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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 2, 1956)
aletn J Authentic Joed (juide to Setter THE HOUSEWIFE'S HANDY FOOD' SECTION Edited by Marion Lowry Fischer LATEST IDEAS FOR YOUR Capital ETINC Published Thursday Each Week Salem, Oregon, Thursday, August 2, 1956, Early August Features Good Supplies of Turkey, Other Summer Items jLburnal With turkey anil chicken so much m the food news, now is a fine time, too, to sing praises of plentiful frozen poultry pies. For parly time, serve with fancy toppings. Today's featured story gives more about mid-summer turkey season. and Braising Both, Fine Ways to Cook Those Good Turkeys... By ZOLA VINCENT : (Foods Writer) We're pretty well accustomed to turkey on the table the year around but this year's crop of beautiful mid-summer birds is bigger than ever and they're com ing to market extra early. All this means bargain eating that comes in all sizes, fresh or frozen, dressed or ready-lo-cook. Enjoy them now. Put a few in the freezer for later eating. There are plenty of the 8 to 10 pounders, ready-to-cook weight for smaller families who are having "com pany" and there are plenty of the large birds for family reunions, neighborhood gatherings and com munity picnics. ;. One seldom thinks of roast tur key without contemplating the Joys of- leftovers. Some go so far as to say that they roast a turkey just for the making of turkey sandwiches, salads, casseroles, a la King, a la Queen, turkey pies or other favored dishes for sev eral days of good eating. Speaking of turkey pics, this seems a good place to mention fact that Americans ate about 325 million frozen poultry pies last year and the popularity trend is upward. Everybody knows how to roast a turkey so we're going to talk about broiling and braising. Broiled Turkey Turkey halves or quarters are broiled in bottom o( shallow pan after brushine thoroughly with butter, margarine or any desired fat and being seasoned with salt and pepper. Broil like chickens except that broiler pan is 7 to 9 inches from, heat and it takes lonccr. Popular Variations: 1. Bub fav orite herbs or spices cinnamon, Einger. marjoram, nutmeg, poui try seasoning, thyme, etc. into the surface before brushing with the fat. 2. Marinate turkey in barbecue sauce or French Dressing 1 to 3 hours. Drain. Proceed to broil. Use the drained marinade for basting. 3. Add 1 Icaspoon sugar with salt and pepper for season ing. Generously drizzle lemon juice o'ver turkey during broiling. Fried Turkey When pan-frying or oven-trying tiirkev. proceed as for fried chicken, allowing extra time fnr j pies leaf, cloves, ginger, nutmeg, mar joram, thyme or onion and garlic. Braised Turkey Small fryer or roaster turkeys, quartered or cut-up, and parts or quarters of larger turkeys are suitable for braising. Coat turkey pieces with seasoned flour and Iry, browning slowly lor aDOUi j hour. Remove pan from heat, spoon or pour off all but few tablespoons of fat; add lh cup water and cover tightly. Cook over very low heat or in .125 de gree oven, l'4 to 11 hours or until fork tender. Popular Variations: 1. Instead of water, use milk, sweet or sour cream, fruit or vegetable juices, cider or wine. 2. For oven brais ing, catsup, chili or barbecue sauce, tomatoes or cream soups give variety of flavor. Use slightly more of these than quantity of water specified in basic recipe. 3. In addition to salt and pepper, add whole or ground spices: all spice, bay leaf, cloves, ginger, nutmeg, marjoram, thyme or on ion and garlic. Turkey Roasting Reminders: If bird is frozen, allow 2 or 3 days for thawing in original wrapper in refrigerator. Stuff-bird loosely so dressing won't "pack". Roast in open pan, no water added at 325 degrees (no matter what Aunt Emma says) and no matter what size of bird. Popular Poultry Pics Frozen poultry pies, chicken and turkey, come in might handy, especially at mid-day. One of the major delights of the frozen food industry is the ready availability of delectable ready-to-bake-and-cat meat pies. We're now eating the poultry pies at the rate of more than 325 million a year. Eight ounces seems to be the standard size for a generous serv ing. Quality and meat content arc uniformly high as frozen meat pie people make friends and influence people. Poultry Pie Toppings For those who want to gild the meat pic, we've pictured today some suggestions for dressing the top either before or after baking. Herb fanciers, may their tribe increase, sprinkle caraway seed over poultry pies before baking. Curry powder dusted lightly over tiirkev nics odds interest. Try spreading garlic butler over beef Barley With Green Pepper in Casserole Barley is fine with some veget- Summer Hot Dish A lima bean, corn and bacon chowder makes a good hot dish ablcs as well as being a soup "r a ime summer suppei. um standby. Here it is combined wilhicooneu large ury-uiiids dim u ..... corn cut off the cob. Season with r... ..i..J.BII.k....Hw. Barlev With urcen Fenoers uli,u" a,,u " .m- . n.;.n o iaroo Loin nf aiioH joram. Then' add a couple table- tcr to a boil and add 2 cups barley. I spoons sautcrne or other white Cook, stirring occasionally, until i ""'"" " ",c 6""""" barley is tender but not mushy. Drain into a colander and rinse thoroughly with hot water. Chop 4 green peppers fairly coarse, toss these with the barley and keep hot in colander over slowly boiling wa ter. To serve, transfer to low cas serole or serving dish, pour some melted butter or margarine over it and sprinkle with paprika. Plentifuls, Good Buys In Markets Are Reviewed Name it and you can have it. And the chances are that it will be on the list of plentifuls with correspondingly reasonable prices. Turkey tops the list of good buys for happy eating when fried, broiled, barbecued or roasted looking forward to a second or third days eating in praise-worthy ways. Turkey growers and distrib utors tell us that the crop is big ger than usual, earlier than usual: that turkeys are available in an sizes; that they come frcsn and frozen, dressed or ready-to-cook. Five to 10 pounders can be fixed any way you like. Chicken fryers, broilers and st ewers are also abundant and likely to continue so for a whole. Meat Situation All fresh pork cuts seem lower in price than usual at this time of year. There are likely to be specials on fresh pork sausage which makes wonderful breakfast eating for a change ... maybe with good milk gravy? Hams and smoked picnics are reasonable. Beef cuts from the chuck, rounds and ground beef are featured in most markets. Consider cold cuts. Many .families are quite content with an assortment of cold cuts and luncheon meats for make- your-own sandwich lunches with an iced beverage or milkshake, chilled melon or fresh fruit. Rea sonable prices mark many canned meats and meat specialties. Fish and Shellfish. Few shell fish but good variety in steak and baking fishes. Fresh fillet offer ings include ling cod, rockfish, true cod, Dover sole, seabass. Pan-readies for good eating in clude rex sole, Idaho brook trout, sandabs. Plenty of lemon on the side! Fruit displays offer cantaloupes, honeyballs, honeydews and water melons for chilling. Thompson seedless and Cardinal grapes for out-of-hand eating. Nectarines are at peak. More peaches and plums coming in. Talk over freezing, canning and jamming plans with fruit man. He's glad to give you advance notice of season peaks and best buys. Vegetable bins make meal plan ning easy. An abundance of cab bage, celery, corn, cauliflower, carrots, cucumbers, green beans, lettuce, radishes, green onions, green peppers, soft squashes. To matoes are variable in quality and price. The less expensive ones are ideal for cooking pur poses. Canned applesauce and canned cranberry sauce are exceptionally good buys. So is canned tuna. Good marketing! Coconut Cookies That Are Special CI1F.KSK STORAGE All cheeses should be kept in the refrigerator tightly covered in plastic containers, aluminum foil or waxed paper. Packaged cheese is stored in its own wrap pings. Cut off any mold, that de velopes on hard cheeses; cheese underneath is good as new. These coconut butter cookies are just right to serve with fresh fruit or ice cream, or with milk or cof fee for snack time. Coconut Butter Cookies (Recipe makes 40 cookies) Line bottom and sides of a 9'4x- 5Vix2-in. loaf pan with waxed pa per. Cookie sheets will be needed. Cut into short lengths and set aside: 1 cup (4 oz.) moist shredded coconut Measure and set aside: 2 cuds sifted flour Cream together until butter is softened: 1 cup butter or margarine 1 tablespoon vanilla extract Add and cream until fluffy: cup sifted confectioners'- -.; sugar Beating until smooth after each addition, add the sifted flour in fourths. Blend in the coconut. Press dough into loaf pan in an even layer. Cover and chin in reiriger ator several hours or overnight. Set out cookie sheets. Using a sharp, knife, cut dough crosswise into ten strips, cut lengthwise to form four rows of ten pieces each. Turn aougn out ot pan. Roll each piece of dough be tween palms of hands to form a ball. Place balls about 1 In. apart on cookie sheets, pressing to flat ten slightly. Bake at 275 degrees F. about 25 min. Remove to cooling racks. Silt confectioners' sugar o V e r the cooled cookies. Honey, Sour Cream Make Good Dressing Regal results from this simple blending of honey and sour cream that will keep delicate seasonal fruits bright and colorful; accent flavor. Keeps well. Make up ahead of time. Enough for fifteen servings. Slightly mix 2 teas In a sauce pan. Combine one third cup fresh lemon juice and one third cup honey. If you put the lemon juice into a measuring cup, then add honey, it will flow easily when added to egg mixture. Stir while adding to mix well. Cook over low heat, stirring until mixture re sembles a soft custard. Remove from heat: add 10 marshmallows that have been cut into small pieces. Stir until melted. Cool, fold in 'i pint commercial sour Qrcam. Spoon over salad fruit mixture or arrangement. Peach-Strawberry . ' Pie Dinner Treat ' Canned peaches with a straw berry glaze, in crisp, flaky pastry, describes mighty good dessert eat ing! A "Peach Strawberry Glaze Pie" looks and tastes like a party, with the sweet juicy peaches and tart fresh berries. If you'd like a special treat for dinner, here it is. 'each Strawberry Glaze Pie 1 (No. 2Mi) can peach halves 2 cups fresh strawberries V cup sugar 1V4 teaspoons cornstarch Few grains salt 1 baked 9-inch pastry shell Whipped cream Drain peaches thoroughly. Crush half the strawberries and heat. Blend together sugar, cornstarch and salt, and stir into crushed berries. Cook and stir until clear and thickened. Cool slightly. Arrange peaches and remaining strawberries, cut into halves, in bottom of baked pastry shell. Pour cooked berries over all. Cool, Top with whipped cream. Makes 1 (9-inch) pie. Turkey In Casserole Delicious This delicately sumptuous party casserole using turkey or chicken leftovers, cooked rice and apple sauce will make six generous servings. The different touch is plentiful canned applesauce which gives tantalizing tang, helps mingle all flavors. Make in morn ing. Reheat, Turkry Casserole Saute 1 medium onion, si ced and Vi pound sliced mushrooms (or a four ounce can sliced mush rooms) in 6 tablespoons butter un til light brown. Add 6 tablespoons flour, salt and pepper and mix to a smooth paste. Gradually add l'i cups chicken stock (fresh or canned); cook, stirring constantly until thickened. . Add 2 cups canned applesauce and mix well. Toss 2 cups cooked : rice with 2 teaspoons poultry seasoning. Ar range in greased casserole, alter nating layers of rice, chicken and apple sauce mixture,- Melt 2 table spoons butter; toss with 2 cups soft bread crumbs; sprinkle over casserole. Bake in moderately hot oven, 375 degrees, 25 to 30 min utes. : Stuffed Spareribs ' Give spareribs a tart apple stuffing. Use 2 sections of spare ribs. Spread one section with an apple stuffing. Cover with the second section. Sew or lasten the two together. Sprinkle with salt and pepper. Place spareribs on rack in open roasting pan, Roast at 250 degrees F, for lVi hours or until done. Cranberries Also A Year-Round Item Like turkey, cranberry sauce is now a year-round favorite, It tastes just as good with turkey and all kinds of poultry in August, as In December; maybe better) Last year's canned cranberry sauce pack was particularly boun tiful which means that today's prices are very low in order ta move stocks before the new sea son berries start coming in. Most of the cranberries- sold in our area are from far-famed Oregon and Washington cranberry bogs. Watch for specials. Jellied or whole, cranberry sauce is goodt eating chilled just as it eomesf from the can. Many like to fix -it up in relishes like these: Ginger Cranberry Relish Put Vx large orange including rind but quartered and with seeds removed, through food grainder using coarse blade. Combine with 1 can cranberry sauce, either jel lied or whole cranberries', cup raisins, teaspoon powdered gin ger. Store In refrigerator several hours for flavors to blend, Makes 1 pint. Cranberry Fruit Relish Put 1 orange, including rind but quartered and seeds removed, and Vi lemon with seeds removed,, through coarse blade of food grinder. Drain 1 can II or I ounces) of crushed pineapple and combine with 1 can cranberry sauce either jellied or whole along with the ground-up orange and lemon. Store in refrigerator sev eral hours for flavors to blend. Makes 1 pint. Good to have on ; hand.. FRUIT SALAD DRESSING Save syrup from well-drained canned pineapple and add to whipped cream as a dressing tor fruit salad. If desired, add a few ground nuts. 1 Oven Barbecued Fish I Place 2 pounds fish steak hal- , but, haddock, cod in a shallow oiled baking dish. Sprinkle with 1 tablespoons lemon juice, cover ' with your favorite barbecue sauce. Bake in hot oven, 400 de grees, about 25 minutes or until fish is tender. Baste frequently. IFour generous servings. the larger pieces. Pan-frying will take 70 to hu nunuies uepenuins on size of pieces. Oven-frying will take a 323 degree oven lor 1'4 to l'.i hours for broilers: 2 to 2'i hours for frying size pieces. Popular Variations: 1. Marinate turkey pieces in buttermilk or sweet milk overnight. Pour enough milk over turkey, placed one laver deep in pan, to just cover. Drain thoroughly, coat with seasoned Hour mixture and pan nr oven fry. 2. To give barbecue flavor, add h cup thin barbecue sauce instead ot water when pan frying or drizzle barbecue sauce over turkey instead of butter or margarine and broth or milk in oven frying. Or serve barbecue nauee with fried turkey. 3. Aon favorite herb such as allspice, bay i bread. Black-cvcd Susans are cut from sliced process cheese with a slice ol ripe olive forming Hie center as meat pie topper. With a cutter, tulips are tash oncd from canned cranberry "jel" to adurn chicken, turkey pies. Vegetable flowers are easily made from carrot slices with green pepper stems. LUNCHEON SANDWICHES Sardines make fine luncheon sandwiches for Mother and small frv. Arrance whole ones on well buttered slices of whole - wheat bread tor use rye), cover them with tomato slices and spread with a litllc mayonnaise, lop wnn TO 'Nicest thing that ever Happen to FRUIT SALAD ...Mllanl'l J890 French Dressing li the ideal dressing (or frail salad I in rami I If 4UfJW l rTff tit ViRS'l tDc'urH ORESSINJ Get this 2-oz. jar for y2 PRICE When you buy this 2-oz. jar at REGULAR PRICE im . "m. mm mmi us, , 11 p b. On Chase & Sanborn's new FULL-BODIED INSTANT COFFEE . r a 2 ! Try it! You'll see why coffee lovers everywhere made Instant Chase & Sanborn FIRST CHOICE FOR FLAVOR Over other leading instants! . . . Ground coffees, too! 11 over America women are buying, trying and diKtovering a new full-bodied instant. They're discovering it's the first instant with the depth of flavor, richness and quality they'vo been searching for. Join them. 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