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.
SaelaJ rrim IRA
Effeethr frtday Tbe Ugkt m Liaatt
a&4 Saturday QmaatitU
SAVE Oil THESE SPRIIIGTIIIE VALUES SAVE AT IGA
Siarkisl
ii una
lb. can 57'
Scott Toilet
rrri
11 1SSU6
Bolls g)
Steinfeld Whole Sweei
C Jar &Js
VIVIAH IIEYERS
9-PIECE ALL GIRLS' ORCHESTRA
Friday, April 25
CRYSTAL GARDENS
Proceeds To B Uad To Financ
BXk Safety Lighting
Sponsored By East Satan lions Club
DEL MONTE CRUSHED
Pineapple 6 nci; 79c
DEL MONTE CREAM STYLE
Com
DEL MONTE
'eas
6 - 1.00
2 35c
IGA Extra Wbippwf
SALAD QUART
DRESSING
ARGO
Eora Starch 2 -29c
ELSINORE
Zlpple Jelly 2-35c
JOLLY TIME YELLOW OR WHITE
Popcorn
STEERO BOUILLON
10-os.
Tin
19c
3 25c
IGA
,7aj: Paper
Pkqs.
Pkg.
25c
KRAFT VELVEETA
(Cheese Food
III ML-Eir
Strawberry - Charry
Lmoa Llm - Orang -Raspberry
Pkg.
Loaf
IGA CREAM STYLE
(CoiFH
ELSINORE YELLOW CUNG
6- LOO
Kim
Peaches
DEL MONTE
Fruits Jnc6
Hdrw or S3cd
No. 2Va Con
Qt.
29c
33c
ARGO
loss Starch 2 j 29c
EREMEL LEMON
Pie ITiller
W Pkys.
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