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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 23, 1956)
:-(Fcr. Ill) Statesman. SaVm , , , cr Luncheon viches Hot tuna sandwiches art (nod ire for appetitM sharpened by ie cold weather. A combination i canned tuna and kidney beam 1 epped up with chill powder li -i-rved In crisp rolls (or thia new ' ;mdwlch. . Tuna Oranga Salad li recipe ou'll want to add to your collec- ion of maln-courit aaladt solid 4 "ack tuna, diced orange, pimiento 2 jnd toasted almondi are mixed . ith fruit dressing In this temp I tng aalad. TUNA CHILI ROLLS ! 2 tablespoons aalad oil 1 ; 1 clove garlic, finely chopped 1 medium-sized onion, chopped V cup chopped green pepper t 1 tablespoon chili powder ft' 1 S-ounce can tomato sauct .J. 1 No. 1 can kidney beans l teaspoon sail . ... l : A I -uunvc etui vuu-yai. iuua, I, ! drained j 4 hard rolls 1 Beat oil. Add garlic, onion, 2 Ureen pepper and chill powder; 2ook until onion ii tender. Add 'tomato sauce, undrained kidney beans and salt. Cook over low heat, Stirring occasionally, 1 hour. Break jmna into large pieces and add to nili mixture. Cook 8 minutes. Voop out center of rolls and fill lith tuna chili. Serves 4. TINA ORANGE SALAD ji 2 7-ounce cans solid-pack lA tuna, drained j Vt cup diced canned pimientot y H cup diced orange J', cup chopped celery C U cup chopped toasted almonds J' t cup mayonnaise , teaspoon grated orange rind tablespoons orange Juica Crisp lettuce Z Break tuna into large pieces. fComblnt tuna, pimientos, orange, fcelery and almonds; toss lightly Wd chill. Combine mayonnaise, t range rind and orange Juice; .lend well. Add dressing to tuna talxture and mix lightly but thor tocghly. Serve In lettuce. Serves 6. L?uffy Sandwiches iood to Keep , .'.Here's t sandwich that will do 1 istice to a dinner or supper menu. Jiir Golden Puffies art plain ieeae sandwiches marinated in a 4 jstard mixture, accented with eces of flavorful ripe olives and J miento, and then baked until jldea and puffy. An excellent lindwich to keep In mind for Len Va menus. V COLDEX PUTTIES cup rips dim - U slices bread T slices American process '" C cheese .' . eggs ,'tVt cups milk teaspoon black pepper 1 teaspoon grated onion teaspoon prepared mustard - y I S ablespooni cJiQPped t, tnlminr ; Cut olives into large pieces. Trim i.usts from bread and put slices Nether sandwich fashion with a liice of cheese between. Arrange H bottom of shallow baking dish ibout lil inches). Beat eggs litly and blend In milk, salt. iper, onion, mustard, pimiento id olives. Pour over "sand 4 fhtt" and let stand H hour or I nger. Bake In moderately slow I en (32S degrees) 45 minutes or i ilil custard is set and top is puffe id browned. Cut Into Squares to l irve. Serves S. v 5R AWHILE Vrappd bakers bread mv be it in your freexer in tnt-ie !giaal wrappers, but ust them ter two week , OD DRESSING 'fiJi. little grated onion, finely opped fresh cranberries and need parsley mixed with a i aple oil and vinegar French J ?ssing is an excellent dressing I l a sliced avocado and grape f ixt section aalad. Makes it look , ra pretty and most Inviting. n II you want a soft tender crust. f thtr the baked loaves with aoTi I Mr when jwi take them out of v f oven. . 1 Want BESS I t f u u i l ) V!czi;iiul Ur Cishts eni fens . Ore, TV!., Mar. Z 1 i ' ' -: f ' A- V " 1 Chili becomes a new treat made with canned tuna from California and served In rolls. As a sandwich accompaniment, top potato chips with grated cheddar cheese and paprika and slip under the broiler. For the beverage, serve vanilla milk shakes sprinkled with nutmeg. Losing Weight Matter of . .- r ' Calories7N6t Fatty Food By BARBARA FESSLER Cauaty Extensloa Agent '1 want to lose weight so I must atop eating bread, potatoes and sugar." What is the reasoning behind this remark so ofte made by diet conscious people? A potato fills you up, so it must be a "fatty" food. Besides braed is '"starchy" and therefore has only calories. As for sugar, it tastes so good, that it couldn't be right for a dieter. "If you like It, cut it out." Do we have to follow this philosophy to lose weight? Many diet plans do include these three foods and with successful results. They are more likely to be the crutch that will help the dieter to maintain his program without "goodies" sprees. There are several reasons for this. Nutritionally speaking they are good for us as they supply energy for growth and activity. Especial ly on a lowalorle diet it is im portant to Include the energy foods. . Besides supplying energy en riched and whole grain bread is a good source of the B vitamins and protein necessary for growth and general good health. And there are no more calories in a slice of bread than in a small apple AS calories. ' Potatoes beside supplying us with B vitamins and minerals con tain vitamin C which is needed daily. Potatoes contain only about 100 calories but they can be doubled by the addition of rich gravies arid butter. Sugar If ' a quick-energy food. Many foods taste so much better with sugar and even an a re stricted diet you can afford the 16 calories a teaspoon of sugar will add. Besides this, sugar dulls the appetite, actually making you Iesl hungry. A between-meai Bin-1 ble can be a help to dieters, pro vided they reduce the calories in the nibble from their meals. Bread, potatoes, and sugar are satisfying and this is another fac tor of immense importance to dieters. It is that intense crav ing, that empty feeling in the stomach after many diet meals that is the downfall of many good intentions. These foods fill the stomach and leave one satisfied. Actually the only way to diet successfully is to cut down the total intake of food, not to cut out one or two specific foods thinking they are the "fatty" cul DRESSED IT You can doll up canned sweet potatoes in no time at all by glazing them in a skillet with Brown sugar and butter and sprinkling with canned diced routed almonds. Use the propor tions of cup each almonds and butter and H cup sugar for 4 servings. WW I Don't Want Any Other Detergent prits. Just as no one food in sens ible amounts can be "fattening." can any food be a "reducing" food. All foods contain calories, and too much of any food can contribute to over weight. So if you must change your weight, change your food habits. Eat a balanced diet including meat, eggs, milk, cereal products, vegetables and fruits none of them in excessive quantity. And these do include potatoes, bread, and sugar. They supply needed nutrients, are not high in calorics, and are plentiful at low cost. Scalloped Dishes May Take Cereals Sometimes it is simpler and bet ter to use cereals instead of bread crumbs in scalloped dishes. Here is a suggestion for scalloped to matoes. TASTY SCALLOPED TOMATOES 1 can (6 ounces) tomatoes 1 tablespoon grated onion I teaspoon brown sugar 1 j teaspoon salt 4 teaspoon celery salt Dash of pepper Pinch of basil ' l'i cups "bite-sixe shredded wheat biscuits 2 tablespoons margarine Heat oven to moderated hot (375). Butter a 1-quart casserole. Combine tomatoes, onion, sugar, and seasonings. Place half of the tomato mixture in buttered cas serole. Cover with cud of the "bite-tiie" shredded wheat bis cuits. Add the remainder of the tomatoes. Arrange the rest of the shredded wheat biscuits on top of the tomatoes in a border around the edge of the casserole. Melt margarine. Pour over the shredded wheat biscuits. Bake uncovered for 20 minutes. Makes 4 servings. &preaa hamburgers with pre pared yellow mustard before boil ing. delicious Get a SIMPLE The family size is a (2 lbs., 4 oz.). Serves now H 1 - i'j amation AmUw quality psxrfacsefC fV) (0ml Polish ChocoJate Favorite Recipe From Friend Molly "My cookbook," ssys Molly Goldberg "is full of all the things 1 csn't resist." The cookbook written by Molly Goldberg and Mary Waldo was recently pub lished by Doubledsy It Comninv Inc., Garden City, New York. It is filled with exciting dishes for every situation from a party to a stretch-the-budget meal for the family. A recipe for Polish Choco late Squares is plain good and rich and ehocolaty. Though, the recipe is Polish you'll find all the ingredients are apt to be in your kitchen higbt this minute so if you're nay busy why not try it nowi ... POLISH CHOCOLATE SQUARES 8 squares (8 ounces) unsweetened chocolate 5 tablespoons shortening lft cups sugar 8 egg yolks m teaspoons vanilla extract v cups fine bread crumsb 0 egg whites Melt the chocolate over not wster. Let cool. Cream the short ening. Add the sugar gradually, beating steadily. Add the egg yolks and vanilla. Mix well Add the chocolate and mix again. Add Vh cups of the bread crums and mix. Preheat oven to 350 degrees. Best the egg whites until stiff bat not dry. Fold them into the chocolate mixture carefully but tnoroughly. - Grease a jelly-roll pan, about 11 z 17 inches and dust with the remaining bread crumbs. Pour the batter into it. Bake for 30 minutes. Turn off the heat and allow the cake to remain in the oven for 10 min utes. Cut into squares and serve with whipped cream if desired. Grind slices of dry bread through t food chopper, using a tine blade, or run toasted bread through a food mill, or crush with a rolling pin. New! Carnation quality in SIMPLE SIMON Fresh-Flavor frozen pies! fr&rU SIMON Re. full 9 inches six. it's . t A new fish product on the market, plump morsals of fish, potatoes and seasonings, are to be found in the frozen food displays at the super market. The bites of fish are pre-cooked and quick frozen end need only a brief heating in a hot oven to be ready for the table. Shopping for Potatoes With Care May Mean Economical Buy Shopping far IS st bed Whether you make the most of the abundant potatoes on the mar ket depends on how smart a potato shopper you are as well as on your knowledge of cookery. Here are pointers from home econ tnists of the U. S. Department of Agriculture to help bomemakers select potatoes on retail markets. For best quality, look for po tatoes that are firm and sound, free from cuts, cracks, blemishes or decay. Also to save time in preparation and avoid waste, .look for smooth, shallow-eyed uniform- shaped potatoes without knobs or irregularities. Avoid discolorafins, td; such as the green color known as 'sunburn." It is usually caused by exposure to sunlight or bright artificial light Greened potatoes usually have a bitter flavor. Most markets offer potatoes in bulk and also packaged for con venience and time saving. Though selecting your own potatoes from the bin takes more time, it al lows you to choose the size, shape and quality you prefer. Slse Is Right 7 The size to choose depends on how the potatoes will be used. For most purposes a medium size is preferred. You may, however, want a larger potato for baking and smaller for boiling whole. If you plan to peel potatoes, there's less waste with the medium size than the small. Potatoes are graded for- the wholesale market but not graded for retail sale. Although U.S. No. 1 is a wholesale grade, it may serve as a guide of the family food shopper. Potatoes are not yet labeled as to their cooking quality that is, whether they are best for boiling, baking, etc. Because it's difficult to predict this from appearance, it may pay to buy a small quan tity and see if they prove to be what you want after you've cooked them. Some varieties tend to be more mealy and some more moist or waxy. The time may come when specific gravity tests of samples will be used so that potatoes can be labeled as to the best method of cooking. The late-crop potatoes which make up the bulk on the market have been in storage since harvest ing in the fall and are good keep- UL3 V'J . eri. For best keeping and cooking quality, store at temperatures be tween 45 and SO P. Store in the dark but with good air circulation. It pays to sort potatoes before stor ing because one decayed potato can spread damage to others. Thrift la Cooking For boiling of baking choose potatoes of uniform size so they will all get done at the same time. Odd shapes or sizes can best be used for frying, combination dish es, or cutting in pieces to boil for mashing, for example. To get the most food value, boil or bake potatoes in their jack ets. Using only a small amount of water for boiling saves vitamins. If you peel before cooking, keep the peelings thin. To speed boiling for a hurry up meal, cut in pieces, cook in as little water as possible in a pan with a fight cover or in a pres sure saucepan. Tells How Nuts Blanched Although the tender covering which encases the filbert is not objectionable, many homemakers prefer the lighter appearance of the blanched nut. The blanching method is somewhat different from that of other nuts. A toasting or dry blanch is best for the removal of the brown skin. After removing the nut kernel from the shell, it is placed in a shallow pan in a 250 td 275 degree oven for about 20 minutes. As the heat penetrates the nut, the skin cracks and may be removed by rubbing the nuts briskly. Toasting in this manner also improves the flavor of the nuts. p. OHyMtMM IMol at m &-- mm II Mill nil G) Here is chili coo carne that tastes like the finest homemade kind! Not too hot ... not too bland-it's just perfect Dennison's Chili is slow-cooked the old fashioned way to keep in all the extra good seas of these choice ingredients: Tender good beef-big homestyk pieces of juicy lean beef.' ,fy. Plumy rich bean-tasty and tender as your 'j ) , ! RIGHT WAY Corned beef is good to serve for a Saturday night supper when the gang's coming over - Buy a piece of the corned beef that weighs around five pounds. Cover it with cold water, in a large kettle, and add some extra sea sonings: pepper-corns, a bay leaf or two, celery seeds, a garlic clove, a half dozen whole cloves, some celery tops and a sliced car rot. Bring the water to a boil, then simmer the beef-covered until very tender. The simmering will take four hours or more so leave plenty of time for this prepa ration. Slice the corned beef and serve warm with potato salad and cole slaw, hot rolls, lots of pickles'. nil' RANDALL'S By Popular Demand ' " Again This Week Pan-Ready Cut Up Colored, Fresh n I ff 5 h i y cON CARftf (With beans) Gettht larg family slzt-and tavtl Crisp Ccs!u:: Fill Up Jars In many families one of the most pleasant events of the day is the parade of the cookie Jar. It mav take place after school, Just ! before s favorite TV program, or Si DOUliniC. 1 C uiiie imh; uu t important. What is important are the wonderful cookies that you serve your family. Your part in the happy custom, keeping the cookie jar filled, will be much easier when you bake Butterscotch Drop Cookies. BUTTERSCOTCU ' DROP COOKIES y 1 cup "bite-size" shredded ' t rice biscuits i ifc cup nuts or shredded . coconut ii cup butter or margarine 2 cups brown sugar, firmly packed 2 eggs 1 teaspoon vanilla 2 cups sifted all-purpose 1 flour Vt teaspoon salt 2 teaspoons bsking powder 2 tablespoons milk Heat oven to moderately hot (370 degrees). Crush little shred ded rice biscuits and combine with nuts. Set aside for later use. Grease cookie sheet Cream butter and sugar thoroughly. Beat eggs. Add eggs and vanilla to butter-sugar mixture. Mix well. Sift dry ingredients togeth er. Add one-third to the creamed mixture. Mix well. Add one-halt of the milk. Mix. Continue add ing the dry and wet ingredients alternately until all - are com bined. Add "bite-slzel shredded rice biscuits and nuts. Mix well. Drop from teaspoon onto cookie sheet Place on rack near center of oven and bake for 8 minutes or until the cookies are brown. Store cookies in tightly covered container. Makes 8 dozen 2-lnch cookies. For larger cookies, drop from tablespoon. Bake 12 min utes or until cookies are brown. Makes approximately 4 dozen. 3-incb cookies. FLAVOR. TOO Lemon is fine to use on a low sodium diet because it contains practically no sodium. 1288 STATE ST. Phone 3-6489 g''vss you i r I I own home-cooked beans would be, 1 Nicely spiced sance-slow-slmmercd the bome-cooked way to keep "hot" and "bland" ' in perfect balance. ( Try Dennison's CM Con Carne with 1 Beans in the economical family size or con venient regular size -look for Dennison's Main Chili, too, Both delicious because both give you real home-kitchen flavor I