Page 10 Section 3
THE C APITAE JOURNATJ
Salem, Oregon, Th'ursdaj', March' 21, 1957
Fragrant
Meat Stew
Favorite
The fragrant odors from the
kitchen from this dish will pep up
appemes, come dinner time, and
It is an economy dish, too.
Bavarian Boiled Dinner
l'i pounds boneless stew beef
Vi teaspoons kitchen bouquet
2 tablespoons fat
1 cup thinly sliced onions
2 cups cold water
1 tablespoon salt
1 teaspoon caraway seeds
Vt teaspoon pepper
1 medium bay leaf
Vi cup vinegar
1 medium red cabbage
1 oz. gingcrsnaps, crumbled
(8 small ones)
Va cup warm water
8 ounces noodles, cooked
Cut beef in Vk inch cubes. Place
In mixing bowl and sprinkle with
kitchen bouquet. Melt fat in
Dutch oven over moderate heat,
add meat and brown on all sides.
Add onions and cook until lightly
browned. Add water, salt, caraway
seeds, pepper and bay leaf. Cover
and bring to boil. Simmer over
low heat about I hour. Stir in
vinegar. Cut cabbage in eight
wedges, lay over top of meat and
cook covered until cabbage is
tender, about 30 minutes. Remove
cabbage to warm place. Crumble
gingersnaps, soak in warm water
and add to meat. Stir until gravy
thickens. Arrange noodles on warm
place, top with meat and surround
with cabbage wedges. Serve at
once. Jtecipe makes 4 servings.
.Sure fi be a favorite specialty bread is this one made with
prunes and oats.
Prune and Oat Bread for
Breakfast or Snack Time
Cereal and milk both are worked
in to make this delicious prune
oat bread. The bread is fine for
breakfast and as toast, also as a
snack food. Try it with cottage
cheese at lunch time.
Prune Oat Bread
2 cups sifted all-purpose flour
i cup sugar
2'j teaspoons baking powder
Kraut and Franks
In Bake for Dinner
A tasty way Ao serve an old
favorite duo kraut and franks
is this bake:
Treasure llnkc
(Makes 4 servings)
Vi cup butter or margarine
1 medium-sized onion, sliced
1 pound frankfurters, cut in
1-inch pieces
1 1-pound 4-ouncc can peas
1 tablespoon all-purpose flour
Vi teaspoon rosemary
Salt and pepper to taste
1 1-pound 11-ouncc can sauer
kraut, drained
Melt butter or margarine; add
onion and saute until tender.
Add frankfurters and cook until
lightly browned. Drain peas;
combine pea liquid and flour;
blend. Add flour mixture to
frankfurter mixture; cook over
low heat, stirring constantly, un
til thickened. Add peas, rose
mary and salt and pepper; mix
lightly. Arrange kraut around
edge of lightly greased 2-quart
casserole; fill center with frank
furter mixture. Cover and bake
in moderate oven (375) 25 min
utes, or until thoroughly heated.
Au Gratin Dish One
For Beginner Cooks ,
For. beginner cooks here is a
reliable fish dish to keep in your
recipe file:
Fillet of Sole Au Gratin
The fillet is the meaty part on
the side of the fish; you may buy it
fresh or frozen. If you arc using
fresh fish, ask your butcher or
. (ishman to fillet and skin what
ever fish you choose. Grease a
shallow glass baking, dish witli oil
or butler, put the fillets in the dish,
and sprinkle with a little salt and
pepper mixed together. Pour in Vi
cup dry white wine and ii cup
water mixed together, then
sprinkle the fish with b r c a d
crumbs and dot with butter. To
dot with butter, cut small pieces
from a stick of butter and cast
thorn hither and yon over the fish.
Bake in a preheated moderate
(350') oven for about 23 minutes,
or until the fish is cooked and the
top is brown. You may add a little
more wine and water If I ho liquid
seems to disappear too rapidly.
Minted Lamb Patties
Refreshing Change to
Serve on Dinner Menu
Minted lamb patties are a fine
early spring meat dish. Usually,
these patties arc already prepared
for you at the market, so all you
have to do is to dip each one in
mint sauce or other sauce, wrap
an onion ring or two around it,
and spear it with a skewer to
cook.
Here arc some suggstions about
mint sauce:
Mint Sauce:
Vi tablespoons confectioners
sugar
1-3 cup finely chopped mint
leaves
3 tablespoons water
Vt cup strong vinegar
Heat water and dissolve confec
tioners sugar. Cool this syrup.
Then add mint leaves and vine
gar. Make i to 1 hour before
serving, flccipc makes 1 cup.
Mint Butter:
V: cup butter
1 tablespoon lemon juice
Vt teaspoon salt if butter is
unsalled.)
Vi cup finely chopped mint
leaves, or V' teaspoon curry
powder if you prefer curry
flavor to mint.
Beat butter until creamy, soupy
soft. Add lemon juice slowly. (Add
salt if necessary.) Then add mint
leaves or curry powder. Makes 1
cup.
Currant Mint Sauce:
VA tablespoon finely chopped
mint leaves '
1 tablespoon grated orange
rind (cut with scissors into
rind cut with scissors into
fine pieces)
Add 1 tablespoon sherry for
variation
Vt tumbler of currant jelly
Itccipe makes 1 large cupful. j
Igloo Foods Co.
Quality and Quantity
1750 Fairgrounds Road
Phone EM 2-9904
Slokely's
Chicken
Pies
Tomato Magic
A vegetable's needed to round
out a quick supper? What's on the
pantry shelf tomatoes? No wand
waving for this kitchen wizardry!
Simply open up ihe can. add some
real molasi. h:A beat tomatoes
as usual. Result a tart-sweet
overtone, maki.-.g the tomatoes a
saucier partner for many foods.
Kspccially good with Lenten fish
dishes that arc bland.
FLAVOR BI.K.VDS
Try adding slices of pimiento
stufted olives to your toasted
cheese sandwich interesting
blend of flavors.
v. 12 8-oz. pkg.
2 98
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Vi teaspoon soda
1 teaspoon salt
V,i cups coarsely ground ready-
to-cat oat cereal
VA cups buttermilk or sour milk
2 tablespoons melted fat
1 cup diced, drained cooked
prunes
'A cup chopped nuts
Sift together flour, sugar, baking
powder, soda, and salt. Add ready-
to-eat oat cereal and mix thor
oughly. Combine buttermilk with
slightly cooled fat. (To make sweet
milk sour, add 1 tablespoon of
vinegar to VA cups of sweet milk.)
Add to flour mixture with prunes
and nuts, stirring just enough to
moisten the dry ingredients. (Bat
ter should be lumpy.) Put into
well-greased loaf pan, 9 x 5 x 3
inches. Place extra halves of
prunes and whole nut moats on
top. Bake in moderate oven (350
degrees F.) about 1 hour, or until
done. Turn out on rack to cool.
Yield: 1 loaf.
Three cups of rcady-to-cat oat
cereal (about) makes Vi cups of
coarsely ground cereal. If grinder
does not have a coarse plate,
crush cereal with bottom of metal
measuring cup. Do not use a roll
ing pm the crumbs obtained are
too fine.
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