:-(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 '
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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