2-S. 3)-Sfafesman, Salem, Oregon, Friday, Oct. 21, 195S
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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
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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
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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
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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
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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
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