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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 19, 1975)
SaladsGl Season amor Foods Every .V, - , ' : v t. .'!i fruit pltt it another" popular kind of sslad, suitable especially to a buffet meal. Her I ' oil ' fjlaii bowl holds avocados, mild white onion rings, grapefruit and salad greens. A simt.:a Looks Attract When Salads" Are Subject oil-vinogar-seasonings dressing shows off the combination Jo best advantage. - , . . By MAXINK BUKEN 1 , , Statesmaa Wsmai'a Edltar . Every salad should be a work of art the looks seta the-mood , ,.far enjoyment of any dish, but most of all for salads. . Once was a time when salads were only lor summertime, but la ssf (base day ( aft year "round salad eating we. the ingredients. h Sooa well be tossing salads sU aver the place, I- When greens are fresh from the garden and i cucumbers and tomatoea are criso and color- i ;4 ful. But today we concentrate en beautiful pie" J f f greater variety necause ue seasons cnange 4 ture salads using fruit at hand right bow.: Elegant Salad Bowl Is a lovely creation rich slices of smooth avocado and grapefruit sec tione with a few Bermuda enioi rings are at tracttvely arranged ever tossed salad Elegant Salad Bowl . . I tablespoons vinegar ' ' I quarts mixed salad greens I large grapefruit ?a cup salad oil s .-. 1 large avocado , . - Salt H small Bermuda anion Pepper ' ' ' ' ' v Combine aria aalad greens ra large bowl. Sprinkle with oil and salt and pepper to taste and tost until all greens are coated. Add . vinegar and mix again. Par aad aectiea grapefruit Cut avocado into halve and remove seed and akia. Slice fruit Cut eaiea into thin slices, and aeparate rings. Arrange grapefruit, avocado slice and enioa rings over greens. Serve at once. Makes I to I servings. "Exotic, different, terrific" are some of the adjectivee used to descrtb this papaya half shelL salad filled with fresh fruit. P-in. ecu 'Papaya Salad will please the mostdiscrimlnatng guests. ; , l Papayas, ye knew, are that trepleal asclee-Uke- trait e the saarket saw tram the Rawaltaa Islaads. When tally ripe they have ' . a sMectaale, snetlew Haver. The (raw, picked treat trees, is geMea ' ytllew ta eraage la eeltr wbea ready to eat A papaya la art part1 - fer eatlag fey eattlag Into kaisee and seeing nK the ehlay brew ' seeda aad the fibers. Far slices er cheeks, eat erf "the flras rla. I Papaya is frequently eaten plain with a wedge of lime er lemon to. enhance the delicate flavor. They. are popular,, too, in salad. ' .dessert, fruit cups, appetisera and as slices or balls for garnish. Princess Papaya Salad : Avocado balls - , . Fresh pineappl wedges Lim wedges ;. . Lime-honey dressing '" r Papaya ; , Salad greens1 V Grapefruit sections 1 v ' Orange sections ' Banana slices V To prepare papaya half shells: Cut each papaya In half length" wise and scoop out seeds and membranes. Place on bed of salad greens; fill with the prepared fresh fruits. Garnish with maraschino -cherry and sprig of mint, if desired. Serve with wedge of lime or a lime-honey dressing mad from equal parts honey and hmt Juic . thoroughly mixed. 1 tablespoons light cream . l cup shredded coconut . Chopped. Kdmaraachin .. cberriea -. Pear Snowball Salad x cups SI ,1 S fresh or hrtck led kttuc canned,' drained pear halves -1'-- -: - ' 1 packages (I ounces) cream : cheese I Place kttuc on platter or Individual aalad plates. Arrange pear halve oa lettuce, rounded sides down and stem ends toward - center. Mix cream cheese with light cream. Shape into balls, soil ta 1 coconut, and place one ball sa each pear center. Arrange remain ing cbeeie. balls over platter or salad plates, k Papaya fyog Salad 14 cup lemon juice . J H cup cold water 1 medium-sized grapefruit ; lMi cup hot water . 1 large papaya ; ' , v X tablespoons sugar . 1 avocado r ' ' ' - Few grains salt , Salad greens ' . . 1 fMunce can crushsd J envelopes, plain gelatin pineapple , -. Softea gelatin in cold water and dissolv la hot water. Blend in sugar, salt, pineappl and lemon juke. Cool until slightly thick ened. Para and section grapefruit. Dice sections. Cut papaya into halves and remove seeds and membrane. Cut off rind and die fruit. Cut avocado la halves and remove teed and skin. Dice fruit. Fold grapefruit, papaya aad avocado into gelatin mixture. Turn into a-inch ring mold and chill until firm. Vnmald and garnish with salad greens. Serves I to , . ,,.' , .J v ... Butte7bkies Ari; C ' A rich buttery cookie It taually s popular one. Rera are two such cookier ' ' - - BUTTEIt CRIAM COOKIES .i 1 cup butter - . - - - - 1 cup sugar . ., . eggs, well beaten k teaspoon soda 4 tablespoons sour cream Vk cups sifted flour Dash of salt 1 teaspoon vanilla or almond extract v Cream butter well. Add sugar gradually and cream wed. Add wt Q beaten eggs. Dissolve' soda in sour cream. Add flour, alternately with' cream to creamed mixture. Add salt and vanilla. Knead dough and roll thin. Sprinkle with sugar. Cut with biscuit cutter and place on lightlys battered cookie sheet. Bake in moderately hot oven. 17$ F. for .about 19-11 minutes. Makes about ( dozen eookiea. ! NUT BUTTCJt BALLS I cdp toft butter -"'.' . cup powdered sugar ' ' 1 H teaspooa salt ' 1 teaspoon almond or vanilla ,t extract' . ' ; I cups sifted flour 1-1 cup chopped er ground wal nuts; pecans, almonds, black walnuts or Brazil nuts ; Mix batter with sugar until creamy. Add salt, extract, flour and aula. Mix well. Chill dough until easy to handle. Using fingers. shape dough into' 1-inch balls or 1-inch, x V inch rolls, triangles, or crescents.' ' - - ,- . Place on ungreased cookie sheet. Bake until light brown in moderate oven, 350 F. about 13-15 minute. While cookie are warm, roll in powdered sugar. These keep well. Makes 4-1 dozen cookies. : Fruit Break Has Quick Method Directions for most yeast breads call for scalding the milk. The double atrength of undiluted evap orated milk offers a definite ad vantage in a -yeast bread recipe. By bringing water to a boa separ ately and adding an equal amount at evaporated milk later, the cook by-paaaea the milk scalding opera tion entirely. NO KNIAD FBUIT. BKKAD ;Vs cup boiling water . . -1 tablespoons shortening 7;; Hi teaspoons salt - cup sugar H cup evaporated milk cup warm (not bot water 1 package er cake yeast, active dry or compreaaed : I eggs, beaten -:. i cup chopped mixed candied fruit : IVt cup sifted all -purpose flour Pour boiling water over shorten ing in mixing bowl: stir until shortening it malted. Stir ta salt. sugar and evaporated milk. Mea sure warm water into email bowl, (Cool to lukewarm for eomnraaaed yeast) ftorinkle or crumble la tha yeast; atir jntil dissolved. Stir into Corn; Oysters in Baked Recipe The mildness of corn blends per fectly with oysters la this recipe. ' SCALLOPED CORN AND OYSTERS 1 can (4 01, r mushrooms -H cup butter er margarine k cup chopped ripe olives 1 can 11701.) cream style com 1 can (7H or.) oysters cup packaged bread dressing Brown drained mushrooms in butter. Remove, mushrooms and mix with olives, corn, tt cup oy ster liquid, and drained eystera. Toss bread dressing in the remain ing butter. Alternate layers of con mixture with erumba in a baking dish, ending with crumbs. Bake in a moderate even (JSO : degree) about SO minutes. 4 hearty serv ings. . ' Wondtflrtti Win 12 Ways tmmttJkthJAmt MIHM.,tn Atlr SMMaMMk MIM Yf tot) - " miiau-Uiiiii...- - .i-L..-JJ Boptenu 1JI. . 1 Id BOB aMka I m IiU1 .nnrrSnnrrar7S"irr.rt mm. : I brow in 1 . ri tZlZZ. y!. X&k h i ET-- ZZZZZ ft ' ii 1 fan t a 1 -- awv fii u . 1 rrrLT.. m 1 . -5kiw . . VIltUT a.-,..- : .ill 1. j. , '' r' ... SI- V ... tk.1 '? '" ' tjjC (taaaalaSk. 1 Ud UbsicJ UUUUUl UU "ff w aw 0 immk U Btttm CI Ch:.'r.n (;njer jj ytsn C.J: ST It 11 W I 1 L. -il 1 111 V I f 1 vz 1 t v i x J" N . . r" SHwiftprwuhi. ltJ IVVilJ, -l . II 1 1 r.trr -v TtSSUC UtriRATKM first mixture. Stir ta beaten eggt and fruiU. Stir ia half the Hour; beat antil smooth. Add and stir ia remaining flour. Cover aad let rise in a warm place until double in bulk about 14 hours). Punch dowa and turn into lightly greased 1-quart casserole. Cover and let rise until nearly doubled la bulk (about 1 boor). Bake In moderate even (771 F.) 1 hour. Frost while warm.' . - -. Frosting: . Combin l-l cup con fscUoners' sugar, 1 t tablespoon evaporatod milk and teaspoon vanilla. . . Pudding Gets Apricot Flavor:: Bie podding baa gM modera. Try thla easy apricot version. Jleat ta full boil a U-ounce eaa apricot whole fruit nectar mixed with 1 toblaapoon lima Joloa 'and w tea spoon cinnamoa. Stir in Ma cup quick caoking rice. Cover, remove from beat and let stand It min utes. Stir in tt cup sugar. -cover and let stand -until cold. Fold in stiffly beatea sweetened whipped cream and serve , in ; sherbet dishes.- ir A -f . Dumplin's in Soup, Stews Family Dish If yea want ta add aocnething extra to tha hiacMim aoup, try giving them a topping ef these light dumplingt. Take your pick between them ar make them all during the aext few weeks and at which one the family prefers. First wa have egg dumplings, then we after seup dumplings made with bread erumba, aad finally cor. meal dumplings, the latter especially good for stews ar even better- corned beef and cabbage. ' BGO mniPUNGS I bard-cooked eggs yolks lMi teaspooa flour H teaspooa aalt 1 raw eu valk . Masb hard -cooked egg yalks with fork; add flour aad aalt Mix thoroughly and combin with slightly beatea egg yolk. Form into tiny balls: drop lata bailing soup Cover and boil gently for I min utes. Serve Irnmedistely. Mates about SO balls. Sufficient lor ( servings. , : SOUP DUMPLINGS . t I cup loft bread-crumbs, S tablespoon butter . , Seggs , J-.. . firmly packed ' 1 tablespoon water ' teaspoon salt 1 teaspooa grated anion 1 teaspoon t-hoppsd parsley Cream- butter; beat ia egg yolka. Add remaining ingredients; mis well. Fold in the stiffly beat- eg whites. . Farm ' email balls out H'teaapaoaful)' tip ef teaspoon and drop ea bailing aoup breta. Caver tightly aad boil gently out steadily for ; about li minutes without removing -the rer. Serve irnmedistely ia hot p. Make about M small dura-1 pMtCra. ".. Af ; jy, ; CORN MEAL DUMPUNCS IV. cups milk 1 cup yellow -cora meal - - - as tcaapooa salt "', ' . , 1 tablespoon shortening -t eggt --- - t --' - Scald milk ia double boilerr stir ia cora meal gradually. Turn eff heat and let stand M minute. Add salt and shortening; mix.' Beat ia whole eggs, one at a time. Drop by tablespoonfuls on boiling broth ar water. Cover tightly and boil gently but steadily IS to SO min utes without removing the - cover. Serve immediately ea hot platter around corned beef aad cabbage. Make U medium-sized dumplings. COUNtFVL SALAD , Far . anoeW Mvuiniie nut hold lBlkMnJ mmlmA arttti m fniM flavored gelatin base. Fill whole pinea prunes wnn walnut and combine with quartered canned peach halves, orange sections and thick, alicea af hanau ia run. berry gelatia. -! " - T3 Statesman, Salem, Ore., Fit. April 19, '5? (Sec. IID-21 Tomatoes Called Fruit in Disn There's always soma question a to whether tomatoes are fruit ar vegetable. So we hereby , treat them as fruit ia a deaaert SPiCT PEAR COMFOTC 1 can (1 pound 14 ounces) pear halves 1 cup orange Juic cup brown sugar . . H cup tomato ketchup 1 tablespoon lemon Juic 1 teaspoon ground nutmeg k teaspoon ground ginger t tablespoon butter er margar ine , H cup slivered, blanched al monds (optional).' Beat oven to 450 F. (not). Drain peart, reserving tt cup syrup. Combin pear syrup with orange Juice and next 0 ingredients; 'boil 20 minute. Arrange pear halve ia baking dish UO"xt"xlV); cove with sauce. Sprinkle with almonds. Bake 10 minutes. Serve warm with cream or ke cream. Make a-4 servings,' ; 4- . ,-, TWO FRUITS C Fresh grapefruit sections give; Just the right tang to canned pine aDole. Use the two fruits for company compote. 4 1 - ' Servo f ho Dost, Serve I o V' !) $s$ r n r nn V VI tom : - 0 ; ware-- ht ill ..- --e1' i. 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