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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 7, 1958)
22-iSec. Ill) Statesman, Salem, Ore.. Fri.. Feb. 7. '38 . 11, , - J 1 1 ; ) Ham, Yams Favorite Of Deep South A savory, easy-to-prcpare family dish for tupper is Ham Balls On Yarn. The orange-cold color of (he yams signifies the abundance; of vitamin A to essential to the wll-balanced meat. ' Good accompaniment for this mashed yam-ham ball dish art green string beans, sliced French bread, niu.j al milk, with a spice cake for dessert a simple meal. I ct hrany jd well-balanced. It is good to note that yams! can be bad in the fresh or canned form. This is a convenience for the bomemakers who rely on yams for menu variation the year around, however you choose to serve yams, yru will find thern easy to use. They lake little time to cook and can be prepared in any number of appctiring ways for informal and formal meals. YAMS AND SPICV HAM BALLS 2 cans M pound' vams. drained and mashed or 24 cups mashed, cooked yams Vj traspoon sal. 1 pound ground ham cup firmly-packed brown sugar V cup all-purpose flour l4 teaspoon cloves Combine vams and salt. Turn Into creased shallow baking dish. Combine ham. suar. Hour and . cloves i blend. Shnpe into balls and SA&iSSn Peaches, Cream Join in Dessert Makes 4 servings. uimn hi -...- ,. . -w.imijm,.)iiiiiH4ii m.f """'.t ." I"1 1 11 '!"'" ' mnmn m i l. v V s-7 JT . :. ;. , : y ' . ' - ' N r Fish, Fruit Dish Has Almond Top 1 Spiced apricots give style to dun that features fish fillets, as recommended by the National Fisheries Institute: FILLETS AMANDINR WITH SPICED APRICOTS -1 pound frozen fish fillets fe,,cup almoods J tablespoons butler or marf . arine Grated pool of 1 lemon H teaspoon paprika Vt teaspoon salt teaspoon pepper v , Let fillet thaw on refrigerator shelf. Blanch almonds in boiling water and remove skins. Chop coarsely. Mix with butter. Add lemon peel, paprika, salt and pep per. Place fillets, skin side down, in a baking dish. Spread top of I fish with almond butter. Bake at 350 degrees (moderate oven) 10 to 12 minutes or until fish flakes easily when tested with a fork. Serve immediately with spiced apricots. Makes 1 to servings. Yarns and Ham ball make a mighty good looking and flavorful dish for d'nner-rwo fine foods just naturally teamed up. H;re the meat is formed into balls and placed on the mash ed, seasoned yams and baked for an hour. from the eerleAA oven done. YAM-PAM-GRAPEFRL'IT BAKE 1 can (1 pound) vams, drained or 4 medium-sized yams, cooked and peeled 1 ham steak, 4-inch thick 1 can M pound) grapelruit sections 2 tablespoons butter or margarine Vi cup firmly-packed brown sugar i teaspoon cinnamon Arrange yams and ham in a shallow baking pan Place grape fruit on top of ham. Dot with butter or margarine: sprirkle with brown sugar and cinnamon. Bake ht moderate oven 350 degrees) 10 minutes. Makes 4 servings. Homemade desserts are always over bottom and up sides of pan welcome: never more so than to form an even crust. Arrange when the weather is blustery and well-drained peach slices over bot icold. Peach Cream Torte makes torn of pan and sprinkle with re fa cheering end to a meal or eve- maining 4 cup sugar mixed with : ning of fun. Golden peaches are the cinnamon. Bake in a hot oven baked in a rich tarte-type crust 1 400 degrees' for 15 minutes. Re under a glaze of eggs and sour move from oven and spoon over , eream. Top generous servings n( peaches the egg yolks beaten into this golden beauty with cream, sour cream. Return to oven and hake about 20 minutes longer, or just until peaches are glazed a rir'n golden brown Serve warm or ro'd. either plain or with light cream, whipped cream or ice cream. Makes 6 to 8 servings. May use half shortening, half butter." Nuts Featured In Rich Cookie Serve walnut refrigerator cook ies with fresh or canned fruit, or cheese, as simple dessert or be tween meal snack. Their erispneas and rich flavor are delicious and appealing. These cookies are easy to keep on hand. Make up the rt cipe several times and store in freezer or freezing compartment of the refrigerator. You'll always have a roll of dough ready to slice and bake. WAL.MT REFRIGERATOR COOKIES 1 cup shortening (part butter or margarine) 4 cup brown sugar (packed) 4 cup granulated sugar , 1 teaspoon vanilla 1 egg i I cups sifted all-purpose flour 4 teaspoon salt 4 teaspoon soda Vcup chopped walnuts Cream' shortening and sugars and vanilla together thoroughly. ! Add egg and beat well. Sift togeth er flour, salt and soda, and blend into creamed mixture. Stir in wal nuts. Shape Into roll about 14 , inches in diameter and wrap in , waxed paper. Chill thoroughly (at least hours, overnight is better). Cut tot thin slices using a sharp, thin-bladed knife, and place on un treated baking sheet. Bake in hot oven (400 degrees F.) 10 to 13 min utes. Remove to wire rack to cool. Makes about t dozen cookies. whipped cream or ice cream. PEACH CREAM TORTE 2 cups sifted all-purpos flour 3 cup sugar '4 teaspoon baking powder 1 teaspoon salt cup butter 1 No. 2li can cling' peach i ,iB,m. LIKE SODA FOUNTAIN 1 teaspoon cinnamon ... . ... , . 2 egg yolks Nothing new about this cold 1 cup commercial sour cream d,rink- but. ,tiU ?d; Gine,r : ale or root beer poured over vanil- Measure flour. 4 cup sugar. 1 la ice cream. Serve with straws baking powder, salt and butter after stirring well. into a mixing bowl. Wort with the fingers until a moist crumb-: EW DESSERT type mixture is formed. Turn into! Stew fresh pear halves in a lightly greased I or I inch! orange iuice sweetened with su- square pan. Press crumbs firmly! gar; serve hot or cold. i nis Yeor Treat Her to a FONDANT DIPPED SWEETHEART CAKE And o Lovely Valentine Card 1 AO Goes With It. ONLY A ho . . . CKoos from our Urgt itkn of butfully deco rated Vianfin Cake. Gold Cak . . . ledy Baltimore . . . Devils Food . . . Love Lue Chiffon or luittr Sponge. We'H hev one to suit your Per trculer SweelHeert. VALENTINE COOKIES . Gaily Decorated . . Crisp and Tasty FRENCH PASTRIES Heart Shaped Cherry Bon Bona A Must For Any Party When You Think of Your Volentine Think of Jfie feerieAA iahery. 170 N Commerciol EM J-5705 Bakers For Her Majesty The Housewife Since 1915 351 State St., Salem, Oregon Don't Settle for Less-Get the Best! Well Trimmed and Tender lb. GRAIN FED PORK-YOUNG-FINE TEXTURED French Filling . Best for Puffs This creamy chocolate filling la especially designed for filling cream puffs. FRENCH SILK CHOCOLATE FILLING V pound Ci cup butter cup sugar 1 to g squares unsweetened chocolate, melted 1 teaspoon vanilla Seggs Cream butter and sugar in a small bowl until light and fluffy. Add melted chocolate and vanilla. Beat until smooth. Add eggs, one at time, beating for 5 minutes after each. Chill filling. Then spoon into cream puffs. Serve with fudge sauce. Makes enough filling for ( large cream puffs or 10 smaller ones. Whole or Halt Picnic'Slyle CT EZT7 POEM ScpoBK 3 7 Smoked Links BW Spare Ribs g' Pork Chops gy W Side-Wit w.Stt Pork Steak ic ftJIPigs Feet . , , ib, IW Fresh Leg 0f Pork Steak Juicy Jumbo EXTRA GOOD If you sprinkle your salmon steaks with lemon juice as well as with melted butter before broiK lng. they'll taste especially savory. 'Ate almost faster thsnyou can ctirl I FIST I : lUSTAflT NdNS-AT DRY MtlK AmorlcVi Nw $MrkU mn4 VHolity Drinkl D..u g IL. IU..L. r.A..K,i rAAi 100 UIUUIIU IICCI Pure Ib. 3 V T-Bones 5'. . Ji'lSviss Sleali TartarliW Round Steak (enter Cub . Ib. lbs. ASSORTED LUNCH MEATS CHOPPED PORK BARBECUED PORK OLIVE and PIMIENTO VEAL LOAF HAM and CHEESE NO PRE-PACKAGED MEATS-FRESH CUTS HOURLY . Wi tesorva Ua Kigkt U. Lissil - Frlees Effettlve ' fy'i THUM.. Fill.. SAT. TT fVl (H, ' f W'fe m if STORES 48 Bag Pkg. HUNTS CANNED FOODS SALE! TOMATO JUKE ii ii, HUNTS HALVES ' j v tins HUNTS HUNTS U-oi. Bofllcs 20-oz. Bottles HUNTS Tomato Paste & Sauce j Tins GRADE 'A' FRESH 0! 0 Doz. FILLET OF Lbs. SCOTTY STEW SPECIAL CARROTS-RUTABAGAS TURNIPS-ONIONS FlbfER a tint IACH TIN 9 c C&H IS D VV ' Fluffd Wesson Oil Quart 1UMILE IEI Tuna ch tsnk Style Pkg. of 12 .PARSONS SUNSHINE Lb. Box SCOTT MARKET BASKET .3125 N. RrvtrRaW Ko. 1 fh. EM 4-4233 MARKET BASKET I 1MB WkMtli.J luJ K IU jLlA 2 Ph. IM 4-4055 CnrCMAnrfETlt205s12lhSI. LU J I'imUIE.1 CIIRIS' MKT. prii delivery accounts;;; EACH 9t & Pica. tb2) Quart Ph. EM 2-6493
