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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 23, 1958)
i Pretry-And VV" - "" If It's Be a Salad, if Will mil i I' i mi .1.1.1 . i ml- 1 Good jl n " " J: Summertime salads are handsome affairs, usually with plenty of color and flavor. Here we' feature a fruit plat. Spicy nut-stuffed dried prunes are the 'surprise ingredient in this assortment, fresh strawberries add distinction. .v mmX. Fruit, cottage cheese Ifid crisji greert are "always a welcome comblnatlan for satad-and of court they erst available fh year iround Hare the) Combination Is peadv halves pineapple) spears, prune stuffed with crearh cheese) and the cottag cheeseyThe greens- ere Bibb Jet- Ma& Di Salads ;On Menu Often Fruit salads, as luncheon main stays or dinner desserts, have earned great favor because of the increasingly abundant supply of good fruits, canned, frozen, fresh, There is an easy salad dressing, made with sweetened condensed milk, that adds interest to any combination of sugar and milk, sweetens it: lemon Juke and grated rifid add tartness, a little essence' of peppermint gives it a cool. intriguing taste. Here are suggestions for fruit combinations: 0i,ced pineapple, strawberries, grapefruit and orange sections. Piled in a hoi lowed-out pineapple shell they are a really eye-appealing vision. Freslv or canned pears, drained, arranged on nests of lettuce, the core cavities filled with cream cheese mixed with chopped nut meats. Peach halves, with a prune in each, arranged alternately with pineapple sticks around a center mound of cottage cheese. Wedges of grapefruit, skin removed, ar ranged alternately with wedges' of avocado pear on beds of romaine. These and many other com- Vegetable Dishes Easily Found To help you take advantage of the beautiful array of fresh grown vegetables in your local market here are some serving suggestions we think you and your family will . enjoy. SPICED ARTICHOKES 6 medium-sized artichokes 1 stick cinnamon 1 dozen whole cloves 1 tablespoon olive oil 1 tablespoon vinegar 2 tablespoons salt Water Combine artichokes and season ings in a pan and add enough water to cover artichokes. (A little sugar may be added if more sweetness is desired.) Boil gently for about 45 minutes or until arti chokes are tender. Remove from liquid; drain upside down, 6 serv ings. CREAMED PEAS AND CUCUMBERS 2 cups fresh, shelled peas (1 Vi pounds) medium onion, thinly sliced 1 teaspoon salt Vt cups boiling water 1 small cucumber, peeled and diced. , 2 teaspoons butter, or margarine Vt cup light cream , 1 Dash of pepper Combine peas, onion and tea sooon salt in saucepan, add boil ing water and cook covered for 10 minutes. Add cucumber and continue cooking, covered for 10 more minutes. Add butter, remain ing Vi teaspoon salt, cream and pepper. Heat slowly for 2 to 3 minutes, until cream is heated. Serve immediately. Makes 4 serv ings. " ' ; ' 4 '-'-M ', . j , ,' V - binations of the usual- fruits that have high eye and appetite appeal are easy to assemble and are enhanced in flavor value "by the sweetened condensed-:. milk -dressing. Here's a word of advice: when serving fruit salad, remem ber to have salt available. Some people always like an extra sprinkle or shake. CREAMY FRUIT SALAD ' DRESSING v 1 teaspoon grated lemon rind cup (Vi 15-oz. can)' sweetened condensed milk 1 Flank of Beef There is plenty of ammunition available for the food shipper who needs help in the battle of the food budget. For one thing, you can follow the food ads in this paper. Watch for specials and you'll be surprised at the differ ence, it can make in the month- end bills. And at the meat counter, get acquainted with some of the less familiar cuts that bear at tractively low price tags. Flank steak is a good example of - a cut. which - is perhaps less well known, but which offers j bonus both in economy and eat ing enjoyment. Flank steak is easy to recognize, as it looks different from any other steak. It is bone less, about an inch thick, 12 to 14 inches long and 4 to 6 inches wide. Count on about 2 servings to a pound when buying, and count on plenty for "seconds." in flank steak, the fibers run lengthwise. The meat should be scored for tenderness by cutting diagonally across the fibers every half inch. Flank steak takes well to a num ber -of interesting treatments. For instance, no one will guess you are serving a budget 'meal when you prepare flank steak with a sweet sour sauce, yet you prob ably have all the sauce ingredi ents among your everyday kitchen staples. SWEET-SOUR FLANK STEAK Vk to 2 pound flank steak Salt - , k cup light brown sugar,' packed V teaspoon dry mustard teaspoon ground allspice V teaspoon ground cloves cup vinegar t . cup water Remove membrane from both sides of flank steak. Trim off fat if necessary. With a sharp knife, score both sides of steak by cut ting across the fibers every half inch. Salt both sides of. steak. To prepare sauce, cembine all remain ing Ingredients and blend well. Place the flank steak in a shallow pan. .Pour the sauce over the steak. Refrigerate the steak in the sauce for 24 hours. Turn- occasion ally if sauce does not completely cover meat. Remove steak from sauce. Place on a .broiler pan. Brotl'3 inches from heat source for5 to 7 minutes on each side. ice cup lemon Juice ' 1 V'cup salad oil . : H - teaspoon essence of -peppermint, optional V cup heavy cream, whipped Combine sweetened condensed milk, lemon rind, lemon juice, , sal ad oil and essence of peppermint in a mixing bowL Beat with rotary beater until well blended and thickened. Chill. When ready to serve, fold in whipped cream Serve with fruit salad. Makes 1 cups. Takes Sauce Spoon a small amount of sauce over each side -of steak as it is broiled. If desired, the remaining sauce may be thickened for serving, Heat sauce to boiling. Combine 2 teaspoons cornstarch with a small amount of water. Slowly add corn starch mixture to hot sauce, stir ring constantly. Continue to boil for two minutes. Serve over slices of flank steak. Makes 3 to 4 serv ings. Note: This sauce will be dark brown in color. Party Cakes Need Frosting Party cakes can do with extra nice decoration, so next time you are planning refreshments for such an occasion try this easy lemon butter frosting as smooth as vel vet and with a real tang of flavor. It is made with sweetened con densed-milk and is always of a fine spreading consistency. You can color it with a very few drops of vegetable color to suit the oc casion. LEMON BUTTER FROSTING 4 tablespoons butter cup 15-ounce can) sweetened condensed milk l'i teaspoons grated lemon rind 3ft cups sifted confectioners' sugar 1 to 2 tablespoons lemon juice Cream butter. Gradually stir in Vi cup sweetened condensed milk. Add lemon rind, mixing well. Add sugar gradually,, alternating with remaining sweetened condensed milk, beating until smooth. Add 1 to 2 tablespoons of lemon juice and beat well. Spread on cooled cake .- c- - i . PINCH-HITTER Even efficient housekeepers sometimes . forget to clean - the spouts of teapots. Keep a package of pipe cleaners handy in a cab inet drawer for this important task. Rinse the teapot, insert a doubled pipe cleaner in the spout and carefully turn to remove tan-! nin stains; you may have to do this once more but this method usually leaves the spout spotlessly clean, -t ;vv- A frozen salad serves several either as a salad or dessert. thing is that the salad can Fruit Salads Picture Pretty In By MAXINE BUREN Stateimaa Woman's Editor Chances are the elegant salads you serve in May -and June will be fruit. And they may be all fresh, or a combination of fresh and canned fruits. But either kind of fruit salad you serve, you'll make hot coffee-will complete the luncheon menu. Summertime Spcy Prunes 1 pound prunes 2Vi cups water -6 to 8 peppercorns 1 (3-inch) stick cinnamon 1 1 Vt Rinse -prunes and add water. Tie spices in square of cheese cloth, and add to prunes. Simmer 20 minutes. -Add vinegar and brown sugar,- and; boil S , minutes longer. Allow to cool., then re move spice bag. Let stand overnight in -syrup Makes about 1 quart prunes. Frozen fruit salad. might be either salad or-dessert, bufcieither, it's rich and elegant, and welcome. Frozen Fruit Nu f Satid . 2 packages (3 oz. each) cream cheese ' . 2 tablespoons lemon juice Vi cup mayonnaise Vi cup sugar 1 teaspoon salt Blend softened cream cheese, smooth. Add sugar and salt; mix well. Stir in drained fruit cock' tail and nuts. Fold in whipped cream. Pour into mold or freezing tray and freeze until firm. Dip unmold oa serving plate. Garnish and serve. . Ten servings. Molded fruit salads might take comes around: They should be colorful and gay for the decorative effect en table and for contrast la taste and - texture. Individual molds are coaveolent for a score of occasions. New and Imagina tive Is Pineapple Nat Molds with Chutxey Dressing. Pineapple 1 package lime-flavored gelatine 1 cup hot water Dash of salt 1 can (No. 2V) pineapple slices ' Dissolve gelatine in hot water; into 1 cup measure. Save out 1 tablespoon for salad dressing. Add lemon juice and enough water to fill cup. Stir into gelatine. Chill till thick but not set. Stir in olives, cashew nuts and one-half the avocado, diced. Pour into 6 small molds. Chill firm. Place 6 pine apple rings on bed of curly lettuce. Unmold gelatine onto pine apple. Decorate plate with rest of pineapple an sliced avocado Chutney Vi cup -mayonnaise 1 tablespoon pineapple syrup Thin mayonnaise with pineapple syrup. chopped chutney and its syrup. Apple Mold Has Bottled Drink Here is the recipe for a spark ling jellied salad which would be a fine accompaniment to a hearty meal. This molded apple salad with its refreshing lemon - lime flavor would be a delicious con trast in color, flavor, and texture to a meat and potatoes dinner or soup and sandwich lunch. In this recipe, the gelatine is dissolved in boiling water and then mixed with a bottle of lemon-lime carbonated beverage. The fruit flavor of the beverage adds a subtle tang to the chopped apple and celery gelatine combination. TANGY APPLE SALAD MOLD 1 package lemon-flavored , gelatine Vi teaspoon salt icup boiling water 1 1 7-ounce bottle lemon-lime carbonated beverage 1 cup diced unpeeled, red skinned apples Vi cup chopped celery . Mix gelatine with salt; add wat er and stir until dissolved. Stir in lemon-lime carbonated beverage and chill until slightly thickened. Mix in apples and celery and chill in a 1 -quart mold until firm. 6 servings. MEASURE IT - One pound of brown sugar yields 2Vi cups firmly packed. uses on a luncheon menu. It is Here ours is made from canned be prepared the day before. Springtime- it pretty and it win be welcome as a breath of fresh air. Springtime salads might be jelled -or (rosea or Just arranged as an elegant, colorful bouquet of - interesting color, farm and flavor. Fruit plates are the most sophistloated kind of aalads these days. Tuck some cool,, spicy stuffed prunes among the othen fruits and you'll haves a conversation piece. Putting the fruit on a large platter and serving buffet style, each guest can help herself to her favorites. French bread and ice tea or piece dried ginger root (optional) teaspoon whole cloves cup cider vinegar cup brown sugar (packed) 1 can (l'Tb. 13 oz.)-fruit cocktail ,. Vt cup coarsely chopped nuts 1 cup whipping cream- Watercress, or other greens lemon juice, and mayonnaise-until mold in hot water and quickly with watercress, Cut-into slices the limelight wheat party time Nut Molds Vi cup; lemon or lime juice 2 tablespoons sliced stuffed . olives Vi cup salted cashew nuts 1 soft-ripe avocado Salad greens add salt Drain pineapple syrup Dressing 1 teaspoon sugar 2 tablespoons chopped chutney- Stir in sugar and Serves 6. BRAISE FLANK STEAK Flank steak is a lean piece of meat with no bone -and, while it is as flavorful as other beef steaks, it is usually not as tender. The steak is best prepared by braising. Brown the meat in a little hot fat, add a cup of con somme, grated carrot, and season with salt and pepper. Cook, cov ered, over low heat until tender. 6000 Peflf 4 f V. , N ' V 3 a showpiece and might serve fruit -cocktail. Another nice , ' Chicken Salads Molded or Not There s no better' salad than a chicken mixture for a luncheon main dish when salad is the in dicated food. . You can make it molded or otherwise, so-we offer one recipe for each. CHICKEN SALAD MOLD " 3 -ounce package orange flavored, gelatine 2 cups coarsely diced cooked chicken meat 1 cup chopped celery 1 cup mandarin orange sec tions or tangerine sections Prepare' gelatine according to directions on package. Add chick en,, celery, and mandarin orange sections. Pour into oiled IVi-quart pan. Allow to set; Unmold and garnish with mayonnaise just be fore serving.. Makes 6 to I serv ings. . ORANGE-KISSED CHICKEN 2H-pound frying chicken, cut up 1 egg, beaten Vi cup orange Juice 1 cup flour "" ,. ' . 2 teaspoons . salt ' ; 2 teaspoons paprika 1 tablespoon shredded orange peel cop (1 stick)' butter . Dip chicken pieces into ess and orange juice mixture, then into a mixture of flour,- salt, paprika, and snreaaed orange peel. Melt but ter in -j Shallow baking, pan In' a not oven (wo aegrees).' Remove baking pan from oven. As nieces of floured chicken are placed in pan, turn to coat with butter, then Dake'sun side down in a single layer ina. not ven(400 degrees) for 30 minutes. Turn, chicken. Bake another 30-minutes. Makes 4 serv ings. Peach Pie Has Golden Name Juicy sweet canned cling peach slices in a butterscotch filling make Sutter's Gold Pie a conver sation piece. Serve this luscious pie when the remainder of the meal is light. It's rich, but so de licious. SUTTER'S GOLD PIE 2 cups milk cup brown sugar (packed) 3V tablespoons cornstarch Vi teaspoon salt , .2 eggs 2 tablespoons butter or margarine 1 teaspoon vanilla ' 2 cups canned cling peach slices 4 baked (9-inch) pastry shell cup granulated suear Scald milk. Add brown sugar. cornstarch and salt blended togeth er thoroughly, and cook over hot water 15 to 20 minutes, stirrinv irequenuy. &ur Deaten egg yolks slowly into cooked mixture. Cook s minutes longer, stirring constant ly. Remove from heat and blend in butter and vanilla. Cool. Drain peaches thoroughly, add to filling ana pour into oaKed pastry shell. Beat egg whites until stiff and gradually beat in granulated sug ar, f ue meringue lightly on top of filling, and brown in moderate ly slow oven (325 degrees) about 20 to 25 minutes. Cool before serv ing. Makes 1 (9-Inch) pie. 49.100 SACKS OF SALIM POTATOES ARK USED VERY YEAH IN BLUE DELL j -1 n i m pig' 1 ''v. li Pineapple-nut molds with chutney dressing offer exciting new nosiess. . sijce or pineapple torms tne base tor the molds, nuts, olives, evocados ere included In the -salad mixture thafs molded with lime gelatine. Cheese Puffs Go With Salads These- little cheese-flavored puff shells filled with chicken, crab meat, shrimp, lobster, or tuna salad-are excellent as an v appetizer or a salad accompaniment. CHEESE ' PUFFETTES Vi-cup water ;Vi cup butter or margarine . s , teaspoon , salt 2 eggs cup all-purpose flour l tablespoon cornstarch ft cup grated process American cheese Combine water, butter and salt in a saucepan; heat to boiling. Add flour and cornstarch all at once; stir vigorously over low heat until mixture leaves sides of pan and. forms a smooth, compact mass. Add cheese: stir until melt ed. Remove from heat: cool slight ly. Add unbeaten eggs, one at a time, beating until smooth after each egg is added. Chill mixture 1 to 2 hours. Drop by teaspoonfuls onto greased baking sheet, leaving space Detween to permit spread ing. Bake in hot oven (450 de grees) 10 minutes: reduce heat to moderate (350 degrees) and con tinue baking 15 minutes. Cool on wire cake rack. Shortly before serving time, slit shells and fill with chicken or seafood salad. Makes about 48 shells. (Allow 1V4 to 2 cups salad mixture for this number of shells.) EASY DINNER The next lime you entertain, serve stuffed ham slices. This meat dish can be prepared ahead and quickly reheated just before quests arrive. Early in the day, oiend some pineapple tidbits into standard bread stuffing recipe and refrigerate. While you're pre paring the rest of the dinner that night, place the stuffing between the two slices of fully-cooked ham and bake 30 minutes in a 325 de grees oven. 1fibTHER! I THINK -S'x S Uz7!?, ".TMiAh I I've discovered I .1 J COVuS old-time f fKb V ELKTRICITY' Ll c& FLAVOR TO VCI KICI v 1M IS ACTUALLY I 3T t.K QrViu FARTHER iJrr?? I YE DISCOVERED nWII 70 i , JfolDRINKINS'S FUN y V,W W AGAIN WITH rJJf Mfe Statesman, Salem, Ore., Any Flavor Soda Easy "What flavor will you have?" The young hostess will be thrilled to preside at her own soda party and fill orders just like the profes sional soda jerker. You can be sure that each guest will order a different flavor, so a variety of bottled carbonated beverages, chill ing in the refrigerator, is a must, Small bottles are best for this pur pose and the flavor selection should include ginger ale. root beer, lem on a n d black cherry. If freezer space permits, several flavors of packaged ice cream should be pro vided, too. Vanilla ice cream and any flavored carbonated beverage makes' one of the most popular so das. With, root , peer, chocolate or coiree ice cream is a treat, a Dig scoop of strawberry ice cream in lemon Soda is a real refresher, and you might add cherry or maple ice cream to black cherry soda, Here are two fine sodas, easy to make, and sure to be liked. SPICY GINGER SODA 1 cup milk ' Dash of cinnamon All tbo Flavor of Finest French Dressing but loss Than 1 Calorie! 4j NniM FwxWHW S (l3) Frenchetta is food mgic! Contains lew thin 1 calorie compared to at many at 100 calories per ipoonful of - resular French j them for flaror. In teat after teat Taites so $ good you'd never dream il l non-fattening! Get Frenchetta at grocers Frenchette FrL, May 23, '58 (Sec. II117 salad fare for the springtime Dash of nutmeg 1 pint chocolate ice cream Pale dry ginger ale Combine milk and spices. Divide among 4 tall glasses. Place a large scoop of ice cream in each glass. Fill glasses with pale dry ginger ale. bur gently to mix. PINEAPPLE SODA ' cup crushed pineapple Few drops almond flavoring 1 pt. vanilla ice cream Pale dry ginger ale Combine crushed pineapple and flavoring and divide among four tall glasses. Add small quantity ginger ale; add scoop of ice cream. Fill glasses with ginger ale. Stir gently to mix. ' ... -- MIX 'EM UP Hint to menu-makers: Do not repeat flavors when you plan a meal. If your main course is to be spaghetti with meat balls and tomato sauce, do not include to matoes in an appetizer or salad. If your dessert is to feature fruit, do not start off with a fruit cup. DIISSINe 90 SAIADS wzwr r
