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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 23, 1954)
1 C5c 3) Statesman, Salam, Orw TA. Apifl 23, 1951 Pot Roasts Cooked Slow To Perfection Pot roast, or more correctly pot roasting, is a wonderful way to transform the less tender cuts of beef, the rump or chuck for instance, into fork-tender, juicy and fine flavored meat that many men vow they enjoy more than steak. Long, slow, moist cooking is the answer, plus the subtle tricks of seasoning that make for variety in flavor. There are several cuts from which to choose, when you're shopping for a pot roast The arm or round bone makes an excel lent pot roast, is good and meaty, and weighs 4 to 5 pounds. The blade bone pot roast is usually moderately priced, and like the round bone pot roast is cut from the chuck. A blade bone pot roast may weigh 5 or 6 pounds, or may be cut into smaller weights. Pot roasts are usually cut about IVz inches thick. Another excellent, meaty piece is the rump pot roast, which us ually weighs from 4 to 5 pounds. If this roast is boned and tied into shape, the job of carving will be made easier for the host. A good boneless cut for pot roasting is sirloin rip. This is a lean cut much favored for hot roast beef cr barbecued beef sandwiches. Right Amount When buying, allow s pound of the bone-in roast, or V pound of the boned roast per serving for the first day service. But do plan on left-overs. Keep the pot roast loosely wrapped in clean paper in the refrigerator until ready to cook and use it within five days to be sure to keep the goodness you buy. There's no trick to cooking a fine flavored pot roast. All you need is a heavy kettle or roast ing pan, a small rack to place under the meat as a safeguard against burning, a tight fitting lid, and a bit of imagination when it comes to seasoning. Here are recipes for two variations of this appetizing meat dish. Add a crisp vegetable salad, and baked po tatoes to round out this truly ap petizing menu. CREOLE POT ROAST 3 pounds beef pot roast (chuck or rump) 2 tablespoons fat 14 cups tomato sauce V cup olive liquid 2 cups sliced onions cup sliced stuffed olives Melt the fat in a skillet Brown the meat well on both sides. Slip a low rack under the meat Add the tomato sauce and olive liquid. Top the meat with onions and olives. Cover tightly and cook over low heat until fork-tender, about 2Vi hours. Serves 6 to 8. SAVORY POT ROAST pounds chuck roast cup flour tablespoons shortening teaspoon salt teaspoon pepper cup water 3 V4 4 1 1 6 6 6 6 potatoes carrots onions turnips Dip meat in flour. Melt short ening in a heavy kettle. Brown the meat well on each side, add ing salt and pepper. Add water, cover and cook slowly for 2 hours. Add potatoes, carrots, onions, and turnips and cook for an additional hour. Serves 6. Shepherd's Pie Uses Cooked Lamb 2 1 1 1 1 Here's a recipe that's a good way to use up cooked lamb: SHEPHERD S PIE cups diced cooked lamb cup chopped celery No. 303 can kidney beans cup diced cooked carrots teaspoon W orcestershire sauce 4 teaspoon salt 14 cups thin gravy, or 14 cups water and 1 bouillon cube 3 cups well-seasoned mashed potatoes Combine cooked lamb, celery, kidney beans, carrots, Worcester shire sauce, salt and gravy or water to which bouillon cube has been added. Pour into a 14-quart casserole. Spoon mashed potatoes to form a border on meat mix ture. Bake in a moderate oven (350 degrees) 25 to 30 minutes, or until mashed potatoes are lightly browned. 4 servings. WATCH IT Dont' let your washable paper, in kitchen or bathroom, get heav ily filmed with grease or dust be fore you clean it. When you do wash it use a mild soap solution and a sponge. . Wring out the sponge and apply lightly with up and down strokes, starting at the bottom. Rinse at once with a sec ond sponge wrung out of clear water. Do not permit the paper to become soaked. BROWN BUTTER Cooked artichokes, accompani ed by browned butter, make a fine appetizer or salad course for a company dinner. To prepare the butter, just put it in a skillet and allow to stand over moderately low heat until nut-brown. Watch carefully so as not to burn and stir a few times. FLATTEN OUT Here's a trick to keep in mind when you are making potato pan cakes. After you spoon the potato mixture onto the skillet or grid dle, flatten the pancakes with the back of a spoon. This will make them thinner and erisper. K r:"" """"" r :rr : 77 -k.- j - --:4 x tl y -vt. 1 37 .''r' t- " "-'r 1 Tii mm - ' It inn i 1T1 n - ' ir '"' - " - - " 'v - - MV tfcn mi tm aifaAAjMitw.A.Aj Hew easy it is to be a good hostess when your entertaining plan is as simple as these Stack Your Own cookies which are mixed in two. minutes with a package of basic cookie mix from the grocery store ii you wish. Guests make cook ie Dagwoods to suit themselves with an assortment of fillings. They can stack them as high as they dare. The fill ings pictured here include some sweet and some not Try cream cheese with ground nuts; any of the other spreadable cheeses as they come from the package; 1 package semi-sweet chocolate morsels, mixed with 1 tablespoon butter over hot water; L'teaspoon instant coffee blended with 1 tablespoon butter, 1 tablespoon cream and 1 cup sifted con fectioner's sugar; a regular orange icing made from the confectioner's sugar and frozen orange. Another filler, not pictured, Is ice cream cubes piled on a platter and served with a knife so slicing them is a simple matter. Imagina tion should run rampant on party food like this. Ham Slice Goes With Fruit Glaze A slice of ham takes kindly to a glaze of apricots, achieved from a can of the fruit: HAM WITH APRICOT GLAZE Smoked ham slice, cut 1-inch thick : No. 303 can apricot halves teaspoon ground cloves teaspoon allspice teaspoon cinnamon Drain apricots and save Juice. Set regulator to broiL Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 1 V inches from the heat. Sprinkle with spices and broil until nicely browned, about 10 minutes, bast ing occasionally with apricot juice. Turn, sprinkle ham with remaining spices, continue broil in, basting with apricot juice until done, about 10 minutes. Five min utes before ham slice is done, ar range apricot halves, cut surface down, on ham and continue broil ing until ham is done and apri cots are lightly browned. Spoon basting liquid over ham and ap ricots before serving. 4 to 6 servings. Try Prunes in These Rich Fritters Prune fritters make a wonder ful meat accompaniment Cooked prunes, stuffed with cheese, dip ped in egg and crumbs, and fried in deep fat are delicious with pork, lamb or veaL There's no complicated batfer to make, and if you are lucky enough to have an electric deep fat fryer, the fritters . almost make themselves. PRUNE FRITTERS Cooked prunes American cheese Egg Fine dry bread crumbs Fat for frying Pit prunes and fill center with small pieces of cheese. Dip in well-beaten egg, then in bread crumbs, again in egg and again in bread crumbs. Fry in deep fat un til a golden brown. Serve hot with roast, pork, lamb or veaL SHELL GAME You can keep nuts in the shell for two or three months, at room temperature, before the nutmeat flavor deteriorates. ifeta gh& "fern qo(Jf! -vi"".'' s:. ,yy, ' ' : . : , . : r yA K ?rrr vn" a ?;'v y, u :y -- - 5 V'A. , r, vi NEW! IN 6 HANDY L " graham good I hohQtf rich! Satisfy his between-meal hunjrer with these wholesome, fine flavored crackers made with nutritious graham flour and country sweet honey. NABISCO SUGAZ Honey Grahams are baked to a perfect, g-olden brown . . . tender-crisp and always fresh. So easily digested, they don't spoil appetites. Trust Nabisco to give you the best grahams naturally delicious 1 NATIONAL BISCUIT COMPANY IN-ER-SEAL PACKETS Spareribs Tako ; Sweet-Sour Sauce Those who like to eat Chinese food may appreciate this Ameri can version of as old oriental favorite: SWEET AND SOUR SHORT RIBS 5 or 6 pounds short ribs cup flour 2 teaspoons salt Pepper to taste 2 cups sliced onions 4 cup catsup 2 tablespoons vinegar 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce Vi cup sugar k. cup water Cut short ribs into 2-inch lengths. Mix together the flour. salt and pepper, and roll short ribs in seasoned flour. Arrange in a large casserole or roaster and cover with the sliced onions. Mix together the catsup, vinegar, Worcestershire, soy sauce, sugar, and water and pour over the ribs. Cover and bake in a slow oven (300 degrees) for about 3 hours. The cover may be' removed from the pan th elast 30 minutes if you like the meat crusty and brown. Serves 6 to 8. Chicken Recipe From Connecticut This recipe comes from Eastern seaboard 'and Connecticut where they say "nowhere in Connecti cut are you far from the ocean, a poultry farm or an insurance man." CHICKEN CACCIATORE 1 young chicken, 2Vt to ZVi pounds Vz cup olive oil or other fat 1 finely sliced onion 34 cups canned tomatoes, or 8 medium tomatoes 1 clove garlic 14 teaspoons salt 4 teaspoon pepper Vi cup water or stock Disjoint and dry chicken. Cook gently in olive oil until delicate ly brown; turn occasionally to brown evenly. Add onion and cook until onion is transparent and golden. Add tomatoes, garlic, salt and pepper. Cover tightly and simmer till chicken is tender and the to matoes are reduced to thick sauce, about 45 minutes. Add li quid last 15 minutes of cooking. Remove garlic clove before serv ing. Serves 4 to 5. BITTERS To give a soup extra tip, add a dash of bitters to a can of to mato, mushroom, asparagus, cel ery or chicken soup. Cherries Make a Colorful Salad Royal Anne cherries, product of our own valley, are unexcelled for colorful salads. Frozen salads are nice for entertaining: FROZEN CHERRY SALAD 1 No. 2 can Royal Ann cherries pitted and drained Vi cup diced pineapple Vx cup sliced bananas Vi cup chopped pecans Vt cup mayonnaise 1 (3-oz.) package cream cheese V teaspoon salt Combine fruits and nuts. Blend together mayonnaise and cream cheese. Add salt. Combine with fruit and nut mixture. Mix thoroughly. Pack in refrigerator tray and freeze. Cut into squares and serve on crisp lettuce leaf. Parfait ' Pies, Need for tho Now Just about the time there was no new pie under the sun, some one created a parfait pie. The recipe given here; is one of our favorites almost chiffon, and accented with coffee and nut meats. coffee Walnut parfait pie IVi cups strong coffee, 1 package orange-flavored v-' gelatine 1 pint coffee ice cream 1 cup broken walnut meats 1 9-inch baked pie shell Heat coffee until very hot, but not boiling. Add gelatine and stir until dissolved: Cut ice cream in to eight pieces, and add all at once and stir until dissolved. Chill in refrigerator a few minutes un til mixture "mounds" on a spoon. Fold in walnuts and spoon into pie shelL Chill until firm. Garnish top with whipped cream and whole walnut meats if desired. Serves 6. 1240 N. Capitol We Give ZtK Gr" Stamps For Greater Daily Savings, Look for Our Ad Appearing in the Capital Journal Each Thursday Evening SHOP PIGGLY WIGGLY YOUR FRIENDLY NEIGHBORHOOD GROCERY STORE ffcctf w loWsllIT8M&-Hee,Youraiance. 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