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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 17, 1954)
8 (Sec i) Statesman, Salem, Ore- Friday, Sept 17, 1S54 Cranberry Relish Has Peanuts Too THAW OUTi i ' ! In using some of those summer fruits you put into your freezer, if to go into fruit raps they need be " defrosted only a short time before serving so they will still be icy cold. If frozen berries are allowed to sand after they are thawed, they tend Jo become flab by; other fruits tend to lose their shape and juice. , Frozen Beans in Zippy Sauce w. I uiuuaiia uiu pauuu uuuc Put cranberries through food chopper, using the coarse plate, and mix with the sugar. ! ( ' Cut the orange and apple into quarters, remove seeds, andput through chopper. Combine all ingredients. Serve with poultry or meat Makes about 1 j cups. Frozen green beans succulent, bright and really fresh flavored a favorite vegetable anytime. Next time you serve them, try frozen green beans with these simple ad ditions mushrooms, sour cream, and parsley. Sound easy? It is. And the flavor's wonderfully zest- fttl! . I - , cup sliced fresh mushrooms 2 tablespoons butter or margar- ' ine i j cup prepared sour cream 1 tablespoon chopped parsley Cook green beans according to directions 00 package; drain. Saute mushrooms in butter or margarine;-add to green beans. Mix' in sour cream, put in sreving dish and sprinkle with chopped pars ley. Amount: 3 to 4 servings. , a good vanauon oi an old lavor- He:' ,l - . : . , PEANUT AND CRANBERRY 1 RELISH 1 cup cranberries ' V cap sugar 1 small orange 1 small tart apple cup chopped talted . The Bureau of Census does not list cowboys in its detailed division of the Texas labor force. green beans with '' zippy sauce 1 package frozen green beans . peanuts i r The Library of Congress cata log card system was set up in 1901. teaspoon salt ' l - i - r 1. 1 - i L- - - - ; - u - i - . - - . : i aahi t iYiw,rfiY--iiii,iiiivlrtiiirnifpwtwiaMiliiMtirv jgjt in tiiwr. inin,iMiifiV i-riny -y m i Here is an old familiar pair that appears in many forajs" rice and shrimp. Here th combination turns out to be shrimp Creole, i combination of onion, green pepper and to mato poured over the shellfish. 4 i , j! Shrimp Goes In Many Good Combinations : A' can or two of shrimp makes the beginnings for many dishes to be served as luncheon, dinner or evening refreshment One of the eldest is shrimp Creole that takes a . tomato-onion-pepper seasoning. SHRIMP CREOLE jj 1 medium onion, chopped, or i V cup chopped green onions 'i in cluding some green stems) I S tablespoons margarine or 1 1! butter -i Y 1 clove garlic, minced t . ' , cup chopped green pepper 5 1 8-ounce can tomato sauct j cup water j x A few drops Tabasco i 1 t 1 2 cans shrimp ) f S cups cooked rice f Over low heat cook onion in margarine about two minutes, add garlic and green pepper, cook five minutes longer, stirring .occasion ally. Add tomato sauce, water, seasonings and shrimp.' Simmer 10 to 15 minutes. Remove bay leaf. Serve with hot rice. 4 to 6 servings. i ; j A la king sauce goes wen with the shrimp too, as does this third Parfait Dessert Handsome Dish Tall glasses give parfaiis a spe cial style of their own.. Here is a tinifleiOneio preparer r RASPBERRY CONCORD i ; PARFAIT 1 i 1 1 package raspberry gelatine 1 cup boiling water cup grape Juice enp cold water Dissolve gelatine In boiling wa ter; add grape juice and cold water. Surround with ; ice and when almost set, whip with egg beater until thick and light Pile into parfait glasses or turn into mould and chill until; ready to serve. Serves 10. 1 combination of ingredients. , j SHRIMP A LA KING : Va cup chopped green pepper 2 tablespoons margarine or butter 2 tablespoons flour i Vk cups milk 1 V teaspoon salt . Dash of pepper . V cup chopped pimientos 1 can shrimp, drained 4 slices! toast or 4 shredded wheat biscuits Paprika for garnish , Over low heat cook green pep per in margarine until soft, about five minutes. Blend1 in flour, then mule. Stir constantly until thick ened. Add seasonings, pimientos and stamp. Serve on toast or shredded .wheat biscuits. 4 serv ings- ';!"" " 1 j' , SHRIMP FIESTA 2 tablespoons finely chopped onion I 3 tablespoons margarine or H butter 2 tablespoons flour Vi cups milk X tablespoon juice from pimientos i cup grated Cheddar cheese 3 5-ounce cans shrimp, drained Salt and pepper to taste 14 cups hot cooked rice 1 4-ounce can pimientos. if chopped (save a few strips for if garnish) i , 1 hard-cooked egg (optional) Cook onion in margarine In saucepan slowly for 5 minutes. Stir in 'flour, then milk and juice from pimientos. Stir while sauce thick ens. Blend in cheese, stirring until it melts. Add shrimp and season ings heat thoroughly. Combine hot rice with pimientos. Mix well, then pack in ; greased . 1-qt. ring mold. Turn onto serving platter to - . U A ... 1 immoia. rui cemer wiu snrunp mixture, on place in disn in cen ter. Garnish with pimiento strips and egg. 6 servings. 1 No oxzxXtlCG;C&; gives you r J (b4a j li o 1 vr? - . 3 THin nnnnrz7 , -'- ' 1 -s - ! - ! viL- - yZ' a. masons ctiiitcovctmi Here's hearty, meaty goodness! I Just tender, top-quality beef and plump, young red beans, j slow-simmered in a zesty sauce that's a Denntsoa secret Perfectly seasoned perfectly cooked perfectly delicious! Get Dennison's Chili Con Came today. ISO "FILLER TO SPOIL ITS DOUUY DELICIOUS TASTE L ugar cause lis so qood Westerners are sweet on Spreckels Sugar, ' " ... '- .;"! Mom says . ( to get fipreclcek (. A L J And ;a Balanced Food Budget as easy as pie . . at your Busick Market. Start now . You'll be glad you did., Just telephone 3-9176. ' i JUICE ORANGES i 1 ; ! Nice Sase They Are Sunldat Doz. HEIIIZ CATSUP . . . 23 HEIIIZ BADY FOOD Glasses tS) i LIBBY'S FROZEN PEAS ! HEIIIZ PURE HOIIEY mm 1 I r IAS. i i Bath's CORN BEEF HASH Lge, $ 00 cans: u FANCY CHIPPED BEEF jars i Duncan runes cake inx 1 Anderson's Famous! 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