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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 21, 1956)
1 This frozen pit tskei chocolate-coffee-nut pastry and e filling featuring the lime flavors. Whipped cream furnishes the richness. ' . Bisque Pie Frozen for Top Flavor with I col cut This Frexen Truly "magnifique" is this Mocha Bisque Pic Ii't a party lie with a frozen Mocha Bisque tiling set in a Mocha Pecan Pie Crust. The Mocha filling has tiny ieces of chocolate all through It. 1 simple technique when you know '. Melted semi sweet chocolate riorscls art poured in a thin 'ream into the chilled filling to iorm the little flecks of chocolate. The Mocha - Pecan Crust is achieved by the new "water-whip" shortening pastry method. Details to be treasured are all In these recipes. MOCHA BISO.IE PIE s cup less 1 tablespoon shortening 1 teaspoons instant cocoa 1 teaspoon Install coffee 1 tablespoons 'boiling water 1 t?a..poon miil; l' dips sifted all-purpose flour s teaspoon salt 4 tablespoons chopped pecans Put shortening in mixing bowl. Oisaolve instant cocoa and instant rotfee in boiling water. Add to shortening. Add milk, whip With fnrk till a thick, smooth" mixture is formed. Sift flour and salt onto shortening-whip. Stir Into a dough. Pick up and work till smooth. Roll between 112 ' squares of waxed paper into a circle V thick. Peel off top paper. Sprinkle 2 table spoons pecans over pastry, leav ing a 1" border plain. Re-cover v.ith paper. Gently roll pecans into dough. Invert. Repeat process with remaining pecans. Peel off top paper. Invert pastry into a 'i' pie pan.. Remove paper: (it pastry Into pan. Trim '" beyond pan. Turn back even with pan. Flute rim. Prick shell all , over with fork. Bake in very hot oven 30 F.i 12 to 16 mlmrts. MOCHA BISQl'E FILLING 4 pound marshmallows tie) i cup water '4 cup instant coffee !i t:. -.spoon salt egg yolks, beaten slightly 1 cup heavy cream, whipped 1 6-ounce package (1 cup.t semi-sweet chocolate morsels 1 tablespoon shortening; 3 egg whites U teaspoon almond extract 1 teaspoon vanilla 1 cup light brown sugar, firmly packed ' Set refrigerator at coldest point. Combine and melt over moder ate heat, stirring constantly, the marshmallows, water, instant cof fee and aalt Stir coffee mixturt rapidly Into beaten egg yolks. Cook over moderate beat I min., stirring constantly. Let cool ap proximately 10 minutei. Fold in heavy cream and sfreeie till firm. Combine and melt over hot (not boiling) water the semi sweet chocolate, and shortening. Beat egg whites, almond extract and vanilla till stiff but not dry. Beat in sugar gradually till stiff and satiny; reserve. Turn frozen mix ture into chilled bowl. Stir till smooth but not melted. Pour In thin stream, stirring constantly, the melted semi-sweet, to form "chips". Fold in the egg white mixture. Pour in cooled pie shell. Freeze till firm. Noodles Join Flaked Fish Almost any fish of your choice can be used in this dish with Boodles. FISH AND NOODLES I tablespoons chopped onion H cup diced celery 1 tablespoon cooking fat or oil 4 teaspoon salt Pepper 1H cups cooked or canned tomatoes. Hi cups cooked noodles 2 cups flaked cooked fish Crumbs mixed with melted but ter or margalne Cook onion and celery in fat or oil a few minutes. Add salt, pep per,, and tomatoes and heat to boiling. Put alternate layers of noodles, fish, and hot tomato mix ture Into a greased baking dish. Top with crumbs. Make 350' 'mod erate oven) 20 minutes or until the mixture is heated through and the EXTRA GOOD Next time you boil tomatoes. sprinkle the cut halves with sugar (..V "--w.' v id Cheese Fcvorite For Summertime Don't forsrt the chafing dish in lumoier, it'i handy utensil to use. Here is a favorite for chaf ing dish cookery. CIIKESE RABBIT 3 tablespoons butter or margarine 3 tnblespoons flour 1 tablespoon finely chopped ' onion V4 teaspoon salt V4 teaspoon powdered dry mustard Paprika, if desired 14 cups milk Vi pound cheese, ground or grated (1H cups) 1 egg. beaten Milt butter or margarine and blend in flour, onion, and sea onigs Add milk slowly. Cook over low heat until thickened, stirring contantly. Remove from heat and add ch-efc. Pour a I ttle of the suce In n the beaten eg, then oour all back into t'ie sauce Stir and cook 2 or 3 miniitM longer, un til cheese is melted. Serve on toast or crackers." Z2&J$&7 r n JVYv Gra Make your f ood dollars go farthwl Buy Nulad Grad A A Medium ggt, now h pkntiful supply. Carefully candled and graded, Nulade eggs are farm-fresh, guaranteed fresh by your local Nulade rancher. Try Nulade todayl LOOK FOR THE DIAMOND Good Lunchei for School Children. Real Necessity . Time again to think about school lunchei. For those thousands of youngsters who Come home, at noon, we've planned a lunch that's really worth the trip: an easy meal with a savory soup that tastes as though it's been simmer ing for hours. . Served with this New Way Ham Bone Soup, 1 favorite salad and hot buttered scones or biscuits round out s main course to sat isfy the hungriest of appetites. For dessert there's chilled canned dark sweet cherries with cookies, and, of course, you've serving milk. Lacy Bsck-Te-Seheei Lunch New Way Ham Bone Soup Carrot and Raisin Salad Hot Buttered Scones Dark Sweet Cherries and Cookies Milk New Way Ham Beae Reap 1 small onion U cup cubed canned ham 1 tablespoon butter, or margarine 1 can condensed green pes soup 1 cup water 4 teaspoon thyme U light cream Cook chopped onion and ham in butter until onion is tender but not brown. Add soup, water and thyme; mix until smooth. Simmer about 10 minutes. Add cream; heat and serve. Four serving.,.,. .,...,.,,... Children love big black olives and crisp carrot slices. Include these relishes often In school 'unches. Raisin bread sandwiches with s cream cheese and chopped wal nut filling make a tasty sandwich for a school lunch box. It's wise to wrap each sandwich separately in waxed paper or a sandwich bag. Start off school days with a hearty breakfast.' A bowl of oat meal cereal with some raisins mix ed in, topped with brown sugar and butter is good eating and bulges with minerals and vitamins. MINTED FRlT.S Milted prunes tnppd v.'.h soft t' IT OFTEN vani!' ice era 11 m.ilir a it wV Leftover ham in (he r'.-'ger-iflS dess-rt. Cocr niws w i t h a'.or? Cut some of it' in fin? strips waier and cook tender. Add im mint pillow candies and chill over night. Today's king-size do ii ii AT l' " "Ml,, Hiv Sweet Milk Makes Richer Macaroons Brownies or macaroons easy to make . with sweetened condensed milk, so they don't really put a burden 09 the chief cook. The macaroons are one of those magic combinations just shredded co conut and sweetened condensed milk that need no eggs, sugar, shortening or flour. The brownies, too, are quick and easy to make. With all the delicious canned and frozen fruit Juices available, with cherries, mint, bme, lemon and orange slices for garnish, there is almost endless variety to the fruit Juice beverages you can concoct: Tea adds good tang oc casionally to fruit punch, and fresh berries, crashed and strained, add flavor and color. COCONL'T MACAROONS i t cup i can) sweetened condensed milk $ cups shredded coconut 1 teaspoon vanilla Mix together sweetened con densed mQk, coconut and vanilla. Drop by teaspoonfulls on well greased baking sheet, about 1 inch apart. Bake in moderate oven, (350 r.) until a delicate brown, about I to 10 minutes. Remove from pan at once. COLD RUSH BROWNIES 2 cups 'firmly packed coarse graham cracker crumbs (about It crackers 1 1 package S oz.) semi-sweet chocolate pieces H cup coarsely chopped nut meats 1 1-1 cups 11 15-ox. can) sweetened condensed milk 1 Mix together graham cracker crumbs, chocolate pieces and nut meats. Blend in sweetened con densed milk. Pouf into an eight by eight by two inch square pah which has been greased and the bottom lined with waxed paper and greased again. Bake In mod erate oven (350 F.) until top is golden brown, about 44 'minutes. Remove from oven. Let stand in pan 10 minutes. Turn out from pan. Remove waxed paper and cut lnti bars or squares. Coot. REGULAR INGREDIENT There are plenty of avocados in the markets. YoiiH recognize them by their rough, dark skins Mike them a regular Ingredient for your tossed green sa!as. aid toss it into a vegetable salad slice some of it into small cubes land add to an omelet. Medium Size A A Eggs YOUR GROCERS... Big Task Made Faster, Easier Making sandwiches for the crowd can be easy with this new method, of preparing fillings ahead. All the ingredients for a cheese or meat filling, complete with zesty seasonings that make sandwiches unusual fare, are com bined ahead of time. , Then each filling la shaped like a log or pressed into a loaf pan and chilled. When k's sandwich-making time, the cheese or liver Pate Log can be evenly sliced and each slice used as the filling for an enticing sandwich. v CHEESE LOG 1 pound Cheddar cheese g sated 2 tablespoons minced onion -Vt cup pickle relish 2 tablespoons minced ptmtente 2 tablespoons minced stuffed olives , 1 cup tine bread crumbs -H cup mayonnaise -because Calo's nutritions MEAT LOAF GOODNESS tastes so different, so flavor rich! Watch your pet'eat it upl (SAIL DCG AND CAT FOOD B blmd of freth mtal by-producti, freih ground bont, frt$k horn mtal end frith mtaL y IN HOUSE CLEANING, as well as in laundering Clorox works four way j I It disinfect, deodorizes, , . i ... bleaches and removes dinginess and stains... makes your home hygienically cleaner, safer for your family's health! ' Combine all ingredients. Mix until well-blended. Shape into, a log or press into a small loaf pan. Chill. Slice and use to $11 about 10 sandwiches; LIVER PATE LOG 1 pound liverwurst 1 3-oz. package cream cheese Vt cup ketchup 2 tablespoons pickle relish, drained 1 teaspoon Worcestershire sauce 1 teaspoon minced onion Mash liverwurst with a fork. Beat in remaining ingredients un til smooth. Place on waxed paper and shape into a log or press into a small loaf pan. Chill. Slice and use to fill to I sandwiches. Keep a few cans of crisp wal nuts on hand for your summer cooking. Walnuts are perfect to use in sslads, .sandwiches and cookies. ' . ... MM? Ja&d&r Sausage Goes With Cornbread Keen a can of sausages on the shelf for just such dishes as this; SAUSAGE AND SOUTHERN 8FOONBREAD -10-ounce can fried pork sausage 1 cup corn meal 2 cups milk 1 teaspoon salt 1 teaspoon baking powder 2 tablespoons melted short- ' enlng or salsd oil 1 cup milk you quickly ........... Lobel dinctiou tssll yot how aOROX c htlp yoi with tcorit ( c!ai-p chores! V V jO;. Jed Poreeloln Statesman, Salem, Ore., Frl, S egg yolks, WU beaten ' 3 egg whites, stiffly beaten Stir and cook corn meal and 2 cups milk until the consistency of mush. Remove from best Add salt, baking powder, shortening, snd 1 cup milk. Stir in egg yolks. Fold In egg whites. Turn into buttered 2-qusrt dish. Place sau sage links on top. Bake in a slow oven (325 degrees F.) 1 hour. Serve hot. Creamed chicken is epicurean if you serve It with artichoke hearts. You can SEE and TASTE their superior quality- Porter MACARONI prod ' ucts are msdc only with Grade A-No, t Durum Semolink snd stlsct hard wheat lours. The aae, ment you cook them yon SEE their . belter cooking quality. When you eat them TASTE their ftnn ftttr. Refrlgereitstrs Sinks DrnlnbMrdi Dishes Olassweir Inamelware . Garbage) cant Linoleum Hardwood Moon Softwood Rears Shelves Cupboards Woodwork Marble Vases Windows Curtains, Slipcovers, Bedspreads... ny laundry that's white ar color-fast caftan ar linen ar white 10OK ny lass rayon, Darren, Orfan, Dyne! Sept.' 21, '56 (Sec III)-27t tnation P SERVICt IIKCTM !jT Tm res try excited about the ama leg. new. two-day "Slitx" diet featured in the current iesue of Coronet Msgaiina. K's So simpM, so easy teMlow and s wonderful wry to drof two to f)v pounds in real hurry. Beat of all, I set to eat lots ind lots of Carnation Cot tage Cheese-ana of my favorite -:'i't w, dairy foods. , Whee you're eetieg cortege cheoea at every meat (as you do "yarns an this diet), flsvor It mlgtrty kw ' -aorta nt And Carnation Cottage " i Cheast fett flavor to tin, to ; tVWB W It VllfWy W OWtal(SjlT rs Vt the carton. Only Carnation could " I inah ft to goodl Of course, the "BJV diet lasts V v Mb em dmo h, CmuHm CVa. ' " taio Cheett at a year-round favor T. Re at our house. We enjoy Its J ttngy dslkste goodotss almost . every dty. For example, here art V- soma of our favorite tow-calorie summer tnd winter saiada: WINTIR SALADS ;U t -, is rrvrl "' sojCZmJ X ir rrrv.i piaw Individual Tomato Aspic rings ' filled with Carnation Cottage ' A Cheese tnd than famished wttV chopped plmiento. ttuffed oflveti orpaprfti.; H... uu s. -a - t.iiA r. . nation Cottage Cheett topped , ! . with chopped dateo. j ; j IUMMIR SALADS , - Freth tomatoet ttuffed with Car atlAA sTAt4iaek rtiaa aKMtkstianil Itejtjsvtt vvMig v"weew virvpfftnra etlery tnd rtdithet. ..or. Carnation Cottage Cheese surrounded by an assortment of fresh, choice summer fruits. , I call Cirnatlon Cottage Cheese, my 'Vender food." No ther-rtady-to-ttt dish gives youto much balsnced nourithmeng, to much protein, for to few calories t I '0 9 ul ? - yL:-k Ft ...waistline, that is. Cven a husbsnd has to watch It now and then. Mine levee the new "Blitz" diet be cause tt'i so short, so very simple, so wonderfully of foctlve. What'a more, ho feels so well-fed, he doesnt mitt fattening desserts. t Dieting or not. . . you'll love the fine, full flsvor of Carnation Cot tags Cheese. Pick up e carton or two next time you're shopping in your favorite market, or ask your Carnation milkman to leave torn text delivery. - . i nation company . t I ' - Phcns 4-5441 .'iS r J. . f . .. - ' - 1 " . .- .1 . ; 1 as well as salt and pepper. '
