'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 -