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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 21, 1955)
-1 .i . ... . Modest my Society tot-"- 4 1 r - .i- j :j M ...i v . .. FRENCH FRIED . . . a popular pair Dear Old Potato Has Tod Billing afl Dinner By MAXINE BUREN Statesman Woman's Editor One native of Oregon which made good long ago in big-time but has been going incognito for many years is the Oregon potato. Neighboring states have reaped the credit for pro- yaxl ducing potatoes J meat cake, topped with bacon, accompanied by tomatoes and ' with a border of handsome Duchess potatoes. The meat may be that inexpensive favorite, hamburger, but when broiled . with the stuffed tomato and potato, it's a real company dish. To "Duchess" your potatoes, make this thus: DUCHESS POTATOES To 3 cups seasoned, mashed potatoes, add 1 slightly beaten, egg, from which 1 tablespoon has been reserved for later. Pile . around the meat on a plank or flame-resistant dish. With , forks, rough up the potatoes and brush peaks with the egg which was reserved for this. Put the tomatoes alongside, the meat and potatoes, and broil for 5 to 8 minutes. Serves 6. ; French - fries are an ever-wekome treat We always . had fry-kettle with fat ready for deep-frying at home. Mother . found it not only a popular, but an easy way to cook potatoes. there's, a bit of a trick to them. - - , FRENCH FRIES r ": Peal and cut potatoes in lengthwise strips, let stand 20 to SO minutes in salted ice water, 1 tablespoon salt to 1 cup water. Dry thoroughly. t , - 1 Potatoes may be partially fried in advance and quickly browned just before serving to simplify last-minute prepara tion. "After preparing the potatoes as above, fry in deep fat at 350 degrees until soft and just beginning to brown. Let stand on absorbant paper until ready to serve, then fry in fat at 390 degrees until brown. Drain again on absorbant : paper, salt and serve immediately. Allow one potato per serving. It is recommended that the cook who wants to use deep fat frying frequently, have a thermometer at hand, it will save much time and make deep fat frying more convenient and ' sure. -- Was ever a more delicious potato than the baked one? Just plain baked potatoes would suit us every time, but just to give an extra flourish to them use this method: ' BAKED REGAL RUSSETS 6 medium or large white potatoes; as near the same . sue as possible cup chopped,, crisp bacon cup chopped, green onion cup-grated Parmesan cheese v ' .6 tablespoons butter or margarine ""ScryJS potatoes well, dry. Brush each with fat or salad oil Arrange on a small baking sheet and bake at 400 degrees for 1 hour - or - until tender. Remove and immediately cut a "cross' in the center top of each potato. Then while holding with a clean towel, press each potato from the bottom until it bursts through the cross. Top with butter or margarine . (1 tablespoon to each potato), and the combined bacon, onion and cheese. Serve immediately. Serves 6. . , : " The possibilities for potatoes are limitless, but well close this list en a casserole: .. V i RUSSET LATER CASSEROLE .7 4 potatoes v';:. . ' - 4 onions ! 6 pork chops. 2 tablespoons N . V cup flour - i Vt teaspoon oregano i a V teaspoon marjoram ' , .. Y cup hot water . "I'V','. -. - : 4 tomatoes .-. . .v-; - . . 1 small green pepper " v Salt and .pepper to taste. s V Peel and slice potatoes and onions. Mix flour, oregano, marjoram. Melt fat. in a large skillet with a tight lid. Roll steaks in flour and brown in hot fati Remove 3 steaks and add , a layer of potatoes and onions; season with salt'ajid pepper." Top with remaining steaks, potatoes ind onion.- Add water; t ' bring to a boil and simmer, tightly4 covered, for 30 minutes.. Meanwhile, slice green pepper into rings and wash' and slice - tomatoes. : Add the tomatoes and pepper; season with salt and pepper and. cook 13 minutes longer.; Serves 8. " - - Cottage Pudding Has; New Look - Flavor-rich prunes are the ten der, meaty bits of goodness found throi'-zhovt this cottage pudding a re?' family dessert for cool ni"' s. Ground chocolate is added fp.a p!e?:rnt flavor variation. DUSKY COTTAGE PUDDING 1 cup cooked prunes li cups sifted all-purpose flour 1 cup granulated sugar ' cup ground sweet chocolate k i teaspoon salt v ; : v 'f ? 1 teaspoon soda 1 egg :, 1 cup sour milk or buttermilk . V cup melted butter or a margarine 1 teaspoon vanilla extract . ' ' , Chocolate sauce v - . Cut i prunes from pits into Eieces. Silt flour, sugar, choco ite, salt and soda together 3 times. Beat egg lightly and com bine with sour milk, butter, van illa and prunes. Stir is dry mix bug and beat until smooth. Turn Oregon UIClllKOlNI 4- Clubs for years, yet Oregon grows wonderful Russets and until they got a pub- 1 - - - . 1 - -1 m iiciiy ageni iius year, me zaci 'was uiue known. ? Say anything you like about fancy foods, the backbone of many family diets is po tatoes, and the gourmet will be the first to admit a taste for this bland vegetable that ' goes so well -with meats. . f Pictured on this page we have several good looking;' menus that make potatoes an im portant i feature. There's the platter that includes a large J , r" t fat or shortening into greased 9-inch square pan. Bake in moderate oven (350 de grees) about 40 minutes. Cut into souares and serve - warm with cbocoMe sauce. Makes 9 (3-inch) squares. i , QUICK AND NEAT r Quick butterscotch frosting: empty a 15-ounce can of sweet ened condensed mOk into the top of a double boiler and add ' a third of a cup of firmly-packed brown sugars and a couple of tablespoons of butter or mar garine. Cook and stir constantly over hot water until thick enough to spread. Cool and beat 'well This will make enough frosting for the top and sides of two 8- inch layer cakes. ARITHMETIC You'll get a cup of cooked rice from Ya to cup raw rice. Native 1" Miscellaneous It's the little tricks that make for interesting housekeeping. Here are a number of pointers I which should be welcome as aids to better and easier homemaking. Keep a jar or can of spiced whole peaches on your pantry shelf for unexpected company, or for a special treat for the family. They really dress up meals. Won derful with chicken or ham, de licious, with a cold meat or cheese sandwich. A fruit relish of this sort makes the most ordinary meal seem extra-speciaL Mold halved fresh winter grapes, canned peach slices and cubes- of cream cheese in lime gelatine for a pretty winter salad. Add a bit of fresh lemon juice and grated rind to the salad, too, to sharpen the flavor. .Arrange chunks of tuna, ripe olive wedges, sliced celery and diced avocaflo in cocktail glasses and top with your favorite spicy cocktail sauce, and you'll have an elegant first course that's guaranteed to get a dinner party off to a good start Serve crisp cheese straws with this. . Nice Dessert Chopped steamed prunes and diced apple mixed in half and half proportions with a - little brown sugar and cinnamon make an extra good filling for a hard slice.- Spread the mixture over a center slice of ham and roll jelly- roll fashion.; Fasten with skew ers and place on rack. Bake in slow oven about 1 hour. You can fix this attractive as sortment of hors d'oeuvres in al most no time at alL Put a led of lettuce leaves in the bottom of a shallow bowl and center it with a small dish filled with a may onnaise dressing seasoned with Roquefort cheese. Surround it with an interesting arrangement of ripe olives, chunks of sharp Cheddar cheese and bite-sized pieces of raw cauliflower. Have toothpicks handy so folks can spear and dunk as they choose. This time of year hot hearty soups and casseroles seem to al ways taste' especially good. A favorite ingredient for these dishes is large dry limas. . They are inexpensive( an added at traction to food budgets after all the holiday expenses) and have excellent flavor and texture. Put dry limas on your week-end shopping list and plan now to use them in next week's menus. Quick Like Here's a quickie dessert if there ever was one. Beat 3 eggs thoroughly and beat in 1 cup granulated sugar. Fold in 1 cup each finely chopped walnuts and graham cracker crumbs and a dash of salt Spread in greased 9-inch pie pan and bake in "a 325 degrees F. oven 25 . minutes. Serve with whipped cream. Bepre pared for evening, guests Olive Snacks (or Filling Menus From now on there'll be many occasions when' you'll want to serve a hot sandwich for lunch or supper. These hsarty Olive Sand wich Snacks are the kind you can easily whip up for a crowd since they- are made in the- broiler. First toast the bread, then spread with the 'savory ripe, olive mix ture, next a sprinkling of grated cheese 'and finally top with crushed potato chips. Serve hot from the, broiler. Olive Sandwich Snacks ' ' cup ripe olives ' ; ' ; 2 tablespoons butter or margarine 1 tablspoons all-purpose 'flour cup milk' 1 ,l4 teaspoon salt . - . ' fc teaspoon prepared 'mustard V teaspoon Worcestershire sauce ..":... '-, Black pepper Dasn cayenne pepper . 2 tablespoons thinly sliced green onion - 4 slices bread cup grated American . cheese V cup crushed potato chips ' Cut olives into small pieces. Melt butter and blend in flour. Add milk and seasonings, and cook and stir until thickened. Add onion and olives. Toast bread un der broiler. Spread with olive mix ture, sprinkle with cheese and po tato chips and broil until cheese exits. Serve at once. Serves 4 ! r " f v ' . , rv Gets V Ideas Welcome with this kind of simple refresh ments. Tiny hot baking powder biscuits (split - and filled with slivers of ham); salted almonds; sugared, walnuts; hot punch and raisin layer cake with hard sauce frosting. . ; If your family dotes on frozen desserts and, tell me a family that doesn't, they'll love this no- It's V A la DUCHESS . . with swirl 1 1 . . y . 1 1 l i - . V : I "5 l' 5) By Housewives cook prune mousse. 3eat 2 egg yolks until light and. creamy. Then beat in 1 -cup confection ers' sugar, 1 teaspoon vanilla; 2 tablespoons lemon juice and dash of salt Fold in 1 cup sieved cooked prunes, 2 stiffly beaten egg whites and 1 cup whipped whipping cream. Freeze until firm. ." : " C ' ' - ; 4 the loving care cveiy step of the way tiiai makes ; SWvegetables Simj f Date Banana Bread Here's a quick fruit bread that gets a welcome whether it's served for breakfast, luncheon or dinner. It's joy to find fresh dates in the markets now in peek-a-boo cellophane packages so you can see what you're buy ing. It's joy, too, to find these dates are smooth, easy to handle and not sticky. ; DATE BANANA BREAD 1 cup fresh dates Nothing batterecnothing bruised. , No strings on the beans, no silk in the corn. t i ' :1 -i " ' Nothing to pick 0$ pick out, ox pkkL r BAKED ... with a littla glamor Good for: Party Vi cup walnuts , " -. -cup shortening V:- -Vi cup granulated sugar - 1 egg '.-.- cup mashed. banana pulp (about 2 bananas) ' V3 cup milk : , 2 cups sifted all-purpose flour : .- -' t - - ' 2Vi teaspoons. baking powder . 1 teaspoon salt Pit and slice dates; chop wal to SEC. Ill Safem, Or?., FrL Jan. 21 r: nuts.' Cream shortening and sugar until . fluffy. Add egg, banana pulp and milk. Beat until well blended. Sift flour, baking pow der and salt into creamed mix ture. Mix to a smooth batter. . Stir in dates and nuts. Turn into a - greased and floured loaf pan (9 x 5 x l inches). Bake in a moderate oven (350 degrees F.) 55 to 60 minutes. . Cool thorough ly before' slicing. Makes one loaf. -
