2-(Sec. III)-Statesman, Salem, Ore., Fri, May 18. '58
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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.
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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 ;
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CLEANER
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Silvar Udy Car Wtsh and Polish
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J ANNUAL SPRING J -;r-t&L lj V
MEAT SALE! ," 'if i:vwvi&i 'Lxl ,--. 1
1 OK Folks, Her. I, Your Chonc. to tolly Sovet If V w ' VlR V f ' JT V , SL.
I BEEF
I Fter. Oreg.. Hereford S
jlocker Bee o 1 IxfJ V yJ-
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Steaming salmon? Add a bay I B I VUlvl DCCI V or whole, lb. OJt II f
leaf and a few peppercorns to the j tt - B ,
water in which tht fish Is poached. 1 W
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in germ-killing efficiency!
Clorox ditinftcU as it bleachet, brightens,
deodorises and removes ttaina. So your
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tmtllt clesner, it'n hygienically tUantr, . .
taftr fftffillyiiMlthmtt'i-why it'i w
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afapartLtaol to tiHai Hiatal mi tathftaat iiiSF
llillta. Claaiw tatttttt ttalat tad adaw... I l 1 "t
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