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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 21, 1956)
Page 4 Section 3 THE CAPIT L JOURNAL Salem, Oregon, Ttiuffida.T, Jaws II, 1956 rfy ,('AHT VTf fin, T-tjf j '14 . 4,Jli'ff,if rTI II H III UMIIIIWIHI lil llll TTIT Tl I ft 1 1 fl V TJ'idf:i " & - -i ' ' Good fur any mt-al of the day are these delicious Orange Muffins. Orange Muffins 'Winners' Orange muffins arc one of those easily made delicacies (hat are aprpeciated at any meal of the day breakfast, lunch, din ner or coffee time. Here's the recipe for the tempting Orange Muffins. Orange Muffins y cup melted margarine or butter 2 cups sifted all-purpose flour 3 teaspoons double-acting baking powder ' cup sugar y cup shredded orange peel i cup milk 1 egg, well beaten V cup orange juice 2 tablespoons sugar 1 teaspoon cinnamon Sift together flour, baking powder and V4 cup sugar. Stir orange peel into dry ingredients. Combine milk, egg. orange juice and margarine. Add all at once to flour mixture, stirring quick ly and vigorously until just mixed and of a lumpy appear ance. Rub muffin pan lightly with margarine. Fill fuli. Combine 2 tablespoons sugar and cinnamon. Sprinkle mixture of sugar and cinnamon over top of, muffins. Bake in hot oven (450 degrees F.) about 20 min-1 utes. Yield: 24 small muffins (Hi inches x Pi inches.) Frozen fluked steaks go fine at picnic time when served a zesty sauce. with Quick Steaks On Picnic Fare For picnic time try frozen flaked beef steaks with this tnngy bcelsteak barbecue sauce. The slrjtks can easily be prepared on-the-spot by pan-frying in regular cooking foil or in a convenient disposal foil pie pan. The barbe cue sauce, on the other hand, can be prepared in advance and stored in the refrigerator until you are ready to pack your picnic basket. Barbecue Sauce 1 onion, chopped 2 tablespoons oil 2 tablespoons vinegar 2 tablespoons brown sugar 4 cup lemon juice 1 Cup chili sauce 3 tablespoons Worcestershire sauce 2 teaspoon prepared mustard Vj cup water y-i cup chopped celery Salt Cayenne . Brown onion in fat and add re maining ingredients. Simmer 30 minutes. Makes 2 cups. Fruited Pork Chops Baked pork chops served with dried fruit stuffing bulls make a good entree. Combine bread crumbs, s a u t c e d onion, and chopped cooked prunes with plenty of butter and season with salt, pepper and thyme. Shape into balls and bake along with the meat. Cheese Lasagne Good For Friday's Menu A good hot dish for Friday dinner would be this Cheese Las agne, featuring three kinds of cheese. Chfese Lasagne (Serves 6 to 8) 8 nr.. lasagne noodles or any wide noodles 1 8 07.. can tomato sauce i cups cottage cheese Vup. basil 1 tsp. -salt. 4 tsp. Worcestershire sauce J4 cup ch&pped onion H lb. Cheddar, cheese, sliced 4 cup Parmesan cheese Vi cup buttered bread crumbs Paprika. Cook noodles in boiling water until tender; drain and rinse. Mix tomato sauce with cottage cheese, basil, salt. Worcestershire sauce and onion. Arrange alternate layers of noodles, Cheddar cheese, and sauce mixture in a buttered 2Vi qt. casserole. Top with crumbs and Parmesan cheese. Sprinkle with paprika. Bake at 375'F., for 25 min. SUGAIl MKANUKh'.MKNT A pound of brown sugar equals 2',3 cups (firmly packed). Spread of Cheese is Always Popular One Cheese spread is tremendously popular as appetizer with bever age of any kind. Serve on an as sortment of crisp crackers, small slices of rye bread or thin a'bit with a little light cream and use as a "dunk" for crackers, potato chips or corn chips. In a bowl, combine 12 ounces (Vt cups) creamed cottage cheese, 2 ounces blue cheese, 1 teaspoon Worcestershire sauce and 'i teaspoon scraped onion. Beat or otherwise blend thor oughly. Some cooks put ingredi ents through a sieve and blend with a wooden spoon until smooth. Chill in refrigerator un til serving time. Blue cheese nuggets are a fine party item. Recine will make 18 1 nuggets for offering on small j wooden picks. Blend 3 ounces: cream cheese, 1 ounce blue j cheese and a dash of Worcester shire; chill, roll into half-inch balls, then roll balls in finely crushed potato chips or corn chips. Coffee Dessert Extra Good dressing into a stiffly beaten eg? white along with a little well drained pickle relish. Spread the fish, as soon as it is cooked through, with the e"s white mix- It's velvet-smooth turc and put back under the broil has an intriguing cr until the topping puffs and By CECILY BROWNSTONE (AP Xcwsfeaturcs) Like coffee flavor? Then you'll find this molded dessert a heav enly creation. to the tongue. flavor and looks so pretty when i browns it s turned out of a mold. It Frozen Dessert You can make definitely something to put on all sorts of fresh fruit sherbets your list of extra-special company ! with extra egg whites. Easy to desserts. Because this sweet calls fori four egg yolks we are listing re-' PP and so refreshing! Serve minders of what vou may do with the s"0' wl1" 'sp cookies, the egg whites you have leftover. : Sherbets are also fun for company Brazilian Cream l'ru'1 cup5: sncrDpt glasses with inoroHinm.. i ...n 1 fresh diced fruit and then put a center. Top the sherbet with of mint from your garden. Cake Spread Meringues, made I with white or brown sugar, may ;be spread over warm eake; the n( cake pan is then returned to the uveu ur muiier wnue me meringue ored gelatine, hi cup sugar. teaspoon salt. 4 e"B volks. 2 puns milk. 2 tnblpKnnnn'j instant pnffco i sPri 1 teaspoon vanilla, 1 cup heavy cream ' t whipped). Method: Mix together thoroughly gelatine, sugar and salt in lop double boiler. Beat together egg yolks and 1 cup of the milk; stir into gelatine mixture with the re maining 1 cup milk. Place over , " .. ... . . boiling water and cook, stirring !M)"" 1 T Hcal condensed constantly, until gelatine dissolves ton?at0 an,d .green pea,. 5T and mixture thickens slightly. S?ther- diluting according to the nhmit r mim.to. ,w,i, in !,.,,. , directions on the can. Ladle into narl of rinnhlp hnil,.r mv th 1 small casseroles. Beat ai bottom of top part.) Remove from iwni.te 5,i" and drop small puffs heat. Add coffee and vanilla; beat ,"f ov,er the S0UP: brown under with rotary beater just until coffee llle uluer. is dissolved. Chill, stirring oc- : casionally, until mixture mounds' lightly when dropped from a I PttOVerS HIS spoon. Fold in whipped cream. I . Turn into a 4-cup mold or use,An Are Si mpf .. , Macaroni Festive with J cheese tip individual molds; chill until firm Unmold and if desired garnish with additional sweetened whipped cream (flavored with vanillai and toasted slivered almonds. Makes 8 servings. Tipspoon Egg Whites Storing If you are not plan ning to use extra egg whites at once, put them in a lightly cov ered par and store in the refriger ator. Meringue Shells Use extra ' serving. If you wish, this recipe Rosy-Pink Drink One quart o chilled apple juice into which have been stirred 6 tablespoons of lemon juice and Vt cup of grenadine syrup makes a rosy-pink and most refreshing ; fillets egg whiles for making individual hard meringues. Servo, the mer ingue shells with vanilla ice cream and a fresh fruit sauce made of strawberries, raspberries, blueberries or sliced peaches. Chocolate sauce may be substitu ted for the fresh fruit. Or if chest nuts preserved in sweet syrup are available, you'll find they make an epicurean accompaniment to the meringues and ice cream. Fruit Whip Dried apricot puree plus sugar to taste may be folded into slittly beaten egg whites and whipped cream for a flavorsome ending to a meal. Pic Topping For a mile-high meringue topping for a pie, use extra egg whites. The usual mer ingue topping for an eight or nine- inch pic calls for three egg whites and six tablespoons of sugar plus salt and flavoring. Five eggs whites may be used with t e n tablespoons of sugar. Spread the meringue evenly over the pie fill ing and brown in a preheated hot (400 degrees) oven for twelve to fifteen minutes. Fish Topping Broiled fish r steaks may be spread browns lightly. Coconut or chopped-, Sour Cream,MushrOOmS nutmpnlc muv ho arlrtr.H tn thoi make this macaroni dish a festive one. Macaroni with Mushrooms and Sour Cream 1 8-oz. pkg. elbow macaroni V cup (Vi print) margarine or butter 1 cup sliced mushrooms 2 tablespoons flour 2 teaspoon salt Vs teaspoon pepper V. cups milk i pint sour cream 1:4 cups grated Cheddar cheese Cook macaroni according to package directions. Melt marga rine or butter in large skillet and saute mushrooms over very low heat about 5 minutes. Stir in flour and seasonings. Add milk gradually and cook until thicken ed, stirring constantly. Stir in sour cream and cheese and cook until smooth. Remove from heat and mix with macaroni. Pour into well greased casserole. Garnish with whole mushroom caps, if de sired. Bake in moderately hot oven (375 degrees F.) 35 to 40 minutes. Yield: 4 to 6 servings. Barbecued Franks and Kidney Beans A good dish for the porch oz ' patio meal is this one or barb. cued franks and kidney beans. Barbecued Franks and Kidney Beans (Yield, 4 to 5 servings) 1 pound franks, cut into Vi inch pieces 1 medium onion, sliced 2 tablspoons butter or margarine 3 tablespoons flour 1 8-oz. can tomato sauce H cup bouillon 2 cups cooked red kidney beans 1 tablespoon brown sugar 1 tablespoon vinegar 2 teaspoons Worcestershire sauce 1 teaspoon chili powder 1 teaspoon salt Pan-fry onions in butter in a larke skillet. Add flour. Stir to nnmhinp Add tomato snilnn un To heat cheese, use low lempei a- bonjHon. Bring to a boil. Add ture and cook only long enough to beans, brown sugar, vinegar, cream melt the cheese." High heat makes Worcestershire sauce, and sea- cheese tough and stringy.' Process sonings. simmer lor 10 minuies, cheese melts more quickly than Add franks and continue simmer ing lor I mtnuies. aei ve noi. Molded Coftee Dessert Subtle and delicate. natural cheese. When leftovers are served In the way of these chicken squares, the family will welcome them gladly. The chicken is combined with cooked rice, hot chicken stock, eggs and seasonings, and then topped with a layer of toasted rice cereal blended with melted butter. Bake for about 40 min utes, and cut into squares before appetizer for a hot weather din-! with an egg while mixture. For ner. This quantity yields 6 serv- i four servings of fish, fold half ings. a cup of mayonnaise-type salad Coffee Lovers . . . Attention! 25? BONUS SPECIAL! ( t!fEEE5!?5 i-lb. can M$05 Hills Bros, will mail you 25t of this purchase price if you send loit inch of unwinding band with your name and address to , . . HIUS BOS. COFFII o 316 San Franclito 1, Calif. Only one payment per family -offer expires July 8, 1956 BEST FOODS MAYONKAIS Quart "VnlTtl"-l'SS, I Maid for your dishwashing Use Less . . . Use- COTTAGE GREEN BEANS CORN, PEAS COTTAGE No. 303 can cans t&tJ' & lbs. PILLSBURY'S While, Choc, Spice, Caramel, Orange Pkg. CAKE MIX KINGAN"S LUNCHEON MEAT HEINZ DILL PICKLES . KRAFT French Dressing 12-oz. can 24-oz. Jar 21' HI-HO CRACKERS A fine Salad Malt I ei. large Pkg. COTTAGI CATSUP 14-9Z. Efrttto far 25 29 Fresh Pi'oduce IMPERIAL VAUEY Cantaloupe RADISHES AND Gr. Onions TABLE READY Salads Jumbo Size .. 3 bun.10 Each Tender Cut Meats VEAL SHOULDER-U.S. GOOD Roasts-Steaks U.S. GOOD I Round, Sirloin, IrftHl Veal T Bones lb. GREAT fOR STEW M Veal Breast . " BONELESS HO' Veal Stew Frozen Foods Flav-R-Pak French Fries -Mix. Veg. - Cut Corn 4 ,, 69' can be prepared in the morning and stored in the refrigerator for baking just before dinner time. Chicken Squares 3 cups diced or sliced cooked chicken 1 cup cooked rice 12 tablespoons chopped parsley l'.i tablespoons chopped pimiento , 1 teaspoon salt Vt teaspoon pepper 3 eggs, slightly beaten V.i cups hot seasoned chicken stock 1 cup toasted rice cereal 1 tablespoon melted butler or margarine Combine chicken, rice, parsley, pimiento, salt, pepper and eggs; mix carefully. Stir in hot chicken stock. Pour into greased 8x8 inch pan. Combine rice cereal and melted butter; sprinkle over chicken mixture. Set in pan of hot water. Bake in moderate oven (350"F.) about 40 minutes, or until set. Yield: 9 2's-inch squares. Srtv M. C. P Barbecued Ribs of Pork and Good Sauce All cuts of pork are more rea sonable than in the past several vears so may we suggest for easy oven barbecue: Barbecued kids Dash or brush on all surfaces of ribs liquid smoke, salt and pepper. Place ribs in roaster, add cup of water, with 3 tablespoons of liquid smoke added. Cook in 325 degrees oven until tender nd golden brown basting fre quently with drippings. The same process is aesiraoie if cooking outdoors on grill or pit. However, make the follow ing sauce for frequent basting: Juice & peel of 2 lemons i cup salad oil to cup liquid smoke 1 can No. 2 tomato Juice 2 tablespoons brown sugar or molasses Bring to a boil. TABLE 7mS KITCHEN LABORATORY MUTUAL CITHUS PRODUCTS, CO. ANAHCIM, CALIF. THERE'S ONLY ONE WAY YOU'LL EVER KNOW WHAT PERFECT JAM FLAVOR IS! MAKE UNCOOKED JAMS ... and see the differ ence! One taste will tell, and here's why: Uncooked jams, made with the recipes developed exclusively by M.C.I'. JAM AND JKLLY PKCT1N, are jam! with lOOTo fresh fruit flavor (and color) becauM none is cooked away. For the same reason, you get more jam even though you use less fruit and sugar. And, lis odvt ous that not having to work over a hot stove is a decided advantage. As for economy . . . these M.C.P. uncooked jams can be made from either freh fruits and berries in season, or anytime with frozen berries, for less than 15 a half pound! See for yourself what per fect flavored jam really tastes like . . . make uncooked jams with recipes in every package (3i-oz.) of M.C.P. PECTIN I (Recipes for finest cooked jams and jellies are there, too, if you still prefer them.) EXTRA JUICE MEANS EXTRA JELLY FROM THE SAME AMOUNT OF FRUIT! HERE'S HOW TO GET IT! Use the wonderful, exclusive method developed by the M.C.P. Kitchen Laboratory . . . that lets you press crushed fruiti and berries through a muslin bag not only quickly, but so thoroughly you get more than twice as much as bv the old driD method. Then, using this exlr juice with M.C.P. PECTIN, make almost three times as much jelly from a given amount of fruit. Besides, this juice is so clarified you get clear, transparent jelly every time. You can get this remark able M.C.P. method (and the M.C.P. JELLY MAKING SET to use it with) for only J1.00 (cash or stamps) and 3 M.C.P. PECTIN package fronts . . . sent, with your name and address ... to M.C.P. KITCHEN LABORATORY, Anaheim, Calif. You'll get the cost back many times over in extra juice and extra jelly! 0 UMATILLA PEAS 4 69 FOOD MARKET 120 Lancaster Drive Prices Effective Fri. - Sat. - Sun. , ......... v.v-,.-.pw-v..,...w,,..v. j.-., ..- ft w-y- 1 yify iflBIlS!lil tod CL0ROX.., m V y vH sc-i;3v rJs No other home laundering product equals CLOROX in germ-killing efficiency! A Clorox-clean wash looks cleaner, smells cleaner. . . and, most important, it's hygicni cally cleaner, safer for health! So it's easy to sc why millions of womea always Clorox hit and color-fart cotton and ffiiea tsd hit IOC nylon, rayon, Dacron, Orion aai Dynel, too. 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