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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Oct. 12, 1956)
Ih eMeai Tliaf MacJe H a rnb Famous . . . i . Things . urg i ti 1". ' - . - I' V A The Epicurean Can; Do With Informal Hambyrger Meat K - '9 By MAXINE BUREN Statesman Wemaa's Editor Thar vprsatile meat, the hambureer. wHcb! not only serves the family on a last-weel-in- the-month budget, but can be delightfully .lopjhisticated, is the object of our interest today. riClUrea Oil WO Page WC JUtVC lllICC UlSIIIl7Uy UIHCIllil WJ VI ciui una ncuuuuii, .81 ' I which should serve the hostess well on special There is the skillet dish in which hamburger cakes are cooked with large limas in a sauce made flavorful with mushrooms, consomme and herbs. Our second offering is a pMf -r.f mixture that's scrambled up and! fj, V. I served on buns, or even better, jjj V Trench bread. The beef is here? 1 enhanced with onions, peppersJtvfiKiC ' ripe olives and tomato sauce. Finally we suggest sprink ling hamburger patties with blue cheese, wringing filled bum in foil and baking until cheese 1st vfj nicely blended with the meat AUTUMN LIMAS 1 pound ground beef ' 1 teaspoon salt 2 "tablespoons shortening 4 cups cooked large dry limas BARBECUE SAUCE i or 8 fresh mushrooms cup sherry wine or water 1 (10'4t-oz.) can undiluted condensed consomme 1 teaspoon Worcestershire sauce 1 teaspoon salt Vt teaspoon each marjoram, thyme, rosemary Freshly ground black pepper 3 whole cloves 2 tablespoons wine vinegar. 2 tablespoons onion juice 1 tablespoon brown sugar 1 chopped clove garlic Shape meat ipto patties, adding salt, and brown well on both sides in hot shortening. Drain limas; put in pan with beef patties. Pour Barbecue Sauce on top and cook, covered, 30 minutes. Long er if desired. Tha patties might be cooked in a juicy mixture of mushrooms consomme Worcestershire sauce and herbs to make a fine supper dish. Large lima beans go along with the hamburger to add flavor aria distinction. And even the hamburoer cake to be served on a bun can be an epicurean' delight. This it accomplished here by the addition of blue cheese scattered over lha cake and baked irjside the bun for about 25 minutes. The baking trick it to wrap Ihe hamburger and Dun in ton, tnis heats the entire dish and meltt the cheese. . v;-. occasions. t timer S omr 4 minutes in liquid. Add remaining ineredienU and heat 5 minutes. Makes i or I servings. About lVi cups before cooking. , BARBECUE 'BURGEt MIX 14 pounds ground beef Z tablespoons iat cup chopped onion cup chopped green pepper cup chopped celery V cup chopped ripe olivet 1 8-ounce can tomato, sauce i cup chili sauce , i - 1 tablespoon vinegar 1 teaspoon chili powder 1 teaspoon salt Brown beef in melted fat. Add onion, green pepper, and celery, and cook S minutes or until tender. Add remaining ingredients, cover pan and cook over low heat 20 to 30 minutes. 8 servings. BLUE CHEESE BEEFBURGER pound ground beef 1 tablespoon anchovy paste 1 egg ' -' 2 tablespoons chopped onion 2 tablespoons flour ' V4 teaspoon salt i cup milk 4 enriched hamburger, buns , Butter or margarine V cup crumbled blue cheese Mix well.the ground beef, anchovy paste, egg, onion, flour and salt. Blend in milk, bplit bunt. Spread with butter or margarine. Place meat mix ture on bottom halves of buns. Scatter blue cheese over meat mixture. Cover with bun tops. Wrap' in aluminum foil. Bake in moderate oven (3S0'F.) 23 Barbecue Sauce:. Clean mushrooms; slice and, minutes. Unwrap. Serve hot Makes 4 sandwiches. ears With Top Of Meringue Here is a recipe for pears that will be good fgor those women with, unemployed pastry tubes. PEARS WITH CHOCOLATE MERINGUE 1 jar apricot jam h cup sugar . .i cup water 6 ripe pears 5 tablespoons chopped, mixed, candied fruit 2 egg whites t tablespoons sugar 6 or. dark sweet ctwolate Put jam, sugar and water Into pan, cook to a syrupy consis-! tency. Peel and core the pears, being careful to keep them whole. Add to the syrup and poach gently for 15 minutes, basting frequently. Remove pears and fill centers with candied fruit which has been mixed with a littl watav A range on a terving disft. 7 Beat egg whites until stiff; carefully fold in 7 tablespoons sugar. Using a pastry bag with large rose tube, pipe meringue around tops of pears. Sprinkle with 1 tablespoon sugar and brown in a moderate oven for 3 minutes. Cut up the chocolate, add to the syrup and stir over a slow fire until it dissolves. Pour hot sauce around the pears just before serving. Or put meringue on pears with spoon. Apple Bread New Recipe FLAVOR NOVELTY Add minced drained canned clams to tomato aspic for an in triguing salad. Serve with water cress. COLORFUL SALAD Brighten a dinner menu with with sour cream and a little thw colorful salad. Combine shredded carrots, diced cucumber, sliced green onions and radishes Cooler weather steps up appetites so snack suggestions are most ap propriate at this time. Our Apple sauce Bread recipe makes nutri tion taste mighty good, too, es pecially when it is served with glasses of chilled liquefied instant nonfat dry milk at snack time. The nugget of enrichment hidden in this recipe is one-half cup of in stant nonfat dry milk powder the equivalent of more than one pint of nonfat milk added to the flour and other dry ingredients. Ordi narily, however, a recipe fdr apple sauce bread does not call for any milk. Another nourishing nibble is a Lemon Bran Bar, which also takes dry milk. APPLESAUCE BREAD l1 cups sifted flour n cup tugar 4 cup instant nonfat dry v.. milk powder 3 teaspoons baking powder 4 teaspoon cinnamon Vi teaspoon salt 1 cup canned unsweetened applesauce 2 eggs, beaten 3 tablespoons butter, melted Sift flour, sugar, instant nonfat dry milk powder, baking powder, cinnamon and salt to gether 3 times. Combine eggs, ap plesauce and butter; add to dry ingredients, mixing quickly, until just blended. Turn into a greased 9x5x2?-inch) loaf pan or 9-inch square pan. Bake in moderate oven (350 degrees F.) 45 minutes or until top is firm and browned. Cool before : cutting. If desired, decorate top of cake by sprinkling powdered sugar through a lace doily, LEMON BRAN BARS Vi cup shortening lLi cups brown sugar, firmly packed !2 cup instant milk powder y cup sifted flour 2 eggs 2 tablespoons lemon juice 1 teaspoon grated lemon rind Vi teaspoon salt m cups raisin bran flakes 1 cup chopped walnut meats Cream shortening; add M cup of the brown sugar. Blend thoroughly. Sift together I n si a n t non fat dry milk powder and flour stir into creamed mixture. Pat out evenly in bottom of an' un greased 9-inch square pan. Bake in moderate oven (350 degrees) 10 minutes. Remove from oven: cool Beat eggs until fluffy; stir in re maining ingredients. Blend thor oughly. Spread mixture ove dough. Return to oven; bake 25 minutes. Cool slightly. Cut into x 3-inch bars.' Filling Makes : Good Sandwiches The filling of a rolled sandwich makes the garnish. Here it's of watercress. WATERCRESS SANDWICH ROLLS 1 loaf sandwich bread Butter Watercress Remove the crusts from the whole loaf of bread. Cut in length wise slices 2 '4 inches wide by inches long. Spread each slice bread with softened butter. Roll up with a piece- of watercress about three to three and one-half inches long, using only the more tender upper portion and allow the tipmost leaves to extend from one end of the sandwich for gar nish. Roll hi waxed paper or fas ten with a toothpick and let stand about one hour before serving. Serve whole. Makes about 12 rolls. 0 Ortgoi talesmu, felem, Ore hi, (kL 12, 'Si (Sac 3) 1 f V s a.- The hamburger need not be- made into cakes to be good. Hers the meat it mixed with chopped onion, green pepper, celery and olivet, moistened wim tomato tauce and teatonea wun chili. The mixture it tpooned on French bread for terving. : ' . - , ' Cheese, Asparagus Jellied Salad Fresh, frozen or canned aspara gus, according 10 me season, makes this very nice salad that has the pleasant flavor of cream 'cheese for added Interest. Asparagus en Geles IVk tablespoons gelatine V cup cold water 1 cup not asparagus Juice 2 tablespoons lemon juice 1 package cream cheese V' cup mayonnaise lVt cups coarsely chopped- cooked asparagus ' V4 cup chopped celery 2 tablespoons chopped green pepper 1 teaspoon Worcestershire ' sauce . Salt, pepper Soak celatine in cold water; add hot asnarasiis juice and stir until dissolved. Add lemon juice and cool. Cream the cheese with may onnaise and add to cooled gela tine. When it begins to set, add asparagus, celery and green pep per, with Worcestershire ana seasonings to taste. Pour into mold. When firm unmold on platter and surround with crisp i i . , ' . l . . : ' leiiuce. serve wun mayonnaise. flavor, add grated orange and lemon rind to it, and use orange juice when you are mixing it in stead of the water called for. WHOLE MENU ' Grill cheese sandwiches in your electric skillet for Sunday night supper. Add a big salad, frui and cookies. FRUITY CRUST j CINDERELLAS ' Give that pie-crust mix extra :, Plain muffins become party fart LD GRIND 'f. if you top the batter in each cup with a pitted prune filled with orange marmalade. A special treat for a week-end breakfast When you splurge on a porter house steak, have the meatman grind the tail meat because it is less tender ? than the rest of the steak. ,. .. .. NO DISHES l f t . ., ' Put' out a basket el fresh plums " and jumbo homemade raisin oat meal cookies for a popular help I your-telf dessert No dishes to wash with this quickie, r , If , V, 1 4 f ) til . Bs -r :'v IT'S PURE CANE Buttery Recipe For Spaghetti ORANGE BUFFET SALAD A luscious fruit salad of fresh orange slices wun melons, oa- nawas. apples and apricots makes a "help yourself dish that's tops Golden Spaghetti has an atmos-! in looks and taste. To prepare phere of winter about it, with ' oranges, remove peel then cut into cheese, cream style corn and a 'sections and cartwheel slices. Ar- crisp, buttery crumb lopping. GOLDEN SPAGHETTI 4 ounces elbow spaghetti 2 tablespoons melted butter or margarine 1 teaMpOoB Salt Vi teaspoon dry mustard 1 teaspoon chopped onion 2 tablespoons chopped parsley Vi cup milk 1 cup shredded American cheese 2'i cups cream style corrt (1 pound 3-ounce can) -i rup buttered bread crumbs Add 2 teaspoons salt and spa ghetti to 3 cups boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand 10 minutes. Mean while, combine butter or margar ine, salt, mustard, onion, parsley, milk, cheese vind corn. Mix thor oughly. Rinse spaghetti with hot water and drain well. Fold spa ghetti into sauce. Pour into greased lj quart casserole. Sprin range on crisp greens; surround with other fruits and garnisn witn berries. Serve with tall glasses of tangy lemonade. Cheese in Soup For Midday Meal Even if this soup didn't have such a cute name, I'd like it, be cause it's just what one needs for winter lunches. COUNTRY FARE SOUP L cup chopped green pepper ' cup minced onion cup finely chopped celery Vi cup finely chopped carrots 1 cup canned chicken broth, or 1 chicken boullion cube plus 1 cup hot water Vi cup butter 3 tablespoons flour Vi teaspoon salt 1 cup sharp cheese, shredded 2'i cups milk . Simmer vegetables in chicken kle buttered crumbs over top. Bake ! broln, unliI Jender- Melt butter. in mnripralo nven ISSfl V ) in min. menu in iiuur, uu sail ana utes. Makes 4 servings. PRETTY TOO Ever serve ginger sliced strawberries? ale with cheese. Heat milk; add to cheese mixture. Blend all ingredients to gether; simmer till cheese melts and soup thickens. Serves (. Serve with toast, salad, milk, nut sun dae. 6Z may, vawi wm lvu i r r mmmim I . . - - r r -t .. ...... . S . I ' . )j . (f 1 ' " ' ' . - ( 4 . CTTAG eHGQGD HGBE3)AQ C3GGGG BUyG GC3GGGG V FREE WrRa r yAone yor leeot JMyflewer eHice fer Hilt beevHful fwll-celer leUer wMt aWtem of i Clieese and Peer redatet, at yoOr door or at your local independent grocer... phone 3-9205
