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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 28, 1957)
o alem Authentic jccuide 'UttWtiiHf THE HOUSEWIFE'S HANDY' LATEST IDEAS FOR YOU P ital A Journal A ROTTING Edited by Morion Lewry Fischer Published Thursday lack Week Salem, Oregon, Thursday, February 28, 1957 Despite Weather, New Produce in Marts Tells Us Spring is Due Soon Gat) JL I W-:"T .ST .. . 1 r &i La Garnishes ot lemon dress up many disncs. Consider Now The Case of r- sT I r Fruits On Winter's Diet By ZOLA VINCENT 1 (Foods Writer) Lemons and other citrus fruits are nutritionally important be cause Of their high vitamin C eon tent in natural combination with bioflavonoids, sometimes known as vitamin PI Working together vitamins C and P help keep our circulatory systems in good con dition and aid in preventing other nutritional deficiencies. Since vitamin C that well known cold deterrent, cannot be stored in the body it is necessary to replenish it each day. An oh-so-plcasant way of doing this is to include good lemons or other cit rus fruit in your daily menus. Eat your share fresh in its natural form, drink it as a beverage, use as a recipe ingredient or as an attractive garnish for practically any type of food. Now that we have discussed the health-givir.-J qualities of lemons and other c trus fruits, let's talk about some ideas we have garn ered for using lemons as a garn ishment to help give your family an extra plus in the vim, vigor and vitamin department. Lemon wedges sprinkled' for added attractiveness with paprika or chopped parsley are a must for seafood or other dishes requiring "lots of lemon flavor.' Of course, we're the type who like fish on lemon rather than the other way around. Lemon boats, made by remov ing, and we hasten to add using, the juice and pulp from half a lemon sliced lengthwise. Ideal for serving hollandaise sauce for arti chokes, a.spicy cocktail sauce for shrimp, tarter sauce for fish ,or fill with lemon-butter for dipping lobster or other shellfish. " 1 Lemon slices lend themselves well to many fancy shapes and decorations. For instance: Cut into cartwheel slices, crosses or1 curls; notch with knife for that extra touch. Crosses are made by cutting half the pulp from thin lemon slice, retaining all the peel; curl loose peel in circular motion toward center cut side of slice. Decorate any of these by studding with whole cloves, by sprinkling wilh chopped red or green maraschino cherries, pr:s ley or paprika, or perhaps arrang ing slices or hits of pimicnto stuffed green olives. Serve with barbecued meats, pork chops, baked apples, fish, in hot or cold soups, wilh vegetables or bever ages. The choices arc many. New and Old Lcmoi Uses Here arc some new and some old suggestions for adding extra interest to everyday foods: Lemon juice acts as a tender izer, so use plain or in marinades for less tender meats and chick ens. Serve a juicy lemon wedge with broccoli, asparagus, green beans and Brussel sprouts. For eye-appeal tie bundles of Souffle Salad Always Rates Souffle salads have been party fare for some time now. This one looks lovely, tastes wonderful and will add sparkle to any dinner party. May precede or accompany main dish. Makes six delectable servings. Fruit Souffle Salad 1 package lime flavored gelatine 1 cup hot water Vt cup cold walcr 2 tablespoons lemon juice cup real mayonnaise Vi teaspoon salt 1 cup unpeeled diced apples 'i cup diced celery i cup seeded grapes Dissolve gelatine in hot water; add cold water, lemon juice, may onnaise and salt. Blend well wilh rotary beater. Pour into re : Irigprntnr frrp7ing tray- Quirk-chill in freezing unit without changing control 15 to 20 minutes, or until firm about 1 inch from edge but sofl in center. Turn into bowl and whip with rotary beater until fluffy. Fold in apples, celery and grapes. Pour into 1 quart mold or individual molds. Chill until firm in refrigerator (not freezing unit) 30 to BO minutes, unmold and garnish with salad greens. MEAT AT ITS BEST To serve meat at its best, cook at low heat for uniformly cooked meal, juicier and more tender meat. Less watching is required during cooking. It's more easily carved, there's marc meat to serve and the servings are more attractive. LW; a. I w, tsil 1 4 m toil i; J CHILI N CARH( J IWITU tllMI " not too hot. . . not too bland I Slow-slmmered for just-right home-kitdhen flavor 9 9 It asparagus' together with strips o' lemon peel, using peel left from making lemon butler or other favored lemon sauce. Lemon butter on spinach has converted many a spinach-hater. sprinkle lemon iuico over sal ads for seasoning in place of dressing when you are being cal orie-conscious-stricken. Fresh lemon pie is at its best when lemon juice is added alter filling is removed from heat. This way all the good fresh lemon flavor is retained. Add a few lemon slices when stewing prunes or making apple sauce for a truly wonderful flavor pick-up. Sprinkle lemon juice over fresh cut fruits such as apples, ban anas and peaches to keep them light in color . . , oddly enough it also adds a tangy lemon flavor. For low-sodium diets, remem ber that a squeeze of lemon re places salt as a seasoning on meats, vegetables and salads. To frost rims of classes: dip rims in lemon juice and then into powdered sugar. Chill. Float lemon slice on top ot hot tomato, lentil or, best of all, black bean soup. Some of Good Buys" Listed It mav seem cold and dreary, but "spring is just around the corner" from the looks of the hothouse rhubarb and fresh asparagus appearing in our mar kets. Not exactly inexpensive, we'll admit, but oh so good! Bo tanically speaking, rhubarb is a vegetable, but we use it as a fruit. Select rhubarb that is crisp, fresh appearing and of medium size, well-colored stalks arc us ually well-flavored. Choose aspar agus that is firm with close com pact tips. An excessive amount oi white stem usually indicates tough, stringy asparagus, how ever a small amount at the base helps to preserve moisture in the green part. Quality lamb is in good simply. Lamb growers arc decrying the fact that not enough pomemakcrs take advantage of the less ex pensive cuts ot iamb. True. leg of lamb and lamb loin chops are wonderful, but have you noled the down right low prices mark ing neck slices, breast o lamo, lamb for stews, shanks and shoul der roasts? For inexpensive chops ask your butcher to slice a shoul der roast into chops just the thickness you like. Other Meat Buys The "beet bonanza ' continues with good eating at low cost in a wide variety of economy cuts. Pork is in more than adequate supply with correspondingly good prices. Fully cooked hams 'arc well-priced and are a real boon when you find yourself in the necda-meal-in-a-hurry class. Veal is more abundant than usual and at prices comparable to other meats. Eggs and Poultry: Prices on both continue seasonally low. Watch for ads and store displays. Keep eggs clean, cool and cov ered to help maintain freshness and flavor. Potatoes and onions of excel lent quality head the list of veg etable plcntifuls. Other vegetable buys include fine quality cab bage, cauliflower, celery, topped carrots, and lettuce. Reasonable prices mark tomatoes, bunched vegetables, cucumbers, peppers, broccoli, and squash. A few sweet potatoes and yams arc still nrotind. Citrus fruits, navel oranges, lemons', and firm juicy grapefruit are among the best fruit buys. A variety of good quality apples are in the markets. Avocados and bananas contain a lot of good nutrition for your money. . Good marketing! Ham Loaf With Sauces So you're on the food commit tee and want an inexpensive yet elegant meat course that will serve 10 or 12 people? Look no further; here's your answer. Ham loaf with not one but two glam ourous sauces made with casy-to-come-by commercial jams and jel lies. Ham Loaf Hi quarts (6 cups) bread crumbs 3 eggs , ' 3 pounds ground smoked ham (fat trimmed off) l'A pounds ground veal 3 tablespoons prepared mustard H teaspoon pepper 2 teaspoons garlic salt Make bread crumbs by tearing 8 to 10 silces of fresh enriched white bread into small pieces. Measure out bread crumbs into large mixing bowl. Add all other ingredients and mix inorougniy. Pack inlo a 9x9x4 Vi -inch square angel food pan (this makes for easy serving). Bake in modcralc oven, 350 degree", approximately 2 hours. Pour off drippings and turn onto serving plaller. Good served hot or, cold with cither or both of these sauces: Gourmet Jellv Sauce: Melt 1 cup pure currant jelly over low ncal. Slowly diend in l cup pre pared mustard. Chopped raisins and chutney may be added, too, if you like. Serve hot or cold. Golden Horseradish Jam Sauce: Melt 1 cup pure pineapple jam over low heat. Slowly blend 2 or 3 teaspoons horseradish and 3 tablespoons sour cream into jam. Serve hot or cold. SPICE "LIFT" All spices, except dchydralcd parsley and celery flakes, may be used in low sodium diets, according to the American Medical association. Potato Patties With Cheese Fine Offering To Go With Meat Dish Want a bit different way ot fixing potatoes to go with the dinner meat dish? Try cheese potato sticks, . Cheese-Potato Sticks Take two packages ot frozen potato patties and place on a cookie sheet. Brush with part of 6 tablespoons of liiclled butler or margarine. Broil with top of pota toes 4 Inches from heat, 5 to 7 minutes, or until golden color. Turn them, brush with remaining butter or margarine, broil 3 min utes longer. Sprinkle with 1 cup grated Cheddar cheese and broil 3 to 5 minutes, or until cheese is bubbly brown. Halve each patty lengthwise. Makes 4 servings. Oranges Add Interest to Many Dishes on the Menu Confetti Casserole Always Popular One Confetti Casserole Is an attrac tive ' variation of macaroni and cheese. Confetti Casserole Add 2 teaspoons salt and 4 ounces elbow macaroni to 3 cups boiling walcr. Boil rapidly, stir ring constantly, lor 2 minutes. Cover, remove from heat and let stand 10 minutes. Meanwhile, melt ii cup buller or margarine in saucepan. Stir in ii cup enriched flour and 1 teaspoon sail. Add 2 cups milk and cook until thickened, stirring constantly. Add i cup shredded American cheese and stir until melted. Rinse macaroni wilh warm water and drain well. Fold macaroni, ' cup diced green pepper, 1 tablespoon diced pimien to and 3 hard-cooked eggs, sliced, into cheese sauce. Pour inlo 1 quart casserole. Sprinkle wilh but tered bread crumbs. Bake in mod erate oven (350'F.) 15 to 20 min utes. Makes 4 servings. Celebrate and save during Chase & Sanborn's iRD, mm, ja on now giant-size jar...enjoy fhe finest instant coffee ever developed i Chase & Sanborn climaxes 93 years of coffee-making experience with a great new Instant Chase & Sanborn Give yourself a the first, the only, full-bodied instant coffee. j-j 1 7)1?-' RV)J VT Join the celebration. Save 25 on the new giant-size jaf. J?! jp "VkV INSTANT CHASE A SANBORN tha full-bodied c off OO i ' r V -' - -T.:"-".v L .'. :.-!,'. ', J lk 'fi'V v 1"-;' ?VV-i(rfc- v f r if 7S .V 1 "f s 4) vM II I liHliirimll KiiMj-wa.lH,-t.gilftrj.! wl......,i...j.-.-il-.i-.v.'.i.;y:T.. J This delicious salad Is but one way to use fresh oranges. The orange comes Into Its own in wintertime as a needed-vitamin fresh fruit. And there are so many ways to use this fruit at nny meal of the day. It is a breakfast slnndby in juice or whole fruit; it goes into salads, its juice or rind, or sliced fruil goes inlo many other dishes. Fresh Orange And Date Salad ii head Romainc lettuce 2 cups fresh orange slices 2 cups cottage cheese Pilled fresh dales -Walnuts halves (optional) Fresh parsley for garnish Lemon French dressing Separate Romaine leaves and arrange spoke fashion on a salad plalc. Arrange orange cartwheel slices in clusters on plalc. Pile collage cheese in the center. Stuff dales wilh walnuts halves, if de sired, and place between orange clusters, Garnish wilh fresh por sley. Serve with Lemon French Dressing. f ' Yield: 6 servings. Broiled Pork Chops and Orange Slices 6 loin pork chops, cut 1-inch thick ' Vi teaspoon salt Yt teaspoon ground black pepper 6 fresh unpeeled orange cart wheel slices, cut U-inch thick 3 tablespoons butter or margarine Fresh parsley for garnish Wipe pork chops with a damp cloth and place on a greased broiler rack in a broiling pan. Sear quickly on both sides with (lie oven control set lo broil. Re duce heat to slow (325 deg. K.) and broil 15 minutes on each side. Sprinkle with salt and around black pepper. Top each chop with an orange slice. Dot each slice with Vi teaspoon butter or marga rine. Continue broiling until orange Seasonings Vary, But It's Still Hamburger Ground beef patlles may be as different as day and night. Some limes they may be made of two lllin palllcs put together with a tasty stuffing, or there may be seasonings that make Ihcm dif ferent, t Whatever type beef patties, here is the basic seasoning: To each pound of ground beef add one tea spoon of salt and li teaspoon pep per. For a change you might like to add a hint of Worcestershire sauce, thyme, poultry seasoning, horseradish, dry mustard or chop tied -nnrslpv. As fnr ehifTina' a bread combination is always tasty, Or you can put two patties to- pplhpr wilh Jl filllncr nt aralnit an. pie, blue cheese, gralcd American cheese or finely minced parsley, FOR TANGY FLAVOR Add a bouillon cube to water in which you're boiling rice for langy flavor. Is brown. Garnish with fresh ear- sley. .-; t Yield: 6 servings. . Scalloped Orange and Sweet . Potatoes . 1 1 i . ! 'i '-" 4 boiled sweet potatooi . 2 medium oranges 3 tablespoons butter or margarine 1 tablespoon flour ' ' Vi cup brown sugar y cup water V teaspoon salt li teaspoon grated lemon rind Peel sweet potatoes and cut into ii-lnch slices. Wash oranges, peel and sllco paper thin. Arrange sliced potatoes and oranges in al ternate layers in a 1-quart cas serole, having sweet potatoes as bollom and top layers. Melt but tecr or margarine in a saucepa.il and blend in flour. - Add sugar, water and salt. Cook' 3 minutes. Add grated lemon rind. Pour over sweet potatoes. Bake in a preheat- ; ed slow oven (325 deg. F.) 25 min utes. ., - x Yield: 4 to S servings. THOUSANDS HA L EW Higher Complete Protein To ' Calorie Ratio BREAD TO HELP CQNTROt WEIGHT EFFECTIVB.Y i Takes The Place Of Ordinary Appetite-Appeasement Wafers, Pills And Tablets That Cost Up To Twice As Much! jOASTS gpcat! 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