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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 13, 1953)
aletn Mheittic Jecd Cjuije tc Setter tiity C apit al AJom mal THE HOUSEWIFE'S HANDY FOOD SECTION fdited by Morion Lowry Fitchor LATEST IDEAS FOR YOUI! MATIKETI Published Ttiurtdey loch Week . Salem, Oregon, Thursday, August 13, 1953 Today's Section Presents Many Ideas For Mid -August Menus 8" I- U Casserole Ideal With Cold Meal Hearty casseroles are the cerfect hot dish in an other' wise cold meal. Prepared hours early and refrigerated, the casserole can be slipped into the oven to bake unwatched. emerging piping hot when it is time for dinner. Cheese-topped casseroles are particularly ideal with meals of table-ready meats or sliced leftover cooked meats. With the half-pound packages of cheese, favorites available ready sliced, you'll think of them often as casserole top pings to add extra goodness, color and heartiness to dishes. Just pull the paper tape separ ating the slices and you have the perfect golden covering for scalloped potatoes, hearty cooked macaroni, spaghetti and noodle combinations. - Here are two summertime casserole favorites: Cheese Topped Scalloped Potatoes (Yield: 6 servings) Vs pound (8 slices) sliced process cheese. 6 medium potatoes (sliced thin) 2 tablespoons butter 1 H cups milk 1 teaspoon salt U teaspoon pepper H teaspoon thyme Place potatoes in greased baking dish 12x9x2 inches. Dot with butter. Combine milk, salt, pepper and thyme. Pour over potatoes. Lay slices of cheese over potatoes. Bake in a moderate oven (350 F.) for 1 hour or until potatoes are ten der. Garnish with, sliced green onion. v Cheese-Crunch Casserole (Yield: 4 to 5 servings) 4 medium tomatoes Vi cup thinly sliced onion ' i pound (8 slices) sliced process cheese. 2 cups cornflakes Slice tomatoes about H inch thick. Arrange half of slices in bottom of greased casserole (14 quart). Spread half of onion slices and cheese in lay ers over the tomatoes. Top with cornflakes. Repeat the four layers. Bake in moderate oven (350 F.) about 30 minutes. Picnic Eggs - Fine way to carry eggs, but be sure to keep them in a cool place. Take along a scrambled egg mixture in a mayonnaise jar ready for scrambling on the spot. Cook slowly, toss lightly, iprinkle with black pepper. If you re looking for something ffteffn',nd v"y ,fPr,n- J: e lightly with fresh le mon juice or a few thinly sliced on- on rings just before eggs fin - ish cooking. MiJtMtSrv on warm platter, 5. Egg-Tuna Puff Tops for Luncheon Dish; soup used Here's a good luncheon dish egg-tuna puff: Egg - Tuns Puff 7 oi. can tuna . -... 10-oz. can cream of -mushroom soup green pepper Vt cup milk 4 eggs Vi teaspoon salt -H teaspoon baking soda Dash pepper Start oven at 375 F. or mod erate, grease a shallow, me dium baking dish. Drain tuna, break up with a fork, mix with mushroom soup, chopped green pepper, milk. Pour into baking dish. Now mix up the Egg Puff: Separate eggs. Add salt to the whites, beat until they stand in peaks. Beat yolks with soda and pepper until lemon colored. Fold yolks with the whites, pile on tuna mixture. Bake 25 minutes. Serves 4. Broiled Chicken Is Prize Winner Haven't the faintest notion why this was called "Hunting Creek" but it was a grand prize winner in a recent National Chicken Cooking Contest; a cheese - flavored creation of Mrs. C. W. Voshell of Preston, Md., and we figure there must be a Hunting Creek in Mary land or environs. Anyway, we fixed it and agree that it should be a prize winner. Your family is certain to vote for it also. Hunting Creek Chicken 1 young chicken, cut up 1 tablespoon butter or margarine 1 small onion, thinly sliced 1 sprig parsley 1 teaspoon sugar Juice of 1 lemon S drops Tobasco sauce ',i teaspoon Worcestershire sauce 2 teaspoons salt 4 teaspoon dry mustard Vi teaspoon pepper Dash of ginger 2 tablespoons all-purpose flour 'i cup butter, melted ii cup grated Cheddar cheese Place chicken in shallow baking pan. Mix all seasonings except cheese. Pour seasonings over chicken, turning pieces several times to they are well coated. Dust lightly with flour. Arrange pieces with skin tide down and pour melted butter over them. Place pan on rack about 8 inches' from broiler heat. Turn and barte piecet frequently until evenly browned, about 10 to 15 min u,c, Cover t , 32J d Lree oven and c'ook 30 mlnutc, longer or until tender. Sprinkle lhe g,ed chee ov chJcken during the ,ast i minutes snd continut cooklng unta checse is melted and slightly browned. 4. Stock Up On Specials In Markets " .It has long been a habit of homemakers to stock up lor the week-end; to plan special week end meals .usually to in clude foodstuffs to last "over Monday." So it is that the fruit and vegetable departments stock up with the biggest selec tions, the most attractive dis plays and the best values of the week. These vary constant ly as the seasonal harvest of fresh foodstuffs increases or diminishes. That's why we sug gest that it is wise to watch newspaper advertisements for "featured" items and also to look for the special displays in the store when you get there. Fruit Bays With sweet dark cherries and goldeen apricots passing from the parade of luscious summer fruits, if you're going to enjoy them at any price it had best be now. However, they are be ing replaced by equally tasty and colorful peaches, pears. plums, and a variety of grapes including Thompson Seedless annd Red Malagas. Also in the good buy class are Cravenstein apples, cantaloup small oranges, grapefruit and water melon. If you plan to freeze or can peaches we suggest you talk it over with your fruit and veg etable man right now because they are at their peak. Incident ally and for future reference, frozen fruits taste best when eaten just barely defrosted. Vegetable Buys Bunch vegetables; turnips, beets, radishes and green on ions join celery, cabbage, corn. Bell peppers, tomatoes, lettuce, potatoes and onions in the good buy bracket this week. Italian and summer squash, cauliflow er, artichokes, eggplant can be found at fair to moderate prices. Fish and Shellfish Western homemakers will have plentiful supplies of fish and shellfish all durine August. according to the Food Distribu tion Branch of the USDA't Pro duction and Marketing adminit tration. Varieties available in clude salmon. Pacific sea bass, sablefish or black cod, lingcod, halibut, shrimp and rockfishes. How about trying a new variety this week either fresh or froz en. Good marketing! Whole-Meal Sandwich A whole-meal sandwich is ideal for summery August sup pers. Here's one we like to take t-j the back yard or patio. Mix cooked dry limas together with mayonnaise and prepared mustard to taste. Spread on one half a toasted bun, top with slice of cheese and slip under broiler to heat through. On other half of bun put a slice of cold ham and fresh tomato. Serve open-face style. , J Cherry Festival Sauce Ideal for any cottage pud ding, bread pudding or custard, Heat !i cup water and Vi cup sugar to boiling. Add 2 cups dark tweet cherries that have been halved and pitted, 1 slice lemon and cook for 10 minutes. Remove cherries and lemon slice. Mix cornstarch with Vt cup cold water and add to cherry syrup. Cook until thick and clear. Return cherries to syrup. Keep not until ready to serve. Six to 8 servings. Tfie most tender part of T-Bone? The most tender Here's a Blueberry. Pie Recipe' Blueberry pie It quite in vogue now with this luscious fruit on the mid-summer mar ket. Blueberry Pie 1 9-inch unbaked pie crust 2 No. 2 cans blueberries, to be drained h cup sugar 1 cup blueberry juice 3 tbs. quick-cooking tapioca H tsp. salt . " . M tsp. crated lemon rind 2 tbs. lemon juice Crumb topping: cup brown sugar 3 tbs. flour 2 tbs. butter Set oven at 450 degres F. (very hot). Make one 9-inch unbaked piecrust. Drain blue berries. Combine remaining ingredients and add to the ber ries. Let stand for IS minutes. Spoon into pie crust. Prepare crumb topping: Combine shugar and flour in small bowl; cut in butter. Sprinkle over berries. Bake at 450 degrees for 10 minutes; reduce temperature to 350 degrees F. . (moderate) and continue baking for 35 to 40 minutes. . If you like, substitute 2'A cups fresh blueberries for the canned blueberries and juice. Use V cup flour for the tapi oca and increase the amount of sugar to 1 cup. Beet1 Short Ribs According to restaurant sur veys, short ribs are a masculine tavorlte. Plentiful ribs are specially priced and can be made to taste Just as good at home as elsewhere. - To prepare them as the res taurant people do, so that the rich tasting meat is nearly fall ing off-the bone, cook them slowly for several hours. Like pot roast and other less tender cuts of meat, short ribs should be browned, then braised slow ly in liquid in a covered pan over low heat. The liquid can be barbecue sauce, tomato juice, canned tomatoes or a I sweet sour sauce. part of tuna ?. . . ' ' For the Picnic Everything for this picnic except the final grilling of the hot dogs was done at home. Casserole ' is wrapped in several thicknesses of newspaper to keep piping hot. Lima Beans In Casserole Very Special By ZOLA VINCENT (rood Writer) t As summer has progressed, we've fixed many a hot casser ole for picnickers in backyard and also "abroad including a work week-end at a Girl Scout Camp. The popularity of these Picnic, Beans has exceeded all other "recipet." So many mothers asked for the recipe that we thought you might like it also. Outdoor roasted hot dogs seem an ideal accompaniment because of easy transportation and the fact that each person finds a greenstick when there are no hot dog holders handy . . . and fixes his own frank furter, to his individual order. Plentiful, economical, plump and meaty, these dry lima beans grow in the west We season them with chili sauce, onion and a bit of garlic, top with bacon, bake; then - wrap our baking dish in several thicknesses of newspaper and carry, it to the picnic spot. Lift the lid and everyone digs in. Six servings. Lima Bean Casserole 4 cups cooked large dry limas (2 cups uncooked) j make every tuna Serve MeM bt VAN CAMS SEA strong, healthy bodiesl More protein-rich, ounce for ounce, than practically all 751 baitc foods. More economical, tool , Dainty Sandwiches When plannimi dainty sand wiches for sum.uer snacks keep in mind the crunchy combina tion of chopped walnuts and cream checse, Served with frosty glasses of iced tea or lemonade, they hit the spot for that mid-afternoon pickup. With Green Apples Those delicious green cook ing apples are available. Why not combine plump sweet rait- mi with the tart applet for a good old-fashioned pie? Serve generous wedge of sharp cheese with the pie, and hot or iced coffee. Makes the best eat ing everl . 1 cup bean cooking liquid 1 minced clove garlic V4 cup finely chopped onion Mi cup chili sauce i 1 tablespoon brown sugar 4 slices bacon Cook beans as usual, figur ing 2 cups uncooked to make 4 cups cooked. (We usually cook twice as many and then have good nourishing lima bean soup when we get home.) Mix all Ingredients except oacon together in casserole. Cover with bacon strips. Bake in moderate oven, 350 degrees, lhi heurs. em. Year after year, more tuna It bought with nermaid on the label than an other brand, illiont of tuna-lovers know that the choice light-meat t Star brand are uniformly tender, tatty ... dish extra-delicious. White Star it often as an energy-rich food.' fOOD COMJANV, INC, M.W Offlcti Ttmlwl Some Ideas On Sandwich, Mixtures The word"saiidwlch' can bo ' extended to include such x- ; tremea at hon d'oeuvres and smorgasbord. And somewhero in between is that plump favor ite of hearty eaters now popu larly known as the "be-man" sandwich. Recognizing that these hefty combinations are to summer picnics what the canape Ja to the cocktail party, five double. ' decker classics are featured in August. Here's all the "how to" that you need. , Put 3 slices of buttered and toasted bread (white, rye. Y whole wheat, or pumpernickel) together with one of the lol- : lowing fillings. Use No. 1 be- tween first and second slices. No. 2 between second and third -slice. It desired, spread slices with mayonnaise or salad dress ing. Cut sandwiches Into quar ters, held together with wood en picks. Filling Combinations 1 Sliced smoked tongue, " pickle relish. 2 Sliced Ameri can cheese, lettuce. Serve with: Olives,, carrot curls, water cress; egg, salad-stuffed toma to. 1 Chopped-egg-and-bacon salad. 2 Sliced tomato, tweet onion rings. Serve with: Sweet pickles, celery sticks; mixed , green salad. 1 Tuna, crab, shrimp, or lobster salad. 2 Sliced hard cooked eggs,' lettuce. Serve with: Radish roses, mustard pickles, coleslaw.' - 1 Peanut butter, crisp oacon , slices. 2 Sliced tomato, water . cress. Serve with: watermelon pickles; mixed vegetable salad. - 1 Sliced pork luncheon meat, mbustard. 2 Smoky-'' cheese spread, chicory, serve with: Green onions, - carrot ttickt; cucumbers In tour cream. 1 ; Breakfast Outdoors Next Sunday morning take the family to the nearest picnic grounds and cook breakfast outdoors. Bacon or sausages, fried potatoes and scrambled egga taste to much better when cooked oven an open fire. Add extra heartiness by stirring pieces of ripe olivet Into the scrambled eggs just ' before they're set. brand. ..tuna at its finest! MA CMtnlt 1 Y
