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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 21, 1952)
-It See .-HI, Capital Journal, Salem, Ore., Thura,, Aug. tl, 195! Simplified Pizza Pie Looking for an unusual sum 1 cup biscuit mix spread evenly to the edge. Cut H cup milk, about peeled tomatoes in thin slices and 1 cup grated sharp American a"ange11ve1r mufhm mixture. cheese Sprinkle lightly with salt and 8 or 10 slices neeled fresh PePIr if desired. Top with the Sausage Plan Sausage is a good solution to a luncheon problem. Heat plump servings of country-style sausage in 2 or 3 tablespoons of 'ham In a roasting pan and pour a jthe strings and place the ham on can of pineapple juice over it ia large tray. Gayly garnish with When heated through, remove Icrabapples and parsley. tomato remaining grated cheese. Bake in mer luncheon dish? Or a hot snack to serve with cold beer in the evening? We recommend this Melt fat in saucepan over mod. ihot oven, 400 F., until biscuit water, covered, for about 20 minutes. Then remove cover and place canned peach halves in the pan to lightly brown. Cook sausage and peach halves until lightly browned. To serve, place peach halves in center of a chop platter and arrange hot sausage around them.' What's a tomato erate heat. Add onion and green done and cheese is melted and pepper. Cook about 5 minutes, I """. """' simplified version of a pizza pie. stirring occasionally. Add con tents of can of mushrooms, toma- . .. . ; u . o e r v e immeaiaieiy, cui m wedges. Yield, 4 to 8 servings. . without Morton's? It's easy to make, attractive to serve and oh, so good to eat! Mushroom Pizzas 2 tablespoons fat V cup minced onion 2 tablespoons minced green pepper 3-ounce can chopped broiled mushrooms 3 tablspoons tomato paste 2 teaspoons sugar Vt teaspoon salt ',4 teaspon oregano iv paste aiiu Dcasuiiiiigs. ilea, Ail 1 J I thoroughly, then remove from ModeM Meat LOOT heat. Combine biscuit mix L Here's a meat loaf serving you and milk to make sott.will have ready in a wink. Cut a dough. Divide dough into canned pork loaf into indivdiual two equal portions. Pat out servings and place in a baking each portion of dough on lightly dish. Top each slice with a pine greased cookie sheet to f6rm 7- apple ring, centered with a pitted inch circle. Sprinkle half of grat- prune. Sprinkle with brown su ed cheese over tops of the circles gar, add about cup of pineap of dough. Place half of mush- pie juice and bake in a moderate room mixture on each circle and ioven for about 30 minutes. Ham for a Group Church or club group to serve? Here's a clever choice. Purchase a canned ham and have your meat dealer slice it, then tie it back in shape. About one hour before serving time, place the When it It pours 1 . ' (To M '"- ' I' Plain or iodized 4- Tn ' ' Tamale Pie, a favorite main dish in the-Southwest, is a satisfying way to make the most of a pound, or even less, of ground beef. It also is a delicious way to give variety to the menu. Tamale Pie Year-Round Favorite The yellow cornmeal "crust", flavored and made even more tunny with a sprinkling of cheese, seems to absorb the well' seasoned meat flavor. Brown the meat in margarine or butter. With this gold-and-brown Ta male Pie, serve a green vege table perhaps green beans, and cold, thick slices of ripe toma toes. An easy meal, it is also colorful and appetizing. Tamale Pie ?i cup yellow cornmeal 2 cups boiling water 2 tablespoons margarine or butter 1 small onion, chopped pound ground beef 1 small can tomato paste cup sliced stuffed olives Vi cup sliced ripe olives cup chopped green pepper 1 teaspoon chili powder cup beef bouillon or consomme No. 2 can whole kernel corn Dash of cayenne pepper teaspoon salt cup shredded cheese Paprika Stir cornmeal Into rapidly boiling water. Cook and stir un til thick. Remove from heat. In a heavy skillet melt margarine or butter and brown onion in it. Add ground beef. Stir and cook until meat is no longer red. Add tomato paste, olives, green pep per, chili powder, bouillon, corn, cayenne and salt. Taste to be sure this is enough salt SU1 well. Line a shallow well greased bak ing dish or individual bakers with cornmeal mush, reserving some for top. Pour meat-vegetable mixture into lined dishes. Drop remaining cornmeal mush by spoonfuls around edge of meat, or cover entire top if pre ferred. Sprinkle shredded cheese over top. Dash paprika liberally over all. Bake in moderate oven (350 degrees F.) 1 hour. Serve piping hot. (Makes 8 servings.) Vary Ways of Serving Cauliflower on Menu Raw cauliflower buds are mild and delicious in flavor. Aside from its mineral content, cauli flower in its raw state has a very high amount of vitamins C and G. Cauliflower Salad Bowl Before cooking or serving raw, soak It for about an hour with the head down In cold water to which have been added a teaspoon each of vinegar and salt. Break 1 head Iceberg let tuce into bite-size pieces. Toss in a salad bowl with cooked or raw cauliflowerets. Garnish with sliced olives. Cauliflower French Dressing Blend 3 tablespoons crumbled blue cheese into H cup of your favorite French dressing. Cut in 4 green onions, tops and all (cut very fine). Marinate cauli flowerets in the prepared dress ing. Six servings. Summer rAKc ...meal planning!? a "breeze' with m mm m m Prunes Add Bit to This Cookie Recipe Here's something really good in the way of a cookie bar. Our "Layered Prune Bars" have a rich crust on the bottom and a soft topping made extra flavor' ful and good with bits of cooked prunes. Notice how you bake the bottom crust 10 minutes first and then spread with the prune batter and continue baking. If you like, sprinkle the top with either chopped walnuts or al monds in place of the coconut. These make good eating any time so don't forget to include one or two of them in the school lunches you're once more pre paring. Layered Prune Bars Crust: 1 cup sifted all-purpose flour 'i cup granulated sugar 'A cup butter or margarine Top Layer: 1 cup cooked prunes 2 eggs 1 Vi cup brown sugar (packed) teaspoon vanilla extract cup sifted all-purpose flour V4 teaspoon salt . teaspoon baking powder teaspoon cinnamon cup shredded coconut or chopped nuts Crust: Blend together flour. sugar and butter until crumbly. Pat firmly in bottom of greased 9-inch square pan. Bake in mod erate oven (350 degrees F.) 10 to 15 minutes, until very lightly browned. Meanwhile prepare top layer. Top Layer: Cut prunes from pits into small pieces. Beat eggs. and gradually beat in sugar. Blend In vanilla. Sift together flour, salt, baking powder and cinnamon, and blend into egg mixture. Stir in prunes. Turn into pan over hot baked crust and sprinkle with coconut. Bake about 35 to 40 minutes longer. Cool in pan. Cut into bars. Makes 18 bars (3 x Hi inch es). Quick Version Corned beef and cabbage need no introduction. And here's a quick version of this famed team canned corned beef and seven minute cabbage. Heat .the beef thoroughly, then place it in the center of a large platter, and surround it with cabbage. J L REFRESHING 0LYMPIA BEER ADDS REAL ENJOYMENT TO YOUR WEEK END! SUN.I MAKE FUN OF aft YOUR I THIRST WITH jpLYMPIAj al 0UKM IMWINI CO. OtympH, Willi. U.S. J 1 lfimkl, rfllf4vt, hvatfhfwl, nw Mint... ml m Miy h fpmn. ASK TOUI OHOCII fr Hww Prtw pft. tMl M4Ni, Mld(M Im Uwlll m4 Krl-Q Nlli. 1952 AUGUST 1952 "T SUN MON TUC WfO THU f Rl 5 AT v i -- Cat out often! And when you do note that the vast majority of quality restaurants in'this area make better, tastier sandwiches with FRANZ BREAD and BUNS. tfCG to (333) 'OJrfl'lTb ana 0'
