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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (March 27, 1952)
Regrtiv-uuarU, Eugene Ore., Page 22 Thurs., Mar. 27, 1952 J COTTAGE CHEESE AND i BACON SPREAD t . (Makes 1 cup) 4 slices cooked lean bacon, well drained, chopped 1 tbs. grated onion 1 8-oz. package (1 cup) cream J style cottage cheese Blend the bacon and onion with cottage cheese. Use as sandwich spread. Keeps food containers wholesome oomuna jimhgih.oi ieguui sisoo Planning Is Secret of Good Lenten Meals Lenten menus need not become dull and repetitious il the home maker will keep a sharp eye out (or new ideas and plan her menus ahead of time. Good planning is the secret of many a successful venture and eating well is no exception. Delicious, nourishing meals can be served every day provided the homemaker plans her "menu cam paign"- in advance, fly planning ahead and shopping one or two days a week, many costly last minute trips to the grocery store can be eliminated. Keep plenty of fresh dairy foods in vour refrigerator they are wonderful budget stretchers, fill ins and health builders. See to it t'.at Dopular. quick-fix canned foods are available on the kitchen shelves for unexpected guests. Take advantage of the good buys for the month and include them in your menus often. Seaside Pie is a delicious com bination of shrimp and fillet of sole tonDed with a crisp biscuit layer. It is tasty enough for s company dinner, easy and eco nomical to make. For luncheon suDDer or a late evening snack Pyramids with Cheese Sauce will make a hit with everyone. Seulde Pie 1V4 cups cooked shrimp 1 lb. fillet of sole 4 tbsp. butter Vt cup celery, sliced thin 1 tbsp. finely chopped onion cup flour 2 1,4 cups milk Vi cup sliced, stuffed olives 1 tsp. salt Biscuit dough for top Remove skin from sole, cut into H4 inch pieces. Cook sliced celery and onion in melted butter until soft but not brown. Add flour, then milk gradually, stirring con stantly until mixture bubbles and thickens. Add olives, salt, shrimp and fish. Pour into a 1 quart Fast shirt laundry ELECTRIC CLEANERS 1210 Willamette Ph.5-1547 .GREENE'S. ra IS OUR THIS Customer Appreciation Week In appreciation of your trade with us, we are passing : on to you minus only a FAIR profit these speeial ' weekend features! Why Pay More When You Can , Shop at Greene's! FRYERS Pan Ready 59L BACON Our Own Cure 43 Lb. GOOD GRADE STEER ROUND-SIRLOIN T-BONE STEAK LARD Pure 4 Lbs. 55' OYSTERS Fresh Pacific 69 pt. WE HAVE A FULL LINE OF LUNCH MEATS, FISH AND SALADS mm SUPER MARKET Phone 5-2340 11th & CHAMBERS Tuna Baked In Potato Crust Is Appetizing This tuna and potato bake is a hearty dish, yet it has delicacy of flavor and texture which makes it an especially appetizing entree for warm weather meals. Diced celery and carrots offer oleasing contrast in color and fla vor, and add delightful crispness to the savory creamed mixture which is baked in a crust of well seasoned mashed potatoes. Though tuna is the fish suggested here, any flaked cooked fish may be used. Tuna and Potato Bake 5 medium potatoes, cooked mashed and seasoned (about 2 cups) 2 tbs. butter cup diced celery 2 tbs. finely chopped onions 2 tbs. flour Vi tsp. salt Few grains pepper Vi cup boiling water 1 cup evaporated milk 1 8-ounce can tuna Vi cup finely diced cooked carrots Line the bottom and sides of a lightly buttered 1. quart baking dish with a thin layer ol mashed potatoes, saving about 1 cup po tato to cover top. Melt the 2 tbs. butter in a saucepan. Add celery and onion, and cook over medium heat until onion is transparent, stirring occasionally. Stir in flour, salt and pepper. Gradually add boiling water and cook until thickened, stirring constantly.. Stir in milk slowly and continue cook ing, stirring constantly, until mix ture thickens. Add tuna, which has been drained and flaked, and cooked carrots. Continue cooking until mixture is heated through, stirring all the while. Spoon mix ture into potato lined baking dish. Cover top with remaining mashed potato. Bake in hot oven (400 deg. F.) until well heated -and potato topping is lightly browned, about 20 mlns. Makes 4 generous serv ings. Note: 1 cup flaked cooked fish may be used in place of tuna. casserole. Top with biscuit dough rolled inch thick, cut in the shape of a fish. Bake 25 to 30 mins. in moderate oven, 850F. Serve with additional biscuits. Serves 4. Pyramids with Cheese Sauce 3 hamburger buns or English muffins 3 tbsp. butter 2 large tomatoes 1 large onion (mild and sweet) Vi cup pickle relish 4 hard cooked eggs toast Split buns and butter, cut to matoes into 6 slices 'and place one on top of each bun half. Top each with a thin slice of onion, pickle relish and sliced hard cooked eggs. Four hot cheese sauce over each pyramid Just before serving. Serves 6. Cheese Sauce 4 tbsp. butter 4 tbsp. flour 1 tsp. salt Pepper Vi tsp. dry mustard IVi cups milk scalded lVt cups grated Cheddar cheese Men butter In saucepan over low heat. Add flour and season ings; blend. Add milk slowly and cook, stirring constantly, until sauce is smooth and thickened, Remove from heat: fold in grated cheese, stirring to blend. Serve hot. PH Juniorteens Have Party Friday PLEASANT HILL Junior- teens meet Friday, March 28, in the high school gym at 7:30 p.m. Play clothes will be In order. Mrs. E. E. Soults, and her com mittee, are planning a smorgas bord for refreshments. The Community Club board meets at the E. M. Hopper home in Dexter Tuesday, April 1, at the usual time. This change in date is in order so that more members of the board may attend. Ordi narily the board meets on the first Monday of each month. HOT COOKED RICE, white rice or brown, or a combination of white and brown, teams well with the flavors of nutmeats or nut butters. Toast nutmeats first; have nut butters at room temperature. Fork in lightly so as not to make rice pasty. make friends j pmmm COSES IIm tMmiiti Hit US. hi 0. WW I Hi-ma am MM. IM) fyjt..... ee.why HilU Bros.Coffee makes and kespsfritndit Pleasant Hill Boy Scouts are sponsoring a scrap iron drive to raise funds for summer camping equipment. Anyone having iron, copper, batteries etc. to donate, please call Wilbur Mitchell, 7-2820; Omar Vrooman, 7-2938; or Forrest Baker, 8-1022; and ar rangements will be made to pick up the scrap. ALTERNATE buttered and sea soned layers of cooked macaroni, drained chopped spinach, ana grated cheese in a buttered baking dish. Bake in moderate oven until cheese on top is browned and bub bly. CRISP LENTEN CUTLETS Crackers (Si-lb. or 38 crackers) 1 small can salmon on tuna fish 1 can condensed cream of mush room soup. Roll crackers to coarse crumbs. Combine half the crumbs with the drained, flaked salmon or tuna fish and the undiluted soup. Mix well, shape into 4 cutlets. Roll cutlets in remaining cracker crumbs to coat. Saute on all sides until crusty and brown. Serve with lemon wedges, dipped In chopped parsley. HAVE TOW TRIED uncooked spinach as a salad? It makes a delicious spring salad and is espe cially good when combined with eggs and tuna. Wash well, dry and chill fresh spinach. Fill a salad bowl with cut or torn spin ach leaves. Add 2 or 3 coarsely chopped hard-cooked eggs, Vi can of bite-size tuna and Vi cup finely sliced m-een onions, tops ana an. Toss lightly with French dressing and serve at once. DEFROST packaged frozen Fordhook lima beans. Toss with chopped chives or fresh green on ions, a tablespoon or so of sour cream, seasonings of monosodlum glutamate and salt. Cover and bake In very slow oven until ten der. Perfect as a Lenten main course or a Sunday dinner complement. Savory Liver Is Budget Di .Ml 111,, tltla urnv in rrr,r II.. You'll like this way to cook beef liver. Your food budget will welcome It, also. Savory Liver 2 lbs. beef liver in one piece 3 large onions, peeled 8 tbs. fat Vi cup flour . 1 tsp. salt Vi tsp. paprika 1 cup sour cream Vi cup water Cut liver In slices 1 Inch thick. Slice onions thin, and brown in a skillet with 4 tsp. fat. Remove onions from the skillet. Rub flour Into liver and h,..- let with remaining i tb'Sf"1 an, papnxa, browned imi l cream and water J over low heat; iin7",.w' W about 1 hour, K turning once, fo make this redn. 1 r FOR SUNDAY menu of French ham, apricot arid . bakfalt iuasi serves, and coffe. Stf" X IVArvimA G. . .. Ulll menu off with rapefmf. T,1 for refreshing flavor. ' k"! CUP AND SAUCE IN MOTHER'S OATS Beautiful "Axur-lle" Blue Glassware by Anchor Hocking Inside every big square psclctge of Mother's Oiti you get valuable, useful premium. Actu. ally a doubh vtlue because money can't buy a finer quality, more delicious, more nourishing oatmeal than Mother's Oatsl Start now to give your family this good, hot: creamy.smooth oatmeal every morning. And get famous "Fire-King" Cups and Saucers, or Aluminum Ware, "Wild Rose" pattern China, or Carnival Ware. Buy Mother's Oata today! MOTHER'S OATS-o eroaW of THS QUAKER OATS (Shi- Cream Soups Are Good, Easy to Make Old fashioned cream soups are hard to beat for a delightful luncheon standby. A well season-; ed sauce, made hearty with vege-j tables, or potatoes Is the whole simple story. Actually, the basis for cream i soup is the familiar thin white! sauce with the proportions of 1 tbs. flour and 1 tbs. quality mar garine for every cup of milk. Af ter it is carefully blended and cooked to the right creamy con sistency, add the vegetable de sired. Cooked spinach, aspara gus, corn, potatoes, and celery, either chopped or sieved, are sug gestions for delightful cream soup flavors. For extra Interest and flavor,) dress up cream soups with meat,! such as crumbled cooked bacon,! left-over cubes of ham, or cooked chicken. Subtle seasoning adds zest and distinction to cream soups. First, of course, are salt and pepper to taste. Experiment, then, with small amounts of curry, thyme, basil, or Worcestershire sauce. Chopped parsley will add both color and flavor, while a dash of catsup may be just the "different touch" you're looking for. When the seasonings are "just right" and the soup is piping hot, serve immediately. Top each bowlful with a simple garnish to enhance flavor and attractiveness. Try croutons, browned in natural flavored margarine with a squeeze of garlic added or toast points with margarine and grated cheese for sure compliments. Easiest, and one of the best of these top pings is a generous pat of deli cately flavored margarine and a sprinkling of paprika. Even when you choose to use convenient canned soups, this personal touch of an attractive garnish, added just before serv ing, makes a world of flavor dif ference. Cream of Potato Soup S tbs. margarine 1 cup chopped onion 2 tbs. flour 2 tsp. salt 3 cups milk , 1 tsp. celery salt 2 cups cubed cooked potatoes ,y cup chopped parsley Melt margarine in saucepan. Add onion. Cook until tender. Add flour, salt, and celery salt. Stir until smooth. Gradually add milk, stirring constantly. Cook until thick. . Add potatoes and parsley. Heat to boiling. Serve immediately. Add a thin pat of margarine to each serving, Serves 4. Onion Soup Vi cup margarine 1 large onion (about tt pound) Flour 1 can (10 oz.) bouillon Vs cup grated sharp cheese Slice onion thin. Dip in flour. Brown In hot margarine. When well browned, add bouillon and one soup cup water. Simmer 10 mins. Serve in hot bouillon cups. Top with 1 tbs. grated cheese. WATCH FOR BIG 1 MARKET'S Friday Ad All Prices effective Thnrs. al 4 P.N. Our shelves and cases are brimful of tasty, appetite provoking foods for the Lenten season. Why not lay in an extra supply now while we have a full assort ment. The prices are interesting, too. Specials for Fri. & Sat, March 28 and 29 Red & White i ib. COFFE Srtm smssssmmsmiQ WessonOil g)c mtmmmmmmmmmtmmmmmmmmmm Mad by Th Weston Oil Peope SNOWDRIFT EMULSOftlZED SHORTENING OUR VALUE CUT BEANS 2- 2ic No. 2 Can Sunspun MARGARINE 1 Ib. 25 Red & White FLOUR 25 lbs. 10 lb,... EJSC Red & White T n u. COVE 0YSTK Cashmere Bouquet SOAP Reg. Bar , 3fo25e Cashmere Bouquet SOAP Bath Size . 2 for 23' FAB Large Size . 32 VEL Large Size . ..... 32' Ajax Cleanser 2 f 25 c Peets Granulated Large 31 SUPER SUDS Large 31 Our Value TOMATOES 2 fo, 49' No. 2V VIS INFECT HOME GCXM-ClNTCKS WITH uLUdbUA biodoi"s 'mmm Red & White gj PEAS' i 1 xrrTetm vntiCf(W2 iF if HIAT-MT-INJOY UJ Pheasant SALAD DRESSING Quarts . 45 Pheasant GRATED TUNA 25e Va'i Pheasant PINK SALMON Hoi 57' 45. j 1 r ARMOUR'S TREET 12 oz. ARMOUR'S CHOPPED HAM 12 oz. 53. I 1 ARMOUR'S CORNED BEEP 12 oz. ARMOUR'S CORNED BEEF HASH 16 oz.- 43. ARMOUR'S DEVILED HAM Vit
