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
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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
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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'
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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