Page 8 FOOD SECTION
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, May 7, 1953
Menu, Recipe for Mother's Day Dinner
Mother'! Day Menu
Chilled Tomato Juice
with Crackers
Ground Beef Muffing
Baked Potatoes
Buttered Asparagus
Olives. Radishes, Pickles,
Celery
Hot Bolls Butter or Margarine
Strawberry Shortcake
Beverage
"Mother's work . is never
done" goes an old adage, but
on her day, May 10th, why
not change that saying to
Mother's work is done for
her.
Preparing dinner canbe fun
for the family, especially if
duties are dellgated to various
members. Remember that
meal planning starts by choc
ing the meat dish. Why not
surprise Mother with clever
ground beef muffins? They're
simple ground beef mixture
(recipe below) pressed into
mall muffin pans, then roast
ed in a alow oven. To add a
novel touch, onion rings may
be placed In the bottom of the
muffin pans and the meat
molded over them. .
When purchasing the
ground beef for this serving
be sure to ack your market
man to grind boneless beef
tew meat rather than round
Tiny beef muffins are a clever choice for the family
when they're taking over mother's cooking responsibilities
on her day, May 10. Onion rings and slices and pimiento
designs garnish these muffins. The garnishes are placed
In the bottom of the muffin pans, the meat molded over
them and roasted.
Bar Cookies
Always Rate
steak. The latter is too lean
for a Juicy meat patty. Save
it for country-fried steak or
Swiss steak. Boneless stew
meat usually has just the right
amount of fat to produce
juicy patties and loaves.
Begin dinner with chilled
tomato juice and crackers ser
ved either in your living room
or at the dinner table. Baked
potatoes make a simple addi
tion to your menu, as well as
buttered asparagus. A relish
plate can take the place of a
salad in your menu. Rolls that
require only a few minutes
browning ease the. bread situ
ation. For desserts pick
Mother's favorite which Just
might toe strawberry short
cake.
Toffee squaresl Here's a bar
cookie with that rich -toffee
flavor, perfect with a cup of
coffee or a glass of milk. These
bear a quick chocolate icing.
Near the end of baking, choco
late chips are placed over the
batter. When melted they are Bef Martini
easily spread over the cookies, Uy, pounds ground beef
iuiibo square
m cup lard
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups sifted enriched flour
Vt teaspoon salt
8 to 12 ounces chocolate
chips . ,
1 cup chopped nuts
Cream lard and sugar until
light and fluffy. Add egg and
blend. Add vanilla. Sift flour
and salt together and ad, mix
ing thoroughly. Spread batter
on ungreased pan 10x15 inches.
Bake in a moderately hot oven
(350 degrees F.) for 20 min
utes. Top with chocolate chips,
melt In oven 5 minutes. Spread
chocolate, sprinkle with nuts.
Cut while warm. Yield: 40
cookies. .
3 tablespoons finely
chopped onion
Vt cup horseradish
2 eggs
4 cup cracker crumbs
1 teaspoon salt
teaspoon pepper
cup catchup
onion rings
Pimentos cut as stars or
crescents
'Combine all ingredients ex
cept onion rings and pimiento
Place onion rings or pimiento.
stars or crescents in greased
muffin pans. Pack the meat
mixture in the muffin pang
and bake In a moderate oven
(350 F.) for 30 minutes. 6
servings.
Roast Potato Chips
6 medium-sized new
potatoes
Vi cup melted margarine or
butter -
Peel potatoes and cut into
ft -inch slices. Parboil 2 min
utes and drain. Pour margarine
or butter in large shallow roast
ing pan and add potato slices.
Roast in a hot oven (450 de
grees F.) 20 to 25 minutes,
turning from time to time un
til golden brown. Season with
salt. Serve on warm chop plate
with Minted Green Peas. Yield:
servings.
Minted Peas
8 lbs. fresh, green peas,
shelled
2 or 3 sprigs mint
2 tablespoons margarine or
butter
Salt and pepper
Cook peas and mint, uncov
ered, in small amount of boil
ing salted water until peas are
just tender. Season with but
ter or margarine, salt and pep
per. Yield: 6 servings.
Beans in Salad '
Lima beans are year' round
favorites. While we usually
serve them hot, we find we
like them almots as well ser
ved cold in salad form to
gether with sliced green
onions, coarsely chopped
green ' pepper and whole ripe
olives which have been sliced
from the pots. A sharp wine
vinegar dressing is a must.
Stuffed Prunes
One of the most popular
ways to serve prunes is to
stuff them. Then, they may be
served as a salad or as an
edible garnish for a meat
platter or casserole dish. Pine
apple chunks, raisins and
cream cheese, celery and
shredded chipped beef and
salted nuts make delicious
stuffings.
Crust Is Answer to 'Different' Pie
Pickles
Featured
In Salad
During National Pickle
Week, May 14-23, grocery
stores and super markets
everywhere will be featuring
all varieties of pickles. Take
this opportunity to buy a good
selection of pickles and add
extra appeal to every meal.
In this Tropical Pickle
Salad a delicious blend of
pineapple and cucumber with
pickles gives a refreshing
sweet and sour flavor com bin
ation that's sure to appeal to
everyone g taste.
Tropical Pickla Salad
(Makes 6 servings)..
2 tablespoons unflavored
gelatin
Vt cup cold water.
Vt cup boiling water
Vi cup lemon juice
cup pineapple syrup
drained from canned pine
apple)
2 tablespoons sugar
V teaspoon salt
Vt cup finely chopped celery
Vt cup chopped cucumber
cup chopped sweet pickles
i cup drained canned crush
ed pineapple
Soften gelatin in cold water
5 minutes; add boiling water
and stir until gelatin is dis
solved. In a bowl, combine
gelatin mixture, lemon Juice.
pineapple syrup, sugar and
salt; stir until sugar and salt
are dissolved. Chill until mix
ture begins to thicken.' Fold in
celery, cucumber, pickles and
pineapple. Mix thoroughly.
Pour into oiled 1-quart mold
and chill until firm. Unmold
and garnish with Dickie ka-
bobs, if desired.
Dressing Up Salad
Dress up cabbage salad with
some crushed pineapple and
some chopped, roasted, un
tflanched almonds to make it
extra special.
It's the crust that can make
a pie different. If you want
to serve berry or fruit pie
in a standard crust, almost
any bakery can oblige. But
if you want a crust that adds
flavor and texture ... a
crust that's more than Just a
container for the filling, then
you must bake it yourself.
Here are four recipes. Each
one features a cereal as the
suprise Ingredient. As a re
suit, each pie is a unique
dessert.
Party lee Cream Pie
1 teaspoon butter
Vt cup marshmallow ereme
2 cups oven-popped rice
cereal
Strawberry ice cream
Melt butter in sauce pan
Add marshmallow creme and
stir until well blended. Re
move from heat. Add rice
cereal and stir until coated
with syrup. Press into pie pan
to form shell. Chill. When
ready to serve, fill with ice
cream and top with straw
berry halves, if desired.
Yield: 1 9-inch pie
Orange Chiffon Cream Pie .
4 cups corn flakes
V cup sugar
Vt cup melted butter or
.'. margarine
32 marshmallows
1 cup orange juice
1 cup whipping cream
1 tablespoon lemon Juice
2 tablespoons grated
orange rind
Crush corn flakes into fine
crumbs. Mix with sugar and
melted butter. Press evenly
and firmly around sides and
bottom of pie pan. Chill. Cook
marshmallows with orange
and lemon Juice over boiling
water, stir until combined.
Cool. Whip cream until stiff;
fold in orange rind and cool
ed marshmallow mixture.
Pour into corn flakes pie
shell and chill until firm. Gar
nish with orange sections,
shaved chocolate or additional
whipped cream.
Yield: 1 8-inch pie.
Deep Dish Honey Apple Pies
V cup -ready-to-eat bran
1 cups sifted folur
Vt teaspoon salt
Vt cup shortening
4 tablespoons cold water
6 cups sliced tart apples
cup honey
1 tablespoon lemon juice
Vi teaspoon lemon rind
Vi teaspoon salt
Vt teaspoon cinnamon
2 teaspoon butter or
margarine
Crush bran into fine
crumbs; combine with flour
and salt. Cut In shortening.
Add water, a little at a time,
stirring until doug'a Is moist
enough to hold together. Roll
out on lightly floured board
to about inch In thick
ness. Cut to fit Individual
baking dishes. Arrange apples
In individual baking dishes.
Mix honey, lemon juice,
lemon rind, salt and cinna
mon; pour over apples. Dot
with butter. Place pastry on
top. Bake in hot oven (425
F.) 80 to 60 minutes.
Yield: 8 individual pies.
Lemon Chiffon Pie With
Fig Cereal Crust
1 cup chopped dried figs
Vi cup water
4 cups corn flakes
Vt cup butter or margarine
2 tablespoons sugar
cup cup chopped
nut meats
1 tablespoon cornstarch
Vt cup sugar
1 eup water ,
2 eggs, separated
Vt cup lemon juice
1 teaspoon grated lemon
rind
teaspoon salt
1 tablespoon gelatin
Vi cup cold water
Cook figs and water over
low heat to form a soft paste,
about 5 minutes. Add butter
and stir until blended. Crush
corn flakes into fine crumbs;
mix with sugar and nutmeats.
Salad Combinations
As summer nears, more and
more combination 'salads will
be used for a complete main
luncheon dish or for supper
following a hearty noon-day
meal. This one is especially
good.
Use whatever crisD ereens of
the lettuce type you have on
hand and break them into bite-
sized pieces. Add a few wedges
of tomato, thin slivers of Amer
ican Cheese and lunnhean moot-
maybe some whole pitted ripe
olives and avocado slices if you
are making a super production.
Use a thin French dressing add
ing extra freshly ground pepper
and pour over all. Toss ever so
gently. Serve immediately. .
,. Featured this month at better food stores
-P 'i --'.-A Cheese.
the flavors &r Sf
Add to fig paste and mix well.
Press evenly and firmly
around sides and bottom of
9-Inch pie pan.
Combine cornstarch and
cup of sugar; add water. Cook
over boiling water, stirring
occasionally, until thickened
and clear and starch is
thoroughly cooked. Beat egg
yolks slightly, add lemon
juice, rind and salt; add small
amount of hot mixture, then
return to remaining hot mix
turn and continue cooking
over boiling water about 2
minutes. Soften gelatin in
cold water; dissolve In hot
mixture; chill. Beat egg
whites until frothy, add re
maining Vt cup sugar gradu
ally and beat until thick; fold
into cooled and partially set
lemon mixture. Pour into fig
cereal crumb crust and chill
until set. Serve at room
temperature.
Yield: 1 9-inch pie.
Flank Steak Touch
Here's how to lift flanK
steak out of the ordinary and
into the outstanding! Dip Vi
inch thick slices into seasoned
flour (salt, pepper, mono-
sodium- glutamatc). Roll up
and tie securely. Or roll
around, a bread dressing. Pan
brown in hot fat. Transfer tc
cover and bake slowly unW
tender.
For Children's Party
Children's parties aren't
as much trouble as you think;
it's all a matter or organi
zation. After games, contests
and prizes come the event of
the day, the food. It may be
kept simple, yet keep every
one happy. Little raisin cup
cakes decorated with different
colored icings make a tremen
dous hit as does ice cream
with canned fruit cocktail
cascading over it.
Tasty Waffles
Versatile, economical and
tasty, waffles are a favorite
at any meal. Serve hot and
crisp with cheese sauce for
lunch or supper. Try them
under minced creamed ham
or chicken.
Glamorous under - cover
irir with whinDed CTttm.
Scoop centers out of cup
cakes. ill with sweetened
and flavored whipped cream.
Tod the cream with canned
peach hall nuea wun un
red Jelly.
Bacon
And Banana
Fritters
The fritter fans will like thU
banana variety:
Canadian-Style Bacon with
Banana Fritters
8 slices Canadian-style ba
con, cut !h inch thick
Banana fritters
Place Canadian - style bacon .
on broiler rack. Insert broiler
rack and pan in broiler so that
the top surface of the meat is
2 to 3 Inches from the heat.
When the bacon is nlr:ely
browned, about 5 to 6 minutes, ,
turn and brown other side. Al
low 8 to 10 minutes total broil- (
ing time. 4 servings.
Banana Fritters
1 cup sifted enriched flour
2 teaspoons baking powder
IVi teaspoons salt
Vt cup sugar
Vt cup milk
1 egg, beaten
2 teaspoons melted lard ,
3 to 4 firm bananas
2 tablespoons enriched flour
Lard for deep-fat frying
Sift flour, baking powder,
salt and sugar together. Com
hlns milk. Ma and lard. Add .
to dry ingredients and mix un
til batter is smooth, cut eacn
hannnn into 3 or 4 diagonal
pieces. Roll in flour and dip
in batter. Fry in deep not lara
(nun ripffrpM F.). turning fre
quently for even browning. Re
move and drain on absorDent
paper. 8 to 8 servings.
Waya of Pineapple .
Coffee cakes take on added
appeal with a sweet topping of
brown sugar-coated . pineapple
slices or chunks. Crushed pine
apple finds its way into bran
muffins and nut bread for a
new taste.
In ft
for your next luncheon oartv
i to good, o pretty, so easy I
Pick up tunned Meed pineapple and other ingredient
from your grocer's "Sun Glory Salad" display and Kraft
Cottage Cheese from the refrigerator.
Make sure it is Krnft Cottage Cheese you use. For Kraft
is made m plants especially designed for cottage cheese,
and is made from specially-purchased milk to produce a
clean, balanced taste that harmonizes perfectly with the
good !Urr f ether choice salad ingredients.
Chill the Kraft Cottage Cherte in the carton 30 minutes
or longer. Ron knife around the edge of the cheese and
invert carton over bed of salad green. Tap bottom of
carton sharply and cheese will fall in smooth cap shape.
Cot pineapple slices in half and place around the edge of
cottage cheese, prow in lightly. Garnish with maraschino
cherry. Then serve with Miracle Whip Salad Dressing for
felled eating.
Ladd's Are Open 24 Hours a Day . .
7 Days a Week
'.oESwm OUR MEAT DEPT.
3 for 1ST Skinless Werners
PALMOLIVE Lb. 39
soap POLISH SAUSAGE
Sl . 3 I" 25C 0U "SHIONEBSTYU
ni. 2 1" 19c ib. oil
Cashmere Bouquet f-T S
- iAPor nta'?J HiHoCracker
si., o AjC Dog 4 Cat Food Offr
JLiA 339'
2 25 COFFEE ft
Vel 29 ffr JV
Cflh 90 FRESH PRODUCE
QU CM U.S. No. 1 Deschutes
potntrchips POTATOES
25' 10 k 25'
purex Radishes, Green Onions
m. 29' 3 ge. bun. 10'
Wt Reserve the Right
To Limit Quantities
Prices Effective
Frl., Sot., May 8-9