22-(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.
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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.. I fiff,
shrimp jnw li:
crab" SALAD
Combine 2 cups broken shrimp,
SH t f1 I cooked, peeled, ond chilled,
rill G I 01 3016 ft. bage. Dress with a boiled
'. dressing and a little sour
FRESH I cream. Let stand in refrigera- I
Wlmmm f aIa Id Iw t tor one hour before serving.
jinn jole ib.s
FRESH FILLET OF f n 1-1
Red Snappen.3f PdOOS
HALIBUT M
FRESH CHICKEN J Q( FRESH CHICKEN WQf 216 N. Commercial St.
LIVGr lb. ' GIZZARDS ib. Phono EM 4-6705
2sfi- '
111 HP III! Ill II
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