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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 11, 1951)
SALEM'S AUTHENTIC FOOD GUIDE TO BETTER LIVING Capital Journal Sec. Of, Capital Journal, Salem, Ore., Thursday, Jan. 11, 1951 1 FOOD SECTION SUCTION :1 A Meat Loaf Proves Good Enough for Buffet at Party lrihwi rBMM fi-ffianmm'' J Cran-Ham Loaf . . (AP NflWlfeature) K you're looking for a meat loaf recipe good enough for com pany dinner or party buffet here's one I can recommend. Tried recently in my own kitchen all the taste-testers gave it their heartiest approval. I didn't bother to grease the heat-resistant oven-glass baking dish I used for this loaf and it un molded beautifully. The crust of this loaf is an appetizing pink ish color and with ruby-red fresh cranberry sauce down its center it looks and tastes extra-special. Serve small candied sweet po tatoes around it if you like; or choose green peas, as I did, to surround this elegant loaf. By the way, when I use quick-frozen peas I usually cook them with less water than the recipe on the package calls for. I recom mend cup boiling water to a 12-ounce package. Be sure to save the vegetable liquid to use In gravy or soup. A tossed green salad with a sharp French dressing is excel lent to serve with this loaf, too. Bring the salad on as a separate course. Hot crusty garlic bread is another fine addition. This Cran-Ham loaf slices beautifully and is wonderful "fork food" for a buffet supper party. Set on an old-fashioned blue platter this combination was both good enough to eat and to photograph! Here's the recipe: Gran-Ham Loaf .Ingredients: 2 cups ground cooked ham (leftover), 1 pound (2 cups firmly packed) ground raw veal, 1 cup corn flakes (or 1 one-ounce package), 2 eggs, 1 small onion (finely grated), 1 tablespoon chopped parsley or celery leaves, salt and pepper to taste, 2 cups 10-mlnute cranberry sauce. Method: Combine meat, crumbs, eggs, and seasonings Mix well. Add Yi cup juice drained from 10-minute cranber ry sauce and blend thoroughly. Pack mixture in greased loaf pan and bake in moderate (370 F.) oven about 1 hour. Turn out on serving platter and spoon over hot 10-minute cranberry sauce. Makes approximately 6 servings. Serve with tiny boiled carrots and sauteed apple slices if desired. Allow to stand 5 minutes or so before turning out. 10-Minute Cranberry Sauce Ingredients: Yt cup water, Yt cup apple juiqe, 1 cup sugar, 2 cups fresh cranberries. Method: Put water, apple juice, and sugar in saucepan; ,.stir jover low heat until sugar dissolves, then boil for 5 min utes. Add cranberries and boil another 5 minutes, or until all the berries pop. Use part of Company special juice in loaf as directed, keep remainder of sauce hot to serve with baked loaf. Makes about 2 cups sauce. Liver, Bacon Team A casserole choice with liver and bacon. Panbroil bacon slices, then brown liver cut in small strips in drippings. Place liver in casserole with diced po tatoes. With bacon drippings make a brown gravy and add along with mushrooms to the casserole. Place in a 300 degree F. oven and cook until liver and potatoes are tender. Dinner Grill Canadian-style bacon stars in a quick grilled dinner. For four servings place, eight slices of the bacon, cut Y inch thick, along with three peach halves on your broiler rack. Sprinkle the peaches with sugar and cur ry powder and dot with butter. Place rack so that the top sur face of meat is 2 to 3 inches from the heat. After five min utes, turn the bacon and brown on the other side. Italian Veal Stew Makes Thrifty, Delicious Dish A big platter piled high with a lusciously browned, fragrant meat stew fairly shouts "Wel come, home!" to the folks who come in out of the winter's cold. The homemaker will be thrilled by its thriftiness for stews use the less-expensive cuts of meat. Slices of economical veal knuckle, browned in butter or margarine form the base of Veal Stew, Italienne. The moat is then simmered to mouth-melting tenderness in a tasty mixture of vegetables and seasonings. Serve the stew over Rice Ital ienne and pass crisp-crusted slices of Italian bread along with pats of butter or margarine and you have another star perform ing menu. Veal Stew, Italienne 3 pounds veal knuckle, 1 to l'i-inch slices Yt cup butter or margarine Salt and pepper Flour Yt cup chopped onion Yz cup chopped carrot 1 bay leaf 1 clove garlic, minced 1 cup tomato puree cup water Yt cup chopped parsley 1 tablespoon grated lemon rind Season veal with salt and pep per. Dredge in flour. Melt but ter or margarine in large kettle and brown meat over medium heat. Add onion, carrot, bay leaf, garlic, tomato puree and water. Cover and cook slowly for about 2 hours. (The stew may be baked in a 350 degree oven in an oven-proof dish or casserole.) Mix together parsley and grated lemon rind. Serve on large platter and sprinkle parsley-lemon mixture over top. Yield: 6 generous servings. Rice, Italienne Yt cup chopped onion Y cup butter or margarine 1 cup washed rice 2 cups chicken broth 1 tablespoon grated parmesan or romano cheese Melt butter or margarine in large skillet. Add onion and brown lightly. Add rice and simmer in butter or margarine Inexpensive Dress-Up Tricks Ad Wonders to Your Meals Got the dinner bell doldrums? Cheer up, it happens to every homemaker at some time. The thing to do is to take ac tion. Spending more time or al loting more money for meals of ten is impossible. But there are quick inexpensive dress-up tricks that can do transforming wonders to your meals, just as a new scarf at the neckline of an old suit does. Even old standbys like pan cakes get new appeal when roll ed up French style around a fill ing of sour cream. The pancakes are made with a mix to save time. And the sour cream has been delicately flavored with cinnamon to spike the dish. The fast-change act works with cake mixes, too. Make t cake from your favorite pack aged mix. Then supply the sur prise element with a piquant filling Orange Mince. With this easy-to-make mince meat and orange juice combination sup plying a substantial middle lay er, all the top of the cake needs is a dab of whipped cream or a sprinkling of confectioner's su gar. Salads respond to quick-trick treatment, too. A good prescrip tion for one of mixed greens or cooked vegetables is Ruby Salad dressing. Evaporated milk, chili sauce and seasoning are all you need to make this tasty colorful dressing. Creamy Apple Eoll-Ups (Makes about 16 4-inch diam. cakes) 2 cups prepared pancake mix 1 cup evaporated milk 1 cup water 1 egg, slightly beaten and onion mixture until the rice is delicately brown. Stir rice oc casionally. Add chicken broth, stirring constantly. Bring to a boil. Cover and cook slowly for about 20 minutes. Just before serving add grated cheese. Yield: 8 servings. Chicken broth may be made by dissolving 2 chicken boullion cubes in 2 cups boiling water, if desired. 1 cup finely diced apple Place pancake mix in mixing bowl; add combined evaporated milk, water and egg. Beat until smooth. Pour V cup mixture for each pancake on greased hot griddle. Brown on one side. Turn and brown second side. Remove from griddle. Spread rounded tablespoonful of Spicy Cream over pancake. Roll up. Sprinkle with powdered or confectioner s sugar. Serve warm. Spicy Cream Makes lVi cups) 3 tablespoons sugar -Y teaspoon cinnamon 1 cups sour cream Combine sugar and cinnamon. Stir into sour cream, blending well. Use as topping or filling for Creamy Apple Roll-Ups. If prepared ahead, store in refrig erator. Orange Mince Filling Makes about 1 cud) 1 9-oz. package mince meat 2 tablespoons sugar Yi cup orange juice T3rnnlr minn mpnt tntn small pieces and put in small saucepan. Arid Biicrnr and oran?e luice. Place over heat and stir until all lumps are thoroughly broken. Rnil hrisklv. stirring constantlv. for 3 minutes or until almost dry. Remove from heat. Cool. Use as cake filling. Ruby Salad Dressing (Makes 1 cup) Vt cup chili sauce 1 tablespoon lemon juice teaspoon salt Dash of pepper cup evaporated milk Mix together chili sauce, lem- nn iniee salt and DeDDer: stir gradually into evaporated milk. Serve over tossed green or otner vegetable salads. Sauerkraut Suggestions Soup's on! And a flavorful one. too. Heat 1 cup of sauerkraut with 1 can of tomato soup, di luted with a big spoonful of sour cream on each portion, garnished with finely chopped parsley. Makes 2-4 servings. The old adage says "three's a crowd" but you'll say "three's a treat" when the trio consists of sauerkraut, franks and hot po tato salad. Arrange them on a large platter, and for color in clude apple slices that have been cooked with a few cinnamon candies. If you don't care for carawav seed, substitute celery seed in kraut recipes. See what unusual flavor they lend to the kraut. Looking for a different appe tizer? Antipasto is the answer. On individual salad plates, place a mound of sauerkraut, a couple of pickles, four hard-boiled egg slices, two or three slices of pickled beets and three or four anchovies or sardines. In place of lettuce, try sauer kraut with your next ham sand wich. It's delicious! For a tasty salad that goes well with any meat or fish, combine 2 cups of finely shredded raw sauerkraut, 1 cup of finely chop ped raw apple with the skin left on, 1 finely chopped onion, enough sour cream to moisten, 1 tablespoon sugar and Yt tea spoon salt. Chill before serving. Frosty sauerkraut juice is a delightful opening to any meal. Shake the juice with ice until thoroughly cold and then serve in chilled small glasses. For va riety, combine equal parts of kraut juice and tomato juice, or mix 2 cups kraut juice w-ith V cup chili sauce and 1 teaspoon sugar (beet or cane). The forests or the United States include more than 800 different kinds of trees. Annie Appetizers are grand to serve before dinner or as mid- afternoon or evening snack. Core fresh, spicy red Jonathan apples but do not peel. Cut into wedges and spread with cream, rouelort, Edam or Cheddar cheese. Now if we could find a quart of Curly's Milk Big meals or little ones everyone agrees a big glass of rich-tasting CUR LY'S MILK adds the finishing touch to ony meal. CURLY'S Your Friendly Home Owned Dairy Phone 3-8783 BIGGEST LITTLE MARKET IN TOWN Where Your Dollar Gets Time and A Half 'Beef Roasts the cheese market has advanced again spare Rj,s . n Bur we still have the tame I A (Tjjf With " mueh meai n if it old cheese at the H T V as Most Pork Roasts W J lb: SAME OLD PRICE LB; Hi Sliced Bacon chickens are the best buy lb- 49c lk CAP0NIZED U9 PorAk0Chops JstL FRYERS u 69c ,k ! t,",l"dDr..-U.S.ll.l.M. All C.-W. U"1 FISCHER'S ROAST? 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