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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 27, 1956)
Good Eating on Its Way Ffcm SAFEWAY! Plump Tender Young Fryers At a Very Special Price Fresh Cut-Up Pan Ready Per Pound Eiole fryers Dressed And Drawn 2 to 3 lbs. PORK- BOAST Per Loin Rib End ib. Loin End Roast 39c Whole or Half Loin u, 43c Pork Chops z:i 65' Spare Ribs,:ir. 45' Pork Sleakr; 39 Pork Sausage r 39 Alio In! and Turkey CHICKEN PIES 4 1.00 Minor Homo Froiei a 1 01. $ GROUND BEEF 100 Jure Bed A lbs. $ A A Single Ib. 35c j leUU SLICED BACON Torkihlre Irend Aft Sugar Cured lb. OC CANNED PICNICS- MorreR'i Prldo ' 31b. $ Smoked, Tender , cii 2.09 Tender, Juicy lb. USDA Choice Beef Tender, Flavorful, lb.1 "USDA CHOICE" GRADE BEEF SALE n....l rij.lr USDA Choice Beef kuuiiu Jietm T-Bone Steak Taii CSpIaIm (h&ce Bonc,ejs ,eak 1 I OH Jll 10.11 Trimmed Before Weighing Beel Rib Etoasl 85BV BeelPolR$I.SftrSi USDA Choice Beef, From Same Beef as Steak Ib. A' 5' Boiling Beef Shop SAFEWAY for the Best Produce in Town Arizona Marsh fnL. ,, nnSA Seedless Pound Bag HrJ Navel Oranges Fancy Seedless Approx. 3Mb. $2.89 Crisp Lettuce Garden Fresh, Firm Young Heads. For Salads, Sandwiches a . i I ; apples 1nt Large Size Fancy Red Romes Lfi. UP - - -mimn. ft (nV S2r7 9il.Pniini( Rft 1 OA . fl-Zlc 1 Lb. LTO. Emperor Grapes Large, Red Beauties Front California. Sweet and Juicy 2 lbs. 4V Bananas Fancy Quality, Rip Lb. 19c Cabbage Firm Medium Heidi Lb. 10c Carrots snaPPy, cmP 2 ib.. 25c Cauliflower Snowy White Lb. 23c Fancy Yams From louiiiina .........lb. 15c POtatOeS No. 1 Netted G.mi :,10-lb. b.g 59C Potatoes Premium Select .......... .10 Ibe. 85c l li Statesman, Salom, Ore., FH.. Jan. 27, 1036 (Src. Ill) T Lady Baltimore Cake Now Goes Pleasantly Modern Thf Selectable Lady Baltimore Cake of our youth, 10 delicately! white, with fillings of plump iweet fruits and, nuts has a modern ver sion from cake and frosting mixes, 1 as truly delicious as an that was made the old-fashioned way. In flavor, texture and appearance this cake recalls all the goodness of the Lady Baltimore of earlier days ! LADY BALTIMORE CAKE j 1 package instant fluffy frosting mix cup chopped raisins l cup chopped figs H cup finely chopped pecans 3 white cake layers) baked and cooled Granulated sugar, tinted green Silver dragees Prepare frosting mix as directed on package. Then make filling (or cake by adding the raisins and figs to l cup of the frosting, and the pecans to another cup of the frost ing. Spread fruit filling on one cake layer; cover with second Jay. er. fcpread nut filling on the sec ond layer and cover with third layer. Then spread remaining frosting over top and sides of cake. Bake 3 white layers from pack aged cake mix. or use your own favorite recipe. What could be more appealing than juicy roast beef with flaky roast potatoes and rich brown gravy! Here is a sight to make any diner's mouth water; The roast is cooked just right to the taste, the potatoes are those lovely Oregon russets. Allow two per serving, any leftover are just as much appreciated when hashed browned or sliced lengthwise, dipped in butter and browned in the oven. HEAVY HEADED One way to site up a cauliflower head at your vegetable market is to hold It for few seconds the head should seem, heavy for its size. c SSI Tte nothing else lilsg it-anyivnere ! Frankfurters, Sauerkraut Have Week to Themselves From their extensive collection of kraut and frankfurter recipes, the home economists of the National Kraut Parkers Association send along these several outstandingly good ones. We think they deserve a place of honor on your dinner - table particularly, during ationaI Kraut and Frankfurter week, Feb. ruary ill., All are just a little different with new flavor combinations. PINEAPPLE - STIFFED FRANK FURTERS AND SAUERKRAUT I tablespoons butter " or" mar garine t cup finely chopped onion 1 No. 24 can sauerkraut, drained 2 teaspoons Worcestershire sauce 2 teaspoons prepared mustard 1 tablespoon sugar V cup chili sauce t pound frankfurters, split lengthwise ItHhe glamour diih of Italy Trtal your gutsts to something ntw tomtfhlng different! Make) a delicious main-dish with Mission Lasagne, tht unusual extra widt macaroni! imJuluUiiULj Gem thi Italian specialty in your own home: Recipe 14 KRAUT PATCHWORK CASSEROLE , 1 No. 2 can sauerkraut h cup chopped onions 1 teaspoon prepared mustard . 4 frankfurters, thinly sliced 1 cup biscuit mix -Tj cup milk Parsley f Combine sauerkraut, onions mi mustard; mix well. Reserve a few frankfurter slices for garnish; add remaining slices to kraut mixture. Cook over low heat 15 minutes. Turn into greased shallow IV quart baking dish. , Combine biscuit mix and milk; mix well. Turn out on lightly floured board and knead 10 times. Roll or pat out to vt-inchLi. thick. 1 No. 2 can crushed pineapple ness; cut in 4 rectangular pieces. drained - I Place on top of kraut mixture. Melt butter or margarine; add Garnish with remaining frankfurfr onion and cook until lightly brown er slices. Bake in very hot oven ed. Add kraut, Worcestershire, (430 F. 10-15 minutes, or until , sauce, mustard, sugar and chili biscuits are golden brown. Gar- sauce. Cook S minutes, stirring nish with parsley. , occasionally. Arrange half of the frankfurters, cut side up, in a1 greased 8x8x2inch baking pan; iTwO'Toned top with pineapple, top with re-1 maining frankfurters, cut lide: Amnio Rpttv ' down, and kraut mixture. Bake injrirr,c u 1 1 -f moderate oven (3oO F.) 30 min utes. Serves 4. SOUTH OF-THE BORDER KRAUT SUPPER (Makes 4 servings) 2 tablespoons butter or margarine H cup chopped onions' 1 medium-sized green pepper, diced 4 teaspoon chili powder U teaspoon dry mustard 2 teaspoons brown sugar 1 No. 2 can sauerkraut, drained 1 (-ounce can tomato aauce 2 tablespoons catchup 4 frankfurters, cut in half lengthwise . 1 J2-ounce package corn- muffin mix Melt butter or margarine over low heat. Add onions, green pep- per, chill powder and mustard and' cook until onions are tender. Add sugar, sauerkraut, tomato sauce Don't let the apple season get any further along without making this scrumptiously good Peach and Apple Betty, Its a two-toned des sert made with sliced cooking ap ples and canned peaches. Arrange layers of the fruit and buttered crumbs with more crumbs on top so you'll have a nice crusty top ping. Serve warm with soft ice cream for a real company dessert or special family treat. PEACH AND APPLE BETTY 2 cups sliced cooking apples 4 cup brown sugar 'packed) Vi teaspoon cinnamoa ' Few grains salt Ji cup meited butter ormar- Ranne 3 cups soft stale bread crumbs l' cups drained peach slices 1 tablespoon lemon jmce li cup syrup from peaches Mix apples, sugar, cinnamon tfii salt. Pour butter over bread 3 . j - i noil. ..U iMinup ora continue cook ng crumb mjxj ,j h , bM. 15 m.nutes. Slash frankfurter tered caerole arrang, appK halves and arrange in bottom of m.h(,s and crumbs , ,ayer greased 2H-quart casserole. Ar- wih ayer or crumDS on top. range kraut mixture on top of . Blond lemon juice and peach frankfurters. Prepare corn muf- 5yrup anrf rme over top. Cover, fin mix according to package di- Bake in moderate oven (350 de letions and pour on top of kraut. grPes F. ) 25 minutes. Uncover an Bake in hot oven (400 F.) 30 min-1 bake 25 minutes longer. Sen! utes, or until corn bread is done.: warm, plain or with cream. Invert on platter to serve. j Serves 5 to 8. iiillATS 150 N, Commercial W. Ftotur. U.S. Cairnm.nt Inlptctea M.tl rh.n. J S!J . Lean, Tender, Boneless . O Young, Tender Lb. Mild Cured Smoked Center Cut Collage Bulls , Pork Roasl 2t Tender, lean Heme Made Pork Steak ,W Ham Loaf GOOD GRADE CTV, BEEF UIMP QUARTER ;
