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. Treat wen your youngest
child to naturally fine Nabisco Sicar
Honey Grahams. None better!
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