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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.
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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!
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you can count on
Hills Bros
never-changing goodness
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