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' Salem, Oregon, Monday, NoVember 21, 1S .
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THE CAPITAL JoURNiW '
Yams Fixed
In Tmnirnl
Batter
Pudding
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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.
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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.
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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
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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
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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.
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