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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 25, 1954)
galem 'J Authentic 3cc4 jui(fe to Setter tiifo) THE HOUSEWIFE'S HANDY FOOD': SECTION LATEST IDEAS FOR YOUR AR.ECET1 NG Edited by Marian Lowry Fiichtr Published Yhurtday Each Week Salem, Oregon, Thursday, February 25, 1954 C apit al MiJou ma . Lenten Season Opens Wednesday; Fish, Egg Dishes Interest t. Salmon Loaf To use during Lent and after. ' -, '...: ; Salmon Is Thrifty Main Course Dish Any Time By CECILY BROWNSTONE (AP Newsfeatures) Found: A really delicious Salm on Loaf. If you've been looking for just such a recipe one that has the right amount of bread crumbs, milk and seasoning to set off the good rich flavor of salmon here it is. The sauce to accompany the Salmon Loaf is simple condensed cream of celery soup thinned with milk, but the parsley added to it gives it a de lightfully fresh flavor. Garnish your salmon loaf with slices of lemon and rounds of car rot, and serve it with baked pota toes and another vegetable such as pease, snap beans or broccoli. A one-pound can of salmon is a fine, thrifty way to serve your family a protein course during Lent. By the way, the salmon bones are softened in the canning operation and needn't be discard ed; they provide calcium which our bodies utilize for strong bones and healthy teeth. For salmon loaf, use thrifty va rieties of salmon such as "pink" or "chum." The salmon is flaked in this dish and so color texture and oil content are not important here. You might also like to try this salmon casserole recipe because it's thrifty and easily put together. Serve it with a green vegetable or a crisp salad. Delicious Salmon Loaf , Ingredients: One 1-pound can salmon, cup evaporated milk (undiluted), 2 cups soft bread crumbs, 1 egg (well beaten), 1 tablespoon minced parsley, 2 ta blespoons minced onion, tea spoon salt; 1 teaspoon chili pow dcr Vi to Vt teaspoon tabasco tauce. Method: Turn salmon, including liquid in can, into -mixing bowl; add evaporated milk and bread crumbs; mix with a fork until blended. Add egg, parsley, onion, salt, chili powder and tabasco; mix well. Turn into well greased loaf pan, about 7x3V4x2W inches, bake in a moderate (375F) oven 4(1 minutes or until center is firm. Serve with Parsley Sauce. Makes 4 servings. IVKSLEY SAUCE Ingredients: 1 can condensed cream of celery soup, '. cup ho mogenized milk, 2 tablespoons minced parsley. Method: Mix soup and milk; stir ever moderately low heat until very hot; stir in parsley. Serve over Delicious Salmon Loaf. F.VERYDAY SALMON CASSEROLE Inaredicnts: 4 ounces elbow macaroni, 1 can condensed cream of mushroom soup, Vt cup evapor ated milk (undiluted), one I pound can salmon (drained and broken into pieces), V cup finely cut pimiento, 1 cup grated Ched dar cheese. Method: Cook macaroni accord' big to package directions. Drain, but do not rinse; reserve. Mix soup and evaporated milk; add macaroni salmon, pimiento and Vt cup of the cheese. Turn into greased U4-quart casserole; sprin- kle remaining cheese around edge. Bake in a moderate (350F) oven 25 minutes. Makes 4 to 6 servings. VegetableFruit Good Buys We're going to give you a good condensed market report in just a minute, but before we go into that, we think you il De interested in knowing what the average American family cats in the course of a year; this year, for instance. Spring these figures on the man of the house at the table tonight and remind him that you select, transport, prepare and serve 2Vi tons of food a year for the family; broken down like this, according to a report from national association of re frigerated warehouses: Among dairy products, the average American family eats annually 10.5-pounds of butter, 7.2 pounds of cheese, 19.9 pounds condensed and evaporated milk, 385.0 pounds of fluid milk and cream. 263.4 pounds of . grain cereals, 23.3 pounds of coffee, tea and cocoa, 34.6 pounds of fats and oils (except butter.) ; The average family also con sumes annually 124.9 pounds of fresh fruits. 3.5 pounds of froz en fruits, 37.2 pounds canned and other processed fruits. When it comes to fish and shell fish, we consume 11.0 pounds, along with 143.9 pounds of meat, 8.9 pounds of nuts, 47.0 pounds of eggs and 29.3 pounds of fowl. We also eat 95.5 pounds of sugar per family, annually; 251.0 pounds of fresh vegetables, 3.0 Dounds of frozen vegeumes, 121.9 pounds of potatoes and sweet potatoes and 58.0 pounds of canned and other processed vegetables. That'll give the man of the house some sort of idea about how you spend your time . . . and his money. Best Buys Now Best Fruit Buys. Loose apples, Emperor grapes, Arizona grape fruit, small navel oranges, pears. Good supplies of wrapped ap ples, large oranges, lemons, avocados, California grapefruit arc in. . ' Best Vegetable Buys. Potatoes both old and new, celery, let tuce, parsnips, carrots, squash, rutabagas are plentiful. Onions are vegetable of the week. Snowy white cauliflower has very low prices. Cabbage is bargain-priced for top quality. Asparagus is starting to roll. Other Good Buys. Cottage checse-making plants through out the state are working over time turning out good-tasting, nutrition-packed cottage cheese. Serve it more often. Find good buys .in eggs, beef, lamb, some pork cuts, fats and oils, raisins, peanuts, fresh and. frozen fish. Low Calorie Cottage Cheese Aid to Dieters The brand new low calorie cot tage cheese is on the Salem mar ket now, available in all outlets. This is the cheese that makes life more interesting for those who diet its butterfat content is only 1 per cent, and the calorie content in one pint is but 420. Further more, the. cost is slightly lower. - Deliveries are made daily, a code on the bottom of the carton assuring a daily fresh supply. The cheese is the only product of its kind at present on the mar ket. Low in calorie content, reas onable in price, yet high in pro tein this is a food that is a big aid to the dieters. There is no salt added to the cheese. Try this salad made with the new cottage cheese: -Molded Cottage Cheese Salad 1 tablespoon unflavored gelatin v cup cold water - 1 cup boiling water or grapefruit juice Sandwich Idea ' A hot and hearty grilled sand wich makes good eating on a cold day. One we like particularly welll is made with a chopped ripe olive and grated cheese filling. Dip the sandwich in a French toast bat ter and grill on both sides until golden. 3 tablespoons lemon juice' '3 Tbsps. sugar V4 tsp. salt . 1 - ,' lMi cups new, low calorie cottage cheese M cup diced celery or use diced orange or tangerine sections t or pineapple or diced raw i : -apple , , .. Soak gelatin In cold water for five minutes. Add boiling water and stir until gelatin is dissolved. Add salt and lemon juice. Chill until mixture starts to thicken. Add cottage cheese and celery or fruit and pour into mold or indi vidual molds. Chill until . firm, unmold. and serve on lettuce or other greens with . mayonnaise or salad dressing garnish. Serves 4 to 6. ... . Twq Good Spud Dishes If you've not done these potato recipes recently, you'll be glad we reminded you of them. Oven Fried Potatoes Cut potatoes as for French fries or in medium-thick slices. Soak in ice water 1 hour or long er. Drain. Arrange in pan greased with 1 tablespoon salad oil. Sprinkle 2 tablespoons salad oil over potatoes. Bake in hot oven, 450 to 500 degrees, 30 minutes or until golden brown. Remove and salt. , Potatoes In Sour Cream Peel and slice 6 potatoes quite thin. If onion flavor is liked, add 1 onion, sliced very thin. Melt a very little fat in a hot skillet; add potatoes and inion; sprinkle each layer with salt Pour over 1 cup thick sour cream; cover skillet and cook slowly turning potatoes occasionally with a spatula. When nearly done, remove lid and fry until cream is absorbed and po- For 'Luncheon' Nervous and nettled by noon? -Then turn to orange juice tor a vnunchein" at - luncheon to give -you a nudge up as well as nu trition along with a day's sup ply of the vital vitamin C. . Nuncheon was the seventeenth , century name for a noon-day. drink rivaling today's orange juice; or so we judge reading further from Samuel Pcpys . dairy under date of March, 1669.. -"There, which I never did be. -fore, I drank a glass of a pint, -I believe, at one draught, of the juice of oranges . . . and it is a very fine drink." A fine drink, indeed! Don't limit the family to ntinchron - at luncheon. Give - them healthful, plentiful, low priced orange juice several times - a day, - Many families keep frozen ogangc juico at hand; let the youngsters make orange juice when they come from school each afternoon. - tatoes are - brown . Maybe . a sprinkling of celery salt? . Fine Lenten Combination Cheese and shrimp fomiuc, tomato aspic and potato chips. Here's a , Favorite Lenten Supper Menu; Easy to Do By CECILY BROWNSTONE -AP Newsfeatures) An Elegant Frosting For the Fudge Cake This frosting is easy to make and tastes positively elegant on 1 a fudge cake: Combine 1 cup brown sugar with 2 or 3 table ipoons evaporated milk. Heat un til sugar melts and mixture be gins to boil. Remove from heat and stir in enough sifted confec tioners' sugar to give the desired tpreading consistency. Add a few !rops maple flavoring and stir in V4 cup finely chopped roasted almonds. Nice Party Cake One of our favorite party cakes Is made with a package of white cake mix and baked in two layers. The filling is made with apricot whole fruit nectar custard and the frosting is whipped cream. It's a dessert that should be eaten the same day It's made. You'll treasure this Lenten menu. We first tasted it at the bouse of a New York friend of ours, and we've cherished it ever since, wnat.'s on it? uncese ana Shrimp Fondue, Tomato Aspic with fresh salad greens, crisp golden potato chips three dishes that taste just right to gether. You'll like this menu, too, be cause you can get most of it ready ahead. Simmer the shrimp in water to cover for several minutes and clean, crumb the bread, grate the cheese and have the seasonings at hand for the fondue. Prepare the tomato aspic early in the day and let it set; wash the greens to garnish it, wrap them in a kitchen towel and put them in the refrigerator to crisp. Open the potato chips at the last minute. Add hot rolls and coffee and you'll have a most enjoyable main course. Our host ess served apple pie for dessert with this menu, using a pastry mix and extra butter for the crust and rolling it paper-thin. Cheese and Shrimp Fondue Ingredients: 1 pound fresh or frozen shrimp (cooked and cleaned), 2" cups milk, 2 cups coarse fresh bread crumbs, i pound grated cheddar cheese, 1 teaspoon salt, dash of pepper, 2 tablespoons minced onion, 1 tea spoon dry mustard, 4 eggs (separated.) Method: Cut shrimps Into thirds; reserve. Heat milk until skin forms over top; mix with bread crumbs, cheese, salt, pep per, onion and mustard. Beat yolks until thick and lemon-colored; slowly stir into bread mix ture. Beat whites until stiff; fold into bread mixture; fold in shrimp. Turn into greased 2 quart casserole'. Set in baking pan in slow (325F) oven; fill pan with hot water up to 1 inch from top of casserole. Bake un til lightly browned and firm when touched in center about 1H hours. Makes 6 servings. Lenten Tomato Aspic Ingredients: 1 envelope unfla vored gelatin, 2 cups tomato mice, 2 tablespoons lemon juice, Vi teaspoon Worcestershire sauce, 1 teaspoon salt, salad greens, mayonnaise. Method: Sprinkle gelatin over cup of the tomato juice; add lemon juice; allow to stand until gelatin is absorbed. Heat remain ing tomato juice until very hot; add softened gelatin, Worchcstcr- shire sauce and salt; stir until gelatin is dissolved. Pour into small ring mold or 6 individual molds and chill until set Unmold and garnish with salad greens and mayonnaise. Makes 6 servings. untonCij p f0R FLAVOR Itt ItCIt M -6iflv'- Mtkt Icily C'Kkri'l PmlMiW Utl OownCukt midt bf lltt xtli C imN Ci trown Suii. twite it i prWoct el t'wil Mint. Inc. , day after doy cyp after cup flisntl after pound " With the price of coffee what it is today, if more important than ever to get your fullest 'measure of pleasure from every cup. Good reason to insist on Hills Bros.-the coffee that's always good. Even at today's prices you get two delicious cups of Hills Bros. Coffee for just about a nickel t And what else served in the American home gives so much satis, faction to so many people at such little cost as a cup of good coffee! """ -! ' 'H' ' o "' ' ' ' i 1 Bt2 XT! , I ' & 1 vir.'..x ' i -' ' fei Is & fe M I ff 'JJ f- . , VrVV f i mj if W 4 f rM . sj . I m ' ' m f y - W$ , . you can count on Hills Bros never-changing goodness III ISM