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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 29, 1956)
A - J , ' " I Statesman, Salem. Ore., Fit, June 29, 06 (SecIII)23 1 (MM' ! Just arrived at Safeway in time for the big holiday! loads Pac- I - ' U and loads of thumpin' crisfp, red-ripe beauties ... at a special t 'Ajv-? ' By the Whole f XL W" : 'rrf" TV Piece Melons Mc VV . . V f lb i Per ib. nr N.i. J More Tasty bttuce L tliniIS Corn tender kernels Celery crisp-fresh Cucumbers for Salads Radishes or Cr. Onions PiWt? 9 em with a platterful of crisp, golden-brown goodness! Fresh Frozen Here's the best value in town now at Safe wayl Fry up a panful for that big picnic. Store some in your home freezer, too. Ten der, young plump chickens guaranteed perfect eating. Mb. 12-oz. and over Fresh Fryers Pol Roast KKT 14 a m r Armour's Star and Del Monf e IiCjIIIj Deep Smoked 12-14 lbs. Canned Ham 8'4-lbs. Each $6.99 PiCnKS ""can"1 Each 1.98 Conned Ham "2? ...k$4.69 Ground Beef .. 39 Prices in this advertisement are in effect through Wed nesday, July 4, at Safeway in Salem. We reserve the rijht to limit. Suggestions From Safetcay'i Tremendous Garden-Room U. J. No. I Grade White Shaffer Full Firm Heads Now the Seaon's Best JuicvSunkisli Warm Weather Drinks Ears Bananas geidnripe ib 19 OrangeS Valencies 5 lb. lag 69 Grapes Seedless lb. 29 Cauliflower kS'., 15 Ib. Pan-Ready Young 4. Tender Whole Fryen Ib. 45c Round T-Bone Top Sirloin liter?) 10-lb Bag to Ib. For Ib. v. . : J JEDcn rwT Whole or full Shank Half Ib. Rib Roast "Z;'"' ,k Steak ."U.S. Choice" Beef Steak 'lZ2zrfM Choice Beef Boneless ,b$1.15 if,, 'T'' "-ripened but,e, fmh in from rowmg fields-Selected for '"ty and flavor by Safe way buyer-r.n.r.-(J .. Prfect eating. Vn-ripened beauties burst. with flavor. Slice up . b' eryint for dinner today -r- - -prriai jow price mi weekend. 69 59 I- (b)Vj Boiling Beef 79' I L II. - Limcr. mear Bologna Meat Pies ft V" V f trrc Tjjm r . .... .... . ..................... .1 ww.,.;w.,mva,.vwav.wa,m,iV.vav..w.w..v,.a;v. Display 10. &&Ul Ct)tUt JELLIED CRANBERRY SAUCE U.S. Choic." 10 t Cut lb. a Somerset AT 29 Sliced Somerset-Del Monte l-oi. TTA? '.: 79' 1 -Ib. Il-oi. or over E Manor House l-ox ST 29' Frozen High-Flavor Sausages on Party Menu Colorful, petite appetites? win meet with approval m either before-dinner or a tippy afternooa refreshment. A setfettoo of high flavor sausages is a fond choice for this kind of food which if de signed to be appetite provoking. Each variety of dry sausace cos tains its own unique flavor, which is tchieved throtieh the uxe of ei acting recipes, discriminating se lection of seasonings and spices, and careful, controlled smoking and aging. Because dry sausage recipes vary greatly ta wis to purchase a well known brand of dry sausage. This assures you of buying top quality dry Yauaages that are made with exacting skill in order to reach the market at the peak of perfection. Jast Slice Clever appetisers are quickly and easily made when you use the ready-to-serve dry sausages. You will find dry sausages avail able thinsliced and vacuumed packed in attractive window pack ages. One of tbo most popular dry sausages, salami, has a character istic smoked, garlic flavor due to the spices, prpper smoking ana aging. Thuringer, a semi-dry sau sage, is not seasoned with garlic, but has a wellsmo-ked and tangy flavor. Cervelat Is tastefully sea soned without garlic, finely ground, smoked and aged so that it devel ops a full, sesty flavor. For those who like the prominent red pepper flavors and spices, no dry sausage can compare with the highly-seasoned "hot" peperoni. Although usually served cold, dry sausages such as spicy salami or sesty cervelat art "naturals" for novel hot appetisers. Cool, frosty drinks are an excellent companion to hot appetisers, especially for a laiy summer afternoon snack. Here is a recipe fox an easy-to- eat appetiser, popular for buffet senice or snacks featuring sala mi rolls filled with a chopped let tuce, onion and cheese food stuff ing. The flavors are accentuated by a quick broiling or heating In a hot oven just before serving. The filling may be sipped up by the sddition of chili powder. SALAMI PICK-I PS (This is a hot filled appetiser) Y4eld: about 10 Pick-l'ps I packages (about JO slices) salami or thuringer I cups shredded lettuce tablespoons finely chopped onion 1 cup shredded cheese food Place slices of salami on waxed paper. Mix together lettuce, on ion and cheese. Place t tablespoons lettuce mixture in center of each slice of salami. Overlap the two opposite sides of the salami leav ing ends open. Fssten with a pick. Broil 3 inches from heat source for I minutes. Serve hot. CERVELAT WONDER CHIPS Yield: 200 chips One 10-ot. hsrd cervelat chub. Slice cervelat paper-thin to make about 00 slices. Place a layer of absorbent paper on a baking sheet. Spread slices of cervelat on paper. Do not overlap. Bake in a hot oven (400 degresl about 7 minutes or until chips are crisp. Do't burn. Serve while crisp. To store: Keep covered in cool, dry place. These may be recrisped py spreading in pan and heating a minute in a hot oven. These recipes are developed for use with Swift's Premium Sa lami, Swift's Premium Cervelat, and Swift's Premium Thuringer. Fruit Cocktail Uses Plum, Lemon Plums or prunes to us oldsters) make wonderfully flavored fruit coktails. Try these on the first plums. Fresh Frist Cocktail 1 cup white grapes 1 cup plums 1 cup melon Sugar and lemon juice to season Cut fruit into uniform pieces, sweeten slightly and add lemon juice. Chill. Serve ice cold in cocktail glasses. Popovers with a tablespoon or two of melted butter added to the batter taste extra delicious. lhifJOr (- ' L r r-.:v Y I " "3 .tSMMMMMMMM Ham, pears and cheese give 1h takes net. Addition of rice to salads may b new to some, but to others it's an old favorite trick. Mayonnaise is the dressing." Two Salads With Rice Have Flavor of Curry or Cheese Hot weather entertaining Is a pleasure whea you know a recipe like .these for salads that have eye appeal and taste satisfactKV- Spe cial bonus for you is the fact that both arc made with packaged pre cooked rice to eliminate that "over a hot stove" feeling. Combine diced fresh pears and ham with grated Cheese, rice and mayonnaise flavored with lemon. Chill tht mixture well and serve in crisp lettuce cups garnished with additional sliced pears. This makes a pretty salad and one to serve with pride at your special summer luncheons. j Pear Ham -Cheese Salad Vk cups ( 5-ounce package) packaged pre-cooked rice H teaspoon salt 14 cups boiling water 4 cup mayonnaise 1 tablespoon lemon juice 1 cup diced fresh pears 4 cup diced cooked ham Vt cup coarsely grated Ched dar cheese Sliced fresh pears Add rice' and salt to boiling water Jn saucepan. Mix just to moisten all rice. Cover, remove from heat, and let stand 13 min utes. Then uncover and let cool to room temperature. About an hour before serving. mix mayonnaise and lemon juice Combine diced pears, ham, and cheese In a bowl. Stir in the may onnaise mixture. Then add the rice and mix lightly with a fork. Chill. Serve in mounds on crisp lettuce. Garnish with sliced pears and serve with additional mayon naise. If desired. Makes about 44 cups, or 4 or S servings. The use a flavor distinctive. curry powder, lemon Jice and grated onion added to the mayon naise. And the diced celery adds the, necessary crunchiness. Pre pare the rice anytime it s con venient. Mix the shrimp, rice, celery and dressing about an hour before serving. . Chill well and serve on crisp salad greens garn ished with ripe tomato wedges. Add' crisp crackers and a hot or iced beverage and you have the perfect meal with which to close i perfect weekend. Fast ladies Salad 14 cups .'5-ounce package) Crisp Bars a Cookie Specialty Toffee cookies have nice texture and flavor . Totfee Teokies 1 cup margarine 1 cup brown sugar, packed 1 egg 1 teaspoon vanilla 2 cups sifted flour l8-oi. package semisweet chocolate pieces 4 cup chopped nuts Cream margarine and sugar. Add egg and vanilla. Mix well. Add flour and combine. Spread inch thick over an area approxi mately 13x15 inches on cooky sheet 14x17 inches' Bake in a moderate oven (350 .) IS minutes. While cookies are baking, melt the choc olate pieces over hot water. Spread over surface of the cookies while hot . Sprinkle " the top . with nuts and cut at once into bars. (GIIIH3 flavor to this salad that also packaged pre-cooked rice 4 teaspoon salt 14 cups boiling water cup mayonnaise 14 teaspoons lemoa juice . teaspoon curry powder 1 teaspoon grated onion 1 cup diced, cooked shrimp 1 cup chopped celery Add rice and salt to boiling water in saucepan. Mix just to moisten all rice. Cover and re move from beat Let stand 13 minutes. Then uncover and let cool to room temperature. About 1 hour- before servinf. combine mayonnaise, lemon juice, curry powder, and grated onion, mixing well.. Combine shrimp and celer in a bowl. Stir in the may onnaise mixture. Then add the rice arid mix lightly with a fork. Chill. Serve on crisp lettuce. If desired, garnish with tomato wedges. Makes about 44 cups, or 4 or servings. Sandwiches for Every Occasion . Sandwiches can be used for al most any occasion , except tbe formal one. Most daylight meals would be the bejttr for this juMd- wicn. Callage Cheese-Pirkle-Peaaat Raadwlck 4 cup cottage cheese -4 cup peanut butter, coarse . grind . 4 cup diced dill or sweet pickles 1 slices bread ' 2 tablespoons milk 4 teaspoon salt 1 egg, beaten Cooking fat or oil Combine cottage cheese, peanut butter, and chopped pickles. Spread the mixture generously on 4 bread slices and cover with the other 4 slices. Add milk and salt to the beaten egg and mix thoroughly. Dip both sides of sandwiches quickly into the egg mixture. Do not soak the bread. Brown on both sides in hot fat over moderate heat. Meau Suggrsllea Serve with vegetable soup or a large vegetable salad, and - fresh fruit. Raspberry Mix Fresh Cocktail Try this recipe for a nice cock tail using raspberries. " Red Raspberry CecktaO 2 cups raspberries Juice of 1 lime Mint leaves 4 tablespoons granulated sugar Pour lime juice over raspberries and chill. Chop mint fine and mix with granulated sugar. Sprinkle this over the raspberrirs and serve in cocktail glasses with a sprig of mint as garnish. 'THIS CAKE ot 'A MICE when you buy two at usual price Why We Offer Teu This Croat Sevln, Wt Mliv, one you try S.Hl(rt, you'll nvr b hppy with any other oip. So we in vit you to try SwtctHearl, while this giant Vl Pric Sal l.itl. Sn why 9 out ol 10 lead ing Covr Girti who mako beauty thair bust na.i prefer pura, mild Sweet Heart. While special H price packs last, get SWEETHEART The Soap That AOftffS with Tour Ski Potato Salad Background of Two Mixtures Potato salad turns mail disk when It's used as the base of Hearty Tuna Salad and Hearty Beet Salad, Both recipes call for chopped sweet pickles, which cae run the gamut from the mild candied dill strips to the pungent gherkins. HEARTY TINA SALAD I cups cubed, cold boiled po tatoes 1 cans 4 ounces each) 4una, drained, flaked. i cup French dressing S cup chopped candied dill stripe or sweet pickles " 4 teaspoon salt 5 cup chopped celery cup salad dressing or mayon naise Marinate potatoes and tuna sep arately, each with S tablespoon! French dressing; let stand in re frigerator about 1 hour. Mix lightly with pickles and next S ingre dients. Sprinkle with paprika and finely chopped parsley. Decorate with tomato wedges. Makes 44 servings. HEARTT BEET SALAD S cups (1 pound can) cubed, ... cooked beets. Vj Qip U medium) cubed, cooked potato 4 cup chopped celery 4 cup chopped sweet pickles 4 cup diced cucumber 1 teaspoon salt "I cud French dressing . I hard-cooked eggs, sliced Combine all ingredients except , ' eggs; marinate I hour. Serve as lettuce cups; garnish with egf . slices and mayonnaise. Makes I servings. - ' - Onionburgers , Food for Any Picnic Day Onion burgers served In style make a treat especially for tht children and Mom. For this picnic, it's time for Dad to get in practice too. Broiled Onion Burgers are hard to, wait for whether they're pre pared in a range and served oe the back porch or grilled over coals outside. If you plan on cooking the pat ties outside over glowing, coals, use a frying-pan, a fine meshed rack or a grill. No one questions the popularity of hamburgers and increased proof of their being a favorite food is pointed out by the fact that m the past year. Americans ate 3S million pounds of ground beef per week. This is enough ground beef to make 74 billion hamburgers enough to reach around the world 19 times at the equator. When serving these hamburgers accented with a special onion sur prise, the natural accompaniments for the meal include potato chips, baked beans, assorted relishes, fruit and iced tea. Keep the menu simple. Select additional foods that may be easily packed and easily carried, If you're going out-of-doors for this family fun, prepare the pat ties at home and wrap them separately In waxed paper. Ground beef patties can be shaped and frozen for picnic cooking. However, when freering ground meat, the seasonings should not be added before the meat is froien because seasonings tend to in tensify in flavor upon freeier stor age. The meat Is seasoned after thawing. Onion Burgers 14 pounds ground beef 1 teaspoon salt 4 teaspoon pepper -14 cups chopped onion 2 tablespoons butler or margarine 2 teaspoons prepared horse- radish 2 teaspoons prepared mustard 4 'easpoon salt fi split buns Combine ground beef, salt and pepper. Shape into 12 patties. Brown chopped onion lightly in butter or margarine, add horse radish, mustard and salt. Spread omon mixture over 6 patties, top each with a patty and press to gether. Chill. Place patties on broiler rack. Insert broiler pan and rack into broiler allowing 2 inches between heat and surface of meat. Broil patties on one side until brown, k to 10 minutes. Turn and brown on second side. Serve on buns, if desired. servings. Is 1 -i
