galetn 'j Authentic Jccd (juide U fiettet Xtotof
HOUSEWIFE'S HANDY
LATEST IDEAS FOR YOUR
Journal
SD SECTION"
Edited by Marian Lowry Fischer
ARRETING
Publiihed Thursday Each Week
Salem, Orciion, Thursday. Frhniary 11, 1957
Local Marts Abound with Good Buys,, interesting Variety of Fresh Produce
Capitals
. i000 '-fT 'ite&k
Product Freshness Sought
An All-lime favorile fried chicken!
Give Thought to Poultry;.
Everybody . Gives Vote. for . .
and Fixin s
By ZOLA VINCENT
(Foods Writer)
Not so long ago Americans were
restricted in their choice of poult
ry by the seasons.
Today, thanks to the frozen
foods industry and to homemakers'
demands for convenient, easy-to
handle food products poultry freez
ing has expanded to the point
where it is possible to serve any
form of poultry . . . any day of the
week . . . any month of the year.
Almost one-third of all poultry
slaughtered in the United, States
is brought to the consumer in
frozen, ready-to-cook form. Frozen
chickens and turkeys are available
whole, in halves; in quarters or
you can pick up a package of
your favorite part such as thighs,
breasts, livers or even necks and
wings. "
Frozen poultry may be cooked
with or without thawing depend
ent upon manner of usage. Once
thawed it should be cooked im
mediately. Never rcfreeze.
Next to just browning cut-up
fryers in butler, salt and pepper
ing, covering and cooking until
lender this recipe Is just about
the easiest way there is to fry
chicken. Ideal for the novice
cook or new bride, foolproof and
the results arc gratifyingly succu
lent. Two to 3 servings.
Fried Chicken, Corn Gravy
1 package (1 pound) quick
frozen chicken thighs
i' cup flour
1 teaspoon salt
Dash of pepper -!i
cup fat
2 tablespoons flour
2 cups light cream
1 can (12 ounces) whole kernel
corn or corn and peppers,
drained
t teaspoon salt
Thaw chicken until pieces can
be separated. Combine H cup
flour, and 1 teaspon salt, and the
pepper. Roll pieces of chicken in
the seasoned Hour. Fry in hot fat
in heavv skillet until brown on
all sides. Reduce heat, cover, and
cook until tender, about 33
nutcs. Remove chicken to plat
ter and keep hot.
Pour oft excess fat, reserving
about 2 tablespoons. Add the 2
tablespoons (lour and mix well.
Add light Cream gradually, slir-
ing constantly. Add drained corn
to loosen all the tasty browned
bits. Cook over low heat until
thickened, about 5 minutes, stir
ring constrantly. Add drained corn
and the teaspoon salt; mix well.
When heated thoroughly pour over
the chicken or serve from gravy
boat on mashed potatoes or bis
cuits. ...
Seasoning Suggestions: We like
to add' poultry .seasoning of ore
gano and thyme to the flour for
additional flavor. Also chopped
parsley andor pimiento add color
and flavor when added to the corn
gravy.
Many people feel that chicken
wings are too bony to bother with.
However, flavor-wise and economy-wise
they are tops. Have you
noted the low, low prices marking
chicken wings? In this recipe they
arc fried to a crispy brown . . .
just right for picking up with the
fingers and dipping into ineir own
special sauce. Makes 4 servings.
French Fried Chicken Wings
1 egg
M cup milk
1 cup soft, fine bread crumbs
Vi cup flour
2 tca.spons salt
1 teaspoon paprika
Vk teaspoon cayenne
2 pounds fryer-chicken wings
Fat for deep fat frying
Blend egg and milk, combine
bread crumbs, flour, and season
ings. DiD wings in egg mixture
then in crumbs. Lay on rack for a
few minutes to dry before frying.
Fry in deep hot fat (350 degrees!
til brown and tender, io io is
minutes. Drain on absorbent
paper. Keep warm in slow oven
(300 degrees) until rcaay io serve
with this sauce:
Special Chicken Sauce: Combine
i cun cream, ',4 cup tomcto cat
sup or cocktail sauce, 1 tablespoon
horse-radish, 1 tablespoon Worcest
ershire sauce and dash of cayenne.
Simmer 20 minutes. Add more
seasoning Io taste. Have plenty of
paper napkins handy and start
dipping. .
Hearty Soup
Venetian onion soup is just the
hearty dish for a winter luncheon.
Venetian Onion Soup
Melt V cup butter or margarine
;n IqrM ennwnnn Arid 2 CUDS slic
ed onions and cook gently, stirring
frequently until onions are lightly
browned. Add 4 bouillon cubes, 1
quart hot water, 1 teaspoon Wor
cestershire sauce and 't teaspoon
oil Rrino tn'hniline. Add 4 ounces
elbow spaghetti and stir about 1
minute, until Dounion cuuus oiu
dissolved. Cover and simmer gent-
l, qhnnt ontiimntnc Kirv hnl wilh
grated Parmesan cheese. Makes 4
large servings.
COUNTRY STYLE SPARERIBS
Try spareribs country style. Cut
the ribs into serving portions and
roll in flour mixed with li teaspoon
of poultry seasoning. Sprinkle with
salt and pepper, brown well in
butter , or margarine, cover and
simmer in hot water until tender.
Result: Spareribs and intriguing
flavor dash.
Americans like to eat, and the
foods they like best are those
which arc freshest, tastiest and
best prepared. Constant research is
being carried on at all levels of
America's life line, from initial
production through all the phases
of processing, distribution and final
use of the product by the home-
maker. As a result we get tresner
products with less waste at better
prices.
Poultry Processing Inovation
One of the newest inovalions In
processing is in the poultry field.
It is the use of Acronize, which
employs a food grade of the anti
biotic Aureomycin to keep poultry
fresher longer by holding back
bacterial growth. In actual use it
augments careful sanitation at the
packing plants, careful handling,
modern packaging and refrigera
tion in the race against loss of
freshness.
Meat Department Buys
Beef with emphasis on fore-
quarter cuts is in good supply.
Wisest choices are roasts, pot
roasts, stew meat and ground
beef. All cuts of lamb arc avail
able at reasonable prices. Variety
meals, which include those edible
parts of beef, veal, pork and lamb
which arc not "regular" cuts, arc
noted for their nutritional value.
Try serving one of these at least
once a week: liver, heart, kidney,,
tongue, tripe, brains or sweet
breads. Poultry: Chickens for frying and
broiling and hens for stewing are
good buys. The bony less desir
able parts of chicken such as backs
and wings provide lots of good
flavor and nutrition at very low
prices. Turkeys are plentiful and
well priced.
Vegetable Department: Excellent
supplies of crisp heads of western
grown, vitamin C filled cabbage
are available at bargain prices.
Cauliflower, broccoli, carrots, cel
ery and squash arc in good supply.
White potatoes and onions are in
the best buy class. For best qual
ity onions pick the ones that arc
sufficiently dry that the skin
crackles. Reasonable prices mark
lettuce and tomatoes.
Fruit Department: Best buys in
clude apples, oranges, grapefruit,
lemons and pears. Bananas con
tinue at their usual steady price.
Good marketing!
This Dessert One
Of the Dreamy Kind
A dreamy dessert prepared in
quick order is this one using frozen
strawberries and marshmallows.
Strawberry Mallo
1 package frozen sliced straw
berries, thawed
1 cup is-ounce container) sour
cream
ti teaspoon lemon rind
1 tablespoon lemon juice
1 cup small-size marshmallows
or cut-up regular size
Mash strawberries with a fork
in large bowl; add sour cream,
lemon rind and juice; mix well;
fold in marshmallows.
Pour into ice - cube tray: freeze
about 2 hours, or until firm. -Serves
six.
Sundae Tray
If there arc teen-agers in your
house, they will love a Sundae
Tray. Fill four small clear-glass
apothecary jars with ice cream
toppings. One jar can hold crush
ed peppermint candy, another
tidbits of semi-sweet chocolate,
another salted peanuts, and an
other shredded cocnut or maras
chino cherries. Arrange the jars
on a tray and pass with ice
cream!
ZEST FOR OYSTER STEW
Just a pinch of poultry seasoning
added to creamy oyster slew
brings aromatic zest to this cold
weather treat.
Steak and
Onions a
Favorite
Here's music to the cars of
honiomakors who like to serve
steaks. Occasionally, the more
demanded steaks, T-bonc, porter
house and sirloin, will tend to
overtax the budget.
This goodto-thelast-bite beef
arm steak smothered in onions is
a budget saver. Have the steak
cut 'n to 1 inch thick, and cook
the steak by braising, a moist
heat method of meat coolSory.
Without a doubt, calls for sec
onds will be heard. Beef Steak
with Onions is a wholesome Feb
ruary meat entree that will take
the chill out of everyone's bones.
Beef Steak Smothered
With Onions
Beef arm steak, cut ?i to 1
inch thick
M cup enriched flour
Lard or drippings
6 medium onions, sliced
Salt
Pepper
Dredge steak with flour. Brown
on both sides in lard or drip
pings. Cover and cook slowly for
1 hour. Add onions. Season. Cov
er and continue conking for about
30 minutes or until meat Is ten
der and onions done,
Yield: 6 to 8 servings.
Topping Important
In Macaroni Dish ''
A tasty topping Improving any
macaroni, noodle or spaghetti cas
serole. Try this one, made by combining
V. cup buttered enriched bread
crumbs and 2 tablespoons Parme
san cheese. Or, mix V cup en
riched bread crumbs with 1 table
spoon melted butter or margarine,
2 tablespoons finely chopped pars
ley, teaspoon crumbled basil,
V teaspoon crumbled orcganb and
a dash of pepper.
Tart Salad for
Poultry, Fish
This tart cranberry salad is ideal
when served with poultry or fish.
The crispness of the cabbage and
celery and the chewiness of the
nuts arc a wondertul texture com
bination. Makes 4 servings. We
usually double the recipe.
Molded Cranberry Sinuce
1 can jellied cranberry sauce
(2 cups)
1 envelope unflavorcd gelatine
V. cup cold water
1 cup finely shredded cabbage
Vi cup diced celery
!i cup chopped walnuts
Crush cranberry sauce with a
fork. Soak gelatine in Cold water 2
minutes. Place cup with gelatine in
pan of boiling water and heat until
gelatine is dissolved. Add to crush
ed cranberry sauce. Chill until
mixture begins to jell. Fold in cab
bage, celery and nuts. Pour into
a one-quart mold; chill until firm.
Serve on bed of crisp iceberg let
tuce with desired dressing. .
Potatoes and Onions
Always Good in Soup
On a cold winter afternoon or
evening creamy potato soup will
hit the spot. Supplies of both po
tatoes and onions are good and
price-wise they're in the best buy
class.
Creamy Potato Soup
Combine 4 cups diced raw po
tatoes and 1 medium finely minced
oinion with 3 cups water and 2
chicken bouillon cubes. Boil gently
until potatoes are well done, about
15 minutes. Strain, saving liquid.
Mash potatoes thoroughly, being
sure lumps are out. Add 3 table
spoons butter or margarine, '4
teaspoon celery salt, ' teaspoon
ground black pepper, i teaspoon
salt, 14 teaspoon powdered dry
mustard. Beat again. Gradually
blend in 2 cups light cream or
top milk and the potato stock. Add
I teaspoon dried parsley flakes.
Heat and serve topped with a
sprinkle o( paprika. Makes 6 servings.
Frost Your
Cake Before
Baking It!
In the oven and out ready-to
serve that's what happens when
you streamline your cake making
methods with one of these two
baked on toppings. Use a cake
mix, or your own favorite recipe.
The toppings may be used on
layers, loaf, or cupcakes . .. with
no change in your usual baking
procedure. ,
Perfect with a burnt sugar or
spice cake.
Baked Meringue Topping
3 egg whites
Vt teaspoon cream of tartar
cup brown sugar, firmly
packed
'.4 cup chopped walnuts
In mixing bowl beat egg whites
!vi!h cream of tartar until foamy.
Add sugar gradually and beat until
whiles stand in soft peaks. Spread
over cake baiter. This will cover
two 8 or 9-inch layers or a loaf
cake 9 x 14 x 2, or 18 cupcakes.
Sprinkle nulmcats over meringue.
Bake as usual.
This topping will give your cake
a delightful crunchincss and a
surprise flavor combination.
Strcusel Topping
2 tablespoons cream-style
peanut butler
2 tablespoons beet or cane
sugar
2 tablespoons all-purpose flour
1 tablespoon strong coffee
V cup coarsely chopped walnut
meats
Stir ingredients together until a
crumbly mass is formed. There
will be enough for an 8-inch square
cake or 12 cupcakes. Bake accord
ing to cake directions.
SUPPLY OF JUICES
Keep canned and bottled juices
on hand for appetizers. There are
many to choose" among: tangerine,
blended orange and grapefruit,
pineapple, cranberry, apricot,
peach, tomato.
These Cookies Won
National Prize for
Young Northwest Cook
A Northwest girl, Natalie Rig
gin of Olympia, Wash., won the
second grand prize in the recent
National Bake-off of a well known
milling company in New York
City. Hoot Owl cookies wore her
entry. Here's her recipe: '
Hoot Owl Cookies
2!i cups sifted enriched flout
2 teaspoons baking powder
-2 teaspoon salt
i cup butter or margarine
1 cup firmly packed brown
sugar
1 unbeaten egg
1 teaspoon vanilla
l!i squares (l'.j oz.)
unsweetened chocolate
Vi teaspoon soda
Chocolate bits
Whole cashew nuts
Aluminum foil -
Sift together flour, baking
powder and salt. Cream butter;
gradually add sugar, creaming
well. Blend in egg and vanilla;
beat well. Melt chocolate; set
aside to cool. Add dry ingredi
ents gradually to egg mixture,
mixing thoroughly.
Remove ot dough to floured
surface. Stir soda into chocolate
and blend mixture into remain
ing 'j of dough. Chill if neces
sary for easier handling.
Roll out half of light dough to '
10x4'4-inch strip. Shape half ot
dark dough into a roll 10 inches
long; place on strip of light
dough. Mold sides of light dough
around dark; wrap in foil. Re
peat with remaining dough. Chill
at least 2 hours.
Cut into slices M to Vi Inch
thick and place two slices togeth
er on a greased baking sheet to
resemble an owl. Pinch a cor
ner of each slice to form cars,
Place a chocolate bit in the cen
ter of each slice for eyes; press,
a cashew nut between slices for
a beak. Bake in moderate oven
(350 F.) 8 to -12 minutes. Re
move from baking sheets at
once. Store between layers of
foil in a flat, tightly covered
container. Makes about 4 dozen
cookies.
For the Best Cherry Pie You Ever Baked
sp
"A
fit
N ALLEY S
mm
4 Ciise-
I! (41
Hugs, kisses and fragrant flowers arc symbols of
praise for the nice things you do . . . like serving
Nalley's Chili Con Came. With appetites sharpened
by blustery winter weather the invigorating, spicy
flavor of Nalley's Chili Con Came isa hearty welcome.
We'll pay you
h-Ur 7T
'J '
mm
''JMIKCirU.
mlta W Km (tMO"te ttapv
NALLEY'S
WESTERN STYLE CHILI
full of top-grade leon beef
and tender beam. Delicate,
( MILD flavor.
NALLEY'S
VERY HOT CHILI
t Is seasoned in the originet
IIICAIVUII JIJIC kAIIU MUI
with zing and zip.
if hi DUUUV'ff... iti
) ZCONCARHtl
)
Sift J , J-1 - i
s
to prove it to yourself
Try it now your first pie's on us. With Lucky Leaf Cherry Pie Filling there's nothing to
mix nothing to add. Just spoon right from the can into your crust. Bake till pie is golden.
You'll enjoy the bent cherry pie you ever made. An exclusive Lucky Leaf process seals in all
the fresh fruit juices and flavor keeps fruit plump and firm.
To get your 50d, write your name and address on the back of a label from a can of Lucky Leaf
Cherry Pie Filling. Send it to Knouse Foods, Box 100, Peach Glen, Pa. This special offer is
limited to one per family. Good until March 15, 1957.
1 1 1
7l "V
r t i m v -&
vnerrv
riiime
I