The Oregon statesman. (Salem, Or.) 1916-1980, January 20, 1956, Image 20

The Oregon statesman., January 20, 1956, Page 20, Image 20

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Newspaper Page TextIll) f:;::;-:n, Sm, Or?., Fri, Jan. 20, 1G'3 I f 0161ft I ' - i f "1 t Crcr.Lirry Hells Tc!:d ud;In: feo i : 4 -V i V0X 1 - J. Quick Sausage Dish Cooksjn Chafing Dish With 3 col cut Sausages nd I Perfect for winter meals, are sausage links that can be browned, ready to serve in just i minutes. They are wonderful ly versatile and are ideal for servim not meal in a nurnr- A hall -pound package ol the,OTer the Introductory selling ind.PrctlcUT " natural, Grocery etores in Salem nearoy will soon be looking and dients. The result is margarine. Cranberries and ra!;.-.. added to a biscuit recipe make very good hot bread. CSANBERKV RALSIN' ROLLS 1-J cup butter or margarine cup linht bmn sugar m cup fresh cranberries, cut in half 1 cup sifted flour 1 tablespoon baking ponder 1 teaspoon salt l4 cup shortening 2 3 to H cup milk 2 taWenpoons melted butter or margarine I 3 tablespoons sugar cup seedless raisins Melt butter or margarine in a melted butter or margarine, lea irg a 4-inrh margin on a U irch side. Sprinkle with sugsr. Scatter cranberries and raisins q ef dough. Roll up Ike jelly roll the ginning with the long side oppo.:te margin'. Brush the 4-inch margin ith water and seal. Wit I scissors or sharp knife cut Into 12 slices. Place rolls, cut side down, in pre pared pan. Bake in hot oven u:S degrees F. 30 minutes. When mixture in bottom of pan stops bubling. turn out on fooling rack. Makes il rolls. Top Oa Dampness and heat are ene mies of instant coffee. Keen the lkiVery little flavoring is used ia this!51' gthn flour, baking powder nncn rouna pan. pnnuc Drown (U,p of the co ja, tmwti sugar over bottom. Scatter 3 Hole-1 tighly; put the jar in a cool placa spwns cranurriica on owumi. jj JOUT Kitchen mll kit tJ Unll.l aiktii -1,1. " "1 ". nror u tha t.ct. vnu l i. ib authentic Dutch costumes take r :. - .. , convenient sausage uom win sampling ot tnc new Salem pro provide as many as 4 or 9 meaty I duces" Dutch Maid Margarine in servings. These quick sausages the grocery stores, team well with eggs for a quick, This newcomer to kitchens of nutritious breakfast and arc a; Oregon is one of the bright new versatile meat for luncheon or industries in Salem. Local mer- menus. Any way you cnams. me siocanoioers. nave nign Cost will and salt Cut or rub in shortening until mixture ia crumbly. Add milk to make a soft dough. Turn compare with other; out oa lightly floured board or popular brands of margarine, per- pastry cloth and knead gently 30 haps lower than the higher priced J seconds. Roll oat to rectangle ones. I about I f 13 inches. Brush with BROWNED GOOD Tip for good cooks: Next time you art topping a cake or pis with walnut halves, brown the nuts tightly In a little butter before us ing as the garnish. i dinner r, ,u serve intra, hit. A Chinese dinner at home is just as simple as any other well-cooked meal. With excel lent Chinese dishes canned or frozen, it it only a matter of a few minutes' preparation to produce a good Chinese meal. One brand of Chinese food comes with bags of tea includecj to insure the menu having the correct beverage. Oriental Meal Partly Frozen Or Canned, Partly Cooked , You don't have to go to a Chinese restaurant any longer if you want to enjoy the exotic flavors of a typical Chinese meaL You can have it right in your own home using any one of a number of pre-packaged Chinese dinners. These packaged dinners, plus a few extra trimmings to give it an authentic touch, is all you need for a meal with the most oriental of airs. Props are important in creating a real far Eastern atmospnere. For instance, use tiny cups with out handles for the tea if you have them; if not, custard cups will fit the bill very nicely. The drinking of tea In China is of great antiquity and is never drunk with milk, sugar or lemon. A Chinese dinner without tea is practically unthinkable . . . and the tea is served throughout the entire meaL In fact, tea is so essential that one brand of chick en chow mein dinner right now on the market comes with a freel package of tea wrapped in alumi num toil to keep it fresh-tasting. For still another touch of authenticity, you can preface the meal with Don Far Tone;, better known to us as F.gf Drop Soap. The one food that no Chinese meal is complete without is rice and this you will have to make yourself. The Chinese regard rice with reverential respect. They take Infinite pains in cook ing It to a light, fluffy perfec tion, each grain independent of the other. One of the reasons rice ia so important to the Chi nese is because It is plentiful and economical Few people in China are prosperous enough to consume meat and poultry as we do here. Thus, their dishes are based - on rice to - whkn they sometimes add vegetables, soy sauce which takes the place of salt in Chinese cookery, and just a few ounces of meat or poultry. You should serve rice in bowls cereal bowla do very well. For dessert, you can climax your Chinese dinner with preserved eumquots or canned pineapple served with toothpicks, other fruits, or a simple cookie. CMCKEN EGG DROP SOIF 6 cups chicken stock J 4 tablespoons cornstarch 3 tablespoons cold water H teaspoon sugar 1 teaspoon salt teaspoon pepper 1 egg, slightly beaten Heat stock to boiling point. Combine cornstarch and water; mix until smooth. Add sugar, water runs clear. Put rice into deep heavy saucepan that has a tight .fitting lid. Pour enough cold water into the pan to cover the rice about one inch. Or lay your hand lightly over the rice (and add water to barely cover the back of hand. Add aalt Place lid tightly on saucepan. Over high heat, bring mixture to a boil. As soon as steam escapes, cook rice for 3 minutes. Turn heat to lowest point and cook 13 min utes longer. Serve rice -immediately. Makes 4 to 6 servings. they are bound to make a Here are two recipes featuring these sausages. One combines the juicy links with a refreshing cranberry sauce and can be pre- hopes that it will become one of Salem's most important indus tries. i The plant has an hourly capacity of 2,000 pounds, and it has been running several shifts daily to pro duct margarine to take care of Almonds Enhance Layer Cakes Anything as good as roasted nl monds deserves to be made into a specially fine dish. That's why we're suggesting this Almond Layer Cake for one ot your com pany treats. Half the almonds go into the cake batter; half decorate the top. Frosting can be either a boiled icing or whipped cream either will make beautiful snow drifts on the cake. L , ALMOND LAYER CAKE VA cup shortening (part butter or margarine) IVt cups sugar 3 eggs IVi cups sifted cake flour 4 teaspoons baking powder 1 teaspoon salt cup milk 1 cup finely chopped roasted blanched almonds 3 teaspoon vanilla Whipped cream or boiled icing Cream shortening and sugar to gether thoroughly. Blend in well beaten eggs. Sift flour with bak ing powder and salt, add to cream ed mixture alternately with milk. Stir in nilla xture alternately with milk. VfeVT. , cup almond, and the v Pour Into 3 greased 9-inch tidbits of semi Green Noodles in Shrimp Mixture Green noodles are being adver tised nationally these days, and may have reached the Salem mar kets. If not, simply give your reg ular noodles a good drenching of chopped parsley. (You can get that in tins from among the spices at the grocery store if you don't have any fresh.) SHRIMP AND GREEN NOODLE BAKE 4 ounces green noodles 1 cup cooked or canned shrimp 'W-ounce can) 3 tablespoons butter or mar garine 14 cup finely chopped onion - 3 tablespoons finely chopped green pepper V, cup sliced celery V tablespoons enriched flour m cups tomatoes (1-pound, 4- ounce csn) Vi teaspoon salt Dash pepper 4 cup grated Parmesan cheese cup fine dry bread crumbs 1 tablespoon melted butter or margarine. Add 2 teaspoons salt and nood les to 3 cups boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat Snd let stand 10 minutes. Mean while, remove black vein from shrimp if necessary. Rinse with cold water. Melt butter or mar garine in saucepan. Add onion. green pepper and celery, took gently, stirring occasionally, about S minutes. Blen in flour, then to matoes. Cook gently, stirring oc casionally, until slightly thickened. Stir in salt and pepper. Rinse noodles with warm water and drain well. Alternate noodles, shrimp, sauce and cheese in lay ers in a greased l-c,iart casserole. Blend crumbs with butter or mar garine and sprinkle over top. Bake in moderate oven (371 degrees) until mixture is bubbly and crumbs are lightly browned (30 to L23 minutes). Makes 4 servings. FIN AT HOME If there sre teen-agers in y&ur house, they will love a Sundae Tray. Fill four small clear-glass apothecsry jars with ice cream toppings. One jar can hold crush- candy, another semi-sweet chocolate. pared on top of the range in a;the nrst dem,nds Becauae to skUHor nght atthe tableinay fmml o( the mgaxiM u chafing dish. The other com-;fresn milk j, mMnj mT) bines pieces of the sausage in a . jx to 240 pounds from Willamette tasty hot potato salad. Valley cows is used every hour SAUSAGE WITH CRANBERRY i P'' runs. They claim that 4S IV SAl'CF, I tTml 01 ine margarine oouar win 1 package ready to serve saus- rmain.her- viiai g iw 1 1 it hub wm that their s is the only margarine plant in the I ntted States north ages cups (1 can) whole cranberry sauce 2 teaspoon lemon juice Vt teaspoon cinnamon 5 lemon slices, quartered Brown sausages. Add cran berry sauce, lemon juice, cinna mon, lemon slices and heat to gether. Serve over hot biscuits or toasted English muffins. Serves 5. NOTE: This can be prepared in a chafing dish. SAUSAGE AND HOT POTATO SALAD -1 package (H lb.) ready to serve sausage ; V cup chopped onion 2 tablespoons green pepper V4 cup vinegar cup water 2 teaspoons sugar 1 teaspoon salt Vi teaspoon pepper ' 6 medium cooked potatoes, diced Brown the sausage lr a skillet Remove from skillet. Add the onion, green pepper, vinegar, water, sugar, salt and pepper. Cover and simmer for 3 minutes. Add the cubed potatoes snr" top with sausage links. Serve hoi Serves 4 or 5. of Oakland, Calif., and west of Kansas City, and one of the few anywhere that uses fresh milk ex clusively. First the fresh pasteur ized milk is treated with a culture. (Cheese and many other daiqr products depend upon cultures for processing.) It is then allowed to stsnd at the proper temperature for a designated time and is then combined in huge stainless seel mixers with fats and other ingre- Bread Doughnuts Small fry want to help with the lunch preparation. Let them cut out rounds of bread with a doughnut cutter, then slather the rounds with soft butter. Now the "breid doughnuts" go into the oven to toast. Delicious served with soup! LONG TIME Wrap sandwiches tightly In waxed paper, then in a damp tea towel and store in the refrigerator. This treatment will keep them fresh- tasting. me pans. okc m moueraieij anotner sanea peanuts, and an hot oven (373 degrees) 30 to 23 min- other shredded coconut or mar ines. Cool. Put layers together and aschino cherries. Arrange the ,miH Im 4 mAM ...Ilk .wuj . I imrm nn a trav ami nW with lr SlLMiKP2; 3 AJPi" ened. flavored whipped cream or cream! boiled icing, sprinkle remaining H cup almonds over top of cake. Makes 1 9-inch) cake. stock until well blended. Bring to a boil. Stirring soup constant ly, slowly pour egg in a thin stream into boiling soup. The egg should form thin threads. Serve immediately. Makes 4 to 6 serv ings. CHINESE STYLE BOILED 1ICE 2 cups long grain rice ' ' 1 teaspoon salt Rinse rice in cold wster until HOT. STRONG After-dinner treat: serve double-strength coffee in small heavy tooted glasses; top with a drift of whipped cream and powdered cinnamon. With Salad Flake canned salmon and ar range - in a casserole with well drained canned or sliced fresh tomatoes Top with buttered bread crumbs and grated Ched dar cheese. Bake in a moderate oven until heated through. Deli cious with a green salad and hot biscuits lor lunch or supper. Adapt Fillings To Occasion There's almost always a use for good sandwich fillings, whether the demand be for hearty main dish affairs or dainty party open faced ones. Here we have two, which can be adapted to either use. CHOPPED BACON AND EGG SANDWICHES 4 hard-cooked eggs, chopped 4 slices crisp, cooked bacon, crumbled V cup chopped sweet gherkins 2 teaspoons grated onion 1H tablespoons mayonnaise 2 teaspoons chill ssuce y teaspoon salt Sk teaspoon pepper ( I -12 slices buttered bread Combine eggs, bacon, chopped gherkins, onion, mayonnaise, chili sauce, salt and pepper; mix welL Spread on bread to make sand wiches. Makes 4 to 4 sandwiches PEPPY PICKLE CHEESE SANDWICHES 1 cup grated processed Ameri can cheese (about V pound 1-3 cup chopped sweet mixed pickles 1 tablespoon catchup 3 slices buttered bread Combine cheese, pickles and catchup; mix well. Spread on bread to make sandwiches. Makes 4 to I sandwiches. COOKING SHRIMP Add bay leaf, a few whole black peppers, a slice of onion, some celery tops and parsley sprigs to the water in which you simmer the shrimp. Use the shrimp as you desire; make a bisque with the shrimp stock. BUTTER (LAMS FRESH RAZOR CLAMS basin. finnanhaddie lbQy Senulne Scotch lipperss! Herrinq lb. . 3)PY" Man."- .ifttii Fmh fitl.1 tf lid Snapper frsik Fillet if Solo Nth-SklNtd Solo Ft! Fresh Seafoods and Poultry 2U rrt .33 V MA M 1 2TF i nil 31 III Ik a, AA v"" .'nr,eo -,t m l01 insert V.. X V? roof - iota- fh. 3-4424 or 4-8503 N. Cem'l. Free Delivery! Silver Side SALMON ly the Piece 59c HALIBUT CHEEKS u. 59c IU1 LfU mm jI 3 ISO N. Commercial We Feature U.S. Government Inspected Meets Phono J 3543 rpn t?t? nn n n tow wmm Mild, Sugar Cured - Smoked (?(o MOTS. 11 II 1 V I I lb. SwWTSetecr lamb Should mm POfHt ROAST ib. zy Ltn Center Cut lb. ZJ 4 Inds & Pieces b.aco; 2j lbs. e--1 N l I IV u u. O G mm . QUARTER - Id u4 Wripted Tear ltd . , IL HERE'S ALL YOU DOI , , I. Pour potatoes Into boiling water. Moisten evenly 00 not ceokl ; V' .5 f Seasofi H taste with wtter n4 L e salt end whip with fork. Serves 4. Minute Mashed Potatoes are all cooked for you so delicious, good cooks say they're: LIGHT AMD FLUFFY AS THE POTATOES I WHIP WITH MY ELECTRIC BEATER! Mts. noun o. rmun , 4t1 1 1 34 ArwuM, fmt4, Onfm EVERY BIT AS TASTY AS MY 0WM , MASHED POTATOES 1, Mill. T. BCt i. 1SI CradMW U, t, WathhftM Double your money back if you don't ipe that Minuu . Mashed Polatoei tre every bit u wonderful u the best you'vi ever tasted! Try aome tonight and if not entirely aatijfied tend your reasons with your name, address and the box top- to Con lumer Service Dept., General Foods Corp!!, White Plains, N. Y." Well tend you rnce as much as you paid. Guarantee J by 'the makers of Minutt Net NO PEELING I NO - BOIUNGI V NO MASHIf.'Gl fjiAStiG Potatoes ANOTNtl FINI PIODUa OP CINIIAt FOODS VUxi .. . ..