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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Oct. 7, 1955)
i . S. ITravel i ' A Famous World the News... er Ma ices il A if . 5 . f 1 Little Friend from Spain' I Takes Spotlight in News l 1 ,. . rd 4; Little trees take long ladders in the olive orchards of Spain. Here, ; duriof two. weeks ia September,-'nimble , fingers harvest the fragile olives and burros carry the fruit in baskets from the field to plants for processing into green olives for American tables. - I V I Shredded strips of the Spanish sweet pepper, which we know as - pimiento are stuffed one at a time into the pitted tared olives. After pitting, the olives are ! washed and sorted for size before being loaded into brine-laden casks for eiport to the ; United States. ' :i t ..." Af V I :A i f " By MAXINE BUKEN ' Statesman Woman's Editor Among the most intriguing foods seen at the grocery store ; and food specialty shops are olives the big black beauties, the ; bright green, pimiento-stuffed Seville olives and the intermedin ate kind, the green-ripe. Today i we consider the pimiento-stuffed green olives, and' if you are an olive lover too, the chances are, the green ones you eat came all the way from Spain. They go through a long series of processes before they arrive at your table to delight , your eye and stimulate the taste buds. Practically the total of the world's supply of green cured ' olives is produced within a radius of 20 miles of Seville, Spain. : The groves of delicately-leaved trees stretch for miles,. and in September the, trees are heavy with fruit Pickedj by hand, the olives are gently handled by experts, : and carried to the processing plant in trains of a dozen burros. ' The olive tree is an evergreen, bearing fruit only every other ,' year. Maturing only after 23 years, it reaches its peak of pro duction when 35 to 40 years old. Queen and Manzanilla are the onlyivarieties exported to the U.S. : After a bath in caustic soda the olives are washed for hours . to remove it. A month in brine, during which time fermenta-' . tion takes place, softens the flesh of the fruit and produces the succulent, fruit we know. I HAND WORK To be stuffed, the olives are first pitted by hand, stuffed ' by hand with tiny shreds of pimiento grown in nearby fields. These pimientos are picked, steamed to loosen skins and seeded by handiThey, too, are brined and then art shredded by hand. ; Workej-s novrstuff the strips of pimiento into the olives, fold- ing them in to replace the pit. . Sorted: again by hand, the olives both stuffed and unstuffed, are placed in casks and barrels in brine. Government inspectors ; at the Seville docks sample the shipments, imposing fines for inferior fruit Then one more hand-process is required, women packers in the United States place them in jars, add more brine, seal and label them for marketing. Stuffed olives, though primarily used as a relish, are taking their place more and niore these days as a "flavor-lifter for hot - dishes. For instance, chopped stuffed olives taste wonderful when added to the butter sauce that goes over steamed carrots or potatoes. Green stuffed olives, added to gravy that goes over . meats, to rarebit omelets and fish sauces give that desired color and flavor so important in winter coooking. Here for instance is a special hamburger recipe, made much better by green pimiento-stuffed olives. One of the highlights of the week's activities at the Food Editors' Conference in Chicago is occurring today in the grand ballroom of the Drake Hotel when the Green Olive Commission :, will entertain the editors at a "Luncheon in Old Seville." The food and decor, typically Spanish," will create a feftive atmo- ; sphere in which to enjoy Spanish cuisine and learn of the many uses of the pimiento-stuffed green olive in meals. Though . we are not attending the Food Editors' Conference this year, and will therefore miss the fun of such luncheons as this one; we can at least pass on the recipes sent us by the Commission. OLIVE HAMBURGERS WITH MUSTARD SAUCE j ' (Makes 4 Servings) 1 pound ground beef round steak cup chopped, pimiento-stuffed green olives 1 tablespoon grated onion ' Vt' cup catsup , V cup mayonnaise 2 teaspoons prepared mustard Buttered hamburger rolls Combine beef, olives, onion and catchup: mix well. Shape into four patties. Broil 3-4 inches from, source of heat until browned on both sides, about 10 minutes. Combine mayonnaise and mustard; mix well Place hamburgers on rolls. Top with mustard sauce. Garnish with olive slices, as desired. Serves 4. GREEN OLIVE SWISS CHEESE RABBIT 4 cups grated Swiss cheese (about 1 pound) 1 teaspoon dry mustard -1 Dash cayenne . Vt teaspoon paprika . Vt cup light cream . 1 egg, slightly beaten .,,.... 1 pound shrimp, cooked, shelled and deveined V cup! chopped pimiento-stuffed green olives- - . Salt and pepper to taste Toast slices ; - Combine cheese, mustard, cayenne, paprika and cream. Cook over hot water until cheese is melted.. Add a little of hot mix ture to eg?; mix welL Add to remaining cheese mixture and cook, stirring constantly, until thickened. Add shrimp, olives and salt; and pepper; heat to serving temperature. Serve over toast.. DATE WITH SALAD - Mold grapefruit sections and sliced, pitted fresh dates in a lime gelatine souffle salad base when you're looking for some thing special in the way of a make-ahead dinner salad. Peachey Pie .A handsome meringue-topped, canned peach pie makes a most delightful dessert. Pour the cooked, peach custard filling into a flaky baked shell. Top with swirls of meringue and bake un til golden.. BRIGHTEN UP Rooms with walls that are painted a light color will look larger. : SUPPER PLATTER For an attractive supper plat ter, arrange sliced Thuringer and bologna on a chop plate with thick tomato slices, topped with mounds of ripe olives and pota to salad. Pack the salad tightly into custard cups; then loosen around edges to turn out on to mato slices. Garnish with shiny whole olives. -. This Spanish girl deftly pits cored olives one at a time by means fcr oil and pulverized pulp converted to fuel of a hand-operated machine. Metal pia punches pits oat and into a basket beneath the table. These pits are later crashed Two Desserts Feature Fruit ' Most families need more des sert recipes, especially the kind that use fruit in some form. Here are two good recipes for such dishes: The first used lemon and the second bananas and prunes. ORANGE MARSILMALLOW TORTE (Serves eight) 13 cups toast crumbs " 3, tablespoons sugar cup melted gutter Mix the crumbs with the sugar and stir in the melted butter. Press this mixture onto the sides and bottoms of eight individual greased pie pans. Bake at 330 deg. : for 10 minutes. Remove pans from the oven and. when cooked, fill with the following: Filling 4 teaspoons gelatine V Hi 'cups water 18 marshmallows lVs cups heavy cream 1 cup sugar cup lemon juice 3 tablespoons pecans Soften the gelatine in one third cup of the cold water. Place the marshmallows in the cream and allow them to soften. Place the sugar with the remaining cup of cold water in a saucepan and heat. Add the gelatine mixture and stir until it is dissolved. Re move from the heat and when cool add the lemon juice. Whip until stiff the cream and marsh mallows and fold into the gela tine mixture. Pour the filling Into the individual crusts; sprin kle the top of each with the nuts. Chill thoroughly before serving BANANA PRUNE BETTY - l'i cups cooked prunes, pitted 14 cups bananas, sliced 4 cups bread, cubes ; i 1 cup prune juice--' 1 2 tablespoons lemon juke cup brcnn sugar t teaspoon salt t tablMM buHor mix with the bananas. In a but tered baking dish . arrange one third of the bread cubes, add one- half of the fruit Cover with an other third ' of the - bread cubes, add the remaining fruit and top with the crumbs. ,, - , Mix the prune; juice with the lemon juice and stir In the sugar and salt Pour over the pudding. Dot (he top with butter and bake fcr 30 minutes at 350 deg. Serve with cream or hard sauce. see what a difference C-'H makes ...IN TEXTURE... IN TASTE... IN ALL-AROUND PERFECTION 1 1 cane sugar Ip4 TINY TIDBITS Small wedges pi stuffed celery are pleasant, to come upon in a salad. Try : stuffing the celery with a mixture of cream cheese and minced anchovies; then cut the stuffed stalks into bite-size wedges and add them to mixed greens that have been tossed with French dressing. If Ci G "All I efid was promif him II if BLUE BELl Po,aH 'P - f . t H.; i ' V ! jet "t- " t S- l" , y .J 2, dS j A dark-eyed senorita proudly displays a platter of olivet which she has staffed one at a time by simply folding a shredded strip 0 Spanish sweet pepper, which we know as pimiento, into the olive to replace the pit.. ' j . i ! Canned Corn in Pudding Recipe Some of those corn specials found at the grocery store will go well in such recipes as. this: CREAMED CORN PUDDING 1 No. 303 can cream-style corn 1 cup earn liquid v 4 tablespoons butter or margarine 2 tablespoons flour , . ." 1 cup milk ' Salt !and pepper 3 beaten eggs teaspoon paprika i Drain corn 'and reserve liquid, adding milk to it to make one cup. Melt butter in skillet, add flour until well blended. . Slowly add the corn liquid and milk (2 cups in all) and cook until thick ened, stirring constantly. Season. Add drained corn then stir in eggs. Turn into greased baking dish and bake in a moderate oven, 350 deg. .about 90 minutes or until pudding is firm. Gar nish with sprigs of parsley. Statesman, Salem, Ore., Friday, October 7, 1?55 (See. 3 1 Surprises Please School Lunchers Kids love to find surprises in their, school lunches, and these date confections fit cozily into lunch box corners. Date Surprises are simply delicious fresh dates, each wrapped around a meaty walnut and baked in a meringue mixture. Wonderful too, for pass ing around when friends drop by. DATE SURPRISES 1 cup fresh dates Walnuts . 1 egg white V Dash salt , cup sugar Vt teaspoon vanilla Pit. lates and stuff with wal nuts. Beat'egg white with salt until stiff. Beat in sugar, 1 table spoon at a time. Fold in vanilla. Dip dates in meringue mixture rolling around to coat Place on COLORFUL, TOO! Pretty vegetable platter: cauli flower surrounded with alternate mounds1 of carrots and green peas or! snap beans. . IT SATS HERE Do not use salted butter for greasing a cake pan; the salt in the butter is apt to' make the cake stick. baking sheet covered with brown paper. Bake in alow oven (275 degrees) about 40 minutes, until very lightly browned." C00L Re move carefully from paper with spatula. Makes about 15. Ice Cream is Year 'Round Treat Ice Cream, especially when H has an : interesting flavor, is a year ."round dessert. ; Here wo have one that's made at home and good. LIME ICE CREAM - Dissolve thirteen lime drops (one package) in two cups of scalded milk. Mix one-half a cup of sugar, two tablespoonfuls of cornstarch and one-eighth a tea spoonful of salt with two table spoonfuls of cold. milk, and cook until thick, ' stirring constantly. Remove from the fire and color a delicate, soft green. When cooL add two cups of cream. Freeze to a thick mush, turning the crank of the . ice .cream freezer steadily; add one cup of seedless raisins which have been boiled five minutes, drained, and cooled; then finish freezing... - 1 Hunters! Let Us Custom Cut & Wrap Your Deer Meat Toung Eastern Ore. Hereford Guar. Tender LOCKER BEEF -lb. 31 &9C GREEN STAMPS 3975 Silverton ltd. ; Phono 4-5742 MACS MKT. Willi - ia-H 'V-Cf'V-w-v" V W I ttwr4r SyKOMr1oo4 . . T J Ckio m Ho mvm jwv Cottage CheeSe 1; ! .... ' ' " orange blossom' cake frosting THE MIT CANE SUiAt 1EFINLB IN THE WEST! A liSireit ud Iksc'iibs tristitif hr yiar (avtriti paclaitl tiki ah. Sift 1 lb. (4 cups) C and H purt CANE Powdered Sugar (for the smoothest frosting ever!). Gradually add about Vt of it to 4 tablespoons soft butter, creaming tnor oujtily with electric mixer er spoon. Beat in, 1 it 1 time, 2 unbeaten tu whites. Add dash of salt and 2 teaspoons grated, orange peel, or teaspoon lemon extract Beat ia rest' of sugar and 1 tables pooa orange juke or undiluted frozen rang! concentrate. Tint delicate orange with yellow food coloring plus 1 or 2 drops rid, and but wilt. Spread ea cool caka. Enaugk for two 9 layers, 0 o MAKES THE RHEAl.' . . You're hours ahead on meal planning on your food budget... when you plan yoaar Mayflower Cottage Cheese. Made fresh every day, is deliriously appetizing and rich an protean, minerals. Use k regularly not only for salad bat for seroles, pastries, dips, fillings and doaens ef foods. There's just one way to nod cheese can be say "Mdtt Mm tt RECIPC FCXDCJt i.rf.ff-i a 4KcioM Moyflow fid. Rim yaw Im4 AT YOUR LOCAL INDEPENDENT GROCERY - OR PHONE 3-9205 Cot the btqin ii pices 't&4 r t ft
