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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 17, 1958)
22-(Sec. Ill) Statesman, Salem, Ore., Fri. Jan. 17, "58 " f IIL 'Jil1 1 yw'.M.niw -inii'l I t miw mil ,jny:; i in i ' J ' vlj' " KI1 'i, ! J:'!' ' s . . KIT ' Now! Ksw (el:rd Ws Resem the Right te Limit Prices Effective THURS.-FRI..SAT. Custards in Variety of Desserts 1 THURS..FRI..SAT. N I M 7 ' AAtxh of the interest in curry dishes is found in the accompaniments which may range from spicy chutney to peanuts and toconut. Here we have a shrimp curry, made quickly with a soup mix, with almonds, coconut and spiced fruit to give the needed contrasting flavor. 5- What Goes Over Curry Important Curry which has long been a ; This delightfully different dish cookery staple in India has be- u ideal for entertaining because eome increasingly popular in this it is so easy on the cook. All she country. Its exotic taste does does is melt a half cup of butter much to counteract the blandness in a large skillet, blend in the of many dishes while lending a . flour and then add applesauce, dash of interest. Naturally it must ; onion soup mix. water, curry, gin be applied with a light touch. ger and lemon juice. Once this In this recipe for an Easy has thickened, the shrimp are Shrimp Curry several interesting , added and simmered briefly. Now flavors appear together. Apple, jit's ready to be served over hot curry. giagerMemon and onion 'fluffy rice accompanied by appro coup mix to combine to give the pnate condiments: chutney, grat hnmp an intriguing background, ed orange rind, coconut and al- The typical skillful American touch in this recipe is the addi tion of a package of onion soud mix. It goes double duty in lend- to your guests. Big the distinctive flavor of gold en toasted onion and hearty beef stock to the other ingredients. The resulting flavor is intriguing. mends. Serve this dish at your next buffet supper and be pre pared to hand around the recipe EASY SHRIMP CIRRY H cup butter ( tablespoons flour 2 cups applesauce 1 package onion soup mix 2 cups water 2 to 3 teaspoons curry powder i teaspoon ground ginger U cup lemon juice 3 cups deveined, shelled raw shrimp or 2 packages frozen, raw shrimp Cooked rice' (4 to S cups) In large skillet, melt butter and blend in flour. Stir in applesauce, onion soup mix. water, curry pow der, ginger, and lemon juice. Heat and continue stirring until thick ened. Add shrimp and simmer 3 to 5 minutes or until shrimp are pink and tender. Serve over hot fluffy rice. Makes a servings. Wintertime Salads on Needed List Midwinter salads are often quite different from those of any part of the year, for materials are limited to canned fruits and vege tables except for a few all-year items. There are certain types of sal- though, that are good the Those creamy, rich egg and j milk mixtures, the custards, need not be limited to being served plain or over one-egg cakes as des sert. Fruit can be combined with 1 the custards to make a new des- j sert, thus: APPLE Cl'STARD 1 cup canned apple slices, drained S tablespoons sugar teaspoon salt 2 eggs, beaten I't cups hot milk Nutmeg Arrange apples in bottom of four custard cups. Combine sugar, salt, and eggs. Add milk slowly. Pour over apples, sprinkle with nutmeg. Set cups in a pan of hot water. Bake at 550 degrees F. (moderate oven) for 30 to 40 minutes, or un til custard is set. But custards can surprise you. i try this sweet potato one, first cousin to pumpkin pie filling: SWEETPOTATO CUSTARD i cup sugar H teaspoon salt teaspoon nutmeg 1 teaspoon grated orange rind 1 cups milk 2 eggs, beaten 2'2 cups Uneiy shredded raw i sweetpotato (shred just be-1 fore using) i I tablespoon melted butter or margarine Add sugar, salt, nutmeg, orange rind, and milk to the eggs. Mix thoroughly. Add sweetpotato and fat. Pour into greased custard cups and set in a pan of hot water. Bake at 350 degrees (moderate oven for about 30 minutes or ua til set. 6 servings. Put meringues on soft custard vear around and psneriallv. wel comed now that the variety of anQ nave ,ne 010 issnionea lawr ....... - . J . - i'l . : t.t j u - - i 4 'h u K. liiiL.MilMViriMifi,n'ti..MT,mi..iia One of the nicest of meats is a rolled Shoulder of lamb, here cooked on a spit. The modern rotisserie has made such roasting a familiar method, lamb lends itself especially well to this type of cooking. Open Faced Pie Includes Apples Here's aa open-face apple pie that starts with the sliced raw fruit. la French Apple Pie the filling is baked under a crumb topping of walnuts, butter, brown agar and flour. Look for the new crop of walnuts at your grocers mi. With a supply of these fine goldea nuts on hand your holiday baking wiil take on new flavor and texture interest. FRENCH APPLE PIE 4 te t cooking apples cup granulated sugar ' 1 tablespoon flour Vi teaspoon salt 1 teaspooa cinnamon Pastry for single 9-inch crust 4 cup sifted ail-purpose flour H cup brown sugar (packed) H cup butter or margarine H cup chopped walnuts Pare, core and slice apples. Mix with sugar, 1 tablespoon flour, salt and spice. Turn into pastry lined pie pan. Blend i cup flour, brown sugar and butter until crumbly. Mix in walnuts. Sprinkle over apples in pan. Bake in very not oven (450 degrees) It minutes. Reduce heat to moderate (350 de grees F.) and bake 45 minutes I longer, or unui appiea may oe pierced easily with a fork. Makes one 9-inch pie. NICE FLAVOR ' Some good cooks like to add minced fresh dill (or a finely chopped dill pickle) to a dry but tery bread stuffing for poultry. PEPPT DRINK "pep up tomato juice to be served as a first course by adding Worces tershire sauce, lemon juice and celery salt. WHAT'S AMISS If your cake is crumbly, you may have added more baking pow der than necessary or your oven temperature may have been too kw.t QUICK DESSERT A custard sauce is delicious over fresh berries or sliced fresh fruit limited. We offer two salads for your interest first a frozen fruit salad that s good for . the very nicest parties: FROZEN PINEAPPLE CHEESE SALAD 1 8-ounce package of cream cheese 1 cup mayonnaise 2 tablespoons confectioners' sugar 2 cups pineapple tidbits 4 cup chopped maraschino cherries 1 cup heavy cream Add mayonnaise to cream cheese, blending until mixture is smooth. Add confectioners' sugar and fruit. Whip cream and fold into the fruit mixture. Pour into t or t individual molds and freeze until firm. Serve on salad greens and garnish with pineapple tidbits and maraschino cherries. And another that is a party dish. or one that is good for just ordi nary occasion. It's an old favorite. LUNCHEON SALAD 1 small can cream of tomato , soup Vt cup mayonnaise 1 cake cream cheese 1 tablespoon plain gelatine Vi cup celery (chopped) 1 green pepper (chopped) V cup stuffed olives (sliced) ite. Floating Island. Here's a basic recipe with some ideas. MERINGl'E 2 egg whites ' teaspoon salt V4 cup sugar Beat egg whites with salt until stiff. Beat in sugar slowly until j smooth and glossy. ' ! To bake a pie: Spread meringue ! over slightly cooled filling in a 1 baked pastry shell. Bake at 330 j degrees (moderate oven) for about 12 minutes or until meringue is set and browned. For topping desserts: Pile mer-1 ingue lightly on a greased baking ' sheet in f large or 12 small ; mounds. Bake at 350 degrees ; (moderate oven) for 10 to 15 min-! utes or until set and, browned. Place on dessert, hot or cold. Another way to cook the mer ingue is to drop mounds of it on simmering water, covan, and cook i for 10 to 15 minutes or until set. Remove from the water imme diately. Soak gelatine in Vi cup cold water. Heat the soup to the boiling point. Add gelatine and cream cheese. When slightly thickened. add celery, olives, green pepper, and mayonnaise. Mold in individ ual molds, chill, serve in nests of lettuce, garnishing with spoon ful of mayonnaise and olives that have been sliced. Serve for luncheon or supper with whole wheat bread and but ter sandwiches, small cakes or other dessert. REALLY SIMPLE Add a few drops of almond ex tract to a can of fruit cocktail. and turn, into a refrigerator tray to freete. When syrup is icy but not solid, spoon into chilled dishes and top with' whipped cream for a divine and divinely-easy dessert. Pelota Balls on Party Menus Once tried, these hot cheese rice balls with the Spanish name Pe lota wW become a tradition at all your parties, especially, morning coiiees. HOT CHEESE RICE PELOTA 4 cups cooked rice 2 eggs, slightly beaten 1 teaspoon salt V4 teaspoon pepper 1 teaspoon dry mustard ' . 1 teaspooa Worcestershire sauce , 1 tablespoons horseradish l'i cups grated Cheddar cheese ii cup fine dry bread crumbs Rice should be cooled to luke warm. Combine eggs, salt, pepper. dry mustard, Worcestershire sauce and horseradish in mixing bowl Add cooled rice and cheese; mix thoroughly. Chill. Roll mixture into small balls about inch in diameter.. Roll In bread crumbs. Fry la deep not fat (37$ degrees) until golden, about minutes. Drain on absorbent paper. Serve piping hot. Yields about dozen cheese rice balls. iK Cud oil Coffee ond 0 Piece of 41 in a -'eeneds COFFEE CAKE Remember, January It Coffee Cake Month At The Peerless. Be Sure to Try DANISH COFFEE CAKE , Made With Fresh Pure Butter Choose front These Delicious Flavors CHOPPED APPLE TOASTED PEANUT DATE NUT CINNAMON ALMOND ALMOND WREATH AND THE EXOTIC PALM ROYAL When You Enjoy Our Coffee Coke You Help the . March of Dimes 'For every Coffee Coke Sold ... we will put o dime in xir Giant Iron Lung Coke . . . See it displayed in our itore., ..' 170N. COMMERCIAL era a PH. EM 3-5704 " Bakers For Her Majesty The Housewife LUiFGirilDey's rJUGjffCioft ISO North Commercial" QUALITY PLUS ECONOMY Ph. EM 3-SS63 PORK SALE YOUNG LEAN CENTER CUT PORK (HOPS W PORK STEAI1 , m PORK LIVER -a HORMEL BACOH H" n2f BACOH SQUARES .29' STEER DEEF HIND QUARTER TX 95) 1 1 ', ' ' ' ,,!' . ' ' ' ' STORES SAVE 13c-OCCIDENT o) U.S. NO. 2 ?(o)M HEINZ-FULL OF FLAVOR CMS u PERFECT BAKING EVERY TIME AA LARGE FRESH FANCY FIRM ' r v .. . "''- I BLUE GOOSE-YOUR CHOICE PEAS . -it PEAS 8t iMWl CUT COM . l.'3t Crackers Hilb Bros. Coffee 1 x lb. 2 lb. WB MARKET BASKET 312S N. River Rood No. 1 Ph. EM 4-4233 MARKET BASKET 1230 Wheeflond Rood No. 2 Ph. EM 4-4055 With 13c Coupon, Pago 2, Food Section 14-oz. Bottle Doz. Blue Bonnet ; U Margarine m. "Dole . " " ." U" Pineapple Jce.;2f ED'S MARKET K chris' missus 1 J)e 2) rjj 11 10-or. H Pkg. FREE DELIVERY ACCOUNTS 4 4V1
