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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Nov. 21, 1955)
1 ' Salem, Oregon, Monday, NoVember 21, 1S . n , THE CAPITAL JoURNiW ' Yams Fixed In Tmnirnl Batter Pudding H. . : - - 1 Vtv7iManner m& in i With Pork ' Pie Magic There'i new product out, . a pineapple pie filling. And by using it you can turn out a dessert of part legance in nothKig flat. All you do is turn the contents of the No. 2 can of this pineapple pie filling into an unbaked inch pastry shell, cover with I lattice or full top crust (or Just' crimp the pastry edges, leaving the top open). Bake at 413 degrees for 25 minutes. Cool before cutting into wedges. For an added touch you can garnish each wedge with a "pine apple" cut out of sliced processed American cheese. This Fruit Cake Made With Mince Meat and Mix Several recipes have been pub lished earlier for Fruit Cakes, but from time to time there will be other of special interest. This one it made with mince meat Miae Meat Fruit Cake 1 pound candied fruit mix ' 1 IVi pound jar mince meat 1 (2 cups) Hi cups coarsely chopped nuts cup fruit juice or sweet . wine , 1 cup butter or margarine j 1 cup brown sugar f 3 egRS i 3 cups sifted all-purpose flour Gherry and Banana Pudding Maraschino cherries are a party of many fine desserts, as example this Cherry-Banana Sponge. These bright red cherries also add color id interest to your dessert. Ctrrry-Banana Sponge Wakes 6 servings) 3-ounce package lemon flavored gelatine cup hot water cup cold water I tablespoons lemon juice teaspoon grated lemon rind t bananas I egg whites, stiffly beaten W cup chopped maraschino i cherries, drained (about 15 1 cherries i '1 Whipped cream Ylaraschino cherry halves I Dissolve eelatine in hot water. Arid cold water, lemon juice and atmon rind. Mash 2 bananas well led add to gelatine mixture, mu hg well. Chill until mixture begins M thicken. Beat well. Fold in egg Whites and chopped cherries. Pile fchtly into serving dishes and chill mil firm. Top with whipped cam. Slice remaining banana. 1 Garnish snonge pudding with fcnana slices and cherry halves. .. '" ' i , a- :. ,'...- - ' , -. . i . t r ' ' J. I V . : : - :yA a la A rs 'at iclN dissert, this mapsehino chafe id 1 teaspoon baking powder' 1 teaspoon salt Vt teaspoon each cinnamon and nutmeg Combine candied fruit, mince meat, nuts and fruit juice or wine. Cream together butter or margarine and brown sugar; beat in eggs. Sift together flour, bak ing powder, salt and spices. Beat into creamed mixture. Add mince meat mixture to batter; mix thor oughly. Grease two 10 x 3Vi x 2i inch loaf pans: line with alu minum loil and grease foil. Spoon batter into pans and bake in a slow oven (300 degrees F.) 2 hours with a shallow pan of wa ter on bottom rack of oven. Candied Orange Slices and Ham There's always that last minute rush finding a centerpiece for the table when company is due. So at, the party you're having next week, remember to keep your center-, piece simple. ; You can allow yoor smoxeo nam to act as the center of attention by decorating it with candied orange slices. Purchase a 12 to 14 pound nam. Place the ham on a rack in an open roasting pan witn lai siae up. Insert meat thermometer so the bulb reaches the center of the thickest muscle. Be careful the bulb- does not rest in fat or on bone. Do not add water or cover. Roast at 300 degrees F. until the meat thermometer registers 160 degrees F. Allow II to 20 minutes per pound for roasting. Candied Orange Slices Cut orange peel petals; cook in hot water 10 minutes. Drain again and cover with hot water: simmer until tender. Cook in syrup of 2 cups of sugar and 1 cup water, until translucent. Arrange petals on ham. Fasten in place with cloves. Center orange petals with green gum drops. Leftover Turkey Delicious in Puffs . Planned-over Thanksgiving tur key can also be used to make airy Turkey Puffs. Sift together 1 cup sifted en riched flour and M teaspoon salt. Combine 2 beaten eggs and 1 cup milk. Add to flour mixture and beat to a smooth-batter. Add 1 tablespoon melted shortening. Beat 3 minutes with a rotary beater. Pour into well-greased iron muffin cups or glass custard cups, filling to full. Bake in hot oven (425 degrees F.) 20 min utes, reduce neat to moderate (350 degrees T.t and bake 25 to 30 minutes longer, until firm and brown. While hot, make a cut in side of each puff and fill with creamed turkey. Makes 6 puffs. ' vSSH TU fSj U. S. GRADE "A" aril t?jij U- S. GRADE "A" y a f n t nr iih.il U. 3. VIRMUE ""EfMl U. S. GRADE "A" .SqbmA.PKon 3-3563 You may like to giv your sweet potatoes or yanu lor the holiday dinner a tit of tropical twist. Thii is the way to do it: Yaau Traplcal (8 servings) J pounds uncooked yami H lemon, sliced thin H orangT, sliced thin t cup crushed pineiple, ("rained Vi cup (1 stick) margarine H cup brown sugar H cup dark corn sirup H cup pineapple juice t teaspoon salt cup shredded coconut Cook yams in boiling water un til barely tender. Peel and cut into Vj-inch slices. Arrange slices over-lapping in 8x8-inch baking dish. Insert lemon and orange slices between yam slices. Spread pineapple over all. In small sauce pan mix margarine, brown sugar, sirup, pineapple juice and salt Bring to boil, stirring to blend. Pour over yams. Sprinkle coco nut over all. Bake in moderate oven (3SO degrees F.) until brown, about 30 minutes. Good with ham, pork or poul try. Meat Balls, Tomato Sauce Tasty Dish The tavishness of holiday enter. taining is likely to take its toll of the family food budget. This eco nomical main dish will go a long way towards keeping foot-money under control. Meat Balla-Tomate Sag re t pound ground beef pound ground pork i cup finely chopped onion l'i teaspoons salt h teaspoon pepper 1 egg 4 cup water 11 cup uncooked rice 1 No. 2 can tomatoes 2 cups water 2 teaspoons sugar 1 teaspoon chili powder Mix meats together with onion, IVi teaspoons salt, pepper, egg. water and rice. Form into 1 firm balls. Brown in hot fat in a skillet. While browning, combine toma toes, 1 teaspoon salt, sugar and chili powder in a large saucepan. Bring to a boil. When meat is brown add to tomato mixture, cov- turn heat low and simmer for 1 hour. Remove meat balls to plat ter and place in warm oven. Thick en sauce with flour mixed to a smooth paste with water. When thickened pour over meat. If there are any left over, they are even better when warmed up the next day. And of Course a Full I .... X -' I rL jv W$iX X'"4- ..r- When Made Right, there is no meat dish better than meat loaf. Ground Beef Old Reliable A good collection of ground beef recipes is better than money in the bank no matter what oc casion arises, there's a ground beef recipe ready to usel The versatile meat is available wherever fresh meats are sold, and it can be kept frozen at home. Ground beef is alway eco nomical, especially right now when beef is plentiful. For the family, serve the ground beef in meat loaves, hamburgers-in-buns, or taraale pie: for guests, serve meatballs, spaghetti witn meat sauce, or give a chili supper. A menu you might light for a family meal is this one: Menu Meat Loaf with Tomato Topping Green Beans with Slivered Almonds Scalloped Potatoes Head Lettuce Salad with Blue Cheese Dressing Rolls and Butter Coffee Milk This meat loaf is an attractive main dish, not only with its to mato tonninE. but. when you cut into it little flecks of red pimien- to and green pepper show. Meat Loaf with Tomato Tapping 2 pounds ground beef 1 No. 303 can tomatoes . H cup chopped onions y cup chopped green pePP" 1 clove garlic, minced The Ever Tender Plump 13 to 16 lbs. Oven Ready Tender Plump 10 to 12 lbs. Oven Ready Supply of Geese 1 teaspoon paprika 2 eggs, slightly beaten 2 tablespoons chopped pimiento 2 teaspoons salt 'i teaspoon pepper m cups bread crumbs Vt teaspoon oregano Break up tomatoes and reserve to cup. Combine remaining in gredients except oregano and mix thoroughly. Place in a well- greased loaf pan; spread reserved tomatoes on top; sprinkle with oregano. Bake in a 350 degrees F. oven 1 hour and is minutes, o servings. Guest Buffet Supper When planning a buffet supper party, consider meat balls an other ground beef dish as the main course. Here is a outlet menu: Hot Spired Pineapple Juice Monica's Meat Balls Buttered Limas with Chives Tossed Garden Salad with Vinegar and Oil Hot Corn Bread Squares Pumpkin Nut Pie with Honey Coffea Serve the pineapple juice In the living room as an appetizer before the meal, if you like. For the meat balls, flavorful ground beef is blended with juicy applesauce. Tne iruit manes tne I balls extra moist and tender. Biggest Held in Tender Plump 20 to 24 lbs. Oven Ready IIBemmmm i alia i i n r c tender Plump j f J 18 to ! 20 ibs. lz jf n 1 Oven Ready Lb " IT J 11 .Mm. Lb. J i -Ducks -Chickens & Fryers They are cooked in a tomato juice sauce flavored with chopped veg etables. Serve these home-kitchen-tested balls from a chafing dish, if you like. Monica's Meat Balls 1 pound ground beet to cup applesauce to cup soft bread crumbs 1 egg . Salt and pepper Flour 3 tablespoons fat to stalk celery, thinly sliced to cup finely chopped green pepper to carrot, thinly sliced 1 small onion, thinly sliced 1 cun tomato juice Mix beef, applesauce, ind bread crumbs; add egg, 1 tea spoon salt and V teaspoon pep per. Shape into 12 balls, roll in flour, and brown in hot fat Place balls in a 1 to quart casserole dish. Spoon off most of fat from pan, then to drippings, add vege tables and tomato juice. Season with to teaspoon salt and to tea- spoon pepper: heat to boiling and pour over meat balls. Cover and bake at 350 degrees F. 40 minuiei. nemove uaus, ipoun mi fat salt and pepper or seasoned salt 1 "j " "...ITj Serve gravy over balls, fl serv ings. I EXTRA SPECIAL I Make creamed tuna extra special! by adding an egg yon or two to the cream aauce. Salem! 150 N. Commtf.cwl St., November begins a two-month festive party season and automat" rally entertaining shifts into high gear. Homemakers will be looking for a dual purpose meat cut one) that is distinctive yet easy to pre-, pare. With this in mind, meat ex-' pert, Reba Sta.iits. sugetu a pork loin roast with batter puduing ta fill this description. Carefully choose a S to 5-pound' porx loin roast and have the back bone loosened at the market. To roast, place the pork loin on rack; bone side down, fat sido up. Ihe meat will partially baste itself in its own juices when roam ed fat side up. To be sure of the roasting time and internal temper ature or degree of doneness, insert a rcast meat thermometer into tha roast so that the bulb doesn't rest on bone or in fat. Be sure the bulb rests in the thickest part of tha muscle. ,, Since roasting is a dry cooker.. method, leave the roasting pan un covered and do not add water, lis . a moderate oven temperature (350 degrees F.I and roast the loin until the meat thermometer registers 185 degrees F. Allow 35 to 40 min utes per pound for the pork loin roast if you're not using a meat mermometer. Allow the roast to set JO to JO minutes before carving. Baiter Padding 2 cups milk 1 teaspoon aalt to cup corn meal V cup pork drippings 4 eggs Grease an txl2-inch baking ' pan or dish. Heat 2 cups of milk in : double boiler. Add 1 teaspoon salt " and to cup corn meal. Cook, stir--' ring constantly, 10 to 15 minutes or ' until thick. Add ht cup pork drip pings. Mix well. Cool slightly and add 4 well beaten eggs. Pour mix--, lure into bakinig pan or dish and bake in the oven with pork loin lor " 40 to 50 minutes. ( to 8 servings. Luncheon Meat Idea Canned luncheon meat, pro-' dominately pork, makea an economical main dish, a generous , serving of meat at the cost of i about 10 cents. This meat baked ', with a topping of spicy applesauce has a fine flavor medley. For t' servings, score and stud two cans ' of the meal with cloves. For tha , ,onnin. -nmhin 14 r,m h,.,,,- sugar, V sugar, v teaspoon cinnamon, -A teaspoon nutmeg and 2 tablespoons vinegar. Add 1 can (20 ounces) applesauce and blend well. Spread . It cup of this applesauce mixture over scored meat loaves and baka in moderate oven (350 degrees F ; 45 minutes, servt with remaining applesauce. At 1 t: 93 Q O a aO
