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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 21, 1954)
1.., ' ' ,. Statesman. Salem, Ore., Friday. May 21, 1954 (Sec 3) 1 fd X'j 'J cy j MMMMMMMMMM''lli)ill Fluffy coconut adds style and texture to a fruit cup and gives it a bit of that "am brosia" flavor that is so popular. Here is a fruit cup which includes pineapple chunks, fresh pears and canned peaches, with a cherry cr so for color. Served with drop qpok ies the dish makes a good refreshment for afternoon tea cr evening snacks. Fluffy Food Coconut Adds Fillip To Desserts Cookies By MAXINE BURF.N Statesman, Woman's Editor Coconut, fresh or ready-shredded, has been a familiar food glamorizer for many generations, and its popularity and uses have not diminished through the years. ?Sr"",?s " Pretty as a picture" is a good descrip tion oi manv tne foods in which coconut ft VJ is used. Take a coconut cake, for instance. i The shredded fluffiness of the coconut gives a linish to an otherwise ordinary cake. Sot it is with other desserts. We have pictured sev eral which will look pretty on the table, and add interest in flavor and texture. Over at the left is one of the nicest of old time desserts, ambrosia. We like to serve it as a finale to a large meal. The recipe calls merely for orange cubes or slices, sweetened and tossed with any amount of shredded co- conut that suits the fancy. In the picture, the hostess has added a maraschino cherry for accent. The cookies pictured are macaroons, which are nut-filled, since ambrosia is served, but which can very nicely include co conut when served with other desserts. A very good oatmeal-coconut cookie is pictured also on the page and the recipe goes like this: jo H cup soft shortening 1 cup brown sugar (firmly packed) 1 large egg, unbeaten 1 teaspoon vanilla 4 cup sifted flour 5-IN-l OATMEAL COOKIE '2 teaspoon soda 3 , 1 r a nrf n wait 1 cup rolled oats 1 cup shredded coconut V cup walnuts Measure shortening, sugar, egg and vanilla into a larne bowl. Beat until well blended, then add flour, soda and salt that have been sifted together, adding along with te remaining ingredients. Mix to make a stiff dough, drop on a cookie sheet And bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire rack to cool before storing. Makes 35 dozen. Variations of the recipe can be made by using cup gran ulated sugar and half cup brown sugar instead of all the brown, by using 1 cup raisins in place of coconut: 1 package sweet chocolate bits to replace coconut; or 1 cup mixed nuts. Pictured above at the right is apricot plum ambrosia, a new variation of our old friend. Here's the recipe for that an excellent dish to serve now that there's a slump in fresh fruits. APRICOT PLUM AMBROSIA 2 medium sized oranges 1 No. 24 can purple plums 1 No. 2l7 can whole apricots 1 cup shredded coconut Peel oranges and cut in chunks. Toss fruit together with coconut and add half the juice off fruit. Chill several hours before serving. Coconut is used in India to go along with curried chicken. It gives a change in texture and enhances the dish. Looking in an old book (1928) of coconut recipes in our file we find a lot of unusual recipes including sandwich fillings '.hat take this tropical product. One sandwich filling takes the following: CALCUTTA SANDWICH 1 cup cucumber chopped 2 tablespoons mayonnaise r cup coconut Combine ingredients and spread on bread. Makes 1 cup. Others include cream cheese, coconut and mayonnaise and yet another takes nuts, lemon, sugar, raisins, cream and coconut. if 'V s Five-in-One cookies take oatmeal and coconut, and you can vary the basic recipe with brown sugar, choco late, raisins or different nuts. Points About Pre-Packaging Mostly Good So many fresh vegetables and fruits are prepackaged for retail sale today that family food shop pers as well as all concerned with marketing need to understand both the advantages and problems of this new trend. If properly cared for, pre packaged produce has several ad vantages over that sold in bulk, says H. A. Schomer of the U. S. Department of Agriculture. It makes self-service possible for many items that otherwise require handling, weighing and wrapping 'Trjr3cirks. Thus, it saves time and labpif Tor both shoppers and re tailers. It is more sanitary and save? waste from handling by shoppers. Some special services for the housewife are included for example, spinach is washed before packaging, sweet corn is husked and trimmed, slaws and salads are cut or otherwise pre pared for serving. If vegetables and fruits are packaged near where they are grown, shipping space and expense is saved. Also the wrap protects against loss of moisture and wilting an import ant advantage. Some Problems But there are special problems, too. One is cooling or refrigera tion, especially in retail stores. In the moist atmosphere inside the package, some fresh fruits or vegetables are more perishable more likely to decay or discolor unless kept cold. Cuts and bruises from trimming or other prepara tion of vegetable before packag ing add to their perishability. One decayed fruit or vegetable may mean loss of the whole pack age or repacking. Thus, it pays to package only high quality fruit or vegetables. Prompt cool ing after harvest and before pack aging is needed because the pack age slows up cooling. Packages then must be kept cold in stor age, shipping and in retail stores. Fresh vegetables and fruits are still living when packaged, thgs differ from canned or frozen pro ducts. Perforations or other "breathing" arrangements must be "made for transparent film packages. Costs of labor and ma terials, also the smaller quantity from trimming, need close calcu lation so the packaging will not make the product too expensive. Chill Quickly When the more perishable fresh vegetables and fruits, now selling in film packages, come home from market, they need to go into the refrigerator promptly if they are to keep fresh, special ists of the U. S. Department of Agriculture advise family food shoppers. The film wrap keeps in moisture and thus helps prevent wilting or drying out. But cold keeping also is needed to avoid decay or discoloration. Wrapped in film, lettuce or other greens, celery', carrots, radishes, salads and slaws may be placed on stor age shelves in refrigerators, the wrap serving as an individual hy drator. If vegetables are put in a good refrigerator-hydrator, wraps may be removed. Juicy berries or cherries may be spread out on a large plate or platter in the refrigerator and: covered with waxped paper. Wrash just before serving. Very perishable items are those which have been cut or trimmed before pre - packaging. Mostly leafy vegetables, peas, broccoli, and other members of the cab bage family, carrots, sweet corn,: apples, small fruits and fully ripe peaches, pears and tomatoes keep best in the coldest part of the re frigerator that is, just above freezing. Restaurant Type Chicken Special Perhaps you have been to a good old type restaurant that serves standard food of the bet ter kinds, and have seen Chicken Tetrazzini on the menu. The dish is usually priced pretty high, and worth it. Try making your own "bought en meal" by this recipe, to be cut to scale of course. CHICKEN TETRAZZINI 18 to 20 cups cooked chicken (in large pieces) z cup butter or margarine (Vi lb.) Vi cup all-purpose flour teaspoon pepper 5 teaspoons salt teaspoon nutmeg 2 quarts chicken broth 1 cup heavy cream 3 lbs. mushrooms, sliced 3 cup butter or margarine Chicken broth 2 tablespoons salt 3 8-oz. pkg. fine noodles cup melted butter or margarine 2 tablespoons lemon juice 2 oz. grated Parmesan cheese (3 cup) In large double-boiler top over direct heat, or in kettle, melt 4 cup butter; stir in next 4 ingre dients. Gradually stir in chicken broth and cream; set over boiling water; cook until thickened, stir ring occasionally. Saute mush rooms (about 34 lb. at a time) in 34 cup butter. Meanwhile, for noodles, bring to boil any remain ing chicken broth, plus enough water to make 8 qt., and 2 table spoons salt. Add chicken and mushrooms to sauce; heat. Cook noodles until tender 10 to 15 minutes: drain; if desired, add 4 cup melted butter; season with salt and pepper. Add lemon juice to chicken. Arrange serving of noodles on each dinner plate: top with chick en: sprinkle with cheese. Makes 25 servings. 5l " SL r M III 1 Canned fruit goes Into this dessert that gets its glamour from coconut. Included are canned apricots and purple plums, orange segments and coconut. The dessert gives a springlike ending for an ample meal and tastes extra good these days of a lull in the sup ply cf fresh fruits. Egg Salad Really Casserole Dish STAIN OFF You can remove tea stains on cups and saucer by rubbing with damp salt and vinegar. This recipe starts out like sal ad, but ends as a casserole dish. Eggs are the main ingredient. EGG SALAD CASSEROLE 6 to 8 coarsely chopped hard cooked eggs IV2 cups diced celery U cup broken pecans 1 teaspoon minced onion 2 tablespoons snipped parsley l teaspoon pepper 4 teaspoon salt !n cup mayonnaise U pound process sharp Ameri can cheese, grated (1 cup) 1 cup crushed potato chips Start heating oven to 375". Combine all ingredients except cheese and potato chips, tossing lightly. Turn into 4 individual casseroles; sprinkle on cheese, then potato chips. Bake 25 min utes. Stakes 4 servings. mm t aissM ins . oun- Premium Frank are made from selected cuts of tender beef and juicy pork. All the skill of Swift's long experience goes into the making of these delicious franks. The hiscious links are carefully, delightfully seasoned. Each one has the same perfect flavor that's made them America's favorite frank. Remember only the tenderest, tastiest links are labeled SWIFT'S PREMIUM FRANKS! r ril IMIIU ni u jfyr n r'- - - t' ':'""''V ' , 4? . ,.. 1 V HaJH" Will Fffifflll MHBSi SWIFT.. . fo serve yew family befferf A8C RADIO WEEKDAY MORNINQS 1
