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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 18, 1952)
Check Vegetable Quotient Fresh Tegeteables are coming into the markets from that neighboring state to the south, and very soon we'll be seeing the better products of the local market gardens. Even now, some gardens have fresh green onions, carry-overs from last fall, and hot houses from nearby are beginning to grow tomatoes fr market. Asparagus, one of the many vegetables at their best in the low lying farms along the Willamette, will come into market with rush. Though never low in cost as compared to many other veg etables, asparagus is a welcome vegetable, and a little goes a long way. " VEGETABLE LUNCHEON . . Carrots and Asparagus $ m -J- V. - J A I , " v V I jT - f - - v V ku . TKnimigi wlifi ' 1i imF ji 'ini Ami Pictured above Is a luncheon plate featuring vegetables. The colorful combination of asparagus andd young, tender yellow carrots is especially good looking. The sauce which goes over the two, may be a true hollandaise or the simpler sauce which is merely mayonnaise heated in tha top of the double boiler and poured over the vegetables. The salad as pictured is one of the tossed variety, with to matoes as a garnish, the latter usually sold in cartons at this time of year, are getting a bit better but will not b brought in local ly for awhile yet. Artichokes are in the markets now, and make a good center of interest for a luncheon or vegetable dinner plate. Parsnips, tur nips and broccoli are good, too. In the lower picture, carrots are again featured, but this time as a vegetable to serve with lamb or pork chops. The carrots have an orange sauce and as they are young ones, they are cooked and served whole. CARROTS WITH ORANGE . . Color, Flavor Harmony In cooking fresh young carrots, use as little water as possible. Cover closely and cook gently for 15 to 25 minutes until done. Then combine 1 l-t teaspoons cornstarch, 1 teaspoon grated orange rind, Va cup orange juice, 2 tablespoons margarine or but ter, Vi teaspoon salt. Cook slowly until cornstarch is done and mixture is slightly thickened. Pour over hot carrots. Our own little private recipe for orange glaze is a simple one. We merely drizzle orange marmadale over what's to be glazed, and put it under the broiler a moment, or cover the kettle and cook gently until marmalade is hot through. If the marmalade is a little old and crystalized (which ours often is) we mix it with a dab of orange juice (which we always have on hand in a small can) and pour it over the vegetables. Entree Takes on Sophistication Fish fillets, baked in a well sea soned sauce, remain moist and good. The sauce here is a sophis ticated one which makes use of a variety of seasonings. Milk and cheese add creaminess to the sauce FISH FILLETS WITH HORNAT SAUCE 1 pound fresh or frozen fish fillets S tablespoons butter 1 tablespoon finely chopped onion 1 or 3 small pieces bay leaf 1 tablespoon flour V teaspoon salt Vi teaspoon pepper Vi teaspoon dry mustard i teaspoon Worcestershire sauce V4 cup water H cup evaporated milk 1 tablespoon lemon juica cup shredded process Ched dar cheese Melt butter in saucepan. Add onion and bay leaf, and cook gen tly over low heat until onion is yellow. Remove bay leaf. Stir in flow and seasonings. Gradually add water and stir over low heat until mixture thickens. Blend in milk and half the cheese. Contin ue cooking over low heat, stirring constantly, until cheese melts and mixture fs smooth and thickened. Remove from heat and stir in lem on juice. Cut fillets into serving size pieces (thawing frozen fish according to directions on pack age) and place on oven-proof plat ter or shallow baking pan. Pour sauce over fillets. Sprinkle re maining cheese on top. Bake in hot oven (450') until fillets will flake easily when tried with a fork or toothpick, and sauce is bubbly, about 10 minutes. Garnish with parsley and serve at once. Makes 4 servings. BREAKFAST DRINK Chilled apricot whole fruit nec tar served with a wedge of lemon makes a good breakfast fruit. The nectar is more than the juice of the fruit as it is actually crushed fruit. BEFORE AND AFTER THE GAME SERVE Tn ""jit J Meat Loaf Boon To Budgeteers This is the time of year (and j what time isn t) when the meat budget is very much in the lime light PENNY -STRETCHER MEAT LOAF 1 egg, slightly beaten V cup milk 2 tablespoons chili sauce 1 cup enriched bread crumbs 1 teaspoon salt V teapoon pepper Pinch thyme Vs cup mashed or chopped cooked vegetables (anything left over except beets or to matoes) pound ground beef Combine all ingredients except beef. Let stand until milk is ab sorbed by bread crumbs. Add beef; mix thoroughly. Turn into loaf pan or shape into loaf in shallow baking dish. Bake at 325 (moder ate oven) about 50 min. Makes 6 servings. fix cricks MwfiBf r Thm Startroan, Saltan. Orgoav Friday. Apcfl If I8S2 Si! I - 1 T ff Jfot R u A u J v " 0 1 1 V I 4 e T "1 12 -ox. Iici 1 ILEuLl JL Armour Tin Araonr Vienna Sausage tins 450 ARIIOUn DEVILED HAH O Vi m tins 12-os. Pkgm. 45c M Iran 2 35c BICE imispiES pop: ABIlOUn DEVILED HEAT fa Urn 330 Armonrs Corned Beei Hash 16-os. tin 39c Announ coniiED beef IS -os. tin Haley Ileal Balls and Gravy 15-ot. tin T3fr HCorn Pops 2 pC 31 EornSoyaZ -33c Cora Flakes "r, 19c riAism VABIETY PAK BnAH 2 p'JT 35c BBSnD KM ft a-? j2L" 10 js 33c IGA VABIETY 10 IxuL PAK Pkgs. 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IGA CANE & MAPLE Syrnp G 24-oc Bottla 35c AJAX ieansi 2 25c I (FSUrrand Vg6gTA8! 1 if Mi s Cncnmbers Hot Houso Tomatoes Solid Rip Lb. ijpilclSl Zucchini Lb, 19c 33 c IGA CREAMY Peanut Bntter 20-os. Jar 4 KARO DARK SYRUP BottUs 4SC LAKE SHORE STBA17IED nOHEY Pound Jar SAVE EVERY DAY AT THESE INDEPENDENTLY-OWNED IGA STORES Central Cash I Hit. Independence Feed Mtnswlh, Oresas Indepea4m, Orea SUverlon Food M GoUiei. . Mehtmt, Orea - Opea Swrs First and Hlk. SilverWa r -i ' ? i . Bonner's Harke! Carter s Ilarket orv orr,,. 17th Dilters Store Lenmsn's Harkei Snblimlty- 0rfya sti caaercui Highland Ilarkei Hcde! Food IHrt. d 275 North Hifh Si. Hill Top Ilailiet " Mill City. Ore. - Opes Ssaday Sd Iltl'1 Stale Street Ilarkei m State Street - Open Saaitn Eqnall'i Grocery Heyers IGA Waodbwa. Ortin Tmrer. Ore Start Your ! Encyclopedia Set Today! J BOOKS ARE LIMITED CAIIAY 2 s; 25c CAI1AY 3 25c IVORY 4 25c IVORY 222& IV0D7 FLAEES ivon? snon DOZ, 0XYD0L Laro Pica TIDE Lge. P DBEFT Lge. Fkg. JOY-BoHla ! ti!PBI UaQBBMVIS SUBS Va-GoL BDY IT TODAY AT IGA Sunklst Dox. ranges 8 79c 1 Sunkist Mediums AT IGA STORES
