Image provided by: Chetco Community Public Library; Brookings, OR
About Brookings-Harbor pilot. (Brookings, Curry County, Oregon) 1946-1978 | View Entire Issue (Aug. 9, 1956)
n! M ary H ale M artin suggests-« Enjoy the ease and economy of stocking your canned food cupboard during Libby’s Dollar Day sale at your grocery store. Choose from the wide variety of Libby’s Famous Foods and try these kitchen-tested recipes to enjoy meals “fit for a king” at prices “ fit for your budget.” A SWEET H A W A IIA N C O N FEC TIO N — PINEAPPLE M A R S H M A L L O W W HIR . . . W ouldn't th it look pretty an y a u r tab le tonight? It’« a flu ffy p in e a p p le 'n w h ip p e d cream d e tte rt fh a f't a d a lic io u t e n d in g ta a n y m e a l. D o n't t a v e it just fa r a p a rty , fo r "P in e a p p le M a rth m a llo w W h ip " it to a a t y ta m a k e a n y tim e w h a n yew hove a su p p ly a f l ib b y 't H a w a iia n Crushed P in eap p le on the p a n fry sh e lf. A SWEET H A W A IIA N CONFECTION -P IN E A P P L E MARSHMALLOW WHIP Here's an elegant dess«*rt t h a t’s d e lig h tfu lly e rs " fo r su m m e r picnics. A n d . th e y keep w ell, cool, p r e tty as a p ic tu re , an d so easy to m ake. W ith a ll these ad vantages, it's no w o n d e r th a t y o u 'll w ish you had heard a b o u t it la s t year. F a m ilie s nam e i t a " p a r t y d e sse rt", y e t yo u can serve it to guests w ith prid e. L ig h t an d a iry , . . sweet 'n s im p le . . . ju s t rig h t fo r an e ve ning dessert w ith coffee o r tea. T h e o n ly tr ic k in m a k in g it is to rem em ber to keep th e p a n try s h e lf w e ll-sto cke d w ith L ib b y 's C rush ed P ineap ple. N o w , here's o u r n o m in a tio n fo r th e best o f s u n n y H a w a iia n desserts, P ineapple M a rs h m a llo w W h ip . PINE AP PLE M A R S H M A L L O W W H IP Oalicota Salm on Tim bal«» »arvad w ith cream ed l ib b y 't P e a t I* a f a m ily fa v o rite . C ount on l i b b y 't can ned veg etables and l ib b y 't S alm an for b u d g e t-w ite m a in d it h e t a ll y e a r'ro u n d FOR DINNER TO N IG HT— LIBBY'S PEAS You cnn give y o u r nu-nls " J u tie tim a good- n«*«s” «11 year 'ro u n d by 1n< lu llin g L ib b y ’s G a rd e n Sw«-el Peas in y o u r m enus now. Economy-win»- L ib b y 's canned vegetables rate high , b rin g in g you a w ealth o f good e a t in g fo r lit t le m oney See h o w th e se ideas w ill fit in to y o u r lunch eon and d in n e r pinna. Q u ic k and easy « r e a m o f |»* h so u p fo r lun< li a l home and at sch o o l (v ia t h< therm os bol - tie); |a as com bined w ith meat le fto v e rs t o r s a v o ry stews and meat pies; cream ed |reas w ith chicken in p a tty shells o r to a st cups fo r special occasions; |» a s b u tte re d o r served w ith cheese sauce as the d in n e r vegetable. H o w ab out C ream ed Peas o v e r S alm on T im b a le s fo r to n ig h t 's d in n e r star? D o n 't let th e T im b a le s scare you, 'cause th e y ’re n illy P ie n a e r't fa v o rite . . . m o dern h o m e m a k e r's » ta n d -b y ! l i b b y 't o ld -fa th io n e d D e ep -B ro w n R e a n t c o n v e n ie n tly can ned to d a y in three s ty le t, w ith pork an d to m ato ta u c a , w ith pork an d m o la t t e t ta u c a , a n d v e g e ta ria n in to m a to ta u c e . Ta serve a t pictured, tim p ly em pty c a n t of a n y style l ib b y 't D eep B row n B e an * into one ia rg e ove n casserole a n d heat in a m oderate o v e n (3 5 0 F.) ab o u t 3 0 m in u te *. Surround w ith slice* o f w a rm b ro w n bread . N SALMON TIMBALES C R E A M E D PEAS O V E R S A L M O N TIMBALES 1 , 1 j I 1 | I I f cup liu lle r nr m wrgwrine r u p Hne dry b re a d c ru m b « ru p « m ilk I lb r a n l.lb b » ’» S a lm o n , d ra in e d and fla k e d lahleap oon chopped par«tey egg». | leavponn «all « lig h tly b e a le n 1 « teaspoon pepper M e lt b u tte r o r m a rgarine, add bread cru m b s and m ilk C ook over low beat, s tirr in g co n s ta n tly , u n til quit«* I h i i k (a p p ro x im a te ly H m in u te s 1 A d d salm on, parsley, eggs, and seasonings. Grease ti custa rd cups a n il fill ’ » fu ll Place in pan o f hot w ate r and bake in m oderate oven (350 F .) ab out 30 m inu tea o r u n til firm . C ool s lig h tly and u n m o ld . Serve w ith C ream ed Pens made as follow s H e a t I N o . 2 can U b b y 's P ea s , d ra in a nd sd d In I r u p seasoned m e d iu m w h ile » a u re S s o r t Inga easy Io make. BEANS ’N BROWN BREAD — SUPPER SPECIAL H o w long has it liven since y o u ’ ve had an o ld - fashioned bean sup|M*r? R em e m be r bow w o n d e rfu l I he Ha vo r was, how fra g ra n t I he aroma'.’ W e ll, now you can have th is tim eless fa v o rite w ith no home p re p a ra tio n at a ll. Just reach fo r a can o f L ib b y 's D e e p -B ro w n Beans fro m the p a n trv sh e lf — op«»n — h e a t, and serve w it h pride. In fact, these fam ous beans are packed three w ays, to pleas«- e ve ry taste. T h e y com e in con venien t 1-lb. L ib b y 's cans w ith p o rk and to m a to sauce, w ith p o rk and molasses sauce, and veg etaria n in to m a to sauce. A ll are prepared fro m high q u a lity la*ans and seasonings to give you th a t w e ll-rem em bered Havor. A n d look a t the eco nom y th e y o ffe r! lu n c h e o n S u c c a tt A« for serving suggestions, here's a lunch eon idea sure to b rin g c o m p lim e n ts. T o a st slices o f bread on one side, tu r n and spread gener o u s ly w ith a n y s ty le o f the beans. S p rin k le w ith grat«*d cheese and criss-cross w ith slices o f bacon. B ro il s lo w ly u n til the cheese is m e lte d and the bacon is crisp. M tn m tn n i . . . good! I No. 2 ran U b b y's H aw aiian t ruahed Pineapple IS m arshm allows, ru t in eighths pint »hipping cream C o m b in e crushed pine app le and m a rsh m a l low s. (R eserve a few pieces o f pineapple fo r a g a rn ish .) C o ve r; let s ta n d in the re frig e ra to r at least an ho ur. Just be fore serving d ra in w ell. W h ip cream an d fo ld in to pineapple m ix tu re . P ile in to c h ille d sherbet glasses and to p w ith pine app le pieces. 6 servings. P ineap ple B a r C ookies are "g o o d tra v e l- i f there are ever anv le ft. Folks w ith a sweet to o th w ill lik e th e m especially, fo r th e y ’re ric h an d che w y. PINEAPPLE BARS 1 rup sifted all-purpute Hour I I 2’ j I teaspoon salt cup brown sugar, firm ly packed cups quick rolled oats, uncooked cup shortening Pineapple Fillin g * S ift flo u r and s a lt tog ethe r. A d d sugar and ro lle d oats. C u t in s h o rte n in g making a c ru m b ly mass Place h a lf o f crum bs in a greas«*<l o b lo n g b a kin g pnn (9 x 13 x 2 inches), f ’at d o w n b y h a n d . Spread w ith cooled pine apple tillin g . S p rin k le re m a in in g crumbs over to p , p a ttin g sm o o th . Bakg in a moderate oven (350 F .I fo r 45 m inu tes. A lte r baking, allow to re m a in in pan to cool. W h e n cold cut in to bars. M a ke s 2 dozen cookies. • Plnespple F illin g ; C o m b ine *» c up sugar and I tab lespoo n co rn sta rch . A d d 1 N o. 1 Hat can L ib b y 's C ru sh e d H a w a iia n Pineapple 1 cup — do n o t d ra in ) and coo k s lo w ly u n til th ic k an d clear. A d d 1 teaspoon lem on juice. C ool. Party-P od s«» M an u P a rty suggestion? H a ve a gay nine ties supper lik e grandm a used to give. H eat L ib b y 's D«*»*p-Brown Beans in one large bean pot o r o ve n casserole. Place on a servin g tra y and s u rro u n d w ith w a rm , steam ed b ro w n bread. O n a red-checked ta b le c lo th , i f you please! Assorted vegetable relishes w iih L ib b y 's P ickles an d O lives plus y o u r best p a rty des sert w ith mugs o f coffe«* com p le te the m enu. A P PE A LIN G SA LAD S F R O M UB BY’S C A N N E D FRUITS , . . C o lo rfu l and a p p a fitin g . this canned fru it a n d cottage c h e a t» ta la d platter i t a t good lo eat a t il i t a a t y fo prepare. Serve it buffet tfy ls te tbs f a m ily or af your nsxt p arty. Econom ical a t w e ll a t nutritious, lib b y 't con ned fruit« are a lw a y s a v a ila b le fa r you r fa v o rite t a la d * a n d d e it e r tt . Count on them fo r m a k in g m enus e x tra -s p e c ia l. TIMELY TIPS FOR SPECIAL SALADS Sliced l ib b y 't Stuffed O liv e t m olded In rich red tom ato a tp ic m ad e w ith l ib b y ’t Tom ato Juice m a k e o n id eal ta la d Bong a p p e a lin g color a n d flavor to your table w ith th e te th in y crim to n a tp ic * . CRIMSON ASPIC FOR PICTURE-PRETTY SALADS L o o k in g fo r a " b r ig h t and s h in in g " salad to pleas«* y o u r fa m ily ’’ L ib b y 's T m u a lo Aspic M o ld s to p p e d w it h s lu e d si t ille d o liv e s c o m b in e tw o fa v o r it e fla v o r s a n d b r in g w e lc o m e e c o n o m y o n I be s u b L ib b y 's T o m a to Juice is a lw ays in season and bandy o n th e c u p b o a rd shelf, and <>hv< - ' nt course y o u have the m Try lh< - • fo u r steps lo salad Success T O M A T O ASPIC M O LD S 1. S o fte n m id 2 1 rn s th tp e u n fla v o re d g e la tin In n I’o m a tn J u k e M eat cup* ( hut d<»n I b o il) ru p UBBY'S C O R N E D BEEF H A S H FOR A H O T 'N H E A R TY M A IN D IS H — Q uick 'n a a t y and e c o n o m ica l too l ib b y 't Cornad Beat H a th can bo t a r v t d in m a n y d a lic io u t w a y s . Try this sim ple trick w ith h a th an d o n io n * to o n ! I ihhs * tomato Juke to boiling 1 I ’ I art* I ib h > '« H ik e d S tu ffe d O lb e a In th e bottom o f in d b ld u a l m old» or ftftwtard r u p * P our tn a «m att am o u n t o f g e la tin an d c h ill u n til firm f ill m old« lu ll s*tih g e la tin m ix tu re and r h tll again u n til firm I nm o ld on walad g re e n * CAN NED M E A T ’’M A G IC ” FOR BUSY-DAY COOKS S um m er and w in te r, m o rn in g , noon o r n ig h t. L ib b y 's C orned Beef Hash tits sinoot lily in to a p la in or fancy meal Few foods are easier to prepare |ust fry it, b ro il it. o r bake it in the whole A lth o u g h il can In* heated am i served met as aciMt{N*d fro m the can. c u ttin g the hash in slices gives it a professional look. T h e firs t tip on th is tric k is to have the can th o ro u g h ly chille d keep a can in the re frig e ra to r fo r emergencies R em ove l»oth ends fro m the can; push con tents out fro m one end and slice in fo u r or fiv e slices Th ere is alm ost no end of w ays th e in g e n i ous hom em aker may serve L ib b y 's C orn ed Beef Hash Fried-fiw id enthusiasts shout fo r hash brow ned in a sm all am ount o f fa t in a s k ille t O th ers say make m ine b ro il.*d "; so lo r them place she. < o f hash on the b ro ile r rack alm ul 3 ' j mein s fro m the heat and b ro il u n til brow ned and heated th ro u g h M ig h ty tin e serv«*d "a s is " a fte r fry in g o r b ro ilin g , a special to u c h is added w hen L ib b y 's C orned B e e f Hash is top;n*d w ith poached o r frie d eggs, sliced o n io n , egg sauce, m u sta rd sauce, o r p ic k le sauce. R a ve -a b o u ta " are on io ns stu ffe d w ith Cornell beef hash T h is sim ple tr ic k makes h a n d y hash a re a d y-m a d e too thsom e tillin g fo r onions, i r green peppers as well. W ita h o m e m a k e r» w ill stock their can nad food »half d uring l ib b y 't "D o lla r Day» " Add a t a n of l i b b y ’t D e viled H a m to l i b b y 't «room ed P e o t Serve over to a tf, w o ffle » , or baked potato«» Dice and cook the outer »folk» of celery until U n d e r C o m b in e w ith l i b b y 't buttered R e s t. Add a d o th of nutm eg or an io n juice to l i b b y 't croam od R oot. a d d to l i b b y 't R o a*. Top tcallo p o d l i b b y 't Corn w ith g ra te d c h e e te . Sarva l ib b y 't Roe»» w ith oran g e ta u c e . R a te l ib b y ’t G reen Roant w ith a to p p in g of to u r c ro o m a n d buttered crum b«. Farm heated l ib b y ’t Spinach in a rin g. F ill fha cantor w ifh l ib b y 't buffered Carrot» or Carre»» and R o ot, Rol* thin tllc o t of bo iled h am aro u n d l ib b y 't A t p a r a g u t. Top w ifh chooaa ta u c a a n d bake until A H .......... FRAGRANT It a " p u m p k i n ' n s p ic e a m i e v e r y t h in g for y o u r f ir s t fait p u m p k i n p ie \ n d w a n t to m ak e it w*>.*n n o w t h a t t h e . , fall evenings c a ll f o r s r» a l d< rt I y, likes pi« »m l L i b b y s P u m p k i n P t. o l d - f s s h i o n . '. l la y . r it e \ , ,« s h o u ld h r n io y u II c r is p ryo ne is i n Hu. k • nd c u s ta rd y . fla g ra n t w ith spa« s and have th a t tru« pun km tiny i «ml color I’ he secret W hy . i t ’s easy when you use I ib b y 'a P u m p k in , for it s grow n < «;» « tally fo r p u s • n d o th e r p u m p k in «1« ww its alw ays canned St the iw a k o f Ha harvest gtaatm sa F u rth e r m o re . L ib b y ’s pack p u m p k in in I and 2 pie Sis«- cans, to a v o id w asteful le ft-o v e rs H e re 's a r . ( ip. t, i s pi. life» ........ Im s USX I to m a k e ." b u t we II Is i «be m y . r m ad«* o n e as e a s ily . I s« a m o dern pie «rust m ix if y. u lik e ; ta k e *>va|M»ral«>d m ilk fro m th e canned foods shelf; and o f co u rse , u a c o n v e n ie n t Libby's Pumpkin. Simple as A -B -C ! LIBBY'S PUMPKIN PIE I C U STA R D P U M P K IN P ll 3 rg g v , » lig h tly h e a lr n heated th rough C o m b ine l ib b y 't D o ep -R ro w n R o ant w ith d iced celery, l i b b y 't C atch up an d p rep a re d »nutlord. Spread b e tw een »licet o* broad a n d ta r v e w ith la tt a f l ib b y 't Fickle« I No M 3 i an U h h * » Pbm pkls (2 ru e»' *» *1 I »1 ' « |lj cop sugar l«**.*pt*<*n «at» lra»|HM>n r in n a m o a IrwvpiMrn glngt-r tn u p o o n rlw««-a r u p * r«a|M>r«t>-<l m ilk . lu p m ilk , nr lig h t rrra m I * in c h a a b a h e d pastry « hell C o m b in e ■ gga am i p u m p k in and bl«*nd M u sugar, aalt. am t s p ie s am t add to p u m p k in »m ature B lend in e va pora ted m ilk P o u r in to p a s try shell B ake in a ho t oven i b ’ .S'F ) 15 m in u te s Reduce te tiq ie ra tu re to m oderate (3 60 F I am t c o n tin u e baking 45 minute« or u n til k n ife inserted in c e n te r co n u s o u t clean 1 P *' I h in m ayonnaise o r cooked dressing to a n y desired consistency w ith L ib b y 's canned f r u it sirup . 2. S o fte n cream cheeoe w ith L ib b y ’s canned fr u it s iru p fo r a to p p in g . (A bo ut 2 ta b le spoons s iru p to 1 3-oz. package cream cheese.) 3. Mix cottage cheese with Libby's Hawai ian crushed pineapple to serve with fruits. I No 303 ra n Libb? * < orned B e ef H a *h Ci»nk on io ns in b o ilin g salted w a te r u n til n e a rly te n d e r D ra in R em ove centers. C hop centers fine and add to corned beef hash S tu ff o n io ns w ith hash Place in a greased ba kin g d is h B ake in a m o dera te oven (350 F.) fo r a p p ro x im a te ly 20 m inu tes. 6 servings. Though cannsd veg etable» a>a (h a a rfu l an d p o la ta -p ls a tin g »erva buttarad or ersom ad. th e ta trick* O n e b a to n an d fry e n tp S a la d G r e e n . Place peach halves, cut side up, on salad greens in the center of a large plate. Fill with /. ft m e d iu m -a ir e d onion« QUICK KITCHEN TRICKS W ITH LIBBY'S VEGETABLES (a u n tin s ts BUFFET FRUIT PLATTER Libby's Cling Peach H a l« e», drained U b b y 's f ruit ( ocktail, drained U b b y 's Haw aiian Pineapple Slices, drained l ullage ( heete Hanana« f r u it c o c k ta il. Spread pineapple slices w ith cottage cheese and to p w ith another pine apple slice, san dw ich style. F ill centers w ith cottage cheese. C u t bananas in h a lf and slice fro m tip in . spreading a p a rt to make a fan. A rra nge pineapple sandwiches and banana tans a ro u n d peach»». G arnish w ith salad greens. Serve w ith desired dressing. The p la t te r p ic tu re d serves 6. M a ke am ount o f salad acco rding to numb« r o f persons to be served. H ow a b o u t som»‘ p o in ters fo r garnishing salads the easy w ay? O N IO N S STUFFED W ITH C O R N E D BEEF HA SH *« *****« **•(» •*• • • • < • • • ♦ • • • • • • • • • ♦ • • « • • • ♦ g ive old favorite» a n iw W h a t a b e a u tifu l salad p la te ! A nd how cool it looks! T h a t ’s w hat everyone w ill say w hen yo u serve a lo v e ly f r u it arrangem ent to the fa m ily o r guests A p p e tiz in g and h e a lth fu l, an asHiirted f r u it p la tte r m ade w ith L ib b y 's canned fr u it is a q u ic k answ er to the " w h a t fo serve” problem . T h e " f ix in ’s” are a ll pre pared fo r you . . . ju s t fa k e con venien t L ib n y ’s fr u its fro m the p a n try shelf. R em em ber too. th a t canned fr u its are now am ong the ve ry best D o lla r D a y food bu ys and in am ple s u p p ly ! For a d d itio n a l recipe* s»rite. Marx H ale M artin, D ept. DDH, 1 IBin . McNEILL Ä 1 n u n . C hicago 0, 111., for new folder " lio h le n Id e a ti t r i l l i L IB B Y 'S lla tr a iia n P i n e a p p l e " ^ « O p p iy G 1ST!
