The Oregon statesman. (Salem, Or.) 1916-1980, May 23, 1958, Image 20

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The Oregon statesman., May 23, 1958, Page 20, Image 20

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Newspaper Page Text20-(Sec. Ill) Statesman, Salem, Ore., Frl, May 23, "58 Statesman Salem, Ore., Fri., May 23, '58 (Sec. III)-21 Put Protien Into Main Dish Salads Warm summer weather brings an increase in salad - centered meals. The abundant supply of fresh produce in the markets is irresistible. Perhaps your home garden is yielding its annual crop of tender leaf lettuce an caDDage, juicy tomatoes, crisp .carrots and cucumbers and tne mynaa 01 om er fresh vegetables that make sal ads such a treat. A main dish salad isn't complete without a substantial protein food. Cheese is an ideal source; it also adds flavor interest. With such a wide variety of cheese available, there is one to fit every taste. Cot tage cheese may be your choice for a weight watcher s salad. Swiss, Cheddar or Blue or combin ations of these, offer interesting flavor possibilities. For a fancier, party-style salad, you may prefer a molded cheese and vegetable va riety. Here is a collection of summer salad ideas planned for luncheon entrees. Add crisp French bread, butter, milk, and a fresh fruit sun dae to complete the meeu. CHEESE SALAD BOWL V cup' butter 1 cup toast cubes Vt cup cottage cheese 3 ounces Blue cheese, crumbled (about 6 table spoons) cup lemon juice 2 teaspoons prepared mustard H teaspoon salt ' 1 teaspoon sugar, optional to I teaspoon oregano 'Dash of garlic salt 3 quarts chilled salad greens or mixture of salad greens and vegetables 3 ounces sliced Swiss or Amer ican cheese, cut into narrow strips Dash of pepper Melt butter in skillet; add toast cubes and toss until well coated. Drain cubes on paper toweling. Mix together cottage and Blue cheese, lemon juice, mustard, salt, sugar, and spices. Just before serving turn chilled salad greens and vegetables into large mixing bowl. Sprinkle toast cubes and cheese strips over top. Pour cot tage cheese dressing over vege tables and lightly toss with forks until mixed. Makes to 8 serv ings. COTTAGE CHEESE CUCUMBER SALAD MOLD 2 cups cottage cheese Wt teaspoons salt Dash cayenne Vt teaspoon mustard Vt teaspoon Worcestershire sauce 3 tablespoons minced onion 3 tablespoons lemon juice 2 tablespoons sugar 1 tablespoon gelatine Vt cup , cold milk cup scalded milk 1V4 cups diced, peeled cucumber 1 cup diced celery Vt cup vinegar Put cottage cheese through sieve. Add salt, cayenne, mustard. Worcestershire sauce, minced on ion, lemon juice, and, sugar and blend. Soak gelatine in cold milk 5 minutes; add scalded milk, stir ring to dissolve gelatine. Cool. Add to cottage cheese mixture. Meanwhile, dice cucumbers and celery and add to cottage cheese mixture with vinegar. Turn mix ture into a quart mold that has been rinsed with cold water. Chill until firm. Unmold salad on a bed of crisp lettuce or watercress and garnish with tomato wedges and thin cucumber slices: Makes t to servings. CHEESE CARAWAY COLE SLAW 6 cups shredded cabbage lVt cups shredded American cheese 2 teaspoons salt Vt teaspoon paprika 1 teaspoon sugar 3 tablespoons vinegar 1 cup dairy sour cream Vt teaspoon caraway seeds Toss together shredded cabbage and grated cheese with fork. Com' bjne remaining ingredients and pour over cheese-cabbage salad. Toss lightly and serve immediate ly. Makes 6 servings. STUFFED AVOCADO CHILI 1 cup cottage cheese 1 tablespoon grated onion V cup dairy sour cream Pinch of savory Pinch of marjoram teaspoon Worcestershire sauce teaspoon sugar 3 avocados, peeled 3 tablespoons chili sauce Watercress . Combine cottage cheese, onion sour cream, herbs, Worcester shire sauce and sugar; mix well. Halve or quarter avocados length wise; remove stones. Place one tablespoon chili sauce in each sec tion. Fill with cottage cheese mix ture. Serve on watercress with Sour Cream Dressing. SOUR CREAM DRESSING cup dairy sour cream V cup mayonnaise teaspoon sugar V teaspoon salt Dash cayenne Combine all ingredients; mix well. Makes 6 servings. WW (o (OX Pork Salad For Hartier Dish Pork always takes nicely to a fruit accompaniment and here we extend that idea into the salad field. ' PORK APPLE SALAD 2 cups diced cooked pork 1 cup diced celery lVt cups diced apple 1 cups grated carrots "' 1 green pepper, shredded V ' Mayonnaise Mix well and tost Into enough mayonnaise to coat well. A good way to use left-over pork. KITCHEN ARITHMETIC On medium-sized banana Usual ly yields three-quarters cup of thinly sliced banana or about one katf cup Smashed banana. . i p 7-Tn2volue Canai Cane 1 I Reg.1-1 Y vjM See how you save MORE on your TOTAL FOOD BILL when you shop at Safeway. You save not on just a few, but on many, many items every day of tho week. Campbell Sous Cherub rww All meat base V fCO. f lU II variety. If "II Beg. 355c IUI tmC IUJ mm q oii SflOO "".oo (O) tins . 0 Finest evaporated. Case of 48 tins, Sold mmm Hour curshinallorjs All purpose - Reg. 63c Fluffiest white, ' Reg. 35c S.E(0)(' pkg. - - A Picnic Must! Pork & Beans Taste Tells Van Camp 6 V. $1.00 Reg. 2 f0r 27c 9"yr$l.00 8 $1.00 More Penny Stivers! Mayonnaise NuMADE Finest Made Quart J7t BEST FOODS Always Favorite Quart 65C Save on "Kitchen Fresh" Parly Crackers Tea Timer N. B. C. Ritz Fresh - crisp brand pkg- 29c 3 ! 95c Tender, Garden Fresh Beans Corn Towa House fancy yt green beans or cream style corn, to OA Case of 24 tins No. 303 $fl00 fins a Safeway coffee Is better because of its "Store Ground Freshness". You grind it to match your taste. Nob Hill tSSST i 82 'b $1.63 Lemonade nOII nlll ored coffee bag OX bag I.UU Edwards ST,", S&i 87 l?O0 a Mild and ml. .Ik. mmmmj, 9.lh. C M . .' Reg. or pink. Reg. 8$ 1.00. Bel-air, frozen. Doz., $1.19 Reg. 235c Cragmont. 12 sparkling flavors. Plus deposit Dot. $1.98. Airway S StTif 77 I 1.53 Wakefield AX& 75 Table Salt JEfcfiS"- ST'IO Pel flflonte "Coin Reg. 18c cream tyle. Case $3.95 (L 6-z. $100 tins I 3W $100 9) m,: ii r Jim r ii SJM tine Choc Fudge Sandwich 57 ,k.49 fif feSSIBlfl Freeh f nn 2"" 9 ... 1 M W iracle Whip Fresh Eaa$c-7A- 21.09 Cigarettes SSlS? Ch,r' 1.85 nOUl ell purpose. Reg. 63c J bag J7 Su-purb "S15S.? 25 "T 59 IIUC NuMade brand, Reg. 62c value. Reg. 63c ea. Famous Kraft product. Now u. full quart Washday detergent 47-ox. A7i Orange Me Reg. 31c ea. value. Doz. tins, S2.99. 46-oz. in U $1100 LUSCIOUS SUGAR-SWEET C0ACHELLA Enjoy them now , . . enjoy them often. These heavy-with-jufee beauties, are tops for breakfast, in salads, in desserts. Every one is guaranteed perfect. s-ib. "5)(0c Bag 0) BANANAS Fancy, Golden Excellent Qualily lbs. Every berry is plump red ripe. Truly the finest Califor nia strawberries we've seen for a long, long time. Perfect for canning or freezing. IT'S) Cup $)89 r (rale Cucumbers Large Lemons Potatoes Potatoes to, - ' HILLS BROS. COFFEE 5.89c California Field-Growa. California Sunklit California Now White Shaffer No. 2 Srade . A 6rind Value 3 25c 3c . J:- J. r. ... . $1.59 50-lb. Neorlifter 1R. Jul Bo Iter DON'T MISS THIS 'NEW Everywoman's Family Circle U llg Fottwoi It the Exciting June inn . n 0 0 flrHftOTiUfd W-a V4 u u i-a jj Grand Savings on Dubuque iannedl IrHsms look at this new low price on this Wonderful Ham. Reg. $7.91 S'rlb. Size ft,- .v Whole or Half Cut Hound Sdi 'U.W "USDA CHOICE" beef with the bone in aged for fla vor, lb. "USDA CHOICE Beef :7J5ai ' - . v :. : With the bone in trimmed of excess wat and waste. Safeway or Del Monte . Idniless Franks iviicvi i vi piv.i ii aonwf vrr.ii- -aYtt es end snacks, just heat'n l(j serve. GOING ON A PICNIC SOON? Make Safeway your headquarters for a complete 'selection of picnic supplies. ' Paper Plates DDZ:d Plastic Plates Asstd. colors. size '29 22-piece A At) 77. set Dixie 9-oz. size Deep Plates Cold Drink Cups BE SURE TO INCLUDE POTATO CHIPS Blue Bell "".fX. Nalley'stehV Blue Bell I 'ckV Nalley' 17 S Potato Chips Steins Steins wheat Weiner Buns Hot Dog BunSrV.t French's Mustard AA L Nalley Hot Dog IteilSIl & Hamburger Ice Cream gal., 89c Coffee CakecCU Fresh Bread whit.wIi9wh Lucerne 3.8 Homogenized Ti4k Ta Lone fortified I WO" I eh Skim milk "BesfBeeriSTHn. Roar 0ymPa lueky i9r, Deer Biitz.12-oz.tim Us National "Pickle From May 19th to Dill Pickles 3., lCs X 59 39 39 Pkg. of S 32 of 8 32 19 Pkg. 29 lular brand Kosher Dills C Cucumber ChipsST Cucumber Chips 233 Zippy Picklei ti, Sweet Relish S3' 1t-oz. ' AO , quart ;tr29 S29 2 2 :."!.' 79 6 can pack 6 can,; 1.17 WeeW 25th 41tr$i.oo 41.00 bottle f7 I 12-ox. jars' 1.00 D Safeway roasts are trimmed Just Right. Well marbled for extra ten derncss and more flavor. Tender "USDA CHOICE" Properly Aged If J .', Tender blade cuts of the finest meat that money can buy I A J$ " rfywJiere- Put several in your locker or freezer for later use. l I I j :irm Cut lb. m lb. tj3 ' Compare Our Meats . . . Ageing Makes it Better Many markets Cut off the portion shown at the right and sell it as boneless pot roast at a muon Higher price per pound. When you buy a blade cut pot roast without this part you get less meat in relation to bone. At Safeway you get EXTRA VALUE because you get all the good-eating meat that belongs. Before this "USDA CHOICE" beef soes into our stores it is scien tifically "aged" at bur modern Warehouse' from 5 to 7 days. This unique process enhances the flavor, brings out the peak tender ness, reduces meat shrinkage loss by as much as 5. The end re sult? More GOOD EATING MEAT . . . BETTER MEAT ... at less cost. t. it. & V t V fH 1 ;:y'; - riini'iili'ii lllalfrt'f"rll1lllTlrnrl1rnJ"'J, i 1 1 i , -r --! A raisin coffee ring- is much simpler bread to make than the uninitiated would think. This perfect sweet bread to go with hot coffee in mid-rnprning. Its made an easy way with instant non-fat mild powder. Raisin Ring Ideal Food With Coffee For' the Finest Meats Just Remember Safeway Fresh Fryers P 49c Pork Spare Ribs T. Cm. D 1 "USDA Choico" Mew Deer " ( dii. Luncneon iwieais 5 Whole Drawn lb. Standard HOC JllCeU PQCQIT UrtPKkod - 59c Fish Sticks ib.75c lib. PkB. (aptiin't (hoko1 Quick Froion ' 59c 3$1.00 Yirletlesl lb. J7t ologha s ,m- No uss . . . no bother . . . Jwst eat n serve BEUIRpr:;rsfIOOD$ Your choice of: Chopped Broccoli, 10-oz. pkg. Whole Kernel Corn, 1 0-oz. pkg. Sweet Peas, 10-oz. pkg. . . . French Fries, 9-oz; pkg. Mix 'em or match 'em. 1 WQ U for U Doz. $1.6 St II. raroeeriries Bel-air "Premium Quality" quick frozen. Doz., S2.39- Pure white smooth-texture. Reg. 2 for 25c. Town House brand, Std. Reg. 29c value, 10-oz. $100 pkg. 80's No. 1 Tins $j00 Prices in this avertitement are effective through Saturday, May 24 at Safeway in Salem: 1 265 Center, St., 2120 Fairgrounds Rd., 245 Court St., 2575 S. Commercial. We reserve the right to limit. Every item Safeway sells is guaranteed 100. ; mm mm For your recipe files here is a spicy Raisin Coffee Ring which will delight all members of the family. 'It's delicious for breakfast or for snack time. There's extra nourishment in today's . recipe . for Raisin Coffee Ring far it is enriched with instant nonfat dry milk. It is top-quality pasteurized milk with only the fat and water removed and is a valuable source of milk's import ant nutrients. It is so easy to use instant non fat dry milk for it mixes instantly, even in ice water, or it can be used in the powder form. In our yeast dough for Raisin Coffee Ring, there is no need to scald the milk. Simply add instant nonfat dry milk powder to the flour in the Raisin Coffee Ring and use water as the liquid. RAISIN COFFEE RING Vi cup warm, Jiot hot, water (lukewarm for compressed yeast) 2 packages or cakes yeast, active dry or compressed Vh cups lukewarm water V cup sugar lVt teaspoon salt 2 eggs, well beaten Vi cup shortening 6-7 cups sifted flour H cup instant nonfat dry milk powder , 2 tablespoons butter, softened RAISIN-CINNAMON FILLING hi cup sugar 2 teaspoons cinnamon . ,j cup seeded raisins CONFECTIONERS' FROSTING . 1 cup sifted confectioners' sugar 4 teaspoons liquefied dry milk Dissolve yeast in the Vi cup water (warm, not hot, water for active dry yeast or lukewarm for compressed yeast) in large mixing bowl. Stir in Wi cups lukewarm water, sugar and salt. Add beaten eggs and shortening. Beat (short ening will be in small lumps), Sift flour with instant milk powder. Add about S cups of the flour-milk mixture to yeast mixture. Beat thoroughly until very smooth, 2-3 minutes. Turn dough onto board well sprinkled with flour-milk mixture. Knead until smooth and elastic about 8-10 minutes (dough will spring back when pressed firmly with fingers; Use a little more flour mixture on board dur ing kneading, if necessary. Place in large buttered bowl ;bnusb with melted butter. Cover with clean cloth or waxed paper; let rise in warm place (85 degrees F.) until double (aboflt 1 to 1V4 hours). Punch down dough With fist. Divide dough into 2 equal parts; roll out into a 15x9-inch rectangle. Spread with softened butter. Combine cin namon and remaining sugar; sprinkle evenly over dough. Sprinkle with raisins. Beginning at wide end roll dough tightly, Jelly roll fashion. Moisten edge; pinch dough together to seal. Place on buttered baking sheet, sealed edge down. Moisten ends; join to form a ring. With scissors, make cuts of the way through ring at 1 inch intervals. Turn each slice Slightly on its side. Let rise until double in bulk, about 35 to 40 minutes. Bake in moderate oven (S50F.) 25 to 30 minutes or until well browned and firm. International Rec;pe Welcome For hearty dish with an. inter national, personality try this one with south-of-the-border season ings, pasta and cheese in the Italian tradition, and a dozen or so good American ingredients. This is an excellent choice for a buffet supper, a rot-luck party, or any informal menu where a real stick-to-the-ribs main dish is in dicated. , CHILI BEAN STEW WITH MACARONI 2 pounds beef stew meat, cut in small cubes Flour Vt cup salad oil 1 large onion, chopped 1 green pepper, chopped 2 cups water 2 (No. 303) cans red kidney beans, drained 1 cup pitted ripe olives 1 can condensed consomme 1 (6 oz.) can tomato paste 1 teaspoon chili powder (or more to taste) Vt teaspoon cumin seed Vi teaspoon oregano Salt and pepper to tffste 1 pound elbow macaroni , cup butter or margarine, melted cup grated Parmesan cheese Dredge meat with flour. Heat oil in a Dutch oven or other heavy kettle; brown meat slowly on all sides. Add onion, green pepper, water, consomme, tomato paste, and seasonings; bring to boil, then cover and simmer gently, stirring frequently, until meat is tender, 2 hours or longer. Just be fore serving, add beans and olives; heat thoroughly. (If mixture seems too thick either before or after beans are added, thin with a little of the bean liquid.) Cook macaroni in boiling salted water until tender; drain. Mix hot macaroni with butter and cheese; season with salt, pepper. To serve, spoon macaroni in a ring on a large platter and pour stew mixture in center, or serve stew and macaroni in two separate dishes. Additional cheese may be passed at the table, if desired. Serves 8. Waffles With Coconut New Add some coconut to your waffle batter to make a dressed-up recipe: COCONUT WAFFLES VA cups flour 3 teaspoons baking powder Vt teaspoon salt 3 eggs, separated 1 cup evaporated milk diluted with: Vt cup water 3 tablespoons melted butter 4 cup shredded coconut Sifty dry ingredients. Beat egg yolks and add milk and butter. Combine ingredients and fold in stiffly beaten egg whites. Bake in hot waffle iron. Serves four. Drained crushed pineapple, chopped ham, diced bacon or cheese may-.be used in place of the coconut. LET'S MAKE CRAB LOUIS FRESH OCEAN CRAB MEAT FRESH . DEEP SEA crab mm FRESH STRIPED BASS FRESH Fillet of Sole. hi FRESH . . . ' Skin Sole AW FRESH FILLET OF Red Snapper FRESH SLICED HALIBUT Fresh Shad FRESH SHAD. ROE FAVORITE SEA FOOD RECIPES From the Collection of Mrs. Ira J. Fills CRAB LOUIS Arrange lettuce leaves on plate, heap on generous helping of shred ded lettuce, cover with crab meat, garnish with tomato and hard cooked egg wedges. PRESSING 1 cup mayonnaise l cup Monarch Sea Food or chili sauce Juice Vt lemon Blend well Salt and pepper to taste. Fresh, Sea Food and Poultry 216 N. Commercial Sr. Phone EM 4-6705 1940 Mission Salem New Store Hours: 7:30 A.M. to 10:00 P.M. Doily Except Sunday 9:00 A.M. to 10:00 P. M. Sundays FREE! BIG BOY BARBECUE Drawing Saturday At 8:00 P.M. Be Sure to Get Your FREE Ticket CASWELLS COFFEE Lb. Tin SWIFTS SWIFTNING -lb. tin Swanson's-Turkey-hicken MAIN COURSE DINNERS Each NALLEY'S Banquet Dills-: Si" NALLEY'S CUCUMBER HEINZ HAMBURGER OR HOT DOG Relish UPTON'S TEA 48 (Sttt I tf-lb. tags Wlf Pkg. FANCY RIPE A 2 LBS- 29l NEW POTATOES 10 39c SWEET CORN 6 - 39c RADISHES or O GREEN ONIONS . . Obun.U'lI CASCADE-READY-TO-EAT SMOKED PICNICS Lb. FRESH GROUND BEEF i $11 rny. uo FRESH FILLET OF I