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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
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