Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 2, 1958)
to Dinner a Hot Dish . . . f.4 Statesman, Salem, Ore., Fri., May 2, '58 (Sec. III)-21 Covered Dish Dinners Fine Time to ShdW Off, and Brina Ays;' . ,-. ( By MAXINE BUREN Statesman Woman'i Editor "Come for dinner, and bring a casserole" has familiar ring in most households where a friendly get-together is-a popular pas ; time. Those covered dieh dinners can be just about the most pleasant , parties of the year and can be little effort to the family ; cook if the has somes ideas en such recipes in her head. A cook can display her best casserole recipes to good advantage. !, Meat, fish or eggs form the bases for the casserole dishes. ' some sort of -starchy food (spaghetti, crumbs, rice) Is used as a filler and a flavorful liquid or sauce are the uiual formula. .It , just takes a blUM ingenuity on the cook's part to make It some , thing unusual. ' We suggest using eggs in this dish. , Take a package of stuffing mix (already seasoned) and combine ' It with hot water, butter or margarine, raisins, and hard-cooked chopped eggs, and bind with the two beaten eggs, or make your own recipe. Serve with creamed tuna and buttered peas. Mosaic Igg Casserole . 2 eggs, slightly beaten 1 tablespoon water Vi teaspoon poultry seasoning, if desired Creamed tuna yl4 lb. or cup butter or margarine 1 cup boiling water 1 package (8 oz.) prepared stuffing Vi cup raisins 4 hard-cooked eggs " ' Melt butter or margarine in , the boiling water. Add stuffing and mix together lightly. Add raisins. Chop two of ther hard cooked eggs, and add. Reserve two eggs for garpish. Blend beaten eggs and water, add staffing mixture, 'and mix all ingredi ents thoroughly bur lightly- Place in greased one-quart casserole. Bake ia a slow oven (32S degrees F.) 30 minutes. Garnish with remaining two hard-cooked eggs, cut first in eighths lengthwise then each ignth in half crosswise. Serve hot with creamed tuna as a sauce. Makes six servings. ' Meat balls go over almost any time. Shape the balls with Bght touch. Over-working any ground meat mixture makes it tight and packed. Figure on four servings to a pound of ground beef for balls, patties or loaves, six servings to a pound when the meat is combined with' other foods, as in casseroles. Here we use Cheddar cheese. Gold Rush Meat Balls 1 cup chopped onion V cup flour ltt cups water Vi cup evaporated milk 2 beef bouillon cubes Salt and pepper to taste 2 pounds ground beef I cubes sharp aged cheddar cheese 1 or 2 dill pickles, cut in t (-inch slices . Vt cup butter or margarine Divide ground beef into equal portions. Place cheese cubes en pickle slices and mold a portion of beef around each. Pan-fry In butter, turning to bown evenly. Remove meat balls and pour off all but aboit Vi cup of fat. Cook onion in fat until clear, blend in flour, add liquid and bouillon cubes and continue to cook over low heat, stirring constantly,' until sauce is thickened. Season to taste. Salt meat balls lightly, add to sauce, cover and simmer for about 20 minutes. Serve on nest of cooked noodles. Makes 1 servings. Tamate pie , is always a popular dish. Here we use ground beef -to males it inexpensive and very" satisfactory. i . ,' ' ' ' , , -.- ''' ! f. . " X V? v'( ? Gold Rufh meat balls give new treatment to an old favorite. The meat balls are formed with a light touch, around dill pickle and cubes of cheese .and topped, with rich cream sauce. They are then arranged on a bed of buttered noodles. 11 medusn- onion, -chopped I l elove garlic minced ' 2 tablespoons lard or drippings f 1 pounds ground Jeaa beef ' Vt cup diced celery (about 1 stalks) . i , : k cup diced -green pepper 1 can ( oancesK whole kernel corn IV, cups cooked tomatoes 1 tablespoon chili powder 2 teaspoons salt V teaspoon allspice V teaspoon black peeper Cora Meal Crust: 2 tablespoons butter or margarine V, cup grated American cheese " Cook onion and garlic in. hot fat five minutes. Add meat and brown. Add celery, green pepper, corn, tomatoes, and seasonings, and simmer 10 minutes. Stir corn meal and salt Into boiling water and cook until thick ened, stirring constantly. Stir in butter and cook over hot water 20 minutes. Line bottom and sides of 2 quart casserole with corn meal mixture. Pour in filling. Bake at 350 degrees F. for 45 min utes. Sprinkle top with cheese and bake 15 minutes longer. . 1 cup corn meal ' 2 teaspoons salt IH cups boiling water Harci Cooked Egg Maui Dish New .Stuffed. eggs become a hot dish when orecared with corned beef hash and some white sauce. Good as a luncheon dish. ' STUFFED EGGS eggs , 1 No, 1 can corned beef hash ' 1 tablespoon mustard ' 2 cups medium white sauce Vt cup grated cheese Cut hard cooked eggs in half, lengthwise. Remove yolks and llend them with corned beef hash "and mustard. Fill white. Place in fbekihg dish and cover with white csauce in wnicn cneese Has oeen anelted. Sprinkle with paprika and bake Jor 20 minutes at 350 de- . . i grees. dctvts six. tS .' : Jchill Well To prepare poultry stuffing ahead, mix the. dry ingredients 'and store at room temperature: mix the liquid and perishable in- gredients and refrigerate. Mix dry and liquid mixtures just before stuffing the bird. It's the balance of ingredients ia baking powdsr that governs Its leavtnlng action. Only whtn those ant scientifically balaaeod can you bo euro of uniform action In the mixing bowl plus that final, m balanced rise to light and fluffy W texture In the oven. Balanced DcsL'a Actsca cssss Bsnsr Tropical Flavor Given Dessert Rice can go glamorous when it's combined with tropical pineapple, cherries and whipped cream: Com bine 4 cups of cold, cooked rice with 1 No. 2 can 2H-cups) of crushed pineapple, drained, and cup of maraschino cherries, drained and chopped. Add 1 cup of cream,' whipped, and flavored with 1 teaspoon vanilla and Vt cup of sugar. 'Fold the whipped cream into the pineapple-rice mixture. Chill before serving. Makes t servings. k - - -,: -: ' - Tamale pie is one of the very best "take along" foods. The flavor in this dish comes from the ground beef and veg etables in the nicely seasoned sauce. Cornmeal lines the) casserole dish. Eggs are staple In practically every household m the nation, athd are served from1 early morrfing until lafeat night in any type dish. Eggs become "'wonderful main dishes, for? luncheon dinner or : late supper with a bit of dressing up. Hre the eggs are made Into a casserole, a fine contribution to a covered dish supper. Cheese Potato Salad Unusual e Add some cheese to good old po tato salad and you've an unusual dish. CHEESE-CRUSTED POTATO SALAD 3 tablespoons fat V cup finely chopped onion 1 tablespoon flour 1 tablespoon sugar Vt teaspoon dry mustard VA teaspoons salt 3 tablespoons each water an vinegar, combined -2tt cups diced, cooked potatoes cup diced celery 2 tablespoons drained sweet pickle relish 2 tablespoons chopped green pepper Grated cheese, as desired Heat fat; brown onions just un til golden and soft. Mix together well the next 4 ingredients; stir into skillet until mixture is smooth. Add liquid gradually while stirring; cook until thickened. Combine potatoes, celery, relish and pepper. Add hot dressing; mix lightly but thoroughly; turn into baking dish,. Cover top with grated cheese. Cover and bake in mod erate oven (350 degrees) about 20 minutes or until thoroughly hot and cheese has melted. Makes 4 to 6 servings. WELL COOKED Roast pork should always be well-done: the color should be a grayish white with no pink tinge and the juice should show no tinge of pink. Cold Weather Dish Is Fish A good, hearty meal is a cas serole which contains sardines, grated cheese and potatoes. Add a ereen salad and a simple fruit des sert and the meal is complete. SARDINES AND POTATOES AU GRATTN S cans (3V-4 ox. each) Maine sardines 2 tablespoons chopped onion 2 tablespoons butter or other fat, melted S tablespoons flour IVi teaspoons salt Dash pepper ' 2 cups milk 1 cup grated cheese 2 teaspoons Worcestershire sauce 1V quarts sliced cooked potatoes Drain sardines." Reserve ( sar dines for top. Cook onion in but ter until tender. Blend in flour and seasonings. A dd milk gradually and cook until thick, stirring con stantly, - Add cheese and Worcestershire sauce. Arrange half of the pota toes, the sardines, and the remain ing potatoes, in layers in a well- greased 2-quart casserole. Cover with the cheese sauce. Bake in a "moderate oven, 35C degrees, for 15 minutes. Garnish with the 6 .sardines and continue baking for 15 minutes. Serves t. EASY TO DO If it is necessary to heat food in its can, be sure to puncture the top of the can or remove the lid if you are using a jar before heating. Then set the can or jar in a boiling water bath for the heating. JIGTIME DISH Thicken a can-of stewed toma toes with flour or cornstarch and heat with cooked shrimp. Serve over rice. Cornstarch gives a clearer looking sauce than flour take your choice. Add a couple of tablespoons of water to a slightly beaten egg when you are using the egg for dipping foods that are to be crumbed. Dear Annabelle.. Calling All Cooks! Yours from Albors Flapjack Mfoe Hi-Piece Dinnerware (Retail value $4.00) ByNvlade Anni DEAR ANNABELLBn I never thought I'd live to see cook . ing become a lost arfl Nowadays all a woman has to know about a kitchen is how to take a dinner out of the freezer, whack open a tubt of biscuits, operate a can opener or tear the top off some ready-mix. Don't you think packaged foods have been the ruination of housewives who used to pride themselves on their own special recipes? OLD FASHIONED COOK. DEAR OLD-FASHIONED COOK: Speaking of packaged foods . . . don't yon think that nature has done a pretty smart Job of packaging when yon look at a local farm fresh NULADE egg? Bnt I go along with you. It's a wise dish that can whip np one of her own. Any cookbook worthy of the name has a number of tempting egg recipes and any cook who can read should be able to follow directions. Just a word from Annie: be sure you use NULADE eggs! CONFIDENTIAL: Put this number in your little black book and don't forget it ... phone EMplre 3-1629, Oregon Egg Pri-duceri, for NULADE eggs. LOCAL FARM -FRESH Nulade GUARANTEED FRESH J r- I mmy J?" '"T WJV''-X I tromAlb.fBnart.clj '' S''j All ovn-proof glaaswan! Almonds, Fruit In Desserts Toasted almonds and bananas are just as good as they sound when combined in a dessert. Rice goes along too. BANANA TOASTED ALMOND DESSERT Add 1 cup milk to 2 cups of cooked white rice. Cover and cook over a low heat until the milk is absorbed but the rice is creamy. Stir frequently. Remove from the heat and allow to stand covered, 10 minutes. Stir in cup beet or cane sugar and Vi cup slivered utes. Cool. Stir in 1 teaspoon vanil la. Sprinkle about 2 Cups banana slices with 2 teaspoons lemon juice. Gently stir into the rice. Cover and chill in the refrigerator until time to serve. Just before serving whip some cream until stiff, iweeten. berve over tne des sert or fold in if desired. . LOOKS GOOD To prevent marks of the cake rack when cooling your loaf or layer cake, invert the cake onto the rack and then immediately turn it back again (with another rack) so it is topside up. YUMMY! Serve a fat pitcher of heavy fraam flnvnreH with a ninth nf almonds which have been toasted nutmeg to pour over fruit cobblers in a 350 degree oven about 15 min- and shortcakes. o v VALUADLE PRIZES 'jKfKSf Here's your money-saving opportunity to enjoy Buttermilk-rich Albers Pancakes H laH I ll -Offer Limited Send Today I Discover Albers Flapjack Mix-the mix that makes light, luscious pancakes always taste rich and buttermilk-good ! The real creamery buttermilk's right in the mix, in exactly tho right proportion! Take advantage of this offer today! Simply send $2.50 and one "Old Miner" Trademark from Albers Flapjack or Buckwheat Mix for each 16-piece set you want. How to get your dlnnetware soft Simply send $2.50 and one "Old Miner" Trademark from Albers Flapjack or Albers Buckwheat Mix. along with your name and address (print plainly, please) tee ALBERS OINNERWARE. Box 140, Los Angeles 51. Calif. Allow 4-6 weeks. Guaranteed to arrive at your home in ' perfect condition. This offer doses July 31. 1958. Offtf q!4 th&rcxa tsatfiam or eraUbttad & lay. ILY tffr -t , -A l: 'v -"' V& '1& e iretx. swift 6Imom. Mats, or wuzn. resiiiMt jimk . gisss for the mnmum of eWst and ion! Contest is open to Hi mt$ of this aewipiptr.'jteis tne mj iwtructionj, and enter, today! You mfr wlnl . ;,lst PRte-t4-foot Hlmptt Boatj'-.with.'fot.ttg. , Trailer, Scott-Atwittr Outboard Motor and Waltr Skit; "aid MlitE -1 14-foot, Glasspar oat,' egulpped with ;,ft,tttg.fr?iitrc y:; t ' 3rd 4 4th PRIZES - 13-foot Qlastpar Bostt, nu(-J i pea wh POnage pwn -','; " Wa th' taESl&t'GlWr?ihini; Boats 6 KAR KAMP3 a - ft TOUVKW CAMtHAS j "it"iit cere ' tmvorr niKAuit v " For the first 666 entries -Ho be determined ' by potmark-6$6 famous IJJFE Home PerrBe ' nent Kits by Nutrl-Toriic , , t " Next 24 Valuable ftif f mm DRINK FRUIT-RICH ECONOMICAL Today's Best- Money-saving Orange Juice Drink 1 SACH OZ. CAN Si) r" MAKBS ONS OUART jr J More value, more enjoyment more economy for you in REAL GOLD ORANGE BASE Always consis tent in flavor and richness, each 6-ounce can con tains the concentrateq tuice of six to eight California oranges. From your grocer's shelf buy REAL GOLD CONCENTRATED 6-OUNCE ORANGE BASE... GRAPE DRINK . . . LEMONADE . . . TROPICAL PUNCH. You'll love them I Hurry I Contest Ends June 161958 ENTER NOV1 CUT OUT THESE INSTRUCTIONS. HERE'S AH YOU D0t mSTtUCTIONSi M Mtry kUnt t J MM 1 aula MM. CMpteM ttilt (UtaMat k) 2S "Of "1 fl. SEAL SOU OIANCI SASI baeiuH . . .- tutor M, ft, u m Dttk. Ucampmt tKtt antry wttk tk. en tottM (raiMd ixmoafi) m m S-Ounct REAL GOL0 Praduet.M.lt tt REAL SOLD FAMILY FUN CONTEST. LM AnftlM 51, Clllf. Confesf entries rnisr be posfmarked by JUNE Id, I95B : 1 '
