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. , .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
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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'-
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BLUE DELL
"Potato Chips
Grat Indoors,
' , tool "
Statesman, Salom, Ore., Fri., Aug. 31. '58 (Sex:. III)-2l
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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
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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
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