Pag 4 FOOD SECTION
THE CAPITAL JOURNAL, Stlcm, Oregoa
Thursday, July 30, 1953
3 Summer Menus via Refrigerator
During the warm dayi of
cummer the refrigerator 1 a
particularly vduable ally in
planning lor dinner! that can
be served quickly. The mother
who want to enjoy funny sf
ternooni with her children
cbooiei menui in which foods
can be prepared in the morn
ing, then refrigerated. And the
working homemaker. iceui
tomed to organizing dinner the
night ahead, relief on her re
frigerator for storage when
high temperature! make it un.
wiie to leave certain foods in
the oven all day for the timer
to iurn on.
Here are three plan-ahead
meala that can be ready in 30
minutes, with the refrigerator
lending a helping hand.
Choose the beverages that
your family likes.
(Editor'f note: All times
given are based on a pre-heat-ed
oven and refrigerated foods.
Oven temperatures and bak
ing time are based on a com
plete menu going into the oven
at one time, so if you want to
use recipes individually, de
crease oven temperature by
25 degrees.)
Menu Number 1
This is almost like a party
meal . . . iff so delicious. If
your family insists on not lik
ing curry, omit it and substi
tute cup grated cheese in
the sauce.
Curried Ham Rolls
Frozen Broccoli
Brown-and-Serve Rolls
Snowball Dessert
Advance preparation: Pre
pare the Curried Ham Rolls
and place in food compartment
ol refrigerator. The Snowball
Dessert should be made the
night before and placed in the
refrigerator so the flavors
blend. -
Just before dinner: Allow 10
12 minutes for cooking the fro
zen broccoli. Do not allow fro
zen vegetables to defrost before
starting to cook. Put the brown-and-serve
rolls in the oven
about IS minutes before serv-
ing time. Whip the cream for
Snowball Dessert, cover little
cakes and roll in grated coco
nut Put the coconut on waxed
paper for easier handling.
Carried Ham Rolls
8 slices boiled ham (not -too
thin)
k cup dry rice
1 medium onion, grated
Vi cup finely chopped parsley
1 tablespoon butter or mar
garine, melted
Vi teaspoon salt
hi teaspoon curry powder
4 hard-cooked eggs
Curry sauce (see below)
Cook rice in two cups boiling
water until dry and fluffy. Mix
rice, grated onion, parsley,
melted butter or margarine,
salt and curry powder together.
Place about 13 cup of this
mixture in center of each slice
of ham. Roll up ham slices and
place seam side down in a fl
inch square pan, or a 7x1 1-inch
utility dish. Cut the hard-cooked
eggs in half lengthwise and
place cut side down on each
ham roll. Pour curry sauce
over ham rolls. Place in refrig
erato. Bake in 400 degees oven
fo 30 minutes.
Curry sauce: Melt v cup
butter or margarine in sauce
pan. Add M teaspoon curry
powder, Vi teaspoon salt and 3
tablespoons all-purpose flour
(or 2 tablespoons cornstarch).
Blend well. Add 2 cups milk
slowly, stirring all the time.
Cook on medium heat until
thick. (If you do not use curry
powder, add Vi cup grated
sharp cheese just before remov
ing sauce from heat.)
Snowball Dessert
2 cups dates, chopped (or 1
cup dates and 1 cup prunes
chopped
cup water
Vt teaspoon salt
13 cup sugar (optional)
Vi cup nut meats, chopped
24 vanilla wafers
1 cup cream, whipped
1 cup grated coconut
Cut or chop the fruit, add
Canned Salmon For Buffet Dish
Salad is more than a aalad in this beautiful array of
ingredients. The hostess provides the fixings and each
guest assembles hit own salad by selecting favorites at the
buffet table. Some will go for accent of cucumber or
green pepper or hard cooked egg, but all will dip into
the canned salmon to highlight their personal creation.
Canned salmon makes a won
derful summer main dish salad.
It's ready to use the Instant the
can Is opened ... so hostess
easy. It combines well with
vegetables. All in all a summer
salad treasure.
Salmon Buffet Salad
1 1-pound can salmon
1 large cucumber, scored
and sliced
H bunch celery, cut In 2-inch
pieces and fringed
S small green peppers, cut
in rings
1 bunch radishes, sliced
1 bunch scalllons
4 hard-cooked eggs, chopped
oarDecue reiisn
Salad greens
cup mayonnaise
cup chili sauce
Drain salmon; flake, keeping
pieces as large as possible;
mound in center of serving
platter. Surround salmon with
scored cucumber slices, fringed
relish and green pepper rings.
Arrange radishes, scalllons,
chopped eggs and relish in sep
arate dishes. Arrange crisp sal
ad greens (lettuce, chicory and
endive, or any other desired
combination) in salad bowl.
Combine mayonnaise and chili
sauce, serve as dressing. Guests
will select whichever ingredi
ents they prefer and mix them
in individual salad bowls.
Yield: 4 generous servings.
water and salt One-third cup
sugar may be added if a sweet
er dessert is desired. Cook over
low heat until thickened, then
add broken nut meats. Put be
tween vanilla wafers, and pile
three or four wafers high. Let
stand in food compartment or
refrigerate!;. Just before serv
ing, cover with whipped cream
and roll in shredded coconut.
Red cheries, grapes or other
fruit may be used as a garnish.
Menu Number t
This casserole main dish pre
sents nutritious liver in an un
expected and satisfying new
way.
Macaroni Surprise
Tomato Salad
Corn Muffins
Spanish Cream
Advance preparation: Pre
pare the Macaroni Surprise.
Cool slightly and place in food
compartment of refrigerator.
Crease muffin pans and, if do
ing the advance work the night
before, sift and mix dry ingred
ients for muffins but do not
mix with other ingredients un
til morning. The muffin batter
will keep 8 to 10 hours in muf
fin pans in your refrigerator.
Make the Spanish Cream, Dip
tomatoes in boiling water for a
second or two, then return
them to the refrigerator. This
makes it easier to peel the to
matoes just before serving.
Macaroni Surprise
1 cup uncooked elbow maca
roni 4 slices bacon
Vi pound liver, cubed
2 tablespoons all-purpose
flour
1 teaspoon salt
Vi cup sliced sweet onion
1 can (10 ounces) mushroom
soup
1 Vi tablespoons steak sauce
1 cup whole kernel corn j
Cook macaroni according to !
directions on package. Drain !
and rinse. While macaroni is
cooking, fry bacon in skillet
until lightly brown. Roll liver
in flour which has been season
ed with salt. Brown liver in
skillet. Add onions and cook
until onions are slightly ten
der. Pour soup into a mixing
bowl, add steak sauce and stir
until well blended. Fold in the
macaroni, liver, onions and
corn. Pour into greased casser
ole and top with bacon strips.
Place in refrigerator. Bake in
400 degree oven for 30 minutes.
Spanish Cream
1 tablespoon unflavored -gelatin
34 up cold water ,
3 cups scalded milk
3 eggs, separated
Mi cup sugar
1 teaspoon vanilla
' Soften gelatin in cold water
five minutes. Dissolve in scald
ed milk. Combine egg yolks
and sugar. Add gelatin mixture
and cook over low heat five
minutes, stirring constantly un
til sugar is dissolved. Cool and
chill until slightly thickened.
Add vanilla and fold in stiffly
beaten egg whites. Turn into
mold. Chill until firm. Remove
from mold and serve with
chocolate or caramel sauce, i -
Menn Number 3
The humble and hearty com
bination of corned beef and
cabbage is given a muffin top
ping in this casserole. A tangy
molded salad adds color and
taste contrast to the meal. -
Kelly's Casserole
...when you
open the doer
will thtrt refreshing
Olynpla litr fair
nfrleenter ikiHf
Stock tWoy!
r In) Is Is!
mm
sums
FOR THE KIDDIES AT
3045 SOUTH COMMERCIAL
FRIDAY-SATURDAY-SUNDAY
Cherry-Grapefruit Salad
Custard Pudding Cupcakes
Advance preparation: Pre
pare all the Kelly's Casserole
except the Lucky Muffin top
ping and place in food com
partment of refrigerator. If
you arre cooking the night be
fore, measure muffin ingredi
ents. In the morning, mix muf
fins and place on top of casser
ole mixture. This will take
about two minutes if dry in
gredients are sifted and mea
sured in advance.
Make salad in dessert tray
and place in freeze chest Make
custards the night before (try
a packaged mix). Grease muf
fin pans for cupcakes. Use a
prepared cake mix that can be
mixed while oven is preheating
and bake at same time as cas
serole. Kelly's Casserole
4 tablespoons butter or ,
margarine
6 tablespoons all-purpose
flour
teaspoon salt
Dash of pepper
tablespoon prepared
mustard
cups milk
tablespoons vinegar
1V4 cups corned beef or one
- 12-ox. can
4 cups coarsely cut raw cab
bage
Lucky Muffins
Melt butter or margarine in
saucepan. Stir in flour, salt
pepper and mustard. Gradually
add milk, stirring until thick
ened. Stir in vinegar. Add corn
e beef, which has been diced
into inch cubes, and cabbage.
Mix well. Pour .into greased
casserole and drop spoonfuls of
Lucky Muffin batter around
edge. Bake in 400 degrees oven
for 30 minutes.
Lucky Muffins:Sift together
Vi cups all-purpose flour, 2
teaspoons baking powder and
Vi teaspoon salt Combine one
beaten egg, cup milk, 2 ta
blespoons melted shortening
and 13 cup chopped green
pepper. Add to flour, stirring
only until flour is moistened.
Drop by spoonfuls around edge
of casserole.
Cherry -Grapefruit Salad
1 envelope cherry-flavored
gelatin
1 cup hot water
1 cup canned grapefruit ,
Jui'.-e -
1 cup canned grapefruit sec
tions '
Dissolve gelatin in hot water.
Add grapefruit juice and grape
fruit sections. Pour into mold
and place in food compartment
of refrigerator.
Chowder Uses
Tuna, Macaroni
As Basic Items
From sunny California comes
this reciDe for a hearty chow
der that is a meal in itself.
Macaroni shells and canned
tuna are the basic ingredients
for this delicious treat that's
especially suited for Saturday
luncheons or Sunday-night sup
per. Crusty rolls are a good ac
companiment
California Chowder
(Makes 8-8 servings)
3 slices bacon, cut in small
pieces ,
. 2 medium-sized onions,
chopped
1 stalk celery
1 bay leaf
2 tablespoons chopped green
pepper
7 cups chicken stock'
8 ounces shell macaroni (3
cups)
2 7-ounce cans solid-pack
tuna, drained
4 cups milk
Dash cayenne
In a heavy soup kettle, cook
bacon over medium heat until
lightly browned; add onions
and cook until tender. Add cel
ery, bay leaf, green pepper and
chicken stock; bring to boil
and gradually add macaroni so
that stock continues to boa
Cook, stirring occasionally, un
til macaroni is tender. Add
tuna which has been broken
into pieces with a fork, milk
and cayenne; cook over low
heat 15-20 minutes to blend
flavors. Garnish with chopped
parsley, if desired.
Stock may be made frrom
chicken, bouillon cubes dis
solved in hot water.
Creamed Chipped Beet
Cream chipped beef on toast
becomes very special when
served in individual toast cups.
Trim crusts from bread and
press into muffin tins or cus
tard cups. Just before serving
add dark shiny wedges of ripe
olives to the creamed beet.
Looks fancy and tastes delici
ous. N
r
A harty, dtlMovt trtot,
packed with tht good
ness of sweet com at th
peak of flavor-perfec
tion. Just add milk and
butter, heat and serve.
Try it Tafcy!
.1 iiMi rcpmaf
1288 State St.
Phone 3-6489
QIVUS
YOU
Buy Locker Beef Now! We recommend the purchase of Fine Eastern Oregon Hereford Beef at this time because the
price is definitely right and the quality is good. The U.S. Department of Agriculture recommends your storing of
foods for the freezer for the same reason. We accept and pass on to your the recommendations of theU.S. Department
of Agriculture because it is sound judgment to purchase your meats and other foodstuffs at a seasonally low price
and store them for use at a later date when the market might normally be higher. We offer you this opportunity to
buy meats not only at a seasonally low price, but with a large whosesale discount besides. Whether you wish a
quarter or a half of Beef or any number of retail cuts, we know we can save you money. Our price, quality consid
ered, is the best in the State of Oregon. The weight is guaranteed to be honest and you will find our service to be
courteous and helpful. Any of our retail cuts double wrapped for your locker Free! Plan to buy a week's supply.
Shop Randall's Market and Save!
NEW LOW PRICES ON LOCKER BEEF
Best selection of Fancy Eastern Oregon Hereford beef. Don't fail to take advantage
of these prices. Convenient credit may be arranged. Nothing down - a full year to pay.
Half or Whole
2sy2e
Front Quarter
Hind Quarter
ROUND
LB.
. . . IB. St
TEAK
BONELESS NEW YORK CUT
SIRLOIN TIP ROAST OR STEAK ... Ib 53'
BEEF TENDER LOIN ..... u W
FRESH BEEF HEARTS a2B
COUNTRY STYLE SAUSAGE
Fresh Ground Beef u.29'
Fresh Ground Round u. 49'
Fancy Eastern Oregon Hereford
Beef BOAST u, 3
Baby Beef
LIVER
Lean Short Ribs. . ,.517'
Lean Beef Cubes . a. 4f
Arm Curs Blade Cuts Rump
u.. 39'
Fancy Eastern Oregon Hereford
Beef STEAK u43
-Done Kib steaks
Fresh Beef
TONGUES
c
U. 29-