: Soctioh III
Salem, Oregon, Friday,
After Breakfast Specialties Familiar...
1. April 1, 1935
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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
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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-
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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.
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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.
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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
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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. "
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Gives You So Much I
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THERE'S NO FILLER
of eny kind to spoil thiv
rich, meaty flavor:of
Dcnnisoa's ChiQ Con Coral 1
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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
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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
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