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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 21, 1956)
1 ! Z2iSec III) Statesman, 1- '-" A. dad aalads era- a boon to J so. Hard cooked eggs, aruttad Clival, fjJf. end peas giva m- mm l una hound vcrsatild Pish For Salads and Main Dishes r4 :very falL whan tuns week T I around, wa are reminded of t! ;many, many uses to which tr r fine fish can be put As . sa .d ingredient, It tops - other ca aed fish; as sa ingredient for ma dunes it is also excellent v.ere we have several sugges- ti is for using it as a main dish - ailed With cheese ia biscuit d h, in a casserole dish. We a! 1 offer several suggestions for tu salads, one jellied. I TUNA FOT ra ? cans (8Mi or T ounces etch) . tuna -' . '.X, cup cooked carrota 1 cup cooked peaa ; ,-1-cia (1014 ounces) condensed r cream of chicken soup j cup water i ' cup biscuit mis ! rain tuna. Flake. Place tuna a! jnately with carrota and peas in a well-greased l'.-qutrt eaa- s ale. Combine soup snd water, sC'Ting until smooth; heat Pour over tuna mixture. Prepare bis cii.t mix aa directed. Drop by t&spoonsful on top of the tuna mlKture. Bake in a very hot ten, 430 F, for SO minutes or urJ biscuit browns. Serves 6. 1 EVILED TUNA CASSEROLE 3 cans (6Mi or 7 ounces each) , ; ; tuna ' ' , ' ;'tablespooa gratai onion 'tablespoon lemon juice S" tablespoons chopped parsley ' t. teaspoon garlic salt . xt cup butter or other fst k cup flour 4 ft teupoon salt ' . . Duh cayenne pepper , cups milk , 1 .'t cup soft bread cubes ' , 1 1. cup crushed potato chips -Drain tuna. Flake. Add on 1ot, lemon juice, parsley, and gar lic!; salt Melt butter, blend in fU xr and seasonings. Add milk gtdully and cook until thick art smooth, stirring constantly. fid ia bread eubea and tuna mixture. Place in a well-greased 1 31 casserole. Sprinkle pc . U o chips over casserole. Bake i 2 hot oven, 400 F. for 10 to IS minutes or until lightly brown. r rves 6. - t t'NA AND CHEESE BISCUIT ROLL cans (6Vi or 7 ounces each) tuna - v - J tablespoons chopped onion ' r, tablespoons butter or ether v melted - -1 Z tablespoons flour," Jcup milk . ; ' : . 2 cup grated cheese i cups biscuit mix Drain tuna. Flake. Cook' on id i in butter until tender. Blend ia flour. Add milk gradually and ci k until thick, stirring con si fitly.' Add cheese and heat mil melted. Stir in tuna. Pre p: biscuit mix according to di rt jions. Roll into a rectangle ' ai ut 12x8xtt inch. Spread with tv mixture. Roll like a Jelly remand seal ends and ed(e. Vent toi of roll. Place on a well gv cased baking sheet Bake in a hot oven, 400 F, for IS to 20 rpi mites or until brown. Serves 0.. :-. MOLDED TUNA SALAD I leans (614 or 7 ounces each) M: tuna -' . . tableapoons unflavored IT gelatine- J v cup cold water ' a) chicken bouiUon eubea - . , ENERGY EKNIB J : ',vJ CJ y T Salem. Ore, FrL, Sept 21, "50. ! the perty-giver, and to tha woman . FT vll . "rnmrn ,. lVeupe boiling water .ft.cup mayonnaise or salad dressing . . . . -. 3 hard-cooked eggs, chopped cup sliced stuffed olives , cup chopped, celery ' 4 eup cooked pesa : Salad freens Tomato wedges -Drain 4 tuna-i Flake. . Soften gelatine in cold water for S min utes. Dissolve bouillon eubea in boiling water. Add gelatine and stir until dissolved. Chill until almost congealed. Add mayon naise, ecss, olivea, celery, neaa. and tuna. Place in a -quart mom; cuu until firm. Unmold on aalad greens, garnish with to mato wedgea. Serves 6. TUNA WALDORF ALAD : t esns (IV4 or 7 ounces each) . tuna .- ' - -1 cup diced apples ' . , cup chopped celery Vk cup chopped nutmeata H eup mayonnaise or aalad V dressing ' '. ' Lettuce . ' . ? :. Drsin tuna. Flake. CnmMn. all ingredienta and mix lightly. ChilL Serve on lettuce. - Serves NTPPT TO'TCH - Lemon juice added ia a tardiM sandwich filling points op flavor. Enjoy the Eitra - Ueedaess of the Nerthwest'a Very Own Brand DnicKHCaiarx i ... 1 : MARGARINE froducgd in Sultra 150 N. Commercial "Wa I ROAST I LAMB 3 STEW . I STEAK W- Porlc Roast I BACON U..a). U.S. Govt. Inspected-Cut and Beef Hind - V-.- who serves her famMy tha salad nkt texture, Chocolate Cookies Rolled-Out Kind Rich rolled out chocolate cookies can find a place m most any woman's scheme of cooking. Here we ve suggested a kind to try. CHOCOLATE COOKIES m cups sifted cake flour IVt teaspoons baking powder y teaspoon soda 1-3 teaspoon cinnamon cup butter or other ahiirfsifiiiisT f t cup sugar S eggs, well beaten S aquarea . unaweetened ' chocolate, melted ' Sift flour once, measure, add baking powder, soda, and cinna mon, and sift together three times. Cream jb u 1 1 e r thoroughly, add sugar gradually, and cream to gether until light and fluffy. Add eggs and chocolate, and beat well Add flour, a 'small amount at a time, beating after each addition until smooth. Chill until firm enough to roU. Roll inch thick on slightly floured board. Cut with floured cookie cutter and aprinkle with sugar: Bake oa ungreased baking abeet in moderate oven (350 degree P.) t minutes. Makes 24 dozen 3-inch cookies. A compote of cooked prunes. fresh pineapole slivers and honey dew balls is cool , and refreshing in looks and taste. Serve with crisp walnut refrigerator cookies. Feature U.S. Govt. Inspected i V - ' - ; it lunch Jk . ever happened fe Vyl tossed greens or vegetoM combination ,1? ' mailt a tempting treat when topped . . ! ARMOUR'S U. S. INSPECTED SPRING LAMB SALE! Wrapped Quarter Tuna rolled up in biKuit dough buttered carrots is part of a STUFFED TOMATOES Hollow out firm tomatoes and stuff with a curried crab, ripe olive and celery mixture for a colorful cold main course salad. Garnish with whole ripe olivei snd pickles. Serve with rye bread snd butter sandwiches. Meat Balls for Second Days Fri IBs MEAT BALLS Meat balls begin with round meat, and here have a tualMn sauce. MUSHROOM MEAT BALLS 1 Bound around beef 3-3 cup fine dry bread crumbs 3 tablespoons minced onion 1 tablespoon minced parsley 1 egg. slightly beaten ltt teaspoons sah e. 3 cane, m cups eonoensea cream of mushream aoup Vi cup water 'J tablespoons shortening Combine ground beef, bresd crumbs, or.ion, parsley, egg and salt Stir aoup until smooth; blend in water. Put cup of aoup mix ture into the meat; mix welL Shape into balls about 1 inch in diameter. Brown meat balls in shortening in a skillet; pour in re maining mushroom sauce. Cover and bake in a moderate oven (350 degrees) or cook slowly on top of range about 30 minutes. Six servings. - Meats" Phone 3-5563 .... -:, y s i- -: .; v x n makes a fine luncheon dish husky menu. Cheese gives extra Crispness in Sour Comercialty soured cream, now at most every store where dairy products are sold, appears in this crisp cookie recipe: Rolled Sear Cream Coeklee H cup shortening IH cups sugar 1 teaspoon sslt 1 teaspoon vanilla 1 eggs m cups sifted flour V teaspoon sods 3 teaspoons baking powder tt cup commercial soured cream - - Cream shortening well. Add sugar gradually with salt and va- Miii "Hue Jeans . iE Wash. Power" f with Cashmere Gentleness" n '''mWNvV -only NEW White King D has it I x New White Kinj D mty not look different-but it is different Tha secret lies in thoM very speciai Little grmulet of luday powerw White King's own formulm to lighten your waahdayg. Only White King D hot the go get-'em that get at the dirt in jean PLUS the gentle thoroughneee that washes to perfection your nicest things. And only from White King would you expect A detergent u remarkable aa White King D. So try it goon, won't you-youll be happy you did, ' X7E3ITG 1 tkB and with soup, apple salad and flavor to the roll. Cream Cookie nilla. Continue creaming. ' Add eggs, one at a time, beating well after each addition. Add flour (sifted with soda and baking pow der). Add sour cream. Mix well. Chill. Roll out on a lightly floured board or pastry cloth. Cut with a cookie cutter into rounds, squares, or other shapes. Sprinkle with sugar. Place on a cooky sheet and bake in a moderate oven 37S de grees about I minutes. Variation: To make Drop Sour Cream Cookie, do not chill dough. Drip from teaspoon into finely chopped nuts, then shape into ball Bake as directed above. MumiimmiiM sooooeooooooeoooooe.eeeeo-eeeoeeee Here's zeitlag ,proof that Now D is Twenty Times Wonderful ! ; (MM lomato, Beef Patty Takes a Sauce Beef patties with tomato sauce are simple enough to make, but surprisingly welcome at meal time. ,; - BEEF PATTIES WITH TOMATO SAUCE 1 pound ground beef , 1 small onion, minced teaspoon salt Dash of pepper 1 egg, slightly beaten' H cup soft bread cubes 3 tablespoons shortening 1 can m cups) condensed tomato so-ip Combine meat, onion, season ings, egg and bread; mix well and shape into 4 patties. Cook until done In shortening in a skil let; place on a warm platter. Pour soup into skillet; stir to looeen browned bits of meat. When sauce is hot, pour over patties. 4 serv ings. Complete CHINESE DINNER Jvti Heof one serve ...In mlm vf esf Mm t eeeeee e-eeeeeeeeeeeeeeeeeeeeeeee I 1 ... jjpiii- , MORE DESSERTS 'Mix a 'couple ' of tablespoons finely chopped preserved ginger with a large carton of cottage cheese. Put a generous acoop on garnlahed aalad plate and add a garland of canned cling peach halve, fresh grapes and melon chunks. 9 s 1 1 1 VKixx mMm For not only grimy Jeextav i but eeMbmf, toot Te...twnty times, tOfimeethla IS7JW eaahmere waa washed la new WhlU King D (the washday product that ' II jeans o clean and , Aobo color JotXd . the eet-M Jisaoioiuly $oft aa t ia yo o4"rn tofce iff , f '.', - : 1 ' , . ' , -' - BJD9 FAVORITE For a cooling, reireaiung after aooa treat for children fraetaj canned fruit cocktail in popslcle trays inserting the sticks as usual. Make some extras to wrap In foil or sandwich bags and atora la your freexer. Remember! 4 Convenient Locations to Serve You. same . ,. gcta yeuf bright). a 1
