!
Summer Sa
Statesman, Salem, Ore., Friday, August 5, 1955-(Sc. 3M
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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. They'll all say... ;
I l MAKE MINE MAYaOWCJt MH.K"
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