Pact 10 FOOD SECTION
THE CAPITAL JOURNAL. Salem, Oregon
Thumiay, December 17. 1951 1
Canned Peaches in j
Upside Down Cake
Peaches take to coconut like
bcci Ukt to honey and the
combination la unbeatable In
this "Peach Coconut Upside
Down Cake." Luacioui diemti
auch at thii can be made In a
Jiffy if you keep canned peach
es on your pantry shell Be
side, they are good and to
versatile in many things,
Feach Ceeeaat Upside
Dew Cska
- Vi cup butter or margarine
Vi cup brown sugar
(packed)
cup shredded coconut
ltt cups canned peach slices
H cup shortening
cup granulated sugar
1 egg
1 teaspoon vanilla extract
. 1V cups aiited cake flour
tVi teaspoons baking powder
teaspoon salt
H cup milk
Melt butter in bottom of B-
inch square pan. Sprinkle with
brown sugar and coconut
. Drain peach slices thoroughly
and arrange over sugar mix
ture. Cream shortening and
sugar together thoroughly. Add
gg and vanilla, and beat welL
Sift together flour, baking
powder and salt, and add to
creamed mixture, alternately
with milk. Pour batter care
fully over peaches. Bake in
moderate oven (350 deg.)
bout SO minutes. Let stand 10
minutes. Invert over serving
plate to remove cake. Serve
warm.
Makes 6 to serving!.
Leftover Turkey
In Avocado Shells
Your guests will say what a
mart hostess you are if you
serve this "Turkey Avocado
Bake." It uses up the lsrt bits
ox that noildsy bird and makes
party fare out of left overs or
"planned overs" si we prefer
to csll them.
Heap well-seasoned cream'
ed turkey into avocado helf
shells and heat them in very
low oven in a shsllow pan of
warm water. The slightly
warmed avocado has richer,
more pronounced flavor when
prepared this way. . As word
of caution, If your guests
should happen to be lata,
rather than hold the avocados
in warm oven, we suggest
that you put the hot creamed
turkey into the avocado half
hells. Then about IS mlnutei
before serving time, slip them
into very slow oven.
To complete your menu of
these elegant filled halt shells,
sdd tart salsd of curly en
dive and grapefruit, hot rolls.
tomsto wedges snd large ripe
ollvei. Your guesta will be
glad they were Invited:
Turkey Avocado Bake
2 avocados
2 tablespoons butter or mar
garine
S tablespoons flour
H tesipoon tslt
I cup milk
1 cup diced cooked turkey
tt cup finely cut celery
H cup finely cut piemiento
. teaspoon paprika
Crushed potato chips or
toasted almond silvers
To prepare halt shells, cut
sch avocado into halves
lengthwise and remove seed.
Melt butter and blend in flour
and salt Add milk and cook
and stir until thickened. Add
turkey, celery, plmiento and
paprika. Place half shells cut
Me up in shallow pan contain
lng tt-lnch warm water. Fill
with turkey mixture. Heat In
moderately slow oven (323 d
(Tees F.) IS minutes. Remove
from oven and sprinkle topi
with potato chips or almonds
Serve Immediately.
Serves 4.
Banana Nut Bars Tastv as Cookies
9
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1
6
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- ' d-.--.-V - - t t- --afc- i ' 'in
Neapolitan Noels Easy To Make
A brsnd-new kind of cookie
that's extra easy to make, more
nourishing than most cookies,
and mighty good to eat that's
Banana Nut Bars, made with
a new nonfat dry milk recipe!
These golden-brown little bars
have a rich banana flavor and
a nice "chewy" texture with
bits of broken nutmeats scat
tered through them to add just
the right touch of crispness.
They'll keep nicely in your
cookie Jar, stay moist chewy,
V4 cup nonfat dry milk
Vs cup soft shortening
1 cup sugar
1 unbeaten egg
V cup mashed banana
V cup broken, unsalted nuts
Turn on oven and set at ISO
(moderate). Grease well an 8-
inch square pan. Sift the flour,
baking powder, salt and dry
milk together onto piece of
paper. Put the shortening into a
IVi quart bowl and add the
sugar gradually, mixing until
and flavorful. And they're the!1'" nd luy-cdto!vl"
easiest kind of cookies to
mske! Just mix the ingredients,
cut into bars. You're sure to
pour them into a pan, bake, and
get requests for morel
Banana Nut Bars
1 cup sifted,
Flour
Vi teaspoon Baking Powder
Vi teaspoon Salt
and beat hard. Stir in about
half of flour mixture. Then stir
in the mashed banana. Add the
rest of flour mixture, and mix
well. Fold in the broken nuts.
Spread better evenly In greased
pan and bake on center rack of
all-purpose Jcvcn until cake pulls from
siacs ox pan, or aooui 3 min
utes. Cool in pan and cut into
18 bars.
Beef for Holiday Time
.1 . M
' ell
I -y,,,
Turkey-Noodle
Dish is Popular
Turkey Noodle Supreme'
is made with all good things
like turkey, cheese, ripe olives
and favorite seasonings. Ripe
olives add color and test. Make
this tasty dish for eight hearty
appetites.
Turkey Noodle Supreme
V cup ripe olives
ounces noodles
. 2 tablespoons butter or
margarine
1 cup thinly sliced celery
2 tablespoons chopped on
ion
2 tablespoons flour
IV) cups milk
1 teaspoon salt
Dash cayenne pepper
1 cup grated American
cheese
1 V cups diced turkey
Cut olives Into lares nieces
Cook noodle In boiling salted
water until tender. Drain. Melt
butter, add celery and onloc.
cover ana coos slowly 10 min
utes. Blend In flour. Add milk,
alt and cayenne, and cook
and stir until thickened. Blend
In cheese, turkey, olives snd
drained noodles. Cook slowly
until heated through.
Serves ( to I.
A holiday hostess can stay
serene snd poised amid the
flurry and excitement of
Christmas or New Year's if she
chooses a rib rlast of beef for
one of the festive meals.
Rib roast, either a rolled or
standing roast, is the esslest of
holiday dinner meats to pre
pare there's no beforehand
"fixing," no watching or spe
cial attention needed during
cooking. The cook's free for
the holiday dinner could be s
greater favorite with guests
snd family than this tender,
Juicy cut
A klng-slie rib roatt, weigh
ing from 8 to 8 pounds, will
serve at least ten persons, with
leftovers for a later family
meal. In estimating the else
Winter Jam
The merits of using dried
fruits In making jams come to
the fore this time of year. A
particularly delicious combina
tion is made with dried apri
cots and crushed pineapple.
Combine 1 cup each cooked
Lima Bake Hearty
Dish for Winter
A tasty cheese custard and
dry limas give the flavor here
In this "Easy Lima Bake.
Easy to prepare, nutritious and
unusual. Our test kitchen tast
ers all agreed that this Is s de
licious dish, indeed.
Easy Lima Bake
8 cups cooked Urge dry
llmas
2 eggs
Vi teaspoon salt
H teaspoon dry mustard
Vi teaspoon Worsectershlrt
sauce
1 cup milk
1 cup grated American
cheese
Tvaln 1 , mnA t.i.'fi IhIa
shallow baking dish. Beat eg gs don
with salt, mustard and Worcos- Wh
trrshira sane. Stir In milk rib roast (bone-In), the only
lend cheese, Pour over limaa. i variation from the above is to
D,lra In tnw4nl A.-.n 94n:nmlt lh rark from th DSB
dried apricot pulp, era'hjdfgr,) 3s to minutes, un-j and to cook the roast about 10
pineapple and sugar. Cook un- til set In center. minutes longer than the time
tU thickened. 1 Makes I generous serving, (per pound.
Highlight Christmas buffets
with Neapolitans Noel twink
ling stars snd frosty-tipped
Christmas trees gleaming with
sprinkles of bright-colored su
gar. The recipe for these del
icate "French-Whip' pastries
filled with luscious creamy
fruit filling was Just developed.
French-Whip" faatry
U cup shortening.
3 tablespoois boiling water
1 tablespoon molk
1 tablespoon lemon Juice
2 egg yolks, unbeaten
2. cups lifted a 1 1 - purpose
flour '
Vi cup sugar .
1 teaipoou sslt
Put shortening In medium-
sized mixing bowl. Add boil
ing water, milk, and lemon
Juice and break up shortening
wun iorx. rut bowl snd, with
rapid cross-the-bowl strokes.
whip with fork until all liauld
Is absorbed and mixture holds
soft peaks when fork is lifted
Add egg yolks and beat until
well blended . , . Sift flour, su
gar, and salt onto the creamy-
gold "French Whip." Stir
quickly with rcund-the-bowl
strokes into a dough that clings
together and "cleans" the bowl
. . . Pick up and work Into a
smooth dough; shspe Into a fist
round. Mskes enough pastry
tor in Neapolitans.
Neapolitans Noel
Divide "French-Whip" Fas
try dough in half, shspe Into 2
rounds . . . Roll each separate
ly between two 12" squares of
waxed paper into a circle size
of paper and Vi" thick . . . Peel
off top paper, cut out small
Christmas trees and stars with
I cookie cutters . . . Remove care
fully to un greased baking
V
f
sheets. Prick . . . Bake In hot
oven (400 degrees F.) 10-13
min., or until hmey-gold. Re
move to wire racks to cool . . .
Repeat with other half of
dough. There should be 48 cut
outs . . . Spread a layer of
Fruity Cream Filling on 32,
put together in pairs. Decorate
remaining 10 as follows: moist
ens parts to be decorated light
ly with finger dipped in cold
water, then place cut-out,
moistened side down, In colored
sugar. Edges can be nestly out
lined and :orative design!
quickly made in this way . . .
Place the 16 sugar-tops on the
filled pairs . . t Makes 16 Nea
politans. Fruity Cream Filling
Let 3-oz. pkg. cream cheese
soften in mixing bowl about 10
min., then cream with spoon . .
Add 2. tablespoons sugar, dash
of salt, Vi teaspoon vanilla; mix
well ... Whip Vi cup heavy
cream until stiff; fold Into
cheese mixture . . . Add 1 table
spoon each of finely chopped
candled pineapple, dates, pe
cans, and well-drained candied
cherries; 1 teaspoon finely
chopped candied orange peel;
blend . . . Makes filling for it
Neapolitans.
Tangerine Season Short -
Make the most of the fruit
with the kid glove akin. Tan
gerines are In season and
short one it Is. They're good
with sweet potatoes (candy
them). Try quick tangerine
Jam or marmalade. Glazed
tangerine sections are nude by
dipping them into simple syr
up. Top cornstarch and pack
aged puddings with trangerine
sections. And of course plan to
have a supply on hand for hol
iday table and tree decorations
and later eating.
P'!t'"i i i in iimimi min if "i
" A "i & a -n j
MP te .foster 8bfi BKrjfe-
roast to buy, plan on at least
one-half pound per person
Cook the roast the easy no-
watching wty and bring it to
the table on your handsomest
platter with a simple festive
garnish perhaps a sprig or
two of holly.
The man of the house by
tradition the carver of the fam
ily will be pleased if you
choose an easy-to-carve rolled
rib roast for the holiday din
ner. With a good sharp knife,
he can quickly carve the bone
less meat into thin, even slices
so thst it can be dished up
while still hot.
Here's all you need to do,
in three easy steps, to cook a
rolled rib roast of beef to per
fection. 1. Season roast with salt
and pepper.
2. Place fat side up on a
rack in a shsllow open roast
ing pan. (Do not flour the
roast and there'! no need to
sdd wster or baste during
cooking.)
S. Place roast in a 32S deg.
F. oven and cook according to
the following schedule:
Rare 30 minutes per pound
(140 deg, F. internal temper
ature) Medium 35 minutes per
pound (160 deg. F. Internal
temperature)
Well-done 40 mlnutei per
pound (170 deg. F. Internal
temperature)
(Remember that the roast
will be Jucicr If cooked rare
or medium, rather than well
as r i
( t'hx
o3aw5ir2 mil :
When preparing a ttandini
iff M: I
W il r ' j
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