a lent Authentic Jcc4 (juide tc Rettet litinq
THE HOUSEWIFE'S HANDY
LATEST IDEAS FOR YOUR
MARKET INC.
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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
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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
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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.