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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Nov. 5, 1954)
Success Story for Lowly Breakfast 1 i Cereals 11,11 ' m j and ! , ' ! Valley Tha Oregon Statesman, Salem. Breakfast By MAXINE Rags to Riches'7 Life Story; Many Uses Statesman Woman's Editor; ' Statesman Woman's Editor ; When the cereal cupboard begins to bulge with cartons itf Junior's favprite breakfast foods and Junior's taste for buy ing in variety is larger than his! ability to f consume it, try smoke as an appetizer. This form but good: t- . ! .'cheese; CROUTONS ! 3 tablespoons butter or margarine lVi cups tkiy shredded wheat biscuits a cup commercially 'grated cheese, either American or Parmesan Melt butteri in 8-cuo sauceoan oven low' heat Add "biti- size" shredded wheat biscuits. Stilt over low heat, stir with lift ing notion ior $ minutes, being sure that all biscuits are cow ered with butter. Remove from heat. Evenly sprinkle with cheese while stirring gently. When all biscuits are coated with cheese, spread out to cooL t 1 i f I Wheat flakes and corn flakes have long been a favorite topping for casseroles where a bit of high flavor and. crispness are needed to finish off the dish; Bran gives nutty goodness to muffins and quick breads, other cereals go Swell in them toe. Then there are 'the desserts that make use of the variety in texture and flavor available through cooked and uncooked breakfast cereals. Here is a dessert that uses uncooked instant whole wheat cereal with cranberries, but the same recipe makes good when other fruits are used, j ir ; 1 ' ( CRANBERRY CRUNCH DESSERT L 1 cup uncooked instant whole wheat cereal Vt cup sifted all-purpose flour i 1 cup brown sugar,! firmly, packed i i 1 j ' Vt cup butter or margarine i i i 1 can (1 sound) cranberry sauce. Jellied or whole I Heat oven to moderate (350 Mix instant whole wheat cereal, flour and brown sugar in 10 "cup bowl. Cut in butter with pastry blender or two knives un til mixture resembles coarse crumbs. Press half of cereal mix ture into bottom of pan. Cover with cranberry sauce. Top with rest of cereal mixture. Bake on 'center rack of oven 45 mia utes. Serve warm or cold, topped with a heaping tablespoon either of whipped cream,' a commercial topping or ice cream, or with a lemon r vanilla sauce. Makes eight 2x4-inch servings. Scalloped tomatoes take on nice flavor when rice or wheat crisp cereals are used instead of bread or crackers. Add some of the cereals to saiaas insieau Try Oldtirtie Dressing as j Special Item I remember when we used to make all our salad dressing at home, and how we considered it quite a chore. But that was in the days when effort at preparing foods seemed much more import ant than the taste after it was prepared. ; t . We can still make mayonnaise, though 'commercially produced dressings usually suffice, son---times we want to make pur own. 2 teaspoons saltl 1 .1 ' l teaspoon dry mustard Dash cayenne J I 2 egg yolks i j J 1 pint olive or salad oil V cup cider and tarragon vinegar, in equal parts t Combine dry ingredients with unbeaten yolks in a mixing bowl and beat together until stiff. Add part of the oil, beating it into the mixture drop by drop at first, then proceeding more rapidly al ways .keeping the mixture j stiff. When it begins, to' thicken add a little of the vinegar; alternate the oil and vinegar until blended. Makes Vh cups. - i That's the regular,' but we can also make it without eggs, which Isnt so good but nice to know about, especially for those: egg less individuals who like to dine well. Lemon and milk make. yet another variation of salad. dress-- EGOLESS MA i U.i Aloe, i teaspoon salt - : teaspoon confectioners' sugar teaspoon dry mustard 4 teaspoon paprika 1 l Dash cayenne , - j 1 tablespoon vinegar !. li 1 tablespoon lemon juice i cup chilled evaporated milk - 1 cup chilled olive or salad oil Beat first 8 ingredients with ro tary egg beater until well blend ed. Add Vi cup oil and beat welt Add another , cup oil and beat Add the remaining oil and beat again. Serve the dressing shortly after making. Makes about lVa cups. ' ' -' ; - ' - 1 -. LEMON MAYONNAISE 1 egg yolk . - "; I j- - Va cup lemon juice : j : . a cup sweetened condensed . milk . ' 1 i:---' Vi cup olive or salad oil . t teaspoon salt 1 tasnoon drv mustard i i Beat well until mixture thick ens. Add V cup more lemon juice for a more tart flavor. Makes 1ft News Oregon. Friday, Nor. 5 I9S4 Cereal has BUREN using tile cereals in general cooking. Though they, are primarily for breakfast food, cereals ' j can give a lot of mighty nice flavor and tex- ; ture - interest in main ' dishes and desserts f One of the newest ideas to come to oer I attention is the recipe for cheese croutons to, t serve with onion soup as pictured . on this page, i ; i . . , i , , . a j: . Those ! little 'shredded " wheat biscuits f made their debut as appetizers some years f ago when seasoned with a savory spice mix- f ture, sprinkled with melted butter and heat- t ed. Last year they appeared with several oth- j: er cereals, pretzel sticks, nuts, oil and liquid f year's appearance is in simpler I . Grease 8-inch square ran.. vi cruuium. Ham daze begins WitlijBaliy Foocf A can of baby food makes jjone ham glaze, a jar of jelly anotleri ! APRICOT GLAZE 1 jar strained apricots and i aoolesauce H 4 cup granulate sugar, I 1 tablespoon apple cider vine- - f - gar i , i J j Vt teaspoon ground cloves ( 2 teaspoons prepared mustard Combine ingredients in sauce pan. Place over low beat: slewly bring to a boil, stirring constant ly. Boil, stirring, r minutes. Use as a glaze for grilled, broiled or baked hamJ Makes k cup. ! JELLY GLAZE Whip red currant jelly nntfl smooth. . Add prepared mustard to taste. 4 Macaroni Salad1 Takes Tuna, Olives i iYoull like this macaroni salad. It contains an unusual variety of ingredients which all go to make this salad a memorable one. Take our word, it demands re peated , appearances on well- planned summer menus. I t SPECIAL MACARONI SALAD ' i cup macaroni . ; , 1 cup ripe ! olives I 1 (6Vi or 7-ounce) can tuna : 2 hard-cooked eggs . ij ; 2 cups finely shredded cab- bage i i : ' Vx cup mayonnaise : - j 2 teaspoons prepared mustard 2 tablespoons vinegar , 1 teaspoon salt " Cook macaroni in boiling salted water until , tender. ' Drain,' and rinse thoroughly with cold water. Cut olives into large pieces, prain oil from tuna, and flake coarsely, Dice . eggs, j Combine macaroni. olives,, tuna; eggs and cabbage, Blend mayonnaise, mustard, vin egar and salt, t and toss - lightly with! salad mixture. Serves 4 to 6 generously. KEEP STEAK .You can buy a steak three to five days ahead of the time you plan to use it, but see that you store it properly. Make, sure the steak lies flat on ' waxed paper and wrap it, loosely. Keep the steak in the coldest part o your refrigerator but not in the freez ing compartment until yo are 'N ' 'K C""" : ' . 1 - . - LwA I ' V in 4 1 - TrnuiiLiiTmiiainT--riii.ri.il. ij , Cranberries and whole wheat cereal rniake' a delightfully crunchy dessert to serve with ice cream or whipped cream as a dinner dessert or party; refreshments. After you've made it with cranberries, try with other fruits j or berries. V v I Walnuts Give Crunch to the v Vegetable Dish The crunchy richness of walnuts is welcomed in this series of vegetable dishes. Sweet potatoes maybe served often with walnuts in yur family, but besides this recipe we've two others, one with Irish potatoes: j . MARSHMALLOW SWEET ';r POTATOES 8 medium sized sweet potatoes 2 tablespoons butter , Vi cup hot milk V teaspoon salt j i 1 teaspoon cinnamon or ' j ; nutmeg j 1 teaspoon paprika 1 cup chopped walnuts - t Vt pound marshmallows Cook sweet potatoes until ten der, remove skins, and mash. When lieu Aiyiia uiiiiav - icai iu uuiai ii milk, salt, cinnamon or nutmegClA and paprika. , Beat well. I eiaja walnuts, turn into a buttered bak ing dish, covers with marshmal lows, and bake in a moderate oven (350 1! deg.) until marshmallows puff and are a golden brown. Serves 6. -. POTATO CROQUETTES 2 cups cooked.! hot, riced or mashed potato j : V cup hot milk or cream i teaspoon salt f teaspoon paprika Speck pepper j 1 egj yolk I t i teaspoon baking powder .t cup broken walnuts Sifted bread? crumbs lgg - - ! ' I ' ; -1 tablesDoon water Combine the potato, milk, salt, paprika, pepper, egg yolk, baking powder, and walnuts. Shape with the palms of the hands into cyl inders about 2" x 1". Coat the croquettes o nail sides with the sifted bread crumbs. Next roll them in the egg and water beaten together, and then again in the crumbs. Fry a few croquettes at a time, arranged in a frying bas ket in deepfat heated to 390 deg. F or hot enough to brown a 1" cube of fresh bread on all sides in about 40 seconds, for about 2 minutes. Drain on absorbent pa per. Makese t croquettes. ; WALNUT VEGETABLE LOAF 1 cup canned or cooked peas 1 cup cooked, mashed carrots Vt cup chopped walnuts 3 tablespoons minced onion 1 cup soft bread crumbs , - 1 cup milk 1 i 1 tablespoon melted fat ; 1 beaten eggs 1 1 ; ; , l teaspoon salt i . , K teaspoon pepper 2 cups tomato sauce i. ; Mix ingredients in order given. omitting tomato Sauce, and put in a greased loaf -pan. Bake In a moderate even 350 deg.) for 60 minutes. Serve with a well-season ed tomato sauce. Serves 6. Peanut Pie New Flavor Idea j Ever try peanut pie? Here Is your chance; PEANUT BUTTER PUDDING, OR PIE FILLING ; , 2Vt tablespoons cornstarch Vt cup sugar . 2 cups milk I i Vi cup peanut butter 2 egg yolks, beaten 2 egg whites ? , Vi teaspoon salt , ,. . Vz teaspoon vanilla ' Mix cornstarch and Vi cup of the sugar and add milk. Cook over boiling water until thickened (10 to 15 minutes), stirring frequent- ly. - ' Blend in peanut butter; stir a little of the hot : mixture into the egg yolks; then add to the rest of the hot mixture and continue cooking a minute or two longer. Cool slightly.; Beat egg whites and salt until stiff but not dry. Add remaining Vt cup ; sugar gradually, beating until the egg whites are thick and glossy. Add vanilla to cooked mixture and stir into egg whites. Chill before serving, i Four to six servings, or filling Standard Sauce on VEAL WITH BEARNAISE !( SAUCE Ji recipe. Bearnaise , sauce tlVt cups fresh or canned-peas Juice of Vt lemon , If 5 tablespoons butter ! 2 tablespoons flour Vt cup cream (sweet or sour) Salt and pepper , Vt pounds round veal steak i or cutlets , Prepare recipe Bearnaise sauce; 'cover and keep hot over hot; water. Cook fresh peas in boiling water flavored with lemon W fITII ALL OF THE TRIMMINGS j JV f? $uch feasting! Even for the eyet. i ' , jjl U .g : ' il ' 1 The meaty maraaclunotinatch . f yaSTjJU H -'"-- H , ilie mellowed nuncemeat, fragrant with fine, old brand I 3 1 1 yJI I ' .And11601408111 candied rroita and peela, Lsl J I -' ' r'J Kke jewelt to tparkk ia yorar fruit cakct. r j j , yj. feiK rn p (33'vv' 1 ' I I""1 dessert8 you want da77-ng- 'i ; I . j What a holiday with SW-Simply Wonderful . ' , ' .'.:... V.VX V. V.V.'.V.vX NV.'X'!' V . .. - v.v.'.v..5 vj .,.vXvXv rt-... ". ; - 1 !-r -i; Veal Round Steak juice until tender; drain and rub through strainer; Melt 2 table spoons butter in saucepan, stir in flour and brown carefully until amber colored. Add pea puree and cream, season to taste with salt and pepper , and simmer 10 minutes. Arrange in . mound on a hot heat-proof serving dish and keep hot Wash and dry veal, place between 2 -pieces of waxed paper and beat with wooden mallet until very thin. Remove veal and brown in hot butter. Season and simmer 10 minutes. Arrange on i aL'Ijn (TT'TTW. : " """.'"r"'il'fcWii. -: " N ' X-' ,. i j. 'ft ' ' i - ' - ; ' - - l . ' '' ,.VTx. ' S .'.. :: .. .. j 1 . . . A new style crouton for French onion so up is made from those tiny bite sized shred- ded wheat biscuits sd many of us keep on the shelves for just such use. Stir them with .melted butter, sprinkle on cheese, and toast enough to aispen. ! i LEMON PIE ij : f " -- -; - Dissolve 1 package lemon gela tine in 1 cup boiling water; add few grains salt; add 1 cilp cold water. Follow ; directions ' for whipped 'gelatine, dessefis and when the mixture ! is thick and pfluffy, pour into baked and cooked pastry shefL ChilL At serving time, "spread t?p with sweetened whipped cream and sprinkle with dried , macaroon crumbs. I S I pea puree, cover; witn sauce, brown under broiler. 5 Turkey, Chicken In You can use leftover chicken or turkey in most any sandwich fill ing, but try this one for size: - CHICKEN OR TURKEY SANDWICH FILLING ! 1 cup (1 small can or jar) ' chopped cooked chicken or turkey ; t . Vt teaspoon salt . ; V4 teaspoon pepper 3 tablespoons salad dressing 2 teaspoons chopped parsley . cup finely chopped celery Blend all ingredients. Add , more seasoning and.salad dressing if de Sandwiches sired. Makes IV cups filling foi " S to 10 sandwiches, i Add Vi cup grated carrot and 1 ' teaspoon finely-grated onion., t. i ' ' - MEAT TRICK ! Here's pork chop know-hov Center-cut chops are cut from the . center of the loin; they are lean -and regular in shape. End chops are cut from either end of the ; loin; they are fine in flavor and : not so expensive as center-cut : chops.' . ) cups. I ready to cook it for 9-incJi pi.
