Bread, Cheese
Staple Foods
Become Dressy
Bread cubes or crumbs are an
important ingredient in the fol
lowing main dishes. Kegs, cheese
and fish go along for pepping up
the flavor:
BAKED EGGS AND
CHEESE SAUCE
3 tablespoons shortening'
3 tablespoons flour
4 teaspoon salt
Dash pepper
1 cup milk
1 cup grated processed cheese
S eezs
3 cups toasted Vi" bread cubes
Molt chnrtpninff in the too of a
double boiler. Blend. in flour, salt
and pepper. Add milk and cook
until thick, stirring xonsianuy
aaa fhfsif and stir until it melts
Put half of the toasted bread cubes
in the bottom of a greased 1V4
quart casserole. Cover with half
Of the cheese sauce. Break eggs
over cheese sauce. Cover eggs
u ith remaining cheese sauce. Top
cheese sauce with remaining toast
ed bread cubes. Bake in a moder
ate oven (350) for 30 minutes.
Yield: 6-3 servings.
I CHEESE RABBIT WITH
; MUSHROOMS
2 tablespoons ' butter or mar
garine 2 tablespoons flour
V teaspoon salt
j Dash cayenne pepper
teaspoon dry mustard
2 teaspoon Worcestershire
sauce
1 cup milk
1 1 cups grated American
cheese
I cup sliced fresh mushrooms
6 slices toast
TUNA LOAF
1 quart soft bread crumbs
1 cup milk
1 can condensed mushroom
soup
2 eggs, beaten
teaspoon salt
4 teaspoon paprika
2 (7-oz. ) cans tuna, flaked
4 cup chopped pimiento
Combine soft bread crumbs,
milk, mushroom soup, eggs, salt,
Eaprika, tuna and pimiento. Bake
1 a greased 1 -quart loaf pan
In a moderate oven (350' T.) for
forty-five minutes. Slice into por
tions when serving. Yields 6 to 8
servings.
BAKED HALIBUT STEAK
2 halibut or salmon steaks
u teaspoon salt
Dash of pepper
1 j cups stuffing
i 1 tablespoon melted butter
Sprinkle both sides of halibut
steaks with salt and pepper. Place
I steak in a greased baking pan.
Place stuffing on the fish and cov
er with the other steak. Fasten to
gether with toothpicks. Brush top
with melted butter. Bake in a mo-
Biscuits Begin
Dessert Rolls
A budget-wise dessert is made
with biscuit mix for the pastry and
chopped prunes for the filling.
It's rolled like a jelly roll and
cut into slices before baking. Serve
warm with cream or your favor
ite pudding sauce.
FKTJNE DESSE8T KOLLS
2 cups biscuit mix
Vi to cue milk
1 V cups chopped cooked prunes
3 tablespoons butter or
margarine
cup granulated sugar
V teaspoon cinnamon
V4 cup cooking liquid from
prunes
Pudding sauce or cream
Combine biscuit mix with milk
to make soft dough. Roil on light
ly floured board to rectangle about
9 x 13 inches. Spread with prunes.
Pour butter over prunes and sprin
kle with sugar and cinnamon. Roll
from"' long side, as for jelly roll.
Pinch edge to seal. Cut into 8
slices. Pour cooking liquid in 8
inch round pan, and place slices
cut side down in it. Bake in hot
oven (423 degrees) 25 to 30 min
utes. Serve warm, with cream or
pudding sauce.
Makes 8 servings.
The Statesman, Salem. Oregon, Friday, April L 1112 5
IN TOAST CUPS
Welsh rabbit served in toast
cups with cubes or balls of buttery-rich
avocado added to it
shortly before serving makes a
popular dinner dish. Here's an easy
way of making it. Melt a pound
of sliced or diced processed Amer
ican cheese over hot water. Blend
in cup each Sherry wine and
tomato catsup. Season with tea
spoon prepared mustard and salt
and pepper to taste. Stir in 1
diced avocado the last thing.
derate oven (350 ) for 45 minutes.
Serve with hot tomato horseradish
sauce. Yields 5 servings.
LEMON BREAD STUFFING
FOR FISH
lVi tablespoons shortening
2 tablespoons chopped onion
Vi cup chopped celery
lVi cups toasted Va" bread
cubes
lVs teaspoons grated lemon
rind
1 tablespoon lemon juice
V teaspoo.1 salt
Vs teaspoon sage
2 tablespoons milk or water
Melt shortening in a skillet; add
onion and celery and saute' until
tender. Pour over toasted bread
cubes, adding lemon rind, lemon
juice, salt and sage. Add milk and
mix well. Yields 1 Vi cups stuffing.
TOMATO HORSERADISH
SAUCE FOR FISH
1 (No. 1) can condensed tomato
soup
1 tablespoon prepared horsera
dish 1 can button mushrooms
Combine undiluted tomato soup
and horseradish in a small sauce
pan and heat. Add mushrooms.
Serve hot with Baked Stuffed
Halibut. Yield: IV cups sauce.
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MEM.
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AUNT JEMIMA
43-oz. Pkg.
(3)
KGA HOMOGENIZED
Tall
Cans
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3
Special Prices Effective Friday and Saturday
PILLSDURYS
Try all three!
0
3 pkg. Sl.OO
I10RE SPECIAL SAVCIGS
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IPeaches
Saladeiies
Juice
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2Va Can
Quality Hall
No. 1 TaU Can
IGA Grapefruit
Lara 48-ox. Cans
S Can
$1.49
2 Cans
45a
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98a
Franco-American
Spaghetti
KBEI2EL PUDDINGS
RAISniS Tasty Pak Seedless
PRUIIES Sunaweet Medium
No. 1
Tall Can
PORK & BEAIIS N.'GiAca10c
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FISHER'S ZOOM
Also Other Fine Fisher's Products At IGA Stores
29
2-lb. pka.
2-lb. pkg.
6 Cans
49
IGA SNO-EREEM
ihoriening 3
Lb.
Can
IGA MARLENE
Margarine
Lb.
Pkg. 21a pkg.
5
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IGA DELUXE
Sofiee
Drip or Reg. Grind Lb. Tin
GOLD MEDAL
FLOUB
10
Lb.
Bag
IGA ENRICHED HARD WHEAT
7?
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10
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23
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SCOTCH
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2
Pkgs.
25
BODAXO
8-os. Tin
17c
BORAX
FOWDEB
2 33c
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Reg. Size
25c
Niagara STABCH
2 35c
LINIT STABCH
2 - 29c
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ft-os. Bottle
.Jkg.
KRUSTEAZ
4c
SAVE!
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WHITE STAR
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17-oa.
Pkg.
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Blue Plate Core
Blue Plate Small
5-ox. can
Cans
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Crackers TlZ'
Soda Crackers Lb. pk. 25
Candy 39
SALIIOII IGA Red Alaska
CRAFT DIIIIJERS
.1-lb. can
75
2 pkgs.
PAAS EGG DYES
Assarted Colors
10c Pkg.
Pkgs.
Elorox
Vi gallon
Sweet Juicy
FRUITS &
Oranges 5 doz. SSH
Texas White
inions 2 lbs. '
iciuisnes
(Sreen inions
Bunch
2 Lbs. Hew Peas -
3 t Polaloes Z))
BOTH FOR
IIEYEB'S IGA Store
Turner
CARTER'S IIHT.
17th at Market
EEII GOLLIET
Mehstns Oeea Sunalays
Sore every day at these Independently Owned IGA Stores
SILVEI1T0II FOOD
1st A High SllTertoe
STATE ST. IIKT.
IZZ State Open Sunday
EQDALL'S GBOC.
lyeedbnrsi
DITTEIl'S STOUE
UJGLILAIID IIKT.
IIODEL FOOD
275 Narth Ilixh
'HILL TOP IIKT.
Mill City Oven Sa4ay
Central Cash IU
SCIO FOOD
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FOOD IIAHEET
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Crervals
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59S Narth
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