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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (Dec. 21, 1953)
12B Register-Guard, Eugene, Ore.Non., Dec. 21, 19S." Pot Roast Offers Good Food at Low Cost Cut food costs by taking advan tage of the plentiful supply of ex cellent cuts that offer maximum food value at minimum cost. One of the best these days is pot roast of beef. It's as easy to, cook as. It is to boil water and even new brides will find it draw ing the praises of her new hus band. Here's how: Select four or five pounds of beef chuck, rump or round. Rub the meat with sail, pepper and flour and brown on all sides in a little hot fat in a deep, heavy pan with cover. Slip a low rack under the meat to keep it from sticking to Ihe pan. Add 'i cup of water and cov er pan closely. Cook slowly over low heat until done about three hours. For a whole dinner nut of one pot, add potatoes, carrots and on inns during the lastjiour of cook ing. Test macaroni, spaghetti and noodles for doneness by pressing a piece gently against the side of the. pan with a spoon or fork. When done, it will break cleanly and evenly. xrX I Grown end Made In the -mK.iN.TOP I J COLUMBIA EMPIRE "? V ' VMt 'f&; ft . (Wiltshire EnffravlnR) NOW THAT THE SKASON nf parties is upon us again, we'd do well to spare a thought for a slightly sobering fact. This season is one nf the most dangerous nf all as far as traffic accidents are concerned. And no matter how reluctantly they do it, sooner or later the time comes for your guests lo drive home. Now, there is no doubt that a cup of good strong coffee makes a driver more alert. For this reason, every holiday hostess will earn the gratitude of her departing guests by a simple act nf thnnghttulness and responsibility. She will make it her business, as soon as they begin to leave, to buttonhole them and insist that each driver down a cup or two of strong hot coffee. No matter what else you serve during the evening, the "one for the road" that will send your guests safely on their way is coffee. To emphasize the importance of this parting cup, here's a recipe for quickly made, delicious little pasties to serve along with it. Bite-size, crispy, filled with a tasty mixture of ham and cheese, they're just right for the occasion. CPII7PD CLEAN-OUT jLVYLIl EQUIPMENT Eugene's most complete line of Rental Equipment Cor the home Equipment Rental Co. Phone 5-6611 1901 ft W. 8th Back of Bev's Barbecue HICKEY-FREEMAN CLOTHES Irani o im O McDonald Theater Blrig. tW It Wild thrkt RAYSTONE CONCIITI MODUCTI 6W Pectin Hr r. -H1 s i jKW - - i : K ? n ' I I ! L J -.; , ; '; Vj ji I 7 0Z. BAG N ALLEY'S CHIPS P CkV - f i 1 n ----- i V J5& fSfc? f Atrre rns i luirrn riur nuiv vrrsn rvn umniu urns vnii V Cosh in on this big Nallcy's Potato Chip treat! They're wonderfully criso. extra larpc, and deliriously fresh! Be sure to have plenty for holiday chips and dips. Buy sev eral bags Nnlley's Potato Chips are everyday food for everyone! Milk Needed In Daily Meals Somelimes It is difficult to get the adults in your family lo drink milk, hut you can usually persuade them to eat it in the form of cheese, cottage cheese or ice cream, or by cooking with milk. A clever hnmemaker can make milk a part of every meal every day. For breakfast there's cereal cooked and served with milk, milk and cheese in scrambled eees and omeiei anu miiK in cocoa and coffee. For lunch and dinner, remem ber the many delicious creamed dishes which you may serve creamed meat, vegetables or fish over loasl, hot biscuits or rice, macaroni and cheese, cheese souffle, cottage cheese salads and many tasty casserole combina tions. For dessert, milk may be served in baked custard, cheese cake, puddings, simple cakes and, of course, the ever-popular favorite ice cream. There's no reason why every one in your family shouldn't be getting his full quota of milk every day. These recipes will add milk to your menu and lest and flavor to your meals. Sausage Corn Casserole (Serves 4) 4 ounce elbow spaghetti 14 pound sausage meat 2 tablespoons sausage drippings 2 tablespoons flour 14 teaspoon salt 1 cup milk 1 cup whole kernel corn 1 cup grated Cheddar cheese Cook spaghetti in boiling salt ed water until tender (about 6 minutes). Drain and rinse. While spaghetti is cooking, form sau sage inlo 24 tiny balls. Brown slowly in covered skillet. Pour off all but 2 tablespoons of the drippings. Slir in flour and salt. Gradually add milk, stirring eon stantly until thickened. Fold in spaghetti and corn. Put half this mixture into greased 1V4 quart casserole. Arrange half the sau sage balls and cheese over the spaghetti. Cover with remaining spaghetti mixture' and then the sausage balls. Sprinkle cheese around meat. Bake at 350"F., for 20 minutes. Serve hot. 'Christmas Squares' Last Minute Idea for Holiday; On a red and while Christina greeting card from one ot Ihe flour milling companies is tin following recipe, just in time for last minute making. Christmas Squares All measurements are level Sift . flour before measuring, Blend the following together to form a crumbly mixture: V cup sifted enriched flour y cup sugar Vi teaspoon salt 2 tablespoons butter or mar garine Add half nf crumb mixture to: 2 cups mincemeat. (1 pint) 1 large egg, beaten 14 cup milk, orange juice or cider. Stir to blend ingredients, then SKEIF.'S watch fully guaranteed. repairing is Make Mince Pie By Easy Recipe For a modern version of mince pie, here's "Nectar Mock Mince Pie," as a quick version of Ihe homemade kind without all the work.. Haisons, prunes, tart ap pie, spice and apricot whole fruit nector arc its principal ingredi ent and make it extra good. Nectar Mock Mince Pie 'i cup prunes Vi cup seedless raisins W cup seeded raisins 1 cup chopped cooking apple Wi cup ground suet to cup ground citron 1 teaspoon cinnamon V teaspoon cloves W cup apricot whole fruit nec tar. - Vi teaspoon graled lemon rind Vi teaspoon salt Vi cup brown sugar (packed)' 1 teaspoon brandy or rum fla voring l'4 tablespoons lemon juice Pastry for single 8-inch crust and strip top. Itinse prunes, cover with water and boil 15 minutes; drain. Cm from pits into small pieces. Rinse and drain raisins. Combine the prunes, raisins, apple, suet, cit ron, spices, nectar, lemon rind, salt and sugar. Cook about 10 minutes stirring frequently. Ite move from heat, and blend ir flavoring and lemon juice. Pour, into pastry-lined pie pan and cov er lop with strips of pastry, lat tice fashion. Bake in very hot oven (450 deg. F.) 25 to 30 min utes. Serve warm. Serves 6. itof in Pordner! Give me "old fashioned" Calo Dog Food because it contains lots of fresh meat cooked to a golden brown in those delicious Calo meat juices. Thanks I...Peewee fa jjLt KRUNCHEEZi N ALLEY'S KRUN-CHEEZ They're made of cheese flavored . corn, puffed into odd shapes. Delicious as is or wilh foods and beverages. Try 'em for parties or when watching TV! NALLEY'S CORN CHIPS Thin ribbons of corn meal cut into strips. Crisp, salled'juit right a perfect snack with beverages or ot parlies. NALLEY'S CHILI CHIPS , Similar to Corn Chips, except chill powder is added to give an un usual flavor. Try these for a differ ent snackl NALLEY'S SHOESTRING POTATOES Two kinds regular and cheese fla vored. Made from lop quality potatoes, here's a popular snack ilem of long standing. NALLEY'S POPCORN Kids love popcorn any lime. And that goes for Mother end Dad, too. Nolley's Popcorn ii always fresh crisp, tastyl NALLEY'S POTATO CHIPS large, crisp, golden here's every day food for everyone. Always fresh, always salted just right. Won derful for holiday chips and dipsl NALLEY'S BAKON BITS Bacon rind, deep fried in fat, then cut inlo strips and salted. This is on unusually good jnaek, Try III POTAm WW;; s urn mm a paslrv.hW wn (8x1x2 r 9x9 J w ot p,isirv Twi. center over riii; -1 111 totw raining crunih mjw' "P- Bake j nr..h ovtI oven, 42Sdeg. p uim. Cut inlo square i r" Unlly cool. Seri. h to Plain or with lemn 2,r snuce or ice cream a . "' ing. - n. Paslrv ,,.f,iLl"fi',r.i" wwwut 'C til Jn MllPfl An.' I . -'"E I and 1 teasnonn , "'.T1 M me cup and ,drt ',n 7V' spoons) cooking i , J' spoons cold mill mi 3 Stir with a fnhi, .... dings together. Pr " J r,., . ini a """ " Migm y and IWOen IWO ihenl. -r I per (12.inch n,1r. 2l gently until p-istry is'kq' ' same size as ihe. paper. lop paper, then pick ,, and bottom pnpe? hv ('""V wm cling tngefhft paper-sidc up, over , , inch square nan. t.nnto at edges ad carefully n ?, paper. Ease pastry snUE', place. Pastry win ..i...,! ltolV, inches up sides ot p, Salmon Recipe Given By Institute A . .. mnng ine most annli,i- j ail foods are salmon steaks' seM with a creamy egg sauce, fe. gardlcss of the form in salmon is purchased, it is high the list of popular fnnds. Toksm the meat of the salmon moist and flavorful, National Fisheries h stitule recommends poaching ur steaming the steaks aithoueh Ihey may be sauteed, broiled or uiiKfii as well. Poached Salmon Steaks with Hgg Sanre Place salmon steaks on a heat. proof plale or pie nan. Plin plale or pan on a large square cneeseclnth. Bring corners d cneeseclolh up over plate and ft securely. Put about a haK-iirt of water in the hntlom o( a larsi I frying pan or kettle (one bii I enough to hold plate or pie pus, I Ann ii!"Teaspoon salt and 1 lea. I spoon pickling spices In water, Bring water to a hnil, then nirs heat down so that water sim mers. Place plate of fish steilt in simmering water. Cover and let simmer 10 miniils. Removi steaks and drain. Serve imme diately with egg sauce. F.gg Saure '-cup buller 2 lablespnons flour 1 cup hot, waler or fish slock M-teasponn salt W-teasponn while pepper 1 teaspoon lemon juice hard-conked egg, sliced Melt butter in a saucepan. Rfr i move pan from heal, and stir is flour until smooth. Gradually add waler or slock and seasoning". Return can .In, heat and coos, stirring constantly until thickened, about 3 lo 5 minutes. Add sliced egg and pour over poached salm on. Makes enough sauce lor J salmon steaks. Almond Crispies Delightful Cooky iar full ot cookies il ihvays a happy sighl. Fill JW! I'ith these "Almond tnspir. nrf ,-nn'ii rlnlinhi p.irh and ever? cnmnlnr Thov'rn fllll Ot CfOlHd Imnnds and chewy nits oi am raisins. Almond Crispies 1L .hnHnnln 1 cup brown sugar (packed) 9 oortc M cup sifletl all-purpose flout 1 teaspoon baking pnaer Vi teaspoon salt 1 innnH..n inn,nin11 Vi cup fine dry bread crumH ',3 cup ground unmancn aimnmi . Vt cup sliced or chopped see Inee reiicine Cream shortening and wg ngelher thoroughly. Blend ..ii no sift flour baking pnwfler, sail anu y mnn. uu ii' " - , inri hlend well. Stir in crun.- ii ..r., e nn n unEri'i'" MIIHII (Jlli,ii..- j cooky sheet, about ,1 Inches al f ike in mnderale oven i - pi it in 5 mw Erees r.i .- , .. cookies. CTKAMY PUMPKIN CHIFFON rib Vk rnv ored ' cup I., -nn 1 cup boiling 2 .1 ( 1 1. tbso.) 'IM1' gelatin cold coffee molasses waler tablespoons sugar pilliurir-i b-.-c cinnamon nutmeg cnfi coffee med pumpkin molasses anu - , in geiauii. - !0lvrs. rnmhin add; stir um ilcieiy on- - mix well. SPW L" inger tnim ;h wun iired. !i teaspoon l teaspoon leas 1 nint t cup ran Soften Combine water: finljitin di. and spices; until completely pumpkin; Walnut Chill, cream If ispoon add Ire erf" Garnis: cm whip! ' riesir . . ,i .iinn " .. , 1 lnrtl! 1 in" . SWIIJCnnnii ii - e rn the per capita use of 20 nounds or more p" r , Remember . . . consumpunn i.- I-, aarh nPfSOll. lil'I
