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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 24, 1957)
galetnJ Authentic ?W (jitide tt Setter iiHi C apit al AJournal THE HOUSEWIFE'S HANDY FOOD SECTDONI Edited by Marian Lowry Fischer LATEST IDEAS FOR YOUR MAIRtCETOINIG Publiihed Thursday Each Week Salmi, Oregon, Thursday, January 21, 19.7 Fine Variety on Markets; Interesting Ideas Given on Winter Dishes, Menus Among economical meat buys, a rolled roast of lamb makes line fare for family or company. Shoulder of Lamb Offers A Coffee Ring Rates Any Time A good coffee ring is a hit at any season of the year, but es pecially so in Ihe winter time. Here is an easy one: Quirk Coffee Hir' 2 cups sifted enriched flour 2l3 teaspoons double acting bak ing powder 1 teaspoon salt s cup shortening 2-3 cup miik 2 tablespoons shortening 1 teaspoon cinnamon xt cup brown sugar ls cup seedless raisins '.s cup chopped walnuts Grated rind of 1 lemon Combine flour, baking powder and salt in mixing bowl. With a pastry blender or two knives cut in the i cup shortening until it is broken into fine particles. Add milk and slir gently with a fork until dough holds together. Gather dough into a ball, turn it out onto a lightly floured board and knead gently with floured fingers, about 12 kneading strokes. Roll dough into a rectangle about ' inch thick and spread it lightly with the two tablespoons shortening. Sprinkle with the cinnamon mixed with the brown sugar, raisins, wal nuts and lemon rind. Roll dough over lengthwise as for a jelly roll and seal edge. Place the roll sealed side down on a baking sheet rubbed with shortening. Moisten ends of roll slightly and join ends to form a ring. Make deep cuts with scissors at i inch intervals halfway through the ring and bake at 375 degrees F. for 25 minutes. While hot spread with confection ers' sugar icing. Confectioners' Sugar Icing: Mix 1 cup sifted confectioners' sugar with 14 tablespoons milk or cream to make a thin icing. Chicken Plentiful; Serve It Often Modern production methods as sure us of quality poultry pro ducts throuchout the vcar. Dressed "T"r,4- f- K.O chickens may be frozen during CJ ST y I ai C times of plentiful suply. Only the Rolled shoulder of lamb makes bct ,he resh ind frnzen birds wonderful inexpensive company stored under proper conditions, fare. It lends itself well to a va- When buying chicken look for a riety of seasonings and is delicious bird that has a plump appearance i and remove the air. Close bag with lerved hot or Cold. Lamb shouldl win weii-nesnea Dreasi ana ciamp or paper covered wire Cheese-Asoaraaus polyethylene bays or wrap in r j ai f heavy foil. Label and freeze at rOnQUe Always CjOOO 0 degrees F. or below. To freeze a roasting bird .re move the lungs and other soft tissues and wash carefully. Tuck legs under skin band or tie legs firmly to the tail with a cord. Place bird in polyethylene bag never be served lukewarm. Top quality lamb is available the year round and is so tender that prac tically every cut may be roasted, broiled or panhroiled. Plan '. to one-third pound boned roast per serving. legs, and with some yellow or , Label and freeze at 0 degrees F white color showing through the or below. skin. This color depends on breed when cooking a frozen chicken and feed. A" ilexible breast bone i js Pasjcr to handle if defrosted is the sign of a young bird. A i before cooking. You can stuff a short body and broad breast in- rruislinir hirri nnlv after defrnsline dtcate a meaty bird. Some fat on Fryers brown better if defrosted ! Good canned white asparagus combines with cheese for a heartv luncheon or supper main dish. Six servings. Cheese Asparagus Fondue 1 No. 303 can white asparagus .Milk 2 eggs, well beaten 1 cup grated sharp Cheddar cheese 'about li pound) 2 cups soft bread crumbs 4 cup minced onion l7 teaspoon salt U teaspoon paprika 4 slices cooked crisp bacon Varied Good Buys on Mart Canned foods headline the plenti ful foods list during January each year as manufacturers, wholesal ers and retailers clear out last year's pack to make room for the new. Watch advertisements and store displays for best canned food buys of the year and plan to buy by the dozen or case family favored items. F.ggs: The supply of eggs Ls on a seasonal increase; and this year there is an even heavier supply of high quality eggs available than in 1956 with prices correspondingly more favorable. It is a good time for economy minded homemakers to make liberal use- of eggs in meal planning. Potatoes: Hundreds of millions of pounds of good quality potatoes continue moving to retail markets and are well worth featuring in family meals during this cold month. Although potatoes may be served in a variety of ways . . . boiled, fried, baked, creamed, and in combination with many other foods ... a recent survey shows that mashed potatoes are still the most popular way of serving. Meat Department More of the higher grade beef is expected. Markets arc welt stocked with forequnrtcr cuts. De licious braised roosts from t h e chuck, and long - moist - cooked dishes from the plate and rib are I just the thing for a cold rainy I day. Pork is still in seasonally I large supply with fresh pork cuts imore in demand 'han smoked or I cured . . . perhaps a natural trend 1 after the heavy holiday use of ; smoked and cured pork products, j Lamb supplies are stepping up with genuine bargains in good cat- ing to be found in lamb stews, j lamburgers. breast of lamb and j shoulder cuts. 1 Heavy turkeys are the best buv in the poultry department. Real bargains for home freezer owners. Fryers and broilers will also be : in the spotlight. Stewing hens are j in good supply. Now would seem Ian ideal time for chicken or tur Ikey and dumplings, turkey or i chicken pies, fried chicken, broiled chicken, turkey dishes of all kinds, j Yegetable Buys. Broccoli, cab i bage and cauliflower are in good supply. AM are wonlerful when served raw in salads: equally good when cooked quickly and served promptly. Never overcook. Onions and winter squash arc bud get buys as are carrots, potatoes, and celery. Fruit buys include grapefruit, oranges, winter varieties of pears , xiii. i.rl-n..i, in uncivil. l ' n,.n,.nA 1 U varieties of grapes. Good marketing: Walnut and Apple Bread Delicious Oven-fresh bread and freshly made coffee are superlative sav ored together, especially if a good neighbor or two drops in I mid-morning or mid-evening. For a more elaborate snack session. , get out a jar of preserves and 'whip up some cream cheese for bread spreading. j Walnut Apple Bread l'i cups sifted enriched folur 2 teaspoons baking powder i teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon t teaspoon each nutmeg and allspice ll cups whole wheat flour 1 cup broken walnut meats ?4 cup chopped apple 1 egg, slightly beaten 4 cup brown sugar, firmly packed m cups buttermilk 2 tablespoons shortening Mix and sift flour, baking powder, baking soda, salt and spices. Add whole wheat flour, walnuts and apple. Combine egg, brown sugar, buttermilk ami shortening; add and mix just Nice to Keep Supply Of Mushrooms on Hand Not only do mushrooms please the palate with their , distinctive flavor, but they are said to per form a real service to humanity by adding ca!orie:less bulk and substance to diet. It is a good idea l have n few cans of moiled-in-butter whole mushrooms on t h e emergency shelf along with smaller cans of stems and pieces or slices for using as recipe en gredients. , Baked Mushrooms Place one 8-ounce can broiled-in-butler mushrooms and broth in shallow baking dish. Season with 2 tablespoons butter or margarine, i cup heavy cream, cup sherry, a dash of cayenne and salt. Bake in hot oven, 400 degrees, 10 to 15 minutes. Ser,ve on buttered toast points. - WA GING KR BREAD TOPPING Soften a package cream cheese with honey and add chopped wal nuts and sliced fresh dates. Serve on hot gingerbread for elegant eating. enough to moisten dry Ingredi ents. Do not beat. Turn into well greased loaf pan 9x5x3 inches. Bake in moderate oven, 350 de grees, one hour. Rosy Pear Dessert on r aii mi ic o Kosy pears arc a fine Valentine's day dessert. Canned p;ar halves are put together with currant jelly and toasted almonds, then given a f inishine touch o( maraschino: cherries. With a ruffle of wh!ppid cream, they truly are "Almond Pears De Luxe." Almond Pears De l.uxe 8 chilled canned pear halves 3 tablespoons currant jelly 2-3 cup ground, roasted unblanch ed almonds Maraschino cherries Whipped cream Thoroughly drain pear halves on paper towels. Beat jelly will) fork and blend with 1-3 cup almonds. Spread cut side of each pear half with almond-jelly mixture and place pear halves together to form 4 whole pears. Sprinkle pears with remaining almonds. Place halves of maraschino cherries in blossom and stem ends of pears. Top with whipped cream. Serves 4. APPLE SAUCE AND PORK There's really nothing more de-' licious than big side helpings of canned apple sauce with roast pork and roast duckling. Dram asparagus and reserve Roasting Pointers: Do not wash T : ' """" -.m,.., ,. ,.. drianw uimu '" the roast It mav be wiped with chicken. i The easier, hut slower method. Incased 1', quart casserole. Com- a damp cloth or paper towel Sea- Avoid bruised, dry. or purplisi. to defrost is to leave the bud in bine asparagus liquid and enough son or not as desired Place roast, flesh. Many pinleathers and a original packaging and thaw in milk to make 2 cuns liquid. Add fat side up on a low rack in a coarse, rough skin are undesirable. : the refrigerator lor about 21 eggs, well beaten, cheese, crumbs, shallow open pan. Roast in slow; You will not want excess fat on hours. ! onion salt and paprika. Cook over ..... a.1 - the bird. i The more rapid method is to low heat until cheese is melted. U L"l . Ji.l 111 Kl I tfl. ijiniiiiiitj- minutes to the pound lor a well done roast. Imaginative Seasonings If you select frvers or hroili-rs olacc wrapped chicken in cold run-. roar over asparagus, lop with allow one-fourth to one-half of a ning water (or two or three hours. I crisp bacon slices. Place casserole bird, depending upon size, for each Do not use hot water. When pliable in Pan 'of hot water and hake in can.lnn 1. In .1. nminH ...... rnmnrn frnm ...jtnr n-w-L-QOn M s)OW OVCn. .125 dCgrCCS. 1 hOUr. Rub roast thoroughly with cut s(,rvinJ' yOU roast or slew the cut-up frozen chicken lell on Ihoiw until set. cioe oi gdim. -"""'"; , ehicken. kitchen counter lor several hours spoon dry mustard, 1 teaspoon j P.opt,r slma win assurt. yml becomes fairly pliable. Fricasseed com pou.-i nu . I'"" i of the same quality when vou serve or slewed chicken can be started prika. Rub mixture thoroughly . lh(, bird lhc cnick,,n js prl,. rl,z,, blrt r(.qui,es more cooking into roast before placing it in the patk;,c(, rPad ,hc pal.kace iabe lilm,. oven- land lollow those stonige directions1 Whether you roast, braise, broil. Rub garlic salt or garlic powder , given. Wrap Ire.h-drawn ch:ck- or bnrbeque. fry chicken is de into surlace of lamb before plac- cn loosely in waxed paper and licious and inexpensive, ing roast in oven. I store immediately in reirigerator. i liarbeque sauce that's quick and With tip of knife, make 5 or 6 Pre-packaged cut-up poultry should easy mix Cheese-Salmon Patties Ciouda cheese can put an ordin ary dish into the special class Added to salmon patties, the dish becomes company fare. Prepare patties according to your favorite recine and then Inn them with about 'i cup melted ..hnnse shres Keen Ihe natlies In gashes in roast and insert small be used within a day after pur- table fat with li cup lemon juice a covered skillet over low heat slivers of garlic. chase, or it may be frozen. enough for a large chicken. Baste nti the cheese melts slightly. Ar- Varmram Ihvme or rosemary ' When preparing a cut-up chicken chicken with sauce while cooking. ranI,. ih cheese-salmon riatties may be rubbed into the roast be-.fw freezing, place chilled pieces Besides pepping up the flavor, this m a. large, heated chop plate fore roaslin". I,n laers. separate wttn treczer sauce neips tenuenze uie it extra or platter, around a centered Snread roast lamb with mint papor- rack on, hard-pressed personality' by adding favorite' casserole of creamed potato balls jcllv just before it goes to t h e PaDcr boa,s or tra-vs and sl,D lnl seasonings. , with pimiento. Garnishments: Lamb teams per- pj. fectly with fruit garnishes such asj p. spiced peaches, spiced apricots, ; t,: broiled pineapple, fried apple L rings, broiled bananas or practi cally any other fresh, canned frozen or dried fruit. Ham, Sauerkraut and Apple Dish Good- Men like sauerkraut. Men like apples. Men like ham. Knowing these things we have combined sauerkraut, apples and ham in this recipe which we know the men (and this includes the grow ing boys) are sure to like. Sauerkraut-Ham-Apple Dish 1 No. 2. can sauerkraut 2 medium-sized apples, cored and diced 1 cup chopped onions 2 tablespoons brown sugar, packed 1 pound cooked ham, cut in large pieces cup sliced onions 1 No. 2 can tomatoes j cup water 2 tablespoons all-purpose flour Salt and pepper to taste Combine sauerkraut, apples. I TT These turkey and ham pies could be made up in one big serole. but they look very appetizing in individual casserol French Fried Onions ri'a,ly a k(',1,e nf f lt h"1 onoil!!n r . r u brown a small piece of bread taSy tO UO at Home in 60 seconds. Lower onions in Notice how often the men order M,r0 hket'inlo hoi fat; fry to French fried unions when they golden brown: diain on absorb- appear on a resturant bill of ,nl I13!'"- Sprinkle cup onions and brown sugar in a fare'.' They're easy as this to do irvt' at once, saucepan; cook over medium heat at home. " until onions are lenoer ann nquia Frrnl.n yrlfi 0nin, 6 or 8 medium size mild onions 1 cup Hour J teaspoon poultry' seasoning 1 cup milk 1 egg ii teaspoon salt Shortening or cooking oil Skin the onion, she has evaporated. Meanwhile com bine ham and 'i cup onions in a skillet: cook over medium heat; until ham is browned and onions tender. Add tomatoes and bring to boiling point. Mix Hour with , water until smooth: add to tomato mixture. Cook, stirring constantly, until thickened. Salt and pepper to "X"- - i Turkey-Ham iV 1 ( r-r-- 1 This offering can he served in one big casserole, but it takes on special flair as ' .dividual casse roles. And it is a splendid way to use up any lelt-over ham and turkey. Turkey-Hani Casseroles 1 10'-oz. can condensed cream if m ii -ib room soup 1 tup canned apple sauce 4 cup sliced onion 2 tablespoons butter 1 cup cooked lima bran I!i tups diced cooked turkey Vi cups diced cooked ham 1 teaspoon salt 1 teaspoon rosemary 1 cup lifted all-purpose Hour, i teaspoon thyme 1-3 cup shortening ' cup told water, about Beat soup until smooth; add apv pie sauce. Mix well. Saute onion in butter until delicate brown; add with lima beans, turkey, ham. li teaspoon salt and rosemary to ap ple sauce mixture. Pour into in di idual casseroles. IMace covers on tavserolc: or cover wilh alum inum foil. Sift together flour. 1 . tea poo n s ;i 1 1 and thyme; cut in -hortemng with 2 knives or palry bif-ndf-r. Add enoiigh water to hold ingredient to-mcr. sprinkling evenly and mixing with fork to (firm hall Ifnll nut iHnntth nn ho hi one or Uo units of baby (iouda y (iourf(j' board: cut in circles to cheese, one red-coatfd baby loaf M top of casseroles. 1'ing paslry of Kdam cheese, a paekaee of full- wheel, cut each circle in 6 pie flavored Port Salut. Cut the cheese h-1Dt' P'pr'- I'la"' n baking , , . . .sheet. Bake casseroles and TOST"- w with Simple Cheese Tray For a simple chf-ee tray. It. use - n- r rs m nor nvrn m nrvror rry angles and spear them with party y r-, minute f0 .rc. remn-.r! Lever Brothers Company proudly presents AN EXCITING NEW TASTE DISCOVERY has real natural taste! The instant you taste it, you know. There's never been anything quite like Imperial -so delicate-so fresh-so dcliihtfulh rirhl every way you use it. Yes, inxtavtly you know . . . Imperial has mi vnluril iiiyin. But that's not all. It's new! Deliciously different! Imperial not only tauten good -it .smells as good as it tastes. In the frying pan, on hot rolls or toast, melting on a baked potato or cooked vegetables -no matter how you use it-Imperial has a delightful natural aroma that matches its real natural to ate. Refrigerated all the way! You'll marvel at its j rashness. You see, Imperial is de livered fresh, wholesome, and ire cold to your grocer.' You'll find Imperial only in your grocer's refrigerated case. So keep Imperial in your refrigerator where it will stay as fresh as the day it was matle. Naturally, Imperial costs a little more but it adds so much more to your enjoyment of the food on your table. And it's unconditionally guaranteed. If for any reason whatsocrer, Imperial doesn't measure up to your expec tations, Lever Brothers will refund every penny you paid fur it. Always in good taste! Taste it on bread, cook with it, fry with it, smell it in the pan. If you think we're enthusiastic well, we'd love to hear what yon say after you've tasted it! Rmmbn IMPERIAL has rsa nofurol tosto (and natural aroma, too). taste. Arranee sauerkraut mixture n ervif dish and pour ham-to- thin, separate into rincs. nip into pKk Surrour.i the che.-sc u ith rowr-. p,a'-r pa-'r:r on 'tip at sfljet over it. Serve immedi- batter made from the finnr. rzi whatever frch fr:::t is in seon Srne iinmrdiatt ly. Yields 4 'srrv gtcliV 'and seasonings; drain cll. iiae and an assortment of crackers. in?s. EM 2-1.028 BORDEN CHEESE CO. Salem
