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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 21, 1958)
Here We Go For Some Meatless Mea Eggs, Cheese, Fish On Lenten Menus SlttMnun, Sslrm. Ore, t'lU 21. t3 (Sec By hUXtNK II I EM Many woman ar farae with the eweaUy af earrlag a eertala eumbar af meat! mal h the imm af Leal, torn a R purer because tky aajoy sneak) featuring ether then aat Thee days villi M snack malarial ah aid lV fT1 lag. aad e MMf wWM fad srsdurts la eat, r " -, mm Ml brlHi km than hi peat years. L , 1 Mm like I serve risk little oAeaer. other add 1 t maia hea to iMr k af Mk while sttl ethers mmm l V( fwttum w wntg mm ai we aiaia aws. A i , Kw eawiH Mm provide ah iImm el ease ; , Kew mmIH ssVa previa aba age af hM 4 -J ' la plaealag if. Aa aaperlaa almauj " w aoa.ta a kae nhM (U aVeed li I Hi I J staffed pNi rfrtt aad re , earved wa Pta. I I ImMl l Anm imm, BaM ami atml ekk 1 ar of Ibex aae tar nasals esrkag H CAeese x OiV Omelet 4 egg, separated nip milk leaipoea pepper H cup ibcH pimiento-etuffed greea olive 1 eup grated Cheddar etwees (akaut S pound i H nip) better ar margarine I H-eunre caa shae-strtng f i cm kn lad poteteo Cheese sauce Combine u yolk, milk sod pepper; mix wall. Baat agg white until stiff but not dry. Told ll whites, elives and efcmi laU 11 yelk mixture. Melt butter or aiargarta; add aiiva mixture aad cook aver medium kaat until bottom ta lightly browned. Arrant patataaa m shallow bakmg paa. Bakt potato and amelrt ia madarat araa IU orrracji IS tninatc. or until oiimM la aat Tun amalat out aa aerrini plattrr; lop with potatoaa. Fold ameM. Sorra wkk ckaaaa aaur. Carih with additional ilkad olive. M deairad. Makaa trr kp Omm Ihn: MrM t trtlnpua hatUr ar arfarW; aM t UMnpMM all-purpn (War aad Mraa. CraaaaHy a4d 1 cwp aUlk aad tat avrr Ww kl. atlrrki( raaUatly, aaM UOckaaad. AM I tap gratta rkraMar abaaaa iaktal Vi paaad) aad aaaaaa wNb ul aad arppfr la ImI. Cak aver kw keat, atlrrlag tmliatly, aatfl km h atrHH. Egp are at their brat la touffla and the cook caa make a wide variety of flavored aoufflea ta wit almost any eccaitea. Xat's took at flak aMiffle, a goad radae la know and vary., Fish Souffle i tablespoon butter I tablespoon flour 1 cup hot milk J can salmon Melt butter la a saucepan, bland la flour, add milk and cook, stirring constantly until mixture thickens. Add aalmea, finely minced and onion. Remove from baat, separate egg and baat yolk. Add ta lightly cooled sauce, rokj la stiffly beatea whites. Turn into ua graased casserole, aat is a pan af water, bake ia moderate area M degrees) for M U M mputea. serve hnmediaUry altar remov ing from avea. Make about 4 servings. A cream sauce at shrimp and pea, ar ether favored flaver ia good as a topping. Deviled ttf make a maia dish tee, wbea they get a topping af a araamy sauce. Make your favorite recipe for deviled eggs, using a kighly seasoned stuffing, top witk cream sauce and call the disk sa entree for lunch or supper. V' n a i 4; Deviled agt, usually served at salad, new has become main dish. your fevoriM rule, than give them a generous lopping of piping hot and serve with melbe toast for criip contrast. This agg Huffing hat pirn Ian to for color interest. Make rKa filling by V .'...V, ' ----- cHeeiey cream sauce ' , . . " mmm i MMMaMSMMMMB. tiny bits of chopped A cheese-olive omelet, served with shoestring potato,' hot I meoo for serving thoso meatWu days. Olrvws maka the muffins or rolls and a canned fruit, make a vary popular garnish, too. French style omelet take t bit of skill. S egg yolks I eu whMas H taaspoaa salt tk cup minced anion Broiled Fish Is Specially Sauced Broiled Ask get a flavorful aaodag wkk a Mead of temate ketch op, vksegar, Wrosotarkir sauce and batter. This, we're told. Is a Mississippi detu favorite, a real Southera taate, treat DELTA mai MOIL S tablespoons batter ar margarioe. melted I tabtotpoon vinegar S tohtoipoons tamata ketchup 1 Uhltipoaa Weirestarshir t pound fUJeta af sale, kaddock ar wkJtefisk Combine first 4 ingredient. Place fillet aa broiler; brash wttk sauce. Broil a-Ik minutes each; broil frequently witk sauce. Garn ish with parsley ar lemoa wedges. Makes 4 servings. ' Scrambled Eggs With Potatoes Potatoes aad egg make a maia disk for Sunday night aoppi when there's a questioa aa la what's to make a food mewa. The scrambled mixture caa be gar nished aicely with parsley, chives or plnuento and ft win be aa glan ereus aa 70a wtab. POTATO-AND-ECO CBAMBLK I slicaa baeea S cup thinly sliced rsw potatoes 1 teaspoon salt 4 eggs, beatea ' k cup milk it ' v. - . ' 1 4 1 t - i n f 0 . Eggs maki fha niain dish, with tha aisistanca of cauliflowar and chopped ham. The) Eggs . Copenhagen, handsome dish es wall as a good tailing one, has a dash of curry powder m the sauce to intrigue the taste buds. ' - J ' , . ! Cauliflower With Eggs Is Danish If you ve been racking , your brains for something new to serve for lunch, you might consider the merits of Cauliflower Copenhagen, a hjncheoq platter that combines poached eggs and cauliflower. It makes a delightful light meal and, witk eggs In the refrigerator and a package of cauliflower In the freezer, it's one you. can put to .gather at a moment's notice, The snowy-white cauliflower floweret are arranged in the center of the planter, 'surrounded by poached eggs on toast ami, covered with a creamy curry sauce and a sprin kling of chopped cooked ham. ' This is a particularly good disk ta serve at this time of the year, for eggs are ia plentiful supply and quick-froze cauliflower ia al ways in season. CAVUTLOWER COPENHAGEN 1 package (1 ounce) quick frozen cauliflower 1 tablespoon butter 2 tablespoons flour 1 teaspoon curry powder ' teaspoon salt ; X cup light cream , .- ' 4 eggs, poached 4 teas', square V cup chopped cooked ham Coot: cauliflower as directed an package. Drain, reserving 1 table spoon liquid. , Melt butter ta saucepan. Add flour, curry powder, and salt and stir until blended. Add vegetable liquid. and cream gradually and cook until mixture is thickened, stirring constantly. Arrange cauliflower aa serving platter Cover wttk sauce. Place poached eggs an toast squares around cauliflower and sprinkle chopped earrings. oa top. Makes 4 Cook bacoa sucea m a try paa until crisp. JUrneve from pan. Pry I the potatoes ia bacoa fat until they are well hi owned, sprinkling I with sag when they start to brewa. Caver paa closely and cook ever I low heat sjotll potatoaa are tender. Combine eggs, mux. and pepper. Pour ever potatoaa ia the pea and I cook slowly, stirring occasionally, I until egga are act. Crumble the bacon and add it just before taking the pan f: the beat. Servo at ance. If desired. sliced boiled potatoes may be used I instead af raw potatoes. 4 servings. Fig, Carmel Icing Good Dried figs are surely one of the best of the fruit dried and packed la the sunny valley of California. They are filled with natural frail, sugar (acutally li. HEAVENLY Fid AND CAHAMEB FROSTING 14 stewed dried fig, drained tt cup butter or margarine 1 cup brow sugar (packed down) cup top milk 1 teaspoon cinnamon , ,. 1 teaspoon vanilla About Stt cups confectioner , sugar i . Drain and dry the etewed figs. I Snip off their stems. Then cut the I figs trite uny bits, la a saucepan, melt the butter and add tha browal sugar and tha milk.- Heat gently until the mixture boils. Remove I from heat, Sth; ia the figs, cia-l aamoo, vanilla and the confection-1 ers sugar to make a frosting that I will spread nicely. Add more sugar I or muss as oesireu i or rigiu ceo- i sfstoncy. Enough to frost and tal till two Bine-inch layers. . 1(1 Dear Annabelle... BE THANKFUL By NuMe Annie PEAS quiet : DEAR ANNABELLE: I am the Mother of teen-age daugh ter fifteen and seventeen. I'm teaching them how to cook, sew snd be good homemaker and they both seem to enjoy these thing, especially cooking with NULADE egg. They , know NULADES are always fresh and are so good any way they fix them. I have one problem, however, and that is both of my daughter insist on setting the table at every meal as though guests were coming. I tell them that our everyday dishes and utensil are good enough; that tha china and tlverware should be used only oa special occa sions. Am I right? SENSIBLE MOTHER DEAR 8ENSIBLE MOTHER: Tea are aa right. Be tksak f ai, kewever, that year daughters always waat la 4a tkiars tke best wsy, whether it's aslag lecal faras-fresk NULADE . egg er year fine silverware aad china. If year "everyday" dishes really aeed replaciag, k adgkt be a gaed lavestateaL A to (he silverware sitaatiea, wky aat take advaatage af NULADkTS offer af gaeat-eaality stainless steel flatware? Fear-piece place settings valued at $l-f 5 are years far ealy 75e per aettiag. Tea will flad the detaila taside every NULADE eartoa. CmMtmtUl T.Oilj ivt baaT Idwf PMckT SWrrt Iwttt The mmtf tUm yea md kawr aaaat ee h A Ikay NULAMT Yaw ytMe flaW MB fc pfcaWlaff aVSMI aVMhtMlesv!) tMpfeS MJaa LOCAL PAIM-rtlSM V f-- e kem from me - 'x' - ' J - t . , '-4 ' q can fmf Jem's Spaghetti r and enjoy Italian spaghetti and sauce of a quality you've never before been able to buy n a food store Yev caa net knew my heppinets, in bringing to yoa this culinary delight. Its acclaim has beea the pride of our family, in the Province of Pesaro, Italy, for ever 200 years. In my authentic Ratten recipe sauce you wiD taste the true Buratti Paulucd flavor aad quality for I have followed the family recipe with great care. I aae the same kind of Italian plum tomatoes, lender, lean beef, finest olive oil and spices. All slowly cooked snd simmered (or hour. This flavor can only be preserved kettle fresh wbea the sauce Is kept eperwJ from the spaghetti. This i made possible by my unique Divider-Pak. Saaee is ia one can. Long spaghetti, ready for quick cook ing is in the other caa with a package of Pannessa cheese. With the contents of these two can yoa wiQ prepare the finest spaghetti your family ever tatted. Spaghetti such aa was available only ia fine Italiaa restaurants. To my mother, Mkhelina Bvretti PeulvccL who handed down the recipes to me, I proudly dedicate the foods marked Jeno's. 4 different sauces ta cheese from: Meat sauce, sauce with meat ball, mushroom sauce, snarinara sauce. Italiarw I rfT:V.if II ' ' 1 fV . ma m I ' f I m m y -. , ntrtl l r diyidii. LliV J v.7 I air wiv ''1lan:Rhlaltl J 69 Just like finding Sffc aa ary Mariaara (rnestJe) i . - . nnnnn ttlsformwi,h UUiJiVSiU Lb hYO Jeno's labels ' -"V J t"-" i' I Ha3al ' I "wry I .tMt eHoe eaplret M Aarl 3a 151 (Urn w to a famrr) l a ' 11 rrMa CaWl JCk"aV Spf0Bsy9ff -j - .! 1 n convenient I " so good ;rt salads v ft I Nuladc aal ss tmm tA. saa JOt, BiAaX T .1 'It can iffTO tump BL M 1 jk- s 4 -
