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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (May 8, 1952)
ecans Find Wider Range hfUse in varied necipes .-.BA riprans are in-1 lkfast to paf'y S"as. rw used mainly for decora rmerlyin the preparation of ln!. in are now included ,DPes ?or waffles, biscuits, T muffin'- salads, sweet po ,ad' ZK and meat loaves, 'ha e been found to blend 'lib wh ham, cheese, tuna olives cherries, peppers, rais ed mincemeat. BU" the recipe that should prove Vener is pecan-onion cas 7. hw are the directions: 1 First boll a Pun? ' sma" F . onions until Just barely l' ewUh Pinch salt and pinch n8' ",5S.; rooked, drain the P in a colander until dry Place the onions in a greased bak ing dish. Sprinkle with salt and pepper, then spread a generous amount of pecans over the tOD Cover -the Ingredients with one cup table cream beaten with two eggs. Top the mixture with but tered bread crumbs and bake until brown and bubbly, about 20 mins. Looking experts point out that the pecan's subtle taste can be oienaea wnrt otner ilavors with out loss of the pecan's identity anrf that the pecan's texture makes it easy for a housewife to chop or crush the meats into any desired size. Just a few recipes follow re -Seasoned bur Handy ew Food Hem IAHI COUNTY HOME NEWIPAHK SECTION B EUGENE, OREGON, THURSDAY, MAY 8, 1952 PAGE V Reducers May Use Spices n Salt-Free Diets, AMA Says Dieters will get a lift out of i celery flakes were ruled out. The designed to mnrp iiuiw ..j n fnnd DreDa'ration for the Lcwife is pre-seasoned flour A dipping meats and fish for line or as a thickening for IJ stews and soups. Seasoned . ' .. rrtnnncnHilim t!l Sail, SlJltco o.. itamate, me nou Iden brown. veai tuu. nch fried snrimp, oven mea imp, scaiiups, x-i.... ons tnese are jum " 'rench fried shrimp or seal- are easily prepared , wun a ler made Willi jiic-acnauijcu nr. First, marinate the shrimp callops in French dressing for it an nour. arain wen, uiu itiff batter made irom i cup oi ;oned flour ana cup Ater. Fry to a golden brown in at deep fat, 375 degrees, or Men an inch cube of bread will Awn in 60 seconds. JDven fried shrimp or scallops A floured by tossing in a paper Jk, into which some of the pre isoned flour has been placed, ler (hey have been coated with it margarine or butter. Then y are arranged in shell or pot baking dishes and baked in moderate oven (375 deg. F.) !lil flour coating is slightly iwn. age slaw or a tossed green (ad, the latter dressed with a Jench dressing, crusty rolls and flee are perfect accompaniment the fried shrimp or scallops. French fried onions are just lit with so many meat dishes. !1 mud-flavored onions and e In to inch rings. Soak milk for an hour. Drain roughly and separate into ks, then roll in the pre-sea- ed flour. Fry in deen.iat hot ugh to-brown an inch cube of ad in 50 seconds or 370 de les on a fat thermometer. Do overload the deeD fat kettle. tin rings on absorbent paper. Meat Loaf with Pecan Stuffing Combine l'A lbs. ground beef with Vi cup chopped green pep per, Vi cup chopped onion, 1 tsp. salt, 1 tbs. Worchestershire sauce, 1 cup white' bread crumbs, cup milk and 1 egg. Mix thor oughly. Place 14 of this mixture in bottom of greased loaf pan. Combine- 1 egg, A cup fat, 2 cups whole wheat bread crumbs, cup chopped celery, V4 tsp. black pepper and cup meat stock or water. Add to this cup chopped pecans and mix thor oughly, bpread on top of meat mixture. Arrange remaining meat mixture on top of pecan stuffing. nane ai oau aeg. t; for 1 hours and cool slightly before removing ii uiu pan. curves lu. Pecan Squares Cream together 1 cud dark brown sugar, 1 cup butter or mar garine. Add 1 well beaten egg, mix well. Work in gradually 2 cups flour. Spread mixture in thin layers on 'greased baking sheet about 11x16 inches. Brush on 1 well beaten egg. Sprinkle with cup dark brown sugar, 1 cup coarsely choppen pecans. Cover with cup dark brown sugar. Bake. 20 to 25 mins. at 350 dee. F. Makes 25 squares. Easy Pecan Cake Beat the yolks of 6 eggs 10 minutes. Add slowly H4 cups su gar, 4 cups finely chopped pecans. 1 heaping tbs. flour and tsp. bak ing powder. Add stiffly beaten whites. Bake in 2 layers and use whipped .cream to put together. some news from the American mecucai Association. It is no long-! er necessary to eat tasteless food in oraer to lose pounds. whether she or anvnnp in her family is on a weight losing diet or whether she is cooking for someone on a low sodium medical diet, the homemaker will be glad io near mere are 38 different in gredients which will put flavor into this food withoutharmful ef- lects. The current issue of the Amer ican Medical Association's Jour nal reports that 39 spices may be used in salt-free d ets without raising the salt content appreci ably. This is the first time that authoritative research has actual ly proved that spices are safe for these diets. For some time doc tors and others have recommend, ed the use of spices without offi cial proof to back them up. 'Operation Chop-Chop1 Sends Cooks in Korea Back to School THE LACK of taste in salt free or low sodium diets has been the greatest drawback' to their use. In recent years they have be come popular as reducing diets in addition to treatment for heart ailments and high blood pressure. But it takes an iron will to eat this food by itself three times a day. And it is a constant prob lem to the cook who must try to make these meals more appealing. Recognizing the problem, es pecially as it applied to medicine, Dr. C. A. Elvehiem and C. H. Burns, at the University of Wis consin, made a study of the salt content of spices. After testing 100 commercial samples, representing 41 different spices, they decided that nnlv fwn wprp unfit fnr salt- iTestricted diets. Dried parsley and remaining 38, or all of the other common spices in use today, were declared safe. The word that spices may be used in these diets is especially important to reducers. It is al ready well established that spices are calorie-free. In addition, it has been proven that the dieter will feel more satisfied after a light meal when the food has been properly seasoned. Orange Baked Chicken 1 frying chicken (2A to 3 lbs.) cut in quarters. Vi clove garlic. Vz tsp. paprika. 1 cup orange juice. Vi tsp. ground rosemary (or tsp, leaf rosemary, crumbled), 116 tsp. black pepper. 1 small onion, sliced thin. Rub chicken pieces with gar lic clove. Arrange in glass bak ing dish. Sprinkle pieces with paprika, rosemary and pepper. Arrange onion slices over chicken. Pour orange juice over and around chicken. Cover and bake 45 min. in moderately slow oven (325 F.). Remove cover and bake Vi hour longer or till fork tender and golden brown. Baste fre' quently with juice. Serves 4. NO SALT is used in (he above recipe. If desired, however, be fore preparing chicken as directed above, the chicken may be sprink led on both sides with a ,small amount of salt. Start . Guest Meals With Gay Apple Juice Appetizer We all love the smart touch that gives a company meal real flair. Especially we prize it when it's easy to fix . . . and -guests obviously enjoy it. Like this Apple Juice Appe tlzer, for instance. It has snap, tingle, just a hint of sweetness. Its sparkle delights the eye. It1! apple fragrance ex cites anticipation. And all com bine to quicken appetite for the dishes to follow. Serve the Appetizer Ice-splinter cold . . . either chilled before hand in the refrigerator or nested deep in crushed ice. As a final party touch, place a flower on the plate. Apple Juice Appetizer 1 quart apple juice Vi cup grenadine 6 tbs. lemon juice . Combine all ingredients; chill. yields 6 servings. Serve with slice of lemon. FOR FLAIR, for flavor, start guest meals with this gay apple juice appetizer. A Cucumber Dressing Adds To Flavor of Salmon Steaks Big Rattler Killed CRESWELL Murrel Olson and sons, Kent and Bryce, killed a large rattle snake wearing nine rattles, on their farm in the Camas Swale District, Monday. The Olsons were cutting brush when they heard the warning rat tle and soon killed the big snake with the tools they had been using. Catching a record salmon is many a fisherman's dream; but if the dream doesn't materialize, tnere's plenty of frozen salmon available, according to the Nation al Fisheries Institute, to make all fishermen and their families hap py. Salmon has a subtle flavor all ots own. ItSs nutricious, too high in protein and the two important B vitamins, thiamine and ribo flavin. And if you buy neatly packaged frozen salmon steaks, all ready , to thaw and cook,, bake them with this cucumber dressing. You'll give your family an unusual taster treat one that's quick and easy to prepare. Baked Salmon Steaks with Cucumber Dressing Vi-cup minced onion J,4-cup butter or margarine 1 quart enriched yeast-raised bread cubes . -tsp. celery salt ?i-tsp. salt t , 'A -tsp. pepper 1 cup peeled, diced cucumbers . y-cup water 4 salmon steaks (about 2 lbs.) 2 tbs'. melted butter or mar garine Heat oven to 350F. (moderate). Saute onion in butter or marga rine until transparent. Mix to gether bread cubes, celery salt, salt, pepper, cucumbers and water. Let stand about 10 minutes. Pack into greased 10" x 6" x 2" baking dish. Arrange the salmon steaks on top of dressing. Sprinkle with salt and pepper and brush with melted butter or margarine. Bake about 30 min. or until steaks are tender when flaked with a fork. Serve with lemon wedges. Makes 4 servings. Frozen Broccoli Roll-up Delicious, Delightful .. Whether you're entertaining for luncheon or planning a surprise treat for the family, here's a shapely and tasty new treatment for frozen Droccon. ne coonea broccoli is rolled up in pieces pf delicately browned French toast, then each roll-up is sprinmea with grated sharp cheese. These are slipped under the broilerjo the cheese can melt, and the tangy flavor will be on each delicious bite. It's an extra-special, main dish delight without the usual extra-special effort. ''f Frozen Broccoli Roll-up 1 package frozen broccoli., 4 slices French toast ;:;; Vt cup grated shaiv cheese Cook broccoli ' according .--to directions on package. At the same time prepare the French toast. Lay pieces of cooked broccoli diagonally across slice of toast; fold corners over broccoli ana fasten- with toothpicks. Sprinkle cheese over roll-ups and put under broiler until cheese melts. (This takes just a very few seconds so watch it!) Amount: 4 roll-ups. BOYS PRESENT FISH ROD TO SCOUTMASTER OAKLAND At a meeting of Boy Scout Troop 29. recently, Scout Master Gene . Cherry was presented a spinning rod, reel and line by. committee chairman Jesse Lee on behalf of the boys for his work during the past year. Gene Davis is assistant scout master. A. W. Carlyle presented the troop with a first aid kit made by Kenneth Dorman and lettered by Neil Settle. TilbesT ANCEL FOOD Oulck CAKE Mix just odd waled WITH 3rd INFANTRY. DIVI SION, -KOREA 'U.R) The opera tors of the Third Division's 126 food factories are going to cooking school. They are learning the latest techniques for the camouflage of spam and the dissolving of the rock-like dehydrated potato. Under operation "chop chop," small groups of mess cooks are being brought to a . classroom where they are given a week of schooling and have an opportunity to gripe.t about somebody else's cooking. EVERYBODY seems to think the whole idea is excellent, a step in the right direction. For the most part, food has been plentiful and of good quality in Korea this win ter. But, as the cooks will testify, they continually receive strongly worded suggestions from their cli entele. The suggestions made during the schooling should be more con structive, according to Warrant Of ficer Donald Smith of Greenwood, R. I., dean of "chop chop." Smith is an enthusiastic booster for army rations, holding that em ployment of certain tactics for re viving the defunct dried egg, plas ter of powdered milk and the arid onion and potato will not only make them palatable but down right tasty. . He knows the cooks are bucking a strictly "show me" attitude and he thinks they can win out if they follow the advice of his professors Master Sergeants Russell Coffman of Washingtonville, N. Y. and John Robingren of Browns Mills, N. J, and Sgt. First Class Carl S. Smith of Point Chicago, Calif. The student cooks enjoy the week of schooling, although at chow time they are inclined to pass on salty insults to the local cook ing staff. Smith said his own cooks were going to the school "as soon as it ii their turn." "You should have been here for the class yesterday;" Smith said, switching the conversation back to more pleasant things. "We had a class on roast duck." - "I graded the work in my tent last night," he chuckled. Butterfly Fairies Work on Head Scarfs Members of the Butterfly Fairies 4-H Club met at the home of Mrs. Donald Scott Tuesday. Thev worked on their head scarves. Mrs. Kenneth Diehl, as sistant leader, helped them. Dixie cups and cake were served for. re freshments in honor of Carol Scott's birthday. u Specially priced at youri grocers' 'NOW!. 'tumbroek Syrup ,Mllow rich... a grnd V to lUrt (h. d.yl Nollty't ! 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