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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1955)
Salem, Oregon, Wednesday, Decembc 21, 1933 jBake a Holiday Baba. 1 1 th capital journal Section ! Pa?e 1 Yeasl c;I;e ilh currants makes a French Baba au Rhum. By CKC1LY BROWNSTONE A French Baba au Rhum makes a delightful Christmas dessert. Prepared with yeast, this cake has an airy texture that benefits from the apricot syrup that is poured over iL For holi day serving it is accompanied with whipped cream and glaccd fruit Your family may like it so much they'll want it to be a 4radition along with Plum Pud ding and Mincemeat Pie. Phristmas Baba Ingredients: Yi cup milk, Vt tup butter, Yi cup water, 1 pack age active dry yeast or 1 cake Compressed yeast, 2 egg yolks, Vt tup lugar, 1 egg, teaspoon grated lemon peel, ' cups flour, 2 tablespoons dried cur rants, Apricot Syrup. Method: Scald milk; add but ter and blend. Cool to lukewarm. Measure water into a small cup; isa warm water into a small cup; use warm water (about 105 deg.) for active dry yeast; use lukewarm water (about 95 deg.) for compressed yeast. Sprinkle or crumble in yeast Stir until dissolved. Beat egg yolks in a mixing bowl. Gradually add su gar. Vigorously beat in the whole egg. Add milk and yeast mixtures and the lemon peel. Stir in flour and beat until smooth. Cover and let batter rise for 3'i hours in a warm place free from draft. Stir down; mix in currants. Spoon into a large well-greased ring mold. Let rise uncovered until doubled in bulk. Bake at 350 degrees 40 to 45 min utes or until a cake tester comes out clean. Remove cake from pan and cool on a rack. Carefully pour Apricot Syrup over cake. Return cake to mold for several hours to marinate. Apricot Syrup: Combine cup sugar and 4 cup apricot juice in a saucepan. Simmer for 10 minutes. Remove from heat and stir in 1 teaspoon lemon juice and, if you like, some rum flavoring. French Holiday Recipes If you want more French in fluence in your kitchen this holi day, you will do well to look up a litle cookbook called "Cooking for Christmas" by Charlotte Tur geon (Oxford University Press, New York). Mrs. Turgeon learn ed some of the secrets of foreign cuisines when, living abroad with her college - professor husband, she studied at a famous French cooking school. There are men us and recipes not only for Christmas dinners but for buf fet and open-house parties dur ing the holidays. Baked 'Doggies' For an indoor Doggie-Roast bake, fix this casserole of franks (filled with cheese) and spag hetti. Your little cowboys and girls will cheer for it First pour 2 cans of spaghetti (in tomato sauce) into a big shallow casser ole or baking pan. That's 34 cups of spaghetti. Next fix 6 franks this way; slit each frank and lay a stick of cheese in the slit Lay a half slice of bacon over the cheese in each frank; toothpick bacon in place. Lay franks (bacon side up) on spag hetti. Bake at 400 deg. F. about 20 minutes or until done. Watch how your gang goes for this. NUTRITIOUS SANDWICH FILLING Grated carrots, raisins and may onnaise make a nutritious sand wich spread for youngsters. Plump the raisins by letting them stand in very hot water a few minutes, then drain well. Leftover Turkey in Timboles Most of us are always on the lookout for distinctive ways to make the most of turkey, so here is a recipe that does just that Chicken or tuna may replace the turkey with equally delicious re sults. Turkey Timbalps 6 tablespoons butter or marga rine 6 tablespoons flour VA cups rich milk (light cream) 1 cup turkey stock or canned or bouillon-cube chicken broth H cup California Sauturne or oth er white table wine 2 cups ground, cooked turkey (in elude gizzard and heart, if you jixei Yi cup firmly packed soft bread crumbs 1 eggs, slightly beaten Salt and pepper 2 tablespoons minced parsley 1 (2-ounce) can mushroom stems and pieces. Melt butler and stir in flour: add milk, stock and wine: cook stirring constantly, until mixture is thick ened and smooth; season to taste with salt and pepper. To 1 cup of sauce add turkey, bread crumbs and eggs. Blend well. Spoon mix ture into 6 well greased custard cups. Set in shallow pan of hot water and bake in moderate oven (350 degrees) for 30 minutes or until firm. Meantime, add parsley ana mushrooms, including liquor, to remaining sauce. Heat thorough ly over boiling water or very low flame. Unmold baked timbales, garnish with parsley and serve at once with sauce. Six servings.- t Pimientos Add Color to Dishes Pimientos can add much color to your snacks and special dishes during the entertaining period. Try one of these: Pimlento-Chlcken Liver Spread Y cup canned pimiento, chopped Yi cup chopped, cooked chicken livers 2 hard-cooked eggs, diced 1 teaspoon chopped onion 1 teaspoon prepared mustard Dash of Worcestershire sauce Cream or mayonnaise to mois Blend together air the ingredients and spread the mixture on crisp crackers or toasted rounds of bread. Garnish each canape with a sprig of parsley. Makes about cup. Plmlcnto Ham Stix Slice sandwich bread into finger lengths and toast it. Cool, and spread with a mixture of butter and mustard. Cut boiled ham to tit the bread and lay strips of pi mientos over the ham. Garnish each ham stick with a slice of pi-miento-stuffed olive. Piniiento-Avocado Dip 1 can or jar M ozt) pimiento, finely chopped 1 package 8 oz.) cream cheese Vi oz. American blue cheese 1 cup mashed avocado pulp 3 tablespoons lemon juice 2 teaspoons horseradish 1 teaspoon salt Kvaporatcd milk, mayonnaise, or sour cream Gradually add the pimiento and avocado to the softened cheeses. blending until smooth. Mix in the rest of the ingredients and enough evaporated milk, mayonnaise, or sour cream to make the mixture of good dipping consistency. This re cipe makes about Hi cup. "Chefs Delight Low Calorie Delicious Flavor CHEESE SPREAD 1 . SMART SANTAS . . . SHOP AT ' NAMELESS... for Holiday Foods! SALEM'S FRIENDLY . . . FAMILY . . . FOOD STORE Fine Young 15 to 20 lb. TOflfl TUBKEV 4 Stock Up Now SWEET SPUDS Pound Tender 8 to 13 lb. EN TURKEY: 4 8 Pound Del Monte-2'2 Size Tins PUMPKIN Swift's Sweet Smoked SLICED BACON lb. 29' TILLAMOOK CHEESE 2 $119 lbs. A BEEF ROAST lb. ma Cascade Picnic lb. 35 Hams Cascade - Hormel ' lb. 49 Chef's Delite CHEESE FOOD 2 ibs. 59' Swanson's or Chet's TV DINNERS Plli 5C ib. pRi: FRESH 1 'S!!f ill 23cpt. 18; c ' pi " For Your Holiday Feast CRANBERRIES 2 Ibs. 29 Cottage Brand COTTAGE CHEESE Fresh, Crisp CELERY each Cottage or Holiday EM BB OLEOMARGARINE 5 lbs. 95 . Sweet Juicy, Choice . . ORANGES 2 dM. 49 Rath's Ends and Pieces Sunshine HI-HO CRACKERS Pound Box BACON 19" ib. Reg. 39c Williams POTATO CHIPS 80 Count Zee PAPER NAPKINS Save $30.00-Reg. $39.95 Deep Fryer 5)95 NAMELESS CARRIES FINE M.J.B. COFFEE Canned-Morrell PICNIC In o desire to allow our employe to spend the holiday with their families we will close Christmas Eve at 6:00 P.M. ond remain CLOSED CHRISTMAS DAY MERRY CHRISTMAS TO YOU . ALL 1940 Mission Ste 0 J es Salem "F.E . LI A R CI Q If Phone 9 m w s
