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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 27, 1956)
paw I Ground meat, iish ai best as balls in rich gravy t 1 s ' Statesman, Salem. Ore. Frl., April 27, 'SO (Src. IIl)-2l ' . i (IIP ' I : 1 V - V; .f J ' 4 -"V; ft V 4 , - ''-' v. M e" Broiled Meats Require Caro When htm It Mrved a second or third dey it ctn be juit it welcome ti the fint eppeerence. Ham belli Supreme, prove this point. The balls ire elevated to the gourmet clan by corn flakes, onion end mustard, end sweet-sour sauce. A Super Taste Featured in Now Brownies. Ma V.'" .7 ' 3i Large balls of a savory tuna mixture are served on golden noodles for. a satisfying main dish either for luncheon or dinner. Here there served with fruit slice salad and hot rolls Ground Round, Tuna In Popular Dishes A uiue Dti SI mrai or nsn gvrt a kjiik way re.wf decides td "play ball." whether I ,(SK4-VJ ham, fish or other food and no n I . f filler.- Just so therei plenty of By MAXINE BIREV . ' fKatesma Wm'i Editor ' , The once-popular song "One Meat Ball" melodiously accentu ated (he importance of the meat ball but didn't say anything about the equally personable fish ball. A little bit of meat or fish goes a long way when the rook whether she uses beef, matter what the flavorful gravy the meat can be of your choice. Left-over ham, for instance, can be elevated to the gourmet class when mixed with cornflakes and seasoned with such kitchen-shelf staples as catsup, minced onions and mustard. Served with sweet-sour sauce made from com syrup. vinegar and cloves, thtse Ham Balls Supreme, would make a French chef proud. HAM BALLS SUPREME 2 cuds cornflakes 2 eggs, slightly beaten m cups ground ham tablespoon minced onions H cup catsup H teaspoon dry mustard Crush cornflakes into fine crumbs. Combine with remaining Ingredients; mix thoroughly. Shape into ( balls. Place in a greased shallow pan. Bake in moderate oven 150 degrees) about 20 min- , utes. 34 tablespoons flour cup water 1 1. cup brown sugar 3 tablespoons vinegar i St cup dark brown syrup whole cloves I Combine flour, sugar, com syrup, water, vinegar and cloves. iCook over low heat, stirring constantly until sauce thickens: Pour over balls. Continue baking about IS minutes longer. Makes I servings. Luscious savory balls of tuna and onion shot with celery and parsley are served on golden noodles to mae a wonderful main '" 'dislrfor -Juncheons- or- for - tupper , - ,,,. ,,, , , . The tuna balls are browned in the skillet and covered or put Into the oven until done, then arranged on a special mixture of. noodles, milk and corn. TINA BALLS WITH GOLDEN NOODLES 1 cup flaked tuna 7-ounce can) 2 tablespoons chopped onion -2 tablespoons chopped celery 2 tablespoons minced parsley- nip bread crumbs 2 teaspoons lemon juice 'i teaspoon salt Dash pepper 1 egg. beaten Fat or drippings 2 tablespoons melted butter or margarine Combine all ingredients except fat or drippings. Mix thorough ly. Shape into balls. Brown lightly in fat drippings in heavy skillet on all sides, cover, cook until done and keep until ready to warm in oven. Serve with Golden Noodles. Galdea Noodles 4 ounces broad noodles Hi teaspoon salt cup butter or margarine 1 l'i teaspoon milk , t cup , enriched flour 'i cup cooked whole kernel corn Add 2 teaspoons salt and noodles to 3 cups boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand 10 minutes. Meanwhile, melt butter or marga rine in saucepan. Stir in flour and salt. Gradually add milk and cook until thickened, stirring constantly. Rinse noodles with warm water and drain well. Add noodles and corn to sauce, mixing until blended. Heat thoroughly. Serve with Tuna Balls. Makes 4 serving. j". .'WALNUT WHEAT BALLS 1 teaspoon soy sauce 2 eggs, beaten 1 teaspoon salt 3 tablespoons cooking oil 1 can tomato soup i cup coarsely chopped walnuts cup wheat germ 1j cup uncooked rolled oats V cup chopped onion Vi cup chopped celery Vi cup chopped green pepper Combine nutmeats, wheat germ, rolled oats, onion, celery, green pepper, soy sauce, eggs and salt. Form into small balls, about 1-inch in diameter, and brown slowly in cooking oil. Add tomato soup diluted with 1 can water. Cover and simmer over very low heat h hour. Makes 20 balls. Mincemeat Has a Bit of Lemon MINCEMEAT Has 18 Sparton .... A bit of lemon will make this mincemeat pie better than usual. LEMON MINCE PIE Into an unbaked shell put: 24 cups cooked mincemeat or 1 jar prepared mincemeat. Then pre pare 1 package lemon pie mix or 4 recipe of your favorite lemon pie filling. Pour over the mince. ake in moderately hot oven 400 degrees for 23 minutes. Top with a 2 egg meringue. Brown in mod- ralp nvn ftpprc ahfltif 7 ' minutes. Serve slightly warm. Dice a firm but ripe avocado and arrange in ' sherbet glasses. Pour a dresing of chili sauce or catchup seasoned with Worcester shire sauce over the. avocado. Serve as a first course with hot French bread. Friday fare: Fish and - potato chowder with dill pickles and cole slaw. TASTES GOOD Add a little vanilla to the apples for wonderful flavored pie. Pudding Top Is Made of Filberts A simple bread pudding can lake on company manners when spread with a filbert crunch topping and put under the broiler to partially caramelize it. Make topping from 4 cup brown sugar, 2 tablespoons cream, 1 tablespoon tutter and 4 cup chopped filberts. r v j. k V 11 1 You don't need either meat or fish to make good balls with rich gravy. Here the flavorsome part is walnuts, combined with wheat germ and rolled oats. The sauce is mushroom soup, the vegetable is broccoli and salad comes at assorted relishes. Carrots, Apples Join in Dish RICHNESS Add a tablespoon of cream for each egg when you are cooking Lscrambled eggs.' Candied carrots, crunchy carrot sticks and curls are old standbys everyone enjoys, but here's some thins new a delicious combination of vitamin-ppeked carrots and juicy jail apples, it s excepnonaiiy i cowl with pork, one of the current . Cheese Biscuits Are Triangles The cheese in these biscuits is. a best buys. CARROT AND APPLE CASSEROLE 2 cups sliced, cooked carrots 18-10 carrots 1 cup sliced raw apple 14 apples 1 teaspoon salt 14 tablespoons brown sugar 1 tablespoon lemon juice 4 teaspoon grated lemon peel 2 tablespoons butter or mar garine Arrange carrot and apple slices in alternate layers in a small cas- seroie. apnnwe eacn layer win out on lightly floured board' or salt and brown sugar; over all pastry cloth and knead gently 30 sprinkle lemon juice and peel. Dot seconds. Roll out on unfreased with Butter, then bake at 375 de-i baking sheet in hot oven (450 de grees until apples are tender, igreesi 10 to 12 minutes, about 30 minutes. I Makes 14 dozen biscuits. feature. Serve at a salad luncheon, or with soup at dinner. CHEESE BISCUIT TRIANGLES 2 cups sifted flour f tablespoon baking powder 1 teaspoon salt 4 cup shortening : 1 cup shredded American cheese 3 tablespoons minced pimiento, drained 4 to 34 cup milk Silt together flour, baking pow der and salt. Cut or rub in short ening until mixture is crumbly. Stir in cheese and pimiento. Add milk to make a soft dough. Turn mm FOR A VARKTY OF DELICIOUS MEALS Fril-lets Medium Egg Noodles Homtstylt Egg Noodles Kurlt-Q Chinese Egg Noodles Fine Egg Noodles No ordinary brownies these, but special occasion beauties, created to be served with pride et your most important dinners, teas and parties. The batter, rich with un sweetened chocolate, is laden with bits of plump dates and flavor some crunchy almonds. DATE AND ALMOND BROWNIES 4 cup sifted flour 4 teaspoon double-acting baking powder 4 teaspoon salt 4 cup butter or other shortening 2 squares unsweetened choco late 1 cup sugar 2 eggs, well beaten 4 cup cut dates 4 cup chopped blanched almond . 1 teaspoon vanilla Sift flour-once,, measure, add baking powder and salt, and sift again. Melt shortening and choco late over hot water. Add sugar gradually to eggs, beating thor oughly. Add chocolate mixture and blend. Add flour and mix veil. Add dates, almonds, and vanilla. Spread in greased 1x1x2 Inch pan. Decorate with dale halves nd whole almonds, if desired. Bake In moderate even (ISO degrees F.) li minutes, or until done. Cool la pan; then cut Into squares or rec tangles. Makes about M brownies. Perhaps you are good meat cixArr, but if you are purchas ing meat for broiling, you'd better be good. Perhaps some sugges tions for broiling various meats will be welcomed. CHATEAUBRIAND COLBERT 14 Ihi. beef tenderloin Salt and prpper Fresh vegetables Parlsienne. potatoes The name "Chateaubriand" la given to the middle rut of large tenderloin of beef. Broil or saute the meat slowly for about 21 min utes. Seaaoo with sat and pepper. Place In deep silver dish or on a platter and surround with fresh cooked Vegetables and Parlsienne potatoes (potatoes cut with rrench potato bailer). Cover with Sauce Colbert. Serves 1. SAUCE COLBERT 1 cup stock or bouillon 1 teaspoon meat extract 1 cup brown sauce 4 lb. butter (4 cup) Heat the stock wine, meat ex tract and brown sauce together In a saucepan; cook until thickened and reduced. Strain through fine sieve. Just before serving, bring to boiling point and stir In the butter. YORK HAN HT EAK, VIRGINIA STYLE . S (1-oiJ ham steaks I pounds fresh kale Butter Salt Peanut butter Candied yams Brown sugar Sherry wine Clean kale and boll IS mlnuteej In one gallon of salted water. n I ..J I L.I- i. main, vmv uiiim tm butter for 23 m mutes, adding salt ' as needed. Meanwhile, broil the ham (teaks. Place each steak M an Individual platter and spread with peanut butter. Garnish wttkj candied yam: cooked with brow a miar ana tnrrrj uw, mun the braiaed kale. Servos 1 - GRILLED SADDLE Of LAMB, ENGLISH ITTLE . , 1 IS lb.) saddle baby lamb S lamb kidneys 1 pint new peaa Fresh mint I MDieapoona sweet puiut Sugar Cut the saddle of lamb Into I pieces, aeawa with salt and pep per; broil in charcoal grill for IS minutes with lamb kidaeya. Boil , the st peas with fmb mint un til tender. Drain, add the fresh butter, a little sugar and t chopped mint leaves. Uie aa a garniia, for the platter of Lamb. Serves S. RIGHT KIND Use a heavy straight aide! saucepan when making candy. NrYGtlR (WDIDPTOB6W) AVfW .V'V-IL Cvm ''WEIGHT h 'V in (PPi)T FfjO li' V :?OS m - ' --" " -- ."'T -HaLi r ' " r- SWIFT BELIEVES tvtry baby is worth ita weight in gold! That's why we make Meat for Babies the very best money can buy. Their wonderful flavors and creamy smooth texture tempt baby to eat every delicioua spoonful. And these fine 100 meats are rich in the pro teins, vitamins and minerals baby needs for healthy growth. Try all 8 varieties. Serve Swift's Egg Yolks, too! And for your toddlera Swift's Junior Meata! FIRST PRIZE-Caah equal to your bby' weight in GOLD! ' 100 SECOND PRIZES-Each- $100.00 U.S. Saving Bond! 100 THIRD PRIZES-Each-t framed, full, color print, 16' 1 16 4 of ona of Norman Rock well's famous paintings ot hit "most precious babies." HERE'S ALL YOU DO: Juat dream up a name for the baby pictured on the ecale! It'a that easy! And think of the thrill of winning that wonderful first prize cash equal to your baby'a weight in GOLD! At $35.00 an ounce (the official VS. price), one pound of gold is worth $560.00. If you win and your baby weighs 25 pounda (for example), you would receive $14,000.00! Or you may win one of the 200 other big prizes! If you don't have a baby of your own, you may enter for a grand child, niece, nephew or a friend'a child. And any name you euggeet may win a nickname, a giri'e name, a boy'a name! HINTS ON HOW TO WIN: Simply study the picture of the baby. See how happy and healthy it looka. It might be died "Merry" or "Bright Eyes" (do not submit theae aa your euggeetione). You're sure to think of many namea much better than these! Hurry! Enter today! Contest closes June 2, 1956. I i ' I I. II 1 I L FOLLOW . THESE EASY RULES 1. Nam tha baby pictured on th tcU. J. Writ your iuuwtwn on antry blank in this ad or (at addi tional entry bianka at your Uafr'a. Kill Id your oa nam and addrM and tha nana of tha baby to bt w.ifhad aa covarad in rule No. 6 Mow. I. fiand aa manv anlriaa aa you wiah to "Cold" Conlt, Boi 6011, Chicago 7,.IIIinow. Kanh antry muil ba arrompanwd by lbl from two (2) cana ot jara of Swiffi Maata for Habiaa or bwift K.( Yolka or Swifl'a Junior Mia. 4. ConUmt la opn 14 all ridnt of tha USA., arpl m ployw and familiM of Hwift Company and ila adyerlminf agr'nties. No toora than opa priaa aliall ba awarded to auy on conleatant. 5. All entrwa mint ba poatmarliet by Biidniiht Juna 2. 19S8 and ba received not laler than June 9, 1K66. Winnera will be notified by nail aa aoon aa poaaibla after cloee of conleet. Complete lilt of winnera will be aent on requeet 8 weeke after cloae of conleet it accompanied by atamped, aelf-addreeeed envelope. 6. The child deeignated on laet line of entry blank bv tha win ner of the nrat pnie will be-ofBcialMwet(hed (wearing diaper only) under tha direction of a Swift Company pliyncian. Priw will ba awarded in canh aqual to the child'a weight in gold at official U.S. price. Winning baby may be any weight, but Hwift k Company limila payment up to thirty (30) pounda of weight. 7. Priaea will be awarded on tha bania of uniqueneea and apt neea, by the impartial judging atalT of Lloyd Herrold Com pany. Deciaionof the juilgee ui finel. Duplicate pruee will be awarded in caea of tiee. All efttriee become the properly of Hwift ei Company. N"ne will be relumed. Conteat iubject to all Federal, Stale and local lawa and regulation. OFFICIAL ENfRY BLANK Mall to: "CotaT Cantaal, Sax SOU, Chicago 77, Illinois I encloao labcla from 2 cana or Jars of Swift's Meats for Babies or Swift's V.gl Yolks or Swift's Junior'Meata. Tha name I atigxrat for tha baby pic tured on the ecale is: J'leaae print) NAME. ADDftESS. CITY. .STATE. Name of baby to ba weighed (fir.1) (middle) (bet) J Meats for Babies Swift's most precious product
