The Oregon statesman. (Salem, Or.) 1916-1980, August 31, 1956, Page 26, Image 26

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    iS-iSec 111) Statesman, Salem, Ore., Frl, Aug. 31. '50
N ALLEY'S
r - r
POTATO (HIPS
Gianl Size
Reg. 39cz
Twin Pail
Reg. 59c
i
r
V .A.
83
L -'
Coffee and itrudel might wall t tht menu for a nioa party on tht European continent, but
actually Ifi made at homa In tha USA from a spaclaf recipe). ' Tha filling it a bit unusual
with oeaches and Dinaappla. -
Bacon Roll-ups
Filling Sandwiches
Rolled sandwichea with cheese.
olivet and bacon are really meal-
is -one sandwiches.
CHEESE OLIVE - BACON
ROLL VT
I (1-pound) loaf dniliced
bread
1 cup grated proceaa
American cbees
Vt cup chopped fluffed olivet '
cup crumbled, crlap bacoa
K teaspooa Worcttterahlrt
tauce "
1 (No. iy can condented cream
of mushroom eoup ,
cup milk
Trim cruata from loaf and cot
into fix horizontal slices. Combine
cheese, olivet, baqon, Worcester-
shut tauca and one-third cup
mushroom soup. Spread three
tablespoons of tht cheese mixture
on each slice of bread. Roll up tht
spread bread, jelly roll fashion.
Place rolls onto a greased baking
sheet and toast in a hot oven (408
degrees F.) for 10 to IS minutes,
or until goldea brown. Combine
remaining mushroom soup and
milk la a araall saucepan. Heat
and serve mushroom sauce over
each roll. Yield: Cheese-Olive-
Bacon Roll-Up.
A 'bacon waffla menu la ona that's good for a luncheon or
tupptr. Hera tha bacon goes atop tne wanies, ana is uv
red up by a serving of tpplesauca tweatened with rad jelly.
Count Bacon
As Meat for
Clock Around
BACON WAFFLE
Bacon, once considered exclus
ively a breakfast meat, now ap
pears, often la mesls and snacks
around the clock. Bacon and eggs
probably still rata tops for break
fast, but such combinations as
bacoa and waffles, bacoa sand
wiches, or bacoa topped vegt
'tables and casseroles art fav
orites for lunch or dinner. '
Na nutter how featured, it's
important to select either regular
or thick sliced bacoa m packages
from H to 2 pounds that carries
a known packer's owa top quality
brand on tha label Such bacon
L your best guide to consistent
good eating.
The fresh tweet smoke fltvor
of tender bacon it a fleeting
thing, though, so it's best to buy
no mora than a week'a supply at
a time. For best keeping, re
frigerate tha bacoa In ita orig
inal cellophane wrapped pack
age ' that baa been designed to
protect flavor and freshness. Bsc
on that comet in an easy-opening
package that needs merely slit-,
ting; along the dotted line is easy
to : Ml and keeps every tike
fresh, i t 1 1 , r
Fried ar Broiled '
Bacon may be pan-fried, broil
ed or Baked. Pan-frying is prob
ably, the easiest method for cook
ing smaller amounts of bacon, but'
broiling and baking art particul
arly Ideal for cooking ona pound
or -more. To broil, placa tha sep
arated bacoa slices en tha broil
ing nek and broil about I inches
from tha beat source, turning
only once. No turning at all la
required whea baking bacon.
Just place alicea on a wire rack
la b shallow baking pan and bake
ir a moderately hot oven (400F)
for about 10 to 12 minutes.
Bacoa goet well with almost
any other food, but if a tweet
amoke flavor la especially fine
with fruits. For a tempting bacon
'luncheon, try mixing applesauce
and red Jelly to serve on hot waf-
iloa! or toast with a topping of
crisp bacon. It'a a flavor duo
that's sure to make a hit
BACON WAFFLE LUNCHEON
0 wifDes or toast
12 slices bacoa, cooked crisp
1 cup applesauce
) tablespoon red Jelly
Heat together 1 cup applesauce
a nit 1 tablespoon red Jelly, Stir
to' blend. Serve on hot waffles or
toast. Top with hot crisp bacon,
MMfS servings.
. , ..
Make Olives
Chsnga Stuffing
For a anack, change tha flavor
ef etuffed olivet thus:
BTUFFED OUVIS
1 bottle of large ttuf fed
olivet
9 ax. roauefort cheese
J teaspoon Worcestershire
sauce
1 tablespoon cream'
Remove stuffing from olives
and blend well with cheese,
cream, Worcestershire i aauce. He
etuff Into olivea allowing a puff
mma out mi ion. Sprinkle with
ta. .
Handy Hints
On Cleaning,
Washing Here
Laundering " and cleaning ideaa
are good reading and Interesting
to know about. Here's a few muv
utea entertaining reading and
practical, too.
You can atralghten out a tangled
fringe on the bottom of a bed
spread by running a fork or a
wide-toothed comb through the
fringe.
Your vacuum cleaner can draw
hairs and strings from the brush
in the carpet sweeper when It is
dirty and hard to clean.
A percolator brush Is pliable
enough to reach hard-to-gct-at
placet when cleaning chrome
handles of the atove or chroma
fixtures on the sink.
Dab a little nail polish on your
house key and you'll be able to
distinguish It from the others in
your purse in the dark by feeling
the polish.
An eld cardboard egg box can
be a handy place to keep younger
children's anklrts so that they
won t roll all over the drawer.
Nail two empty spools to the
wall and you'U have a perfect
broom holder. Just hang the
broom upside-down between the
spools.
You can kill the odor of boiling
fish by dropping a few fresh
celery leaves into the pot.
Delicate curtains can be laun
dered In a washing machine if
you tie them up In a pillow slip.
When working with synthetic
fibers, be sure to use both needles
and pins 'that have fine, sharp
points. ; ,
Drain your garden hose thor
oughly and roll it into Inrgr, loose
coils sflrr each use and it will
lat longer.
It's a good Idea to close tippers
on washable clothes before laun
dering them since tippers may
tear ether garments.
Don't let the hot water in which
yon soak clothes get oold. since
thla will cauaa tha fabric to hold
the dirt.
Cosmopolitan
Favorite Has
fich Filling
The itrudel it not only a truly
delectable dessert, K la delight
fully cosmopolitan In flavor.
Though it la thought to be Hun
garian in origin, the Austriana
took to it so warmly that, the
atrudel is now practically a na
tional institution.
The basis of a good atrudel la
the pastry itself. It should be
flaky, tender, delicately thin.
(In Vienna, they aay that you
should be able to read the morn
ing newspaper through atrudel
pastry), The traditional way of
making strudel dough it a some
what difficult process, but this
recipe turns out strudel dough
that it perfect and, at the same
time, easy to create. No tedious
shopping for the filling Ingred
ients, either. Froxea or fresh
petchet and canned crushed pine
apple blend to make a filling that
la as appealing aa springtime.
Follow a pleasant continental
custom when you bring tne stru
del to your table. Pour generous
cups of steaming coffee Viennese
style topped with drifts of
whipped cream. Nothing tastes
better with this fruit-filled pas
try. To do the strudel Justice,
make certain there'a enough
Viennese coffee on band for re
fills when tht call goea for sec
onds of dessert.
FINEAPPLE PEACH STIUDEL
1 Cup sifted flour
y teaspoon cream of tartar
S tablespoons ice water
cup butter or margarine,
cut in H-inch cubes
Pinespple Peach Filling
Mix and aift flour and cream
of tartar. Toss butter cubes in
flour until well coated but do
not blend with flbur. Add 3 table
spoons water all at once. Mix
gently with wooden spoon, using
folding motion, until mixture
forma a ball (do not break up
butter more than necessary.)
Pour remaining water over
crumbs in bottom of bowl and pat
into pastry ball Flour board well.
Tosa pastry in flour on board
until it can be handled. Pat into
square l-'i to 2 inches thick.
Roll out U-lnch thick, keeping
corners square. Brush off excess
flour. Fold in thirds. Roll a little
to seal layers. Fold in thirds
again, thill. Repeat 4 times. Roll
out as thin as possible in oblong
about 12 inches square. Spread
filling over pastry. Roll up at for
Jelly roll and seal enda. Flatten
roll Place on baking sheet. Brush
top with egg yolk diluted with
a little water. Bake in hot oven
423'F., 40 to. SO minutes. Dust
with confectioners' eugar. Makes
8 to 10 serving i.
PINEAPPLE PEACH FILLING
S cups sweetened peaches
1 large can (approx. 1 lb.
4 oi.) crushed pineapple
cup chopped Marachino
cherries
H tesspoon cinjumon
Chop peaches and drain them.
Drain pineapple thoroughly. Com
bine all ingrenriienU immediately
after peachet are cut ao they will
oarxen.
:
Lamb With Bit
Of the Hawaiian
Lamb adapts Itself well to
skewering, and because it's extra
good, with fruit, this recipe is
ecominended:
SKF.WF.RED LAMB
HAWAIIAN
S pounds boneless lamb leg
or s boulder
Bait anil Mnnw
1 No. 1 can pineapple eubei
a meet oacon
Have lamb leg ateaks or
shoulder chops cut into 1 Inch
cubes. Tlace lamb on 0 skewers,
alternating a cube oi lamb, then
one of pineapple and a squsre rf
beenn, and place on broiler rack.
Insert broiler pan- and rack, al
lowing 2 Inches between heat and
aurface of meat. Broil on one side
until brown, about to 10 min
utes. Season, turn and brown on
second aide. Season. Serve with
hot ateamed rice, if desired.
ereinga. :t
HI-C
KELLOGG'S
c(qm mm ft
VAN CAMP'S ... af afJaf
FINER EVAPORATED
Afllffi
WHEATIES
Tall
tin
.
BREAKFAST OF
CHAMPIONS - LARGE PKG.
St
19'
Ivory Soap
2 '-29
4 Personal O I? tt
bar. XJV
Ivory Flakes
Large OOt
Site OO
Oxydol
r 33
Giant
Sixa
TIDE
t: 33
Giant "TQc)
Site M M
n CHEER
large
25-ox
Size
10-lb.
Size
DASH
25-ox. A4c
JOY
Liquid Detergent
7-ei.
Class WW
" 39
69
Spic'n Span
ST 29
OCEAN SPRAY, CRANBERRY SAUCE 2 39c
CALO DOG FOOD 14c
CALO CAT FOOD .-A 3 29c
M-D NAPKINS 2 sr 25c
POWDER ROOM TISSUE W ...49c
M&M Chocolate Coated Peanuts , 29c
l,m Candies Plain 29c
UNCLE 'BEN'S CONVERTED RICE! 39c
FLUFFO .. J 89c
fill
U.S. No. 2
POTATOES
lbs.
m-(m
TOMATOES
FRESH CRISP
FRESH
STEWING HEMS
3 lbs. each
CASCADE READY-TO-EAT '
lO O
FBfinDfiS
ib;
FRESH -DILLON'S BEST
Each
SWIFT'S ORIEO(
HILLS BROS.
COFFEE
a.
Tin '
NABISCO
VANILU
WAFERS
Pkg. Ct3
MODESS
Reg. jr. Super
CARROTS . .
GRAVINSTEIN
APPLES ,, W
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a K
Vif?TVt fi
M v. ih J t
M BBSStaW-
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JONESWAY MARKET 'SMS?
as S .
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Dcl-Mar-KetKTiph:; Chris' Market
Market
4149
FrM Dfllvfry
Ed's Market VS-TiT
Frey's Dollar Sayer
Super Market 515 Po.rtlaad Road
79'
33
.43
$2.49
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