Indianapolis Times, Indianapolis, Marion County, 19 August 1951 — Page 33
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‘SUNDAY, AUG. 19, 1951 Eat Well for Less—
Chilled Sauerkraut An Appetizing Dish For Hot Weather
By GAYNOR MADDOX CRISP, chilled sauerkraut does wonders with the ‘summer appetite. k Tuck it into sandwiches in place of the usual relishes.
Serve it instead of cole slaw with broiled or baked fish.
Carry it to picnics in an unopened container for a relish or salad.
{In a large bowl, combine all in-
wy gredients; mix lightly but thoroughly. SAUERKRAUT SUMMER Cut tomatoes in wedges. ArSALAD range wedges to resemble the
One No. two can \sauerkraut, Petals of a flower on individual four radishes, one melium green salad plates. Center each with a pepper, one teaspoon grated onion, | mound of kraut and garnish with two tablespoons mayonnaise, two Sprigs of parsley. Serve with tablespoons sour cream, four to- broiled fish fillets or cold cuts matoes. for six,
Place can of sauerkraut in re-| frigerator and chill over night or| several hours. Open can of sauer-| kraut and drain off juice.
. 2x 8 SWEDISH SAUERNRAUT SALAD
One No. two can sauerkraut,
Cut radishes into thin slices|one-half cup &hopped celery, one and green pepper into thin strips./cup canned kidney beans, one-
”
i ‘quarter cup chili sauce. & Tad j Place can of sauerkraut in red frigerator and chill overnight or several hours. Open can of sauerkraut and drain off juice. In a bowl, combine all ingredients; mix lightly but thoroughly. Chill several hours before serving. Serves six,
Monday's Menus
BREAKFAST: Cranberrypineapple juice, jelly omelet, toasted English muffins, butter or fortified margarine, coffee, milk. LUNCHEON: Clam chowder, pilot crackers, butter or
fortified margarine, fresh fruit salad, peanut butter cookies, tea, milk. "DINNER: Frozen fish fil-
lets, sauerkraut summer salad, buttered zucchini, fresh peach cobbler, iced coffee, milk.
TANGY SALAD—K aut and tomatoes.
|Buy Ham to Suit
Small Eqgs May
Fish Story Isn’
Size of Crowd
More small eggs—eggs laid by It you know your ram, you can young chickens—are beginning to find just the size you need, wheth-| arrive on markets. These pullet eF you plan for a family of four, eggs may be better buys in com- a party of 14, or dinners for two. parison with the larger eggs. There is the whole ham, or the! Where the pullet eggs are ,.¢ pam putt or shank. There
available, consider the use fo which you want the eggs and are ham center slices for broiling
compare the price per, dozen with and baking. There is the smoked) the price for larger eggs. picnic, convenient for the smaller ‘the shoulder or foreleg, weighs A Tasty Dessert ‘about four to seven pounds, and Plump cooked prunes served'is similar to ham in appearance {ce-cold . with a tablespoon of and flavor. creme de menthe over each serv-; For even smaller family usage, ing tastes amazingly refreshingithere is the boneless smoked
for a quick summer dessert. If shoulder butt that averages from you like whipped cream and one to four pounds. It is a nug-
Be Big Buy
corn on the cob.
CORN ON THE COB becomes a bird in the hand this time of year. It tastes better than usual if you know what to put with it and how to cook it.
Pimento chive butter is one way of serving corn in a different way. On picnics roast corn over an outdoor fire by soaking it in a bucket of cold water about one-half hour before cooking. When the fire has died down to embers, arrange the corn still in the husks on the grill. Roast
FISHING for dinner ideas? The inland cook can be conservative and sporty at the same time if she serves fish this season. Plentiful and in-
expensive, fish is still one of -
the tastiest menu possibilities. The biggest success secret is not to overcook it and to season it properly. Broiling is the easiest and one of the most appetizing ways to prepare it. To serve four, plan on one pound of fillets or steaks or four small fish and three to
family. It is the lower section of Gelatine, Chicken
Make Thrift Miracle
It is a wonder what a cup of leftover chicken will make when combined with unflavored gelatine, chicken stock and other simple ingredients to fashion a de--licious molded chicken loaf.
or
CORNY MEAL—Pimento chive butter makes corn dunks much
five minutes and then turn and roast the other side five minutes. Peel off husks and serve at once with butter.
In case you want to roast -
corn and not roast yourself, soak the corn with the husks on about 15 minutes. Then place in a covered pot and set on the grill over the glowing embers
or a little away from a blaze.
1 |
|
Test for doneness after 20 minutes. Depending on the heat, cooking time varies from 30 to 40 minutes.
four tablespoons of fat. Preheat broiler; cut fillets or steaks into serving pieces. ' Grease the
broiler rack lightly.
Place Ssh on rack, skin side up; ‘brush + with ~ melted fat. Place rack two to three inches from heat. Broil fish five to eight minutes or until brown and serve with a tangy sauce such as Tabasco fish sauce. ” ” ”
TABASCO FISH SAUCE
1 c¢. mayonnaise 1; tsp. dry mustard 1, tsp. garlic salt 14 c. chili sauce 1 tsp. tabasco 2 tbsps. tarragon vinegar 3 tbsps. chopped stuffed olives 14 ec. chopped sweet gherkins 1 tsp. minced onion Blend first four together in a mixing bowl.
ingredients Stir
! in tabasco and vinegar. Add re-
THE INDIANAPOLIS TIMES
Here's How to Prepare Corn on the Cob
#
1 2 6
more welcome than the usual
CORN DUNKS& WITH PIMENTO CHIVE BUTTER
4 c¢. melted butter tsps. minced chives ears corn tbsps. minced pimento 4 tsp. paprika Combine butter, chives, pi-
mento and paprika and serve hot with hot corn on the cob
~ BN
which has been cut into one |
and one-half to two-inch dunking size pieces. six.
t Fishy: Secret's Out
Lal,
ENVY OF FISHERMEN— |
(Top to bottom) Sea
Serves four to
|
bass,
“Fer THE PAST few weeks I've been’ can-
“ning tomatoes, but I won-
der about my technique. After the sealed cans. sit awhile, the tomatoes float in the jar. Are they spoiled, or am I doing something wrong in my canning process? Any advice from old hands will be greatly appreciated.” Mrs. E. R. M, , n ” n DEAR ORW: Can anyone give me a recipe for seven-
day sweet pickles? — Mrs. Stella Marie Sullivan, Trafalgar.
” " o DEAR ORW: My husband and I plus another couple are going on a fishing trip on our vacation early in September. I know I will have to cook fish over a camp fire. This has me baffled. How can I fix it and what kitchen utensils shall I take from home? Is it necessary to take corn meal along?— Mrs. J. H. O.
Keeping Cool O MRS. P. B.: To prevent frozen foods from
thawing out while defrost-
ing the refrigerator, wrap them in several thicknesses of newspaper. They will not thaw out for a reasonable length of time. To speed up defrosting, put hot water in the ice cube pans and place in refrigerator.—Mrs. F. R. ” ” un DEAR ORW: In answer to Mrs. P. B.'s question about how to keep meat from thawing while defrosting, put the meat in insulated bags on the lower shelves of the refrigerator, Use hot water in pans in the freezing compartment to speed defrosting. Within a comparatively short time you will be able to return the meat unthawed to the freezer. —Mrs. D. J. L. s ” 2 DEAR ORW: I think I can help Mrs. P. B. concerning her meat thawing while defrosting her refrigerator. When I defrost the refriger- . ator I remove all contents. When I remove the frozen meat, I wrap it in several thicknesses of newspapers and I have never had any to thaw, — Eva Robinson, § omer. (Miss Robinson sent answers to other recent ORW questions. They follow.)
= n a IN YOUR column Mrs. D. R. stated her husband liked a variety of sandwiches. I'm enclosing two recipes for sandwich spreads which can be made and canned and are very helpful in preparing school lunches when children
lightly and let stand 20 minutes. Drain; add one-half cup vinegar, one-half cup butter, one-half cup sugar, onehalf cup prepared mustard, two tablespoons flour moistened in a little water and one-half pound grated cream cheese. Cook 20 minutes, stirring constantly to prevent sticking. Seal while hot. Grind six raw cucumbers, six onions, six mangoes (all colors). Add four cups sugar, one cup flour, two teaspoons tumeyric, two teaspoons salt, one cup prepared mustard and two cups vinegar. Heat slowing to boiling stage and seal. " 2 »
‘IN REGARD to Mrs. C. C. R.’s letters concerning her dried out cheese. I never heard of soaking it in buttermilk. If she will cover it with vinegar and return to the refrigerator for a couple of days, it will moisten the cheese. One may even leave it in the vinegar longer or as long as necessary. Also, if she will cube the cheese and cover with whole milk and leave in the refrigerator a few days (not long enough for the milk to sour), and then use all of it th the making of macaroni and cheese, she will find it helps a lot.
Corny...? ALSO THINK I can help Mrs. H. O. H. and
her corn-on the cob will be
very good. Have water boiling in Kkettle- and drop the ears in the boiling water. Do not salt the water, as this causes the corn to be tough. Boil five or six minutes and set kettle aside. Prepare a little ahead of time so your corn can remain in the water five or 10 minutes before serving time. Then too. many times country people have some left from the noon. meal and want to eat it cold for the evening meal. If after dinner, the corn is returned to its cooking water, until evening, it will be plump and very good: ” Ld s DEAR ORW: In reply to Mrs. H. O. H,, this is a good
SUMMER SCALLOP 3 tomatoes 1 small onion 115 tsp. salt Dash pepper 1 tbsp. margarine 3 ears led corn 14 c. grated cheese 1; ¢. macaroni Stew tomatoes with the onion, coarsely chopped. Season with the salt and pepper and margarine. Add the corn to the tomatoes. Then combine with the macaroni and cheese. Put in a buttered baking dish and heat thoroughly. " o »
DEAR ORW: Several Sundays ago someone wanted a recipe for Pennsylvania Dutch Pot Pie. We live in an Amish and Mennonite com=munity, and I married into a Pennsylvania Dutch family and got this recipe from my husband's mother. — Mrs. Rosemary Kercher,” Goshen. ” n 2
PENNSYLVANIA DUTCH POT PIE 2 c. sifted flour 1 large tbsp. shortening 1 egg 1, tsp. salt Milk
Mix flour, salt and shortening as in pie crust, add egg and enough milk to roll. Roll on floured cloth until thin; cut into one by one and onehalf inch strips and drop each piece individually into boiling broth. (This latter step is the secret of good pot pie.) Broth may be beef, pork, chicken or fruit sirup. Cook for one-half hour in gently boiling broth. = os »
DEAR ORW: Someone has asked for the Southport Spanish Hamburgers récently and I am enclosing the recipe used at the high school. — B. Shimer. : 8 2 s SPANISH HAMBURGERS 1 1b. ground beef 1 tsp. salt 1 tbsp. chile powder 1 small onion, cut fine 1 small can tomato puree 3 or 4 slices bread Mix bread and puree together with fork until well mixed. When meat is done, combine both meat and bread mixture and mix well. Keep hot until used.
aren’t counting calories then try/get of very lean, rich-flavored] Unflavored gelatine is the white, maining ingredients and mix .. }orel porgie, white fish, yel- | tire of meat. way to cook corn, called a spoonful of the rich wonderful meat carved out of the shoulder magic that makes such thrift well. Makes one and three- ' gre, vy | Grind nine mangoes (all Summer Scallop.—Mrs. Lee stuff over the prunes. |butt. Imiracles possible. fourths cups. "low pike and brook trout. | colors) and four onions. Salt Johnson. . or”
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