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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 21, 1954)
1 (Sec. 3) Statesman. Salem, Ore.. Friday. May 21. 1954 ''xJi v I tun :u can alamcT to fancy ct.ps. Here the a few extra seasonings to and Muffins Find Interest in Shape, Flavor It sometimes takes very little extra effort to turn a familiar recipe into something extra spe cial. Here is our old favorite, corn muffins, with a few extra flavors added, and baked in corn stick pans to make them look more attractive. Olives are a sur prise ingredient. These delightful crusty corn sticks take on added flavor good ness with ripe olive slices, garlic salt and chili powder. OLIVE CORN STICKS 1 cup ripe olives 1 cup sifted flour 1 cup corn meal 2 tablespoons granulated sugar, 1 tablespoon. baking powder 1 teaspoon salt J2 teaspoon chili powder V teaspoon garlic salt 1 egg 1' cups milk 4 cup melted shortening Grease corn stick or muffin pans and heat in oven while mix ing batter. Cut olives into large slices. Mix' and sift flour, corn meal, sugar, baking powder and salt. Add chili powder and garlic salt. Beat egg lightly, add milk and cooled shortening. Add to flour mixture and stir just enough to moisten dry ingredients. Spoon into hot corn stick or muffin pans and bake in hot oven (425") 10 to 15 minutes. Makes 7 sticks. In the picture menu fried chicken and a tossed salad go with the sticks. w:th these ccm muffin tins that are hidden away in the back ncH :r.:orest to r:ju'r corn muffins, and give additional ccm sticks have olives to make them look and taste good, h-.ghten flavor even more. Some Pointers Given on Food To Be Frozen Pre-Cooked, Fresh Salmon Salad Has Olives, Gelatine When balmy breezes start to blow its time to plan your meals along different line, for appe tites need a special kind of perk ing. Rich brown ripe olive wedges give a - special elegance to this piquant jellied salmon salad. Per haps you have some left-over chicken or ham or even a vege table you'd like to use in place of the salmon. Co right ahead! PIQUANT JELLIED SALMON SALAD 1V4 cups ripe olives clip cider vinegar V cap granulated sugar Vi teaspoon salt 1 teaspoon prepared mustard 1 teaspoon celery salt 1 tablespoon lemon juice 5 teaspoons plain gelatine l-i cup water 2 eggs Vi cup mayonnaise -3 cup chopped sour pickle 2 cups flaked canned salmon 1 cup whipping cream Lettuce Ripe olives Lemon wedges Cut olives in large pieces. Com bine vinegar, sugar, salt, mustard, celery salt and lemon juice, and bring to a boil. Soften gelatine in cold water and dissolve in hot mixture. Pour slowly over beaten eggs,; stirring briskly; cool until thick; but not firm. Blend in may onnaise, olives, pickle, salmon and whipped cream. Pour into mold and chill until firm. Unmold onto serving plate and garnish with : lettuce, ripe olives and wedges of lemon. Serves 6 to 8 - - Dressing Bakes With Fish If you are casting about for a really good way to give fish, a lift, bake Ripe Olive Dressing in the same baking dish with fillet of sole. The dressing is a well seasoned mixture of ripe olives, chili sauce and pickle relish blended with bread crumbs and spread on the sole. Try it with other fish too it's divine! RIPE OLIVE DRESSING 1 cup ripe olives 4 fillets of sole teaspoon salt Pepper 2 cups day-old bread crumbs a cup chili sauce 2 tablespoons pickle relish 2 tablespoons choped parsley 2 tablespoons chopped onion 2 tablespoons melted butter or margarine Cut olives into medium-sized pieces. Place fish in greased shal low baking dish and sprinkle with salt and pepper. Blend to gether bread crumbs, chili sauce, pickle relish, parsley, onion, but ter and ripe olives. Spread over fish. Pour cup water in pan around fish. Bake uncovered in moderately hot oven 375 (de grees) about 45 minutes. Serves 4 Cako Topping Is Oven-Made Affair Here's a dandy cake recipe to speed you out of the kitchen when you should be taking advantage of all the wonderful weather. It's Peach Broiler Cake because the topping of golden ripe can ned peaches in a sea of brown sugar is broiled right on the warm cake. No fuss, and the re sults ar dramatic. PEACH BROILER CAKE 14 cups sifted all-purpose fiour 24 teaspoons baking powder V teaspoon salt 1 cup granulated sugar cup shortening ? cup milk 1 egg 1 teaspoon vanilla extract Topping 1 cup canned peach slices 2 tablespoons soft butter or margarine n cup brown sugar (packed) 2 tablespoons table cream Cake: Sift together flour, bak ing powder, salt and sugar into large bowl. Cut in shortening un til mixture is fine as corn meaL Add milk, unbeaten egg ami va nilla all at once. Beat with ro tary beater 1 minute, or until batter is smooth. Pour into greas ed cake pan (8x8x2 inches). Bake in moderately hot oven (375) about 30 minutes. Topping: Drain peaches thor oughly. Combine butter, ugar and cream and blend well. Spread on top of hot baked cake. Ar range peaches on sugar mixture. Place under broiler, watching carefully until topping bubbles and browns. Serves 8. TART TOP A honey apricot whole fruit nectar sauce is a tart topnini for hot gingerbread. Thicken the sauce with cornstarch and stir in a teaspoon of frozen lemon or lime juice for accent WELL COATED Your recipe ill cards will keep clean of spilled foods or grease film even If you hold them over the pot while cooking, if you give them a thin coat of shellac. You ean always wipe them clean then. MAKES A HOT MEAL also m tpm iiiiJien. ayi i 1 omutCAartuj macmoni co. owui Macaroni Goes Into Salads Too Add interest to tomato aspic silads hv including cooked shell macaroni. The macaroni contrasts prettily with the aspic. When you are making a main dish salad that includes maca roni, give it extra character by marinating the macaroni in I-rench dressing about 20 or 30 minutes before you mix it with the other foods. As you plan the first picnics &nd outings of the season, remem ber the family's favorite maca roni dishes. Macaroni salads are rood picnic travelers. You can cen carry' a hot macaroni cas serole along if you insulate it by wrapping it in layers of news paper It will make hearty picnic eating. HeTe'g an outdoor recipe for early-in- he-season picnickers. It's Lucky Skillet Lunch. Melt li cup fat or drippings in skillet Add pound ground ham and ' cup chopped onion, and brown light 1. Stir in ll cups condensed bouillon (lO-ounce can), 1 cup water and 1 teaspoon Worcester shire sauce. Mix well. Add 2 cups peas and simmer 5 minutes. Fold in 4 ounces medium noodles, re duce heat, cover and simmer 10 minutes longer. Serve hot. Makes 4 servings By PAULINE SCHAPLOWSKY County Extension Agent Home Economics Freezer lockers fill up rapidly. Cooked foods are bulky and need to be prepared in quantities for a definite purpose and used oeforc they lose quality. Busy reasons and special parties can be easier on the homemaker who makes and freezes some foods ahead of the busy time. What cooked foods are we jus tified in using valuable locker space for? Here are suggestions: 1. Foods requiring a long time to combine and cook or which take a great variety of ingred ients, such as stews and casser oles. 2. Seasonal foods. 3. Baked products such as fruit pies, cakes, cookies, bread or rolls. 4. Foods requiring little thaw ing before serving. 5 Foods that are good after a reasonable storage period. 6. Dishes requiring little atten-1 seroles, as they tion between the freezer and the table. 7. Certain left-overs that may be enjoyed better after a rest. These must be frozen soon after cooking. 8. Special recipes are generally Tnot necessary but certain pre cautions in handling must be kept in mind. Food must be of highest qual ity, for it may lose in quality rather than gain. Use only moisture-vapor-proof paper and con tainers. Wrapping should be put on snugly to exclude all possibje air. Foods should be shaken down to remove air in the mass. When sauces are used, completely cover food with them. Careful Cooking Avoid overcooking foods for freezing. Prepare dishes without i delay. Onol the cooked produce, package and freeze at once. This I cuts down spoilage due to stand-1 ing too long in warm rooms. If j product is soft or sticky enough 1 to be difficult to wrap or apt to leak into package, freeze and then wrs p. Freeze at 0 F or lower in I quantities that will freeze within 24 hours. A safe rule is this: Put I into locker only one pint for each cubic foot of iocker space. Thus an eight cubic foot box can easily i freeze eight pints at one time. Over-.loading a freezer with pack ages may warm up foods already frozen, causing moisture to be drawn from the food. This mois ture then freezes as the box cools down and forms a frost on the inside of the package. Plan storage so foods will be used within a reasonable time. That time will depend upon the food. Most baked products shffuld be used within three or four weeks and some unbaked pro ducts in one or two weeks. Eggs Separate Sauces made with egg yolk are better than those made with whole egg. Either one separates, whether thick or thin, but can be beaten smooth again. Cheese in sauce makes it grainy. Sauces frequently separate during freez ing and thawing, especially when made with homogenized milk or with large proportions of fat. They will usually smooth out up on beating. Hard-cooked egg whites tough en on freezing. Fried foods, with the possible exception of French fried potatoes and onions, become soggy or tough and nnally, H stored too long, become rancid. The thawing method for pre- cooked and prepared foods will j depend upon the food. Frozen j salads and fruit purees are set into the refrigerator to mellow or j soften slightly before serving. Baked dishes can be put directly into the oven to bake, allowing time to thaw and cook, usually about twice as long as the same dish unfrozen. It is well to use flat rather than very deep cas- heat faster. HAPPY WRECKER. . . Evry mall child tkaald kv Dnt thing 4 ki t tr vp r pv4 ! his kvert's content. Don't give bin froglU toys. Raisins, Bananas In Loaf Cakes A wonderful new combination of flavors is found in banana raisin loaf cake when bananas are mashed to give fresh fruit flavor and the raisins furnish pleasant contrast to their sweet and mel low flavor. To mash the bananas, slice the fruit into a bowl, and beat with a fork or rotary egg beater, or break the bananas into chunks and beat with an electric mixer. Banana raisin loaf cake is a cake that keeps well because the natural moisture in the bananas helps keep the cake fresh. This is a cake to slice and serve with tea, coffee, or big glasses of milk, for ' betwcen-meals" or desserts. BANANA RAISIN LOAF CAKE cups sifted cake flour cup sugar teaspoons baking powder teaspoon baking soda teaspoon salt cup shortening 2 eggs, unbeaten 1 cup mashed ripe bananas (2 to 3 bananas) 2 tablespoons milk 1 teaspoon vanilla 1 cup chopped seedless raisins Sift together flour, sugar, bak ing powder, soda and salt into mixing bowl. Add shortening, eggs and 4 cup bananas. Beat 2 minutes at slow to medium speed with electric mixer or 2 minutes by hand. Scrape down bowl and beater or spoon frequently during mixing. Add remaining cup bananas, milk and vanilla. Beat 1 minute longer. Fold in chopped seedless raisins. Turn into a well greased square pan (8x8x2 in.) and bake in a moderate oven (350) 55 minutes, or until cake is done. Makes 1 cake. '4 1 2 l4 34 2 DON'T LET ANOTHER DAY GO IY WITHOUT Strawberries ti SWEETENED TO YOUR TASTE WITH w IN 3 M V T.i 1 HIST H0MI MODUCID SUOAt IN TNI COLUMBIA fMflll it. SfiEttP & (JifcrniiAr' Va7 o Z7 We have claimed the young Fryers yon gel al your favorile Bnsick Market are the fines! quality grown. Here's why. These fryers are grown and timed to the day of dressing ... not a week early or a week late. In that way yon get the same size and the same high quality every time yon buy. BEAUTIFULLY DRESSED YOUNG Grown and timed to the day for 1 . J l.l-, . , mrt mm moii aeugmnu eating, iney n could be called prize birds. 30-34-oz. I -I $1 15 Cut and ready for .1 . . . A 11 t U mm poi. 4-1X3. size. Slewing Elens ao mi Hounguumey uryers They're, nice size, tender and meaty Here's a Roast Youll Enjoy Standing Rib Roast IE Oi Premium Beef, freshly cut and trimmed and ready for (be roaster Lb. Veal Shoulder Steak Skinless Vieners Lb. Prime Rib Boned and rolled quality beef. 1 No waste. Freshly cut roast er ready Lb. Veal Loin Chops C m a 1 a ' Lb. Large Assortment of Cold Cut Luncheon Meats Lb. Hock Chicken Legs for Pot Roasts Of Premium Quality Beef . tender. They're freshly cut and real economical, too. Per pound Delightfully Ham Loaf Lb Lb. Ground Beef 0 3 $ 00 ins. ci Potato Salad t tm a mm' Lb. Gerber's Baby Food 0 cans Dennison's Catsup 0 Large Bottles Hi-Ho Crackers 0 Large Pkg. Here's a Quick, Easy-to-Get Meal Chicken Pie, Turkey Pie, Beef Pie t 3 E(! for Choice Snowdrift Shortening i. u lbs. Strawberry Preserves C 2 rec Standby Pure for Sunshine Krispy Crackers Surechamp Dog Food 10-lb. bag plus a neat 3-foot dog leash Cream Style Frozen Corn Libby's for SPBY Best Foods Mayonnaise 10 Quart4 Bread & Butter Pickles ) Best Foods Hamburger Relish 0 Nallsy's I'larshmallows Fresh Snow White Pkg. Libbys' Frozen Peas, Peas and Carrots, or Hixed Vegetables pkgs. You'll find the price of fresh fruit and vegetables as low, and frequently lower, than the market price. Thai of course is important. Ilore important is the fact you get clean, fresh, crisp vegetables any hour of the day at your favorite Busick Market. FREE DELIVERY COURT ST. Phone 3-9176 Iff YOU OIT IfrC GREEN STAMPS AT MARION ST. Phono 3-7962 .
