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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 15, 1957)
22-(Sec. Ill) Statesman, .Ham it a coast to coast favorite, and each section of the U.S. here offers favorite recipe wing it.. Ham and Beans are New England, Ham and Oyster Scallop from the Atlantic. Red Rye Gravy is from the South. Ham and avocado salad comes from the West. Coast-to-Coast Favorite Ham in Variety of Dishes iortn or aouin, uin or nesi, nra lypicu aii-Amencan iare. You cio so traveling right in your own kitchen with recipes from other parti of the comnass. There are bubbling Ham and Maple Beans from Down-East "New England way, creamy-rich Ham and Oyster Scallop from the Atlantic coast, crisp fried Ham and Red Eye Gravy from our Southland, flavorsome Ham and Avocado Salad from out along the Pacific coast. In the hub of our nation there's moist ipicy Ham Loaf. And there's oroeress in hams these days. Now at the twist of the key opener out comet the nam no sticking, no mora pry ing, no forcing the meat from the can. It's the special enamel lining developed by a widely known can company which does , the trick. - HAM-MAPLE BEANS 2 cans (1 lb. each) baked bean 1 small onion, chopped 1 teaspoon dry mustard 2 cupa diced nam 4 cup maple syrup " " Combine beans, onion, mustard and ham; turn into 14-quart bikini dish Drizzle mDle syruo over top. Bake in moderate oven (350 F.) 35 to 40 minutes, or until bubbling hot. Makes 4 to 6 servings. HAM AND RED EYE GRAVY 6 to ( thin slices canned ham 1 teaspoon brown sugar Butter or margarine ' 4 cup water . X teaspoons brewed coffee Rub frying pan with ham fat. Sprinkle sugar over ham. fry nam over tow oeat unui brown; turn and brown other -aide. Remove ham to heated serving platter; keep warm. Measure ham fat In pan, adding butter or margarine to make about 2 tablespoons: stir in wa ter and coffee; bring to boil. Serve hot gravy with fried ham. Makes S to 4 servings. SCALLOPED HAM AND OYSTERS 24 cups coarse cracker crumbs (about 32 small crackers) 1 pint oysters 2 cups diced canned ham 4 cup butter or margarine, melted n cup milk or light cream Salt and pepper Chopped parsley Place 4 of cracker crumbs in bottom of buttered 14 -quart bak ing dish: arrange layers of 4 the ham and oysters over crumbs: re peat layers: top with rest of crumbs. Combine melted butter or margarine and milk or cream: pour over casserole; sprinkle with salt and pepper. Bake in moderate oven (375 F.) about 30 minutes. Serve ' with sprinkling of chopped parsley. Makes 6 serv ings. HAM SALAD. CALIFORNIA STYLE 2 cups cubed canned ham 1 cup diced celery 4 cup canned pineapple chunks, well drained h't cup toasted slivered almonds I4 cup mayonnaise or salad dressing 1 tablespoon prepared mustard 1 teaspoon lemon juice 2 avocados, halved Lettuce Combine ham, celery, pineap ple chunks, almonds, mayon naise, mustard and lemon juice; chill thoroughly. At serving time, halve and pare avocados; brush cut surfaces with additional lem on juice. Place each avocado half on bed of lettuce; spoon ham salad into avocado. Makes 4 main-dish salads. MIDWEST HAM LOAF 2 lbs. canned ham, ground iidoui a cups; 2 eggs, slightly beaten lj cup tomato juice 4 cup; -milk 1 cup cracker crumbs Dah of pnpper 1 cup hrown sugar, firmly parked 2 teaspoons dry mustard 4 cup water 4 cup vinegar Combine first 6 Ingredients: ' pack into dome-shaped loaf in shallow baking pan. Combine sugar, mustard, water, vinegar, in small saucepan; boil 2 min utes. Baste loaf with hot glaze. Bake loaf in hot oven (400 F.) 1 hour, basting every 15 minutes with additional glaze. Makes 8 servings. . OFTEN USED Syrupy Juices left over from draining canned fruit are often suggested as a baste for ham. But have you used them with pork chops and spare ribs? DIP TRICK If a candle Is loo large for the opening in a candlestick, try this: dip the base of a candle Into very hot water: when the wax melts press it gently into the bolder. Salem. Ore., Fri., Feb. 15, '57 r ill i i iS w-W ' ' Pork, Spinach in Dish" Tog e th e r " The word ''Florentine" In a rec ipe name, means that there is spinach somewhere close. Here we have pork chops with spinach, a French version of a very good combination of foods. PORK CHOPS FLORENTINE 4 pork chops Salt and pepper 2 tablespoons butter 1 tablespoon flour 4 teaspoon pepper 4 teaspoon paprika 4 teaspoon salt 4 cup milk 2 cups cooked spinach Bread crumbs Grated cheese Sprinkle the chops with salt and pepper and saute them for 20 min utes; set them aside. Prepare a white sauce from the butter, flour, salt, pepper, paprika and milk. Add 4 cup of grated cheese. In the bottom oFan earthenware or oven glass baking dish, well buttered, place a layer of the spinach and pour some of the sauce over it. Arrange the chops on the spinach and pour the remainder of the sauce over them. Cowr with the bread crumbs mixed with grated cheese. Bake at 330 degrees F. for about thirty minutes. This is a delicious dish that can be prepared well before mealtime and kept covered in the icebox. With , this dish, serve sauteed apples or tomatoes or a variety, substitute three hard-cooked, sliced eggs for the pork chops. Spinach Supreme Best of Dishes - An unusual vegetable accompan iment can do much to glamorize an otherwise simple meal and to be unusual, it need not be com' plicated or time-taking to pre pare. For instance, this recipe for Spinach Supreme can be made in little more time than it takes to cook the vegetable. Hot. cooked spinach the fresh vegetable Js suggested here but canned or frozen spinach may be used is covered with a seasoned cheese sauce, topped with corn flakes mixed with melted butter, and put under the broiler for a few minutes until the topping is golden brown. Just remember to serve this dish at once, however, since it is best when piping hot. SPINACH STPRE.ME 4 pound processed American cheese 4 cup milk 4 teaspoon salt , 4 teaspoon pepper - 2 cups hot, cooked, fresh spin ach 1 cup corn flakes 1 tablespoon butter or margar ine, melted Cut cheese into small pieces. Heat cheese and milk over hot water or very low heat, stirring until cheese it melted and mixture is smooth. Stir in seasonings Drain spinach thoroughly: spread in greased mix with melted butter. Sprinkle over cheese-sauce - Put under broiler for a few. minulos unt il corn flakes crumbs are -golden bfnun. Serve at once. Yield: 4-4 servings. era r I f i7 . Sour Cream in Two Good Dips Vary your dips and canape i.nP..j ..-.. j T! ..'. il that in-1 elude sour cream. This cream ually to be found in the markets ! these days, gives flavor to many things, gravies, sauces, desserts j and slightly cooled. Add the pep and salad dressing. permmt. Stir In the flour mixtu:e HORS D OEIVRE DIP m SPREAD ; 1 package (3 ounces) cream cheese 2 tablespoons milk or light cream or 3 tablespoons sour cream 1 teaspoon dry old fashion garlic or' blue cheese Salad dressing mix Place cream cheese in small bowl and stir to soften. Add milk and dry dressing mix and beat until smooth and blended. Serve with potato chips or crackers. Makes about one-third cup. Sour cream and egg give this dip or canape spread its flavor. CREAMED EGG DIP - 4 hard-cooked eggs, sieved -4 cup sour cream 24 teaspoons salad dressing mix 1 any flaon 2 teaspoons gratrd onion 4 teaspoon Worcestershire sauce Combine ingredients, blending well. Spread on crackers for ca napes, or on fingers of trimmed, bread for tea sandwiches, or use as a dip for potato chips, pretzels, or crackers. Makes 1 clip. p You get a .4- ' . ... M. . rV ..tT,4tv:r4rikitx V 7 - & ( ' 7"i - . :T" "f ' ' - ' i 'l : - a . . .t..: 0&i,tf)qk-Jl. wMw.MMhOM. . Bh. ..... i. 4 .. whiter. . . brighter. .. sanitary, too! This u a happy bait... a lucky baby! Her mother alwayt launders with Cloroz! And that means every diaper change it a change to free hn ess, comfort, htalth-prottcting cUrC line$$. For Cloroi gently removes dinginess, tains, odors... and, most important, Cloroz ditinfeeU, safeguards health! That's why mil lions of women use Clorox evtry time on all their white and color-fast cottons and linens ...and white 100 nylon, rayon, Dacron, Orion nd Dynel, too! Sea directions oa tha label ' O Every time you use CLOROX you protect family health ( Tea ookies Dainty For Party Food Here is a recipe for dainty lea cookies suitable for nice afternoon parties, yet not so rich the ladies will suffer overweight because of them. CHOCOLATE TEAS 2 egg whites 4 teaspoon salt 1 cup sugar. 4 teaspoon vanilla 14 squares (ounces) . unsweetened chocolate, melted 14 cups shredded coconut Beat the egg whites until frothy, add the salt and continue boating while the sugar is added, a small portion at a time. Add the vanilla and fold in the chocolate and coco nut. Drop by teaspoon on un buffered, heavy, brown paper, and bake in a 325 degree oven for 20 minutes. Cool and remove from the paper. Cookies for tea should be flavor ful and dainty. Here we offer an other one for nice parties. CHOCOLATE PEPPERMINT TEA COOKIES . 2 cups flour 2 teaspoons baking powder 4 teaspoon salt 1 cup fat 1 cup augar 1 egg 2 squares (2 ounces) chocolate .4 teaspoon extract of . peppermint 4 cup milk ' Walnut meats Sift together the flour, baking , powder and salt. Cream the fat. add t h e sugar, and continue 1 cht and fluffy. Beat in the egg. and add theinnT JJlSIieS chocolate that has been melted alternately with the milk. Drop the mixture from a teaspoon on a baking- sheet, flatten with- a- knife dipped in cold water, and place half a walnut meat on the top of each f ookie. Bake I to 10 minutes at 400 degrees. Dainty tea eakes come this time from Scotland. Try them for morning coffees too. the oatmeal gives rich flavor. SCOTCH TEA CAKES 3 cups oatmeal 1 cup flour 3 tablespoons sugar 4 teaspoon baking soda 1 teaspoon salt 4 cup butter 4 cup hot water Mix together the oatmeal, flour, sugar; soda and salt, cut In- the butler, and add the hot water. Toss onto a lightly floured board, roll very Ihin, .and chill. Cut with large round culler into 4 equal parts. Bake 325 to 350 degrees for 20 minutes. SIFT WELL ..You'll find it's a good idea to. sift confectioners' sugar before us ing for a cake frosting; no lumps this way to beat out!' iwiniiiiii This little lady is because henvash s ( rOHOX-c Pan a SlSSSlSSSaiSSSS SMI llll, F . y CLEANER WASH with CLOROX-... Clorox handy ; . - "--n-1, , 1 ,' ----t" 1 - ' - ' ' -08- '77'! 7 r7. Canned Cheenes can do a lot to brighten up the menu in winter, just like the fresh ones do in summer. Here we have a yel low or white cake (any kind you like) filled with conned cherries, juice thickened with cornstarch and given an extra dose of sugar. Over at the right, is a simple cherry shortcake, made with sour cherries thickened with tapioca or cornstarch and poured generously over hot biscuits. Both dishes are garnished with maraschino cherries with stems. Canned Ham Makes Good iT T A TNi 1 Canned ham, which are becom ing more and more important in the modern scheme of foods these days, have many uses other than being eaten plain: They are good in salads, sandwiches and cold main dishes. The canned hams now come in just about any size needed. The vtry ma11 ponec. or oomesnc on". re mor expensive in pro- portion, so' many people prefer to buy the larger cans. This of course makes for more leftovers. Here .we'll help the situation with several recipes using the canned ham, which of course will do just as well with any cooked ham. For luncheon dishes try: HAM ROLLS . HORSERADISH CREAM 4 cup heavy cream 2 tablespoons prepared horseradish 1 teaspoon sugar 4 cup cooked macaroni in 4" pieces M slices of ham 4 cup shredded Swiss cheese Whip cream, add sugar and horseradish to taste. Fold in ma caroni. Place mixture on ham slices, roll. Arrange spoke fashion J IW :? oconomy slias hova now toiv-llft HondUil to Mil easier to rorryf e eosler to ptitl if r7v' . P r J Curry Flavor on Fish With Rice Take a can of condensed mush room soup, add one teaspoon curry powder, and heat till bubbly. Add a chopped apple, rind and all, a diced banana and two cans of drained small sardines. Serve over boiled rice for a quick and easy supper. Pass a condiment tray of chutney, chopped egg, bits of bacon and chopped nuts if there's company. on a plate, sprinkle with cheese. Serve with salad. HAM AND PEAS 1 cup cooked or canned peas 4 cup diced ham Butter or margarine Chopped parsley Heat peas with butter, add ham. Serve in omelet or with small new potatoes, hard boiled eggs and chopped parsley. " HAM ROLLS WITH ASPARGl'S AND CREAM 8ALCE 4 slices ham 12 asparagus spears 1 cup medium white sauce Chopped parsley Place asparagus spears on ham slices, roll. Arrange ham rolls In greased taking' dish. Pour hot sauce over "rolls. Heat In a mod erate oven 3S0 F.l- for about JO minutes. Sprinkle with parsley. ' - 4 i Canned Yams in If you've been looking for some thing deliciously different in cas serole combinations, the Broccoli, Ham and Yam Casserole recipe will be of interest. Yams, sliced ham and broccoli spears are baked in a creamy onion sauce. BROCCOLI HAM AND YAM - CASSEROLE- (Makes 4 Servings) 3 tablespoons butter or margarine 4 cup chopped onions 3 tablespoons all-purpose flour 1 cup milk 2 eggs, well beaten 2 tablespoons lemon juice Salt and pepper to taste 1 can 1 1-pound) yams, drained 1 ham slice, cut in quarters 1 package (10-ounces) frozen broccoli Melt butt eror margarine: add onions and cook until .tender. Add flour and blend. Gradually add milk and cook over low heat, stirring constantly, until thickened. Add a little of hot mixtures In. eggs and mix well. Season with salt and pepper. Arrange .yams, ham and in LOOK FOR THE DIAMOND Ham Casserole broccoli in greased 1 -quart cas serole. Top with onion mixture. Cover and bake lit moderate oven I I3.V)') 30 minutes. RUSSIAN WAY Leftover rare roast beef may be made into Beef Stroganoff. Cut it into strips about 4 inch thick and a couple of Inches long. Mix with strips of .onion and ; sliced mush-several rooms that have been cooked in butter. Add soar cream, bouillon, prepared mustard and heat thor- oughly but do not boil. Season to taste with salt and pepper. i IT RBALLY OOaV are candled with care m. . 1 1 Evtry f'fnt you buy Nutad ajgj you Irnow ffiay'ra frethtOnly cartfully condW and gradtd local farm-frtth tggs go info Nuladt corfom. " AT (Mml Two;Dishes Featuring Blueberries Blueberries are In market the year 'round, because they can be had frozen or canned when out of season. Here are two desserts us ing the luscious berry. BLUEBERRY SHERBET I can or package blueberries 1 cups water 1 cup sugar ' 2 tablespoons gelatine 2 tablespoons cold water 4 tablespoons lemon Juice 4 cup heavy cream Boil together for five minutes the contents of a No. 2 can or package of blueberries with the water and sugar. In the meantime soften the gelatine in the cold water and then , add to the hot mixture to dissolve. Add the lemon juice and cool. Pour into the trays of a mechanical refrigerator and freeze to a mush. Fold in the cream, whipped stiff, and freeze until . firm. This amount serves eight. This Is a delightful frozea dessert, most unusual and attrac tive In color. NEW ENGLAND STEAMED BLUEBERRY PUDDING 1 cup flour 14 teaspoons baking powder 4 teaspoon salt 4 cup butler 4 cup dry bread crumbs 4 cup sugar 14 cups blueberries 1 egg, weir beaten 4 cup milk Combine. the flour and baking powder; add the salt. Sift together times. Cut in the butter; and add the bread crumbs .and sugar. Mix in the blueberries, egg and milk. Pour into 'a steamer, and steam for two hours. Serve with Creamy Hard Sauce. "V YOUR GROCERS... SB a.AelTHH7rOOI
