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