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8-(SfC. Ill) Statesman, Salrm, Ore., Fit, Apr. 6, 19"5
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Macaroni a la Davy Jones
Give salmon I tangy treatment from heat nd let stand 10 min
Canned Food
Shelf Yields
Whole Mono
Tikt pleased look tt the well
stocked canned goods ihclf and
you'll find the makings for many
wonderful meala. Here for4 in
stance i a wintertime menu that
thould please' everyone in the
family.
Tomato Juice can be the cock
tail, and be followed by hot but
tered eon and carrots, and hot
Tuna-Crab Salad, which it really
a delightful casserole dish. Try
it on your cookstove:
HOT TUNA-CRAB SALAD
i 7-ounce cane solid-pack
tuna, drained
1 64-ounce can crab meat,
drained '
ty cup chopped green pepper
V tup finely chopped onion
1 cup sliced celery
1 cup mayonnaise
- I teaspoon Worcestershire
. sauce
V, teaspoon salt
teaspoon pepper r
Vt tap croutons
1 tablespon garlic butter
Makes servings.
Break tuna into nieces. Com
bin tuna, crab meat, green pep
per, onion, celery, mayonnaise,
Worcestershire sauce, salt snd
pepper; -mix well. Turn into
greased 1-quart baking dish. Com
bine croutons and garlic butter;
mix well Arrange over tuna mix-
tura. Bake in very hot oven (423
degrees) 10 minutes. ;
Serves 6.
Garlie butter: Melt 1 table
spoon butter; add 1 clove garlic.
. . Cook 5 minutes; remove garlic, ,
i
Meal in One Dish
Heart Chowcier
This Chowder Is so very delicious
that we count on this amount serv
ing six with enough for second
helpings. It's the kind of whole
aneal soup that scores a hit on a
cold wintry .day. Serve it in big
bowls with plenty of rye or Frenrn
bread. If you're fixing it for a
meatless menu, omit the salt pork
Minced clams add an unusur.l
touch to the savory lima bean
soup.
Hearty Lima Chowder
i cups large dry limas
1 quarts water
1 2-inch) cube salt pork
(optional)
1 Urge sliced onion
t cloves crushed garlic
, I cup diced celery
' aa 4 cup chopped parsley
frijuf nmrled chonoed tomatoes
-tx;up canned lomaiocsi
in Pavv Jones' Macaroni.
DAVY JONES' MACARONI
4 ounces shell macaroni
2 tablespoons butter or
' margarine.
2 tablespoons enriched flour
1 1 1 teaspoons salt
i teaspoon dry mustard
utos. Meanwhile, melt butter or
margarine in saucepan. Stir in
flour, salt and mustard. Gradual
ly add liquid and stir until thick
ened. Stir sauce into beaten
egg. Add lemon julre, salmon,
peas, celery and pimiento. Rinse
macaroni with warm water and
WASTE BF.S f REAL SMOOTH
Steamed vegttanles to late 1 Corn ,TUP ' of,en (a"fl 'w
their best should be doused with candv recipes because it help
a couple of tablespoons of butter i Prevent we lormauon oi larg
hen they have finished cooking.
the
crystals that
i smooth texrure.
interfere wiLh
A.
V Kit. 7 y v
s
4 1 ' 4
At..
t ' v 'St
v-;
Vt cups liquid from salmon and, drain well. Fold macaroni into
.peas is aim on mixture. Tour into
1 egg, beaten greased 14 quart casserole.
Vn tablespoons- lemon juice ' Sprinkle bread crumbs overtop.
lcup flaked salmon 18 ounce! Pake in moderate oven (3501 iO
can)
1 cup cooked peas
h cup chopped celery
2 tablespoons chopped
pimiento
V cup buttered bread crumbs
Add 2 teaspoons salt and mac-
! aroni to 3 cups boiling water.
Boil rapidly, stirring constantly,
lor 2 minutes. Cover, remove
"4 w :v 'S!'-..i?'-W'.
There's contrajf of color, temperature arid taste in this menu which is an excellent one for right
now. Chilled tomato juice begins the meal of buttered corn and carrots, and Hot Tuna Crab
Salad, which is really a casserole dish. , ,
Two Foreign Dishes Given
L leafv
;f teaspoons c
tf , f iraafiwiis Mil
' 1 (to la lliiince) can minced
clams -
Rinse limas, cover with water
. and let soak several hours or over
sight. Brown salt pork, add onion
and garlic, and cook until onion is
limp. (If pork ii omitted, conk
nioa and garlic in 1 tablespoon
butter.) Pour Into large kettle
with limas and soaking Water.
Stir in celery, parsley, tomatoes,
bay leaf and salt. Drain clams,
pour liquid into soup mixture. Sim
mer t to Vi hours or until limas
are tender. Stir in clams and
simmer 1 minutes longer. Serves
generously (with second helpings).
FANTRY SPECIAL
With a can of Condensed cream
f mushroom soup, one of boned
chicken and one of pimiento, you
can make chicken a la king. II
there's any celery in the refriger
ator, dice some of it and add for
crunchy texture.
At one time or another, most
homemakers get weary of cook
ing the same round of family
meals. One sure way of perking
up the cook's interest is to serve
a dish with a foreign flavor.
Foreign dishes need not be dif
ficult to prepaie most of the
popular recipes have been Amer-,
icanized, or simplified, for easier
preparation, and the long lists of
unobtainable ingredients have
been reduced to fit the. average
family's budget. . -
The foreign recipes w selected
for you are easy to prepare and
delightful in flavor. The German-
inspired "Nuss Tort and the fla
vorful Paprika Schnitzel will add
new flavor-interest to everyday
meals. Note that these dishes call
for plenty of dairy foods, appe
tite satisfying and nutritious.
PAPRIKA SCHNITZEL
4 slices bacon, cut fine
l'i pound veal steak
2 tablespoons chopped onion
2 tablespoons chopped onion
1 teaspoon paprika
. Salt.
1 cup sour cream
Vi cup tomato sauce
Fry bacon until crisp, add veal
which has been cut into serving
portions and brown in hot fat.
Add onion and brown. Add papri
ka and salt. Stir in sour cream
and tomato sauce. Cover pan and
simmer for 4 hour or until veal
is tender. Serve with buttered
noodles.
Nl'SS TORT
f 2 cups pecans, or walnuts
finely chopped
. 1 cup sugar
. 4 eggs, separated
2 tablespoons flour
2 tablespoons orange juice
M teaspoon, baking powder
1 teaspoon salt
1 orange rind, grated
Beat egg yolks until light and
lemon colored. Gradually add
sugar. Continue beating till
thick and pale yellow in color.
Stir in nuts, orange juice, rind
and sifted dry ingredients. Beat
egg whites stiff but not dry and
gently fold into mixture. Line
two 8-inch cake pans with wax
paper. Pour batter into pans and
bake at 350 degrees F., for 30
minutes. Cool.
Frosting: Melt 1 cup chocolate
chips. Add 1 cup sour cream and
H cup powdered sugar. Beat un
til smooth. Put layers of forte to
gether with 1 cup ere a m
whipped. Cover top with sour
cream-chocolate frosting.
BIRTHDAY PARTY
Surround the birthday cake with
balls of ice cream rolled in tinted
coconut.
SIMPLE
It's not necessary to remove, the
skin from eggplant unless it is
tough. And soaking eggplant be
fore cooking is out of date; just
wash it.
LITTLE ZIP -
A little crumbled blue cheese
adds zip to a carton of creamstyle
cottage cheese. Servjs with crunchy
raw celery.
Apricots With
Oatmeal Cookies
Ever been right in the middle of
the ironing when you remember
there were no cookies on hand for
lunch boxes? These oatmeal cook
ies will take care of that empty
cookie jar in no time. They're
quick and easy to stir up, and the
chewy bits of dried apricots add
both color and flavor. They bake
crispy brown in 7. or 8 minutes,
so don t get so involved in ironing
a shirt that you forget to keep an
eye on 'em.
APRICOT OATMEAL COOKIES
4 cup dried apricots
' 6 tablespoons shortening
H cup sugar ' '
Vt cups quirk-cooking oats
i cup sifted all-purpose flour .
l teaspoon salt
Vi teaspoon soda '
Vt cup cold water
1 teaspoon vanilla
Rinse apricots in hot water, drain
and put through food chopper us
ing fine knife. Cream shortening
and add sugar gradually, cream
ing thoroughly. Blend in oats and
apricots. Sift together flour," salt
and soda, and stir into apricot mix
ture. Stir in water and vanilla,
and mix thoroughly. Roll out '
inch thick on floured board and
cut into 2-inch rounds. Place on
lightly greased cooky sheets. Bake
in hot oven (400 degrees) 7 to 8
minutes. Serve plain or put to
gether in pairs with butter icing.
Makes Vt dozen single cookies.
minutes. Makes 4 servings.
GOOD GARNISH
Thin rings, cut from both red
and white onions, make a pretty
garnish for salads.
OCT OF TROUBLE
Clean up broken glass with
damp paper.
DMI1D
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feeling
so clean...
so sure!
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