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Section III
Salern, Oregon, Friday,
April 29, 195$
Welcome to Spririci
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; 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 ' " . ; .' . .
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"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. ' . ' , - " :
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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
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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
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' 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.
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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
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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
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Mild flavored
Store-cut
Mild or Sharp
Maimcicik 'Cheese
natural, aged cheddar ...never processed
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