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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (June 19, 1952)
una or Salmon Loaf Good ither warm or Uhilled i A. t.ma or kdllliuii wai 1 Z firm enough to slice ? "eat well." This one ,he specifications. It also virtue of making 'Ut-ounce cans of tuna "?' ' ..n eenerously. If rVfhe Toa' is le" over, chill l"! , !.-hnn. or with mayon- E'e on lettuce with sliced toma 'Tte delicacy and good . L. Inna loaf comes ' ,.!n. This nu- . tains make the talis sp"--"" Ler Storage lakes Cheese fly Fresher who like to keep Z types of cheese on hand j iht cheese lasts longer E dna fresher if il is stored ,,!v Soft cheese sucn as cream heese is as perishable "Xl-d should be kept care- fwrapped in aluminum foil -.1 or non-processed cheese, '.. Vact when wrapped in Enum foil " 8 double thick.- . 1 nmni. in iroan IT drying out. Store in the re- kerator. strong navuieu tutcoca E.u h. keDt in tightly-covered fees in me roiriBei-iui "-" is peneiraung uiu ww navui . fnnris. l,vo cheese recipes which will nto summer mc.mmie pain-iui. nf Cheeseburgers and Cot- Cheese Cucumber Mold. One hot, hearty and grand for out ir eating; the other cool and -eshing, lncEu im yuxi.ii per. Beef cnccscnurgcrs 1 pound ground beef i, cup grated Cheddar cheese Ismail onion, grated I lbs. catsup 1 tsp. salt i, !n. oeDner Combine all ingredients and d bv stirring ligmiy wnn a kk. Form meat mixture Into : patties. Broil with top ol meat iches from heat for 5 mins., h meat and broil other side 5 K Serve hot between toasted biurger buns. Serves 4. Etttut Cheese Cucumber Mold 1 pkg. lime flavored gelatin 1 cup hot water ! tbs. lemon juice. h cup finely chopped cucumber 1 cup cottage cheese 1 tbs. grated onion ii Up. salt h cup mayonnaise Dissolve gelatin In hot water, l! lemon juice. Cool, until It be ts to thicken. Add salt to ra pe, allow to stand a few butes, drain off excess mois. ti. Add cucumber and other in. Merits to gelatin mixture; mix ii ana pour into molds. . jam I'iHlrm. Serve on salad greens, pes 8. foajure Hunt Feature Birthday Party TVER ROAD Patsy Collins ii nonored on her seventh birth F it i party given by her moth. pari. c. C. Collins, at their En on Elkay Drive Friday af t ai. A treasure hunt where the Mrls really dug in the ground f rhymed clues, a miniature ttotte animal hunt and other -a passed the afternoon until p tor Ice cream and cake. iwitsts were Janet Kroeh. Candv Marilvn Snriers. Marv a White, Karen Pagent, Joyce "ween, la Verta LaPorte, Whiltinetnn. .TurW f i, Claudette and Ann Barbee r-auomce. well Theta Rho P Initiate and Install RESWELL Mis. Pnhhl. M. FT, Miss Velva Green, Miss ureen and Miss Judith were initiated into Alpha -"pier or xneta Rho Clubs "May eveninc gnH Mi. .T,r, was elected to member- Initiation will be June 26. " officers of the club are Phyllis Moots, president; ; Laurel McCluskey, vice pres- um uonna Hoodenpyle, ;:ry; Miss Martha Black. loaf tender. Part of the secret of this loaf is in mixing the in gredients lightly, so they do not ucuuiiie cumpaci. the celery sauce mak cellent "gravy," so desirable with fish and meat loaves. If desired tiny cooked onions can take the' place of the celery. Whichever vegetable is used, cook it only lightly so it retains some of its enspness. Tuna or Salmon Loaf With Celery Sauce 2 cups tuna (2 8-oz. cans or salmon (1 1-lb. can) 2 cups soft broad crumbs 1 egg, beaten Vi cup milk 2 tbs. minced parsley 1 tbs. minced onion 1V4 tsp. salt Dash of pepper 3 tbs. melted margarine 2 tbs. lemon juice Drain tuna or salmon. R emnvp skin and bones. Flake lightly with iorK. Acia remaining ingredients and mix' well. Turn into well- marganned lo. " pan, Vh" x 3A 3". Smooth top of loaf. Bake moderate oven (375F.) 45 mins., or until top is just firm to loucn. wnne loaf bakes, make celery sauce. When loaf Is done, unmoia on nor piatter, and serve with hot celery sauce. Serves 6. Celery Sauce 1 cup celery cut in i-inch pieces Vz cup water tsp. salt 3 tbs. margarine 3 tbs. flour cup milk (about) Salt and pepper to taste Dash of Tabasco, if desired. Cook celery 5 mins. in water with tsp. salt. Drain the cook' ing water into measuring cud. Fill cup with milk. Put celery on piece of waxed paper. In saucepan in wnicn celery was cooked, melt margarine. Add flour, stirring smooth. Add milk and celery liquor gradually, stirring con stantly until thickened. Season to taste with salt and pepper, and dash of Tabasco if desired. Fold in Celery. Serve hot with Salmon Loaf. Serves 6. Paprika Rates Fourth on Spice Parade LANK COUNTY1 HOMl NEWSPAPER. SECTION B Lorane Club Makes Wheel Chair Robes LORANE Six wheelchair robes, which will be given to the Red Cross for a veterans hospital, have been completed by Ugo-Igo Club. Ten members of the group met Friday at the home of Mrs. H. G. Conner and finished the robes. Enough material is still on hand to make at least two more. The club will not meet again until September but will have picnic at the Dey picnic grounds Aug. 10 to which husbands and families will be Invited. Mrs. L. S. Dey will be hostess to the first fall meeting. Refreshments were served to Mrs. L. N. Ashley, Mrs. L. S. Dey, Mrs. W. T. Moore, Mrs. H. H. Taylor, Mrs. C. C. Hayes, Mrs. A. L. Barker and Mary Ann, Mrs. Rodney Schurger, Mrs. Jack Ter rell, Mrs. Dora Allen and Mrs. Conner end children. Baby Shower Given At Junction City JUNCTION CITY A baby shower honoring Mrs. Elmer Han sen at the home of Mrs. Brochner Mikkelsen recently was attended by 25 guests. Hostesses were Mrs, Richard Jensen, Mrs. Hubert Beck, Mrs. Leslie Gribskov and Mrs. Mikkelsen. After a social evening the gifts were presented to Mrs. Hansen in a decorated bassinet. Mrs. Win ther Bodtker and Mrs. Thorvald Hansen assisted in opening gifts, EUGENE, OREGON, THURSDAY, JUNE 19, 1952 PAGE 21 t '''" Wiltshire engraving GOOD FOR FRIDAY or any other day of the week is Tuna Loaf, especially when served with a creamy Celery Sauce. Fcas, frozen, canned or fresh from the garden, are a colorful accompaniment. By DOBRIS BJORSET Foods Editor, Restster-Guird Proof of the pudding is still in the eating, but homemakers are finding that the eye-appeal test must be passed or the palate won't get a chance. That's why Ameri cans rank the bright red season ing called paprika number four on their spice parade. We use eight million pounds of paprika a year in preparing our food for looks and taste. We rate only pepper, mustard and cinna mon above It. Like most spices, paprika's in creased popularity has followed discoveries of new uses. From merely a garnish for mashed po tatoes or salads, tne scarlet-col ored spice has graduated to use in almost every mam dish. All types of bland foods, such as egg and cheese dishes, as well as light. colored cream soups and fish and meat casseroles take on that "something special" look when paprika is added. Paprika is me ground, dried fruit of a type of red-colored pep per. Of the three varieties of these peppers sold in stores today, paprika is bv far the mildest and the most brilliant. Unlike the warmer red pepper and the very hot cayenne pepper, paprika does not require warnings in its use. It has, in fact, a slightly sweet taste and may be sprinkled lib erally. To Hungary goes credit for the development of paprika. It has been cultivated there for over three centuries and up to World War II that country was our ma jor source of supply. Nor have the Hungarians been merely content to grow the spice. One of their scientists has established it as the healthiest seasoning in the world. Dr. Albert van Szent-Gyorgyi won a Nobel prize for isolating vitamin P in paprika. He also found this spice high in vitamin C content. Since the last World War, Spain, which has practically a govern ment monopoly in paprika, and Southern California have taken over the lead as producers of pap rika. Altogether, we import a lit tle over seven million pounds of what we consume. Paprika Broiled Chicken 1 broiling chicken split in half Mi tsp. salt 116 tsp. pepper Paprika S tbs. butter or margarine, melted Vt tsp. each powdered ginger and rosemary V4 tsp. paprika Wash, clean and dry chicken. Arrange on broiling pan. Season with the salt, pepper and a light sprinkle of paprika. Combine re maining ingredients. Pour over chicken. Bake in moderately hot oven HOOT.) about 20 mins, spooning butter in pan over chick en several times. Place under broiler and broil 5 mins. on each side. Serve on platter surrounded with Poppy Seed Noodles. If de sired, add a little sour cream to butter in pan and serve as gravy, Serves 2. Poppy Seed Noodles 2 cups cooked noodles. 2 tbs. butter, or margarine, melted 116 tsp. pepper M tsp. salt 1 tsp. poppy seeds (or more to taste) Combine butter, salt, pepper and poppy seeds. Toss lightly with noodles to blend. Serves 2 Asparagus Goldenrod 2 lbs. fresh asparagus, cooked 1M; cups medium cream sauce 1 tsp. dry mustard 1 tsp. paprika cups shredded medium ' sharp cheddar cheese ; 4 hard cooked eggs, sieved 4 pieces toast, buttered Paprika for topping Combine cream sauce, mustard, paprika and cheese. Stir until cheese Is melted. Add about of the egg to sauce. Divide asparagus into 4 portions and arrange in center of serving plates. Cut toast in half to form triangles and place one triangle on each side of asparagus. Spoon sauce over all. Sprinkle with remaining egg and paprika for garnish. Serves 4. Cheese-Corn Chowder S tbs. butter or margarine 1 medium onion, minced 1 clove garlic, minced 1 bay leaf Va tsp. allspice 1 lOVi oz. can consomme IV. cups diced raw potato , 2 tbs. flour 'A tsp. paprika 3 cups milk Ms lb. sharp cheddar cheese, shredded 1 No. 2 can cream style corn 4 strips bacon, cooked and crumbled 2 tbs. chopped chives, if desired Paprika for topping Fry onion and garlic in 3 table spoons butter until soft but not brown. Add bay leaf, allspice, consomme and potatoes. Simmer until potatoes are tender. Melt remaining butter in separate pan. Remove from heat and blond in flour and paprika. Stir in milk and cook until slightly thickened. Add cheese and stir until melted. Add corn. Combine two mixtures. Heat and serve topped with bacon, chives and a sprinkle of paprika. Baby Shower Given For Lorcne Matron LORANE The H. E. Norton home was the scene of a baby shower recently honoring Mrs. Kenneth Hayes. Sixty-two friends were present. Preceding opening of gifts games were played. Each guest was asked to write a hint for caring for a baby which was given Mrs. Hayes after being read aloud. Refreshments were served by the hostess assisted by Mrs. Jack Terrell, Mrs. Herman Bnggs, Mrs. H. A. Forphal and Mrs. F. G. Sessions. MCAUSI "JitUf IS TASTIER!.., 73flf ' IS TOPS' PackttJ wfth txtf richneis . . . extra zest) Maeie "flavor fictor" win! everyone who triei Tang discover this different dreis tog now! ' ITS THRIFTY, TOO facial I'm. ft. . J , sariro.. 1 k.T ' lleas"rer. umcers fCaued in July, and Miss fruit jfvmfr ' .1 m wldren love tnm l ttltMi b.v- lM.make-iuddw; ', iooo good, and so g000 he joo and your family. k a loganberryrspb"T Wed syrup that contains et sTrivine natural Iruitsu gar- riilUKirWCillW'4Wrt Strawberries are here! Put up JAM and JELLY with CERTO pectin today! Com farther! You can make two batches from one bottle! Easier! 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