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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 24, 1956)
! ! I I Jniv r ill ' 1 ' -j Statesman, Salem, Ore., Fri., Feb. 24, '56 (Sec. IIl)-l . , '' - j . ' . v D Rice Blends Well With Meat and Fish Flavors By MAXINE BL'SEX Stateimaa Wotnaa'i Editor We are a big rice-eating family, serving it fried, boiled and cooked with stock. We like it served as a separate dish with Chicken, like it baked in a casserole dish with meat and love it ' for dessert. Its a bland flavor blends -with almost any other food, it is handy to eat when you feel that foods have been just too rich for your taste. Rice compliments meats especially, giving con trast in color, texture and flavor. In a word, it's a handy cereal to get acquainted with. We have lots of recipes using rice, but here's one with an interesting turn it uses rice as a fruity dressing to go with ham. Make your menu include buttered broccoli, hot biscuits,' jellied celery and pineapple salad and rhubarb or berry pie. HAM WITH FRUIT-RICE DRESSING 2 cups hot cooked rice Vi cup seedless raisins 1 tablespoon butter or 3 tablespoons brown sugar. margarine Vk teaspoon ground cloves - 1 cup orange segments, diced 2 center slices of ham, 4-inch 1 small tart apple, diced thick 2 tablespoons honey Combine rice and butter and toss lightly with a fork until butter is melted. Add oranges, apples, raisins, brown sugar, and cloves. Spread in 10x6x2-inch baking pan. Cut into 6 pieces. Place over dressing. Brush with honey. Cover. Bake in moderate oven (330 degrees) about 45 minutes, until apples are tender and ham is glazed. Yields sx servings. Jambalaya usually includes shrimp, but no we introduce a retype for a beef jambalaya which should serve the family and friends at many a fine meal. The rice is the converted kind for quick cooking, but you can use the regular rice too. TEXAS JAMBALAYA 1 cup uncooked converted rice 1 pound lean ground beef 2 tablespoons drippings 2 10 H ounce cans condensed cup sliced onion tomato soup Vi cup diced green pepper soup can of water 1 minted clove garlic 2 teaspoons salt - teaspoon pepper Add uncooked converted rice to drippings in heavy pan. Stir constantly over medium heat until rice is browned. Add onion, green pepper, garlic, and ground beef. Cook, stirring frequently, until meat is browned. Add remaining ingredients. (Hot sauce, chili powder may be added for extra flavor.) Cover tightly and cook over low heat for approximately 40 minutes until rice and meat are tender and liquid absorbed. If needed, add more water during the cooking. Chopped parsley may be tossed in just before serving to 4 or 5 persons. Green Peppers Flavor Scramble Scrambled eggs make a quick main dish and are always a good nutritious food buy. In this rec ipe, tender cooked rice and green peppers add interesting texture and novel flavor to scrambled eggs. The tuna sauce is spiked with soy sauce to make a tasty topping. EGG SCRAMBLE WITH SOY TUNA SAUCE 1 cups water t 1 teaspoon salt k cup uncooked white rice 3 tablespoons bacon fat or cooking fat 2 tablespoons finely chopped onion Vi cup chopped green pepper 5 eggs, beaten 1 teaspoon salt t teaspoon black pepper h cup milk 6 '-2 oz. can tuna fish lOMi oz. can condensed cream of mushroom soup 2 teaspoons soy sauce 3 tablespoons milk Put the water, 1 teaspoon salt and rice in a 2-quart saucepan. Bring to a vigorous boil. Turn the heat as low as possible. Cover with a lid and leave, over this low heat for 14 minutes. Remove the saucepan from the heat but leave the lid on 10 minutes. While the rice cooks, melt the bacon fat in a large skillet. Add the onion and green pepper. Cook slowly, stirring occasionally, un til the green pepper is tender and the onion is tender and yel low. Stir the 1 teaspoon salt, black pepper. Vi cup milk and cooked rice into the eggs. After the green pepper and onion are tender, pour the egg-rice mixture into the skillet over the green pepper and onion. Cook over a low heat, stirring occasionally, until the egg mixture sets. While the eggs cook, heat together the tuna, mushroom soup, soy sauce and milk. Arrange the egg-rice mixture on a hot platter and pour the tuna mixture over the eggs or top individual servings of the rice-egg mixture with spoonsful of the tuna sauce. This recipe makes 6 servings. ANY WAY , Cookies, hard or soft keep best in tightly 'covered boxes or jars. But to keep the soft ones moist, put a piece of fresh bread in with them. Or try an orange, lemon or apple any of which will add an extra delicate flavor. 'v TiV This Jambalaya, unlike most, takes beef with rice. The converted rice called for in the recipe, is Drowned in a sKiuer ana tnen ground Deer, onions ana green pepper are added. An excellent dish to serve a hungry family. Chocolate in Pie Provides Right Touch Mid-winter entertaining will be made exciting with this new pie sugestion featuring Choco- Mint crust, just developed in test kitchens of a shortening manu facturer. Guests will appreciate the full, rich deliciousness of the chocolate, mint-flavored pie shell, filled with creamy choco-mint filling. A "roll-in of chopped chocolate gives added interest and flavor to the delicate crust. This novel pastry is a special version of newly introduced fla vored pie crust, based on a "Water-Whip" method. Shortening is whipped with a chosen liquid to give new color, flavor and eat ing quality. CHOCO-MINT CREAM PIE 1 baked Choco-Mint Pie Shell I envelope unflavored gelatine Vi cup cold water 1 cup milk 3 egg yolks cup sugar Vt teaspoon salt 4 teaspoon vanilla V teaspoon peppermint extract - 3 egg whites, stiffly beaten Vt cup heavy cream, whipped Vi cup chopped mint-flavored semisweet chocolate pieces Make and bake the pie shell. Soften gelatine in cold water. Scald milk in top of double boil' er. Beat egg yolks slightly in mix ing bowl; add sugar and salt and mix well. Stir in scalded milk. Return to double boiler and cook over hot water IS minutes, or un til mixture coats a metal spoon, stirring constantly. Remove from hot water. Add gelatine and stir until thoroughly dissolved. Cool, stirring occasionally. Add flavor ing extracts. Fold in beaten egg whites, then whipped cream. Turn into baked pie shell At esrving time, sprinkle chopped chocolate over top, leaving about V of filling showing around edge, , . CHOCO-MINT PIE SHELL Vx cup less 1 tablespoon shortening 2 teaspoons instant cocoa dissolved in 3 tablespoons boiling water 1 teaspoon milk 1V cups sifted all-purpose flour Vi teaspoon salt lVi tablespoons mint-flavored semisweet chocolate pieces, chopped rather fine Put shortening in mixing bowl. Add hot dissolved cocoa and milk and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed. Sift flour and salt together onto short ening whip and stir quickly into a ilough. Pick up and' work into a smooth dough: shape into a flat round. Roll between two 12" squares of waxed paper into a circle H" thick and about size of paper. Peel off top paper, sprin kle chopped chocolate over pas try, leaving about a 1" border plain. Re-cover with paper and gently roll chocolate into dough. Turn paper and pastry over, peel off top paper, and place pastry in 0" pie pan, chocolate side up. Remove paper, fit pastry into pan, trim Vi" beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork. Bake in very hot oven (450 degrees) 14-19 minutes. Rice becomes stuffing when combined with fruit and a bit of brown sugar and cooked with) sliced ham. The thick slices of ham are arranged on top and baked for about 45 minutes until fruit is tender and the ham is done. - Cherry Dessert For Special Day For Washington's Birthday fill a baked pastry shell with vanilla filling prepared according to package directions. Top with well drained, canned, sour red cher ries and slivered toasted almonds. Sweeten cup cherry juice with Vi cup sugar and thicken with 1 tablespoon corn starch, adding a few drops red coloring. Spread glaze over cherries and almonds, Chill before serving. Cherry Coffee Cake Is Treat A coffee cake is a welcome sweet for breakfast or lunch, and if it is a pretty one, it is even more popular. Here is one to please: CHERRY COFFEE CAKE 1 No. 303 can sweet cherries 2 cups biscuit mix 'a cup brown sugar Vj cup broken walnuts Vt teaspoon nutmeg or mace H cup milk Vi cup brown sugar Vx teaspoon nutmeg or mace V cup biscuit mix 2 tablespoons butter Drain cherries well and pit. Prepare dough by combining 2 cups biscuit mix, Vi cup brown sugar, nuts and H teaspoon of spice. Stir in milk. Pat out the dough in greased 9-inch cake pan; cover with cherries. Sprinkle on topping made by combining re maining ingredients. Bake in 400 degree oven for 40 minute or until cake pulls away from sides of pan. Serve warm. Serves 4 to 6. Spicy Cake With Crunch The day of the spice cake recipe may be fading, but it isn't gone entirely. Many women still follow their old recipes for this old fash ioned cake-treat. ' OLD-FASHIONED SPICE CAKE Preparation: Have all ingredients at room temperature, Preheat oven Add cup milk and vanilla. Beat 4 wiiium vu uieuimu ipeca oi electric mixer, or by hand, using ISO strokes per minute. Scrape bowl and beaters. Add Group II Eggs and milk Beat for 2 additional minutes oa medium speed. Scrape bowl and to 375 degrees F. Rub bottom of .beaters. Pour batter into prepared pan with shortening. Sift flour be fore measuring. Group I: Vt cup shortening IVi cups sifted all-purpose flour I cup granulated sugar Vt cup brown sugar, packed 4 teaspoons double-acting baking powder 1 teaspoon salt 1 teaspoon cinnamon Vi teaspoon allspice V teaspoon cloves Vi cup milk 1 teaspoon vanilla Group II: 2 eggs Vi cup milk Place shortening in bowl. Sift to gether flour, sugar, baking pow Ider. salt, and spices into bowl. pan. Bake in moderate oven about 30 minutes. Makes 9x13x2 inch cake. BROILED CINNAMON CRUNCH ' TOPPING cup brown sugar, packed 1 tablespoon cinnamon H cup flour Vi cup melted butter or marga rine , 1 cup chopped nuts Vi cup milk or cream Combine brown sugar, cinnamon. and flour. Stir in melted butter, nuts, and milk. When cake hat been removed from oven, spread lightly with topping. Place under broiler about 3 inches from source of heat. Allow to cook (mixture bubbles) about 3 minutes. Watch carefully to avoid scorching. - WINTER IDEA Layer asparagus (cooked frozen or canned) and white sauce in a shallow baking dish. Top with mixture of melted butter, dry bread crumbs and chopped nuts Bake in a moderate oven until thoroughly hot 20 minutes or long' er. Good enough for company 1 Q) mm Special Introductory Mail-in Offer on Now Carnation Dessert and Main Dish Pics JUST WAIT till you see how good a frozen pie can be... now that Car nation makes dclicioua SIMPLE SIMON pies. Flakiest, tenderest crust... choicest ingredient... all quick-frozen to teal in the natural, fresh flavor. Ready to bake and serve in minutes. Discover the dif ference. Buy one, get one free! HERE'S All YOU DOt Buy two piet of the same price at regular store price. Choose any size two 9-inch, 2-lb., 2-ox. piet; two 7-lnch, 1-UV 4-oz. piet; or two 5-lnch, 6-ox. piet - in any variety of main dish or dessert piet. Send label from both piet to Carnation, Simple Simon, Box 11, Lot Angeles 51, Calif .Youll receive i check for the full purchase price of one pie. This offer it good only until June 21, 1956. Enjoy a Carnation SIMPLE SIMON Frozen Pie this very night rati poii o a PTT IN Offer limited one to a family WELL! You'll find there are about 36 large prunes in a pound. CAr:::on kitchen towel inside detergent! There's a ml Canaoa kitcbta low! iatid trtrjf Giant Economy sin of this premium 11-purpoM , oVtertcnt. " Breeze is guaranteed for tit your, wit -money back if sot completely latiafied. Itwr trethtra, RY, R.T. NEW FAMILY-SIZE ntOZEN FRUIT 4V IEXRY HIS s Ben U with these big 9-inch (2 lb., 2 os.) pies now in twelve favorite va rieties including Apple, Boysenbtrry, Cherry, and Peach. Also available in a t our-atrvlng size and In individual pies. i INDIVDUAl FROZEN MAIN DISH PIES There ere a fuU I ouncet In every 5-Inch pie ... in your choice of Chicken, Eng Uh Pot Pie, Texas Tamale, and Tuna, All SelM rim I ef Iknpl llmae Nm Crumm Pie and ri Cht lell. (arnation (gmpany - I : , : ' W 4 t -" 'a,r - 1 sTEinrcflKES' ... fr- s : ' y X J T 4... ' ) I- US GAT Nutritions i r ' It's the different Hot Cereal. Now better than ever! MOM MOtllN NOURISHMINTI WHIATIIR ruvom cooks instantiti Famous Idaho 'Baart Wheat makes the difference. To day's Carnation Instant Wheat now hat the "wheatictt" flavor you ever enjoyed in a hot cereal. Much more nourishment, too-not Just a few, but aI the B-vitamins -and aU the active protein of natural whole wheat Always wonderfully differ ' ent... now wonderfully improved. Get this even better Carnation Instant ' Wheat today. Look for the familiar red and white Carnation package. ..for this sew cereal your family is bound to enjoy. ? - Special I n f. SaUmI J2.00 VAlUf 2 r-on rjLY 5i.co atalnleia iteel ALL PUB POSE BOWLS. Each one holdi H quart. Bright aeal tight plaatie lid (or atoragt. Mow yon can atort, warm, bake, serve all In the earn bowl I Start your set ( unmoor I Send $1.00 and "Old Miner" trademark from Carnation Instant Wheat plus your name and ad , dress to: CARNATION J IMITAMT WNIAT OX JI-MOUYWOOO II ' . , ,CAUfONIA Nw-ln your grow! frozen feocft sf lon- anof her qva.'.'ry product of Ctft.lfHCeneiteaC t. s every leaV sise
