The Oregon statesman. (Salem, Or.) 1916-1980, April 27, 1956, Image 26

The Oregon statesman., April 27, 1956, Page 28, Image 26

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Newspaper Page Textr 1 , t. 0.-. I if . ; :.1 2T. SIrrply Mads Cut Arr.ply Popular Dudfjst Menu For Ccmpcny J nUf alnlli Irlrti-ll hif )nru I r .1) nf pmtilay n i'i f it (jin. lifiiM.lril Uilli lima (lid nwi'iry Mrillnl Hia! 0"t ove S builerl fin h InA M (Hin.lif piuWrm mn4 planning If J mi trruil en4 Hit (iax hal mli kirf pltnlf t fanned lima i4 lul Ron 4uitH flavor, ilrr.'a niKiri.nl prwtiK-(i aa Ihe pantry m.nu wllh ill Ilia Ing-fflituls (of ilwlf Oiooa. t.'liow meraronl, tna'plraojre fur bulR hoat.ae (nit (twill (f ( eWIra and (ram furdt a . 'i, a.i J Juit i Id King i important to the cake, io ii the dressing to fho salad. Mayonnaise, invented long a;o end popular aver titxf. Hart 2 cam of tuna era combined with 'i cup mayonnaise, tup sliced calary end tomato wedges to mala t wonderful talad for spring. Uinn uh tuna in rMiolr, rr.amtd ditwi, lolaili, aoupa at halrvrf style eulls Ilia family, II I una and tnerernnl ara fralurrd Infrnllrntt, you I now ha dull la fund and imurihm Tale lip from imart home makers and allmlnaia rleaa up thnrai by lining I ha basins dh lla aluminum foil. Tiaa MaraMl-TflraaaM I lahleapooft tall I quarla boiling eater 1 cup allo macaroni l at.) W rup butter or mariarlna I law onion, chopped 1 4 ounce can sliced m I roomi, drained I lahlnpooni all purpoaa flour I rup mill t cws r ai4 Cheddar rheese fabaut V pound) 1 unra caa (olid park tuna, drelkd I lablaipoona fraled Parmesaa ''I , . - V - -1 A Hara'i thriller, build-your-owrvhemburger, party. Tan different toppings art offered at the buffet table that holds the generous six-ounce patties made of well-Masoned ground beef, crisply browned. Included among the topping; are art of mustard, sliced onions, sharp horseradish, pickle relishes and sliced tomatoes. Cheeses, chili sauces and meat sauces finish out the promised number. Cold slaw with tomato and aged cheese on top Is enough salad. Tangy Glaze For Ham Uses Frozen Juice We Americana terra kam ee fre tueotly to spring and summer Mi become almost aa traditional as th turkey or chicken lor company j dinner. There la aotlfing ta equal I haodfome platter of ham, pink, tender and with rich, pervading aroma. Bake It vita a flourish, tith.a.new tauce. A .recipe lor Orange Pineapple I at ice has the tart tang of orange concentrate, the fragrance of frejh frnen pineapple juice, blended subtly with your ewa caramel Syr . up and (parked with the sharp. elean taste of lemon all add an unusual and wonderful flavor to that Sunday ham. . . Always, read cooking directions an the wrapper or tag attached to the ham you purchase. U you are baking an uncooked ham, iiwert a meat thermometer Into the thick cut muscle, and use a slow oven IKS degrees). For the last IS or 30 minutes of baking, remove the akin and score the fat into dia mond shapes with a sharp knile. Cut evenly, only Vi Inch deep. Then cover with your Orange Pine apple glaie and increase oven heat to 400 degrees to form a brown coating. Your nam will cut more easily if you let K rest IS minute en a hot platter before starting to carve.. For a ready-to-eat ham, heat un covered In slow oven (323 degrees) about 10 minutes for each pound and glaze with your sauce about IS minutes before removing from the oven. ORANGE-PINEAPPLE gAUCC 1 cup caramel syrup 1 can ox.) frozen orange juice (undiluted) - 1 can ox.) frozen pineapple Juice (undiluted) ! tablespoon lemon juice To make caramel syrup, place 1 cup sugar in heavy aluminum - skillet. Place over low. heat until sugar melts and turns golden brown, shaking pan frequently. Re- move from beat Slowly add 1 cup boiling water, stirring constantly. Return to heat- and stir until all sugar is dissolved. Allow to sim mer 10 minutes until syrupy con sistency is formed. Cool.. Blend with remaining ingredients. Approximately: 1 cups sauce. Any left-over sauce may be used for glazing cold ham slices follow ing day. . , i ' Achieve' clear drip coffee with homemadefilters. Cut, a couple of layers of face tissue into rounds the size of the bottom of the drip basket: place tissue minds in basket then add coffee. Pour boil ing water through as usual. A banana nut loaf can do double duty. Serve tt first sandwich style with a layer of soiienea cream cheese: cut In strips of small squares. Then lightly toast alices at the bread under the broiler and aerva with a , lemon or orange eauce for ranch or supper des Cinnamon Gives Salad Naw Flavor For any fast Ire get-together when good food la to be a feature serve this beautiful make-ahead Cinnamon Fruit Salad. It's spicy and delicious and generously laden with canned fruit cocktail and crisp celery. Use red cinnamon candies for special flavor and ac cent in the gelatine base. CINNAMON FRUIT SALAD V cup red cinnamon candies 1 cup syrup from canned fruit cocktail ! package cherry-flavored gelatine H cup water 1 tablespoons lemon Juice 1 tablespoon vinegar V teaspoon salt 1H cups canned fruit cocktail ' H cup chopped celery Salad greens Fruit salad dressing Combine candies and syrup, and stir over low beat until candles are dissolved. Remove from heat and dissolve gelatine in hot syrup. Blend In water, lemon Juice, vine- Nourishing Soup With New Name This soup is nourishing enough to serve as main dish. Try it with just a sandwich and dessert, and you'll have a meal that will satisfy even the most ravenous appetites.- And although Its robust flavor will bring memories of old-fashioned soup' which required hours of simmering, this rice-and-meat ball soup can be prepared in less than an hour. Rice Perrapiae Seup H pound ground beef Vi cup uncooked rice U cup minced onions I teaspoons salt . H teaspoon pepper 1 tablespoons shortening cup diced carrots H cup diced celery 1 10-ounce can condensed tomato soup 4 cups water , 1 small bay leaf Combine meat, rice and half of the onions, salt, and pepper. Mix Add 1 tableapeea salt to rapidly boiling watar. Gradually add mac aroni so that water continues la boil. Cook uncovered, stirring oc casionally, until lender. Dram In cetafutar. Meanwhile, melt butter or mar- (vine. Add onto and muahroomi Cook until onion la tender. Add flour and blend. Gradually add milk and cook ever low heal, slirr Ing constantly, until thickened, Add Cheddar cheese and cook un til cheese la melted, stirring ac rationally, Break tuna Into pteres. Add tuna and macaroni to cheese misture: mil well. Line lii7iMnoh baking pan with aluminum foil. Turn tuna-macaroni misture into faa. Bake In mod erate even SeO degree 1 IS min untes. Sprinkle with Parmesaa cheese. Broil 1-4 laches from source ef heat I minutes, or until browned. Young Housewife Likes Fish Stick Who buy all those fish sticks that brought total sales to some thing like 70.000.000 pounds last year? The National Fisheries In stitute tells us that, according to government surveys. It's the young housewife who is the big user. She considers fih sticks tops among the convenience foods. For also according to government statistics ( Mnrae Ndtlra fanrfula CrUp Grtan Halad Trrfwh I ruing Herb KM. pa Stravbarry Mimlraie a off (HiNr.sr. mmwi m I pat kase H 01 I noodlrs I rupi water , latilnpoMi salt 4 clove garlic, mimed U cup rh"f14 onioa I rup rottasa rhreae I rup commrrrial amir rream 1 lalilatpoon worrestrrthire aura H teaapooe salt Daah Tabaare sauce tt rup Fermeaaa rherae Cook noodles In boiling tailed water lor 10 minutes. Drain. Butter cup rauerole, Combine garlic, onion, collars cheese, aour cream, and seasonings. Wis with noodles. Put In raaaerole. Rake 4S minutes or until brown ls s U degree even. Sprinkle cheese en top. Serve piping hot. Make I ana-cup servings. t nitu Knurl I tablespoons butter or margarine H teaspoon celery aalt IS crisp rye wafers Blend butter and celery salt. Spread evenly on wafers. I'lare on rack In shallow pan. Bake la SJ0 degree even for I minutes. Serve hot or cold. MAIN Dl.HH Thicken a ran of slewed to matoes and serve over rice or toast with strips of crisply cooked baron for a delicious luncheon dish. Canned whole-kernel corn or green peas may be added ta the tomatoes. UE PLENTT I'se a teaspoon of cinnamon to three tablespoons of sugar when you are making cinnamon toast. LAMB LIVER Lamb liven when it Is fresh, la mild flavored and tender. It may be pan fried. TO ENTERTAIN Cream may be whipped and re frigerated lor aa hour before it is to be served. Cut both ends from deviled ham cans; use as rings when poaching rgs. Dip sliced bread Into an egg-and-mllk mixture as you would 'for French toast; bake right at the table on your waffle iron. Potato salad on the menu? You'll need to cook "S medium flth sticks are the best sellers ' sized potatoes tin their skins) to among frozen specialties, with peel and dice to make about three French fried potatoes second, cups. breaded shrimp and pot pies run ners up. Although following directions on the fish stick package produces appetizing results there is a de mand for variations in using this convenience food, which makes this Fish Stick Scallopine an ex cellent dish for Lent, and the rest of the year. FISH 8TICM BCAIXOPINE 1 package frozen fish sticks 1 medium onions 4 green oeppers 1-S cup butter or margarine 2 tablespoons lemon juice 1 tablespoons water Separate fish sticks. Cut onions into rings and peppers into eighths. Melt butter in a large frying pan. Add onion rings and pepper and cook until tender but still crisp. about S minutes. Add liquids and fish sticks. Cover pen and cook Heat a can of stewed tomatoes and serve with meat loaf or baked macaroni and cheese. i.- -: A crown roast on the menu? Allow one rib for each portion. Sprinkle biscuit dough with cheese and shape jelly-roll fashion; cut off slices and bake in a hot oven. Good with creamed fish. A cup of mayonnaise mixed with a quarter cup of French dressing about S to S minutes or until fish plus catchup or chili sauce, horse- M- anH aalt fnnl until aliffhtlv 'thoroughly. Shape into 18 small thickened. Fold in well-drained , balls. Brown In heated shortening, fruit cocktail and celery. Turn Place meat balls In 4-quart ket- Into individual molds and chill tie. Add carrots, celery, tomato until firm. Vnmold on salad greens ; soup, water, bay leaf, and remain- and serve with fruit salad dress ing. Serves a. Hot Qlive Rounds Make Appetizers ing onions, salt, and pepper. Bring to a boil. Lower heat and simmer slowly about 45 minutes. Remove bay leaf. Serve piping hot with crackers or hard rolls. Yields six servings. Serve these delicious olive rounds at your next party. They have a tasty ripe olive and egg filling baked between two thin rounds of baking powder biscuit, ferent and dfliciou, Mlad oougn. n nen you re preiraea iot time, use packaged refrigerator biscuits for the dough, allowing one biscuit for each tidbit. HOT OLIVE ROUNDS A cup ripe olives 1 hard-cooked egg 1 tablespoon butter or margarine lHi tablespoons flour Si cup water . 1 bouillon cube H teaspoon salt ' 4 - - Black pepper 1 tablespoon grated onion Rich biscuit dough 12 cups flour) Cut olives into small pieces. Chop egg. Melt butter and blend In flour. Add water, bouillon cube, salt and pepper, and cook and stir ; until thickened. Remove from heat and blend in onion, olives and egg. j Roll biscuit dough about Vj-inch thick and cut with m-inch biscuit! cutter. Place half the rounds on greased baking sheet. Place spoon-1 ful of filling on each and top with remaining rounds. Pinch edges to gether. Bake in hot oven (400 de grees) is to 20 minutes. Serve hot. Makes about l' dozen. sticks are heated through. RIGHT TIME Spread seven minute frosting over your cake the moment the icing Is ready. This frosting waits for no cook. STICK BETTER For perfect apple fritters, dip the apple slices lightly into flour before coating them with the bat ter you are using. radish and Worcestershire sauce makes a delicious sauce for a shrimp cocktail. LONG TIME Wild rice needs to be cooked about an hour to be tender. WELL COOKED Simmer your gravy about 5 minutes to make sure the flour is cooked. COBBLER IDEA Thicken and sweeten canned cherries and their juice; turn into a baking dish. Drop mounds of biscuit dough over the cherries and bake in a hot oven until the bis cuit topping is lightly browned. Serve at once with scoops of NICE SALAD Mix cooked green peas 'drained; vanilla ice cream. and cooled) with minced onion, strips of pimiento and mayonnaise. Serve in lettuce cups for a dif- BEWARE or mtTATlOHS ioox roft thi HAPPY umi coo tf(ppt TOPS IN QUALITY! LOW III PRICE QUICK PIE Slice a couple of bananas into a baked pie shell. Cover with a packaged vanilla pudding mix. Top with whipped cream and shaved chocolate. WATCH IT j Watch the salt when you are; making a fondue because cheese varies in the amount of salt It contains. j STUFFED SHOULDER Have a small shoulder of lamh boned and a large pocket cut for stuffing. Fill the pocket with your favorite noultrv dreuine anH rnatt ! Serve with even-browned notatoes and a crisp salad for good Enjoy the Extra J .1 Goodness of the Yv I Northwest's Very I V I Own-Brand I MARGARINE froductd in Salim $100.00 REWARD For Each New Slogan Sen! In That Wo Die For DETERGENT i Nothing to buy. Just mail your new slogan before midnight, April 30, to: v 201 5. E. Washington, Portland 14, Oregon Samples of Slogans Wa Art Already Using: "MAKES DISHWASHING FUN" "KINO TO THE HANDS" "DOES HALF THE WORK" ' "WONDERFUL FOR DISHES I PANS" "Use Less. Use YOUR DOLLAR DUYS MORE AT YOUR NAMELESS STORE v II) J( f n lit. MARKET 300 SIZE COTTACE PORI! 'tr BEANS (o)s Each 1 10 cans 89c . DUNCAN-HINES CAKE MIXES Pkgs. GIANT SIZE SURF SOS SIZE DEL MONTI COM! can NATIONAL BABY WEEK FREE HEINZ DEMONSTRATION Friday and Saturday at Nameless 1 JAR HEINZ BABY FOOD FREE WITH PURCHASE OF 6 See Your Demonstrator iMJHeinz Relish . . . . . u, MISSION Heinz Kosher Dill Picldes . 2W jar 31j ISO SHEET COLORED ZEE TOWELS 2 rolls H'Laa aT-Sf' SWIFT Ends & Piccet BACON q Tillamook y) lb. Loaf J., NAMELESS HAS THE FRESHEST VEGETABLES IH TOWN! nil ti 0 Cello. (O)G oags a Lb. o Each Tube A O i 1 ;3 CHRISTENSEN U.S. INSP. v V affiAIIMI WIENERS a W SFL- (pM5 5-lb. Box 1.75 llEEr lbs, r IY THE PIECE Christensen U.S. Insp. STEER BEEF . MINCED oro)S ROUND ra HAM .-.affiy STEAK ,. EASTERN : " BLADECUT SLAB 'cBEEF j)rac BACON ,y ROAST sert 1 ainner.