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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 19, 1956)
o O o o o o o a(einJ0fdtltehtic 0$W jwe U Setter lifmcf THE HOUSEWIFE'S HANDY LATEST 0 IDEAS FOR YOUR ital a Journal ARKETINC Published fhuridoy Each Week Edited by Marian Lowry Fischer Saiem,. Oregon, Thursday, April 19, 1956 Much New Produce Features Market Array; Useful Ideas Highlighted - o FCOD SECTION Cab There's some good eating topping the menu. By ZOLA VINCENT (Foods Writer) Now that the "Many Happy Returns" are in and we've . squared ourselves witn tne coi- ." , , , i .,.. SteSfegS S fryers, fresh asparagus and eJPetj brown pieces of chicken potatoes are rolling to market Broilers and fryers are genuine bargains. Production is almost 50 percent larger than a year ago, giving us truly a bonanza. Quality is excellent. Fresh or quick-frozen, these tender, meaty birds can be broiled, baked, bar becued or roasted. Fresh asparagus is a seasonal delight as production increases, prices come down. Shopping re veals variable prices dependent on fancy versus garden variety due to recent rains or other "acts o nature". Stalks should be green and tender almost their entire length, with fresh, firm close, compact tips. Plan on two generous servings per pound. Fresh asparagus season is short so enjoy it often, now. New potatoes arc increasing in quantity and their season, like asparagus is relatively snore. Characterized by a thin, feathery skin which may be cither red or white, new potatoes are ideal ly suitci for boiling and for creaming. Practically every woman and growing girl in our part of the country knows how to broil and how to fry chicken. Your foods writer's problem is to suggest something new that will appeal to the experienced chicken fixer , . . and to her family. We hope we've solved it to your liking. For each two servings of broiler halves, prepare this sauce: Lemon Sauced Broilers 1 small clove garlic 2 teaspoon salt - 4 cup salad oil Vt cup lemon juice 2 tablespoons chopped onion Vi teaspoon black pepper i- tcasDoon dried thyme Mash garlic clove with salt in a bowl; stir in remaining ingre dients. Allow sauce to stand overnight to blend flavors if you vc time enougn Shane broilers as usual, soak in the lemon sauce one hour he-1 fore broiling. Shake off excess , sauce, nlace chicken in broiler pan (not pn rack) cut-side up. Place broiler pan 4 to 5 inches from source of heat: broil slow-:m ly, urning cverv 10 minutes or brushing meaty side with sauce. Broil 40 minutes or until K,,.f fir.eh ipnrier. Cnen in hot matter and nourat. Add 1 cup cottage cheese ...... .,nwn. caun nvpr all Snrin- ' , 1-1- ...ill. nknnn- nit-tlnt- i r,vr. " Use cut-up fryer. Rinsc in cold watcr and dry. Season with salt and pepper. Melt h cup butter or margarine in skillet and brown pieces evenlv, turning often with tongs. Pour lemon Sauce over chicken. Cover and cook over low heat or in slow oven, 325 de- crees. about 40 minutes. Remove hot platter: stir sauce and pour over thc chicken. Super eating. Figure 3-pound bird, cut up, for each 4 servings of this dish. Chicken Baked in Sour Cream 2 teaspoons Ac'cent (monosodium glutamate) 1-frying chicken (3 pounds) cut in serving pieces 4 tablespoons butter or margarine , 1 small onion, minced 3 tablespoons Uour c 1 cup water 1 cup commercial four rrca0 o 1 teaspoon paprika o O teaspoon grated lemon rind Salt and pepper 2 tahlespnon;(herry, optional the meal array above fryers, fresh 2 tablespoons chopped $ parsley . . ! Many reel inw cnicjen rewins "no ,ne i : f nvn, n inn mnnndii llim O r;i. siowlv on. both sides. Transfer to casserole. Add onion to skillet drippings; saute gently about 5 minutes. Blend in flour until smooth; odd water and sour cream. Cook, stirring constantly, until mixture thickens and boils. Add paprika, lemon rind, re maining teaspoon Ac'cent, salt and pepper to taste. Pour gravy over chicken. Cover; bake in moderate oven, 350 degrees, until chicken is tender, about 1 hour. Place chicken on hot plat ter. Add sherry and parsley to gravy; pour over chicken or serve separately. Asparagus is attracting consid erable attention and deservedly so as the season advances and price becomes reasonable. Popu lar, attractive way of serving is to combine with new potatoes in this pimiento cream sauce. Four generous servings. Creamed Asparagus, Potatoes Vi cup butter or margarine V4 cup chopped onion 1 canned pimiento, chopped Vi cup flour 2V4 cups milk 1 teaspoon salt V,2 pounds small new potatoes, cooked and peeled 2 pounds fresh asparagus, cooked and drained Paprika Melt butter or margarine over low heat. Add onion and pimien to and saute until onion is ten der. Add flour and blend. Grad- , , .,, ,. ,,,, i ually d 'n'lk and cook over low; neat unui mu.-Ke.cu. j stantly. Add salt. I Arrange cooked potatoes and cooked asparagus on serv rig piauer anp iop wmi aui.. """ with paprika Unsurpassed with , fried or broiled chicken. ; Another popular way with that - good green fresh asparagus is Asparagus Mornay. Good too ; over new potatoes. For each two - pounas oi asparagus iu ui.i.. , persons generously. Asparagus Mornay Melt 1 tablespoon butler in neavy saucepan. sponn flour and mix well Pour '2 cup milk all at once. Inline- "s"""' crate heat. Continue to cook. ""T""."' , 'begins to thicken. Remove from Uiir until well blended. Cook, stir Stir lint ring over low heat until cncesci : curds disappear. Sauce will be thin. Add cup grated cheddar cheese; continue cooking stirring constantly until well blended and heated through. Pour over cooked asparagus. Many like to arrange freshly cooked aspara- gus on buttered toast points to preserve more of that good as- paragus flavor. Cheese and Sardines ' Good Friday Dish You'll Jike these cheese and sar dine toast combinations for a Fri day lunch: 'Cheese Toast With Sardines Ingredients: 8 shces bread, 'i cup grated cheddar cheese 'lightly packed i, 3 tablespoons mayon naise, 1 can (33 ounces imported 1 sardir.e'. lemon juice. '. Method: Toast bread lightly un der broiler on oncs($lc. Mix grated cheese and rnayonnaise; spread over untoastcd sides oi n r e a d making suneorncrs and etjrs are cohered. Bra sardiSs nuir Drain sardines: arranac cbesic: sprmklr sar- rfincAwiS Irrrmn liner .1 . . I until hot through. Serve at orffc. I Makes 4 servings. new potatoes - r - r AmflTf) f) n 1 f - f 1 ujke One Of Favored -m , Willi the newest emphasis on the varied uses of canned soup, requests have come in for an old favorite recipe, Tomato Soup Cake. Tomato Soup Cake 2 cups sifted cake flour 1 tablespoon baking powder teaspoon soda lh teaspoon cinnamon or mace vi teaspoon powered cloves teaspoon nutmeg 1 cup seedless raisins h cup shortening 1 cup -sugar' 2 eggs, well beaten 1 can cups) condensed tomato soup Sift together flour, baking pow der, soda, and spices. Wash and cut raisins. (Roll in a small amount of the flour mixture.) Cream shortening; add sugar gradually; then eggs, mixing thoroughly. Add flour mixture al ternately with soup; stir until smooth. Fold in raisins. Pour into two greased and floured 8 inch layer pans; bake in a mod erate oven 1375 degrees) about 35 minutes, or until done. 8 servings. Frost as desired. New Way to Cook Macaroni Products Told For a flavorful salad try this Garlic Spaghetti one. i lie euu lui s I n u i i i i e i mc(hods rf c has brought abollt a development in ways of oing maCaroni foods. orc ,s (hc melhod. To cogk ; ounces o( macaroni, nooliQS m Spaghetti, first bring 3 cups of wa(cr , boi,jng Ad(1 2 tcaspoons sa, and thc macaroni (ood t0 lh(. i(v boji watcr str mjxUil.e constantly for 2 minl1(,s Thcn cover lhc pan f ,,, ,, ,, ,j , minu(cs At lhc cnd o( 10 min. uCSi drain the macaroni food and rinsc mmediately. It will be kcd to lhc corrccl stae of I doneness completely cooked, yet still chewy not overdone and mushy. Increase or deccrasc the ; amount of water as you vary thc quantity of macaroni you wish to ; cook. Garlic Spaghetti Salad 4 ouoces elbow spaghetti li pound sliced process Ameri can cheese 1. pound sliced boiled ham 1 cup diced celery 1 ripe tomato, cut in wedges Garlic dressing Lettuce Add teaspoons salt and spa ghelti to 3 cups boiling water Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let sand Id min utes. Meanwhile, cut cheese and ham into julienne strips. Put into a large bowl. Rinse spaghetti with cold water and drain well. Add macaroni to hare and cheese with celery and tomato. Add Garlic Dressing' and toss lightly. ' Serve in salad bowl lirvd with letfece. Garlic Dressing: ' cup undiluted evaporated milk l cup sa)d oil 3 tablespoons vinegar '? teaspoon garlic salt 'i teaspoon sugar Dan wy mustard Dash pepper Combine inJtcdients in smOl screw-ton jar. Cover and shake i until njjscd thoroughly. 'Let stand I Sic cowircd Makes vii ai ica i iipir neiorr ktiobe.. in relrigeratot. !ngi asparagus and Fine Variety of Produce On Marts for Springtime There's i and fryers big push on broilers A bonanza of good i eating at low cost because poultry production ( is almost 50 percent i higher than a year ago. The family can really have their fill of fried chicken without any dam age to the budget. While you're about it. why not fry a double batch of chicken; put aside half of it for enjoying cold a day or two later. Cold chicken with bread and butter sandwiches goes a long way toward making a fine meal whether served at home or carried to school or to work. Fresh or frozen, whether purchased whole or in spare parts, these plentiful birds can be broiled, fried, baked, barbecued. Hen fruit, more commonly known as eggs, continue plentiful with prices showing a slight trend upward. Reasonably priced bacon along with a couple of eggs will send Father to work and growing children to school far better forti fied to fight the daily battles. Meat prices continue low for economy cuts; reasonable for steaks, chops and roosts. Beef bargains ore found in freshly ground beef for the making of hamburgers, meat loaves, Swedish meat balls, spaghetti with meat New, Mild Dressing for Salads and Sandwiches We think so much of PRAISE that WE WILL PAY YOU 50c TO TRY YOUR FIRST QUART. Hundreds of Western families taste-tested PRAISE for us, and colled it "wonderful!" Now you can enjoy it, too! Everybody praises PRAISE you'll see! If your family are salad fans already, they'll Rreet PRAISE with applause. PRAISE has a subtle way of complimenting the fresh gocxincss nf succulent fruits, crisp vegetables, and salad greens , . , If there's someone in your house who just won't cat salad , . , well, just set a PRAISE salad before him! You'll discover EVERYBODY PRAISES PRAISE ! 504 CASH REFUND -Your First Quart of PRAISE 25c CASH REFUND Your First Pint of PRAISE (limit one refund per customer) Tear off the label tab from youi FIRST jar of PRAISE anil send label with your name and address to PRAISE co NALLEY VALLEY, TACOMA, WASH Vi e will mail vou cash! Write W1AISE c,i NALLEY VALLEY, TACOMA, WASft., for (fecial ftlAISE Recipe and other good things. Cuts for pot roasting are many and low- in cost; practically make a meal when potatoes, carrots and onions are added during the last 30 min utes of long slow cooking. Short ribs are a bargain; very good cooked H4 to 2 hours in a bar becue sauce, either on very low heat or in a moderate oven. Lamb is plentiful. Consider lamb shoul der, lamb shanks, lamb patties or lamb curry. Fish variety is good with special emphasis on new season sea boss, rockfish, halibut, trout or shrimp. If fresh shad is available in your market, have fishman bone if for you and prepare for fish treat of the season. Plenty of lemons on bond, of course. Vegetables and-fruit supplies are about the same. More asparagus coming in. More new potatoes in both red and white skins. Aspara gus and new potatoes are perfect for serving with those plentiful fryers and broilers. Snowy white cauliflower looks good. Cabbage, carrots, yellow onions of medium size, lettuce, small artichokes and cucumbers make menu planning easy. Fruit buys are apples, ba nanas, grapefruit, oranges and pineapples. Good marketing! td'ft'a'-" H 1 1 fcS04 vfff otSpCKjfoa a?li nptzv i II ( A PRAISEworthv SAIAD SUGGESTION from NEW PRAISE SA'LAD 1 eon f 1 1 oz.) mandarin orongei 1 can (flat 9 oz ) crushed pineapple 1 cup ihredded red cabbage Vj t;eipoon 10,( 3 cupt shredded white cabbage W cup PRAISE i Dj.ain oranrst ond o'timnnnln whA oreoarina reit of lalad Combine (bbgge, pineapple, oranget'dill pickle, onion and toll Toismlxing well. Chitl. Beffie serving, add 1 1 cup PRAISE and ton agau0Frith orange tecfttlnt and all $htte This Pilaff Delicious One You'll like this Rice Pilaff as a casserole offering. In place of rice you may use the bulgar or processed wheat product. Rice Pilaff ?i cup butler or margarine 1 medium onion, chopped 1 cup rice or bulgar 1 10-oz. can concomme 14 cup warm water Coarsely ground black pepper Savor salt to taste Melt butter in large skillet. Brown onion; add rice or bulgar and brown. Pour in. consomme and warm water; add pepper and sav or salt. Simmer until mixture bub bles. Pour into 1-14 quart covered casserole and bake at 300 F. for 30 to 45 minutes. Rice is done when all the liquid is absorbed into rice. Serves 4. Beet-Pineapple Relish For an espically good accom paniment for fish, drain the liquid from a jar of tiny whole beets, add 3 tablespoons sugar and Vi cup vinegar. Heat long enough to dissolve the sugar. Combine beets and 1 cup drained pineapple chunks and pour liquid over beets and pineapple. Chill at least, 3 hours or overnight. Nolley's Home Economics Deportment: 2 t jbteiooni chopped Nalley'i Banquet dill pickJe 1 tablespoon orated onion cabbage may bt uttli. , Ah! Fresh Rhubarb Pie... Fresh rhubarb is becoming more and more plentiful in the market and more reasonable in price. It's really time for one of those favorite rhubarb pics. Lattice-Top Rhubarb Pie Pastry; 2 cups sifted enriched flour 1 teaspoon salt 4 cup shortening 3 to 5 tablespoons cold water Sift together flour and salt. Cut or rub in shortening until mixture is crumbly. Sprinkle with water, mixing lightly until dough begins to stick together. Turn out on lightly floured board or pastry cloth and press dough together. Cover or wrap in waxed paper. Place in refrigerator while preparing Rhu barb Filling. Divide dough in half. Roll one half to circle about 14 inch thick and fit into 9-inch pic pan. Roll remaining half of dough into rectangle 14 inch thick for Greens in Stock Greons cooked in ham stock is a very tasty morsel. Save the water in winch ham has been cooked and use for cooking such greens as turnip greens, mustard greens, collards, kale, and beet tops. Use only enough of the stock to cook the greer Save every drop of the pot luiuor which is chocked full of valuable nutrients for drinking or for dunking bread. jy ) j foWer m - ' ' ' ' umm lattice strips. Turn Rhubarb Fill ing, into bottom crust. Cut dough into strips about 14 inch wide. Place over filling about 14 inch apart, weaving strips to form lat tice pattern. Trim edge, place strip of dough around edge, and seal. Flute edge, if desired. Bake in a hot oven (450 degrees F.) 15 minutes. Reduce to moderate oven (350 F.) and bake 25 minutes long er. Rhubarb Filling: 2 eggs, beaten 114 cups sugar 14 cup sifted enriched flour 1 tablespoon grated orange rind V teaspoon salt 4 cups sliced fresh rubarb Butter or margarine Combine eggs, sugar, flour, orange rind and salt. Beat well. Stir in rhubabrb. Turn filling into bottom crust and dot with butter or margarine, Makes 1 9-inch pie. Tangy Spinach Spinach and grapefruit arc perfect duo. Try combining sau teed fresh grapefruit sections with cooked spinach. It's low. in calories and rcauy good. Company Luncheon Dish Baked tomato stuffed with cooked spinacli or kale is a zippy lun chcon dish. To make it, .simply scoop out a firm tomato and fill it with hot seasoned greens. A sprinkle of grated cheese over the top gives it a special zip. .V YZ Lime Dessert Fine After Lamb Dinner A delicious dessert to serve after a lamb roast dinner and all its accompaniments is lime sherbet Lime Sherbet Ingredients: 14 cup sugar. 1 cud water, 1 package (3 ounces) lime flavored gelatine, 1 cup orange juice, 2 tablespoons lemon or lime juice, 2 cups milk. Method: stir sugar and water to gether, in a 1 quart saucepan, over low heat until sugar dis solves; boil 2 minutes. Sprinkle lime gelatine over; stir until dis solved. Stir in orange and lemon juice. Pour into refrigerator tray. Have refrigerator control at cold" est setting; place mixture in frees, ing compartment until frozen abput 14-inch around sides and bottom of tray. Turn Into mixing bowli beat with rotary beater (electric or hand) until fluffy. Gradually beat in milk; beat about 1 min ute longer or until thick and doubled in bulk. Turn back into trays; freeze, stirring every IS minutes, until firm. Makes 8 -servings. Dressed up Rice Dress up steamed rice when you are serving it to company. Minced parsley, chopped toasted almonds, minced scallions (with green tops included), finely diced green celery, are all fine to add to the rice. Stir them in with a little butter or margarine after the rici is cooked. mm Si . : V 0 0 ty n o Q o ? S (!) o 1 ' o
