Thursday, February 4, 1951
THE CAPITAL JOURNAL, Salem, Oregon
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A
Minced Fruit Chutney and Chicken
Curry for a Chafing Dish Party
Vinegars, Herbs
Add to This Salad
You let this salad dressing
"ripen" for several hours before
serving over wedges of crisp west
ern head lettuce. Adequate for
two heads of lettuce to serve 8 or
more.
DESERT SUN SALAD
'i cup chopped celery .
V cup chopped green onion
2 tablespoons chopped parsley
1 teaspoons salt
i teaspoon pepper
Basil, marjoram and rosemary
Vi cups salad oil
cup red wine vinegar or ter-
ragon vinegar
Chop celery, green onion and
parsley as fine as possible but
do not grind. Combine with re-
several hours before serving over
lettuce wedges.
Fancy Meat
Loaf With
Soup Sauce
Company suppers come often in
this month of February with its
holiday of hearts and other cele
brations. Deck your table with a
party meal, arranged around a
generous fancy meat loaf the
kind that shows your home cooking
puts "lovin' in the oven."
This loaf ian be "extra-faniy"
curved with a deluxe sauce. For
saoce, you have your choice of
three canned soups tomato, cream
of mushroom or celery sauce. And
the meat loaf makes a fancy feast
?mla ,sree" eansJ uPPcaJ maining ingredients. Let stand for
with toasted almonds), and a chcr-1 eVB,ni hm,r hof,,r rin
ry gelatin salad with pears. Finish
with feathery angel cake.
Fancy Meat Loaf
2 pounds ground beef
1 can (Hi cups) condensed
vegetable soup
2 cups soft bread cubes
1 large onion, chopped
1 egg, slightly beaten
1 tablespoon Worcestershire
sauce
1 tablespoon prepared mustard
1 teaspoon salt
Vt teaspoon black pepper
Mix all ingredients together well.
Shape into loaf and place in shal
low baking pan; or pack into
lightly greased loaf pan. Bake in
moderate oven (350 degrees F.)
about 1 hour or till done. Makes 8
servings. If desired, serve with
one of the sauces.
Celery Pimiento Sauce: Mix 1
ran (Hi cups) condensed cream of
celery soup with cup chopped
pimiento. Heat.
Mushroom Sauce: Mix 1 can (Hi
cups) condensed cream of mush
room soup with 13 cup milk (or
drippings from loaf) and about 2
tablespoons chopped parsley. Heat.
Tomato Mustard Sauce: Mix 1
can (Hi cups) condensed tomato
roup with 13 cup drippings from
the loaf (or butter) and 1 table
spoon prepared mustard. Heat.
Spiced Carrots
Cut carrots into strips and drop
in boiling salted water until al
most lender. Drain; add 4 table'
spoons butter and Vi teaspoon
grated nutmeg. Cover and sim
mer until tender.
The taste-treats of India can be
I yours today, in the form of minced
fruit chutney and chicken curry.
I You can prepare the minced fruit
chutney in about 30 minutes, and
Hnvc in nHi-anr fit llsf CjlVfir it
well and you can store it in your
refrigerator. '
Use leftover white meat of tur
key or chicken for the curry, or
canned or frozen cooked chicken
or turkey, only the curry sauce
needs to be prepared just before
serving. If you usep ackaged pre
cooked rice, this can be merrily
Huffing while you are preparing
the curry sauce.
I Use low bowls to hold the condi
ments . . . Uie snowy coconut,
minced fruit chutney and peanuts,
also a bowl of finely chopped on
ion. Place the curry over a candle
warmer or in a chafing dish to
keep it hot and bring the rice to
the buffet at the last moment. Ask
your guests to help themselves.
MINCED FKL'IT CHUTNEY
(Makes 3 cups)
1 9-oz. pkg. mince meat
1 cup sliced onions (about 2 medium-size
i
1 cup mixed dried fruit, cut in
strips
hi cup brown sugar, firmly
packed
M teaspoon cayenne pepper, if
desired
cup cider vinegar
'h cup water
1 medium-size ripe banana
Break mince' meat into small
pieces in saucepan. Add onions,
mixed fruit, brown sugar, cayenne
pepper, vinegar and water. Stir to
blend ingredients. Cook over me
dium heat, stirring occasionally,
until mixture comes to a boil.
Cover and cook 15 to 20 minutes
longer, stirring occasionally or un
til all ingredients are tender. Cool,
slice banana crosswise into thirds;
slice each third into lengthwise
pieces. Fold into cooled chutney.
Store in refrigerator in covered
container. Serve with Chicken
Curry and rice.
Chicken Curry
(Make; 4 to 6 servings)
4 tablespoons butter or margar
ine W cup pared, chopped apple
4 tablespoons flour
2 to 3 teaspoons curry powder
1 teaspoon salt
Vi teaspoon black pepper
1 cup evaporated milk
1 cup water
2 cups cooked chicken, cut into-.
pieces
I 5-oz. package precooked rice
Melt butter or margarine in H-i
quart saucepan. Add apples; cook
over medium heat until tender, 2
to 3 minutes. Combine flour,
curry powder, salt and pepper; add
to butter-apple mixture; blend
well. Remove from heat. Gradu
ally add evaporated milk and
water; stir to keep mixture
smooth. Cook over medium heat,
stirring constantly, until mixture
comes to a boil and is thickened.
Add chicken. Cook until chicken
is thoroughly heated. Serve hot
over packaged precooked rice.
Southern Spoon Bread Always Good
Turkey-Rice Torte Special Treat
TURKEY-RICE TORTE WITH
MUSHROOM SAUCE
(Serves 6)
Turkey-Rice Torte:
1 cup uncooked rice
1V4 cups cubed, cooked turkey
2 tablespoons chopped parsley
2 tablespoons chopped onion
,k cup milk
2 eggs, slightly beaten
2 tablespoons salad oil
Dash of mace
Salt and pepper to taste
Boil or steam rice until tender;
drain, if necessary. Mix rice with
all remaining ingredients, turn
into a well-greased baking dish
(10 by 6 by 2 inches); smooth top
evenly with the back of a spoon.
Bake in a moderate oven (350 de
grees F.) about 1 hour, or until
firm and lightly browned. To serve,
cut in squares
Mushroom Sauce:
Vi cup butter or margarine
Vi cud flour
1 cup turkey or chicken stock
(canned or bouulon-cubs
chicken broth may be used)
V4 cup white table wine
1 (4 oz.) can mushroom stems
and pieces (undrained)
Vi cup grated Cheddar cheese
2 tablespoons sherry wine
Salt, pepper and paprika to
taste
Melt butter and stir in flour; add
stock and wine: cook, stirring con
stantly, until mixture boils and
thickens. Add undrained mush-
rooms and cheese; stir over low
heat until cheese melts. Add sherry,
salt. DeDoer and paprika. Serve
piping hot with the Turkey-Rice
Torte.
Wonderful eating with any
beef or pork dish. So easy to
make, yet the chances are that
you've not made it In ages. Sur
prise and please the family with
this soon.
Southern Spoon Bread
2 cups milk
cup corn meal, either white
or yellow
3 tablespoons salad oil
1 teaspoon salt
1 teaspoon sugar '
2 egg yolks, slightly beaten
2 egg whites
Scald milk in top of double
boiler. Add corn meal gradually,
stirring constantly until slightly
thickened. Add salad oil, salt and
sugar. Gradually add hot mixture
to egg yolks, mixing until well
blended. Fold In egg whites, beat
en until stiff but not dry. Four
Into greased lVa quart casserole.
Set in pan of hot water and bake
in hot oven, 400 degrees, 55 min
utes. Serves four generously.
Cream of chicken soup Is
favorite at our house, and when
we serve it we always garnish it
with hearty wedges of ripe olives
and finely minced parsley.
Dessert Pancakes J
Dessert pancakes are dellcloujj
and very easy to make when you
use packaged mix. Make a thin
batter and bake pancakes about 6
inches in diameter. Spread with a,
blend of chopped walnuts and
cooked prunes, mixed with enough
honey to give good spreading con
sistency. Stack pancakes about 6
deep and cut Into wedges to serve.
Wonderful tasting. ' j
Tips Given on Buys
Among Pork Chops
Here are some tips on pork
chop buying to help you the next
time you are at your market.
Your meat retailer has several
types of chops one to fit vari
ous cooking needs. The prized
chop is cut from the center of the
pork loin. You can compare this
to beef's T-bone steak. The bone
structure forms a "T" similar to
beef T-bone so it is easily iden
tified in the display case.
A second chop is the rib chop.
This is excellent for serving with
stuffing. Have the chops cut
thick, then using a sharp knife,
cut down along the bone and into
the meat. Fill the resulting cavity
with a bread and onion stuffing
or with a fruited combination. As
the meat cooks it automatically
seals the stuffing in the chop.
Pork shoulder chops or steaks
are a third choice. They are es
pecially good for cooking and
serving over a casserole such as
scalloped potatoes or Spanish
rice. You'll often find them re
tailing for several cents per
pound under the center-cut loin
chops.
Braising is the method of pre
paring all of these pork chops.
This means they are browned
first, then covered closely and
cooked slowly until done.
may be either on top of
range or in a moderate
(350 degrees F.).
OM THE REGULAR SIZE.
This
your
oven
Brunch Eye-Opener
Serve this refreshing eye-open-
for your next Sunday morn
ing brunch. Fill juice glasses
half full with chilled apricot
whole fruit nectar. Then finish
filling the glasses with bottled
rranberrv luice cocktail. You get
an attractive mottled effect and
the flavor combination is aeugni
fuL
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Borden
Mayonnaise
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Beef Prices Are Noi Up al Ebner's
75
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THIS REALLY IS
REAL COFFEE ,
INSTANT CHASE & SANBORN
your gf-ocetb now!
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Blade Cui
U.S. Good Grade BEEF
Grain Fed Young STEER BEEF
Guaranteed Tender The BEST BUY in
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Lean Meaty Tender
Beef Short Ribs Lb dmSH
Cut Short, No Waste M YfkV
Rib Steaks " 5 G1 OS
Pure Fresh P
Ground Beef JO
Swifts or MorreU Pride Sugar J ffV,
Picnic Hams '"ff-TO
Fresh Columbia River (PlC
Smelt Daily Lb. LMLkW
BANANAS rjgr 2
Fresh Carrots ni. 2
U. S. No. 1 Potatoes 50
(Snoboy Select Bakers)
for 25
19
$125
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for
lb.
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SHORTENING
Shuriin
TOMATOE JUICE
MARGARINE
TASTEWELL
TUHA
DOG FOOD
SOAP
PEAS
New Potatoes
Snoboy Winesap
Apples
53
4 Lb.
Olio Bag
Fresh Spinach
(washed
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10' 6 .,595
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Mission Brand PQt H
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not only look cleaner
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Solid Pack i
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With Chlorophyll, reg. 325c.
Trailer Brand
No. 303 can
DRY MILK 2
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Famous Name Fresh Frozen Peas
Fresh Frozen Strawberries
Fresh Frozen Orange Juice
Nabisco Shredded Wheat
Sunshine Hi-Ho Butler Crackers
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me Him white...
itiDabttiemwfeKtoo!
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because Clorox removes dinginess, stains, even scorch and mildew.
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Wail
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3025 Market Street
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Lots ol Free Parking
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When it's CLOROX-clean . . . it's SAFER for family health F