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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 10, 1958)
Statesman, Salem, Ore., Fri., Jan. 10, '58 (Sec. III)-21 "Mi' i i r-v r i ran C-3 J L. V p o LZ7L7 U U UU VJ UvyM LESS excess bone, fat and waste you CANT eat! Compart the xtra value in Safeway' blade-cut tomst $5' Here' a thrifty cut that it generout with good-eating meat. Your family it ture to enjoy this tatty roatt. Special Reduced Price L for Even Greater Value I Hi rHMDADE nilAIITY Every Safewey pot roatt It cut from VUlfirAKC UUALII T chuckt of U.S. Government grade "CHOICE" beef. Thia tt the grade that offers greatest value because it meant you get more meat fn proportion To bone. It it well marbled with fat for finer flavor. It will not thrinlc during cooking nearly at much at lower grade beef.. The retult? You get MORE meat per pound . . . BETTER MEAT, too ... at less cost. SAFEWAY "AGING" MAKES IT BETTER . . . Itfore our "USDA CHOICE" beef chuckt go to our stores, they are scientifically gad In our meet warehouse for from 5 to 7 dayt under conttant temperature control. Thia proceti reduces shrinkage by as much at 5, permits full, rich flavor to develop, brings out perfect tenderness to further assure you of perfect tating meat. Correctly aged beef it a deep 'red in color, not the bright red of urt-eged meet. And only top-grade beef can be properly aged. Safe way's ex clusive meat warehoute aging program it another reason why we can always offer you the finett beef In town. A big savings on golden-ripe 17 mmm Brought to gating perfection In our own ripening rooms. Enjoy these fine bananas so many Ways. v 1 Regularly 19c lb. Special Now lb. 1x2 Another big savings -on U. S. No. 1 7 Clean, shallow-eyed Oregon Russets. Excellent quality for baking. Youll want a bagful at this special low price. t ' (1 i nvgwiar its Economy Pack i Paper Bag J Large size, sweet 'n juicy Siinkist Navel 'tr. These excellent quality beauties are grand for uicing or serving In sections. Guard agajhtt winter coldt with citrus fruits. Another outstanding value v . : from our garden room ; ISfXSt TP i - ' SSI Sttl Mi Si V it f -v If :1M s? " . . u.Cut rot Rw' v,ur Bonus to "'"- 1011, w. W "' . .t . much higher pne- i pot roast ai r . . . . ....j. dm Roasts This naT value yoo flt w . .. . Ualnnati meat tni tpTmmEP OFP RouiMbhe'-P ot There's even more meat In relation to bone in this arm-cut pot roast cut from "USDA CHOICE" correctly-aged beef. See the II. wasty portion we trim too. ID 0 o)R Made only from pure, lean beef with 20 fat added . . . just the right amount to make it juicy and flavorful. It wont cook away in the pan. Or Swiss Steak. Cut from "USDA CHOICE" prop-erly-aged grain fed steer beef. Thit it a full cut with bone In. Another thrifty cut you'll enjoy. lb. lb. 4c Here is our Unconditional Buy ANY cut of meat at Safeway. Take it home and cook it by your favorite me thod. Eat it. Then, if for any reason whatsoever, this meat should fail to please you 100J let us know. We'll give you back EVERY PENNY you paid for your meat without one bit of fuss or quibbling. You do NOT have to return the meat. REMEMBER . . . iV the TOTAL you spend for your family's food that REALLY counts. And you can always save MORE when you shop and suve regularly at Boiling Beef "sUrcHoicE"bSef jbs25 ..Beef Rump Roast SAgrSb.pr " ,b 75 Boneless Beef Steyv ZZTZ.2ZVM ,b 69 aLl Somertet or Del Monte COei tvniiD DOiogna Appox Mb. pieces b. oy Spare Ribs SSt n. 65 Oltl TJ ms. Mild, sugarured becon CCfJ OlCLD PaCOn Weight range 8 to 10 lbs. lb. DO Frozen Meat Pies SZXTtS&J? 29 Fresh Whole Fryers SStttSLr' 45 Fresh Pacific Oysters StSLfTL,. 59 Bulk Crab or Shrimp Meat ft&S'cSS'fc 98 Dairy Foods In Casserole Dishes Good Dairy foods can add flavor and valuable nutrients to many main dishes, which are a boon to the homemaker who wants to serve interesting meals but must watch the budget. The use of a generous amount of milk is an economical way to provide quality protein. minerals and vitamins. Casserole dishes using leftover poultry, meat or flsh can be varied simply by a change of seasonings to make many delicious combinations. Served with noodles, macaroni or rice, only a simple green salad is needed to complete a highly nu tritious meal. CHEESE TUNA SCALLOP 2 cups toasted bread cubes . 1 (7-ounce) can or 1H cup flaked tuna or salmon 1 tablespoon lemon Juice 3 tablespoons chopped parsley 1 cup cooked peas 4 cup diced celery M cup butter Va cup flour M teaspoon salt H teaspoon pepper 2 cups milk 1 cup shredded sharp cheese (' pound) 2-4 tablespoons sliced, toasted almonds Combine toasted bread cubes. flaked tuna, lemon Juice, S table spoons parsley, peas and celery. Melt butter in saucepan over low heat and blend in flour and season, ings. Add milk stirring constantly, cook until smooth and thickened. Add cheese and stir until it melts. Combine sauce with tuna mixture. Pour into a buttered 2-quart cas serole. Sprinkle almonds over top. Baka hi a moderate oven. 330, for. 25 to 30 minutes, or until mix ture is thoroughly heated. Sprinkle remaining chopped parsley over top Just before serving. Makes M servings. BAKED CHICKEN AND MUSHROOMS Vt pound mushrooms, sliced I tablespoons butter S tablespoons, flour 1 cud milk lVt cups diced, cooked chicken tt teaspoon salt , Dash of pepper 1 cup buttered bread crumbs Saute mushrooms in butter for S minutes; blend in flqur, add milk. and cook until sauce thickens, stir ring constantly. Add chickea and seasonings, mis thoroughly. Pour into buttered casserole, cover with buttered crumbs and bake in a moderately hot even, 37S, for 23 minutes, or until gowen orowo. Serve with buttered noodles or browned rice. Makes I servings. SAVORY COTTAGE CASSEROLE 1 cups medium noodles 2 tablespoons -butter tt cup diced green pepper tt cup diced celery 1 small onion, grated ltt cups (12 ounces) cottage cheese 1 tablespoons flour tt teaspoon salt li teaspoon pepper 2 cups milk 1 cup diced, cooked ham Cook noodles in boiling salted water until Just tender. Drain. Melt butter; add green pepper, celery and onion to cook over low heat until tender but not brown, about minutes. Blend in flour and sea sonings. Add milk gradually, stir ring constantly. Cook over low heat, stirring constantly, until mix ture is smooth and thick. Remove from heat. Add ham, cottage cheese and noodles. Blend well. Pour into buttered shallow 2-quart baking dish. Bake in moderate oven, 350 , until hot and slightly browned, about 30 minutes. Makes 6 servings. TURKEY SUPREME WITH RICE a cup butter V4 cup finely diced onion V cup finely diced celery V cup flour 1 teaspoon salt V4 teaspoon paprika 2 tablespoons butter 4 teaspoon thyme 24 cups milk 3 tablespoons tomato paste or catsup 2 cups sliced or flaked, cooked turkey 1 cup diced cooked ham 4 cups cooked rice Melt butter, add onions and cel ery and cook over low heat until tender. Blend in flour and sea sonings. Add milk slowly, stirring constantly, and cook until sauce is smooth and thickened. Stir in to mato paste or catsup. Fold in tur key and ham; keep hot. Blend rice whh butter. Place around edge of hot serving platter. Fill center with creamed turkey and ham. Makes servings. Avocados Begin Meal in Cocktail Sharp, appetite stimulating and easy to prepare is this Best Ever Avocado Cocktail. It is alleged to be a favorite with men but we think that women enjoy it with equal enthusiasm. Serve it with crunchy corn Chips or crisp whole whest crackers and keep the recipe handy.. You'll be using it often. i BEST EVER AVOCADO COCTAIL 1 avocado tt cup diced celery tt cup mixed cooked vegetables 1 tablespoon minced onion V4 teaspoon salt 1 tablespoon lemon Juice 3 tablespoons chili sauce Dash Worcestershire sauce Cut avocado into halves, remove seed and skin, and dice. Combine with remaining ingredients, tossing lightly. Arrange in cocktail glasses. Chill and serve, Serves A t 1 i
