Page 4 Section 3
THE CAPIT L JOURNAL
Salem, Oregon, Ttiuffida.T, Jaws II, 1956
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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.
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iflBIlS!lil
tod CL0ROX..,
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A Clorox-clean wash looks cleaner, smells
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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. Regular laundering with Clorox
is a matter of cimiiy health protectiojt as
well as family pridtt
bathroom ana kitahMi alemvi tU
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cicot stain rtmovarflnd dfdoh...it prtmdt
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