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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 29, 1955)
V 1 Section III Salern, Oregon, Friday, April 29, 195$ Welcome to Spririci 4 'to' - - - . . 1 11111 1 i-i i if.i i. i ii. m . mum jiii i 'm .-m-mmm- v .': i.i i ...I., mtm j . . x . . - na , A r . - y . . y . ; --vij-.'A , - - vL vv- y " -"Shim (I fc-'.i-viTr I I ', t ,5 .;.: MBMWBIKMMt.. HIMlK ?'.'MMMMtfk-:4MMMMBMMV ' HfaMaaMf m - , ; Platter partners are Asparagus Normandy and pork chops; Tart Normandy sauce, with . ; rntllf, lemon and tabasco, goes over the asparagus, to be topped yyifK a garnish of hard cooked egg. . : . , . , . . . ( : . . r ' " . ; .' . . Eady igetable 4c naps up a n Merry Montn "1 By MAXINE BUREN ' ,l Statesman Woman's Editor " ''. Asparagus, one of the aristocrats of the vegetable family,' has a short interest-filled season. Many of us never get past, the stage where just plain buttered asparagus tates delightful, but some like mild flavored sauces on their asparagus. - v If you plan on a hot sauce for your aspar- agus, chances are it's with cheese, for this is most popular of hot toppings for the beauti ful green vegetable. A standard sauce, 4 tablespoons butter, 4 tablespoons, flour, 2 cups milk and half pound of American Ched dar cheese and seasoning. However if you like, add a bit more cheese for both color and flavor. Asparagus shares popularity equally as a salad or a hot vegetable. Our asparagus Nor mandy recipe pictured on this page shows it t teamed with pork chops. Serve it out of sea- ion made with canned asparagus us tna recipe fuggests) or in season with cooked fresh asparagus. ASPARAGUS NORMANDY 1 eani asparagus spears 1 tablespoon lemon juice-v ' .Light cream, or top milk teaspoon tabasco . : X tablespoons butter, or Salt and pepper - margarine 1 hard cooked tgi 2 tablespoons flour Drain liquid rom asparagus and boil down to about a third. 'Add enough cream to -make 1 cup liquid. Melt butter ad stir fl Hour. di liquid and cook until thickened, stirring. Remove from' heat and add lemon juice, tabasco and seasonings to taste. Arrange heate"d asparagus on platter, top with sauce, and garnish with sliced egg. Six servings. ss.,. . . , - ... ., -Tne green spears of asparagus contrast nicely wtih other sauce too. Hollandaise is one of the the favorites, though re quiring more skill to -make properly. Mayonnaise heated in a-'-v double boiler and poured over the vegetable . is. v one of tbe simpler sauces, drawn butter, seasoned with lots of garlic is favored by many, cheese melted with a bit of -milk by others. The second great use for asparagus is in salads. Color, shape and flavor make it a perfect ingredient for this type dish in which color and form, are so important A' handsome salad may b made by piling several stalks of fresn asparagus up, log-cabin fashion and placing chicken or potato salad in the center. Or arrange a mount of shredded raw beets with chopped celery, seasoned with horseradish on shred ded, lettuce. Lay three stalks of asparagus against the pile'aqd top with pimiento-mayonnaise. ' . ' , - " : i Gingorsnaps Start With Waffle Mix Here is. another idea. for mak ing .your pancake and waffle flour do well by you at other meals than breakfast GINGERSNAPS 1 cup sugar 4 cup butter or margarine cup shortening i m. ' cup molasses ' 2 cups pancake and waffle mix 1 teaspoon cinnamon teaspoon ginger Vi teaspoon allspice Cream sugar, butter and short ening. Beat in egg and molasses. Add rest. Chill dough. Shape into small balls and roll in granulated sugar. Place about 2 inches apatr on an ungreased cookie sheet and bake at 350 about 10 minutes. Yield: 5 dozen cookies. ' ! Springtime special menu is this one that, includes fillets of sote' with broiled mush rooms, asparagus and rich cheese sauce and i crisp refreshing tossed salad.1, v" l : ; IFCDdDDD - - CDOEriny Upside Down Cake Is Rich, tasty Though pineapple upside down cake was the -original, and re mains the best known, there are other variations of the same des sert worth knowing.' Here is one: UPSIDE DOWN APRICOT CAKE 2 tablespoons melted butter or margarine -" Y cup granulated .sugar 1. tablespoon lemon juice . 2 tablespoons apricot liquid 1 white cake layer, 8 or 9-inch 1 ( 2) apricot halves, drained ' W cup pecan halves y cup whipped cream . . Combine butter, sugar, lemon juice and apricot liquid. Spread evenly over bottom of a layer -d tnufc ajnpniu jsaoo ucd aeo ricot halves arranged as follows: Alternate apneots, by turning ev ery other one face up, in outer circle. Place apricots face down in middle circle. Place apricots face up in center circle., Place a pecan half in those, apricots whose pit side is down. Place cake layer over apricots. Bake in a moderate oven (350) for fif teen minutes. Let cake , stand one or two minutes after removing from oven. Invert pan to remove cake so that apricot mixture is on top. Garnish center of cooled cake with whipped cream. Yield: 6-8 servings. , SARDINE TOMATO SURPRISE Try mashing the scooped out tomato pulp with Maine sardines, mayonnaise, lemon juice, chopped celery and a chopped hard-cooked egg. Here is a luncheon dish jam packed with high protein, light and yet filling enough to get the busiest husband througn the hard est working afternoon. . Canapes Make : i popular Food ; Hot canapes are the sophisti cates of the. hors d'ouevres. Here is a. shrimp and cheese spread for your favorite brand of crackers or toast rounds- that, although simple , to mix up, will rival the most tempting hot .tidbits. made by hotel chefs or caterers; HOT SHRIMP CANAPES Soften Yz pound cheese and Y. pound butter, at room ' tempera ture 3 to 5 hours. Blend with V cup minced omon.1 teaspoon Worcestershire, Y cup lemon juice, and 4 teaspoon Datwika. Stir , in 2 cups finely chopped or i . ' r c - " x - - . - ' T - t - - .: i . ftiVSS": v'J.:- if: S. ' 'i T J - ;:i:::;:' X, ,?"::, JrtfrVS-:.';?- .' V V , f? V,r;0. . . . i'ljU. -'.'." V H t ; , i : I su . -iv ' v : , :'k ' J vscx K j vyz$-yy ' Fresh asparagus tips,1 sliced tomatoes and Thousand Island dressing make a classic salad for this time of year. The dressing is easily made from equal portions of may onnaise and chili sauce. Some add a spoonful or so of chopped green olives. - Spread on crackers, toast rounds or spin linger rolls. On each canape place a tiny whole cookd shrimp (if desired). Broil 3 infhes from heat until cheese is bepwn and bubbling. BEST WAY After you beat in sugar a little at a time, when you are "making a meringue, the sugar will have its best chance, of dissolving. When tne susar dissolves in me e?? ground cooked or canned shrimp.1 whites in this way, the meringue is creamy, airy and holds up well. NEW WAY Here's a fine way to serve con- j densed cream of chicken soup. Cook minced bacon, onion and celery together and drain r add the bacon mixture to the diluted soup and heat. - - i ; ECONOMY SIZE If you're a fortunate owner of a freezer, bear in mind that ice cream bought by the gallon is less expensive than ice cream pur chased in separate quart contain ers. - Ah, for the life of Tilly of Tillamook - Pudding Mixes Make Good Food Make your dessert part, of the table decor for instance, the springtimo yellow of orange co conut, tapioca pudding looks lovely, in a sherbet garnished with a pale green whisk of pis tachio or. , green-tinted .whipped cream, topped with a bold, bright ; cherry! V - If anyone has the heart to play bridge on Income Tax Night here's a "fix as you go" treat called Revenoo Puddin'! Pour Yi cup cold light cream, IV cups cold " milk and 2 tablespoons brandy into mixing bowl Add 1 package of vanila instant pud ding and beat with egg beater 1 minute.; Pour into dessert dish es and serve with a smile. Don't skip family desserts dur ing your Spring Housedeaning Jush! Keep a supply of vanilla and coconut cream instant pud ding mixes on your pantry shelf; make them at the last minute, and pour over fresh strawberries or other seasonal fruit for a wholesome, attractive . dessert each member of the family can enjoy. Casseroles Ever Handy Hot Dishes Your family will love carrots if . you prepare them this way. Slice about six good-sized car rots and cook them in a -small amount of boiling salted water just until they are tender-crisp; drain off any small amount of water remaining in the pan. Now heat a couple of tablespoons each of honey and butter or margar ine along with a teaspoon of grated orange rind; add the drained sliced cooked carrots and simmer until piping hot. Add salt to taste and serve at once. m-y NOW ' . .A .A f-. -x-.-,. ,'..-x , : v Life is just a bed of buttercups for Tilly. All day long she relaxes in the green pastures of Tillamook County eating succulent, moist grasses drinking cool, crystal-clear spring water and meditatively chewing her cudThen in the night she sleeps in clean, fresh straw and dreams of tomorrow in Tillamook. Talk about the life of Reilly ! What about the life of Tilly? No wonder Tilly's milk results in America's prize winning, best-tasting' cheddar cheese Tillamook. Though, of course, the cheese-making folks at Tillamook have something to do with it too! They brought their recipe for making natural cheddar; cheese from the old country generations ago. Tillamook cheddar is made of rich, pure milk and then allowed to age slowly and naturally . to just the right degree of tasty per fectionsharp or mild, but full-flavored. ; Look for Tillamook in wedges, slicesr loaves at your nearest grocer. " . ' - Those same wonderful egg noodles are now enriched with important amounts of your daily requirements of vitamin Bl, vitamin B2, iron and niacin. Each half cup (4 oz.) contains only 100 calories. Buy some today! Also try these ether outstanding Porter-Scarpelli 'macaroni product Spaghetti, Saladettex, Macaroni, Sea Sheila, Kttt-le-Q-poodles u4 Laaainn. Qharp over one year old ,.1-;-. RrW"' ' 1 ma, 1 j ii - i r m I4rii but f trH Mild flavored Store-cut Mild or Sharp Maimcicik 'Cheese natural, aged cheddar ...never processed V
