The Oregon statesman. (Salem, Or.) 1916-1980, May 16, 1958, Image 21

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The Oregon statesman., May 16, 1958, Page 21, Image 21

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Newspaper Page Text22-(See. Ill) Statesman, Salem, Ore., Fri., May 16, S Meat Loaf Uses Nice Seasonings PUFFY SPUD To make potato fluff, using 4 to 6 medium potatoes prepared as for mashed potatoes; add 1 whole egg and beat vigorously until mixture is fluffy; pile lightly in buttered baking dish and bake in very hot oven about 15 minutes until top islightly browned. 'Fish Cutlets in Cracker Crumbs A pretty good sized meat loaf for a family or party takes beef ! alone- but is aided by seasonings ' N teaspoon pepper U teaspoon ground cloves '-4 teaspoon nutmeg 1 tablespoon lemon juice' 1 teaspoon grated lemon rind Soak bread crumbs in milk. Combine ground beef, bread crumbs, onion, parsley, beaten egg. seasonings, lemon juice and lemon rind. Mix thoroughly. Pack in a 5 x 9-inch loaf pan. Bake in a slow oven (300 degrees) for 14 hours. 10 to 12 servings. Make frequent use of cracker crumbs and cracker meal in rec ipes, they add nice flavor. Here, for instance, is a recipe in which both are used. SALMON CUTLETS 1 7-oz. can salmon ' cup chopped celery 1 tablespoon minced onion 'j teaspoon lemon juice Rind of Vi lemon, grated . ,Salt Pepper 16 crackers, finely rolled Cracker meal 1 egg, well beaten Flake salmon; combine with stock from salmon, celery, minced onion, lemon juice, lemon rind, salt, pepper and cracker crumbs. Mix well. Shape into cutlets. Roll each in cracker meal; dip in beat en egg and roll again in cracker meal. Fry in shallow fat 3 to 5 minutes, turning to brown. Serves 4. blended just right. FAMILY MEAT LOAF 3 pounds ground beef 1 cup fine dry bread crumbs 1 cup milk Vi tablespoons chopped onion 1 tablespoon minced parsley 1 egg, slightly beaten 1 teaspoon salt i teaspoon celery salt FOR GRAVY Don't discard the liquid from canned peas; it is high in food value and a flavor-help in sauces, gravies or soups. 1 RIGHT SAUCE I Lean fish needs a rich sauce; : fat and medium-fat fish or deep fat fried fish benefits by a tart I sauce. raw m O J) fnfrfknnnnra UUU U J VI f . & wit Nobody would ever suspect this sweet bread of containing fresh pears, but it does. The spicy dough has another surprise too, it uses prepared biscuit mix with yeast, something rather new to any coo'k. You can substitute apple for the pear if you like. Fruit Filled Sweet Bread A spicy roll is the perfect ac companiment for morning coffee, alternoon lea or anytime including a midnight snack Fruit fillings such as pear and apple take na turally to cinnamon and ginger to snap up the flavor. It's fun to experiment on your own with an unusual jiffy - mix yeast-raised dough and a variety of fruits and spices. PEAR-LETTES cup warm, not hot, water 1 package active dry yeast 2ty cups prepared biscuit mix 2 tablespoons sugar Filling Melted butter or margarine 1 Bartlett pear, sliced 3 tablespoons sugar i teaspoon cinnnmon i teaspoon ginger Measure warn'., rot hot, water Into a mixing bowl. Sprinkle in yeast. Slir until dissolved. Add bis cuit mix and sugar and heat 60 times. Turn out on well - floured board and form into smooth ball. Let rest 5 to 10 minutes. Roll dough out to V inch thickness. Cut into rectangles 5x4 inches. Creamy Dessert Gelatine Dish Peach Caramel Cream is made somewhat like a cake frosting, with a boiling hot syrup poured over stiffly whipped egg whites. Gelatine and whipping cream add ed to the fluffy mixture insure a creamy, smooth pudding. Canned cling peaches combine delightfully with the rich brown sugar flavor. PEACH CARAMEL CREAM 14 cups canned cling peach slices Vt cup granulated sugar Vj cup brown sugar i packed) 2 tablespoons butter or margarine cup water 2 egg whites 1 envelope plain gelatine V cup cold water cup whipping cream 4 cup flaked or shredded coco nut Drain peaches. Boil together su gars, butter and li cup water to soft-ball stage. 236 degrees, i Re move from heat and pour slowly over stiffly beaten egg whites, beating constantly. Soften gelatine in V cup cold water and dissolve over hot water. Add to syrup-egg white mixture while it is still warm and beat until cool. Whip cream until stiff. Fold peaches, coconut and stiffly beaten cream Into cooled mixture. ' Pour into molds and chill until firm. Makes about 8 servings. Brush with margarine or butter. Place pear slices lengthwise down center third of the rectangles. Combine sgar. cinnamon and gin ger and sprinkle over pears. Cut slits in dough along each side of the filling making strips about h inch wide. Fold strips at an angle across filling, alternating from side -to side. Place on greased baking sheet. Let rise in a warm place, free from draft, for about 1 hour. Bake at .350 degrees F. about IS to 20 minutes. Makes 15. Browned Cheese Topping on Tuna Clouds of gloriously browned ; cheese meringue top this tuna main dish, a beautiful sight to see. I'nderneath, is a perfectly marvel ous mixture of celery soup, tuna, pimintos and rice! The rice en hances all the subtle flavors and stretches the tuna. CROWN 0' GOLD TUNA PIE Vi cup uncooked white rice Vk cups water 1 teaspoon salt 1 6-oz. can tuna, flaked Vs cup chopped pimientos V teaspoon cayenne peppr 1 lO'-i- oz. can condensed cream of celery soup 4 egg whites lt teaspoon cream of tartar l4 cup milk 4 cup finely grated sharp cheese Put the rice, water and salt in a 2-quart saucepan. Bring to a vig orous boil. Turn heat down. Cover. Simmer over this low heat 14 min utes. Remove saucepan from heat but leave lid on 10 minutes. Stir in the tuna, pimientos, pepper and celery soup. Beat the egg whites until foamy. Add the cream of tar tar. Continue beating until egg whites are stiff but not dry. Pre heat oven to 350 degrees. Stir the milk into the rice mixture. Heat, stirring, until very hot. Pour into ! a greased 8V to 9" pie plate or j other shallow dish holding 5 cups. Immediately sprinkle with v cup of the cheese. Gently sprinkle the remaining '4 cup cheese through the egg whites. Quickly pile over 1 the hot rice-tuna mixture. Bake in ! the 350 degrees oven 15 minutes or until meringue is browned on J top. Serve immediately. Since mix ture is creamy and does not come out in wedges, spoon from baking 'dish. This recipe makes 7 to 8 1 servings. Apple Bread Is Family Surprise j Some Sunday soon, or any day you find yourself with a little ex tra time for breakfast preparation, surprise the family with Apple-Nut hot bread. This baked specialty i will score, too: with the neighbor hood friends who like to gather together for the mid-morning kaf- fee klatsch. APPLE-NUT HOT BREAD Yeast Dough 4 cup melted shortening Vi cup milk 4 cup sugar 1 teaspoon salt 1 package yeast, dry or com pressed U cup lukewarm water 2 eggs, bcaien Vi cups sifted Hour Coffee Cake Killing 1i cup brown sugar, packed 2 tablespoons flour 2 teaspoon cinnamon ' teaspoon allspice IV cups cubed apples . V cup chopped nuts Vi cup raisins Vi cup melted butter or margarine Heat milk. In a mixing bowl, combine shortening, sugar, and salt with the milk. Cool to luke warm. Dissolve yeast in luke warm water. Add yeast to milk mixture. Stirjn eggs. Add flour gradually to yeast mixture, blend ing well after each addition. Place sweet dough in a greased bowl and cover with a cloth. Let rise in a warm place ( 80 to 85 degrees I about 1 hour or until dough is double in bulk. To prepare filling, combine to gether in a bowl, brown sugar, flour, cinnamon, allspice, apples. nuts and raisins. Mix well. Add butter and blend well. Turn dough over in bowl and punch down to original size. Spread 'i of dough over the bot tom of a 9-inch, round, greased cake pan. Spoon ' of filling onto top of sweet dough in pan. Cover filling with second half of dough. This layer will not quite reach to edges of pan. Spread remaining filling over top of dough. Cover with a cloth. Let rise in a warm place about 30 minutes or until dough is double in bulk. Bake in a moderate oven (375 degrees) for 30 to 35 minutes. Note: Place a sheet of alumi num foil on bottom of oven to catch any melted filling. STEAMED CLAMS To serve steamed clams, remove from cooking kettle to a hot plat ter and cover with napkins to keep hot. LET'S MAKE f?V FAVORITE A SALAP im SEA FOOD ckiL:M RECIPES SHRIMP MEATS ' i 'tl 1 I From the Collection of I RAW BROKEN " A Ur, I.. 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