Zesty rhubarb sauce covers ham
An old favorite, ham loaf, takes
oo a new taste and appearance when
a touch of spring, a sweet 'n tangy,
m apley-rhubarb sauce, is added.
T ry it and you’ ll want to make it
often.
It ’s an economical and easy main
dish. Quick or old fashioned oats
(also a source o f 7 B vitamins,
v ita m in E and 9 minerals) extend the
meat into extra portion*, a budget
consideration. Prepared mustard,
chopped onion and parsley flake*
give the lo a f it* unique fla v o r.
Working women will appreciate the
fact that the loaf can be mixed and
shaped in the morning and stored in
the refrigerator until ready to bake.
A fter work, they just pop the loaf
into the oven.
While the lo af bakes, the sauce,
the crownihg glo ry, is prepared.
Three simple ingredient*, chopped
rhubarb, maple flavored table syrup
and water, are simmered into a
bright sauce. A t serving time, spoon
h alf o f it on the lo af and pass the
rest o f it in a dish. Ham Loaf with
Rhubarb Sauce is a moist, mouth
watering main dish that truly cele­
brate* spring!
H A M LOAF W ITH
RHUBARB SAUCE
Ham Loaf:
2 eggs
W cup milk
1 tablespoon prepared mustard
K cup quick or old fashioned oats,
uncooked
3M cups finely chopped cooked ham
I tablespoon chopped onion
I tablespoon dried parsley flake*
Rhubarb Sauct.
2 tt cups chopped rhubarb
W cup maple flavored table syrup
2 tablespoons water
For ham loaf: Heal oven to 350*
F. Line 8x4-ii»ch »oaf pan with roil,
allowing edge* of foil to extend over
tide* o f pan; greaac well, la large
bow l, combine egg*, m ilk and
mu*tard; mi« well. Stir in oats; let
stand 5 minute*. Add bam, onion
and parsley; mix well. Place ham
m ixture in lo a f pan. Bake 45
m inute*. M eanw hile, prepare
rhubarb sauce.
For rhubarb sauce: In medium
saucepan, bring all ingredient* to a
boil. Reduce heat. Simmer 5 to 7
minute* or until thickened, stirring
occasionally. Remove ham lo a f
from oven; let stand for 10 minute*.
W ith edge* o f fo il, gently lift ham
lo a f from pan to serving plate;
remove fo il. Spoon h a lf o f sauce
over ham loaf; serve with remaining
sauce.
Makes 4 to 6 serving*.
SAFEW AY^
Peanut spread
cheap, good
Looks like peanut butter, taste*
like peanut butter. Kids love it and
i f * about 25 percent less expensive
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Peanut Spread has all the eating
pleasure, cooking advantages and
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with. The only thing missing is the
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Use Peanut Spread any way you
would use peanut butter. . . to stuff
celery or blend it with chutney for a
vegetable spread appetizer. Oive the
youngster* a taste treat of Peanut
Spread and jelly sandwiches using
raisin bread. For especially good
eating try our easy to prepare Pea­
nut Spread Candy Bars.
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4i f t O
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10 To 14 Lbs &
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12 0z Pkg
PEA NU T SPREAD
C A N D Y BARS
I cup dark corn syrup
H cup white sugar
H cup packed brown sugar
I teaspoon vanilla
I cup peanut spread
6 cup* corn flakes
I cup peanut* (optional)
I package (12 oz.) chocolate chip*
Combine corn syrup, sugars and
vanilla in large 3-quart saucepan,
bring to a rolling boil. Remove from
heat and quickly stir in peanut
spread, corn flakes and peanut*.
Spread mixture evenly and firmly in
a buttered I0W x ISH-inch jelly roll
pan. Sprinkle chocolate chips evenly
over top. Place pan in 350 ‘ oven un­
til chocolate chips soften, about 60
seconds. Spread softened chocolate
evenly over bars. Cut into I H x 3 -
inch bars. Chill to set.
Yield: 35 candy bars.
Note: For ease of handling peanut
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neapple juice
SUPER
SAVER
...
Ramen Noodle
Town
House
Assorted
3-0unce
Dole Pineapple
Lucerne Ice Cream
"J
_
3 M
Assorted
Varieties
20-0unce
For
-
Assorted
Flavors
1 /2 Gallon _
Size
W
1 ■
Pineapple Juice
Refreshing
Dole
46-0u n ce
Can
h h
—
For W
QQC
I w I j r * p Tit
LH
1 1 1
a
T rB T T
» J
T W f J
SgWT^jjf
Use up that leftover hol­
iday ham with thia quick
and simple recipe for Pine­
apple Curry Ham It makes
a perfect weeknight supper
meal The recipe calls for a
half teaspoon o f curry pow
der. but curry lovers will
want to season to taste.
PINEAPPLE C U R R Y HA M
1 cups ham chunks
2 tablespoons butter
1/1 teaspoon curry powder
1 can (20 oe ) Dole Chunk
Pineapple in Syrup
112 cup chopped chutney
1/4 cup chopped green
onions
Ho* fluffy rice
SauU ham in butter un­
til lightly browned Stir in
curry powder, blending well
Drain pineapple, reserving
1/2 cup syrup
Stir in
pineapple syrup and chut­
ney. Fold in pineapple Sim
mer & to 6 minutes to blend
flavors. Sprinkle with green
oni>ma Serve over hot fluf
FIELD RIPENED
NATURALLY
SWEET
J >
PERFECT FOR TOOAY S
CASUAL. CONTEMPORARY D IN IN G
Mangos
Pineapple
Cantaloupe
H
9 s 6 K SS395 9S5K S
FYOUR
CHOICE
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