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Canned Meats
Provide Fast
Main Dishes
with 3 col cut an assortment
. Modera living often calls (or
quickly prepared menus but pride
In homemakine will insoire the
family cook to make the main
dish look as un hurried as possible.
That"$ where a good assortment
ef canned meats comes in.
Here wc offer three suggestions,
each is quickly put together but
attractive to look at and satisfac
tory for eating. Put the recipes
in a handy place for finding, next
time the day calls for speed:
CORNED BEEP HASH GRILL
1 can d pound) corned beef
hash
1 medium tomatoes
4 onion slices
U teaspoon salt
m teaspoon pepper j
teaspoon sugar
l teaspoon basil
2 tablespoons butter or
margarine
Open can of corned beef hash
at both ends to remove in one
piece. Cut into 4 slices. Halve
tomatoes. Place corned beef hash
patties on baking sheet, place un- ' .. . , "
der broiler; broil until browned on! Cook rteipta, especially the
top. Turn patties; top each with a ! kind that can be eaten in great
X
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".1.
An assortment of, canned meats in the cupboard provides the materials for many good
main dishes, mostly quick to prepare. Hera we have three, Chili Tamale Rancho at the
upper left. Luncheon Meat Skillet at the right, and Corned Beef Hash Grill in the foreground.
More Cookies for Files
tomato half. Sprinkle with half the
aalt, pepper, sugar and basil; dot
with 1 tablespoon of the butter.
Place onion slices on top; sprinkle
with remaining seasonings and dot
with butter. Broil about 10 minutes
or until onions and tomatoes are
heated through and flecked with
brown. Yields 4 servings.
LUNCHEON MEAT SKILLET
DINNER
2 quarts shredded cabbage
(1 large head)
4 teaspoon salt
cup water
3 tablespoons butter or
margarine
1 can (U-ounce) luncheon
meat
Put cabbage in a large skillet;
add salt to water and pour over
cabbage. Dot with butter. Cut
luncheon meat into slices; place
on top of caggage. Cover with a
tight fitting lid, Cook Over medinm
heat IS minutes. While cabbage is
cooking, prepare Relish Sauce.
RELISH SAUCE
1 tablespoon butter or
margarine
m teaspoons flour
1 tablespoon prepared
mustard
1 teaspoon sugar
' Vi teaspoon salt
Vt cup water
t tablespoons vinegar
1 tablespoon mayonnaise
S tablespoons pickle relish
k teaspoon Tabasco
Melt butter in saucepan ever
low heat. Remove from heat;
blend in flour, prepared mustard,
eugar and salt Stir in water and
. vinegar and return - to medium
beat. Cook, stirring constantly, un
til mixture thickens and comes to
a boil. Remove from heat; stir In
mayonnaise, pickle relish and Ta
basco. Serve hot with luncheon
meat and cabbage.- Skillet may
be used as serving dish. Yields
4 servings.
CHIU TAMALE RANCHERO
1 can (1-pound) chili con
carne with beans
1 can U-pouod) tamales
Heat chili and tamales separ
ately. To serve, turn chili into
aerving dish; top with tamales.
Yields 4 servings.
quantities without the cook worry
ing about the cost, are in great
demand. Here are several you can
turn the kids loose on, to their
delight and your own satisfaction.
BRAN FLAKES COOKIES
IV4 cups sifted flour
V4 teaspoon soda
h teaspoon salt
H tablespoon ginger
Vt cup molasses
6 tablespoons butter or
other shortening
Vi cup firmly packed brown
sugar
m cups raisin bran
. Sift flour, once,, measure, add
soda, salt, and ginger, and sift
again. Place molasses, butter, and
sugar in saucepan and cook gently
1 minutes, stir constantly. Cool to
lukewarm. -Add cereal and mix
well. Then add flour mixture and
mix thoroughly. Chill until firm
enough to roll. Roll l inch thirk
on lightly floured board. Cut with
assorted Christmas cooky cutters.
Plant nit ffrvMM habintf thMt mna
bake in moderate oven (350 de-iMnin COUrSfi
CHOCOLATE CHIP RAISIN
FLAKE COOKIES
1 cup sifted flour
lW teaspoons double-acting
baking powder
V, teaspoon salt 1
cup butter or other
shortening,
- 1 cup sugar
1 egg, well beaten
3 tablespoons milk
1 teaspoon vanilla
3 cups raisin bran
t cup semi-sweet chocolate J
chips
Sift flour once, measure, add
baking powder and salt, and sift
again. Cream shortening, add
sugar' gradually, and cream to
gether until light and fluffy. Add
egg and beat well. Add flour, al
ternately with milk, beating after
each addition. Add vanilla, cereal
and semi -sweet chocolate chips
and blend. Drop by teaspoonfuls
onto greased baking sheet. Bake in
moderate oven (375 degrees) 13
minutes, or until done. Makes
about 4 dozen cookies.
Fresh Dates in
Canned Pears
grees) 40 minutes. Outline edges
of c 0 ok i c 1 with confectioners'
sugar frosting, using a pastry tube.
Makes about 3 dozen cookies.
SALTED PEANUT COOKIES
,1V4 cups sifted flour
V teaspoon double-acting
baking powder
5 teaspoon soda .
teaspoon salt ,
tt cup shortening -1V
cups firmly packed
brown sugar
1 egg s .' .'. . -L-
cup milk
li cups raisin bran
cup chopped salted peanuts
Sift flour once, measure, add
baking powder, soda and salt, and
sift again. Cream shortening, add
sugar gradually, and cream to
gether until light and fluffy. Add
egg and beat well. Add flour, al
ternately with milk, mixing well
after each addition. Stir in cereal
and peanuts. Drop by teaspoonfuls
onto greased baking sheet. Bake in
moderate oven '37$ degrees) I
minutes, or until done. Makes
about 4 doien cookies.
Salad Welcome
Hot soup, main course salad
and potato chips make a meal
meeting all requirements of good
nutrition, flavor and texture.
TOMATO AND AVOCADO
SALAD BOWL
3 medium-sized tomatoes
Vt cup French dressing
1 hesd lettuce
1 small avocado , . .
- V cup crumbled Bleu cheese.
Wash and stem the tomatoes
and euth into eighths. Pour the
French dressing over tomatoes
and let stand hi hour in the re
frigerator. Meanwhile, wash the
lettuce, separate leaves and break
into small chunks. "Cut avocado
in halves, remove teed, peel and
then cut into crescent slices. Ar
range lettuce in a salad bowl.
Cover with tomatoes, avocado
slices and Bleu cheese. Pour
French dressing from marinated
tomatoes over top of salad and
toss well before serving. Makes
6 servings.
These handsome date stuffed
pears, with their gorgeous merin
gue coating, not only look festive
but taste elegant. Fill drained
canned pear halves with the tasty
fresh date filling,, then spread with
fluffy meringue and pop into the
oven to brown and heat -the fruit.
A good idea to keep in mind for
unexpected dinner guests.
DATE STUFFED PEARS
Date Filling:
1 (No. 2) can pear halves i
k cup fresh dates
cup sugar
IVt teaspoons lemon juice
2 teaspoons butter
k teaspoon nutmet
Meringue:
3 egg whites "
Pinch of salt
t tablespoons sugar
Date Filling: Drain pears, saving
syrup. Place pears in baking dish,
cup side up. Pit and cut up dates.
Combine in sauce pan with V cup
syrup from the pears and sugar.
Cook, stirring, until thickened. Re
move from heat; add lemon juice,
butter and nutmeg. Spoon into pear
halves. Top each pear with merin
gue, swirling it over the sides to
seal in date filling. Bake in moder
ately slow oven (323 degrees) 10
to 12 minutes, or until lightly
browned.
Maringue: Beat egg whites with
sat until soft peaks form; add
sugar gradually and continue beat
ing to stiff peak stage. Makes 6
to I servings, depending on num
ber of pears in can..
inCiin Dishes
Arc Offered
When thermometers go down,
baked main d.ihes of macaroni
and canned meat dish will taste
good. A welcome contrast will be
a chilled salad and rich dessert
Macaroni products and canned
meats are perfect fare for they
nee'd little preparation. Choose
an appetizing macaroni loaf or a
quick noodle dish, cooked in a
skillet, tuner of these recipes
are custom-made lor easy serving.
HAM POP UP MACARONI LOAF
1 tablespoon salt
3 quarts boiling water
3 cups elbow macaroni
(8 ounces)
tVa cups milk
3 egzs. well beaten
3 cups grated Cheddar cheese
(about i pound)
i cup chopped onions
1 tablespoon prepared horse
radish
1 teaspoon salt
' 1 12-ounce can chopped ham,
thinly sliced
Add 1 tablespoon salt to rapid
ly boiling water. Gradually add
macaroni so that water continues
to boiL Cook uncovered, stirring
occasionally, until tender. Drain
in colander.
Combine macaroni, milk, eggs,
cheese, onions, horseradish and
1 teaspoon salt; mix well. Line a
9x3x3-inch pan with aluminum
foil. Turn macaroni mixture into
pan. Place in pan of hot water.
and bake in moderate oven !
(350) m hours, or until firm.)
Unmold and slice without cutting
all the war through. Place ham
maining bam. Broil 3-4 inches
from source of heat about 5 min
utes, or until browned. Makes 1
loaf.
5:a!c?"an, Sa'em, Ore, Fri., J.:-.. 11 17
i:;v
TURN ONCE
'When yon broil livVr, brush it
with' melted butter or margarine
and place it three or four inches
from the heat. Turn the liver once;
it .will taste best if tt is still a
delicate pink inside, though your
family may prefer It well done
RIGHT TIME
Flank 'steak' may be broiled
about five minutes on each side,
and about two inches from the
source of heat. It must be cut In
extremely thin .slices diagonally
across the grain. Prepared this
way, the meat makes excellent
steak sandwiches.
FRIZZLED BEEF AND
NOODLES
,., 1 tablespoon salt
3 quarts boiling water
8 ounces medium egg noodles
(about 4 cups)
1 5-ounce jar dried sliced beef
V4 cup butter or margarine
1 cup chopped onions
3 tablespoons chopped green
pepper
1 cup light cream
Add 1 tablespoon salt to rapid
ly boiling water. Gradually add;
noodles so that water continues
to boll Cook uncovered, stirring;
occasionally, until tender. Drain
in colander.
Break dried beet into pieces.
Melt b u 1 1 e r or margarine and ;
add beef, onions and green pep-;
per; cook over medium neat until
onions are browned. Add noodles
and cream; heat to serving tern-;
perature. Serves 4 to 6.
mm
4
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ALL PRICES GOOD AT IOTH STOKES
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Buy 3 P.,. 331. - ' '
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All 4 cans
OLD COLONY
PORK
STEAK
BEVERAGES
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Reg. 19c
FULL
QUART
RrtTTi cc LJ C EA. LEAN LOIN
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Oronfe, Cole, Cherry, Strawberry, Collins, Grepe
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LARGE AA GUARANTEED F1E5H,
PORK
COME IN AND SAMPLE SCMI
CUtlLYS
COTTAGE
CHEESE
1 Pints
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THICK MUTT
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MiPf Yanhe
Sparc Ribs
MADE IN SALEM
BY SAIEM FOLKS
MORRELLl, 1241.
SHACK
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