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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 "
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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
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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
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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
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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. -