Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 21, 1954)
pti bisection in THE CAFtTAL JOURNAL, Salem, Oregon , Thursday,. Oftpber 21, 19S4, 1 - - ' . E 7 , A. - , r; r;7 x . I Y J ' - .- i M ft A X 1 7 V (' 1 - c Stews Gxn fc Hearty Fare .... By CECILY BROWNSTONE IAP Wevifeiturti) Ever tasted really good fish- and-potato stew? One made with onions and tomatoes? Know what a perfect dish it is for Friday night (upper? You bring the stew, sending off puffs of fragrant steam, to the table and ladle out hearty helpings. You pass a crusty loaf of French or Italian bread, sliced and spread with butter hot from the oven. Everyone sets to lapping up the lavory liquid and digging into the creamy fish and potatoes, and the onions. You follow the stew with a tossed green salad. Then you end such simple but satisfactory eating pleasure with a substantial dessert say deep-dish apple pic with a flaky top crust and squares of harp Cheddar cheese. Or maybe you offer an upsidedown cake with a fine showing of glazed fruit. The seasonings called for in the following recipe for fish stew are basic ones. But if you like adding your own particular creative touch to a dish, don't hesitate to impro Tise. Go Portuguese and add a pinch of ground cumin seed. Take a hint from the French Bouillabaisse and throw in a leek, some parsley, maybe a pinch of fennel. Want a Far Eastern touch? Then I I fisherman s Stew Hearty and fidvui fuL Fisherman's Slew Ingredients: One whole fish (about 2 poundsl, I cups water, 1 pound potatoes (about i medium size), 2 medium-size onions (peeled and quartered), one No. 2 can '" pound and 4 ounces) tomatoes, to 2 teaspoons salt, pepper, h teaspoon sugar, 4 teaspoon pap rika, ' teaspoon ground thyme, 1 bay leaf, 2 large cloves garlic, dried mixed herbs or ketchup spice- chili powder or cayenne pep per. i Method: Have fish dealer scale f:sh ana cui away nns: men re move head and tail and cut fish in 4 pieces. Bring head home: do not have fish boned. Put head and water in saucepan: bring to a boil; let bubble gently for 20 minutes. Discard head and strain off liquid: there should be about l'i cups. Put liquid, peeled pota toes, onions, tomatoes (including juice from can), salt, pepper to lastc, sugar, paprika, thyme and hay leaf in kettle. Crush garlic and add. Cook gently until pota- little curry powder added will: stew just before serving. Or pass toes are almost tender 30 to 40 just suit you. A rib or two of celery. carrots in the refrigerator? Slice them and add J a small bowl of them so chive few I addir-ts can hpln lhpm;ttvn; Any firm, whitc-meatcd fish You favor basil in a dish with tomatoes? Go ahead and add it with discretion. Fresh chives available? Mince them and sprinkle them over the available at your market is suit able for the stew. I like to make it with a fine fresh sea bass. minutes. Taste liquid in kettle and add herbs or ketchup spice and chili powder or cayenne to taste. Add fish and simmer until fish is opaque and cooked through 10 minutes or longer. Serve in soup plates. Makes 4 servings. I Yam and Orange Casserole Appeals r fa.- : Barbecued Pork Chops And Kraut Popular Dish You'll enjoy every mouthful of; this casserole for what can sur pass sauerkraut, pork chops and apple sauce when they're com bined as temptingly as they are in this barbecued treat? , A spicy barbecue sauce pre pared with apple juice and apple sauce tops pork chops appetizing ly arranged on a bed of sauer kraut, and the result is a dish that will bring forth raves. . We think It's fun to start off the Herb-Topped Limas Different Offering With all the new wonderful recipes using herbs, here's an out standing one. you'll want to try. "Herb-Topped Limas" are large dry limas baked in a creamy cheese sauce and topped with a crusty bread crumb and herb covering. They are elegant enough for a party. Herb-Topped Limas 4 tablespoons butter or mar garine 1 tablespoon flour 1 teaspoon salt 1 teaspoon dry mustard 1 cup milk 1 cup grated American cheese 1 cup fine dry bread crumbs 1 teaspoon dried parsley (2 teaspoons fresh) teaspoon savory H teaspoon orcgano 2Vi cups cooked large dry limas Melt 2 tablespoons butler: add flour, salt and mustard, and stir In milk gradually. Cook until thick and smooth, stirring con stantly. Add eheeso and continue cooking and stirring until cheese melts. Brown crumbs in remain ing butter and stir in parsley, savory and orcgano. Drain limas and turn into casserole; pour cheese sauce over them and top with crumhs. Bake in moderate oven (350 degrees F.) 30 min utes. Serves 4. 1 cup before cooking. Students of population believe the number of people in Tibet has been decreasing because of the large number of celibate monks and the practice of poly andry a system under which two or more brothers have one wife, meal with mugs of chilled apple juice and something good to nib ble, such as pretzels and cheese attractively shaped into cubes and balls. To simplify the cleaning up for Mother, serve dinner on color ful plastic-coated paner olates and dispense with dish-washing. Take advantage of the Kraut, Pork 'n' Apple Dinner Season, Oc tober 15-November 30, and stock up on your supplies of canned kraut and ready-to-use apple prod ucts such as apple slices, apple sauce and apple juice. Team them up with any one of the many ex cellent pork buys now available at your market and you'll have a din ner that's heavenly at down-to-earth prices. Barbecued Pork Chops and Kraut (Makes 4 servings) 1 tablespoons butter or margar ine 3 tablespoons chopped onion Vi teaspoon dry mustard Vi teaspoons Worcestershire sauce Mt cup vinegar H cup apple juice V4 cup canned apple sauce Vi teaspoon chili powder 1 tablespoon brown sugar 3 tablespoons fat 4 rib pork chops 1 No. 2 can sauerkraut Vi cup grated raw potato 1 medium-sized onion, sliced Salt and pepper to taste Green pepper strips Onion rines Melt 2 tablespoons butter or margarine over low heat: add on ion and saute until tender. Add mustard, Worcestershire sauce, vinegar, apple juice, apple sauce chili powder and brown sugar. Mix well and cook over low heat 10 minutes. Meanwhile, melt 3 tablespoons fnt over medium heat: add pork chops and brown well on both sides. Remove chops. Combine sauerkraut, potato, onion slices and salt and pepper to taste. Turn kraut mixture into skillet in which chops were browned. Arrange pork chops on top: sprinkle with salt and pepper. Pour barbecue sauce over all. Cover and cook ever low heat 1 hour, or until pork chops arc tender. Additional np ple juice or water may be added if liquid cooks down too much. Garnish with green pepper strips and onion rings before serving. Turkey and Chicken Sticks New Frozen turkey or chicken sticks is another new variety of dish on the market now. And it is a very convenient food item. They may be heated quickly or eaten as soon as frozen without additional trouble. They were quite a hit at the recent Food Editors confer ence in New York City. It's easy to plan menus around these quick to fix poultry sticks. Menus Frozen Poultry Sticks Parsley Buttered Potatoes Broccoli with Hollandaise Sauce Tossed Green Salad Hard Rons Butted Chilled Fruit Bowls . Coffee Milk Tea Or Frozen Poultry Slick: Whipped Potatoes Corned Filled Pcppci Fruit Toss Butterhorn Rolls lutter chocolate Cake Coffee Milk Tci Or Frozen Poultry Sticla Stuffed Baked Potabi Buttered Green Beats' Tomato Cucumber Saljd Poppy Seed Rolls lutter Lemon Sherbet with Blueberries Coffee Milk !, GARNISH PRETTIL1 Sprinkle fluted slice of cucum ber with paprika fa an extra ; pretty garnish. Yam and Orange Casserole will be a real conversation piece as well as a delicious accompaniment to ham, turkey or chicken at your next company buffet supper. A dish of distinction, the casserole combines alternate layers of thin ly sliced yams and unpeeled oranges. Each layer is dotted with butter, sprinkled with brown sugar and bathed in a honey-wine sauce. After a leisurely inter mingling of the good flavors dur ing the baking period, the cas serole is ready to star at the table. Yam and Orange Casserole (Serves 8) 3 pounds yams 2 unpeeled oranges, sliced paper-thin Vi cup (firmly packed) brown sugar Vi cup butter or margarine cup sweet sherry or other dessert wine cup strained honey cup fine, dry bread crumbs 2 tablespoons brown sugar 1 tablespoon melted butter or margarine. Scrub yams. Boil, covered. In their jackets for 20 to 30 min utes, or just until tender. Drain. When cool, peel and cut cross wise in thin slices. Arrange al ternate layers of yam slices and orange slices in a greased 2-quart casserole, ending with a layer of yam slices. Sjiringle each layer with some of the Vi cup brown sugar and dot with some of the Vt cup butter.- Mix wine and honey; pour over contents of the casserole. Mix crumbs, the 2 tablespoons brown sugar and the 1 tablespoon melted butter; sprinkle over top. Cover and bake in a moderate oven (3S0 degrees F.) for 50 minutes; uncover and continue baking IS minutes to crisp the top. Good Garnish Colorwise and tastewise canned peach halves are the perfect gar nish for your holiday turkey. Some of the more popular ways of serv ing them are spiced with whole cin namon and clove, gauy decorated with a turkey cut from canned cranberry jelly, filled with frosted grapes, filled with chutney or with cranberry raisin relish. MOLD DESSERT Rice desserts, which are to be served cold may often be molded in beautiful shapes in one of the many molds available in the stores. (01 ! minutes d7) 4 AKES A HOT MEAL I...:: glEASyl i ofyourfjift linens if yoi ijp yt 'lktheinCLOROXcara J7 fSf.- 4 ' W ;wvM j Lwst. ;-';:.-$!V. . v-'rfiV. fj' I j i v 1 J szm. 1 ,ltBiM0noii J :i'. I III 1 m rr- -t- it L : v 1 ; When it's CLOROX-clocm CLOROX makes linens mre than white... it mafethem miferv. too! tr Yes, you'll olways hovt r tson to odmirt your white ond color-fast cottons and i is when they're Cloroi'tUan ..for Cloroi removes ngincss, stains, even scorch ond mildew. And you can sure Oorox-clean linens art safer for health, too,,. House no other home lauo derina product eqools (I ox in otrm-Villing efficiency! And your linem are freth im el ling when laundered with Cloroi ...whether they're dried indoort or out . . . become Cloroi de odoriiei. Also, Cloroi n extra gentle. It is free from caustic . . . mode by on exduiive, pale n led formula. And Cloroi a liquid, conlatm no gritty particles to damage your woih or washing machine. Now nude In Iht Northwest I Protect your kitcnn ond bathroom with ClOROdctcanliness! tt ijtint cleaning of porcelai !, tile, linoleum ond wood H'lce Cloroi removes itoins, d-olr-fiiev disinfects. . .oil with. ubbng. And Cloroi really diirVcM . . , provides a type of dlir4ctiMi recommended by hurt. of public health depart- for other workioving. -protecting cleaning hin1 cutdtctioNs; see theClorox label Ilk tMill ntof... n i.'lSiS?7 1 1''"""' " fjlfoT it's SAFER for family health I A SunJaij Breakfest Treat Even; Dau of -rheWeek ft Just the way you like 'em NEW, feather-light texture NEW, golden brown color NEW, rich butternut flavor BUY TODAY! SAVE NOW Fall Flour Special NEW LOW PRICE CENTENNIAL FLOURING MILLS CO. Milli ,h Spdban. W.n.tck... Granii.r. PortlanJ, Uitieul,
