Page 2 FOOD SECTION
Oregon Rockfish Rate
High; Nutritious and
Provide Many Dishes
. J " A'
5
DUhef Oslnf fish Today w get better acquainted with
abundant Oregon rockfiih; suggest easy, delicious ways of
preparing these white fish of superior flavor, texture and
appearance. They're bargain-priced right now, tool
By ZOLA VINCENT
irota Wrtttr)
Now Is a fine time to get
better acquainted with abund-
ant Oregon rockfiih which ap
propriately enough are those
fish, which live among the
rocks offshore. There are
- many species. Among the beat
known and most valuable are
blue perch, red snapper, black
and red cod and tne compara
tive newcomer in name only,
Pacific ocean perch. Some
commercially classify them all
simply as "rockfish."
In quantity of production,
along our coast, rockfish are
surpassed , only by sardines,
' mackerel and tuna which are
mostly consumed salted, smok
ed or canned., '
Oregon Staters Help
' The seafoods laboratory of
Oregon State college, at As
toria, has worked closely with
' the fishing industry during the
.-- past few years in the develop
ment of rockfish and have car
' ried on an extensive test kit
chen project.
E. W. Harvey who is in
charge of the food technology
department told us that rock
fish is one of Oregon's most
abundant marine foods and
that its delicately flavored
flesh Is a valuable addition to
any list of seafood favorites.
Mr. Harvey also noted that the
tremendous popularity of the
rockfish family has developed
within the past 20 years. We
give you today a few of the
fine recipes produced under di
rection of Margaret R. Lun
ning, who reminds us that care
should be taken to enhance
and not detract from the na
tural fish flavor. The judicious
' use of spices and herbs Is sug
gested and she heartily recom
mends adding mono sodium
glutamate to accent and ' en
hance the natural flavor. Many
good cooks now use a popular
brand of mono sodium gluta
mate right along with the salt
and pepper as a matter of
course.
This recipe makes six serv
ings or enough for only four
persons because It is so good
the men will, come back for
"seconds."
Oven Sauteed Rockfish
VA pounds fillets, cut into
serving pieces or 4 to 6
small fillets
.... 1 teaspoon glutamate
1 teaspoon salt
1 tablespoon lemon juice
2 tablespoon milk
1 2 eggs
4 tablespoons melted butter
Cracker crumbs
Sprinkle fish with salt and
glutamate. . Beat eggs slightly
and add lemon juice, milk and
salt. Dip each piece of fish
first in egg mixture.- tnen in
cracker crumbs. Repeat pro
cess. Shake off excess crumbs
after each dipping. Place
broaded fillets in large shal
low baking pan containing the
melted butter. Baste well with
butter and cover pan. Bake at
375 degrees for 33 minutes,
Baste once, Remove cover,
baste well with pan drippings
and put under broiler 3 to 5
minutes lo brown slightly.
Broiler rack should be lowered
a bit. ' - ,.
ltt pounds fillets
Vi teapoon each salt and glu
tamate 1 slice dry bread, crumbled
3 tablespoons shredded
cooked shrimp
V4 teaspoon each salt and
thyme ' y -
1 tablespoon milk
1 tablespoon melted butter
3 to 4 tablespoons olive oil
Juice of 1 lemon '
Stuffed Fillets I
Season fillets with salt and
glutamate. Mix bread, shrimp,
salt,-thyme, milk and butter
together for dressing. Spread
evenly on fillets. Roll the stuff
ed fillets and secure with
toothpicks or tie with string.
Sprinkle with lemon juice' and
baste well with olive oil. Bake
30 to 40 minutes at 400 de
grees. Serve with horseradish
sauce made by combining Yt
cup mayonnaise, 2 tablespoons
drained horseradish, . dash of
salt and pepper.
Tartare Sauce
Oregon State college's test
kitchen at Astoria makes it
like this. Combine Vt cup may
onnaise, 1 tablespoon each of
chopped onion, chopped green)
pepper, minced parsley and
chopped .plmiento. Very good
on any baked, fried or broil
ed white fish. '
Easter Ham
A la Forbes
Tasty Meat;
From our valley editor, at
the Capital Journal, Mike
Forbes, we submit the follow
ing Idea to bake that Easter
ham: ,
Baked Ham By Forbes -
1 ham (or picnic shoulder)
Blackstrap molasses
Whole cloves
Brown sugar
" If the ham is not tenderized
simmer it for an hour before
you make the following pre
parations for baking:
First, use a carving fork or
an ice pick to punch holes in
the ham, all the way to the
bone and about -lnch apart
(With the two prongs of the
fork you can do the job faster
than you . can with an ice
pick.)
Then insert a clove in each
hole. . , -Second,
moisten the ham well
with molasses.
Third, , pat .. a . good coat of
brown sugar over the ham,
and bake it in any way that
best suits you and the charac
teristics of your oven
This recipe is Intended to
saturate the ham with season
ing all the way to the bone,
and to keep the brown sugar
on it for the glaze instead of
letting it drop off. into the
drippings for the gravy.
1 don t need to tell you
what eats well with ham
sweet potatoes, string beans
cooked with bacon cubes and
onion, applesauce, jelle ,
Porterhouse Steak-
Tomatoes With Cheese
Beef porterhouse ' steak,
' cut l to 2 inches thlsk
salt . . '
pepper '
2 large tomatoes ''
H cup grated Cheddar ,
'Cheese '
Set regulator to broil. Place
steak on broiler rack. Insert
broiler pan and rack so the
top of 1-inch steak is 2 inches
from the heat. When one side
browned, season and turn.
Slice tomatoes in half and
sprinkle tut surface of each
with grated cheese. Place on
broiler rack with . meat. Con
tinue broiling until steak is
browned on second side and
cheese is melted.' Season
steak. Steaks cut 1 Inch thick
require 18 to 20 minutes for
rare steak and 20 to 25 min
utes for medium-done steaks.
Steaks cut. 2 inches thick re
quire 30 to 35 minutes for
rare steak and 35 to 40 min
utes for medium-done steak.
1-inch porterhouse steak; 2 to
4 servings from a 2inch steak.
THE CAPITAL JOURNAL, Salem, Oregon
For Easter Breakfast-
Bacon and 'Golden Eggs'
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Crisp strips of bacon and toast cups of Eggs Goldenrod
present a grand combination for your Easter breakfast.
Start with a bright fruit cup or broiled grapefruit' halves.
Be Sure your menu includes hot cross buns and plenty of
coffee. ,
Breakfast takes on a special
importance on Easter Sunday.
Ideal for this occasion is
tempting combination of crisp
bacon strips with Goldenrod
eggs in toast cups. This is
combination simple to prepare,
yet one that makes a gay ap
pearance on your table.
Here is the menu: '
Breakfast Menu .'
Fruit Cup . (
' Bacon ....
Toast Cups with Eggs Golden-
, rod
- Hot Cross Buns '
Butter or Margarine
Coffee Tea Milk
For the best results in cook
ing a small amount of bacon.
place the strips In a single lay
er in a cold frying-pan. Let
it cook slowly, turning the
meat occasionally so that it will
be evenly cooked. Spoon off
the drippings as they accumu
late so bacon will not cook in
its drippings. Cook until of
the doneness your family likes,
Sundae Topping
Chopped walnuts make any
sundae topping taste better,
and for extra good flavor try
roasting the walnuts before
chopping them. Put the shelled
walnuts into a shallow pan and
slip into a 400 degree F. oven
for 15 minutes. They're de
licious ' sprinkled on cake
frostlngs, too.
CHEESE RAREBIT SOUP ,
So hearty that it will make
wonderful main dish with
crackers and dessert and bev
erage. Make 1 cup thin white
sauce and add 1 cup cubed
American cheese, stirring un
til cheese is melted. Pour in
bouillon cubes dissolved In
cup boiling water. Add 4
ounces cooked elbow maca
roni. Recipe serves four.
then drain on absorbent paper.
If you're preparing a large
amount of bacon, , then the
easiest method is to roast it,
says Reba Stagg, home econo
mist. Cook the same as a roast,
that is, place it In a single lay
er on a rack In an open roast
ing pan. Set your oven regu
lator at 300 F. and let it cook
until crisp. This way you can
go on about preparing the re
mainder of your menu, giving
little attention to the bacon.
Toast cups are simply made.
Lightly butter thin slices of
crustiest bread on both sides,
then press -down into muffin
pans. Let the corner extend
above the ban. Toast in a slow
oven (300 F.) until crisp. Serve
filled with Eggs Goldenrod'
Prepare by hard cooking 6 eggs
for 4 servings. Separate egg
yolks from white. Add chop
ped egg white to 1H cups of
medium white sauce. Place in
toast cups, then sprinkle with
egg yolk pressed through a
sieve. . . '(
mzmmmmmmmmmmmmtmm
Liver and Bacon
l pound sliced beef or pork
liver . .
pound bacon
Yt cup flour" '' ;
, Salt and pepper
' Start bacon in cold frying
pan and fry slowly until crisp.
Drain on absorbent paper.
Dredge liver in flour and
brown slowly on both sides in
bacon drippings, turning oc
casionally. By the time both
sides are browned the liver will
be done. Season. 4 to 6 servings.
Mayonnaise So
Versatile; Vary
Uses for It
Mayonnaise ' is so versatile
that one wonders if anyone
ever uses It just as it comes
from the jar any more. Well,
anyway, here are some com
binations to add to your col
lection. For Vegetables, Meat, Fish,
Greens. To 1 cup real mayon
naise add any of the following
foods: 2 to 4 tablespoons horse
radish. V4 cup finely diced cu
cumber, Yi cup cottage cheese
and 2 tablespoons , chopped
chives, 2 tablespoons anchovy
paste, 3 tablespoons chill sauce,
1 cup chopped fresh toma
toes, Yt cup shredded sharp
cheese, 2 tablespoons bread
and butter pickle juice and tt
teaspoon grated onion, Vi cup
mustard with horseradish.
Fruit Salad Dressings. To 1
cup real mayonnaise add your
choice of the following good
things: 1 egg white beaten stiff
and Vi cup shredded toasted
almonds, 2 tablespoons orange
juice and 1 teaspoon grated
orange rind, 2 teaspoons lem
on juice and Vi teaspoon rind,
Yi cup chunk-style peanut but
ter, Yt cup crushed pineapple,
Vi cud fresh strawberries
crushed with 2 teaspoons con
fectioners sugar, Vi cup orange
marmalade, Yt cup sour cream.
Barbecued Breast
Of Lamb Delicious
Excellent lamb supplies are
now reaching the market and
should be used in menus often
for it's been a long, long time
since weve found such low
prices and good quality. Breast
of lamb sells for surprisingly
little. Look and see.
Barbecued Breast of Lamb
' 2 pounds breast of lamb
2 teaspoons salt s
1 medium onion, sliced
Vi cup chili sauce
Yt teaspoon red pepper
1 tablespoon vinegar
Vi cup water
Cut lamb into four pieces.
Season. Brown in heavy frying
pan. Pour off drippings. Add
sliced onion, chili sauce, pep
per, vinegar and water. Cover.
Simmer or bake in a moderate
oven. 350 degrees, about IVi
hours. Uncover and cook about
20 minutes or until barbecue
sauce is almost absorbed.
Gelatine Sglad
With Pineapple
The bridge club and the fanv
ilw teem never to tire of pine
apple gelatine salads and here
is probably the very best of
them all. It cenainiy snomo
be. Just look over that list of
Ingredients, Well, anyway,
crushed pineapple is reasonable
in price now.
Froxen Crushed
Flneapple Salad
J No. 2 can crushed pine
apple 1 teaspoon unfavored
gelatine
2 tablespoons lemon juice '
1 3-oz. package cream cheese
Yt cup mayonnaise
Yi teaspoon salt .
Vi cup whipping cream '
Vi cup sugar -
Vi cup chopped nuts . ;
Vi cup quartered maraschino
cherries
Drain pineapple. Soak gela
tine in lemon juice; dissolve ov.
er hot water. Blend cream
cheese with mayonnaise and
salt. Stir in dissolved gelatine.
Whip cream until stiff, adding
sugar gradually during last
stages of beating.
Fold in cheese mixture, nuts,
maraschino cherries and drain
ed crushed pineapple. Pour into
refrigerator tray that has been
lined with waxed paper. Freeze
until firm with refrigerator set
at coldest setting; about 4
hours. Turn out on a platter,
remove paper and cut into thick
slices. Garnish with salad
greens. Makes 8 servings. .
Be sure to let stand at room
temperature for a few minutes
before serving. Flavor and tex
ture are Improved.
Thursday, March 26, 1953
Asparagus Dish
Fresh asparagus Is appear
ing In the markets now and if
the price is still a little high
for your food budget, here's t
way to stretch each serving.
Make a cream sauce, then add
diced hard-cooked eggs, heartv
wedges of ripe olives and a
pinch of dry mustard. Serve
the sauce hot over cooked as-
paragus spears.
Coffee Bread
Try this with your next
package of 8 brown 'n' serve
clover leaf rolls. Spread the
bottom of a loaf pan with a
mixture of 3 tablespoons each
melted butter and chopped
roasted nuts and Vi cup brown
sugar. : Put the rolls in the
pan upside down and bake In
a 400 degree F. oven about 25
minutes. Let stand 1 minute.
Serve rolls right side up.
Good comDanlons are irpam
mashed notatop tn urMnh .....
.
add the spicy flavor of crlsn
a 1 c , . .
irean uppieo.. oimpiy peel and
erate the ancles, and hpat
the potatoes. Add a pinch of
cinnamon, salt and pepper and,
11 aesiren, a uiue extra milk to
make the potatoes smooth and
creamy.- ,
oca
LOOK
FOR
THIS
LABEL
'
Any burned-on food on the
floor of your oven? Het a
small amount of ammonia in
the oven and leave it there for
several nours or ' overnight;
the ammonia softens the burn
ed-on food and makes removal
less of a chore than It usually
Is.
A date with an aoole Is a
flavor combination to please
both youngsters and grown-ups.
Mart by baking spicy red ap
ples, then fill the centers with
sliced dates. Heat and serve
warm. -
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... trie Urst yellow margarine with
food value (n every single Ingredient!
... r ' 1
Everything In today's Nucoa Is good for you! No
benaoate preservative, no synthetlo Bavorl Even '
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Nucoa margarine Is made by the makers of Best Foods
Real Mayonnaise. Nest time you buy, buy NUCOAI
FIRST IN QUALITY
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I BIGGEST LITTLE
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Where Your Dollar Gets Time and a Half
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whin you buy this special Giant Economy
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m m B &
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INSIDE THIS SPECIAL
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. . I -I. WnMtstrftll '
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