THE HOUSEWIFE'S HANDY
FOOD SECTION
LATEST IDEAS FOH YCUH
3
to Tf C "TIM f
Edited by Morion Lowry Fischer
Published Thursday 1Mb Wort
Salem Oregon, Thursday, March 19, 1953
. Salad Pelifht Spring is here, tra la, tra la! Delight the
family with this Springlike green and gold Lenten season
platter. Many seasonal good things in our columns today.
By ZOLA
-, :. .;. :. -?v .' modi
V "Spring hangs her infant'
blossoms on the trees, Rock'd
in the cradle of the western
.breeze," sang the poet Cowper.
The western breeze also waits
gently over fields of golden
carrots and the varying greens
of burgeoning asparagus,
beans, broccoli,-cabbage, cel
ery and "greens" galore as we
greet the first day of Spring.
In our picture we've combine
the last of the winter season
Brussels sprouts with young
tender carrots of ' spring.
There's the red of rhubarb and
of tomatoes and the creamy
white of cauliflower available,
too.' '" .
. 1 Weeks ahead of most of the
country, we revel in markets
filled with color and prospec
tive good eating. With the
Lenten season still , in mind
let's plan a few menus com
bining seasonal vegetables with
plentiful,, economical, nourish
ing macaroni products. -
In both plain -and fancy
cooking, macaroni foods are
easy on the budget, Choose
any favored style of macaroni,
spaghetti or egg noodles.
They're practically inter
changeable in almost any reci
pe'. ''1 ., : " i ,
Green and Gold Platter
,-. 4 ounces elbow macaroni .
1 can condensed cream of
mushroom soup
, cup milk
teaspoon salt
teaspoon peper ' '
VINCENT
writr ' ' ; ; v ; ;
Cooked buttered Brussels
, . sprouts
' , Cooked buttered whole
. . carrots
Cook macaroni in foiling
salted water according to di
rections on package. , Drain
and rinse. Stir mushroom soup
in saucepan until smooth. Gra
dually add milk and stir until
well blended. Add salt and
pepper. Heat to boiling point
and fold in macaroni. Arrange
on hot platter with fresh vege
tables. , Four servings. '
A tasty combination of the
large , shell, shaped macaroni
with cream cheese and sour
cream.
Super Shells Creme
1 tablespoon salt
" 3 quarts' boiling water
8 ounces super shells
2 tablespoons butter ,
cup thinly sliced green
- -. onions -. .
cup chopped parsley
1 3-ounce package cream
cheese '
tup sour cream
cup milk '
1 teaspoon salt
Freshly ground pepper
Add 1 tablespoon' salt to ra
pidly boiling water. Gradually
add shells so that water con'
tinues to boil. Cook uncover
ed, stirring occasionally, until
tender. Drain in colander. In
a saucepan, melt butter over
low heat.: Add green onions
and parsley; saute until onions
are tender. In a large bowl,
Mts; in Recipes
Spring Vegetables and i r
Macaroni ProducTS Are
Combined in Good Result
9w.
Hot Potato
Salad Is ,
Always Good
, The foods that appear on the
table day after day are the ones
that need a bit of special atten
tion. Coffee always responds
to the thoughtful touch, and
even the lowly potato will rise
to great heights when it s giv
en some loving care.
Next time you serve grilled
ham steak, lavish the time you
save on hot potato salad. Did
we say "lowly potato"? Noth
ing lowly about it now! Ham
steak, savory hot potato salad,
steaming coffee . . ; mm . ,
mm . . . that's kings fare.
Hot Potato Salad '
8 medium potatoes
cup diced celery
cup minced onion
cup diced green pepper
cup vinegar -1
teaspoons salt
teaspoon pepper
' 1 teaspoon dry mustard
2 hard-cooked eggs, chopped
cup hot bacon fat
t cups grated sharp Cheddar
., cheese '
Cook potatoes; peel ' and
cube. Combine with celery,
onion, green peper, vinegar.
seasonings and eggs. Toss gen
tly to mix. Add bacon' fat.
Spoon into ; shallow baking
dish. Top with cheese. Broil,
with surface of food 8 inches
below source of heat, until the
cheese . melts and browns.
Makes 6 servings.
Poultry labeled "ready-to-
cook" means that it is dressed
poultry with the pin feathers,
entrails and internal organs
removed. It is ready to use
as it comes from the market.
One advantage of ready-to-
cook poultry is that although
it costs more than poultry that
Is just dressed, there is no
waste to it.
Vary Sauces
To Go Wi th
Seafood
Butter is pletniful dairy
food and your culinary art will
acquire a French accent when
you use it as a base for piquant
sauces. Butter sauces add dis
tinction to every kind of fish
dish and many of them require
little more ability than cream
ing butter together with herbs
and other subtle flavorings..
With a little practice you can
master the art of some of the
more famous sauces. Holland
aise Sauce holds butter, egg
yolks, salt and lemon juice in
a marvelous consistency, and
with a little know-how you can
soon attain penecuon. .
Hollandaise Sauce
cup butter
2 egg yolks " . '
teaspoon salt :
Few grains cayenne ' :
1 tablespoon lemon juice -:
Cream butter.' Beat in egg
yolks one at a time. Add lemon
juice and seasonings. Cook gen
tly over hot water,; stirring
until mixture thickens slightly.
Set aside until ready to serve.
Add boiling water a teaspoon
at a time until of desired con
sistency. (Makes cup.) r
Drawn Butter Sauce ' -
cup butter
1 and Yt tablespoons flour
teaspoon salt .
H teaspoon pepper ' '
1 and Y cups boiling water
2 tablespoons butter addi
tional - i
Cream together butter, flour,
salt and pepper. Gradually stir
in boiling water and simmer 10
minutes. . Just before serving
beat in remaining butter Yt
teaspoon at at time. (Makes 1
and cups).
Savory Butter
cup butter
I teblespoon minced celery
leaves
1 tablespoon minced parsley
, Dash garlic salt
teaspoon salt .
teaspoon aage
1 tablespoon minced green
onion tops 1
Cream butter until soft. Add
remaining ingredients and beat
until smooth. Serve cold on
hot fish. (Makes V4 cup.) ,
Mushroom Sherry Sauce
U cup fresh mushrooms, .
chopped
1 tablespoon minced eel on
cup butter (
Yi teaspoon salt
2 tablespoons sherry
Cook mushrooms and onion
In butter until tender. Remove
from heat, add salt and sherry
and serve immediately
(Make. cup.)
Chili Sauce Butter
Yi cup melted butter
1 tablespoon lemon juice
2 tablespoons 'chili sauce
Mix all Ingredient together
thoroughly and serve immedi
ately. (Makes cup.)
. , '.'.'.,.!.., ..,!...,
A knife rack will keep your
knives within easy reach in the
kitchen, and protect .: their
sharpened edges. It's a good
idea to sharpen knives before
you put them away,; if they
need sharpening. .
soften cheese. Add sour cream,
milk and seasonings; blend,
Add onions, parsley and cook
ed shells; mix lightly but thor
oughly. Pour Into 1-quart cas
serole; cover. Bake in mod
erate oven (350 F.) 30 minutes,
Stir once during baking period.
Makes 4 to 6 servings.
Variety of flavors and tex
tures keynotes this good vege,
table-macaroni salad.
Calico Macaroni Salad -
1 cup chopped carrots
Vt cup chopped parsley
1 cup cooked, drained green
peas
1 4-ounce can pimientos,
:. drained and chopped
' 2 tablespoons grated onion
V cup French dressing
1 tablespoon salt
3 quarts' boiling water .
' 8 ounces elbow macaroni
cup mayonnaise .
"""Salt "to taste; ; . " -
In a bowl, combine vege
tables and French dressing
mix thoroughly. Place in re
frigerator and let marinate 1
hour. ; ;- - -
Add 1 tablespoon salt to ra
pidly boiling water. Gradual
ly add macaroni so that water
continues to boil. Cook un
covered, stirring occasionally,
until tender., Drain in colan
der. Rinse with cold water;
drain again. Add cooked mac
aroni, mayonnaise and salt to
mnrinated vegetables; m I x
lightly.
'x J
y,Xy, t. , - f J
THE CHOICEST
MEAT 3 IM
THIS CTOREy-,
NO OTHER
KIND SHALL
PASS OUR
DOOR
Hoffman's
Specials
FOR THIS
WEEK-END
Have you tried our BOCKWURST - the traditional Lenten
Sausage. Truly different, only : 59c lb.
Whole or Half.
Another shipment of Spring Lamb ha arrived . . . at the same low prices
Legs of Lamb
Shoulder of Lamb
Lamb Stew
lb69c
u 55c
.Lb.
25c
& BoStOn ButtS Har Who.. . . Lb. 59c
Picnic Shoulders "N!'....u:49c
Cottage Cheese Cherry Lane Special . . Pint 23c
'. EXTRA FANCY
Sliced Bacon t som. 49'
With That Old-Fashioned Smoked Flavor
Stop in
M This Week and
Uv UaIIa!
r i
GREAT NEWS FROM: the most famous wowttoln food!
la m omimir-
Wang, fati-eirtffMb
TASn-PIET FOODS!"
If you have a dieting problem, here's the best news in years! Tr? TfetJMTiet u ' -k
dietetic foods. Discover for yourself how sweet-tasting and deikUna !ow
calorie foods can be. Youll agree o'Mm; taw delicious! r
iin imif wrmu .utKfi'miimnmmnmi i i n iiiistntmeniinnf sWiiiitVitoffj,;,' ' j
MOW ENJOY SWtTGT-TASTCTJG, FUU
FLAVOEXED DESSERTS.. FDEO FROM ABBZD SU6ADS
IF YOU have a sweet tooth but must watch your intake
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grocer's. New formulas developed under the direction of Tillie
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tirely new kind of dietetic, low-calorie foods'...TASTI-DIET!
Unlike any other dietetic foods you' ve ever tasted, Tasti-Diet
puddings, desserts, fruits, jellies and dressings are so down
f right mouth-watering sweel-tastittg and delicious you'll won
der how they can possibly save up to 76 of the unwanted
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UP TO 76 SAVINGS IN CALORIES!
now delicious. Look faltetMfrtiiudrwsjpt riakfctUit food
-department at yovt-trocas.
FAT CAN K FATAf iiik yuwr OuUut iDriiytltJUajft
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ATTENTION DOCTORS! ltymriiotSiFBvata
information and analyses of Tasti-Diet, please; writet TBSb
Lewis, Tasti-Diet, Post Office BatglOStortlwOrWnrnis.
SINGH SHVINQ ' . uSSTlAl
IARTIETT PEARS ........ 73 19
' VANIllA PUDDINO (par Y cup
ntluilv. of liquid) ...... 61 1
CANNED PEACHES . 75 - 34
SALAD DRESSING (par Ibi.) .... 3S 1"
. APRICOTS .......... S9'
GELATIN (par cup) .- , . . ' . . 5 U
PRUIT COCKTAIL 4 91
CANNED CHERRIES 94 5)
JELLY (pr lb..) 13 1
MAYONNAISE (par Ibl.) ...... 10 I6f
-with htm rgrnrp , 0m Calorl Drtitlni tUBitppatt Dill Drtlii
iiSiiVm
iwcirsu
WTrtmru
AfUi
We want ntTjmevUtospaJdki&tKMiin
to kaaw aH about our ortting nwr dls 1 1 in k s
in low-calorie foods, And so lU be tapp fc '
send you, without cost crotfgafoc ray new .
16-page booklet Tbe TJIie Lewis Tasti-Dist -
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and many low-calorie menus and meal tggesUonsjTjstetSK)
your name and address-in thecoopoo below."
I
tfeiiiifJrarisisAfi rftsVMi1AsaWyRi- 1' fcM.PWetlieii.
TASTI-DfLT
04ITETIC
LOW CALORIE DIETETIC FOODS
CANNED PIUITS IUDDINOS CllATIN DESSERTS 'HUES SALAD DRESSINOS
LOOK FOR THIM IN.JHI DIITITIC FOOD DIPARTMINT ATJfOUR.OOCIR'$,
u
; CR4
Till! Lewis
Tastl-Dlet Foods v
SlocMon, Calif. - J
Pleaie tend me your free TasH-Dlet Menu Booklet.
My nome
Addreti , -l
City '. V
Zone-
-Stole-