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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 9, 1956)
i t G-(5Vc. Ill) SS.itcsir.an, Salem, Ore, Fit, Mar. 9, 'ZO y - ; 'i! j V' I . l f. l f v ... . i TV ?Av ?i i Asparagus all wrapped up in ham and a bun makes an at tractive but simple luncheon menu for children or grownups. Served here in a long basket, and accompanied by cole slaw, the menu is completed with generous mugs of cold milk. Spring Heralded by First Asparagus in Local Markets Served in a formal or informal setting, fresh asparagus has an appeal for everyone and It's as welcome as "the flowers in May." Asparagus is one of the very first spring vegetables on the market, first from the sooth, and it's there now ready to be served to your family and friends. So make your menus a preview of Spring by featuring fresh asparagus often. Tresh asparagus is a versatile vegetable and can be served many ways other than with Hollandaise or lemon butter. Try it wrapped with thin slices of ham and served In frankfurter ro1' or topping off tomato cheese grills. ASPARAGUS HAM ROLLS 1 pound fresh asparagus 'a cup mayonnaise 1 teaspoon bottled meat sauce 1 tablespoon finely chopped onion 4 slices boiled ham, Vinch thick Salt and pepper 4 frankfurter rolls, split Clean asparagus thoroughly and break off bottom ends. Cover and cook in 1-inch boiling salted water over low heat 12-15 minutes, or until tender. Drain and chill. Combine mayonnaise, meat sauce nd onion; mix well. Spread may onnaise mixture on ham slices. Top with asparagus and springle with salt and pepper. Roll ham and asparagus jelly -roll fashion and serve . CALIFORNIA PIZZERINAS 1 pound fresh asparagus Vt cup vinegar ' 2 tablespoons sagap 1 teaspoon salt ' teaspoon pepper , ' V teaspoon celery salt1 1 S-ounce can tomato sauce 4 English muffins, split in half ji teaspoon orcgano teaspoon onion salt ' Vt pound Mozzarella cheese, sliced. 1 tablespoon grated Parmesan cheese Clean asparagus thoroughly and break off bottom ends. Cover and cook in 1-inch boiling salted water over low heat 12-15 minutes, or until tender. Drain., Combine vinegar, sugar, salt, pepper and celery salt; mix well. Pour over asparagus and let stand 2 hours. Drain asparagus; cut in 2-inch pieces. Spoon tomato sauce on muffins. Arrange asparagus on sauce; sprinkle with oregano and onion salt. Top with Mozzarella cheese and sprinkle with Parmesan cheese. Boil 1 to 4 inches from ource of heat 5 to 7 minutes, or until lightly browned. Serves 4. Dinner Rolls Given Oomph. Dinner rolls make news and good eating with a bacon-cheese filling. Take a package of 6 brown and serve -rolls. Brush melted butter over tops of rolls. Make a lengthwise cut in the tap of each roll. Combine 2 tablespoons snap py cheese spread and 1 teaspoon chopped, cooked bacon. Insert 1 teaspoon cheese mixture in each cut. Bake in a greased shallow pan in a hot oven (400 degrees) for 12 minutes. Serve immediately. V- jNo Frosling To Ma ico Chocolate is America's favorite flavor and nothing could be much !more welcome than a Chocolate Upside-Down Cake. Pour the deli cious semi-sweet chocolate mixture into the bottom of the pan. Gently pour on the batter. And so to bake, frosting and all. When the cake is baked, there's no frosting to make. First and foremost, it's a time saver. But you-couldn't get a belter idea if you took twice as long to bake a cake. The bsked-on frost ing is chewy and chocolaty, just what people like best. Use candy like morsels of semi-sweet choco late to work this magic. They're the same pieces used to -lake Chocolate Chip Cookies just as they originated at the Toll House Inn at Whitman, Mass. Front 'a' Bake Fadge Frosting Preheat oven as cake mix label directs. Melt over hot (not boiling) water: 1 - 6 ounce package 1 cup) semi-sweet chocolate morsels. Remove from heat. Add and stir till smooth:' two thirds cup sweetened , condensed milk, 2 tablespoons water, 1 tea spoon vanilla. Line bottom and sides of baking lish 12 x I x 2 , each way ilh double thicknesses of waxed paper. Pour in semi-sweet mixture Then prepare 1 package white or yellow cake mix according to la bd directions. Pour gently ovr semi-sweet mixture. Bake at tern perature recommended till cake tests done (longer baking is need ed). Invert cake on rack. Lift off dish. Let stand 2 minutes. Peel off paper. To decorate: Press nuts in hot frosting. Let- cool. Cut in 2 squares. ' Yield: 2 dozen. m 1. (All W7 Novelty Foods Nippy Flavored The right touch gives so much for so little when you serve Tabasco bread rounds with salads or soups. French bread slices make perfect rounds., Spread them with Tabasco butter . teaspon Tabasco sauce added to 3 table spoons melted butter or margarine will cover 12 rounds. Place on cookie sheet, spread side up, and toast in a hot oven (400 degrees) for 10 minutes. WINTER CHOWDER Cooked large dry limas make extra good chowder. Mash about one half of them and combine the whole and mashed beans with a can of stewed tomatoes, adding milk if needed. Drop in a. lump of butter and heat thoroughly. Cor rect the seasoning and top with crisp cooked bacon bits. !7c!nut Ccko for Special Occasions True to its name, tliis cake lives up to the promise "of rich flavor and just down-right good eating It's not magic, of course, but fine walnuts which turn a plain cake into something special. JIFFY WALNUT CAKE i cup walnut meats Vi cups sifted all-purpose flour 1 cup sugar 2 teaspoons baking powder teaspoon salt .. j 4 cup soft shortening , . j h cup milk, , ; ' 1 teaspoon vanilla 1 m , TOPPING: 1 teablespoon sugar I "V teaspoon cinnamon i 1 Chop walnuts. Sift together flour, -sugar, baking powder and salt. Add shortening, milk and vanilla, and beat 2 minutes (300 strokes by hand). Add unbeaten egg and beat 2 minutes longer (300 strokes). Blend in walnuts. Turn into greased S-inch square pan. Combine topping ingredi ents and sprinkle over batter. Bake in moderate oven (330 de frees) 35 to 40 minutes. Allows, cake to cool in pan. Cut into squares or rectangles to serve. Mil j -J 1 i 3 Is The Store Where Your Dollar's Worth More 1940 MISSI0II ST. PHONE 2-7661 FIYE CENTS IS WORTH f.'.CKE TOO BRIGHT RED I Radishes SERVE WARM Quick Cooking rice cooked in re constituted frozen orange juice makes a delicious dessert. Stir in a tablespoon butter, some sliced fresh dates and slivered almonds. Serve warm with cream. "No nam now! You've oil gotyour CANNON fact doth$r Sure, Mom! There's on inside every Regular six box of Breeze, the premium detergent for family wash, dishes, dainties, too your family needs the energy and food value of OREGON POTATOES II 33, Oregon Ruet Potatoes give you tremcodouf food bargain in minerals, vitamins and energy. They're truly your best food buy ! Your family will like the beany flavor and Mnooth texture of these top duality potatoes. And Oregon Rutieu cook to perfection no gutter how you serve them! Stan serving your family Oregon Russets at least once day, now. Buy Oregon Russet Potatoes next time you shop. OKCON POTATO COMMISSION J Itnttt f are f j smw ksWs 4rm a CbkW Gift fUniJ,. a i . -t - afllw. m la tw wm . mr. ! halMf t Xs5jC2Wj inisnif. ri W V kr..m tm frfjTl iaVrrrrlfrT 1-"-"T Itikigt Ssais astHf) stay nwai ImomI GET oo IN CASH ! 2 MUMS Here' how: Just attach actual labels to match the cans of Swift's Meats for Babies pictured here! Mail to MATCH 'EM, Box 7312, Chicago 77, Illinois. You will re ceive a crisp new onedollar bill. Your baby will love the wonderful flavors and creamy-smooth texture of the new Swift's Meats. And they're brimful of the body-building protein, vitamins and minerals baby needs for healthy growth. Serve all 8 varieties. Try Swift's Egg Yolks, too. They're rich in iron. MEATS FOR BABIES sv VIFr Swiftfe most precious product Cut front panel showing variety (for example: BEEF) from actual labels. Past over matching cans in blocks below. i I fwS PASTE ACTUAL LABEL HERE 17 r152ai PASTE ACTUAL LABEL HERE PASTE Mad kti Match 'em, Boi 7312, Chicago 77, 111. Offer eipirea April 28, 1956. Limit one per family - Limited to U.S.A. Void where prohibited, la led r othtrwias raatrictad. Hurry t bend for yaw doilartodavl.. I 1 1 i W v - V - ; PASTE" ACTUAL LA EEL HERE 'PASTE ACTUAL LABEL HERE Steffi! lua. c Crisp Fresh Green Onions READY TO USE Cello Salads h 1 LB. CELLO Carrots Pkg. FRESH GREEN Cabbage. Kitchen Queen IIB COTTAGE OR HOLIDAY mm. NALLY'S Hot or Reg. CHILI 15-oz. Tins n::;e is wcxtH kcretoo U.S.COOD-CHOICI N SHORT (0 RIBS e & DUBUQUE SLICED BACON lb. Dm FRESH LEAN SPARE RIBS lb. DUBUQUE READY-TO-EAt PICNICS )(olc BY THE PIECE MINCED 7)(P c HAM LUNCH MEAT FRESH CUT UP STEW W)c HEMS iJ LEAN MEATY RIB CTCATf J I LHIl lb. 3fc GUARANTEED TENDER T-BOKE m STEAK " V J BY POPULAR DEMAND WE ARE CONTINUING OUR CANNED FOOD SALE ONE MORE WEEK HERE ARE A FEW OF THE MANY HI-LITES NOW COTTAGE-lg. 46-oi. PINEAPPLE OR TOMATO JUICE jj tins u ic 1 COnAGE-lfl.2'4 TOMATOES DEL MONTE CHUNK TUNA COnAGE-ll-oi. MANDARIN ORANGES K - tins Cottage Flat No. 1 Pineapple Von Camp 300 Size Pork & Beans Cottage 303 Cut Green Beans Corn, Peat, Spnach, and Th Size Saurkraut (o) (o) TINS t f I-- (pi (pic BLUE BELL . purRe PLur.is ACTUAL IAEEL" HERE NAME. .i;:t n!:l. ADDRESS. 7oSeUAZoau ZONB STATBL
