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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Oct. 25, 1957)
Gourmets Feast Comes After the Hunt'; . . wsmen t that search sman. -his if i still Statesman, S!em, Ore., Fri., Oct. 25, '57 (Sec. III)-21 . s?& II a ... ; Wild Game Cookery A Fascinating Hobby By MAXINE BUREN v Statesman Wemaa's Editor If your hero 'or vour best friends, or your nextdoor ncighborst has just come hack, like Baby Bunting s Daddy, from, the hunt, but has brought home a few pheasants or a duck, instead of the regula S tion bunny fur coat, you may be looking for a recipe. . Pheasant (the.r tell me, though the closest I've been to one is across the garden fence) It a delightful meat, especially when roasted. It I flavored nicely with the mild goodness of celery leaves and mushrooms and highlighted with onion, crushed garlic and garnished with bacon. Here is a recipe by the experts, concocted to give maximum of goodness and glamor to the wild fowl. Roast Pheasant J r 1 plump young pheasant. 2 to 3 pounds 'dressed weight) Salt and pepper 1 bay leaf 1 clove garlic, crushed Few celery leaves 1 slice lemon 4 slices bacon Melted butter 1 large onion, sliced 2 4-ounce cans button mushrooms 1 cup chicken broth Sprinkle pheasant inside and out with salt and pepper. Place bay leaf, garlic, celery leaves and lemon in cavity. Tie legs to gether with string. Turn wings under. Cover breast with bacon and cheesecloth soaked in melted butter. Place pheasant breast up in baking pan. Arrange onion slices and mushrooms with liquid around pheasant. Pour chicken broth 'canned or made with I chicken bouillon cube and 1 cup hot water' over pheasant. Roast in pre heated 350-degree oven 30 minutes per pound, or until tender, basting frequently with liquid in pan. Remove cheesecloth and string. Serve with wild rice, baked tomatoes and green plums. Makes 3 to 4 servings. Wild dock on the other hand, enjoys the company of fruits, and this time we give it apples, oranges and lemon. It will be served with sauerkraut to give lively flavor. Hungarian Roast Duck 6 slices bacon l cup butter, melted 3 cups sauerkraut 2 teaspoons caraway seeds 2 slices cooked bacon, crumbled 2 wild ducks. 2 to 24 pounds 'dressed weight) Garlic salt and pepper 2 tablespoons paprika 2 apples, quartered 2 onions, quartered Sprinkles ducks inside and out with salt, pepper and paprika. Place apple and onion quarters in cavity of each. Cover breasts with bacon and fasten with string. Place ducks breasts up in baking pan. Roast in preheated 350-degree oven 1 to 1U hours, or 15 minutes per pound, basting frequently with butter. Combine sauerkraut, caraway seeds and bacon in shallow casserole. Discard apple and onion quarter; remove string. Carve ducks. Arrange duck slices on sauerkraut and serve with potato pancakes, currant Jelly and hot biscuits. Makes 4 servings. Though quails are safe from the hunter's gun this closed season, we'll just throw in a recipe because we have it and a pretty picture. , All is not lost, however, for you can substitute some of the little squab chickens found in local markets for the quail and sail along, without losing much if any flavor. Quails With Green Grapes 4 quails cup seedless green grapes Salt, pepper, flour 2 tablespoons chopped filberts t cup butter 1 tablespoon lemon juice Vi cup water 4 buttered toast slices Sprinkle quails inside and out with salt, pepper and flour. Melt butter in skillet; add quails and brown on all sides. Add water, cover and cook over low heat IS minutes, or until tender. Add grapes and cook 3 minutes longer. Stir in nuts and lemon juice. Serve quails on buttered toast slices with sauce in pan, wild rice, whole baked tomatoes stuffed with peas. Makes 4 servings. mmn . A k-s . , :Vl. A ' r r . A .; . . ' f , , . - ;4 aVw V . t ?. . . ,-,, v T Pheasant, a gourmet's favorite bird, first catch the eye of the prospective diners, then please the palate. Here two handsome roast fowl are accompanied by wild rice, to matoes stuffed with peas. r::, r T," V . ... A '. f 1 fi t 1 i ' 1 , iA' v, V X "' vVt v vTav..'-,- A -;K -'- ,:5- v;V : , 1 - - - - -j -g ?x Hungarian Roast Duck combines the dark meat of two mal lards with sauerkraut, seasoned with chopped apple, cara way seeds and bacon, to make a feast to remember.' Hun garian cooks are noted for their fine favored fooda.' Well-Filled Cookie Jar m 1IL . Quails, too make wonderful eating, but because there's a closed season on for these birds, let's make some locally grown squab-chickens do. The birds are served on French bread trenchers with green grapes, filberts, mushrooms and lemon. Keeping the cookie jar filled is one sure, way to entice youngsters to hurry home from school. They won't dillydally if they know there's a fresh batch of home- baked cookies waiting. And mak ing new and different kinds of cookies will keep interest high. Teaming them with different bev erages adds another element of surprise. Today's feature Is Butterscotch Crisps, sure to make a hit with the school crowd. They contain wheat germ, for added flavor and a nut-like crunch. BUTTERSCOTCH CRISPS 1 cups sifted all-purpose flour l teaspoon salt ' teaspoon baking powder 'j Cup wheat germ ' cup firmly packed brown sugar cup boiling water V cup butter or margarine Vi cup firmly packed brown sugar Vt teaspoon vanilla extract 1 egg. slightly beaten Milk H cup finely . chopped pecans Vt cup wheat germ Sift together flour, salt and bak ing powder. Blend in H cup wheat germ. Measure cup brown sug ar into a heavy frying pan; place over moderate heat until melted, stirring constantly. Remove from heat to cool slightly. Slowly add the boiling water and return mix lure to moderate heat, atlrrinf constantly until well blend ad. Cream butter or margarine, Mi cup brown sugar and vanilla thor oughly. Beat in egg. Blend in sug ar-water mixture. Stir in dry in gredients. Chill several hours. Roll about 116 inch thick on lightly floured board. Cut into rounds with 3-inch cutter; place cookies on lightly greased baking sheet; brush tops with milk and sprinkle with a mixture of chopped pecans and l cup wheat germ. Bake in moderate oven (375 degrees) about S minutes. Makes dozen. Another good after-school cookie is this drop one. CHOCOLATE DROP COOKIES Vi cup shortening 1 cup brown sugar, firmly packed 1 egg - 1 teaspoon vanilla 14 cup sifted flour Vi teaspoon salt Vi teaspoon soda V cup milk 2 squares chocolate, melted Vi to 1 cup chopped nuta Cream sugar and shortening, add beaten egg and vanilla, ,thea add dry ingredients silted togeth er, alternately with milk. Finally stir in nuts and chocolate. Drop greased cookie sheet, bake about IS minutes at 350 degrees, Makes about 4 dozen. VINEGAR VARIETY Know your vinegars! There are many types available and each has a distinctive flavor. Vinegars are made chiefly from cider, wine, matt, grabs r spirit. NUTS ADDED Ne celery in the bouse when yea want to make chicken or lob ster sandwich or salad? Substitute chopped toasted almonds enq you'll achieve a desirable cnochi texture. ... I 1 KEEPS ACCURATE TIME Pocketbook Rolls Used Many Ways It's surprising how many varia tions you can make from a good basic bread or roll mixture. Here is one that proves the point. POCKETBOOK ROLLS 2 cups sifted cake flour 2 teaspoons baking powder Vi teaspoon salt 1 tablespoon butter or other shortening a cup milk 'Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully un til all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediate ly on well floured board and knead lightly 2 to 3 minutes. Roll V4 inch thick. Cut with floured 2-inch bis cuit cutter. Fold double and press edges together lightly. Place in greased pan; brush tops with melted butter. Cover and let rise in warm place 20 minutes. Bake in hot oven 425 degrees) 10 min utes. Again brush tops with melt ed butter; continue baking 5 to 10 minutes. Remove from oven; brush tops with butter. Makes 18 rolls. NOVELTY ROLLS Muffin rolls. Use recipe for Pocketbook Rolls. Shape dough in to 1-inch balls and place in small greased muffin pans. Brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed. Knots. Use recipe for Pocket- book Rolls. Roll dough inch thick on slightly floured board and cut in strips, 6 x 'j inches. Tie each in loose knot, or shape in figure 8. Place in greased pan: brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe. Finger Ralls. Use recipe for Pocketbook Rolls. Shape dough in to balls, then roll out with hand on board until of desired length. Make rolls smooth and of uniform size. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe. Crescent Rolls. Use recipe for Pocketbook Rolls. Roll dough t inch thick on slightly floured board and cut in 4-inch triangles. Roll each, beginning on diagonal, and shape into crescent with point on top of roll. Place in greased pan; brush tops with melted but ter. Cover, let rise in warm place 20 minutes, and bake as directed n recipe. More of same Poppy Seed Rolls. Prepare any of the above rolls. Place in greased pan; brush tops with .melted but ter and sprinkle generously with poppy seeds. Cover, let rise in warm place 20 minutes, and bake as directed, dropping melted butter from teaspoon, instead of brushing on rolls, to avoid displacing any of the poppy seeds. Caraway seeds may be sprinkled over rolls instead of poppy seeds, if desired; or rolls may be topped before baking with a mixture of sugar and cinnamon. To prepare mixture, add teaspoon cinna mon to 1 tablespoon sugar, and mix-well. Old Spanish Recipe Good In Spain, where rice is served at nearly every meal, they have - a trick for keeping each grain fluffy and separate in cooking. The raw rice is first browned in hot olive oil, 2 or 3 tablespoons of oil for each cup of rice. Then water and salt are added; 2 cups of water for each cup pf rice is plenty. Bring to a boil, covered, lower heat and cook just 20 minutes, then turn off heat and let rice stand covered in the pan another 5 minutes. The same trick can be used with packaged pre-cooked rice, too. Brown the rice in olive oil, then add the amount of water called for on the package and simmer over low heat about 10 minutes.- Let stand covered 2 minutes. This will please the most, discriminating rice-lovers. Turkey, Macaroni Go in Casserole Turkey, macaroni, cream of mushroom soup and cheese join to make this interesting casserole. BAKED TURKEY TEMPTER 4 ounces elbow macaroni or spaghetti V cup butter or margarine Vi cup enriched flour 3 tablespoons nonfat dry milk solids i teaspoon salt ' teaspoon pepper 1 cup water Vt cups condensed cream of mushroom soup (10 Vi -ounce can" s cup cooked peas 1 cup chopped cooked turkey (or chicken) i cup shredded American cheese (2 ounces) Add 2 teaspoons salt and spa ghetti or macaroni to 3 cups boil ing water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand 10 minutes. Melt butter or marg arine in saucepan. Stir in flour, milk solids, salt and pepper. Add water gradually, stirring constant ly, and then blend in soup. Cook mixture until thickened, stirring constantly. Rinse macaroni or spa- gnetu with warm water and drain well. Add macaroni or spaghetti, peas and turkey to-sauce. Turn into greased 1'4-quart casserole. Sprinkle cheese over top. Bake in moderate oven (350 degrees) about 20 minutes. Makes 4 servings. 'All us salad emt8 Best Foods (they make your favorite mayon naise, too) make a light, crystal-clear salad oil that tro-leg ged salad experts will go for. FRESH AMD CLEAR DOWN TO HERE Beat Foods Salad Oil stays fresh and delicate longer. Youll like that Youll like what it doea for your frying and baking, too. Try it. STARLAC'the hMtofmilk is the heart of the healthful balanced diet For drinking cooldng.e. baking and whipping Muffins mode with Starlac are lighter. Use this thrifty non-faf dry milk in all your made-with-milk recipes. Drink it, too. It's good. You get the B-vitamins, calcium and other min erals. You get the proteins. They're the heart of milk. They're Starlac. 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