SALEM'S AUTHENTIC FOOD GUIDE TO BETTER LIVING
Capital
Journal
Sec. Of, Capital Journal, Salem, Ore., Thursday, Jan. 11, 1951 1
FOOD
SECTION
SUCTION
:1
A Meat Loaf Proves Good
Enough for Buffet at Party
lrihwi rBMM fi-ffianmm'' J
Cran-Ham Loaf . .
(AP NflWlfeature)
K you're looking for a meat
loaf recipe good enough for com
pany dinner or party buffet
here's one I can recommend.
Tried recently in my own kitchen
all the taste-testers gave it their
heartiest approval. I didn't
bother to grease the heat-resistant
oven-glass baking dish I
used for this loaf and it un
molded beautifully. The crust
of this loaf is an appetizing pink
ish color and with ruby-red fresh
cranberry sauce down its center
it looks and tastes extra-special.
Serve small candied sweet po
tatoes around it if you like; or
choose green peas, as I did, to
surround this elegant loaf. By
the way, when I use quick-frozen
peas I usually cook them with
less water than the recipe on
the package calls for. I recom
mend cup boiling water to a
12-ounce package. Be sure to
save the vegetable liquid to use
In gravy or soup.
A tossed green salad with a
sharp French dressing is excel
lent to serve with this loaf, too.
Bring the salad on as a separate
course. Hot crusty garlic bread
is another fine addition. This
Cran-Ham loaf slices beautifully
and is wonderful "fork food" for
a buffet supper party. Set on an
old-fashioned blue platter this
combination was both good
enough to eat and to photograph!
Here's the recipe:
Gran-Ham Loaf
.Ingredients: 2 cups ground
cooked ham (leftover), 1 pound
(2 cups firmly packed) ground
raw veal, 1 cup corn flakes (or
1 one-ounce package), 2 eggs, 1
small onion (finely grated), 1
tablespoon chopped parsley or
celery leaves, salt and pepper to
taste, 2 cups 10-mlnute cranberry
sauce.
Method: Combine meat,
crumbs, eggs, and seasonings
Mix well. Add Yi cup juice
drained from 10-minute cranber
ry sauce and blend thoroughly.
Pack mixture in greased loaf
pan and bake in moderate (370
F.) oven about 1 hour. Turn
out on serving platter and spoon
over hot 10-minute cranberry
sauce. Makes approximately 6
servings. Serve with tiny boiled
carrots and sauteed apple slices
if desired. Allow to stand 5
minutes or so before turning out.
10-Minute Cranberry Sauce
Ingredients: Yt cup water, Yt
cup apple juiqe, 1 cup sugar, 2
cups fresh cranberries.
Method: Put water, apple
juice, and sugar in saucepan;
,.stir jover low heat until sugar
dissolves, then boil for 5 min
utes. Add cranberries and boil
another 5 minutes, or until all
the berries pop. Use part of
Company special
juice in loaf as directed, keep
remainder of sauce hot to serve
with baked loaf. Makes about
2 cups sauce.
Liver, Bacon Team
A casserole choice with liver
and bacon. Panbroil bacon
slices, then brown liver cut in
small strips in drippings. Place
liver in casserole with diced po
tatoes. With bacon drippings
make a brown gravy and add
along with mushrooms to the
casserole. Place in a 300 degree
F. oven and cook until liver and
potatoes are tender.
Dinner Grill
Canadian-style bacon stars in
a quick grilled dinner. For four
servings place, eight slices of
the bacon, cut Y inch thick,
along with three peach halves
on your broiler rack. Sprinkle
the peaches with sugar and cur
ry powder and dot with butter.
Place rack so that the top sur
face of meat is 2 to 3 inches
from the heat. After five min
utes, turn the bacon and brown
on the other side.
Italian Veal Stew
Makes Thrifty,
Delicious Dish
A big platter piled high with
a lusciously browned, fragrant
meat stew fairly shouts "Wel
come, home!" to the folks who
come in out of the winter's cold.
The homemaker will be thrilled
by its thriftiness for stews use
the less-expensive cuts of meat.
Slices of economical veal
knuckle, browned in butter or
margarine form the base of Veal
Stew, Italienne. The moat is
then simmered to mouth-melting
tenderness in a tasty mixture of
vegetables and seasonings.
Serve the stew over Rice Ital
ienne and pass crisp-crusted
slices of Italian bread along with
pats of butter or margarine and
you have another star perform
ing menu.
Veal Stew, Italienne
3 pounds veal knuckle, 1 to
l'i-inch slices
Yt cup butter or margarine
Salt and pepper
Flour
Yt cup chopped onion
Yz cup chopped carrot
1 bay leaf
1 clove garlic, minced
1 cup tomato puree
cup water
Yt cup chopped parsley
1 tablespoon grated lemon
rind
Season veal with salt and pep
per. Dredge in flour. Melt but
ter or margarine in large kettle
and brown meat over medium
heat. Add onion, carrot, bay
leaf, garlic, tomato puree and
water. Cover and cook slowly
for about 2 hours. (The stew
may be baked in a 350 degree
oven in an oven-proof dish or
casserole.) Mix together parsley
and grated lemon rind. Serve
on large platter and sprinkle
parsley-lemon mixture over top.
Yield: 6 generous servings.
Rice, Italienne
Yt cup chopped onion
Y cup butter or margarine
1 cup washed rice
2 cups chicken broth
1 tablespoon grated parmesan
or romano cheese
Melt butter or margarine in
large skillet. Add onion and
brown lightly. Add rice and
simmer in butter or margarine
Inexpensive Dress-Up Tricks
Ad Wonders to Your Meals
Got the dinner bell doldrums?
Cheer up, it happens to every
homemaker at some time.
The thing to do is to take ac
tion. Spending more time or al
loting more money for meals of
ten is impossible. But there are
quick inexpensive dress-up
tricks that can do transforming
wonders to your meals, just as a
new scarf at the neckline of an
old suit does.
Even old standbys like pan
cakes get new appeal when roll
ed up French style around a fill
ing of sour cream. The pancakes
are made with a mix to save
time. And the sour cream has
been delicately flavored with
cinnamon to spike the dish.
The fast-change act works
with cake mixes, too. Make t
cake from your favorite pack
aged mix. Then supply the sur
prise element with a piquant
filling Orange Mince. With this
easy-to-make mince meat and
orange juice combination sup
plying a substantial middle lay
er, all the top of the cake needs
is a dab of whipped cream or a
sprinkling of confectioner's su
gar. Salads respond to quick-trick
treatment, too. A good prescrip
tion for one of mixed greens or
cooked vegetables is Ruby Salad
dressing. Evaporated milk, chili
sauce and seasoning are all you
need to make this tasty colorful
dressing.
Creamy Apple Eoll-Ups
(Makes about 16 4-inch diam.
cakes)
2 cups prepared pancake mix
1 cup evaporated milk
1 cup water
1 egg, slightly beaten
and onion mixture until the rice
is delicately brown. Stir rice oc
casionally. Add chicken broth,
stirring constantly. Bring to a
boil. Cover and cook slowly for
about 20 minutes. Just before
serving add grated cheese. Yield:
8 servings. Chicken broth may
be made by dissolving 2 chicken
boullion cubes in 2 cups boiling
water, if desired.
1 cup finely diced apple
Place pancake mix in mixing
bowl; add combined evaporated
milk, water and egg. Beat until
smooth. Pour V cup mixture for
each pancake on greased hot
griddle. Brown on one side. Turn
and brown second side. Remove
from griddle. Spread rounded
tablespoonful of Spicy Cream
over pancake. Roll up. Sprinkle
with powdered or confectioner s
sugar. Serve warm.
Spicy Cream
Makes lVi cups)
3 tablespoons sugar -Y
teaspoon cinnamon
1 cups sour cream
Combine sugar and cinnamon.
Stir into sour cream, blending
well. Use as topping or filling
for Creamy Apple Roll-Ups. If
prepared ahead, store in refrig
erator. Orange Mince Filling
Makes about 1 cud)
1 9-oz. package mince meat
2 tablespoons sugar
Yi cup orange juice
T3rnnlr minn mpnt tntn small
pieces and put in small saucepan.
Arid Biicrnr and oran?e luice.
Place over heat and stir until all
lumps are thoroughly broken.
Rnil hrisklv. stirring constantlv.
for 3 minutes or until almost
dry. Remove from heat. Cool.
Use as cake filling.
Ruby Salad Dressing
(Makes 1 cup)
Vt cup chili sauce
1 tablespoon lemon juice
teaspoon salt
Dash of pepper
cup evaporated milk
Mix together chili sauce, lem-
nn iniee salt and DeDDer: stir
gradually into evaporated milk.
Serve over tossed green or otner
vegetable salads.
Sauerkraut
Suggestions
Soup's on! And a flavorful one.
too. Heat 1 cup of sauerkraut
with 1 can of tomato soup, di
luted with a big spoonful of sour
cream on each portion, garnished
with finely chopped parsley.
Makes 2-4 servings.
The old adage says "three's a
crowd" but you'll say "three's a
treat" when the trio consists of
sauerkraut, franks and hot po
tato salad. Arrange them on a
large platter, and for color in
clude apple slices that have been
cooked with a few cinnamon
candies.
If you don't care for carawav
seed, substitute celery seed in
kraut recipes. See what unusual
flavor they lend to the kraut.
Looking for a different appe
tizer? Antipasto is the answer.
On individual salad plates, place
a mound of sauerkraut, a couple
of pickles, four hard-boiled egg
slices, two or three slices of
pickled beets and three or four
anchovies or sardines.
In place of lettuce, try sauer
kraut with your next ham sand
wich. It's delicious!
For a tasty salad that goes well
with any meat or fish, combine
2 cups of finely shredded raw
sauerkraut, 1 cup of finely chop
ped raw apple with the skin left
on, 1 finely chopped onion,
enough sour cream to moisten, 1
tablespoon sugar and Yt tea
spoon salt. Chill before serving.
Frosty sauerkraut juice is a
delightful opening to any meal.
Shake the juice with ice until
thoroughly cold and then serve
in chilled small glasses. For va
riety, combine equal parts of
kraut juice and tomato juice, or
mix 2 cups kraut juice w-ith V
cup chili sauce and 1 teaspoon
sugar (beet or cane).
The forests or the United
States include more than 800
different kinds of trees.
Annie Appetizers are grand to
serve before dinner or as mid-
afternoon or evening snack. Core
fresh, spicy red Jonathan apples
but do not peel. Cut into wedges
and spread with cream, rouelort,
Edam or Cheddar cheese.
Now if we could find a
quart of Curly's Milk
Big meals or little
ones everyone
agrees a big glass
of rich-tasting CUR
LY'S MILK adds the
finishing touch to
ony meal.
CURLY'S
Your Friendly
Home Owned Dairy
Phone 3-8783
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and A Half
'Beef Roasts the cheese market has advanced again spare Rj,s
. n Bur we still have the tame I A (Tjjf With " mueh meai
n if it old cheese at the H T V as Most Pork Roasts
W J lb: SAME OLD PRICE LB; Hi
Sliced Bacon chickens are the best buy lb-
49c lk CAP0NIZED U9 PorAk0Chops
JstL FRYERS u 69c ,k
! t,",l"dDr..-U.S.ll.l.M. All C.-W. U"1
FISCHER'S ROAST? END ID. dJL Country Style
J GARDEN FRESH FRUITS AND VEGETABLES Q
Oranges
O dozen
59c
Margarine
28c b
SWANCO
Powdered or Brown
Sugar
L boxes
25c
Jello
3 fof 25c
Tuna
SlarKist )Q
Bite size 'C
BAGOES, PARSNIPS
TURNIPS
5c
lb.
Grapefruit
4 25c
Ruby Reds
COOS BAY OYSTERS
39
10oz.
Can
Nine Oysters
To Can
Put a case of these
fine oysters In your
larder at only
$18.49 48 cans to
a case
Hot Sauce
6 39c
TASTY PAK
Dog Food
O cons
25c
PLAYFAIR
Orange Juice
33c
46 ox. ELSINORE
Swiftening
3 on 99c
Potatoes
50 lbs. 95c
U. S. No. 2
Milk
TALL SIZE
2 for 25c
Krispy Crackers
1,b- 55r
Bo 3C
Grapefruit
Juice
29c
46 oz.
can
BLENDED JUICE
ORANGE-GRAPEFRUIT
46 ox.
can
29c
STORE HOURS 8 A.M. TILL 8 P.M., INC. SUNDAYS
Prices
Good Fri.
Saturday
Sunday
Monday
jtoadvray (Grocery
Prices
Good Fri.
Saturday
Sunday
Monday
The VISTA Has
J5P" Irkhasa hISIHI
Grapefruit
ORANGES
LETTUCE
CELERY
Texas Ruby Reds
Large Size
100 Size
Sweet and Juicy
Large Firm
Fresh Heads
Garden Crisp
Paschal Type
6 for 49c
59e
2 for 25
lb. 13'
GROCERIES AND STAPLE FOODS
YES SIR
DOG FOOD
3 cans
25c
SHORTENING XT..... 1.05
WESSON OIL , 43c 83c
SOAP Powder Lge9 33C Gia. 61 C
SCOTCH "CLEANSER 2 , 25c
BABY FOOD "Si".-"
FLOUR
Occident
25 :
ALL BRAN Kelloggs lge. pkgs. . . .
GRO-PUP-RIBBON Kelloggs lge. pkg. .
STRAWBERRY PRESERVES Kerrs 1 lb. jar
PURE SORGHUM 5 lb. can 1.29
PEANUT BUTTER Skippy 15 oz. jar CrThykr 39c
CORN ON THE COB . . 4 ears in a can 35c
HOT SAUCE Hunts 8 oz. can . . 3 for 19c
TOMATOES Capitol 303 can .... 15c
FRUIT COCKTAIL Libbys 300 can . . 23c
SLICED PINEAPPLE Libbys No. 2 can . 29c
35c
1.99
25c
35c
39c
VIC SAYS: If You Don't See It, I'll Cut It for You
SWIFT'S PREMIUM PAN READY
FRESH FRYERS
Large Colored ea.
1.35
Morrell's Pride
PICNIC
HAMS
49c ,t
4-6 lb. Average
Eastern Grain Fed
Pork Shoulder
ROASTS 49c
STEAKS , 53c
CHEDDAR CHEESE
Med. Aged
lb.
49c
THE FRIENDLY STORE
Budget
Savers
MARKET
Store
Hours
9 a.m. to
' 9 p.m.
Every Day
BROADWAY AND MARKET STS.
3045 So. Commercial