Fried Chicken
With Creole
Rice Good
Frying chicken In the ovn ii
time aver. There's no browning
turning or watching to do. The
chicken is flour coated, then left
in the oven 25 minute but longer
won't hurt. In this recipe only one
dish or pan it used in fixing both
the meat and a vegetable.
To make the delicinm PriwiU
meat-vegetable combination, rice, 1
onion, green pepper and tomato
wedges are added right to the
chicken, after it's browned. Thii
is easy because the rice shouldn't
be washed, but just measured,
then put in with the chicken. The
onions and green pepper can be
cut up in a hurry. More chicken
flavor is added by using chicken
brolh for conking the rice.
OVKN FRIED CHICKEN A LA
CREOLE
t cup butter or margarine
ln cup all-purpose flour
l'i teaspoon salt
1 teaspoon paprika
'i teaspoon poultry seasoning
teaspoon black pepper
1 ready-to-cook young chicken,
2' i to 3'i pounds, cut up
1 cup uncooked white rice
cup chopped green pepper
'j cup chopped onion
1't teaspoons salt
h teaspoon black pepper
I cups hot chicken broth made
by cooking backs and neck
in water
J large tomatoes, cut into
r,li"h,(h'.hr" a:.d F:
- ' "ufi vi mat Kai iiir
in
large all metal skillet, baking
nan nr hair inrt.trrt-inv AimU .knni
12 xr x2 - Place in the oven until
the butter or margarine melts.
While the butter or margarine is
melting, wash the chicken in cold
ater Tat drv. Put the flour. 14
teaspoons salt, paprika, poultry j
Koasoning and teaspoon black i
popper in a paper bag. Add pne
piece of a chicken at a time. Shake
bag to thoroughly coat each piece,
nl chicken with the flour mixture,
Place the chicken in the hot melted
butter or margarine, skin side
down. Bake, uncovered. 25 minutes
at X F. i
Arrange rice, green pepper and j
umuii unaer we cnicnen. turning
the chicken so the skin side is up.
Sprinkle the rice with the 14 tea
spoons salt and 4 teaspoon black
pepper. Slowly pour the hot chick
en broth over the rice. Make cer
tain ill the rice is under the broth
Arrange the tomato wedges over
the chicken and rice. Return to
the tooK. oven and bake, uncover
ed, 4.S minutes or until the rice is
tender. II the mixture becomes too
dry, add a small amount of chic
ken broth or water.
K desired, serve from the dish
In which the chicken-rice bakes.
This recipe makes 6 servings.
Here's another delicious combin
ation to serve with either broiled
or fried chicken. Melt 3 table
spoons margarine or butter in a
aaucepan. Stir in 1 cup uncooked
white rice and 4 cup finely chop
ped onion Cook, stirring occasion
ally, until the rice is browned.
Slowly add 1 cups water, 1 tea
apoon salt. 4 teaspoon black pep
per and 2 tablespoons chopped
jreen pepper. Bring this mixture
to s vigorous boil Turn the heat
as low as possible. Coer and leave
ever this low heat 14 minutes. Turn
off the heat. Stir in 14 to 2 cups
whole kernel yellow corn. Immedi
ately cover and leave lid on 10 min
utes or until ready to serve.
Mint Leaves in
Fruity Compote
A dessert fruit compote has mint
as part of its refreshing flavor.
Minted Prune Compote
4 cup sugar
1 cup w ater
2 tablespoons chopped mint
leaves
4 cup orange juice
3 tablespoons lemon juice
1 cup conked prunes
1 cup melon balls
1 cup fresh apricot halves
1 cup halved strawberries
Fresh mint springs
Combine sugar and water
an(j J
Af)rt
hoil until sugar is dissolved
Chopped mint, cover and let stand
until cool. Strain out mint and add glssses. Garnish with whipped
orange and lemon juices. Pour over cream, sliced maraschino cher
fnuts and chill thoroughlv. Dec-:ries, and additional cut dates.
orate with mint sprigs.
fruit Mum
CLAMS
lb.
Razor Clams ib
FrtM Fillet
Skinned Solei
Fresh Silvertide
SALMON
u 67c
Ik m7lQ"ani
Choose from Our election ef
Fresh Turkeys
Fresh Roasting Hens
Fresh Fryers
I
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Oven-fried chicken is simple to
to further its deliciousness.
Mixes Go In
Variety of
Nice Desse rts
Puddiqg or pie filling mixes
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Rd Prod,ur 4 nlf'11 V'r"!'! f
Tk vimlja pudding,
,dd ,ruit or 'lvr"i nd ""
ood cariations. Give butterscotch
boo-,t wi,n nu, or raisins, add
crushed peppermint candy to the
chocolate mil.
Here ire several suggestions
made especially for the young
ones, hut equally popular with
the old folks.
CHOCOLATE PEANUT
BL'TTER
1 package chocolate pudding
and pie filling mix
24 cups milk
4 cup peanut butter
1 egg white
2 tablespoons sugar
Combine pudding mix and milk J
in saucepan. Add peanut butter
and blend. Cook and stir over
medium heat until mixture comes
to a full boil. Remove from heat.
Pour into greased baking dish.
Reat egg white until foamy, add
si.Kar gradually, and cnnlinu
d'
beating until mixture will stand
in moist peaks. Spread over pud
ding. Bake in hot oven (42S'F)
S to 10 minutes, or until merin
gue is delicately browned. Makes
8 to 8 servings.
VANILLA AFPLE PUDDING
1 package vanilla pudding
and pie filling mix
2 cups milk
1 cup diced apples
Combine pudding mix and milk
in saucepan. Add applei. Cook
and stir over medium heat until
mixture comes to
move from heat. Cool, stirring
occasionally. Pour into sherbet
glasses. Chill. Makes 5 or 6 serv
ings.
Note: Butterscotch Pudding
mar be used.
HVTTFRSCOTCH DATE CREAM
1 package butterscotch pudding
and pie filling mix
2 cups milk
4 cup i about 4 ounces) pitted
dates
4 teaspoon grated lemon
rind (optional)
Combine pudding mix and milk
in saucepan. Cook and stir over
pedium heat until mixture comes
to a full boil. Remove from heat.
Pour into bowl. (To avoid, sur
face film, place waxed paper
directly on surfac of hot pud
ding). Chill.
Cover dates with warm water
and let stand about 10 minutes:
Drain; rut in small pieces.
Before serving, beat chilled
pudding slowly with rotary egg
beater. Fold in rut dates and
"cmon rind. Spoon into sherbet
I Makes 4 servings.
Oysters! Oysters! Oysters!
WE GOTT'EM
ovsras
Frh Pacific
Froth Olympia
Frh Easttrn Blue-Point
ff5l
frtil FUM el
SOLE
Fresh
HALIBUT
u. 69c
t
A
do and gives wonderful result. Hera it goes with net Creole
Fruity Cake Is '
Suitable for Tea
FRUITY CAKE 18S
Most of us think of an expensive
glamorous, long-keeping concoc
tion when we think of fruit cake,
but actually it can be - a more
quickly made affair, suitable es
pecially for afternoon tea. Here is
what I mean.
CALIFORNIA FRUIT CAKE
1 15-ei. can sweetened condensed
milk
Vi cup honey
1 teaspoon lemon juice
1 package (14-ot) pitted dates,
diced
2 cups cocnut, cut fine
4 cup chopped walnuts
4 cup candied cherries, pine
apple, diced '
Mix condensed milk, honey, lem-
on juice. Add dates, coconut, wal-
nuts and candied fruit. Blend well.
Line 9x5x3 Inch pan with wax pa
per, ou well. Pack fruit cake In
pan. Bake in 325 F oven 14 hours
or until inserted toothpick comes
out ciein. Cool i minutes. Remove
from pan, strip off paper. Remove
fore slicing with a chilled knife.
French Dressing
With Roquefort
Add a special flavor to your
next batch of French dressing.
FRENCH ROQUEFORT
CHEESE DRESSING
1 teaspoon salt
1 tablespoon sugar
Vt teaspoon mustard
1 teaspoon sweet paprika
Juice of 1 lemon
4 cup wine vinegar
1 ox. Roquefort cheese
1-3 cup olive oil
Blend dry Ingredients together
Add cheese which has been soft
ened with olive oil. Sir well and
last gradually add lemon juice
and vinegar. Serve at once en
salads.
(V
FROM FITTS
Try Our New Phone Number
4-6705
, 5
Ocean-Fresh
Sea Foods
Fresh Seafood end Poultry
214 N. Com'l. Ph. 4-o765
y v. v ' .
-
'A
.
Quick Bread Has
Banana Flavor
A mashed banana flavors this
quick bread.
BANANA QUICK BREAD
14 cups sifted all-purpose flour
iH teaspoons double-action bak
ing powder
4 teaspoon salt
1- 1 cup shortening
2- J cup sugar
2 slightly beaten eggs
1 cup mashed ripe bananas
'approximately 3 to 4
Sift together flour, baking pow
der and salt.
Place shortening in mixing bowl
and beat until creamy and
glossy, 300 strokes by hand or 2
minutes at medium speed on elec
trie mixer. Gradually add sugar
j to shortening, beating until light
and fluffy after each addition
Add eggs and beat until thick and
pale lemon In color.
Add flour mixture and bananas
alternately, blending throughly af
ter each addition.
Grease bottom only (not sides)
of a loaf pan t approximately 4V
x 8V x 3"). Turn batter into
pan. Bake in a moderate oven
i.tiO degrees F.l 60 to 70 minutes
or until bread is done.
Let bread partially cool in pan
(20-30 minutes) before turning out
onto rack. Cool thoroughly before
wrapping for storage. Makes 1
1 oaf.
RIGHT TIME
A two-pound smoked boneless
pork butt may be roasted on a
rack in an open pan; it will need
about an hour and a quarter in a
moderate oven.
look h&e,
hM Instant
I ii - mi., 1 1. i n.i. ,uiJm,L,i
Take it from Tennessee Ernie Ford: "This is a whopper of a
coffee offer. You get to try the New Full-Bodied Instant
the beat instant coffee ever to come down the pike. You save
25 on this new giant size jar.
"This big jar of downright delicious coffee makes almost an
much aa throe lbs. of ground coffee yet costs you far leu..
But hurry, "pea-pickera'l This coffee buy won't last!"
HURRY! SUPPLY STRICTLY LIMITED!
Watch Tenneaooe Emio Ford on daytime TV. See your local
paper for timo nd station.
Variety of
Dishes Have
Soup Content
The common denominator of
these dishes is the inclusion of
condensed soup as an ingredient.
Using soups for shortcuts to cer
tain ends is practical. You can get
a hint of mushrooms, celery or
onion, but using the creamed soups
when it's needed. You get some
thickness and creaminess too,
when it's needed.
Here then are some recipes us
ing the condensed soups:
Temato-Cheese Mararral
1 can dl4 cups) condensed to
mato soup
'i cup milk
2 cups shredded sharp American
cheese
cup finely chopped parsley
4 cups cooked macaroni
12 cups uncooked)
2 tablespoons buttered bread
crumbs, if desired
Heat soup, milk and Vh cups
cheese over low heat; when cheese
melts, add parsley. Blend with
macaroni; pour into a buttered 2
quart casserole. Top with remain
ing cheese and buttered bread
crumbs. Bake 20 minutes in a hot
oven 1400"). servings.
Eggs a la King
1 ran m cupi condensed
cream of mushroom soup
li cup milk
4 hard-cooked eggs, sliced
l4 cup finely chopped pimento
4 slices toast
Heat soup slowly in a saucepan;
add milk. Stir welli Then add eggs
and pimento. Serve on toast. 4
servings.
Ram Turn Ditty
1 can cups) condensed to
mato soup
2 cups shredded American
cheese
H teaspoon dry mustard
1 egg, slightly beaten
6 pieces toast
Heat soup slowly over low beat.
Ad cheese, stir until melted. Add
mustard and egg: mix and heat
thoroughly. Serve on toast. 6 serv
ings. Scramptious Scalloped Patatees
1 can (iv4 cus) condensed cream
of mushroom or celery soup
i cup milk
i teaspoon salt
Dash of pepper
1 tablesoon minced onion
5 cups sliced, cooked potatoes
2 tablespoons butter
Stir soup well; blend in milk
and heat. Add salt, pepper and
onion. Arrange a layer of half the
potatoes in a greased 2-quart cas
serole; pour on half the mushroom
sauce; repeat layers. Dot with but
ter; cover and bake in a moderate
oven (375 F.) for JO minutes. (
servings.
Lacftes!
Ctese & Sshbom's GfAMT JA&I
fho full-bodlod
Sauerbrateh Is Favorite Recipe
Here's a recipe for sauerbraten
fans (and there are quite a num
ber). The recipe comes from a
famous cook who . knows her
meats.
SAUERBRATEN
I pounds ot bottom, or side
round of beef .
S cloves of garlic
Freshly cracked pepper
1 large Bermuda onion
1 quart water
V cup tarragon vinegar
4 peppercorns
2 slices lemon
1 bay leaf
2 whole cloves
4 medium size onions
1 tablespoons beef fat
Little flour
Little paprika
2 lumps sugar
2 tablespoons stewed fresh
tomatoes
1 finely chopped carrot
1 cup sour cream
ginger snaps
Salt and pepper
Cut garlic into small slithers
and insert into the beef with a
sharp knife. Rub well with salt
and pepper. Put the meat in an
earthenware bowl and cover it
with slices of bermuda onion. Boil
the water together with the vine
gar, peppercorns, lemon, bay leaf
ana cloves tor 3 minutes. Then
pour this over the meat; cover
tightly and allow to stand for 24
hours. Sautee the onions, coarsely
Cheese Potatoes
With Hamburgers
These Dotatoea are hikeH in
Dutch oven and have extra good
navor.
BARBECUED CHEESE
POTATOES
4 large potatoes, peeled
and sliced thin
V cup chopped onion
m cups milk
1 tablespoon butter
j teaspoon salt
hk teaspoon pepper
1 tablespoon chopped parsley
1 tablespoon catsup
14 teaspoon Worcestershire
sauce
Dash Tabasco sauce
l4 cup processed American
cheese, finely diced
Combine all inrredlenta and nnnr
into a Dutch even or heavy skillet.
Cover and cook over very low
heat on top of range until potatoes
are tender, ahoiit t hour. Serve
M. Serve with grilled beef patties
snd crisp green salad.
1YS! GIRLS! ORGANIZATIONS!
miLk N CASH for each
nr(9lJ! SiM, f U kMk M M4SJ k M
s, f XS hack m
IMS kM Hft NOW wM
MT. MOOt MAP CO-,
NVisn S flw mmtt
ma
OFF to ihhoduce
NEW
INSTANT
CHASE &
SAMBORW
Inofant coffoo
chopped in t tablespoons beef fat
in a casserole. Rub the roast
lightly with flour and sear It to a
light brown on both sides with
fat in a heavy skillet.
Add the seared roast te the
onions la a casserole with a little
paprika, the lumps of sugar,
stewed tomatoes, chopped carrot,
l'i cups ef the marinade in which
the meat was soaked with the
ginger snaps, roughly broken up.
Cover the casserole tightly and
put in a moderate ovea for J4-4
hours.
When the meat la done, transfer
to a heated platter. Test the sauce
for seasoning, and mix it into the
sour cream. Reheat and pour part
of the sauce over meat and serve
the rest in a sauceboat. Serve
with red cabbage.
Brunch Dish' Is
Bachelor Special
Bachelor Egga give your Sunday
brunch a novel touch not readily
forgotten. The sauce accompany
ing this entree gives it individuality
snd exotic taste.- A well-chilled,
delicately-flavored Sauterne wine
punch makes a mild but gay
starter.
Bachelor Eggs
2 tablespoons butter or
margarine
I to II links sausages
4 to eggs
Salt and pepper
1 tablespoon flour
1 tablespoon tomato paste
H cup white table wine
1 mashed clove garlic
1 tablespoon chopped parsley
Melt 1 tablespoon of the butter
In a shallow baking dish or pie
pan. Put in the sausages and bake
in a moderate oven (350 degdrees
F.). 10 minutes, or until sausages
sre almost done. Remove aausages
snd break the eggs carefully into
the fat. Season the whites. Re
place sausages between eggs and
bake until eggs are set, -but yolks
still soft, about 30 minutes. Mean
time, in a saucepan, melt remain
ing butter and blend in flour and
tomato paste. Add 'wine, season
with salt, pepper and garlic. Sim
mer, stirring, until thick and
smooth. Add parsley. Servo sauce
in boat, accompanying egga. Makes
4 servings.
MORI STURDT
Add diced leftover cooked pork
te a waldort salad: celery, apple
and mayonnaise.
we'll pay you
CASH for ear
20 BOX TOP!
i y wMk C-M t ate.
Vjf NkMsMI inWattf kVsH BS
Mk km
WMfcml Itf ft wvV Mm M
Nw
til N.
WAUian. MaMtntanasaal sWaaai
W"sjsaoi Tssarveaajeoaj wg sarwsjsj
duct m hmhiii iuin me.
Statesman, Salem, Ore., Frl
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lets
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Volues-You'll
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Phone 2-7661
i . ! i ft' i . 1
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Pkg.
. 229'
It l On
79
5-lb.
Box
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