2-(Sec. Ill) Statesman Salem. Ore., Fri, March 7, "58
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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
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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.
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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 . . .
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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
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COMPLETE BALANCED.
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STARtAC'the hearti
heart of good healthful eating
For drinking
cooking . . baking
and whipping
Nulade
GUARANTIED FRESH
Inn
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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
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