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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 21, 1957)
a(ettt'j Authentic Jccd (juide to Setter iimq C apital JLJpurnal Salem, Oregon, Thursday, February 21, 1957 THE HOUSEWIFE'S HANDY FOOD SECTION Edited by Morion Lowry Fischer LATEST IDEAS FOR YOUr ARKET.ING Published Thursday Each Week Read NAds' for Late Winter Buys; Interesting Menu Ideas Told Today TV v;? Spicy Apple And Nut 3 Loaf Liked AS' mL4 Sauerkraut is prized for Its flavor and health-giving qualities. Zesty Sauerkraut Long a Standby . Favorite; Many Ways to Serve-It, . . By ZOI.A VINCKNT (Foods Writer) Men like sauerkraut and have been enjoying it since the first German pickled cabbage long ago. Methods of preparation re main practically the same. How ever, American manufacturers and cabbage growers have com bined their talents to meet the demand for a milder more deli cate product. Most sauerkraut now goes into cans in several 'convenient sizes to be purchased according to family needs. Most popular size is the No. 2V4 can which contains 6 or 7 servings. Next is the No. 3 can which is ideal for 3 gen erous servings. As a matter of fact we just keep a supply ot the big cans on the pantry shelf and enjoy any leftover re heated or coldas a salad the next day. The sauerkraut canners tell us there's a tremendous supply available and we know it is very economically priced. Quickly prepared, one-dish or casserole meals made with nu tritious sauerkraut are a perfect solution to feeding the family on busy days. Try these flavorful recipes now and see how quickly they become your family's year round favorites. We've been serving this for years, oddly enough because it is so good. Add a batch of corn bread and you've got a mighty fine meal. Sauerkraut and Frankfurters M e 1 1 3 tablespoons butter or margarine in large, heavy skillet: add 1 medium- size, finely chopped onion, and 1 finely chopped apple. Saute slowly until onion is yellow. Add No. 2',4 .size can sauerkraut, 14 cup water, 2 tablespoons brown sugar and a sprinkle of pepper. Mix well with a fork. Cover and simmer gently for 1 hour, stirring occasionally. Arrange one pound frankfurters on top of sauerkraut. Cover and simmer 15 minutes longer. Makes 4 generous servings ... 6 not so generous. Here is a sauerkraut casserole that is really something very SDecial. certain to be repeated often, because men and- growing boys like hearty, zesty tooa par ticularly at this season. Lean Pork-Kraut Casserole In a heavy kettle, cook 1 pound diced lean pork shoulder until browned on all sines: add 1 No. 2k can sauerkraut, 1 cup chopped onions and 1 large slic ed, unpceled apple. Cover and cook 1 hour or until pork is ten der. Just befero sauerkraut is done, prepare 1 package corn f muliin mix according to pacKagc directions or according to your favorite recipe. Turn sauerkraut mixture into 2-quart casserole; drop corn muffin mix in table spoonfuls around outer edge of casserole. Bake in hot oven, 425 degrees, for 30 minutes or until muffin mixture is done. A wonderful one-dish meal for sauerkraut lovers. Sauerkraut, Beef and Dumplings Cut (or have your butcher do it) 2 pounds brisket of beef into Yz pound pieces. In a heavy pan, placed over medium heat, brown beef on both sides in a little hot fat. Add 'A cup onion slices and brown slightly. Add H4 cups wa ter, 1 bay leaf, 1 sliced large carrot, Vt teaspoon freshly ground black pepper, M teaspoon paprika and 2 teaspoons salt. Cover and conk over low heat 1 hour, or until beef is almost ten der. Stir in sauerkraut; cover and cook 20 minutes. Remove bay leaf. In a bowl combine 2 cups bis cuit mix with cup milk; stir well. Drop by spoonfuls onto meat or sauerkraut in boiling mixture (not into liquid). Cook in minutes with lid off and 10 minutes with lid on. Slice beef ami scrvu wuu stiuuinidui nuu dumplings. Potatoes Spotted in News Croquettes Offer Variety With Carrots Most abundant of the vccctables, always adding color as well as nut rients, carrots arc a satisfactory vegetable "to play with" in think ing up a new way of fixing them. Here are croquettes; Carrot Croquettes S large carrols 'A cup minced onion 3 tablespoons margarine 3 tablespoons flour 1 cup milk 4 teaspoon salt V teaspoon pepper 1 egg Dry bread crumbs Margarine Cook carrots and onions in salt ed water until tender. Drain and mash. Molt the margarine, add flour and stir in milk. Cook, stir ring constantly, until very thick. Mix with carrots. Cool. Shape into croquettes and chill several hours. Roll in bread crumbs, then in egg diluted with water, then in crumbs. Saute slowly in mar garine or other fat, over low heal, browing on both sides. Recipe makes enough lor 8 croquettes. Mccsne J ( uaor - (if cane sugar- P. IWlQllI Potatoes continue to make food news. They arc in heavy supply and will continue plentiful and low priced for some time. Pro cessed potato foods are increas ingly popular, so much so that one out of every six pounds of potatoes consumed in America today is in processed form . . . in chips, frozen potato products, dehydrated, canned, or processed into starch or flour. Eggs and their ever-present counter-part chickens are in ex cellent supply. Large size eggs are a protein looa lo leaturc lrc Quently in your menu planning as are broilers, fryers and stew ing nens. Fish and shellfish in the news arc: fresh crab from the cold wa ter of the northern coast; fillets of sole, haddock, cod and rock fish. Nowadays these arc also considered staple products in the freezer cabinets of food markets. Canned foods with emphasis on fruits and vegetables come in for their share of specials. Sauerkraut, blue lake green beans, corn, fruit cocktail, pur ple plums and peaches arc in heavy supply. Penny-wise home makers will do well to look over the canned food shelves of their favorite grocery store. Meat Department Beef is plentiful with lots of choice quality available. Costs have shaded on all cuts, Corn ed beef, short ribs, ground beef, stewing and roasting pieces arc among the best buys. Veal is more abundant. Remember veal has little fat and should be well cooked for best llavor and tex ture. Lamb is in good supply, Pork supplies are adequate. Vegetable Buys; Cauliflower is one of our choicest winter vege tables; handle it tenderly, cook it quickly, serve it promptly for a bargain in good eating. 1'lenly of cabbage, carrols, potatoes, onion, squash and lettuce at rea sonable prices. Fruit Buys: Avocados arc in good supply. The present crop is not a record breaker, but there is a little peak in the harvest of large and extra-large sizes . so look for a treat. Grapefruit is abundant so use lots of them for "added sunshine in your meals.' Oranges, pears, apples and bana nas are all well priced. Good marketing! There will be many times you'll give this spicy loaf cake a warm welcome. It's so easy to make and important, too, you can make it somewhat in advance oi serv ing and still find it moist and delicious. The sprinkling of sugar over the top of the batter before baking gives a gay sparkling touch to the finished loaf. Apple-Nut Loaf cup sugar Yt cup brown sugar, firmly packed cup shortening (use part butter or margarine for flavor 2 eggs 1 cup coarsely grated cooking apple (you'll need about 3 for this) 1 tfncnnnn nurp vnnilla extract n cups sifted all-purposed flour 2 teaspoon Daxing powucr Yi teaspoon nutmeg Vt teaspoon cinnamon V teaspoon allspice 1 cup broken nutmeats Using a rotary or electric beater combine sugars, shortening, eggs, grated apple and flavorings; beat thoroughly. Remove beaters. Sift dry ingredients. Add Hour mix ture and nutmeats to apple mix ture. Stir to blend well. Spoon bat ter into well-greased and floured loaf pan (9 by 5 inches); spreading evenly. -Sprinkle generously with extra sugar. - Bake in moderate, 350 degree, oven 55 minutes or until done." Remove from pan and cool on rack. Makes one 2 pound loaf cake. I To dress up your George Washington day dinner tomorow, try these cherry tarts Homemade Corn Bread Has Appeal The scent-appeal of freshly bak ed bread adds as much to its pop ularity as docs its eye and taste- appeal. Haven t you lound every one seemingly twice as hungry when there's baking going on? This quick-cornbread is the per fect accompaniment for sauer kraut dishes. Quick Corn Bread 2 cups corn meal life teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 3 tablespoons shortening 1 egg l'A cups milk Silt together the corn meal, bak ing powder, salt and sugar. Melt Ihe fat in the pan in which corn bread is to be baked. Beat the egg and add the milk; pour into the sifted ingredients. Slir only until well mixed. Add the melted shortening and stir it in. Pour batter into hot baking pan. Bake in hot oven, 400 degrees, about 30 minutes. Makes six to eight servings. Tomorrow is George Washing ton's birthday. For many menus of the day that means cherry pic. How about cherry tarts tor a change. They have so much cyc-i appeal and give a dinner a party flair. They are really miniature cherry pies. Cherry Tarts 4 tablespoons quick-cooking tapioca i cup sugar Vi teaspoon salt Cherry juice plus water to make 2. cups 2 cups (No. 2 can) drained canned pitted red sour cherries, water-packed 2 drops almond extract loptionall 6 to 8 baked 4-inch tart shells Combine quick-cooking tapioca, sugar, salt, and cherry juice and water in saucepan. Cook and stir over medium heat until mixture comes to a boil. Cool, stirring oc casionally. Add cherries and al mond extract. Chill. Fill tart shells with cherry mix ture. If desired top with sweeten ed whipped cream. Makes 1 to i servines. Cherries packed In syrup may be used. Decrease sugar lo 14 cup, Lherry Tarts For a Change FOB MAS1IKI) POTATOKS Two pounds of potatoes, cooked and mashed, usually need Mi to '4 cup hot milk and 3 to 4 tablespoons of butler or margarine. Celebrate and save during Chase & Sanborn's IRD, on .now gianf-sizG jar...6njoy "ffie finest insfant coffee ever developed i Chase & Sanborn climaxes 93 years of coffee-making experience with a great new Instant Chaw & Sanborn the first, Ihe only, full-bodied instant coffte. Join the celebration. Save 25f on the new giant-size jar. Give yourself a r INSTANT CHASE SANBORN the full-bodied otfaa FOR SWEET POTATOES Lots of butter and honey lo lastc make mashed sweet potatoes taste especially delicious. Pile the mash ed yams into a pic plate and heat and brown in the oven or under the broiler. Nice with chicken, ham or turkey. Curried Fish Fine Casserole; Seasonings And Cheese Varied A change for Friday fare would be this casserole of white fish. Curried White Fish' Casserole 3 tablespoons butter or margarine 1 tablespoon minced onion 3 tablespoons flour1 H4 cups milk k teaspoon salt Mi teaspoon pepper Vi teaspoon curry powder li teaspoon Kitchen Bouquet 'h cup American cheese, cubed (2 ozs.) cup finely diced green pepper l'A pounds white fish, steamed Melt butter in small saucepan, over moderate heat. Add onion and cook about 3 minutes. Stir in flour. Add milk and cook, stirring constantly, until sauce thickens Add salt, pepper and curry pow der which have been mixed to gether, Kitchen Bouquet and cheese. Stir constantly until cheese melts. Add green pepper. Place large pieces of white fish in 4 wcll-grcascd individual baking dishes. Pour sauce over entire surface of fish. Bake in moderate oven (350 deg. F.) until lightly browned and bubbly, about 20 minutes. Serve In baking dishes with side dishes of vegetables. Serves 4. Hot Breads Always Make Breakfast Big Occasion Scones are a treat that will go over big, come breakfast time. Hot breads always arc an exciting addition to a breakfast menu. Here is a criss-cross scone loaf: Crlss-CrosR Scone Loaf 2 cups sifted enriched flour 1 tablespoon baking powder 1 teaspoon salt V cup sugar !d cup shortening 1 egg, beaten Vi to cup milk Melted butter or margarine Cinnamon sugar Sift together flour, baking pow- dcr, salt and sugar. Cut or rub in shortening until mixture is crumbly. Combine egg and milk and add to flour mixture to make a soft dough. Turn out on lightly floured board or pastry clolh and knead gently 30 seconds. Roll out to rectangle Yt inch (hick. Brush with melted butter or margarine and sprinkle with cinnamon sugar. Roll up like jelly roll, sealing edge. With sharp knife cut into 14 equal pieces. Flatten each piece under palm of hand, pressing cut side down. Arrange pieces on end, zig zag fashion, in greased 4xOV4-inch loaf pan. Bake in moderately hot oven (400 deg. F.) 25 to 30 minutes or until golden brown. I Makes 1 loaf. . Spicy Honey Currant Buns ai a follow-up to hearty . bowls o oatmeal: Honey Currant Buns " 3 cups sifted enriched flour 4V4 teaspoons baking powder I'-s teaspoons salt l'i teaspoons cinnamon Vt teaspoon allspice ii cup shortening ?i cup currants j 1 egg, beaten W.cup milk (about) ' ' ; V cup honey . Sift together flour, baklno nnwl dcr, salt and spices. Cut or rub in shortening. Stir in currants. Combine egg, milk and honey. Add 10 nour mixture and mix onlj until flour Is moistened. Turn out on lightly floured board or pastry cloth and knead gently 30 seconds. Roll out Vt inch thick and cut with 2-inch: biscuit cutter Placs in greased 8-inch sauarc nan. Brush lightly with milk and bake in moderately hot oven (425 dee. F.) 15 minutes. Mokes about 16 biscuits. CHICKEN NOTE . 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