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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 18, 1956)
2-(Sec. III)-Statesman, Salem, Ore., Fri, May 18. '58 V V 1 0 j v( Typo Dish ; HasAvccado ft know no better way to slm pliy lumroer menus than with (hit tuper miy-Uiyered open-faced uodwtch that' delicious meal In Itself. Tlx eombinstion of Ewia cheese, lettucn, sliced turk ey, bacon, hitclous avocado slices, tomato and Thousand Island dress ing is an unbeatable one. "Dad's Special,'' named after dad who originated it, Is cut of those kind Of sandwiches for which you can build yourself I reputation, u you -t he mid sliced turkey, use one of the convenient Jars from the grocery atore. ' ; BAD1 IPECIAt to 4 thick aliens svoctdo. S slices bread. I slices twlss cneese. . (Iuncs serving! tlieed whits ftiest turkey. lettuca leaf. ' t slices cooked bacon. , 1 slice tomsto. ' Rips olives for garnish. Thousand Wand dressing. Cut avocado in half; remort seed and skis. Cut in lengthwise slices. Trim emits from bread and cut oos slics sa th diagonal arrange one triangle at each and of whole (lice. Cover bread with cwiu cheats. Arrange sliced turkey, lettuce, bacon and avocado fa this order over cneest. woman frith tomato slice and I ripe olives. Servo Thousand Island dressing an the side. . 1 Makes 1 serving. Y ) T... unHvukh would do honor to Daawood tnd his wonderful concoctions, only it's rnort prso ficsl. Avocado, Swiss chttst, turlcsy and bacon art only part of tht fticlnatlng Ingrtdientt that go bttwttn tha oraao sncas. v , . "7r High Protein ' Breakfasts Will Pay Off . Short-car breakfast these days at high-speed Bring seed not be ihnrUhanglnf aur health. Week-end breakfasts usually mesa good brcskfssts-but so caa tha early morning weekday tart. Keep simple but adequate. Bacon for breakfast te ap petizing and satisfying and can be prepared quickly In a number of ditlerent ways-broiled, esnbrou ad or baked. Bacon packs a full complement at nourishment to keep energy VIA MirnnatlAUt tha daV. BroUod bacon may ba prwpfd t arranitni stripe an n broiler iiiwrt the rack Into a pan t tha bran.tr oven about I inches rm tha hast. Broil mntil bacon Is sllghUy browned, turn and cta ,,. Itrailln Bntll tht btCOn done. Allow I to M minutes total broiling rime. - ferhent or a. bit of variety you'd like diced cooked bacon mixed rigat in with , the tcram- vu onubla't Invent a mora de licious wsy to treat your family mr vouraelf.. Bacon ana rrtnen toast Changs dress and PPr,1ta Hawaiian costume. From tht lint crunch to tht last crisp cnimb, tt'sM plain gMtlnr Beat 4 eggs until light. Add 1 teaspoon wit, teaspoon cin na mon, I tablespoons J cup pineapple Juice nd.btat thoroughly. Soak I alice of bread well in thU mlxturt. Plact strips of bacon on a rack in n shallow pan. Plact th pan in minutes. One of the glories of this cooking method It that tht bacon need not be turned. . - About IS mlnutet befort tht bacon la done, meat I Ublespoons krd or dripping ta n toM Fty tha prepared bresd to tht lsrd or drippings until tvtnly. browned on both sides. J . . v.ii.MiiiiMtvlt breakfast is ready lor the tobla and-se to the family! Soup Still Food For Families Yes, It's Just myth that to u to nuke cood bome-msoe soud that you need tht patience nobtteUlerttlEjcoffl. With short-cut helps from the pan try shelf you can make soups elegant flsvor and quickly, ton. To serve with the soups either as s - i-k . iw an tna or a eruiKny lit to tern wtoMryw both . of these crestlons made with en riched yeast-rsised breed. CICK CUM CHOWDtt 1 ll-ounct can clam chowder - 1 7tt-ounce can minced clams cup milk cup light cream sr :. evaporated milk - 1 Ublespoon carawayi eed Combine sll Ingrediento ta the . t . A.hU hoiler. Cook over boiling water I to 7 minutes stir rins Ttccaslonslly. Sem wlthCara- . mm I A U A ' I way Wrips. 1""' CAXAWAT nTWPi . Remove trusts from 4 slicti of bread. Brush with butter; sprinkle with rated Swiss cheese and cararay leeds. Bakt at 47J de grees F. very hot oven) for I tnlnutee. Cut into strips. rXENOI ONION SOVP t Urge Spanish anions cup maxgarlnt or butter g cant condensed consomme t ounces Swiss cheese, grated ( slices tossted French bread H cup rated Parmesan cheese Kunte onions In butter in n large skillet Cook until onions art brown and n few dark and crisp. Add consomme and neat through. Pour iniA i-ausrt casserole. Float bread on contommt; sprinkle with sratod Swiss and Parmesan cheeses. Baka nt JM degree F (moderate even) for JO minutes, UkataitrYfcs-. . , Wit;- -v ' r:x'jk Tandtr frtnkt nrn split and centered with sottish biscuit mix, laid on a bed of vegetable soup and biktd until biscuit dough h) don. Tha pre-cooked frtnkt will be piping hot and ready to att.. : .: . ; Tender Franks With Topping Tender, flavorful franks art a perfect menu choice for those who prefer not v spend a great amoam of time preparing spring and sum mer mesls. Combined witn the bland flsvor of vegetables, franks add interest and appetite satisfac tion to many a quick and easy luncheon casserole. Easy-to-use dinner quality franks art fully woked ss purchased and contain a careful selection of ten der beef and Juicy pork. Don't hes itate to servs franks often, not only on bung but also in eomblnstlons of your own creation. Franks art Justly called versatile because they can be used in a great variety of ways. Since franks art fully cooked you ess use them as is tn wndwKhet and vege table salads. Penny-round slices of franks add Up ta hot soups, rranks cut into slices or strips add satis fying goodness to not potato salad. In fact, franks team with potatoes in many hearty combinations in cluding mashed, fried or cssserole dishes using a cream sauce or cheese sauce. A luncheon casserole that's pre pared in a manner of minutes be gins with a layer of undiluted vege table soup. Franks, split length wise are added, then topped with a drop biscuit dough. Bake in a hot oven for 10 minutes so that the biscuit topping is thoroughly baked. Tht franks will be browned and Juicy and ready to be served Kimeduteiy. FKANX AND BISCUIT CASSEBOLK H pound franks 1 csn condensed vegetable soup tt cup wster Biscuit mix 1 tablespoons finely chopped onion I tablespoons chopped parsley Combine soup and water and pour into a 10 x 4-inch baking dish, Cut franks lengthwise almost in half. Place cut-side up on top of soup. Combine remaining ingredi ents. Make mound of dough on top of each frank. Cover. Bakt In a hot even (423 degrees -for 10 minutes. Serve hot. Mskes I servings. Easy Casserole For New Brides ' If you're new at the cooking game, start tut with t simple recipe-like this Bride's Easy Cas serolethen you u enjoy getting meals. Ground beef, ripe olives, com and a wen-seasoned tomato ssuce are mixed with noodles to make a meal ln-one msindish. It tastes so good when you take it out of the oven, aU bubbly and hot, that you're going to be Just rest pleased with your efforts. BRIDE'S EAST CASSEROLE 1 cup ripe olives 1 pound pound lean beef ' 1 tablespoons cooking oil 1 chopped medium-sized onion 1 (S-ounce) csn tomsto sauce Vk cups hot water 4 ounces (2 cups) noodles 1 tesspoons salt H teaspoon blsck pepper H teaspoon chill powder 1 (No. 1) can cream-style corn 1 cup grated American cheese Cut olives into lsrge pieces. Brown beef in oil. Add onion when meat to almost cooked, and con tinue cooking, stirring frequently, until onion is transparent. Add tomato ssuce, hot wster, noodles, salt, pepper and chill powder, and boil a minute or two. Stir in corn snd olives. Turn into m-quart baking dish and top with cheese. Bske in moderste oven (330 de pees) 45 minutes. Makes 4 servings. APPETIZING For sn extra easy hors d'oeuvre, cut thin slices of can ned tomsto sspic and plsce on strips of bresd spread with may onnaise. Top with a few ripe olive slices. Special Dish I Roll out biscuit mix dough 'i inch thick snd cut into 3-inch squares. Spread with melted but ter snd sprinkle with brown su gar. Put s pitted cooked prune in center of esch square and bring uougb up around it Bske in muf fin cups for s delicious breakisst surprise. Best Cooks Like to Oven Fry Chicken p "Let's have chicken?-' art familiar words to most families. And a platter of golden' crusted fried chicken to no longer Just a springtime specialty because broil ers and fryers are available. !n your meat market all year 'round. For chicken that tastes as goou ss It looks choose your bird car full. Look for plumn. tender. specially fed birds that art. tagged for top quality. You may select ready-to-cook chickens that art cut up and package fresh in tray packs. Froten chickens art avail able in foil wrapped boxes contain ing either tht entire chicken cut up or chicken parts such as the legs and breasts. One of tht easiest wsys to try chicken is in the oven. Place flour ed pieces of chicken in a large baking, dish that contains melted butter. Brown in the oven for about 30 minutes. Turn, then brown on the other side for an additional 10 minutes or so. Spoon the butter over the top for an evenly browned crust. An interesting arlation for oven fried chicken is a barbecue ver- inn. Pour a sesty barbecue sauce over the chicken after it bakes for 90 minutes. This allows enougn time for the spicy flavor of the mice to mingle with the mild flavor of the chicken. To make It easy for the hottest to serve or for tht guests to neip themselves, place the pieces of arhlta meat on one side of the platter and the pieces of dark meat on the other side. A wing or a drumstick will guide even the novice as to where the white and dark meat Is placed. Barbecue Ovea-Fried Chicken 1 chicken, cut up for frying 1 cup flour 1 teaspoons salt K teaspoon pepper t teaspoons paprika Vi cup butter pound) Dip chicken pieces into mixture of flour, salt, pepper, and paprika. Melt butter in a shallow Dating pan in a hot oven (400 deg. F.-. Remove baking pan from oven. As nieces of floured chicken are placed in a pan, turn to coat with butter, than place skin side down in a single layer. Bake in a hot oven (400 deg. F.) for 30 minutes. Turn chicken. Pour Spicy Barbecue Sauce over it Bake another X minutes, tr until tender. Spicy Barbecue Sauce: Combine in a ssucepan cup suced onion, 1 teaspoon salt, 1 tablespoon vine gar, I tablespoon sugar, 1 Uble spoon Worcestershire sauce, 4 teaspoon chili powder, v4 teaspoon black pepper, 4 cup catsup and V cud water. Simmer IS minutest Oven-Fried Chicken With Biscuits 1 chicken, cut up for frying 1 cup flour 1 teaspoons salt V4 teaspoon pepper 1 teaspoons paprika cup butter pound) Dip chicken pieces into mixture of flour, salt, pepper, and paprika. Melt butter In a shallow 9x11 inch baking pan in a hot oven (400 deg. F.. Remove baking pan from oven. As pieces of floured chicken are placed in pan, turn to coat with butter, then place skin side down in a single layer. Bake in a hot oven (400 deg. F.) 45 minutes. Turn chicken. Push the pieces to ward one end, clearing one-hall of the pan. On this remaining half, place IS rounds of biscuit dough. Increase oven temperature to 423 deg F. Return to hot oven and bake until chicken Is tender and biscuits are a golden brown. Bacon-Olive Pie 1$ Main Dish Bacon and Egg Olive Pie looks like spring. It has a creamy cus tard like filling with colorful bits of green onion, shiny black olives and crisply browned bacon. It's a fine luncheon dish, or simple sup- n: Serve it with green salad and It of the season for dessert. BACON AND EGG OLIVE PIE .1 cup ripe olives I slices bacon tt cup finely chopped green onion m cups milk I teaspoon salt tesspoon dry mustard 1 eggs , 1 cups grated (sharp) Ameri ,t can cheese Pastry for single 1-inch crust Cut olives into lares pieces. Cut bacon Into arnaU pieces and fry until crisp. Remove bacon from pan and drain off all but l table spoon fat. Cook onwn slowly remaining bacon fat until trans parent. Add milk, sslt and mus tard, and heat to Raiding. Beat eggs lightly and stir In cheese, Add hot milk slowly. Blend olives snd bacon. Turn into pastry- lined pie pan. Bake In very hot oven (4S0 degrees F.) 10 minutes. Reduce heat to moderate (IV de grees F.. Bake 21 to IS minutes loner or until set in center. Col I or 10 minutes before serving. Serves 4. Barbecue Sauce For Tenderloin Pork tenderloin eaters will enjoy this recipe for barbecuing the meat. .. . BARBECUED PORK TENDERLOIN 2 1-pound pork tenderloins 4 cup flour 2 tablespoons fat l cup vinegar 4 teaspoon salt 4 teaspoon dry mustard t teaspoon paprika t teaspoon black pepper 2 teaspoons celery seed 2 tablespoons sugar I tablespoon chili sauce H cup catsup Cut each tenderloin lengthwise and crosswise to make t pieces. Dip into flour and brown well in melted fat Combine remaining In gredients and pour over tender loins. Cover. Cook slowly or bake in a moderate oven (ISO degrees) for 2 hours. Turn tenderloins in sauce to coat evenly. Serve hot, Serves I. JUST RIGHT In sessomnf Isrie drv limai a i ninny to rememner tnat a cup of dried limss need about a teaspoon salt unless some salty meat such as chipped beef or ham Is to be used with the limss. USE IN SAUCE Capers, minced parsley, thin strips of grten pepper, rounds of pimlento-stuffed olives will all dress up a white sauce for fish or eggs. Meatless Dish Uses Salmon -With Rice Along about now bomemaktr would glvt meals new refreshing look, adhering to a good-outritioa pattern ta keep tht family fortified against variable wtather Fish or eggs art usually tht mainstay when meatless meal art desired be eauaa thev era food crate! a iooda and nutrition-wiit bomemaktrt sre using wheat germ as an auded source of protein to assure their family's requirements. W k t a t germ, tht heart of wheat, contains most of wheat i bigb-quality protein-alto good amounts at all tht important B-vltamlns, plus Iron Here it an interesting new way to combine salmon, rice and wheat germ la tittit Salmon Porcupines that art as intriguing as tht name implies. As tht rice cooks, it pokes out of tht salmon balls wnicn men take on tht appearance of bristling porcupines. 1 7-ounce can salmon K cup wheat germ 1 tablespoon minced onion H tesspoon salt vs teaspoon pepper 1 tgg, beaten Vi cup uncooked rice 1 can concentrated mushroom soun Drain salmon: reserve liquid; remove skin and bones; and flake fish. Combine wheat germ with salmon liquid. Add flaked salmon, onion, salt, pepper, egg and rice. Form into balls 1-incb in diameter. Dilute mushroom soup with S cans of water. Heat to boiling In Bottom of casserole; drop in Salmon Por cupines carefully one at time. Cover and bakt in not even '400 deg.) for 1-Vs hours or until rict is soft. Makes II porcupines. It's easy to pleast meat-eaters with these Walnut Wheat Ba They look like meat balls, testa like meat balls, and art nearly enough to satisfy man-slied ap petites. Peach Bloom on Summer Salad Fill Juicy canned peach halves with cottage cheese and put them together like whole peaches. Paint pink cheek on each peach, tuck in a sprig of fresh mint tf your garden boasts a mint patch, and rour Peach Bloom Salads will look as if they were Just plucked from the tree. This to a nice lun cheon salad for warm spring days PEACH BLOOM SALADS I canned cling peach balver H cup cottage cheese Celery salt Red food coloring Salad rtens Mayonnaise Drain peaches. Combine cottage cheese and telery salt to taste Hesp into peach halves. Cover with remaining halves to form whole peaches. Lightly brush one half of each peach with red food coloring. Serve on salad gtttrs with mayonnaise. FLAVOR HINT CAKE TIPS ... .. ' Trnttint a lavcr Catat Deal nncn yuu rv iiiiwiug - olive sandwiches, you may add add tht second layer until the M a little olive Juict along with tht lng spreads over tbt first layer mayonnaise. ; jseU bit ; i .... kvlMAf ri... 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