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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 25, 1956)
l-jSee. Ill) Statesman, Cczns Always Find Vclcomo On Picnics Bean r M of the moit popu lar f all pirnl food and covered disk nwcUUlM, though they Mitdu BoiUM. Her we've mv era! euggetlon for cookinf thera for ttimmertlm. QUICK BAKED HANI t illce bacot I UbletpooM finljr chopped. enioa 1 tabletpooa molasse W tablespoon eatup , teMpoa Mlt -W tMipoog powdered iry . mustard " tj teaspoe, Worceterhtr aauce, V desired ' f to I cupt canned or cooked dr hean fry bacon, remove from paa. and cook onioa for few mlautee in Won faL Add molasse, cataup. wit, mustard, and Worceeterahire mom. Ada wan ana mu ugnuj. pour fcto a baking dish. Crumble bacot and sprinkle over the top. Bake mlnutee at ISO F. 'mod erate oven). Or beat ta fry pan on top of range, and aerv with bacon crumbled over the top. Servo with bot cornbreai carrot and cabbaf e alaw, witn baked cue tard for dettert j Hot Bean lalaoVOmtt molaate. add cup vinegar and cup water, and cook until the liquid ie a' irbed To complete the meal aervo quick-cooked green cabbage, erifp atripe of celery and carrot, nil numnkia Die with cheeee. Creole Beana-Te I cup cooked beait add H teaapon aalt. H cup ehoDoed greft pepper and ATI 1 Ml. and 1 cud canned tomatoe. Bake at ISO T. (moderate oven) tbour. - " 1 -'' ' BAKED CRUI BEANS . AND HAMBLRGEt 1 cup dry chili or kidney beam cupi water : H pound ground beef t tablespoon dripping or other fat - - . 1 email onion, allced 1 dove garlic, allced Is green pepper, chopped fine ' t cup cooked or canned tomatoe. or 14 cupa raw tomatoe cut In piecea tt teaipon salt Chili powder to taste Boil bean in water 2 minute. Remove from heat, cover, and aoak 1 hour or overnight. Cook In aama water until almoet tender, Brown meat In fat.- Add onion, garlic green pepper, torn toe. and aaB. and cook a few minute Add meat mixture and chili pow der to bean. Place in a baking dun or bean pot, cover, and bake at SM degree r. tmoaeraie oven) about 1 hour. Uncover during the 14 half hour to brown the bean If desired. Or cook the mixture alowty for about I hour In cov ered kettle-on top of fho range. Stir eccaaionaJly. Chcosa Dressing Atekss, FiW Salad Cheese can be an Important part of a talad dressing, aa I tbown by these recipe. The col slaw with apple is especially Interesting. APPLE CHEESE SLAW 14 cupa chopped apple S cupi cabbage, ahredded 1 , 1 cup cottage cheese 1 cup tweet or sour cream I teaspoon lemon Juice . 14 teaspoon vinegar ' Mi teaspoon aalt , . r . H teaspoon celery teed Blend remaining Ingredienti well and tost lightly with applet and cabbage. Sprinklt . with paprika. HERB COTTAGE CHEESE DRESSING 1 cup creamed cottage cheese K eup light cream -,. S tablespoons minced onion k teaspoon celery aeed Vt teaspoon silt Few grains pepper teaspoon dried thyme - Combine Ingredient and mix weQ with a rotary or electric mix er. The dressing wDl be quite smooth. Chill. Serve with green or a tossed (slid. BARNTARD RASH - 1 pint cottage cheese ; 1 tomatoes S green anion Salt and pepper Peel and chop tomatoe. Slice , green onion. Combine tomatoe and onion with cottage cheese. Season with salt and pepper. Chill an boor before serving. Serve on crisp lettuce with trench dressing, PRETTY tOO . Split a homemade or bought sponge layer and fill with a mix- .,). A mi -! aMii mmA aweniakjl i . v va wuippw vi t:iii asuataj - wssaew - chocoUte-almond brittle. mm BEWARE OP iXIWlOHS toox ton THI , uttlipoo TOPS IH QUALITY! iow m pmcE 4 Salem, Ore, Frl, May 25. '58 i Appleiauct cako I fho ideal oWtttrt for outdoor eating, especially thit one which it iolf-f rotting. Plenty of raiiini make if extra and crlp groan talad to bo Raisins, Applcsauco Make Self-Frosting Cako Rich Hera' an Idea tor Sunday afternoon. Pack up a Picnic and bead for the open country where Dad and the kid can fly kite without get ting 'em tangled op la wire. - Self-troeting. epicy Raicla-ApplcMuc Can la the perfect picnic cake, it ataya molat down to the laat crumb he ralaina and apple lauca aee to that. And it baa lovely glaio made by pouring orange juice and augar aver the top after the cake la baked. Mighty good with it are a pot of baked bean and frankfurter and a crisp green talad. That' a meal that wiu (tick to the rib of your kite-dying aont and husband after they've been racing against the wind. JUMa-Appieeaece iae , 1 cup light or dark raisina 4 1 cup walnut Rind of half aa orange ft cup abort ening 1 cup augar 1 teaspoon cinnamon tt teaspoon nutmeg ft teaspoon clove 1 egg 1 cup thick, strained, untweet- ened applesauce I cup (Uted ail-purpose flour H teaspoon aalt ' . l teaspoon baking powder 1 teaspoon soda Veup orange Juice Mi cup augar Poor boiling water ever raisins; ka stand a few minute to plump. Drain, then dry on abtorbent pa- per. Put through feed chopper with nuta ana orange nna, wuii t Sour Cream in . Ccissrcle Diih iaar cream five something Spe cial to the flavor of this caaaeroie dish. HAM-CREAM CASSEROLE 4 ounce medium or broad noodle - --. " t tabtospona butter or mar garine K eup finely chopped parsley I tablespoon finely chopped onion I tablespoon flour Mi teaspoon aalt Mi teaspoon pepper k cup water 4 cup sour cream 44 -ounce can deviled ham Paprika, if desired Add I teaspoons salt and noodles to I cups boiling water. Boil rapid ly, stirring constantly, for S min ute. Cover, remove from heat and let stand IS minute. Meanwhile, melt butter or margarine in sauce pan. Add parsley and onion. Cook gently, stirring occasionally, about I .olnutes. Blend In flour, salt and pepper. Add water and cook unto slightly thickened, stirring con stantly. Rinse noodles with warm water and drain well. Remove sauce from heat and blend in sour cream, about 2 teaspoons at a time. Heat aauce, but do not boil. Spoon deviled ham and nodles into sauce mixture. Turn Into greased lVi-quart casserole. Bake in mod erate oven (350 degrees F.) 25 minute. Make 4 servings. FIRST TREATS It' treat to see the first melons and berries in the mr ket. While they ie expensive you can enjoy their flavor by combining them with cooked prune In Interesting aaladi and deuerU. FOR FISH Add a crushed garlic clove mayonnaise and use with fish. to ENERGY iV'llr wu. MMury m c ru. art M?u up rcc J I cA nu makn' hrooo J I OLttaMeiNHPv-rHS J CXrkrni f ;scrr2r-v-iz!3 rnm.im w--r n " i mm , ,r -an good. Mere it goo witn a pot mad at th picnic ground. medium blade. Set aside. Cream shortening and sugar with spices until light and fluffy. Add the egf . beating wen Blend In applesauce. Sift together dry Ingredients and add to creamed mixture, beating until smooth. Stir in raisin-nut mix ture. Bake in greased and floured it-inch aquare pan in moderate oven (33) degree F.) about 1 hour. While cake bakea, combine orange Juice and augar, and stir until sugar dissolve. Pour (lowly over warm not hot cake. Let I stand until cold before cutting. Make 1 (f-lnchi. cake. French Toast Is Main Dish FUNCH TOAST WITH TOMATO- MEAT SAUCE 2 eggs 14 cup milk V4 teaspoon salt I slice bread Cooking fat or oil Beat egg, add milk and salt. Dio bread Quickly into mixture. Brown on both tide in a little fat, or oil, using moderate heat. TOMATO-MEAT SAUCE t cupt canned tomatoe or 24 cup chopped raw ' , tomatoea , 4 pound chopped raw beef 2 tablespoon chopped onion 2 tablespoon chopped green pepper Cooking fat or oil 1 tablespoon flour Salt and pepper If using raw tomatoes cook them until soft. Press tomatoes through sieve. Brown beef, onion, and green pepper in the fat or oiL Blend in the flour, add tomatoes slowly. Season. Cook and stir over low heat untQ as thick as desired. Serve with a green vegetable. peanut and cabbage talad, and fruit and cheese for dessert. Crisp Snaps Have Gingery Flavor Gingersnap are a welcome cookie for kids. GINGERSNAPS i cup shortening 4 cup brown sugar, packed 1 egg '4 cup molasses 3 cups sifted flour 4 teaspoon salt 2 teaspoons soda 4 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon ginger Cream shortening and sugar. Add egg and molasses. Beat well. Add flour sifted with salt, coda, and spices. Mix well. Chill in refrig erator. (This dough is toft and must be thoroughly chilled in order to shape.) Form Into small balls. Roll In sugar. Place 2 Inches apart on a cook sheet. Bake in a moderate oven 1175 P.) 10 minute. ERNIE or tea Dean wnn rranxrunor Broiled Chops With Apple Glaze Broiled lamb chops arc a treat. especially when carefully broiled. - BROILED LAMB CHOP WITH GLAZED APPLES 2 large red apple 2 cup sugar 14 Ota. water Few drop red coloring 2 sprigs mint leave t lamb chop Wash apples, cut in crosswise halves, and remove core. Place each apple ring cut side down In boiling syrup made of the sugar, water, red coloring and mint leave. This syrup should be boil ing in a flat enamel baking pan. Cook th applea in the syrup, turn ing them frequently unlit they are a nice transparent red. Allow them tt cool in the pan. cut side down. Broil the chops. To Serve, place one chop in tht center of each plate, pouring the 1 gravy or a little butter over It. On each chop, place an apple ring until lightly browned. with the jelly clinging to it andj ' fill the hole in the center witht , VKrucnv wme of the Jelly in the pan G-l",, Mup: msn wiin png ot mint, serves I. I Old-fashioned Apple Pie quick and instant fruit (mm 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 all th froth fruit juke and flavor. An exclusive lucky Leaf process teali 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 Liif applt siuce, ippli slices and ippli Julct, to by Stuffed Celery On Party Menu s Stuffed celery I an important part of the buffet table, for parties or outdoor meals. Here are tome idea on the subject. STUFFED CELERY Celery 1 cake (I oi.V Cream cheese M teaspooa salt Mayonnaise 4 teaspon pepper 4 teaspoon paprika 2 or I drop Worcestershire sauce Wash eelerv. seoarate and use tender inner stalks. Place in refrig-1 eralor to become very cold. Mash; cheese with fork, add salt, pepper, ' paprika, Worcestershire sauce andj e ough mayonnaise to make of spreading consistency. Fill celery : talk with this mixture, sprinkle1 with paprika if color is desired.; Arrange on platter and chill thor oughly before serving. ROQUEFORT STUFFING FOR CELERY Mash the Roquefort cheese with fork, add mayonnaise, salt and Worcestershire sauce to taste. Mix' together until smooth and creamy. CELERY CURLS Cut stalk of celery into three- or four-inch pieces. With a sharp knife make five or six Incisions down the stalk, stopping within 14 1 Inches of the end. Drop the pieces; Into cold water and place in re frigerator for several hours. The split ends will curl Daca awng ine stalks, making an attractive gar-i nith for salads and "cold plates."! To hasten curling place in chiller. CELERY. TRUNKS Take two matching pieces of; curled celery and fill the cavities with any filling used for Stuffed Celery. Press the two stalks to gether and stand upright to re. semble trunks of trees. Dressing Goes On French Bread Manufacturers of a new salad dressing suggest its use In this recipe for a topping for French bread. TOPPING FOR FRENCH BREAD 2 cloves garlic, mashed 1 tablespoon salad oil 1 cup salad dressing 2 teaspoons paprika 1 teaspoon salt' t small loaf French bread 4 cup grated Romano or Parmesan cheese Let garlic soak for several hours. in the oil. When ready to broil i just before serving . mix together dressing, half of cheese, garlic oil, paprika and salt. Spread on slices of French bread and sprinkle each 'slice with remaining cheese. Broil chunks of canned salmon to tomato bisque. easy with pie fillings ft(fa&i. rvn n nnr?n v?r?r? i bb a m - m . a sr m , it' '' m m m a - a 1 1 I I L I l V V V IS THE STORE 4VH ERE YOUR DOLLARS WORTH MORE 1940 MISSION ST. PHONE 2-7661 THRIFTY-73 ff. Roll WAX PAPER COTTAGE Toll Tin C mm Limit MORRELL'S AN MACK P GIANT SIZE mm Pkg. REG. SIZE IG.40-OI. , Limit AA FARM FRESH GARDEN RRAND TALL CANS PET MILK Limit SUNSHINE PILLSIURY'S Lifebuoy lam nm TOMATO CATSUP SHRED WHEAT CHOCOLATE ANGEL FOOD MIX Limit 2 Rolls s tins tins Soan 3 27 4 Tall 'Tins 2 Bottles If - T-BOHE a e ( STEAK m M s I I I i Lt 2 Pkgs. FRESH CUT LOCAL Asparagus JUICY YELLOW CRISP TASTY CELLO SALAD RED RIPE TUBE TOMATOES APPROX. 2 LB. FRESH FRYERS Pan-Ready FINE FLAVORED SMOKED BOSTON BUTTS o) AffffIMI USDA INSF. WIHLESS WIENERS LEAN MEATY RIB STEAK GUARANTEED TENDER ALt, kian ROUND STEAK PILLSIURT'S CAKE MIX VHITE.CHOC. YELLOW Approx. 30-lb, Box lb. 0 Each Pkgs. if Doz. Pkg. w Tube ( 22 If lb. lb. 37 lb. m lb. lb. w lb.