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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 8, 1957)
22-(Soc. Ill) Statesman. Salem, Ore., Fri., Mar. 8, '57 rrxx v- r v v n to .1 '-.13 X i4 i.il I 1 .U f 1 I' . 111 I' 1. f ' I I 1 - I I -I- . titt . I ' 'X .M , n -..,; -1. -,- r. r .v p wm Fruit Tops Good Meats Sometimes a little fruit atop a I pings. Pour off dripping. Season nat. or fish or poultry, can make ml(h galt ,nd p,p)er. Drain! a lot of dilferenc. in the looks cherries. reserving juice. Add and, as flavor of the dish. We offer enough water to cherry Juice to two items, the first a tart cherry make , cup 0f liquid. Combine topping for pork chops, a meat i ,,rntl.,rrh a ,,-,- aaa .hrr that always gains by the addition juife, Cook. stirring' constantly, of fruit; the second, cranberries i unlH thickened and clear.- Add usco on a nam slice, inese are-herrlej to sauce. Pour over pork served at a party, though econom ical for family eating too i" The first step in preparing the chops is browning. Brown in their own fat or in a small amount of nnrk ini rannl rrram pom are drippings. The drippings are then ' ry priced, the household budget J00 " henry sauce X p,U tnttf All you do Is spread, th cran berry mixture over the top of -the Com Scallop J i With Cheese A savory pork roast and this un usually good and substantial Corn Scallop make perfect partners for a hearty menu. And since both chops.. Lover tightly and simmer 45 minutes. 6 servings. j NOW rOR HAM ; ! The ham slice should be cut to i men tnicit. Tr pping com bines crushed cranberry sauce, grated orange rind and, if desired, tu.ll fa.l . -Jru.n , IOi" mm UK'S 1 The scallop is a delicious com-R?D TARTNERS i it...:.- - " - l TAfFrffcTTe nnrt iiiiiv vinauon 01 itcjiii mjw turn, a i : : i aone-to-nprrfiWinn nnrlr rhnn 'nm rnoiiDPa ceierv. uiinutfa . uiiiuim r ' v nn and seasonings, which is alternated !""" ..". reupe cans ior with laver nf whole wheat flakes l01n T rib pork chops cut to 1 Elack Magic would seem to be functioning in try's dessert that begins with cake mix, continues with brown sugar, cocoa and instant coffee, and concludes with a dab of , cream. The cake mix is put into the pan, and topped . with a thin coffee-chocolate lifluidhich brings the batter & the . top. When baked the result is pudding with combined flavorful dark and c?ka-like textures. T l IS. r Eggs, Broccoli On One Dish , A few stalks of broccoli, some eggs and a tine of deviled ham and you've a luncheon dish par excel lant', . .. ,.- , I. A nurty mixture sweetened with brown sugar is spread over fingers of graham crackers to make a quick cookie that's good to be served with fresh' fruit and a cup of tea. Brown Sugar Desserts Brown sugar jan give extra nice i oblong pan. Mix sugar, cocoa, and m : - :M..l i..-. , -nrr... . - ml in Kai I in . iiavor to many recipes, especially vunt-.. rt," """"i . desserts. Just add brown augar to .water. Pour over batter. Bake in j cereal sometime and see the dif- j moderate .350 degrees oven about q n; ference in flavor, or use brown 35 minutes. Serve warm wi t hOaU5dJ t?, fllCe .LINCHEON EGGS WITH BROCCOLI I pounds broccoli 4 slices bread "t cup butter 1 small tirr deviled hanj 'y eggs ' I slices bacon Trim the broccoli slalkv) about six inches in length; 'cutt off the large leaves. Place In cold water, add two tablespoons of salt and allow to remain at least 30 min utes. Remove the broccoli, 'stand in boiling water and cook about 1 minutes or until stalks are ten dir. Drain thoroughly. In the meantime, toast the bread and, while hot, spread with but. ter and deviled ham. Place on the center of a warm platter. Poach the eggs and place one nn each slice of toast. Arrange the broc coli at the ends of the platter. Garnish with" strips of bacon. and diced cheese in a casserole and baked for about 30 minutes. This dish will serve six, and a sim ple green salad, rolls and bev erage rounds out the menu, CORN SCALLOP 2'j, cups il No. 2 can) cream style corn 2 tablespoons chopped celery 2 tablespoons minced onions 1 teaspoon salt ?i cup diced cheese""'"- I egg ' 1 cup milk V4 cup butter or margarine, melted U teaspoon paprika 2 cups whole wheat flakes Combine corn, celery, onions and salt. Put alternate layers of corn mixture, whole wheat flakes and cheese in greased 2-quart casse role or baking dish, reserving about h. cup of flakes. Beat egg slightly: add milk and melted but ter; pour over mixture. Cover wtibemaining flakes; sprinkle with paprika. Bake in moderately hot oven (400 f,) about 30 min utes. Yield: 6 servings. - inch thick. Actually there are various types of pork chops center-cut loin chops, rib chops and shoulder-cut arm and blade steaks. You'll find the shoulder steaks more economi cal than the loin chops. Yet. they have the same fine flavor and may be used interchangeably in most pork recipes calling for chops or steaks. - Park chops are best , If braised, a moist heat method of meat cook ery. Braising assures juicy, wHl done chops. All fresh, pork is' cooked to the well-done stage. Well-done pork should be grayish while a tinge of pink. . CHERRY PORK CHOPS 6 rib or loin pork chops. 1 I a h iMnnAN I r A M Ar,... " 1 4 ,0 ' .Hng. 1 teaspoon salt ' teaspoon pepper . 1 can I6 ounces' tart red cherries 1 tablespoon cornstarch - l cup brown gusar Brown chops in lard or ham slice and place the ham slice a rack In a roasting pan. Bake in a slow oven (300 degrees F.) for 1 hour. ' : Of course, the ham slice is so versatile that many homemakers ; use it not only for dinner, but for! brunch and breakfast as well. i CRANBERRYTQPPED HAM SLICE 1 smoked ham slice, cut 1 inch thick 1 cup whole cranberry sauce 1 tablespoon grated orange rind . I tablespoon (rated horse radish, if cLsired 'i cup coarsely chopped nuts, if desired Combine cranberry sauce. without orange rind, horseradish and nuts. Place ham slice on rack in roast ing pan. Spread cranberry mixture on top surface of ham slice. Bake in a slow oven (300 degrees F.) cut HAM AND SQUASH ! Creamed ham is delicious spooned into the cavities of. hub-bard-squash halves that have been Jbaked Sprinkle, with parsley for drip-j flavor and color. , sugar in- rice custard to give it rich taste reminiscent of southern cooking. i ' . We have two recipes to offer for desserts using brown sugar to give extra character. The first is a pud ding that is made by pouring, a " thin cocoa - coffee flavored iauce over a simple cake batter and bak Ing it. The topping goes to the bottom and produces a softish mixture .that is spooned over the cake part. The- second it praline type cookie, quick to make and satis fying to eat. Just put the. topping on graham crackers and there you re! . .,' '"' COCOA . MOCHA ' 81RPRISE PI DDING 4 package chocolate or spice cake mix 1 cup dark brown sugar 4 tablespoons (V4 cup) cocoa 1 tablespoon lnl?nt coffee 1 cup boiling, water j Follow -directions on cake mix package. Pour into buttered I" x 4''-. lsquarer-m-X .AotJ. whipped cream., servings. Make I or I Onion Sticks Go With Soups Little bread sticks make sav ory accompaniment for soups or salada. Onion Cheese Sticks are flakr and tender; teasingly fla vored with onion and cheese. Eat them hot or cold. Instant minced onion gives a mildly robust flavor that s pleasing to toe most timia onion fan, Make these little onion tuck eariy, 01 course, men re heat a few minutes before serving if you like hot breads. ONION CHEESE STICKS I' tablespoons instant minced onion or, 1 finely chopped medium raw onion (about i cupi-x i cup milk IV cups sifted all-purpose flour 3 teaspoons baking powder U teaspoon salt cup shortening ft cup grated American cheese - 1 tablespoon melted butter or margarine . . Measure-instant onion into milk and let stand while preparing re ' maining ingredients. Sift flour with baking powder 'and salt. Cut in shortening. Mix in cheese. Add 4nilk, and stir to make soft dough. Roll to rectangle about I x 12 inches. and place on - lightly greased baking sheet. tV'ith spatula cut down center, then at 1-inrh intervals, to make 2 dozen '1x4 inchl sticks. Brush with butter. Bake in hot even (425 degrees F.l about $ to 10 minutes, until lightly browned. Serve hot with -soup or salads. Hakes 1 dozen sticks. x-If fresh onion is used, add 'only b cup milk. . FOR HARD SAUCE ' Good proportion for hard sauce: A quarter cup of butter or mar garine blended with cup of sifted confectioners' sugar. Flavor with vanilla. These are a flavor of Old New Orleans. So easy, its hard 'to believe, they could be so good! Elegant enough for tea or 'des sert, yet plain enough to be served with milk to the kindergarten set. Too, they pack well for shipment if you want to remember that someone away with some good homey flavor. v -l. - PRALINE QUICK-COOKIES .. U cup 'i half stick) butter -- 'or margarine .. . - H cup golden or dark brown sugar H cup finely chopped nuts 24 graham crackers ' Melt butter and sugar together over water. Add nuts. When well blended, spread mixture lightly on graham crackers. For an easy uni form method, hold cracker over double boiler and use rubber or plastic scraper for spreading. Place closely together on cookie sheet and bake t minutes in -moderate 350 degrees oven. Cut while hot into dozens of little cookies. Good Main Dish Surprise with the "n,1( " r,ce m"e m-.J n.i-.. c flavorful main dish. SAUSAGE AND RICE i to I pound link sausage 2 tablespoons water 1 green pepper, chopped ' I small onion, chopped 3 cups cooked rice. 1 cup milk Cook sausage with the 3 table spoons of water slowly for 10 min utes in a coveredfry pan. Drain most of fat from pan, add green pepper and onion and cook a few minutes. Combine with the rice and place a layer of the mixture in a greased baking dish. Arrange partly cooked sausage in a layer over the rice and cover with re maining rice. Pour milk over top. Cover and bake at 350 degrees F. (moderate oven) 30 minutes. Re move lid and bake 30 minutes longer. Six servings. For variety: One half pound diced cooked ham may be used instead of- the sausage-One to-2 tablespoons of fat or oil will be needed to cook onion and pepper. : l ' ' : QSLft .HOT.. .NU' f f ITMMII BRANDS INCtl mi on new, giant jar I EVERYBODY'S happy over this HAPPYAWNIVERSARY! Anatvtsstirr skcisi is- ISJ67 JJ JSTmasiiX m tAMOKri.a Chase & Sanborn celebrates 93 years of coffee-making experience with a Special 25 saving on giant jar of New Instant Chase & Sanborn. Give yourself a Flavor Break. Try the Full-Bodied coffee! Give youraalf INSTANT CHASE SANBORN f""-bedld Wonder treat Itlpt Build Strut ladies 12 Ways IKaMWM A WIIM,1V ' . M.OOD a. APrTrnX rr, CROWTN v.u. s, I RAIN vm r ' A'- fy. . f. r ?l !! c tar r 1.1. v 11 7Tt?ST" vi.s,t. ffZ' fTT. TTJ?, fSAVMm WiriM. Ytt SC3T.i..taiPiN -Im- VV U mtm JJAA iM.ulkkli Kv i 4' K Sr a sets- 11 .. -...-r a. W,H., , I ' ' - .-X- PltOTEIN wi a 11 11 . 1 : 1 f i . f . 1 in) oistioh !GlgVoE0rKiilt3fen Sggot" and fecipir USE FOR BOTTLES , Save the 4-ounce size bottles that maraschino cherries come in and use (or storing herbs and spices if you want a matching set of these seasonings in your kitchen. f r 1 r WJL To Mothers Of Children Under 12 Years Tour eMM nMd( bout TWICE the pfot.in for propar f"1 Pr pound or body michi body 1 adult. Tk klsckimlih urns about I-crtr" tm or nt tu u4 ! htiw wtiilit tn run aiaf girlabwitt. - WONDER BREAD .t Old: 0g-s SALEM 1940 MISSION GOLD MEDAL .-ALLEY'S 0I. 1 BLUE SEA RITZ v CRACKERS TUNA 1 Pocked in Irina Save 1 0c With Coupon g On Poge 2 Food Section ' GLADE Extra large Air Freshner POTATOES RUTABAGAS PARSNIPS KILLS :: INSTANT COFFEE 2 oz. n 3 Lbs. for w .snsago; m mm mm IOWA BRAND lb. 17 Ground ieef I U Ibj. q v Lion IOWA BRAND rpio n mm S f -
