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THE CAFtTAL JOURNAL, Salem, Oregon ,
Thursday,. Oftpber 21, 19S4,
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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
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