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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 5, 1955)
! Summer Sa Statesman, Salem, Ore., Friday, August 5, 1955-(Sc. 3M p) - Statesman's HOME I anbrama Women . . . Music J . . Fashions . . . Features lads With a Crisp Future Canned Foods Shelf Salad-Maker's Helper By MAXIXE BUSEN . Statesman Woman's Editor Summer salads have a special character because there is such an elegant variety of greens and other Vegetables. But though greens of many kinds, tomatoes, celery, onions, ?n raaisnes, squasn ana mnumeraoie omer 1 nil vegetables and fruits, we often turn to bottles or cans for part of our salads. A good example of this is in our salads for today, the first a flavorful combination of lettuce, onion, hard cooked egg, chicken, ham and tomato depends upon a new bot tled product, candied dills, for personality. The dressing, especially evolved for this salad, takes the juice off the pickles as part of its sweet-sour flavor. Our second offering for the main salad course is an unsual one uses South African Rock Lobster, a canned or frozen shellfish appearing in local markets, will give an unusual touch to a summer salad. There are many kinds of fish and meats nowadays in the grocer stores, suited to salad making, tongue in glass, chicken in tin, shellfish in cans and any number of meats that will give color and character are on the grocer's shelves, just waiting to be popped into a bowl with crisp greens for a luncheon dish this month. MAURICE SALAD cup minced candied dill strips 1 large head lettuce, broken into bite size pieces 1 cup julienned cooked chicken 1 cup julienned cooked ' ham 1 medium tomato, julienned Candied dill strips (a comparatively pew commercially made pickle) and chicken and ham stripsj alternate as a top layer fori this salad, serves as an entire main course for a summer menu. The salad's named Maurice Salad, and the special dressing is part of its goodness. cup salad oil h cup mayonnaise or salad dressing 2 tablespoons pickle juice U cup salad or apple cider vinegar 1 tablespoon Worcestershire sauce 3 hard-cooked eggs, minced 1 tablespoon minced onion Using rotary or electric beater, gradually beat salad oil into mayonnaise. Continuing to beat, add pickle juice, vinegar and Worcestershire sauce. Stir in eggs, onion and pickle. Allow to st2nd in refrigerator at least 1 hour. Mix lettuce with dress ing; place on individual plates. Top with chicken, ham and to mato. Makes 6 main dish salads. SOUTH AFRICAN SALAD 3 (6 to 8 ounce) South African rock lobster tails (or 3 cans South African rock lobster) 1 tablespoon herb vinegar 1M cups diced celery Vi cup mayonnaise .Ya cup shredded unblanched almonds 6 to 8 ripe olives Cook South African rock lobster tails according to direc tions. Drain. Remove meat and chilL Dice meat, add vinegar and mix well. Add celery and mayonnaise and mix. Add more mayonnaise, if desired. Serve on bed of lettuce or other greens nd garnish with shredded almonds and ripe olives. Yield: 6 servings. Gelatine Makes Pie Light, Fluffy Beginning w Ih gelatine, this pie filling is light and not too rich. PINEAPPLE CHIFFON PIE 1 envelope plain gelatine cup cold Mater 3 eggs, separated cup sugar , cup crushed pineapple, not drained 1 teaspoon grated lemon peel 3 tablespoons lemon juice ' teaspoon salt 1 baked 8-inch pie shell cup heavy cream, whipped Add gelatine to cold water and let stand. In double boiler stir together the egg polks, li cup su gar, the cribbed pineapple, and the lemon peel and juice: cook over hot waterj stirring constantly, until smoothly thickened. Add soft ened gelatine and stir until dis solved. Remove from heat. Add salt to egg whites and beat stiff; gradually beat n remaining, 4 cup sugar. Fold in hot pineapple mix ture. Heap into baked pie shell and chill about three hours or un til set. At serving time, spread with whipped cream and decorate each individual serving with a spoonful of drained crushed pine apple. Serves six. NOTE: This! pie can be made the day before; to save you time. ' t Seafood salads are ever a West Coast favorite, but this one has a distinctive hands-cross-the-sea flavor. Appetizing rock lobster from distant South Africa takes on a mayonnaise dressing, then is crowned with shredded almonds and ripe olives. Pork, Rice in Specialty Dish Of Famous Chef Here is a recipe which com bines pork chops and pre-cooked rice with unusual seasonings. This dish, a regular on the week ly menu, was originated by El liott Elisofan, a nationally known photographer hence i the name. The Oversea's Press Club's Chef is the genial Chef Ovide whose culinary skill is matched by his pride in his profession. Chef Ovide serves' this rice dish with enthusiasm, j PORK CHOPS AND RICE A LA ELISOFAN 1 clove garlic "' 2 cup firmly packed brown sugar Ji teaspoon salt . h teaspoon ginger i V teaspoon cayenne Dash of j pepper i 1 tablespoon vinegar 8 pork chftps . 8 slices lemon 8 slices (No. 2 can) canned pineapple . 1 tablespoon flour; J 1 teaspooq salt IV cups hqt water j lis cups (5-cunce package) packed pre-cooked rice V teaspoon salt , j 12 cups boiling water 2 tablespoons chopped fresh mint Put garlic I through press or chop very fine. Add brown sugar, V teaspoon salt, the gin ger, cayenne, " and pepper and mix well. Then add Vinegar and stir to make h smooth paste. Set aside. i Brown pork chops on both sides. Then remove from skillet and coat each side lightly with the brown sugar paste. Arrange chops in one . layer in a large baking 'pan. ! Place a slice of lemon on each chop.- Cover and bake in moderate ovien (375 de grees) 40 miautes. Then discard lemon slices nd place pineapple slices on chops. . Bake, uncover ed, 15 minutes longer, or until tender. Remove chops to a hot platter. Reserve drippings and 1 tablespoon iof fat in the baking pan. Stir ia flour and 1 tea spoon salt, mixing to a paste. Gradually add hot water, stirring constantly. Cook and stir over medium heai until gravy is thickened. I- Meanwhile, add packaged pre cooked rice and Vz teaspoon salt to the boiling! water in saucepan. Mix just to I moisten all rice. Cover and - remove from heat. Let stand 13 minutes, j Then add mint and mix lightly with a fork. To serve, arrange, rice on hot platter, place chops on top, and cover with gravy. Makes 4 serv Raisin Sauce Gives Contrast A hot raisin sauce is welcome when used with cold meats like baked ham or the new ready to eat : smoked beef tongues now on the market. - RIASIN SAUCE . .Yield: tVt cups cup seedless raisins a. cup brown sugar 14 tablespoons flour 4 tablespoon dry mustard V teaspoon each of salt and pepper 1 cups boiling water 2 tablespoons lemon juice 1 teaspoon grated lemon peel 1 tablespoon butter or . - margarine Wash raisins. Cover with boiling water. Soak 15 minutes. Drain. Mix drjj ingredients. Add water and lemon juice gradually, stirring well. Simmer slowly 40 minutes . Add raisins and lemon peel. Stir Add butter. Serve hot with sliced tongue or ham. SPECIAL SUCKER All children love to suck on something frozen on . a hot day. Be'pcepaxed with a tray "of froz en ; apricot whole -fruit nectar cubes. If sucker sticks are avail able, insert them in the partially frozen cubes md continue freez ing until solid. t coo ivhaf a difforonco C'H matcoo i -v !.. ' I ,.. IN CANNING AND COOKING SUCCESS ( - A u,. cane- j :L jrf peach tapioca treat T-n THE ONIT CANE SUEAI IEFINEI IN THE WEST1 Make tapioca cream following recipe on package, or: use packaged tapioca pudding mix. Flavor with a few drops almomt extract. Chill. Peel and slice 2 or 3 large ripe peaches; sweeten to taste with C and H pure CANE Granulated Sugar. To serve, put a layer of peaches in each dessert dish; spoon pudding over them; top with more peaches. Garnish wun wnippea cream. Maxes 4 to 6 servings. i Coconut Gives Style to Pie Go fancy with the crust for your favorite cream pie, it's a quick trick. Spread 2 tablespoons soften ed butter or margarine evenly on an 8-inch pie pan. Pour in a 4 ounce box of shredded coconut and press into butter. Bake at 300 degrees about 15' to 20 minutes. Cool crust. Pour in cream pie filling. SNOWY DESSERT j Let the young 'uns fix Straw berry Snow it'll taste swell. Follow directions on a package of strawberry gelatine, then add 2 unbeaten egg whites to the slightly thickened gelatine, place bowl in a larger bowl of-ice wa ter and whip until the mixture is iiuiiy. oarnisn prettily with sliced strawberries. . Miss Joanne McCalkb is Honored Miss Joanne McCaleb, bride-elect of Richard Abshire, was the guest of honor at a pre-nuptial shower Tuesday night when Miss Norma Moore entertained at the home of her parents, the N. J. Moores, on South Summer Street. A linen shower feted the future Mrs. Abshire and favors for the guests were baskets with miniature wedding rings. The couple's marriage will be an event of iMonday, August 15 at the Court Street Christian Church. The bride-elect is the daughter of Mr. and Mrs. Clayton McCaleb and her fiance is; the son of Mr. and Mrs. Leslie Fi Abshire of Oregon City. Attending the shower for Miss McCaleb i Were Mrs. Clayton Mc Caleb. Mrs. N. J: Moore, Mrs. James Moore. Mrs. Elton Benedict. Mrs. Roy Etheridge, Mrs. Girod Layer. Miss Nancy Sue Payne, Miss Sharon Beard. Miss Virginia McCaleb.' Miss Patricia Sexton, Miss Judy Porter, Miss Mary Clare Mooney, Miss Geri Messmer, Miss Cindy Moore, Miss Jeannine Gra ber and the hostess. Miss! LaFlemme Is Betrothed Mr. and Mrs. Willard LaFlemme are announcing the betrothal of their daughter, Shirley, to Richard Staudinger, son of Mr. and Mrs. Alex Staudinger, all of Salem. No date has been set for the wedding. Miss LaFlemme is a graduate of Salem High School and her fiance graduated from Sacred Heart Academy Four Corners A first child, Teresa Jean, was born July 24 at the Salem General Hospital to Mr. and Mrs. Bernard E. Nanne man (Berna MacDonald). The little girl weighed eight pounds and four! ounces and the grand parents afe Mr. and Mrs. Charles Nannemah and Mrs. Anna. Mac Donald, all of Salem. Members of St. Cecelia's Guild of St. Paul's Episcopal Church will hold a family picnic in Bush's Pasture, Cross and Yew Streets, Sunday afternoon, Aug ust 7 at 2 o'clock. Mrs. Louis Ehrlich is general chairman of the event. - N '- : r; '. :- ' ; "1 ' V ' It 44? ' Mr. and Mrs. Neil Edgar Daugherty (LouCeil Rufh Jenkins) whose wedding was an event of July 24 at the First Methodist Church. Parents of the couple are Mr. and Mrs. Ernest E. Jenkins of Independence and Mr. and Mrs. Edgar B. Daugherty. The couple 'will reside in Salem. (Photo by Walt Gratton). j . Fellowship Groups Slate Meetings SI LVERTON Members of the Christian Women's Fellowship, Groups 3, 4 and 5, wjil meet at the church Tuesday morning-! at 9:30 for a breakfast with Group 3 in charge. Mrs. Ethel Har rington and Mrs. Penny Rold will be in charge of the program, and Mrs. I. M. Nelson will be in charge of the worship. ' Men's Night" will be observ ed by Trinity Guild Friday night, August 12, at 8 o'clock at. Trini ty Iutheran Church. Mrs. James Nelson, Guild Historian, will, re view the history of : the Dorcas and Ladies Aid groups which combined this ear to form one women's organization in the con gregation, Trinity Guild. ' Hostesses for the evening are Mrs. T. O. Reed, Mrs. Ole Moen and Mrs. Orlin Smedstad. - About 30 men in every 1,000 em ployed by Xhe hour in the U. S. steel industry are over 65 years old. I lvAj V These hot days set up a soda fountain j I V Jfeepfhese Items on Hond 'l home Ea5y CTOUgh t0 do-"Mp i I ...11 . supply of Mayflower Milk and Ice Cream I I Mayflower Milk, lc Cram, . , J I Orongt Juict Drink, Chocolate in c rigerator, plus soda water, syrup, j . Drink-l-fruits, syrups end Vou can have sodas, milk shakes, j I sparkling water. floats or coolers delicious, refreshing and, : I " i i so good, for youngsters and grown-ups j I ATT r"7t" alike. 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