Bacon Should
Be Kept, Fried
Carefully
Bacon is a wonderfully versa
tile meat and a special favorite
of homemakers for the "come
and get it" flavor appeal it adds
to meals, from an early break
fast to a late at night snack.
Bacon is a food you'll want to
keep on hand at all times in your
refrigerator, but buy only enough
at one time to last for a week,
because the flavor is best when
the product is fresh. Deep pink
lean meat and creamy white fat
are guides to freshness in bacon,
just as a well known brand name
is your best guide in choosing a ;
bacon with the. flavor your fam
ily prefers.
Ready sliced bacon is available
In either one pound or half pour.d
packages and in both thick and
thin slices, to suit your needs and
personal taste preferences. Keep !
the bacon refrigerated and wrap- j
ped, either in waxed paper or in ;
its original wrapper until ready ;
to use It is unwise to freeze ba
con. To facihtate separating the
slices, remove the bacon from
the refrigerator about five min
utes before cooking. Very cold
bacon may be separated easily by
removing several slices in a (jroup
and placing them in the skillet.
As the pan heats, the slices will
separate without difficulty
Cooking Technique
Cook your bacon in the way
that best suits your needs. Tan
frying is the most popular way,
but it may be broiled or baked
with excellent results. Baking is
an especially good way to prepare
bacon for a crowd. A pound or
more may be cooked at one time,
and it needs no turning when
prepared by this method.
To pan-fry bacon place slices
in a cold skillet. Do not over
crowd. Cook slowly. Turn to cock
evenly. Drain on absorbent paper.
Serve hot. (Do not pour off bacon
fat as it accumulates).
To broil bacon place separated
slices nf bacon on broiling rack.
Broi 3 inches from heat source.
Turn once. Drain on absorbent
paper. Serve hoi
To bake bacon piace separated
slices of bacon on a wire rack in
a shallow baking pan. Bake in a
hot oven (400) about 10 to 12
minutes or until brown. Drain on
absorbent paper. Serve hot.
BACON CHOWDER
n pound sliced bacon, cut into
-i-inch pieces
4 medium potatos, cut in
4 -inch cubes
1 medium onion, chopped
2 cup cooked cream style corn
2 cups cooked whole kernel
corn
2 cups milk
2 teaspoons salt
V teaspoon pepper
Cook potatoes in a small
amount of water until tender.
Drain. Fry bacon in a large ket
tle until crisp. Remove bacon
from kettle. Brown the onion in
the bacon drippings. Add bacon,
potatoes, corn, milk and season
ings. Simmer about 10 minutes.
Stir occasionally. Serve very hot
to 6 or 8 persons.
NITS TOO
The combination of chopped
ripe olives, chopped almonds and
minced raw bacon makes a deli
cious topping for a hot canape.
Spread the mixture over long
narrow salted soda crackers and
arrange them on a cookie sheet.
Bake in a net oven until bacon is
crisp. Pass these to your guests
piping hot.
KEEP COOL
Store your vacuum cleaner,
hen you are not using it. in a
place that is cool and dry Never
put it near a register or radiator.
Give it ample room: if you crowd
i into a small space you may
damage some part of it.
I 0
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l.lli I I - 111- - .'ZA. ,Anl
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J J 'lit-
Flapjacks make springtime desserts when prepared
from your lavcrite mix as usual, and spread with straw--'
berry jam or fresh sliced strawberries, festened with a
toothpick and rolled up. A big dab of butter helps, and
scur cream, will make them into a gourmet's delight.
NUTTY TOP
Spring is the season for cakes
and an extra good frosting for
; our favorite loaf or layer cake is
made like this. Cream vi cup but
ter or margarine with 2 cups sift
ed powdered sugar. Fold in 3
beaten egg whites and 1 cup
coarsely ground walnuts. Add va
nilla to taste.
FRUIT FLAVOR
Old-fashioned .raisin rice pud
ding becomes a glamorous des
sert served with a richly-flavorful
apricot nectar sauce. Combine a
cup of apricot whole fruit nee
tar with '4 cup butter, 'a cup
sugar and 2 teaspoons corn
starch, and cook and stir until
clear and thickened. Serve hot.
TOM3T
wiien every cup of coffee
has to be good . . .
MAKE SURE you get
the one coffee you know is
GOOD TO THE LAST DROP
.A
. 1 J
'" n to eep it
I A fWuc of
Shrimp Becomes
Main Rice Dish .
Shrimp has an affinity for rice,
and this is one of the best dishes
to combine them.
SHRIMP FRIED RICE
1 cup green pepper, chopped
fine
Vt cup celery, chopped fine
4 cup onion, chopped fine
1 very small clove garlic,
crushed
Vx cup mushrooms
2 cups cooked shrimp, diced
4 cups cold cooked rice
' 4 tablespoons soya sauce
2 tablespoons pimento,
chopped fine
5 tablespoons bacon fat or oil
Simmer celery, onion, green
pepper and garlic in fat for five
minutes, in a heavy 10-inch fry
ing pan, stirring occasionally.
Add shrimp and mushrooms and
cook another three minutes.
Then stir in rice, pimientos, and
soya sauce. Cook over moderate
flame, stirring occasionally until
mixture is hot. Serve immediate
ly. Makes six portions.
SPICED JUICE
Hot spiced apricot whole fruit
nectar makes a delicious drink
for cool days. If you're serving it
to a crowd buy in the economical
46-ounce cans. .Stick cinnamon
and whole allspice with a few
twists of lemon peel give it a
wonderful spicy flavor.
FLAVORFUL SALAD -
When you have a small amount
of cooked ham on hand use it in
this salad. Dice the ham and mix
with ripe olive chunks, diced
hard-cooked eggs, thinly sliced
celery and slivered almonds.
Dress with a very thin mayonnaise
and serve in lettuce cups.
SlcriMixian, Salem, Or Friday, May 21 1954 (Sc 5) 5
We'll Redeem Your jjTy'W
I , ie rninl WITH COUPON
1 mvn wtfn lb tvi.us PA6E 5, FOOD SECTION
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1
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ftctranvpcAetf
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CMral Food
Seafood
Recipes
FROM THE
COLLECTION OF
Mrs. Ira J. Fiffs
SHRIMP
CREOLE
1 Lb. Fresh Prawns
2 Tabltp. Melted Butter
1 cup chopped onions
1 cup chopped green
peppers
Vi chopped clove of garlic
V teasp. paprika
1 pint stewed tomatoes
Salt and pepper
Peel prawns; wash and
remove sand vein. Mix
and stir in butter, onion,
green pepper and garlic.
Let simmer until pepper
is tender, add tomatoes
' and seasoning to mixture
and boil for 5 min. Add
cleaned prawns and boil
10 min. longer. Serve.
FRESH
PRAWNS is.
59
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SOLE ..: a. 59'
FILLET OF 0St
RED SNAPPER , 39'
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FRESH
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lb.
FRESH
RAINBOW TROUT
FRESH FILLET OF
CAT FISH
lb.
Fresh Pan-reody
FRYERS
u. 59c
lb
Oven-ready
HENS
u. 49c
$100
39
mi
Fresh Fish
AND
Poultry
FREE DELIVERY
316 North Commercial Phone 3-4424
( ACniAQY LESS THAN' HALF )
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