4
3
tS-Scc m) Statesman,
Lemon, Almon
Sauce, Over
Fish is Good
Hfre'i delioou Hsh dish your
family will thoroughly enjoy, (uets
Htvri with almondine sauce.
i Yoall meH this dish in variations
in famous restauraoti at honw and
abroad. Yet here's a variatioa that
is so easy to make . anoVfo de
t licious. yoa'O be serving it oflfn.
s Use frnh er frote white fish
I fllcU-halibut. haddock, sea bass,
or your favorite. The sauce is
: made simply with melted butter,
v sliced almonds, and lemon Juice.
S Lemon Juice Is the secret of all
' . food fish cookery, and is easy to
use bow that lemon Juice comes
- both canned and frown. With a
small caa of lemon juice always on
hand In your refrigerator, you re
ready to turn out special disnes at
any time.
Here is the recipe:
FIS&. FILETS ALMONDINE
Vk pounds fish filets (halibut,
haddock, or sea bass)
Bread crumbs or cracker meal
Shortening for frying
tablespoons butter
tiruo sliced almonds
Jk teaspoon dried basil
4 Ublesptxns canned or frozen
lemon Juice
Salt and peppeivto taste
Cut fish into servmg-sited pieces
and dip quickly in cold water;
then dip each piece in bread or
cracker crumbs. Saute in melted
shortening until fish is nicely
browned on each side. Do not
overcook. To make the sauce: melt
butter in small frying pan, add
sliced almonds, and basil Cook
just long enough to toast the al
monds slightly 4 about 1 minute).
Remove from beat and add the
lama Juke. Stir well; add salt and
pepper to taste. Pour sauce over
the fish. Garnish with parsley and
fresh lemon slices. Serves 4.
Salmon's Fish
For Almost
Everybody
Salmon is our favorite fish, the
westerners enjoying that fresh
(mim tin Aft1ft watora itf mir ftrfafl
livti) t4tw vvsvs news
Her we've two ways to use that
left 't from the meal of
baked
salmon.
- " SALMON, RICE, AND
. TOMATOES
K cup chopped onion
W cup chopped green pepper
J tablespoons bacon fat or
- meat drippings
IK cups boiling water
1 cups cooked or canned
tomatoes, or 1 ' '.
Vk cups chopped raw tomatoes
. Salt and pepper
cup raw rice
Vi cup chopped olives
2 cups flaked cooked salmon
' Cook onion and green pepper in
the fat in a large fry pan until the
onion is yellow. Add water, toma
toes, and salt and pepper to taste.
Bring to boil. Add rice and sim
mer until rice is tender 20 to 25
minutes adding more water if
needed. Add olives snd fish and
cook 2 or I minutes longer to blend
the flavors.
Serve with baked squash, a green
vegetable in salad or cooked, with
cream pie for dessert.
SALMON LOAF
i cups flaked cooked salmon
- -1 tablespoons cooking fat or oil
I tablespoons flour
1 cup milk and salmon liquid
Salt and eppper
t tablespoons finely chopped;
. parsley .
2 cups soft bread crumbs
1 eg, beaten
Drain canned salmon, saving the
liquid.
Make sauce: Heat fat or oil
biend in flour. Add enough milk to
thesalmon liquid to make 1 cup
and stir into the flour mixture
Cook until thickened, stirring con
stantly. Season. Mix the sauce
with the other ingredients. Form
into loaf.
Bake in uncovered pan t 350 de
grees F. (moderate oven about half
an hour, or until brown.
Apricot Flavor
In Rich Mousse
A package of dried apricots or
peaches caa give a lot of flavor
to dessert. Here is one recipe
using them advantageously.
APRICOT MOUSSE
1 package dried apricots
4 egg whites, stiffly beaten
Vi cup granulated sugar
1 cup heavy cream
1 tablespoon confectioners'
- - sugar
1 teaspoon vanilla
4 ounces dark tweet chocolate
Soak apricots in enough cold
water to cover them for several
hours. Boll until tender, drain
well, put through a strainer. Mix
thoroughly with stiffly beaten egg
whites with a wire whisk. Place
in serving dish and chill well
Decorate with chocolate rounds:
sprinkle wtih confectioners' sugar
Fill a pastry bag with whipped
cream which has been beaten over
ice wand flavored with confection
ers' sugar and vanilla; make ro
settes between chocolate rounds.
Chocolate Rounds: Cut circles
of waxed paper about the siie of
a silver dollar. Break chocolate
into pieces and melt on a plate
over slowly boiling water. Spread
with a knife on waxed-paper
rounds; put to set in refrigerator
and remove waxed paper before
using. 'v
V'h EDI ARM 1
nu Hoen bowl when you are
beating egg whites, rather than a
Salem, Ore., FrL, June 22, "55
7 fpi ?w t mw
Fish fillets tr delicious topped
canned or froen lemon juice.
Poddv Seeds
Flavor Crust of
Orange Pie
For something completely new,
make Seeded Orange Chiffon Pie.
The pie shell, a new recipe just
developed in the test kitchens
of a well-known manufacturer of
shortening, is made with frozen
orange juice snd sprinkled with
poppy seeds. Blending perfectly
in refreshing flavor is its luscious
orange and lemon chiffon filling.
SEEDED ORANGE
CHIFFON PIE i
1 baked orange poppy seed
pie shell
1 envelope un flavored
gelatine
Vt cup cold water
4 egg yolks "
t cup sugar
Vt teaspoon salt
Vi eti? orange juice
2 tablespoons lemon juice
Vt teaspoons grated
orange rind
teaspoon grated lemon rind
4 egg whites
4 cup sugar
Hake snd bske the pie shell.
Sprinkle gelatine on cold water
in top of double boiler. Beat egg
yolks slightly with rotary beater,
.
n.d uf 8Uar.
salt, orange
u,ce " Kni'c na m,
thoroughly. Add 4o gelatine mix
1 1 j : u ii i, i .
lure anu mi wen. nave uih
boiling water and cook, stirring
constantly, until gelatine is dis
solved and mixture is slightly
thickened (about 7 minutes). Re
move from hoi 'water. Add fruit
'rinds snd mix. Chill, stirring
occasionally, until mixture
mounds slightly when dropped
from a spoon. Beat egg whites
until stiff, but not dry. Add h
cup sugar gradually, beating well
after each addition. Fold into
gelatine mixture. Turn into bak
ed pie shell Decorate top of
fllliag with s narrow ring of
poppyseeds. Chill in refrigerator
until firm.
ORANGE POPPY SEED
PIE SHELL
H cup less 1 tablespoon
shortening
1 tablespoon boiling water
2 tablespoons frozen
concentrated orange juice,
thawed to room tempera
ture 1 teaspoon milk
1V cups sifted all-purpose
flour
Vi teaspoon salt
2 tablespoons ppppy seeds
Put shortening in mixing
bowl Add boiling water, thawed
concentrated orange juice, and
milk and whip with fork until all
liquid is absorbed and a thick. ;
smooth mixture is formed. Sift
flour and salt onto it snd stir into
a dough. Pick up and work until
smooth; shape into a flat round.
Roll between two 12" squares of
waxed paper into a circle V
thick. Peel off top paper, sprinkle
1 tablespoon poppv seeds over
pastry. Re-cover with paper and
gently roll seeds into dough.
Turn pastry over and repeat,
rolling in remaining 1 tablespoon
seeds. Peel off top paper, place
pastry in 9" pie pan, pastry next
to pan. Remove paper, fit pastry
into pan, trim 4 beyond edge,
yKJrJ FOI COMPLETE I f 4V
J2 IEFIESHMEMT
DR. PEPPER BOTTLING CO.
. 1093 N. liberty, Salem
Phone 3-4.116
rx . .. -xjlas .. Tier-; r,iv ; : v -.-I -n- sy v
with almondine sauce, made
Cheese Cake One
of Ni" De"erts
'Cheese cake to .a modern
photographer may mean some
thing entirely different from what
the cook thinks of when she hears
the name. This is our version of
cheesecake:
CHEESE CAKE
2V lbs. dry cottage cheese t
10 egg yolks '
2 teaspoons salt
1 iahlpcrwmn viihitla
l't cups granulated sugar "Vj
1 cup sour cream t
10 egg whites
hi lb. butter, melted
Press cottage cheese through
a sieve or food mill, beat it with
t he electric mixer, medium
speed for IS minutes while add
ing yolks, salt, vanilla and half
the sugar; add sour cream. Re
move from beater. Beat egg
whites with remaining sugar un
til stiff but not dry, fold them in
to first mixture with melted
butter.
Grease cheese rake mold (a 9
or 10-inch spring form pan); line
it with quarter-inch layer of
'Zwieback mixtures -fill molds
with cheese mixture, then
sprinkle some of the Zwieback
mixture on top; bake in mod
erately hot oven 400 degrees F ,
45-60 minutes (tost as tor cus.
- lard.) serves 10 to 12.
Zwieback Mixture: Mix to a
Mixture: M
piste 1 lb. Zwieback crumbs. 4
tablespoons butter, 2 tablespoons
sugar and 4 teaspoon cinnamon
Stuffed Fish on
Summer Menus
Many folks consider a whole
fish, especially when stuffed, to
be the best of foods. Soon, when
fishing weather induces more and
more larger supplies of fish,
here'll be a chance to bake such
fish. The local fishman usually
has suitable ones for stuffing, too
large trout, salmon and red
snapper are good stuffers.
STUFFED BAKED FISH
3-lb. fish
4 lemon
Salt, pepper, flour
4 cup water
1 tablespoon butter
Stuffing
1 cup stale bread crumbs
Salt, pepper, paprika
1 tablespoon minced parsley
1 tablespoon melted butter
Chopped onion and celery
Remove backbone from fish
leaving head and tail attached.
Rub fish with the cut lemon, thru
with salt, pepper and flour. Make
stuffing by combining all ingredi
ents; stuff into cavity of fish and
sew up or skewer together. Place
fish in greased pan, dredge with
salt, pepper and flour. Add water
and butter to pan. Bake in hot
oven, 425 degrees F., about 25 min
utes or until browned, basting oc
casionally with liquid in pan. For
a larger ush, allow 5 minutes
more for each extra pound.
turn
rim.
fork.
(450
back even with
Prick shell all
Bake in very
) 12 15 minutes.
pan,
over
hot
flute
with
oven
with butter, sliced almonds, and
NEW CROP
The winter crop of avocados is
past its peak, but it won't be long
before you see summer avocados in
in the markets. For an extra good
salad, combine crisp greens with
a diced Svocado and toss lightly
with a wine vinegar French dress
ing accented with 2 or 3 mashed
anchovies.
ECONOMICAL
Don't forget to pack a good
supply of prunes and raisins for
your camping trip. Since boxes
often take up too piurh snare, re
pack the fruit in plastic bags and
secure tops with rubber biiiu,s.
mEEEiz n mm
We'll mail you 25 jdflKk
on pr purchase
of Hills iros Coffso
VHsssMssMaasMsMSsaiBV
w t m m w Mssk. m saaad ssi mr m sbbbbbf' as i in a
Hills Bros always
wWm
if;.1.-. t i fur 11,1 ' i
If you have trouble interesting
when they're a bit under the weather, try some added fillips on the menu. For instance, ice
cream for breakfast. Here it's served on hot wheat cereal.. With a mug of hot chocolate and
fresh or canned fruit, the breakfast should be attractive and strength-giving.
Jellied Salad Rich
Colorful fruits make this salad
a good looker and wonderful
taster.
SUNSHINE SALAD
2 tablespoons gelatine
h cup peach juice
1 cup orange juice
'4 cup powdered sugar
cup nut meats
1 cup chopped peaches
1 cup chopped cherries
4 cup mayonnaise
1 cup cream, whipped
Lettuce
peach
water.
Soak gelatine Jn cold
juice, dissolve over hot
to
J M m a '
small fry (or even middle sized
With Fruit
Add orange
juice and sugar.
J Tl IH II VWIII OIIU 111111116 w
j thicken, add nut meats, chopped
fruit, mayonnaise and whipped
I cream. Pour into a mold. To
serve, unmold on a platter and
surround with small crisp leaves
When cold
tnrl Koninnino In
of lettuce.
White Fruit Salad is made in
the same proportion, using white
cherry and pineapple juice in
place of orange and peach juice;
i and chopped pineapple and white
cherries in place o peaches and
I red cherries.
prove
brings you the best
w sf
fry) in food these summer days.
(REAM GRAVY
Crusty brow n pieces of oven fried
chicken become a gourmet0 dish
when served with a thin sour
cream gravy accented with chunks
of ripe olives and slivered roasted
almonds. Serve with steamed rice
and a simple green vegetable.
ANY EPICl RES?
Sprinkle whole small fish with
onion rings, sliced fresh mush
rooms, salt and pepper; dot with
bits of butter and wrap tightly
in aluminum foil. Bake in a hot
oven. Let each eater open his
own portion in the table.
how
your coffee
can al wa vs be!
') HERE'S ALL YOU DO TO GET YOUR 25 BONUS
Just send the last inch of the unwinding band from a
can of Hills Bros. Coffee with your name and address to:
HILLS BROS. COFFEE
BOX 316
San Francisco 1, California
In a few days you'll receive 25f in cash. Just two things
to remember: Only one bonus per family. And your en
velope must be postmarked no later than July 8, 1956.
Meats in Salad
If you'd like to dine a la fancy
urt el. try this cold meat salad
plate from a London hotel.
SALAD ALBERT
Garlic
"i lettuce, shredded
1 tablespoon chopped green
pimientos
2 spring onions, finely chopped
I tomato, sliced
( radishes, sliced
Shredded meat from a roasted
chicken wing
Slice of tongue, shredded
Slice of cold lamb, shredded
Salami, shredded 1
G33GBQ3
C3D jrt jQj' ti3
0
l7iEi2S5Mfe ( CUDI-UCM I
1 I
wonderful
there is in
Make Main Dish
Smoked ham, shredded
Vinaigrette sauce
Rub salad bowl with garlic AM
remaining ingredients and dress
with Vinaigrette sauce made with
the following ingredients:
French mustard (small
amount 1
Salt and pepper
1 teaspoon mayonnaise
1 tablespoon oil
2 teaspoons vinegar
1 drop Worcester sauce
1 pinch chopped tarragoi
(optional!
1
POK A VAKIiTY OF DILICIOUS MIAU
Fril-lett Medium Egg Noodles
Howesrylt Egg Noodltt Kurle-O
Chinese Egg Noodles Fine Egg Noodle
O 0 o
coffee !
Copyright H.t.C.
wide shallow utensil.