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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 10, 1954)
I 1 2 (Sec 2V Statesman. Salem. Ore- Friday. Dee. 10. 1954 Dessert Usos Rico, Canned Fruits 1 tablespoon : cornstarch . . . Dash of salt Drain cherries. . Whip cream until stiff; beat in 'sugar, add vanilla. Fold in rice and chilL Fold cher ries into chilled cream and rice mixture and serve in sherbet glass es with cherry sauce. Cherry Sauce: Heat 1 cup juke from the canned cherries: Combine - cup sugar, 1 tablespoon cornstarch and ' a dash cf salL.Stlr into the boiling juice and cook.; stirring constantly, for several minutes- until clear. . Chill before serving if desired. This " recipe, makes' 4 servingsC r . . A fruit-rice dessert is suited for cup! heavy cream, whipped this time of year, or any season: , cup-sugar ; .. - - ; 'H teaspoon vanilla lk cups cooked chilled rice 1 cup' Juice from cherries cup sugar CHERRY RICE 1 No. 3 cam pitted tart cherries (1V4 cups home canoed) V ii fifi f r m-in-n itt i I ii n m-m Cream roll is one of those desserts that are: rich, but not expensive, pretty but sim ple to make. Especially good for parties, the dessert includes whipping cream, marsh mallows, dates, nuts and rice cereal. Rolled ' in; wax paper, it stands in the refrigerator; several hours before being cut in thick slices far serving, Rich Dessert is Stands Hours For Blending fi "Special for Christmas' recipes are as much a part of Christmas as carols and Christmas trees Aunt Anna makes her fruit cake Grandma her mincemeat pie. And even Uncle Fred comes, up with some special dish he alone can make. 1 These recipes have one thing in common, they are the best recipe possible to make. And here's a date cream dessert. worthy of being added to J the file. Together- the ingredients .produce a rich, but not too sweet oessen, ideal tor umstmas parties. It's one of those prized recipes that can be made at lei sure (if there is any such dur ing the holidays) and chilled quietly until serving time. . Un.lt. tKtAAl HULL ! 1 lVi cups whipping cream 8 marshmaUows V4 cup honey - Vt cup chopped dates . V4 cup chopped nutmeats 3V4 cups oven-popped rice cereal Whip 1 cup of cream until stiff. Cut marshraallow into small pieces. Fold marshmaUows, honey, dates and nutmeats into - whipped cream. Crush rice cereal into line crumbs. Add 1 cup crumbs to cream mixture; blend well. Spread remaining crumbs evenly on a piece of waed paper and place cream mixture on top Mold into roll, coating wjth crumbs. Wrap in wax paper; chill for several hours. Slice and serve garnished with remaining cream, whipped. Yields 10 servings. i EGG DISH I ir ' tvhether you make 4 French or puffy omelets we'll I wager that they'll take on a new glorious taste when you fold in some diced avocado in the egg mixture. Which ever Variety of omlet you make, be sure that you cook; it slowly for the sake of both tender eggs and, the delicate flavor of the avocado. i:. i ) , VEGETABLES TOO For a luncheon or hearty supper salad combine diced celery with shredded carrot, ripe olive wedges and enough mayonnaise to blend Heap into hollowed out tomato cups sprinkled with celery salt, Top with tiny cubes of well-aged Cheddar cheese and garnish with whole ripe olives. Fruit Provides Salad Richness This elegant "salad" illustrates I oerfect way to 'use buttery semi-tropical avocados when they become very ripe and soft. : The sieved fruit in lemon-flavored relatine makes a rich base for the other ingredients which point ud s the avocaao 10 periecuon. Servings may be very moaest out some folks will ask for second helpings. ) : 'SLICED AVOCADO SALAD 1 package lemon-flavored i gelatine , Vx cups hot water Vk cups diced grapefruit i sections j 1 cup sieved avacado 2 (3-ounce) packages cream i cheese 1 envelope (1 tablespoon) J plain, gelatine 2 tablespoons cold water i Vt teaspoon celery salt 1 2 tablespoons cream Lettuce v Dissolve gelatine in hot water CooL Stir in drained grapefruit and turn into oiled 1-quart mold. ChilL Halve avocado, remove seed and skin, and force frui through a sieve. Combine with cheese and stir until smooth. Moisten plain i gelatine in cold water and dissolve over hot water; add slowly to avocado mixture, stirring continuously. Add celery salt and cream, and blend thoroughly. Spoon over firm grapefruit layer in mold. Chill until firm. To serve, un mold, slice and arrange on lettuce-garnished salad plates. Serve with desired dressing. Serves, 12. fi CHRISTMAS BELL AND TREE COOKIES Developed bytiCfOdCA. of General Mills r Friday Dish Is Good Any Day We call this little number My Dish ' Friday, but it's equally popular on all the other days. Healthy chunks of ripe olives are the meat in this tamale cas serole and deliciously satisfy ing, too. Use your own good imagination in putting flavor- some ripe olives to work for you in other Friday dishes. i - MY DISH FRIDAY ' cup chopped onion V4 cup chopped green sweet. : pepper . j 2 tablespoons olive oil i '2 cups canned tomatoes r 2 cups whole kernel corn 1 teaspoon salt IVt teaspoons chili powder!! 1 cup milk Vt cup corn meal ' 2 eggs 2 (lVi. ounce) cans chopped ripe olives - : jr cup grated American; jr cheese I Cook onion and green pepper slowly in oil until transparent Ad tomatoes, corn, salt and chill powder and simmer 5 min utes. Meanwhile, scald milk, and slowly stir in cornmeaL Cook and stir -until thick. Stir into vege table mixture. Beat eggs lightly. and stir hot mixture into i eggs. Blend in olives. Turn into shal low baking dish (about 8 inches square), and sprinkle with cheese. Bake in moderate riven (350 degrees) about 45 minutes, or until set in center. Serve at once. Serves 6. 'IWJ.PIH j i .1.1 .-w..w v.tv.-j-V -.VV.-V"M V.-Jt- - -ww..- v H.c . y-. y. r. --v :.: :. fffv.": ryy- -.-. .--.y'-..W . ...y. -y-: V "!?k " 1 m mm , .m f 1 f vNl v ' , r4.,,... . . . . k . . Y'f ' " ""'X" iX- r. :;: . lit 'V , Get to know the little difference that makes I a big difference in cooking results T f 1 i Snowdrift is pre-whipped just a little longer than ordinary shortenings, for, easier blend ing. It's - just a little lighter than any other shortening,! for more digestible foods. And Snowdrift's' ingredients are just a little cost lier tharf1 any other solid shortening. That means better-tasting foods, j i r Lady Fingers Take to Stuffing . it Stuffed bdy fingers are a pleas ing not-too-sweet holiday confection (hat will delight grownups land youngsters, too, when served with mulled whole fruit nectar or; bot chocolate. You- can readily se. there's no trick to making 5 the cressed-up Lady Fingers. 1 fi DATE-STUFFED LADY FINGERS Fresh dates , Lady fingers ', -Honey " Pit dates and cut into slices. Spliv lady fingers in half rand spread each side with a little honey. Put together with sliced dates between. i . - : I RICE 'ROOMS i I - Serve ric fritters with creamed mushrooms, a nud a topping orcrisp I bacifn for a company lunch. Broil ed tomatoes and a cucumber salad i ilf mm l J BELL AND TREE COOKIE RECIPE. . Mix Wtll: -- - " , S Vt cup Snowdrift 1 tgg j Vi cup sugar 1 teaspoon vanilla : Stft tof tthtr, then stir inc i - - " ''' - Vx cups 0 Geld Medal Flour, Vi teaspoon soda 'a teaspoon salt Color H' of dough red or green. Mold thuTinto 1H 10" roll and chili. For Bell Shape (Picture if squeeze j top half together, leaving lower half flared and curving j like bell. For Tree Shape, squeeze into triangle. ChilL . Save ?4 cup of white dough to form bell clappers or tree trunks. Roll rest of white dough on waxed paper into a ' 10 x 5" rectangle to cover colored dough (Picture 2). Trim edges. Wrap around colored dough. Chill. J Ht oven to 375 (quick moderate). Slice dough with sharp knife J5" thick (Picture 3). Place on un greased baking sheet, ft" apart. Press tiny balls of white dough ISviZ5 to bottom of bells to form clappers or to trees to form Make cookie dough days ahead, bake when desired, then pack in plastic box, and tie with a jaunty ribbon. 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