The Oregon statesman. (Salem, Or.) 1916-1980, October 05, 1956, Page 26, Image 26

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

    Ill) ilatcsman, Salem, Ore, FrL, Oct 5,'ooj
t .,,., I
" L " ' , :
v S -
!
. ' I !
"
-X " a
- "" .- .
E' ' 4 :
V
i
bread huaaing Universal Treat
COLO MEAT FLATS
Wbee you're planning a hinch
or. (upper of cold meats, cheese
an4 aala4, add a colorful, cool
canned cling peach ball to each
plate. Peaches, straight from the
caa, go m weB with Biaia courses.
DRESS IT
Give steamed rice a dress-up
treatment by stirring in a couple
of tablespoons each orange mar
malade and chopped salted al
monds.' Delicious with chicken.
Bread puddinf ii a standby in
man; households that hut left
ever brtri al t- r;. ,
wonderful way to use it up, and
provide desserts that are univer
sally popular. Here are two, a
i coconut bread pudding and a
'variation of the same recipe.
, COCONCT BREAD PUDDING
- 3 eups milk, scalded
3 tablespoons butter
14 cups bread, cut in H inch
eubes
H cup suiar
teaspoon salt
H teaspoon vanilla
4 teaspoon almond extract
2 eggs, slightly beaten
1 cup shredded coconut, toast
ed and crushed slightly.
Combine milk, butter, and
bread cubes in greased baking
dish. Add sugar, salt, and flavor
ings to eggs and mix welL Add
to 'milk mixture, Add coconut
and let stand 10 minutes. Place
in pan of hot water and bake la
a moderate ovea V(S50 degrees)
to 30 minutes. Serve warm or
cold. Makes I servings.
1 Bread Padding De Lax
Spread pudding, after 30 min
u?s of baking, with Va cup jam
or jelly. Beat 2 egi whites until
loamy throughout; add 4 table
spoons of sugar, 1 tablespoon at
a time, beating after each addi
tion until sugar is blended. Pils
lightly on puddinpand sprinkle
with 4 cup coconut. Bake IS
minutes longer, or until delicate
ly browned.
Orientals use tots of pork, and art partial to orange in many
! way. Htra is breakfast menu, as suggested by the one
! served to newspaper food editors at the recent six-day con
I Terence :t the Waldorf-Astoria Hotel, New York. Included
' ere oranges with coconut, orange-pinwheel rolls and pork
Dn Featured Morning Meal
J To give interest to the break
last mend, borrow ideas from the
IHient end serve something dif
ferent. This Oriental Ambrosia
asj
autumn breakfasts. And It is
rasy to prepare. Just peel a as
J lice one large California orange
r every serving. Cut these slices
fr.ta three or four bite-size chunks
- fad arrange in a rice bewl. (If
- toe have no Japanese bowls, your
- gniit saucers or amaQ salad bowls
till serve the same purpose).
Sprinkle with coconut, then- top
fcita slivers of candied ginger. For
I change, serve a pot of hot tea
. fith this breakfast. Complete it
ith little link sausages and
fcrange ' Pit) wheel Yeast Rolls.
Start with a roll mix to save
ejme and effort. Bits of chopped
Vanges with spices and sugar
make these rolls especially yum
my, The fresh orange gives them
an extra special flavor that is
most unusual in sweet roll.
I v ORANGE PINWHEEl
J - YEAST ROLLS
i 1, package (MH-ounceTTjot
roll mix , '
ft cup melted butter
"I ; or margarine
l cups brown sugar
pare batter for shrimp by com
bining beaten egg. flour, salt and
pepper.stirring well. Dip shrimp
into batter, coating weft. Drop
shrimp int hot fat and fry to a
golden brown on one side; turn
fry until light brown. Serve hot
with Tempura Sauce. Makes 4
servings.
TEMPURA SAL'CE
1 clove garlic, crushed
H cup salad oil or olive oil
4 cup fresh lemon juice
Vt cup Shoyu sauce, (or Soy
sauce)
Put garlic in oil and allow to
set for several hours to ripen.
Combine the garlic oil, lemon
juice and Shoyu sance. Shake well
and serve m individual serving
dishes. Dip Butterfly Shrln into
this sauce and eat with fingers.
c v
1 A.. AW1 i i -m.A. . ;. 4
NOTMU riMI MODUCT OT tTlNOAKO AMU UC
a m mi m
1 teaspoon grated orange peel
14 ran choooed nuts
? H teaspoon auspice
teaspoon cinnamon
4 oranges, peeled and
'' choDoed fine
p Prepare dough as directed
on
(package; roll out on floured Dreaa
.iMard to rectangle about inch
Ithlck. Brush with melted butter.
Combine remaining butter with
(prowe sugar, orange peel, nuts,
Apices and chopped orange pieces.
"Spread half of this mixture even-
over dough. Roll In jelly roll
fashion and cut in H inch slices.
Spread remaining sugar and
Grange mixture over bottom- of an
'tiled baking pan 11 x x J inches,
.place cut pieces of dough in pan
ever orange mixture. Let rise un
til light, JO to M minutes. Bake
at ISO F. SO to U minutes. Makes
M to 20 individual pinwbeel rolls.
For generations the Japanese
pave used lemon to flavor many
of their favorite foods. MeaU fish
ind vegetables such as cucumbers
re marinated la it with spices
to make truly special dishes. A
most popular Americanized ver
sioi of Japanese cookery is
Shrimp Tempura or shrimp- that
has been split into butterfly
shapes, then fried in deep fat.
our or five of these are served
in Individual plates with a amaQ
iish of sauce for dunking. This '
auce is o combination of lemon
ice, oil, gsrlii, and Shoyu
Japanese soy sauce). The tangy
aver of fresh lemon juice com
ines with the other ingredients
o give a bit of pep to the shrimp
an essential to aS fuh tiul m
food dishes.
i SHRTMP TEMPURA OR
BUTTERFLY SHRIMP
1 pound raw shrimp
t egg, beaten
t tablespoons flout or
rice flour - I
k teaspooa salt .
Dash pepper .
Oil, for deep fei frying
Shell raw shrimp, leaving tails
in; devein. Split deep almost to
Pinner edge; ' lay Hat and tightly
jfrut crisscross with knife, thea
Wlattea shrimp with broad side of
sunlit. Heat enough oil is pan for
deey fryiEg. Oil is ready for fry
ing when a test drop of batter
irises to the top immediately. Pre-
GOOD MIXTURE
Dice carrots and celery, snap
beans snd white turnips small;
cook In one saucepan with a small
amount of salted water just until
tender. This vegetable medley
tastes wonderful when doused with
butter and will save you washing
several poti.
n.-..mm ...wi
0 0 0
Joins Dole's "Pineapple Pete"
In a Salute to Salem with ; .
Zoo here, bdies! &0 OFF to irtcduce
t&j ltttent Ctese S yrian's QANTUARl"
Take it from Tennessee Ernie Ford : "This is a whopper
of a coffee offer! You aave 25 on this giant jar of the
delicious Full-Bodied Instant coffee. Makes almost as
much aa 3 lba. of ground coffee yet costs you far less!"
HURRY I SUPPLY STRICTLY LIMIT 10 1
Watch Tennessee Ernie Ford on Daytime TV. See
your paper for time and station.
NEW
INSTANT
CHASE tk
SANBORN
the full-bodied instant coffee
111 1
mm
BEWARE fM
t IOOK -JVL
for real old-time maple fflavorl
M-m-m-ra! Grand way to start the day! Your fluffy hot
' cakes taste better than ever with Lumberjack's mello
maple flavor. For here is syrup at its best, for break
fast at its bestHJust-UieaJight richness for smoother,
sparkling flavor. So pour the Lumberjack! You'll enjoj
new breakfast luxury for a lower cost
Gteat M bnilei jrapefr uf . . . eereal . . . ic cream, foo
1 H2iirit
y(Jj r JUICE CHUNKS
I kN'lN LA U M lVl
m 2B' 29' p2f
L i 1 i 1 1 i
i 2 Prul! (ocklai! (RUSHED fS TIDBITS SPEARS
m 3$i m 2 w 29' m
SLICED
No. 3 Tin
AGED
CHEDDAR
CHEESE
4f a
SUNSHINE
CRACKERS
dl lbs.
Borden's Brown A Serve.
. BISCUITS
W
lube
7 Minit
PIE CRUST
MIX
Pkg.
Sunpakt
CRAB
MEAT
if
Tin
HOT DOG SALI
WIENERS
29'
lb.
5-lb. $- 45
Box &
SUNNY JIM-Rag. 37c
24-ox. Jar
IT
4 'or SI. 00
FISHER'S BlEND-10-lb. Sack
Mm
FISHER'S
U Pkg.
LEAN AND MEATY
SHORT
RIBS
lb.
HORMEL'S SLICED
PURE FRESH DAILY
GROUND
BEEF
3 ,bJ
m
BLADE CUT
BEEF
ROASTS
LARGE PAN-READY
FREE FREE FREE FREE
SANDWICHES and
HOT FOLGER'S COFFEE
Fri. & Sat., 10 A.M. to 6 P.M.
HUBBARD
SQUASH
lb.
DANISH
SQUASH
Ea.
CRISP-FRESH
GREEN
ONIONS
SWEET RED
RADISHES
Sc.
Bun.
CELLO PAK MIX
SALAD
! j
LSI
P) Pkg.
GREEN-FRESH
CUKES
Ea.
US. CELLO
CARROTS
Baal
ruK ini I .J- i
i I HAPPY
mil coo
TOPS 1,1 QUALITY!
4 1940 Mission St. Phone 2-7 ' il I