. . . and You'll Be There
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Statesman, Salem, Ortgen, Friday, Oct. '21,1 1 955 (Sec 3) 1
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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.
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' 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. . JJYm AVi
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