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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1957)
4 , THE HOUSEWIFE'S HANDY (FOOD SECTION LATEST IDEAS FOR YOUR MARKETING Published Thursday Each Week C apital AJournal Edited by Marion Lowry Fiicher Salem, Oregon, Thursday, March 21, 1957 Great Variety of Products Starred in Week's Food Offerings on Markets; ale)n'j Authentic Jeecf Cuie to Setter titity H Early Spring Jteatures Interest in By ZOLA VINCENT (Foods Writer) Springtime meal-planning gels a lift as meat supplies take, a turn upward and prices on many cuts go downward. Wake up those spring-fever appetites by trying new cuts and new ways of serving your old standbys. Luscious spring lamb is not-so-inexpensive legs and in very in expensive shoulder chops, shoulder roasts two buy a roast and have the butcher cut chops just the thickness we like), neck slices and breast pieces, is in excellent sup ply. Or perhaps you'll like the looks and the price of lamb shanks which resemble miniature legs o'lamb just right for one serving. The bonanza of bountiful beef and plentiful pork continues with , the usual economy cuts very eco nomical and the fancier cuts not too fancy-priced. Take a look at this newsoancr's market ads. look at the nrices displayed back of the meat counter. Lamb Likes Company I imh liL-pc "rnmnanv" in the fnrm nf lastv mint currant or prune i e 1 1 v accompaniments served, perhaps, individually in; r.anmH BaHleil Dear halves or ! tinv fanciful dishes artfully dec- nraieri with fresh mint leaves: or near halves filled with American choose snrinkled with Danrika and heated in a moderate oven until , Drain off fat and place all meal the cheese is melted; or with a balls in the pan. Combine tomato currant-mint sauce made simply i sauce, water, tabasco and Wor hv erushins an ( ounce glass of cestershire sauce: pour over meat currant ieilv and combining it with 1 teaspoon grated orange rind and 2 tablespoons dried or fresh mint leaves. Let this stand an hour or two before serving. Shoulder l.amb ( hops We think it is too bad that shoulder lamb chops ore so olten overlooked in favor of more ex pensive loin or rib chops. You'll find them delicious and tender and oh-so- murh lower-priced. Like loin or rib chops they may be broiled, pan-broilod or braised. If chops are thick, to 1-inch, we suggest oven-broiling. If thinner, pan broiling is the better method to use. Broil chops on one side: season; and broil other side. Try hraisinc them wilh thyme lor something new and tasty. Just brown the chops, then cook slowly Wi a cmered skillet with a small amount nf water and a sprinkling of thyme iwr i. a enmnanv-sizc. gourmet slew which is one of our all time jutes or until tender. Cook onion favorites. Use boneless slewing in drippings until solt. Add re beef, or have your butcher cut a maining ingredients including rump or round into one-inch cubes, i crumbled bacon: toss wilh spin nr vou mav prefer yours cut into ach. Makes 6 servings. lareer nieces. Serve over noi fluffy rice. Makes 8 servings. Burgunriian Beef Strw 5 tablespoons butter or mar garine pounds slewing beef cut in 1-inch cubes 3 cups chopped onion 1 carrot, cut in circles 1 clove garlic 6 peppercorns 2 bav leaves 1 tablespoon tarrason vinegar or crushed tarragon leaves W teaspoon thyme 1 tablespoons minced parsley l'l to 2 cups burgundy , Salt to taste Melt butter in skillet: add beef and brown on all sides. Remoo beef to a plate. Add onion, garlic nnd tarrols to fat in skillet and ; .Jtr until a lirht yellow, do not Lamb, beef and pork feature in a '9 add remaining ingredients a n d" cook over a very low flame Tor three hours. The long, slow cook ing brings aboit a perfect blend ing of the flavors. Remove excess fat and serve. Like most stews this takes well to re-heating. ... Let thrifty ground pork help you save a few pennies more for that "lax bill which is almost due. Believe us, this is no hardship when you serve these pork balls cooked in a zesly tomato sauce. Makes 6 servings. Perky Pork Balls 2 tablespoons butter of other shortening , , 1 small onion, chopped 1 clove garlic, chopped Hi pounds ground lean pork 2 cups fresh bread crumbs i cup minced parsley 2-3 cup grated Cheddar cheese 1 teaspoon salt U teaspoon pepper i teaspoon oregano 2 eggs, beaten 2 9-ounce cans tomato sauce 1 cup water Dash tobasco Worcestershire sauce to taste Brown onion and garlic in melt cd butler. Add to meat and corn- bine with bread crumbs, parsley. cheese, salt, pepper, oregano and eggs. Mix well. Shape into balls allowing U cup mixture per ball 1 Brown a few at a time in a few I tablespoons hot fat over low heat. i balls. Simmer covered for 1 hour and 45 minutes. Even Children Go For This Spinach Perhaps Popeye has something to do wilh it for more and more children actually ask for .spinach. Serve it Ihi's way and they'll prob ably ask for it even more often. Bacon Wilted Spinach 4 pound bacon 2 pounds Ircsh spinach cup finely sliced onion 1 teaspoon salt cup vinegar Fry bacon unlil crisp. Remove from pan and crumble. Pour off bacon drippings leaving 1-3 cup in skillet. Wash spinach careluliy Remove stems from leaves and j cut into small pieces. Place stems and leaves in a kettle: tightly cover and -let steam 3 or 4 min- ONIO.V CREAM CHEESE Onion flavored cream cheese Is a fine spread for sandwiches or crackers. Do it the easy-way with liquid onion. good meat values during early spring. Pickled Prunes Pickled prunes will tickle your palate when served as an accom paniment to meat, saiaas, . or sandwiches. Pickled Prunes Combine li cup brown sugar (packed), 1 cup vinegar, 1 cup cooking liquid from prunes, 1 ta blespoon mixed pickling spice; simmer If) minutes. Add 4 cups cooked prunes and cook 5 minutes longer. Refrigerate. Makes ap proximately 14 quarts. Perfect flavor harmony WALLA WALLA ASPARAGUS TOPPED A happy combination that will be a family favorite first time on the table! Walla Walla Asparagus Spears, tender, juicy plump, with garden-goodness sealed in . . . Kalley's Tang, not too tart, not too mild, with a special zip of its own. Serve them together two ways-chilled as a salad ... or top the hot spears with heated Tang for a delicious luncheon plate or dinner vegetable. Tasty 2 ways, a salad or hot luncheon plae I Toasted Onion Bread Try toasted onion bread. The bread used is, of course, French. Slice it in half horizontally or in slantwise pieces for easier han dling. Spread it thin with a "but ter" made by adding one cup chopped green onion tops to one half cup soft butter or margarine. Season with cayenne pepper. Toast in moderate oven, 400 degrees for 10 minutes, or under broiler until brown. OYSTER TIPS For gourmet oysters on the half shell: serve with nothing b u t wedges of lemon and lots of minced fresh parsley. 1 WITH Dried hruits bpothghted I n Food News During March So lame nnd important has the dried fruit industry become that ...... 1 nAli IE 'in n..nnil of the usual one week have been designated as "Dried Fruit Weeks." California is considered the world's center of dried fruit pro duction. The leading fruits in the drying industry arc raisins, prunes, peaches, apricots, figs, apples and peats. Of these, raisins are the most important economic ally. Last year 290.000 tons of raisins were dried. Domestic markets accounted f o r 200,000 tons; export markets took care of the remainder. The state produces 200.000 tons of dried prunes annually. Incident ally, a prune is a variety or plum which can be dried without fer menting when the pit is left in. In order of tonnage peaches are next with 28.000 tons produced an nually; apricots follow Willi 20,000 Ions; figs 12.000 tons; and pears 4,000 Ions. Only completely ripe fruit is used for drying which is not economically possible for fruit which is harvested for canning or to be shipped in the fresh stale. For this reason dried fruits have become a symbol of complete flavor and compact good eating qualities. ' , It is interesting to note that the highest drying ratio is for apples. Because of the variations in peel ing and coring the ratio will vary as much as 6-9 to 1. It takes 5'i pounds of fresh apricoLs to pro duce 1 pound dried. Prunes and peaches run 314 pounds fresli to 1 dried. Raisins are 3 to 1. Storage: It is desirable to store dried fruit in a reasonably dry well ventilated place. Preferred Conking Method Newer and scientifically ad vanced processing methods have done away with the old-time nec essity for soaking fruit. To obtain best results, the quick-cooking method is recommended. In alt cases rinse fruit, remove any core from pears or apples. cover with water and boil until tender. Peaches must be removed from water after five minutes in order to remove their skins. The cooking lime varies! Prunes will take 45 minutes to 1 hour. Apricots from .10 lo 40 minutes. Peaches 40 to 50 minutes includ ing initial five minutes. Figs from 30 to 35 minutes. Apples lake 40 minutes and pears from 25 to 35 minutes. Raisins arc given a quick 10 minutes. Sugar is not necessary, however if your tastebtids require It, add it during the last 5 minutes of cooking. Figs are the exception to the rule. Add sugar to them 15 w - intimites before end of cooking time. For the very best in flavor and plumpness, let fruit stand juice for a few hours. Suggested Dried Fruit Uses Always a wonderful sanck food particularly for hungry youngsters is dried fruit. Here are some other suggestions which will im prove any menu and add low-cost nutritional values as well: Breakfast: Cooked with or add ed to hot cooked cereals. Top pre pared cereal with stewed prunes, apricots or peaches. Make dried fig. prune or raisins muffins. Saute prunes, apricots or peaches with sausages. Use any of the dried fruits in coffee cakes. Lunch at Home: In salads with cottage cheese and perhaps other fresh or canned fruits. In fruit gelatine salads. Apricot, peach, prune or fig whip. Prune or raisin bread pudding. Baked apples with raisins. Dried fig or raisin cream cheese sandwich ' filler. Chopped apricot and honey sandwich spread. Dried fruits stuffed with nuts. Dinner: Dried fruit conserves. Spiced or pickled dried figs or prunes. Prutio or raisin stuffing for meat or fowl. Garnishes for meals. Prune or apricot upside down cake. Dried fruit candies. 2-Layered Fruit Salad Features Two Popular Type Cheeses A salad Hint will give impres sion of being something special is this two-layered gelatine one. It is really simple lo make, however. Two kinds of cheese give added interest. Roquefort Fruit Sulnd 1 cup syrup from canned fruit cocktail 3 tablespoons sugar U teaspoon salt 1 envelope plain gelatine V, cup cold water V. cup lemon juice 1 cup canned fruit cocktail 1 cup cottage cheese l'.i tablespoons Roquefort cheese faalad greens - Heat syrup wilh sugar and salt Soften gelatine in cold water and dissolve in hot syrup. Blend in lemon juice. Place well - drained fruit cocktail in loaf pan (about R'ii x 4!i x 2ut inches), and pour 2-3 cup of gelatine mixture over il. Chill in refrigerator. Cool re maining gelatine and blend in cheese. Pour over firm fruit layer and chill unlil firm. Unmold and garnish wilh salad greens. Cut in to slices to serve. Serves C. Medley of Fruits fn Tasty Salad A delightful medley of fruits and nuts to be served as a luncheon salad or as a dessert is this one. Or n n rc Fruit Whip 1 tahle.sponn plain gelatine i cup cold orange juice 3 tablespoons lemon juice ai cup hot orange juice 'a cup sugar ' V teaspoon salt 1 cup sliced bananas i cup chopped walnuts 1 cup diotd oranges, drained Soften gelatine in cold orange juice and lemon juice. Heat re maining u cup orange juice; add sugar and salt and combine with gelatine mixture, stirring until sug ar and gelatine are dissolved. Chill until slightly thicker than the consistency of unbeaten egg whiles. Heat with rotary beater until light and fluffy and doubled in volume. Kold in thinly sliced bananas, walnuts and oranges. Turn into one large or 6 to 8 individual molds. Hi use molds. Chill until firm. (inmisl. with sliced oranges. Makes 6 to 8 servings. Bouillon Trick A reader asks how to moke the spicy good hot tomato buoillon served in fine restaurants. Here's the recipe: To two cans of tomato juice add one can of condensed consomme. Add 2 whole cloves, a bay leaf, salt, pepper, one small onion, chopped. Simmer half an hour over low flame. Then strain. Serve garnished with parsley or minced celery tops. EGG WHITE NOTE Leftover egg whites will often store well for as long as 10 days if thev are rcfru'eratcd in a cov ered container. Is Your Child Boltings. lolp of Wonder Bread Helps Build Strong Bodies 12 Ways 2 SUttt Eath Mtal Ai A Stndmth Oair Supply MUSCLE I Aimie1 . 1 1 Protu a, t ... fea BODY CELLS 1 ?i f Phfwphoru fir t 13 M M tfs f BLOOD r"' f I I ytKv Wood lounii ( J ' f it InlUmbrWu. ' 5- . i htP miiniiiB brain mmtmmamJGkm&Agm'" " fl. a,.cni.h, 'r 1 ' nrhArM Under 12 iars Ul0' SatrotZ I To Mothers Of Children un '"- VCSZi till Th lumbfrjicV -9) J W (n) f ZJ uiraMiu MOWN TISSUE ., , RED CELLS VITAMIN!,, DIGESTION RESPIRATION 'JfiTXllTT. ,..,, u 4SiMt,.Irf ',l-t mH? uiut l. I.I.I lr(. ........ 7uh "- ,",a:r,ffi,'lp hs" Mrsjf Cuts of Lamb, Beef, Among There are many good buys just for the looking in western lamb, particularly shoulders and cuts for stew. Plentiful beef offers values in pot roasts, stew meat and always popular ground beef for the making of hamburgers, meat loaves, spaghetti and meat balls, and a myriad of oth er ground beef specialties. Pork continues plentiful. Watch this newspaper's ads for the very best buys lo be had Dried Fruits: We arc in the midst of "Dried Fruit Weeks." March 16 to 31 to be exact. So important has this industry be come that two weeks instead of the usual one have been so desig nated. Dried fruits are excellent buys, niitritionwisc anytime. Ideal for children lo snack on as is. . . . full - flavored and plumply-tcnder when cooked. Kggs mid cheese are plentiful nnd well-priced. They offer many possibilities for quick nutritious meals. When buying eggs keep in mind Ihat the color of the egg shell does not affect the food value, flavor, or interior quality: but It may make a difference in the price. The smart shopper will lake advantage of this. Use col lage cheese and good old cheddnr cheese for low-cost protein in your menus. Fish and Shellfish: Fish sup plies are keeping up with the Lenten demand. Excellent buys to be found in halibut. Enjoy halibut steaks or halibut baked In tomato sauce wilh plenty of lemon wedges the side. Frozen llsn sucks, scallops, shrimp and breaded fish portions are steadily increasing in popularity. Fish that has been frozen hard until ready lo cook. Veiietablo buys: It is wilh in- creased nlensurc mat me nome maker wanders through the veget able department and finds her - favor te springtime vegetables there In greater abundance, uoou To Grow Bigger & Stronger noways? Plentiful Food Arrays quality artichokes, broccoli, car rots, green onions, letluce, celery, cabbage, and caulillower arc well priced. Rhubarb pie and rhubarb cobbler will bring new season r'o light to the dinner table. Asuara gus expensive now, but becoming less so right alcig. New potatoes , and peas are putting in an ap pearance. Fruit Department: The best buy selection is limited to grapefruit, oranges, lemons and loose apples. Bananas continue at their usual almost unchanging ' price level. Avocados are in fair supply and a few pears are available. Gqod marketing! Hamburger Popular In This Stew Dish Hamburger is used to make a delicious slew. It's said that hamburger stew is easy to prepare because it was developed by cowboys, who while roaming the Western ranges, did n't travel with a great deal of cooking equipment. For their stew, they simply combined all of the in gredients n a big pot and let them ' simmer away over a campfire. You II agree that the cowboys turned out a delicious dish once you've tasted this stew: ; tiamDurger oicw r IVi pounds ground beet 3 medium potatoes, pared and diced . -I z small onions, cnoppea 2 cups milk ; 2 teaspoons salt . Mi teaspoon pepper Combine ingredients and bake In a covered 3 quart casserole at 325 degrees F. about 1V4 hours. Remove cover last half hour ot cooking. 4 servings. 1 brown. Put beef back in skillet;
