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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 31, 1956)
Shades of State Fa ir Corn is Pri 7g ze-winner... mm liKCllltOlfit t ".it 1 1 JPf v r-M ii 1 . , .t 1 r Corn on the'vcob, special treat for late summer, her takes some interesting butter mixtures to ' I : i I I t y give interest to the corn. Butter is used here as base for the spreads, made in rosette - ss 'ir : .. t;t' V y- 1 : - . sfy U 1 IVr- L f X , Pretty Salads Year 'Round Treat - r Here the accompanying foods make the corn-on-the-cob meal interesting. Shish kabobs, cooked outside or Under the Favored Vegetable Gomes Into Own in Leisurely' Fall Mea , - - By MAXINE Bl'REN ' SUtramaa H'tmu'i Editor - Corn on the cob, what a p!?n-ure is this summer vegetable. It can easily bo made the piece de resistance o( the meal, though il l a mere vegetable. Hire we suggest that it be served plain with ZESTY BITTER ROSETTES Vt pound butter - ; 1 teaspoon parsley, finely chopped teaspoon horseradish Pimiento Whip together Vi pound butter, 1 teaspoon horseradish and 1 teaspoon finely chopped parsley. Drop round teaspoon full on foil. With tip of fork swirl top. Put spot of pimiento in center of each. Chill. Serve with hot corn on the cob. Bt'TTER OLIVES AND CHILI Vi pound butter 'j teaspoon chili powder 4 pimiento olives, chopped fine Whip together with a fork U pound butter, teaspoon chill powder and 4 finely chopped pimiento olives. Serve with hot corn on the cob. On the other hand, the makers of margarine declare that the goodness o( corn is enhanced by a generous amount of margarine, and otter some ideas for. using this in spreads: OMON SPREAD , pound margarine A teaspoon chopped onion Soften margarine at room temperature. Add onion. Mix thor oughly. Serve with hot corn on the cob. . HORSERADISH SPREAD i pound margarine ' 1 teaspoon horseradish Soften margarine at room temperature. Add horseradish. Mix thoroughly. Serve with hot corn on the cob. Soltcn margarine at room temperature. Add horseradish. Mix thoroughly. .Serve with hot corn on the cob. In making the corn a part of a picture-pretty main dish plat ter, look at the illustration above and sec how handsome it is. The shish Kebabs can be made on the grill outside or in the oven. They are arranged alternately with the corn. Feature of the shish kebabs is the marinade which they are seasoned. , SHISH KEBAB 2 pounds boned lamb 'leg) U cup oil 1 package onion soup mix ' teaspoon oregano 1 cup red wine ' teaspoon pepper 4 cup vinegar Cut lamb into 2 inch pieces; trim off gristle and most of fat. Combine remaining ingredients In a bowl. Marinate the lamb in this mix for 24 hours. Mix occasionally and keep refrigerated. On skewer string 1 mushroom, 1 chunk lamb, 1 small onion, chunk of lamb, piece of green pepper and repeat until skewer is filled. Wrap each shish kebab in heavy aluminum foil. Place on barbecue grill or in hot oven for 15 minutes. Remove foil and brown over coals of barbecue grill or under broiler of the range. FOR DRINKING TAKE PICK A dash of cinnamon and one of Sometimes drycleaning Is rec nutmeg helps the flavor of lique- ommended in preference to laun fied nonfat dry milk. Serve the! dering for wrinkleproof linens, milk icy cold. I Read the label on your garment! HOFFMAN'S MARKET 150 N. Commercial "We Feature U.S. Govt. Inspected Meats" Phone 3-1563 Swift'i Reody-ro-Eot CANNED ii r t?5) .5 PICNICS 2- " Del Monte Morrill Leon Full Flavor Home-Cured Hams 11 .ySg U.S. Govt. Insp. Cut and Wrapped BEEF HIND TlRc QUARTER . . . . , lb. OdJ plenty of butter or niargarme when the turn is a feature. . Or it takes well to spreads made with a bit of jip herbs, spices or chives added to the but ter or margarine. Or make the corn an import ant part of a handsome platter for outdoor or indoor dining. Good fresh butter with fresh hot corn on the" cob rates high on favored food lists. But you'll get more than a "double take" when you serve sweet corn with a seasoned butter such at either of these: "Zesty Butter Rosettes" and "Butter, Olives and Chili." , broiler, are alternated with corn and garnished with a whole cooked cauliflower. . Poached Salmon, Eggs Traditional The tradition of serving poached salmon with egg sauce and creamed peas began in New Eng land years ago. No one knows just when and why, but it's a delight ful -custom. The Combination of foods makes a colorful table, and the menu is ready-made, Fresh or frozen salmon steaks are, of course, available any season, and in all parts ot the country, ai- ti-iku mav be either i compliment cold cuts and salad ,1a ,L vJ? r'lh Duffy herb biscuits. Mix 4 oached, the national , , , . , . . tit.rt - recommends tsD- " ' ,SP' crumbled dry : though tbe . I broiled or poac Fisheries Institute recommends the following method: POACHED SALMON STEAKS Place salmon steaks on a heat proof plate or pie pan. Place plate or pan on a large square of cheesecloth. Bring corners of cheesecloth up over plate and tie securely. Put about a half inch of water In the bottom of a large frying pan or kettle (one big enough to hold plate or pie pan. Add 'i teaspoon salt and 1 tea spoon pickling spices to water. Bring water to a boil, then turn heat down so that water simmers. Place plate of fish steaks in sim mering water. Cover and let sim mer 10 minutes. Remove steaks and drain. Serve immediately with egg sauce. EGG SAICE l cup butter 1 cup hot water or fish stock 2 tablespoons flour i teaspoon salt , teaspoon white pepper 1 teaspoon lemon juice 1 hard-cooked egg. sliced Melt butter in a saucepan. Re move pan from heat and stir in flour until smooth. Gradually add water or stock and seasonings Return pan to heat and cook, stir- ring constantly until thickened. about .3 to 5 minutes. Add sliced egg and pour over poached sal-iJl mon. Makes enough sauce for 3 to 4 salmon steaks. Rhubarb Dessert With a Fluff Rhubarb makes an elegant des sert with marshmallows and canned is just as good as the tresh. R III BARB FANCY 4 cups cubed rhubarb I'i cups sugar Dash salt 16 marshmallows l'i cups coconut Place rhubarb in saucepan: add sugar and salt. Cover, rook slowly 10 minutes or until softened. Un cover, cook slowly, S minutes, or until the consistency of marma lade, stirring occasionally. Quar ter and fold in the marshmallows: stir until melted; add 1 cup of the shredded coconut: cool, place in sherbet glasses. Chill. Sprinkle with remaining coconut before serving. Serves d. , cie Tor barbecue . , Looking for a flavorful dish (or your next barbecue party? It takes only a minute to work this magic just brush the ham or spare ribs with a generous coat ing of real New Orleans molasses before setting it on to sizzle. The reactions of delighted dinners will reward you for that bit of extra elfort. HERB BISCl'ITS For a warm weather supper, sage and f tsp. caraway seeds with 2 cups biscuit mix. Stir In s cup milk. Make biscuits, bake at 450 degrees, 10-12 min. Sauce for Dessert Comes in Variety Here are several rood sauces for ice cream or other dessert. BUTTERSCOTCH IAICE 14 eups brown sugar H cup light cora syrup t cup water 1 srrall cm annealed milk r.ip' Bod urr ttTMp and water to nl hull J rC 4rtT. Cant stir m ( mi ti t rur ftHNnttTr str H tuft ItfM e fS I rus ixji a ' rv WtfrV I square ' r.i. chopped I tsmaa itaTi ettrarl I cue) evaswrwH m.lk Buil svriie sugar aed water to soft ball te IU drrm F ."T ' Jl I T . .. JT T01: "Z Ij," in c1' " "vingSl. PF.PPFR.MIXT STICK RAICE Omit chocolate and vanilla in Chocolate Sauce. After cooking syrup, sugar and water to soft ball stage, remove from heat and add i cup crushed peppermint atick candy. Stir until melted. Add milk. Yield: 10 servings. - u I 1 1 . I By the Piece EGV LING I SALMON . . lb. (QD . . . lb. CLXi Cj 1 Fresh Sliced fRCl Fresfl (SGI 5) I TUNA FISH . . lb,ig)S) HALIBUT . . lb. 1 OVEN-READY 9 ROASTING HENS . ,b 4f I DH fllin DE $U I P OCEAN-FRESH J) I CAT FISH 33 f00BS I soS'l .59! 5fir 1 GUARANTEED FRESH URGE ' rm (rs U U U U ZJ U 1 CDYCDC'11' rlllHJ Fresh Seafood arid Poultry )) t rlxICIW J'i . . .. f 216 N. Commercial Ph. 3-44J4 if The market Is full of a variety of crisp greens ready for the choosing for dcliciously attractive salads. Make these with a piquant dressing and the added attraction of meat. fish, froit or toasty crou tons made with bread. Greens, to be at their best, must be thor oughly washed, then dried so that they do not make the dressings watery.. And, of course, they should be thoroughly chilled. At scrving'time. and not before, the dressing is added and tossed lightly but thoroughly with the greens. ... - CALIFORNIA SAtAD 1 cup bread cubes 2 tablespoons salad oil 1 clove garlic, crushed 1 large bead romaine, cut in 1-inch pieces 1 egg 4 anfhovies, chopped 3 tablespoons Parmesan . cheese 1 tablespoon Worcestershire sauce 4 teaspoon black pepper ' teaspoon dry mustard 4 cup French dressing Fry bread cubes until golden in salad oil combined with the gar lic. Place the romaine in salad bowl. Sprinkle the toasted cubes over the romaine. Break the egg into a small bowl. Add anchovies, cheese, Worcestershire a 8 c e, pepper and mustard and mix thor oughly. Slowly add the French dressing to this mixture. Pour over the romaine and croutons. Toss. Makes servings. COIRMET SALAD 4 head romaine, cut In 1-inch pieces 4 head lettuce 4 bunch watercress t tomatoes, quartered 5 tablespoons chopped crisp haenn ill cheese croutons lf I time garlic, crushed 4 cup French dressing Place greens in large salad treat uoum .MS A rumt Ml f0; vJoOBS FARTHIR.TOO I bowl. Add the tomato quarters, bacon and cheese croutons. Break egg in a small bowl; add garlic and French dressing and mix well. Pour over salad. Toss. Makes 6 servings. x-Cheese croutons Fry 11 small bread cubes In butter until golden. Roll In Parmesan cheese. Liver Loaf Has ' Spanish Sauce You can make good meat loaf' with rice and liver, and serve it with Spanish sauce: LIVER LOAF 14 pounds liver 2 tablespoons cooking fat er oilx 4 cup chopped onion x 4 cup chopped celery 4 pound pork sausage 1 teaspoon salt 1 cup cooked rice 1 egg. beaten About i cup milk or canned tomatoes Brown the liver lightly In the fat or oil. Remove liver and chop fine. Brown the onion and celery in the fat or oil and add to the liver. Add the rest of the ingre dients, using, just enough milk or tomatoes to moisten the mixture well. Pack firmly into a loaf pan to shape. Bake in the pan or turn out on a rack in a shallow pan for baking. Bake at 350 F. moder ate oven) 14 to 2 hours. Four servings. - SPANISH SAITE 2 tablespoons chopped onioa 2 tablespoons cooking fat or oil 1 tablespoon flour 2 cups cooked tomatoes 4 cup chopped celery 4 cup chopped green pepper . Salt and pepper Brown the onion in the fat . or oil and blend in the flour. Add the other ingredients and cook about 20 minutes, or until rather thick. a1 J V -sjaj-, ' - 1 r ,m Italian Cooking Subject of Book When your friends come back from Kurope with faraway looks in their eyes. Just assume they're dreaming of superb Italian cook ing and rush right out to buy the little Italian cook book "Thank You, Mister Columbus," as a wel come home gift. This petite book by. Ruth Chier Rosen published by Richards Rosen Associates, Jdft, 17 Kast ?2nd St.. New York 10. N.Y.) is i't by ( inches. Just the size of a filing card. Recipes, one to a page, are tabbed and printedJhe long way of the page, so that you can slip the ' whole book Into your recipe card file. One of the recipes, especially recommended by the Shrimp As sociation of the Americas, is this Scampi Neapolitan. SCAMPI NEAPOLITAN 1 pound shrimp 1 dove garlic, minced 1 4 cup olive oil 3 anchovy fillets 1 large can Italian tomatoes 4 teaspoon oregano Pinch crushed red pepper 1 tablespoon chopped parsley Shell and devein shrimp. Drain on paper toweling. Heat olive oil in large frying pan. Add garlic and shrimp, place shrimps in the pan with backs down. Saute shrimp about f minutes untl pink. Remove shrimp, add . remaining ingredients. Mix well, breaking up tomatoes. Cook slowly IS minutes. Pour sauce over shrimp in serving dish. Serve with slices of fried Italian bread. . . ' "i'- mm V V; r BLUE DELL "Potato Chips Grat Indoors, ' , tool " Statesman, Salom, Ore., Fri., Aug. 31. '58 (Sex:. III)-2l r - But with all the fancy spreads and accompaniments, don't forget that plain corn is wonderful-the margarine people think rf best with i generoui spreading of natural-flavored mir-garine. PINEAPPLE RICE TO SERVE WITH LAMB Cl'RRY Add a flavor condiment right te the curry platter by lightly tossing cup of pineapple tidbits into 3 cups of fluffy steamed rice. One cup uncooked rice yields 3 cups of cooked rice. DLUriBCZ.L'0 V D1UE DELL TRiPLOfi PtiS.-,TOilt ll.il'L-JU J M n for your outdoor enjoyment 1 Delicious 7 3 ' a i as y -ttiv SMACKING GOOD Dainty pinwherl and ribboa sandwiches served with a chilled punch made of equal measures of apricot whole fruit nectar, pine apple Juice and ginger ale is most refreshing to serve for a hot af ternoon et-together. - THIS 75T . VALUE nov c:ily A real Hue toll Potato Chios ot the height of golden freshnessl Three perfection-protected was bogs . . . open 'em as yew use 'ami All in j sturdy crush-proof bos . II ... to ty to handle, eosy te pocld II n fJ r t: I f I f t . r J ,
