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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 1, 1955)
: Soctioh III Salem, Oregon, Friday, After Breakfast Specialties Familiar... 1. April 1, 1935 ui-ii''JtoitQ!n3i- I v:XX 7 v- -t': w'i . -it v;. y . VMinvMi SAr1. -4 -S j A regvjar breakfast ijienu, but a popular one for Sunday night' too. Here scrambled . eggs, crisp bacon "strips and toast points are arranged on a platter and'served with good hot cottee. Nothing tancy, but a good idea just the same, for an informal supper. Ham, Eggs, Pancakes - m ' Anytime Favorites Statesman Woman's Editor . Some of those old breakfast favorites like ham and eggs, bacon, pancakes, French toast and others take the place of more sophisticated foods as the pieces de reistanca for Sunday night suppers of just for the family on a mid-week evening. French have their Crepes Suzette, which are small pancakes rolled around sweet cen ters, and the : mid-Europeans, their bilintzes, small cakes rolled around cheese. The American has bis souffles and his eve ning ham and eggs. Pictured on this page are several ideas for using those breakfast teams in menus other than the f irt of the day. You might serve the bacon and eggs on a good looking platter with toast points and call it a supper menu -it'll be popular, or fou might dress up the eggs just a little, like this: ! SCRAMBLED EGGS, IOWA STYLE 8 Slices bacon 1 tablespoon milk ' "1 12-oz. tan vacuum packed teaspoon salt t kernel corn, well drained teaspoon pepper 4 eggs, beaten Buttered toast triangle! In skillet, fry bacon and remove it to paper towels to drain. Drain off all but about 1 tablespoon bacon drippings, and to this . aid the well-drained corn. Cook, stirring until slightly brown, then! add the eggs, milk, salt and pepper. Cook over low heat until eggs are ietr stirring occasionally. Serve on heated platter, garnished with toast triangles and bacon strips. Makes 4 serv ings. . .. . - . . ' . . . , X French tdast becomes a sandwich, like in the pictureVtohe ilmon or other filling isused. Here's the salmon recipe: i f FRENCH-TOASTED SALMON SANDWICH k 1 can (74-oi.) salmon Mayonnaise or salad dressing tup finely diced cucumber ,, .8 slices bread , ' Vi teaspoon monosodium 3 eggs ; glutamate teaspoon salt j Few drops Tabasco ' ' 1 tablespoon sugar .r 1 teaspoons prepared horse- 1 cup mil t . radish Butter or margarine r Flake salmon; add cucumber, Ac'cent, "Tabasco and horse radish with enough mayonnaise or salad dressing for spreading consistency. Spread on 4 slices bread; top with remaining slices. Beat eggs slightly; add salt, Ac'cent, sugar and milk; blend well. Dip sandwiches in egg mixture; saute in a little butter or mar garine until golden brown on both sides, turning once. Or cook on a table grill, according to manufacturer's directions. Makes 4 sandwiches. ' .Marmalade rollups make an 'attractive dessert from regular pancakes, and good for the informal supper menu. Regular'pancakes, made with your favorite pancake and waffle mix, are gieTi ar center of orange marmalade and a garnish of strips of peef and slices of the fruit. Several make a serving. - . ' ! Parmesan Salad With Garlic Flavor Crisp salads are especially wel come in spring, when winter green less months have sparked appre,cfa: tion of such mixtures. Manufac turers of a French dressing mix suggest this as an excellent salad. PARMESAN GREEN SALAD 2 medium- heads romaine, cut into 1-inch pieces Vi green pepper, sliced 1 cup croutons 1 tablespoon Worcestershire sauce , J tablespoons wine vinegar , ' ' C anchovy fillets, finely, cutj i teaspoon . pepper . j . 4 cup grated Parmesan cheese H teaspoon salt X - cup. ready made garlic dressing ; Combine salad dressing mix, vin- .... Y.3T SX " "rr ' - "T v v .-'. .Ch " ' ' S - -r mi n - S'"'iW Enlist the electric grill for making this Sunday' night supper menu. Salmon or tuna French toast becomes a sandwich, cole slaw and spiced peaches hold a tart' jelly. Two Dishes Feature Fruit For Goodness Make your springtime meals sparkle with a variety of bright fnew flavors. Fresh fruits tune up food combinations. In cool, re freshing salads or hot main dish casseroles, fruit adds perkiness. With the many demands spring makes on our energy reserves, meals must have a hearty quality, m addition to prettiness. Julienne Luncheon' Bowl satisfies man-sized appetites. Serve Julienne Luncheon of the dressing. Whip again. Pour over chilled romaine, toss lightly, and serve immediately. Makes 6 cups, or 3 or 4 lervings luncheon or entree salad or 6 to 8 servings side salad. Vegetable Ideas For Housewife Keep some buffet size cans of onions on hand; add them to green beans, peas or carrots when you want to give cooked vegetables flavor variety. Small leaves of fresh spinach are worth using in a salad. For a delicious dressing mix olive oil, wine vinegar,, crumbled crisply cooked bacon. and -freshly grated Parmesan cheese. Add salt and freshly-ground pepper to taste. X - 11 .. 1 A I ' i never Liuuwiwiv ccierv lods egar, water, ana ou as qireciea on They give wonderful flavor to tee package.. Place romaine. green roast meat or poultry, stews and pepper, and croutons in large salad ! stuffings Pancake Batter Makes Bar Cookies Pancake and waffle mix can make good cookies in a hurry, as is proved by this recipe: . COCONUT BARS 2 cups pancake and waffle ': mix l'.i cups brown sugar, firmly packed 1 cup coconut H cup chopped pecans 2 beaten eggs - y cup melted butter or margarine Combine firs.t 4 ingredients, add remaining. Blend thoroughly. With finger tips, press mixture into a well greased 8 x 12-inch baking pan. Bake at 350 degrees 23 to 30 minutes. When cool, cut in squares. Yield: 3o 14-mch squares. Salad Bowl with crusty bread and a refreshing beverage. JULIENNE LUNCHEON SALAD BOWL 6 ounces long spaghetti 1 bunch watercress, washed H cup chopped celery 1 tomato, cut in wedges ' 2 tablespoons finely .chopped i onion ' Vi cup chopped green pepper 6 radishes, sliced thin , V cup coarsely chopped ' cucumber water untlt tender (about 15 min utes)' Drain and rinse in cold water. While spaghetti is cooking, toss together watercress, celery. tomato, onion, green pepper, rad ishes, cucumber and meat. . Mix Salad ' dressing and salt. Add to tosaed vegetable-meat mixture. Add spaghetti, mixing lightly.. Chill well. Serve on lettuce leaves or beds of watercress. Makes 4 serv ings. Cool main dishes and chilled salads kbid for attention in spring. But a hot meal offers welcome variety. Hawaiian Casserole teams left over ham with golden pine apple chunks. HAWAIIAN CASSEROLE 4 ounces medium noodles 1 can (12 ounces) table-ready meat, cut in thin strips cup French dressing . teaspoons salt . Cook spaghetti in boiling salted 3 tablespoons butter or margarine 3 tablespoons enriched flour 1 cup milk , V cup pineapple juice 1 cup pineapple chunks l'i cups cubed ham (Vi' pound) Vt cup buttered bread crumbs Cook noodles in boiling salted water until tender (about 4 min utes. Drain and rinse. Whili nood les are cooking melt butter or margarine in saucepan, ptir in flour, Gradually add milk and pine apple juice, stirring constantly, un til thickened. Add noodles, pine-' apple chunks and cubed ham. Blend well. Pour into greased 14 quart casserole and sprinkle with buttered ' bread crumbs. Bake in moderate oven (350 degrees 30 minutes. Serve hot. Makes 4 serv ings. . May Appear In Many Ways Just as we -like vaHety in our clothes and home furnishings, we all welcome a change of . menu pace. Whenever our meals need a lift remember canned tuna ' and macaroni. ; So many delicious dishes can be prepared with this time-saving thrifty team. Tuna Macaroni Cur ry Bake,, for instance, will rate you top honors as a fine cook. Chopped ripe olives add a bright note and a new flavor twist. TUNA MACARONI CURRY BAKE 1 tablespoon salt 3 quarts boiling water 2 cups elbow macaroni (8 ounces) V cup butter or margarine cup all-purpose flour 1 cup evaporated milk 1 cup water 1 teaspoon curry powder. 2 tablespoons chopped onion i. teaspoon salt t Pepper to taste - Vi cup chopped ripe olives 1 7-ounce can. solid'paek tuna, drained Add 1 tablespoon salt to rapidly boiling water. Gradually add ma caroni so that water continues to boil. Cook uncovered,? stirring e casionally. until tender. Drain in colander. f Melt butter or margarine over low heat; add flours and blend. Gradually add milk and; 1 cup water and cook until thickened, stirring constantly. Add curry, chopped onion, Vi teaspoon salt. pepper and olives. Break tuna in to pieces and add to ssauce. Com bine tuna sauce and macaroni; mix thoroughly. Turn into greased l'i quart casserole, i Cover. and bake in moderate oven (37Vde grees 35 minutes. Serves 4 to 6. MACARONI, TUNA AND LIMA SALAD ; - 1 tablespoon salt 3 quarts boiling water 2 cups elbow macaroni (8 ounces) I 1 7-ounce can solid-pack tuna, drained r cup mayonnaise 1 cup cooked or canned baby . lima beans, drained V cup chopped ripe j olives Freshly ground blick pepper Cheese Pie Makes Good Party Dessert; Cuts Well Another wonderful dessert idea added to the long list of cream cheese specialties to enjoy is cream cheese cake vith sour cream topping. Here is glamorous cream cheese pie to make your menu sparkle all year, xne of .many flavors because the delicate cheese' combines beautifully with a variety of foodsr Pineapple Cream Cheese Pie is cboice for the dessert of thei month. The pie cuts perfectly into wedges of delectable eating for luncheon or . dinner dessert, or for party refreshments. Footnote to nutrition minded mothers is that the pie filling adds an im portant quota of food values to the day's total. But most of us will be content to eat royally! PINEAPPLE CREAM CHEESE PIE cup sugar -1 tablespoon cornstarch 1 cup crushed pineapple (not drained) 1 8-oz. pkg. cream cheese Vt cup sugar j Vt teaspoon salt ' ' " 2 eggs Vt cup milk Vi teaspoon vanilla ' 1 9-inch unbaked pastry shell cup chopped pecans . Blend the cup of sugar with the cornstarch and add the pine apple. Cook stirring constantly, until the mixture is thick and clear. Cool. "Place the cream cheese in a bowl and cream it until soft and smooth. Slowly blend the cup sugar and salt into it. Add the eggs, one at a time, stirring weli after each egg is added. Blend in the milk and vanilla. - Spread the cooled pineapple mixture over the bottom of Jhe unbaked pastry shell. Pouj in the cream cheese mixture and sprinkle with the chopped, pe- Baked Salmon (looks Easily Every baked salmon need not b a slow cooking process nor wita fresh salmon. Here's proof: . SPEEDY BAKED SALMON 1 can salmon, drained and flaked , - 1 cans spaghetti in tomato sauce with cheese . 1 tablespoon grated onion . teaspoon grated lemon rind . 4 teaspoon salt,, teaspoon pepper cup grated Parmesan or Cheddar cheese Combine all ingredients, except cheese; turn into greased lH-quart basing dish; sprinkle cheese over top. Bake in moderate oven (37S degrees) 30 minutes, or until bub bling hot. Makes 4 servings. Add 1 tablespoon salt to rapidly boiling water. Gradually add ma cafpni so that water continues to boil. Cook uncovered, stirring oc casionally, until macaroni is ten der. Drsun. Rinse with cold water; drain again. ' With a fork, break tuna into large pieces. Combine cooled ma caroni with mayonnaise, tuna, lima beans and chopped olives. Toss to gether lightly. Season to taste with pepper . and additional salt if re quired. Chill thoroughly." Serve on crisp lettuce. Serves 4 to 6. . cans. Bake in a- hot oven, 400, for 10 minutes, then reduce the heat to a slow oven, 325, and bake for an additional 50 min utes.j Cool before" serving. PASTRY 2 cups sifted flour. . 1 1 teaspoon salt 'Vt ; cup all purpose oil 5 j tablespoons ice water Sift flour and salt together. Combine oil and water; beat with fork tmtil light and creamy. Pour all of mixture immediately over entire surface, of flour. Toss and mix with fork. Form into ball. Divide dough in half. Shape each half into a flat round. Roll be tween two squares of waxed pa per., If bottom paper wrinkles, turn and roll on other side. Re move top sheet and invert dough over pan. Peel off paper. Fit pas try into pan. Trim and flute edges. . , Bake in a hot oven, 450, for 10. to 12 minutes for pastry shells. If filling and shell are baked to gether bake at temperature indi cated for specific pie recipe. . r s-. What every good cook knows: bowl. ahire Chill. sauce. Combine vinegar. Worcester- anchovies, Slivers, of onion, celery and green pepper added to canned pepper and cheese. Whip with fork . baked beans give pleasant tex- until smooth. Add salt and H cup ture contrast get what a difference CU makoft IN FLAVOR ...IN TEXTURE j .-3 rnnr 3 sugar Hv ro trM COOKY-QUK. Msjr cooky method? AM yow froctf . ( SOlDEJt mown 01 OLD-TIME dark bxowi THE IT CANt tlflNtl IN TIE WESTI Quick Shrimp Cocktail Tastes just right with BE.UJG PE.ATTG Canned Shrimp With plump, rosy-pink Blue Plate Shrimp on'your pantry shelf youH never run out of ideas for quick, tempting dishes. Enjoy thair just-caught flavor in ipicy shrimp cocktails. Add to soups, salads, casssralas attractivt and delicious. Servt en toast with chests sauce. A msal in minutstl Blue Plate Shrimp come from the sunny Gulf of Mexico home waters for nature's best-tasting' shrimp. Enjoy their sea-fresh flavor often. Ready to eat. No peeling. No waste. " Ho Other ra Jl Gives You So Much I TOP-QumiTV mmii m . : -.y '' S .:f7.:-- vs ' 'S re, U ' Vv T ' IsiuttWlWllsjl THERE'S NO FILLER of eny kind to spoil thiv rich, meaty flavor:of Dcnnisoa's ChiQ Con Coral 1 - -' ' I Mere's good eating for the . whole family! Just tender, juicy beef and plump young red beans, slow-simmered in a savory, zesry sauce that's a ' Dennison secret.: Perfectly seasoned perfectly deli cious! Get Dennison's Chili Con Carne today. Jut a little difference in ingredients makes a big difference in cooking result! Snowdrift is just a little tighter than any other shorten.- ' ing and that can make the big difference in giving your family lighUr, more digestible foods. SUDD I Snowdrift gives just a tittle more Snowdrift' ingredients exejum safety than ordinary shorten- a little costlier than any other ings,becauseitfriesperfectlyat solid shortening's (yttyou pay correct high temperatures. That can make the big difference in digestibility of fried foods. no more). That can make th big difference in better tasting foods, whether fried or baked. No other shortening at any price is so creamy, so digestible and so light! ten PUtl ' AU-VSWTAIll tMOaWNIM MAM IV THE WffSON OA " of Mm tUtm SMo Is aaad to fc. wkttu. mm 4 - V
