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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (July 9, 1954)
1 (Soc 4) Stcrtnan. Scjlom, Oro. Friday, July 9, 1SS4 Spanish Taste . In Meat Patties Add chili and tomato to ham. burger and this is what youll jet " -.: '' ' 7: V 1 - . r- V "Beef balls tako gracefully to a special pineapple sauce that's poured over them 10 to 15 minutes before they are done. A chafing dish is ideal for these meat balls, which should be browned first in a skillet, then turned with the sauce into the chafing dish to simmer until flavors. art blended. Pineapple Makes Meat Better If you are one of the smart homemakera who has a special love for buffet entertaining, youH find Pineapple Meat Balls a perfect dish for such occasions. There is an air of simple elegance about this recipe, for a buffet supper when served in a chafing dish or candle warmer. , The meat balls are first browned in hot fat, then added to the tweet and sour sauce and sim mered gently unul tender. Rice is 1 An excellent accompaniment to the savory meat balls ' PINEAPPLE MEAT BALLS Vt cup milk 1 slice bread .' 1 pound hamburger 1 pound ground round . 1 2 : ... " . it teaspoons salt' r . -, " ; Pepper to taste Dash garlic salt . X tablespoons salad oil or ibort . . ening . . Sance , 1 can beef bouillon 1 No. 2 can pineapple chunks Vt cup chopped green pepper V cup wine vinegar cup sugar 2 tablespoons soy sauce ' 1 teaspoon monosodium gluta fmate. - 2 tablespoons cornstarch Meat Balls: Pour milk over crumbled bread to soften. Add to combined meats,-egg, 2 teaspoons salt, peper and garlic salt. Mix , welL With wet fingers form into walnut-sized balls (the meat mix turn will be soft). Brown in hot oil. shaking pan frequently so balls will keep their round shape. Pineapple Sauce: Meanwhile, simmer together for about 15 min utes the bouillon, pineapple and syrup, green pepper, vinegar, su gar. Soy sauce, salt and monosod ium glutamate. Moisten corn Starch in a little water and stir into boiling liquid. Simmer and stir unto sauce is clear and thick ened. Add browned meat balls and simmer 10 to IS minutes until flav ors are blended and meat balls arc heated through. Serve from chaf ing dish or candle warmer with fluffy hot rice -or noodles. Serves 8 for dinner. Chocolate Candy Gets Much Flavor Instant coffee adds even more deliciousness to fudge when this recipe is used: 2 tablespoons instant coffee 3 cups sugar Vt teaspoon salt - . Vt cup light cream or evaporated . milk - 2 tablespoons light corn syrup V- 1 cup milk ' 2 tablespoons butter 1 teaspoon vanilla Vt cup chopped nut meats i package semi sweet chocolate I Chips r Combine coffee, sugar, and salt in a saucepan. Then add cream, corn syrup, and milk. Bring: to a boil, stirring constantly. Wipe sides of pan with a fork wrapped in a damp cloth or with brush dip ped in water. Continue cooking. without stirring, until . a small amount of mixture forms a soft ball in cold water (or to a temper ature of 23t deg.). Remove from heat. Add butter and vanilla, but do not stir. Cool to lukewarm 1110 deg.); then beat until mixture be gins to thicken and loses its gfoss. Add nuts and chocolate chips. Turn into lightly greased x8x2-inch square pan. Garnish with cherries and nuts. CooL Cut in 38 squares. RICE IS GOOD When you have some extra chicken stock, try cooking rice in it - . : - ;.;., Rice Appears In Summer Dessert Recipe Summer desserts must b ap pealing to eye and palate, but there's need for nourishment too. Meals in summer are apt to be made up of raw vegetables and fruits, and real nourish ment is lacking. So a good sutK stahtial dessert is welcome. Rice, we find, is a good ingre dient for summer desserts, pro viding the required eye appeal and at the same time being bus- 1 J I.- mj ana luuag. , Take this parfait, for instance, t s pretty and light, yet filling and made in two layers. Rasp berries or other fruit can be used: -i RICE TIGER I s'- ' s! ' 1 -Vs""' 1 t ' ..: ..J A n A t- - V'V ,x - "A V ; - 4 -s--. j - II Hi ' ii i i i ii ill n ' -ii -ti 'HUM ml rri. unn in-. , ,.,..,, ' , , 1 STRAWBERRY - PARFAIT 1 tablespoon plain gelatine 4 cup milk 1 cup hot cooked rice Vt cup sugar Vt teaspoon salt cup double cream soas: geiauoe in mut uuiu , w t mm i l dissolved. Then add hot, cooked Tochnicolor PunchMoans Just That rice. Add sugar and salt and let cool When cold, fold in the I For extra-quick tharst quench- cream which has Leen whipped en,' keep on hand, frozen juice Cute little individual kabobs served on hot dog buns and accompanied by olentv. of potato cnips make good outdoors rood. BaKxjna is cut in chunks and put. onto wooden skewers mtemauivj with a chunk of tomato, mushrooms and pineapple. They are grilled until heated through and put onto buns toasted or not Serve with a combination of may- onnaise and salad herbs. Meatballs Go Into Lunchboxcs Lunch box meat balls are real ty good to put into a thermos jug to take along as lunch. Good too for picnics. - LUNCH BOX HEAT BALLS Vi of meat mixture (above) Mi teaspoon thyme -2 tablespoons flour (about) Vt. teaspoon garlic salt (or ce ery salt) 2 tablespoons drippings (or margarine) i . ; 2 tablespoons catsup 1 2 tablespoons water ; Shape the meat mixture into small round balls, each about an inch in diameter. - Mix thyme, flour and salt; roll the meat balls in this (or shake together in a paper bag). Melt drippings in frying pan; brown the meat balls in this. Add catsup mixed with wine and wa ter. Cover the frying pan and let the meat balls simmer gently over low flame (or in the oven) about hour. Fill thermos bottle with meat balls and gravy' (or beat the next day before filling into thermos). This will serve 1 to 2 persons. Don't forget to tuck in a paper dish or cup treated to hold hot foods lor easy lunchtime eating. stiff. 1 package frozen strawberries thawed and drained or 2ft cups sweetened fresh straw berries, drained To assemble Parfait: Layer the rice and fruit mixtures in par fait glasses. Serve topped with sweetened whipped cream. This recipe makes 4 to 6 Rice Straw berry Tiger Part aits. Then there's this year around dessert, also using fruit, but this time canned: RICE HAWAIIAN . 4 cup crushed pineapple, drained 2 tablespoons lemon juice Vt cup sugar teaspoon salt . 1 cup heavy cream, whipped 2 cups chilled cooked rice Vt cup shredded coconut; - ' Combine pineapple, lemon 1uice. suear and salt Fold mix ture into whipped cream. Fold in chilled rice, then shredded coconut Chill. Serve in dessert dishes or halved fresh pineapple. This recipe makes 6 servings. concentrate, sparkling water and simple syrup of one part sugar and two of water. To "frost the rims of glasses. twirl them in slightly beaten egg whites, then in granulated sugar or dip the rims in lemon juice and sugar. PINK LEMONADE PUNCH 2 cans fresh-frozen lemonade Water V cup maraschino cherry juice 1 cup sliced strawberries, fresh or frozen , Blend fresh-frozen lemonade with water following directions on can. Pour into large punch bowl over ice cubes or block of ice. Stir in cherry or other rich red juice. Just before serving. float sliced strawberries onto the punch. (Serves 12). . RAINBOW JULEP 1 No. 2 can pineapple juice V cup bottled lemon juice 1 tablespoon maraschino cherry juice 3 tablespoons sugar Combine ail ingredients; mix well. ChilL Pour over cracked ice and serve. Makes about one quart APPLE SNACK Here's a different kind of snack: Cover slices of bread with processed cheese, thinly sliced. Top with canned apple slices and a sprinkling of brown sugar and cinnamon. Broil until the cheese begins to melt Service at once with coffee or tea for grownups. milk or cocoa for small fry. Broiled Tomatoes Use Fresh. Kind Fresh tomatoes leave the salad category for once, to be made into a hot vegetable dish. BROILED TOMATOES 4 medium tomatoes Vi cup mayonnaise -H teaspoon curry powder 1 teaspoon finely grated onion Cut out stem ends from to matoes; cut in half horizontally. Mix. together mayonnaise, curry powder and onion until mayon naise is uniformly colored. Put a heaping teaspoon of the mayon naise mixture in center of each cut side of tomato halves. Broil under moderate heat, about 4 or 5 inches from heat source, until tomatoes are hot through and topping is golden brown. Serves 4. BEEF CHILI PATTIES i 1 pound ground beef v 1 teaspoon salt Vt teaspoon pepper 1 egg, beaten : 2 tablespoons lard or drippings 2 tablespoons chopped onion 2 tablespoons chopped green pepper v: 1 No. 303 can tomatoes, drained . 1 cup cooked corn 1 teaspoon chili powder 2 teaspoons salt Combine ground beef, salt Pep per and egg. Sbpe into 8 small patties and place in a baking dish. Cook onion and green pep per in lard or, drippings for 2 minutes. . Add tomatoes, corn, chili powder and salt and pour over meat patties. Bake in a slow oven (300 degrees) for 30 min utes. 4 servings. French Toast the New Orleans Way With an electric deep fat fryer, or fry-pan you can make French toast like they do in New Orleans. The golden, crispy-coated slices of raisin bread are ; dusted heavily with powdered sugar and served with crisp bacon strips. . In New Orleans, you'd probibly eat the French toast in a court. yard filled with shiny green plants, but an Oregon patio provides equally lovely setting. French Tsast, New Orleans Style 2 eggs, slightly beaten v cup milk . V teaspoon salt 8 slices day-old raisia bread powdered sugar Blend eggs, milk and salt. Dip bread slices in mixture, first on one side, -then on the other,, but do not soak. Fin deep fat fryer V full of fat and heat to 280 degrees.- " ; . Fry until lightly browned , on both sides. Drain on paper towel ing. Sift powdered sugar overuit Serves four. .: CAnnOTS 2 Crisp 4 Bunches X w FABIIEB JONES 3559 Portland RdV TO GO WITH Cut raw carrots and celery in pieces about the same size; cook together in a small amount of boiling salted water just until tender. Drain and add to a well seasoned cream sauce, turn into a casserole, top with buttered crumbs and brown in a hot oven or under the broiler. Delicious for a company meal featuring: roast beef or lamb; food with chicken or duck, too. ' Rich Cake With Brown Sugar Taste It doesn't take brown sugar, coconut and chocolate frosting to make a good cake but It helps. SOUTHERN COCONUT vAAVK 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt cup shortening 1 lVt cups brown sugar . . 2 eees Vx cup chopped shredded coc- nut Vx teaspoon vanilla extract cup milk l cup chopped nuts Rich chocolate frosting Sift together flour, baking powder and salt Cream together shortening and sugar until light and fluffy. Add eees and beat well. Stir in shredded coconut Add vanilla extract to milk. Add milk alternately with flour mix ture, mixing well after each addi tion. Stir in nuts after last addi tion of flour. Spread into 2 greas ed paper-nned 8-inch square or round pans. Bake in moderate oven (350 degrees F.) about 30 minutes. When cool, frost with your favorite rich chocolate frost ing. Makes 2 8-inch layers. Olives, Tuna in Hot Weather Dish Here's a satisfying entree to serve pn the porch or in the back yard som warm Friday evening. Fresh buttered string beans are a good choice for filling the cen ter of the mold. Serve Olive Tuna Mold with a tomato-cucumber salad and a fruit dessert and the meal is complete: : OLTVE TUNA MOLD Vt (12-ounce) package egg noodles V cup minced onion 2 tablespoons minced green sweet pepper , 2 tablespoons shortening 4 cup flaked tuna Vt cup coarsely chopped ripe v olives 1 teaspoon salt Dash pepper 1 cup milk 2 eggi . - :-: -. : Hot seasoned vegetable Cook noodles until tender In boiling salted water: drain. Saute onion and pepper in shortening until lightly browned. Add with tuna, olives and seasonings to noodles, and toss lightly to mix.. Place in well-greased ring mold. Scald milk and combine . wth beaten esss. Pour over noo die mixture and place mold in pan of hot water. Bake in moderately hot oven, 175 degrees, approximately 30 minutes. Unmold on hot serving plate and fill center with hot sea soned vegetable. Makes. 6 to S sjervints. :cips FROM THE COLLECTION OF Mrs. Ira J. Fills SCALLOPS AU GRATIN 1 'libs. Scollops 1 Smell Green Pepper, Diced Cup Diced Celery 1 Cup Light Cream l'jt Cups Buttered Crumbs Salt ft Pappor - 2 Tablespoons Grated Chees Wash ond drain scallops, cover with cold water ond bring slowly to boiling point, droin again. Ar range in greased baking dish alternate layers, of buttered crumbsi, halved scallops, blended green or"r)T and celery, gener ous seasoning of salt & pepper-, . mixing cheese with crumbs for top lay er. Pour in. cream ond bake at 350 degrees for Yi hour Serves to 6. SCALLOPS IB. 2JW LB. .LB. WHOLE OCEAN CAUGHT SALMON FILLET OF RED SNAPPER . FRESH SLICED HALIBUT .: FRESH ALASKA ICING CRAB KIPPEREDSMOKED SPICED FISH FOR YOUR PICNICS .LB. 59 Fen'cy Pan-ready FRYERS 59c lb. Oven-ready HENS 49c lb. wm FREE DELIVERY 216 North Commercial Fresh Fish AND Poultry Phono 3-4424 y 2 t S( 'f : -v f'.r-. 1 rr f ill hB ) -; ,:,:-;!; v ; III I '- . . J . , -.iwt 'More whiteness. ..more ' health protection ...thats why I always use CLOROX!" 5 V i "4 $ 1 i MKiftH .1 ? 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