8 (Sec 3 V Skrteemcnu Salem, Ore Thursday. July . 1953
Milk for Camp;
Picnic Meals
Is Essential
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Chicken goes a long way gracefully in this casserole dish that includes olives as
an extra attraction. One stewing hen iills a large 8 to 10-serving casserole when olive
chickette is the fare.
Chicken 'n Olives
For a friendly informal get-together serve this hearty olive
chicken casserole along with a tossed green salad and dessert. You
can prepare it ahead of time. Then just before serving, pop it into
a slow oven only long enough to make it piping hot. It's a wonderv
ful way to stretch one chicken into serving eight hungry people.
OLIVE CHICKEN
-i cup diced green sweet pepper
2 cups sliced celery
Vi cup diced pimiento
1 pound spaghetti
IVi cups whole or pitted ripe olives
2 cups 'grated cheddar cheese
1 5-pound stewing chicken
V cup oil or shortening
6 cups hot water
1 tablespoon salt
cup chopped onion
Disjoint chicken and brown in hot oil. Add hot water and salt,
cover and cook slowly until tender. Cool sufficiently to handle.
Skim off excess fat Remove skin and bones from chicken, leaving
meat in large pieces. Cook 'onion, pepper and celery in a little of
the chicken fat until wilted and clear: Stir into chicken and broth,
add pimiento and heat to boiling. Add broken spaghetti. Boil un
til spaghetti is tender, adding more water if needed. Cut some of
olives into large pieces and leave some whole. Just before serving
stir olives and cheese intof chicken mixture and heat slowly until
cheese Is melted. Serves 8 ito 10.
1
2
1
1
Cookies Give Hint
Of the Orient
There's always a question as
to what to serve for resseK fol
lowing a Chinese dinner. Cookies
are suitable and will satisfy the
sweet tooth of the Americans
who come to dine. Here h one
called "Chinese" and as t has
almonds it will pass niceljj as a
sweet with chow mein on pork
sweet and sour. j
CHINESE ALMOND COOKIES
2 cups sifted flour
1i teaspoon soda
4 teaspoon salt
Vx cup butter or margarine
cup granulated sugary
cup packed brown sugar'
teaspoon almond extract
egg, separated
tablespoons milk
tablespoon vinegar
cup finely chopped blanched
almonds, toasted
cup blanched almonds, split
Sift together flour, baking soda,
and salt. Cream together the but
ter or margarine, sugars, 4nd al
mond extract Beat in egg yolk,
milk, and vinegar. Blend in dry
ingredients and chopped al
monds. Shape dough into 11-inch
balls. Place on cooky sheet 2Va
inches apart Flatten with the
bottom of a floured water glass.
Beat egg white slightly. J Brush
cookies with egg white. P!ress a
half almond in center of each
cookie. Bake in moderate! oven
(375 degrees). iO to 12 minutes
or until lightly browned. Cool on
cake rack. Makes 4 dozen.'
A grass or legume that can be
made into hay will also make a
good quality silage.
ORANGE BANANA SHERBET
Make this summertime dessert
for the family soon. Heat a cup
of canned orange juice; add a cup
of sugar and a pinch of salt Stir
until sugar is dissolved. Add an
other cup of orange juice and a
well mashed large ripe banana.
Put in a refrigerator tray and
freeze until firm within an inch
of the center of the tray. Remove
and beat Fold in two stiffly
beaten egg whites and return to
the tray to freeze until firm.
Hawaiian Twist
Given Bacon Dish
The Hawaiian slant comes to
bacon, when this recipe is used.
There's enough for 4 to 6 serv
ings; BACON BAKE HAWAIIAN
1 pound bacon
6 slices canned pineapple
1 egg, slightly beaten .
2 tablespoons brown sugar
Y teaspoon salt
2 cups mashed sweet potatoes
4 cup butter or margarine, ,
melted.
6 maraschino cherries.
Bake bacon according to direc
tions on package. Arrange well
drained pineapple slices in a bak
ing pan. Add egg, brown sugar
and salt to the mashed potatoes.
Heap equal portions on each
pineapple slice. Brush with melt
ed butter and bake in a moderate
hot; oven (400 degrees) with the
bacon. Top each mound with a
maraschino cherry beiore serv
ing on a hot platter with bacon.
By PAULINE SCHAPLOWSKY
Marion County Home Extension
Agent , ' i
With the coming of good weath
er, families are packing picnic
hampers and dreaming of oat
door; meals. Let's be sure we don't
neglect our Basic milk foods
while camping out
If we take fresh milk . and
cheese, let's remember the rules ,
"keep it cool, clean, and cov-j
ered." One of the old-time favor
ites in hot weather is a cooler
built in a stream or lake for keep
ing dairy products cool. A few
rocks arranged like a box in a
shady spot in a stream make an
excellent storage place for bottled
milk and other foods in water
proof containers. You might like
to take some cheese with you so
these scrambled eggs with cheese
can be on your breakfast menu.
SCRAMBLED EGGS AND
CHEESE
8 eggs
to cup milk
4 teaspoon salt
4 to 1 cup diced American
cheese
4 tablespoons butter
Beat the eggs well; add salt,
and pepper if desired. Melt but
ter in a heavy skillet Pour eggs
into pan, stirring well as the mix
ture begins to thicken. When the
eggs are partially cookea, aaa
cheese. Serve on toast when
thick. Do not overcook. Serves 8.
For those who prefer to travel
light, powdered milk is a camp
er's blessing. It combines well
with canned dried beef as a
creamed dish to serve on camp
fire biscuits. A real space and
time saver is this cocoa mix made
with powdered milk. Just add it
to water and heat
COCOA MIX
1 cup cocoa
IVz cup sugar
V4 teaspoon salt
3 cups nonfat dry milk solids
Sift ingredients together 3
times or, with an electric mixer,
mix at low speed until ingredi-;
ents are well .blended. Store,;
tightly covered. To use add 5j
tablespoons of the mix to each j
cup of water and heat to serving!
temperature. (Makes 1 gal.l
cocoa.) ;
WORK SAVER
Use paper plates and contain
ers for many kitchen chores,
such as sifting dry ingredients
for cake, storing foods in the re
frigerator, catching the drip from
spoons used in cooking. It saves
dish-washing.
Rye Appetizers .
Highly Flavored
Here's an appetizer that takes
rye bread with a mixed spread
that will please:
GARDEN APPETIZERS
V cup cottage cheese
4 tablespoon finely grated
. raw carrot
Vt teaspoon chopped green
pepper
V teaspoon chopped pimiento
V teaspoon chopped chives
15 slices party rye bread
Combine cottage cheese, carrots,
green pepper, pimiento and
chives. Spread on each slice of
rye bread, using 1 teaspoon gar
den cottage cheese per slice.
Yield 15 appetizers.
Cherries in
Sundae Sauce
Here's a sundae sauce that uses
fresh cherries and looks as elegant
as it tastes.
SWEET CHERRY SUNDAE
SAUCE .
114 pounds dark sweet cherries
14 cups sugar
pitted
1 cup water
4 teaspoon almond flavoring
Wash, stem and pit sweet cher
ries. Heat sugar and water to boil
ing, remove from heat, add flavor
ing and pitted sweet cherries.
Chill sauce and serve over vanilla
icecream.
SOUP TIPS
A tasty and unusual summer
soup is easily prepared by chill
ing a can of cream of green, pea
soup, serving cold flavored with
a dash of curry powder and gar
nished with chopped olives.
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STOP
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A PICNIC FtXIN
SPECIAL AT YOUR
FAVORITE STOftE
CHERRIES WANTED
FOB BRINING
W or now r earring Royal Amies, Lamberts,
Bings, Black Republicans and Waterhous Cherries
art . .
791 Edgewaier Si. al the
Puritan Cider Works, West Salem
HUDSON HOUSE INC.
Call 791 Edgwater or Adolph Hildebrand at Dallas
For Further Information
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Eastern Oregon Bf bought direct from the ranch and hauled in our own trucks. Cutting, wrapping, old fashion
ed smoking and curing. We quick-ireexe your beef free. Custom killing. Convenient credit may be arranged. A full
year to pay. Fresh Froxen Spinach. $1.84 per dozen.
FRONT QUARTER HALF OR WHOLE HMD QUARTER
POUND POUND POUND
, I : i ' k
Salen Ileal Co.
1325 So.! 25th St.
Phone 3-4858
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Building Coming iown
Everything Mdsi e Sold
CAMPBELL'S SOUP
Vegetable Base ... 12 ;
Heat Base . V . . .15?
Tomato . . . . . . 10
VEAL LOAF, fig
7-oz. can ...... Reg. 39c jXf
PORK SAUSAGE Art""
10-oz. can -Reg. 53c jff
CfflPPED BEEF ma
21a-or. Jar Reg. 42c J-jfJ
BONED TURKEY yjf
6-ox. can Reg. 63c sMHC
SWIFT'S PREMIUM fg
BEEF
12-oz. can . Reg. 55c
TASTY PAK
PINK SALMON jfjC
Rsg. 43c f
We Have a Few Cases of Canned Corn
Left to Be Sold at Wholesale Price.
wwiutiu wwiiiibii Fax. A mm
Pkgs.
Baked Beans Elsinore
Large Can Reg, 29
Lindsey Select
RM OLIVES
J Pint Can
RED DEVH.
SOOT REIIOVER
890
i: 32
e
SQIL-OFF
Quart Size Q -
Reg. 1 j 0V
LA FRANCE
BLUING
Regular 'lO Pkg.
4 190
Liquid
j
Powder
i
210
Lipfon Green Tea
Vi-Lb. Pkg. Regular 28 C
200
Junket Quick Fudge Hix 290
Regular 35t
Hershey Baking Chocolate 39p
Vi-Lb. Pkg. Regular 456
Fisher's Pancake Mix ' 29
2-Lb. Pkg. Regular 37
Seven Hinil Complete Pie Hix 23
Regular 286
Baker's Cocoa
a-Lb. Can
240
Capital Catsup
12-oz. Bottle
140
V Large 46-ozJ Can
TOMTO
) JUICE (
1 1 (
Durkee Famous Dressing 290
Uncle Ben's Rice 190
eBeBeBaeMeHBSssseBBesBBeSBSseSBBeHBSBMMBVHBaslBVM
Grapefruit Juice Elsinore "l mmmm.
Large Can Regular 336 . " - . " I
Seedless Raisins , 2-Lb. Pkg.
Cigarettes Carton !1.69
Popular Brands - ' : - ' :'
Kleenex Pocket Pack . 12 Pkgs. 39
Blue Plate Shrimp Small - ,
S-ox. Can Regular 416 - '
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WE ABE OPEN EVEIIIIIGS UIITIL OP. II.
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Corner N. Commercial and Union Streets
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