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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 22, 1955)
or Main Dinner Dish Feature Section III Salem, brecoa. Friday, April 22, 1955 f K 1 11 Look to Eggs f m ' I gjmm The Oregon Statesman, Salem, Oregon, Friday, April 22, 19S5 Cream Sauce Holds Hard Cooked Eggs With Olives, Curry " By MAXINE BUR EN . f ! ; ' Statesman Woman's Editor The Easter season, when hard cooKed eggs were very much in evidence, served as a reminder of what this versatile food can do besides being eaten out of hand, or sliced over salads or stuffed for appetizers. Hard cooked eggs have a place in the main -dish. Creamed eggs appear frequently on some family tables,-either as a breakfast dish serv ed over toast, or as a main Supper dish on baked potatoes or biscuits. Thtir bright yellow centers makes the excellent garnishes for salads or other main dishes, filling qualities ?Nr Cook a few extras when you are preparing V-, 1 the hard-cooked eggs for school lunches and iry one oi mese recipes, me iirsi ums nye olives, spaghetti and green pepper. Mushroom soup is the creamy part. The name s quite eiegant, the dish suited to its name. WESTERN EGGS TETRAZIM sir. cup milk t (0M -ounce) can condens ed cream of mushroom soup teaspoon Worcestershire sauce " : diced hrd-cooked eggs 1 cup milk 1 cup ripe olives 1 (lO-ounce) can condens- IVi cups spaghetti 2 tablespoons chopped onion V4 cup chopped green sweet pepper V3 cup chopped celery 2 tablespoons butter or margarine Cut olives into large pieces. Cook spaghett' in boiling salted water. Cook onion, green pepper and celery in butter until trans parent Combine milk with soup. Add olives, vegetables, Wor cestershire sauce, spaghetti and eggs. Heat thoroughly. Serves 4 to 6. India suggests a curry to use hard-cooked eggs. Spoon the curry over rounds of toasted yeast-raised bresd. Serve with a selection of condiments as they do in India such as grated orange, coconut, chutney and chopped nuts. 5 CURRIED EGGS 2 chicken bouillon cubes Salt ancL pepper cup heavy cream or evapo rated milk 12 hard-cooked eggs, cut in pimiento, chopped Vz cup butter or margarine 1 large onion, minced 2 tablespoons flour 1 tablespoon curry powder Hi cups hot water Toast rounds Melt butter in top of double boiler. Saute onion until soft and golden in color. Stir in flour and curry, then hot water and bouillon cubes. Cook, stirring constantly until smooth and thick ened. Blend in cream; add the eggs and pimiento. Heat over boiling water about 10 minutes. Serve on toast rounds. Makes 6 servings. ; ' Rhubarb Now in Local Markets Spring open new food hori ions to . the alert homemaker.l Fresh fruiti-and vegetables are beginning to appear on the mar ket just what's needed to bright en between-season menus. So when the family demands "some - thing new," you have the perfect opportunity, to introduce recipes a little out. of the ordinary Fresh rhubarb plays a starring role on springtime menus. Make KLiliJ KUUU U11UUA1U sl U111U1C l Meatless Meal Special Event For Family iOXs-- ; t . Vi - . Mlyu If - ' Si-. - - . . . . , , - -s-- V "" ! NcN Western Eggs Tetrazzini is the name for this attractive and highly delightful dish which takes, besides the hard cooked eggs, ripe olives, mushroom soup and spaghetti. A shred of green peppers livens the flavor and enhances the color. Make that ineatless meal a spec ial event for the family by vary ing both type of entree and man ner of preparation. For eiample, if you have been featuring shrimp Curried Turkey Familiar Dish Chicken curry is familiar, but this seasoning goes with many other foods less known. Here is one of the ways to use it with other fowl. CURRIED TURKEY 3 cups coarsely cut cooked turhey 1 small onion, cut fine 1 tart apple, chopped V cup butter or margarine V cup flour 1 to 2 teaspoons curry powder 1 teaspoon salt, i teaspoon powdered ginger 1 cup turkey broth or canned consomme " cup milk tablespoon lemon juice cups cooked rice slices orange or 1 cup Tdcay grapes, seeded Cook the onion and apple in butter in a skillet until; onion is transparent but not brown. Sprinkle blended flour, curry powder, salt, and ginger over onion and apple. Stir in turkey broth and milk. Stir and . beat slowly. Do not burn. Let this simmer 5 minutes. Add the tur key and lemon juice. Taste for seasoning. Cover-and keep hot 5 minutes. Serve on hot rice. Garnish -with ' X orange clice. Serves 4. 1 l 3 4 BLACK -AND WHITE Keep canned spaghetti tuna and rine olive on hand fnr thU Krwy.W in curried or Creole recipes, why : entree. Combine the spaghetti, tuna not prepare a new dish for the ani olives in a greased casserole, family. We suggest the shrimp and seasoning to taste with onion salt macaroni casserole Today's meatless dish even varies the macaroni by calling for shell macaroni instead of the usual Pudding for luncheon or dinner j elbow macaroni. Celery salt and and pepper: Top with grated cheese and bake 20 to 30 minutes in a moderate oven. ; dessert. 14 1 1 RHUBARB CRUMBLE PUDDING cups sifted flour teaspoon salt teaspoon cinnamon cup sugar cup butter or margarine cups rhubarb, cut in la -inch, pieces tablespoon lemon juice cup sugar teaspoon salt thyme are added to the regular seasonings, and this pennywise dish also features liquefied instant nonfat dry milk which is econom ical and nutritious. 'SHRIMP' AND MACARONI CASSEROLE 2 tablespoon butter 1 medium-size onion, chopped 2 tablespoons chopped pimiento 2 tablespoons chopped green pepper 2 UO-oz.) packages frozen shrimp, cooked and cleaned lVz cups liquefied nonfat dry milk 3 tablespoon flour 1 teaspoon salt J2 teaspoon celery salt teaspoon thyme V teaspoon black pepper 1 (8-oz. package shell macaroni cooked and well drained Melt butter in large skillet; add onions, pimiento, green pepper and shrimp; saute until onions are lightly browned and' tender. Pour liquefied milk into top of double boiler. Combine flour and season ings, and sprinkle over surface. Beat with rotarv beater until iust 45 to 50 minutes. Serve warm blended. Cook over hot water, stir- with cream. Makes 6 servings. ring constantly, until slightly Sift together flour, salt, cinna mon and sugar. Cut or rub in butter or margarine until mix ture is crumbly. Sprinkle half the flour mixture evenly over bottom of 8-inch square cake pan. Press down firmly. To rhubarb, add lemon juice, sugar and salt mix weiL spread evenly over flour mixture in pan. Sprinkle remaining tiour mixture over rhubarb and press down. Bake in moderate oven (375 degrees) thickened. Combine macaroni and Kraut Goes With Oriental Amish Menus Add another leaf to your cul mary laurels with delicious Kraut recipe. It's easy to prepare ani appetizing Chinese-type dish using kraft, cubed pork shoulder and apple juice as main ingredients. This favorite flavor trio is a par ticularly good buy. As an accom paniment, we suggest Oriental Ap ple Sauce which may be whipped up in a matter of moments oy merely seasoning a can of apple sauce with crystallized ginger, horseradish, cinnamon, molasses and nutmeg. CHINESE PORK AND KRAUT WITH ORIENTAL APPLE SAUCE Ingredient, 3 tablespoons fat; 1 pound pork shoulder, cut in small cubes; 1 cup chopped onions; 2 tablespoons molasses; 4 teaspoons soy sauce; 2 cups apple juice; 1 cup thinly sliced celery; 1 No." 2 can sauerkraut; 1 No. 2 can bean sprouts, drained; 2 canned pimen tos, cut in strips; salt and pepper to taste. Method: Melt fat over medium heat; add pork and brown on all sides. Add onions and cook until tender. Add molasses, soy sauce, apple juice and celery. Cover and cook over low heat 30 minutes. Uncover and add kraut, bean sp routs and pimentos. Season to taste with salt and pepper. Con tinue cooking 15 minutes. Serve with Oriental Apple Sauce. Serves 4 to 6. Oriental Apple Sauce Combine 2-Vi cups canned apple sauce. 2 tablespoons horse-radish, 1 teaspoon cinnamon, 2 teaspoons molasses, 1 teaspoon fine chopped crystallized ginger and J teaspoon Curry powder gives its flavor and color to this very nice version of creamed hard cooked eggs. Served with shredded coconut, nuts, orange rind slivers nd chutney and any other desired condiments, it is garnished with rounds of 1oast. CHEF SPECIALS Individual bowls of chef a salads and crusty French bread make a satisfying luncheon if the salads are put together like this. Toss greens with an oil and vinegar dressing and fill bowls 'iths full. Top with generous portions of jul-j ienne strips of Swiss cheese and) salami, hard-cooked egg slices and avocado crescents. purpose flour; 5 medium-sized pot atoes, cooked and sliced; 2-1, cups (1 can) sliced apples; 1 ham steak, cut about i-inch thick. j Drain sauerkraut and reserve j juice. Melt bacon fat and add j sugar and kraut juice. Bring to a boil over medium heat and cook I 3 minutes. Combine eggs a n d j flour; beat until well blended. Add! a small amount of sauerkraut-' juice mixture to eggs; mix well! and return to sauerkraut-juice mix ture. Cook, stirring constantly, until thickened. Co m b l n e sauerkraut, potatoes, apple slices, sauerkraut juice mixture; mix well and turn half into a greased 2-ft-quart cass erole. Top with ham slice and arrange remaining sauerkraut mix ture over ham. Cover and bake in moderate oven (350 degrees) 1 hour; uncover and continue baking until casserole is browned, about 15 minutes. Serves . Thoughtful Mothers Please Note! Blue Bonnet Margarine Gives Your Children ALL THE NOURISHMENT OF THE "HIGH-PRICE" SPREAD - m J w iwwymmiiTii j ily J it XY.- . NO OTHER MAROARINE lopt the nourishment of Bluk Bonnet. For BLUE Bonnet Margarine gives your family all the Milk Minerals, Vitamins and Food Energy of the "high-price" spread! Yes, all the nutritional benefits that growing children can get from the best ' grade of the "high-price' spread are in today's Blue Bonnet Margarine. All the Milk Minerals thl calcium and phosphorus! All the Vitamins! Blub Bonnet, in fact, has times more Vitamin D than the "high-price" spread and it is a more dependable source of Vitamin A the year round. It also contains Vitamin E. And Blub Bonnet gives your family all the valu able Fod Energy they could get from the "high-price" spread. MORE DEPENDABLE FOR FLAVOR, TOO You'll love Bluk Bonnet's fresh, delicate, sunny-sweet taste. It is always the Mm delightful on bread and in all your cooking. And Blub Bonnet is smooth spreading. Insist on Blub Bonnet Margarine always for all 3: ILAVOR! NUTRITION! ECONOMY! shrimp mixture. Place in a greased i nutmeg; mix well. Serve garnished (12x8x2-inch baking dish. Add' with crystallized ginger, sauce: mix gently. Bake in a AMISH KRAUT HAM DINNER moderate oven 330 degrees) about 1 No. 2-Vi can sauerkraut; 6 table 20 minutes or until lightly browned, j spoons bacon fat; U cup sugar; 2 Serves 6. eggs, beaten; 2 tablespoons all- 1 ' did was serve hirnyl I k V ' BLUE BELL Potato Chips... U OREGON HOUSEWIVES: There's no mere delightful way to top off a meal than with a homemade cake. And there is no finer sugar to insure its goodness than pure U and I Sugar. At your grocer's demand this brand.. .it's the only sugar grown and refined in Washington.. .per feet for your every baking, cook ing, and table use. Mod in the) COLUMBIA EMPIRE ; fora i- Gottntry good. whpm uu' ijji'-' v--' i- i v .-..mmmmmi.ntMm,uuMMmmwtm ' .: '.' ' g V :y::..-v.-.v-. . , (. ' s A l w v ' ' - y f ' . V i ' s -5r AlTlAfYKir w 'an '.:"' : ; : If , i ; ' , Jlfe 1 Pure, fresh honey natural graham flour in nabisco Sugar Honey crahams give a wholesome flavor children love, day after . diy. 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