The Oregon statesman. (Salem, Or.) 1916-1980, May 09, 1958, Page 29, Image 29

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    30-(Sec. Ill) Statesman,
I SLfl 1 1 7
Prune Cookies
For Snack Time
These soft, chewy Prune Maple
Cookies make a fine afterschool
snack for children and teen-agers.
Prunes give these cookies a won
derful flavor and provide a bonan
za of minerals and vitamins. Serve
the cookies with hot cocoa or cold
milk.
PRUNE MAPLE COOKIFS
1V4 cups cooked prunes
1 cup shortening
1 cups sugar
3 eggs
Ji teaspoon maple flavoring
1 cup quick-cooking oats
.1 cup chopped walnuts
' 3 cups sifted all-purpose flour
1V teaspoons salt
1 teaspoon baking powder
Maple frosting (optional)
Cut prunes from pits into small
pieces. Cream shortening and sug
ar together. Mix in prunes', oeai
en tg.es, flavoring, oats and wal
nuts. Sift flour with salt and bak
ing powder, and stir into creamed
mixture. Drop by small teaspoon-
fuls onto ungreased cookie sheets,
about 2 inches apart. Bake in hot
oven (400 degrees) 13 to 15 min
utes. Cool. Frost with maple -flavored
frosting, if desired.
Makes about 5 dozen cookies.
Dried Fruits In
Use Frequently
You'll want to take advantange
of dried fruit packs in the market
now. Any dried fruit is delicious
just as it comes from the package.
If you prefer to cook it, simply
rince, cover with water and cook
until tender. Soaking dried fruit
has been outdated for years.
As a relish in school lunch boxes,
dried apricot "sandwiches" spread
with softened cream cheese and
chopped roasted almonds delight
boys and girls. Moisten dried apri
cots over boiling water a few min
utes, and spread the cheese mix
ture between 2 halves. No bread
involved here.
Spiced prunes make a nice
change to go with braised pork
chops instead of the usual apple
sauce. Cook prunes with whole
spices, adding vinegar and sugar
to taste the last five minutes. Al
low to stand several hours for best
flavor.
Fold chopped raisins, dried figs
and candied or maraschino cher
ries into fluffy frosting for a Lady
Baltimore cake. Golden seedless
raisins are particularly attractive
in this. Chopped walnuts or al
monds may be added, either in the
frosting or sprinkled on top.
Rice With Fowl
Luncheon Entree
Treat your family soon to Rice
San Salvadoran unusual and de
licious casserole combining ripe
ouves with onion, green pepper
and lightly-browned rice. Serve it
as a luncheon entree with a hearty
green salad and coffee or as an
accompaniment to chicken or roast
meats.
RICE SAN SALVADOR
Vi cup ripe olives
2 tablespoons chopped green
pepper
2 tablespoons chopped onion
1 cup uncooked rice
4 tablespoons chicken fat or
meat drippings
. 24 cups hot chicken broth
2 tablespoons tomato paste
1 teaspoon salt
Cut olives into large pieces. Fry
green pepper, onion, and rice in
chicken fat 5 to 10 minutes until
lightly browned. Add hot chicken
broth, tomato paste and salt. Cov
er and let cook over very low
heat about 45 minutes. Stir in
olives with fork just before serv
ing. Serves 4.
EAST WAY
If you want to save yourself
stirring time when you are making
a top-of-the-range custard, scald
the milk and then slowly and vig
orously stir it into the slightly
beaten eggs.
Dear Annabelle . . .
TO EACH HER OWN
By Nulade Annie
DEAR ANNABELLE: I read your column every week and
I like the advice you give to people writing in. I imagine
you're the envy of every hen in these parts. Frankly, I flip
my comb every time I see your picture. You've never indi
cated whether or not you have an attachment, but if not
here's one rooster who'd like to know you better. I have a
little nest all staked out. How about it, chicken? ROGER
ROOSTER.
DEAR ROGE: I'm flattered by your offer and I bet you're
lots of fun, but I'm afraid I'll have to decline. Thanks
loads anyway. You see I'm a dedicated chicken, if you get
what I mean. Romance for me is producing farm-fresh
NULADE eggs for people who insist on the very finest qua
lity ia the eggs they buy. If I could crow like you, Roge,
I'd crow for local farm-fresh NULADE eggs. As they say,
to each his own, or ber own as the case may be.
CONFIDENTIAL: If your grocer's out of NULADE eggs,
ask him to phone Oregon Egg Producers, BEImont 4-6451.
LOCAL FARM -FRESH
Salem, Ore., Fri., May 9, '58
. Mi
A spicy pudding whipped up in
scotch pudding gets pumpkin pie spices for flavor and cream
border makes it an icebox dessert.
Five Ways To
Serve Breads
Here are five ways to bring
yeast-raised breads to the table
at their best. Whether you're serv
ing plain slices of bread, a sweet
coffee cake or crisp rolls heating
will help to bring out the sweet
nut-like aroma and flavor of the
freshly-baked product. If you are
using the oven for the rest of the
meal, choose one of the oven heat
ing methods. Otherwise a skillet
or double boiler will do very nice
ly. You will find that even bread
that s several days old will re
spond to this treatment.
In aluminum foil: Place bread,
rolls or cake on a large piece of
aluminum foil. Wrap tightly and
turn edges of foil under to form
a tight seal all around. Bake at
375 degrees F. about 20 minutes.
To serve in foil, turn edges back
to form a basket.
In paper bag: Moisten bread,
rolls or cake by sprinkling them
lightly with water. Place in a
brown paper bag. Close bag se
curely. Bake at 350 degrees F.
about 15 minutes.
In covered skillet: Place 2 table
spoons water in a large skillet.
Place a round trivet in bottom.
Arrange bread, rolls or cake on
trivet. Cover and heat slowly about
10 minutes.
In original package: Heat bread.
rolls or cake in oven in package
at 350 degrees F. for about 15
minutes.
In the top of a large double
boiler: Place rolls or buns in top
of double boiler. Cover and heat
about 15 minutes.
Veal Goulash
Ever-popular
There's nothing new about gou
lash, but it's one of those recipes
that remains a favorite through
the generations.
VEAL GOULASH
14 pounds veal steak
6 tablespoons flour
H teaspoon salt
U teaspoon pepper
cup fat
1 No. 2 can (24 cups cooked)
tomatoes
l cup molasses
3 carrots, diced
1 small onion, sliced
Cut veal in 14" cubes. Dredge
with 4 tablespoons flour; sprinkle
with salt and pepper. Melt fat,
add veal: brown. Remove meat
from skillet; blend remaining flour
into fat in skillet. Add tomatoes,
molasses, carrots, onion and meat.
Cover; simmer 1 hour, or until
meat is tender. Stir occasionally.
Serves 6.
f
1
. ,
a jiffy is a surprisingly easy
CHANGE IS GOOD
Most cooks know that basil is
a fine seasoning for tomato dish
es; but they'll find thyme and
marjoram are also delicious with
tomato mixtures.
J
1
'
- 'lL --fn'ir- nrr-v miriinitii rT""0!.
This month try Arden's Wild Mountain Blackberry Ice Cream
- f
dessert, for. this month. Butter
for richness. A gingersnap
LUNCHEON DISH
Hard - cooked eggs and small
cooked white onions are delicious
in cream sauce. Turn into an even
proof casserole, sprinkle with
cracker crumbs and parmesan
cheese, and- broil until top is light
ly browned.
Something
New Goes In
Sandwiche
?3
A glass of milk and sandwiches
are hardly a new idea. But, when
the sandwiches actually contain a
glass of milk, that is new!
The Milk-Sandwich is a new food
idea which combines favorite sand
wich fillings and nonfat dry milk,
Two milk-sandwiches are equiva
lent to an 8-ounce glass of milk
with all of the vitamins, calcium,
phosphorus and protein of fresh
pasteurized milk. Here are ex
amples of the new idea, which
mixes the nonfat dry milk powder
right into the filling.
CHEESE ON RYE
Mix together '4 cup cheese
spread (olive, pimiento, bacon
cheese, etc.) and Vfi cud instant
dry milk. Spread generously on
rye bread.
PEANUT BUTTER - HONEY
Mix 4 tablespoons honey and
cup of the milk (in dry form) un
til smooth. Stir in 2 tablespoons
peanut butter until well blended.
Spread on cinnamon bread.
CHICKEN SALAD
ON WHOLE WHEAT
Have salad prepared (ham, tu
na, egg, may be substituted). Stir
Vt cup instant (in dry form) grad
ually in until well blended. Spread
on whole wheat bread.
DEVILED HAM ON WHITE
Mix 24 ounce can of deviled
ham spread and 4 cup instant
(in dry form) gradually together
until well blended. Spread on white
bread.
FANCY BISCUITS
Add 1 tablespoon grated orange
rind and 1 tablespoon sugar to
standard baking powder biscuits;
roll 1-inch thick and cut with small
cutter; if desired, dip a sugar cube
quickly into orange juice and press
gently into , top of biscuit before
baking.
17
v.:y t
t x
A glass of milk and a sandwich
a glass ot milk in the sandwich itself, thats news. The instant milk in dry form is merely
mixed with the filling for added flavor and nutriments.
Green Beans In
Many Recipes
Spoon marinated Blue Lake va
riety green beans into tomatoes
cut to open in flower fashion. Gar
nish with deviled egg quarters
and a shiny ripe olive. The full
flavored canned green beans taste
ever so good in this spring salad
combination. ,
Serve canned Blue Lakes In
orange-butter with baked ham.
Heat the green beans and dram.
Reheat a few minutes with 2 table
spoons each orange juice and but
ter and V4 teaspoon grated or
ange rind.
I":- S) it (UQi(Q)QBd!
in. i --ifTifi--iT(ilMilTTiri--rf ---:i-l-i:i-ir-rf'f :,Vi- "T ,, ii'- if. ' : ... . ' J?
I i iiiiiMMjteaiiiiMM.ii, i ' "
is certainly a fa miliar combination of foods, but when there's
Chutney with
Plenty of Zip
Cranberry chutney is the per
fect relish to serve with beef, veal,
pork or spareribs. Its Oriental
flavor will be a favorite.
CRANBERRY CHUTNEY
1 (1-lb.) can whole cranberry
sauce
2 tablespoons light brown sugar
1 tablespoon vinegar
Vt cup finely chopped almonds
V cup seedless raisins
teaspoon garlic salt
Vt teaspoon ground ginger
V teaspoon red pepper
Combine ingredients. Chill thor
Ki "Vie ' ' Y' '
oughly for flavors to blend. Makes
1 pint.
B Creamy,
smoother
. .. i
r I Al RPQ.Q I AUERS
I V AATO
Li-safe k
Chiffon Pie Is , ,v.
Elegant; New
An elegant chiffon pie with ma , ,
lasses flavor is. new and intrig
uing. ' --r' .A 1 , fe-i,
MOLASSES CHIFFON .PIE JvJ
1 envelope (! tbsp.) unflavorea
gelatine , : '. -V" '
Y cup cold water
3 eggs
?4 cup molasses
2 tablespoons orange juict
Vz teaspoon cinnamon
Few grains salt
1 cup heavy cream
Crumb pie shell
Semi-sweet chocolate
Soften gelatine in cold water.
Beat eggs until light; add molas
ses. Cook over hot water, stirring
constantly, until thick. Add gela
tine, orange juice, cinnamon and
salt. Chill until slightly thickened.
Whip cream stiff; fold it into mo
lasses mixture. Pour into Crumb
pie shell. Chill until firm. Using
sharp, thin-bladed knife, shave
semi-sweet chocolate in t h i q
curls; sprinkle on- pie.
CRUMB PIE SHELL
1 cup sweet cracker crumbs
cup sugar
1 teaspoon cinnamon
cup melted butter.
Mix crumbs, sugar and cinna -mon.
Blend in butter. Press into
9" pie plate. Chill.
Use zieback, rusk, graham
crackers, vanilla, chocolate or
lemon wafers or ginger snaps.
For variety use halved wafers
to make an attractive border.
i
11 1
Nulade
;. ... half gallon. ' . .
GUARANTEED FRESH