inSl mm' A . AmW M mW A m mm. W m VBI mm WmM r .TlKf I ofwJ!& Ms! OOw POetfO. OMGOM WKVKSm. ) -? ? ' ' " ' . , " r ' ' liliP llililfilitti, ":;v yMS :pr .WM: I y lintels ?Zr .slffillf ,M&M0J lW$7. : - " , fee for uouisclf r """" - "' - - I Shake the can aniprove it! M-J-B's full flavor roast'means more measures to pound more flavor in every measure Shake several cans of coffee before .vou buy. MM brands rattle but not M J.B! It's packed solid. Proof of more measures and extra flavor, because . . , FaUy-ieveloped roast each coffee bean in M J-B's rich blend. This brings out more flavor, and iacreiae . volume, too... gives you 2 to S measutes more per pound than other brands. , f sQ-flSTir trial makM each partide of M J.B exactly the right aise for your coffee maker to release all the good nesa . . . no large lamps to imprison flavor.no powder or , . chaff to dilute the goodness. ' 1 T Vdta ccrfQ" cr.z.to a ted Gxn c? DlD'O I ft " Tt v ' . "- , - i O"1 I icjn! .-x-' -:;j;. 4 t-- - - :? t : t , t AvTT1 ,. . iV r-T- 1 1 ' Im", . . I 4 C J V I.. n. , 1,11 -1 Ml ..-i.mhii.. i... rut . Ellen Bates knows how to treat a hungry 5-year-old and her friends t She adds a box of chocolate Amaxo to 3 cups cold milk 4.. Mixes with ege; beater for about 30 seconds (Amaxo thickens into a creamy pudding; as she beats!)... r viv :j7 K v v - r 1 5 V And AaiMMO u ai f ready to tat! No setting, no waiting! - . Amaxo ia the only "instant" ready to eat as soon as it's mixed I Six healthy servings from one package! And Amaxo ia as t smooth, and rich tasting as a pudding can be. Nutritious, too! ' Snack time calls for Aniazothe onlv middinft th Snack time or meal time, you can mix and serve Amaxo ready to t in less time than it takes to tell about HI That's the unvarnished truth. Pour, two cups of milk into bowl, add a box of Amaxo, and mix tor 30 seconds. Youll feel it thicken a moment after you start the beaTer! In seconds Amaxo turns into a smooth, fluffy mixture . rictaand thick and creamy. And in half a minute when ether "instants' art still toupy-Amaso is ready to tail v - Three wonderful flavors-chocolate, butterscotch, va nilla. And listen: you can invent your own taste treats! Using vanilla Amazo, simply replace half or more of the : milk with your favorite firuff uce like pineapple, peach, ' apricot But you can only do this with Amaxo. Other in stant puddings won't thicken when mixed with juices. . Try Amazo today. Discover for yourself the many won derful advantages of ih only truly instant pudding! 1