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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 7, 1958)
2-(Sec. Ill) Statesman Salem. Ore., Fri, March 7, "58 j- i rf- aaai" . 1 l h. a v v h " - r New Sauce Begins as Mayonnaise A new handy food, created la th test kitchen of well known food manufacturer It named won dr Sauct and b laid to do fabu loua thlngi. It itarta out with mayonnaise (manufactured by the tame company that invented the recipe of course), milk, ketchup and lemon, and appears in cas seroles and other diahei. The com pany may area put out their own version toon. The important part, the sauce goes this way. WONDER 8AITE H cop mayonnaise H cup ketchup t teaspoon lemon Juice t cup milk H taaspooa salt Blend to make one cup of the sauce, Try this recipe for a clam cas serole with the sauce first thine. Incidentally, canned clams are an excellent Hem to keen on the emergency shelf they have many, many uses. MINCED CLAM CASSEROLE 1 cup uncooked rice 1 104-ounce cans minced clams 2 tablespoons minced onion Dash of pepper 1 cup Wonder Sauce Prepare rice according to direc tions on package. Drain clams, reserving cup broth. Add re served broth to sauce Toss all ingredients together lightly. Bake in a greased casserole in a mod' erate oven (305 degrees) 25 min utes. Yield: i servings This dish will delight the family with its unique flavor. Soon you'll be experimenting with the sauce ia meat casseroles. It is also fine ta ate cold as a dressing for ham, seafood, or macaroni salads. A little Wonder Sauce added to basic white sauce is grand ever hot vegetables or, tf your tastes are really saucy, Just use it straight Another excellent use for the Wonder Sauce is in this Beef Spaghetti casserole. It takes ground beef, froze peas, and spa ghetti. The seasoning comes from the sauce, r Olive, Rice Ring Holds Vegetables National Rice Week Is being cele brated this year in the month of March. There are many ways to use this versatile grant, especially in hearty meatless entrees. Serve Olive Rice Ring to your lamily soon. It's colorful and richly flavor- ed with luscious ripe olives adding their goodness. Fill the cenler of the ring with creamed spring vege tables or fish. OLIVE RICE RING . 1H cups rice Vk teaspoons salt m cupt tomato juice H cup thinly sliced celery cup thinly sliced green onion Vi cup finely chopped parsley H cup coarsely grated carrot V cup chopped pimienlo t cup coarsely chopped ripe olives Beef and spaghetti casserole features a new sa oce-one that has mayonnaise for its basic ingre dient. The Wonder uuce has many possibili tie's, to be used with fish as hot dish or salad. on vegetables ind as a dressing for ham. BEEF-SPAGHETTI CASSEROLE 1 pound ground beef 1 t-ounce package spaghetti 1 package frosea peas 1 cup Wonder Sauce 1 teaspoon salt Grated American Cheese While spaghetti and peas are cooking, shape seasoned meat in to small balls. Bell ia flour and brown. Mix all Ingredients except cheese, and put into greased bak ing dish. Sprinkle cheese ever top. at SO degrees for 20 nun- 'aTY '. -40 FTS'r--. " & ,r I ' V - V ;.iil Jt .. V V Brownie pudding it one of those detesrts you can make for company and serve hot, without spending the evening in the kitchen. Simplicity comes in the ingredients, sweetened condensed milk, chocolate morsels end eggs. Serve it wsrm or cold with ice cream. Brownies Dipped As Dessert you may substitute 2 cups cooked chicken or 2 small cans tuna for or a large can of salmon for the beef balls. Briierte Cmn wf iu'iM 4 tor HtoMfld 0 GtvM thM wtopGi iMm 12 Ceists sad antral Use UeaU WWIs KIWIs lialablo at leras' hper MarkeH, Eridues Seser Merksli, LiJL reed 10c Siem, Varleff, Drs (rKtrf ead DwpdMMt SiflfMat Proof of the pudding is ia the eat ing, and this delicious Brownie Pudding can live up proudly to the old saying. It's truly an elegant chocolate dessert, .so perfect to serve guests during party month. Brownie Pudding is esty to make, and perfect In flavor and texture. The quick secret of mak ing this pudding is semi-sweet chocolate morsels, the very same chocolate that you use to make Chocolate Chip Cookies. Melt these little morsels, combine with condensed milk, and you've the foundation of Brownie Pudding. Avocado Goes In Aspic Salad Avocados join tomato and a number ef other luscious flavors to make s super-elegant jelled salad. AVOCADO AND TOMATO ASPIC SALAD 1 envelope unfavored gelatine V4 cup cold water 1 cup boiling water 1 teaspoon sugar 2 tablespoons lemon Juice 1 cup mashed avocado pulp (1 large) Vt cup sour cream cup mayonnaiM I teaspoon salt Dash pepper Dash cayenne Soften gelatine in cold water. add boiling water and stir until dissolved. Add remaining ingredi ents and pour into 2 quart ring mold. Chut t e CELEBRATE NATIONAL RETAIL BANNER WEEK ORANGE BUTTER Coffee Cake Each LENTEN BUTTER Nut Rolls Dozen FRESH BANANA Praline Cake Etch Another Friendly Service From The Friendly Stores 1 Top with vanilla Ice cream balls. or whipped cream for added gla mour. Brownie Pudding is a delightful dessert for the crowning touch at your luncheon, or afternoon party. Serve it with a bit of showman ship. Your guests will never guess its simple ingredients, unless you tell them. BROWNIE PUDDING 1 S-ounce package (1 cup) semi- sweet chocolate morsels 2 eggs H cup sweetened condensed milk 1 teaspoon vanilla 1 teaspoon flour .1 teaspoon baking powder A teaspoon salt Melt semi-sweet chocolate mor sels over hot (not boiling)' water. Let cool S minutes. Beat together slightly, eggs, condensed milk and vanilla. Combine flour, baking powder and salt; stir into egg mix ture. Add melted semi-sweet chocolate morsels; mix well. Turn into a greased s-inch square pan. Bake in a slow oven (325 F.) 30 to 35 minutes. Serve warm or cool with whipped cream or ice cream. Yields I servings. Shrimp Bake Is Avocado Recipe In this recipe, De Liso Shrimp Bake, a large avocado serves four happy people. The smooth tasting, exotic, semi-tropical fruit, served on mounds of fluffy rice and crowned with a shrimp-cheese sauce, tastes superb, The quality of avocados is better than ever and this year we are favored with a large crop which means budget prices within everyone's means. DE LISO SHRIMP BAKE 1H tablespoons butter or margarine 1H tablespoons flour h teaspoon salt 1 eups milk S cup grated American cheese 1 cup cleaned cooked shrimp 2 cups hot cooked rice (a cup before cooking) 1 large avocado Melt butter and blend in flour and salt. Add milk and cook and stir until mixture boils and is thick ened. Add cheese and stir over low heat until it melts. Stir in shrimp. Arrange rice in shallow baking dish. Cut avocado in half and re move seed and skin. Slice fruit over rice and cover with hot shrimp-cheese sauce. Bake in slow oven (300 degrees) about 15 min utes to heat thoroughly. Serves 4 to 5. 1 cup shredded sharp American cheese Combine rics, salt and tomato juice. Heat to boiling. Cover tight ly and cook over very low beat 20 to 25 minutes. Fluff rice with fork, and carefully blend in raw vegeta bles, plmlento, olives and cheese. Psck into buttered t-lnch ring mold ALL OP IT Use the liquid from develned csnned shrimp la preparing your shrimp dish HI nutritious and flavorful. TURN GENTLY Kitchen tongs are handy tools to use for turning broiled steaks and chops to prevent escape of meat juicea. and heat in moderate oven tSM de- Winter TlTTie grees) i minutes. Unmold o n t o " ' . . For Vegetables serving plate. Fill center with creamed vegetables or fish. Bread Serves as Dessert Also I'pside-Down Prune Bread is a coffee cske that could double as s dessert. Sweet, chewy prunes and walnuts make the topping for this tender breakfast bread. Serve it warm with hot coffee, orange juice, and soft boiled eggs. Of. if you prefer, top it witn wnippeo cream and serve it as a luncheon or dinner dessert. UPSIDE-DOWN PRUNE BREAD m cups cooked prunes i cup brown sugsr (packed) v cup butter or margarine ' 4 cup chopped walnuts V cup sliced preserved orange peel 2 cups sifted all-purpose flour m teaspoons salt 5 teaspoons baking powder 6 tablespoons shortening 1 cup milk 1 egg Pit and helve prunes. Blend to gether brown sugar and butter and spread ever bottom of 10-inch skillet. Arrange prunes, walnuts and orange peel in sugar mixture. Sift together flour, salt and bak ing powder. Cut in shortening. B)end in milk and beaten- egg. Pour into skillet over prunes. Bake in moderate oven 350 degrees) 30 to 40 minutes. To remove from skillet, run knife or spatula around edge and turn upside down onto serving plate. Cut into wedges and serve hot. Serves I. PARTY BUFFET Special stuffed buffet eggs; mix crabmeat, finely chopped celery and green pepper and seasoning with mayonnaise snd mashed egg yolk to fill egg white halves. SOFT GLAZE Glaxo to brush on rolls and bread before baking: slightly whipped egg white with two tablespoons water makes a shiny light finish; and egg yolk mixed with two table spoons of water makes a shiny golden brown finish. KEEP WARM Pancakes can be kept hot In a warm oven by stacking them alternately between layers of paper toweling YUMMY For oven browned potatoes to serve with a roast, parboil potatoes and add to roasting meat in oven the last half hour of cooking time, turning to brown evenly. Dear Annabelle . . . ffsBBBMsanBMBVBBHBSa Teacher's Pet Peeve by Nulodt Anni DEAR ANNABELLE: T say a teacher's job is to teach not criticize. Randy's teacher sent home s note this week saying he comes to school every morning with egg on his mouth. Now I see to It that my family gets a hot' break fast of NULAPE eggs every day, which is more than a lot of mothers do. What's a little egg on the mouth when it's fresh, wholesome NULADE egg? MAD MOTHER. DEAR M. M.: You have every right to sign year name "Wise Mother." Smart parents and teachers knew a daily breakfast of local farm-fresh NULADE eggs ts se ' good, sad se good for yon. Maybe Randy's teacher thinks that NULADE S fine protein, vitamin and mineral con tent will be ef snore nutritional value INSIDE Randy.' CONFIDENTIAL TO Y. O. U.: Fry? Bell? Bake? Poach? Shirr? Scramble? The only thing yen need to knew about . eggs is Are They NULADE? Your grocer can get 'ess by phoning Oregon Egg Producers, EMpire 2-1629. LOCAL FARM -FRESH t Give csnned vegetables a fresh er taste with a little Instant minced onion and a bit of crumbled bacon, .The easy-to-use dry form of anion is available in jars - and toil packets at your grocers. 1 Canned peas are a popular win ter vegetable. PEAS PARISIAN 1 can (It to 17 ounces) peas 1 chicken bouillon cubs 1 small onion 1 cup shredded lettuce "Salt, pepper Put H cup of liquid from peas, bouillon cube, finely chopped on ion and lettuce In saucepan. Cover and cook until lettuce is tender. Add drained peas; heat. Season to taste. 4 servings. GOOD GLAZE Good glare for a boneless pork shoulder butt: a half cup of light brown sugsr mixed with a little tarragon vinegar Jut enough ta moisten the sugar. A NEW FOOD DISCOVERY An Entire.ly.New Kind of Bread C ticsesse 'ik j-)jrn w Jkfft0 COMPLETE BALANCED. r"si Urputl assneannfmrnrrTT J 1 1 I'M. 7.1 T J J 1 i mi i Aiii : i n vi t:ur'Viiri v m i o STARtAC'the hearti heart of good healthful eating For drinking cooking . . baking and whipping Nulade GUARANTIED FRESH Inn I ::.i v?S. .i. Heert-efnillk raisin tern breed Borden's Stsrlac makes corn bread extra light and tender. Raisins add their own tasty difference. For milk, use liquefies! Starlac in snaking up your favorite corn bread recipe or mix. Stir half a cup of seedless raisins into the batter. Bake as your recipe directs and serve piping hot ' Use Starlsc for all your made -with-milk recipes -this wonderful non-fst dry milk is such a simple way to tasty, healthful and thrifty eating. Drink Starlac, too, and get all the B vitamins, pro teins, calcium snd other minerals of finest pasteurized milk. They're the heart of milk . . . Starlac About t a sjeert in me 12-st. fwmlly-slse swekeee If t.. . 1 ...-. f 'ft . -i W'ri j&m-P 7 . k i-' y-i- v.. - :. -M 4rnfafdOrDocfp P VCSr -ftZf iAS- f? r pacUd la these colorful toe-pound- TC JpV Ltf ZyL 'SfeJn T,jyA Ac:: rtc reach tck.5tt,fg . i ' t.- " " " - M J rri -riniini n in iinrmiin I - -1 " ' ' ' 1 f '- -r -i -- MMJtJ ' -" r - , i-" fimnil'iiii
