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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 12, 1954)
f - : v ill Next time vou are clannincr fhemxstyle. The sauce begins - ij ,r t ? e - .si . . i r-A ' - , ... "x V A mighty good looking dish that is also wonderful eating, is mis flaked salmon casserole that takes lemon juice and mayonnaise for flavor, iread crumbs for a filler.1. - f ; ' , Middle ; Age Imp ortant as Riddler; Teen fiy ERMINA FISHER 1 County Extension Agent, Home Economics We hear folks talking about how to get along with the teen-ageer or about the needs of the pre-schooi child. Between thes two ages we have children who need as much consideration as ithr th younger or older. The child at this age has a great need for giving and receiving affection. He may have lost his "two front teeth," his face may be covered with freckles; he per haps isn't as lovable and attrac tive as a toddler. For this very reson he" needs, more than ever, to know he is loved and valued by the most important people in the world his , own- family. Tell Stories ; - He is fascinated by the stories rof our childhood. Those tales from our own experience are as important to the middle age child as were the fairy tales and rhymes 4e liked as a child. He likes to play games which can be shared with adults Winning part of the time is important, but he wants to earn it is important that he feels adequate in his own group. He is accepted by others of his age if he can "do things." What it is, is less important than that he can do it well. Remember to praise him when he succeeds and en courage him when failure comes bis way. -: -: . T Know So Much ' ?. '' -'He wants and needs to know about everything. He will ask you the "hows and whys" of many things. Many a well informed adult may quail before the .ques tions put to him by a nine-year-old. Reading with him to find the answers is a wonderful activity for-both parents. . -v The child of this age likes to Storing Poultry Takes Best Form ' - When you buy poultry wheth .er it is the broilers or fryers al ready in abundance on markets - or the small turkeys expected in good supply by Eastertime re member that .you have one of the perishable foods, the U.S. De partment of Agriculture reminds housewives, Store fresh-killed, freshly drawn, or cooked poultry in the refrigerator, loosely covered, i preferably at a temperature as cold as .35 to 38 degrees F. (Re . move cellophane - or - film -wrap : from : nfroten poultry before placing in the refrigerator, loose- - ly wrapped.; ; Use within 2 or 3 - days. ; ! r. If you want to hold r.w or ; cooked i poultry longer than , 3 "r days, freeze it, after wrapping . "properly to prevent -drying out ' When you buy frozen, ready-to-cook poultry,, store it in a freezer ' or in the freezer compartment of the refrigerate while i is still - hard-frozen. Properly packaged, quickfroxen poultry will bold its - quality for several months at a stzaperatart sx.e F. or lower. J . ori hamburgers for a meal, with a dehydrated onion , soup ia Children argue this is his way of trying out , his own ideas.' If your child seems to argue too much, it may be because -you are too ready to argue with him. You can stop any time you want No one can argue alone it takes at least two. He Has to Learn i Whenever possible, allow the child to make his own decisions. It takes a lot of practice to make wise decisions. Don't expect the child to make decisions which call for greater understanding or ex perience : than the child has. Three-year-old Sally can decide whether to wear a pink of blue dress. Nine-year-old Bob can de cide, after reading the thermom eter, whether he needs a sweater or a coat? Thre seems to be a need to be messy' and untidy during this stage of growth and children care Very little whether adults like it or not If possible, give him some place where-he may be as untidy as he likes. i Children are reasonable crea tures. They will usually cooper ate with us if we cooperate with them. They need to. do things in tneir way part of the time. a BROWN CRUMBS X x Lightly brown a quarter cup of fine dry bread crumbs in two tablespoons of butter; sprinkle over heated drained canned green asparagus just before serving. HAM BASTE f Use the leftover syrup, 'from canned fruits in 'gelatin salads, on cereal, in a dessert sauce or for basting ham. gountonC-H fort flauo11 SO mm. -Bmiict- ycti tm MMr wtm C mt N Caw 9mm 'V I : r make this onion sauce to. give and cooks in 10 minutes. Rice Pudding in Family Menus For . all the convenience of quick, light. puddings, there, are times when-a good old fashioned, long-cooking dessert is welcomed. Here we have a rice pudding, an old favorite but with a new fla vor new that is, to rice pudding. The coffee that goes into it to give the modern touch,, may be leftover from breakfast - COFFEE-RICE PUDDING lVa cups packaged pre-cooked rice - . 1 cup strong coffee 1 cup milk x U ' V cup seedless golden raisins Vi cup butter or margarine 3 eggs, slightly beaten 1 cup sugar 1 teaspoon vanilla V teaspoon salt ' 2 cups milk ' r Nutmeg Combine rice, coffee and 1 cup milk in top of double boiler. Cook over ' boiling f water until rice is tender and most of liquid absorbed (about 15 minutes). Stir in raisins and butter or mar garine. Let stand, stirring occa sionally with a fork until butter is melted. Meanwhile, combine eggs, sugar, vanilla; salt and re maining 2 cups milk. -Mix well and add to rice mixture. Pour in to creased IVi qt casserole and sprinkle with nutmeg. Set Cas serole in pan of warm water and bake in moderate oven 40 to 50 minutes or until knife inserted at outer edge of pudding comes out clean. Serve hot or cold, with plain cream. Makes 6 to 8 serv ings, i , ' A , - STUFFED MEAT I ' Spread thin slices of veal with bread stuffing, then roll the meat around, the stuffing and fasten with toothpicks. Panfry in hot fat, then add a little liquid, cover and x simmer for about three-quarters of an hour. The gravy in the pan may be thick ened, if desired, before serving. Add anv seasonings you prefer at the time you add the liquid to the stuffed veal, rolls. ' UK) t-Omft Kmwv Ui Dw trim - Sasar. Soup, Mayonnaise May Get Into The Act at Some of the foods we find mediate- use have more possibilities than one would guess. Biscuit mixes have had I The soup It's good for good ideas (and a pretty picture is a menu lhat includes ' hamburgers withnlon' sauce the i latter made from onion soup mix. -' ONION SAUCE FOB. i - - ! HAMBUBGEBS 2 cups water v f 1 package onion soup mix " : i' 1 tablespoon Imtter or margarine " -. 2 tablespoons flour mixed with ' up water - Bring water to a boil.' Add on ion soap mix and butter or mar garine. Cover and -cook 10 min utes. Stir in flour-water mixture and continue stirring until thick ened, -J This sauce is well-flavored, so add little or no seasoning to your meat ! . ; - f SWISS STEAK 1 ' package'onion soup mix . ' 2 cups boiling water Combine above. Take 2 - lbs. round steak 1-inch thick, dredge with flour and pound. Brown both If s the "Prime Flavor" coffees j in Maxwell House that make such a wonderful difference in flavor!, These selected coffees grown m just three regions in the world are the heart of a fine blend. 1 Some brands contain only small i amounts of these extra-flavor coffees. ' Some contain none. But Maxwell House . is made first and foremost ! of "Prime Flavor" coffees. Maxwell House is bought and enjoyed by more oeoole than anv other brand. They Jtrww eveTy; Ctm 11 Gnncf tn th Tjis TVnr1 ! ;1 ' - : ' s ''l Unexpected ' By MAHNE BUKEN , Statesman Woman's Editor ; -. on the grocers', shelves ready-mixed considerable 'publicity in their, cuits, as toppings lor meat pies, fruity desserts, fancy hot breads and even as part. of the ingredients for cakes. J , ; !' " ; s One product we've long been -using to the kitchen! for :bther. than its regular purpose, is dehydrated onion soup. We use a certain well known brand which we find gives delightful flavor td lots of dishes. We add a spoonful or seJo any food which needs flavor, such as vegetables, meat sauce or stcclc. l v , " j ; 4 : Y; ';-. J nugives nice color. too,, along with its mild oniony- taste. soup? j ow comes someecipes from the manufacturers of this soup, with two of one) tar the onion soup with meat Pictured, on this page sides in hot fat, dd onion soup mixture, cover andNcook l hour in 350 oven until tesder. Mayonnaise is ' another pack aged (or bottled) food that has more jutes than some people re alize. Becently-we included s mayonnaise cake among, the an swers to requests and now we offer a casserole dish as pictured on t h 1 s page, which included mayonnaise to give it excellent flavor. I ' . :! ' i , This time of year-is the one where the family cook puts her mind to turning out extra nice fish dishes. Though yours is a family of all-year fish-eaters, yet you probably have a few extra thoughts 1o this food during the pre-Easter season. You may have stuffed a baked fish with good bread dressing. has to ee . .- MAKE SURE iroa ask the oxie cofee you, know is Roaster-Frith . . . VcurnPacked V. s to ktmo it thai war! ' i 4 Points . and -packaged ' for im , many uses for other than bis Now try the same trick with an accessible can of salmon. The taste treat suggested here is re warding out of all proportion to the simplicity of its preparation. o FLAKED SALMON; WITH DRESSING 2 1-pound cans red salmon v juice of lemon i 6 tablespoons milkr .. J'J V 6 . tablespoons' mayonnaise- f t ' 3 cups soft bread crumbs r 2 tablespoons chopped parsley 2 tablespoons chopped . pimiento , 2 teaspoons minced onion I Vt teaspoon salt Drain salmon, remove bones and skin and flake with a fork. Squeeze lemon juice over fish and toss lightly. Add milk to mayon naise, aux witb . bread crumbs, parsley, pimiento onion and salt. every cup o good io Hie BW GOOD TO THE LAST DBOP t Statesmaxu Salem. Orw FrU Seafood Makes Flavorful Cakes j Fresh or canned lobster meat goes into this nicely flavored dish, for one of those days when you are hungry for seafood. If preferred, crabmeat can be used in place of the lobster. LOBSTEX CHOPS j 8 tablespoons butter or mar garine . vf 2 tablespoons flour 1 cup light cream, heated ' " teaspoon salt , i teaspoon pepper ' i IVi cups (1 7-oz. can) lobster meat, shredded M ! 2 egg yolks, slightly beaten j Grease a shallow 8-inch baking dish. Line the bottom with one half the salmon. Top with bread dressing and press lightly with a fork. : Spread remaining salmon on top. Cover and bake in a mod erate oven j (350) 20 minutes. Remove cover and bake 10 min utes longer. Yield: 8 to 8 serv ings. - - ' X . cofee last drop... t. March 12. 1SS1 (Sec 3-l " 2 cups corn flakes VI egg, well-beaten - : 2 Jtablespoons shartesi-ig : ; Melt butter in frying pan; stir in flour and cook until lightly browned. Stir in cream, salt and pepper; coolt . until thickened; stirring, constantly. Fold in lob ster .meat. -Stir small, amount of hot . mixture into egg yolks; add ta remaining . hot mixture and cook over low heat about X min utes , longer, stirring constantly. Spread inch thick in greased shallow .', 8x&Vinch ' pan. CooL Shape 'into chops. Crush v corn fliku tntn f1n mrmhi .Til ft chops in beaten" egg, then' roll, in corn flakes '' crumbs. Fry- in heated shortening until lightly browned and serve , immediately with lemon "slices pipped in paprika. Yield: chops. . GOOD PAIR -Drain canned green snap beans and heat with a cn of cream-style corn. 4 m
