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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Oct. 21, 1955)
. . . and You'll Be There V Statesman, Salem, Ortgen, Friday, Oct. '21,1 1 955 (Sec 3) 1 ic view f South A Vision o my ; -, - 1 f Ji ; 7 Gastronom ji- --r- f v : f ..f u r -"- , . V" ' . 'IMS ' h i , , Coconut plays an important place in these two dessert recipes. ' The ribbon cake starts out with a cake, white or sponge, baked in a loaf, and is filled with coffee gelatine mix ture and topped with coconut icing. The glasses contain coffee i mousse' sprinkled with coconut. ' , Aspqragus in Menus Give Distinction On an evening when you're in I a hurry to prepare dinner. Aspar agus Him Steak Dinner is'a good recipe to have on hand. Canned asparagus, nam steaks, green pep. per rings and pineapple juice . are combined in a skillet dish which requires only half an hour in preparation time. Asparagus Cheese Sandwich Casserole is another hearty easily-prepared suggestion. Try both reeipes sometime soon. -. ASPARAGUS-HAM DINNER', . 2 tablespoons butter or : margarine ., S small ham steaks, Vt -inch thick ' 1 medium-sized green pepper, sliced 1 cup pineapple juice . ' 1 No. 2 can white asparagus, drained Melt butter or margarine. Cut steaks in half; cook ham and pepper in butter or margarine over low heat 20 to 30 minutes, or until ham is lightly browned. Add pineapple juice and aspara gus. Heat to serving tempera' ture. Serves 6. ASPARAGUS-CHEESE SANDWICH CASSEROLE 12 slices bread 6 slices Cheddar cheese 1 egg, beaten . 1U cups milk V teaspoon pepper - teaspoon dry mustard 8 slices tomato ' 1 No.. 2 can white asparagus, drained Arrange o slices bread in greased 8 x 12-inch baking dish. Cover with cheese; top with re maining 6 slices bread. Combine egg. milk, salt, pepper and mus tard; blend well. Pour over . sandwiches; let stand 10 minutes. Bake in moderate oven (350 de grees) 45 minutes. Top with to mato slices and asparagus; bake 15 minutes, or until bread is lightly browned. Serves (L How to Remove Holiday Candles Housewives who use candles to lend a festive air at parties during the holiday season often face a problem with wax drippings on their Iurmture. The situation can- be corrected, however, by us ing the following method: Crumble off as much of the wax 84 possible wub the fingers and then scrape gently with the dull edge U a table knife. Hold an ice cube on the remaining wax for a lew seconds to make it easier to remove, being sure to wipe up the water resulting from the melting ice .immediately 6 as -fa 'prevent' water spots. Then treat the area with a good furniture wax. Combine Beans With Sausage Green beans and sausage join in a very good autumn main dish. SAUSAGE AND GREEN BEAN BAHB2.CUE - 1 package (Vj pound) brown 'n serve sausage 2 tablespoons flour . i cup chili sauce H to 1 teaspoon Worcestershire sauce v 1 can (2 cups) green beans Brown sausages in a skillet. Re move sausage to a heated plate. Add flour to skillet. Stir in chili sauce, -Worchestershire sauce, and juice drained from canned beans. Stir and cotk over law "heat- until thick. Add the sausages and beans. Stir. Serve hot. Makes 4-5 servings. To Tropics Possible s 5, By MAXINE BUREN i STATESMAN WOMAN'S EDITOR Better than a dream of fairyland to most of us, is the more adult vision of life in thex South Seas, where one dines on lush fruits, gathers tropical flowers by the armload and spends many hours lolling in the shade of tropical trees.; . i " Though we can't take off for this dreamland just any day, we can get a taste of the tropics in foods found in markets every day. One such exotic offering is coconut, a versatile food that comes .now so tender and fresh, it seems new-harvested. There are lots of things to do with coconut, not the least is its use in glamorizing cake frost ings. We've pictured here several wonderful recipes using the new-style thin-flaked coco nut recently introduced by a leading food manufacturer. There's variety in these des serts, though they all contain a common de nominator coconut. .'A COCONUT COFFEE RIBBON LOAF "1 envelope (1 tablespoon) un- IVi cups cream ' v j.. flavored gelatine 2 tablespoons sugar cup ' cold coffee 8x4x2-inch sponge or white 1 cup hot strong coffee cake - '- " l cup sugar 1 cup new flaked coconut, teaspoon salt toasted Combine gelatine and cold coffee; mix well.. Add hot coffee, sugar and salt to softened gelatine and stir until gelatine? is . dissolved. Chill until slightly thickened. Whip n cup of the cream and fold into gelatine mixture. Chill until almost firm. Meanwhile, trim cake as needed to fit 8x4x3-inch loaf pan and split into three layers. ' Line pan with waxed paper. Place first layer of cake in bottom of pan; spread with half the gelatine mixture. Add second layer of cake; spread with remaining gela tine mixture. Top with third layer of cake. Chill 3 hours, j Unmold loaf on platter. Whip remaining cream with 2 tablespoons sugar. Spread over top and sides of loaf. Sprinkle with coconut Chill another hour before serving. Makes 8 servings. .--r - :. Note: If desired, li tablespoois of instant coffee or in stant decaffeinated, coffee may be used in the above recipe. Substitute V cup cold water for the cold coffee, and 1 cup hot water for the hot coffee. .Combine coffee with hot water. : COCONUT COFFEE MOUSSE 1 envelope (1 tablespoon) unflavored gelatine t Va cup cold water 4 cup milk, scalded Vi cup sugar ' t teaspoon salt 2 tablespoons instant coffee 2 cups cream, whipped j 2z teaspoons vanilla ., 1 tablespoon butter 1 cup new flaked coconut Dash of salt ' Combine gelatine and cold water in mixing bowl; mix well. Add milk and stir until gelatine is dissolved. Dissolve sugar and salt and coffee in the hot mixture. Chill. When slightly thickened, fold in whipped cream and vanilla. Turn into freez ing tray of automatic refrigerator, setting control for coldest freezing temperature. .'. ' t I Melt butter in skilletr Add coconut and dash of salt and saute until coconut is delicately , browned. Crush slightly.: When mousse is partially frozen, remove from tray and beat with rotary egg beater until fluffy and smooth. Fold: in sauteed coconut Return to tray and freeze until firm. Freez ing time: 3 to 4 hours. if J ' - SU'.i-..- -.,., , .n , ' !' '' ' JC'i '7 J r " SVTf V"' v ' ' Lr.: V- ' -v M" S'x: 4 -x ; ' 'Cs i i - ' - -, . w - ' I . - w I -J N " v . - i , v ; ' These two lovely salads are made of fruit, cheese and coconut. First there is the peach salad in the middle of the tray, peaches filled with a mixutre of cream cheese and coconut. The smaller salads, placed" three on a lettuce leaf, are made from canned figs placed on an apricot half, and filled with candied ginger, cream cheese and coconut.. Appetizers for Fall Parties May Be New The party season will soon be well under way, and your canape file may need replenishing. There's always a demand for1 appetizers that are just a bit different and still easy to prepare. One of the requisites for an appetizer is that it have eye as well as taste ap peal. Pineapple rates high in both counts with its bright golden color that combines wonderfully with a wide variety of foods. j Here are some simple but. im pressive pineapple snacks for your appetizer tray: SPICY NIBBLER Combine 1 cup of French dress ing with 1 teaspoon celery seed and J teaspoon salt. Pour over 2 cups cooked shrimp and 2 cups drained pineapple .chunks.- Allow to stand in refrigerator for 3 or ,4 hours before serving. Serve chilled on toothpicks, alone or with olivej. TROPICAL DUNK j Blend together until , creamy 1 packages cream cheese and 5 tablespoons mayonnaise. Stir in Vi cup finely chopped nuts, 1 tea spoon chopped ginger and 1-3 cup well-drained crushed pineapple. Sprinkle surface with chopped mint' 1 ' - PINEAPPLE CHEESE.: - APPETIZER Combine 1 . package cream cheese with 1 can of deviled ham and form into balls around pine apple chunks. Roll in chopped nuts. . DUNK FOR CHUNKS; Add 2 teaspoons vinegar and Vi teaspoon mustard to 1 pound can of jellied cranberry sauce that has been pressed through a sieve. Re-j frigerate until well blended. as a dunk for pineapple chunks. ! PICED PINEAPPLE .- Drain syrup from a No. 2H can of pineapple chunks. To cup of the drained syrup, add cup vinegar, 1 cups of ' granulated sugar, dash of salt, t whole cloves and one -4-inch piece of stick cin namon. Heat for 10 minutes. Add . pineapple and bring to a boil. Al low to stand for at least 24 hours in the refrigerator. To serve, drain pineapple and serve icy cold with toothpicks. (These spicy pineapple chunks, make a delicious accom paniment for meats, also.) " HOT HORS D'OEUVRES Cut one , package brown and serve sausages into thirds and brown in skillet. Remove from pan. Drain the syrup from a No. 2 1 can of pineapple chunks and place in chafing dish. Place 1 pineapple chunk and 1 sausage piece on each toothpick. Arrange in juice and keep warm over can dle warmer. Yield: 33. TV SNACK Serve pineapple chunks in the center of a glass plate (a colored wooden pick stuck in each). Sur round with a wreath of coconut and another wreath of grated yel - -low cheese for dunking. Serve witli; sandwiches and hot coffee. ' ! VEGETABLES ! . Ever try this vegetable combina tion? Add cut green beans to creamstyle corn and season with a little curry powder. Tillamook Cheese Nuts in Good Appetizer Sharp cheese gives character to these appetizers. . CHEESE NUT APPETIZERS Vi pound sharp aged cheese pound butter, softened M cup sifted powdered sugar 3 cups sifted flour ' Vi teaspoon salt - 1 cup peanuts, with skins Combine and cream together , cheese, butter, and sugar. Combine flour and salt Add gradually to creamed mixture. Shape dough into small balls approximately hi inch in diameter. Place on a cookie sheet Press a peanut into each ball and flatten slightly. Bake in a moderate oven (350 deg.) for 12 to IS minutes or until wafer is : light brown. Yields 125 appetizers. CASSEROLE COOKERY Layer browned hamburger,' con densed cream of tomato soup and drained canned kidney beans in a baking dish. Sprinkle each layer with a little chopped onion. Bake in a moderate" oven until heated through about 30 minutes. S'PKISE Cut small sweet gherkins into fete . lengthwise slices. Sandwich the fickle between, twa flat pat Ma 4 rrouad beet, pressing edges f aMf together welt Try in skil let lerre ea hsmburgtr puns L i. fracas tarprite. adds tho - Trh , Like the tavoir in faire, the Hetre in rotson, Tillamook Cheese has that special something that makes even the most ordinary dish a culinary creation. The full, hearty ; taste of well-aged Tillamook perks up tired taste buds, makes the meal you serve a real success. And it's so easy to use. For no other cheddar melts as quickly - or blends as smoothly as Tillamook. It's a completely natural cheese made on an exclusive Tillamook . recipe many generations old. 'FRENCH PONDUQ 1 cup very dry ; 'White wine i Freshly ground pepper Up. nutmeg . - V. !t 1 lb. well-aged Tillamook, shredded , 3 Tbe. floor Garlic 2 Tbs. butter , 3 Tbs. chopped chives Rub an earthenware casserole with clove of garlic Mix the shredded cheese and flour. Add butter and, when hot, chives. Cook slowly for 3 min. Add wine.-Simmer. Do not boiL , Add cheese-flour mixture slowly, stirring in one direction , till cheese melts. Add pepper, nutmeg, salt while stirring. Add 2 oz. of Kirsch, cherry brandy traditional but not necessary. Keep fondue warm over chafing dish or food warmer. Serve with small pieces of French bread which are dunked into hot fondue. lillaMook.. Iieese Wefl-agtd n lnatsif natural, aged cheddar never processed Medium-aged ' 4llBMntks I shohtenino- v. . 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