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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (July 26, 1957)
For All The Fancy Foods, Meat is Wonderful Statesman, Salem, Ore., FrL, July 26, '57 (Sec II121 The tast of charcoal will enhance the flavor of thick broiled chopt, as pictured here. They may be oven-broiled too, of course, but indoors or out, serve them medium or well Steaks, Chops, Roasts Still Tops For Most By MAXIME BIREM 8latcsaua Weasaa's Editor This might be the snswer lo a food reader s h unhand s praver. if ou follow mr Occasionally. though nni as often a in years gone b . someone ask lor more fwd stone s cn just C7 -y . The answer is that we wouldn't star lon F(.jjBV.l thls bul"nru '' ' f'"''d ",("l Paifrs L . "" & weekly, oo how to cook ttrsks, roasts and .3 ChOPS Wa food editors, too. aj-e for ever talkm about economy meats, stews, mixtures, rsg ouu. and other mam dishes that make good copy. But this time we are featuring juat plain meat. Of raws wall have U fir the aMii garnish, aad partaer, aad a taaee, ar there anaaldnt W rnaik asaterial far a Starr." tot it fa last nsd Uia ateat aad we're f lad af it ' aeea done and of course, piping hot Here tht (Chops are 1 to -2 irxhes thick Though some folks advise a sauce for chops, the rich meat flavor stands on its own merits. Nothing could ba mora appealing than a standing rib roast, cooked lo its juiciest bast and served with a scalding hot browned potato. Mar we've added a green vegetable and a garnish as gilding for the lily. Iced Drinks Have Tea for Basic Flavor There's nothing more refreshing, I water to a full rolling boil la a glasses with a pronuae of relief from the ! saucepan. Remove from heat. , wedges. Garnish with Makes about 4 sweltering heat thaa iced tea glistening c 1 d and glittering through the transparent wails of Immediately add t tablespoons tea. Brew W minutea. SUr strain lnte spiced syrup. Pour a frosty glass pitcher. Just plain over ice rune us tail g lanes iced tea is always welcome at the j Serve with lemoa wedge and stick table or between meals because of 'of cinnamon in each glass. Sen es all summertime beverages, iced 4. lemon servings j taw saca Take far Instance, park (teas. The a Blaadiafcaeata, thoagh uer eaa be five eerder at nee aad a lew weage f teasate far garnish. And aha Uka veil te a baked r bra wa rd petal. Broiling a steak is actually a simple matter, but It must ba done just right. Simply brown on both sides, putting meat under a pre heated broiler and turning with tongs so as not to pierce the meat. Test for Honenesa by making a slit rloae to the bone and noting color. The meat should be put 2 to 4 Inches from the source of heat It takes about S minutea for rare and 7 to I minutea for well done steak that is one inch in thickness Plinked SUiks Serve your broiled steaks with seasoned butter or steak sauce A planked sleak is tope in good looks and flavor A special hardwood plak is needed The steak Is usually broiled in the broiling oven first, then arranged on the heated plank, with hot vegetables, whipped potstoen snd perhaps some fruit Spread steak with butler, npnnkle with chopped chives put under broiled lo melt butter and brown potatoes Pan broiling is best (or meatu not too thick, aa thev will cook through when browned A rlub. porterhouse, or T bone ateak l4 inch thick will pan broil in about 10 minutes on each aide for medium done Heat the heavy skillet first, brush lightly with fat or nib a piece of the heef fat over pan. lo keep meat from sticking Turn when brown on the bottom .easts are top, aad beef r Is aae ef the beat De year reeetlag at a lew tetaaeratare (125) la aa aacevere pa a aad add aw llama" u a meal theraaomeler if peaeible, fee aaer aare ef aerfertiea. and reek to HI arfreet far rare. It de grees. aedl. aad IT degrees, well dene. Or reek far ! U 14 bears far a 4 pea ad reest. er !' la 14 fer aa tpeaad reast. And Ciops Broiled chops with baked potaloet will hit the pol anv day in the year Lamb lend itelf etpenallv well to charcoal broiling perhaps became it ha been an aseold favorite among the nomadic sheepherderi of middle Europe, who apit led their lamb over the rampfire Proil rhops I to 2 inches thick Remove the fell or thin eovenrg or the fat leh the fat and broil medium or well done A 1 inch ahoulder or loin chop ihould take about 8 to 7 minutes on each aide Sene lamb with mint or currant jelly netted in the drip pings or a lemon butter topping rf course the possibilities of wonderful meat are limitless, so don t forget them in your tesl to try resdv made dihe Walkie Talkie Salad For Hike One for the Junior mit a tween each slice Peanut butter. ..ikie-tatkie aalad Thu is In be pim.etito rheese spread and cot- eaten na Hie hike Take a large pnlnhed apple and rarefuly re move the core Do not break the fnnt Slice the app'e croie in to 4 equal-sited slices Alternate It spread ane ef the fodowiag be tage cheee mued with an equal amount of mayonnaise Hut ark apple In the renter stand I nr I carrot slukK. aod t'irk in a lew raisins Wrap apple in waied paper or foil All tho Flavor of Finest French Dressing without tho Fattening Ca tones V 1 av at V Fr-"C j I i 1 lo, S.x mt anet leu Tame m - I IV- JJ anaat roa'4 e aeaa a wvfaiaiaasl I V i C0 Praarsiefia el araowi. 1 I m Tiny Pastries Danish Recipe For Americans Danish pastry and good hot coffee there's a pair that is popu lar with Hist about everybody. everywhere. When you make your P1" " rv Season Loaf With Herbs A lamb loaf, seasoned with herbs, makes a good surruner dish first to be served not, then cold You may have your own favorite herbe to substitute HEKBED LAMB LOAF I eggs, unbeaten l' pounds ground lamb ' pound ground pork 1 cup rolled oats 'quirk or old-fashioned, uncooked' cup chicken bouillon made by dissolving 1 bouillon cube into S cup boiling water) v cup minced onloa 1H teaspoon aak v teaspoon pepper v teaspoon sweet basil Vi teaapooa eregaae With fork, beat aft aligTKry Lightly mix In the meat, then rolled eala aad raniaiaaag lntnaaV enta Combine lightly but well illeat wiO ba juiclar and more tender If yon handle It at little as-poasible . .. In bowl snap meat into aa oval loaf Transfer to shallow baUraf dish or beat -proof platter and smooth into a shapely rectangular shaped loaf. Place slice of lemon brushed with melted butter oa to of the loaf Bake for 1 hour ia Ut degree oven Serve from baking dish or heat proof platter, spooning off the excess juices to make into a gravy if desired Or sooon some of the juices over the loaf P S If you prrfer a soft, moist exterior, bake lamb loaf as di rected in a t x5 xJ ' in a l'i quart ring hiicea from pan after baking I n- one half to three-quarters cup ad mold meat loaf onto rake rack j ditional flour enough to make Then place, right side up. oa dough easy to handle Roll Into heated platter If ring mold is 1 rectangle a quarter inch thick used fill the center with hot but-1 Dot center with half cup rweet tared ar creamed vegetables , butter and fold over one end of tea holds up its promise to quench your thirst and cool you off. But iced tea can also be the base of many other summer drinks such as mixed fruit drinks and punches to serve between meals, with meals er for large groups far special occasion parties. Her ar several that will com In handy. The yield vanes in each recipe and should be selected to suit the number of peopie'you own Danish pastries, you II ftnd that they are one of the most creative most fun bits of hotiie baking you've ever tried. For one thing, home made pastries ran he made two-bite size, dainty and at tractive for serving to guests whe coma to your house for coffee. Here Is an excellent, easy recipe which will produce a delicious re sult and give you plenty of chance to show your artistic ability. The recipe makes a great many liny pastries, enough lot a (airty size able party. Juat ba aura yon have plenty of your best hot coffee aa hand to serve VU these luacioua Unacto. - ' LITTLE DANISH PAJT)UES K tup sugar 4 UbVeapaoM buttar 1 teaspoon asU 1 cup scalded milk 1 pkg. active dry yeast 1 egg. well-beaten 1 teaspoon vanilla 14 cups sifted enriched flour about) 1 cup sweet 1 sot salt butter Combine sugar, 4 tablespoons butter, salt and hot milk Stir until butter melts and cool to lukewarm. Dissolve yeast as directed on package and add with egg, va nilla and 1 cups flour Beat until smooth Cover, let rise In warm loaf pan or place until doubled in bulk Turn mold Pour nut .on floured board; knead in FROSTY SPICF.D TF.A " cup cold water li cup sugar Dash of salt li teaspoon whole clmry 4 i-lnch cinnamon sticks Dash 'of nutmeg 4 cups boiling water I tablespoons tea I lemon wedge lc cubes To make syrup, com bin and simmer water, aufar. salt and apices over law neat far X min utes. Strain and set aside. To make tea base, bring 4 cups e dough ta cover butter. Dot top of ibid witk remaining sweet butter aad fold ether end of dough ever butter. Press edges together. Give dough a quarter turn., pat with rolling pin and- roll as linn as posaible. Fold each end to center, pat and fold te make 4 Layers Turn quarter way around, pat. roll, and fold 1 more times. Cover and let rise 20 minutes Cut dough in thirds Roll one third into rec tangle 11 x 4 inches. Cut into M strips, 4 Inches long and one-third inch wide. Shape strips into Figure Eights, snails and rings. Bake at 175 degrees about IS minutes Cool and decorate as desired. Repeat twice with remaining dough, or make Into 1 small coffee rings Bake rings at 17 degrees li to 30 minutea. VERMONT ICED TEA 2 cup boiling water 1 tablespoons tea 2 cups cold water 2 tablespoons maple-blended syrup Lemoa wedge To make tea base, bring 2 cup water ta a full rolling boil in a saucepan. Remove from heat, immediately add S tablespoons tea. Brew 1-5 minute. Star and strain into pitcher holding 2 cupa cold water Add maple-blended syrup Pour over ice cubes in tall BEEF-SLAW SANDWICH A sandwich within a sandwich, this beef-slaw sandwich. Be tween slices of enriched bread is a "meat" sandwich 1 slices of cold roast beef bold a serving of your favorite cabbage slaw. Butter slices of enriched bread. On half the buttered bread, place a alice of roast beef, cover with cabbage slaw, a second rut at beef and top with a bread slice LCTD TEA HOLLYWOOD STYLE 2 cups boiling water 1 tablespoons tea 2 cups cold water i cup lime , juice 2 teaspoons maraschino cherry juice Sugar to taste Bring 2 cups of water to a full roiling boil in a saucepan. Re move from heat. Immediately add tea. Brew 15 minutes. Stir and strain una pitcher holding 1 cup cold water. Just before aerving, add lime aad cherry juice and sugar to taste. Pour aver ice cubes ia tall glasses. FRITT TEA PUNCH 2 cup boiling water 1 tablespoon tea I ran grapefruit juice 1 can pineapple juice 'j cup sugar 1 quart gingerale 1 lemon, thinly sliced Bring water lo full rolling boil ia saucepan. Remove from heat. Immediately add tea. Brew 4 minutes. Stir and strain into con tainer holding remaining ingredi ents, except gingerale and lemoa slices. Chill. Just before aerving. add gingerale. Pour over ice cube ia tall glasses. Garnish with lemon slices. Make servings. ; s ' ' Vaawsi The average American thinks of a steak whan "delicious maal" is mantionajrj. And who could blama him when he)' dreaming of on Ilka this, planked to order and servad with broiled tomato and frash mushrooms and a tossad salad. There's a trick to just right broiling a steak, but tha result is rewarding. BOTH UDEI When broiling frankfurters, place thorn several inches from high heat aad allow about four minutea for each side. NO FAT Making a milk shake for that weight-watcher, use aoofat dry milk solids and flavor with vanilla extract ar nutmeg. Yew.stost Buy I Spmltwls GranufatocJ Sugar... In th xtra thrifty 2, 5, 10 and 25 pound bags I I 9 WtdlfMB aTf KNOW MEAT Veal is th flesh from Immature beef animals or calve To Celebrate its 93rd Anniversary -Chase 4 Sanborn puts More in this jar for yoa! Y "''. x ' J if f 4 j . -v. . aaMBsaMBBk fc.. i. n aawaaaw W sT Coupon intfde large jar SAVK 25' on next purchase of large size jar Now' Buy a Urge 6-o )ar of Irastant Chaae A Sen bom . . . aav 2M on next large jar. You get burlgot break . . . five youraelf Flavor rVank' Give yourself a INSTANT CHAII SANBORN the full bodcJ coH ,':iilSff: v aw k C - V ' I U K; : 7 C ...and be sure its White Star tuna the one with the delicate flaor! w jt f)u ArJ t A f 'u"l as- -a ALAO INt-llATlON ! '' f" ae r0prfi " ll war't -awJ-''s4m-W' )- yjr fTt ronche fA anstisst) ll rot MlAtt
