I
Paga 6 FODD SECTION
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, April ao, 1953
Suggsted Luncheon Dish for May Day. ..
For lunch on May, day
spread the aunny atmosphere
at your table. HowT With
peppy deviled eggi, baked in
Muce of. cream of mush-
room soup.
' Thit Is a luncheon dish you
tan practically iix while you
prepare breakfast. That to, you
an cook the eggs then. And
later, devU the yolks with
tippy seasonings. Some tips
on the eggs will help to give
best results. Have the water
simmering Instead of boiling
as eggi cook. Otherwise they
may be tough. Cool the cook
ed eggs quickly by running
cold water over them; this
helps prevent yolks turning
Cheese Adds Bit
Good as gold to tomato
soup when flavored with a
generous measure of grated
cheese. A pleasing proportion
to 1 can of condensed tomato
soup with Vi cup of grated
cheese 'plus IK cups milk.
Use a sharp Cheddar cheese
or a processed cheese, de
pending on your . tastes.
, Another delectable addition to
1 tablespoon Parmesan cheese
with regular tomato soup. A
gourmet's meal when you top
the soup with crisp croutons.
Zat it with a light tossed
salad.
dark. And cool eggs are easier
easier to shell and to cut.
Eggs baked In a mushroom
sauce, with a generous sprink
ling of cheese, have a real
melt in your -.mouth flavor
Lamb Shoulder Is
A Bargain, and Good
Plentiful, bargain-priced
lamb shoulder is fine for this
meal In - one dish that needs
only a salad, dessert and bev
erage. Good eating for grow
ing boys and girls as well as
for their parents. . . .
Scotch Lamb Stew
2 pounds lamb shoulder
1 tablespoon shortening
1 quart water
Vt cup pearl barley
1 onion, sliced
2 tablespoons minced
parsley
8 celery tops
2 teaspoons salt
6 medium potatoes
Cut meat in 2-inch cubes,
Brown in hot fat in a heavy
kettle. Add water, barley,
onion, parsley, minced celery
tops and seasoning, cover and
cook slowly 1 hours. Add
peeled potatoes and continue
cooking about ft nour.
Canned apple slices, heated,
and served with sugar and
cream over split, buttered hot
biscuits to a dish that every
body, but everybody, will go
tor in a big way.
scniuinc
FbvcrVcrfefy
foe "different" intent.
ehoote from 2 1 Schilling
ayoring cmctsl
A crisp salad of greens,
radishes and cucumber ac
companies the eggs nicely.
last course, rhubarb betty with
cream.
Baked Deviled Eggs with
Mushroom Sauce
6 hard-cooked eggs, cut
in half lengthwise
2 tablespoons mayonnaise
1 teaspoon prepared
mustard
Dash salt and pepper
Dash Worcestershire .
sauce
1 can (IVi cups) condensed
cream of mushroom soup
Yi cup milk
Yt cup shredded sharp
processed cheese
Blend egg yolks, mayon
naise, mustard, salt, pepper
and Worcestershire sauce
stuff Into egg whites. Place
eggs' In a small shallow bak
ing pan. Blend soup and milk;
pour over eggs; sprinkle
cheese on top. Bake In a
moderate oven (373 F.) about
30 minutes or until lightly
browned. 6 servings. .
Cheese for
Salad Loaf
Cheese at a milk alternate is
best eaten as part of a meal
rather than at the end of the
meal for easier digesting. Cot
tage cheese, not as concentrat
ed as other varieties, has a
lower fat content Cottage or
cream cheese gives an inter
esting flavor contrast In fruit
salads. Cheddar cheese may be
combined with left-over meat,
vegetables, macaroni or rice
in a cream sance for a main
dish casserole. A melted cheese
sauce makes a savory topping
tor asparagus or broccoli.
Here is the recipe for a cot
tage cheese molded salad that
is flavored with diced crisp
vegetables. It's rich in milk
nutrients and main-dish hearty.
Cottage Cheese Salad Loaf
1 envelope unflavored
gelatine
cup cold milk
tt cup hot milk
S cups cream-style cottage
cheese (1 pound)
teaspoon salt
6
Bake deviled eggs in a sauce of cream of mushroom
soup. They come out tasting like a "little bit of heaven".
Sauces Aid to
Broiled Fish
Broiling to one of the easiest
ways to prepare fish because
It cooks so quickly ana re
quires a minimum of handling
from the stove to the table.
Though nothing approaches
the sheer deliclousness of fresh
broiled fish liberally sprinkled
with lemon Juice and amply
seasoned, any of the sauces on
this or the preceding page
make unusually outstanding
dishes from most broiled fish.
Don't overlook the sauces you
may list among your favorites
even though you've never
served them with fish.
For broiling use split small
whole fish weighing up to two
pounds. Or use fish steaks,
fillets or seafood such as
shrimps, lobster or soft-shelled
crabs.
2 teaspoons grated onion
1 cup finely diced celery
Yi cup finely diced green
pepper .
Soften gelatine in cold milk.
Add hot milk and stir until
gelatine Is dissolved. Blend in
cottage cheese; add salt, onion,
celery and green pepper. Turn
into large ot individual molds
and chill until firm. Unmold
and serve on watercress with
tomato wedges and mayon
naise. Yield: 6 servings.
Brush the fish before broil
ing with a little of the Kitchen
Bouquet browning glaze.
Arrange fish to be broiled
on he rack in the broiling
pan, or on a Heat-proof serv
ing platter, and broil about 4
inches from moderate heat in
pre-heated broiling compart
ment. It is unnecessary to
turn fish fillets and split whole
fish. Remember that a sheet
of aluminum foil placed under
the fish will make your dish
washing simpler later.
Sour Cream Sauce
8 tablespoons butter
cup sliced scalllons
cup diced green pepper
teaspoon salt
teaspoon pepper
1 cup sour cream
1 teaspoon lemon juice
teaspoon kitchen bouquet
Melt butter in small sauce
pan. Add scalllons and green
pepper. Cook over moderate
heat about 3 minutes. Add
seasonings, sour cream, lemon
Juice and kitchen bouquet.
Bring to boil and let simmer a
couple of minutes. Pour over
broiled fish. If desired, return
under broiler until lightly
browned. Makes about IK
cups sauce.
Spicy Tomato Sauce
3 tablespoons chill sauce
2 tablespoons lemon Juice
1 teaspoon Worcestershire
teaspoon kitchen bouquet
Yi teaspoon dry mustard ; heat thoroughly. Pour over
Y teaspoon curry powder broiled or toaked fish. Makes 1
Combine all ingredients and about Yi cup sauce. '
MEM HASTEN
HOME FROM
WORK WITH
WHEN WIVES
BUY MEAT
HERE. YES
INDEED
THE BEST
BUYS
OF THE
WEEK
Cascade U.S. Inspected
PICNIC SHOULDERS ra
Lb.
49'
VEAL ROAST 59.
VEAL STEAK 65'
sLb.
17.8. Good and Choice Guaranteed Tender
Steer Beef Roost Lh 49'
All Meat Wonderful Flavor fiOl
Old Fashioned Wienies tb.3"
Roasting Chickens ,,.55'
PURE GROUND BEEF 39
Lb.
INTRODUCTORY Wk0C
I lusmTiuMtjl mmmm
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