lS-(Sec. II) Statesman, Salem, Ore, Frl, Nov. 30, '58
Turkey Has
Headline
In Leftover
From now 011 In, ws ihould be
hivinf Turkey on several occa
sion through the holiday and
maybe beyond. Actually fowl of
any kind is a food buy, you get
t, lot of meat for your turkey or
chicken dollar.
Alter the feasting ia over, and
the carving knife, has removed
the prettiest slices from turkey,
on of th finest ways to feature
the tidbits of leftovers Is in a
hearty salad. Combine '-"4
cubes of the succulent fowl with
cooked rice, walnuts, chopped
olives and celery; then provide
Just the right nuance of flavor to
these ingredients by adding a
blend of seasonings, mayonnaise,
and a subtly flsvored dressing
mad with salad dressing mix.
. Such second-day dish is dis
tinctly enough ' to become sn'
ideal choice aa entree for bridge
luncheon, or for Sunday supper
when menas max ueur rounds
of holiday calls especially when
It can be prepared well in ad
vene and wait in the refriger
ator to do your bidding. Try this
easy recipe that will make turkey
leftovers feature of the com
pany. meaL. ' -riQUANTE
TVEKET SALAD
1 package French salad dress
ing mix
Vinegar, water, oil
i cup mayonnaise -1
teaipoon salt
k teaspoon pepper
IVt cups diced cooked turkey
1 eup diced celery
k cup sweet pickle relish, ,
chopped sweet pickles or
chopped olives
cup coarsely chopped wal- -
nuta .3 "
S cups cooked rice
Combine salad dressing mix,
vinegar, wster and oil as directed
on the bottle or package. .
Combine cup of the mixed
dressing, mayonnaise, salt, pep
per, mixing welL Combine tur
key, celery, pickl relish, and wal
nuts ia a bowL Stir ia mayon
naise mixture. Then add ric and
mix lightly with a fork. Chill at
least 1 hour. Serve on crisp let
tuce, llakei about S cups, or 4
to 6 servings luncheon or entree
salad.
New Orleans
Kraut Is Baked,
1
To do Justice to their kraut,
pork and apple dinner season, the
home economists of the National
Kraut Packers Association went
afield for some new flavor com
binations. From New Orleans, they
brought this mouth-watering way
of combining kraut, apple sauce,
and . individual ham and pork
loaves; Zesty horseradish and
Louisiana yarns put K into the
wonderfully different recipe cats
gory, i
NEW ORLEANS SAUERKRAUT
"' BAKE -
1 pound cooked ham
pound lean pork shoulder
1 small onion
. cup soft bread crumbs
, t cup milk
1 egg, beaten .
2 tablespoons prepared
mustard
lVi tablespoons horseradish
1 1-pound H-ounce can
sauerkraut, drained
S tablespoons brown sugar
1 cup canned apple sauce
4 medium-sized Louisiana
yams, cooked, peeled and
sliced
Grind ham, pork shoulder and
onion together. Add bread crumbs,
milk, egg, mustard and horse-
radish. Mix until all ingredients
are well blended. Shape into 4
small loaves and place in shallow
baking psn. Combine kraut, brown
sugar snd apple sauce; mix well.
Arrange around loaves- and bake
in moderate oven (350 degres) 1
hour. Place yam slices around
loaves and continue baking 30
minutes, or until ham loaves art
done. Makes 4 servings.
CUT IT . J
You can usually test whether a
souffle is baked enough by insert
ing a silver knife halfway between
the center and the outer edge of
the dish; the knife should come
out clean. This applies to souffles
baked at a constant slow tempera
ture. A
Lrf on
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Several strange Ingredients Join
put celery, pickles, olivet,
of French dressing nix five
Hamburger's dressed up In Its
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seasonings, and a flaxe or Honey and tomato. The center is nuea wnn nuiiy masnea potatoes.
Barbecued Hamburger
For Indoor Meal AH Year
Usually there's a slumo in
the patio funituro has been brought in and the barbecue is cold and
lonely. .Though Mama must not let her culinary enthusiasm lag.
Papa's does. "
Barbecued hamburger a summer I avortte oi ouiooor cooaery
fans adapts itself to the new season of indoor dining in this dif
ferent and delicious manner, glam- " : - . - - -
orous enough for party fare. browning garlic clove in heated
Ground beef, combined with corn salad oil; remove clove. Add re
flakes and seasonings, ia baked in malning ingredients and mix well,
a ring mold, then topped itnJj Simmer about 30 minutes. Spread
to the oven to allow the full flavor
of the sauce to permeate the meat.
Serve on a heated platter, fill the
center with mashed potatoes or a
creamed vegetable, and surround
wun sucea ouiierea carrots ana
broccoli.
BARBECUED
HAMBURGER RING
1U pounds ground beef
t teaspoon salt
H teaspoon dry mustard
teaspoon pepper
2 teaspoon chili sauce
2 teaspoons Worcestershire
sauce . . ' ,
K cup milk
2 eggs
. 2 cups corn flakes
1 clove garlic
1 tablespoon salad oil
teaspoon salt
V4 teaspoon pepper
dash oregano
cup tomato sauce
2 tablespoons honey
Combine beef, seasonings, milk,
eggs and corn flakes; mix thor
oughly. Press into well-greased IVs
inch ring mold. Bake in moderate
oven (350 F. aboui s minutes.
Unmold in shallow pan.
Meanwhile, make a glax by
iitclien Queen
j3 L(!J2
10-Ib. , o
Izi rri)--
. 1 '" i
! t i t
i"
r
to make this an outstanding;
walnuts and rice join to give
piquancy,
Sunday best, when it appears
male cooking come autumn, when
over entire surface of ring. Bake
in hot oven (430) about 10 min-
utes. Serve on heated chop plate or
platter, filling center with fluffy
! mashed potatoes or creamed vege-
table
Yield: I servings.
Double Duty For
Rich Milk Sauce
This sauce that's a syrup is a
double convenience in the kitchen.
It serves not only as a topping
for many easy desserts, but also
as flavoring agent for nourishing
and delicious milk shakes. Made
with sweetened condensed milk, it
needs no cooking, and is magically
smooth and creamy. For milk
shakes, use two tablespoons to one
cup of milk. As a sauce, pour it
as it is over ice cream, vanilla
pudding, cake. To make it, com
bine 1V cups (1 15-ounce can)
sweetened condensed milk, V cup
sifted cocoa'; and S teaspoons of
vanilla in a Jar. Stir until well
blended, cover, and store in the
refrigerator. Makes lk cups
ssuce.
;
..:,!
'
salad. Cooked turkey begins it.
it styie ana iiavor. .a pacaage
In a baked ring, -with barbeque
Macaroni Dish
Takes.Tufkey
This macaroni-cheese dish takes
turkey, but you can use any fowl,
or veal if you have it on hand.
TURKEY) MACARONL
AND CHEESE.
1V cups shell macaroni
2 cups boiling WateT-
teaspoon salt
J tablespoons fat
Va cup all-purpose flour
1 teaspoon salt
V teaspoon marjoram
2 cups hot milk
S tablespoons chopped
pimiento
Hi cups diced, cooked turkey
H cup shredded cheese
Cook the macaroni in the boil
ing salted water for 15. minutes.
Drain and rinse. Melt the fat and
blend in flour and seasonings. Stir
in the hot milk. Cook until thick
ened. Combine macaroni, pimiento,
turkey, and cup of the cheese.
Pour into a baking pan. Sprinkle
remaining cheese on top. Bake at
150 F. (moderate oven) for 30 min
utes. Six servings.
PRETTY THING
Notch the edges of thin rounds
of raw carrot and cut a tiny round
out of each center: pull a small
Sprig of parsley through the round.
Result:. Beguiling garnish for ap
petizers, salads, fish or meats.
Pork Steak Beef Roost i . 9
uah fresh ra rm ioneless rm
Pork Chops Beef Roast .
Pork Roast Swiss Steak. 9
Side Pork I Beef Liver
50-Pound Freezer Special $26.95 4
Hera's whar you fell Cut
Beef Cuts of equal Volu
15 lbs. Beef Roast
5 lbs. Round Steak
6 Ibii Ground Round
5 lbs Pork Chops 1 '
Barbecued Foods
For Winter Months
- Bring the fun- of a summer
barbecue to your dinner table.
When your family gets tanta
lizing ' whiff of this Planked
Kraut, Pork-Apple Dinner, they
will make a Decline for the din
ing room.
, PLANKED KRAUT.
FORK-APPLE DINNER
(Makes 4 servings)
4 loin pork chops, cut 44-inch
" thick
1 1-pound U-ounce can sauer
kraut - - ' i
2 medium-sized apples, cored
1 and cut crosswise
3 cups seasoned mashed' pota
toes Vi cup . firmly packed ' brown
, sugar
Brown pork chops on both
sides. Drain kraut; reserve
cup juice. Add kraut Juice to
chops anO v cock, covered, 15
minutes. Add apples; 'cook, cov
ered 30 minutes. Arrange kraut
in ring on lightly greased oven
proof platter or shallow baking
dish. Arrange potatoes around
kraut, using pastry tube if de
sired. Drain chops and apples;
reserve liquid.' Arrange chops
and apples in center of platter
or baking dish. Top chops with
brown sugar. Pour; chop liquid
over kraut. Broil 4 to 5 inches
from source of heat 10 minutes,
or until potatoes are lightly
browned and kra is lightly
heated, .
Corn Sticks
Use Blue Cheese
'Corn sticks have long been a
breakfast favorite, and with the
addition of blue cheese can be an
excellent accompaniment for salad
at luncheon for the bridge club.
AMERICAN BLUE CHEESE
CORN STICKS
i cup sifted all-purpose
flour
' 4 teaspoons baking powder
teaspoon salt
2 tablespoons sugar
14 cupa yellow cornmeal
4 cup crumbled American '
Blue chese (about 4
' ounces)
3 slices crisp cooked bacon,
crumbled
2 eggs, well beaten
14 cups milk
Vt cup shortening, melted
Sift flour, baking powder and
salt together. Add sugar, corn
meal, cheese and bacon; mix well
Combine eggs, milk and shorten
ing; add to flour mixture and stir
only until ingredients are blended.
Turn into well-greased corn stick
pans. Bake in hotoven (400 de
grees) about 20 minutes, f until
done. Makes about 18.
, . u TWIM
: p III m tosu
and wrapped for any six family. You may substitute
for Pork if desired. 7
5 lbs. Pork Roast
5 lbs. Cubs) Steak
6 lbs. Swiss Steak
3 lbs. Sliced Bacon
Two Dressing ;
s Use "
Richer Milk
Sweetened Condensed Milk
gives these two dressings added
richness and speeds' up the mix
ing, because sweetness is added 1
in one swoop with the milk,'
Try them on winter fruits for
salad. . .- ..
MAGIC MAYONNAISE
k Cup sweetened condensed r
: milk' . : ; ':-.
U cup vinegar or lemon Julc
i cup salad oil or melted but-,
te ' .-v v, ,
1 egg yolk ,
teaspoon salt r"
Few grains cayenne
1 teaspoon dry mustsrd
Place ingredients in mixing
bowl. Best with rotary egg beater
until mixture thickens. If thick
er consistency is desired, chill !
before serving. Or place in jar;
cover tightly, and shake vigorous-'
ly 2 minutes. Makes 14 cups.
The mayonnaise recipe given
above will carry an additional!
cup of oil if this flavor is parti
cularly liked. The vinegar may
also be increased up, to hi cup. !
To double recipe: Use one!
whole egg instead of the egg yolk
and double all other ingredients.
This makes 24 cups.
COTTAGE CHEESE SALAD
DRESSING
a cup sweetened condensed
. milk
k cup vinegar
t teaspoon salt
. 4 teaspoon dry mustard
H teaspoon paprika
! cup cottage cheese
Mix milk, vinegar, salt, mus
tard and paprika thoroughly.
Force cottage cheese through
sieve. Add to mixtnre, beating
until smooth. (1 package, 3 oz.,
cream cheese may -be used in
stead of cottage cheese.) .
If thicker consistency is desir
ed, chill before serving. Serve
on fruit salad or salad greens.
CREAM DRESSING
Prepare one recipe magic may
onnaise. Just before serving, whip
i cup cresm and fold into may
onnaise. Makes IVt cups.
KUBIA MM
Complete CHINESE DINNER
hit Heat
and serve
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