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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 17, 1957)
, , LATEST IDEAS FOIH YOUR,' MARKETING ! Published Thursday Each Week ae)ttJ Authentic ?W (ui4e tc Setter tttfoq Capital AJournal Salem, Oregon, Thursday, January 17. 19.j7 THE HOUSEWIFE'S KANDY SECTO0INI Edited by Marion Lowry Fischer Perusal of LocaPAds' Show Great Variety of Fresh and Canned Products Something New With Canned Peach, By ZOLA VINCENT ( Fond? Writer) Most of the Argonauts came to California in search of sold. Some found il in mines; others found it in the growing of peach trees planled in the Santa Clara and Sacramento valleys. One hundred years ago, a dar ing young man named Daniel Ft. Provost harvested and canned the first crop of California cling peaches. Today, people throughout the world are enjoying a share of the biggest and best crop of peaches ever to go into cans. Ninety two per cent of all the peaches canned in the United States are grown and canned rn California. I.at .ear's crop reached an all time high of well above 21 million cases. And do you know what a case of peaches is? Basis for a case of peaches is 24 of those No. 2'3 size 'the bis ones cans you buy and keep on your pantry shelf for frequent family enjoyment. It is fairly obvious that Nature knew about the golden centennial of California's canned cling peach industry and did something extra special for the occasion. Celebrating this momentous event along with top cling peach growers, packers ar.d distributors, foods editors of the west coast were entertained Friday niht at San France co s Fairmont Hotel land elsewhere about town'. They tdd us that never before have canned cling peaches been so large, so beautiful in color and trxturc. so full of sun - ripened flavor as those to be found right now on our grocers" shelves. We agree. Peaches are the most popular canned fruit, usually the least ex pensive, come packed whole, in halves, quartered, sliced or diced. They're put up in water, light, heavy or extra heavy syrup. There arc also pickled peaches, spiced peaches, pie Jillings and peach nectar. Often served straight from the can as dessert or breakfast fruit, they're popular with ice cream, in puddings, pies, as garnish for meats and superb in countless This Coffee Ring Rated Surprise One They call it surprise coffee ring and it is very yummy. Surprise Coffee Ring i Makes one 9-inrh rin1 2-3 cup i'i l.Voz. can' sweetened condensed milk 2 tablespoons lemon juice J tea-poon grated lemon rind f eg,:, slightly beaten 1 cup graham cracker crumbs cup shredded coconut i cup finely chopped nuts cup finely chopped mara schino cherries cup melted butter 2 packages half-cooked biscuits Combine sweetened condensed milk, lemon juice, lemon rind. Iichtly beaten e;;g. graham cracker crumbs, coconut, ruts and cherries ar.d blend will. Arrange biscuits on edges, side by side in a 9-inch well greased and floured ring mold unul mold is tilled Placed a heaping spoonful of milk mixture between each two biscuits. Spoon melted butler over bicuits. Bake in moderate oven 'I'iO F.) 30 minutes or until golden brown. Remote from pan while hot. MINT IN FROSTING Putting chocolate frosting on a chocolate cake For a variation cn th:s classic treat, stir a dash ei m;nt flavoring into the froshnj. MM tanned peaches make baked dishes like this one: 4 As pictured, this special center pictured, this special centen-i a i li ! cling poach roll - ups recipe! AkH Ckf sliced peaches placed on an'" I v- YY ntal uses oblong - of dough which is then rolled like a jelly roll. Barely touching each other in a baking pan, the roll-up slices bake in a spicy orange syrup with more syrup poured over. Nine generous servings prepares you for "sec onds" or lucky you to have some leftover. Top with sour cream, whipped cream or ice cream. Golden Peach Roll-lips - V cup butter or margarine 'i cup orange juice li cup sugar 2 teaspoons grated orange rind Peach Itoll-l ps 2 cups sifted all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1-3 cup shortening s4 cup milk 1 to. 2'3 can cling peaches slices 3 tablespoons melted butter or margarine 1-3 cup brown sugar "packed 1 teaspoon cinnamon Simmer butter, orange juice, sucar and rind together about 5 minutes. Pour half of syrup m bottom of 9-inch square pan shallow oblong pan Arrange peach roll-ups over yrup, J"tsv ing them Jightly untU they barely touch each other .ake in hot oven. 425 degrees, for la minutes. Pour remaining warm syrup even-, lv over rolls and continue baking i 10 minutes longer, or until a rich brown. Serve warm. Peach Roll-l'ps: Sift flour, baking powder and salt into a bowl. Cut in shortening and add milk, mixing to a mod- i .' ii' i eralciy still aougn. Drain peat-nrs thoroughly. Koll dough to an on long, about 10 x 14 inches dough will be about ' inch thick'. Brush with melted butter; sprinkle with brown sugar and cinnamon. Ar range drained peach slices over surface and roll carefully, starting from the short side, as lor jelly roll. With a sharp knite cut into 9 or 10 slices about 1 inch thick. About Ground Beef Wonder why you see .so many prices for ground beef or ham burger in your store? Well, ground beef may come from the chuck, neck, brisket, plate or shank, flank and heel of round. Usually, the lowest priced ground beef has the hi she.-1 percentage of fat. The mnt expensive ground beef is usu- ally prepared from the choicest cuis-round sleaks, or sirloin tips. No matter which you chooe. you're on your way to nutritious B: 9 k:h- sauces, or hamburgers Clarifying Fat Four slices of raw potato ' clarify a quart of fat (hat been used for frying. Ju. t heat the fat with l!ie potato in il until (he fat bubbles. The potato slices will absorb flavors and collect sedi !ment: any uncollected sediment I will settle at the bottom of the i kettle and may be removed after ' the fat is strayed. BREAD TOPPING ! leaves of homemade yeat bread will have a shiny I ght sur- face tf you brush them, before baking, with an unbeaten egg white mixed with a couple of tablespoon of water. T many favorite desserts. It's Canned Corn Week "Case o'canned corn week' is being observed between January 23 and February 2. It seems cream style and whole kernel corn both are among the good buys in canned goods at this season of the year. Corn Pancakes l1 cups silled flour 3 cup nonfat dry milk solids 1 tablespoon baking powder 1 tablespoon sugar 34 teaspoon salt 1 egg. beaten 1 can cream style corn l2 cup water 3 tablespoons vegetable oil. Sift dry ingredients together. Combine egg, corn, water and oil. Add dry ingredients and mix only until blended. Drop by spoonsful on hot greased griddle and brown. Makes 12 to 14 pancakes. Scrambled Corn and Kegs Cook 2 slices bacon until crisp and remove from pan. Combine 4 beaten e"ggs. '3 cup milk and 1 run rannntl u'hnlo knrnel corn. rirainrH Season with ' teasnoon saIt anfl fl dasn nf ppppcr Pour jnlo hn, hacon fat and srrambIe. Serve topped with crumbled bacon, 4 !W,rvjnvs Pineapple-Marshmallow Stuffing for Yams A tasty dish from those yams and sweet potatoes now in the m.-irkelc s this one with pineapple and marshmallows. Pineapple Mnrshmalluw Stuffed Yams 'Makes 6 servings) 6 medium-sized yams 1 cup drained pineapple chunks n4 cup miniature marshmallows Salt to taste. Bake yams in moderate oven '.V)0 degrees' 1 hour, or until ten der. Scoop yams from shells and mash. Fold in pineapple, marsh mallows and salt. Pile yam mix ture into shells. Bake in moder ate oven '350 degrees about 30 minutes, or until lightly browned. Top with toasted coconut, if de sired. tt C,.nn;pc 17 JC'JY JUPf"'" t Run Out. Try TnlS One If the jelly and preserve supply is getting low. here is a remedy- Pineapple and Strawberry Jam, made with canned crushed pine- j apple and frozen berries. Heat to . geiher in a large saucepan I can j 'So. 21 crushed pineapple, 1 pack age ' 10-oz i frozen strawberries. 2 will tablespoon lemon juice and 5 cups )as suuar. Bring to a lull rolling boil; cook, stirring lor one minute. i;e mop from heat and stir in cup of bottled liquid pectin. Skim and stir (or 5 minutes. Pour into 12 sterilized 4-oz. glasses. Seal. Using Beet Liquid I Save the liquid from canned beets and add a little water plu !tu?ar vinesar ana sa t to make sw.rt-sour. Bring the hquirf to a boil with srwral whole clo-.cs, a few? allspice and a stuk of cinna- mon. Pour over hard-cooked csgs and refrigerate overnight. Dram i and serve with cold cuts for an j evening buffet snack. 'cMkzh Fresh Cranberry And Orange in This Loaf Cake Not too rich and flavorful be cause of fresh orange juice and raw cranberries, this loaf cake should be a popular one for the family. Fresh Cranberry-Orange Cake 2 cups sifted all-purpose flour t teaspoon salt j 'a teaspoons double-acting baking powder 1 cup sugar z teaspoon baking soda h cup shortening 2 eggs 3 cup milk U cup fresh orange juice 1 cup coarsely ground raw! cranberries 1 tablespoon grated orange rind 1 cup chopped nuts confectioners' sugar j Sift first five ingredients to gether into a mixing bowl. Add shortening, eggs and milk. Stir to dampened ingredients. Beat 2 min utes by hand or with electric beat er set at medium speed. Add orange juice, cranberries and grat ed rind. Beat 2 more minutes. Fold in chopped nuts. Turn into a paper-lined, greased 9x.".3-inch baking pan. Bake in a preheated moderate oven '350-deg. F.i 1 hour and 20 minutes. Cool in pan 20 minutes. Turn out on wire rack to finish cooling. Sprinkle top with sifted confectioners' sugar. Yield: One 9x5x3-inch loaf. i Cottage Cheese and Cranberry Salad Cranberries and cottage cheese combine nicely for a colorful salad as you'll find out in trying this recipe: Cranberry -Cottage f.alad 1 quart cranberries 2 cups sugar 1 cup whipping cream 1 tablespoon sugar 3 cups cottage cheese Wash cranberries and pick out any imperfect ones. Put through food chopper. Arrange chopped chopped cranberries and 2 cups sugar in alternate layers in a saucepan and allow to stand 10 minutes, or until some juice is drawn out. Then place over low heat until juice flows freely: boil 6 or 8 minutes, stirring constantly Turn into a shallow pan about 9 x 9 x 1!2 inches': cool, cover and place in refrigerator to stilfen About half an hour before serving time, whip the cream until stiff, add 1 tablespoon sugar and fold into cottage cheese. Spread mix ture evenly over cranberries and return to refrigerator to chill. To serve, cut in squares and place on lettuce leaves. No salad dressing is necessary. Serves 8. Vegetable Sauce Kxcellent as a auce for cab bage, broccoli and cauliflower is this mustard cream sauce. Mustard Cream Sauce 1-3 cup h'-a y cream 2 teaspoons prepared mustard 1 tablespoon butur or margarine Method. Gradually stir cream into mustard in small saitepan. blend until smooth. Add butter and hat until me' led. Srvrs 4. Ill RRY-I P CANAPES . For hurry-up canapes: Ua mushrooms, cauliflower sections, and cucumber slices may be I served w ith a tany dip. Curried Cauliflower Kasily prepared, increasingly popular west coast grown cauli flower is of good quality, delicate flavor and economical. Good in salad, au gratin. creamed, sauteed and fried, it will also prove popu lar with your family when fixed like this. Six servings. Curried Cauliflower Remove leaves and part of stalk from a medium head cauliflower. Let stand, head down, in cold salted water for 30 minutes. Rinse thoroughly in cold -running water. Steam or cook, head up, in boil ing, salted water unlil tender, about 20 minutes. Drain. Serve whole with curry sauce made by combining 3 tablespoons butter or margarine, 1 tablespoon minced onion, 1 teaspoon lemon juice, teaspoon curry powder and salt and pepper to taste and cooking over low heat 3 to 5 minutes. GOOD WITH HAM Dip drained canned pineapple slices in flour; fry in butter and serve with ham. Good! I I I U with cottage cheese... quick, easy, luscious! It's all golden, all delicious, all Hawaiian pineapple., And DOLE pineapple being what it is-lifts any dish out of the doldrums., Above, sliced pineapple with a gay twist makes a cottage cheese salad extra good eating! 7 tempting styles: sliced 'Finds' on Market Listed The food situation is good with all indications pointing to more of the same throughout the new year. Record crop production in 1956 was achieved from the smallest total harvested acreage in 20 years: an achievement made pos sible by modern agricultural pro duction methods. Manufacturers and processors too arc constantly improving methods, speeding pro duction, perfecting transportation ways, make the most of the raw product. Demand is strong because of peak consumer income. We re like ly to ,eat more chicken, meat, fresh oranges, frozen concentrated orange juice and processed vege tables this year; all of which are very reasonably priced. Canned foods Record crops of sweet corn, to matoes, green peas, green lima beans and beets went into cans which means special prices wait ing on grocers' shelves. Peach crop was heralded as big gest and best as Cling Peach Ad visory board planned big doings for its Centennial year. California packs about 92 per cent of all peaches canned with a few can ning areas in Oregon and Wash spears chunk ington making up most of the balance. Canned grape fruit sections, pur ple plums, apple sauce and cran berries are bargain priced. Refrigerated Stocks Plenty of frozen fruits, frozen vegetables and orange juice along with cheese, eggs, poultry and beef with quite reasonable prices. Meal Situation: Beef supplies are highest since 191!) which means very good buys on all cuts. Pork a'pleuly loo witr good buys in both fiicsn ana cured cuts. iutritionists I urge that families have variety I meats in their diets at least once ja week; liver, kidneys and heart are rich in iron and vitamin A essential to gool nutrition. Other Good Buys: Turkeys, broil ers and fryers, California dates, dried prunes, walnuts, cottage cheese. Rice is abundant; should appear on menus olten. Fish and Shellfish: Ample sup plies of fresh as well as fresh frozen fish and shellfish. Rest buys arc likely to be frozen fillets of haddock and ocean perch. Good buys in halibut steaks, fish sticks, raw and breaded shrimp, mac kerel, flounder, sole and sea bass. Vegetable Buys: There is an tidbits ..;-:. 4.- - w-y r-'- Vv Welcome Salads Fruit salads brighten up winter menus. Wedges of red skinned apples, orange and grapefruit sec lions on crisp lettuce are eye appealing as well as delicious eat ing. Kqual parts of honey and lemon juice makes a simple and tasty dressing. . Pineapple Onions For an interesting, edible vege table garnish (or roasts, fill par tially cooked, hollowed out white onions with crushed Dineuunle. dot With a bit of butter, 'i teaspoon brown sugar and top with bread crumbs, j'lace in a shallow bak ing pan with a little water and bake in a moderate oven 3f0 P.) lor about 30 minutes or until ten der. abundance ot long white and rus set potatoes, cauliflower, yellow onions, cabbage, carrots, lettuce, winter squash. Among fruits, bananas, apples, grapefruit, winter pears, oranges of excellent quality. Good Marketing! u.shcd juice Sherbet Made With Apple Sauce Tasty Plentiful, bargain - priced applt sauce combined with evaporated milk makes a fine, fast dessert that offers eight generous serv ings. Apple Sauce Sherbet Mix 2 cups canned apple sauce, 2 tablespoons lemon juice, 2 tea spoons grated lemon rind. V cup orange juice and one third cup con fectioners' sugar; st'r until sugar is dissolved. Add 1 can evaporated milk and dash of salt, combining thoroughly. Pour inlo freezing trays with cold control set for freezing ice cream. Freeze to mush. Place in chilled bowl, beat with rotary beater until fluffy. Re turn to freezer trays: freeze until firm, stirring several times. Pilt in sherbet glasses or fruit dishes; cookies alongside. LEFTOVER Here's a leftover tip for skew ers: Alternate cubes M leftover lamb with pineapple chunks and 1-inch pieces of bacon, brush lamb, and fruit with melted butter or margarine, and ude under broiler. pie filling rtii'ii'Kl
