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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 30, 1954)
It Comes To Dinner Hot, Savory 1M Rice is one of the best ingredients lor casserole dishes especially fine when the dish must be kept warm for awhile. Here the other ingredients are cheese and tomato. Corn flakes give a crisp, attractive topping. Jelly Roll Is Rich, Creamy, Inexpensive If you ve never made a jeuy , roll, you are in for a good time i with this one. You begin by mak ing a sponge type cake and bake it in a 15x10 inch pan. After it has been baked for 13 minutes, quickly cut off the crisp edges and turn it out onto a cloth cov ered with powdered sugar. Then you spread the surface with jelly. After that roll the cake up care fully, wrap it in the cloth and place on a cake rack to cool. Once cooled, your cake is ready to become a masterpiece. This is accomplished with a perfectly luscious Cocoa-Mocha Frosting made with rich creamy sweetened condensed milk. This is a quick recipe and easy one that can be made without cooking. You can guess if you try who furnished the recipes. JELLY ROLL s4 cup sifted flour 34 teaspoon baking powder 4 teaspoon salt 4 eggs, unbeaten s4 cup sifted sugar 1 teaspoon vanilla 1 cup jelly (any flavor) Sift flour once; measure. Com bine baking powder, salt, nd eggs in bowl. Place over smaller bowl of hot water and beat with rotary egg beater, adding suar gradually until mixture becomes thilr anH li crht-nlorpH Rpmnvp bowl from hot water. Fold in ! flour and vanilla. Turn into 15x10 ! inch pan which has been greased, lined with paper to within 4 inch of edge, and again greased. Bake I in hot oven (400) 13 minutes, Quicklv cut off crisp edges of cake. Turn out on cloth covered j with powdered sugar; remove c . ... j paper. Spread with jelly and roll Wrap in cloth: place on cake rack COCOA MOCHA FROSTING cup sweetened condensed milk ll2 tablespoons strong, black coffee 1 teaspoon vanilla 2!4 cups confectioners' sucar j 2 teaspoons cocoa Blend sweetened condensed milk, strons; black coffee, and j vanilla. Add confectioners' sugar and cocoa, which have been sifted ! together. Blend thoroughly. ' Spread on cold cake. Makes enough frosting to cover tops of i 2 (9-inch) laers. or top and sides 1 of loaf cake, or about 18 cup : cakes MAGIC CHOCOLATE FROSTING cups ( 15-oz. can) sweetened condensed milk 1 tablespoon water ! teaspoon salt 2 squares (2 oz. ) unsweetened chocolate ' j teaspoon vanilla extract Put sweetened condensed milk, water and salt in top of double boiler. Mix well. Add chocolate Cook and stir over rapidly boil ing water until thick (about 10 minutes). Cool. Add vanilla and spread on cooled cake. Makes 14 cups. TOAST NUTS Ever feel uncertain about just how to toast filberts when a reci pe calls for them in this form? Here's how to do it: Put the shelled nuts in a shallow pan in a very slow (250) oven and. heat them for 15 to 20 minutes. After this you'll find you can loosen the nuts' brown skin by rubbing them briskly. LEFTOVER Pour juice left over from sweet pickles over cooked sliced beets and refrigerate overnight Serve with a hard-cooked egg and let tuce salad. By MAHNE BUREN Statesman Woman's Editor Every season is really covered dish time, for -winter club dinners abound with wonderful concoctions brought in casseroles, yet nothing surpasses a "made dish" for outdoor summer meals. First there's a dominant flavor in all casserole dishes meat, fowl, fish, cheese or vegetable. Then there's the filler to enhance the main flavor. It adds bulk, gives contrast in color and texture. Third there's a-liquid-tomato juice, milk or stock. We've pictured three good types of main dish to take along to the picnic, or the club dinner, or carry to the back yard dining spot. They only partly cover the field of course, but each is. a mighty good dish to know about i, ? ' si . -., . i.t S . - Dishes in Pictures Uora nva tha rae frr thA thr .lishs n.tIirH this naP Thpv arp sujtahli for those de- lightful affairs where everjone vies in a popularity contest for the best liked dish on the iable. These may be your ticket to success. ITALIAN BAKED RICE 3 cups cooked rice 12 cup grated American cheese x4 cup chopped pimiento l1 teaspoons salt ' Dash pepper 2 cups corn flakes 2 tablespoons melted butter or margarine , Combine rice, cheese, pimiento, tomato juice and seasonings. Pour into greased 1 -quart cas serole. Crush corn flakes slightly; mix with melted butter. Sprinkle over rice mixture. Bake in mod erate oven (350 F.) about 30 minutes, until well heated. Serve at once. Yields 6 servings, about T3 cup each. MEAT RING 2 cups soft bread cubes i . cup hot water 2 tablespoons grated onion 1 teaspoon Worcestershire sauce 2 teaspoons salt l teaspoon pepper 54 cup nonfat dry milk lui pounds lean chuck, ground cup catsup Combine bread cubes, hot water, onion, Worcestershire sauce, salt and pepper. Add non-! fat dry' milk powder and ground i beef; blend well. Pour catsup into! bottom of 9-inch ring mold bak-; nS Pan- Press eai. mixture ; lightly into pan. Bake in modcr-j no1 "ven .,a lo. mmutes. mokl onto serving latc L?1?. potatoes and onions. Serve at ncp Jf desired t Uh flddi. tlonai catsup CREAMED POTATOES AND ONIONS 4 medium-size potatoes, pared and cubed 1 cup onion rings 1 cun water cup nonfat dry milk 1 1 2 tablespoons flour 4 teaspoon salt 1 4 teaspoon paprika 2 tablespoons chopped parsley Cook potatoes and onion rings in boiling salted water until ten der. Pour 1 cup water into top of double boiler. Sprinkle nonfat dry milk powder, flopr, salt and paprika over surface of water. Beat with rotarv beater until blended. Cook, stirring constantly, :i . u : I 1 -J .1 1 cooked potatoes and onions. Place in center of Meat Ring. CHICKEN NOODLE BAKE 3 to 4 pound stewing chicken Salt 4 cups noodles 1 cup ripe olives 1 (4-ounce) can mushrooms 1 stalk celery 1 small onion v4 cup butter or margarine 1 cup scalded milk 3 or 4 strips pimiento Pepper 4 cup buttered bread, crumbs Cover chicken with boiling water, add 2 teaspoons salt and simmer until tender (about 2 hours). Meanwhile cook noodles in boiling salted water until ten der. Drain. Cut olives into large piece. Cool chicken sufficiently to handle. Cut meat from bones, and combine with olives, noodles and drained mushrooms. Chop celery and onion, and brown lightly in butter. Add to chicken mixture with 1 cup broth from chicken, mirk, pimiento, 4 teaspoon salt and pepper to taste. Turn into greased shallow baking dish and top with crumbs. Bake in moder ate oven (350 degrees) IVi hours. Makes 6 to 8 servings. SPEEDY Wrap an avocado in a towel or some paper if you want to s,peed up its softening. Good Packaging of Poultry Essential for Best Quality Good packaging, which keeps cut air and prevents loss of mois ture, is an important key to suc cess in home-freezing poultry, the Minnesota Experiment -Station emphasizes in a report of tests with nearly 400 chickens, turkeys and geese. Moisture-vapor-proof wrappings cpplied so that the least possible air is in contact with the poultry end closely sealed to keep the meat from drying out or "freezer burn" gave best results. The tests showed that several types of ma terials were satisfactory for wrap ping, including a number of plastic films. All were used in bag form, making it possible to obtain twist seals that are airtight Many other wrapping materials are available which are moist ure-vapor-prtvf but which come in sheet fvfm only. The Minnesota scientists found that because of the irergular shape of poultry, it Scone Dough Has Lots of Uses Hot biscuits and scones have winning ways. And there's no time like the present to bake up a batch for the family. Introduce new variations of this quick bread to your spring menus. Make a special biscuit to ac company the favorite meal "that stars lamb chops. Finely chopped fresh mint leaves added to a basic biscoit dough give subtle flavor and bright color. Another nice way of incorporating the comple menting mint flavor is with mint jelly. Make a depression in the top of the biscuit and spoon a bit of mint jelly into it They aie a very attractive biscuit and so good with roast leg of lamb. Or deep-dish rhubarb pie will surely please your family when topped with a golden brown scone crust. If time is short, spoon the rich biscuit dough atop the deli cate pink rhubarb. When vou want to make the pie a little "special," roll out the dough and cut wtih fancy-shaped cookie cut ters. Then place the rounds on the sweetened fruit. Serve this dessert while it's still warm from the oven . . . wonderful eating! YOUR FOOD BUDGElith PORTER'S FRIL-LETS! o 3 I ALSO TtY-SfogUMi, Sm TtuHi - a y : A meat ring centered with creamed new potatoes will make a hand some dish when there's to be community or club dining. Here botn meat ring and sauce take dried milk. This cuts cost, ups nutriments. was difficult to get airtight seals when using sheet materials. The one exception was aluminum foil which can be molded closely to the bird with the hands. In using plastic bags, the scien tists advise care in pushing out as much air as possible before ap plying the twist seal. They say this can be done by submerging all but the open end of the filled big in water. They also mention special equipment that may be used to give a partial vacuum. French Toast Has Ham Partners There's nothing too new about French toast, but here is one with buttermilk that's a bit different FRENCH TOAST 2 eggs l2 teaspoon salt cup sweet milk or 1 cup buttermilk cup shortening 6 slices white, whole wheat, or raisin bread Beat eggs slightly; stir in salt and milk. Heat shortening in skil let dip bread slices in egg mix ture, coating well. Fry' in hot shortening until golden brown on both sides. Serve hot with maple syrup, cinnamon and sugar or jam. Makes 4 servings. PIQUANT HAM TOASTWICHES 2 hard-cooked eggs 2a cup ground cooked ham 2 teaspoons prepared mustard 1 cup mayonnaise V4 cup chopped celery 4 teaspoon salt Dash of pepper 8 slices of bread French Toast recipe (above) Put eggs through food chopper. Add next 6 ingredients and mix well. Spread mixture on 4 slices ; of bread and cover with remain , ing slices. Cut in halves diagon ; ally. Prepare egg-milk mixture in j trench Toast recipe and dip 1 s; ndwich halves in it. Fry in hot fit in b;nn 1 1 1 ctviuck until gulUCII UIUWU on both sides. Garnish with water cress and radish roses. Makes 4 servings. COOKING TIME 6Mlr4(TES At the left there's rice baited with American cheese, pimiento, to mato juice and a topping of com flakes to give a crisp brown finish. Tomatoes broiled on top will add sophistication. The center picture is different in basic idea, shape and color. The ring is meat, the center creamed potatoes and onions. This meat ring takes beef and bread crumbs. The liquid is non-fat dry milk solids, to give extra nourishment and body, yet produce it at a very low cost. The filling is cream sauce (also made v.ith the non-fat dry milk solids), new potatoes and onion rings. Our third recipe is for chicken and noodles. As the name reveals, the most expensive ingredient is the chicken, though it is a good bar gain right now. The noodles will extend the chicken flavor and en hance it. Olives add the needed flare. You'll find the recipes below. Peaches, Gelatine The combination of fruit and gelatine is certainly an old one, but one that has not lessened with familiarity. SUNSHINE SALAD 6 canned peach halves 1 envelope (1 tablespoon) plain gelatine 2 tablespoons lemon juice 34 cup syrup from peaches 23 cup water 1 tablespoon vinegar 1 j ounce package cream cheese 3 cup salad dressing Drain peach halves and place one-half of each in six custard cups. Soften gelatin in lemon juice. Heat peach syrup with Good a all outebojs! i V- A If VX -v ;'; - ---7r. r. -Jl ,?SiV? rr LIjL - Nature contributes wholesome graham flour pure country honey then Nabisco bakes these most tempting graham crackers till they're tender-crisp. Wholesome, nourishing Nabisco Sugak Honey Grahams are children's best snack never spoil appetites. When you buy graham. be sure to get NABisco-they're naturally good! NATIONAL BISCUIT COMPANY Noodles give body to this baked dish. They stretch out the chicken and, with the olives as an accent, provide beauty as well as goodness to the casserole dish. Jellied vegetable salad is served clongside. Good Combination water and dissolve softened gela tine in it Cool. Stir vinegar into s cup of gela tine mixture and spoon over peaches. Chill until firm. Meanwhile soften cheese with fork and blend in salad dressing. Gradually blend in remaining gelatine mixture. Spoon over firm peach layer. Chill until firm. Unmold and garnish with salad greens. Serves 6. SMELL IT You can tell the difference be tween floor polishes by their smell. The buffing-type of wax smells like naphtha; a self-polishing wax usually has little odor. Statesman, Salem, Ore., Friday, April 30, 1954 (Sec 3) 1 Cream Pie Makes Very Nice Dessert If you're in a cream pie mood, try this one: VANILLA CREAM PIE 2 cups milk 2 cup sugar J4 teaspoon salt 3 tablespoons cornstarch 3 egg yolks, slightly beaten 2 tablespoons butter 1 teaspoon vanilla 3 egg whites 6 tablespoons sugar Scald milk in top of double boiler. Blend sugar, salt and corn starch and add to milk. Cook over boiling water until thick (about 15 minutes), stirring constantly. Cover and let cook for 10 min utes. Add part of hot mixture to egg yolks and blend quickly. Then gradually add to mixture in dou IN 6 HANDY IN-ER-SEAL PACKETS ble boiler and continue cooking for 4-5 minutes, stirjing constant ly. Add butter and vanilla and stir to blend. Cover and let cool slightly. Pour into baked pie shell and cover with meringue. CAREFUL THEREJ Never rest heavy cooking uten sils on the open door of a kitchen range. If you do, you may bend or loosen the door hinges so that the door will not close so tightly as it should and you will lose oven heat WATER TIGHT Make sure that the cords for the electrical appliances you use in a basement or utility room are water-proof.