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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 12, 1956)
a lent Authentic Jcc4 (juide tc Rettet litinq THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUR MARKET INC. - i f Published Thundoy Each Wok Journal SICTDQINI Edited by Marian Lowry Fischer Salem, Oregon, Thursday, July 12, 1956 Food Pages. Bring Forth Many Ideas On Fruits, Outdoor Meals, Desserts CaoitalA jl : This molded salad ol salmon and cucumbers is just right lor summer - Salmon -Cucumber Salad Cool One . . . Salmon-Cucumber Salad Mold with Chive Sauce there's a dish made to order for a warm day's menu. Such a salad is compara tively low in calorics, too, nonfat dry milk being used as well as cucumbers and salmon. Salmon-Cucumber Salad I Makes 6 servings) 2 tablespoons cold water 2 tablespoons lemon juice 1 tablespoon (1 envelope) unflavorcd gelatine 1 cup boiling water 1 cup thinly sliced cucumbers 1 (7 oz.) can salmon, drained 1 cup peas, cooked Vt cup mayonnaise 1 teaspoon onion salt 14 teaspoon prepared horse radish f: Vi cup instant nonfat dry milk powder ,1 egg, slightly beaten Combine water and lemon juice. Soften gelatine in water and lem on juice. Let stand 5 minutes. Dis solve in boiling water. Rinse a 1- Barbecued Whole Barbecued whole small fish are always a favorite. Here is a suggestion with recipe for the sauce.-. Grilled Barbecued Whole Fish ' Any variety small whole fish Barbecue sauce Clean and dress fish. Place over a grill. As fish cooks, brush with warm barbecue sauce, turning to cook both sides. Cook only until fish is flaky. Serve at once with grilled corn on the cob or boiled corn and onions. v Barbecue Sauce: Vt cup fresh lemon juice 3 tablespoons cider vinegar 1 teaspoon salt 4 teaspoon garlic salt 4 teaspoon paprika 14 teaspoon ground black pepper Vt teaspoon ground cayenne pepper 1 teaspoon powdered dry mustard Vt teaspoon red hot sauce Combine all ingredients in a saucepan. Heat only to boiling point. Yield: Scant '4 cup. Grilled Corn With Garlic Butter Whole ears of corn Butter or margarine Stuffed Celery In Salad Dish Good This stuffed celery served with French dressing makes a refresh ing salad. Stuffed Celery Salad Ingredients: I package (3 ounces) cream cheese, 3 table spoons finely chopped chutney (without syrup), 24 pieces celery (cut them In 1-inch lengths), '4 cup chopped pecans, lettuce or romaine, French dressing. Method: Have the cream cheese at room temperature; mix well with the chutney. Fill celery pieces with cheese mixture and sprinkle with chopped pecans; do not try to fill celery wedges full if there is not enough cheese to go around. Arrange stuffed celery pieces on Bibb lettuce or romaine. Serve with a French dressing made from olive oil, wine vinegar, prepared mustard, salt and pep per. Makes 6 servings. . Chicken and Chips Delightful main dish for lunch con or supper is "Chips a la King." From your freezer, take can of new frozen chicken a la king (10-ounce size). Allow it to thaw completely in warm water (about 1 hour). Blend a la king with ' cup milk in a l quart casserole. No extra mixing bowl to wash!) Mix in 1 cup cooked green peas and H cup crushed potato chips; top with Vt cup otcrushed chips. Bk in moderate oven (375 F.) A. A ' rnr si. I quart mold in cold water. Pour cup of the gelatine mixture in mold. Arrange cucumber slices, over-lapping, in mold. Chill until set. Remove bones and skin from salmon. Combine with remaining gelatine mixture, peas, mayon naise, onion salt, horseradish and instant nonfat dry milk powder Fold in egg. Spoon ' mixture into mold. Chill until firm, about 2 hours. Chive Sauce (Makes four y-cup servings) 1 cup liquefied instant nonfat dry milk 1 tablespoon flour Vi teaspoon salt Dash of black pepper - 1 tablespoon finely chopped " chives . ...... Pour liquefied Instant nonfat dry milk into top of double boiler; sprinkle combined flour, salt and pepper over surface. Beat with rotary beater until just blended. Cook over hot water, stirring con stantly, until thickened. Stir in chives. Small Fish Tasty Garlic, onion, or celery salt Ground black pepper Strip husks down, remove the corn silks and fold husks back over the corn. Dip ears in water. Place on the grill and cook 20 minutes or until corn is tender, turning often to cook uniformly. Serve with melted butter or mar garine, and garlic, onion or celery salt, and ground black pepper. ' Yield. Allow 2 ears per person. Baked Whole Unpcelcd Onions Small whole unpeeled onions Melted butter or margarine Garlic, or celery salt to tasle Ground black pepper to taste Salt to taste Place onions over the grill and cook until tender, about 30 min utes. When done, peel, dip in melted butter or margarine and sprinkle with garlic or celery salt, ground black pepper, and salt to taste. Enjoy Luscious i TJo JLlD" ORANGE Wonderful. Wonderful I'ft'iiiiWi11;'''!'' not carbonated1 Ucc-rfian5iaa 5r -Ji ... , .'. , t Tangy Salad Just Right In Summer Refreshing to look at and cool to taste is this tangy vegetable salad. Tangy Vegetable Salad Set out a one-quart mold Empty into a bowl: , 1 package of lemon flavored gelatine .. , Add andstir -until gelatine Is completely dissolved: 1 cup cold water 1 tablspoon cider vinegar 1 teaspoon salt Cool. Chill in refrigerator or in pan of ice and water until gelatine mixture is slightly thick er than consistency of thick, un beaten egg white. If placed over ice and water, stir frequently; if placed in refrigerator, stir occa sionally. Meanwhile, lightly oil the mold with salad or cooking oil (but not olive oil ) and set aside to drain. . ' , Prepare and set aside: 1 cup sliced radishes 1 cup quartered, sliced cucumber 14 cup diced celery 1 tablspoon minced scallions or onion When gelatine mixture is of desired consistency, mix in the vegetables. Turn mixture into the prepared mold. Chill in re frigerator unljl firm. To unmold, run tip of knife around top edge of mold. Invert mold on a chilled serving plate lined with lettuce. Wet a clean towel in hot water and wring it almost dry; wrap around mold for a few seconds only. If mold does not loosen, repeat. Serve salad with mayonnaise or other favorite salad dressing. Recipe makes 6 servings. IAY Poultry, Meats Poultry continues to top lists of plcntifuls with prices so rea sonable that broiled and fried chicken, barbecued chicken, stowed chicken with dumplings are likely to be family fare at least once a week. Turkeys too are very good buys. For several days of good eating, the 12 to 16 pound birds are unsurpassed. Roast in pan without a cover and add no water. Many are. getting acquainted with 3 to 6 pound turkeys for frying, broiling. If you've home freezer space, now is good time to put in a dozen broiler-fryers, maybe two turkeys. Put in a supply of bargain priced canned cranberry "jel" or whole cranberries. Best pork buys arc likely to be cuts from the loin, sparerms ana bacon. Freshly ground beef and cuts for stewing continue at bargain price levels. When buying lamb for shish kebab or shaslik, many feel that best value is to be found in buy ing a leg of lamb, having it boned and cut in lis men squares oy market man. Vegetable bins are slacked high with good quality lettuce and practically everything you can think of for the making of salads. Try shredded raw beets, adding them at the last minute so color will not "run." Consider Pretty Up Meat Pies Meat pies are made extra pret ty, and tasty with a sprinkling of spices. Individually done for in dividual tastes. Beef pics are great with oregano. And those yummy turkey pies look and taste so good with poppy seeds- or paprika. Chicken pies are delight ful brushed with parsley butter or sprinkled with celery salt. Sprinkle with the spice you pre fer, then bake as directed on the package. xmy EflONEVS'l y HHElr delicious new A MrZZ 7 7 m """1 HONEY FLAVORED J ly ML CEREALS Good Buys snowy white cauutlowerets, diced; and sliced celery. Use sliced, unpeeled cucumbers, grat ed or shredded carrots, snreden cabbage; green onions, tops and all, green peppers in slivers or thin rings. Tomatoes in wedges are best - added after salad has been tossed. Thin slices of zuc chini add pleasing, texture and piquant flavor to green salads. Radishes and green onions are favored salad stand-bys, , For cooked vegetable variety, choose from beets, cabbage, car rots, cauliflower, celery, corn-on' the-cob, eggplant, mushrooms, onions, green peas, peppers, po tatoes, spinach, squash. Fruit displays offer berries in increasing variety; apricots, plus, nectarines, peaches increas ing in supply right along. Seed less grapes and Cardinals have appeared at low cost. Cantaloupes and watermelons are plentiful, reasonable in cost for breakfast as well as later-in-the-day enjoyment. Eggs are an investment in good nutrition. Keep them 6n the breakfast menu every day. Ice cream is plentiful and of fers extraordinary nutrition at reasonable cost. Other good buys are all dairy products, peanut butter, rice. Good markctingl Vegetable Aspic. Vegetable aspics go so well with summer menus. Add a special touch to your favorite recipe with CnunKS 01 Slices Ul upe imvea molded with crisp garden vege tables. For Berbecued Meat Heat 2 cups . cooked large dry iunas unciiy in a i,uui:c ui i iduii; spoon each chopped parsley, chop ped chives and butter heated with Vz cup red table wine. Excellent with barbecued meats. 0 Look Peaches In Ring of , Caramel Here we put fresh peaches In a crisp caramel ring using frosted flaked corn cereal. Easily made, very attractive dessert to serve six home folks or party-comers. Fresh Peach Dessert 6 cups sugar frosted flaked corn cereal 14 cup brown sugar, firmly packed 1-3 cup melted butler 5 or 6 fresh peaches, sweetened Crush flakes of corn. Mix with browr sugar and toss 'together with melted butter. Pack firmly into 9-inch ring mold. Allow to- stand 2 hours to harden. Invert over serving plate. Loosen gently so caramel corn crisp remains to gether. Fill with sliced fresh peaches that have been sugared to prevent' discoloration. Top each serving with ice cream or whipped cream if you like. Ice Cream Notes , Plentiful ice cream, America's favorite dessert at reasonable cost. is now consumed at the rate of nearly 600. million pounds a year; comes in more than 200 different flavors using about 250. million pounds of Iruits and nuts. Packed with good nutrition,' ice cream is an every day treat that adds in finite variety and appetite appeal to any meal, j A small serving is just right to put finishing touch on a heavy meal. Topped with nuts, coconut, fruit or sweet sauces, it builds a slim meal into something special. Topping suggestions include choco late syrup, caramel syrup, maple syrup, honey; frozen, fresh or can ned fruit; nuts, coconut, shaved semi-sweet or sweet chocolate, pre- serves. for (BA(B Bing Cherry Dessert Sauce Delicious Over Puddings and Cakes Right in season is this Bing cherry dessert sauce. It is delici ous for dripping over ice cream, cmiicd custards ana puddings, toasted angel food and sponge cake wedges, or sliced pound cake. The recipe is ample enough to give a good supply and it can be put in a vapor-proof container and frozen, or canned. Bing Cherry Dessert Sauce 6 cups sugar cup water 1 tablspoon lemon juice (fresh, frozen or canned) 8 cups stemmed and pitted . Bing cherries (buy 2 lbs.) Combine sugar, water and lem on juice in preserving kettle. Heat to boiling, stirring con stantly. . Add cherries and bring to full rolling boil. Boil 3 minutes, stir ring occasionally. Spoon into hot sterilized jars and seal at once. Yield: 5 half pints. Shrimp Features In This Simple Dish Here's a delicious and quick recipe using shrimp. : Melt 5 tablespoons butter or mar garine in a saucepan or skillet, Add Vt cup chopped onion, Vi cup diced celery and cup chopped green pepper. Cook until barely tender. Add 2 tablespoons all-pur pose flour and mix well,- Cook sev eral minutes,-. stirring constantly. Slowly stir in 1!4 cups water and tablespoons soy sauce. Blend in well and cook about 5 minutes stirring constantly. Add 1 pound cooked or uncooked, cleaned shrimp. Fresh, frozen or canned shrimp may be used. Cover and simmer 10 minutes or until the shrimp curl and become pink, if uncooked shrimp is used. If cooked shrimp is used, just heat thorough ly. Serve over hot rice so none of the delicious sauce is lost. on every package! Pudding of Honey and Apricots Both practical and pretty is this pudding with gold of freshly stewed fresh apricots and honey combined with spiced bread cubes for a hearty dessert to be served warm or cold, plain or with table cream or whipped cream. Apricot Honey Pudding 1 quart toasted. H-inch bread cubes ,Vi teaspoon salt Vt teaspoon mace 4 teaspoon cinnamon Vi cun melted butter 14 cups drained apricots Vt cup honey Vi cup apricot juice 1 tablespoon lemon juice Place toasted bread cubes in Vi quart baking dish. Combine salt, mace and cinnamon and sprinkle over toasted bread cubes. Pour melted butter over toasted bread cubes and spices. Remove half the buttered, spiced bread cubes from baking dish. Alternate 2 lay ers each ot spiced bread cubes and apricots. Combine honey,- apricot juice (drained from apricots) and lemon juice and pour over bread cubes and apricots. Bake in moderate oven, 350 degrees for 30 minutes Six generous servings for a satis fying dessert. Go With Fruit Salad Bite-sized muffins, tangy with orange rind and sweet with raisins, are pnrtyish to serve with any kind of a fruit salad. Wonderful too for a family brunch on Sunday morn ing- BREAK SENDS IT UP Sherman County Journal We create our own dilcmnas. The coffee break has sent the cost of. coffee up. LZ1 This Angel Pie Can ; Be Made In Hurry r Here is a "hurry tip" versioh ol angel pie and it Is extra good with a bit of whipped cream -and shaved chocolate curls atop. Wal nuts or Oregon filberts, chopped fine, can be used for the nuts. Quick Angel Pie 11 graham crackers, crushed fine 1 cup sugar .;- 3 eggs 1 teaspoon baking powder ' H cup of chopped walnuts or filberts .' Pinch of salt Beat egg yolks until light; -add . sugar and beat agam until mixture is well blended. Add the crumbs and baking powder, then the nuts. Fold in stiffly beaten egg whites,. Pour mixture into buttered pie pan and bake 30 to 40 minutes in, 375 degree oven. Cool. Cut into pie shaped wedges; flute whipped cream (it can be rum flavored. too) around edges and decorate fwlth unsweetened chocolate curls. A Quick Skillet Meal :- Here's a quick skillet meat which can be put together in a hurry. slice Vi pound seasoning bacon and cut into bite-sized pieces. Fry out and then drain on absorbent paper. Pour alt the fat from the skillet and then measure back 2 tablespoons into the skillet. Blend in 2 tablespoons all-purpose flour. Cook several minutes. Add 1 cup finely diced onion and cook Until the flour mixture browns slightly. Add the juice from 2, No. 2 cans red beans. Mix thoroughtly. Add the red beans, a bay leaf and the fried-out pieces of bacon. Cover and cook over a low heat ' for several hours. Add water if a thin ner mixture is desired, or if , the mixture begins to stick. Stir ' oc casionally. Serve hot over 8 cups hot cooked rice. i bout 20 minutes. Makes 3 to 4 ler.JnEs.
