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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
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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
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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
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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
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