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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 25, 1958)
-Ml' 22-(Sec. Ill) Statesman, Salem, Ore., Fit, April 25, '58 ww yyy iyj hji iiuii)jiiiiiiiiiMijiiMivyw.M.w Dear old egg$ come to the rescue of the housewife on many occasions when she needs a good main dish, and the cupboard seems bare of ideas. This time the eggs appear as cutlets, enhanced by an interestingly flavored dill sauce. Dill Sauce Makes Egg Dish Better Many families like eggs as the main dish at least once a week, others could make them a favorite If some ingenuity was used in pre paring the dishes. Omelets, souf fles and chiffon desserts are the more familiar ways to prepare the eggs. 2. Don't overcook eggs. They won't. retain their delicate flavor and color if cooked too. long. 3. Serve eggs or egg dishes immediately-let your family do the waiting, if necessary (They'll be glad they didD You'll notice the recipe for Egg Cutlets calls for "hard cooked" Here we. offer a new idea ancf eggs, forthey should never be the sauce is important. Egg cut- boiled. For best results, hard cook lets with dill sauce make an ex- eggs this way. Cover with cold cellent main dish, either for family , water, bring the water just to the dinners or for company lunches or boiling point. Turn off heat im Sunday night suppers. ; mediately and let eggs stand, cov- ., Cooking eggs and egg dishes, one ered, for 20 minutes. Cool in the should follow these three rules: shell in cold running water. Tossed Salad, Ice Cream, Cookies and Coffee. EGG CUTLETS WITH DILL SAUCE 6 eggs, hard cooked , . V4 cup butter or margarine Vi cup flour 14 cups milk 1 teaspoon salt Dash of pepper Vi cup chopped dill pickle For Breading Cutlets 1 egg 2 tablespoons milk 1 cup bread crumbs Melt butter and blend In flour. Add milk and seasonings and cook Jamabalayi One Of Clam Dishes The combination of shrimp and rice makes a hit in this old favorite: CLAM JUMBALAYA 2 cana minced clams 2 large onions, minced 1 medium-size green pepper, cut in small pieces 1 (No. 2) can whole tomatoes (chopped) 1 cup raw rice W pound butter I teaspoon salt " Pepper to taste Cook the minced onions for about a minute in the butter. Re move from fire and add chopped green pepper, chopped tomatoes. and seasonings. Add the raw rice and minced Clams with the nectar and-mix. welLJut in large casse-' role, cover securely and bake at 350 degrees for Vk hours. Serves NIPPY SAUCE You can make your own zippy cheese sauce for pouring over broc coli, cauliflower or fish by adding dash of tabasco or, cayenne ot processed cheese melted in milk to the desired consistency. Fruit Rolls Use Yeast Dough 1 These fruit- rolls are quickly made, for a yeast recipe. You'll enjoy the welcome with which they are greeted when they arrive at the table, hot and steaming and rich in good, odor. . , FRUIT ROLLS cup warm water 1 packageMactive dry yeast V cup sugar ' 1 tsp. salt 2V cups sifted all purpose flour 1 tn V cup soft shortening or butter Vi cup candied fruit v cup chopped nuts . sifted confectioners' sugar 1 to t tablespoons cream In mixing bowl, dissolve yeast in warm water. Add sugar and salt and about half the flour. Beat thoroughly 2 min. Then add egg and shortening. Beat in rest of flour gradually until smooth. ' Add candied fruit and chopped nuts. Fill half full 18 to 20 greased muffin cups. Let rise in warm place (85 degrees') SO to SO min utes, until double in bulk. Heat oven to 37S degrees. Bake 15 to 20 minutes until lightly brown. When baked, immediately turn out of tins to avoid sticking. j Ice with mixture of confection ers' sugar and cream. Decorate tops with more candied fruit and nuts, KEEP COLD Bread stored in the refrigerator will not mold so quickly as that stored in a ventilated bread box. Just Look What a Nickel Will Buy Premium Quality Guaranteed Never Prepackaged 333 State St. Phone EM 2-9457 1. Always cook eggs at low tern- A favorite menu for meatless over low neat stirring constantly. peratures. High heat will toughen days features Egg Cutlets with the protein. I Dill Sauce, Butter Green Beans, Mystery of the Lobster Solved The report that frozen spiny Iob: ster tails are in good supply re minds us that many people are curious about the difference be tween the two kinds "of lobsters found in our markets. Here is what the National Fisheries In stiMi.e says: i northern or Ma ne lobsters, caught in the cold wa ters of the north Atlantic has meat both in tails and big claws, while the spiny lobsters, fished off our Pacific coast, in the warm waters of the South Atlantic and Gulf, off South Africa, Australia and other southern waters, has the meat only in the tail. The French have a name for each lobster: "homard" for the lobster with claws; "langouste" for those whose meat is only in the tail. This recipe is for the latter, which we of course call spiny. LOBSTER TAIL THERMIDOR 4 to 6 '6 to 8 ounce) lobster tails cup butter or margarine 1 teaspoon minced onion 3 tablespoons flour M teaspoon salt Vi teaspoon white pepper 1 tablespoon lemon juice cup dry vermouth 2 cups light cream 3 egg yolks Place lobster tails, either thawed or frozen, into a large kettle of boiling salted .water 1 teaspoon salt for each quart of water). When water reboils. lower heat and boil thawed tails gently 1 minute longer than their individual weight in' ounces. (Boil 6 -ounce tails, 7 .minutes; 8-ounce tails. 9 minutes.) If tails are frozen, edd 2 minutes more. Drain off hot water; drench tails with cold water. Using scis sors, cut lengthwise through center of membrane covering meat. In sert fingers under meat at open end and pull meat out. Save lobster shells. Dice meat and chill. Melt butter or margarine in a saucepan. Add onion and cook until onion is soft. Remove pan from heat. Stic in flour, salt and pepper. Mix lemon juice with vermouth. Gradually add to flour mixture, stirring to blend; Stir in light cream, Return pan to heat and cook over low heat, stirr ing constantly, until thickened. Add a little of the hot mixture to beaten egg yolks, then stir egg yolks into sauce. Add lobster meat and con tinue cooking until lobster is heat ed. Do not let sauce boil. Spoon in to lobster shells. Serve immediate ly. Makes 4 to 6 servings. FOR SUNDAY. To a light Sunday supper add a healthy mid-winter dessert bowl of chilled cottage cheese topped with your favorite canned or frozen fruit. CALLED "TORTONI" until sauce is extremely thick. Set aside H cup of the sauce. To the main portion, add the hard cooked eggs, chopped medium-fine, and Vi cup of the dill pickle. Spread mixture in shallow 7Vi by ll'inch pan and chill thoroughly. Shape into 6 laree or 12 small cutlets. Roll in bread crumbs, dip in egg j beaten together with milk, and j again roll in bread crumbs. Pan- j fry or deep-fat fry. Thin the Vi When making custard Ice cream cup reserved sauce with Vi cup in the refrigerator, try adding ' milk, heat and add the remaining finely crushed macaroons to the V cup chopped pickle. Serve over partially frozen mixture. I cutlets. Makes 6 servings. 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