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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 7, 1952)
aht'j Authentic Jcai jutfe tc Setter t'tthq OS?'" THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUR Journal :ton A IR ISC E T 0 IN! G Salem, Oregon, Thursday, February 7, 1952 Capital M, IT Frankfurter-Sauerkraut Week Dishes Suggested By ZOLA VINCENT (Foods Writer) Sauerkraut which is reallyi pickled cabbage is prized for its distinctive flavor and health giv ing qualities; comes in three pop ular and convenient can sizes. The No. 303 can weights one pound, contains 2 cups or 3 to 4 servings. The No. 2 can con tains 1 pound and 3 ounces or 2i cups which makes 4 to 5 servings. Largest and most pop ular size is the No 2'-i or 1 pound 11 ounce size which con tains 3 ',i cups or 6 to 7 serv ings. Frankfurters are the na tion's best loved sausage and al so the nation's best meat buy. All lean, fresh meat, finely "rounc1 U&htly seasoned and stuffed into I Jnder casings or skinless, frank furters are thoroughly cooked Special Valentine Dainties St. Valentine's day, February 14, calls for something special at one or more of the day's meals. Try one of these: Valentine Salad Symphony Easy to make, pretty to look at and satisfying to eat. Place a border of thin stripes of pi miento around the bottom of heart-shaped molds. Place small hearts cut from pimiento in cen ter. Sprinkle 1 envelope un flavored gelatine over 2 table spoons cold water and dissolve over hot water. Add 14 cup chopped celery, salt and pepper to lVa cups cottage cheese and mix well.- Fill the molds with the cottage cheese mixture. Chill. When firm, unfold on lettuce leaves with paprika. Stuffed Pimiento Potatoes Pretty Pink, too, for a special Val entine flourish. Bake 3 large potatoes and cut in halves 'lengthwise. Scoop out inside iHia masn tnorougniy; add 3 tablespoons butter or margar ine, hi teaspoon . salt, Vi tea spoon white pepper and about V4 cup hot . milk. . . Beat- until light and . fluffy; add.. . table spoons eaeb-giiated--cheese and chopped pimiento and continue beating. Or substitute 2 table spoons chopped plmien to-stuf fed olives. Beets in Horseradish Sauce A red vegetable for hearts and flowers day. Mix 2 table- spoons flour with 1 cup sour cream until, smooth; cook over hot water stirring, constantly until thickened. Add 1 table spoon horseradish and 1 tea spoon vinegar, and season with salt and pepper.- Add hot cook ed fresh or canned beets and 3 tablespoons beet juice. Reheat. Six servings. Glazed Red Apples They look like candy apples; taste even better. Appropriate for Valentine's. Good any time. Boil 4 cups water and 2 cups su gar in a saucepan. Add red coloring (about 2 teaspoons) to desired shade. If you've some of those cinnamon redhots, per haps you'd like to toss in a few. Pare and core 5 large apples. Two small pans are better than one because it will require less syrup to cover the fruit. Cook slowly until tender, about 30 minutes. Drain and fill apple centers with chopped raisins and nuts ( 'A cup of mixture will do it.) Sprinkle a few extra s over surface for color con- 'ast. When serving, allow some of the syrup to remain in the dish around the apples. Very good. with steam and many are smok ed over hardwood fires. Because they are already cooked, they re quire only enough time to reheat thoroughly. They're a fine combination and we stirred up this concoc tion to celebrate National Kraut and Frankfurter week. We pre dict that this recipe (pictured) with its ruffle of mashed pota toes and cheese, will become ; family standby. Frankfurter-Sauerkraut Casserole O-' medium size potatoes 1!2 teaspoons salt 4 ounces American cheese 2 tablespoons butter or mar garine Milk No. 2'i can sauerkraut '.! cup chopped onion Ms pound frankfurters Pare and quarter potatoes. Add 1 V teaspoons salt to rapid ly boiling water .n saucepan Add potatoes and cook until tender. Drain thoroughly and beat until smooth. Add cheese. butter and enough milk to make fluffy mashed potatoes. Warm milk makes superior mashed po tatoes. Combine sauerkraut and Onion and place in 1 'i quart casserole Using a pastry tube or spoon make a decorative border of mashed potatoes. Arrange frank furters on top and bake in moderately hot over, 400 de grees, 25 minutes or until pota toes brown on edges. Krautfurters With Apples Cooking apples and onions are fine complements for sauerkraut any time. There are those who like to add a tablespoon of mo lasses to this recipe. 3 or 4 tart cooking apples. 1 onion, sliced. No. 2Vi can sauerkraut 3 tablespoons butter or mar garine 3 tablespoons white or brown sugar Frankfurters Peel, core and cut apples in to eighths. If red apples are used, do not peel. Alternate layers of kraut, apples and onion in a 2 or 3 quart saucepan. Add small amount of water, heat to sim mering; reduce heat and simmer 20 to 25 minutes. Add butter and sugar, stir to blend carefully Top with frankfurters; simmer another 15 minutes. Offer to family with hot cornbread, muf fins or toasted French bread. Compliments! ft rSiv v 1 A Good Casserole It's no hardship to celebrate sauerkraut and frankfurter week with a recipe like this one and others in our columns today. Father and the budget will both be pleased with this nutritious, delicious, low-cost meal. Economical Meat Loaf Meat loaf is always a standby, and there are little touches to add to its flavor. Try this recipe Penny-Stretcher Meat Loaf ' 1 egg, slightly beaten Vz cup milk . . 2 tablespoons chili sauce . 1 teaspoon chopped onion 1 cup tiny bread cubes or coarse crumbs pound ground beef "A teaspoon monosodium glutanate 1 teaspoon salt Va teaspoon pepper ' . Pinch of thyme (optional) ' cup mashed or chopped cooked vegetables. Potatoes, carrots, peas any thing leftover except beets or tomatoes. ' Combine all ingredients except beef; let stand until milk is ab sorbed by bread. Add beef; mix thoroughly. Turn into loaf pan, or shape into loaf in shallow baking dish. Bake in slow oven (32a F.) about 50 minutes. Makes 6 servings. Sandwich Designs Sandwiches , are all the more fun for your youngsters . to eat when you use your cooky em' ters to make them- in various shapes and sizes - stars, cres cents, rounds, etc. Spread with such tasty mixtures as liver sau sage and minced sweet pickle moistened with mayonnaise, pea nut butter and chopped crisp bacon, chopped prunes and crisp bacon bits. . , . . , -' This Swedish Soup Appeals From Sweden comes this pop ular cabbage soup with meat cro quettes. This soup is so satisfy ing that it need only be followed bv a dessert, for the heartiest of appetites. Swedish Cabbage Soup with Meat Croquettes (about 6 servings) Cabbage Soup . 1 small cabbage 3 tbsp. butter or margarine 3 qts. beef stock or bouill - cube liquid .8 to 10 peppercorns 1 oz. white rum Remove the outer and coarse leaves of the cabbage and the ribs. Chop the cabbage and saute in. butter or margarine to a light color. Add the stock and peppercorns, cover and simmer for about 22 to 3 hours. Just be fore serving, pour in rum. Frikadeller (Meat Croquettes) ,V. lb, chopped beef 2 tbsp. butter or margarine 1 tbsp. breadcrumbs V4 cup milk 1 tsp. flour Salt and pepper to taste ' Croquettes, are always served with the above cabbage soup Blend, meat with the Ibutter or margarine?, bread crumbs,1 flour anl''JniU;;,8nd season with salt and pepper. The mixture should be quite smooth. Shape into vers small balls,' and boil in salted water for about 10 minutes. Oranges Plentiful I On Marts Oranges are plentiful in the markets now and there are so many ways to use this healthful and delicious fruit that adds so much to wintertime menus. Breakfast Combination Try this one for a breakfast fruit dish for a large group: Pour 2 quarts of orange chunks into a large bowl; add Vi pint of sugar; mix well. Add ' cup of fresh lemon juice, 1 pint of pineapple tidbits (or sliced apples), 1 pint of sliced ba nanas and the syrup from the fruits. Submerge banana slices to avoid discoloring. Keep re frigerated. When ready to serve add V2 pint of canned cherries, white or red. This is a special dish for those who like mixture of fruits. Also this dish may serve as an appetizer. a dessert or as a salad. California Salad Edible Bouquets I Of Vegetables All "arrangements" to pretty up your table don't have to be confined to the floral varieties. Mighty pleasing edible bouquets may be made of vegetables, both uncooked and cooked. Relish plates of crisp raw vegetables add color and a springtime per kiness to winter-drab tables. E y e-appealing combinations by way of cooked vegetables may obligingly match your col or scheme and, at the same time, tempt reluctant appetites. Arranged on a chop plate instead of numerous serving dishes, it pleases the one who serves as well as she who "washes up." Butter 'Em Up But, "pretty as a picture" is n't enough to gel vegetables eaten. It's the flavor and there's no better trick than to "butter them up" butter to lop vege- ables when they're cooked but better still butter cooked into them. When cooking in the modern way with very little water, top cooked vegetable. Savory Butter Sauces To make any of the following sauces add a half cup of butter heated to a golden brown: ' Celery butter sauce: 1 tea spoon or more celery seed. Cheese butter sauce: V cup (4 tablespoons) grated Parmesan or Swiss cheese. . Garlic butter sauce: 1 large clove of garlic, peeled and cut in halves. Spear with wooden picks. Remove before serving. Lemon butter sauce: 1 tea spoon grated lemon rind, 3 to 4 A colorful salad is made as follows: 8 or 10 slices of or anges; several well chilled Em peror grapes, a few pieces of banana sliced lengthwise, half slices of red-skinned apples and 6 or 8 orange sections. The fan shaped alternated sections of oranges and red-skinned apples is very effective. Top with your favorite dressing for such salad which may be placed on lettuce leaves, or water cress. With Sandwich An attractive complete lunch for the light eater includes: Neatly arranged, quartered, double decker sandwich sepa rated by orange slices and by orange sections alternated with half slices of red-skinned apples. A center island of creamed cot tage cheese on lettuce leaf, top ped with a slice of stuffed green olice complete a well balanced lunch. teaspoons lemon juice. Some time serve shredded toasted al monds as a topping. Lemon chive butter sauce: Add 2 tablespoons chopped chives to lemon butter sauce or 1 tablespoon each of chives and minced parsley. Browned butter sauce: Brown Vi cup butter until dark, then add 2 tablespoons of lemon juica or vinegar. Use honey, In plentiful supply, to flavor milk drinks for small fry. A Sunday reaasfc treat Flavor a white sauce with dry mustard, paprika, and Worces tershire sauce when you are planning to use it over vegcta Ibles. One-Dish Sausage Meal Here s a one-disn sausage the uncooked vegetables with butter, add seasonings, and cook covered until almost tender, un covering too cook down the re maining liquid. Of course vege tables may be cooked in parch ment or aluminum foil, and again try the butter trick. Flavor's the Thing There are little flavor tricks to add, shredded lettuce or mint leaves with peas; chopped chives or fresh herbs marjoram, sav ory or thvme with carrots: !iinrorl nnralfv nut phivtt nut. meg and a "squeeze" of lemon to buttered new potatoes; chopp ed onion to spinach while cook ing (butter added alter drain ing); grated Parmesan cheese sprinkled on when serving cauli flower or broccoli; caraway seeds added to cooked shredded cabbage. You'll be surprised what these will do for ail-too often scorned vegetables. Touch of Glamor Have you ever tried the novel idea of passing a little pitcher of melted seasoned butter to add a note of glamour to vegetables? meal. Shape one pound of bulk Uu you do is heat bullel. unli-, pork sausage into six rolls and it just begins to turn brown, place them 111 a cold fryingrpan. Add 2 or 3 tablespoons of water, cover and cook until the water evaporates, a' bout 10" minutes.' Alternate layers of cooked mac aroni seasoned with grated on ion and sauerkraut in a casse role. Arrange the sausage rolls, wheel spoke fashion, over the top. Add 2 tablespoons of sau sage drippings and bake in a 'Fahrenheit) for 1 hour. then add whatever best suits the vegetable. And don't be afraid to experiment. If you can t choose, ,serw iwaw: more. Any leftover may be reheated and used again or poured over the EflSIER,feiPIE CRUST Royal Fan Practices With June Ailyson Petite though she is, June AiXYsoNsets a terrific pace. But her young friend knows the secret of Keeping up. She gets extra food energy from Royal Puddings. Every package of Royal Pudding contains more food-energy than a full pint of sweet, fresh milk! Mothers know the magic in milk so rich in proteins, vitamins, minerals food energy, too. And youngster? love the rich, creamy-smooth taste of Royal Puddings.Try all 7 flavors. orrentlr lUrrlnc In MGM'l THE GIRL IN WHITE" &WM lW$fQtd With t A A. puoranteed Any the mm day of Lighl 'n' tender pancakes... just swim min' in syrup ... a Sunday treat any ilav 0 the week . t . when made with CENTENNIAL PANCAKE & WAF FLE MIX. Real oF pancake flavor, too . . . because Centennial Pancake & Waffle' Mix is made with "soft-test" wheat flour specially blended for per fect flavor. Next time you make pancakes, be sure you're using CENTENNIAL PANCAKE & WAFFLE MIX . . . it's so easy . . . just add milk or water. 1 wsmzanpsmi&mi Easier, tastier pie crust without any guess work! Start the usual way-cut in Snowdrift with all the flour. Extra easy with quick-blending Snowdrift, your emulsorized shortening. Now comes Snowdrift's wonderful new se cret for sureness! This pie crust is made with milk an exact amount no guessing how much to add. Result: a crust rich in flavor and color with "golden flake" goodness clear through! Rolls neatly, too, between waxed papers. You'll call this your "trusty crust" recipe! Just be sure you use Snowdrift-pure all-vegetable shortening. RED CHERRY PIE with Snowdrift's New "Golden Flake" Pie Crust Snowdrift w Milk gives you Mi crust you can trust sjvory Hmo golden brown and rich in fkivorl Try Snowdrift"! New ie Oust Today. It's guarantttd good. It you or not entirely satisfied, write Snowdrift. 210 Baronnt Street, New Orleani 12, la. and cost of ingredienti will be refunded. 1 I Yields a double-crust pie or lattice-top pie, or 2 pastry shells. Preheat oven to 42S. 1. Mix In large mixing bowl -2 cupi tiffed oM-purpoee fteur, tuch OoM Medal 1 teaspoon soft U cup Snowdrift using blender or knives, until mix ture 100KS like coarse meal. Re move 4 cup (4 tbsp.) for I Step 3. j CHIRP.Y flUINOi Drain 1 (No. 2) can red tour ener rta; save Juice. Combine 2 tbsp. cornstarch, ' J to i cup moor and tush nit. Stir tn 4 cap canned cherry juice. Cook until thick and clear. Add 1 tip. almond extract. Turn drained cherries Into pie shell; add thickened Juice and dot with 3 tbsp. butter. Cover 2. Measure tup milk and stir In . 14 cup of the tnewdrift-our - mixture ' Stir together and mix Into the re maining Biwwonii-Huur mist.iir to form dough. Press Into a ball and flat-, ten slightly. 3. Roll half the dough between two waxed papers (13 Inches square). Ease oft top paper. Pick up bottom paper at top corners. Dough will cling. Place 1 paper aiae upj in w inch pie pan. Peel off paper; fit into pan. Trim. Add filling. with lattice pastry. TO MAKI IATTICI lOPi Roll re maining dough as above. Peel off top paper. Cut Into ii-lnch strips. Weave strips crisscross on waxed paper. Flip quickly over filling. Seal ends without moistening and flute edge. Bake In hot oven, 425F., about 40 minutes. s 1 Siwiriffit MADE OF FINER, COSTLIER VEGETABLE OIL YET IT COSTS YOU NO MORE I I W'' "". "i'v iKfct! This 42-page booklet I '"'" ' Cwl vSi 'Xs U crammtd fuIt of delightful, tested I !iCW XV j recipes is yours for the asking. Just I L ' ' send your request for Mayflower's ' A- "Dairy Magic" recipe folder to the j j asf8 address below. tt000000 2135 FAIRGROUNDS RD. phone 3-9205
