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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 23, 1952)
aletn'A Authentic Jccc Cjuide tc Setter itiiwq Capital jk, Journal THE HOUSEWIFE'S HANDY FOOD SECTHOIN A R K ET I N G Edited by Marian Lowry Fiicher Salem, Oregon, Thursday, October 23, 1952 Published Thursday Each Week It's National Rice Week; This Food Good as Dessert And in Many of Main Dishes Desserts Popular Poll reveals unprecedent pouplarity of rice in desserts. We predict a landslide for this Jamaica Rice Pudding. By 'ZOLA VINCENT (Foods Writer) Since we're celebrating Na tional Rice week, here's some "straight talk" you can count on about rice. It used to be that most of our rice was imported, but Ameri cans are now growing an in creasing amount, with Califor nia producing all that is grown in the westernmost part of the United States. This economical nutritious grain has a place on your bal lot for any meal from breakfast time cereal, to the perfect dinner-time dessert. Two out of three users vote for rice desserts so we hand-picked two luscious rice pudding recipes to cam paign for your approval. Fluffy Rice Always On this platform we firmly stand. No more accidental soggy messes to be laughingly called rice. No one can talk about rice today without men tioning converted rice, which first appeared in 1942 and has been increasing in popularity ever since. Called revolution ary then, it has indeed revolu tionized the average concept of rice cookery. With heat, pres sure and vacuum, a patented process seals B vitamins from the hull into each rice kernel. Rice produced by this process cooks up the same every time, white and fluffy, each grain separate. Easy to do by exactly following directions on the package. Converted rice will convert you because it needs no rinsing, no steaming, no draining. It keeps perfectly In the package all year round and after cooking may be kept cov ered in the refrigerator for days. Another fairly recent rice in ovation is the minute type rice which makes for quick meal time preparation. Old-fashioned rice pudding may be a fond memory, but here is a new-fashioned dessert that puts it in the gourmet class. Full flavor-support is given by the thimble full of rum or rum flavoring, blended with the cus tard and with the whipped cream topping, Jamaica Rice Pudding M cup converted rice IVi cups milk 4 egg yolks V-i cup sugar cup hot milk Piece of vanilla bean or Vi teaspoon vanilla 1 envelope unflavored gelatin 2 tablespoons cold water 2 tablespoons rum or rum flavoring Topping Cook Vi cup converted rice according to the double boiler method on the package, using milk instead of water. Let cool. Combine egg yolks with sugar in top of double boiler. Stir in Vi cup hot milk: add piece of vanilla bean or vanilla extract and cook over boiling water un til smooth and thick. Stir in gel atin which has been softened in cold water. Add rice, rum, blend tnorougniy and chill until mix ture sets. Topping. Just before present ing to the audience, top with 1 cup whipped cream to which 2 tablespoons sugar and 1 table spoon rum or rum f lavorina have been added. For glamour touch you can sprinkle lightly with grated or shaved chocolate. Six servings. This will be a cinch vote-getter among the children, and we are sure Dad will climb on the band-wagon, too. Butterscotch Rice Pudding 2Vi cups cooked converted rice 2 tablespoons butter or mar garine cup dark brown sugar Vi teaspoon salt 1 cup evaporated milk Cook butter, brown sugar and salt in saucepan, over low heat, 3 to 5 minutes stirring constant ly. Pour in milk and blend; add 10 cooKea rice and cook in dou ble boiler 40 minutes or until pudding thickens. Chill. Serve with whipped cream. Six serv ings . v Sauerbraten ! Good Eating For true eating delight serve your family Sauerbraten. This is the famous old European dish prepared with beef pot-roast. The beef is first pickled for several days, then it is cooked slowly by the braising process until tender. To make the spicy brine for the pot-roast, heat 114 cups each of vinegar and water with 2 bay leaves, 12 whole cloves, Vi teaspoon each of pepper and mace, IVi teaspoons salt and 1 tablespoon sugar. When at the boiling point, pour this mixture over two large sliced onions. Cool, then stir in 1 cup of cook ing oil. The mixture is then ready to De poured over the pot-roast. (This is enough marinade for a 3 to 5 pound pot-roast.) Let it stand in your refrigerator for 2 to 4 days. Be sure to turn the meat once a day to marinate it evenly. When ready to cook drain the marinade, then dredge the meat with flour. Following the brais ing cookery method, brown the meat on all sides in lard or drip pings. Add one cup of marinade, cover the meat closely and sim mer for 3 to 4 hours or until the meat is tender. You'll want gingersnap gravy to go with the meat. To make this, add enough marinade to the liquid in the pot-roast uten sil to make 2 cups. Thicken with 3 tablespoons of flour. Bring the gravy to a boil and cook it until it is thickened. Then add i cup of fine gingersnaD crumh. just Here's Thrifty Dish And Nourishing One "A penny saved is a penny earned," said a thrifty man. (What's penny, daddy?) Anyway if you want an economy dish that is certain to keen vm. in office as chief cook, this is it. meai-in-une casserole Vt pound ground beef Vi pound ground pork 1 cup sliced onions 1 teaspoon salt Vt teaspoon pepper 2 cups cooked sliced potatoes or cooked noodles 1 No. 2 can whole kernel corn 1 can tomato soup Vi cup milk Cook onions until soft in a little hot fat in medium skillet. Push to one side and lightly brown meat. Add salt and pepper, in a greased casserole, arrange lavers of mmt snd onions, potatoes or noodles and drained corn. Dilute tomato soup with the V cnn milk- casserole, lifting layers so soup can uiorougniy moisten all in gredients. Bake in moderate oven 350 degrees 30 minute 4 to 6. For Hot Pudding Hot puddings are favorite fall time desserts that will be even more dflirinnv nruorl tirttk pineapple hard sauce. Add Vi cup thoroughly drained crushed pineapple for each cup of pow dered fiUffar railed far In vnni own recipe for hard sauce. Any leftover roast duck In the tinmaf f ,. ! 1 Ui .1 i t mi in uiw-sizea pieces and add it to g salad of tossed greens, segments of or ange (membrane-free) and tangy r u ,j :.. Looking Over Best Buys in Mart Aren't we lucky to be living in a day and age when foods which were unobtainable a com paratively short time ago are de livered to our markets fresh each day. Speedy refrigerated trucks, trains, ships and even planes bring us rich bounty from the world over. Most important to us though is the variety of fresh produce, meats and fish which make up the bulk of our every day eating. Here are some of the good things you can have for the buying at your favorite market this week-end. Meat Department Here we find inexpensive buys in beef by way of pot roast, bris ket (either as corned beef or fresh), short ribs, flank steaks. ground beef and don't forget that neck pieces make excellent soup stock. For the least expen sive buys in lamb we suggest lamb breast or shoulder cuts (chops or roasts). Since this is National Rice Week, why not combine rice and lamb for that ever-popular Lamb Curry and Kice. Fork loin roasts would be a good choice if pork is what you're craving. Best Fruit Buys Again apples are stressed. De licious apples are best eaten out of-hand or fresh in salads. The Jonathans are good all-purpose apples, while Pippins are best when cooked. Grapes and plums in many varieties are available to add color to your fruit bowl, for nibbling purposes and for salads and garnishes. Thanks to our nice Indian Summer, canta loups, Casabas and Honeydews are still available at moderate prices. Pears, grapefruit, small oranges and lemons are in good supply, with persimmons and pomegranates in light supply. Best Vegetable Buys The vegetable buys include all bunch vegetables; carrots, green onions, parsnips, turnips and beets. Head vegetables: cab bage, cauliflower and lettuce are good buys. For additional vari ety and in good supply we have celery, corn, cucumbers, egg plant, . squash, tomatoes, both white and sweet potatoes, bell peppers and onions. Peas, beans and artichokes are available, but in light supply. Fish and Shellfish Have you served fish or shell fish this week? Among the many available varieties are shrimp, oysters, sole, rock cod, mackeral, sea bass and smelt. A shrimp or oyster cocktail can start dinner off with a real flavor treat. Good marketing . . . Remem ber, get out to vote. . . . See you at tne polls November 4. Swedish Meat Balls Popular A proud member of the mnln dish eround beef fnmilv Is the internationally famous Swedish meaiuau. r,very cook should have an easy-to-prepare, tested recipe lor tnis good economy dish in her recipe treasury. Recipe serves four. Swedish Meat Balls 1 nound ffrnnnri tieef 2 tablespoons finely chopped onion 1 egg Vi cup fine dry bread crumbs cup milk 1 teaspoon salt Vt teaspoon pepper 1 teaspoon brown sugar Vt teaspoon allspice Vi teaspoon nutmeg 4 tablespoons fat 1 cup milk, light cream or bouillon Flour Have the meat irrnitnd vv! fine (at least twice). Combine meat, onions, beaten egg; crumbs, seasonings and sugar. Mix thor oughly. Shape into balls H4 inches in diameter and roll in flour. Fry in melted fat over medium heat until well brown ed on all sides. Remove from frying pan. Add 1 cup milk, light cream or bouillon. Mix 2 tablespoons flour to a smooth paste with Vs cup water added to milk; stir until thickened. Season with salt and Add meat balls, cover and cook gently 20 minutes. Good cqpking tip: When pressure-cooking corn on the cob, leave one or two layers of husk attached to the corn. The husks seem to improve the flavor. ... . i r "i Meat Patties Using Wheat Germ in Mix Patties are one way of stretching" the supply of ground meat. Broiled Beef and Wheat Patties 1 pound ground beef 1 tablespoon minced onion,. cup milk Vi cup wheat germ 1 teaspoon salt Vi teaspoon freshly ground U -"Y for VSEr THIS 1$? LABEL pepper 6 slices bacon In a bowl, combine beef, on ion, milk, wheat germ and sea sonings; mix thoroughly. Shape meat mixture into patties. Wrap bacon slices around patties and fasten with toothpicks. Place on broiler rack and broil about 3-4 inches from source of heat until meat it done. Turn patties only once. Serve piping hot. Makes 4-6 servings. Stuffed Pork With Spiced Cranberry Sauce Delicious Now that fresh cranberries are in season, why not use them often to add variety to your fall menus? They're chock full of good nutrition, too, to add a plus in good meal planning. Fresh cranberries can be used in a main dish, as in a stuffed pork roast with spiced cranberry sauce. They can also add color and variety as a side dish in a 1 good old - fashioned cranberry jelly. Fresh cranberries can also be used in making goodies for the youngsters. These bright red berries are delicious in cranberry-mincemeat bars to be tucked away in school lunch boxes or served as an after school snack with milk or hot chocolate. Stuffed Pork with Spiced Cranberry Sauce (Makes 6-8 Servings) 4 cups fresh cranberries 1 cup fruit juice Vi cup sugar 14 cup honey 3-4 cloves Vi teaspoon cinnamon 1 cup cubed apples ' Ve cups soft bread crumbs . 1 teaspoon salt 1 small onion, minced Vi cup hot water 1 4-3 pound pork loin, with pocket Combine cranberries, fruit juice, sugar, honey and spices in saucepan. Cook 10 minutes over medium heat. Combine remain ing ingredients for stuffing pork pocket, plus 1 cup cranberry sauce. Toss lightly to mix. Fill pocket in pork loin. Place on rack in roasting pan. Roast in moderate oven 325 degrees F. Allow 35-40 minutes per pound. About half hour before meat is done, drain grease from pan. Pour remaining sauce over meat. Continue roasting, basting two or three times. Cranberry-Mincemeat Bars (Makes about 40 bars 2',2-Hi inches) Vz cup water 1 cup fresh cranberries 1 9-ounce package condensed mincemeat 2 cups all-purpose flour, sifted Vi teaspoon baking soda teaspoon cinnamon teaspoon nutmeg '.2 teaspoon salt Vi cup shortening Hi cups brown sugar 3 eggs, well beaten Combine water and cranber ries in saucepan. Boil until cran berries pop about five minutes. Break mincemeat into small pieces. Add to cranberries. Cook until water has been absorbed. Set aside to cool. In the mean- Mi Liver Kabobs Prove Good Borrow an idea from the near East for your next liver serving. It's broiled liver kahnhs hi-im. ing together good eating and iiuunsning in a clever way. For broiling purchase either veal or lamb liver. Have the liver sliced about & inch thick. wnen ready to make the kabobs, cut the meat inlo 14 inch squares for each kabob. Using a metal or wooden ske wer, insert it into one end of a bacon slice, add a square of liver, then a small nnlnn Throarl the bacon alternately with each square ui iiver anu onion, until the skewer is filled. Place the kabobs on vnup hrrvilnr rnrlp and brush with melted butter or mar garine. Adjust the pan so that the meat is 2 to 3 inrhes frnm lh heat. Broil about 3 minutes on each side. time, sift flour, baking soda, spices and salt. Cream shorten ing and sugar. Add eggs, mixing thoroughly. Gradually add dry ingredients. Stir in cranberry mincemeat mixture; mix well. Spread batter over greased cookies sheet 10xl3H inches. Bake in moderately hot oven 375 degrees F. about 20 minutes or until done. 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