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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 23, 1958)
18-(Sec. Ill) Statesman, Salem, Ore., Frf., May 23, 58 Tm m (ha Sight to Limit ' ( v I 1 ." ' ; '- f Prices Effective ' t , gg W STORES 8BJ-- WHITE KING CLEANSER Tin , EXTRA THICK MIRROR FINISH HEAT PROOF HANDLES LJ 9 Inch FANCY FIRM RIPE BANANAS 2 Fry Pan Mission Salad Time! Wooden Salad Fork & Spoon . wife Salad Macaroni Both Only If HondiM pan M it kitchen. Saiyjrtp handle. Satin finish bottom lor better heat conduction. $1S MJB (OFFEE BEST FOODS nn mm yAN.CAydP fHl I J 117 I . I S. 1 1 1 rW I "X ' 4. r iijjim.a icy? iOiiMfiuiHiis a i 2 in REAL FLAVORFUL k CroaEkH LIBBYS FRESH FROZEN GMflCq . lb 12-oz. Tins BREAST 0' CHICKEN TO 14 Tins CLOROX Gal. NABISCO WHEAT, RYE TRIANGLE THINS Pkgs .si- MARKET BASKET 3125 N. River Read NO.1 Ph. EM 4-4233 MARKET BASKET S230 Wheatland Road No. 2 Ph. EM 4-4055 ED'S MARKETS m CHRIS' MKT. TKS FREE DELIVERY ACCOUNTS , r 1 '. A 1 i. There l always a need for cooklei, and we suggest this crunchy pecan recipe for good eating. especlallywlthe cup or two of coffee to be served on the porch some morning. Pecans, Spice Lend Flavor To Cookies It won't be long before all parties go outdoors and we suggest you make your first yrch patio a coffee Social. What better way to enjoy' a balmy afternoon with a few friends .and plenty of freshly brewed coffee. To make the occa ilon truly festive, you'll want to serve something homemade and delicious, like these Pecan Crunch- ies. They're just as good as they look and they're made in a breeze. Be sure to make extras, then lots of coffee for those outdoor appe tites! PECAN CRUNCHIES 1 cup butter or margarine Hi cups sugar, divided 2 cups sifted flour 4 teaspoons cinnamon, divided 1 egg, separated - 1 cup coarsely chopped pecans Combine butter, 1 cup sugar. flour, 1 teaspoons cinnamon and egg yolk. Work together until thoroughly blended. Press lightly into greased shallow pan in an even layer -inch thick (a jelly roll pan is excellent). Beat egg, white until foamy and brush over surface. Combine remaining sugar and cinnamon. Sprinkle evenly over egg white. Top with pecans. Bake in moderate oven, 350 de grees 20 to 25 minutes. Cut in squares or bars while hot, then let cool in pan. de- Blue Cheese In Salad Dressing A Blue cheese dressing is signed for cheese or green salads. DELTA BLUE CHEESE DRESSING pound Blue cheese W. cup salad oil V cup vinegar 1 cup commercial soured cream Minced garlic to taste ' 1 teaspoon salt Coarsely ground black pepper to taste Have .cheese at room tempera ture. Mash cheese with fork; grad ually blend in V cup salad oil, beating until smooth. Add vine ear, then beat in cream and re maining salad oil; add seasonings. Cover and chill several hours be fore serving to blend flavors. Bring to room temperature before using. Delicious with mixed green and vegetable salads. Makes about 2 cups. i EASY WAY Crack the shells of hard-cooked eggs the moment they are cooked; place the eggs in cold water. This helps in removing the shell. Hunter Style Chicken Recipe Chicken is a best buy this spring and you'll find this chicken hunter style a delicious entree to use It. CHICKEN-HUNTER STYLE 1 3-pound stewing chicken, cut up , 6 cups water 1 onion, sliced 2 teaspoon salt ' ' V teaspoon pepper Place above ingredients in large kettle. Bring to boil and simmer 1V hours er until chicken is tend er. Remove from bone leaving it in large pieces. 3 cups chichen stock 6 small onions, halved 6 carrots, cut in 2 inch pieces 1 cup sliced celery ' y, cup butter or margarine 4 cup flour , ; Vt teaspoon thyme 1 teaspoon salt teaspoon pepper 1 teaspoon Worcestershire sauce 2 cups milk Vt pound asparagus-cooked until tender Bring chicken stock to boiling; add onions, carrots, and celery. Simmer 15 minutes or until vege tables are tender. Heat butter or margarine, blend in flour, thyme, salt, pepper, and Worcestershire sauce. Drain vegetables, add stock to butter-flour mixture. Stir in milk. Cook over low heat, stirring constantly until gravy thickens Add chicken and vegetables and Frozen Roast Extra Special If you have a frozen pptroast to the freezer, might get it ready for dinner like this: - CEROLE POT ROAST 4-pound frozen boneless beef pot roast 2 tablespoons fat IVi cups tomato puree Vt cup olive liquid 2 cups sliced onions cup sliced stuffed olives Melt fat in heavy skillet. Brown the meat well on all sides. Slip a low rack under the meat. Add the tomato puree and olive liquid. Top the meat with onions ana olives. Cover tightly and cook over low heat until fork-tende. Allow about 3ft to 4 hours if the meat is frozen or 2 to 3 hours if thawed when cooking is started. Add water if necessary. If gravy is maae, use only 1 tablespoon flour mixed with y cup cold water for each cup of broth. Add a teaspoon of curry pdwder mixed with the V4 cup wa ter, a few shakes of pepper sauce, and a dash of Worcestershire sauce for the true Creloe touch. Serve beef pot roast with, fluffy rice to give added evidence of the south ern influence. Lamb Roast With Fruit A lamb shoulder roast with cin namon apple rings is such a de lightful economy meal that the family will never know you are pulling on the purse strings. The delicate flavor of the lamD ana the spicy goodness of the apples make a marvelous combination. Shoulder roasts and shoulder chops are usually a good buy at the lamb counter. If you have overlooked them in favor of the more familiar leg and loin cuts, you are in for a pleasant surprise. These days when getting the most value for your meat dollar is es pecially important, budget stretch ing suggestions are welcome. An other point to remember is that meat carrying a top meat pack er's brand is a wise choice. You know the meat will provide the eating satisfaction you expect. Lamb is a young, tender meat that takes kindly to most any good cooking method. The shoul der roast, for example, does nice ly on a rack in an open roasting pan. A Slow even (32S degrees) cooks the meat to perfection yet keeps shrinkage to a minimum. This insures the greatest number of servings from the meat you buy. Make use of the year S last apples for the cinnamon apple rings cooked in the oven during the last hour the meat is roast ing. Cinnamon1 candies five them their rosy pink color. You will want to baste the apple slices with the spicy liquid to be sure the flavors blend. LAMB SHOULDER ROAST WITH CINNAMON APPLE RINGS 4 to 6 pound lamb shoulder roast 3 baking apples , cup water 1 teaspoon lemon Juice V teaspoon ground cloves cup sugar V cup red cinnamon candies Place roast, fat-side up, on. a rack in an open roasting pan, tn a slow oven (325 degrees). Roast for 55 minutes per pound for well done lamb. To prepare apple rings, core apples. Cut each apple in 4 rings. Place apple rings in a baking dish in a single layer.' Mix water and lemon juice together and pour over apples. Combine cloves, sugar, and cinnamon candies. Sprinkle even ly over apples. Bake in a slow oven (325 degrees) for 1 hour or until apples are tender. Baste oc casionally to blend flavors and to give the apples a pink color." Serve hot with lamb shoulder roast. Note: Apples may be baked in a moderate oven (375 degrees) for a shorter time if not prepared in the same oven with the roast. Makes servings. ZIPPY SAUCE FOR LAMB 4 to 8 pound lamb shoulder roast 1 ounce can condensed cream of chicken soup 2 teaspoons tarragon vinegar V cup melted butter V cup water 2 tablespoons finely chopped onion , . , ' 2 tablespoons finely chopped green pepper teaspoon garlic powder Vt teaspoon ground rosemary'' Place lamb shoulder roast, fat side up, en a. rack in an open roasting pan. in a slow oven (325 degrees). Roast for 55 minutes per pound for well-done Iamb, insert a roast meat thermometer into the thickest part of the meat, not touching bone. Remove the lamb from the oven when the thermo meter registers an internal tem perature of 180 degrees. ' To prepare sauce, mix and heat all ingredients together in a sauce pan. Serve hot with lamb shoulder roast Makes servings. pour into casserole. Top with as paragus arranged in spoke fashion and keep warm in oven until ready, to serve. Serves 6. HARD COOKED Hard-frozen roasts are said to need about one-third to one-half aeain as much cooking time per pound as roasts. w , - corresponding fresh WELL SEASONED Deveined canned shrimp varies in saltiness so add extra salt to a dish in which the shrimp is used with a careful hand until you've tasted. r -Sweet; Ripe it Canl Each 4 .FRESH RIPE STRAWBERRIES CtliP SWEET III mm v Special Attention Given PHONE ORDERS Y dpn FlJoy Till 9:00 MAC-TAGS if Free Delivery . , . 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