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
.