Page FOOD SECTION.
THE CAPITAL JOURNAL. Satan. Oregon
Thursday, April 23, 1953
Pineapple
Bake-ins
Win Prize
Pineapple Bake-Ina won a
place for 14-year-old Judith
Stockwell, Los Angeles, In the
' recent prize winning Pllls
1 bury contest. These are but
termilk cornmeal muffins
flecked with pineapple. Bacon
bits garnish the tops and ba
con drippings are used for
shortening.
B
Pineapple Bske-Ins
Bake at 429 degrees 7. for
20 to 29 minutes.
, Makes 1 dozen muffins.
3 strips bacon
1 cup sifter enriched
flour
1 teaspoon double-acting
baking powder
i teaspoon soda
1 teaspoon salt " '
. 1 cup cornmeal '
2 tablespoons brown
sugar .
2 eggs, beaten
ltt cups buttermilk or sour
milk"
cup crushed plnesppls,
. well drained
Vi cup reserved bacon
. drippings
Fry bacon, until crisp and
reserve drippings. Crumble
bscon. Sift together flour,
making powder, soda and salt.
- Add cornmesl and brown
sugar.
Combine eggs, buttermilk
or sour milk, pineapple and
cup of the reserved bscon
drippings. Add all at once to
dry Ingredients, mixing only
until all flour is dampened,
Fill well - greased muffin
cups full. Top each muf
fin with crumbled bacon. Bake
In hot oven (450 degrees 7.)
20 to 29 minutes.
If you use enriched self-
rising flour (sold In parts of
the south), omit baking pow
der and salt
To sour sweet milk,' add
lVi tablespoons vinegar or
lemon Juice to 1M cups sweet
milk. Let stand 8 minutes.
i6-S Ns. - V A.
ii V'm i i ii'"" ii i ini" in ' '' "
Walnut Touch
It's Interesting to watch
food trends and see how the
uses of foods are broadened.
We used to think of walnuts In
terms of cakes, cookies and
possibly pies, With the Ameri
can love for salads, we now
also think of walnuts in chlck
' en, fruit, tuna, lobster and oth
er shell fish salads. There's no
question about it, the crunchy
texture and richness of wal
' nuts make salads taste very
superior,
Homemade Soup
Always Favorite
While we are all enjoying de
licious steaks and roast beef at
ths lowest prices In years, let's
not forget the less fancy cum
that make such fine dishes.
There's nothing more comfort
ing than a fine, hearty pot of
homemade soup, and where
there are children in the fam
ily, soup is likely to be the
favorite lunch dish.
Home-made Beef Vegetable
Soup is simple to make and It's
a real budget dish at today's
prices. If you'll cut up the beef
after the soup is made to serve
with it, you will find this soup
can make a fine supper. Send
it to table with crisp rolls and
a green salad. Lemon Chiffon
Pie makes the perfect dessert
for a soup supper.
Beef Vegetable Soap
2 lbs. beef shank with bone
2 qts. cold water
1 tablespoon salt
Vi cup sliced onion
2 tablespoons minced ' ;
parsley '
cup diced celery with
leaves
1 cup sliced carrots
Vi cups diced potatoes
Have bone cracked at mar
ket. Wipe meat with damp
cloth. In soup kettle combine
meat, water, salt and pepper.
Cover; bring to boiling point;
skim. Re-cover and simmer
very slowly 4 hours. Remove
meat and bone; cut meat Into
cubes. Add to kettle with re
maining ingredients; cover and
simmer 30 minutes. Yield: 6 to
8 servings.
Note; If tomatoes are liked
In Beef Vegetable Soup, 1 No.
2 can tomatoes may be added,
decreasing the water by 2 Mi
cups. Other vegetables for
Beef Vegetable Soup are baby
lima beans; shredded cabbage;
diced turnip; green beans; peas
and corn. Appropriate season
ings include bay leaves, thyme,
whole cloves and marjoram.
Pointers on Step?
To Broil Steaks
Two simple steps can make
the difference between a per
fect broiled steak and one that
Is overcooked and charred.
These are checking the distance
of the meat from the heat, and
the length of cooking time.
Steaks for broiling should be
at least 1 inch thick. When you
start to broil the steak, closely
check the distance between the
top of the meat and the heat.
A 1-lnch steak should be 2
Inches from the heat, thicker
steaks accordingly farther.
Time the cooking period. If
you have a 1-lnch club or rib
steak, let it cook a total of 15
minutes for rare done, 20 min
utes for medium. A porter
house or sirloin will take 20
minutes for rare done, 25 for
medium. .
Let the steak cook on the
top side for half the recom
mended time, then season, turn
and brown on the second side.
Insert the fork into the fat, not
the lean, for turning the meat.
Browning before seasoning is
recommended since salt tends
to retard meat browning.
Chocolate Cake Filling
Here Is a different, rich and
oh-so-good filling for your
next Devil's Food Cake. Add
finely chopped ralsens and
walnuts to a half pint of sour
cream. Spread between layers.
We think you'll find this just
right without any 'additional
frosting. .
Dress-up
Breakfasts
Every Day
Why wait 'til the week-end
or holiday to make ' breakfai t
special? Simple touches can
take your meal out of the plain
class, making it an outstand
ing event, says home economist
Reba Staggs.
For Instance, with the com
ing of spring have a few fresh
flowers from your garden in
the center of your table or
breakfast bar. Or use a. plant
er of green foliage. Use color
ful place mats, the plastic or
paper types, if you wanf to
cut down on laundering. To
save time for the extra, touches
set your breakfast table the
evening before.
For a change in your break
fast menu, start with a mixture
of chilled fruit Juices. Vary
this with fresh fruit In season,
or a compote of fresh fruits
or dried fruits. Surprise the
family some morning with pre
served figs topped with a dash
of sour cream.
Bacon and eggs make any
breakfast." For a change com
bine these two foods in a dif
ferent way. For instance, out
line custard cups with bacon
strips, then break an egg in
each bacon-lined cup. These
take only 8 to 10 minutes, cook
ing in a moderate oven.
Canadian-style bacon, thinly
sliced and panbrolled, provides
another ideal breakfast meat.
Sausage-links, country-style or
patties lend interest to break
fast. And' don't forget the
ready helper, chipped beef.
Cubed left over meat ham,
pork, beef or lamb may be
combined with scrambled eggs
for still another treat. Remenv
ber, however, to cube the meat
In advance, then closely wrap
with waxed paper or aluminum
foil and store in the refrigera
tor. This makes it ready to use
promptly in the early morning
rush. And don't overlook the
power of a touch of parsley.
A bit of green can set off your
plate or platter with such little
effort.
Broiler Sandwiches
Broiler sandwiches are a fa
vorite for sun worshippers.
They may be made In a jiffy
and rushed out to the patio
where the sun is shining in all
its glory. Halved hamburger
buns covered with ripe olives
sliced from the pits and topped
with a slice of Swiss cheese,
popped under the broiler and
broiled until the cheese be
comes bubbly, never get mo
notonous. No ripe-olive and
cheese combination does.
B I G GEST LITTLE I
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
T-BONE " RIB STEAK
K Beef Roast 45c 65c
u,. 79c jjj" Zf FORK ROAST
Chicken Livers fiyerS T 10 Lb 59c
u,.39c aPiiST. ... .;.e,ch U V "'" E"p
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u39c Aged Cheese ec .5
Pur.P.,k SrB0e5.n Town . .. lb. fcjJ M Meat Inch Thick
GARDEN-FRESH FRUITS AND VEGETABLES
CUCUMBERS I BANANAS I RADISHES I Shrubs, Vigaro
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ASPARAGUS ORANGES S5J vVgetSeTJSts
2 lb.. 29c 2.0.49c Strawberries STARLAC .
CHIU SAUERKRAUT OG FOOD ",lk
Toll Q OC- 3 cons 25C Pfcg. JC
Can.et.7W A com Playfair rDCCkl DCAhJC
Nolley's Cottoge Brond; 2Vi slxe (jKttlH D CAIN J
MARGARINE COFFEE ye1 ' 2caB.25c
2 C on f pkgi. JivC Doubt Luck; 303 slis
lbt.43C Lb OyC All Flavors
Sweet Sixteen Chose & Sanborn TAKJi SALAD DlayUIWiiX
TUNA CORN T ,57"" 39c
29c 2 .... 29c 1 "
ur"'.cT' uTu'T BROADWAY MARKET
"mm bread Broadway sits Market SI.
IN TOWN D IV EMU Store Hours 8 o.m. till 8 p.m. Evary Doy ,
MID KrrC Every Day at 4 p.m. No Limits Buy All You Wont
UUK CUV Except Tues. 4 Sat. Prices ood Fri., Sot, Sunday
This Good for
Buffet Supper
Perfect to serve for a buffet
supper is this "Olive 'n'
Frankfurter Bake," for it's
easy to prepare and the in
gredients are always popular.
Sliced franks and chopped ripe
olives mske up the "meaty"
base of this dish, while cheese,
plmlento and rice add their
all-round goodness. Another
attractive feature is that you
can prepare it ahead of time,
then just before oventlme
sprinkle the top with bread
crumbs and melted butter, and
in 20 minutes it is ready for
the table.
Olive 'n' Frankfurter Bake
, 2 tablespoons butter or mar
garine
2 tablespoons flour
1 teaspoon salt ,
V teaspoon dry mustard
1V4 cups milk
-1 .cup grated American
cheese . ,
4 sliced frankfurters
1 (4V4-ounce) can chopped
ripe olives
2 tablespoons diced plmlento
i cups cookea rice
Vi cup fine dry bread crumbs
2 tablespoons melted butter
or margarine
Melt butter and blend in
flour, salt and mustard. Stir
In milk, and cook and stir un
til mixture boils and Is thick
ened. Remove from heat and
stir In cheese. Add frankfurt
ers, olives, plmlento and rice,
and mix lightly. Turn into
shallow baking dish, and
sprinkle with, crumbs mixed
with melted butter. Bake in
moderate oven (350 F.) 20 to
25 minutes, until thoroughly
heated.
Makes 4 or 5 servings.
Extending Salad
' There wasn't ' enough tuna
salad left over from yester
day's lunch and a friend drop
ped 'in unexpectedly at noon
time. Have you ever known
it to fail? Fortunately there
were some diced roasted al
monds on the "emergency"
shelf. These were quickly
added to the salad to extend
it. . Extend it, the almonds did
and incidentally made the
salad taste better than ever.
Using Avocados
Until summer fruits become
abundant in supply and reason
ably priced, keep in mind the
many preparations which can
be made with avocados which
have a very extended season.
By itself or In combination with
other fruits and vegetables, too,
the avocado is a wonderfully
tasty salad ingredient. A tart
French dressing always makes
It taste its best.
A Cherry
Roly-Poly
For Dessert
Fancy desserts can set off
an "every day" meal. A de
lightful combination designed
for lust this purpose is a Cher
ry Roly-Poly. The fruit In rich
sauce Is rolled up in sweet
ened biscuit dough the same as
a jelly roll, then cut into In
dividual serving! and baked.
Cherry Roly-Poly
2 cups sifted enriched flour
1 tablespoon baking Jowder
Vi teaspoon salt
V cup sugar
4 to 6 tablespoons lard
Vt to cup milk
1 No. 2 can or 1 pint pitted
sour cherries
Vi cup sugar
1 cup liquid
2 tablespoons cornstarch
Sift flour again with baking
powder, salt and sugar. Cut in
lard until mixture has fine.
even crumb. Add enough milk
to make a soft dough. Turn
onto lightly-floured surface
and knead gently for 30 sec
onds. ' Roll into rectangle Vi
inch thick. Drain' cherries and
save juice. Place cherries on
biscuit dough. Roll as for jelly
roll and cut into 1-lnch aliens.
Place cut surface down on
greased 9-inch square baking
dish. Mix sugar and corn
starch. Add enough water to
cherry juice to make 1 cup
liquid and mix with sugar and
cornstarch. Cook until thick
and clear. Bake until thick
and clear. Bake rolls In a hot
oven (425 degrees F.) for 13
minutes. Four juices over rolls
and bake 10 minutes longer.
Fruited Lamb
Patties Good
Lamb patties are always
liked. Try this variation of
them:
Fruited Lamb Fatties
1 pound ground lamb
2 slices bacon ,
4 cooked prunes, pitted
Vi cup crushed corn flakes
1 egg
1 teaspoon salt
Vt cup milk.
Chop bacon, cook until crisp
and fill center of prunes. Com
bine lamb, corn flakes, egg,
salt and milk; mix well. Divide
mixture into fourths, and shape
each patty around a stuffe,
prune. Place patties on brolitl
racK. inseri orouer pan allow.
ins 2 Inches between heat a J
surface of meat Broil pattiej
on one sme uniu uiey an
browa, 8 to 10 minutes. Ti
and brown on second side.
Four Servings. .
Bacon Atop
Here ara open-lace uni.
wlch treats for your family.
Top slices of Boston browii
bread with baked beans, sprin.
kle with grated Cheddar cheeia
and arrange bacoc stripi over
me lop. rou uniu me bacon
is crisp ana tne cheese i
bubbly. ".-r
Between you and me, Tom
Petri to tastes wonderful!
,
V
.J
1
I
mmmmm n isw;v-Striw
PETRI TOOK TIME TO BRING YOU GOOD WINE
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