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
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Spicy Apple
And Nut
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Loaf Liked
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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
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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 .
Small chickens that are to be
broiled should be split into halves
lengthwise: the backbone, neck
and keel bone should bo removed.
Are You Buying Wonder Bread
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Helps Build Strong
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To Mothers Of Children
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