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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 2, 1958)
22-(Sec. Ill) Statesman, Salem, Ore., Fri., May 2, '58 Lamb Dishes Varied With Seasonings Americans use less Imagination In cooking lamb than most people. but we are learnings fortunately. to make the best of this delicious meat For instance, we might give the lamb a dill sauce like the Swedes, or use it with noodles and cheese luce the French. A third recipe has the name "California" frem the olives in It. SWEDISH LAMB WITH DILL SAUCE I pounds boneless breast of lamb 1 quart boiling water 1 tablespoon dill seeds S teaspoons salt 10 whole black peppercorns Cut Iamb into pieces as for stew. Add boiling water, dill seeds, salt, and whole peppercorns. Cover tigbtlv and simmer 1H hours or until lamb is tender. Remove meat from stock and keep warm., Strain stock and skim off fat Use stock for sauce. Dill Sauce: Melt 4 tablespoons butter. Stir in 5 tablespoons flour, tt teaspoon salt, and a little pep per. Add 3tt cupfuls lamb stock gradually, stirring constantly until sauce thickens. Add 2 tablespoons sugar and.. 1 tablespoon vinegar. Reduce heat and simmer i min utes. Remove from heat Beat t egg yolks slightly. Pour some of hot sauce into yolk mixture. Mix well and add to remainder of sauce. Cook 3 minutes. Pour sauce over hot lamb to serve. Makes 2 serv ings. LAMB RECHAUFFE ltt cups thinly sliced cooked lamb 2 tablespoons butter or margarine 1 tablespoons chopped onion 2 tablespoons chopped green pepper lOtt-ounce can tomato soup cup milk Vi teaspoon salt 1 teasposn sugar to teaspoon thyme 2 cups cooked fine noodles 2 slices process cheese i Meltutter in skillet. Cook onion ana green pepper in menea putter, until tender, about 5 minutes. Com' bine tomato soup, milk, salt, sugar. and thyme. Cook noodles accord lug to directions on package. Place cooked noodles in skillet and pour tomato, sauce over them. Add sliced lamb. Cover and simmer over low heat for about IS minutes. Arrange cheese slices on topof meat. Cover and heat for S min utes or until cheese has melted. Serve hot. Makes 4 servings. CALIFORNIA LAMB CASSEROLE 1H cups cubed cooked lamb 2 tablespoons butter or margarine S tablespoons flour 1 teaspoon salt IV4 cups milk 2 teaspoons prepared mustard H cup cubed process American cheese 2 tablespoons chopped plmiento 14 cups cooked rice 1 teaspoon crumbled mint -leaves 4 cup chopped ripe olives . Melt butter in skillet and blend In flour and salt. Gradually add the milk, stirring constantly until sauce is thickened. Stir in pre pared mustard. Place the lamb, cheese, plmiento, rice, mint leaves, and olives in a 1-quart casserole. Fold in the sauce. 'Bake for 20 minute in a hot oven (425 degrees 4 44 it fi -.t V t 0 If Vegetables Go Together in Dish Assorted vegetables make good dinner dishes. Here is one that uses several. VEGETABLE MEDLEY 1 can (4 ounces) sliced mushrooms 1 can (16 to 17 ounces) peas 1 can (I ounces) onions 2 tablespoons butter or margarine Salt, pepper Combine mushrooms and their liquid with drained peas and oil' ions. Add butter, and season to taste; heat. 4 to I servings. Simple enough coffee tapioca pudding is spooned Into a tall glass alternately with 'whipped cream and chocolate sauces to make an elegant dessert fit for a gourmet. The coffee tsploca parfair has as delightful flavor as It has handsome appearance, too. Gourmet Dessert Is Simple Here's a glamorous dessert that's truly delicious and easy to make, a layered parfait featuring coffee tapioca. Of course, the per fect complement in both appear ances and flavor is fragrant dem- itasse coffee. It's so simple you'll never believe it. COFFEE TAPIOCA PARFAIT 1 egg, separated S tablespoons sugar, divided 2 cups coffee beverage 3 tablespoons quick-cooking tapioca teaspoon salt Vi teaspoon vanilla 1 cup heavy cream, whipped Chocolate syrup Chopped walnuts Beat egg white until foamy. Add tablespoons sugar, singly, beat ing until mixture forms soft peaks. Set aside. Combine egg yolk with Yt cup coffee in saucepan. Add tapioca, salt, remaining coffee and sugar. Stir over medium neat until mixture comes to full boil (5 to minutes). Remove from heat, pour small amount on egg white mix ture and blend well. Quickly stir in remaining tapioca mixture. Add vanilla. Cool; stir once after IS minutes. Chill. Spoon alternate layers of tapioca mixture, whipped cream and chocolate syrup into parfait glasses. Tqp with whipped cream and chopped walnuts. Makes to I servings. Corned Beef In' Meat Quickie F.). Serve servings. bot Makes 4 to 6 Apple Pudding With Grahams golden pudding takes apple A sauce, graham crackers, outs and coconut to make an excellent flavor combination. It's rich but light. GOLDEN APPLE SAUCE PUDDING 2 cups apple sauce 2 teaspoons grated orange rind Vi cup orange juice IVi cups graham cracker crumbs 1 teaspoon cinnamon Vi cup brown sugar V4 cup melted butter or margarine V4 cup broken walnuts cup shredded coconut Light cream Combine apple sauce, orange rind and Juice. Combine graham cracker crumbs, cinnamon, sugar, butter or margarine and walnuts; mix. Arrange alternate layers oi apple sauce mixture, crumb mix ture and coconut in greased I x 8" x 2" baking dish, ending with coconut layer. Bake in moderate oven, 250 degrees, 20 minutes. erve not or cold with cream. Makes 44 servings. When cooking pork sausage links in a skillet, pour off the fat as it accumulates. tiOMORETACkT tOOKING SHOES! eTahoss look "tacky" wtt so many "scuff type" 1 BquJd eoBjhes k that they tain sdeky asekeMea. makes dtt W.Mmt jrjvfl It cental idmaTlMMfts : IsetbsfJIi-- grverkfel Wt washes.! ciono warn (KII'WII) Lieuiti. tHOISHirii lam Super Markets. Erkbra Super Mirisb. I.IJLM Stem, 14 Sam pair Shops, 5 & 10c Stent, Vrlity Unit, 6roci7 4 DipirtminJ Stora Corned beef with peaches? You'll have to try this combina tion to appreciate how good it is. Golden canned cling peach halves are baked with lightly-breaded slices , of canned corned beef. Serve ' broiled fruit and meat quickie with buttered green beans, crisp toast and hot coffee for an easy supper. BROILED FRUJT AND MEAT QUICKIE 1 (12-ounce) can corned beef 1 egg Fine dry bread crumbs t to canned cling peach halves 1 teaspoon lemon Juice Cinnamon Cut corned beef Into 4 slices. Best egg lightly. Dip beef slic.es in egg, then in crumbs. Place in shallow greased pan. Drain peach es thoroughly. Sprinkle with lemon juice and cinnamon. Place in pan with meat. Broil until coating on meat is browned, turning slices once, and peaches are heated and lightly browned. . Serve at once. Serves 2. Vegetable Makes Winter Salads Canned peas join cheese In this winter salad. PEA AND CHEESE SALAD Vi cup mayonnaise Vi cup French dressing 1 can (IS to 17 ounces) peas 1 cup sliced celery - cup diced American cheese Salt, pepper Mix mayonnaise and French dressing. Add drained peas and chill until flavors blend. Fold in celery and cheese. Season to taste. Serve on crisp salad greens. 6 servings. Hani, Olive Top For Sandwiches A can of deviled ban and some stuffed olives are the makings for a spread for open faced sand wiches. DEVILED HAM OLIVE CANAPE 6 slices bread, one-fourth inch thick 1 No. Vi can deviled ham 12 stuffed olives 1 package cream cheese Evaporated milk Cut bread into diamond ahapes with a cookie cutter. Spread with deviled ham and top with slices of stuffed olives. With a pastry tube, pipe canapes with cheese softened with milk. Serve on pa per doilies. Amount serves six. Creole Pork Is Dinner Special A Creole sauce on pork makes it into a good dinnertime special CREOLE PORK 2 onions 1 pound ground raw pork 2 tablespoons, butter 1 small can cooked spaghetti in tomato sauce Vi small can cream of tomato soup pound grated cheese Vi teaspoon salt cup buttered crumbs Chop onions fine and cook with pork in frying pair, with butter, until brown. Drain off all the ex cess fat. Add spaghetti, soup, cheese and salt Turn into baking dish and cover with buttered crumbs. Bake for about 30 min utes in a moderate oven (37S de grees). Buttermilk In Sherbet Recipe If the calorie-conscious bridge foursome is meeting and you want to have a conservative, yet de licious dessert, this Buttermilk Sherbet is a perfect choice. You'll notice that sieved avocado, with its smooth texture and delicate flavor, is one of the major in gredients. Avocados are unusually fine this year, so don't forget to include them in your menus as salads, entrees and sandwich spreads. BUTTERMILK SHERBET CALIFORNIA Vi cup sieved avocado Vi cup undralned crushed pineapple Vi cup sugar Vi teaspoon salt 2 cups buttermilk To prepare avocado, cut into halves and remove seed and skin. Force avocado through a sieve or miree on electric blender. Blend in pineapple; sugar, salt and but termilk. Turn into refrigerator tray and place in freezing compartment with control set at lowest temper ature. .Freeze until firm, stirring occasionally with a fork. When sherbet is frozen to desired con sistency, reset temperature control to normal. Makes about IVi pints. For energy ALBERS OATS 150 North Commercial Phone EM 3-5563 QUALITY PLUS ECONOMY HALF M WHOU SWIFT'S U.S. INSPECTED LAMB ! UAl LEGO' LAMB lb. UNI ROAST I AMD HALF OR WHOLE LHrlD CHOPS UMI STEW 1.1 CUT FOR YOUR FREEZER TURKEY FRYERS 3 fo 4 lb. Avg. lb. U.J. INS. FRESH Pork Liver ARMOuTS Beef Bacon MOTHER'S ' JD Salem's ja Largest Assort- 4A bt menr or J beautiful - fFREE! v it Everlasting hjf Carnation rMI A I with Every fL ' Decorated Coke J l DAY CAKES from the PEERLESS Special Feature CARNATION CAKE Designed Especially for Mom CAMEO CAKE Decorated with a beautiful cameo reproduction . . . sure to please any mother. Many other special cakes to choose from ... May we suggest you ploce your Order early. A THOUGHT FOR MOTHER'S DAY . Children do not realize How deep is mother love. They do not fully understand the goodness of her fuidinf hand, and yet she is always held above the childhood things that children love, and as they grow the long years through, that love for her keeps growing, too. 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