The Oregon statesman. (Salem, Or.) 1916-1980, September 28, 1956, Image 21

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The Oregon statesman., September 28, 1956, Page 21, Image 21

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Newspaper Page TextFried Chicken With Creole Rice Good Frying chicken In the ovn ii time aver. There's no browning turning or watching to do. The chicken is flour coated, then left in the oven 25 minute but longer won't hurt. In this recipe only one dish or pan it used in fixing both the meat and a vegetable. To make the delicinm PriwiU meat-vegetable combination, rice, 1 onion, green pepper and tomato wedges are added right to the chicken, after it's browned. Thii is easy because the rice shouldn't be washed, but just measured, then put in with the chicken. The onions and green pepper can be cut up in a hurry. More chicken flavor is added by using chicken brolh for conking the rice. OVKN FRIED CHICKEN A LA CREOLE t cup butter or margarine ln cup all-purpose flour l'i teaspoon salt 1 teaspoon paprika 'i teaspoon poultry seasoning teaspoon black pepper 1 ready-to-cook young chicken, 2' i to 3'i pounds, cut up 1 cup uncooked white rice cup chopped green pepper 'j cup chopped onion 1't teaspoons salt h teaspoon black pepper I cups hot chicken broth made by cooking backs and neck in water J large tomatoes, cut into r,li"h,(h'.hr" a:.d F: - ' "ufi vi mat Kai iiir in large all metal skillet, baking nan nr hair inrt.trrt-inv AimU .knni 12 xr x2 - Place in the oven until the butter or margarine melts. While the butter or margarine is melting, wash the chicken in cold ater Tat drv. Put the flour. 14 teaspoons salt, paprika, poultry j Koasoning and teaspoon black i popper in a paper bag. Add pne piece of a chicken at a time. Shake bag to thoroughly coat each piece, nl chicken with the flour mixture, Place the chicken in the hot melted butter or margarine, skin side down. Bake, uncovered. 25 minutes at X F. i Arrange rice, green pepper and j umuii unaer we cnicnen. turning the chicken so the skin side is up. Sprinkle the rice with the 14 tea spoons salt and 4 teaspoon black pepper. Slowly pour the hot chick en broth over the rice. Make cer tain ill the rice is under the broth Arrange the tomato wedges over the chicken and rice. Return to the tooK. oven and bake, uncover ed, 4.S minutes or until the rice is tender. II the mixture becomes too dry, add a small amount of chic ken broth or water. K desired, serve from the dish In which the chicken-rice bakes. This recipe makes 6 servings. Here's another delicious combin ation to serve with either broiled or fried chicken. Melt 3 table spoons margarine or butter in a aaucepan. Stir in 1 cup uncooked white rice and 4 cup finely chop ped onion Cook, stirring occasion ally, until the rice is browned. Slowly add 1 cups water, 1 tea apoon salt. 4 teaspoon black pep per and 2 tablespoons chopped jreen pepper. Bring this mixture to s vigorous boil Turn the heat as low as possible. Coer and leave ever this low heat 14 minutes. Turn off the heat. Stir in 14 to 2 cups whole kernel yellow corn. Immedi ately cover and leave lid on 10 min utes or until ready to serve. Mint Leaves in Fruity Compote A dessert fruit compote has mint as part of its refreshing flavor. Minted Prune Compote 4 cup sugar 1 cup w ater 2 tablespoons chopped mint leaves 4 cup orange juice 3 tablespoons lemon juice 1 cup conked prunes 1 cup melon balls 1 cup fresh apricot halves 1 cup halved strawberries Fresh mint springs Combine sugar and water an(j J Af)rt hoil until sugar is dissolved Chopped mint, cover and let stand until cool. Strain out mint and add glssses. Garnish with whipped orange and lemon juices. Pour over cream, sliced maraschino cher fnuts and chill thoroughlv. Dec-:ries, and additional cut dates. orate with mint sprigs. fruit Mum CLAMS lb. Razor Clams ib FrtM Fillet Skinned Solei Fresh Silvertide SALMON u 67c Ik m7lQ"ani Choose from Our election ef Fresh Turkeys Fresh Roasting Hens Fresh Fryers I I - 4 I - ' ' ( If' r v. at t Oven-fried chicken is simple to to further its deliciousness. Mixes Go In Variety of Nice Desse rts Puddiqg or pie filling mixes ,DM,d UD ,h .d,nn,,r ?t,m' Rd Prod,ur 4 nlf'11 V'r"!'! f Tk vimlja pudding, ,dd ,ruit or 'lvr"i nd "" ood cariations. Give butterscotch boo-,t wi,n nu, or raisins, add crushed peppermint candy to the chocolate mil. Here ire several suggestions made especially for the young ones, hut equally popular with the old folks. CHOCOLATE PEANUT BL'TTER 1 package chocolate pudding and pie filling mix 24 cups milk 4 cup peanut butter 1 egg white 2 tablespoons sugar Combine pudding mix and milk J in saucepan. Add peanut butter and blend. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Pour into greased baking dish. Reat egg white until foamy, add si.Kar gradually, and cnnlinu d' beating until mixture will stand in moist peaks. Spread over pud ding. Bake in hot oven (42S'F) S to 10 minutes, or until merin gue is delicately browned. Makes 8 to 8 servings. VANILLA AFPLE PUDDING 1 package vanilla pudding and pie filling mix 2 cups milk 1 cup diced apples Combine pudding mix and milk in saucepan. Add applei. Cook and stir over medium heat until mixture comes to move from heat. Cool, stirring occasionally. Pour into sherbet glasses. Chill. Makes 5 or 6 serv ings. Note: Butterscotch Pudding mar be used. HVTTFRSCOTCH DATE CREAM 1 package butterscotch pudding and pie filling mix 2 cups milk 4 cup i about 4 ounces) pitted dates 4 teaspoon grated lemon rind (optional) Combine pudding mix and milk in saucepan. Cook and stir over pedium heat until mixture comes to a full boil. Remove from heat. Pour into bowl. (To avoid, sur face film, place waxed paper directly on surfac of hot pud ding). Chill. Cover dates with warm water and let stand about 10 minutes: Drain; rut in small pieces. Before serving, beat chilled pudding slowly with rotary egg beater. Fold in rut dates and "cmon rind. Spoon into sherbet I Makes 4 servings. Oysters! Oysters! Oysters! WE GOTT'EM ovsras Frh Pacific Froth Olympia Frh Easttrn Blue-Point ff5l frtil FUM el SOLE Fresh HALIBUT u. 69c t A do and gives wonderful result. Hera it goes with net Creole Fruity Cake Is ' Suitable for Tea FRUITY CAKE 18S Most of us think of an expensive glamorous, long-keeping concoc tion when we think of fruit cake, but actually it can be - a more quickly made affair, suitable es pecially for afternoon tea. Here is what I mean. CALIFORNIA FRUIT CAKE 1 15-ei. can sweetened condensed milk Vi cup honey 1 teaspoon lemon juice 1 package (14-ot) pitted dates, diced 2 cups cocnut, cut fine 4 cup chopped walnuts 4 cup candied cherries, pine apple, diced ' Mix condensed milk, honey, lem- on juice. Add dates, coconut, wal- nuts and candied fruit. Blend well. Line 9x5x3 Inch pan with wax pa per, ou well. Pack fruit cake In pan. Bake in 325 F oven 14 hours or until inserted toothpick comes out ciein. Cool i minutes. Remove from pan, strip off paper. Remove fore slicing with a chilled knife. French Dressing With Roquefort Add a special flavor to your next batch of French dressing. FRENCH ROQUEFORT CHEESE DRESSING 1 teaspoon salt 1 tablespoon sugar Vt teaspoon mustard 1 teaspoon sweet paprika Juice of 1 lemon 4 cup wine vinegar 1 ox. Roquefort cheese 1-3 cup olive oil Blend dry Ingredients together Add cheese which has been soft ened with olive oil. Sir well and last gradually add lemon juice and vinegar. Serve at once en salads. (V FROM FITTS Try Our New Phone Number 4-6705 , 5 Ocean-Fresh Sea Foods Fresh Seafood end Poultry 214 N. Com'l. Ph. 4-o765 y v. v ' . - 'A . Quick Bread Has Banana Flavor A mashed banana flavors this quick bread. BANANA QUICK BREAD 14 cups sifted all-purpose flour iH teaspoons double-action bak ing powder 4 teaspoon salt 1- 1 cup shortening 2- J cup sugar 2 slightly beaten eggs 1 cup mashed ripe bananas 'approximately 3 to 4 Sift together flour, baking pow der and salt. Place shortening in mixing bowl and beat until creamy and glossy, 300 strokes by hand or 2 minutes at medium speed on elec trie mixer. Gradually add sugar j to shortening, beating until light and fluffy after each addition Add eggs and beat until thick and pale lemon In color. Add flour mixture and bananas alternately, blending throughly af ter each addition. Grease bottom only (not sides) of a loaf pan t approximately 4V x 8V x 3"). Turn batter into pan. Bake in a moderate oven i.tiO degrees F.l 60 to 70 minutes or until bread is done. Let bread partially cool in pan (20-30 minutes) before turning out onto rack. Cool thoroughly before wrapping for storage. Makes 1 1 oaf. RIGHT TIME A two-pound smoked boneless pork butt may be roasted on a rack in an open pan; it will need about an hour and a quarter in a moderate oven. look h&e, hM Instant I ii - mi., 1 1. i n.i. ,uiJm,L,i Take it from Tennessee Ernie Ford: "This is a whopper of a coffee offer. You get to try the New Full-Bodied Instant the beat instant coffee ever to come down the pike. You save 25 on this new giant size jar. "This big jar of downright delicious coffee makes almost an much aa throe lbs. of ground coffee yet costs you far leu.. But hurry, "pea-pickera'l This coffee buy won't last!" HURRY! SUPPLY STRICTLY LIMITED! Watch Tenneaooe Emio Ford on daytime TV. See your local paper for timo nd station. Variety of Dishes Have Soup Content The common denominator of these dishes is the inclusion of condensed soup as an ingredient. Using soups for shortcuts to cer tain ends is practical. You can get a hint of mushrooms, celery or onion, but using the creamed soups when it's needed. You get some thickness and creaminess too, when it's needed. Here then are some recipes us ing the condensed soups: Temato-Cheese Mararral 1 can dl4 cups) condensed to mato soup 'i cup milk 2 cups shredded sharp American cheese cup finely chopped parsley 4 cups cooked macaroni 12 cups uncooked) 2 tablespoons buttered bread crumbs, if desired Heat soup, milk and Vh cups cheese over low heat; when cheese melts, add parsley. Blend with macaroni; pour into a buttered 2 quart casserole. Top with remain ing cheese and buttered bread crumbs. Bake 20 minutes in a hot oven 1400"). servings. Eggs a la King 1 ran m cupi condensed cream of mushroom soup li cup milk 4 hard-cooked eggs, sliced l4 cup finely chopped pimento 4 slices toast Heat soup slowly in a saucepan; add milk. Stir welli Then add eggs and pimento. Serve on toast. 4 servings. Ram Turn Ditty 1 can cups) condensed to mato soup 2 cups shredded American cheese H teaspoon dry mustard 1 egg, slightly beaten 6 pieces toast Heat soup slowly over low beat. Ad cheese, stir until melted. Add mustard and egg: mix and heat thoroughly. Serve on toast. 6 serv ings. Scramptious Scalloped Patatees 1 can (iv4 cus) condensed cream of mushroom or celery soup i cup milk i teaspoon salt Dash of pepper 1 tablesoon minced onion 5 cups sliced, cooked potatoes 2 tablespoons butter Stir soup well; blend in milk and heat. Add salt, pepper and onion. Arrange a layer of half the potatoes in a greased 2-quart cas serole; pour on half the mushroom sauce; repeat layers. Dot with but ter; cover and bake in a moderate oven (375 F.) for JO minutes. ( servings. Lacftes! Ctese & Sshbom's GfAMT JA&I fho full-bodlod Sauerbrateh Is Favorite Recipe Here's a recipe for sauerbraten fans (and there are quite a num ber). The recipe comes from a famous cook who . knows her meats. SAUERBRATEN I pounds ot bottom, or side round of beef . S cloves of garlic Freshly cracked pepper 1 large Bermuda onion 1 quart water V cup tarragon vinegar 4 peppercorns 2 slices lemon 1 bay leaf 2 whole cloves 4 medium size onions 1 tablespoons beef fat Little flour Little paprika 2 lumps sugar 2 tablespoons stewed fresh tomatoes 1 finely chopped carrot 1 cup sour cream ginger snaps Salt and pepper Cut garlic into small slithers and insert into the beef with a sharp knife. Rub well with salt and pepper. Put the meat in an earthenware bowl and cover it with slices of bermuda onion. Boil the water together with the vine gar, peppercorns, lemon, bay leaf ana cloves tor 3 minutes. Then pour this over the meat; cover tightly and allow to stand for 24 hours. Sautee the onions, coarsely Cheese Potatoes With Hamburgers These Dotatoea are hikeH in Dutch oven and have extra good navor. BARBECUED CHEESE POTATOES 4 large potatoes, peeled and sliced thin V cup chopped onion m cups milk 1 tablespoon butter j teaspoon salt hk teaspoon pepper 1 tablespoon chopped parsley 1 tablespoon catsup 14 teaspoon Worcestershire sauce Dash Tabasco sauce l4 cup processed American cheese, finely diced Combine all inrredlenta and nnnr into a Dutch even or heavy skillet. Cover and cook over very low heat on top of range until potatoes are tender, ahoiit t hour. Serve M. Serve with grilled beef patties snd crisp green salad. 1YS! GIRLS! ORGANIZATIONS! miLk N CASH for each nr(9lJ! SiM, f U kMk M M4SJ k M s, f XS hack m IMS kM Hft NOW wM MT. MOOt MAP CO-, NVisn S flw mmtt ma OFF to ihhoduce NEW INSTANT CHASE & SAMBORW Inofant coffoo chopped in t tablespoons beef fat in a casserole. Rub the roast lightly with flour and sear It to a light brown on both sides with fat in a heavy skillet. Add the seared roast te the onions la a casserole with a little paprika, the lumps of sugar, stewed tomatoes, chopped carrot, l'i cups ef the marinade in which the meat was soaked with the ginger snaps, roughly broken up. Cover the casserole tightly and put in a moderate ovea for J4-4 hours. When the meat la done, transfer to a heated platter. Test the sauce for seasoning, and mix it into the sour cream. Reheat and pour part of the sauce over meat and serve the rest in a sauceboat. Serve with red cabbage. Brunch Dish' Is Bachelor Special Bachelor Egga give your Sunday brunch a novel touch not readily forgotten. The sauce accompany ing this entree gives it individuality snd exotic taste.- A well-chilled, delicately-flavored Sauterne wine punch makes a mild but gay starter. Bachelor Eggs 2 tablespoons butter or margarine I to II links sausages 4 to eggs Salt and pepper 1 tablespoon flour 1 tablespoon tomato paste H cup white table wine 1 mashed clove garlic 1 tablespoon chopped parsley Melt 1 tablespoon of the butter In a shallow baking dish or pie pan. Put in the sausages and bake in a moderate oven (350 degdrees F.). 10 minutes, or until sausages sre almost done. Remove aausages snd break the eggs carefully into the fat. Season the whites. Re place sausages between eggs and bake until eggs are set, -but yolks still soft, about 30 minutes. Mean time, in a saucepan, melt remain ing butter and blend in flour and tomato paste. Add 'wine, season with salt, pepper and garlic. Sim mer, stirring, until thick and smooth. Add parsley. Servo sauce in boat, accompanying egga. Makes 4 servings. MORI STURDT Add diced leftover cooked pork te a waldort salad: celery, apple and mayonnaise. we'll pay you CASH for ear 20 BOX TOP! i y wMk C-M t ate. Vjf NkMsMI inWattf kVsH BS Mk km WMfcml Itf ft wvV Mm M Nw til N. WAUian. MaMtntanasaal sWaaai W"sjsaoi Tssarveaajeoaj wg sarwsjsj duct m hmhiii iuin me. Statesman, Salem, Ore., Frl Check These Ml 0J Is the Place to Buy 1940 Mission SNOWT WHITf Cauliflower RAW TOKAYS aw, fiESN out- na SWOT, TA5TT SQUASH SALAD Danish Each Conied Beef Hash .. $S00 . . ; ........... I 1 ., . - DEMONSTRATION JAlf (urly's COTTAGE CHEESE MINUTE MAI BQTAff FROSTING NUSmtYV Hoi Roll Mix '3 MflLUDEUrS FLKKETTES AMEKKAM MYAl COFFEE una Ml MEAT MINCED HAM vW- Mil All BACON FINE FM SUSONINf Jowl Bacon W All MEAT SKINLESS VSIENERS BOLOGNA We Cut and Wrap Your Deer regardless of size 6.00 per deer $2.00 bfrifwftlitRlai 'HADE CUT Beef Roast lets Round Sfeak -Sept. 28, '56 (Sec,III)-Jl Volues-You'll See''Whyyjn.v:,'l Phone 2-7661 i . ! i ft' i . 1 n Pkg. . 229' It l On 79 5-lb. Box 3.HW i '4 -4 .? 3. 4 m 4 4 ( I )