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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 14, 1954)
Lemons Boon To Folks on No-Salt Diet There is an increasing number of persons put on restricted sodi um diets, and each one must be come used to the flavors which familiar foods take on without that familiar ingredient Lemon juice has proved a boon to many on such a diet Here we have kome suggestions from the lemon growers who have done a good deal to introduce the merits of their product in, restricted diets. The entire family may become fond of lemon jufce to replace the usual salt in many of their recipes. Lemon is a natural with fish, especially with the fresh varie ties allowed on diets where sodi um is restricted. That extra lemon flavor makes all the difference, peps up saltless food and turns it into a flavorful dish. LEMON POACHED FISH 1 pound sliced fresh halibut, cod, salmon, or others 1 tablespoon fresh lemon juice Cut fish into individual sized servings. Put enough water" in a pan to barely cover fish, add lemon juice, and bring to a boiL Place the fish in the water, cover, and cook below boiling point for 8 to 10 minutes. Carefully re move fish from water and serve immediately with Thrifty Hollan daise Sauce. Serves 4. THRIFTY HOLLAND AISE SAUCE 2 tablespoons sweet butter 2 tablespoons flour 1 cup milk n teaspoon black pepper 2 egg yolks, slightly beaten 2 tablespoons sweet butter, melted 3 tablespoons fresh lemon juice Melt 2 tablespoons butter over low heat. Blend in flour and cook, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Add milk and mix thoroughly. Return to heat bring to boil and boil 1 minute, stirring constantly. Cook until thickened. Remove from heat, beat in pepper ar.d 2 egg yolks. Gradually beat In melted butter and lemon juice. Serve at once. Makes about IV cups sauce. Use low-sodium milk if regular milk not allowed. Moist and well-flavored best describe these .delicious patties with their crisp brown edges and moist centers. The onion and lemon in the recipe blend well for a real taste treat: BROILED BEEF PATTIES cup low-sodium bread crumbs 2 tablespoons fresh lemon juice 1 small onion, finely chopped 1 teaspoon black pepper 1 pound ground beef Sweet butter (about 2 tablespoons) Moisten low - sodium bread crumbs with lemon juice. Add with onion and pepper to ground beef and mix well. Form into pat ties and brush with sweet butter before placing under broiler. Broil approximately 5 to 6 min utes. Turn, brush with sweet butter and broil until done. Makes 6 medium sized patties. You'll never miss regular salad dressings and salt in this cucum ber herb salad. Choose the herb to suit your fancy, it's equally good with marjoram or thyme. CUCUMBER HERB SALAD V cup fresh lemon juice 1 talblespoon sugar teaspoon grated onion teaspoon marjoram or thyme 1 large cucumber Mix together lemon juice, sugar, onion and marjoram. Peel cucumber, if desired, slice and marinate in lemon mixture. ChilL Serve with marinade, or drain and arrange on lettuce leaves. Good, also as a garnish for meats and salads. Serves 4. Rich Dough Has Innumerable Uses' A rich scone dough makes ideal shortcake for the season's sweet est and most luscious fruits. Scones, which are basically the same as biscuits, have sugar and eggs added. Bake the dough in a round cake pan or squares for in dividual shortcakes. Fresh rhu barb sauce, strawberries and blue berries are all in season now, so you'll want to take full advantage of the fresh fruits and serve them often. SCONE SHORTCAKE 2 cups sifted flour 3 teaspoons baking soda 1 teaspoon salt cup sugar 2 teaspoons grated lemon rind x3 cup shortening 1 egg. beaten Vi cup milk Sift together flour, baking pow der, salt andsugar. Add grated lemon rind. Mix well. Cut or rub in shortening until mixture is crumbly. Combine egg and milk. Add to flour mixture, stirring only enough to moisten flour. Turn out on lightly floured board or pastry cloth. Knead gently 30 seconds. Roll out - inch thick (425 degree) about IS minutes. Makes 6 in dividual shortcakes. If you like smoke-flavored yel low cheese you'll enjoy using it this way. Make white bread sand wiches of the cheese; toast them in an iron skillet in butter or margarine; turn to brown both sides. VOOKI r''' 1 .- . -l-y - '" 1 """ 111 """ 111 ' 1 111 ll li tmmmmm in . ' J 1 "J f I .-- v; v- - . - - . f '.-:&; ... - - ' J , ' - : . , . , .. -.. v - i ... ... ' 1 . - Vjii'i Here's a cool, green dessert that looks like spring. It's a smooth, sweet lime-flavored dish and yoill be surprised when you find that avocado is included. This is a favorite dessert in Brazil, where avocados are regular items in the diet. To go south-of-the-border all the way, serve the Creme de Avocado with demi-tasse cups of fragrant black coffee and cookies. Here's how the dish is made. Mash 4 ripe avocados with a fork and sieve. Add 1 tablespoon lime juice and 14 cup sugar. Mix, spoon into freezing tray and chill until icy but not frozen. Serves 5 or 6. Lima Patties Use If you have any left-over limas, these patties are perfect for a quick lunch. Just mash the limas, add crisp pepper and onion, and season well. Then wrap the pat ties with partially cooked bacon and fry quickly. You can omit the bacon and serve these patties as a deliciously different vegetable for dinner too. LIMA PATTIES cup cooked large dry limas tablespoon chopped onion tablespoon chopped green sweet pepper tablespoons cooking fat teaspoon thyme teaspoon dry mustard teaspoon pepper Salt to taste teaspoon Worcestershire sauce egg strips bacon 1 6 Mash limas well. Cook onion and green pepper in fat about 5 minutes. Add to limas. Add sea sonings and blend in egg. Parti ally cook bacon. Shape lima mix ture into flat patties Wrap each wiien every cup of coffee has to be good MAKE SURE you get x the one coffee you know is GOOD TO THE w 0 to keep it ' iiilMl' " "0000 A fndiKt W CrW food Bacon, Vegetables patty with bacon strip and secure with picks. Cook on lightly greas ei skillet until brown. Turn and brown second side. Serve piping hot. Makes 6 medium patties. HOT FOOD Hot hors d'oeuvres disappear first at our parties. Tempt your guests with these savory bites. Stuff pitted ripe olives with shrimp. Wrap each stuffed olive in a thin strip of bacon and fasten with a pick. Arrange on a wire cooung rack placed over a shal low pan. Bake in hot oven until bacon is crisp. You can also do this in the broiler but it takes more watching. FILL THEM Drop cream-puff batter in tiny mounds and bake until golden brown. Fill with cream cheese mixed with Roquefort and a little mayonnaise. Serve as a snack in Hie evening, or as a first course before supper with well-seasoned chilled tomato juice. LAST DROP Vaeuum-pcked rot&ter-fresK to SEVERAL TIMES If you like a boneless lean cut ot meat for pot roasting, use sir loin tip. When serving, cut the meat into as thin slices as possi ble. It will make fine open sand wiches with some the gravy la dled over. .f;vct -W laundenng with WH fmm s CLOROX means a m "s ' 'v ' l 1 v - -V yZ ii"1 4 .1x2: "" l- " - - " - ' iiimVini ii - . . - .. i i v . ' H J ' K J, K 9 V "1 raetaJtfc V yffiIYXv CLOROX is th key to LsMrrM.MMM...aora. Ml t j r.ol kitchn cleanlinessi I 'mt4i 11 J i IWvElvti 1 ' r3 Kep OB Mo boWto of cunut '" rtt "m"mMtk ml ' Kn2n Mlts MrLP ' T f ha"T kchn oc w " HwuCha SI I id&Sg &L-Jifr T clit9 of porccloM. - if9 nmmm mgty mm, Ml V" ijLJ vome and Unotcuni uHoca. JfJ mimM"- fill Z. " 41 Srt P W&T z,4xrA.H...prr6 11 TTmw i,tZ. SI I XSir iT.Ll r4? tLT ' typ of woff-poisowowt disiw. ' (L 111 ..... , QH Ui"-v Wj XW PBtti"n1 tqbor pfetistatstrx ' Vhcn ifs CtOROX-clcQh..,i?'5 C.".?lia, for fchjily hualJlt! LIMAS GOOD This menu is bound to be popu lar with the guests. Sliced baked ham," baked dry limas, fresh froz en spinach, crisp relishes, hot baking powder biscuits and honey, and 'for dessert, wedges of raisin and apple pie. makes linens more ffm white ...it makes them mm i Small Ham Is Ideal Meat for Little Family A roast and glazed picnic of fers plenty of eating goodness for special family meals, and has the added advantage of budget-loving economy. A picnic is the pork shoulder roast that corresponds to the ham. It is cured and smok ed to give it ham-like goodness, but because it is slightly less meaty, it is usually lower in cost than a ham. This is a smaller roast, too, averaging in weight from three to nine pounds, and is a convenient cut for smaller families. Like ham, picnics may be . pur chased in both the cook-before-eating and ready to eat styles. Flavor and texture in picnics may vary due to differences in caring and smoking. For the greatest eating pleasure, choose a brand you know has been brown sugar cured and slowly smoked over hardwood fires to the peak of fla vor perfection. This skillful band ling makes it unnecessary to soak the picnic before cooking and. of course old fashioned boiling will ruin this new fashioned picnic. Sizes Best When buying a picnic for your family, count on to pound per serving if you choose the bone-in, cook before eating var iety. If you select the bone-in, fully cooktfd picnic allow about fc pound per serving. Be sure to buy enough for sandwiches and a delicious leftover dish or two. Keep this cured pork cut refrig erated until ready to cook or heat. If you want to pretty up the roasted picnic with a glaze, re move the meat from the oven about Vz hour before it is done. Score the fat covering in a dia mond or circular pattern. Spread with your favorite glaze mixture, dot with whole cloves and rot urn to the oven to finish heating and to mejt the glaze. Peach halves and raisins may be heated along side the picnic at this time to garnish the platter. Hot buttered rice makes a fine accompaniment. Laundering CLOROX means a cleaner, safer' wash I You'll take pride in tht extra whitentss of yovr Clerox-cltan cottons and linens . . . f or Oorbx removes dinginess, stains, even scorch and mildew. Qorox provides extra health protection, too. No other homo laendering prodect eqnals Clorox in germ-killing efficiency! laundering with Clorox hos other advantages, too. Clorox deodorizes . . leaves linens fresh smelting even when dried indoors. Clorox olso conserves linens . . it's extra gentle, free from caustic thanks to an exclusive, patented formula. And Clorox, a liquid, contains no gritty particles to damage wosh and washer. Statesman. Salm, Or.. Friday. May 14 19S4 (Sc. 35 Diced Ham With Rice in Casserole Diced bam goes nicely with rice: to male an excellent casse role: dish for springtime meals or outdoor dinners. A bit of green pepper gives extra color. HAM RICE LUNCHEON CASSEROLE 1 cup diced cooked ham Vi cup chopped green pepper V cup chopped" onion 2 tablespoons fat 1 cup cooked rice Vt teaspoon salt 1 cup milk I egg, slightly beaten Pan:brown ham, green pepper and onion in hot fat in a skillet Combine all ingredients in a 1 quart casserole. Mix well. Bake in m moderate oven (350) 35 to 40 minutes or until mixture is set Serves 4. FRUIT TOP Here's a different way to finish off that baked ham. Spread with orange marmalade and put back into the oven to glaze. Serve thin slices of the ham with broiled orange slices garnished with cher ries or whole cloves. Here are the heating and cook ing schedules, and a recipe for leftovers that you're sure to find delicious and satisfying. Remove the casing and place the picnic skin side up on a rack in an open pan. Heat in a slow oven (325). Heat ready to eat picnic to 130 internal tempera- J ture as recorded by a roast meat thermometer. 3 to 7 lbs t' to I hrs. 5 to 7 lbs 2 to 2'2 hrs. 7 to 9 lb 2',i to 3 hrs. For a Smoked Cook-Before Eating Picnic, bake to 170 in ternal temperature as recorded by a roast meat thermometer. 4 to lb 2'i to 3 hr. 6 to 8 lbs. 3 to 4 hrs. 8 to 10 lbs 4 to 4' hrs. Picnic in Cheese Sauce Over Cabbage y cups diced cooked picnic "4 pound cheese food, cut in cubes 4 cup milk 4 teaspoon Worcestershire sauce 1 small head cabbage, shredded, cooked Combine cheese, milk and Wor cestershire ' sauce in a saucepan or top of double boiler. Heat slowly. Stir occasionally until smooth. Add picnic and heat through. Serve over hot cooxed cabbage. Serves 4. with i f; ' i " if WHATEVER QUANTITY OF AA LARGE We Have on Hand Will Go on Sale 9 a.m. Friday ot Dozen for NO TELEPHONE ORDERS, PLEASE ! Hard-lime Dance Saturday Might Two-Bifs . . . WALKER MEAT CO. Is your locker getting low? If to, let us know. Free delivery to your locker. BEEF PORK VEAl LAMB FRYERS w H O L E S A L E Franks 4 $1.00 Grnd. Beef Have You Tried Med-O-Hilk! CEIERV Bunch LETTUCE Head CARROTS (lie rvJ , jM'C3 Z- Bunch
