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
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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
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Sour Cream in
Two Good Dips
Vary your dips and canape
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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
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mother alwayt launders with Cloroz! And
that means every diaper change it a change
to free hn ess, comfort, htalth-prottcting cUrC
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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
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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!'
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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
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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
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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.
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YOUR GROCERS...
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