The Oregon statesman. (Salem, Or.) 1916-1980, August 24, 1956, Image 21

Historic Oregon Newspapers

The Oregon statesman., August 24, 1956, Page 21, Image 21

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Newspaper Page TextStatesman. Salem, Ore., Fri., Aug. 24, '56 (Sec. IIIHl. -v I J PRICES EFFECTIVE THURSDAY, FRIDAY, SATURDAY-AUG. 23-24-25 FARM FRESH , . v r V ..,- . "'.,'( - J ,. - - -A" ' ----WfZl Give Sunday brunch or upper outdoor! new look with one of the ne designs in matching paper cups and plates. One of the lines of paper "china" features a new plastic lining that makes the cups suitable) for either hot or cold beverages and retains true flavor. A simple menu of link sausage, scrambled eggs and wedges of tomato goes nicely for outdoor service. I 1 I I! Yams New for Summer Meals Beef Liver Good Buy at Quick cooking,' flavorful beef liver fills the bill with homemak era and the family for easy meals. Versatile liver may be braised, fried, added to casseroles or bar becued on the outdoor grill. Al though liver is one of the richest sources of iron and other miner als and vitamins and very low in calorie content, the best reason for serving .it frequently is be cause of liver's satisfying flavor. Beef liver is an especially good buy at this time of year, due to a plentiful supply. Full flavored beef liver is kind to the food bud get and because it cooks so quickly, Is particularly suited to easy summer meal preparation. Store the fresh liver. loosely wrapped, in the coldest part of the refrigerator and use within 24 hours. Frozen liver slices should be stored at Zero degrees F.. in . i i r 1 1 . me nome ireezer ana can m for six or seven months. The distinctive flavor, of beef liver goes well with other foods. The most popular combinations feature liver with onions and liver with bacon. Tomatoes, mush rooms snd other vegetables and fruits are also tasty companions to well-browned liver-slices. Here Is a recipe that combines liver with tart apple and onion slices. After browning the liver well, add the apple slices and onion rings. Cover and cook for 30 minutes. LIVER. ArTLE, ONION 8KII.I.ET DINNER 1 pound sliced beef liver 1 cup flour 2 teaspoons salt 4 cup (at 2 cups sliced onions I cup sliced apples Mix flour and salt. Dip each piece of liver into Hour. Melt fat in skillet. Brown liver on both sides. Arrange slices of onions and apples over the liver. Cover and cook for 30 minutes. Serves 4. BRAISED LIVER A LA CREOLE 1 pound sliced beef liver Flour t tablespoons fat Salt and pepper 2 tablespoons chopped onion 2 cups cooked tomatoes Dip liver slices Into flour. Brown in hot fat. Season. Add enion and tomatoes. Cover. Cook slowly IS minutes. Uncover and cook 15 minutes or until liver is tender and sauce is thickened. Makes 4 to 6 servings. If you're searching for some thing new in the way of sslads to suit summer days, take s look at these salad suggestions from Louisiana. They are salads which provide valuable nutrients, flav or and color to tempt appetites dulled by the warm weather. Canned yams, usually considered a winter food, are good in s host of quick dishes handy for this time of year . ., . salads, skillet specialties and broiler mesls. LOriSIAWJC TAW OIEVflALAD . 1 No. 2 can yams, drained and sliced 1 cup cooked chicken strip .1 cup cooked ham strips 2 medium-sized tomatoes, cut in wedges 1 medium-sized cucumber, sliced Vi cup French dressing Crisp salad greens Combine yams, chicken, ham, tomatoes, cucumber and French dressing. Toss lightly and chill. Serve on greens. Serves 4. YAM AND PICKLE SALAD 1 No. 2 can yams, drained and sliced 1 cup diced celery Homemade Fillings For Family Meals So many mothers and hostesses believe in the do-it-yourself idea that they are letting children and guests make their own sandwiches at picnics or backyard buffets. I'ack the fillings, such as chicken, egg or ham salad, in paper cups. Provide two kinds of sliced bread or rolls and a small jar of may onnaise for spreading. Wrap the lettuce leaves in foil or put in a plastic bag. At eating time lay everything out and let each pic nicker create his own masterpiece. It's nice to bave a tomato or two as well Tomatoes can be sliced on the spot and add a lot to any sandwich. Crisp pickle slices are always a happy thought too. Vi cup chopped onions H cup chopped sweet mixed pickles 1 tablespoons sweet pickle liquid cup mayonnaise. Salt-and pepper to taste Combine yams, celery, onions and pickles. Add pickle liquid, msyonnaise and salt and pejiper to taste; mix lightly. Chill Ihor oughly. Serve with crisp salad greens, if desired. Serve 4. Creamy Sauce is Tangy, Handy For any occasion try this new horseradish sauce for boiled or baked ham. , The sauce, is made with sweet ened condensed milk, mustard, horseradish, and is a creamy, tangy triumph that tastes like holiday. Ham, of course, is a won derful hot-weather standby. It can be cooked ahead of time and heat ed up just before serving or served cold. And it is appetizingly use ful, cold sliced and in sandwiches, right up to the last crumb. The sauce adds flavor and interest to the ham, both hot and cold. BORSERADISH DRESSING 1 cup light sour cream h cup sweetened condensed milk (tt of lS-oi. can) 1 tablespoon fresh horseradish 2 teaspoons salt 1 teaspoon prepared mustard Vi teaspoon paprika . k tup white vinegar - 2 tablespoons water Combine sour cream and sweet ened condensed milk in top of double boiler. Add horseradish, salt, mustard and paprika; beat with rotary egg beater until smooth. Stir in vinegar. Blend well Place over hot water until warm. Add water. Let stand over warm water until ready to serve. This sauce is good on boiled beef as well as bam. Makes i"t cups. .. owi riu tills 'Nicest thing that ever Happened to a salad' children lova salads with UtO ...watch the children ( far their healthful . salads when topped with Milanl's 1 190 1 loop DftrccjHf 1 HOFFMAN'S MARKET 150 N. Commercial "We Feature U.S. Govt.' Inspected Meats" ' Phono 3-5563 GOOD BEEF IS GOING UP! " BUY NOWI FILL, YOUR LOCKERI . BEEF Hind us Quarter i. Govt. Insp, Cut and Wrapped YOUR CHOICE Swiss Steak, Round Steak, - LEAH., MUTT ,;g.., . CENTE1 CUT LAMB , 3(oV PORK ROAST . . . lb.33J ROAST . . . .lb. SJ QAC01I.., S BACON Small lljj Dox. (5) MELLOWEST FREESTONE ?nn 0 n Ml 2'4 r Tins HUDSON HOUSE o IP mm 303 M 1 DUNDEE The Wesson Oil Shortening RltX CrackerS No. l Favorite Summertime Cracker 35 Reynolds Aluminum Foil wrn.... .....31 Shody Oak Mushrooms Pieces it Stems.. oc 49 Buttons 4 os. 43 Vermont Maid Syrup . no. -33 24 OS. .5 9 Williams Potato Chips ...39 Begmore Qog Food ... is .15 Dennison Meat Balls & Gravy r..39 Dennison Spaghetti & Meat Balls rt .27 Jan-U-Wine Bean Sprouts m Tins" . .17 Jan-U-Wine Chow Mein Noodles !Z .19 M.C.P. Pectin iys os. Pkts. 2 for .29 Star Kist Tuna w, 3 tor .79 Dupont Cellulose Sponges No. t .49 Ghirardelli Ground Chocolate m.b. .35 iLb. .63 Ghirardelli Flickettes 0I. .21 Kiss O' Fire-Fire Starter Ref ,19 ...-. Giant Economy .69 Patty Dae Ripe Olives Guest-Pitted ...111 Tin 35 s$r u.S. No. 1 : Sweet Ripe CANTALOUPES . Iff CUCUMBERS RADISHES GREEN ONIONS YOUR CHOICE Stor I 1 CASCADE , - :,-r?y Cello ii I OREGON SLICED BACON .28 FRESH PORK LIVER lb .29' Ivory Soap .!... 2.29 oi. O OTf lor ...... Of; JLI Personal ... 4 for .25 Ivory Flakes Lorao o33 Ivory Snow .......... .33 Slant ty Oxydol ..'.33 6lont ey Duz Uro 33 Slant oy IIUC Siont .79 Cheer Urf .,.,.7...... o33 Sltnt oy Dash is... :43 to 2.49 Borcne ...........33 Slant C-20 4 Li. PackoH . , JOY LIQUID DETERGENT 7 m, Class &-......:..:?.39 22 oi. Tin Spic N Span Ler,e ............. ,29 Slant.. 7t?. .89 n u u s JONESWAY MARKET "TtiSSSf Chris' Market R-JS? Del-Mar-KetSiS Ed's Market llJgk Free Delivery Frey's Dollar Saver Super Market-llSt rsrtiaad lead 7 07 .99 33 .69 FRESH I tC SHINNED SOLE . . . . .