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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 20, 1956)
I wo V. i J v i Canned Meats Provide Fast Main Dishes with 3 col cut an assortment . Modera living often calls (or quickly prepared menus but pride In homemakine will insoire the family cook to make the main dish look as un hurried as possible. That"$ where a good assortment ef canned meats comes in. Here wc offer three suggestions, each is quickly put together but attractive to look at and satisfac tory for eating. Put the recipes in a handy place for finding, next time the day calls for speed: CORNED BEEP HASH GRILL 1 can d pound) corned beef hash 1 medium tomatoes 4 onion slices U teaspoon salt m teaspoon pepper j teaspoon sugar l teaspoon basil 2 tablespoons butter or margarine Open can of corned beef hash at both ends to remove in one piece. Cut into 4 slices. Halve tomatoes. Place corned beef hash patties on baking sheet, place un- ' .. . , " der broiler; broil until browned on! Cook rteipta, especially the top. Turn patties; top each with a ! kind that can be eaten in great X ... v. . . ".1. An assortment of, canned meats in the cupboard provides the materials for many good main dishes, mostly quick to prepare. Hera we have three, Chili Tamale Rancho at the upper left. Luncheon Meat Skillet at the right, and Corned Beef Hash Grill in the foreground. More Cookies for Files tomato half. Sprinkle with half the aalt, pepper, sugar and basil; dot with 1 tablespoon of the butter. Place onion slices on top; sprinkle with remaining seasonings and dot with butter. Broil about 10 minutes or until onions and tomatoes are heated through and flecked with brown. Yields 4 servings. LUNCHEON MEAT SKILLET DINNER 2 quarts shredded cabbage (1 large head) 4 teaspoon salt cup water 3 tablespoons butter or margarine 1 can (U-ounce) luncheon meat Put cabbage in a large skillet; add salt to water and pour over cabbage. Dot with butter. Cut luncheon meat into slices; place on top of caggage. Cover with a tight fitting lid, Cook Over medinm heat IS minutes. While cabbage is cooking, prepare Relish Sauce. RELISH SAUCE 1 tablespoon butter or margarine m teaspoons flour 1 tablespoon prepared mustard 1 teaspoon sugar ' Vi teaspoon salt Vt cup water t tablespoons vinegar 1 tablespoon mayonnaise S tablespoons pickle relish k teaspoon Tabasco Melt butter in saucepan ever low heat. Remove from heat; blend in flour, prepared mustard, eugar and salt Stir in water and . vinegar and return - to medium beat. Cook, stirring constantly, un til mixture thickens and comes to a boil. Remove from heat; stir In mayonnaise, pickle relish and Ta basco. Serve hot with luncheon meat and cabbage.- Skillet may be used as serving dish. Yields 4 servings. CHIU TAMALE RANCHERO 1 can (1-pound) chili con carne with beans 1 can U-pouod) tamales Heat chili and tamales separ ately. To serve, turn chili into aerving dish; top with tamales. Yields 4 servings. quantities without the cook worry ing about the cost, are in great demand. Here are several you can turn the kids loose on, to their delight and your own satisfaction. BRAN FLAKES COOKIES IV4 cups sifted flour V4 teaspoon soda h teaspoon salt H tablespoon ginger Vt cup molasses 6 tablespoons butter or other shortening Vi cup firmly packed brown sugar m cups raisin bran . Sift flour, once,, measure, add soda, salt, and ginger, and sift again. Place molasses, butter, and sugar in saucepan and cook gently 1 minutes, stir constantly. Cool to lukewarm. -Add cereal and mix well. Then add flour mixture and mix thoroughly. Chill until firm enough to roll. Roll l inch thirk on lightly floured board. Cut with assorted Christmas cooky cutters. Plant nit ffrvMM habintf thMt mna bake in moderate oven (350 de-iMnin COUrSfi CHOCOLATE CHIP RAISIN FLAKE COOKIES 1 cup sifted flour lW teaspoons double-acting baking powder V, teaspoon salt 1 cup butter or other shortening, - 1 cup sugar 1 egg, well beaten 3 tablespoons milk 1 teaspoon vanilla 3 cups raisin bran t cup semi-sweet chocolate J chips Sift flour once, measure, add baking powder and salt, and sift again. Cream shortening, add sugar' gradually, and cream to gether until light and fluffy. Add egg and beat well. Add flour, al ternately with milk, beating after each addition. Add vanilla, cereal and semi -sweet chocolate chips and blend. Drop by teaspoonfuls onto greased baking sheet. Bake in moderate oven (375 degrees) 13 minutes, or until done. Makes about 4 dozen cookies. Fresh Dates in Canned Pears grees) 40 minutes. Outline edges of c 0 ok i c 1 with confectioners' sugar frosting, using a pastry tube. Makes about 3 dozen cookies. SALTED PEANUT COOKIES ,1V4 cups sifted flour V teaspoon double-acting baking powder 5 teaspoon soda . teaspoon salt , tt cup shortening -1V cups firmly packed brown sugar 1 egg s .' .'. . -L- cup milk li cups raisin bran cup chopped salted peanuts Sift flour once, measure, add baking powder, soda and salt, and sift again. Cream shortening, add sugar gradually, and cream to gether until light and fluffy. Add egg and beat well. Add flour, al ternately with milk, mixing well after each addition. Stir in cereal and peanuts. Drop by teaspoonfuls onto greased baking sheet. Bake in moderate oven '37$ degrees) I minutes, or until done. Makes about 4 doien cookies. Salad Welcome Hot soup, main course salad and potato chips make a meal meeting all requirements of good nutrition, flavor and texture. TOMATO AND AVOCADO SALAD BOWL 3 medium-sized tomatoes Vt cup French dressing 1 hesd lettuce 1 small avocado , . . - V cup crumbled Bleu cheese. Wash and stem the tomatoes and euth into eighths. Pour the French dressing over tomatoes and let stand hi hour in the re frigerator. Meanwhile, wash the lettuce, separate leaves and break into small chunks. "Cut avocado in halves, remove teed, peel and then cut into crescent slices. Ar range lettuce in a salad bowl. Cover with tomatoes, avocado slices and Bleu cheese. Pour French dressing from marinated tomatoes over top of salad and toss well before serving. Makes 6 servings. These handsome date stuffed pears, with their gorgeous merin gue coating, not only look festive but taste elegant. Fill drained canned pear halves with the tasty fresh date filling,, then spread with fluffy meringue and pop into the oven to brown and heat -the fruit. A good idea to keep in mind for unexpected dinner guests. DATE STUFFED PEARS Date Filling: 1 (No. 2) can pear halves i k cup fresh dates cup sugar IVt teaspoons lemon juice 2 teaspoons butter k teaspoon nutmet Meringue: 3 egg whites " Pinch of salt t tablespoons sugar Date Filling: Drain pears, saving syrup. Place pears in baking dish, cup side up. Pit and cut up dates. Combine in sauce pan with V cup syrup from the pears and sugar. Cook, stirring, until thickened. Re move from heat; add lemon juice, butter and nutmeg. Spoon into pear halves. Top each pear with merin gue, swirling it over the sides to seal in date filling. Bake in moder ately slow oven (323 degrees) 10 to 12 minutes, or until lightly browned. Maringue: Beat egg whites with sat until soft peaks form; add sugar gradually and continue beat ing to stiff peak stage. Makes 6 to I servings, depending on num ber of pears in can.. inCiin Dishes Arc Offered When thermometers go down, baked main d.ihes of macaroni and canned meat dish will taste good. A welcome contrast will be a chilled salad and rich dessert Macaroni products and canned meats are perfect fare for they nee'd little preparation. Choose an appetizing macaroni loaf or a quick noodle dish, cooked in a skillet, tuner of these recipes are custom-made lor easy serving. HAM POP UP MACARONI LOAF 1 tablespoon salt 3 quarts boiling water 3 cups elbow macaroni (8 ounces) tVa cups milk 3 egzs. well beaten 3 cups grated Cheddar cheese (about i pound) i cup chopped onions 1 tablespoon prepared horse radish 1 teaspoon salt ' 1 12-ounce can chopped ham, thinly sliced Add 1 tablespoon salt to rapid ly boiling water. Gradually add macaroni so that water continues to boiL Cook uncovered, stirring occasionally, until tender. Drain in colander. Combine macaroni, milk, eggs, cheese, onions, horseradish and 1 teaspoon salt; mix well. Line a 9x3x3-inch pan with aluminum foil. Turn macaroni mixture into pan. Place in pan of hot water. and bake in moderate oven ! (350) m hours, or until firm.) Unmold and slice without cutting all the war through. Place ham maining bam. Broil 3-4 inches from source of heat about 5 min utes, or until browned. Makes 1 loaf. 5:a!c?"an, Sa'em, Ore, Fri., J.:-.. 11 17 i:;v TURN ONCE 'When yon broil livVr, brush it with' melted butter or margarine and place it three or four inches from the heat. Turn the liver once; it .will taste best if tt is still a delicate pink inside, though your family may prefer It well done RIGHT TIME Flank 'steak' may be broiled about five minutes on each side, and about two inches from the source of heat. It must be cut In extremely thin .slices diagonally across the grain. Prepared this way, the meat makes excellent steak sandwiches. FRIZZLED BEEF AND NOODLES ,., 1 tablespoon salt 3 quarts boiling water 8 ounces medium egg noodles (about 4 cups) 1 5-ounce jar dried sliced beef V4 cup butter or margarine 1 cup chopped onions 3 tablespoons chopped green pepper 1 cup light cream Add 1 tablespoon salt to rapid ly boiling water. Gradually add; noodles so that water continues to boll Cook uncovered, stirring; occasionally, until tender. Drain in colander. Break dried beet into pieces. Melt b u 1 1 e r or margarine and ; add beef, onions and green pep-; per; cook over medium neat until onions are browned. Add noodles and cream; heat to serving tern-; perature. Serves 4 to 6. mm 4 BEWARE Of miJATlOHS LOOK tOM TNI unit doo tftppf TOPS III QUALITY! 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