The Oregon statesman. (Salem, Or.) 1916-1980, June 01, 1956, Page 20, Image 16

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    ZHSec III) Statesman. Salem, Ore, Fri, June 1, '55
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C!::clccn Dish
' ' ' '
The eaok wit a flair lor flav
orful fin invariably fcgarde cae
terota cookery aril greet inter
est tectum at awea her ta aa
partunrry to iadulgiag Jw Ja-
genuity.
The ramhinatiaa af flavor
that aaay he gathered 1
m Maawala ta the mm ml
euUaary art at susutam. Aad a
new eMkSH ataae as a wel
. coma siat. sv
Hera, iar anatalc. la a naQr
deliciaaa ta aasl Cfck&ea Caa
tarale aaada aa a araad star way
wtta the aery aavaskar Calilaraia
Dipt At yea kaaar, tkia 'it a eaaa
bhutiaa af aaar eraeai aad aaaaa
mow mix tea atari! aat aa a
eocftlaa ha art aa after be-
. craaaTcaaferry. Ill artaapal ad
TaatkM) h tkat at arrar rardlea
.. aa aiaffcr bear bmg at watt.
' la tkat reripa. mM cUcfcca
it arraaged ia atteraate layert
wBa eiiee af kard-eaoked fpi
art arhraam Vest ae Cali
formla tfta hi added ta fcakkea
brwth. heated art tkafcaaaed vita
flaar. ftaaJtr, yea aaar this aw
the caictta egg aittarttai layers
tfl4 aaaa ia a moderate waca lor
SSaaawtaa.
ka Dip it aude ia a wiak hy
iddiaC the aniaa tea aux right
fraa tht package lata tht aaur
rreaaa. Notice haw ail tht cabtle
flaaartofi af tht alia cafciaee the
bland flavorings of the chicken.
tgf art KaavooaL
Sam the catacrole with hot
battered asparagus, pickled wa
tanaelaa tiad art for dessert
pineapple cubei and lemon cook
ie. KG AVD CHICKEN
CASSCIOLE
t to copt cooked chicken
' meat
J bard-cooked eggs, diced
1 4-ounce ean sliced itiwh
roams '1 tablespooas flour
.'J cttpi chicken broth
4 caa CaMferaUt Dip
.To prepare chicken: Cat
pound chicken in pieces as for
fticassee. Bower ehickeo until
taader fat water aeatened with
tilt, peaper, celery leaves art
oirtoii Cool ill broth, then ro-1
move meat from bones leaving
meat in large pieces.
; Arrange chicken pieces, eggs
and mushroom slices in three
layers in a 3-auart casaerole. Ba
ling a third- ttl Ineredjeots for
each layer. Blend flour with Vt
cup chicken broth. Combine 14
cups broth with the "California
Pip" in saucepan and heat Stir
1 -f
jSour Cream
jGravyGoes
Over Steaks
Use the flavor of sour cream
to make a different main dish
with low cost ground beef. In this
recipe the sour cream makes the
beef gravy unusual. This dish has
Iota of onion rings which are
browned, then removed from skil
let while the beef steaks cook.
Change the way the dish looks
by sometimes forming the beef
into tiny meat balls instead of
patties or steaks.
Beef Steaks la Soar Cream Gravy
4 tablespoons cooking fat
2 cups sliced onions halve large
slices'
h cup milk
2 slices fresh bread, cut into
i tiny cubes
1 lb. ground bet'f
2 teaspoons steak saure
1 teaspoon salt
' teaspoon black pepper
1 cup uncooked white rice
2 cups water
1 teaspoon salt
2 teaspoons ul! purpose flour
l2 teaspoon salt ,,
U tea-spoon black pepper
1 cup water
That popular combination of tour cream and onion soup mix called "California" dip that's ben : Mdt 3 Uuicspoons of the cook-
used aa often recently, now becomes an important part of a casserole mat includes large aK at m iar(!t. skillet. Add
the onions and cook until broun.
Kemuve the onions and set aside.
While the unions are cookiag pre
pare the beef patties four the
milk over the bread. Sur in the
beet, steak sauce 1 teaspoon salt
and pepper Divide into six port
(tiMV
Deep Fat Fried
Fish Favored
STATISTICAL
Experiment ta find out bow
much batter your waffle iron will
bold: keep track of the amount
and use that measurement when
ever you bake waffles.
HOT STIFF
Here's bow to make hot mustard
tt accompany Chinese egg roll
(The egg rolls come f rosea. 1 Mix
a half cup of dry mustard with
three tablespoons of water until
smooth. Any of the mustard left
over may be put in a small tightly
covered jar and refrigerated.
Ripe Olives Have Many Uses
Celery Seeds
good for
it
nafkes it
vegetable
piece of chicken, hard cooked eggs and rnvthrooms, with the dip poured over them.
Refreshments for Bride's UP ond D"
Showers Are Important Too of Thawin9 To,d
I Nowadays when cut-up young U)n.s and form into flat patties
What a beautiful wav to honor a bride! This bridal shower will chicken is one of the regulars in if desired, form into small meat
stand out in the memoir of the bride-to-be and why not? Friends, the home freerer. housewives often balls
decorations, gifts and party delicacies all gathered to honor the soon ;ask whether chicken can go from A(1(,r ht. (ini)ins brown mfit tne
to be "Mrs." freerer to frying pan or boiling 'mi. , t .hlesnoon df eookine
Glared Ham Loaf is an easy yet perfect choice when preparing rack without thawing and cook fa m lhe sk,.t A()d the beet
a menu to anrve far this function. successfully. An answer, based on ,...;,. ....a r.M iv until
research, comes from Dr. Kai'h
patties
brown on all sides and dune inside
Kinime Irom skillet.
11113 lOai Cn UC prcv"-u o Ili .r. mil,,r. .nH
day in advance, thet. refrige rat- crejm , rfloiinjng Bjjxture. Feoloa of the New York
i .-T.iT. Jw' MOTt the cream m.xture r.xperimeni Mauon in w , ,h(. )(.,.( 1(.s cuuk plt
LISZmZ vLfffirt beg,nS ,0 CCnea1' PUr lf"n "'h'lnds',sb-0'ha the rue. 2 cups water and 1 tea-
f.r.fcT?v andean be Uy" wer thf surface of h'm e"fcT Vl nU,y P"" ' 2 Miuup.n
IJrltrthTitmo Brace! lof- Chi" until firm' Con,inuf bf!1CookkH 'T' he, Br.ng to a vigorous boil Turn the
ftTetn SleSun "toEUre this proceu keeping cream glare ;t.'e. Kxample: tu.-up charken as luw ib(. Cover
It even a pleasure to prepare. t , ng consistf ncy un. for slewing may go hard-troien into u llh . and ,..., over thls 1(.
Xi.Z ',"d VlW! Jr? "eat but leave'lid on un,
toa art will five the luncheon i , .1 , . X K r rradv to serve, at least 10 minutes.
. j- j YZ ,""c"" sistency af the gelatine mixture, less the pieces are wrapped , .. , , ,
a touch af ladiv.duality. Arrange demga of sliced olives separately before freezing. When After the beef patties cook, place
Make Glaae I ,j .- ..-; .... ;( ",. i. i. l . the flour in one corner of the skil-
Wha propping the glaze, tne ;:"-- "-:" let Blend ,n the fa. and cook
oftened gelatin is added to hot Z - " ,"",7m CT." . " " u... .
water ia which a bouillon cub I . ZT. W'n l""'"H " 1 .
... A. viiii, a.,u ni-iiiiviffi. i nil K I'll nn in nf
dipped in et!s ami crumbs beloic
The crisp browness of deep-fat
fried food makes this method of.
j preparing food one of America's
I favorites. This recipe for Shrimp
! Croquettes comes from Shrimp-
i Association of the Americas, who nnminnla Titft
jalso gives a few tips on frying in sVUminUIB
: ...n f nf anmmki All AT fat '
to cover the food. Heal the fat i enc! 1 recipe makes
slowly Fry a small amount of food , i rms
at one lime. Take out all scraps
of food; otherwise they will burn
and smoke up your kitchen. When
the food is brown, removr'it ftom.j
the fat and let it drain on absor-T
bent paper.
Shrimp Croquettes
2 cups cooked shrimp, fresh or
frozen 1 1 pound 1
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 small onion, grated
1 cup fine dry bread crumbs
2 tablespoons lemon juice
1 teaspoon minced parsley
i teaspoon salt
'i teaspoon pepper
Kat for deep frying
Grind shrimp or chop very fine
Melt butter. Hcmove from heat
and blend in flour Over low heat,
slowly stir in milk and cook until
thick and smooth. Combine well
with shrimp, onion, bread crumbs,
lemon juice, parsley, salt and pep
per Chill thoroughly Shape into
croquettes Fry in deep hot fat
'365 deg. F.i until browned 'about
4 minutes1. Drain on absorbent
paper. Makes 4 servings.
i especially
salads.
Celery Seed Dresiag
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon celery seed
Vi cup corn syrup
' to cup vinegar
1 cup oil
1 tablespoon grated onion
Place all ingredients in a small
bowl. Beat with rotary beater
until well blended and thickened.
Place in covered container. Chill
several hours. Shake before serv
ing. Makes about 14 cups.
.You can use up the last of a
can of ripe olives, or open a new
one, for many Interesting reci
pes. Sometimei those bandy cans
of sliced olives save time.'
It's the little extras' like spe
cial garnishes for dainty sand
wiches which make a tea party
memorable. Equipped with a
buffet siie ean of sliced ripe
olives, one of sliced pimiento,
some chopped parsley and thnly
sliced radishes you've got the
makings of all kinds of interest
ing accents.
Add extra protein and valua
ble minerals and vitamins to
your pre-schoolers' diet by giv
ing them pitted olives threaded
on strips of American cheese for
between meal snacks. ;
Give your favorite combination i
of talad greens new flavor by
adding chunks of ripe olives art
unpeeled red apple to then and
then tossing lightly with a d rest
ing of half mayonnaise and half
French dressing. . '
You can often buy avecadoa
which are too toft for dicing at
bargain prices. They're perfectly
wonderful to use in molded sal
ads. Mash or sieve them and cpn
bine with tart grapefruit sections
in a lemon gelatin base. Add
tra lemon juice for a zippier flavor.
ORANGE TASTE
Dip small sugar lumps in orange
Juice; press into the tops of rich
baking powder biscuits before baking.
Filberts Become
Treat Any Time
Spiced nuts, though extra pop
ular at holiday time, are good for
munching on any evening.
Spired Filberts
2 cup toasted Filberts
1 cup sugar
'i cup water v
1 tablespoon cinnamon
1 teaspoon vanilla
Combine sugar, water, cinnamon
and salt Bring to a boil. Boil for
Mf't'V TASTE two minutes Remove from heat;
Poach fresh pear halves in ,i add filberts and vanilla. Stir until
sugar syrup, add strips of pre- syrup looks cloudy. Place on wax
served ginger Serve as an actom- ed paper or buttered platter and
pamment for pork or as a dessert bfeak apart
yJ FOICOMPtfTf 11"
IfFIESHMEKT If
effetaaa aaar eaa. h Mwiaw wanw $,0?
DR. PEPPER BOTTLING CO.
1095 N. liberty, Salem
Phona 34116
I 1 J: 1 TL.. 4 1.-.
nas uecn aissoiveu. men mc ,pr.,. rniH m,
mixture is cooled, the cream is
added, and just before the mix-
52, tt SrS J Sandwiches For
chilled. Pimiento stuffed olivet! Mac Anu UAn
art strips ef green pepper are :" "'
ased to decorate the top
several minutes. Stirring con
stantly. Stir in the 'i teaspoon
salt and ' teaspoon black pepper
frying needs thawing first because l'r;,ou" """" '" 1
the crumbs cling better sUrvm, until mixture begins -o
Chicken or other poultry tlu.ved ,hll k, n s,lr thl' sour tT,':",,
twlore rM.kin bv ,lrv h.':.i L. Add the onions and meat patties.
more uniformly and with less lucT H,-at r""Rhl Ad(i mi'" al,',r
than that which starts cook inn
if a thinner gravy is desired.
over the hot cooked rice.
nU. h Imm. ik iwimr!i w luncn or supper hurl fn,i n II .-hiek.-n ..r ...h.., erve
. '; welcome idea for all. especially t nmiiirv iv i,nih-..i n. This recipe makes h servings.
ttuUr Br mi HNniu rov. wnnr 1Qea lor ail. especially noullrv is roasted unlh.iwetl the
n flour mixture and rook until ered with a smooth Hollartaise 1 J ;,Tlak" ZtZlT1"' may b(' ov,'rd"nt' and lry
(thickened. Pour sauce aver the AmbrosU ulad. poppy- Pwaaratsan time is precioas. An by th(. me ,he mM(Je ,,, ls
chicken layers In casserole. Bakel86"1 . troxen lemon tone . kbiiwh. oone. Another point : it s easier and
ana conee or rea complete me - , .-.i ouen essential to nave Duds thaw-
uncovered lq moderate even
tSSO degrees T.) for 31 minutes
Slakes 6-8 servings
California Dip: Combine 1 pint
tour cream and 1 package anion
aup mix just as ft coaset from
toe package, For one cap of mix
Ute pint sour cream and 3
tablespoons (4 package) well
blended onion toup mix.
Rice Pudding
Has Black Bottom
.This dessert Is a creamy-good
two egg rice- pudding. But kt'a
different because it hat delicious
Chocolate flavor underneath. That's
why the name, B!ack.Bottom Pud
ding. Semi-sweet chocolate pieces are
spread over the bottom af the
Vdish in whica the pudding it baked.
The pudding is poured over the top
and during the baking the choco
late melts to form a chocolaty
"black bottom". It's delicious with
tome strawberries over each serv
ing. Black Batten Rice Pvddiag Wsth
Strawberries
1 cup uncooked white rice
i cups water
1 teaspoon salt
2 cups milk
2 eggs, slightly beaten
Vi cup beet or cane sugar
- 2 teaspoons vanilla
1 cup semi-tweet chocolate
pieces
Sliced strawberries and juice
fresh, sweetened or froiea,
thawed)
Put tht rice, water and salt in
a 2-asjart saucepan. Bring to a
vigorous boil. Turn the heat as
low as possible. Cover with a lid.
Leave over this low heat 14 mi fl
utes. Remove saucepan from heat j
but leave lid on 10 minutes.
Lliw lnn.lW k ' i I - 11.
UA llgCtflCI IIIC LWHCU inc. num. i
menu.
GLAZED HAM LOAF
2 pounds ground ham
1 pound ground beef
2 rapt whole wheat bread
emmbf
1 cop milk
2 eggs, slightly beaten
1 teaspoon dry mustard
Mi teaspoon salt
Buffet Claxe
Soak bread crambs in milk.
Add eggs. Combine ground ham.
ground beef, mustard, salt and
bread mixture. Mix well. Pack
iota a 3x9-iaca loaf pan and bake
ia a moderate oven (390 F.) for
ltt heart. Cool art glaze with
Buffet Clare. 10 ta 12 servings.
BUFFET GLAZE
14 tablespoons gelatine
1 cups water
1 bouillon cube
1 teaspooa sugar
cup cream
Green pepper strips
Small bottle stuffed olives
mm
iresn cucumoer picwes, slices ot in or,,.r , slulf and ,russ
hard-cooked eggj and a zippy th,m, and stuffing is more certain
celery teed dressing. Pickles and t0 be thoroughly heated when the
eggs, always good flavor com- bird comes out of the oven
pauons. are particularly appetii A11 this a(l(ls up t0 tht. a(,VK.,,
ing saadwicnei in a hamburger ; that jt pins to get the chicken out
roll. For tome more good-eating of frcwcr and inlo th(, ri
SanewiCB auggeSUons. try loaslie frjopralor a rbiv .iheaH in be -or,, thinks of most otten when he
Peanut Pickle Sandwiches and;;.-, saf(,v ih-"m-,.H ir (l,kinf thinks nf cooking of India. But
Poultry should thaw in Us original lhoe people do eat other thing
package. The skin of an uncovered Here for instance ls a dessert
bird becomes lough and dry when that's eaten there
Cum y is the food a Westerner
Carned Beef Pickle Sandwiches
fickle Easy Saadwichea
1 cup mayonnaise
1 teaspooa sweet pickle
liquid
1 teaspoon celery seed
exposed to the air during thawing
hamburger tolls, split in half D a i 1,
jbardookj eggs, sliced Prunes Make a
Very Good Pie
Fix this crumb topping fur your
1 cup tweet fresh cucumber
pickles
Salt Vd pepper
Combine mayonnaise, pickle
liquid and celery seed; blend. ! next prune pie ( omhine ' cup
Spread rolls with half of mayon-jea'h sugar and graham cracker
aise mixture; arrange eggs andlcrurrbs with U cup each flour and
pickles on rolls. Sprinkle with salt j chopped walnuts Sprinkle ov r
mayonnaise mixture and tops of ymr oven-deay pie and drizzle with pan broil
1 pint creamed collage cheese
I tablespoon sour cream
1 tablespoon sugar
Flour
Roller
Brown sugar
Combine cheese, cream and
sugar and shape into little cakes
Dust witN flour, saute in butter and
serve sprinkled with brown sugar.
Serve with fresh fruit.
Soak gelatine in v4 cup cold rolls.
water. Heat remaining water and Toaatle Peanut Pickle Saadwvches
dissolve bouillon tube in it.
cup melted butter
usual.
Bake
Strain. Add gelatine and stir un
til dissolved. Add sugar. Cool.
NICE FOR COMPANY
Puree a couple of packages of
cooked frozen peas and season
with butter, salt and pepper.
Spoon the puree down the center
If you've watching
make prune whip with egg whi
instead nf whipped cream Heat (ranks gently
2 eggs whites witn a dash of salt brown
until foamy and gradually heat in
'4 cup sugar to make a sti.'l
meringue Fold in !' cups prune
poons
(Makes 8 sandwiches
1 cup chunk-style peanut butter
V, cup drained sweet pickle
relish
Hi slices bread
2 eggs, beaten
'4 cup milk
Melted butter or margarine
' Combine peanut butter and pulp mixed with 2 tahl,
of a platter; arrange breaded veal pickle relish; mix well. Spread 'fmon juice, serve dulled.
cutlet (cut in serving-size pieces) loo bread to make sandwiches,
and broiled tomatoes around the j Combine eggs and milk. Dip sand;
peas. iwiches in egg mixture, cook in
small amount of butter or mar
garine over low heat until lightly
browned on both sides.
Cereed Beef Pirkle Sandwich
2 cup finely shredded cabbage
1 cup chopped dill pickles
3 tablespoons mayonnaise
'j teaspoon salt
' teaspoon pepper
as To do so melt a tablespoon nf
butter or margarine in a medium-1
sized skillet until very hot but not i
calories, hrown acid the frankfurters and
ook over low heat Turn t he i
all sides will
API) TO
Vary cooked rice by adding
grated raw carrot, finely diced
green celery or shredded spinach
Alter draining the hot rice just
SWKKT mux in the vegetables along with a
Add a halt cup of shredded coco- good dollop of butter or mar-
nut In a rrgular recipe lor luclge garme.
AIM)
alt cup
FINE PAIR
A rich gingerbread makes a
wonderful dessert when served
hot with applesauce and whipped
cream.
Mix orange marmalade and
chopped raisins and use as a fill 4 tea-spoon papanka
ing for small turnovers made from ! g gjr-s cooked corned beef
ice iiimt and v.n.ll. w.. 1 scraPs nf Pasll7 lf " rolling 12 buttered rye bread slices
the chocolate pieces over the bot- out pic do,'Kb- j Combine cabbage, pickles
torn of a well greased 8-quart! "mayonnaise, salt, pepper and
oven dish. Pour the rice mixture' or't saver: canned scrapple paprika; mix well Arrange corned
aver the chocolate pieces. Place"11 aceds only to be sliced and beef and slaw on 6 slices bread,
in a pan of hot water. Bake in a!'ri,(1 Nice ,or Sunday morning iTop with remaining 6 slices bread
ore-heated 350 dee. F. oven for 1 breakfast I to make sandwiches.
hour and 13 minutes or until a
knife inserted In the center comes
Out clean.
The pudding should begin to
brown around the edges. Serve
warm with strawberries over each
terving. This recipe makes t
aervingi.
1
USE LESS USEMf
"MAID-aiWi&tjK-
Whee Giant
teKENDAllj
, Dish Towel !
! 5I FREE !
L
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Complete CHINESE DINNER
Jutt Htol
'" : ond Itrva
...fa mfnvteif
ENERGY ERNIE
by Htoi
COH,Ugt!omoet wrw 'ypTX f QUICK, ERNIE! S
Mia.o'Mr.'TtWiAMHiBiea. I 'IjSl vVV Ar 3ffir sove nun wrr mire
C0UUVT fUX A CAKE Of- J dif'ltt WVr S' T SMU&fSUSM, RX-1
QtParaYArpAwpQxi JK7fj
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with 5 red 'n blue, Swift Quality Seals
from 5 cartons of ALLSVJIIT
Jumbo Xizelowel
Iries twice as many dishes twite os fasti
New fabric bland, linl-fret
Notionolly odvertistd qwality
Fall 3o inches long, 20 Inches wida
Gaad Hoaiekteping Stol af ApprayaJ
a tawtl
You'll find a seal likt this on evtry Allswaet
package. Save 5 seals, send thm in along
with the certificate on the packag. or the
certificate below, (or your free Ktndall
Dish Towel.
for spreading flavoring, rooking.
n
EI
THE MARGARINE WITH THE
DELICATE, NATURAL FLAVOR!
FREE TOWEL CERTIFICATE
Allsweet Free Tewel, tax 05, Chkaa 77, Illinois
Encioud art flvt (91 rail 'n bluet Swift Qutllty tttlf from f Ivt 151 ctrtoni tt AHtwMt
Mrtrin. Pltai tnd ml en (II int Ktndall Olah Towal.
(eilAIS HUNT)
asotiss.
cmr
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Mm I mki hi tny. liM la laaah an taaui . (OSm tiaiitt Idi 10. IIM)
Off.r liniua I' I V Th nrMlS-ala tM ia MV IvrlWwllM whM prlkci. Uh4 m MttrWtoa hr U.
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