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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 10, 1956)
ersati e Meats Often Ve.ka in i 1 1 - .- V i V f i t 1 i 1 - Vv y -i it,"ffH--i.ii Statesman, Salem, Ore., Fri., Feb. 10, 1956 (Sec. Ill) 1 V :"r Three - times Retains Its By MAXIXE BUREN Statesman Woman's Editor Though meat hasn't made the headlines in these pages for some time, it certainly isn't because we don't believe in its worth. Meat is a three-times-a-day food in many households, even in these . eating in such a dish as pictured saffron rice. . . - LIVER AND SAFFRON RICE 1 pound sliced beef liver 1 beef bouillon cube 1 cup rice, washed 1 teaspoon salt Vk cups boiling water teaspoon powdered saffron Place rice in a Vh quart casserole rubbed with shortening. Combine water, bouillon cube, salt and saffron. Pour over the rice. Lay slices of liver on rice. Bake in a covered casserole in a hot oven. 400 for about 20 minutes or until liver is fork tender. Fluff rice lightly with a fork. Serve immediately. Varia tion: A tomato sauce may be served with this casserole. Then we have the stews, goulashes and ragouts lovely dishes to serve on any occasion. Good for the family because they use the less expensive meat cuts; good for the no-servant hostess be cause they can be prepared ahead and are even better for standing awhile Here we will feature veal in one of these versatile dishes. Ragout de Veau calls for browning the meat cubes in bacon drippings. Water is added and the veal cooks slowly to delicate tenderness. Just before serving, browned onions and commercially soured cream are stirred into the dish and it is heated briefly to -blend flavors. This dish which is such a masterful combination of flavors may be served with cooked noodles or spaghetti, a crisp salad and a fresh fruit dessert. RAGOUT 2 pounds boneless veal, cut in IVt inch cubes 2 slices bacon 1 large onioix sliced 3 green onions, chopped 3 tablespoons butter or ' margarine cream Parsley or chives, chopped Cut bacon into 1-inch pieces. Stir and cook in heavy skillet until lightly cooked but not brown. Add onions and butter. Stir nd cook until onions are partially cooked but not brown. Remove onion from skillet and set aside. Leave as much fat in the skillet as possible. Dip veal into flour mixed with salt, pepper and oregano. Add to skillet and brown veal on all. sides. Add water, . Cover and simmer about 1 hour. Do not burn. When veal is fork-tender, push to one side of pan. Stir onion and sour cream Into drippings. Stir all together. Cover and heat IS minutes more to blend flavors. Serve sauce and meat garnished with chopped parsley or chives. Serves 6. Say "Sirloin" For Elegance In Meat Fare For a really special meal, tender, Juicy sirloin steak is most every body's choice. This time of year top quality beef becomes more plentiful so you can take advan tage of good supplies and serve it more frequently. Top quality beef steak is wonderfully easy to serve, but you do want to prepare it correctly Broiling is the cookery method which best develops the flavor and retains the tenderness of a fine aged steak. Simply broil the steak until one side is brown, season, turn, and broil the other side and season. ( Unless you're a "pro" at the broiler, you'll probably want to follow a good broiling schedule. You then can vary the schedule to suit, your own broiler as you gain experience. A good rule of thumb is that a thick steak, to be well browned outside and juicy rare inside, should be broiled -J inches below the heat source. However, if you want the steak well done, you should lower the broiler pan or lessen the heat so the steak will cook through with out burning. There are a variety of season ing! that enhance rather than -cover the wonderful meat flavor. One is seasoned butter. Simply whip the butter, add chopped pars ley or chives, and spread over the hot broiled steak. Another idea is to brush the steak with salad oil that has been flavored gently with garlic, before broiling. Roquefort or Blue cheese spread lightly on top of the broiled steak gives a flavor combination treasured by many. DEVILED SIRLOIN STEAK 1 sirloin steak inch thick) t , ' ' nun 2) The Different 'Hot Cereal! MOMNOUIISHINOI WHIAT1HI COOKS INSTANTLY I Now better than ever! Made with famous Idaho Baart Wheat Gives you all the B-vitamins, plus protein and iron! For rich flavor, whole wheat nourishment, irutant cooking, look for the new red and whitt package at your grocery store today! - day Food Popularity days of carefully planned meals. In fact it has come into prominence quite a bit as a lifesaver to the strenuous dieter. Meats go on many re ducing diets to the exclusion of some other foods which neither satisfy nor fatten. Meat casseroles are always in fashion, either for family dishes, informal buffet or "take with" meals. Liver is a meat practical for such dishes, though often THWely served fried, it lends itself wen to longer cooking. Beef liver is less expensive and more often seen in the market than calf's, it is excellent on this page. Here it goes with DE VEAU 2 tablespoons flour 1V4 teaspoons salt . Vt teaspoon pepper ft teaspoon oregano cup water 1 cup commercially soured about 1 pounds cup butter or margarine 1 teaspoon chili powder 1 teaspoon garlic salt 1 tablespoon paprika 2 teaspoons salt Pan-broil sirloin steak until well browned, approximately 1 min utes. on each side. Blend together butter, chili powder, garlic salt, paprika and salt. Spread over steak. Coyer and heat S minutes. Uncover. Spoon sauce over steak. Serve hot to I persons. BEEF 8TROGANOFF Yk pounds sirloin steak, cut in Vi-inch strips y cup flour 1 teaspoon salt 2 small onions, chopped fine pound mushrooms cut in pieces ' 1 clove garlic 3 tablespoons fat 2 tablespoons flour 1 cup beef bouillon (canned) -shire sauce , 1 cup sour cream Roll steak in flour and salt Pan-fry onions, mushrooms, and garlic in fat for S minutes. Add beef apOrown evenly. Then re move 4t, onions and mushrooms frafc-pdn. Combine flour with orippings, in me pan. nou reunion and Worcestershire sauce. Cook until thickened. Add sour cream and heat slowly until gravy sim mers. Add beef and vegetables and heat for a few minutes, Serves 4 to I. SOUP PAIR Try this- soup combination, canned whole kernel corn added to condensed cream of mush' room soup. Dilute the soup ac cording to the directions on the can, using any corn liquid as part Of the entire amount of liquid added. . QUICK SUPPER : Slices of precooked ham broiled with canned sweet potato halves and pineapple rings. 1 ' ,no ; Liver becomes an attractive and well-flavored casserole dish when served this way with saffron rice. The rice is cooked in bouillon, and then meat is added and baked until done. Goes well with a crisp green salad. . Hot Puddings Desserts for Winter Meals From the time the legendary Georgie Porgie of pudding and pie fame puddings have held hidden treasures of fruit. Puddings, par ticularly bread puddings, can be simple or rich as you like. Made with fruit, they become desserts of distinction. Bread puddings will be welcome to all for midwinter meals and will be a welcome, item on bud gets at this time, also, for they are a thrifty food.' FRUIT COCKTAIL BREAD PUDDING cup soft butter or margarine cup sugar lVt quarts soft H-inch bread cubes 3 cups or 1 (No. 2Hcan well drained fruit cocktail 2 tablespoons sliced maraschino cherries Cream butter and sugar to gether. Add soft bread cubes, fruit cocktail and cherries. Toss to gether with forks in order to mix ingredients. Bake In an ungreased (9-inch) square 'pan in a moder ate oven (350 deg.) for 45 min utes. Cut into I servings and serve with Fruity Lemon Sauce. Yield: I servings. . FRUITY LEMON SAUCE IV4 cups fruit cocktail syrup cup sugar Mi teaspoon salt IK tablespoons cornstarch 3 tablespoons butter or 1 margarine 2 tablespoons lemon juice Combine fruit syrup, sugar, salt, cornstarch and butter. Stir until well blended. Bring to a boil and thicken over direct heat, ith-rinff constantly. Add lemon juice. Serve hot with fruit, bread puddings, Yield: 1 cups Fruity Lemon Sauce. LEMON PRUNE PUDDING 1 package lemdn pudding cup sugar Vt teaspoon salt V cup lemon juice 2 egg yolks IK cups water 3 cups soft bread crumbs lMi cups chopped, cooked prune pulp (about 4 pound, dry) 4 cup chopped nuts 2 egg whites 2 tablespoons sugar 1 tablespoon grated lemon rind Combine lemon pudding, sugar and salt in a (2-quart) .saucepan. Add lemon juice and egg yolks and be: ' until smooth. Add water and cook until thick, stirring con stantly. Fold bread crumbs into pudding and pour mixture into a V v greased (Hi-quart) casserole. Combine prune pulp and nuts and spread over the top of the pud ding. Beat egg whites until foamy, but not stiff. Add sugar gradual ly, beating after each addition. Continue beating until mixture is shiny and holds stiff peaks. Fold in lemon rind. Spread lemon mer ingue over top of pudding. Bake in a moderate oven (350 deg.) for IS minutes or until meringue is golden brown. APRICOT-HONEY PUDDING 1 quart toasted, ft-inch bread cubes V4 teaspoon salt teaspoon mace teaspoon cinnamon cup melted butter or margarine 14 cups cooked apricots cup honey M cup apricot juice 1 tablespoon lemon juice Place toasted-bread cubes in a (lK-quart) baking dish. Combine salt, mace and cinnamon and sprinkle over toasted bread cubes. Pour melted butter over toasted bread cubes and spices. Remove bait the buttered, spiced bread cubes from baking dish. Alternate 2 layers, each, of spiced bread cubes and apricots. Combine honey, apricot juice and lemon juice and pour over bread cubes and apricots. Bake in a moderate oven (350 deg.) for 30 minutes. xieiu: servings. Mushrooms, Eggs Fill Sandwiches Perfect to enjoy as a fireside snack or after an evening , of bridge Combine a 3-ounce package cream cheese, 1 unbeaten egg yolk, V4 cup chopped mush rooms, 1 tablespoon soft butter or margarine and 1 teaspoon Worces tershire sauce. Toast S slices of bread on one side. Spread mush room egg mixture on untoasted side of bread, using 2 tablespoons of mixture on each slice. Place on cookie sheet and broil under medium heat for 5 minutes. FOR BREAKFAST Cook sausage cakes, browning both sides, then place in separate baking dishes or ramekins. Break an egg on each sausage cake and bake in a moderate (350 degrees oven until the egg Is set. CniLLY A big help if you're trying to remove a little spilled candle wax from a table top is to hold an Ice cube on the wax for a few seconds but wipe up melt ed ice immediately so there won't be any water spots. your family needs the energy and food value of OREGON POTATOES Oregon R'lHft Potatoes give yon a tremendous food bargain in ainerali, vitamin and energy. They're truly you bed food buy I Your family will like tht beirty Saw ao4 smooth tenure of these top quality potatoes. And Oregon RusMti cook 10 perfection no autter how you aere themt Start icnring your family rVegon Xmieti at leut once day, sow. Buy Oregon Ku wet Potatoet neit time you thon. OIIOOM POTATO COMMISSION vy Nectar Cream Just xi Fluff In the dead of winter it's always refreshing to serve a dessert with a light springtime flavor, particu larly so if it follows a meal of old-fashioned beef stew. Nectar Mint Cream is just a fluff, of elegant flavor. You make it with luscious apricot whole fruit nec tar, gelatin and whipping cream with a fleeting touch of mint flavoring. NECTAR MINT CREAM 1 envelope (1 tablespoon) plain gelatine 14 cups apricot whole fruit nectar cup sugar Few grains salt 2. tablespoons lemon juice 1 or 2 drops mint extract H cup whipping cream Soften gelatine in Vi cup nectar. Heat remaining nectar with sugar and salt. Remove from heat, and dissolve softened gelatine in hot liquid. Stir in lemon juice and fla voring. Cool. When partially thick ened, fold in whipped cream. Chill thoroughly. Serves 4 to S, rf, . ifflillBK Qc7 voup,c1cnC'' ' ' ''N,,sv " r s a - BBS III III I kitchen as clean and hygienic as any housewife's. CALO PET FOODS are cooked to the value and appealing taite. ViUmina an araied m; nth meat juice blend with the foodneM of carrota, healthy wheat germ complete lormuia at nint.; you open a can redness of its meat have become a luscious, light foldea-browa in cooking just as the meat you prepare for your owe family do. No artificial ingredients are used to change this natural, well-cooked color. you n dog umt Ragout of veal is one of the wonderful dishes made with meat. It's a luscious com bination of veal, onions, sour cream and herbs, and is at its best when served on freshly cooked noodles. . ' ' . Veal Needs Gentle Hand When Cooking French cooks have lauded the delicate flavor of veal for cen turies, featuring it in their most elegant recipes. American home makers, too, are adding veal to their list of family food favorites, as they discover the flavor and versatility of this meat One of the most popular ways of serving veal is the veal cutlet This is an Individual cut of bone less veal steak. Veal cutlets may be Frenched to make them extra tender, and you can buy them either fresh or frozen. A Lean Meat When preparing real, remem ber that at is a lean meat which has little fat marbling. Veal cut lets should be covered with a coat ing of flour or a cracker and egg mixture, and then cooked slowly in moist heat. For the liquid you can use water or perhaps tomato juice or a canned condensed soup for something a bit different. Cook the "breaded" veal cutlets over low heat on top of the range, or brown them and then cook them in the oven. If you oven-cook the cutlets, try topping each piece perfect degree for greatest food " - of CALO, you will I nd the rich 1 with browned mushrooms, a slice of bacon, or slices of tomato and green pepper. This adds to the attractive service and comple ments the subtle veal flavor. You also may use a topping of shree'ded cheese or sliced ripe olives, if you prefer.. This exciting veal cutlet recipe features a tangy sauce. It's per fect for a hearty family meal. NIPPY VEAL CUTLETS 4 veal cutlets, cut - 1-inch thick . 2 tablespoons fat 2 tablespoons vinegar 1 teaspoon dry mustard 2 tablespoons catsup 2 teaspoons sugar 2 teaspoons salt 2 tablespoons cooking oil H cup water cup fine cracker crumbs Brown meat well in fat. Make a sauce of vinegar, mustard, catsup, sugar, salt, oil, and water. Pour over meat. Sprinkle cracker crumbs over meat. Cover. Cook slowly on top of range or bake in a moderate oven (350 degrees F.) about 30 minutes or until veal Is 33 GAILOS r hi 1 r-:..-ti fi I A' v c f , r y : Vx'o, ' , HO fork tender. Serve Hot Yields servings. VSUL CUTLETS WITH ZIPPY x ONION SAUCK 4 veal cutlets 1 cup thinly sliced onion 2 tablespons fat 1 tablespoon prepared mustard Vi teaspoon horseradish 1 teaspoon salt Vi teaspoon pepper ft tablespoons lemon juice i cup chicken bouillon t tablespoon cornstarch ?an-brown veal and onions In lot f?t in a heavy skillet Add mustard, horseradish, salt, pepper, lemoa juice and H cup bouillon. Cover, fimmer slowly for 30 minutes. Combine remaining bouillon and cornstarch. Stir into sauce. Conk 9 minutes or until thickened, flakes 4 servings. FOR EMERGENCY You tan keep an unopened canned ham in your refrigerator for weeks, but only about one week after It's open. Good for emergencies! 111 VITAMIJ4 OILS ARTIFICIAL COIORINOI ARTIFICIAL HAVORINGI no ARTIFICIAL rujUYAiivru 1 u;y:a7- UO CASKATISSi IttSTAUT Will AT A
