BROILING KIDNEYS
22-(Sec. IID Statesman, Salem, Ore., Frf., May 23, "58
Colorful Dumpings Make Big Thing of Familiar
Pot Roasts to be Served at Family or Company Meals:
While beef kidneys are best
liH nr AiopA and simmered in
wow3
This spaghetti, salmon and pea
combination is a natural and it's
especially designed to pleas the
cook because it's easy to prepare
and can be done in advance of
mealtime. We'll guarantee you'll
put it in your file of "favorite
recipes."
SALMON-PEA BAKE
1 package (8 ounce) spaghetti
1 can (1 pound) salmon,
drained and coarsely flaked
V4 teaspoon basil
1 can (16 to 17 ounce) peas,
drained
1 can condensed cream of
mushroom soup '
Vi cup shredded Cheddar
cheese
Break spaghetti into thirds; cook
nwillni tn nackam directions.
water, veal and lamb kidneys are
Canned Pears In
'Mallow Mix
very tender ana waxy wnen
broiled. Wash and split the kid.
i-... fc..h until moUmA hllHar
Place drained spaghetti in bottom
Good old potroast and dumplings
are no longer a humdrum dish
when the dumplings are glamorous
'confetti" ones. Hero wo offer the
simple magic that makes this in
teresting dish. ,s
POT ROAST WITH
CONFETTI DUMPLINGS
3 to 4-pound boneless beef
pot roast
1 cup flour
2 teaspoons salt
Vi teaspoon pepper
3 tablespoons fat
1 cup water
Coat roast with flour and season
ings. Mt, It fat in heavy skillet.
Brown roast on all sides. Sprinkle
with any remaining flour. Add I
cup water. Slip a low rack under
the meat. Cover tightly. Cook over
low heat for 3 to SV hours. When
pot roast is fork-tender, remove
from the broth and keep hot.
Add enough water to the drip
pings In the kettle to make 4 cups
total. Bring to a boil. Combine V
cup flour and 1 cup cold water
and stir into boiling liquid. Cook,
stirring constantly, until gravy
thickens. Prepare Confetti Dum
plings. Confetti Dumplings: Sift together
2 cups sifted flour, 3 teaspoons bak
ing powder, and 1 teaspoon salt.
Cut in 2 tablespoons shortening
with a pastry blender or fork. Add
cup milk, cup finely chopped
parsley, and V4- cup chopped pirn
iento. Stir until the flour is moist
ened completely. Dip a tablespoon
into the bubbling gravy, then, dip
up a spoonful of the dough, and
slip it off into the gravy. Cook un
covered 10 minutes. Cover tightly
and cook over low heat S minutes
longer. Do not peek or uncover pan
during this time. Place pot roast
on a hot platter. Surround with
dumplings.
of greased 2 -. quart naung oisn.
Top with salmon; sprinkle with
basil. Top with drained peas.
Spoon mushroom soup over all;
sprinkle cheese on top. Bake in
moderate .over (375 degrees) 25
minutes, or until bubbling hot.
Makes 6 servings.
and broil each side for five min
A can of pears, a few marsh
mallows and some nuts make an
excellent dessert for party or fam
ily meal.
MARSHMALLOW PEARS
1 No. 2V4 can pears
10 marshmallows, quartered
Vi cup chopped nuts
8 macaroons
Drain pws. Fill centers with
marshmallows and nuts. Bake in
moderate oven until marshmallows
are toasted. Serve on crumbled
utes, placing the meat J to incn
es from heat source.
--flgraiian.
ADDED BEAUTY
Add variety to a salad of cling
peaches and cottage cheese by
RIGHT PRESSING
Russian Dressing for hearts of
lettuce and other salads can be
.TAKE IT EASY s
Play safe when you are adding
herbs! Start with Vi teaspoon of
a dried herb for each pint of
sauce, gravy, soup, vegetable; use
the same amount for each pound
of meat, fowl or fish. More can
be added after tasting.
QUICK TRICK
Put unsweetened chocolate to be
melted in a custard cup, then
place the cup in a strainer over
a teakettle of boiling water lid
removed from the k e 1 1 1 e, of
course. .
serving an assortment of toppings
to sprinkle over them. Light or
made by mixing a half cup of
dark raisins, chopped or slivered
almonds, tiny cubes of red gel
atine, chopped preserved ginger
all make delicious garnishes.
mayonnaise with a half cup of to
mato catchup and adding pimien-to-stuffed
green olives, chives,
macaroons. Serves eight
parsley, celery (ail minceai
Salmon Bake From Cupboard
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ol
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