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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 17, 1955)
Pretty Team - r j - - i . . .... . . . ',., i " ' ,.,.....-!' -' v j ! W fruit and Meat Mq a ....... -. . r . : - ' - t.-,. T"? . e . - , ..- ; ' - " 4 . I i i 1 illinium it',uii. i i i i . . - ' i "r"-:i .., ...... - . V - ... -; j s- 5 ; . - V , . -r, ,. "" i--j I J t v J fir Cream Vegetables With Noodles - Browned noodles put creamed . Ya ' cup enriched margarine and vegetables into the gourmet class sprinkle with paprika. Bake in a in this recipe: Ivery hot oven (450 dee.) 30 to VEGETABLES WITH NOODLES I?; n"?S?!!i?.alis i.ifV -r. 1 Dried prunes, a versatile fruit, go well with meats, especially lamb. Here the meal is cooked together in foil-an inter estinq meal in one dish. First arrange lamb chops, green pepper, onion, carrot and prunes on a layer of uncooked rice. Wrap un and bake for l'a hours. , At nqht is the trnisnea aisn, careiuuy remuvcu iiwm iwm -uhrV A -i Small oranges make a suitable accompaniment to ham. Here a skinless, shankless ham which may be purchased fully cooked or cook-before-eaten style. The fat is scored half an hour before it's done, and given a coating of brown sugar. Orange garnish tafces a sliver of rnA in tli rantr fftr vtra color. I- - ' ' HIU HI ' ' w i w m . 1 8-oz. package fine noodles cup margarine Paprika -v ( T 12-oz. package frozen succo tash 1 smalt onion (3 to 4 table spoons), minced 2 tablespoons flour V teaspoon salt Y teaspoon pepper Vt cups milk - , . H cup grated American cheese, firmly packed 4 hard-cooked eggs - Cook noodles according to di rections on package. Dram. Place in a baking pan, dot with rections on package. Drain. Set aside. In a large saucepan" saute onion in remaining cup mar garine until golden. Blend in flour, salt and pepper. Gradu ally add milk and cheese and cook, stirring constantly, until smooth and thickened. Add veg etables and hard-cooked eggs. Heat through and. serve with noodles. Yield: 4 generous servings. Any chest drawers sticking? Use brown soap or wax on the runners. TOSSED HIGH , NA hot lima bean salad served with franks makes especially good eating on a warm day. Toss the cooked large dry limas with a hot bacon dressing, top with Ihunks of frankfurters and bake in a moderate oven to heat the salad and brown the franks. A little dill seed in the salad adds a nice touch. - FOWL AND FRUIT Oven or spit barbecued chicken served with ice-cold spiced canned cling peaches is delicious fart. Buy the peaches already spiced ar heat a -.few whole slices and a little vinegar with the peach syrup and a little vinegar with the peach syrup and let the tender peach halves soak in the flavor for 24 hours. 5 f . , .. Crisp and are t,.-iinr-J, 1 3 Tart Fruits Contrast Pleasantly With Meat in Menus By MAXINE BUKEN SUtesmaa Woman's Editor The use of fruit in the main course with meat often makes the meal a success. There's such a variety of fruit fromwhich to choose any day of the year. Oranges, apples and dried fruits available at any time of year, ana seasonawe jtuiu wm give a Dlt Ot inieresi wnen iney are on iue market Canned pineapple, peaches and apri cots, fruits well known for their goodness, are always found at the store. . ; Pictured - on this page are aeveral sug gestions for. using fruit in. the main course.- The lamb bundles are novel, and good for regular indoor meals, but extra good for patio dinners. Oranges, as pictured too, are well known accompaniments to hanC Pork and apples, another old favorite pair, id our. suggested recipe goes with corn an1 is cooked in a skillet The lamb diner' needs hardly any preparation at all and raw ingredients a lamb chop, 4 prunes, onion half, quar tered carrot, green pepper ring and rice with a half cup to mato juice is an aluminum foil bundle. Place in a shallow baking pan and put in a slow oven to bake. An hour and a half later, unwrap the "Lamb Bundles" and dinner is ready to" serve. Complete your menu with a salad and a dessert 'lamb bundles 1 cup rice - . 4 green sweet pepper rings Salt " ; . 4 carrots Pepper . ' 16 prunes 4 lamb chops 2 cups tomato juice 2 medium-sued onions '. ; Grei.se center o; 4 aluminum foil squares, and place cup rice on each. Sprinkle with salt and pepper. Top with chop, ialf onion, green pepper ring, a quartered carrot and 4 prunes, sprinkling each layer with salt and pepper. Fold foil up around food and pour cup tomato juice in each "bundle". Pinch foil together well to seal' Place on shallow baking pan. Bake In Slew oven (300 degrees) 1 hours. Serves 4. r POKE CHOP SKILLET MEAL 4 loia pork chops v cup water :. 1 teaspoon monosodium . 4 r 2 cans 12-oz. each corn) gluUmate : 4 -4 thick, nnpeeled apple rings Salt and pepper ,.. Cinnamonn-sugar. - ' Sprinkle chops with Vt teaspoon monosodium glutamate, salt and pepper. Brown slowly in their Jwn fat in skillet, turn ing to brown both sides. Add V cup water to pan; cover; sim mer 30 minutes. Remove from skilleU Pour corn into skillet without draining. Season to taste with salt, pepper and remain ing" teaspoon monosodium glutamate. Place chops on corn. 'Top each chop with, apple ring dusted with cinnamon sugar. Cover; cook 10 minutes or until ringh ire tender. Makes 4 serv ings. -; ' ' - Pineappde' famous as a meat accompaniment Cuber pine-. - PPl goes into spareribs sweet and sour, bakes with lamb or Kitchen Knives Easy to Keep In Razor Form ' - .- - Is- Keeping a kitchen knife sharp is one of the homemaker's toughest problems. ' ; 5o says furiey A. crandeii, an authority on the subject of Knives and how to keep 'em 6harp. But he says it can be made easy if we take a tip from the barber and butcher who depend on sharp knives for a living. : This may account 1 for the fact that knife-sharpening is considered a. task only for the professional. I The best method, say Crandell, is -the old-fashioned . whetting operation, despite all i the knife sharpening gadgets yet devised. He demonstrates a new silicone carbide sharpening stone, li is used on a knife blade in the man ner of whittling on a stick. The wood-backed stone is pad dled across the blade of the knife in a whetting motion with the right hand, while holding the knife with the left. The operation is repeated on the other side of the blade by changing hands with tools. Two or three whettings and the job is done. j : Crandell says when a dull knife is- sharpened with trie stoneUiny serrations invisible to the eye" are returned to their normal- straight position, putting a keen edge on the blade. " The habit of sharpening cutlery once a week or even once a month sives 'greater satisfaction when there are meat-carving jobs to do. Layered Dish ; . Meatless Recipe Golden layers of cooked corn meal and grated cheese contrast with a wonderful tasting chili mix ture hist full of ripe olives. There are hundreds of excellent combina tions for meatless casseroles but one of the best is found in this Olive Chili Pie. OLIVE CHILI PIE 1 cup ripe olives 2 cups cooked pink or red beans H cup finely cut onion 1 minced clove garlic , cup tomato sauce cup cooking oil i? teaspoon salt , 1 tablespoon chili powder 1 tablespoon flour i cup water i cup grated American cheese 2'i cups water - 2 tablespoons cooking oil 74 teaspoon salt i cup yellow corn meal Vi cup grated American cheese Filling: Cut olives ,in large pieces, combine Deans, onion, gar lic, tomato sauce, cooking ou and S2lt Brink to boil, stirring con tinuously. Mix chili powder, flour and water to a paste, and stir into hot mixture. Remove from heat and blend in cheese and olives. Combine water, oil and salt, and heat to boiling. Slowly stir in corn meal. Cook over boding water about 10 minutes. Cool slightly. casserole or baking pan with part Anu SlriA of corn meal mixture. Add half of olive mixture, another layer of corn meal and remainder of olive mixture. Top with layer of corn meal and cheese. Bake in hot oven (400 degrees F.) 15 minutes. Serves 4 to 6. Fruity Pudding Finale for Meal Some of the best desserts center around fruits, honey peach pud dins makes canned peaches the center of attraction, j Nothing could be more simple than this good- ta ng pudding calling for only five ingredients. Why not reach for that can of cling peaches, now, ana make this easn dessert for dinne- tonight? i HONEY PEACH PUDDING 1 (No. can cling peach . halves i 1 cup fine graham cracker crumbs i sui' honey Vi teaspoon salt 4 eggs i Table cream ! Drain peaches. Sieve 4 to halve' to make 1 cup pulp. Place remaining halves iin bottom of lightly greased casserole. To pre pare crumbs, roll graham crackers fine. Add to peach pulp with honey and salt. Beat eggs well and stir into peach pulp mixture. Pour over remaining peach halves in casserole.. Bake in moderate oven (330 degrees! about 1 hour and IS minutes. Serve warm with cream Makes 6 to S servings. JUST RIGHT. " Dentists recommend that des serts for small children be simple and not too sweet A dish of cooked prunes or a handful of rai sins are perfect However," a rai sin rice custard or prune whip are excellent too and not much more work to prepare. of New Toastwich Good . Want to take sides over this new devile cheese toastwich? Vote for the deviled ham and American cheese fining, on the inside, or for its golden brown outside coat ing. Make sandwiches, spreading one slice with deviled ham and include a slice of American cheese for the filling. Dip each sandwich into a mixture of beaten eggs and milk, allow two i tablespoons of milk for each egg. Brown coated sandwich on both sides in small amount of hot shortening in skillet ; decorates the top of a baked ham. The fruit makes contrasts in texture, flavor and color, adding a touch to otherwott or-, canary meat servings. Here's a fabulous new Summer Dessert! Cool, Cool Danish. He So easy to make with creamy -light SPRY! IPSP' - i mid- jii.mj-ii riii mi ""-' iy - -- - 1 1 I n l - " "... ..... . - " for Flaky, Tender Piecrust: 7 tabtasMBS Sanj . 3 takttssMBS ktiiisi vatar 1 tiisatti Bilk 1V4 nps an-pwttsa flaar (sifts4 sacs ktfart Masariaf) V4 tisfM uK Put Spry in medium-sized bowl, add boiling water and milk. Break up shortening with fork, tilt bowl, then with croes-the-bowl strokes, whip until mixture is smooth and thick like whipped cream. Sift flour and salt onto Spry mixture. Stir with round-the-bowl strokes into a dough that clings together and "cleans" the bowl. Work dough into a smooth round, roll between 12" squares of waxed paper into a circle W thick. Fit pastry into a 9" pie pan, prick, flute rim. Bake in very hot oven (450F.) 14-19 minutes. Cool. Spry "Water-Whip" pastry is the easy-to-mii, eery-to-roll kind! Why? Because Spry is pure all vegetable shortening, homogenized to that just right, easy-blending goodness. So you never fail to get the tender, flaky kind' of piecrust that fairly melts in your mouth. Spry makes the difference! ft for Cool Danish Pie Filling : i 1sscUn1nkiriaMsklmrl est htm trtaa-wiiifW ScspcsMvatsf J 1 ess stol wsrtwH straw- J 3-sz. lackitts cms tkstst tomtstarawstasyMt 3taMsMusatv. bsaun tort, sr ml-ariiass V, teissiM TMifia uassitrlraaM) Add package "Junket" Danish Dessert to water boil just one minute. Cool at room temperature until lukewarm. Meanwhile cream the cheese with wooden spoon, add sugar, salt, vanilla, and mix welL Fold whipped cream into cheese mixture and spread on bottom and sides of cooled baked . pie shell. (Reserve about one-fourth for garnish.) Fold strawberries into cooled Danish Dessert and spoon into cbeeae-lioed pi shell. Chill in refrig erator till set (3-4 hours). Garnish with border of cheese mixture. 1 This new 2-step Danish Pie is a wonderful "hot weather"dessert Naturally... because Spry makes just about everything you cook taste better! V I " - . V 1 I ; v S f I V- ' - V- :-:-y. mi Sv " ' ' ' V ' "'" ' " m mmmm OtALEd Xmt mr itlllll t . - '. i S 2 I f" I . T'lMW wiM ni.wm HW mpn Hmmymt m 'V mZ. V l I J : lit phtt it tt hJlini t.ifaJ ymm4 w 7 A I rF?- hm.hii Iw wpl i Willi tkm tomw W , , on a 3 id. can of iJ g&pS3r3g :: Save riidPiniey on Spry aiid try this easy new recipe! Take this Valuable Coupon to your Grocer TODAY!
