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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 8, 1956)
'lS-(Sec II) Statesman, it PI MO. Ico Cream Desserts for .'.,-. any Meals , YoaH keep cool 1 nor war (haa od by aenrinf ic cream tor detaert, eflca. lea cream eontribtttcs tubrUotklljr toward a Bice cool kitckea, cool, col lected bouMmaker, and a real tool deaaert. . Homemakera Ilka to aerre tee cream eltea becauie R aavea oa eal preparatloa Una. Budfet Minded cook a ippreeUte tee veim'i itodcrat coat and tpre la no waate to thla delicl eui dairy food. ! r If all - Im mn la m food lor yoy aa it i food to eat It containi the ume food value at , milk, though ia different amount. Weight watchers will rejoice at ice cream' low caione contribution a medium acoop of ke cream containi only 129 eal dries. However, calories were kit counted whea theie deloeta Be ico cream demerU were ero ded. Everyone has their k . ereim favoritea but we think yoe'U enjoy these flavorful quick tricks with leo cream. ' ,- ke Cream farty Caka . I angel food cak i U X Pint strawberry if cream " ' 54 pint whipping cream . Fresh or frorea strsw . Yi" rri - ' ' B sura to buy the round angel food sake with the bole in the enter. Slice Inch of cako f way from the inner rim of aa grl food caka. Whip cream. Pack (re cream Into center of caka. frost - quickly with Whipped ertim.1 Hold la frener until atidy to serve. Serve with fresh tweetened or , thawed frozen atrswbeniea. . , r ; ; ;: t Chocolate Charlotta "4.' 1 t-incb sponge cak : layer . S tablespoon oranga Juic ; 1 pint chocolate Ice cream Vt cup whipping cream ' Slice apong cak croaswb fate V Inch slices. Una bottom ijd tides of refrigerator lee tray, tnrlnkla with nnns . 4uir lulec'ta VrmtA with U nlnt nf rWnlllt ter cream. Top with remaining ! tke, iherry, and another layer o k cresm. PreeM until firm, Serve H 1 1 a with whipped cresm ; , QakkBlscaHTorUnt ' 1 quart vanilla ka cream , 'Vs cup macaroon crumb '. I tablespoon diced candied cup chopped salted - - almond ,,v iS-!': teaspoon rum flsvoriag Combine ke cream and rum flavoring. Add crumbs, cherries aad salted almonds.- Place ia re frigerator freezing tray, or ia pa per soulll cups, rreese. , Pineapple Oraag Parfalt To 1 6-ounce can thawed o ange juke, add 1 7-ounce can crushed pineapple. In- glasses plac alternate layers of pine apple, orange sauce, and vanilla lea cream. tf endwich Loaf ; Is Party Foool f A undwkh loaf Is always pretty and wonderful in flavor. fieri i one for your next nice pirty, (- ; i larprlaaUal lioaf sandwkh bread ' Mayonnaise dressing pk cup chopped raw cabbage ; is cup ahredded lettuce :'. I cup chocs relish . t pimknto, chopped '.Vi sound cream cheese k pound yellow or snappy cheese oeasonings i Remove crust from bread and slice kngthwis ia thirds. Place en slice of bread aa a platter and doread with mavonnalia. then with cabbage, lettuct and pimiento tiuch nave been mixed with enough siayonnaisa dressing to' moisten. Sover this second slice of bread hkh ha been spread with mayoa- aaise. Spread over the cheese ro ll b and cover with the third slice. Mash cream cheese, press yellow cheese through (lev or grata It and mix together with enough thin cream to oak a soft spreading consistency, and spread on top ; (lie. Season with salt, pepper and paprika. . ;;. i . TO RIPEN , Sprinkle cube at boneless lamb Shoulder with grated onion, minced garlic and) oregano. Let stand for a; couple noun before thread inf on. skewers and broiling. i 1 mm Z.j IOCX ' - v ' roii wi HAPP1 Vim 009 f TOPS III QMUTYI f '""A- Salem, Ore, Fri, June 8, "58 w ' v 1 temporary fin slicii i of sweefaherkin pickles and radishes garnish this modern version of an old favorite, Quiche Lorraine, a main dish pie. The standard recipe takes Swiss cheese, eggs, bacon and milk and dates back 500 years. Pickles appear in this modern version. Accompanying are a green salad and coffee. Pickles Give Piquancy To Favorite French Recipe, When eueits are exoected for Sunday niaht'suooer. a menu featur-' inmethine a hit different li in t.r. nr ,iu.r .rt. h.va flavorful Swtse cheese-bacon and smooth custard baked in a rich pas- try. The following recipe omiti the bacon but has piquant sweet pickles to add texture intrest and accent the cheese flavor. You might also try fhl pie for party luncheon It's sure to please PICKLE QUICHE LORRAINE tt-pound Swiss cheese, thinly sliced Vi cup finely chopped sweet gherkins ; t t-lnch unbaked pastry shell 4 eggs, beaten 1 tablespoon all-purpose flour tt teaspoon salt i .,. Dash cayenne 1 tablespoon melted butter or s margarine ; t cups light cream Radish and sweet gherkin slice Arrange c h e e I e and chopped gherkins in pastry shell. Combine eggs, flour, salt, cayenne, butter or margarine ana cream; neat well Pour over cheese and pickle. Bake in moderate even (375") 40- 50 minute or until knife inserted in center comes out clean. Garnish with radish and gherkin slices. Makes servings. Here is another suggestion for using pickles in a luncheon main dish: FISH DINNER WITH PICKLE HOLLANDAISE SAUCE 1 t-ounce packages frozen fish dinners 2 egg yolks 1 tablespoons dill pickle liquid 1 cup sour cream Vi teaspoon salt ? , .; ' "' ' v.- order. The French, considered mas- . ni. th.l'. mxltino tl.liohl nf Quick Cookies For Snack Use Ginger snaps are a good aunv mertime cookie to include in the regular supply for snack. Here 1 a recipe to try: GINGER SNAPS 1 cup shortening 1 cup sugar 2 eggs H cup molasses Nuts if desired 4,Ji cups flour 3 teaspoons ginger 1 teaspoon soda 1 teaspoon salt Mix in order given. Mold into small size rolls. Wrap with waxed paper and place in refrigerator , and use as desired. Bake 400 t to 10 minutes. H teaspoon paprika Vt cup chopped dill pickles Prepare fish according to pack-jutM age directions. ! Meanwhile, combine egg yolks, pickle liquid, sour cream, salt and paprika; beat well. Cook over hot. not boiling, water until thickened, j stirring occasionally. Fold in pick-: les. Serve with fish dinners. Makes , servings. I " Mnr ii t i A zfi it M 7 1 " nf 1 UJ I I Vci - r iTender Custard Berry Topped .Two fvites-strawberries and nce. cuslara w,m UP ,or """h lining OCSSen. It I delicately Sim- P' ,or th y00"? fry interestingly "a)red '1r, 'ne ,dH,ts- ,nd de" ,'wly "Sht for ending a Spring dinner. Fresh, bottled milk, is the liquid mixed with egg yolks end rice to mske this smooth, tender baked custard. After the custard is baked, let it cool before topping with tender meringue and fresh straw berries for the final touch. Strawberry Merlagae Costard I egg yolks I tablespoons sugar Vi teaspoon salt I teaspoon lemon rind H teaspoon nutmeg 2'i cups scalded milk Vi cup cooked rice S egg -vhites 2 tablespoons sugar Vi cup strawberries Start oven 350 T. at egg yolks untii bubbly. Beat in susar. salt lemon rind, snd nutmeg. Stir in milk and rice. Pour into four in- aiviauai casing cups. set in pan of w,rm water- Bke M 40 min- Remove from oven. Cool. "h" ready to serve, beat egg whites until stiff. Gradually beat n sugar, tablespoon at a tinu Put spoonful of meringue on top of each custard. Wash; hull; and cut strawberries in half. Top meringue with strawberries. Makes 4 serv- mgs. one else deliv U j j time for 84W Juiee Jamboree at your grocers nowl V t - lovely dab of delicately Drowned meringue top this modern-day version of an old-fashioned! Sour cream makes a delicious dessert, Baked Riced Pudding. The quick cooking rice tpeedt up the cooking, because that's j topping for fruits. Add confect- what the modem housewife wnt. , ioiw's sugiir. a Utile leinon juice r . i , land grated lemon rind to taste. Baked Rice Pudding Still Popular Dish with 2 col cut . lovely dabs Baked Rice Pudding is an old- ume avonie wai is, nappuy, re- newing its popularity with the con- homemaker. Whole- somely. richly concocted of mak.!mounds of Mffron.tinted rice witn butter, suear. e and. of course, rice, this pudding is perfectly de serving of its status of family friend. Dressed up aa it is In this case with dabs of golden mer ingue, the pudding pictured Is cer tainly attractive enough to serve special company, too. When packaged pre-cooked rice is used, the preparation time' is cut drastically. Perhaps one rea son why the good old-time dishes are being revived is that ways of making them with modern pack aged ingredients are being devised constantly. This means that the present-day woman can relish the tasty delicacies of a generation ago, yet with the use of modern, processed ingredients can make them with the ease, rapidity and j assured success that her grand-: mother never knew. Raked Rire Podding 1 egg yolk, slightly beaten 2H cups milk ' 4 cup packaged pre-cooked rice U cup sugar V teaspoon salt 1 tablespoon butter H teaspoon nutmeg m teaspoon vanilla 1 egg white 2 tablespoons sugar Mix egg yolk and U cup of the milk in saucepan. Add packaged pre-cooked rice, Vi cup sugar, salt, and remaining milk. Mix just to moisten all rice. Bring to a boil, cover, and simmer gently 10 minutes. Remove from heat and add butter and nutmeg. Turn into greased 1-quart baking dish and bake in slow oven '550 degrees F.) 20 minutes, stirring once after 10 minutes. Remove from oven, add vanilla, blend. Beat egg white until foamy throughout; add 2 tablespoons sugar, 1 tablespoon at a time, and continue beating with egg beater until mixture will stand in soft peaks. Drop by spoonfuls on top of pudding. Return to oven and bake at 400 degrees F. until mer ingue is lightly browned 'about t mintes). Makes S servings. ' - XI I II f i 4 We often think of Spanish cook- jng , vrry ho( and featuring tamales and dishes seasoned with red KOpet This is not true one L .u. !,., c.,.;,w Ji.kL. ,. such foods as sausages, shrimps, peas, nuts and tomatoes added. However," we offer today a dif ferent dish, which is typically Spanish and which includes ban anas, and fish. Serve it with plain rice, and to be really Spanish off the meal with frothy chocolate in to which some powdered cinnamon has been stirred. Baked Fish Senorita 2 pounds fish (any fish) Butter - Oil Salt and pepper Dried mix herbs 2 tablespoons tomato puree 2 tablespoons oil 2 teaspoons sugar 2 tablespoons water 4 bananas Split fish, lay in buttered haktp? dish and brush with oil. Sprinkle with salt and pepper and herbs. Add tomato puree, 2 tablespoons oil, the sugar and water. Spread EAST PIE this on the fish. Peel, split and Three-inch circles of baked pas arrange bansnas In dish. Bake at try (heated) are placed over serv 300 degrees for halt hour, spoon- ings of creamed chicken to which ing the juice over meat and ban- cooked peas and carrots have been anas occasionally. I added. -i miM i fl i., A V r-V h 'peanut Flavor For New Cookie Just about everyone lilcex the taste of peanut butter. When it blends with other ingredients to make these superb Peanut Butter Cookies, it tastes better than ever. Don't (orKet tne oiiieT favorite ' 5le 01 co": Jusi-maoe CUP of ,n P'P'n8 not bre r ICIIIUI! Willi UlCACVllp IIIUISt'19. Peaaat Batter Cookie cup shortening 4 cup butter or margarine 'i cup sugar Vi cup brown sugar, firmly packed 1 egg Vj cup peanut butter i teaspoon vanilla 14 cups sifted flour 1 teaspoon bsking soda V4 teaspoon salt Cream shortening and butter to gether until light and fluffy. Add sugar gradually, while continuing to cream. Add egg and beat well. Brat in peanut butter and vanilla. Mix and sift flour, baking soda and salt. Add gradually, while beating. Roll dough into balls a bout 1-inch in diameter. Flatten by pressing with tip of teaspoon, to make indentations. Bake in hot .bi. -u... a - i.;.. oven. 400 drg., 10 to 11 minutes Pickle Dunks In Dip and dunks are snacks with many virtues ... popular with raest. easy to prepare andevea mora easily served. Give guests a choice of dippers . . . pretxeis, noUto chins, crackers, vegeta- ttle stkks and bits of sea food with any on or all of these good- tasting pickle mixtures. Sea Food MekJe Dank 1 cup sour cream . 1 tablespoon prepared horse radish V4 teaspoon salt I) cup finely chopped dill pickles Combine all ingredients: mix well. Serve u a dip for shrimp or lobster, as desired. (Makes sbout 14 cups dunk) Avoesdo Pickle Dip 1 medium-sized avocado, peeled and mashed 1 tablespoon French dressing 1 teaspoon finely chopped onion : Cooking Hints i c. n... 14 ...... When sieved cottage cheese is called for in a recipe, prepare it the easy way. Use a food mixer or rotary beater to whip the cottage cheese to very fine particles. This is good served over straw berry shortcake, too. A note for the hospitable hostess: Market research polls have In dicated people enjoy drinking milk as a Beverage wtui tneir meals and coffee with dessert FLAVOR jS Lz andQUAinyT EVfflOMB W&L IS PROUD TO Fv Z f ENRICHED! I IONO SPA9HITTI MOW IPAOHITTI , COIL IPAOMfTTI IUROP1AN ITYU con vnMiciuj 'INIIT IN OUAUIf IOI OV1I YlM Variety K cup tweet pkkle reUsa 4 slices crisp cooked bacon, crumbled Mayonnaise Dash salt (Mskes sbout 1 cup dip) Pkkle Anchovy Dwak 1 3-ounce pacak cream cheese, softened 2 tablespoons sour cream 1 2 ounce can achoviaa, drain ed and finely chopped i cup chopped sweet mixed pickles 1 teaspoon chopped chives Combiaa cheese and sour cresm; mix well. Add anchovies. pickles and chives; mix thor oughly. Serve ss dunk for pota to chips or pretxeis, as desired. (Makes about 1 cup dunk) Strawberries mm quick an EAST la IVAPOCAM SAMI UO w-IN "Vanecena are available at Super Markets, locker Plant everywhere." 5.tov; i;j paitB ' ;, ':: K -
