Pa fl FOOD SECTION
TOT CAPITAL JOURNAL Salem. Oregon
Thursday, August 20, 1953
6-
Prlie Recipe for a Dutch treat salad It'a different
a
A Prize
Dutch
Salad Idea
(AF NtwtfMtam)
A prize recipe for a different
kind of flaw that'i what we
have for you today)
We first got acquainted with
it when we went home to sup
per with a lady who s a won
derf ul cook. Because our friend
works outside her home from
nine to five, she has a reper
toire of speedy delectable dish
es; because she also has a teen
age daughter, her menus are
both nutritious and substantial.
The high spot of the supper
she served us was a wonderful
Dutch-style slaw. With it came
a platter of meat: Tender can
ned ham sliced thin and just
warmed (not browned) In a
skillet in a little butter, rounds
of bologna folded fan-shape,
and savory disks of liverwurst
Daughter put a pan of corn
bread in the oven, and served
it piping hot with squares of
butter, as a perfect accompani
ment to the main course.
"What's so different about
the slaw?" you ask. For one
thing, it combines shredded
raw green cabbage with green
beans. For another. It also has
tissue-thin slices of radish a
Just-right addition that's real
culinary inspiration. To dress
the vegetables, there's a tangy
made-in-a-mlnute bacon and
mustard sauce. Do try this sal
ad! Wa feel sure you'll make it
often.
If you have week-end guests
to feed these warm-weatber
days, you'll find canned beans
wonderfully handy to have on
your pantry shelf. Serve them
this Dutch-salad style; some
times marinate them In a spicy
French dressing and layer them
over salad greens or sliced to
matoes. Either way they'ra a
delicious accompaniment to
cold cuts, hamburgers or frank
furters. Canned green beans are so
delicious because the Blue
Lake variety is now cultivated
especially , for canning. They
have a firm texture, natural
dark green color, symmetrical
shape and fresh flavor.
Dutch Green Boaa Slaw
Ingredients: 4 strips bacon, 2
tablespoons chopped onion, S
tablespoons flour, one 1-pound
can Blue Lake green beans, 4
tablespoons cider vinegar, 4
teaspoon salt, 1 tablespoon pre
pared mustard, 1 tablespoon
sugar, 4 cups shredded cabbage,
6 radishes (sliced).
Method: Fry bacon until
crisp; drain and crumble; re
serve. Add onion to drippings
and cook until tender but not
brown. Add flour; stir to a
smooth paste. Drain beans; add
liquid and cook, stirring con
stantly, until mixture thickens
and comes to a boll. Add vine
gar, salt, prepared mustard and
sugar; mix well. Add beans;
heat to serving temperature.
Remove from heat; add to cab
bage, radishes and crumbled
bacon; toss lightly. Serve warm
with cold cuts. Makes 4 to
servings.
Herbs, Seasoning
Give Special Taste
Here are three menus show
ing what a touch of herbs or
seasoning will do for the dishes.
Vegetable Mens
Ne. 1 Mena
Old Fashioned Boiled Dinner
Garden Fresh String Beans
(with smoked bacon ends)
New Potatoes and whole Car
rots ,
Corn-on-the-Cob
Sliced Tomatoes in Oil
Corn Sticks
Berry Cobbler
No. t Menu
Fresh Asparagus with Brown
Sauce (with bits of diced
ham on toast)
(Add a pinch of Basil and
Onion Salt)
Stuffed Tomatoes with Celery
and Olives on salted Lettuce
leaves
Hot Harvard Beets
Cherry upside-down cake
No. t Menu
Five-minute buttered Cab
bage with crisp bacon (add
a pinch of Celery Seed)
Gamlsh with Green Onion
tops and .chopped Parsley
New Potatoes with Paprika
Grilled Tomatoes with Bread
Crumbs and grated Cheese
Fresh Melon slices in Peach
Brandy
Green Apple Betty
With Confetti Sauce
Plentiful, wonderful, rare
and delicious Gravensteln ap
ples are now arriving in mar
kets in good supply for mak
ing many mouthwatering good
green apple pics, cakes, pud
dings, cobblers and fragrant
homemade applesauce. Read
this and wa think you'll make
It also.
Green Apple Betty .
2 cups graham cracker
crumbs
8 tablespoons melted butter
4 green Gravenstein apples,
pared, cored and sliced
teaspoon grated lemon
peel
1 tablespoon lemon Juice
H cup brown sugar
Vi cup hot water
Combine graham cracker
crumbs and butter. Place one
third of the crumbs In the bot
tom of a greased baking dish
Arrange one-half the sliced
apples over the crumbs and
sprinkle with half of the lem
on Juice, grated lemon peel
and sugar. Add second layer
of crumbs, remaining apples,
lemon peel. Juice and sugar.
Cover with remaining crumbs.
Pour hot water over all. Bake
In moderate oven, 375 degrees
until apples are tender, about
40 minutes.
Confetti Sauce
Serve warm with Confetti
Sauce made by creaming to
gether V cup butter and 2
'Fishy' Ideas
For Sandwich
Spreads Listed
The contributions which the
fishing industry is making to
mis montn of sandwiches and
picnics are almost endless. Just
to read the recipes for the de.
lectable sandwich fillings made
from the great variety of fish
ana shellfish make you rarln'
to go on a picnic. Here are a
few ideas from the National
Fisheries Institute, which use
easily available fishery prod
ucts, (ingredients, of course,
may be varied as to amounts.)
Sardines:
Mash a can of sardines. Add
Vi cup chopped stuffed olives.
1 teaspoon chopped onion, 1
tablespoon chopped parsley, 1
tablespoon lemon Juice and
enough salad dressing to make
a spread.
Tuna:
Flake 1 small can tuna. Add
Vt cup chopped celery and H
cup chopped nuts. Moisten with
mayonnaise.
Cod, haddock, perch, halibut
Cook boneless fillets of fish
by poaching or boiling (or use
left-over cooked fish). For each
cup of fish, slice 4 or 8 radishes
and grate a raw carrot. Flake
the fish, add radishes and car
rot, 2 tablespoons pickle relish,
Vi teaspoon salt, dash red pep
per, enough mayonnaise to
moisten and mix well.
Salmon:
Flake small can of salmon.
Add Vi cup chopped pickle, 1
tablespoon lemon Juice and
enough mayonnaise to moisten.
Crab:
Flake 1 small can crab meat.
Add Vi cup chopped celery, 3
tablespoons chopped olives, 1
teaspoon lemon Juice, I table
spoon choped plmiento. Mois
ten with mayonnaise.
Lobster:
Flake 1 small can lobster
meat. Drain a small can of
mushrooms, and add to lobster.
Season with salt and pepper to
taste. Add 1 teaspoon lemon
juice and moisten with salad
dressing.
Shrimp:
Chop finely 1 can shrimp or
1 cup cooked shrimp. Mix with
2 tablespoons butter. Add a cup
diced cucumbers, I teaspoon
lemon Juice, and season to taste
with salt and pepper. Moisten
with French dressing, or may
onnaise thinned with milk.
Add Ripe Olives
To Scrambled Eggs
Have you ever tried adding
ripe olives to your scrambled
eggs? Besides helping to stretch
six eggs, a halt cup of rich
rip olives will do wonder in
enhancing the flavor interest
of this simple dish. A dash of
Worcestershire sauce also lends
a special flavor note. The next
time you plan a quick supper,
try "Olive Scrambled Eggs"
and your family will applaud
your ingenuity.
Olive Scrambled Eggs
Vi cup rip olives
eggs
4 teaspoon salt
Vi teaspoon pepper
Vi cup cream
Vi teaspoon Worcestershire
sauce
1 tablespoon butter or
margarine
Cut olives into large pieces.
Beat eggs lightly and blend in
salt, pepper, cream, Worcester
shire sauce and olives. Melt
butter in heavy frying pan,
Add egg mixture and cook
over low heat until barely set,
stirring frequently but lightly.
Serve at once.
Serves 4.
Caramel
Chiffon Pie
Elegant One
Pie is a favorite dessert the
year around. File away these
two goodies:
Caramel Cblffoa Pie
1 9-inch piecrust, to be
baked
1 envelope jinflavored
gelatine - ....
Vi cup cold water
Vi cup sugar
XV cups milk
Vi tsp. salt
3 eggs, to be separated
1 tsp. vanilla
Vi cup sugsr
Vi cup heavy cream, to be
whipped
Bake one 9-inch piecrust;
cool. Soften gelatine in cold
water. Place Vi cup sugar in
a large heavy skillet or. sauce
pan. Heat, stirring constantly,
until sugar forms a brown
liquid.
Meanwhile, scald milk and
salt in small saucepan. Add to
carameled sugar; cook, stirring
constantly, until blended. Sep
arate eggs into 2 bowls. Beat
yolks lightly with a fork; grad
ually stir in the hot mixture.
Return to pan and cook over
very low heat, stirring con
stantly, until mixture coats
spoon. Remove from heat Add
softened gelatine and vanilla;
stir until smooth. Cool.
Beat egg whites with rotary
beater until peaks form when
beater Is raised. Add Vi cup su
gar a little at a time; beat after
each addition. Whip cream; fold
with whites into caramel mix
ture. Pour into crust; chill. -
Then there is lemon pie, too.
Lemon Sponge Pie
1 9-inch unbaked piecrust
Vi cup butter
1 cup sugar
1 tbs. cornstarch
3 eggs, to be separated
Rind and juice of 1 lemon
1 cup milk
Set oven at 350 degrees F.
(moderate). Make one 9-inch
unbaked piecrust; bake crust
for 8 minutes. Meanwhile,
cream butter in a small bowl;
add sugar a little at a time. Stir
in cornstarch. Separate eggs,
adding the yolks one at a time
to the butter mixture. Beat
with a wooden spoon until
fluffy. Grate lemon rind and
squeeze lemon. Stir milk, lem
on rind and juice Into butter
mixture. Beat egg whites with
a rotary beater until stiff but
not dry; told into mixture. Pour
into piecrust Bake for 35 min
utes.
Appetizer Salad
Colorful, flavorful, hand
some to look at and so good
to eat. Slice fresh ripe toma
toes on a bed of crisp lettuce
broken into bite-size pieces.
Lay halves ot anchovy strips
on the tomato slices. Sprinkle
with salt and freshly ground
black pepper. Serve with
French dressing.
Three quarters of Connecti
cut's two million population is
concentrated in three of the
state' eight counties.
cups powdered sugar. Blend In
1 teaspoon vanilia, V' cup cur
rants and H cup finely chop
ped candled fruit or small
fumdropa cut up with scissors.
Raspberry Jewel
Salad Refreshing
Here's a sparkling salad for
summertime menus:
Raspberry Jewel Salad
1 No. 2Vi can fruit cocktail
1 package raspberry-lavor-
ed gelatin
Vt cup small pickled cocktail
onions, cut in quarters
Vi cup coarsely chopped
walnuts
Drain the fruit cocktail
peaches, pearls, grapes and
cherries plus pinespple tid
bits), and measure the syrup;
add sufficient water to make
2 cups liquid. Heat 1 cup
liquid to boiling and pour
over the raspberry gelatin in
a medium-sized bowl; stir
until dissolved. Add remain
ing cup of cold liquid, and
chill until gelatin mixture is
syruppy the consistency of
unbeaten egg white. Then, add
drained fruit cocktail, pl?Ued
cocktail onions, and nuts. Stir
well and pour into a 1 -quart
mold; chill until firm. To
serve, unmold on plate, with
or without greens, and pass
Sour Cream Dressing: Blend
equal parts of dairy-made sour
cream and mayonnaise, add
chopped parsley, if desired.
Make servings. For larger
mold, multiply as necessary.
The Yorubas were the most
advanced tribe, socially and
politically, when European
first went to Nigeria.
It's Peach
Time; Serve
Fruit Often
Let's crown the peach as Au
gust queen. This favorite fruit
does reign over all in quantity
during the late summer season.
Let's crown the cereal bowl.
too, with a wreath of the fruit
slices. Topped with chilled milk
your breakfast main dish is
easy to look at and ever so
easy to eat.
Wide Variety
Crisp cereal plus fresh fruit
of any kind add up to refresh.
ing summer time eating. The
choice of fruit is wide now; try
pitted fresh plums, some fresh
pear slices, and cantaloupe sec
tions, atop your cereal bowL
The choice of cereals is even
more varied, no matter what
the season. Over two dozen va
rieties of cereal, both hot and
ready-to-eat, wait on the gro
cer's shelves for your selection.
This wide variety of ingredi
ent at hand shows just how
changeable your breakfasts can
be. There is such a selection
that a breakfast menu need not.
be repeated for a long period
of time.
Follow Pattern
A convenient pattern to use
in planning the morning menu
is one widely recommended for
everyone's use. The outline for
breakfast meal planning fea
tures the main dish of cereal
mmmm m" X I V :' ' ".""
This Is Known as 'Sunburst' Salad
cheese center the. "rays" of
the cling peach slices, and for
additional flavor and garnish,
grated orange rind is sprinkled
over the cheese and topped
Sunburst describes to per
fection not only the attractive
arrangement but the golden
hue of the canned cling
peach slices in this "Sunburst
Salad." A square of cream
and milk, then adds fruit, bread
and butter for extra nourish
ment helping the meal measure
up to the requirement of Vi to
Vi of the day's total food needs.
Assure yourself of enjoyable
summer mornings by following
menus similar to the one sug
gested today: fresh peach slices
en pre-sweetened corn flakes,
milk, corn muffins and butter.
With dally breakfasts such as
this one, you'll rule with ease
over hot summer mornings.
Working Out Breakfast
Manus Easy in Summer
with a cherry halt.
Sunburst Salad
1 (3-ounce) package cream
cheese
Salad greens for garnish
1 teaspoon grated orange
rind
2 cups canned cling peach
slices
Maraschino cherries ;
Divide cheese into quarters
and place 1 cheese square on
each garnished salad plate.
Sprinkle cheese with orange
rind and arrange drained
peach slice around cheese in
Lining up the week's break'
fast menus in summer is easy
with all the fresh fruits now in
the market Try this set for the
week:
Monday
Melon Balls in Grape Juice
Oatmeal Spiced Milk
Toast Special
Milk Coffee
Taesday
Fresh Peach Slice with '
Brown Sugar
Shredded Wheat Milk
Poached Egg on Toasted
English Muffin
Butter
Coffee
Wednesday '
Tomato Juice, Lemon Twist
Corn Flakes with Baked
Pear Center.
Crumb Coffeecake Butter
Milk Coffee
Thursday
Grapefruit Half with Cherry
Center
Fruit-studded Puffed Wheat"
Ham Slice
Toast Butter Jelly
Milk v Coffee
Friday
Blackberries and Banana Slices
on Bite-size Shredded Rice
Milk
Jelly RoU Biscuit Butter
a iinhurat nattern. Decorate
with halved maraschino cherries.
Serves 4.
Coffee
Batarday
Frosty Orange Juice
Malt-flavored Wheat Cereal
Sweet RoU Butter Jam
Milk Coffee
Sanday
Fruit Crown on
Whole Wheat Flakes"
French Toast Butter Honey
Milk Coffee
Toast Special. Sprinkle a
little grated orange rind on cin
namon toast
Fruit . studded Puffed
Wheat Top a bowl ot puffed
wheat with plums, melon ball
or berries. Add a surprise with
a few hidden at the bottom, too.
Fruit Crown on Whole
Wheat Flakes. Arrange a crown
of cantaloupe wedges around
the top of a bowl of whole
wheat flakes. Fill the center
with colorful fresh berries.
...when you
open the door
will tksrt rtfrtialii
Olyatli lr yir
nfrlitrittr shift
Stack tts'iy!
CiMialiMiigC.
ppiGK at
1288
STATE ST.
PHONE
3-6489
Nowadays everyone is trying to help ease the strain on the old budget. Well, take a tip from me. . . You can
afford to EAT MEAT 3 TIMES A DAY when you shop at RANDALL'S . .'. For a long time now RANDALL'S has
been supplying Salem with Quality Eastern Oregon Hereford Beef. You housewives know how nice it is to have plenty
of good beef in the Deep Freeze or locker. Why not shop at RANDALL'S and see how TERRY RANDALL can save
you money . . . He'll give you friendly service and honest weight, plus all cuts double-wrapped for your locker or
freezer . . . FREE. Remember, you can buy as much meat as you want one half, quarter or whole AND JUST
LOOK AT THESE PRICES ...
tWI 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 Fronl Quarter Hind Quarter
round
tears mc
BONELESS NEW YORK CUT ...... . aM
SIRLOIN TIP ROAST OR STEAK . , 53'
BEEF TENDER LOIN . . . . M
FRESH BEEF HEARTS . . ......
COUNTRY STYLE SAUSAGE . ... a
Fresh Ground Beef lb. 29'
Fresh Ground Round u. 4ST
Lean Short Ribs . . u. W
Lean Beef Cubes u 49'
Fancy Eastern Oregon Hereford
Beef ROAST " 33
An
Baby Beef
LIVER
Arm Cur I lode Cuts Rump
Lb.j7
Fancy Eastern Oregon Hereford
Beef STEAK
-one kid dream
Fresh Beef
TONGUES
Lb. 29"
L