'A w -.. ' . ,:. - - ' , - . ' - I ; ' t A - . . i ' , - -, - , ' - - " K - ?.f? : s - - f -M- v. -v.y -i - , r- Stcritsmazu Salem. Orw Friday, Sept. 11, 1S53 (Sec S) 1 "74 ll ll . ICf 0 i () i f . , . i . Westerners Find Fish Dishes on ently Menus Freau AJ , By MAXINE BUREN " ; Statesman Woman's Editor " - ; We wonder if Oregonians fully appreciate the abundance I of fresh "fish available to us. Proximity of the Pacific, with its j bountiful supper of shellfish and deep sea fish; the Columbia' with its salmon, tne sandy witn smelt, ana the innumerable trout streams and lakes with- ; in the state, give us just? about any type fish possible. Adding to the supply of fresh fish, grocers j now offer frozen fish fillets, various shellfish : not available fresh on the West Coast and out ; of season fish steaks the year around. Probably the West's most popular shellfish recipe is Crab Louie, which may be varied by ; using lobster or shrimp. This salad is easily ; made at home, and should be served often to Haxiae Bnren those liking shellfish. CRAB SALAD Make beds of lettuce and arrange crab meat on them. Sprin-: kle riced hard cooked eggs over the crab, and add Chopped ; chives. Make dressing of 1 cup mayonnaise to Yt cup chili 1 sauce, cup French dressing, 2 tablespoons chopped olives, i some horseradish and Worcestershire sauce. Pour over the crab. : Salmon of course is the most popular fish in most house -holds. If fish is ever served, salmon is most probably often first choice. The freshness and versatility of this fish make it popu- lar no matter how often served. But there are other fish found in the local markets and should Be more often served. Take sole for instance. These fll , lets are excellent for family eating and for company dishes. Try i rolling fillets around fried onion rings, fastening with tooth-: picks, dipping in seasoned flour and frying lightly brown in hot i fat Arrange in a buttered pan, add some lemon juice and cover j pan. Cook until fish is done. Serve with more onions sauteed 1 with green pepper rings. Then there are shrimp, cute little shellfish that are so nan- i dy to use in hot dishes and salads. Among the many good ways to use shrimp are any of the many kinds of Scampi many kinds, but always made with ' shrimp. j Here's a. recipe for Lemon Scampi, a variation on the re- : a- Shrimp, year around shellfish, goes'Jnto this dish with a fascinating name Scam-, pi. There are various kinds of scampi we are told, but this one, dominated by the little yellow, citrus fruit, is called, reasonably enough. Lemon Scampi. Pa V V Fish fillets are broiled and served with onion and olives. While being broiled fixes ' are basted with , a lemon-oil-spice mixture. Topped with an onion and olives, they make an attractive dinner dish. ' V ; ! , FRUIT MELANGE Better breakfast month in Sep tember reminds us it's time to check our eating habits. As pop ular as ever for a breakfast fruit are plump, moist prunes." For a colorful accent, add a thin slice or two of fresh orange to a dish of cooked prunes. cipe. This recipe has a generous amount of lemon juice added to the garlic sauce in which fish is broiled. LEMON SCAMPI 1 pound shrimp, fresh or frozen Ya pound ( cup) butter or margarine 1 cove garlic, minced fine H teaspoon pepper , 1 teaspoon salt Juice of 1 lemon Remove shell from shrimp, leaving tail shell on. Cut down back of shrimp and remove sand vein. Melt butter or margarine in a saucepan. Add remaining ingredients. Toss shrimp in but ter until shrimn are well coated. Turn into a broiler pan and broil 3 inches from source of heat about 5 minutes. If desired, broil tomatoes in same pan with shrimo. Cut tomatoes in halves. Place a nat of butter on each half and sprinkle with salt and pepper. Makes 2 to 3 servings. IGA Store Owners Praise New Lux liquid Detergent WVV- --v ;.. w ? 2 -"-, : . . Jim A- ( c A S. r ! . Va iiim i mi mi iii amm M 1 1 n nil i im mf ' - if '7 IGA store owners turned to a bit of tomfoolery by giving a "shampoo" after they were handed the sales story on Lux Liquid Detergent, Lever Bros, new product designed for thrifty dishwashing. Gordon Christiansen, company representative' receives the treatment. Left to right, Sam "Pop" Emery, Emery's IGA Food Liner; Tony Nunnj, Orcutf s Market; Emmett Klein ke. State Street Market and Chuck Nielsen, Vista Market. The quartet suggests that you drop in - stock up on this new fine product! 0 Instant Rich Suds For Thrifty Dishwashing The New LIQUID DETERGENT NEW LUX 12-oz. can NEW LUX 22-ox. can ) Turn to Pago 3 For Other IGA Values! Molded Chicken Comes in- Loaf Here's good eating in the form of: MOLDED CHICKEN LOAF 1 pkg. lemon-flavored gelatine 2 cups hot chicken stock free from fat 1 cup diced cooked chicken Ya cup chopped celery Ya cup chopped green pepper Ya cup chopped stuffed olives 2 teaspoons diced pimiento 2 teaspoons vinegar 1 tablespoon grated onion V teaspoon salt Dash pepper Dash Worcestershire Dissolve gelatine in hot chick en stock. Chill until slightly thickened. Combine remaining in gredients and fold into slightly thickened gelatine. Turn into loaf pan. Chill until firm. Un mold. Cut in slices. Serve on crisp lettuce and garnish with mayon naise. Serves & Tomato Juice Will Freeze Very Well Though tomatoes don't freeze successfully, tomato juice does, home freezing specialists say. Here's how. Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Strain. If desired add 1 teaspoon salt to each quart of juice for seasoning. Pour into I GOLTLMET TOUCH Lima beans and hamburger be come a gourmet's favorite in this dishi Saute hamburger, onion and poinced garlic in oiL Mix in canned tomato soup or tomato sauce, a little sour cream and cookfed California dry limas. Sea son with salt and ground pepper, and j serve with a dab of sour cream on top. rigid! jfreezer containers, leaving head, space. Seal and freeze. PUFFY .'I "'; Little sugar and spice break fast puffs will bring your family to the table in a hurry. Combine Yt cup raisins with 2 cups biscuit mix. Add cup milk and 2 table spoons melted shortening. Drop dough by tablespoons into a mix ture of 3 tablespoons brown sugar and Yt teaspoon cinnamon. Put sugar side up on greased baking sheet and bake in ho oven IS minutes. UVJ ST r- 111? m. t&hs'&Mi, . CSf . rA , . f : T" ? fit !, - A K A'; A-- --.xrA i A- . immm-' , '. f- A . .: V A ' , i" . - - A ' '" l . AtA, i VIM ' . f ahc1 A- mwmvw y H9?? f A week's dishwashing is a bigger job than the weekly laundry. (It's around m thoutand cookin? and eatinz utensils for a family of four.) Like your weekly laundry, dishwashing deserves a special something that will make iff less of a chore and yet not harm your hands. cp in your Edfchen is mi next best nc .frryn, no n n H . ffl Nip" I m tr Y0 0 0 ishwastliiiig- maclime 0r laboratories found that one canful of this new Lux Liquid Detergent a) wash more dishes than several boxes of the most popular laundry powder. It cleans so well and costs so little because it's designed for dishwashing . . . not for getting out the entirely different hind of grease and dirt in soiled overalls.' And it's almost as mild on your hands as Lux Toilet Soap.1 '. YEARS AGO, we asked our laboratories to develop a product especially for dishwashing. Something that would be as superior for dishes as Lux Flakes care is for stockings. Now, it's no small order to come up with something as good as a product that lets you double the wear of your nylons. But we think you'll agree Lux Liquid Detergent is that good for dishes. It gets dishes dean like nothing else does by literally soaking them, clean. It cuts away the grease. Gets between the clinging grease and the dish. Dissolves the' grease. d,adriple&&ut dissoived)vit ha, (Cft A suds even in iff vi Won't break like a bottle. Won't get soggy or take up room like a box. And the drjpless spout keeps the liquid from dripping down the side of the For fast efficient dishwashing with or without wiping no powder can touch it. What's more, it dissolves instantly (it's pre- a nice smell and it will make I water. Now, how about cost? For what it does, Lux Liquid Detergent costs .less than any j leading soap or. detergent. , t A few drops wash a whole diahpen.full ' ! of dishes. A couple of trials will show ' yon how little you have to use. J . I " In other words, it's pleasant and thrifty to use, it 'does the job well without a lot of fuss, and . it's easy on your hands. For these virtues it's unequaled by any other product; ; ' f ; j This new Lux Liquid Detergent naturally hat a Lever Brothers guarantee. You can have your money . back if you don t think it's the greatest littte helper t with the dishes that ever came along but we ' honestly believe you'll love it. f LEVER BROTHERS Rememitrit'$ LUX LIQUID r dishes,' LUX FLAKES fr nylons. Yon can double the life your 4 nylons with LUX FLAKES cart Instead f harsh tvash" ' day treatment in washday suds. If yon want to, yen can ! prove to yourself how gentle LUX. FLAKES care saves I --lt- f.M M - 117 L JL m . -As for mildness, we can truthfuUy say its Wmti Se other pair the LUX woy-in almost as mild as Lux Toilet Soap and-that S , pnre. gentle LUX FLAKES. Do this for several weth going some. Lux Liquid Detergent is mild. j ; and you' Usee the difference LUX FLAKES care melts. - t