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Page 4 SECTION II
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, February 11, 1954
New Spring Lamb Supply
In; Meat Offers Variety
5P
ijf j ew r " "1
What meat ii a top favorite
With many hostesses? Why lamb
chops, of course. Guests like
them and they're one of the eas
iest meats to serve. Next time
you're planning on lamb chops
for a gues' dinner or special fam
ily celebration, consider the econ
omy of shoulder lamb chops. Be
tides being economical, they're
juicy and packed with flavor.
Good supplies of spring lamb
re beginning to come to mar
ket, io now' the time to plan
a menu or two a week around
lamb. The wide variety of cuts
available, from leg of lamb to
lamb neck slices, will give you
plenty of choice.
Shoulder lamb chops are pre
pared like loin or rib chops. They
may beb railed in your table broil
er or range broiler, or they may be
pan-broiled in a skillet on top of
the range. No long, slow cooking
for these beauties.
Here's our pet method for serv
ing shoulder lamb chops broil
ing them and serving with a de
licious currant mint sauce.
Lamb Chops With
Currant Mint Sauce
Have the chops cut " to 1
Inch thick. Broil each side 6 to
7 minutes. Season when chops
are turned. Serve with currant
mint sauce made as follows:
Crush an 8-oz. glass of currant
jelly ant combine with 1 tea
spoon grated orange rind and 2
tablespoons dried or fresh mint
leaves. Let stand an hour or two
before serving.
If you want to Introduce some
really unusual seasonings to lamb
chops, pre. are these deviled
chops. They're marinated awhile,
then broiled with a savory sauce
topping.
Deviled Lamb Chops
Vt cup catsup
Vi teaspooons prepared mus
tard
114 teaspoons Worcestershire
sauce
2 tablespoons brown sugar
4 shoulder lamb chops
Mix together sauce ingredients
and spread on both sides of
chops. 'uct chops stand for 1
hour in the refrigerator on a
flat glass or earthenware dish.
Remove chops to a shallow pan
and broil for about 6 minutes per
side or until sauce is bubbly and
brown. Cerve with any Mover
sauce spooned over chops.
Hints on Lamb Cookery
1. Leg of l.rnib: If your fam
ily consists of two or three mem
bers, buy a leg of lamb and have
it cut into two pieces. Ask your
meat man to cut off a big shank
end, with plenty of meat left on
it. Roast, the larger piece and
serve this for two or three din
ners hot lamb and cold sliced
lamb or leftover slices heated !in
gravy. Then freeze the shank
piece to use in a week or two.
Tightly wrap the meat in spe
cial freezer paper or aluminum
foil. If ou do not have a rcgu
lar freezer and must freeze the
meat in the ice cube section of
your refrigerator, be ure to use
it within a week to ten days. The
meat cut from the shank end
will make a delicious lamb stew.
2. Lamb Neck Slices: This
economical cut of lamb is one of
the few exceptions to the rule of
broiling or roasting all lamb
cut. Lamb neck slices must be
cooked by braising browning in
a little hot f.it, seasoning, adding
a little liquid and cooking in a
covered skillet until tender, IVi
hours. Lamb shanks, also must
be braised. Braised lamb shanks
arc a favorite he-man dish a
specialty dish of many fine eat
ing establishments.
Buffet Beef Pie
Next time you're bulfct enter
taining, serve a bcartT beef pie.
After the stew has slowly sim
mered until the meat is tender,
pour it into an attractive oven
dish or casserole one that may
be served at the table. Top the
beef stew with biscuits, then
bake in a hot oven until the bis
cuits, are done 12 to 15 minutes.
Accompany-the beef pie with
more biscuits, with a tossed
garden salad, apple pie with
wedges of cheese and hot cof
fee. Braising
Beef Steak
With abundant supplies of
beef coming to market, wise,
homemakers are including the
. ,1:, m.ic, nt Unt in
their menus often. Braised beef;. "
steak, lender and golden
brown, is sure to be one of the
family favorites.
First of all, dredge the meat
with seasoned flour. Then place
the meat in a heavy frying-pan
with two or three tablespoons
of lard or drippings. Brown the
meat thoroughly on both sides.
Next, add a small amount of
liquid, starting with about Vt
cup. Then cover the meat and
let it cook slowly until tender.
From the time the liquid is
added until the meat is cooked,
it is highly important that the
temperature be kept low. This
is in order to keep the meat
at the simmering stage, not
boiling. Slow cooking is im
portant from both an economic
and flavor standpoint. When
cooked at a low temperature
as compared with a high tem
perature, there is less meat
shrinkage, meaning more meat
to serve. Likewise, when cook
ed slowly the meat is more
flavorful and more attractive
to serve.
Peach Dish
Colorful,
Delicious
.For a fancy dessert try this Teach
Flan of Dion Lucas' collection of
receipes:
Peach Flan
Pastry
2 cups flour
1 stick butter
U cup bread crumbs
4 egg yolks
6 T. sugar
V, t. salt
Pastry Cream
1 egg
1 egg yolk
3 T. flour
3 T. sugar
'a cup hot milk
2 t. gelatine
2 stiffly beaten egg whites
6 T. whipped cream
1 t. vanilla
Glamorous Ways to,Fix
Yams With Fillet, Crab
Chicken Enchiladas
Simple to Make
If you have a yen for a real
south-of-the-border flavor try
these authentic "Chicken En
chiladas." The tortillas take
enly a jiffy to make. The sim
ple filling is a mixture of
chicken, onion and luscious
nutlike ripe olives. The fin
ishing touch is a rich tomato
sauce that whispers of garlic.
Chicken Enchiladas
Tortillas:
Va cup sifted all-purpose
flour
3t teaspoon salt
s3 cup corn meal
1 egg
1 cup water
Filling:
3 cup ripe olives
2 cups diced cookpd chicken
or turkey
cup thinly sliced green
onion
Smice:
1 minced cliivc garlic
1 tablespoon cooking oil
1 (B ounce) can tomato sauce
't teaspoon rhili powder.
Sift flour, salt and corn meal
together. Heat egg lightly and
combine with water. Stir into
(dry mixture. Pour about 't
j cup mixture onto lightly grras-
cd hot frying pan or griddle
and tilt pan to spread very
thin. Cook until si t but not
browned. Turn and cook sec
ond side. Cut olives into largo
pieces. Cover tortillas with
chicken and olives. Sprinkle
with half of green onion and
pWtii n.ill 1f,rtilln urnilnd fit-
hot canned cling peach slices or ,inR Bn(1 pla(.r clop together
halves lor your eating p ensure. , hl)ow bi,ki rijsh ,,,,,.
Vou get an entirely different flavor r0 inU( wih
when peaches are serve, hot. ch,.cse ' and onion.
Cookie, or . plain cake to "go h, k1(,d(,rBt0 ovrn (Mn
"n' degrees F.) IS to 20 minutes.
Much of thehonevonthemar-l, S,,,,,cr:1 "'""''i"
ket is s blend of floral tvpes. Hv j ln "' AH,ri ,nma! '
blending, producers nd proces-;"' l"dcr. and heat thor
sors keep their honey brands ("uglily,
uniform in color and flavor. Makes fi serving.
Washington
Birthday
Salad
There are always cherries,
of course, on the menu for a
Washington birthday meal.
Cherries and red apples both
add to this Washington Birth
day Salad.
Washington Birthday Salad
1 cup diced Delicious ripples
1 package cherry gelatin
. lto cup boiling water
1 cup canned sweet cherries
pitted
V cup chopped celery
Vt cup mayonnaise
3 maraschino cherries
2-3 slices American cheese
Lettuce
Pour cherry gelatin in bowl
and add boiling water. Stir
until dissolved. Chill until par
tially set. Fold In diced Delict
ous apples, canned cherries and
celery. Pour into 6x8 utility
dish and return to refrigera
tor. When ready to serve,
spread top with thin layer of
mayonnaise. Cut In 6 inch
m squares and place on lettuce
lined plates. Garnish with half
marasrhlno cherry and a "hat
chet" cut from a slice of cheese.
As a meal accompaniment
salad, will serve 6.
Gingered Prunes
Roasts and chops taste superb
when accompanied with this Cali
fornia fruit. Boil 3 cups prunes in
5 cups water for 10 minutes. Add
2 unpeeled lemons cut into thin
slices, 2 cups sugar and 4 cud
sliced preserved ginger: simmer 1
hour. Company and every day
meals take on new interest!
Lift for Cereal
A cold winter day will seem
less severe if you start off the
day with a bowl of hot cooked
cereal. A handful of seedless
raisins added to the cereal as it
cooks adds plenty of good taste
and extra nutrition as well.
6 ripe peaches
, (or 2 Mb. cans)
1 jar apricot jam
2 T. water
'4 cup blanched shredded
almonds
Little confectioner's sugar
Put the flour in the center of a
board or slab, make a well in the
center and into it put the egg
yolks, sugar, butter and salt. Work
the center ingredients to a smooth
paste and quickly work in the
flour. Knead a bit; wrap in waxed
paper and let stand for 10 min
utes. Roll out a little under '4-inch
thick. Line into an 8-inch flan
ring. Place on a cookie sheet.
Trim off neatly and decorate
around the edge with a pastry
pincers. Line flan with waxed
paper, put a little rice on top to
keep it down while baking. Bake
in 350F oven for 35-40 minutes.
Remove, take off waxed paper and
cool. Sprinkle a few bread crumbs
on the bottom. Fill with pastry
cream:
Put one egg and one egg yolk
in a bowl. Add sugar, flour and
beat until light and creamy. Stir
in gelatine. Pour on hot milk.
Stir over fire until it just comes to
a boil. Then stir over ice until it
cools. Add the stiffly-beaten egg
whites, vanilla, whipped cream.
and when just set, fill into flan.
Skin, cut peaches in half and re
move pit. Cover top of flan with
peaches. Melt down apricot jam
with water, strain and cool. Brush
tops of peaches with apricot jam;
dust around with confectioners'
sugar. Sprinkle top with shredded,
blanched browned almonds.
If you are tired of the same
old ways to prepare yams, try
these Yam-Stuffed Fillets and
Yam Crab Cakes with sauce.
You'll find both dishes have
distinctive flair and flavor.
Yam-Stuffed Fillets
(Makes 4-6 servings)
4 medium-sized yams, cook
ed, peeled and mashed
1 tablespoon butter or mar
garine Vt cup minced onion
'j teaspoon salt
Pepper to taste
1 Vt pounds fillets of sole
Salt and pepper
3 tablespoons butter or
margarine
2 tablespoons chopped
parsley
'j cup white table wine
Combine yams, 1 tablespoon
butter or margarine onion and
salt and pepper; mix well.
Spread yam mixture over each
fillet; roll fillets jelly-roll
fashion around yam stuffing
and fasten securely with tooth
picks. Place in greased, shal
low baiting pan and springle
with salt and pepper. Melt 3
tablespoons butter or margar
ine over low heat; add parsley
and wine. Pour over fillets.
Bake in hot over (400") 20-25
minutes, or until fish flakes
easily with a fork.
Yam Crab Cakes
(Makes 6 servings)
. 1 Vt cups cooked, mashed
yams -v4
cup minced onion
k teaspoon grated lemon
rind
1 tablespoon lemon juice
Vt cup fine, dry bread
crumbs
For Weight Watchers
Don't overlook the ready-to-use
canned unsweetened fruits which
may be eaten "as i.C or combined
with unflavorcd gelatine to make
simple desserts or salads to add
cheer and hope to the restricted simple enough so that he need not
Set for Carving
When dad gets ready to carve
the dinner roast make sure that
he has plenty of space in which
to work. See that water glasses,
vegetable dishes are not in his
way. Place the meat platter di
rectly in back of the dinner
plates. If your platter is not
several inches larger than the
roast, then it's wise to have a
second hot platter on which he
can place the carved slices ot
meat. Be sure to keep garnishes
diet.
remove them before carving.
Not Too Early for
Spring Salad Idea
Maybe it seems a lituVs early to
talk about a spring salad but all
the makings are readily available
here in our land of plentiful fresh
vegetables, so why not now?
Spring Salad ....
1 pound frankfurters
1 medium onion
3 medium size tomatoes
1 large head lettuce
1 clove garlic
French dressing
Slice frankfurters crosswise.
Slice onion very thin and cut toma
toes in wedges. Mince garlic and
break lettuce into bite-size pieces.
Toss ingredients together lightly
with French dressing just before
serving. Season to taste. Freshly
ground pepper helps any salad.
Plentiful cabbage and plentiful
carrots combine in this very good
vegetable dish that goes with any
thing. Melt 3 tablespoons butter in
skillet with tight-fitting cover. Add
3 cups shredded fresh cabbage, 1
cup shredded raw carrots, H cup
beef or chicken slock, salt and pep
per. Cover closely and simmer
over low heat for 15 minutes or
until vegetables are tender. Top
with grated cheese, if desired.
Around 70 calorics per serving if
you're interested.
Peach of Dessert
The mual procedure Is to serve
canned fruits chilled. We suggest
made with
frish-pickid
sweet corn from
Maine farms
sum ij soon
on this special sale package
of America's Finest Tea !
BRAN
TEA BAGS
1 (6 4 -ounce) can crab ,
meat
Fine dry bread crumbs
Combine yams, onion, lem
on rind, lemon juice and Vt
cup bread crumbs. Drain
crab meat, remove cartilege
and flake; add to yam mixture
and mix well. Shape in 6
cakes and roll In fine dry bread
crumbs until well coated. Pan
fry in shallow fat until golden
brown on all sides. Serve
wine sauce.
Sauce
2 tablespoons butter or
margarine
2 tablespoons all-purpose
flour
a4 cup milk
'4 cup white table wine
'i teaspoon salt
2 tablespoons chopped pars
ley Melt butter or margarine
over low heat; add flour and
blend. Gradually add milk
i-nd wine;' cook until flick
ered, stirring constantly. Add
sail and parsley.
Chill Serving
Chili con carne makes a
grand treat for a Saturday
night . supper. For a change
serve chili with potato chips
or with hot corn bread. Or
serve the chili on a bed of rice
or on or combined with macaroni.
Children Can
Decorate These
February Cakes
Truly laughter must be a daily
part of young lives.. And laughter
grows from such simple sources.
With several holidays ahead, meet
the children's expectations with a
party spirit. And let the young
ones have a hand in the prepara
tion. They can make and decorate
these little cakes quite easily with
appropriate cherry designs, using
maraschino cherries.
Make the cupcake batter like
this or use any of the popular
mixes. Personally, we think it a
fine idea for beginners to use the
mixers because success is practic
ally guaranteed. From scratch,
proceed like this:
Cream cup butter or margar
ine; add V cup sugar and cream
thoroughly. Stir in li cup light
corn syrup gradually. Add 1 egg
and beat well. Mix and sift 1 cup
enriched flour, 114 teaspoons bak
ing powder, Vt teaspoon salt. Add
to first mixture alternately with Vt
cup milk. Add !i teaspoon vanilla.
Fill buttered muffin pans about
half full. Bake in modern oven,
350 degrees, about 20 minutes. Turn
out of the pans and cool. Makes
12 medium size cup cakes.
Frosting
Cream 1 tablespoon butter and
add "4 cup confectioner's sugar
gradually. As mixture thickens,
add 2 tablespoons milk and V tea
spoon vanilla. Decorate with
whole, halved and quartered mar
aschino cherries in various ar
rangements. No reason to try to
Spicy Meat Loaf
Uses Whole Corn
The ingredients in this spicy,
meat loaf have been carefully se
lected to complement the flavor
of corn piled in the center. To
gether, the meat ring and corn
make a "meal-in-one" dish with
exceptional flavor. .
For those of you who have been
unsuccessful in unmolding a
meat ring, here's a suggestion.
Instead of using a standard mold,
grease a thoroughly washed milk
bottle and place on a greased tin.
Form the meat around the bottle.
When you have made a smooth,
symmetrical shape, carefully ease
the bottle from the center. Bake
according to directions.
Meat Ring a La Corn
l'i lbs. ground beef
lb. ground pork
cup bread crumbs
cup milk
tablespoon minced onions.
teaspoons salt
teaspoon pepper
eggs, slightly beaten
cup chili sauce
slices bacon
can whole kernel corn
Carefully combine all ingredi
ents, mixing well. Mold as direct
ed above. Place 2 strips of bacon
over ring during baking. Bake in
moderate oven (350 degrees F.)
about 55 minutes. Remove bacon
strips before serving. Fill center
with heated corn.
Vt
Vt
make them all look alike, so make
them all different.
Randal J il(flD,CIet3,
FEATURE FINE
1288
mmu Male a
Phone
3-6489
BEEF ROAST
Arm Cut - Blade Cut - Rump
Ci
T-B0NE STEAK lb. 53'
This Is Eastern Oregon Hereford Beef, Well Trimmed
RIB STEAK lb. 47
This is Eastern Oregon Hereford Beef, Well Trimmed
SWISS STEAK lb. 55
Out of Delicious Eastern Oregon Hereford Beef
GROUND BEEF lb. 33
Fresh Ground Daily in Our Own Market
SHORT RIBS
Lean and Meaty
BONED SIRLOIN lb. 69
Delicious to Pan Broil or Broil
SIRLOIN TIP
Steak and Roast
ROUND STEAK lb. 55'
BABY BEEF LIVER lB 39c
U FRESH BEEF TONGUES or HEARTS lB 29c,
EASTERN OREGON HEREFORD LOCKER BEEF
FRONT
QUARTER
i.27
HIND
QUARTER
fc35
HALF OR
WHOLE
1.29