aletn'j Authentic feed (juide to Setter XMng
THE HOUSEWIFE'S HANDY
FOOD SECTION
Edited by Maria Lawry Fischer ' r
, LATEST, IDEAS FOa YOU.T
ARRETING
Published Thiindey Each Week '
Solem, Oregon, Thursday, November 12, 1953
Late Fall ' Abundance in Markets Provides Much for Menus
G apital jLJoiiirnal
Onion Biscuit Ming , Good .
By ZOLA VINCENT
There is something new un
der the autumn sun. Easiest
thing in the world to do. too.
Can't imagine why we 'didn't
think of this before. A firm,
delicious, nutrition-packed bis
cuit mix with grated onion add
ed; then baked in a well-greased
8-inch ring mold. And here's
where the "Planned Over"
(meaning any leftover that
you've planned) comes in. Flan
to use up two cups of any left
over meat, poultry or .fish,
wrap it up in the sauce recipe
below. Just pour it into the
baked ring or pour it into a
warmed mixing bowl that will
fit inside the ring. The family
" will really like this and you
can repeat it often with vari
ous fillings.
We made both biscuit Ting
and filling with liquefied non
fat dry milk as indicated here
because it is economical (a
quart costs less than a dime),
Scan Best
Buys in
Markets
Menu planners will find a
wealth of good ideas simply
by scanning the best buys to
be found in local markets.
Many staples suggest stocking
up so we'll need to go to "the
store" less often as weather
becomes more uncertain.
Meat Supplies
Beef continues to good sup
ply with excellent values in
rib roasts, beef shoulder clod
roast, pot roast, stew, rib
steak, liver. Plenty of freshly
gibund beef for the making of
burgers, meat leaves, spaghet
ti sauce. Ty corned beef for
a change. Good supplies of
pork sausage' frankfurters are
a good solid huv.
Fish and Shellfish
Halibut is tin fnr bi oiling
and baking Fresh Oregon
pink salmon is In season for a
short time. lr good supply
are ling cod, sablefish, sword
fish, yellow pike. Lake White
fish, carp and suckers. Fillets
findahle are Dover sole, ling
rod, true cod. northern rock
fish and sea bass. Pan
readies are sanoabs. smelt,
whiling. rex sole, catfish and
brook trout. You'll find good
sized eastern srallopes. west
ern fcallops. fresh cooked lo
cal lobster. Eureka Dungeness
crab (frozen, excellent flavor).
And of course both eastern
and western ovsters.
Vegetables
Cabbage, corn, cauliflower,
celery, carrots, lettuce, onions,
potatoes, winter squash, good
supplies of cucumbers. Bell
peppers, parsnips, sweet po
tatoes, tomatoes.
Fruit Buys
Loose apples. Tokay and
Concord grapes, bananas, seed
less grapes, some melon va
rieties, citrus fruit in good va
riety and size, cranberries,
pears.
Dairy and Poultry ,
Chocolate mtik, skim milk.
nonfat dry milk, sour cream
evaporated milk; poultry spe-
nutritious (only the fat hasj
been removed) and it offers i
fewer calories. Obviously you
can use regular milk If you
like.
Onioa Biscuit Ring
Recipe fills an 8-inch ring;
makes 4 generous servings.
Make your own or use a pack
aged biscuit mix.
, 3 cups prepared biscuit mix
i table poo n finely grated .
onion
1 cup liquified nonfat dry
milk v
Place biscuit mix in mixing
bowl; add onion and liquified
nonfat dry milk following sim
ple directions on package; mix
until dry ingredients are just
moistened. Spoon mixture into
a well-greased 8-inch ring
mold. Bake in hot oven, 400
degrees, 20 minutes or until
golden brown.
"Planned Over" Filling
Filling and satisfying to your
family will be this recipe
Wainut Loaf Is
Different, Good
There's an abundance of
walnuts, all west coast grown.
Oregon and Washing point
with equal pride to their fine
walnuts (and filberts, too). But
let us be about baking this
walnut loaf which is a main
dish, not a bread.
Walnut Loaf
Saute 2 medium size, finely
chopped onions and 1 cup fine
ly chopped celery in ltt ta
blespoons butter or margarine.
Add 1 Vi cups finely chopped
walnuts, 1 cup grated carrots,
1 cup minced parsley, 1 cup
cheese cracker crumbs, 1 tea
I spoon salt, 1 teaspoon poultry
seasoning, 1 lightly beaten egg
and 1 cup of milk; mix thor
oughly. Shape into loaf and
place in greased baking pan.
Bake in moderate oven, 350
degrees, about 45 minutes or
until vegetables are done and
the loaf is brown. Serve with
mushroom sauce. A can of
mushroom soup, thinned slight
ly is really ideal with this.
Enjoy Grapes
Season for Thompson seed
Imu miwi will be endinff
i soon. Clusters are large, long,
j heavily shouldered and well
fillnri RerriM are uniform, me-
dium-sized. greenish-white to
light golder and always seed-
I less. Firm and tender in tex-
! ture. neutral in flavor, very
sweet when fully ripened. In
season June through Novem-
ber.
! cialties include chicken pies.
Plenty of turkeys.
Grocery Items
Chili con carne. canned ta
males. spaghetti and meat
) balls, canned chowders, chili
beans. deviled sandwich
spread, packaged cereals, salt
ed crackers, cookies, pancake
; and waffle mixes, chocolate
frosting mix. potato chips, pea
nut butter, mayonnaise, short
ening and salad oil. Good
1 buya in instant coffee, wheat
' germ, margarine, honey, wine
' vinegar, popcorn, candy bars.
j Good marketing!
whether you put it-over regu
lar biscuits or cornbread or
toast points or pour it inside
the Onion Biscuit Ring.
s cup chopped onion
' cup chopped green pepper
2 tablespoons butter
4 tablespoons flour
1 teaspoon salt .
. Dash of pepper .
2 cups liquified nonfat dry
...j jnilk ....
2 cups cooked and diced
meat, poultry or flaked
fish
In sauce pan, saute onion and
green pepper in butter until
lightly browned. Remove from
heat. Stir in flour, salt and
pepper; blend welL Gradually
stir in liquified nonfat dry
milk (easy directions on every
package). Return to heat. Cook
over low heat, stirring con
stantly until thickened. Add
meat, poultry or fish. Continue
cooking until thoroughly heat
ed. Pumpkin
Chiffon
Tarts Good
The pleasant pumpkin ic add
ing color to western markets
and variety to menus. Pump
kin is good as boiled or baked
vegetable. Is fine for custards
as well as for making pies and
tarts. To get all the good pump
kin flavor from fresh pump
kin, boil Use-pieces in a mini
mum of water. When pumpkin
is tender, put it through a
sieve. We're sissies; we buy
canned pumpkin.
Coconut Pumpkin Tarts
1 envelope unflavored gela
tine Vj cup cold water
2 eggs, separated
1 cup evaporated milk,
canned
1 U cups mashed, cooked
pumpkin
'i teaspoon each salt, nutmeg
and cinnamon
'4 teaspoon ginger
1 cup shredded coconut,
toasted
8 baked tart shells
Vi cup cream, whipped and
sweetened.
. Soften gelatine in cold water.
Put egg yolks in top of double
boiler, add evaporated milk
and beat until blended. Stir in
cooked, mashed pumpkin,
cup brown sugar, salt and
I spices. Cook over boiling water
1 10 minutes, stirring constantly.
Remove from neat. Add gela
I tine and stir until dissolved,
j Ct ill until slightly thickened,
j Beat egg whites until stiff but
not dry; add remaining sugar
gradually and continue beat
ing.
Fold pumpkin mixture into 1
egg whites with cup toasted I
coconut. Fill tart shells, chill!
! until firm. Serve topped with i
! whipped cream and remaining
coconut. i
I To toast coconut, spresd
j thinly in shallow pan. Place in
moderate oven, ISO degrees,
land toast for 10 minutes or un
til delicately browned. Stir
I occasionally. Cool before add
ling to pumpkin mixture.
Deviled
Flank Steak
Different
An up-to-the-minute tip to
the homemaker who makes it
her business to know good
meat buya it to buy beef. An
other tip if to (et acquainted
with flank steak. Here'a a hint
for cooking flank steak cut it
Into Individual servings and
prepare like this:
DeTlled Flank gteak
1 flank steak
2 tablespoons flour
1 H teaspoons salt '
Vt teaspoon pepper
1 teaspoon dry mustard
1 Vi teaspoons Worcestershire
sauce
Have meat man score flank
steak: cut Into four pieces.
Combine flour, salt, pepper ar.d
dry mustard; pound into steak,
using a meat pounder or the
edge of a heavy saucer. Brown
on all aides in a little hot fat.
Mix Worcestershire sauce with
mm ri jss&issswsm I :
- SAVE MONEY! REDEEM COUPONS COB -IN
YOUR MAIL ON THESE FAMOUS PRODUCTS!
Wesson
Oil
on WESSON OIL
Your coupon worth I0f on the regular
price of 1 qt. bonk or 2 pint bottles of
Wesson Oil America's Number-1 salad
oil and liquid shortening.
Using Eggplant
Eggplant is delicious and re
ally should be enjoyed mbre
often. Here we use it in a main
dish with economical frankfur
ters. Or you can vomit the
franks, reduce the tomato
sauce to 1 can and add k cup
of minced onion and serve it
ta a vegetable.
Cut 1 medium eggplant Into
slices. Do not peel. Dip in an
egg mixture made by beating 1
egg with 1' teaspoon salt.
Brown eggplant slices in hot
salad oil using about Vi cup.
Place half of the slices in a
greased casserole. Split 8
frankfurters in halves length
wise. Place 4 on top of egg
plant; pour 4n 1 can tomato
sauce and Vi cup grated cheese.
Repeat layers; bake at 350 de
grees, SO minutes. . i
Vi cup water; add to meat
Cover and cook over low heat
until tender, about 2 hours,
adding more water as needed.
4 servings.
The Sauces Pep Up Halibut
From frosty waters comes
plenty of firm, white and
meaty halibut, the fish with
two eyes on one side of Its
head. Delicious as It is, we
know that halibut fUfvor is
bland and needs pepping up.
Here are sauces to delight
when used either over halibut
slices or over baking size
pieces of 3 or 4 pounds.
Wine Saace
Melt 3 tablespoons butter
in a heavy pan and cook 2
tablespoons finely chopped
carrots and 2 tablespoons
minced onions in the butter
until soft but not brown. Stir
in 1 tablespoon flour; add 1
cup white cooking wine and 1
cup cream, gradually. Season
with salt and pepper to taste.
Pour over haiibut in baking
pan. Bake in moderately hot
oven, 3TS degrees, 30 minutes,
10
on New FAB
Your coupon worth I0t on the regular
price of 2 large-size or 1 giant-size new
Fab. New Fab has Twin Power! Cleans and
whitens clothes m no olbtr product cnl
basting occasionally.
Creole Saace
Simmer 1 Vi cups canned to-,
ma toes with 1 thinly sliced
green pepper, 1 thinly sliced
medium onion and Vi cup
thinly sliced mushrooms,
about 10 minutes. In separate
saucepan, melt 1 tablespoon
butter; gradually add 1 table
spoon flour, cooking and stir
ring over low heat until well
blended. Dissolve 1 beef
bouillon cube in hot water;
stir into blended flour and fat.
When thoroughly mixed, add
to first mixture: cook 2 min
utes longer. Pour over sliced
or whole halibut and bake in
moderate oven, 37S degrees
about 30 minutes.
General Favorite '
Many think finest halibut
sauce Is made simply by dot
ting halibut with bits of bay
leaves, salting, peppering and
masking with any favored
canned tomato sauce with a
bit of Worcestershire added.
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on SNOWDRIFT
Your coupon worth lO1 oo the regular
price of one J ib. can or two Mb. cans of
Snowdrif t-the Wesson Oil shortening. It"g
made of costlier oils, yet costs you do more.
Rice in Squash !
A super delicious and heart
ily different main dish to mad
by stuffing cooked acorn squash
with a mixture of rice, cooked
ham or sausage, onion, Won
ceatershlre sauce, Tobasco
sauce and some milk. The)
squash and the filling are cov
ered with bread crumbs and
dotted with butter or margar
ine before being baked In a
moderate oven until lightly
browned. This dish is extra
good aervd . with cheese
sauce.
Green Bean Variation
Cook green beans as usual,
quickly in small amount of
boiling salted water. Tuck a
whole clove of garlic (peeled,
of course) in with the beans;
add butter, salt and pepper. Or
try serving them with a thin
or medium cheese sauce.
Snowdrifti
I j5p II
! I
.1 4 .