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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Oct. 21, 1955)
2-S. 3)-Sfafesman, Salem, Oregon, Friday, Oct. 21, 195S 1 5 it' :! :i U -. w 1 1 r Apple topped sausage pie is an especially apt dish for this i tites are keen and apples mighty good. Elbow macaroni furthers 5dish. fork, Apples, Happy Pair Jslow Joined by Another Duo It's as natural to serve apples with pork as it is to serve maca roni with cheese. But now we offer all four in one main dish, jApple-Topped Sausage Pie, You'll find it results in a just-right combination. Tender elbow macaroni and pork sausage are blended en a creamy cneese sauce. The tnixture goes into individual cas seroles. Apple slices top off each casserole. " ',. While the pies are in the oven, prepare your accompaniments sliced rye bread and a leafy salad bf mixed greens and tomato '.wedges. . ' ;' This good eating is easy on the food budget, because maca roni helps stretch just i half 3ound of sausage meat to serve our. ! Noodles and spaghetti in their Jnany forms, share macaroni's Qualities as well as its week of ;ionor. These qualities include lease in cooking and the ability y.o bring out the goodness of ac companying foods. And maca roni foods provide a good supply ft high-quality protein, especially hen served in combination with ineat or cheese. 'APPLE-TOPPED SAUSAGE PIE 4 ounces elbow macaroni i pound sausage meat 2 medium apples 2 tablespoons enriched flour J Vi teaspoon salt 1 cup milk 1 cup shredded American - cheese i Buttered bread crumbs 1 Cook macaroni in boiling salt ;ed water until tender (about 8 minutes). Drain and rinse. While Jmacaroni is cooking brown sau sage in heavy skillet 1 Remove aausage from skillet Core ap rples and cut each into 4 thick rings. Brown apple rings lightly 'in sausage drippings. Drain on bsorbent paper. . Pour drippings rom skillet and return browned ,a usage. Stir in flour and salt vAdd milk and cook until thick ened, stirring constantly. Add Jcheese and macaroni and mix well. Pour into -quart cas serole or 4 individual casseroles. Arrange apple rings on top. Sprinkle with bread crumbs, lake in moderate oven (330 r.) 20 to 25 minutes. Makes 4 serv ings.: ! '4 4 Add Peanuts to This Gingerbread Tk. r i i t to gingerbread has a surprising e fleet on texture and flavor. Here !s a recipe to try on the peanut ; butter-enthusiastic family: f PEANUT BUTTER GINGERBREAD 3 cups flour i .;- 1 teaspoon soda - 4 teaspoon salt 1 teaspoon ginger , 2 teaspoon cinnamon Vx teaspoon nutmeg I 2 tablespoons shortening t 1 cup hot coffee 1 cup dark molasses ; a cup Drown sugar, ' firmly packed cup peanut butter Sift flour, measure, sift again i 'with soda, salt and spices. Melt shortening in hot coffee, add ;?molasses, and sugar. Add flour 'mixture, mix . thoroughly. Blend rin. peanut butter and beat weO. Pour into well - greased pan (8x8x2). Bake in, a moderate ;oven (350 degrees 40 minutes, r until done. Serve hot or cold. Makes IS two-inch squares. Split ihot gingerbread and spread with Jcream or pimiento cheese just I before serving. see what a difference Wi makes... IN TEXTURE. ..IX TASTE... t IN ALL-AROUND PERFECTIOX 4 4 nrriii , , 1 V:M THI CXIT CAXt SUU1 irJlKQ 111 TKC WUT1 fca A "OKAMGE tLQUOM" CAXXT Pre-Cooked Sausages in Lunch Menu Sizzling pork sausage has a won derful , appetite appealing flavor and aroma that makes it a royal accompaniment for vegetables and other foods. Excellent for perking up appetites, this versatile meat is the perfect choice for Quick and hearty luncheon or dinner menus. Among the many types and styles of sausage now on the market, are convenient brown and serve sausage links. Because these links are pre-cooked at the peak of freshness, they are ideal for quick last minute preparation. An added convenience "feature is that,there's no waste or excess fat. and one package will provide as many as or 5 meaty servings. A hearty veeetable-sausaze com bination that makes a good main dish is sausage stuffed, baked sweet potatoes. Arranged on a warmed platter with a mound of buttered green peas, this tempting duo makes a . colorful centerpiece and offers plenty of fine eating. AH that's necessary to complete the meal is a fruit or vegetable salad, hot rolls and a beverage. Here's an easy recipe for the sausage stuffed potatoes along with a quick hot sandwich suggestion. STUFFED BAKED SWEET POTATO 1 package iVt pound) brown and , serve sausage S medium size sweet potatoes 3 tablespoons brown sugar IVi teaspoons salt V cup butter or margarine, melted " Wash and scrub potatoes. Prick the skins once with a fork before baking to prevent bursting open. Bake in a very hot oven (430 de grees) ,about 45 minutes. Remove from oven, and cut a lengthwise slice off the top of each potato. Mash insides lightly with a fork. Add about 1 teaspoon brown sugar, V teaspoon salt and 1 tablespoon butter to each potato. 'Mash into potato. Place sausage links on top of each potato. Return to hot oven (450) about 10 minutes to heat the sausage. Serves 5. SAUSAGE, LETTUCE AND TOMATO SANDWICH 1 package brown and serve sau sage 5 slices rye bread Butter Lettuce 5 slices tomato Place sausage and bread on broiling pan. Broil 3 inches from heat source. Turn to brown sau sage. Butter toasted rye bread. Lay a piece of lettuce on each piece of toast. Top with tomato slice. Cut each . sausage in half lengthwise. Lay 4 pieces of sausage on each tomato. 'Serve immediately. Makes 5 servings. cane sugar J LJ -V It MM' 1 time of year when appe- the excitement of this main Bean Salad With Vienna Sausages Yon can make a main dish salad with a can 'of beans and another of Vienna sausages. VIENNA SAUSAGE AND BUTTER BEAN SALAD Scans Vienna. sausage, drained 2 cans (about I lb. each) butter beans, well drained 1 large tomato.' cut in chunks V cup diced celery Vi cup diced green pepper ' 3 tablespoons minced onion cup mayonnaise or salad -dressing 1 tablespoon prepared mustard Dash of pepper Salad greens Cut sausage in thirds; add but ter beans and - remaining, veg etables; toss lightly. Blend may onnaise or salad dressing, mustard and pepper: pour over vegetable- sausage mixture; toss lightly. Cover; chill well to blend flavors. Serve garnished with crisp salad greens. Serve with deviled eggs, sliced cucumbers, cheese wedges and banana cream pudding. . MIX UP Blend grapefruit, pineapple and orange Juice; add syrup from maraschino cherries to taste. Pour over ice cubes and serve to the teenage crowd. This Week at 1288 State St. F Arm Blade Rump Lb. FRESH GROUND BEEF EASTERN OREGON HEREFORD If Alt Whole 11 M Pound LmJ I L Remember! These prices art. affective every day of the wek of Randall's. Avoid tha weekend rush.. Shop early, please. Every retail cut wrapped and labeled free for your locker on your request. I 1 1 m ' H THERE Stuffed Loaf Borrowed from Old Mexico ....... x . . The next time you find the re mains ' of a roast ham .on your hands, grind it up and try a little foreign intrigue. Ham Boat or meat-stuffed bread, is, a succulent dish borrowed from the Mexicans so delicious that no one will question its humble origins. Equal ly good hot or cold, it also makes an excellent mainstay j for picnic fare. Just wrap it in : aluminum foil and cook it over coals. Serve with baked tomatoes or potatoes And if ham just doesn't happen to be your left-over problem, the recipe can easily be adapted to use any kind of ground cooked meat HAM BOAT 1 small onioni grated 3 tablespoons margarine or butter - 1 pound ham. ground 2 tablespoons minced green pepper 3 sprigs parsley, chopped 2 teaspoons .salt teaspoon pepper , ' , M teaspoon sage 'a teaspoon thyme Dash of chOi pepper Vt cup milk I long loaf French bread Brown onions in margarine or butter. Blend m ham, green pep per, parsley seasonings and milk Cut off one end of loaf of bread; scoop out the inside and add halt to the ham mixture, mixing well. Pack mixture into the bread shell; attach the end of the loaf of bread with a skewer. Place on a baking sheet and bake at 330' (moderate oven) for 15 minutes. - " Hunlersl Lei Us Young Eastern Oregon Hereford Guaranteed Tender 'f LOCKER BEEF ... It 3B' SSL stew !frfgrS:.-VV KENS Z m W am. ROAST 5 r Locie I I Caarltr J I L J I SUPPLY LIMITED TO PRESENT mn rich - - - mi m n iu--m IS A DIFFERENCE IN CATi 7 " '5 "ff "'eSH ,n Damascus ALU : t V "" k CARNATION HOME V Y . : : , Xsv SEKYICC piaECToa ':' ,? .r,--:'' , ' ' " .". 4s7 mti turn;, i vv V v ' - (imationlce'Gw . . -. - TX t ! ; x ; mr$i::virsrjici.,. Jvw. lie- Vsori 's ------ - ; . , . i ni j I Baked ham, nice seasonings and a loaf of French bread It's equally good hot or cold, once it is baked with the fliling inside The idea is, bor rowed from the Mexicans, and is called Ham Boat. ; ,h-' v 5 Curry Flavor Favors Shrimp Shrimp and curry are affinities when it comes t flavor. Here is a recipe for shrimp that takes the cury to spice it into an interest ing dish. CURRIED SHRIMP pound cooked shrimp' Va cup chopped onion . 3 tablespoons butter or other fat. melted i 3 tablespoons flour ' 1 teaspoon salt . Dash Pepper S 1 teaspoon curry powder ; Vt teaspoon powdered ginger 2 cups milk ; i 3 cups cooked rice Custom Cut and Wrap an. Pork Chops Pork Sfealu n 0 29c Lb. BEEF Hind Quarter Pound MERCHANDISE NOW ON " - )5 j Cut large shrimp in half. Cook onion in butter until tender; blend in flour and seasonings. Add milk gradually and cook un til thick, stirring constantly. Add shrimp; heat Serve with rice. Tasty garnishes are: coconut, chutney,, and chopped peanuts. Serves 6. ON SUBSTITUTING ! When you use pastry flour in a standard recipe, add two extra tablespoons of pastry flour for each cup of all-purpose flour called for. ar Your Deer Meal &)C Green Stomps 3975 Silverton Road j Phone 45742 Phone 3-6489 Center Rib Steak 39c T-Bones n,.49c New York Steak lb.63c Short Ribs tt.19c Tongues u . 29c HAND FOODS! (0) ! 1 mm t CATS f '- i - make this very fancy dish. Dessert ideas For Speed Cook This fruit salad doubles for des sert, as well as salad. Start with a can; of fruit cocktail and drain it well. Combine lightly with chunks of ; watermelon, cantaloupe and honeydew. Let stand in a chopped mint, honey and wine marinade for half an hour, and serve with whipped cream. A compote ot cooked prunes. cantaloupe balls marinated in fresh mint and lemon sauce is most refreshing dessert. 1; ()tothe l RESCUE! Always keep a supply of on hand! FROZEN I700DS ; Heme lata? Hatt tha t the3ht ef disking p iin ir? Why worry? Ne horryl Serve CHET'S To malH Chicken, Beef or Tfrkty. Riody far the table In vst 20 minetts flet-aad all it takes Is beilii witerl New packed by CHET'S two te a certea. Serve CHET'S Tanales and ye1l egrte jree never bed if se geedf ; For a delectable dessert Big 8" Family Sin OVEN READY FRUIT PIES jlorsiRbtrry Cfcerry ! Appll II ILL . Jtlv - 1 FINEST CarnatioB Milk and Cream are combined ia stainless steel mixer. - PASTEURIZED for purity la the same way Carnation' safeguards your milk. HOMOGENIZED for smooth- ntas, for throufhand through creamy zoodnew. rUVOKID TO SUIT . EVERY TASTE I Then, in separate, spotless con tainers, Carnation Ice Cream ia flavored "forty leven ways' to give lots of variety! - - i- everyone loves a FOOTBALL DANCE so here? how to give one, for very little time and money t Use your own rumpus room, or . the community clubhouse. Cut colorful pennants out of crepe paper. Give each "coed" a be ribboned chrysanthemum. At each end of the room sus pend a toy football over & make-believe goal post Chalked lines on the floor will make it look like a football field. Be sure the phonograph has lots of old and new records something for everyone! Remember to have lots of Carnation Ice Cream, too. Dane ing takes energy, and Carna tion Ice Cream is a marvelous "energizer." Have fun! Delicious Tina Saver Why fuss over dessert on your busiest days?. Nothing's 2uicker or easier to serve than larnatioa Ice Cream! And nothing could possibly please your family more than creamy smooth Carnation Ice Cream... with its best of ingredients, best of flavorings, best of every thing. (Did you know that 1 dish of Carnation Vanilla Ice Cream has exactly as much nourishment as 1 glass of milk T Well, it does!) . CLEAR THE AfR! Does a party leave your living room full of cigarette smoke 7 Just burn a candle or two to clear the atmosphere. X don't know why this works, but friends tell me it's sheer magic DOHT KISS! PYGMAUOII . At Willamette Auditorium . 0CT.3fjtlP.M. . ; Mats as Ma It- StavtniiSoB Reserved ats 81.50, tZM, 13.0S Dzmascus-Carnalion Phons 4-5441 4 J
