The Oregon statesman. (Salem, Or.) 1916-1980, May 18, 1956, Page 20, Image 20

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    ltd up to the cook. which comes firs
CHICKEN
or the chicken salad
i - i
Bt MAXINE Bl'REN
No matter how chicken it nerved, it i bound to draw forth ex
clamations of pleaiure. Perhaps your favorite chicken la tried,
or orouea, or siewea or roasiea. juayDe you love
it picked right off the bond, or you have a
special taste lor cnicken salad or chicken lost.
But no matter how you serve it serve it fre
quently, for this is one of the best possible meat
buys. You get a lot of servings for your meat
dollar here-
Fried chicken has gone modern and happily
so. smart coons now "try" tneir cnicken in tne
oven and find it so much easier, so much better.
The fryer may be dipped in seasoned flour and
placed in a pan of melted butter long enough
to coat the chicken with the fat, then put into
:Tt C , '
This luscious creation is chicken loaf served with mushroom sauce, an ideal dish to serve com
pany at lunchtime or in the evening. Here it goes witn a mushroom sauce on top, and aspar
agus salad alongside.
mm sm
Nothing much can be better than chicken salad with lots of almonds, and served with spiced
peaches. Here sesame seed rolls, piping hot, are a contrast for the cold foods.
Svj&et Cherry,
RRPbarb Pie
One of Best
Sicilian Style Beans Popular
This is a recipe for one of the
best pork main dishes ever. Since
cubes of pork roast are used, this
is an excellent way to use the rest
of that pork roast. Onions and gar
lic are cooked until the onions
If you can't make up your mind, turn yellow. Tomatoes, catsup (for J cooked rice over a platter. Pour
which to favor, fresh rhubarb pie i spicy flavor) and thyme (for in- the pork, gravy and beans over
the heat but leave the lid on until
ready to serve, at least 10 min
utes.
After the pork cooks, stir in the
green beans. Cover and heat thor
oughly. To serve, spread the hot
or canned cherry pie, combine the
two then you've a pie so extra
ordinary that even husbands most
nostalgic dreams of the pie Mom
triguing flavor) are added along
with the pork. All this is simmered
to blend the seasonings and heat
the pork. Last of all. tender cooked
and
the rice.
crf t mkp" uil not bee n to K""" eans are surrca in
.. i (ha nnrlr Brai'tf an1 luian, a r a
compare
icy canned cherries are the per
fect complement, both flavor wise
and texture-wise, to the pink,
tangy rhubarb.
In case you've never tried a pie
made with canned sweet cherries
rather than the tart pie cherries,
you're in for a real eating ex
perience. Once your family has
experienced that thrill you can
get them to do anything with the
promise of a canned sweet cherry
pie.
Of course, canned dark sweet
cherries arc delicious any way
they're served as a simple sauce,
in cocktails, salads, both molded
and tossed, and in all sorts of
pastries from sweet rolls and cof
lee cakes to delightful cobblers,
upside-down c akes and puddings
served over white fluffy rice
SICILIAN PORK AND
GREEN BEAN'S
2 tablespoons cooked fat
1 clove garlic, minced
1 cup sliced onions
2 tablespoons flour
1 No. 303 can tomatoes
2 cup water
'i cup catsup
1 1 a teaspoons salt
"i teaspoon black pepper
h teaspoon thyme
2 crps diced cooked pork
1 cup uncooked white rice
1 teaspoon salt
2 cups water
l'i to 2 cups cooked fresh or
frozen or canned green
beans
Melt the 2 tablespoons of fat
in a large skillet. Add the garlic
Curry Flavors
This Tuna Pie
A dash of curry gives this tuna
pie extra good flavor.
TUNA Cl'RRY PIE
1 10-ounce package pie crust
mix
' i cup finely chopped onion
la cup finely chopped celery
' cup finely chopped green
pepper
6 tablespoons butter
1 ' teaspoons salt
' teaspoon pepper
1 tablespoon curry powlier
(or to taste)
Vi cup toasted almond slivers
(optional)
2 hard cooked eggs, coarsely
chopped
1 7-ounce can tuna
12 cups milk
i cup flour
Prepare pie crust mix as for
9-inch double-cust pie. Line
a 450 desree oven and leave for about 20 min
utes on each side until done. The lowl cooks in a surprisingly
short time and is wonderfully good and tender. Or if you want
to broil it, with fresh or iresh-lrozen orange juice try it this way
Broiled Chickea with Fresh Frown Orange Sauce
2 broiling chickens, split in Va teaspoon powdered ginger
half (or equivalent chicken M teaspoon salt
parts) 1 can (6 oz.) orange juice un
4 tablespoons butter or mar- diluted
garine, melted 2 tablespoons water
Brush chicken with melted butter or margarine. Place skin 'side
down in broiling pan and sprinkle with V teaspoon powdered
itnger and V. teaspoon salt. Broil under moderate heat unti
golden brown, then turn and sprinkle with remaining ginger and
salt. Pour orange juice into small pitcher. Pour over cnicken and
continue to broil. Baste frequently with orange juice and broil
skin side up, until flesh is tender. Small broilers1 or parts, require
about 30 minutes to cook, larger chickens 40-50 minutes.
One cup of diced cooked chicken, left from Sunday dinner can
do a lot toward making another delicious dish. Chicken salad with
blanched almonds is one of the many ideas for making the leftover
cnicken even more desirable in its second appearance.
A rich chicken loaf will make another dish, suitable for the nicest
luncheon or supper. This time the chicken loaf goes with mushroom
sauce lor extra goodness.
Chicken I-oaf
3 tablespoons chopped pimien
10
1 teaspoon salt
teaspoon pepper
teaspoon paprika
2 eggs, slightly beaten
1 cup broken spaghetti
1 cup soft bread crumbs
1 cup cooked diced chicken
lVt cuns milk, walried '
2 tablespoons butter, melted
1 cup grated American cheese
y cup diced green pepper
Cook spaghetti in boiling, salted water and drain. Combine cook
ed spaghetti with remaining ingredients in a large bowl and mix
well. Turn into a buttered loaf pan or a 14 quart casserole and
bake in a slow over 300', in a pan of hot water for about 1 hour,
until loaf is set. Turn out and serve with mushroom sauce. Makes
8 servings.
Mushroom Sauce
2 cups chopped mushrooms teaspoon salt
4 tablespoons butter lVa cups milk
3 tablespoons flour
Saute mushrooms in 2 tablespoons butter until tender. Melt re
maining butter in saucepan, add flour, blend. Add milk and stir
constantly over low heat until sauce thickens. Add salt and mush
rooms, if canned mushrooms are used instead of fresh ones it is
not necessary to cook "until tender" before adding sauce.
Then comes chicken salad, one of the best uses for chicken in
summertime. Great chunks of chicken, with plenty of almond
(salted ones if you want to really have flavor). This salad com
bines with seedless grapes (fresh or canned) and some of thone
very good sweetened dill pickles that you can get at the grocer's
Almond Chicken Salad
3 cups cubed, cooked chicken cup seedless white grapes
'i cup mayonnaise
teaspoon salt
quartered, l' j teaspoons apple cider vinegar
i cup chopped candied dill
strips
j cup blanched,
toasted almonds
Combine first 4 ingredients. Blend mavonnaise. salt and vineear.
Mix lightly with chicken mixture. Chill. Spoon into lettuce cuds:
garnun wun watercress. Manes vo servings.
Waldorf Chicken
H cup diced, unpeeled red 1 teaspoon salt
apples l'j teaspoons lemon Juice
3-cups cubed chicken Vi cup mayonnaise
h chopped sweet pickle 1 cup chopped celery
Combine all, moistening with dressing as desired.
Cinderella Act Varies Sandwich
:j 1( kninit "
II you pnue vuuiocu uiiub . :. ,-,, (ll ,., ;
- , i OIIU VUVR Ulllll UIC llllltMI.- "
prepared for any emergency, keep . . .. fi. . . . .,0(,om of pie pan with pastry
a few cans of sweet cherries on folr &)ok severa, mmutes stjr.! saute onion, celery, green pep
hand, and youU never be caught !rjn(, constanty Acd tne tomatoes, per in 2 tablespoons butter. Add
without a scrumptious dessert that , ratsim. l'i teasooons salt. i remaining butter and allow to
everybody loves!
Cherry Rhubarb Pie
1 No. 2'i can dark sweet
cherries
1 No. 303 can or 1 lb. package
frozen rhubarb
Vi cup cherry syrup
i, cup rhubarb syrup
3 cup sugar
l'j tablespoons cornstarch
h teaspoon salt
1 tablespoon butter
Pastry for double crust 9-inch
pie
Drain and pit cherries, save 'i
cup syrup. Drain rhubarb, add i
tup liquid to cherry syrup. Mix
together sugar and cornstarch,
stir in small amount of fruit liquid
until smooth, then add remaining
liquid and salt. Cook until thick
and clear. Remove from heat and
stir in butter. Line 9-inch pie pan
with paslry. Combine cherries and
rht rb. Pour syrup over and mix
ligiuiy. Pour into prepared pan
and cover top with lattice crust.
Press edges together. Bake in hot
oven 425 dcg. F. for 30-35 minutes
or until crust is done. Makes 6
servings.
FOR PARTY 8
Chocolate angel food cake-
make it from your favorite mix
is very partyish when split into 4
tayere nd - ptrt-tegether-Jgain
with whipped cream and chop
ped roasted almonds.
ADD NITS
You can make some wonderful
tasting chocolate cookies from
naekaee of brownie mix. Stir
in some raisins and chopped wa
nuts to make them extra specia
CAKE DESSERT -
Squares of unlrosted white or
yellow cake become party fare
with a topping of butter-scotch
tauce and canned peach slices.
pepper, thyme and pork. Bring to melt. Add v3 cup flour and blend
a boil. Turn the heat down. Cover well. Gradually add iv cups
and simmer 15 minutes. milk, and stir well until mixture
While the pork cooks, put the thickens. Remove from heat, add
rice, 1 teaspoon salt and 2 cups remaining ingredients and blend
water in a 2-quart saucepan. Bring! well. Turn into pie shell, cover
to a vigorous boil. Turn the heat
as low as possible. Cover with a
ltd. Leave over this low heat 14
with top crust, pricked to allow
escape of steam, and seal and
flute pie. Bake at 425 degrees
minutes. Remove saucepan from, (hot oven) for 30 to 35 minutes.
0030313
ODC033B
Jlmi ENRICHED! I
mm
FOR A VARIETY OF DELICIOUS MEALS
Fril-leti Medium Egg Noodles
Homtitylt Egg Noodles Kurle-O
Chirm Egg Noodles Fin Egg Noodles
If you're entertaining for lun
cheon following t ham dinner, you
might like to do a Cinderella act
on that leftover meat and use it
for sandwiches au gratin.
HAM SANDWICH AU GRATIN
14 cups coarsely ground
cooked ham
2 tablespoons bottled meat
sauce
1 can lOVi ounces) condensed
cream of mushroom soup,
undiluated
4 cup all-purpose flour
V cups water
1 cup milk
Vt cup chopped green pepper
2 hard-cooked eggs, chopped
Dash pepper
t slices toast
8 slices process American
cheese
Heat oven to 375 degrees F.
(moderately hot). Combine ham
and sauce. Add soup to flour grad
ually, blending well; mix in water
and milk; cook, stirring constantly,
until thickened. Add green pepper,
eggs and pepper. Spread ham mix
ture on each piece of toast. Place
toast in shallow baking pan or 2
8-inch square baking dishes. Cover
with hot sauce. Top each sand
wich with slice of cheese, Bake at
375 degrees F. for 8 minutes or
until cheese melts. Serve immedi
ately. Makes 8 sandwiches.
The children's favorite version of
the ham sandwich is certain to be
Minced Ham and Bean Sand
wiches. The beans come from con
densed bean soup with pork. India
Relish is the third ingredient for
these hearty sandwiches.
Old-fashioned Peach Pie
-f ,r " J 'K v iUlenan, faltm, Oft, frk, It, 19SM be WM1 '
i i" ' 4? .-..,,. , , , i.
s . .'x
Yv? ' ' '
Give your fried or Broiled chicken the gourmet touch, with orange flavor. Here young chicken was cut up, dipped In flour
and oven tried at 450 degrees. If desired, brush with orange uice after it has been turned once and baste with the orange
after done.
Neighborhood Folks Enjoy A Sandwich
Sari
"Come over fcr a sandwich, and
, . . " How often have we heard
that phrase between homemakers
interested In sharing the neighbor
hood news over a light lunch be
tween teenagers eager to share the
later "platters" over an after
school snack, or couples looking
forward to an evening of bridge
followed by light refreshments. In
fact, the sandwich is one of the
most papular and versatile forms
of food as we know It today.
Good-sandwiches can be fat and
juicy, thin and crisp, baked with a
sauce. or chilled in the refrigerator,
but the common denominator for
a good sandwich is fresh bread and
real butter and the filling will
just "come naturally."
To illustrate the versatility of
the sandwich, we have three sand
wich recipes each made in a dif
ferent way. Deviled Cheese Buns
will make a hit with the young
crowd. Cheese-Sausage Casserole
can be made ahead and chilled in
the refrigerator before baking-
perfect for lunch with your fa
orite neighbor. Broiled Crab
wich will make a grand slam in
flavor as an after-the-game snack.
Don't forget that talL cold glass
of m'lk with every sandwich you
serve! '
Deviled Cheese Baas
1 Xa. grated Cheddar cheese
1 green pepper, chopped
K cup stuffed olives, sliced
4 hard-cooked eggs, chopped
1 teaspoon Worcestershire
V cup catsup
2 Tbsp. melted butter ,
wiener buns
Combine all ingredients. Slice
buns in half; spread with butter.
Spread with cheese mixture. Toast
under broiler until cheese Is melt
ed. Serves I.
Cbeew Saasage Sandwich
Casaerele
4 eggs
1 quart milk
V teaspoon salt
1 teaspoon dry mustard ,
slices white bread
1 package brown 'a serve
sausages
, 1 sliced tomatoes
1 cup grated Cheddar cheese
Beat eggs slightly; mis in milk,
salt and mustard. Make three
decker sandwiches, using sausages
(or first layer, tomato slices
sprinkled with grated cheese for
second layer. Cut sandwiches dia
gonally. Arrange In a 12x8x2" bak
ing dish with cut sides down. Pour
milk mixture over all Bake t and
V hours at 325 degrees, or until
set in center. Serves I.
Breiled Crab Sandwiches
Toast I slices of bread on one
side. Butter untoasted side. Com
bine H lb. crabmeat, I tablespoons
mayonnaise, S or t drops Tabasco
sauce, and V teaspoon Worcester
shire sauce. Spread on bread
slices. Heat under broiler 10 min
utes. Sprinkle grated cheese on
top of crab and return to oven
Blossom to Ripe
Cherry Long Way
It's a long interval between the
cherry blossom ea the tree and
the ripe, red cherry that ends up
in a pie! To help you through this
season, here's a scrumptious
Creamy Spiced Cherry Pie that
can be made with cherry presavta
so delicious that you 11 .enjoy
a au year round.
Like every good, home-made Die.
this proud beauty deserves the fis
est coffee yon know bow to make. '
Let's have another cup of coffee-
let's have another piece of piet
CREAMY SPICED CHEEKY PI
3 pkgs. vanilla pudding mix
1 teaspoon cinnamon '
h teaspoon mace
W teaspon cloves
1 quart milk
1 9-lnch baked pla shell ' " -1
cups cherry preserves
H pint sour cream ?
Combine pudding mil and spices.
Add milk slowly, blending wtlL
Cook as directed on package. CooL
Pour Into pie shell. Chill. Spread
cherry preserves over top. Make
a vide border ct tour . cream.
Just long enough, for cheese to spreading thinly so cherry pre
roeiu serve not. i serves snow tnrougn.
quick and easy with
instant fruit pie
Fillings
Nothing to mix. Nothing to add. Just
spoon lucky Leaf right from can to
crust. Cover with top crust. Bake until
golden brown. One-crust pies are easy,
too. You get oil the fresh fruit jukes
end flavor, An oxtiusive Lucky
, process seals them in keeps fruit
plump and firm.
Bake your family's favorite tonight.
Choose from all these fruits and berries:
APPLE BLUEBERRY CHERRY STRAWBERRY BLACKBERRY
RAISIN PEACH PINEAPPLE BLACK RASPBERRY APRICOT
Enjoy Lucky Leaf appli uuct, apple sliest and apple juici, toi
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