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ow me ook s aone oweer on oourream
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Epred reigns here, when frozen sandwich steakj
topppH with an interesting sauce made of sour
Sandwich steaks are but
are prepared direct from the freezer and
cream, cucumber, radishes and dill seed.
one ot meats that go well with the sour cream sauce.
Dairy Soured Cream
Gives Old-fashioned
Flavor to Cooking
By MAX1NE BI REN
Statesman Woman's Editor
V.wr since commercially soured cream came into the markets
In a steady supply a year or two ago, women have been getting
out grandma's recipes and trying new-fangled ones using this
luscious dairy item.
Sour cream now appears in pies and cakes,
cookies and desserts. Sour cream gives a certain
nutty goodness to meat dishes, adds snap to
vegetables and gnos flavor to salad dressings.
In a word, it s wonderful, and many good goods
have gone sweet on sour cream, using it often in
their cooking
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I dishes is veal with sour cream and paprika, and
I I nrre we nav0 a modern version of the same old
lavorile. wiin stmiea green nuves as an extra
fillip. The veal is ground this time, and cooked
in a skillet, a fine type dish for meals when
Heather turns cooler and the family wants more husky menus.
GREEN OLIVE VEAL SKILLET
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Candies for
Anytime as
Favored Sweet
jJUII'OT'f ; Jyf
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1 pound ground veal
1 cup soft bread crumbs
Vi cup chopped pimiento-stuffed
green olives
1 egg, slightly beaten
H teaspoon salt
teaspoon pepper
Combine veal, bread crumbs,
2 tablespoons melted butter
or margarine
1 4-ounce can sliced
mushrooms, drained
2 tablespoons finely
chopped onion
1 cup sour cream
olives, egg. salt and pepper; mix
ell. Shape into 12 balls. Took in butter or margarine over low
heat until browned on all sides. Add mushrooms and onion; cook
until lightly browned, (over and cook 20 minutes. Add cream:
heat to serving temperature, stirring occasionally Garnish with
additional sliced olives, if desired. Makes 4 servings.
Here is another dish featuring sour cream this time with
noodles. It takes four dairy products, butter, cottage cheese, sour
cream and heddar cheese. The casserole will serve 6 to 8 depend
ing upon the rest of the menu For an informal supper, serve sour
cream noodle b.ike with a long loaf of French bread, butter and a
crisp, tossed vegetable salad Have a pitcher of milk handy. Many
people like a glass of milk with their meal and offce with dessert.
SOI R CREAM NOODLE BAKE
S-oz. package medium noodles
1 pound ground beef
2 tablespoons butter
1 teaspoon salt
' teaspoon pepper
'4 teaspoon garlic salt
Cook noodles in boiling s;
1 8-oz can tomato sauce
1 cup creamed cottage cheese
1 cup dairy sour cream
ft green onions, chopped
i cup shredded sharp Cheddar
cheese
lied water according to package
directions. Rinse, and dram. Simmer 5 minutes. Combine cottage
c heese, sour cream, chopped onions and noodles. Alternate layers
of noodle mixture and meat mixture, beginning with noodles and
rnding with meat Top with shredded Cheddar cheese. Bake in a
3.V) degree preheated oven for 20-25 minutes or until cheese is melt
ed and browned.
But sour cream can dress up simple fare too. Take these frozen
beef sandwich steaks for instance. They become an elegant, dish,
when given a sauce in which sour cream is featured. Good in
hamburger steaks too.
STEAKS W ITH SOI II ( REAM S Al'CE
1 package frozen beef sandwich' ' cup cucumber, chopped
steaks ' cup radishes, sliced
'1 pint commercially soured '! teaspoon dill seed
erejilil i teaspoons picnic juice
Pan.lrv frozen steaks according to directions given on
n.nrkaoe While steaks are frying combine sour
maining ingredients for the sauce.
Makes fi servings.
Here we have three candies
that take coconut. They're all sim
ple to make and produce a nice
batch of welcome confections.
COCONLT MARSHM ALLOW
DELIGHT
'i pound marshmallows
U pound U' cups) walnut
halves
14 cups shredded coconut
Melt marshmallows in top of
double boiler. Dip nuts in marsh
mallow, coating well. Roll in coco
nut.
Dale Nui Delights. Combine '4
cup finely chopped walnut meats
and 1 cup finely chopped pitted
dates. Add a dash of salt and
shape into 24 balls. Dip in melted
marshmallows and roll in coconut
as directed above.
COCOM T APRICOT CANDY
4 cup dried apricots
4 cup shredded coconut
i teaspoon grated orange rind
i teaspoon grated lemon rind
1 tablespoon orange juice
w asn apricms, cover wiin doii- ; crumbs folded
ing water, and let stand 5 min- ihjtkenini!.
.1 j . n . .1 - i 1
uies; men arain. rui apncois ann
coconut through food chopper. Add
orange and lemon rinds and or
ange juice and knead mixture un
til blended. If candy is dry, add
enough additional orange juice to
moisten If too moist, work in a
small amount of confectioners'
sugpr. Shape in 1-inch balls. Roll
in granulated sugar, additional co
conut, or finely chopped walnut
meats. Make about 2 dozen balls.
QI ICK ( OCOM T H DGE
'4 cup hot mashed potatoes
1 teaspoon melted butter
1 cups i'-; pound1 sifted
confectioners' sugar
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Statesman, TrL, Sept 23. 'SB (See. 11117
Dairy sour cream and cottage cheese change everyday bef and noodles into wonderful
casserole for family meals or for that covered dish upper being planned.
Cookie Crumb
Desserts Have
Added Flavor
1 sing cookie' crumbs is an old
trick with cooks who use them in
such dishes as tortont and pie
shells. The tortoni is a rather ele
Bananas, Rice In Nut Dessert
Banana lovers will want to keep
some of this dessert in their re
frigerator, it stays so creamy and
good. It's an easy dessert to
make, too, because only the a
monds need much cutting up, and
it doesn't take a second to alice
the bananas.
Easily cooked rice is the base
of thic dessert. The rice is cooked
gant form of ice cream or other i""- a snort ume in mint xo give
dessert mixture, with the sweet j a pudding, texture. Banana slices
in for flavor and sprinKiea wiin lemon juice are
j stirred into the cooled rice. There
Ther ar other wavi to use re P'iy 01 loasiea aimona suv
ennk ip Kiimlx inn Her sri im ers all through, the dessert. The
Muoiinn. for th rnmmrrrial whipping, cream makes the te
wafers, but your own cookie't1" creamy and extra
crumbs could be substituted.
the
cream witn re
serve sauce with sandwiches.
i teaspoon vanilla
Dash of salt
l'j cups shrcded coconut
2 squares unsweetened
chocolate, melted
Mix potatoes and butter together
in howl Add sugar gradually and
heat until thoroughly blended Add
vanilla, salt and coconut. Pack
into a greased 8x4-inch pan and
spread melted chocolate over top.
Let stand until chocolate is firm.
Then cut in squares. Makes 24
pieces.
Erull Drops. Prepare coconut
mixture as above, adding l tea
spoon grated lemon or orange
rind Drop from teaspoon onto
waxed paper. Let stand until firm.
Makes about 2 dozen drops.
RIGHT MEASIRE
An ice-cube tray that holds two
Clips of water will make
of ice cubes.
PEAR CHARLOTTE
; halves canned or cooked pears,
drained
12 marshmallows
20 lemon snaps
4 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla
Cut pears and marshmallows
small and coarsely crumble lemon
snaps. Whip cream and stir in
sugar and vanilla, and into this
fold pears , marshmallow and
crumbled crackers. Chill in par
fait glasses, garnish with mara
chino cherries and serve. (6 por
tions). LEMON DESSERT
18 lemon snaps
2 eggs
1a cup sugar
l'-i teaspoons cornstarch
2 cups scalded milk
Fresh or canned sliced
peaches
Line each sherbet glass with 3
lemon snaps. Combine sugar and
cornstarch and arid slowly to hot
milk while stirring. Cook over hot
water for 10 minutes, . stirring oc
casionally. Add eggs gradually,
stirring vigorously, and cook 2
minutes longer. While warm fill
lined sherbet glasses 4 full. Cover
top with sliced peaches and chill.
cream and
delicious,
BANANA ALMOND
RICE DESSERT
2-3 cup uncooked white rice
1 1-3 cups water
'i teaspoon salt
1-3 cup blanched almonds,
slivered
1 cup milk
'i cup sugar
1 teaspoon vanilla
2 teaspoons lemon juice
1 1 1 to 2 cups thin banana
slices
Vt pint whipping cream, chilled
Put the rice, water and salt in
a 2-quart saucepan. Bring to a
vigorous boil. Turn the heat as
low as possible. Cover with a lid
and leave over this low heat 14
minutes.
While the rice cooks, toast the
almonds by placing them in a pan
in a pre-heat 350 degree oven,
oven. Toast about IS minutes until
browned.
After the rice cooks 14 minutes,
-stir in the milk. Turn the heat up
slightly. Cover and continue cook
ing until the milk is absorbed but
the rice is creamy. Stir frequently
during the cooking. Remove from
the heat but allow to stand, cov
ered, 10 minutes. Stir the sugar
and almonds into the rice. Allow
to cool. Stir in the vanilla. Pour
the lemon juice over the banana
slices. Gently stir the banana
slices into the rice. Cover and
chill in the refrigerator until time
to serve.
Just before serving, whip the
cream stiff. Fold in the rice.
banana mi x t ur e. This recipe
makes 8 to 10 servings.
One i& ptrton foils another
I
Nicest thinq that
ever happened'
to a Salad!
a pound : Top with whipped
serve. (6 portions).
tossed greens or vegetable combinations
make a tempting treat when topped
with Milani's 18901
its mtsnmrm arm, r.sifimt
1890
ESSIN
1
Orange Salads
For Use in Winter
Oranges and apples are the most
popular of all winter salad fruits.
Here we offer two orange salads
for wintertime, when refreshing
dishes are verv much in demand.
ORANGE PIN WHEEL SALAD
Refreshing orange half slices
perched on creamy collage cheese
gives this salad .a breezy feeling.
As with most salads, it is careful
arrangement that gives this one
much of its eye appeal. Start with
curly leaved lettuce, then add big
cartwheel orange slices flat, and
arrange the top as pictured. Just
add a beverage, rolls and dessert
for a delightful luncheon, even
good for calorie couilers. Pass
this creamy dressing to those free
of calorie cares: fold whipped
cream into l.emon Mayonnaise;
ipict with cinnanmon.
HEARTY ORANGE
CHICKEN SALAD
Sliced cold chicken
1 pound string beans, cooked
Lemon French Dressing
Vi cup slivered almonds,
toasted
4 or 8 oranges
Arrange chicken slices diagonalr
ly, alternating with clusters of
whole cooked beans. Which have
marinated in Lemon French
Dressing. Scatter almonds over
beans: Peel and slice oranges; ar
range slices diagonally on the
plate for a final touch. . . '
.
Drain canned small while on
ions and heat In I Cheddar cheese
sauce. Sprinkle with paprika at
tar turning into serving dish. 1
MM
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''Or'l'rK'! rO ' 1 grocer's milled from fresh new crop wheat
FLOUR
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FISHER'S BLEND FLOUR is made here
in the West for you . . . especially for friendly
Western living.
rWs the time to buy NEW CROP fisher's Blend Flourl
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Sour cream and veal have long been a favorite with those who know that wonderful diih,
paprika veal. Here ifuffed green olivet idd just a bit more flavor to the combination of '
veal and sour cream and potato putt ara served alongside.
Always Heat Vegetables When
Freezing for Best in Flavor
A reminder that vegetables must be heated throueh befom h.
ing iroien tr ttiey are to Keep their appetizing fresh qualities in home
freezers or lockers comes from the U. S. Department of Aerirultur
The reminder comes at this time because of many inquiries at to
wnewer preneating or - Diancn
ing" Is unnecessary or out of date
in modern freezing preparation of
vegetables.
All research," both for commer
cial and home freezing methods,
shows that-practically every vege
table, except green pepper, loses
fresh flavor and color as well as
tender texture if frozen without
preheating. Added to this is an
unpleasant flavor, described as a
"hay flavor" that unblanched.
vegetables may acquire during
frozen storage.
Time-saving methods of preserv
ing food are in great demand to
day, but it doesn't pay. to save a
little time when the results will be
unappetizing and thus a waste of
the vegetable and valuable
freezer-space, the specialists say.
Home freezers will give full satis
faction only if fresh, tender, high
quality foods, prepared and pack
aged by the methods found best
by research, are put in them.:
The reason for heating vege
tables before packing for freezing
is that the heat slows or stops the
natural process of maturing or
aging. If vegetable! are not heated
enough, the aging continues in
frozen storage. Then, the vege
tables begin to develop off-flavors,
toughness and poor color so that
within a few weeks or months they
may be unappetizing. .
Blanching or preheating takes
only a few minutes. For heme
freezing, the most satisfactory
way to heat practically all vege
tables is in boiling water.
Full directions are given in
"Home Freezing of Fruits and
EGO AND CELERY
IN CROQUETTES
The cream sauce for these cro
quettes is already made for you
when you use a can of condensed
soup. Simple, yes, and fit for your .'
king. Mix ft cup of 1 can (10H
ounce size) condensed cream nl
celery soup with I chopped hard-
cooKea eggs, v cup fine dry bread
crumbs, I tablespoons minced par
sley, tablespoons minced onion,
V4 teaspoon salt and dash of black
pepper. Form into 4 large or I .
small croquettes. Roll croquettes
in additional- bread cramhi. Pr
slowly in 1 tablespoons shortening
until Drowned. Meanwhile combine
y. teasnoon currr onwder in 1-1
cup milk and ad to remaining
soud: heat Serve aa uiih nvr
croquettes. Makes 4 servings.
GO ITALIAN
Add thinly i"..d succhlnl
squash (cooked first in a little
butter) to an omelet.
Vegetables (HG 10)." Single copies
are free from the Office of In
formation, U, S, Department of
Agriculture, Washington 25. D.C ,
SALEM HOUSEWIVES
A6REE-
J4a J !y ti. ! ! n w W l I , v f U
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