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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 1, 1954)
1, 1954 THE CAPITAL JOURNAL, Salem, Oregon SECTION II Pape S Baking Fish in New Way.. . 1! sJkH By CECILY BROWNSTO.NE MP Nt.ifcitureil Seal-baking fish ii our latest arrange fish discovery. You ti9lr -t. ; . . . .luminum ion. wrap them with a tight seal and. put them in the oven. Result: no pan to scrub when dish-washing time comes .round. That's why wi say every fish can have a sil ver lining these davs! . A) .fervi,,8 Vie sh In Its loil may be transferred from the men to your platter, and not a whiff rl fill, ,,,r Wjn on the wrvjise ihh And here- another cheerful point about baking in foil. Seal ing the fish in its silver pack age, along with seasonings, lets none of the goodness of the food escape. For instance, in today's recipe, the halibut is moist and tender and the mushrooms used with it have a concentrated flavor that's delightful. Open the package right at the table, after it comes out of the oven, using a scissors or a small sharp knife Your family will oh! and ah! at the wonderful aroma that comes from the seal-baking. You can also use aluminum foil to advantage when you store fish in the refrigerator before cooking. Just remove the fish from its wrappings and package it tightly in the foil; store the package in the coldest place in the refrigeraior. Even if vnu nut it right next to other foods there will be no danger of fish odor apreading. When we tried the good oven recipe we are giving you, we baked potatoes .along with the fish. We also had stewed tomatoes and a green salad. While we were fixing the toma toes, a friend of ours from the South came into the kitchen and asked us how we were going to "tighten" them. When we looked amused, she told us that when she worked as a dietician at Vander hilt University Hospital In Nash ville, Tennessee, every time she put stewed tomatoes on the menu, the head chef would come and say, "What sort of tightnin' you want in these tomatoes? Bread crumbs or flour?" We used neither just topped the heated seasoned canned tomatoes with butter-browned croutons and served them in sauce dishes. Our fish recipe calls for hali but steaks; we chose fresh ones, but if you can't get these, buy the widely available frozen vari ety. Halibut Steaks With Mushrooms in Foil Ingredients: 2 pounds halibut (teaks about -inch thick (fresh or frozen), 1 tablespoon butter or margarine, 2 small onions (sliced thin), one 3-ounce can broiled sliced mushrooms rA ''a"t-i i n. i ii i m ii ii.ii mmP Thialand Rice Omelet With Rice Exotic Dish Far away lands of the Far East will not seem so strange to us after we enjoy some of the dishes which are frequently eaten there. This particular main dish often eaten in Thii 'nd, is made with familiar and ilways avail able foods but the foods are fish Steaks, mushrooms and onion rings baked in foil (drained), teaspoon salt, , i-v , r freshly-ground pepper, M tea. LPSSGrT OT spoon ground mixed herbs for seasoning fish, Vi cup cream or 1 evaporated milk. Method: If fish is frozen, thaw it Place fish steaks in the center of a large piece of heavy duty aluminum foil. Melt butter in 8-inch skillet; separate onion i slices into rings and add. Drain mushrooms and add to skillet. Cook onions and mushrooms lightly over low heat, about 3 minutes; arrange around fish. Sprinkle with salt, pepper to taste and mixet herbs. Rinse the skillet with the cream and pour over fish. Bring the foil up over tne iish and, using drugstore fold, seal to form tight package. riace in shallow pan and bake in moderate (37SF) oven 1 hour. When done, slip package onto a hot platter. Open at table, turn ing back foil. Makes 6 servings. A Sauce for Ham . Beets in raisin sauce are a fa vorite to serve with ham. Com bine a tablespoon each corn starch and sugar with the liquid from a pound can of beets. Cook and stir until clear and thicken ed. Add H cup raisins, Vt cup vinegar, 1 tablespoon butter, dash salt and the beets. Simmer a few minutes more. very Juicy, it may be necessary to add some additional water. Method for Preparing Omelet: Melt butter or margarine in a small skillet or saucepan. Add the fresh lean pork and the onion and cook until the meat browns ( but not too brown). . Add the to- put together" in an unusual way matoes and cover and cook slow- to make one of the most sumotu- lr until the meat is tender. ous main dishes yoo have ever Enough juke should cook out of i teaspoon pepper, V teaspoon eaten. , the tomatoes to keep the mixture : basil. Mix with hands or forks So treat your family to this ' trom sticking. j until well blended. Pour in H main Hih fivnril twriti . In m tare howl heat together r CUP ketchup in small loaf pans the omelet, the sauce and the the es and sit licit encudt or farge !n.-.f pin Park meat iat iualut k petftH-cesibiattMS butter- . margarine in hrat, mwtore on top. Bake in moder- wnen served together in this U-;sfcUet to thoroughly grease tbemeiy not uvtn, jia ac&reei, This Glazed Meat Loaf Has Flavor Surprise in texture and flavor when you make this meat loaf because it uses crumbled shred ded wheat biscuits. Loaf is de licious hot ... or chilled and sliced to serve as cold cuts or in sandwiches. In a large bowl, combine 14 pounds freshly ground beef, 1 onion that is minced, 4 crumbled shredded wheat biscuits, 4 cup milk, 1 egg, I teaspoon salt, v cinatingly delicious way, Thialand Rice Omelet Ingredient for Sauce: 1 tablespoon butter or' margarine 1 lb. fresh lean pork, coarsely chopped bottom and sides of the skillet Tour the eggs into the skillet. Cook over a medium heat, until the egg on top it cooked and the egg next to the skillet is the desired degree of golden Drown. As the egg cooks, use a spoon 3 medium sized tomatoes, quar- to push some of the cooked egg tered, and each quarter away irom me ooitom oi me Philippines This luscious dessert originat ed in the Philippine Islands, Fresh coconut is used when it is made in those South Pacific Is lands and even the coconut milk is used, but most of us will find the "in the box or can" coconut more convenient. You will surprise everyone when you serve this really won derful dessert because it looks terrifically tempting and is even better than it looks. And you will be surprised to find it is so easy to make. South Pacific Dessert 1 cup brown sugar V cup butter or margarine 4 cup milk 3 cups cooked rice 1 cup toasted coconut Method: In a skillet or large saucepan, cook together the brown sugar, butter or margarine and milk. Cook, stirring often, until thick, about 30 minutes. Remove 4 cup of the mixture. Add the rice to the rest of the mixture. Mix together thorough ly. Turn rice mixture onto a large platter. Shape into a round cake about 14 inches thick. "Ice" the rice cake with the 4 cup of brown sugar mixture and sprin sliced thin 2 medium sized onions, coarse ly chopped 1 small head cauliflower cut into tiny flowerets 2 teaspoons salt l teaspoon pepper 3 tablespoons soy sauce 4 cup water S cups hot cooked rice Ingredients for Omelet: 1 tablespoon butter or margarine 4 lb. fresh lean pork; coarsely chopped 1 medium sized onion 2 medium sized tomatoes 6 eggs '.i teaspoon salt Method for Preparing Sauce: Melt the butter or margarine in a large saucepan or soup ket tle. Brown (not too brown) the meat in the butter or margarine. Add the tomatoes, union, cauli flower, salt, pepper, soy sau:e and wler. Cover and cook until the cauliflower is tender but not overcooked. If tomatoes are not skillet so that the uncooked egg may touch the skillet and cook solid. , Place the hot rice on a heat ed platter. Turn the omelet out of the skillet onto the rice. Place the pork, onion and to mato mixture over half of the omelet, turning the other half of the omelet over the mixture. Serve immediately with some of the tomato, pork and cauliflower sauce spooned over the omelet and rice. Serve the rest of this sauce in a separate dish. This recipe makes 10 servings.. to 40 minutes. Invert on serv ing platter.' She servings.. Company Fixin's When company s coming fix a fancy fruit cup from a fluted edge grapefruit half shell. Com bine the sectioned scooped-out grapefruit with canned cling peach slices, canned mandarin oranges and a sliced banana. Chill fruits thoroughly and serve in grapefruitt shell with a lemon, honey dressing. For Gingerbread A honey apricot whole fruit nectar sauce is a tasty topping for hot gingerbread. Thicken the sauce with cornstarch and stir in a teaspoon of frozen lemon or lime juice for accent. Beef ancl Kidney Pie Beef and kidney pie is an old English favorite. Here is a recipe for this famed dish. Either beef, pork, lamb or veal kidney may be cooked with the beef cubes. When the meat is tender it's slipped in a biscuit lined casserole, topped with a biscuit crust and baked. Beef aad Kidney Pie 1 pound beef, pork, limb or veal kidney 1 pound boneless beef for mew, cut in 1-inch cubes 14 cups water 2 tablespoons iard or dripping Salt and pepper 2 tablespoons flour Water , Biscuit dough Wash kidney, remove tubes and cut in pieces. Place in a saucepan and add 1 cup water. Cover and cook slowly about 45 minutes or until tender. Brown beef cubes in lard or drippings. Add 4 cup water, cover and simmer 30 minutes. Combine beef and kidney. Season. Thicken gravy with flour mixed with water to form a smooth paste. Line a baking dish with biscuit dough. Pour in cooked meat and gravy. Cover with additional biscuit dough. Bake in hot oven (425 F.) about 30 minutes or until brown. 8 to 10 servings. Biscuit Dough 2 cups sifted enriched flour 1 tablespoon baking powder teaspoon salt 4 to 8 tablespoon! lard Vi to 4 cup milk ' Sift together flour, baking powder and salt Cut in lard un til mixture has fine even crumb. Add enough milk to make a soft dough. Turn onto a lightly floured surface and knead gent ly for 4 minute. Pat or roll 4 inch thick: 5paghetti Touch A can or two of spaghetti teams right up with the last of the Easter ham for a noble cas serole. Cut the cooked ham into long strips about 1-inch wide so there's 4 cup or more of meat Line sides of casserole with the ham; pour in 1 or 2 cans of the spaghetti in tomato cheese sauce.. Use garlic crou tons for the topping. To make croutons, blend a little minced garlic with some melted butter or margarine; stir bread cubes in the butter until all is ab sorbed. Sprinkle croutons on top of spaghetti. Bake in hot oven (400 F.) about 13 minutes or until spaghetti is good and hot, and croutons are lightly brown ed. Serve the spaghetti with buttered asparagus and relishes of carrot sticks. For dessert, rhubarb sauce .and ginger cookies. ' a Good With Ham If vou'rt planning ham fur Easter we suggest serving a cum j 'e with the toasted coconut (To ! and ripe olive pudding with it I toast tne coconut, spread n over instead of the usual potatoes or pan and place in a 300 degree paste. Use whole kernel corn and oven until a golden brown.) cut the ripe olives into fairly Cut the cake into wedges and good-sized chunks. (Extra easy as a dessert, immediately to do when you use pitted ripe or when cooled. olives). This recipe makes 8 servings.. Flossy Cake With spring comes the round of bridal luncheons, showers and teas. And it's for this kind of an occasion that a very flossy, ele gant cake seems most appropri ate. A favorite is a mile-high angel food cake cut into several layers, then filled and frosted with a chocolate almond whipped cream frosting. Downtown Salem Merchants Are Offering Many Valuable Prizes And your favoriie Bnsick Markets are featuring prices that go a long way toward yonr better living ... and easier, too . . . with Free Delivery! Delicious Casserole Most everyone knows how well ham and bacon combine with dried limas but have you ever ex plored the goodness of a corned beef and lima combination? It's most delicious in casseroles. For special seasonings use a bit of horseradish and mustard. Eryoq nature bounty I , 0 o f ? s ml 'i-i h"-sa ' ', " ' .8 - UiSMir'r.i'li in graham rich With real graham flour and country pure honey, Nabisco bakes you delicious, nourishing graham crackers that have flavor all their own. Nabisco Sugar . Honey Grahams are golden brown... tender crisp . . . baked just right. So easy ' to digest they won't spoil appetites for tegular meals. 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