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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 30, 1954)
4 See. &S(SfSZZn58KBS, Or. T3&9r, AfHl SO. 1954 Creme Tarfs Take Berries For a Filling Fresh or frozen strawberries when tiny individual pie shells make a very fine party dessert are filled with a creamy berry mixture. Here is the recipe for the tarts: STRAWBERRY CREME TARTS ll 2 cups sifted flour 4 teaspoon salt z cup shortening 3 tablespoons cold water (about ) Sift together flour and salt. Cut or rub in shorter nc. Sprinkle with water, miv:n lightly until dough begins to s.ick together. Divide dough into 6 portions. Roll each portion out to circle L inch thick. Line tart pns with dough. Trim and flute edne. Prick dough I with fork. Bake in moderately hot j oven (40CT) about 15 minutes, or i urVil golden brown When cool,) fill with Strawberrv Creme . STRAWBERRY CREME 1 cup whipping cream 2 tablespoons confectioners' sugar Dash salt l4 teaspoon vanilla extract 2 cups sliced strawberries Whip cream until stiff. Add confectioners' sugar, salt and van illa extract, and mix until blend ed Fold in sliced strawberries. Fill cooled tart shells. If frozen berries are used, drain first. Makes 6 Strawberry Creme' Tarts. J ; t . ' . 'Urn? Main-Dish Clam, Pea Combination Clam soufle makes a good lun cheon dish along with a fruit sal-sd-dpssert or with a fresh vegetable- salad and cookies CLAM SOCEFLE ST. GERMAIN 2 jars peas (7Vj-or. size 1 tm chopped clams 4 tablespoons butter or margar ine 4 tablespoons flour 1 cup clam and pea juice Salt and fresh ground pepper to taste V teaspoon thym 2 eggs, separated Drain peas and clams well, re serving juice. Put all clam juice into a cup and use pea. juice to fill it up. Melt fat and blend in flour smoothly. All clam and pea juice: cook, stirring constantly until thickened. Add drained peas and tiaras and slightly beaten egg yolks, mixing well. Season to taste and add thyme. Cool. Add stiffly beaten egg whites. Pour into one large or individual casseroles, bake in J50 degree oven for 50 minutes. Wild Rice May Be Just Your Dish If you can afford even a little wild rice, you'll want to do some thing very nice with it. Here's one of the many recipes for us ing the wild rice, much of which prows in the northern part of Minnesota, and is harvested by the Indians. CHICKEN AND WILD RICE 1 stewing chicken 2 cups raw wild rice 2 cups chopped celery 1 cup chopped onions 1 small can mushrooms 1 small pimiento, chopped Salt and pepper to taste Cook the chicken in water until tender. Save the Brother, about l1 quarts, to use later. Remove meat from bones. Put all the ingredients, except v-2 cup of the chicken broth, into a large greased casserole. Bake l1 hours at 375 degrees. If the dish becomes too dry in baking, add the remaining broth. Serves 8 to 10. Loin Chops Have Barbecue Sauce Loin pork chops, often a good buy, are prepared here with bar becue sauce: BARBECUED PORK CHOPS 6 pork rib or loin chops, cut 1-inch thick 1 teaspoon salt teaspoon pepper 2 tablespoons flour 2 tablespoons prepared mustard 4 cup chopped onion teaspoon ground cloves 2 tablespoons Worcestershire sauce 1 cup juice from apple, peach, bred and butter or sweet pickles 1 cup catchup Brown chops in frying-pan. Season with salt and pepper. Mix ilcur and mustard to make a fcmooth paste. Add remaining in gredients and blend well. Pour mixture over chops, cover closely and cook slowly for 1 hour. 6 servings. RED AND WHITE Crisp slice of red apple, served with Roquefort and cream cheese blended together, make a fine dessert- A little mayonnaise may be added to the cheese, or use sweet or sour cream. ADD SEASONING Next time you make a salmon loaf, try adding a little poultry seasoning to it Use about one quarter teaspoon of the seasoning for a loaf made with a one-pound can of salmon. r-4 -est fl r r k ye- f fZJ - T - Perfectly lovely party desserts are these Individual pies made with stravberry cream filling. Use either fresh or frozen berries. Double Duty Sweet Is Cake, Dessert Serve these squares warm from the oven, for an extra special des sert, or cooled and cut into bars for the lunchbox. ORANGE DESSERT SQUARES 1 orange Vi cup seedless raisins Vx cup sifted, all-purpose flour V teaspoon baking soda Vi teaspoon baking powder V teaspoon salt Vt cup brown sugar, firmly packed V cup shortening . cup buttermilk or sour milk Vi cup rolled oats Vt cup chopped walnuts Heat the oven to 350 degrees (moderate). Squeeze juice from orange; measure cup. Put Vi of the orange rind and raisins through medium blade of food chopper. Sift together the flour and the next 3 ingredients. Add the sugar, shortening, egg and U cup orange juice. Beat until smooth (about 2 minutes). Fold in the ground mixture and the rest of the ingredients. Bake in greased 8x8x2-inch bak ing pan at 350 degrees 55 to 60 minuses or until done. These squares are delicious with a glass of milk or a cup of hot cocoa Makes about 8 servings. Jellied fruit is still the kid's most popular dessert or salad as the case may be. Here the salad is made of peach slice, in lemon cf strawberry gelatine. A garnish of red cherries on top and a "wreath cf cottage cheese finish off the pretty salad. Sweet-Sour Sauce For Beef or Pork If you don't already have a fav orite sweet-sour sauce for meat, try this recipe, it may be the best you've tested. SWEET AND SOUR MEAT SLICES 1 pound left-over beef or pork roast ' tablespoons flour tablespoons fat teaspoons drained horse radish teaspoons prepared mustard cup ketchup teaspoon grated onion teaspoons vinegar teaspoon salt teaspoon pepper cup sweet pickle relish V2 cup hot water Cut meat into i-inch slices; roll in flour; brown lightly in fat in heavy fry pan. Combine re maining ingredients; pour over meat. Cover; cook over low heat 15 to 20 minutes. Four servings. 2 2 2 1 2 44 Ml GREAT HELP If you do a lot of cake and cookie baking, you'll find rubber spatulas a great help in mixing and when cleaning out bowls. Their blades come in two widths, one about half as wide a3 the other; both sizes are useful in the kitchen. SHARP EDGE Always be kind to the cutting edge of any slicing or carving knife by using a cutting board against which to slice the food to be cut through. Fancy Dips Are Popular Request The demand for new dips is only exceeded by the supply of recipes. Here is a nice one: TUNA CREAM CHEESE DIPS 1 can tuna 2 (3-oz.) packages cream cheese 2 tablespoons grated onion 3 tablespoons sour cream 1 teaspoon Worcestershire sauce Dash Tabasco sauce teaspoon salt J teaspoon season ing salt Mash cheese with a fork. Add grated onion and sour cream and beat until smooth. Sea son with Worcestershire sauce, Surprise Dessert Now in Pie Form Baked Alaska is supposed to be the umth degree of elegance, so here is a variation that is easier to maker ALASKA PIE 4 egg whites cup sugar 1 fl2-ounce) package frozen fruit 1 quart ice cream Make meringue by beating egg whites until fluffy but not stiff, then adding sugar gradually and beating until meringue is stiff and fine-textured. Arrange frozen fruit, thawed only enough to sep arate and drained thoroughly, in bottom of 9-inch baked pie shell and cover with ice cream. Spread meringue over ice cream, being careful to bring meringue well to the edges of the crust to seal out the air. Place pie as far from source of broiler heat as possible and broil until meringue is gold en brown. Serve at once. Added insulation is provided by setting pan containing pie within a second pie pan before broiling. Mushrooms, Ham Cook in Casserole A small can of mushrooms gives a lift to this ham casserole with noodles: HAM-NOODLE-MUSHROOM CASSEROLE 2 cups cubed conked harn 1 8-ounce package broad noodles 1 S-ounce can mushrooms 3 tablespoon butter or mar garine cup flour 2 cups milk (or milk and mushroom liquid) V teaspoon pepper Vi teaspoon pepper 1 tablespoon chopped pimiento 1 tablespoon chopped parsley if desired Cook noodles in boiling salted water until tender. "Drain. Cook mushrooms in butter or margar ine until light browned. Remove mushrooms, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add salt, pepper, pi miento, parsley and ham. Arrange the cooked noodles in a greased li -quart casserole. Add ham mix ture, arrange mushrooms on top. Bake in a moderate oven (350 F.) for 45 minutes. 8 to 8 servings. made m Oregon 1 I Vogy w t IN BETWEEN Leftover corned beef makes wonderful hash, of course; but don't forget that it is deficious for sandwich fillings. Chop it fine and mix it with enough Rus- I sian dressing to moisten; for 1 something crisp and for a change add finely shredded green cabbage to the sandwich instead of lettuce. el SAUCE SENSE For a good sauce for chopped cooked spinach, add a quarter cup of mayonnaise to a cup of medium white sauce and heat, stirring constantly over hot water. SPRINKLING CLOTHES Use lukewarm water for sprink ling clothes to be ironed. It pen etrates more evenly than cold water. Tabasco, salt and seasoning salt. Stir in tuna. Heap in a bowl and serve with potato or corn chips for dunking. Makes about two cups of dip. JsJ 1240 N. 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