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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 2, 1956)
. . ... ' I . ' . i r LUUb 111 L'cJlllcil! i Vlod . .if 1 1 w c j ci I i o o ' i O I ' - --- .. , ,,. , ,,,,, , . ' V .... ' 1' ". Bright red pimiento cup$ hold eggs, which are. baked to just the right consistency and seryed wlilv hroilH Cnnnrlinn- hurnn nrjinii nr nrJ -frA7m-ffMrn ThJ -i -a mnu for - f amilu - 'r a-- -r-"1" ...... .. . ....... ... ........ or company. , 1 . ' Tapioca Goes Into Creamed Vegetables You can use tapioca in the most lurprising dishes! It has been an Id standby for many years in creamy or fruity desserts. Tapioca has been a thickening for fruiU fiica ui auuiv vi wis ucn luuuaijr circles, and recently it showed up in omelets, to guile the cook's path to fluffy and delicate baked omelets. Taniora we find, also dx thine to soup, as is proved by this recipe that uses mixed vegetables supple mented by bouillon and some milk. CREAM OF VEGETABLE SOUP 2 tablespoons minced onion 2 tablespoons butter 2i cups milk 1 cup vegetable liquid or 1 cud water and 1 veee- table bouillon cube 2 tablespoons quick-cooking tapioca 4 vujis imi ecu ui iiiui'ycu - vegetables " Salt and pepper Saute onion in butter in suace pan about 2 minutes. Add milk, broth, and tapioca. Place over nu'lium heat and cook until mix ture comes to a boil, stirring con stantly. Add vegetables and heat thoroughly. (Season to taste. Serve with. croutons,' if desired. Makes 4 to 6 servings. Used canned or fresh vegetables, such as spinach, green beans, as paragus, corn, potatoes, carrots, celery, Lima beans, or mixed vegetables. Use liquid from the canned or cooked vegetables for the soup. Prunes Will Go On Kid's Lunch Get in the habit of cooking prunes by the pound. THey'Jl be ready to use in exciting salads, desserts and the like. What's more they're rich in minerals andJ vitamins. ........; . For a quick after-school snack children love small round crisp crackers spread with peanut but ter and topped with rooked prunes or some light or dark rais ins, y. When it's your turn to enter tain the neighbors With morning coffee, fix them these little prone urprises. Shape pieces of rolled out biscuit dough around pitted cooked prunes. Roll in melted butter and cinnamon sugar and bake in hot oven. "He always plays magician whenever I buy BREEZE - (It's tbt premium detergent for everything you wash - and there's a real Cannon kitchen . Uwel or face cloth in each box!) f"" v rv r x -'tsj oi.x I v ; xm n ' 41 . " W Omelets, though aif ol familiar dish, have taken on new inter est since someone invented making them with tapioca. This fluffy omelet that bakes in the oven, is served with creamed oysters. Cranberries Go Into Stuffing . Plan an exotic dressing to bake separately in a mold next time you have turkey. If you have a chafing djsh serve a turkey curry or creamed turkey right at the table with the stuffing turned out on a pretty platter. Salad or rel ishes will complete the meal to the satisfaction of all. CRANBERRY STUFFING 2 cups ground cranberries 'i cup butter 'a cup sugar 8 cups coarse bread crumbs 2 teaspoons salt . Vi teaspoon pepper 1 tablespoon sage 2 teaspoons thyme cup chopped celery 3 tablespoons minced parsley 1 cup water , In a big saucepan, cook cran berries in butter for S minutes Stir in sugar. Add remaining in gredients and blend thoroughly Press into a PrpasrH ?-niinrt m. serole. Bake at 330 degrees about 35 minutes. Turn out on serving plate. Garnish as desired. r ., ' f ' 4 ;) -V "I Statesman, Salem, Ore, FrL, Mar. 2, '56 (Sec. Popular Flavor Beef, Rico Has Here's a hearty main dish to make with ground beef and versa tile white rice. Iff quick, too. Mix together 1 pound ground beef, H cup uncooked white rice, 1 cup diced celery, 4 cup diced onion, 4 cup diced green pepper. 1 No. 303 can of tomatoes, 2 teaspoons Ult, V4 teaspoon pepper, I tea spoon steak 'fauce and 2 cups wa ter. ' Place ro an .oven dish and bake in a 350 oven for Vi hours or until the rice ii tender and most of the liquid if absorbed. Easily cooked rice, hard-cooked eggs and convenient canned vege table soup make a tasty casserole. Cook 1 cup uncooked white lire, t'i teaspoons salt and 2 cups water over a low heat for 14 minutes. Add a can of condensed vegetable soup, Vt cups milk and black pep per. Layer this mixture with sliced hard-cooked eggs in a greased baking dish. Top with grated cheese and bale at 330 F. until the cheese browns, about 30 minutes. Hard cooked eggs are wrapped in biscuit dough and baked un til biscuits are done. The result it Undercover Eggs dish that's a surprise and surprisingly good. Serve with bacon for breakfast or nicely seasoned cut beans for dinner. Eggs Plain, Dressed Make The Main Dish By MAXINE BUREN Statesman Woman's Editor Whether or not your family observes Lent, they will wel come eggs as a main dish frequently, if the recipes you use are attractive to look ft and a little unusual. Of course good old scrambled eggs or plain omelet can be served often, and still retain popularity, but it's nice to call on one's ingenuity once in a while when preparing any old favorite. The flavor of hot biscuits and eggs is one of the best, as proved by the number of times ' they appear on breakfast menus, but to make f- them into a main dinner dish is a bit more - novel. undercover Lggs is an interesting new twist to the old favorite its "a combination of hard cooked eggs wrapped in biscuit dough and baked. A - velvety .cheese sauce goes over the whole. ' Yourran vary this a bit, scoop out hard -rolls and drop a hard cooked egg in the center. Bake until the eggs are done, serve with sauce, or bacon. This is a new version of good old toast and eggs. ' Eggs can be baked in pimiento cups to make a sensational main dish. Below we suggest serving them with Canadian bacon. , UNDERCOVER EGGS 1 recipe biscuit dough" Vi teaspoon poultry seasoning using 2 cups flour, or 2 6 hard-cooked eggs cups biscuit mix 2 cups cheese sauce, hot Prepare biscuit dough according to recipe or package di rections. Add poultry seasoning to the dough while mixing. Roll dough, to V inch in thickness. Cut intd 6 circles, S inches in diameter. Place a hard-cooked egg In center of each circle, and bring the dough up around egg, sealing all the edges well at the top. Bake on a baking sheet in a very hot oven (450) 12 to IS minutes, or until golden brown. Serve hot with cheese sauce. Makes 8. FLUFFY OMELET WITH OYSTERS 2 tablespoons quick-cooking 1 tablespoon butter ' tapioca 4 egg whites 4 teaspoon salt 4 egg yolks Vi teaspoon pepper Creamed Oysters 4 cupmilk . Combine tapioca, salt,- pepper, and milk in saucepan. Place over medium heat and cook until mixture cornea to a boil, stirring constantly, Add butter. Remove from heat and allow to cool slightly while beating eggs. ' Beat egg whites until stiff. Beat egg yolks until thick and. lemon colored. Add tapioca mixture to egg yolks and mix well. Fold into egg whites. ' Turn into hot, buttered, 10-inch skillet. Cook over low; heat 3 minutes. Then bake in moderate oven (350) 15 minutes. Omelet js sufficiently cooked when a knife inserted comes out clean. Cut across at right angles to handle of pan, being careful not to cut all the way through. Fold carefully from handle to .opposite side and serve on hot platter. Spoon Creamed Oysters between layers and over the top. Or icrve Creamed Oysters- in a separate dish. Makes 4 servings. Creame4 Oysters. Coarsely chop 14 pint oysters. Combine 1 can condensed cream of mushroom soup and cup light cream in a saucepan, mixing well to blend. Stir in 2 tablespoons sherry. Add the oysters. Heat to simmering over low at, stir ring frequently. Then simmer 3 to 4 minutes, stirri.vg occa sionally. Serve at once or keep over hot water until ready to serve. Makes 24 cups, or enough for 4 servings. Eater has umm ifca Ofife n Ooigif Win this newest General Electric Kitchen Center 6 major G-E appliances! 1. Ntwctt O f Wll Mount 4. D lu Q I Automata . - " S Dlthwaihar Htlng rtor frtif (11 n. (I. lir. 70-lk. frxw, Matactk 4nl 1 NtwMl O t Whr-Dryr Combination 3. Famous Q-l DitpOMll$Slnk Flu convtnlant tpica cabinattM and buttt-in Of radl. . Da (una G C euth-buttoa) Elacthc Ranga ' f Naw OI mult 1-pu root Eiactrlc OrMdla i- ' ' . i 1 m v ' kL Hurryl.Win! feO nasi prizi . O t DREAM KITCHEN ( , PICTURED AIOVCI " fij a1 i ... 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