Pare 12 FOOD SECTION
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, August 27, 1953
X .h S. n N-(v
Fancy Something aew all la rainbow colon.
A Meal Enjoyed by
All of Your Family
Hamburcerg can be droned up and mighty good.
r . AT Kin
Do both Pop and the kldi
come home at noon? Then
chancel are you have a real
dinner at midday, and that
hamburger appean often on
your menu. So here'a a new,
pretty and good-to-eat way of
aerving old reliable and bud'
S.F. Cable Car
Brought to Stale
Portland VP) Oregon ioon
will have a new 400-foot-long
private railroad.
It if to be known at the
WOD & DJTRR The William
O. Douglai & Damon J. Trout
Railroad. Trout, the owner,
plana to lay the track on nil
ranch at nearby North Plaint.
The train will be made up
ot a San Francisco cable car
and a caboose. The cable car
arrived by ship Tuesday. Trout,
who is president of the Marine
Electric Co. here, said he in
tends to Install an electric mo
tor in the car.
U. S. Supreme Court Justice
William O. Douglas is a friend
of Trout's and the name WOD
It DPTRR waa given earlier to
the caboose which Trout has
had for some time.
Asks Morocco
Issue Dropped
United Nations, N.Y. VP)
Trance called on the U.N. se
curity council Wednesday to
bar consideration ot the Mor
occan situation on the ground
that this is purely the con
cern ox the French govern
ment
French delegate Henri Hop
penot raised his objections at
the opening of the council ses
sion called to decide whether
is should act on an Asian-Arab
complaint. The Asians and Ar
abs charged that the recent re
moval of the sultan ot Morocco
was a threat to peace.
The United States disclosed
In advance of the meeting that
it would Join France in trying
to keep the question off the
council's agenda.
Airforce Pilot Killed
In Jet Collision
Austin, Tex., VP) A pilot
was killed Wednesday when
his F-8 Thunderjet exploded
and crashed after colliding
with another Jet.
The other pilot nursed his
plane back to Bergstrom Air
Force. Base for a crash landing.
Me suffered only a minor leg
Injury, a public information
officer said. .
RADIO STATION DOWN
Astoria W Radio station
KVAS has shut down here and
L. E. Parsons, the majority
stockholder, could not be
reached Wednesday for comment
get-wise ground meat. You
combine it with fresh tomatoes
and cucumbers for a real har
vest-time main dish.
. When we tried this recipe,
we served the youngsters their
share of the sauce "as is." To
the oldsters' portion, we added
a little curry, and found the
savory yellow powder gave it
a delicious flavor. If the fa
ther in your family likes his
fare spiced up a bit try this
trick.
This dish calls for thrifty
liquefied nonfat dry milk. To
prepare a quart of the lique
fied milk. Just shake cup
nonfat dry milk powder with
with 4 cups of water in a
tightly covered container; use
what is needed for this recipe
and store the rest In a covered
container in the refrigerator,
Another method of reliquefy
ing' nonfat dry milk powder,
which some cooks prefer, is to
pour the required amount of
water into a bowl and sprinkle
the required amount of powder
on top of the water; beat slow,
ly with a rotary (hand or elec
tric) beater until dissolved.
BEEF AND TOMATO STACKS
Ingredients i
4 medium sited tomatoes
(cut In half), 1 pound ground
lean beef, S tablespoons lique
fied nonfat dry milk, Vi tea
spoon salt, Vi teaspoon Wor
cestershire aauce.
Method
Place tomato halves in shal
low baking pan. Mix together
ground beef, liquefied nonfat
dry milk, aalt and Worcester
shire aauce. Divide mixture
evenly into eight portions;
shape each into round pattie
and place on tomato halvea.
Bake in moderate (37SF) oven
25 to 30 minutes or until meat
is thoroughly cooked. Makes
4 servings. Serve with Cucum
ber Sauce.
CVCMBER SAUCE'
Ingredients J tablespoons
butter or margarine, 3 table
spoons flour, to teaspoon salt,
dash of pepper, 1 cup liquefied
nonfat dry milk, Vt cup grated
cucumber.
Meuod Melt butter over
low heat; add flour, salt and
pepper, stir until blended. Re
move from heat. Gradually stir
in liquefied nonfat dry milk
until smooth; add cucumber:
return to heat Cook, stirring
constantly, over low heat until
thickened. Makes about 1V
cups, serve hot with Beef and
Tomato Stacks.
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open the door
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Rainbow
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But Good
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Td like a recipe for a new
dessert eomething fancy!"
How many, maany time a
food editor receives this re
quest! So to fill the bill, here's
something newer than new,
fancy enough for that lunch
eon for "the girls," tasty
enough for the menfolk.
It's a pie, sure enough, but
a pie with a blush to its coco
nut crust Remember when the
first Butter-Coconut Crust
made its appearance about a
year ago? Then a little later,
the Chocolate-Coconut Crust
arrived? Well, now comes the
latest member of the family
to step out MarthmaUow
Coconut Crust, in rainbow
colors.
This last glamor girl is a
combination of marshmallows,
moist shredded coconut but
ter or margarine, and hot wa
ter. It haa a delightful chewy
consistency, with more body
than the plain Butter-Coconut
Crust not as brittle as the
Chocolate Coconut variety.
The marshmallow serves
such a good binder, holding
the coconut together, giving
the crust a personality all its
own.
The lacy quality of (he
Marshmallow Coconut in
trigues. The snowy marshmal
low and coconut form such a
fine base for clear colors. Why
not tint the crust with food
coloring in lovely pastel
shades for special party des
serts? No sooner dreamed of
than done and Rainbow
Marshmallow-Coconut Crusts
now make their debut
Something else about this
crust. No one can fail with it
it's that easy. The only thing
you have to watch out for if
you are using It as a base for
Baked Alaska, si the size of
the pie plate or pan. Make
sure you use a plate or pan
whose top Inside diameter is
no more than 7 to or 8 inches
across and whose depth Is no
more than IV4 inches. Other
wise you may not have enough
of the coconut mixture to
make the airtight crust neces
sary for filling with ice cream,
topping with meringue and
baking briefly so the ice cream
stays icy cold and the merin
gue is flecked with golden-
brown. And be certain you
use solidly frozen ice cream
RAINBOW MARSHMALLOW
COCONUT CRUST
Ingredients: 10 marshmal
lows, 2 tablespoons butter or
margarine, 1 tablespoon very
hot water, food coloring, lto
cups moist shredded cbconut
(cut in short lengths before
measuring).
Method: Melt marshmallows
and butter in top of double
boiler ovrr hot water, stirring
often until blended. Add hot
water and a few drops of food
coloring in desired shade; stir
well. Add coconut; mix thor
oughly. Spread on bottom and
sides of well-buttered pie plate
or pan whose top inside diam
eter is not more than 7 to or
8 inches, and whose depth Is
no more than 1 to inches. Chill
until firm. Fill with a pack
age of puddlng-and-pie filling
mix or ice cream.
BAKED COCONUT ALASKA
Ingredientse: 3 egg whites,
to teaspoon salt, 6 tablespoons
sugar, 1 pint very hard ice
cream in desired flavor and
color. 1 Rainbow Marshmal
low-Coconut Crust.
Method: Beat egg whites
with salt until foamy. Beat in
sugar bit by bit; continue beat
ing until meringue will stand
In stiff peaks. Pack ice cream
into chilled Rainbow Marsh
mallow-Coconut Crust. Spread
meringue quickly over entire
top of pie. Bake in very hot
(450 degree F.) oven 3 min
utes.
Clam-Mushroom Chowder
Offers a De Luxe Soup
Tasty Mushrooms, seafood, vegetable la the soap.
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If you think a bowl of
soup is nothing to get wildly
excited about we beg you to
try this recipe. We admit
we're in love with this dish
and are yearning to tell you
about its charms and virtues.
Its flavor is divine. There's
something about this particu
lar combination of mushrooms,
seafood, vegetables and thin
rich cream sauce that's won
derfully satisfying. Enjoy it
right now, then tuck the recipe
in your file for wintry days
when you want a hot soup to
warm and comfort you.
It's a pantry-shelf dream.
Unexpected company coming?
Keep the canned mushrooms
and clams it calls for a kitchen
shelf.
It's foolproof. Even the
newest bride can't go wrong
with this recipe. Only one
caution: Don't get so busy with
other chores that you let the
heat under it get too high. The
unctuous cream sauce base
needs to be treated with re
spect or it may curdle. So do
the clams in it, or they'll
toughen. In our recipe direc
tions we take care of this by
telling you to heat the soup
gently. ' We use that phrase
advisedly. When we say gent
ly, we mean it. .-
xou can xeature it on a
menu. Serve it tor lunch or
supper with crisp hot rolls, a
salad and a hearty dessert
You can prepare it ahead.
This soup benefits from being
left over-night in the refrigera
tor. Notice how recipes some
times say, "Place in refrigera
tor several hours to allow fla
vor to develop?" Well, that's
not just a phrase food writers
dreamed up because they were
infatuated with the sound of
their own words. The flavors
in some combinations of food
really do blend best on stand
ing and this soup belongs to
that clan.
CLAM AND
MUSHROOM CHOWDER
Ingredients: to cup butter or
margarine, 1 tablespoon minc
ed onion, to cup coarsely grat
ed raw turnip (loosely pack
ed), to cup coarsely grated
raw carrot (loosely packed),
to cup minced celery, one 7-
or 7 to -ounce can mincea
clams, one 3-ounce can chop
ped broiled mushrooms, 1 tea
spoon salt, . to teaspoon pep
per, 2 cups very hot milk, 1 to
tablespoon cornstarch, 3 ta
blespoons cold water, to cup
heavy cream, minced parsley.
Method: Melt butter in
saucepan. Add onion, turnip,
carrot and celery. Cook over
low heat about 5 minutes,
stirring a few times. Add
clams and mushrooms (in
cluding liquid from both cans),
salt and pepper. Heat gently
but thoroughly; do not boil.
Gradually stir in the very hot
milk. Stir cornstarch and wa
ter together until smooth; add
to soup and stir constantly un
til slightly thickened; bring
just to boil; add cream and
heat but dont boil. Serve with
a sprinkle of minced parsley.
Make about S cups 4 serv
ings. Store overnight If desired
but no longer. '
COMMUNIST UNIONS
Washington Atty. Gen.
Brownell has assumed respon
sibility for coordination of ex
ecutlve agency effort to deal
with the problem ot Commun.
1st domination of certain un
ions.
Alratm"IiHilsNow's cum
1288
STATE ST.
PHONE
3-6489
IF YOU'RE NOT SHOPPING
AT RANDALL'S ... YOU'RE
SPENDING TOO MUCH
FOR MEAT...
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 ...
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 Front Quarter Hind Quarter
' j 1
MUM
TEAKS lb.
BONELESS NEW YORK CUT . ....... lb. St
SIRLOIN TIP ROAST OR STEAK . . . . . . . S3'
BEEF TENDER LOIN . . ... . . 89'
FRESH BEEF HEARTS. . ... . .
COUNTRY STYLE SAUSAGE ... 1. 29'
Fresh Ground Beef . 29'
Fresh Ground Round u. 49'
Lean Short Ribs. . ,,IT
Lean Beef Cubes . u. 49'
Fancy Eastern Oregon Hereford
Beef ROAST - If
An
Baby Beef
LIVER
Arm Curt Blade Curt Rump
Fancy Eastern Oregon Hereford
Beef STEM 42
c
T-tene Rib Steekt
Fresh Beef
TONGUES
29