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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 21, 1951)
Versatile Macaroni Can Be Main Dish or Salad Macaroni is a versatile food which may be used in salads and casseroles. It is good combined with cheese, eggs, chicken, green vegetables, and many ' other foods. Epicurean Macaroni Salad (Makes 6-8 servings) 1 tablespoon salt 3 quarts boiling water 8 ounces elbow macaroni 1 2-ounce can anchovies, drained Vi cup chopped green pepper cup chopped cucumber cup chopped parsley cup chopped carrots 1 tablespoon onion juice Vi cup mayonn esia 1 teaspoon rich-p r e p a r e d mustard ' 1 teaspoon salt Freshly ground pepper Add 1 tablespoon salt to rapid ly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain In colander. Rinse with cold water; drain again. Chop an- Cream Puffs Good With Strawberries Whipped cream is a dairy food which adapts itself so -readily to festive decoration. During straw berry season the popular theme of strawberries and whipped cream can be carried out in the cream puff. You'll want to try raspberries, blackberries and blueberriese, too. But long after berries are at their best fruit cream puffs of many sorts can be enjoyed. Here we've used both straw berries and bananas, an interest ing flavor combination. Later, when canned or frozen fruits are more practical, try peach, apricot or plum puffs. Delecta ble fruit combinations can be devised to suit your mood, or the occasion. For still further variety, try flavoring the whipped cream to go with the fruits you choose. For example, with bananas, try a touch of maraschino cherry juice, and with pineapple, a drop of peppermint extract in the iweetened whipped cream. Puff Shells (Makes 6) cup butter Vt teaspoon salt 1 cup boiling water 1 cup cake flour 4 eggs Heat butter, salt and water until butter melts. Add flour all at once, beat well and cook, stirring constantly until mixture forms a ball and leaves sides of pan. Cool slightly; add eggs, one at a time, beating after each ad dition. Drop batter by table spoons for each puff. Bake in hot oven (450' F.) for 20 min utes. Reduce temperature to 350 F. and continue baking for 30 minutes. Puff Filling 1 pint crushed fruit, sweet ened to taste 1 cup heavy cream, whipped and sweetened Few drops flavoring, If desired Fruit for garnish Cut puffs in half horizontally. Fill bottom half with crushed, aweetened fruit. Top with whip ped cream. Replace top half of puff and garnish. Fruit and Whipped Cream Variations: 1. Blueberries with almond- flavored whipped cream. 2. Pineapple with cherry flavored whipped cream. 3. Raspberries with vanilla- flavored whipped cream. chovies very fine. In a large bowl, combine remaining in gredients with cooled macaroni and anchovies; mix thoroughly but lightly. Pour into 1 -quart bowl or mold; pack firmyl. Chill several hours. Unmold on crisp salad greens, being careful to re tain shape of bowl or mold. Hawaiian Macaroni Loaf (Makes 6-8 servings) 1 tablespoon salt 3 quarts boiling water 8 ounces elbow macaroni 1 envelope unflavored gela tin Vi cup cold water Vi cup hot pineapple juice Vt cup mayonnaise 1 cup crushed pineapple 1 cup grated cheddar cheese 1 cup chopped celery Vt cup grated carrots Salt Add 1 tablespoon salt to rap idly boiling water. Gradually add macaroni so that water con tinues to boil. Cook uncovered, stirring occasionally, until ten der. Drain in colander. Rinse with cold water; drain again. Soften gelatin in cold water. Add hot pineapple juice; stirring con stantly until gelatin is dissolved. In a bowl, combine remaining ingredients with cooked maca roni and softened gelatin; mix thoroughly. Pour into a 9x5x3 inch loaf pan; pack firmly. Chill until firm. Unmold on crisp sal ad greens. Macaroni Picnic Medley (Makes 6-8 servings) -1 tablespoon salt 3 quarts boiling water 8 ounces elbow macaroni 2 tablespoons scraped onion Vi cup finely chopped celery Vi cup finely chopped green pepper Vi cup finely chopped cucum ber Vt cup thinly sliced radishes 1 medium tomato, cut in wedges IVt teaspoons salt Vi teaspoon pepper Vi cup French dressing Vt cup mayonnaise Add 1 tablespoon salt to rap idly boiling water. Gradually add macaroni so that water con tinues to boil. Cook uncovered, stirring occasionally, until ten der. Drain in colander. Rinse with cold water; drain again. Add vegetables and seasonings. Mix together French dressing and mayonnaise and pour over salad; mix lightly, but thor oughly. Chill several hours be fore serving. Macaroni and Chicken Salad Mold (Makes 6-8 servings) 1 tablespoon salt 3 quarts boiling water 8 ounces elbow macaroni, 2 cups diced cooked chicken M cup diced green pepper Vt cup diced celery Vt cup diced cucumber 2 teaspoons salt Vi teaspoon pepper Vt cup mayonnaise Add 1 tablespoon salt to rapid ly boiling water. Gradually add macaroni so that water contin ues to boil. Cook uncovered, stir ring occasionally, until tender, Drain in colander. Rinse with cold water; drain again. Combine with chicken, vegetables and sea sonings. Add mayonnaisie and mix lightly. Pack firmly into bowl or mold and chill several hours. Unmold on serving plate. Garnish with tomato slices and watercress, if desired. V : V . Make cooking ts and pant ghtly clean Eril Cleans burner, broilers, ovens. Kelps on wash day, tares soap, sjrrattflort. A- S O AP SAVER gives you WUII7I sof f as Clean auto ra I rS ' ;' !i '"t - ' r- iatore easily, iS f " '- IMsaolTes Areata, Is kind to your plumbing. DOUBLI THI STRINOTH OF REGULAR SAL SODA 1 sec, m. Capital Journal, Salem, Ore., Thursday, June 21, 19513 mm m of mm Gerber Baby Food 3- 20' CAULIFLOWER Large White Heads . . 17c CARROTS sf Bunches. . . . 23c lb. GREEN BEANS 2 Lbs 35c PEAS 2 bs 23c Full Pods, Easy to Shell New Potatoes 10 Lbs., U. S. No. 1 39c I rkiMvIC 360 This Is Lemonade Time . Size 29c Doz. Gooseberries 2 Lb, 25c MISSION MACARONI OR SPAGHETTI 14 oz. cello pkg 24 oz. cello Pk9 JIFFIES EGG NOODLES 29c 16 oz. pkg.. WHITE STAR GRATED TUNA Reg. can .. 25c TANG SALAD DRESSING 2Qc Pint Quart 57c HI WEST EXTRA STD. SWEET PEAS 3 . 7 Qc 17 oz. can BARRETT PEARS ?Qc FAR WEST, Lge. 2' can ' TEXSUN GRAPEFRUIT Lge. 46 ez. can JUICE 2 , 47c (raft Velveeta Cheesefood 2 lb. loaf 79' Prices Effective At All Three Stores Fri., Sat., Sun., Mori. 2820 South Com'l. St. 3060 Portland Road 4720 East State St. AAfjrrr Erickson Yellow Bag VVrrEE Quality Guaranteed lib. 69c SLICED PINEAPPLE 77c HILLSDALE, lae. IVi can PINEAPPLE JUICE 77c LIBBY.46oz.ean tm M 46 oz. can 29c Marshmallows WONDERFOOD 17 f 16 oi. cello pkg I ' C Tree Tea 48 ct. bag 48 C 16 ct. bag 1 8c Vzlb. pkg .....55c V lb. pkg 29 C J - - - - 5 Bring Us Yoar QOLGAit-PAiMomt-nn COUPONS! PALMOLIVE SWIFT'S CREAMY RICH nr. PEANUT BUTTER T JELL0PUDDING4pk"7c HERS HEY CHOCOLATE SYRUP 79c Lne. 1 6 oz. cons l for J PENNANT MAPLE BLEND SYRUP 24 oz. Bottle SUNSHINE 4f 9oz. 19c PEANUT BRITTLE pkg.. . MEAT BASE, 10 oz can . . , VEG. BASE, 10 oz. can . Heinz Soup 2 ; 31c 2 23c 3 2 tegular Sin Cake Doth SIM Coket 27' 27' BOUQUET 'PUP 3 2 Regular Sizt Coket Both Sin Cokes IT IT N.wl Improved! FAB S 29 No Rinsing Needed VEL s: 29' AJAIt (leaiser 2tws 2r POET'S Granulated lorge Oc pkg. J A SUPER SUDS He 01 pkg. Ja Grs.m.s, kvULbilrau i tender Every Piece Unconditionally Guaranteed Heinz Tomato Ketchup 14 oz. bottle. . . . 23c Sunshine Soda Crackers 49c TURKEY BURGER Skin removed before grinding Delicious Lean Ground Turkey Meat Pound 65c PORK LOIN ROASTS Semi-Broken, Easy to Slice Pound 59c Swift's Breokfield PURE PORK LINKSAUSAGES Vi lb. ctn. . 29c Swift's Premium SLICED BACON lib. Sealed Pack 63c ARMOUR'S SKINLESS FRANKS For That Weekend Picnic Pound 53c BACON JOWLS Lean Pieces Pound 21c 21b. box ULUIIUA' 0ujtf Much! Vi gal. The Mild Bleach 25c Gai. 45c PICNIC SUPPLIES DIAMOND WAX PAPER IT-23c ZEE NAPKINS 80 ct. 2 fo, 19c PAPER PLATES DIAMOND, Pkg. of 12 2 for 25c HOT DRINK CUPS REG. 19c 2 for 25c DRIVE OUT AFTER DIMER...0PEN 9a.m. to CHUZOfl ft DWlOHT CO., INC, IS CEDA1 IT., NW YOIK f, M. .
