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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 13, 1956)
- 'i r . Corned beef thii lime comet wiih tresh green eiperegut et tn eceilent divrt to serve in tpnng. This menu which Includes panleyed potatoes, themrock biscuit! end mustard sauce for the aioareaut will be welcomed by dinert without tmidgeon of Irish in 'im, m .. . - - ei Asparagus Is Colorful for April Meals Asparafut Is one of the firit iprlnf vegetables to come into the market and althougn tne tint it from our aouthern nemhboring itate, soon we have our own crop Of thii delightful greet vegetable. Try it served on a corned beef dinner menu with a mustard and hore-rdlkh cream sauce that ac cent! buth the anparagua and corned beef flavort. If you're an lrlhmn of the Lamb slew school, try one with the additional flavor of fresh asparagus cooked right in. ASPARAGUS WITH MUSTARD CREAM IAITE I cup heavy cream, whipped W teaspoon aalt 14 teaspoons prepared horse- radish K teaspoon dry mustard 1 teaspoon vinegar m poundi fresh asparagus Combine cream, tilt and horse radish. Combine mustard and vinegar and blend. Add to cream mixture and mix well. Chill. Meanwhile, clean asparagus Narrator for tfit Aiuma Kabuki Dancert and Musician! which thoroughly and break off bottom will appear In Salem April 18i. no, only a performer bu,;S-- M 12-1S minutes, or until tender. Drain and serve with sauce. Wakes 4 to I servings. BRIDIE'S LAMB STEW 1 tablespoon shortening m pounds lamb shoulder, cut in 1-inch cubes V cup all-purpose flour S cups boiling water 1 cups quartered potatoes 2 cups thickly sliced carrots 10 small onions, peeled 1 tablespoon salt V4 teaspoon pepper 2 tablespoons Worcestershire sauce ' m pounds fresh asparagua Melt shortening. Add lamb and cook over medium heat until browned on all sides. Add flour and blend. Gradually add water and mix well. Cook, covered, over low heat until lamb is tender, about m hours. Add potatoes, car rots, onions and seasonings. Cook covered, about 30 minutes, or until vegetables are almost tender. Meanwhile, clean asparagus thoroughly and break off bottom ends. Cut in 2-inch pieces. Add to lamb mixture and cook, covered, until asparagus is tender, about 1215 minutes. Enough for 6. r r-- - -(? . . . . r - .J ' : 7 V-;.;'1'!. i -" , - t - , . -" .v ' . . ' I t . : 4 ... --i ites. TEMPI R A flour tculptrtM of not, and an excellent cook of her native foods. Here the borrows the kitchen of friend end whips up tome of her favorite dishes. Japanese Sculptress Who Narrates for Dancers Likes To Cook in Her Native Way Thi first member of the Aiuma Kabuki Dancers and Musicians to freet the audience at the opening of this famous troupe at the Willam ette auditorium will be the commentator Kajiko Iwamoto. The house lights will go down and the slim young woman, richly attired in Japan ese costume, will step into the circle of light, book in hand, and tell, In perfect English, the story of each dance. She will reappear before eacft uruoer. illss Iwamoto was bora in Tokyo and educated there at the Sacred Heart Convent She ran away forn the convent te become an Actress. Her friends and family were shocked, but fortunately the wisdom outweighed an outraged tense of propriety, and they per tjiaded her to return to school by promising that, once her education was completed, the might choose her own profession. But another art had replaced acting la Kajiko Iwamoto't heart Sh decided to devote btr time to sculpturing. . After studying in Japan, Miss Iwamoto went to Italy where the has lived the past three years. She now hat a studio in Milan. There she works In stone and city. tie has exhibited in a number of Cities including Florence, Rome and Tokyo. i Aiuma IV, head of the Kabuki Dancen located Kajiko Iwamoto When the company was to appear it Italy last summer. It was es sential that they have as com mentator a Japanese who spoke Italian fluently. When Mme. ' Aiuma discovered that she was equally adept with the English language, the was engaged to ap pear in America also. J This country has won a warm place in Kajlko't affections. She hat liked the cities visited, the people, and most of the American food. In restaurants she's always sampling typical U. S. A. dishes but the reverts to duties of her Dative land when possible. Those who've sampled her culinary ef forts say she's an artist in that line. Here are twe of her favor- 1U cups 1 egg cup thoyu sauce H cup dashl 2 teaspoons sugar Large green shrimp Vegetables In season . Daikoa or radishes Grated horseradish Fresh ginger root Pinch of monosodium gluta- mate Shell shrimp, leaving tail fins Slit undersectlon of shrimp to pre vent excessive curling. Wash and dry thoroughly. Wash vegetables, green beans, eggplant, 'parsley, etc., dry thoroughly and cut into pieces about the same length as shrimp. Prepare batter by beat ing egg and water and then add ing flour and mixing lightly. Fill deep saucepan or deep fryer at least full of cooking oil and heat until very hot. Dip shrimp and vegetables one at a time into batter and drop into hot oil. Large bubbles will form. When these bub bles become small, the tempura it done. Drain and serve hot with warmed tauce. 1 Sauce it prepared by mixing shoyu, dashi, sugar and mono- sodium glutamate. Serve sauce in separate bowls together with separate condiment dishes of horseradish, daikon (or radish) and ginger. Each diner ttirt as much of each condiment aa he chooses into his bowl of sauce, dips hot tempura Into the sauce-condiment and eats. YAKITORI Yakitori, which means broiled chicken, is best prepared over a charcoal fire otudoors, though a wood fire or even a gas flame may be used. It takes one H pound broiler, boned and cut into Vi inch Squares. 10 large scallions cut in 2-inch lengths. Sansho or cayenne pepper , SAUCE t cup shoyu U cup sugar cup sake Using wood or metal skewers about six inches long, skewer pieces of chicken and scallions al ternately. Generally 4 pieces of chicken and 3 of scallion are suf ficient for each skewer. Chicken livers may also be used. Mix thoyu, sugar and sake. Baste skewered meat and scallions in this sauce and put to broil. Re move from fire three or four times for basting In sauce. Serve hot, sprinkled with sansho or cayenne pepper. Pork or veal may be used in place of chicken. Exces sive broiling causes juicea to es cape and destroys some of the flavor. (Ed. note: Shoyu sauce it the Japanese equivalent of soy tauce.) mam meats Phone 3-5563 150 N. COMMERCIAL , We Feature U.S. Government Graded and Inspected Meat Endf & Piecet Becon cL hi 1(9)c Leon Meary UKI STEW Yeunf Tender Leg o' Lamb Rib or Shoulder Lflmb 1 7 (pit (hops , ICKria-ilKB DACON AA LARGE-FRESH. Clffi' MAMIE JOAO Market Street SCOW STORE OF THE WEEK! FREE! SANDWICHES FREE COFFEE FREE! BALLOONS Free Sampling Heinz Soup Vegetable lase Soup . Meat lase Soup Strained laby Food EXTRA SPECIAL Hills Bros. COFFEE ay CHEESE 2i75 Rifz Crackers . FLOUR FINE! 10-11). 79 (HEF MY M DEE Spaghetti and Meat CHEF I0T U DEE IJt Spaghetti and Mushrooms FQHEI) Scone Mix S " ill' T I MARGARINE V V& Lb- IT) j 0C ( f SCOTTY DUNDEE-HALVES FREESTONE FEACHES No. r,i . Sixe Tint U. S. No. 1 MAM Fresh, Crisp RADISHES GREEN ONIONS er SOLID-CRISP CABBAGE PEPPERS LYNDEN iiisn Corned Beef NAN Of IK Kidney Beans DUNDEE TOMATOES 3 Se DISTANT MADE Tomato Juice Pancake Mix J 1 FLUFF0 .J9' Upton Tea ib. .... .... .. 83 Lipton Tea Bags.sb.,, 63c JAN-U-WINE CHICKEN CHOW MEIN m Dog Food SrW Zee Towels , W tin DARILAC-INSTANT Powdered 3-quart pkg. .... 29' ... . .. . . 69 l-quart pkg. UPTON'S SOUP MIX CHICKEN NOODLE . . . . 3 39c TOMATO VEGETABLE . . . 3 39c ONION .......... 237c BEEF VEGETABLE 237c If TEMT Com- V PAN READY FRYERS 2 9' SHANK END Ul U.S. GOOD Red Snapper 3 lh, 1 r ar r a a ak II II II IIP Mjm- aw ar tins (O U II GLASS KARO SYRUP BORAXO Green Label f 07 AQ - lttlb. Ai Qt. 47 i.b 31 OIL oSSI PREAM WESSON I fi - Viw fvti r f " T Oc -XlH H i U w....., 5TORPC U . We Reserve the Right to limit STORES Independently Owned and Operated r" J0HESWAY MARKET "CJi-'wi' DEL-MAR-KET m" ED'S MARKET 'IShST VlinitV II A HIFT 2060 Market St. U-..-..tlk Shopping Center iiuyoviiicsi I Made with Frsni red 'hen we i.y ,ffee, We mean 'elger't tot the Kids i Fer $1.00 for Se 3 lor 29t Each P) 89 Chicken Fricassee " DIAL 2 , 25 Bath 2 for 37 WAX 59 t Kitchen Charm WAX PAPER .... 21 100-ft. Roll Kaiser FOIL WRAP ...29 25 ft. Roll. Kingtford CORNSTARCH ... 15 'Z. , SNOWY BLEACH mm 50 Portland Rd.-l-43 It . IS,,..... fD V
