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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 20, 1955)
e e THE HOUSEWIFE Sf.ANDY"' '.MMk'M ffM Mlti mT '.rS F0R youR foodsection Capital jLJoiirnal-' 'M'A'RCC'ETJWS Edited V Marion Lowry Fischer Published Thursday Each Week Salem, Oregon, Thursday, October 20, 1955 , . . a ' - o Pork, Apples, Kraut and Rice Feature in the October Food News ri 1 "V "---ft ?-yr- p "1 2 Main Hot Dishes Use Basic Rice Rice stars in food news for the mid-fall period. Rice is a product noked upon as a low cost, basic ingredient that can be used in hundreds of different ways. Be sides being featured in many main dishes, rice can be used in manv other ways in desserts, in salads, etc. Two main hot dishes are fea tured in the recipes today. For a quick meal on a chillv fall day, serve steaming rice and tasty chopped beef kabohs. You can have a delicious and dif ferent rice flavor by cooking the rice in water to which an extract of beef has been added. The broil ed kabobs are made from cubes of canned chopped beef. Serve the rice and kabobs with a preen salad, and finish the meal with some of the delicious fall fruits such as apples and pears. Add a piece of your favorite cheese. Mild cheddar or the sharp er cheeses are delicious with fruits. Quirk Kahobs 1 12 oz. can chopped beef 12 large stuffed olives fi slices bacon 1 green pepper, cut in i Inch squares (t skewers 6-11 inches long Cut chopped beef into cubes 1 Inch by 1 inch (approximately 32 cubes). Place on a skewer in this order: a cube of chopped beef, an olive, a cube of chopped beef, ba con i which has been rolled up1, a cube of chopped beef. 2 squares of green pepper, a cube of beef, an olive and another cube ol chop ped beef. Make up six kabobs. Place ka hobs on a broiler rack and broil 4 to fi minutes on each side turn ing to brown ail sides. fi servings. To prepare the rice, dissolve 1 tablespoon of extract of beef in 2 cups of boiling water. Pour in 1 cup of rice and '4 cup chopped onion. Bring rice to boil, then re duce heat to simmer and conk gently for 14 minutes. Turn olf heat and let rice stand, tightly covered for 10 minutes. To serve, place rice on a plat ter and lay kabohs on top. Garn ish with sprigs of parsley. Here's a hearty beef stew rich In flavor much as that of Jhe old frontier days when a hot meal was the best part of a long hard dav. Those Davy Crockett fans will cn for Frontier Stew in a big way. So how about it? When lt chnw-lime at your nouse. wn not greet your active family with! this savory Frontier Stew and its, extra special topping? Frontier Stew Tnnrndionte- V cup plus 1 tablespoon cooking fat. Flour , 1 lb. stew beef cut In 1" cubes ht cup water 1 No. 3,0.1 can tomatoes 1 cub onion slices i halve large slices) 1 cup carrot slices 2 ba leaves 2 tca.spoons salt . teaspoon black peprr 1 teaspoon Worcestershire sauce t cup uncooked white rice 2 teaspoons salt 2 cups water 2 egiis 1" cups grated American cheese i, teawoon bla pepper Hash of Tsbasco same Method: Melt the fat in a skil let. Thoroughly coj er the beef with flour. Brown the beef in the fat. Blcad one tablespoon of flour into the fat. Slowly stir in the wr-r. Add to tomatoes, onion, carrots, Umst .Mi Apnner and Wor cestershire sauce. Mix well. Coverf and cook over a :t"rieat 1 Itfur or unl a the meat is tender. Arid kV-t&v -vvfeJ minutes. Remove the saucepan from the heat but leave the lid on 10 jTunules. Stir in the eggs, cheese, pepper and Tabasco sauce. Pour the beef-vegetable mixture into a greased shallow baking dish about 12 "x7"x2". Arrange the hot rice mixture over the stew, leav ing the center uncovered. Place the baking dish under the broiler and broil IS minutes or until the rice mixture is heated through and slightly browned. Serve immedi ately. - . This recipe makes 6 to t servings. WAFFLE TRICK Ever try adding a little vanilla to waffle or pancake batter? Varied Buys in Markets Macaroni and pork products have three things in common, be sides good nutrition, that is. They have versatility as to varie ties and to methods of using and are budget items. Since this is National Macaroni time there is special emphasis being put on tlit important place macaroni foods have in the American diet Not only versatility and budget prices, but storage convenience combine to make these products popular with the thrift-conscious homemaker. Take your choice of macaroni, noodles or spaghetti Dates add To Orange Honey Bread There are many varieties" of Orange and Honey Bread, but dates give this one a bit different flavor. Here's " a loaf with a pretty orange color, and one that makes attractive slices for lea table ser vice. Those luscious pieces of dales add sweetness which makes this" a dessert-type bread. You'll find the deep, rich color of the dates a pleasant contrast. Orange Honey Bread z cup fresh dates 1 egg 1 cup honey 1 tablespoon grated orange rind cup orange juice 2 tablespoons melted butter or margarine 1 cup bran cereal 2ui cups sifted all-purpose Hour 22 teaspoons baking powder 1 teaspoon salt ' Vz teaspoon soda 'i cup chopped walnuts Pit and cut dates into small pieces, beat egg lightly, add honey and beat to blend. Stir in orange rind and juice, butter and bran. Let stand while pre paring remaining ingredients. Sift flour with baking powder, salt and soda. Stir in walnuts and dates. Add to liquid mix hire, and blend only until all of Hour is moistened. Turn into greased loaf pan (10 x 5 x 3 inches). Bake in moderate oven (350 F.) about 1 hour. Let stand 5 minutes. Turn out onto wire rack to cool. Makes 1 loaf. and combine with meat, cheese, seafood, poultry, eggs or vegeta bles and come up with an inex pensive, appetite-satisfying soup, main dish or hearty salad. Pork is selling at most attrac tive prices because the supply is so good. Get to know the thrift ier cuts of pork this season, for dishes that will bless the budget and vary your meals. Thrifty pork buys include the hocks, the shoulder, the end cut pork chops nun iuaat.i, tin- aiuirnc-u ijii.ii is. 3 and ham shanks. Alt these cuts have complete high quality pro tein and an extra share of vita min Bl, for which pork is partic ularly filmed. Cheese Note' The October Cheese Festival is in full swing, so look for special prices on cheeses of all kinds. Give your tSstcbuds a treat and try a new kind of cheese today. Note on cottage cheese: A re cent survey shows t Hat 90 per cent of our Western families use cottage cheese as agains 30 per cent of families in the Southeast. Best Fruit Buys. Apples arc plentiful. Small sizes .arc most i economical. For eating-out-of-i hand, Red and Golden Delicious, 'Jonathans and Newtowns arc , tops. Colorful grapes, Tokav, Thompson seedless and Ribier are, in excellent supply. Small Valencia oranges are in the mar ket at real bargain prices. Bart- lett pears are still available, but are being rapidly replaced by winter pears. Cranberries, a sure indication that fall harvests are under way, are tops in quality at reasonable prices. Bananas con tinue at fair prices. Best Vegetable Buys. Cabbage, carrots, cauliflower, celery, on ions, potatoes, winter squash and lettuce are plentiful. Tomato prices are moderate, but best quality tomatoes arc diminishing in supply. Artichokes are on the increase and prices should drop accordingly. Good marketing! Vary Waldorf Salad Especially popular in fall and winter, Waldorf salad is adapt able to many variations. For example, canned apricots blend deliciously with the apples, raisins, and nuts. Line serving dish with salad greens, put in salad, and garnish with the apri cots. Use a little of the apricot syrup to sweeten the mayonnaise dressing, too. Tillamook adds the more water if a thinner n.xture is desired. About 2n nffrjtites before the beef is done put tne rice, sal'. ' walrr in a 2-quyt sauOpan. Bung to a vigorous boil. Turn (ha hat lna mm twiccihl. fnu. m id leavt over thu low heat 141 0 ' , fe 1 I bit Like the (Avoir In faire, the 'd'etre in raixon, Tillamook Cheese has that special something that makes even the most ordinary dih ft culinary creation. The full, hearty taste of well-ag Tillamook perks' up lived taste buds, makes the meal you e we a. real success. And its so easy to use. For no other cneddar melta as quikly or blends as smoothly as Tillamook. It's'a completely natural cheese made on an exclusiveTillamook recin many generations old. FRENCH FONDUE 1 lb. wrll-agrd Tillrrtnook, hredded I cup very dry while wine Freshly around pepper tip. nutmeg 3 1 h. flour Garlic 2 Tb. butler 3 Ths. chopped chives Hub an earthenware ca.oeille with clove of garlic. Mix the shredded rherte and flour. A'ld butter and, when hot, chives. Cook-lwly for. 3 nun. Add wine. Simmer. iJo not boil. Add eh e-flour mixture slowly, stirring in one dtteftion till cheese melu. Add pepper, nutmeg, jH while stirring. Add 2 ol. nf Kirsch, cherry brandy traditional but net . necessary. WP fondue warm over chafing dish or food warmer. Serve with small pieces of French bread which are dunked Into hot fondue. Q O. Tillamook Cheese Well-aged natural ntteA tnAA.. a Metpum-agcd Mince Meat in Duck Stuffing One of the most popular in stant preparation foods marketed now is mince meat. Once it was a laborious process to make mince meat, but not now it takes but a minute to open a jar of it. This recipe is for a mince meat filling for a duck. Mince Meat Filling (Makes filling far a 6 pound duck) t cup butter i cup chopped onions Va cup minced parsley 1 small clove garlic, finely minced U teaspoon salt teaspoon pepper 3Mi cups soft bread crumbs Vn cups ready to use mince meat cup orange juice or cran berry juice cocktail Melt butter in small skillet. Add onions; saute until tender. Add parsley, garlic, salt, pepper and onions to bread crumbs. Add mince meat and fruit juice: mix lightly to combine ingredients. Stuff duck with filling. Hoast' according to favorite method. ABOUT WHITE SAUCE Kitchen arithmetic: A cup of medium white sauce will be enough fof a seven-ounce can of tuna when you are planning to serve the fish creamed. A Little Planning Results n Interesting Varieties With a little planning, It is easy to work in plentiful supplies of milk and other needed dairy prod ucts into a day's menu. Below are sample menus with some of the recipes: Breakfast Grapefruit Waffles Bacon Butter Simp Milk Coffee Dinner Roast Pork Mashed Potatoes Gravy Cauliflower with peas Almond Butler Sauce Apple Rings Head Lettuce Thousand Island Dressing Rolls Butter Chocolate Ice Cream Butter Cookies Milk Supper Welsh Rabbit on Buttered Toast Molded Cherry-Pineapple Salad Gingerbread with Whipped Cream Milk Cauliflower and Prai with 1 medium head cauliflower 2 cups green pea 4 tablespoons butter 1 teaspoon salt m teaspoon paprika 1 tablespoon lemon Juice i cup slivered toasted almonds. Cook cauliflower and peas sepa rately in boiling, salted water, until tender. Melt butter, add sea sonings, lemon juice and toasted slivered almonds. Place cauliflower on warm serving plate and sur round with peas. Pour sauce over vegetables. Makes 6 servings, Welsh Rarebit 4 cups diced, nippy. American cheese (1 lb.) i cup milk t teaspoon dry mustard H teaspoon Worcestershire sauce. Combine all Ingredients in top of double boiler. Melt over hot, not boiling water. Add salt and pepper to taste. Servo at once on crisp crackers or toast, with to matoes and crispy bacon. Makei 6 servings. Avocado Tricks I Avocados from the south move to market from September through the holiday season. To everyone's liking comes this fruit as a side dish with a sprinkling of lime juice and salt. If avocado slices are to go into a tossed green salad, sprinkle with a citrus juice or salad dressing to prevent darken ing. see what a difference MJ makes... IN TEXTURE. ..IN TASTE... IN ALL-AROUND PERFECTION j 1 sunnr THE ONLY CANE SUGAR REFINED IN THE WEST! Hivi you tiiad Ihi nm "ORANGE BLOSSOM" CAKE! Ask your grocir tor racioa. THE COUPON ON THE LABEL LETS YDU!?n 3 can ofU iZJiTil ' Ybua ai&ct -Vvder & Gables Affcj-ndi cSg-fSV vafHvm m. in, ,' J " 'i i "I i:wtmnmmmMtmmmiMmmimmu i n i jjf" '- i ' t A YOU'Ll SAY yon never got such V I J I Cile its I -lutfopivM ou. 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