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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 22, 1955)
Ovon Stow Now Quirk For Old Dish Ever popular beef itw becomes a family or company special when baked In the oven and served in and around a golden ring of cora bread. Easy to took at and even more pleasing to the pallata, tbli hearty disk adds tempting variety to weekly menus. - - Since beef is in particularly good supply ngni now, stew is a wise and economical choice. Among beef cuts that make wonderful rich stew are beef shoulder, shank, neck meat and (he less tender portion of the round. When buy ing. It s a good Idea to plan on at least pound of lean, boneless meat per serving to make - sure you have enough for generous por tions. Also, It's important to re member that beef for stewing should be stored In the refrigera tor loosely wrapped in waxed paper and used within 1 or I days. 1 The secret for bringing out the full rich flavor of beef and mak ing the meat tender . enough to cut with a fork is long, slow cook ing. "Oven-baked Beef Stew" bakes in a. moderate oven (350) for about 2 hours or until the meat is almost tender. Pleasing color and flavor variety are added by slipping a block of frozen limas into the stew at this point. Then. cover and continue baking 45 min utes ' before preparing the corn bread ring. Here are complete cooking dir ections for this tempting oven baked stew and corn bread ring. OVEN-BAKED BEEF STEW AND CORN BBEAD RING 2 pounds beet stew meat 1. medium onions, sliced U cup chopped green pepper ' Vt cup chili sauce i cup water Hit teaspoons salt Vt teaspoon pepper 1 package frozen lima beans . 1 12 ox. package corn bread mix ) tablespoons flour H cup water Cut beef Into 4-inch pieces and put into large heavy kettle or casserole dish. Cover with onions green pepper, chill sauce and k cup water and sprinkle with salt and pepper. Cover and bake In a moderate oven (3S0) 2 hours or until the meat is almost tender. Add frozen block of lima beans. Break apart with a fork and stir into mixture. Cover and continue baking 45 minutes. Prepare corn bread mix according to directions on package and pour Into s-cup ring mold which has been rubbed with Jat jigd, floured., lightly. Re move stew from oven and increase heat to 400. Bake corn bread ring about 20 minutes or until brown. Thicken stew with 3 tablespoons flour mixed with cup water and allow to simmer slowly while corn bread is bakinf. Turn out corn fhrcarf on Hn n1attr anil ur. round and fia it with the stew. Serves I to I. SPECIAL BEEF STEW 3 pounds beef chuck V cup flour 3 tablespoons fat 2 teaspoons salt 1 cup grated carrot cup diced onion 1 cup chopped celery cup chopped green pepper 1 can (IV4 cups) condensed cream of mushroom soup Cut beef into ltt Inch cubes. Roll in flour and brown In hot fat. Season with salt. When meat is well browned, add vegetables and soup. Cover. Cook slowly for 2 ft to 3 hours. Serve on cooked noodles or macaroni. Serves I to 10.. , 1 on) LITTLE GREEN Next time you prepare corn pud ding, add a little chopped green pepper and canned pimiento. , ROUGH STUFF Don't smooth out a meringue when you are spreading it over a pie filling. Swoops and billows look pretty after the topping Is browned! Provocative Is ' Namrtor Stuffing Chopped Braxil nuta contribute texture Interest, provocative nut flavor, and richness to poultry and meat stuffings. Try this nut ad dition and the praise will establish a poultry-stuffing tradition. BASIC BRAZIL NUT STUFFING H cup (1 stick) butter 2 cups chopped Brazil nuts ' H cup chopped onion H cup diced dery with lesves H teaspoon monosbdium gluts- mate , Vk teaspoons salt tt teaspoon Tabasco V teaspoon poultry seasoning 1 cups lightly packed bread crumbs or cubes 2 tablespoons chopped parsley V4 cup boiling water or stock ' Melt butter in saucepan or skil let. Add Brazil nuts, onion, celery, monosodium glutamate, salt, Ta basco and poultry seasoning. Cook until Brszil nuts are . lightly browned. Add to bread crumbs and parsley. Add water or stock, toss lightly with a fork until well mixed. Season cavity of bird with additional seasoning before stuffing lightly. YIELD: Enough for a 12-pound turkey or 2 (-pound turkeys, using k cup stuffing per pound dressed weight. NOTE: If desired, stuffing may be baked separately to serve with chicken, veal or beef. Place stuf fing In foil; seal edges tightly. Bake in a moderate oven (350 37S degrees) 35 minutes, or in a slow oven, (32S degrees) 45 min utes. VARIATIONS 1. Substitute 4 cups corn bread crumbs for 4 cups bread crumbs 2. Substitute t cups cooked rice for 3 cups bread crumbs. 3. Substitute I cup seedless raisins or 1 cup cut up dried apricots for 1 cup of the Brazil nuts. Increase water to H cup. 4. Add 1 can (4 ounces) drained mushrooms (cuts and pieces) to stuffing. Substitute mushroom liquid for water. SNAPPY BEANS Want to vary green snap beans? Add the cooked beam to a rrpam ;auce and top with bits of crisply cooae Dacon. .Use bacon fat in makinf the cream sauce if vnu like a lot of bacon flavor. FLUFFO Shortening 85' 3 ib. Co M AND M CANDY Plain or Peanut 6-01. Pkf. 33 t REYNOLDS Aluminum Foil Heovy-Duty Roll 59 i SWIFTS PREM 12-ox. Tin 39' AtMOUR STAR Corned Beef save:; 20 : BUY URGE ECONOMY SIZE NOMOOIMZI0 GAINED f.lCAL I! JR'31' 25 lbs. ' $2.89 It lbs, JUS IGA Select Rip OLIVES 2 Pint Can. 45 C Delicious Ripc'n Ragged. Fruits ".' " .LI. , ,' . ' ' ' .r "I ,,. , ( '.I IGA PEACHES ;$cn Can , '1' i ' .. , UISH0X6IHTMY... . 1 V j ill in , : 1 , cimdi m ' l Xi'fnU if lWtTl IGA Golden C' II A I l'y ffl Will II if t J I Utjn,'' Y lOArrMKptmt4Vnui :; jjwvyji "VV4 HAlVD) v . . ssssaani n in jn . . , s - mm a - u a. y'-Jvifr1 I6A Stores Wil (lot it 7 D.m. thrishMi . ocian im at V. I , lt and Win Ktmiin Cloied (hrlihntt Cranberry) ( N , ' , UmmUi Vflff1ffAl ie 11. i , zrrry c 31 c i JJ IL tini J Christmss Tree J Statesman, Salem, Ore., Thun., Dec. 22, Sa (Sec. II) 7 1 PICKLES 3 $1.00 Ksy, Kids! Santa dans WU1 Be at Saless IGA Rteree Satnrdsy with , Free Gift for Yen tl Ml. It 12 OrcntrtPftL . . 12J0tel:JO . Stifs JI.Kkf. . 2t .lepjn. . . Vista rltrkel 1:30 h 4:!flt tamfi ew . aW. ft SUGAR X Vl9t ) Price Effective Thura., Fri. and Sat., December 22, 23 and 24 CnCE A box of. Exquisite French I liLL Perfumed Soap . To th first 150 ladies that visit each Salem S 1 Oysters . IGA MEAT MINCE 21-es. Jar 1 Listen ta IGA Dinner Winner, KGAE 11 a.m. IGA Stores leserve the Right to Limit ' Quantities I y Tin I IGA Irekets SHRirAP S es. Can PILLSBURY PIE CRUST STICKS Sff.i!& 29c GOLD MEDAL FLOUR 1 lb. bag 95c SOFTASILK CAKE FLOUR M otpkg 35c IGA BLENDED ASPARAGUS Na me.-.....;.... 39c IGA WHOLE JCERNEL CORN --6 N9c..:? $1.00 IGA PEAS Tender, Sweet . 6 ar $t.oo M.M.!Mll.f;miJffiBn STEINFELD Sweet Midget PICKLES i. 31c 35V Steinfeld Defy Cacnmber DILL PICKLES " Steinfeld Kosher DILL PICKLES u Jv ... Par-T-Pak BEVERAGES Your Favorite Mixers or Flavors e Quarf Bottle 2' Flue Bottle Deposit Hormel Ready To Serve 14 to 16 Pound Size Whole cr Shank Half " ""V--r- n : M " ' yUaJ MJfTj -.;28P..; Plnf Pacific FRESH OYSTERS COUNTRY SAUSAGE &Mh lUlUtClJ Fresh cr Frozen A! LOW COMPETITIVE PRICES Ducks, Gtess, Capons, Roasting Hens .and Frytrs For Your Selection. Tin" 49 i(2k I I I at ' 1-A liraaMra ' IX mmiMr 23c ALL PURE Evaporated rmcx . 2JdJ 7 From A Stuffinf f I BREAD V PaekofO f L,. Pk,. WJ 3V Lf. Pkf. 31' Lf . Pkf. 31' New Lianli r raster. Easia SHOP and SAVE al IGA STORES Vista IGA Market 3M5 8. Commercial St! first In Sooth Salem Emery's IGA Foodliner Wallace Hi. at Seventh, West Salem Orcutt'slGA Market 420 N. Blver B4 State Street IGA Market 12S0 SUte St ZEE PAPER WRAP WKItlS v POTATO CHIPS Pockof of SO BUTZ WEIKHARD BEER Carton of 12 lortles i ip Pkf. of 3 logs J y 49' J 7 Rof. S9e y Dromedary ) CAKE A MIXES iU 1 Hp. ( Fresh, Crisp CELERY Fresh CRANBERRIES lb. Pkfl. U Fresh TOMATOES Tube Fresh GRAPEFRUIT Mb. Bag U Li 0)c Bruce Cleaning WAX Quart Can COIN dm (ALGOIl Yater Soflensr : 1 ... f .- -, t Pound )d)CX DUhwa shins 31c U P.leSe bduotileHtoDtpeil