It May be Ham or Larrib for This Easter...
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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.
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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.
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