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Stcritsmazu Salem. Orw Friday, Sept. 11, 1S53 (Sec S) 1
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Westerners Find
Fish Dishes on
ently
Menus
Freau
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, 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-
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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.
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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
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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.
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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
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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
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-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.
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