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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
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