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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 6, 1956)
They Are -' n 0 if ic? They're Marvelous -J 0Mf v .1: . . t,..r f t-4 v4 i r Beloved of young and old are hamburgers, but they can turn on the glamor too, as is shown by this menu which includes hamburger cakes on toasted buns, with blue cheese topper, .. . accompanied by corn on the cob fresh or frozen) and poppyseed spread. Chopped Meat On Menu for Economy Or for Good Taste By MAXINE BtREN Statesman Woman's Kdilor Minced meat, luckily for the family budgeteer, it tops in fla or, low in cost. This happy fact has saved many a family finan cial embarrasment when the bills come along. Minced beef, veal T-tn mitm . mivvs vs iojiu Up iwi pai uca, vi 1 "Cj I Take tl" lowly hamburger, for instance. im There's a meat with universal appeal. Served just v 1 with a slice of onion or pickle on a bun it's one -.V J ol tne worl(i's most popular meat treats, yet add V) jf ,- some glamor by way of garnishes, sauces or man- -mf ner of cooking and you've company fare. flu need iamb, though less known and there yf fore less used, is equally delicious. Being an old j llamb lover, we use it frequently combined with eggplant. Alternate slices of eggplant and lamb patties may be baked until meat is done. Lamb is excellent served iust like hamburcera. and nice In loaves. It combinea well with beef in cakes, balls or meat loaf. Chopped or minced veal's best-known when combined with oth er meats in loaves, though It is good broiled like hamburgers and served on toast or buns. If hamburgers are to be on the menu along with corn, (fresh or frozen) let whipped toppings serve for either or both the pip ing hot corn and the just-off-the-grill hamburgers. The margarine people suggest their product, whipped with catsup,-onion juice or grated onion, paprika or minced parsley as natural combinations for both corn and hamburger. For the hamburger alone and for the more adventuresome, mix blue cheese into the softened margarine. Put big shakers of salt and grinders for pepper nearby, and let every one dig in. POPPYSEED SPREAD ' pound margarine 1 teaspoon poppyseed Mix Soften margarine at room temperature. Add poppyseed. thoroughly. Serve with hot corn on the cob. Makes 'i cup.' BLlE CHEESE TOPPER rOR HAMBURGER " U pound margarine U pound Blue Cheese Let margarine stand at room temperature to soften. Mash blue cheese and mix with margarine. Whip to fluffy consistency. Spoon over hamburger on grill just before cooking time is completed. A package of soup mix makes this loaf good. B&ED BEEF VEGETABLE LOAF 1 egg '3 cup chopped onions 'i cup water , 2 slices bacon, diced ...'j. pound beef chuck, ground ''' 2 teaspoons prepared mustard i pound ground veal 1 tablespoon chili sauce 7 1 package vegetable-beef soup mix Beat egg slightly, add water and lightly stir in meat. Mix in the remaining ingredients. Shape meat mixture into a loaf in a shal low baking pan. Bake in moderate oven (3501 for 1 hour. Makes 4 to 8 servings. Lamburgers can be made just like hamburgers, onion and all or you can make 'em a little more refined by adding an egg and a few crumbs. Lamb balls are good too, combine the meat with chopped onion, some powdered thyme, a dash of salt and paprika and some milk to moisten. Make into balls, brown in fat andadd any desired liquid. Cook slowly until done and serve on a bed of noodles. Lemon Chiffon Pie is Welcome There are lemon pics and lemon ; densed milk, H cup lemon juice, pies, and here s one wun a lew 1 lemon rina graiea ana a egg yolks. Pour into cool pie shell. new features: LEMON CHIFFON PIE Crust: Roll 20 graham crackers Meringue: Beat 3 egg whites until bubbly, then add teaspoon very fine. Stir in U cup sugar and a't. U teaspoon vanilla and 1 tea gradually add mixture to cup;50001 lemon Juice- Continue beat sottened butter, mixing thoroughly. I ing until egg whites form thick Then stir in 1 tablespoon water. ' foam. Add 6 tablespoons sugar, one Press over bottom and sides of an at a time, beating after each add-l-inch pie pan and bake in 325 dog. ition of sugar until mixture piles oven. Cool before adding lemon1 and sugar is dissolved. Add pinch filling. "' !of cream of tartar. Pile over fill- Filling: Blend together following ing and put fn 37S deg. oven until Ingredients; 1 can sweetened con- browned. : cano eiinii i That good HAWAIIAN CANE flavor! rmx Corned Beef Cooks New Way To vary theusuar method of serving corned beef and cab bage a tasty suggestion is a hearty corned beef and potato casserole served with crisp, chopped cabbage salad. To cook crisket of corned beef, place brisket in a deep kettle. Cover with water. If desired, (Td 2 cloves of garlic or 1 onion, sliced. Cover. Heat. Whenwater boils, reduce heat so water sim mers. Simmer 1 hour per pound or until brisket is fork-tender. Serve hot or cold. CORNED BEEF TOPPERS 8 slices cooked corned beef 4 hot boiled potatoes 2 large tomatoes, cut into li-inch slices 1 1 tablespoon prepared mustard y cup catsup ' cup butter, melted cup water Cut potatoes in half length wise. Place halves cut side up in a baking dish (8 x 12 t 2). Cover each potato half with a slice of tomato and then a slice of corned beef. Combine mus tard, catsup, butter and water. Pour over corned beef. Cover dish with aluminum foil and bake 20 to 25 minutes in a hot oven (400 degrees). Spoon sauce in dish over meat before serving. Serce hot. Makes 4 servings. i - - S ! r T: 1 -r t 1 L 'P 1 N v' "I' ,S ' ,:'.mA Statesman, Salem, Ore., Fri., Apr. 6, 1956 (Sec. III)-1 TO STORE Save the plastic see-through bags from carrots or other foods. They're fine for storing English muffins,' leftover baking powder biscuits that are to be toasted, salad greens or celery in your re frigerator. . FOR LEFTOVERS What to.. do with that, leftover meat loaf when you want to serve it hot? Heat it with canned tomato sauce (the kind designed for spa ghetti) and cooked green peas. Serve over egg noodles or rice. ..y... v ;:v i V: - l. ) f X Chopped veal is perhaps best known as an Important ingredient in meat loaf. Here is a new taste-treat in loaves, it takes a package of vegetable soup mix for just the correct seasoning. There's some beef in the loaf too. . Two Dishes for Buffet Suppers Here's a short-cut method for an Kalian style' casserole of buffet supper size good as a hearty main dish. Serve it with a crisp green salad and hot French bread. CHEESE LASAGNE 8 oz. lasagne noodles or any . wide noodles 2 l-oz. cans tomato sauce . 2 cups cottage cheese teaspoons basil 1 teaspoon salt ' I teaspoon Worcestershire sauce 'i teaspoon Worcestershire sauc '4 cup chopped onion 4 lb. Cheddar cheese, sliced 'i cup Parmesan cheese Vj cup buttered bread crumbs Paprika Cook noodles In boiling salted water until tender; drain and rinse. Mix tomato sauce with cot tage cheese, basil, salt, Worcester shire sauce and onion. Arrange alternate layers of noodles, Ched dar cheese, and sauce mixture in a buttered 2'i qt. casserole. Top with crumbs and Parmesan cheese. Sprinkle with paprika. Bake at 373' F., for 25 min. Serve Fish Fillets Thermidor with hot rice, buttered, green beans, tossed salad and lemon pie. FISH FILLETS THERMIDOR l'i lb. fish fillets 14 cups milk 1 teaspoon salt Pepper V4 lb. Cheddar cheese, grated 3 tablespoons butter 3 tablespoons flour - 2 tablespoons lemon juice Vt teaspoon Worcestershire sauce Use fresh or frozen fish fillets. If frozen, thaw before using. Roll up each fillet and place in a shal- , low 2 qt, casserole. Pour milk over fish, sprinkle with salt and pepper. Bake at 350 F., for 30 minutes or until fish flakes easily with a fork. While fish is baking, grate cheese and melt butter in saucepan or top of double boiler. Remove cas serole from oven. Pour milk off fish fillets. Add flour to melted but ter an blend over low heat. Add milk and cook stirring until thick ened. Add cheese, blending well, then lemon juice and Worcester- sJiire sauce. Pour sauce over bak ed fish fillets and sprinkle with paprika. Brown fish slowly under broiler flame. Serve hot. IT DEPENDS An avocado that is ripe should be refrigerated ;a banana (ripe or unripe) should not be kept under refrigeration. CompleWOlFJ Ml Heof and servt ...in minvfasf your jroctfi' New! Carnation quality in SIMPLE SIMON Frpsh-Flrmnr frnTP-n nipa! A delicious BOYSENBERRY PIE Get a SIMPLE SIMON pie. The big family size is a full 9 inches (2 lbs., 2 ozs.)-more for your money. Serves six. NOW IT'S Carnation Another quality product of Carnation Company now in your trocar's frosen foods section. 8 V ilJ-.. HIT I v.-,.-v; -:.tV - r - I 'J t , . . 1 ' , -... , - .-'t i - . - . " - - V- V J L , Av.' v- 1 hu .i 1 . Hi V - . N . . J Minced lamb patties have flavor all their own, and mighty good flavor at that. Here they're served on buns like hamburgers, with onion and pickles and prepared on an electric grill. We like them. They're good too, slipped into slits made In egg' plant and baked until meat and vegetables are done. 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