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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 7, 1955)
2 Ga 5V Skrlataex Sclan, Ora- Friday. Jsa. 7, 1SSS ,- 5 " v., X , if t ' f . 1 V "7. - - -ft - z I -i - --j - if Apples Give Lift to Plain Old Time Dish Two-way pot soast is a handy idea for the small or medium sized family. Get a bigger potroast and have the meatman cut it in two. Serve it once as a barbecued meat (as shown here) and the next day braised in a rice ring, or as c beef and vegetable stew, j It's .always fun to take a -plain Jane kind of. dessert and add a touch of glamour and that's what has been done with today's costard and tapioca puddings., is both recipes the important newness is that fragrant succulent apple slices nestle In the puddings and the re sult is doubly delicious eating the whole family win -enjoy. These two recipes, like other favorite apple desserts, deserve special at tention now when Winesaps or other late-harvested apples are coming in from orchards because these apples hold their spicy aro matic flavor and fragrance even under cooking processes. The Winesap is one of the best "keep ers so you can buy in quantity. APPLE SLICE CUSTARD 2 tablespoons butter cup sugar j ; cup water ; I 2 apples V - : j 2 eggs ;! J ' cup sugar ' ; teaspoon salt j 1 teaspoon vanilla 2 cuns milk - -! Melt butter in a heavy sauceoan or frvine nan. Stir in suear and water and beat until bubbly. Core and peel apples snd cut into eighths. Add apples to bubbling sirup, torn heat to low and sim mer slowly for about 10 minutes or until apples are barely tender. During the cooking, turn apples oc casionally, bandung genUy . to avoid breaking. Beat eggs slight ly and stir in sugar, salt, vanilla and milk. Arrange drained apple slices in the bottom of a 1H quart casserole and pour in custard mix ture. Place casserole in a pan of hot water. Bake: in a moderate oven (350 degrees) about 1 hour or until a silver knife inserted tn the center comes out clean. Serve cold with cooled ' sauce, left from cooking apples. ' f i APPLE TAPIOCA S apples i cups water Juice of lemon 1 cup brown sugar,' firmly i 'j packed j - j . , V teaspoon salt v. : teaspoon cinnamon , Vt cup quick-cooking tapioca ' . S tablespoons melted butter or j margarine ! .. Set oven at moderately bot (375 degrees). Peel and cut apples into thin slices. Place apple slices in greased baking dish and add water and lemon Juice. iBake until apples are almost tender when tested with a fork. While apples are baking. combine sugar, t salt, cinnamon. tapioca, butter or margarine. Stir this mixture im the cooked apple slices and bake about 20 minutes or until apples are very tender and the tapioca mixture' thickens. Serves 4 to 6. KV,fi - THRIFTY DISH ! , Stock up now i with several large packages of economical large dry limas to have on band for thrifty casseroles and whole meal soups. Serve these hearty budget meals often to balance off the parties and expensive holiday meals. T a--v Here's a wonderful topping for pancakes for Sunday morning. Add a good dollop of butter or margarine and a generous amount of sugar and lemon rind to apple sauce; let bubble a bit in a sauce pan on top of the range, then ladle piping hot over the griddle cakes. j ...".-...! r-.'- NEW TOO . - - j. ' If your family tires of the same old French toast, try substituting pineapple or orange juice for the milk in your usual recipe, and dust with cinnamon-sugar before serving. ; - i Ham Roll Has Built-in Sauco Whoever said that the holidays are over at New Year's! Just look at February it's jammed with them. Ground Hog's Day Lincoln's Birthday, Washington. Birthday and Valentine's Day; and all give us an excuse j to make ; budget items glamorous to' eye and the palate. Take this savory ham fill ing aid roll it in freshly baked bread, men shape it into a heart Serve it with a quick sauce made by heating a can of mushroom soup, ! and turn . out , a welcome stick-to-th-ribs main dish for raw wintry days and. a eharming one, too. ? j ' .. VALENTINE BAM ROLL i cup milk-il;i,:.:fw?aa:. 3 tablespoons sugar. 2H teaspoons salt ); 4tt tablespoons shortening' ' cup warmj not hot, water" (lukewarm for compressed yeast) ' V.'.-r. ...; , 1 package or cake yeast, ' active dry j or compressed 4H cups flour: ' : ' Ham Filling ' ; 1 can condensed cream of ' mushroom soup " Scald milk. Stir in sugar, salt and shortening; cool to lukewarm. Measure, water into large mix ing bowl (warm, not not, for active dry yeast, lukewarm, for compres sed yeast Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture.! Add halt the flour; beat until smooth. Stir In remaining flour. Turn out on lightly floured - board. Knead until smooth and elastic. Place in greased bowl; brush top of dough wimx shortening. Cover, ilet rise in a warm place, , free from draft for' 1 hour or until double in bulk. Punch down. Divide dough in half. Roll each half on floured board to V4nch thickness. Spread gener ously with, bam mixture. RoU jelly roll fashion. Shape both halves to form a single; heart. Press open edges together.' Bake at 330 deg. F. moderate oven for 35 minutes until dough Is browned. Serve with heated cream of mushroom soup. Makes 8 to 10 servings. ' f HAM FILLING l'.s cups ground ham l small oniQn, ground - 1 teaspoon paprika 1 green pepper ' 1 tablespoon melted butter Combine all ingredients thor oughly. Use to fill bread heart SWEET TOP Make a different dessert with hot waffles. Pour waffle batter in ot hot iron, sprinkle with coconut, and bake. Serve with your favor- ite sweet topping. OncG-a-Year Nuts in j Coffee Calces or Breads Choooed Brazil nuts for coffee cake and cinnamon roll tonnings. and Brazil nuts as a flavor ingredient with, fruit in a steamed loaf, spell eating enjoyment snd the recipes will utilize nuts left over from the holiday eating. Somehow, more special the meal that puts a hot bread on the menu. A breakfast choice might be quick coffee cake made your favorite Way, but assure it the delicious flivor-mia. . gang oi srazu ouu ana cinna mon in a crumb topping. Or follow your own cinnamon roll recipe, and then before bak ing, combine "butter and sugar along with chopped Brazil nuts and orange juice to glaze the rollx In baked nut loaves, Brazil nuts are always a popular taste addition. Something new and wonderful on the hot bread list is a Brazil Nut-Date Steamed Bread. The mixture is assembled like any oth er baked quick-loaf, but then steamed in two tin cans. This Brazil nut steamed bread is more tender and soft of texture than a baked one, and particular ly good because of its medley of Brazil nuts,' orange rind and juice and dates. - V STEAMED BRAZIL NUT DATE BREAD , cup boiling water - 2 tablespoons butter or ' margarine S tablespoons grated orange rind cup orange juice ' Vi cup unsulphured molasses Vi cup finely cut dates or raisins : , cup sugar . r ' 1 teaspoon vanilla 1 ess. slishtlr beaten cup coarsely chopped Brazil outs 2 cups sifted all-purpose flour , v teaspoon soda 2 teaspoons baking, powder Vt teaspoon salt n In a mixing bowl, put water, butter, orange rind, orange juice, unsulphured molasses, dates, su gar, vanilla, egg and Brazil nuts. Sift in flour, soda, baking powder and salt Mix well. Turn mixture Into 2 greased cans (20 ounces , each). Cover with aluminum foil or two thicknesses waxed paper; tie securely. Place on rack in deep kettles; pour in boiling wa ter to half the depth of cans. Cov er; steam 2 hours, adding more boiling water during steaming if necessary. YIELD: 2 loaves. BRAZIL NUT COFFEE CAKE TOPPING cup coarsely chopped Brazil nuts , - cup firmly packed brown sugar ' 1 tablespoon flour 1 teaspoon, cinnamon t 1 tablespoon butter or margarine Follow recipe - directions for v preparing favorite coffee cake. For topping, combine Brazil nuts. sugar. Hour and cinnamon. Melt butter stir into Brazil nut mix ture. i Sprinkle on top of coffee cake before baking according to recipe directions. BRAZIL NUT GLAZE FOR CINNAMON ROLLS , 1 tablespoon orange rind 2 tablespoons butter or margarine cup orange juice cup sugar Chopped Brazil nuts Follow recipe directions for preparing favorite cinnamon rolls. , , Combine orange rind, butter, orange juice and sugar in sauce pan. Bring to a boil; boil 5 min utes. Four into pan; sprinkle with 71 cup chopped Brazil nuts. Or divide into muffin pans; sprinkle , 1 teaspoon chopped Brazil nuts into earn pan. Place rolls on too; raise and bake according to reci pe directions. ' : ODD TRICK Vary those hamburgers you are planning to serve your family by simmering in ready-prepared to mato sauce. Be sure to brown the hamburgers on both sides before adding the sauce. At servin time, sprinkle the meat and sauce with minced parsley lor fresh fla vor. . ork Chops on Winter Menus For Economy 4 If the full-flavored juiciness of fresh pork is as much in demand in your family as in most, you're in luck this season. Since pork rates among top honors on the list oi "good buys," uus is an ideal time to take advantage of I the plentiful supplies of this meat and plan to include pork chops and other attractively priced cuts of pork in your menu planning often. f s There's a variety of pork chops to fit every need and socketbook. so youll probably want to con sider tbe different types before you buy.-For special" or com pany meals the preferred cut is the center cut loin chop, easily distinguished by its T-bone and portion of tenderloin. The rib 1 chop, another popular choice, is also from the loin section, but is without tenderloin and may be boneless. When economy is in or der, a good choice is the meaty round-bone shoulder chops or blade-bone chops. These have a I greater percentage of bone, but are just as good eating and nutri tious as the loin cuts. Store Right, To store your selected cut of pork, lust re wrap loosely in wax ed paper and keep in the refrig erator to be used within 4 to 9 days. Also,' remember that all cuts of pork should be thorough ly cooked. After an even brown ing, cook the chops slowly. About 40 minutes is usually required for chops cut 1 inch thick and about 20 minutes lor those cut hi inch thick. To check for doneness, cut a slit in the chops near the bone and make sure that your finished product is gray with no tinge of pink. , . Baking is an interesting and flavor-enhancing method of cook ing pork. It's an especially good time-saving; method and needs only little j preliminary prepare tion before popping into a mod erate oven. An unusual and ap pealing way of serving baked pork chops is Pork Chops in Chi nese Curried Rice. Tbe rice is combined iwith curry powder. soup, vegetables and liquid, and is baked with the pork chops nght on top. An ideal meal-in-one com-1 bmation, this dish requires only about an hour and 20 minutes un til rice is cooked fluffy and chops are tender. PORK CHOPS IN CHINESE CURRIED RICE 6 shoulder pork chops, to 4 inch thick . ; Salt j ; Pepper - -H cup brown rice teaspoon curry powder 1 10-ouhce can condensed creant of mushroom soup 1 14 Vi -ounce can Chinese vegetables . - - Juice, drained from Chinese vegetables and enough water to make 2Vs cups liquid Brown f chops slowly on both sides in a heavy skillet Season. Wash rice and combine it with curry powder, soup, vegetables and liquid"ln a 2-quart casserole. Lay pork chops on top of rice. Bake in a moderate oven (350 ) for 1 hour nd 20 minutes or un til rice is done and chops are ten der. Serves 6. v ' - r- LO CKErTBEErli 1 LOWEST PRICES IN THZ STATE 1 FcyGrdn-fcdDcof .v.n 18c Front Quarter ..iLi. 17c .'. .-.! - -: r f; -. ; : 1 1 ; i : -: J" ' ri -1-- I ' ' i .'':"r' X-.;-.:... I - : 5 ; 'f?n .x'i!a . i -- . . 1 - . r ' .-I ": 4;l ' jj;'v; I A. ; i ' . . .r - - ; ' ': ::c ', ' - : : I '.:-' ' J ; 1 - , , p $ ' 4 " . . ' Ikww To wiM0$ Hil IVe liadi my morning Ovedihe !" D 'on't you feel better after your cup of hot coffee at And what an easy way to give your chfld that "some- breakfast? Then why should your youngster be satis fied with a plain, ordinary cold beverage at breakfast? There's no excuse when you can give him the right hot drink for chfldren-Oval tine! f J Here's just how right Ovaltine is! It's a food drink that's rich in nourishment Ovaltine, mixed with milk, contains a wealth of food elements needed for proper nutrition-including important vitamins and minerals, and nutritionally complete proteins. H B!GRT HOT bRlNfc FOR thing hotw that doctors know he should have every nwrning. Instant Ovaltine takes only seconds to make. Just add 3 teaspoons of Ovaltine to a cup of hot milk then serve! Children love its delicious chocolate flavor, malted for extra goodness, i j ' So, don't deny your youngster the healthful pleasure of Ovaltine another morning. Get a jar today at your rocery store. Serve! t at breakfast tomorrow-and watch your child enjoy it! CHILDREN AT BREAKFAST 9-. H i 1 t Si - I jf,,, i.m"-jr'l i - . i i i ......... J 1 . f .. . J9 ffpff " " y. jjt 54fl0p . ir- a. 1 WORLD'S MOST POPULAR FORTIFIED FOOD BEVERAGE Ovaltine comes in two kinds. Plain, and Chocolate Flavor. Children especially loVf the Chocolate Flavored. IN - . 1 - ' . i " ' V- ' - ' - ; - i 1