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.