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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (April 21, 1955)
Register-Guard, Eugene, Ore. gC Thur., Apr. 21, 1955 , MOLASSES FRENCH TOAST Here's a nourishing luncheon treat Add 2 tablespoons ot mo lasses to a beaten egg ana a cup of milk. Dip 8 bread slices into the mixture and brown them in butter, turning onee. "" Soup Duo Here's an easy but delicious way to make a brand new soup from two soups. For savory Soup Mates, combine a can of con densed tomato soup with a can of condensed cream of celery soup, adding 1 soup cans milk. (nation U THE DIFFERENT HOT CEREAL NOW BETTER THAN EVER I TODAY'S IMPROVED CARNATION INSTANT WHEAT Friskies has RICH, RED MEAT (U.8. Govt. Inspected Hore. Mt) as Its principal Ingredient ...to protect your dog against "HIDDEN HUNGER" Caused by lack of essential food element necessary to normal growth nd health. I rTc"'.v) ' C Look for this r. ' . -i Copr. 1955 Alb.n Milling C. : fCeepyour dog frisky wtf) FRSWES UIIM MIUIHt CO dry. OF CARNATION COMPANY. lOI AN4UU U, CAUrOHNIA . Tomato Flavor Populaf In Sauce, Soup, Casserole Down Mexico way, the tomato has been king of the table for centuries. When Cortez and his Conquis- tadores landed on Mexican soil in the sixteenth, century, they discovered the tomato growing on the farms of the ancient Aztecs. Borne by a vine-like plant, the fruit was small and lop-sided; yet its fine flavor made it a favorite at every tribal feast. An aura of romance clung to the tomato. Some said it was the gift of Quctzacoatl, god of healing; and baskets, heaped high with the jewel-like fruit, were borne on the heads of de votees to his altar. Doctor-priests prescribed the tomato, and it was most popular as a "beauty aid." But it was the piquant sauces made from the pulp and juices of this magical fruit that captured the epicurean hearts of the Span ish. So along with the seed of the tomato, the Spaniards took home with them those Mexican recipes in which it starred. Four centuries later, Ameri cans, perhaps as much as any one, find delight in dishes sea soned with the tomato. Cream of tomato soup ranks number one on the luncheon hit parade, and ketchup is the favorite condiment in practically every state. An old Mexican dish, a com bination of beef and corn and tomato we call Aztec Dinner, is prepared with the help of rich, crimson cream of tomato soup. Aztec Dinner 1 medium onion, finely chopped cup finely chopped green pepper 1 pound ground beef 2 tablespoons shortening 1 teaspoon salt 1 No. 2 can whole kernel corn, drained can (lO'Aounces) condensed cream of tomato soup, undi luted . Dash marjoram Brown onion, green pepper and beef in shortening in skillet. Add salt Drain any excess fat. Drain corn, reserving liquid. Stir in corn, Vi cup corn liquid, soup and marjoram, himmer 5 minutes or until hot. Makes 4-5 servings. In this Beef Pie Mexicale. ket chup provides a rich tomato and spice flavor: Beef Pic Mexicale 2 tablespoons shortening cup chopped onion IVi pounds ground beef Serve a hearty vegetable soup followed by a stuffed esg salad. To stuff the eggs, mash the yolks with salt, pepper and salad dress ing and add a bit of minced ham, anchovy or parsley for extra flavor. 1 teaspoon salt 1 cup tomato ketchup Vt cup water 1 teaspoon chili powder 1 teaspoon apple cider or salad vinegar 1 package (12 ounces) corn muffin mix Heat oven to 350 F. (mode rate). To melted shortening in skillet, add onion, ground beef and salt; cook until meat is lightly browned. Drain off any excess fat. Stir in ketchup, wav ter, chili powder and vinegar; simmer 10 minutes. Prepare corn muffin mix as directed on pack-1 age. Spread batter evenly on bottom and sides of greased baking dish (ll&x"7"xl'4").: Spoon meat mixture. Into corn crust. Bake at 350"F. for 30 min-: utes or until cornbread is done. Makes 6 servings. Rice high on the list of plen-i tif uls combines with beef, onion and tomato, and is seasoned withj thick, flavorful tomato ketchup; and a dash of chili powder. Mexican Rice cup uncooked rice 2 tablespoons shortening or salad oil '& cup chopped onion 1 clove garlic, halved 1 pound ground beef 2 teaspoons salt teaspoons chill powder cup tomato ketchup 1 No. 2 can tomatoes 1 cup water Add rice to melted shortening in large skillet; cook slowly, stirring frequently, until lightly browned. Add onion, garlic and ground beef. Cook, stirring con stantly, until meat is browned. Add salt and remaining ingre dients; simmer 5 minutes, stir ring occasionally. Remove gar lic halves. Cover, simmer 20 minutes or until rice is tender. Makes 6 servings. A truly delicious chili con came can be made with ketchup, too. Chill Con Carne 1 pound ground beef 1 cup chopped onion 1 garlic clove, minced 1 tablespoon shortening 2 tablespoons chili powder 114 teaspoons salt 1 can (1 pound) red kidney beans 1 can (2 cups) water 1 cup tomato ketchup In large iron skillet or Dutch oven, saute beef, onion and gar lie in shortening until brown. Meanwhile, add chili powder and salt. When meat is browned, add kidney beans, water and ketchup. Simmer, covered, 1 hour or until desired thickness is reached. Makes 6 servings. PRODUCER'S PUBLIC MARKET FROM LANE COUNTY FARMS TO YOU CORNER BROADWAY AND CHARNFXTON - .. W, If . PEOPLES MARKET, in the Broadway Side in the Public Market Smoked Hocks Sugar Cured Beef Brisket for Soup 5 Stews Large Juicy Frankfurters Large Cut Pot Roast Small Cut Pot Roast Fresh Lean Ground Beef Morrels Pride Picnics Center Cut Chuck Roast Veal Shoulder Crown Roast Veal Steaks Sirloin Tip Beef Roast Boneless Swiss Steaks Leg 0' Young Mutton Shoulder of Young Mutton 1 Lb. Pkg. Sliced Bacon 1 Lb. 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