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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
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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
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, 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..
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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
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IN TEXTURE. ..IN TASTE...
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