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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 20, 1956)
Slatrnnan. Salem, Ore, IV!,, Apr. 20. ZQ (Src. I1I)-21 TCiYOlf. . . FROM 'SAFEWAY. . . a wonderful new idea in' meat-buying and meal-planning I OOCir Servo Fish Of Choico Frequently There are m mtnf good dUhrs eomlnf (ram vrryhr that wr rooking editor! nave difficulty in piulng Ihtm along. Thla It pe cully (rut whrn It fomes to fih cookeryeveryone la wsntlng t ft Into the culinary let. Hera we've texwd In few re Ipes Jut for tht good of thf rtadrn, and to clutter up their Krapbonks. BAKFD BALM ON, LtiMUN BITTER 6 small 1 Inch salmon steaks Vi eup milk , 2 teaspoona ult 1 rup tint dry bread rrumba tablespoons melted butter Dip flak la milk, than roll in brrad crumbt making aura fun It wrti covered. Sprinkle with salt I'laro on ahallow well buttered baking pan. Sprlnkla each piece with melted butter. Bake In mod o rately hot oven 423 for 30 mln utea. Do not cover or turn. Trana frr piecea carefully to aerving platter or Individual plates Spread each pieca with lemon butter. Ma kit 6 swlnes. BAIL ID HUH IILLKTH WITH VK.tTABI.E IAITE l'i to 2 pounds halibut filleta I tablcupoona butter 1 teaapoon ult Va teapoon pepper 1V cupa milk Bruah fiih fillets on ill aide with melted butter; sprinkle with Hit and pepper. Place In baking diih and cover with milk. Bake uncovered in a moderate oven 3S0", for 30 mlnutea or until fiih flakes easily with fork, drain oft liquid, meaiure 14 cupa and ue for ssuce. Serve fish with vegetable sauce. Gamiih with lemon wedges or parsley. Makea 4 to 6 aerving. VEGETABLE KAVCE S tablespoons butter 1 l4 cup finely minced onion 'a cup finely diced celery, or 1 teaspoon celery aeed 2 tablespoons flour l' teaspoons salt H teaspoon pepper 1V4 cups milk Melt butter, add onion and cel ery, cook until tender or about S minutea over low heat, atir occa sionally but do not brown. Blrnd in four and seasoning. Gradual ly add milk while atirring: cook until smooth snd thick, stirring constantly. Serve hot with fish. Makes Vt cups sauce. FINE FISH CHOWDEB 2 leeka or small onions 1 large carrot 1 clove garlic (optional) V eup butter pound haddock fa to 1 cup water 1 amall bay. leaf 1 teaspoon salt Few graina pepper 2 cupa milk t 2 tablespoons minced parsley Clean leeks or onions; trim. Scrub carrots. Chop leeka or on ions, carrot and garlic. Cook in butter until golden brown. Add haddock cut in medium-sized pie ces. Add water, bay leal, aalt and pepper. Cover; simmer 30 min utes, or until fish and vegetables are tender, adding more water if necessary, all the water should have been absorbed at end of rooking period. Remove bay leaf. Add milk and parsley. Makea 4 servings. . NOTE: Cod. whiting, or halibut may be substituted for the had dock. CREAMED OYSTERS IN TOASTED ROLLS 2 cups celery, cut amall Z UP' mfk . 3 tablespoons butler 4 tablespoons flour 1 pint oysters Salt and pepper to taste Simmer, celery in milk until tender. Melt butter, blend with flour, and add to milk; cook with constant stirring until thickened. Blend in oyster liquor; then add drained oysters (from which any bits of shell have been removed) and heat just until the edges be gin to curl. Serve In baskets made by scooping out long ba - ker's rolls and browning in mod erate oven. Makes 6 servings. FOR FRVIT Put half cup sugar, half cup water and a tablespoon or so lemon juice in a small saucepan; stir over low heat until the sugar dissolves. Boil, without stirring, for five minutes. I'sc this sugar syrup over grapefruit sections mixed with sliced banana for a fruit dessert. FISH DISH For a wonderful seafood cocktail for company, line sherbet glasses with lettuce; add two or three cooked cleaned shrimp, a couple of fresh or thawed frown raw oys ters and a couple of hard-shell raw clams. Top with a spicy cock tail sauce made from catchup, chill sauce, prepared horseradish, lemon juice and Worcestershire sauce. Complete CHINESE DINNER Jutf Heor end icrve In mfnvfesf yf grxtri' y i f" i w UUVJ. u I 3 Chaata Ike J-l.-r Park Valaa that's "fallacwaaV for your family. If yoj prefer yov may kvy mot svts Individually... all frostily ewf, sjUstanlnf. aatnkl This ONE money-saving meat purchase gives you THREE ddk' cious, high nutriUon meals! Safeway! M3-IN-1 PORK VALUE means real menu variety.. .and economy, too.. .'causa right nou) fine corn-fed pork is an excellent meat value! , Pork Chops, Center Loin Roast Kaaty fs r tno aeroon-eii in a single pacings. u.nj Here'e how it workj: Tht Pork Loin you buy it thii low price U pnut Into meat for three meal. (1) Pork Chopi...u meny u you want, cut u thick u you want (2) A g eneroua Center Loin Roast, end, (3) the meaty End Cut, for your favorite pork apecialty! And there you are...not juat one, but THREE scrumptious meals from ONE low-coat meat purchase! TSosa prices effectiva ' y.X ,. i I A j S 4 - - x until closo ef business s. N 1 J 1 f h X , , Sunday, April 22, at , TV f" r ' .N " Safeway stores. Wo ra- O. 1 Itt' I vS ' ' sarva tha right ta limf) fAV I ' Sti i 'w" i quantities, located at- V ' , f' ) I " . . t 1 2120 Fairgrounds Id., U . Jf,,. r J ' t'- J. ' P ' I V' ' 24SCartSt.f: . ' '4 '"r"' ' " ' KvV f mSCantarS,., " U ' ZlA ' WW'ffi' ' ' k- n n. -7- " ...sxi' iw?:- ... .roy,,r; 0,tr, , i V(Ct4 o. -rr . Ill .rUtP . ... . rldO"". 1 .11'. ,ZlVVwv" yj : : Jlenf &mj o Ac irpeV . Safetcays fine pork! Center Cut Pork Chops Pork Loin Roast Beef Round Steak Beef Rib Roast Meofy loin Rib end Cut carefully trimmed USDA Choice Aged for flavor Applesauce Hi& 2 .""J?. 25c Sauerkraut sCock N,;5' 15c Cake Mix Yeltewrht'devT'fd.' 4 Pkgs. 1 Porter Frillets S.:9' ;k',b 29c Strawberries 4 'JSL Bisquick 12-in-l mix pkg. 35c CIaaIi KiSv Finest quality 40-ot. oQ rieer iviix bisect mix Pk9. zyc Ice Cream half gallon 89e ctn. '49c hniUiif. Salod dressin9 LUCnCSS old-fashioned flavor Miracle Whip DrSJ Qt 49c t. 37c Facial Tissue Ch,,on pV19c Cinnamon Rolls Pk'onr 1 25c Nob Hill Coffee J- V 92c Airway Coffee 89c Edwards Coffee Tli 97c VIGCRO Goldea Refular St-lb. SO CO se-ib. Si 00 a.U J Baa l.UJ Ba Fruit Cocktail Hostess C No. 303 $1 flfl l Cana Delight DEL MONTE Fruit Cocktail 3 No. 303 CO Cana ' Sweet Potatoes 19c Highway Cut No. 303 .. in Syrup ' Can TUNA v' White SUr Chunk 4 NC.n? '1.00 . TUNA i wSc a Trader Chunky b '1,00 5f7t't? on these grocery values Marshmallows 29c Corn Flakes "S USDA Choict Standing lb. 69c lb. 45c lb. 65c lb. 69c Fresh Bread 26c Sno White Salt Skylark Bread 25c Salad Oil Ritz Crackers V 33c Royal Satin Shwfmlnf t-h. CM CwhtM Cookies NIC. AN America pfc. 49c Lemonade ,-",T,t.. Peanut Butter TiJTJ .69 Margarine ,l,ME.T29c "Best" Beer 41c CiUWMk Cot'ge Cheese Lucerne Milk Itni S-.M fnk 19c Pure PerkScuscge 49c. T-Bcne SteckCWM,, 92c 13c Sliced Bacon 1kMn ' fc 39c Pcrterho'sa Stsck 'rf 92c 1.89 Slab Bacon 39c BoHLna Beef " c- 19c 87c Slab Bacon "v 45c Corned Beef '.,59c 39c Beef Short Ribs 29 M. 25C I.-l-J m VlWWiia BCCI -.25c 10c Slab Bacon 19c Turkey Pies" 89c Chicken Pies Wrvtl r H.V Half l- Western Beer 'JlSl. 10 Beef Pies H"- .25c ex. fancy, large-iize Wines apt 24-lb. box $1.98 lb. it Fresh Fryers c"" Lunch Meat 40. i . 53c I 40. i a.. WW , Fish Sticks LL 39c Asparagus Tomatoes Artichokes Cucumbers My Fresh Corn 3. Ripe Bananas u"1 Navel 0ranqesu"t'" . 10c w wt I. 49c u 23c - 23c . 39c 29c .25c 25c fc 19c Perch Fillet 43c Fresh Oysters , 65H Grapefruit Rhubarb' f0iUMMm .1 - 4 A' 1 X 5
