22-(Soc. Ill) Statesman. Salem, Ore., Fri., Mar. 8, '57
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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
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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
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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
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.HOT.. .NU'
f f ITMMII BRANDS INCtl
mi
on new, giant jar I
EVERYBODY'S happy over this
HAPPYAWNIVERSARY!
Anatvtsstirr skcisi
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JSTmasiiX
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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
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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
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To Mothers Of Children Under 12 Years
Tour eMM nMd(
bout TWICE the
pfot.in for propar
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or body michi
body 1
adult.
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On Poge 2
Food Section '
GLADE
Extra large
Air
Freshner
POTATOES
RUTABAGAS
PARSNIPS
KILLS ::
INSTANT COFFEE
2 oz.
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