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!.
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