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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (May 14, 1953)
galeta' Authentic ?W jui4e tt Better tii'nif G siBital AJoiirinLal THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUIl roUbM Tkortdoy lock Wo FOOD SECTION JX. Edited by Morion Lowry Fischer Salem, Oregon, Thursday, May U, 1953 Swiss Cheese Grill With ham and pickle. CAP Htwitiatsra) You may find some good bargains In pickles during the ten-day period (May 14 to 23) called National Pickle Week. So here are two new dishes using pickle relish. The Ham, Pickle and Swiss Cheese Grill makes a delicious lunch when served with cole slaw and mugs of milk. The salmon steaks, with their special sauce, are nice for family or company. Bam, Pickle and Swiss Cheese Grill Ingredients: pound cooked ham (coarsely ground),. 1 tea spoon prepared mustard, V eup mayonnaise, cup sweet pickle relish, 3 slices processed Swiss cheese, 8 slices bread (lightly toasted). Method: Mix together well the ham, mustard, mayonnaise and pickie relish. Cut cheese In thin strips (about inch wide). Spread ham mixture on toast. Arrange cheese strips over ham. Broil, watching carefully, until ham mixture Is hot and cheese is lightly browned.. Cut slices diagonal ly and serve at once. Makes 4 servings. Salmon With Pickle Horseradish Since Ingredients: 4 three-quarter inch thick , salmon steaks (about 2 pounds), cup but ter or margarine (melted), tablespoons lemon Juice, cup cream, cup drained pre pared horseradish, Vi cup sweet pickle relish, teaspoon salt, Vi teaspoon pepper. Method: Place salmon steaks en broiler pan. Mix melted butter and lemon juice and brush over salmon. Broil 3 inches from source of heat for 3 to 4 minutes on each side. or until fish flakes easily with a fork. Brush ' with lemon butter during broiling time. Meanwhile whip cream and fold in horseradish, pickli rel ish, salt and pepper. Serve sauce with salmon steaks. Makes 4 servings. Grilled Sdl mon Steak Many agree that there is no fish compare - with Chinook salmon . which is a delicious as it colorful.. Reasonable rtriced. a pound will make two or three servings. Salt and pepper one pound of salmon steaks. Grease griddle lightly and heat. Place steaks ' on griddle and press flat. Cook until browned, about 3 nun utes. Turn carefully and cook until done. Total cooking time, ten minutes. Melt and brown butter. Remove fish from griddle. Sprinkle with lemon juice arid chopped par sley. Pour hot browned but ter over fish when ready to serve. Baked potato and generous green salad a fruit dessert and your family has a mighty good meal. "Accentuate the flavor," that is what honey does when used in cooking raisins or dried figs, prunes or pears to be used on cereal. For example: honey, raisins on oatmeal. Um-m! Pointers ' On Buying Produce Intelligent and efficient buy ing of fruits and vegetables is aided considerably by a knowl edge of market supply and de mand. This column does its best to supply readers with in formation that Is pertinent and helpful in the selection, care and preparation of foodstuff. Today along with listing of the better buys, we give you a few general shopping tips. Make your own selection of perishables for greater satis faction and economy. Consider those fruits and vegetables which are in season in the nearest production area. Locally grown fruits and vege tables usually are compara tively low in price. Do not handle fruit and vegetables unnecessarily either in the store or at home. Remember that .the largest is not always the best. Com pare weight and quality and choose size best suited to your purpose and size of family. Nothing is a bargain unless you plan to fit it into menus at an early time while product is in it prime. Watch scales and do your own cost computing. Cashiers always seem to me to be mathematical - geniuses - but even they' make occasional mistakes and are quick to correct any error you might note. Vegetable and Fruit Bay Cabbage, cauliflower, tou ped carrots, bunched vege tables, onions, old potatoes, new potatoes, several squash varieties, spinach are best buys. Reasonable prices mark everything else except corn, bean, eggplant, pea, peppers, sweet potatoes. v artichoke which are scarce, -therefor high. Small grapefru (, loose, local apples are best buys with strawberries worthy of e 1 o s e watching for peak and freez ing, canning and Jamming time. Talk strawberries over with your fruit man If you've not already done so. Melons and pineapples are luxury items. Other Good Buy Beef supplies are plentiful and likely to stay that way. Lamb is reasonable; pork trend is upward. Plenty of large turkeys. Lots of fryers and broilers. Exceptionally heavy supplies of fish especi ally frozen halibut and fillets. Good buys in canned fruit and tomato juices and in most fats and cooking,- salad oils. Pickle Dishes, Strawberry Desserts Top Week's ' Food News Please Pass the Pickles; " Special Week Honors 'Em Chese Mix Appetizer The use of beer la well known in cooking, particular ly in Welsh rarebits but have you ever used it mixed cold with cheese? Beer gives this spread a xesty sharp flavor that really is something. Open one can or bottle (12 ounces) beer and let stand while pre paring the following: Mix ltt pounds grated cheddar cheese. V pound blue cheese, Vt tca- poon salt and 1 teaspoon dry mustard. Blend in 2, table spoons soft butter, 1 teaspoon Worcestershire sauce, tea spoon tabasco (optional) and teaspoons grated onion. When well blended, add beer Vi cup at a time, mixing until immediately or store in cover ed container In refrigerator or freezer. Honey'n hot bran muffins. honey on fresh fruit both of these add zip to the breakfast meaL Pickle Horseradish Sauce , With salmon steaks. Deviled Round Steak Different Good news for homemakers! Beef is plentiful. In fact, cuts of beef are among the best buys in many markets today, points out meat expert Reba Staggs. Here's a tempting way of pre paring that popular beef cut, round steak. It's browned first, then slowly braised with va riety of seasonings. Deviled Bound Steak IVi pounds beef round steak Flour for dredging 3 tablespoons lard " 3 taolespoons diced onion 3 tablespoons flour 1 teaspoon prepared mustard 1 cup canned tomatoes 1 cup water. 1 tablespoon vinegar 1 tablespoon sugar H teaspoon salt V teaspoon paprika Cut steak into individual servings. Dredge with flour and brown on both sides In lard. Mix the 3 tablespoonsfuls flour Chocolate Frosting Recipe Thafs Easy In answer to a request for chocolate frosting recipe, here's this one: , Chocolate Frosting S aq. (3 oz.) unsweetened chocolate I tablespoons butter, mar garine or vegetable short ening S cups sifted confectioner sugar tablespoons milk ltt teaspoons vanilla extract Dash of salt 1. Melt the chocolate and butter together over hot water. 2. Gradually add confection ers sugar and milk. Beat well. 3. Add vanilla. Let stand a few minutes stir well and spread on cake. Decorate with blanched almonds. and mustard and combine with remaining Ingredients. Cover and cook slowly on top of range or in a slow oven (300 degrees F.) for 1 hours or until ten der. 4 to 6 servings. Chocolate And Potato. Torte Good ' Torte is always popular des sert and here 1 delicious on: Chocolate Potato Torte Bake 60-70 minute. Tem perature 3S0 degree F. cup shortening 1 cup sugar 5 eggs, separated 1 cup sweet chocolate, (rat ed (unsweetened chocolate may be substituted for H cup) 1 cup cold rlced potatoes (pack lightly) 2 cups sifted all-purpose flour lVt teaspoons baking powder H teaspoon salt 1 teaspoon baking soda ' V teaspoon cloves 1 teaspoon cinnamon to teaspoon nutmeg Vi teaspoon allspice . V4 cup blanched almonds, chopped 1 cup sour milk or buttermilk Enjoy Wilted Lettuce Let u enjoy wilted lettuce while lettuce is plentiful and low priced. Six servings Cut or. break 2 bunches leaf let tuce or 1 head iceberg lettuce into bowl. Slice 4 green onion into it. Cut bacon Into small piece nd fry until chisp. Add Vt cup mild vine gar, 2 tablespoon water and 1 tablespoon brown or whit sugar. Heat to boiling. Pour over lettuce ' and onions, sprinkle with salt and pepper and toss lightly until wilted.v Serve at once. 1. Cream shortening. Gradu ally add sugar, then egg yolks, one at a time. - 2. Add chocolate and pota toes. 3. Sift dry Ingredients, add almonds, and add alternately with milk to the creamed mix ture. 4. Beit egg whites until stiff, but not dry, and fold into the batter. Pour Into a greased torte pan with flat bottom. Bake. iiiiiilllllIIIIIIIIIIllIIIIIUlllIUIIIIIllIIIIII tiiiii!itir y-- gggggggi FJifiTjiVJ FRESH COLUMBIA RIVER yum CHINOOK SALMON FRESH DRESSED RAZOR CLAMS FRESH RAINBOW TROUT Oven Ready HENS . 49' FRESH DRESSED Fryers 65c Fresh Fillet of fZ SZ Flounder Lb.DD Fresh Fillet of SOLE Lb, 59 Fresh Filet of Rod crTbs.:..39' rtt FISH & POULTRY Phono J-4424 Free Delivery 216 N. Commercial St. lv wtMSm. WjL4hffl?m&i each ' :i 1 f "Ffl I T m mm MM . -v tfl ma tw mmm n mm m a ..... ..... -, , , n is 5 imiM 1 1 S. II vU8l mis... every juice maae jwm wnote,frvsn " t mff lilill SV'!ytv it I selected fruits or vegetables, picked only i mjf I 7 iaMte III 4 for making Juices. ..it's as simple as that . wlA 7 St Oi ni DELICIOUS GRAPEFRUIT Pour two tablespoons of honey on half grapefruit and place on cold broiler rack set about four inches below bur ner. Broil at 379 degrees F. 15 minutes or - until slightly brown. Garnish each serving with ' a maraschino cherry. Serve at once. '..r-rr it . ., . 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