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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 28, 1957)
1 $alemJ Authentic 'feed Quite to fatter Zitiinq "'fX, THE HOUSEWIFE'S HANDY FOOD SECTION' ' Edited by Marian Lowry Fischer c, LATEST JDEAS FOR YOUR C apit al A Journal ARRETING- Published Thunday Each Wtek Salem, Oregon, Thursday, March 28, 1957 Early Spring Produce More Plentiful; Read The 'Ads' For Many Good Buys ;; -r vl ah v .,A "TC VA r 'ii s-V , an- Try IMs casserole lor a leisurely Sunday brunch. Eggs Abundant; 'Excellent In -Variety of Ways; Ideas Given for Brunch, Dishes . By ZOLA VINCENT (Foods Writer) Hens are working overtime pre packaging good nutrition in all those neat little conatiners for the eating pleasure of young and old. Eggs, one of the' most easily di gested of all foods, are among the first solids introduced into baby's diet and arc a boon to our senior citizens whose digestive systems need eggs-tra tcnder-lov-ing-care. Long considered among the most efficient of all our suppliers of food, today's hen is a better pro ducer than her ancestors. Thanks to the efforts of breeders to de velop sturdier, more disease-resistant birds, egg production this year will smash, all previous rec ords. Lower prices make it easy to have egg appeal for any meal. At Brunch When Sunday church services arc over, a leisurely brunch is a happy occasion for family get togethers. A time for satisfying appetites with an egg casserole, accompanied by hot hot cross buns, lots of steaming coffee, and an abundance of good conversa tion to stimulate your mental ap petite as well. , . . , Hot cross buns are at their best when heated in such a way as to prevent the icing - from melting. It can be done like this: Place a round trivet or wire rack in large skillet, add 2 tablespoons water, and put buns on trivet but do not cover. Now, over medium heat for 5 minutes, or until rolls are hot. Serve immediately with plenty of softened butter. For speedy brunch service pre pare everything ahead of time ready for the final assembling in the casserole. Egg-Olive Casserole 5 cups soft 1 i-inch bread cubes 1 can condensed cream of mushroom soup , 2-3 cup milk 2 tablespoons prepared mustard 1 cup cooked peas Vi cup coarsely chopped ripe olives 3 hard-cooked eggs, sliced 2 strips green pepper Place half of the bread cubes in a greased l'-j quart casserole. Combine the soup, milk, mustard, peas and olives. Pour half the cream sauce mixture over bread. Arrange all but 2 egg slices over cream sauce and repeat with another layer of bread cubes and cream sauce. Bake in moderate oven. 350 degrees, for 30 minutes. Garnish with remaining 2 egg slices and green pepper strips. Mnkoc R Kprv'in(s Another good egg casserole com bines those two Lenten plentifuls . . . eggs and. cheese. 'Twill really satisfy those brunch or supper time hunger pangs. Cheese-Baked Eggs Vi cup butter or margarine Vi cup flour 1 teaspoon salt V teaspoon pepper 1 teaspoon dry mustard l'.a cups milk 1 cup grated American cheese 6 eggs 2 cups corn flakes 2 tablespoons melted butter or margarine Melt Vi cup butter in medium sized saucepan over low heat; stir in flour and seasonings. Add milk gradually, stirring constantly; cook until thickened. Add cheese and stir until melted. Pour half the sauce in greased ltrby 6 inch pan; make six indentations in sauce and carefully slip an egg into each. Cover with remaining sauce. Crush corn flakes into fine crumbs and mix with the 2 tablespoons melted butler. Sprinkle over sauce. Bake in slow oven, 300 degrees, about 30 minutes. Remove from oven and let stand a few minutes before serving. Makes 6 servings. Mushrooms Fixed This Way Sure to Please Mushrooms arc popping out of t'h ground. Whether you pick tKem, buy them, fresh or turn them out of a can, they make marvel lous low calorie eatins. You'll like them like this. MustooonM Panwttsan lVi pounds fresh mushrooms 2 tablespocws chopped parsley 2 cloves garlic, minced teaspoon oregano cup bread crumbs 4 tablespoons grated Pirmesan cheese Salt and pepper to taste H cup olive oil Clean mushrooms and place in a greased baking dish. Sprinkle with parsley, garlic, oregano, half of the bread crumbs and grated .1 Cnrinl-la Uilh CH And DCD- cneesc. ofniiin,. ' ' Pour Olive on uei twiu with remainder on Bake at 350 degrees. Peanut Butter-Nut Bread Is Liked by the Children npr. sprinkle crumbs This peanut butler - nut bread will make a hit for school lunches or after-school snacks. Peanut Butler-Nut Bread Topping: 2 tablespoons butter or mar garine 4 tablespoons btwn sujar 1 tablespoon water Peanuts Spread the butter on bottom of leaf pan. Cover evenly with sugar and chopped peanuts. Sprinkle wa ter over mixture. Cover with the following; Batter: 1 egg 1 cup brown sugar 3 tablespoons peanut butter S tablespoons melted butter or margarine cups sifted flour i teaspoon of soda 1 teaspoeH baking powder '.2 teaspoon salt 1 cup sour milk or buttermilk Beat egg. Add sugar gradually, healing it in. Stif in peanut butter and-melted bulter. Add milk. Silt together flour, soda, baking pow ider and sail. Add egg mixture, ''stirring until well-blended. Bake in moderate oven. 3.i0 degrees. 1 hour. Recipe makes one 1-pound loaf. moderate oven, for 25 minutes or until mushrooms are tender, it mushrooms become dry, add a little water. Makes 6 servings. Pimiento Biscuits Top This Tasty Casserole Top vour favorite tuna and veg etable 'casserole with bright Pi miento Biscuits. Pimiento Toppers Silt together 2 cups sifted en riched flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut or rub in Vi cup shortening until mixture is crumbly. Add 2 table spoons chopped pimiento, mixed lightly. Add !3 to V cup milk to eiake a soft dough. Turn out on lightly floured board or cloth and knead gently 30 seconds. Roll out inch thick. Cut with floured bfscuit cutter or sharp knife. Ar range pimiento biscuits on top of tuna mixture. Place remaining biscuits on u n g reased baking sheet. Bake casserole in hot oven 1450 degrees) 20 minutes. Bake remaining biscuits 15 minutes. Malrfs 4 servings. Green Salad Drtssinp A Sauce You'll Likt . A smooth, smooth garlic dress ins that vou will use often on green salads and with- vegetable combinations. Zippy Salad Dressing Crush 1 clove garlic, add 1 tea spoon each, of salt, paprika, dry mustard ; i teasnpon pepper, 2 teaspoons sugar, 3 tablespoons lemon juice, and 2 tablespoons tar ragon vinegar. Add I egg and beat with beater for 2 minutes. Grad ually add 1 cup olive or salad oil and 4 cup catsup, beating con tinually. Makes 1 pint dressing. Tisty Carrots Fixed like this, carrots will he top ranking vegetable favorite with the entire family. ' Glazed Carrnls j Scrape and cut in half length wise 12 medium carrots. Cook in boiling salted water until tender; drain. Combine cup ketchup. 3 tablespoon; brown sugar, 2 table spoons bacon drippings and ' tea spoon allspice: pour over carrots. Simmer 15 minutes, turning and basting occasionally, until they are well glazed and sauce is thick. Garnish lightly with minced pars ley. Makes (i servings. f yizJkt" """" I IWWIII li'ilWh, Varied Produce on Market Chicken or the egg? Both come first in Lenten season meal plan ning. Eggs are in the headlines, but no strikers here; hens are working overtime turning out the year's best buys. In fact eggs are the lowest priced we've seen at this season in. ten Years. Ite- frigerated egg storage, both in store and at home, is best. Grade A eggs become grade B in a few days at room temperature. WhJn you buy, select grade As for serv ing as eggs. Save by using grade B for ingredient purposes. Chickens, broilers and fryers continue to flood markets at very low prices for frequent menu use Turkeys are budget stretchers for large lamilies, party-giving, week end enjoyment for all. Fish and Shellfish . West coast caught fish and shell fish for fine spring eating include cod, flounder, sole, halibut, rock fishes, salmon, clams, crabs, oy sters, shrimp. How about fish sticks, w h i c h are so quickly cooked, for breakfast for a change? Cheese and Dairy Products: Mild, nippy or aged Cheddar cheese goes into many a fine main dish. A Welsh rabbit with bits of crisp bacon, with chopped pimien to or green pepper, or with chopped pimiento olives added. Macaroni and cheese, too, mav be dressed up in th . and other imaginative ways, cook cheese slowly. Spring Vegetables Fair lo good quality is evident in all vegetable bin offerings with plenty of lettuce for salad making, CClerV for relish nnrl lnnl.ina A. lights, cauliflower for steaming whole and serving hot topped with cheese, tomato or pimiento sauce. Mushrooms nf fTmul nnotiK, n,ni.n superb luncheon or supper , dish uiui uui iobsi points, tart-sweet rhubarb is available in increasing quantity. Asparagus beckons for serving hot with lemon butler, coic, wun vinagrette sauce. Pota toes, onions and cabbage are bud get ouys. Buncnea vegetable buys are beets, chard, collnrris itn onions, radishes, turnips and spin ach. Italian squash is vegetable change, steamed or trench fried. rruit Duys: fruit situation is about the same. Good quality ap ples slid around, thanks to proper modern refrigeration and handling. Same thing is true of pears. There is grapefruit galore from Californ ia and Ari'nnn ni-flini-Hs lJnv,il oranges for eating out of hand, ana sectioned tor Irtut salads are on the market: and last of Hie tangerines. Dates, fresh and moist, are abundant. Smoky Cheese Dip Want to make your own smoky cream cheese dip? Here's how: Smoky Cream Cheese I'Jip 1 8-oz. package cream cheese 2 tablespoons lemon juice 1 teaspoon liquid smoke 2 tablespoons coffee cream Vi teaspoon powdered garlic Mix well with mixing spoon or electric blender. . TASTY COTTAGE CHEESE Add a little grated onion to creamstyle cottage cheese. Use1 it as a sandwich filling with thinly sliced cucumbers or tomaloes. SWHET-SWlt SAUCE Make a sweet-sour sauce for pot roast with cream, lemon juice a-nel sugar. D:eme:rt Deligh t Whip this up anytime for a i'ea-1 dessert-delight. Apple Sauee Whip Combine canned apple sauce with crushed peppermint candy. Mix thoroughly and let sland s few minutes while you whip Va pint whipping cream. Sweeten cream slightly and fold into apple sauce mixture. Chill and serve. Lemon and Oatmeal Cook :ies Drop cookies are a snap lo do. This recipe makes 6 dozen cook ies, but you'll have a hard time keeping them on hand once the children know they're about. They have such excellent food value; are tops (or a between-meal snack. t.cmon-Ontmcn! Cookies . 1 cup shortening 1 cup granulated sugar 1 cup brown sugar, firmly packed 2 eggs 2 teaspoons grated lemon peel Vi cup lemon juice Ha. cups sifted flour 1 teaspoon soda 1 teaspoon salt ' 2'i to 3 cups rolled oats Cream shortening and w h i t e sugar until light; add brown sugar gradually, creaming well. Add whole eggs and beat until light. Blend in lemon peel and juice. Sift together the flour, soda and salt; add gradually to creamed mixture. Stir in rolled oats until proper thickness lo drop from end of spoon. -Drop onto a greased cookie sheet and bake in moderate, 375 degree, oven for 10 to 12 min utes. Tip on Meat Uncooked meat should be slored uncovered or loosely covered while in refrigerator. Freezing meat dees net appreciably alfect the tenderness. Only a small amount of liquid skild be added when braising meats. Steaks and chops shou-ld be seasoned wor brown ing. Mighty tasty are these buns filled with olives, cheese and crab meat Crdb'Filled Buns Delicious1. ON COOKING 'mjMcW.,lS(;S Cook dumplings without a lid or your skillet for aloeut 10 minutes, then cover and finish coeking in another 10 minutes. New method! Crab-filled buns arc Idoal for the "supper on a tray." They com bine Swiss cheese, crab meat and ripe olives in their filling. With seme raw relishes, polalo chips, a-ad coffee or milk for tho remain der of the menu, they provide a satisfying supper dis-h. Crb4'lllcd Burn 1 cup ripe olives 1 cup crab meat (m n-o&n&c can) , H-i cups diced Swiss cheese 1 minced green onion cup mayonnaise 1 tablespoon lemori juice Salt and pepper to taste 6 hamburger buns Butter Cut olives In large pieces. Flake crab meat, removing any bits of shell. Combine olives, crab, cheese and onion. Blend mayonnaise and lemon juice, and stir into first mixture. Add salt and pepper to taste. Split buns and spread with ' butter. Fill with crah mixture. Wrap each In waxed paper, and place on baking sheet. Bake in moderate oven (350 degrees F.), about 25 minutes. Allow to stand 5 minutes in wrappings, before, serving. Makes 6 servings.' Now packed in this Exclusive eticsm. m - m m o . . rl o f S rfnM The PEANUT BUTTER with the fresh-roasted flavor of peanuts at the circus) Imagine! You gel this beautiful crystal-clear glassware every time you buy Big Top peanut butter. Never before offered by any other prod uctthese lovely matching water goblets and dessert dishes are so gracefully shaped, so spar kling clear ysu'll wan-t to build a whole set to dress up your table! And' once y.ou try Big Top, you'll find it brings you something new In peanut butter, too! At last here's peanut butter with all the flavor of Jresh-roasUd peanuts! Remember those delicious hot-roasted peanuts you loved as a kid at the circus? Well, all that flavor's captured in easy spreading Big Top. The secret's in its careful Roto-roasting process it brings out all the golden goodness of the peanuts. Then they're whip-blended to a smooth creaminess for perfect spreading. Treat your family to Big Top sooni) ANOTHER GRCAT NEW FOOD PRODUCT FROM PROCTER & CAMELS Also cornel in hand "Refrigerator" Jars The same fresh-roasted flavor you pet in peanuts at the circus ! cT, PEANUT BUTTER Copr VY. It Yovng Poods. Inc, tubitdiary of Ib fftiat & Coabl Coayiaqf