Salem, Oregon, Thursday, June 21, 1956
THE CAPITAL JOURNAL
Section 3 Page 6.
Spicy Sausage 1
i iiii it'i V V CI I i
Sausage's spicy flavor makes
" a logical combination with
meat vegetables, macaroni and
noodles. Making one of these
dishes is especially easy with the
quick brown and serve sausages
on thi mark- today.
Witn suc,h combination dish,
all that is needed to round out
a good meal will be a salad of
greens with crusty bread and a
simple fruit dessert
Sausaco Creole
1 package Ci lb.) brown and
serve sausage
' cup rice
2 tablespoons chopped green
pepper
V cup chopped onion
1 teaspoon salt
1 lO'i-ounce can condensed to
mato soup
1 cup water
Cook the rice in a covered skil
let in boilim water for 10 min
utes. Drain. Add the green pepper,
onion, sail, water and soup I set
aside U cup soup to be added
later). Cover and cook slowly for
15 minutes, stirring occasionally.
Place sausage over lop o( the
rice mixture. Spread the remain
ing i cup soup over the top.
Cover and conk 15 minutes. Serve
hot from skillet.
Use Chicken and
Turkey Bones in Soup
Don't throw away those chicken
and turkey bones. Make a de
licious soup with them. Or. if you
are frying chicken, save the
back and neck for. this soup.
Chicken Bone Soup
Ingredients:
4 quarts water
Bones from cooked or un
cooked chicken or turkey
1 tablespoon salt
' teaspoon black pepper
1 stalk celery and leaves
1 onion
1 cup uncooked white rice
Method: Put the water, bones,
salt, pepper, celery and onion in
a large soup kettle. Simmer for
2'i to 3 hours. If bones are from
an uncooked chicken or turkey,
simmer until the meat left on
the bones is tender.
Lift out the bones .celery and
onion. Cool quickly and store in
the refrigerator until time to
serve. Skim off fat when it con
geals on top of soup.
When ready to serve, add the
rice. Bring the soup to a boil.
Turn the heat as low as possible.
Cover with a lid and leave over
this low heat 20 minutes or until
the rice is tender.
Pull off any meat left on the
bones and add to the soup be
fore serving.- Top with finely
chopped parsley, if desired.
This recipe makes about 12,
one cup servings.
Butterscotch and '
Rice Pudding Good
Rice desserts are alwavs fam
ily favorites. Here is one with
the butterscotch flavor.
Quick Butterscotch-Rice
Pudding with Whipped Cream
cup uncooked white rice
Vi teaspoon salt
l'3 cups water
1 cup milk
Vb cup sugar
1 teaspoon vanilla
1 package butterscotch in
stant pudding mix
Milk as called for in pud
ding directions.
Sweetened whipped cream,
if desired.
Method: Put the rice, salt and
water in a 2 - quart saucepan.
Bring to a vigorous boil. Turn
the heat as low as possible. Cov
er with a lid and leave over this
low heat for 14 minutes. Stir in
the milk. Cook over this low
heat 14 more minutes or until
most of the milk is absorbed and
the mixture is creamy. Stir in
the sugar and vanilla.
Make un the instant pudding
following the package directions.
Stir in the rice before the pud
ding sets. Cover and store in the
refrigerator until time to serve.
Serve with sweetened whipped
cream if desired flarnish whin-
ped cream with chopped red or H
toaster chopped nuts.
This recipe makes 6 to 8 serv
ings.
Hash of Turnios
And Tuna is Good
Canned tuna combines nicely
with many vegetables for tasty
main dishes.
Here is one using tuna and
turnips.
Tuna-Turnip Hash
(Makes 6 servings)
' cup butter or margarine
1 cup chopped parsley
4 cup chopped onion
2 7-oz. cans solid-pack tuna
Vi cups diced, cooked yellow
turnip
teaspoon thvme
4 teaspoon salt
Melt butter or margarine; add
parsley and onion and cook until
onion Is lightly browned. Add
remaining ingredients and heat to
serving temperature, stirring occasionally.
BEWARE
Of
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