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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (July 21, 1955)
'Home-Baked a . - P r r 7 i oeansojoeai, s Kr Freezer ' Real home-baked beans fciste a lot better when you are not re mincfed of how long thfy tok to make. The sftution is to makif a quantity, at least six quarts, pack. Hicin in ine new waxaoara irccz ng container and 'freeze then?' for future enjoyment . "i If you are shopping for a iew bakW bean recipe, and one whlrh freezes, try .this one. There is enough here to fill six quart-size freezer cartons. HomeBfned Beans " 1 . 3 pounds of dried beans ' IVi pounds of lean silt pork - 3 medium onions i, r, ., 3 cups darif molasses. . .3 teaspoons salt 3 teaspoons dry mustard Soak beans overnight in enough water to cover them. Next morn ing, cook thcgi in the same water to which you have added enough more to cover beans. Let boil, then simmer for a few minutes, Remove from fire. For this quantity of beans, three quart-size bean pots with covers are needed. Place one whole onion at the bottom of each pot. Mix the cooked beans, molasses and seasonings and put equal amount in each pot. Cut the salt pork into 2-Inch cubes and tuck the pieces into beans near the top. Add water to fill pots within an inch of the top, cover, and bake in low oven for 10 hours. At intervals of three hours, add more water to fill pots. At the end of 10 hours, re move covers and bake for another hour. Quick-cool by lowering pots In ice water. Then spoon contents in quart-size freezer cartons and put Immediately into freezer. ft . o ' o k .- j '. .... 'I 3 - .-j YV Jarrjs and Jellies rolling boil 0 .a (Continued from page 1C) v at tie. Bring to hich heat Reduce to medium hrtt ad cok unti. thick, stirring tjften, inr aunui id minutes, vv uhui twd thilki heavy .drops- run to-l Bother j)if a clcan.metal spoon. Remove from neat: sKim, pour Into hot sterihziyif jars; seal at once. Makes abouf 4 pints of Jan. i 1 1 - -) i' - sic -; J '" Cherry-Pinealiple Consoryq. . 4-cups cherries ' . . 1 tijp drained crushed plnfr-. apple- 1.-7:, - . 3. xups. sugai "-' ? . '! Wash and pit cTierriesind run through food chopper.- Measure out 4 cups ' Add the drained pine apple and sugar. 'Cook, rapidly stirjini;. -constantly to prevent; sticking, ; until thick ; and tlear, Ada Cup chopped' nuts. Pour into sterilized jars, and seal while hot. May add orange or lemon rind if desired. Cherry Jelly ' 3 cups cherry juice 1 cup raspberry or loganberry juice 6Vi cups sugar 1 eight-ounce bottle fruit pectin Wash Anritem ahnnt 4 nnnnHc of pie cherriBs. Do not pit. plaC in pan wun crwugn water to Keep arom siiiKins. Bring t a boil. Re move froi.i heat, mafh down, cov-' er and le,t 'stand -about, l2:houra. Strain through jelly udoth to ob- taitt juice. .' Combine cherry juice, raspber ry or logan berry juice, sugar and pectin. Bring to full rolling boil and boil one minute, stirrine and skinflning..-Remove from hertand ana i uioiesRoon aimona extract. . 4 our into sterilized jelly class es. and seal with paraffin. (Note: this jolly-will set immediately) YFrozen Bread Makes Tasty Sandwiches Ever try making sandwiches with frozen slices of bread? Agnes Kolshorn, extension nu trition specialist at Oregon State college, says the latest sugges tion to keep the fresh quality of bread, help "refrigerate" the lunch box, and save time in mak ing sandwiches is to do just that. Bread is easier to spread when frozen than when soft and crum bly, the specialist explains. The chill from frozen slices put to gether in closely wrapped sand wiches keeps the .filling in be tween fresh and even keeps let tuce crisp for several hours. That chill also helps keep other foods in the lunchbox cold. When the slices thaw, they have "the characteristics of fresh bread. All in all, it may be considered a "cool" idea, especially for July "Sandwich Month" when lunches often suffer from hot weather, the specialist reports. Miss Kolshorn says the best way to keep bread fresh and avoid staling is to keep it frozen in the freezer, the frozen food compartment, or even the ice cube compartment of the frigerator. Many families purchase a sup ply of bread for a week or two and keep it in their freezers, says the specialist. Frozen sliced loaves are especially convenient because the slices separate readi ly without thawing and may be used frozen not only for sand wiches but also for toasting. (Wiltshire engraving) STEW FOR THE FREEZER For convenience, freeze your family's favorite dishes so that they'll be ready for a hurry-up meal. Remember food should be quick-cooled before freezing. Try placing the cooking pan in a dish of ice cubes for an easy cooling method. Pacific Dressing Has Fruit Flavor The way to salad taste enchant ment is through new dressings. Here's one that will please your family with its tantalizing flavor. Pacific Dressing 1 teaspoon grated orange peel 1 3-oz. package cream cheese 3 tablespoons orange juice 1 teaspoon lemon juice 2 teaspoons sugar Vi teaspoon salt METHOD: Blend orange peel into softened cream cheese. Add remaining ingredients. Serve with western Iceberg lettuce and fresh fruit combination. (4 servings.) Freeze Stew, Casseroles, Other Family Dinner Fare One of the conveniences of home freezing is being 'able to serve your family's favorite dish es in just the amount of time it takes to partially thaw and heat them. For example, a quantity of tangy beef stew, packaged in moisture-proof freezer cartoons can be stored in the freezer for as long as two months and served in a half hour's notice. Thre are several important things to remember when pre paring stews and other casserole dishes for freezing. Be sure that Ihe vegetables are not fully cooked. They may be soft and tasteless when they are cooked through after reheating. Hints Given k On Freezing Meat Dishes Many homemakers arc pretty much up on their ABC's of meat freezing but often do not know too much about freezing cooked combination meat dishes. Here are some tips which may be help ful: 1. Slews, soups, casseroles, and spaghetti sauces all may be fro len for use later. When freezing stews, slightly undercook the vegetables as they will soften further during cooking and re heating later. It is preferable to omit potatoes and add these ' when reheating as they tend to become mushy when frozen. 2. Cool the cooked dish quickly as possible, then pack in a feezer carton. (Place the stev pot in a bigger pan of cold, wale.' to hasten cooling.) 3. Meat sandwiches may he fro ren. Wp each sandwich" indivi- V dually but do ndt include maynn-j liaise or lettuce as' these do not freeze well. 4. Use 'frozen combination meat dishes wilhin about a amnth. ' Mousse Uses tStrdwbenies - WJjile the strwhiry si;;on Is still here, tr this 'delectable frozen dessert. ;re it in your freezer until you're ready to serve it. STRAWBERRY MOlSE 1 quart straw:r.fs 1 cup sair 0 6? 2 tablespoons gflatiift o Food must also be quick-cooled before freezing. An easy method is to place the cooking pot in a dish of ice cubes for a few minutes. Most important, food must be packaged in moisture-proof, tightly-sealed containers, such as the new wax-board, square con tainer with rigid plastic lid. You can make your own tomato juice cocktail this way. Open a can of tomato juice: add salt, pepper, onion powder, celery seed and chopped parsley. Let stand several hours to chill and blend flavors. Strain and serve with crackers and a cheese spread Fresh Salad Sparks Meal For an unusual and delightful salad, use western-grown lettuce, tomatoes and sardines. It makes a fine main course for luncheon or an appetizing starter for dinner. Seascape Salad 1 head lettuce 1 small onion, finely chopped 6 radishes, sliced V2 cucumber, sliced 1 can sardines, cut" into thirds 2 tomatoes, quartered METHOD: Tear lettuce Into bile-sized pieces in a large bowl, Add remaining ingredients and toss lightly with a French dress ing. A few of the whole sardines may be used as a garnish, if de sired. (6 servings) - " '- Quick Danish Rolls 1 envelope dry yeast V4 ;p Jukewarm water cup evaporated milk Vi teaspoon salt 3 tablespoons sugar (white or brown) 1 egg 3 to 3Yi cups flour 1 Crumble yeast into water and let stand for 10 minutes. Add milk, salt, sugar and unbeaten egg. Stir in lVi cups of the flour. Cover with a lid and place nan of dough in pan of hot (but not boiling) water. Let stand until water is nearly cold to the touch. Remove pan from kettle of water. Add 1V4 to I-! cups flour. Knead in until dough does not stick to an unflourcd bread board. Spread dough with M pound of oleomargarine or butter and knead it in. Put back in bread pan. Cover and put in place free from drafts. Let rise until double in size. Punch down and shape into rolls. Bake in greased shallow pans 25 minutes in 400 degree oven. Makes one dozen rolls. Special Dressing Uses Sour Cream; Ever have' some one say to you 'This dressing is fit for the Gods'." You wfll when you serve this special ejressmg, which is very aptly named. ' Green Goddess Dressing METHOB: Combine lcu may pnnaise, 1 clove garlic, minced, 3 chopped anchovies, v cup chopped parsley, 1 tablespoon fresh lemon juice, 1 tablespoon tarragon vinegar, V teaspoon salt, and coarsely, ground jiacK pepper to taste. Blend well, then fold in Vi cup sour cream, whipped. Tear western Iceberg lettuce intS bite-sized pieces, or cut in wedges. Serve with a gen erous amount of the dressing. Makes 1 pint. Register-Guard, Eugene, Ore. Thur,, July 21, 1955 9C Nspecial -for July : ji wild mountain f blackberry ICE CREAM ARDIN FARMS CO. a BARBECUING? If yoo're barbecuing In your own bock yard . . . pienicking up the river or at the coast, bring along a six bottle cdrton of Dad's ... it jnakes the whole day so much better . . . adds a real tang to any outdoor cooking. Locally bottled and distributed. Available at your favorite jrocers. Like canned ' plmientos? Fill them with seafood or chicken salad and serve on greens. They'ro particularly nice, this way for a company buffet. So.o.oglj WOW Hurry! Hurry! set your... Not much more time to PIECE X " m ev&uf can oft 0 0 F ' uowi doauMMe CALO PIRATE PAW Kfn ONLY 50$ ..and one label from any White Star or Chicken of the Sea product! It's a complete party kit..'. Invitations, ploce mots, napkins, hats, GAMES . . for, a party of 8. And, you get this com plete 73-Piece Party Kit for only 50c plus one label from ony 5f the White Star or Chicken of the Sea Brond products Dsted below. And fax your-party, be sure lo serve one of tlje recipes featuring delicious White Star Tender Turta cuts. Jfour groter hos thefh! CI93S Va Cap a Food Componf.'lnc T.mtnol klimd, CoMorftia '.-cup com water 4 lhlespoon" hot wafer USE ifttt from ny"of !se products ordering Pira; Party Kit.- teS' "s OcVfi ot t Sei Fftreti Tuni de. frcSen flma Cner; Wiilapoint Brind OjUrs, Oyster Stew, 1 Dint cream 2 . o Crush strawb(tfKeovor with; sugar and let stanf one Jour. Ft thtch cirO r. Soak gelatine in colt's water, dissolve ?n jriot water. add to s-awbeni Chill, and when not quae st. add to Of earn, whiwed stifSMoId. AO0fSS USE IHIS ORDtjt FORM,'. . . OR GET ONE FROM YOUR .GROCER I r- - I HATt PAITT VrT j3. 34. Sot trtmcitea, Clilio I . f ' lV. " 73 fiec. Pi. fo'ty Kin. For Mth Irl I I am .flcloiing S0 (no ttomgl, pl.oi.) Oftd on. lol frOM ony OWhitt star or Chicbe lh 5ui pjMuej ti,ra. It I e nor cam- fnwliico I will ro-tfiv a futlOt rttund lor ..ry kit rturn. wif. Z i . CITY 4 iTATt Th qplitr may bt writbdrofi without ptioe fleffe. PRODUCERS PUBLIC MARKET FROM LANE COUNTY FARMS TO YOU CORNER BROADWAY AND CIIARNELTON PEOPLES )J - n the MARKET Broadway Sido Public Market Karl the Neat Nan Says: He Is having a sale on pork chops, pork loin, roast anil whole or half pork loin. Shop wisely, Shop at the People's Market. 29cib 29eib 29eib lb. 39c 39 ib. 39C!b 39cib 39 e ib Fresh Ground Sausage Fresh Ground Bee! Pot Roast Veal Steaks Veal Roast Center cut chuck roast Skinless Wieners Asst. Luncheon Neats Pork Loin whole or half 49, Country style spare ribs lTJ 49cib Rib Steak 49c.b Pork Lain Ro.ast 49;ib Center Cul Pork Chops SS 59;.b i i Swisj? Steaks, Wireless y"5?ciy; Beef plate sfcorDiba. - 15 o 8 'Beef Brisket ! . 8 12 lb. SHOP BLANTON'S Market Grocery "Your Green Stamp Store" Pheasant Selocl Ripe O ( Olives NO. 19' 1 TINS Blantons m a ii i Drip or Reg. Narshmallows Petite 2 ,or25C Pie Cherries Diamond A No, 2 can Red Tart - Sweetened & Pitted 25' Red Arrow Ginger Snaps Sot Vanilla Wafers ruii ib. 29 4 Bisquick 39' Fishers Flour 10 lb. 93e. tomato Soup Hoinj 10' Can NaVgariitQ Sunspun 9 5 f, 1 .oa. . S 'H 'GREEN. STAMPS WITH EVERY PURCHASE . v. gJBLlCMABMET ONE-STOP SHOPPING CENTER ana ireeze. rill 4 $9 o e n 0 Q
