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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
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'"- ' 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.
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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.
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