paw
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Ground meat, iish ai best
as balls in rich gravy
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Statesman, Salem. Ore. Frl., April 27, 'SO (Src. IIl)-2l
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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.
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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.
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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.
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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
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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.
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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