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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 9, 1954)
It May be Ham or Larrib for This Easter... f v -- - ' ' . .. . A rolled lamb shoulder roast makes a handsome meal for Easter or any other festive day. The roast here is gar nished with peach halves dotted with iresh mint, and ac companied by fresh peas and new potatoes. Easter Meat Choice a Matter For The Family By MAXINE BUR EN Statesman Woman's Editor To many folk, Easter means ham for 'dinner, others count spring lamb as the proper meat for the midday menu. But whichever meat your family custom designates, be sure it's cooked according to the the modern methods no roaster, no Dasung, no cover. Just pop it into the oven and sit back and enjoy life. We aren't joking, it is that simple. v Follow directions of the packer for cooking your ham. If it's the regular ham, put on rack hi open pan, fat or skin-side up, pop into a 325 degree oven and leave for required time (5-8 lbs. 24 hours; 10-12 lbs., 3-32 hours; other Weights IV degrees for another 15 minutes. i 1 If a ready-to-eat ham, allow 15 to 20 minutes I per pound at 325 degrees. M ii in t If yours is a small family, and a whole ham is too much, try one of the smaller picnic shoulders that often come at extra good prices and provide, enough for a family of 2 to 4, with a few leftovers. Try this way of preparing your smoked picnic, or you can put the same glaze on a whole or half ham. BUDGET GLAZED HAM J to 5 pound smoked picinic cup syrup from canned shoulder cling peaches (tendered type) '2 cup brown sugar (packed) Whole cloves 1 teaspoon cornstarch Baked Spicy Peaches Bake picnic shoulder with rind on in moderately slow oven (325 degrees) ot 2 hoifts, or 25 minutes for each pound. (If meat is not tendered type add 10 minutes for each pound of meat). Pour drippings from cooked meat and remove rind with a sharp knife. Score surface of fat with knife and stick with whole cloves. Combine peach syrup, brown sugar and cornstarch, and spoon over meat. Bake in moderately hot oven (375 degrees) 20 to 30 minutes longer to glaze ham, basting frequently with peach syrup mixture. Serve with baked peaches. Serves 6 to 8. BAKED SPICY PEACHES 6 to 8 canned peach halves 'g teaspoon cinnamon 1 tablespoon butter or 1 teaspoon cloves margarine 2 tablespoons vinegar Va cup brown sugar (packed) Drain peaches and arrange cup side up in shallow baking dish. Cream butter, brown sugar and spices together. Blend in vinegar. Divide mixture among peach halves. Bake in moderately hot oven (375 degrees) 20 to 30 minutes. Serve warm. Serves 6 to 8. Then there's the lamb-eaters, who like this delicate meat at special festivities. There are many possibilities, one of the nicest of these rolled lamb shoulder. This type roast will please the carver no end, for it's so simple to be a handy fellow with the carving knife if there are no bones to avoid. For an interesting new flavor the lamb shoulder is basted fre quently with French dressing, just what we said you shouldn't do! Just the same as a leg of lamb, slow roast the lamb shoulder. Cook ing at 300 degrees, the jneat will be tender and juicy. Cook without a cover. A warm platter should be ready to receive the lamb. Hot pear halves sprinkled with nutmeg add a nice garnish to the meat platter. Their flavor combines especially well with the flavor of lamb. Let the roast "set" in a warm spot 15-20 minutes after it comes from your oven. This makes serving easier. ROLLED LAMB SHOULDER FRENCH DRESSING 3 to 5-pound rolled lamb Salt shoulder Pepper 1 cup French dressing Season lamb shoulder with salt and pepper. Place on a rack in an open roasting pan. Insert a meat thermometer so the bulb reaches the center of the thickest part. Do not add water. Do not cover. Roast in a slow oven (300), basting every 4 hour with French dressing. The meat thermometer will register 175 degrees for medium-done lamb and 180 degrees for well-done lamb. Allow approximately 30 to 35 minutes to the pound for a total of 34 hours for roasting. Prepare nulrieg pear halves by brushing drain ed canned 'pears with butter or margarine and sprinkling with nut meg. Place in oven to heat 15 minutes before serving. Easter Eggs in Macaroni Bake Extra hard cooked eggs pose no problem when you utilize them in a convenient casserole. Fold the hard-cooked eggs into a cream s auce. Then bake in com bination with macaroni for a hearty and satisfying supper main dish. CREAMED EGGS AND MACARONI 4 ounces elbow macaroni 14 cup butter or margarine 4 cup enriched flour 14 teaspoons salt l4 teaspoon dry mustard Dash pepper 14 cups milk 1 cup cooked peas 4 hard cooked eggs Cook macaroni in boiling salt ed water until tender (about 8 minutes). Drain and rinse. While macaroni is cooking, melt butter or margarine in saucepan. Stir in flour, salt, mustard, and pepper. Add milk, and cook until thicken er" stirring constantly. Combine macaroni, pes and 1 cup sauce. Chop 3 eggs and combine with remaining sauce. Arrange maca roni in center of greased 14-qt ccsserole. Pour egg mixture into center. Bake in moderate oven (350) 15 to 20. minutes. Garnish with remaining egg slices. Makes 4 servings. GOOD MORNING Good Sunday brunch dish: Toast spread with deviled ham and topped with scrambled eggs. HIGH AND MIGHTY With the season comes the round of bridal luncheons, show ers and teas. And it's for this kind of an occasion that a very ele gant cake seems most appropri ate. Our favorite Is a mile-high angel food cake cut into several layers, then filled and frosted with a chocolate almond whipped cream frosting. Pears Ingredient In Pie Recipe Some day soon when you are not thinking about the menu for dinner, perk it up with the addi tion of this Pearadise Pie. Its fresh fruity flavor is enhanced by a touch of orange and lemon. PEARADISE PIE 1 No. 24 can pears 34 cup sugar 1 tablespoon butter 1 tablespoon lemon juice 1 tablespoon orange juice 1 tablespoon cornstarch or quick cooking tapioco 4 cup coffee cream Dash of cinnamon and nut meg Pastry for double crust Slice pears and mix gently with other ingredients. Pour in to unbaked pastry lined pie pan. Lace strips of inch pastry for top crust Bake at 425 degrees for 35 minutes. Top with whipped cream or ice creai. ii desired. COLD SPOT Fish, soui and dishes contain ing milk or cream in addition to meat should be stored in the coldest section of your refrigera tor, usually just beneath the freezing compartment CHINESE LEAVES Any Chinese cabbage in your market? It makes, a pleasant fla vor change for a salad. Mix it with other greens and French dressing; or put it into a carrot slaw. fx - i n S:?U - V . AV fibs fjr ;fi Vvv5"rfAx N:r V-S;- '-r iimiirmiT - i " i ' i :...ZZ.. , M .. S.;-,. , f Colorful fruit adds spring-like freshness to this ham, designed for a smaller family. The ham is actually a smoked picnic shoulder, glazed and served with apiced peach halves. It's traditional Easter fare. Sunday Good Day for Fancy Morning Meal Sunday breakfast is the best of the week in most households, for there's time to prepare it and time to relax during the eating thereof. The down east breakfast is filling affair, so why not to up west one? Here are some ideas which may startle, but should'nt. after all. A Casserole for instance, is a fine idea because you can assem ble them the night before, and refrigerate. In the morning, they'll bake in the time it takes you to make the coffee and eat the first course. SPRPS'G FRUIT PLATE The night before, wash and cap a quart of strawberries. Cut a fresh pineapple into bite-size pieces (or use frozen chunks) and chill. To serve: arrange on glass plates with a mound of powdered sugar for dipping. Serves six. A small glass of orange juice and a blossom from the garden are nice extra touches. BAKED EGGS IN CASSEROLE 3 cups fine bread crumbs eggs 4 cup grated American cheese cup cream Butter six individual casseroles (or one large one. Sprinkle a lay er of bread crumbs into each, (reserving some for later). Break an egg into each casserole and top with grated cheese. (Now put in the refrigerator if you're doing this the night before. Pour 2 tablespoons cream over each egg: top with remaining crumbs. Bake in a 350 degree oven 15 minutes, or until eggs are set. Sprinkle with chopped chives if you wish nice color and flavor accent. Serves six. EGGS AND RICE AU 6RATLN 1 cup quick-cooking rice 6 tablespoons butter 14 cup cooked or canned peas 6 eggs 4 cup grated American cheese Cook rice according to directions on package will make three ; cups when cooked. i Butter a casserole or baking 1 xlish. Combine the peas and rice, and put them into the casserole, making six' "nests". . Break an egg into each nest: top with grated cheese. (This is the place to refrigerate if you're doing this the night be fore. Bake in 350 degree oven 25 min utes, or until eggs are set and cheese, melts. Serves six. Croquettes With Walnuts, Lamb Croquettes with cooked lamb get some extra richness from wal nuts: LAMB CROQUETTES 2 cups ground cooked Iamb 4 cup chopped walnuts 4 cup mashed cooked carrots 1 teaspoon onion juice 1 teaspoon lemon juice 4 teasnoon cayenne pepper 14 teasooors s?lt 1 cup th'ck wivte sauce 1 e??. slishtly beaten 2 table poons m'Ifc 4 cup fine bre:d crumbs Fst for deep frying Combine lamb, walnuts, car rots, onion and lemon juice, .cay enne pepper, salt and white siuce. Shape into croquettes and chill. Combine beaten egg and milk. Roll coquettes in bread crumbs, dip in egg and milk and again in bread crumbs. Fry in deep hot fat (360) 2 to 3 min utes, or until light brown. Drain. 4 to 6 servings. SUIT YOUR FANCY Biscuit mix can be the begin ning of so many fancy quick breads. Stir up a dough from 2 cups of mix and roll to a 9x12 inch rectangle. Spread with soft ened butter and sprinkle with brown sugar and raisins. Roll as for jelly roll and cut into inch slices. Bake In moderately hot oven about a half hour. Frost if desired, while hot SIDE ORDER If your pastry sticks, when you are- making pies, use the side of your spatula to loosen it gently. Never use the end of the spatula to loosen! Cottaga Choose Pio Main Course The dairy department of gro cery stores carry : a large . and varied assortment of dairy pro ducts. .- In addition to milk, there are buttermilk, sweet cream, cultur ed sour cream, yogurt, .cottage cheese and a fascinating assort ment of domestic and foreign cheeses. Try this recipe for va riety. COTTAGE CHEESE PIE 2 cupsj one pound, creamed cottage cheese ., ,cup sour cream 2 cups hot mashed potatoes 1 teaspoon salt 3 tablespoons each, grated onion and chopped pimiento 2 eggs, beaten well 1 unbaked pastry shell, 12 inch Vx tablespoons butter or t margarine Combine cottage cheese and sour cream. Beat in the hot mashed potatoes, add the salt, onion and pimiento. When well mixed, fold in unbeaten eggs. Spread mixture in unbaked pas try shell, dot with butter. Bake in a moderate oven (350 de grees) for about 1 hour, or un til filling 'is firm and pastry browned. Servo hot. Makes 0 to 8 servings. PINK TARTS The sight of fresh rhubarb in the markets is a sure sign that spring is here. We like to cut the tender pink stalks in half inch slices and cook them about 5 min utes with only a couple table spoons of water. Sweeten to taste and add a generous handful of sweet seedless raisins. The sweet tart combination ef fruits is most refreshing. Statesman. Salem, Ore. Friday. April 9, 1954 (Soc 1) 3 Raisin Pie Comes From Va Every region manages to put something special between pie crusts: in Oregon, it's apples, in Nebraska, it's sour cream, in Connecticut, : cranberries, a n y where in California it could be lemons and oranges and in San Joaquin valley it's raisins. SAN JOAQUIN VALLEY PIE cup seedless raisins 4 cup butter or margarine 14 cups granulated sugar 1 teaspoon cinnamon '4 teaspoon nutmeg 3 eggs 2 teaspoons vinegar or lemon juice cup chopped pecans or wal nuts Pasty for single 9-inch crust Rinse and drain raisins and chop fine. Cream butter, sugar and spices together thoroughly. Blend in lightly beaten egg yolks and vinegar. Stir in raisins and nuts. Fold in stiffly beaten egg whites. Turn into pastry-lined pie pan. Bake in hot oven, 425- degrees, 1 10 minutes. Reduce beat to mod- j erately slow, 325 degrees, for 30 to 35 minutes longer. Cool before serving. Decorate pie with whipped cream and pecan halves, if desir ed. Serves 8. Pork Liver Makes Sandwich Spread Don't forget to tuck in a pickle to go with this .sandwich. LIVER SANDWICH SPREAD 4 pound steamed pork liver 2 hard-cooked eggs 1 small chopped onion 1 tablespoon shortening 4 cup cream or top milk Salt Pepper Few drops Tabasco sauce , Steam liver 25 minutes in deep well cooker or large kettle. Cool, put through food grinder. Chop eggs coarsely. Brown onion in the shortening. Mir all ingre dients welL Keep in a cool place. D5? ILOCacmiJinfBD r h . m n u nI u ii 11 nrvnl x rl I J II II II II I II I I 11 r I I J I I II I I II f ' 1 II Li II I I 11 ' I II I JI -r UWU 1 Wj; V u TT or ronn. o Since the Sweepstakes, everybody's been talking about SURF. O Women everywhere have written saying how wonderful it is. O So now Lever Brothers offers you another chance to save on SURF. o Here's why I know you'll like it . . . These days just about every detergent gets things clean looking. You know that. Actually, there isn't a product that can beat Surf for getting dirt out. Or for making white things really white and colors bright and sparkling. 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