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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 21, 1955)
alem Authentic Jccd (juicfe tc Setter itih() THE HOUSEWIFE'S HANDY FOOD SECT0OIN1 LATEST IDEAS FOR. YOUR C apit al k Journal ARKETING Published Thursday Each Week Edited by Marian Lowry Fischer Salem, Oregon, Thursday, April 21, 1955 Section Today Spotlights Many Foods and Ways to Cook Them v i r v I. l-'. f.' , - $' '"A -C -i New Spring Foods Arrive A voeado - Tu na -Fru it Sd lads Rate 9 a 9 By ZOLA VINCENT (Foods Writerl High on the list of plentifuls (t reasonable cost are canned tuna, avocados, grapefruit and oranges. High in popularity are lalads that contain this combina tion of good things for the mak ing of a flavorful, nutritious main course for company . . . and for the, family. Equally popular at lunch time and at supper time. To accompany this salad, per haps you'd like cupfuls of one of the sturdy cream soups found in great variety in both canned and frozen food departments. Fruits in the salad take care of the dessert or you might like a Olive and Onion Dish We don't use onions per sc. as Hie lawyers say, nearly enouch in our menu Often as an ingredient, but seldom as a vegetable in their own risht. Family will like these; s Vill company. ' Olive Creamed Onions IH pounds small whole onions, : peeled 2 cups boiling salted water 1 cup milk 3 tablespoons all-purpose flour tablespoons butter or t marparine Vi cup sliced, pimicnto-stuffed green ol'vcs And if you want something super, add a 3-ounce package of cream cheesc. Cover and cook onions in salted water until tender, about 3 minutes. Add 'i cup milk and heat to boil ins point. Combine re maining milk and flour. Mix well and add to onion mixture. Cook until thickened, stirring constantly. Add butter or margarine and olives. Heat thoroughly. simple dessert of cupcakes or cookies along with plenty of steaming coffee for the grown ups, milk for the children. A meal to be remembered and re pea ted. Tuna-Avocado Salad Cut 3 medium-size avocados In half and remove seed. Scoop out avocados with melon ball cutter if you happen to have one or wiUi a teaspoon measure. Sprinkle avo cado shells with lemon juice and set to one side. Combine avocado j balls with sections cut from 2 grapefruit . ' . .or combine avo cado balls with 1 14-ounce can j pineapple chunks and 2 oranges that have been peeled, sectioned and cut up. Many like a touch of chopped fresh or crumbled dried mint leaves. . Marinade in French dressing forj 30 minutes. Break contents of lj 7-ounce can solid-pack tuna 'drain-1 ed with a fork. Add to avocado1 mixture and toss lightly. Fill avocado shells and serve on crisp salad greens. Pass French dress ing in case someone wants "more." Six servings. This is so easily done; so satisfy ing. Can be made ahead of time which makes it very popular for luncheon parties as well as for home folks. Tuna-Avocado Ring Mix Dissolve 1 3-ounce package lem on fbvored gelatin in 2 cups hot v;iier. Add 3 tablespoons lemon juice and i teaspoon salt. Chill until mixture begins to thicken. Combine 1 cup avocado, H cup sour cream. -5 cup mayonnaise. 1 teaspoon grated onion and xk cup mashed avocado, '7 cup sour cream, -s cup mayonnaise, 1 tea spoon grated onion and '2 cup finely chopped celery: mix well. Fold avocado mixture into slightly thickened gelatin mixture. Turn into oiled 5-cup ring mold and chill until firm. L'nmold and surround with crisp salad greens. Quite 1 handsome! Beef Plentiful; Vary the Cuts Served The spring months have abundance of beet,, all reports state. To add interesting va riety to your meat routine, cook I short ribs of beef, a Swiss steak in sour cream, or beef brisket with sauerkraut, or even a liver pot roast, . Swiss Steak In Sour : Cream Ingredients for the Swiss steak preparation are: 3 pounds round steak, 2 inches thick Flour, salt, pepper, fat 2 onions, sliced -2 cup water cup sour cream ,t teaspoon paprika 2 tablespoons grated cheese Dredge the steak with flour and season with salt and pepper. Brown on both sides in hot fat. Add remain. n. ingredients. Cov er the pan closely and simmer about 2Va hours until the meat is tender. The recipe will serve six to eight persons. Short Ribs of Reer 3 pounds beef short ribs X clove garlic 1 small onion 2 cups canned tomatoes 1 teaspoon paprika Salt and pepper Cut the shor ribs into serving pieces. Hub with a cut clove of garlic. Place the ribs in a kettle and slice the onion over the top. Cover with water, cover the kettle tightly and cook slowly for two houis. Transfer the ribs to a greased baking dish. Add the tomatoes and seasonings, (hen cover ant. cook at about 3O0 I degrees for an hour until the' ribs are very tender. Remove I the cover for the last 15 minutes j of cooking so that the ribs will brown slightly The meat will serve six persons. I Liver Pot Roast Vi cup flour lfc pounds liver ' , (in one piece) cup fat 3 onions, sliced 1 teaspoon salt V teaspoon paprika " 1 cup sour cream c cup water ' Rub the flour into the liver. Brown in hof fat. Place the liver in a baking dish. Brown the onions in the fat and spread over the meat. Mix the remain ing fat with the rest of the in gredients and pour this mixture over the meat. Cover the dish, and cook in a slow oven at 300 degrees for Vrt hours until tender. There'll be servings for six persons. Beef Brisket With Sauerkraut 4 pounds beef brisket Hot water 1 tablespoon salt Peppei 1 quart sauerkraut 1 cup vinegar 3 tablespoons brown sugar 1 uncooked potato, grated Cover the brisket with hot water, seasor and simmer 1 to 13 hours. Add the sauerkraut, vinegar, and blown sugar. Cook about one hour until the meat is tender. Add the potato and cook 10 minutes longer. Servings; are for eight persons. Dressy Soup To doll up your chicken soup try this: Take a can of cream-of-chicken soup and the same amount of light cream. Cook in a double boiler, then mix a teaspoon of curry powder to a paste with a little milk and add this to the soup. , Add seasonings, stir well and serve hot. Garnish with minced parsley. tor ft - 7 IS T' There', no more delightful woy to top off a meal than with a homemade coke. And there ii no finer sugar to insure its 'goodness than pure U and I Sugar. At your grocer's demand this brand. ..it's the only sugar grown end refined in Washington. ..per fect for your every baking, cook ing, and table use. Mad In the COLUMBIA EMPIRE tSJ rnA 'V:.," .-jos. vn -l 6R Accustomed as we now are to availability of nearly all vegeta bles and many fruits the year around thanks to canning and freezing, the fact remains that there's no taste treat to surpass fresh, early - in - the season good things fresh from gardens. Green vegetables are so impor tant in meals, taste so wonderful shoulder cuts. Beef continues on list of good buys and pork, both fresh and cured, is plentiful and reasonable, Broilers. Fryers. Young chickens are increasing with lower prices anticipated in May, though actually they are a good buy per unit the year around, fresh or frozen, Strawberries Ahead! Luxuries wnen properly cared tor and quick- i nmi CirauhrriAe m ... r.ro -v, ,-,. ly cooked in a minimum of water i coke or offered by the bowiful with 10 retain uieir ncn store ot vita mins and minerals. April availa- bles include artichokes, asparagus, fresh or sour cream are a rare Spring treat, They're coming now a few snap beans, garden peas, j Kresno Modesl'cMvith later supplies uiuixun, i-auuilKL', ceiury, cuiinras. : from S:in a (' nrn V.il ov nnH Wnt. cranuewon greens, an 01 me lelluce , sonville and moving right up the family, parsley, peppers, green coast Willi late Spring and Summer onions. If necessary to hold a day supplies from Oregon and Washing- vi ihu iru uic uiciii. nvi'p 1 ion XsnUgns is increasing I ofFS;"histffi right along along with peak in May VWr Northed Si! f? ?, vry ood: halibut is big buy for baking and Lks.,!r? fles"' 'f"der a." fl; steak broiling: good variety in T P-dies and frozen inlets, too. 1'lenly of canned tuna. stalk will be brittle when broken within an inch or two of the base. Ten minutes cooking is enough for tender slender tips; not more than 20 minutes for. the quite fat ones Can't improve on dressing with butler, salt and pepper or lemon butter. Toast Doints to catch everv bit of flavor. Spring Lamb, Beef and Pork Lika mocha flavor? Put a tea- iew crop lamb is increasing insnoon of instant enffpp nnd tra. supply: most attractive prices how-1 spoon of instant cocoa into a cup. ever are on the heavier lambs. . Kill with boiling water and add notably on breast of lamb and 1 cream apd sugar to taste. Other Good Buys. Fresh and processed oranges and grapefruit, small prunes, raisins, potatoes, lard, vegetable fats and oils, rice. Avocados are of good quality. Good marketing! Spring Good Time To Check Breakfast Springtime is a good time to take inventory of your breakfast menus. Be sure you're including variety and appetite appeal in the dishes you serve. bcrapple, featuring ground pork. is a dish you can prepare the 'day before and chill overnight. All you have to do in the morning is siice it, dip it in egg and flour or fine cracker crumbs and brown it. Serve scrapple with butler or mar garine and syrup or jelly. Scrapple L'p-(o-Date 1 pound boneless pork shoulder cubes 1 quart water m cups corn meal 1 teaspoon salt ' 1 tablespoon finely chopped celery leaves H cup chopped parsley Vt teaspoon sage 1 egg, beaten Fine cracker crumbs , Bacon drippings Cover meat with water and .simmer until tender. Remove meat, cool and grind. Measure remaining liquid and add enough water to make one quart. Bring broth to boil, and add corn meal slowly, stirring constantly until thick. Add seasonings and meat. Pour mixture into loaf pan and chill until set. Unmold and slice, dip in beaten egg, then in cracker crumbs. Brown in drippings. Brown Bread Muffins With Baked Beans For something a bit different, bake tlwse Brown Bread Muffins to go with your baked beans: Brown Bread Mulflns 1 cup enriched corn meal i cup sifted enriched flour i teaspoon of salt 1 teaspoon of soda 1 teaspoon baking powder 'i cup of graham flour t cup molasses 1 egg cup shortening, soft 1 cup buttermilk 1 cup raisins Sift togeher corn meal, flour, salt, soda, and baking powder into bowl. Lightly stir in graham flour. Add molasses, egg, shortening and buttermilk. Beat with egg beater unui smootn. Lightly stir in rais ins. Fill greased muffin cups 'i full. Bake in hot oven (425 degrees) about 20 minutes. Makes 1 dozen medium-sized muffins. FOR SUPPER Bowls nf ninintf hot lrf rii-v lima bean chowdpr InnnpH with crumbled bacon and snips of creen onion makpn snlicfvino supper. Serve hot garlic French Drcan wnn it and a ncn dessert. Buttermilk Pie Rated Extra Good Planning a convention lunchon menu recently, a famous chef sug gested "buttermilk pie," invited us to sample ii. We. did and came straight home and found a home size buttermilk pic recipe and made it just like this. We think it as good as the conventioneers will set. Buttermilk Pie hj pie pastry recipe 1 cup sugar . 3 tablespoons flour H teaspoon salt 3 egg yolks 4 2 cups buttermilk 4 tablespoons butter 3 egg whites - ' Combine the sugar, flour and stilt, blending thoroughly. Beat egg yolks slightly: add the buttermilk and butler which has been melted, then cooled. Add gradually to dry ingredients and blend thoroughly. Fold in stiffly beaten egg whites gently but thoroughly. Line a deep 9-inch pie pan with the (j recipe) pastry, crimping the edge. Pour the buttermilk mixture into pie shell and bake in moderate oven, 375 degrees. 45 minutes or until a silver knife inserted in the center comes out clean. Six servings. A" ' wo' ttrf f L BlUE BEU Po,0, Chipt... I 1 frhr in fattoitfl Country good : -' t: ft ' 7 '' ' Pure, fresh honey natural graham flour In naiusco Sugar Honey craiiams give a wholesome flavor children love, day after day. They're linked tender and golden by special naiiisco methods. Won't npoil appetites because they digest so easily. A perfect between-mcal snack ! Buy Nabisco chaiiams- this kind will please you most, NATIONAL BISCUIT COMPANY VrK.pt Iraih In IN-H-JIAl wax sicken Now ach cracker breaks Into perfect ilia for oaiy 001109. NABISCO Sugar Honey GRAHAMS i X
