S (Sec Statesman. Salem, OiJ Friday, Sept 17, 1854
Ground Beef
Makes Dishes
For Everyohe
Versatile ground beef or ham
burger is almost always on the
good buy list This is a fine
choice for carefree menus, ., too,
because it's quick and easy ; to
prepare in a host of wonderful
dishes. - I .j - i
Ground beef is one meat that
may be tailored to suit individual
needs and taste preferences.! For
busy days, homemakers will find
the ready-formed frozen beef pat
ties available in branded pack
ages a real-time saver. Packag
ed ready-ground meat, labeled
either ground beef or hamburger,
is available in bulk; both fresh
and frozen. Whenever possible,
it's good buymanship : to choose
beef that bears a j well known
packer's, top brand as a guide to
quality. -. - - i -
If you're counting calories,
you'll want to choose a lean cut
of beef such as round steak and
have it ground to order. Among
the other cuts for grinding that
homemakers may prefer are the
shoulder or chuck, flank, or neck
meat If the meat is very lean,
you may ask your meat dealer to
grind in about two ounces of suet
with ' every pound i of beef ' for
juiciness and flavor.. If you want
coarsely ground beef for patties,
meat loaf or chili, have the meat
put through the : grinder ' just
once. Should you be making
Swedish meat balls of a dish that
requires a more finely ground,
compact product have the beef
ground twice. For some recipes
you may wish a second meat
such as pork, added to the beef
and ground with it So you see;
the ground beef you buy will de
pend upon how you 'Want to use
it- " . l : y
Keep Cool I
Keep ground beef In the refrig
erator, loosely wrapped in waxed
paper and use within two days
of purchase. Frozen ground beef
should be kept frozen until ready
to use orHhawed in the refriger
ator just before cooking.;
Although there are probably
hundreds of recipes for ground
beef already is existence,1 new
ones, especially those -with a , dif
ferent, intriguing combination of
flavors, are always a welcome ad
dition to the recipe files. Here's
a recipe which we think fills the
bill. Hearty enough for a sup
per or luncheon main dish, these
Tamaleo-Burgers will! give your
meal a delicious Mexican accent
TAMALEO-BUBGERS
Crusty Corabread: .
IVi cups sifted flour
1 tablespoon doubl
baking powder;
1 teasnoon salt I I
4 cup corn meal 1 ( ;
Y cup fat - !: I 't I
1 eup shredded cheese if;
m (optional) i
.! to up milk S : 1! t&S
Hamburger Topping: j .1 l
1 pound hamburger , ; 1 1
Yx cup chopped onion 1 11 ,
Yx cup chopped green pepper
: 1 can tomato paste I j h
3 cup sliced stuffed olives
Va cup sliced ripe olives j !
1 teaspoon chili powder j j
1 teaspoon salt i t ! I
Dash cayenne pepper 1 1
Yx cup shredded cheeshe ! j
Sift into a bowl flour, baking
powder and salt Stir In the corn
meaL Cut fat into the dry ingre
dients until the mixture 1 is the
consistency of small peas. Add
cheese. Stir in the! corn meaL
Cut fat into the dry lingredients
until, the mixture is the consist
ency of small peas.! Add cheese.
Stir in the milk. Turn onto -waxed
paper. .Knead six times. Roll
dough to a rectangular shape
10x14 inches and Clinch thick.
Place on baking sheet Serves 6,
Combine all ingredients for
hamburger topping, except J Yx
cup shredded cheese; in a shal
low baking dish.' if ill
Bake cornbread and hamburger
mixture in hot oven! (450 deg.)
about 12 minutes, orj until meat
is thoroughly cooked and biscuit
rectangle is 1 slightly ' browned.
Remove from oven. Spread ham
burger mixture on j the baked
cornbread. Sprinkle i cup
cheese over the top Sand return
to the oven for 2 minutes or un
til the cheese melts. Cut l and
serve hot . j
ORANGE NIP I
Gingerbread is extra good If you
add a tablespoon of grated orange
rind and a cup of chopped pecans
or walnuts to the batter before
serving. Serve hot with an orange
sauce.
e-acting ;
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TJ
emm
HEAVIES CATSUP
V "'X WITH REAL
X IV
V Y '
With
m
CAP!
THI CATSUP WITH A KICK I
Kipper Canapes Familiar to Many
II
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If you are English, or even re-
I motely related to the British, you
may be ! familiar with kippers.
But as the average' American
isn't here's a recipe to try on your
kipper. ' . - . . :- r ! .
CANAPES NOSDAISE J
2 smoked kippers 1 ! j
6 thin slices bacon -6
slices white bread
2 tablespoons butter
3 egg yolks i ;
1 cup thin cream j
3 tablespoons grated cheese
Salt and pepper : ; i
Skin and bone the kippers: cut
in small fingers and wrap each in
one-half slice of bacon. Place on
Stewing chicken is cooked for slicing and served with squares of gravy covered crisp
corn oreaa. cy cooking tne cnicken wnoie, it makes a good looking dish and can be sliced
for serving tpe first meal and for sandwiches later. " : ' ' ' j 1
1
oughly. Combine eggs, the 2 ta
blespoons of drippings, milk and
the 'cracklins." Add to flour
mixture. . Stir only enough to com
bine I ingredients. Pour, into a
greased litx 2-inch pan. Bake
in b hot oven (425 degrees) 25 to
30 minutes. Cut rectangles or
squares, i S
Chicken, Crisp Corn Bread
On Menu for Nicest Affairs
Plump, meaty stewing chicken is an excellent budget choice
now while stewing chicken is plentiful. Cracklin' - Corn Bread is a
new appetite-teasing accompaniment to serve with the ever popular
stewed chicken aid gravy. M 1;
Here' the easy way to cook a stewing chicken for excellent
results. Place the whole chicken, breast down, in a kettle with a
tight-fitting cover. Depending on
the amount of broth desired, add
to 1 cup water and to
teaspoon! salt for each pound of
chicken ready-to-cook weight For
additional flavor, 1 small carrot
1 small onion, 2 or 3 ribs of cel-
lery, a elbve, and 2 to 3 pepper
corns may be added, i j
Bring water to a rapid boiL
Reduce; heat to simmering and
skim any froth from surface.
Continue; cooking gently. 5 If
whole chicken is stewed, turn
breast-tip when done.: Chicken
is done when the! thickest parts
are fork-tender, j 2Vt to 4 hours.
Remove chicken from broth. If
chicken is not served immediate
ly, cool and refrigerate meat and
broth promptly. i t
'Gravy is an added must when
you serve stewed chicken. Good
gravy is easy: After chicken is
removed; from broth, skim fat
from the surface. , Set this fat
aside as some of it will be used
in the gravy. If necessary, strain
the brbth and "then measure lit
For gravy, allow about Vx cup
broth per serving. If necessary
to make up the needed amount
add .milk or water to broth. For
each cup of broth, mix 14 table
spoons each of flour and chicken
fat and Vt cup water until smooth.
Pour slowly into simmering
broth stirring constantly until it
reaches the boiling point and, is
thickened throughout Cover and
simmer 5 to 10 minutes. Season
gravy well to taste. Serve very
hot ;-f ;! '-; " ' "
CRACKLIN' CORN BREAD
V lb; salt pork, or bacon,
VV-inch dice ; .
1, cups yellow icorn meal ? ?
Ya cup sifted, all-purpose flour
ZYx teaspoons baking powder ;
1 tablespoon sugar - v ;
1 teaspoon salt , )
2 eggs, slightly beaten ' '
2 tablespoons salt pork , or
.! bacon drippings
1 cup milk i 1
Cook salt pork or bacon very
slowly until crisp. Strain, reserv
ing drippings and "cracklin." Coot
Sift corn meal, flour, baking pow
der, sugar, and salt together thor
Salad Needs No .
Fancy Molding j
1 Try this easy and exciting new
version of that ever popular com
bination, cottage cheese - salad.
It is molded in a ring mold but
without gelatine. All you do is
arrange prunes in the bottom of
the mold and then lightly pack
the cottage cheese mixture over
the prunes and chill an hour or
two. When ready to serve, un-
mold and fill the center with
salad greens and around the cot
tage cheese ring arrange tangy
orange sections or other fruit in
Season. Picture pretty and just
as good eating.
SELF MOLDING SALAD RING
3 cups cooked prunes
pints cottage cheese
cup chopped celery
cup chopped green sweet
pepper
teaspoon salt I
teaspoons grated orange
rind
Salad greens
Orange sections
Pit prunes. Arrange a row of
whole prunes in bottom ' of oiled
8-inch ring mold. - Chop remain
ing prunes. Allow cheese to dram
in sieve or colander 10 to 15
minutes. Blend with celery,
pepper, salt orange rind and
chopped prunes. Pack lightly
over 1 whole prunes and chill an
hour i or two. Unmold by invert
ing over serving plate. Fill cen
ter with sealed greens I and
orange sections. Serves 8 to 10.
2
1
V
Y
2
UNMOLD ED
j Egg salad may be packed into
small containers, chilled and then
tinmolded on salad greens j at
serving time. Garnish with extra
mayonnaise and capers, paprika
or minced parsley.
Frosting Feature
Is Cream Topping
A! cream cheese frosting tops
a nut cake to make it a "mystery
f MYSTERY CAKE
cup margarine
1 cup sugar
2 eees 1
1 cup .tomato juice
2 cups pastry flour
1 teaspoon soda f I
1 teaspoon cinnamon
. Yx teaspoon cloves ''
Yx teaspoon nutmeg .
1 cup raisins
Yx cup chopped nut meats- , .1
Cream margarine and sugar
thoroughly. Add j .beaten eggs;
mix. Then add tomato juice al
ternately with sifted dry ingre
dients. Add raisins and nuts and
blend well. Bake in a loaf; pan
in a moderate oven, 375, lYt
hours, i '
CREAM CHEESE) FROSTING
1 3-oz. pkg. cream cheese
2 cups confectioners' sugar
1 teaspoon orange juice
..Yx teaspoon grated orange rind
Blend cream cheese and sifted
sugar. Add the orange juice and
grated Tina ana -blend again.
bpread on cake.
Pears Make Nice:
Autumn Dessert
. 'i -: - . 1
Even when summer is f still
with us,, the golden and russet
pears appear to remind us of
some of the many joys of falL
Pears can take their turn in every
course as a between meal snack
or hors d'oevres, as a crisp salad
ingredient and best of all as' a
dessert ! . J ,;
And there's nothing more sen
sible than teaming the pear with
another autumn, favorite mol
asses. Rich brown and - better-than-sweet
molasses suits ' the
fall scene, and its flavor, baked
to taffy goodness, blends well
with the bland succulence! of
pears. And molasses gives I the
dessert a little extra something
nutritionally as well; You'll find
Lemon Taffy Baked Pears a real
company style dessert ;
1 LEMON TAFFY PEARS
6 large firm, ripe pears
Y cup molasses
Yi cup brown sugar
2 tablespoons butter
1 teaspoon grated lemon peel
3 tablespoons lemon juice j
teaspoon cinhamoq I
Peel pears, removing stem.' Cut
in half and remove woody center
portion. Place in buttered baking
dish. Cook and stir remaining in
gredients over low heat until
blended. Pour over pears. Cover
baking dish and bake at 330.
(moderate oven) 30 to 35 min
utes. Serve warm with whipped
cream, garnished with slivered
almonds. Males 6 servings.
. I :
A LA MODE . 1 .
Chocolate brownies with lots of
crunchy walnuts! in .them make a
super deluxe summer dessert
served with a scoop of vanilla ice
cream ori top. Sprinkle thej ke
cream with grated chocolate! and
a few finely chopped walnuts, i
Serve Newburg on
Crisp Waffles
These waffles make ; the r con
tainer for crab orj shrimp new-
1 - a it ... . 1
Durg. Any creameai aisn win laue
kindly to the waffles. : , ;
! CRAB NEWBURG WAFFLES
2Vt cups pancake end waffle i
flour , i i
1 tablespoon sugar
2 eggs !; . .,
Ha cups tomato juice j I. i
5 drops Worcestershire sauce
2 drops Tabasco sauce i
4 tablespoons melted butter
Mix flour and sugar; add slight
ly beaten egg y oiks "to tomato
juice, and add to dry ingredients.
Mix in seasonings land melted but
ter, beating until smooth. Fold in
suniy beaten egg whites and bake
in moderately hot waffle iron.
Serve with crab or shrimp New
burg. 6 waffles.
FREEZE 'EM 1
For those; of yoq lucky enough
to have a freezer we suggest stock
ing It now with assorted casseroles
that will take over; as the one hot
dish fori family 1 Imeals. Crusty
baked large dry' limas and ripe
olive tamale casseroles can't be
beat for .freezing well and being
popular. Freeze some large and
some small casseroles so: you'll be
ready for any occasion,
a cooky sheet ana bake in mod
erate oven (350) for 10 minutes.
Remove ' and arrange on thin
slices of white toast the same sze
as the kipper Place them on
hot flat baking dish and keep
hot while preparing the following
sauce: Put butter in top of double
boiler, add mixture of slightly
beaten egg yolks, cream and grat
ed cheese, seasoned lightly. Cook
over alow fire until mixture be
comes thick, stirring constantly.
If sauce gets too hot it will cur
dle: Pour over kippers, brown
quickly under broiler. '
The deepest cave known to man
is the Lepineux cavern near Pierre
St Martin in the western Pyr
enees. It extends 2,395 feet beneath
the surface, l
Fruit, Vegetables
In Fine Salad
t ' y. -A'- . y - -
Here's an old combination for
salad, but an ever popular one.
Dont forget to serve it occasion
ally:!,; ; L - .'. . ; . y
RAISIN CARROT SALAD
yx cup seedless raisins - :
Yx cups raw carrots
; chopped fine
cup finely diced celery '
Yx eup chopped walnuts
; Yt . teaspoon salt -i
Dash cayenne
4 tablespoons mayonnaise
Wash raisins in. ot water and
combine with carrots, celery,
walnuts, salt, cayenne and may
onnaise. Chill and serve on let
tuce. Serves 6.
Clergymen outnumber bartenders
three in one in Texas, i ,
RAISIN TASTE
Raisin 1 bread ' and raisin toast
make excellent sandwiches. Peanut
butter and bacon or cream cheese
and chopped almonds are, -easy-to-come-by
fillings for the sandwiches
and very good with the raisin
bread. , - .1 , ' ; :
MAKE IT. THIN
Here's a tip to remember when
men's shirts are washed at home.
Don't starch them too heavily.
Thin ! starch- giver a crisp, finish
and helps to keep the shirt fab
ric clean. ''.
OnVCertoand
Sure-Jell psdins
and jellies
A chocolate layer cake with
plenty of walnuts baked in batter
and a rich chocolate frosting scat
tered with chopped walnuts: will
make a popular dessert for an out
door supper. Especially good: too,
with glasses of ice cold milk for an
afternooon or evening snack.
your jams
ybu get mora natural ftu'tt flavor
and sufe results every time.1
CIKTO OR SUKImi--tak
your choic a UqaU or
ppwdr4 mmtmrml frait
pactia product! '
Now, be Absolutely sure of luadoua, freah- ,
fruit flavor. Use Certo or Sure -Jell! Only
they can "Flavor-Guard your homemade
jams and jellies. Here's why: '
With Certo or Sure-Jell natural fruit pec
tins you boil your fruit just one minute,
saving precious natural fruit flavor. M
The only pectins coded for freshness are
Certo and Sure-JelL You know they are
fresh when you buy them. This guaran
tees perfect reeulta every time when you '
follow the recipee exactly.
HOMEMADE JAMS AND JEL0E9
i ! TASTE BESr. . .C0ST LESS I
"JV . r-iy
FOR CANNING
Fresh Columbia River i
Fresh Steam Clams
Fresh Sturgeon ....
Fresh Rainbow Trout
Fresh Olympia Oysters
Fresh Pacific Oysters .
-35c
l-i .. TO.-
..... .ld. jr it
: ..,650 1
i Fresh Fillet , of Cat Fish .. ....... uw. 45c
? Fresh Stunned Sole. u. 39c ((
( ( 1 Fresh Fish & Poultry U
h.'5$' Phone 3424 - ,
. i . j 216 N. Commercial St. Salem
1
allthis.,.andyet
fine cheese and butter -
" Ak 4febr " j : ;
madd Rose Valley Cheese I
can Be only as good as
the niilk from which it is
and Butter are made from rich
pure, pasteurized milk from healthy
dairy he
ids right here in the
Willamette Valley!
ML Angel, Cooperative Creamery. ML Angel, Oregon
4T-
. - T
ik For taL
Aik For
ROSE VALLEY!