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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 21, 1958)
Vegetables Take on Significance in Winter i ir .1 y l ; 4', y.'Tvvi'' i T i r - . s f Combine two routine vegetables, carrots and turnips in scalloped dish end produce some more flavor. 4 V-r -N "oC . V r. Freth vegetables are an all-year item on menus these modern days, wht with the fine assortment of winter items in the markets, and the number of vegetables available canned or frozen. Here we have creamy onions and green peas baked with a crisp cornflake border. . , Pick Fresh, Canned Or Frozen Varieties it i ah By MAXINE RUREN Matniqia Wamaa'i Edltar Lrt'a take invfntory of vegetables available to the ho me maker in mid-winler. Of course there's an almost inexhaustible selection all the year around these days, with modern shipping and atorage methods practically eliminating seasons. Then, we can' always find frozen vegetables In abun dance, and the canning shelves yield even mors varety. So nobody need find lack of interesting vege tables even in the deep of winter. IM tt h-Mh vegetable are with as the yaar a ron iid. Celery ia a 11-snntb af the year vege table, especially gmi la winter. Oalaea are available, maay raat vegetables, and salad greeaa alwaya are with as. Let's take a leak at msm af the vegetable that g especially well aa the wiater mean saraetisae aerved aiaae, aftea inixed. Medium sized onions and pea' are one nutritious combination that will make the vegetable course interesting. Assemble" the remainder of the meal while the casserole of vegetables is baking. Plan to serve broiled ham, a salad of crisp ' greens, plenty of butter with hard rolls or French bread, and in clude milk for a beverage. ' Bikcd Onions nd Pets W cup butter 2 cups milk V cup flour 24 small cooked onion teaspoon salt 2 cups canned peas Darii of pepper 2 tablespoons butter 1 cup con Cakes x Mett Mi cup butter la taucepaa over low heat and blend in flour and seasonings. Add milk stirring constantly and cook until sauce is smooth and thickened. Add peas and onions. Blend care fully. Pour into buttered 1x1x3 inch baking dish. MeH 2 table spoons of butter and blend with corn flakes. Sprinkle flakes over top or around edge of dish. Bake in moderate oven, ISO degrees, until hot and bubbly, about 25 minutes. Makes 6 servings. Dear old cabbage ia always with us, but with a number of va rieties to choose from, it never need be anything but welcome. Cabbage makes fine salads we know, K also goes with corned beef or beef brisket for the main dish. Buttered, cabbage 4s important In its own right, and stuffed cabbage is company fare. i it - . t r .... v ar .... . .L ... ., ... v , , - . - ' '.af 71 'r The warld's maat peaalar salad vegetable, lettaee remalaa ' eteelleat all year because af the aameraai varieties available. Mid wlnter'a special lettaee Is Iceberg, which appears ia firm beads, nice far quartering. i Both turnips and carrots are reliable vegetables, always at hand, but not too exciting. Combine the two and you get flavor and color interest that will surprise the family.' Here we use them in a scalloped dish: Scalloped Turnips and Carrots S cups diced turnips 2 cups sliced carrots 1 teaspoon salt 4 tablespoon margarine or butter 3 tablespoons flour V tablespoon salt . Measure turnips, carrots and 1 teaspoon salt into sauce pan. Add m cups water. Cover, bring to boil and cook IS minutes. Drain. While vegetables cook, make sauce. In sauce pan melt margarine. Stir in flour, salt' and onion salt, or minced onion. Mix smooth. Add milk gradually, stirring constantly until sauce thick ens. Remove from beat and stir in cheese spread. Arrange half the turnip and carrot In 2-quart baking dish. Pour half the sauce over the vegetables. Arrange remaining vegetables, then pour over remaniing sauce. Sprinkle with margarined crumbs. Bake in mod erate oven (373 degrees) 25 to 30 minute. Serve with baked sau sage patties, with pork chops, pan-broiled ham. Waldorf Salad completes the menu. Makes I servings. i teaspoon onion salt or 2 teaspoons minced onion m cups milk 2 tablspoons cheese spread V cup margarined bread crumbs Chowder Fine on Cold Day Menus What is more welcome on cold, blustery days than a hearty chow der, chuck full of vegetables and extra nutritious because of its generous amount of milk and cheese. Corn, tomatoes and potatoes are the vegetables used in this chow der. each adding its fine flavor to make a thoroughly satisfying and nutritious main dish soup, Cheese also enhances the flavor and add valuable' nutrients as. well. CORN TOMATO CHOWDER 1 bay leaf V teaspoon sweet basil t 1H cups canned tomatoes J H cup finely diced celery 2 cups diced potatoes cup butter Vt cup minced onion .Mi cup flour 2 teaspoons salt v V teaspoon pepper 1 quart milk 1 No. 2 can cream style corn - (2 cupsl ' Vt cup shredded sharp .Amer ican cheese 1 tablespoon minced parsley . Tie bay leaf and basil in a mall piece of cheesecloth. Put Into saucepan with tomatoes, cel ery, and potatoes; cover and cook lowly until vegetables are tender. Remove bag of seasonings. Melt butter in saucepan over low heat and sairte onion until tender but et beewa. Stir ia flour and sea sonings. Add milk, stirring con stantly, until cheese is melted. Serve in hot soup bowls and gar nish with minced parsley. Makes servings. BAKED DISH Quick casserole arrange cabned drained asparagus in a hallow baking dish and sprinkle with diced cooked chicken owtur keyr cover with white sauca and grated cheese. Bake in a moder ate or hot oven. . Baked, stuffed potatoes boost a new treatment. The baked shells are refilled with a well seas oned potato pulp," leaving a generous hollow in the center. Add a ripe olive, cheese and ham mixture mad in this case, with canned white sauce. They're a meal in one dish. Fill Potato With Oives, Creamy Ham hour. Cut a lengthwise slice from top of each potato; scoop out fill ing, keeping shells intact. Mash hot potato, add all remaining in gredient except filling and beat until fluffy. Pile back into skins. Build up sides leaving a generous hollow for filling. Spoon Ham and Cheese Filling Into potatoes. Sprinkle with additional grated cheese, if desired. Bake in a hot oven (400 degrees F.) about IS to 20 minutes to reheat potato and filling. Ham and Cheese Filling: Com bine all ingredients until well mixed. Heat and fill potatoes. Use filling cold if preparing potatoes early for reheating. Makes 4 or 5 servings. Potatoes may be prepared early and refrigerated until ready to use. Allow an additional 10 to 15 min- Oregon potatoes are cutting quite a swath these day, what with an extra fine crop, the spotlight is being turned on this favorite of root vegetables. Well-cooked potatoes or course are one of the very best of foods, and whether you like yours boiled, baked or fried, you probably like potatoes and serve them often. Well cooked potatoes are a test of an expert cook. One dramatic way of preparing and serving' this popular vegetable is shown in Ham and Cheese-Stuffed Potatoes. Scoop the baked potato from its shell and whip to fluffy .lightness with a little onion, butter and milk. Refill the shell but build up the sides leaving a generous hol low. Fill with a delicious ham cneese-ripe olive mixture and re heat when ready to serve. Two things make this recipe convenient. Ready-prepared canned white sauce and the fact that you can fix these delicious stuffed potatoes early in the day, or the day before. ready for a final reheating at sup per time. With a crisp vegetable salad, these hearty Ham and Cheese-Stuffed Potatoes make a complete meal. Easy Cookies Arp Welcohied- It's always time, to serve easy- to-make cookies, the drop, sheet or overnight ones. For instance. tnk imim hrowniM fta nalmal I cookies. Fat oatmeal cookies filled with raisins disappear rapidly when the youngsters get home from school. Glasses of apricot whole fruit nectar accompany the cook' ies compatibly. Sprinkle chopped or slivered al monds over brownies before bak ing. When baked and cooled, cut in generous squares, and top with ice cream. Add a drizzle of choco late syrup if calorie don't worry you. HAM AND CHEESE-STUFFED POTATOES 4 or 5 large baking potatoes 2 tablespoons butter or mar garine m teaspoons instant minced onion or 2 tablespoons finely chopped raw onion 1 teaspoon salt A cup milk Ham and Cheese Filling Ham aad Cheese Fllliag 1 (10-ounce) can white sauce 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 2 tablespoons cream 1 cup grated American 1 cup chopped cooked (k pound) H cup ripe olive wedges Scrub potatoes and rub skins with oil. Bake in a hot oven 400 degrees F.) until soft, about 1 ; utes baking time. Veal Chops Get Parmesan Flavdr Give veal chops a new look as well as a newla.ste, by flavoring with lime juice and topping with Parmesan cheese. The canned lime juice will be a happy addition to the kitchen cupboard. LIMED VEAL CHOPS PARMESAN 4 veal chops Lime juice Salt Freshly ground pepper . Flour Grated Parmesan cheese 1 beaten egg 2 teaspoon butler or margarine H cup dry white wine Trim chops, brush with lime juice, sprinkle with salt and fresh ly ground pepper, then dip. succes sively in melted butter, flour and cheese. Let marinate thonpuehlr, Then dip chops in the beaten egg, again in flour, and then in grated cheese, and allow the seasonings to penetrate for about two hours. When ready to cook, saute the chops quickly in hot butter or mar garine until browned on both sides. Then pour the wine into the-skil let around the chops. Cover and simmer slowly for 30 to 40 minutes. or until tender. Boiled macaroni, well buttered and sprinkled with grated Parme san cheese, is a good accompani ment, i cheese ham Green Beans in Winter Recipes You've never tasted better green beans than Blue Lakes, a fact most Oregonians know. Look for the wording on the can. It's generic term meaning stringless beans. Here's a simple but de lectable sauce for beans. Saute cup chopped onions in 2 table spoons margarine, add 2 table spoons sour cream and stir into hot drained beans. Green beans may be served in quite a dressy style with mock Hollandaise sauce. To H cup may onnaise, add 1 taDiespoon lemon juice, 1 tablespoon prepared mus tard and 1 tablespoon chopped ripe olives. Serve over drained hot green beans. Everybody wants more. You'll know this instant is excitingly different... the second you open the Jar! UAIILA WAIILA PGAS qvkkl convenient I so good in salads mi h . . NATURAL I ' Mv W:.:.v-'S:-v:.v'-.toT aT Kigfltjs1l0MIf .-'..-, i'-.wi.... ......v.k .-...v.AflalaaaMsaaaaai ? HE 5 v. The aroma-rlch texture I different too. So apoon a little lass or a little more for tha flavor you like beatt first' And only with Instant Chase at Sanborn . . natural eoffet aroma. Now, it's yours, the second you open a jar. It rises to greet you . . . tells you there's so much more flavor in every cup. Buy the full-bodied coffee and sarr.' ,m nr, rrr n 1 TlK KDTJair instant unaso h banDorn he mi -bodied conee AMI HI riNt MOOUCt OF MANot SAIDa INC Glv yourself uA.JiWHMWHMaLuiSkUI ON LARGE-SIZE JAR Lf-fc-S1, Statesman, Salem, Ore., Fit, Feb. 21, '58 (Sec. IL119 Cr'sp Iceberg lettuce, nature's answer to winter salads, can be a lovely dish whan merely served in nice firm quarters and topped with Thousand Island or French dressing. The Iceberg variety produces solid heads, especially welcomed in winter when fresh salads ' especially are needed., ' ' ').' '. --y '..,.v- It's Albers way to introduce your family to tha Light-tender "buttermilk goodness" of Albers Pancakes Pancakes the way yoa like them! , Pancakes that melt at the touch d of a fork! Pancakes with Just ths t right amount of buttermilk that gives them a flavor all their own. 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