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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 3, 1956)
Vclcntina's Day Punch Colorful Party Dovcrcrp Valentine's Day is meant for parties. And here's a new Valen tine. Fruit Cup punch that's deli cious fo serve. It's made with frozen lemonade and boysenber rie. For the boysenberries, there's a new product called boysenberry punch.. Put the two together for this particularly pretty and fiaTvor ful Valentin Fruit Cup. Here's the recipe: VALENTINE FRUIT CUP I (-oi. cans frozen concentrate for lemonade 1 pint boysenberry punch I quarts sparkling water 1 quart ginger ale - Ice, or Ice cube Combine the concentrate for lem onade with the boysenberry puocn. Just before serving, add sparkling water and ginger' ale. Pour over ice in punch bowl. Makes a U-oi.) servings. With the punch serve little heart shaped cakes, iced snowy white and topped with red candy hearts. Bake your favorite cake mil or recipe in bearUhaped tins. Frost the cakes with this fluffy white Lemonade king: LEMONADE ICING 1 (6-ox.) can frozen concen trate for lemonade 1 cup sugar 2 egge whites Dash salt ' 2 teaspoons white corn syrup I marshmallows, cut in half Combine concentrate for lemon ade, sugar, egg whites, salt, and corn syrup. Mix well in top of double boiler. Cook, beating con stantly with rotary or electric beat er, until mixture forms peaks (about minutes). Add marshmal lows and beat to good spreading consistency. EXTRA GOOD Make creamed tuna extra spe cial by adding an egg yolk or two to the cream sauce. MORE SPACE If you haven't enough cake cooling racks when you are mak ing a big batch of cookies, press aa oven rack into service. - - . c 0 -V -. - ! -v. ! ' ;:-,) -. , If, LI I , i. J O . "Vs. " .. Ji $ Frozen lemonade and boysenberries make this Valentine Fruit Cup delicious and flavor ful. It's pretty, too. Serve with heart-shaped cakes, festive with white icing and red candy hearts. ' Main Dish Pigs Go With Peaches One usually thinks of link sau sages as being breakfast fare but they are quite delicious for lunch eon or. supper, too. Use them in these Pigs in Blankets with Peach es. Wrap the browned sausages in biscuit squares and bake them along with golden canned cling peach halves sprinkled with nut meg. Add some buttered brocco li and you have a most attractive plate. PICS IN BLANKETS WITH PEACHES pound pork sausages , cup milk 2 cups biscuit mix 6 canned cling peach halves Nutmeg Brown sausages lightly in their owl juice. Remove from pan and drain well. Stir milk into biscuit mix. Roll dough about -inch thick on lightly floured board, and cut' into 3-inch square. Place a sausage in center of each square and wrap dough around it, fastening with a pick. Place on baking sheet, and brush lightly with sausage fat. Sprinkle peach halves lightly with nutmeg, and place on shallow bak ing sheet with sausages. Bake "pigs" and peaches in hot oven (400 degrees) about 20 minutes. Serves 3. LUNCH DISH Sardines make fine luncheon sandwiches for Mother and small fry. Arrange whole ones on well buttered slices of whole wheat bread (or use rye), cover them with tomato slices arid spread with a little mayonnaise. Top with bread. Heat pieces of cooked lobster in butter and use as an omelet filling. Pineapple Goes in Many Good Dishes Here's a delicious light frozen dessert that can also double as a topping for fruit salad: Add one cup crushed pineapple and two tablespoons chopped preserved ginger to one quart of applesauce and freeze. . v " These attractive Upside-Down Cup Cakes can be made easily, and they are highly acceptable for desserts at afternoon lunch eons: Put one tablespoon of mar garine in bottom of each 2H-inch cupcake cup. Top with two halved pineapple, chunks or two tidbits. Place a cherry in center, if de sired. Half fill cup with white or yellow batter from cake mix. For a nice flavor change,add I tablespoon of canned, crushed pineapple to almost any ready-to-eat cereal. Sauces iMohe Quid: Steaks Extra Special After all of the rich, festive meals of the holidays, everyone welcomes simple foods, even for entertain ing. A fine choice for a delicious j supper are the loin luncheon steaks I which you buy frozen, ready to icook if you're in a hurry. ! The frozen loin luncheon steaks fare part of a 'quality branded. frozen ready-quick line that brings new convenience to homemakers. Directions for preparing the meats with or without pre-thawing are right on the attractive packages so there will be no guess-work for you. Pan broil the steaks quickly at the table if you have an electric skillet or a sandwich grill. And serve a variety of exciting, helpt vmirialf tnnninifft fnr Amnanw ,VUI 0.14 U1I1 .V. .. meai so guesia may cnousc uieir favorites. Follow these easy directions for your buffet steak supper. Grill or pan-fry frozen loin lunch eon steaks according to the direc tions on the package. Heat several of the Sauces and serve 'with steaks. Let guests choose one or two sauces to top their steaks.9 All of the sauces may be prepared a day in advance and stored in the refrigerator until ready to use. ONION SAUCE i Stir and heat together until thickened 1 can onion soup and H teaspoon curry powder mixed with 2 tablespoons flour. Reduce heat and cook.i minutes. A pack aged onion soup mix may be used. ' For a package which makes m pints soup, use 1 teaspoon curry powder and 4 tablespoons flour. PIMIENTO OLIVE SAUCE Heat together k cup cooked sal-j ad dressing and Vi cup sliced pi-! miento olives. Add a few drops of Tabasco sauce for'' real hot stuff. j MUSTARDQUE SAUCE Combine, in a saucepan H cup vinecar. 1 tablespoon butter or 1 margarine, 1 beaten egg; 1 table-1 spoon sugar, 2 tablespoons pre pared mustard and 1 tablespoon paprika. Stir and cook over low beat until thickened. SOY-MUSHROOM SAUCE Stir and heat together 1 can rnnriensrd miuhrnnm tnnn V. pun r i . . r . ..j . i water ana i laoieipoon soy sauce, Mm Mk Si IlInliCQ Mafs HERE'S ALL YOU DO ! ' 1 T : v , w , I ' Minute Mashed Potatoes are all cooked (or you . so delicious, good cooks say they're: LIGHT AND FLUFFY AS THE POTATOES I WHIP WITH Ft HvIV C COTD DlATlD I 111 bkbvirvv uuniLri I Pour potatoes Into boiling wator. Moiittn tvonly , . . do not cook I Us 4 '' J,W; 4 A' EVERY BIT PS TASTY AS MY OWM MASHED POTATOES MRS. HOIERT 0. PHILLIPS 411 S. t 24hS venue, Portlond, Oregon MRS. J. T. RICE, JR. 358 Crockett St., Seattle 9, Washlngtort 2 Soason to tastt with buttor and salt and whip with fork, Strvts 4. DOUble yOUr hlOney back if you don't agree that Minute Mashed Potatoes are every bit as wonderful as the best you've ever tasted! They're the same choice potatoes you buy yourself, but they're all cooked for you for quick fixing! Try some tonight-and if not entirely satisficd-send your reasons with your name, address and the box. top to Consumer Service Dept., General Foods Corp., White Plains, N. Y. We'll send you twice as much as you paid. Guaranteed by the makers of Minute Rice -' A Reeling ! NO i BOILING 1 NO MASHING! wmm IIANO AN0TKII riNI rXODUa OF GENUAL POODS i, Stafrsnian, Salem, Ore., Fri., Feb. 3, 1'.", (.? :. Ill) 7 XAUT TO STRETCH THAT BUDGET DOLL .::? HAH UNJii-aiJUlilj 1S D 1 , J IMO MISS10I IS M PLACE: (And 2-7661 Is The. Phone) Hungry! How About a COKE and a Bolhlcr HOT DOG All Day Friday and Saturday Look VYhaf You Can Buy lor 5?c 300 Siie VAN CAMP Pork & Beans 303 Seeiide Lima Beans 303 Cottage Cut Green Beans 303 Correct Diced (o) (Gj TINS BEETS 303 Cottage Cream or Whole Kernel CORN .." 303 Cottoge Sweet PEAS Flats CoHage PINEAPPLE (m(ae Buy All One Kind or Mix 'Em 2 Va Siie Cottage VS tomatoes! faffe - - - ------ Large Pkg. Porter . FfllL-LETS J Reg. 32c . CO . . "fl White or Yellow Centenniol I -J Chel'iDeliN T T7 Yr CHEESE I Y Crisp, PresH . No. IGrede f(Uf CELERY ,, T U.S. No. 1 if?nnniTv(? -BuH0lbs.-3?c-Gef 5 lbs. FREE lb$. Mb. Cello Bogi CARROTS Red Roma IL APPLESfi S Guaranteed Tender Beef toasts Loan Fresh Daily Ground Beef 3 llJ- U M:at Duys? YOU BET! Door Busf-cr SPECIAL FRIDAY MORNING FROM NINE TIL NOON ONLY J) Each Average 1 lb. 6011. LIMIT U.S. Gov't. Inspected mm SWIFT'S SWT SMOKED BA(Or.l Sliced Layer Pok GUARANTEED TENDER RIB STEAK GUARANTEED FRESH AA Large E66S PURE BLACK PEPPER Be Si t-oz. fin. Lbil 1 1 '''"- 4
