2 See. ill, Capital Journal, Balsm, Ore., Thursday, Jan. IT, 1952
It's Onion
And Potato
Week Now
Vos up'r celebratine Dotato
and onion week. Without pota-
toe. ana onions our meai plan
ning would be difficult indeed,
en nprhans we should pause to
reflect upon this fact and pay
tribute accordingly, uom 01
these popular vegetables are
plentiful, delicious, nutritious
Bnd easy on tne Duagei.
Savory Potatoes Onions
8 medium size potatoes
3 onions, sliced
3 tablespoons meat drip
pings or other fat
3 tablespoons flour
Vt teaspoon pepper
' 1 tablespoon melted butter
or margarine
1 tall can evaporated milk
yt teaspoon salt
l?b cup vegetable water
1 small can potted meat or
deviled ham
4 tablespoons bread crumbs
Peel and slice potatoes and
4ne intn Munnnan and cover
with boiling water. Boil until
almost tender; drain, reserving
water Place in buttered baking
dish. Melt fat and blend in flour
and seasonings. Add evaporated
milk diluted with equal amount
of vegetable water. Cook, stir
ring constantly until thicken
ed. Stir in potted meat. Pour
over potatoes and onions.
sr.ink!o with crumbs which
have been mixed with butter or
margarine.
Bake in moderate oven, 35u
jhai fnr an minutes, or unitl
thoroughly heated and lightly
browned. Serves i 10 o. ourapo
of leftover cooked meat or
sliced frankfurters may be used
in place of potted meat.
Ilplnflll Hints
Feeling Potatoes: Peel only a
narrow strip around white po
tatoes to be boiled. The skin
will then come off easily when
the potatoes are cooked.
Salty Soup: Cut a raw po
tato In half and put It in a small
kettle of soup that is too salty.
Boil for a short time until
over-saltiness disappears; then
remove potato.
Mashing more lightly: Hot
milk is bcter than cold milk for
adding to potatoes to be mash
ed. A teaspoon of baking pow
der added before mashing will
make them light and creamy,
too .... especially if they're
whipped briskly.
Browning fried potatoes:
Sprinkle the sliced potatoes to
bo fried with a little pinch of
flour to make them a golden
brown color.
Peeling onions: To help keep
eyes from watering when peel
ing onions, try holding a crust
of bread between your teeth
with one end projecting out
ward. Pouring scalding water
over onions before you begin
peeling, will also help prevent
this annoyance, as well as peel
ing under water.
Onion odors can be removed
from a knife by running it
through a raw potato. If you
want to remove onion odors on
your hands, try rubbing them
briskly with celery salt before
washing. If you want to re
move onion-breath, try eating
a half dozen sprigs of parsley
which have been dipped in salt
or vinegar.
Polishing jobs: Rubbing tin
objects strongly with a raw
onion should give them a
sparkling new polish. You can
also thine brass ornaments by
using a soft cloes which has
been dipped in the juice of a
boiled onion.
Useful Recipe
Baked Meat Loaf
Vi cup fine dry bread crumbs
1 cup undiluted evaporated
milk
114 lbs. chopped beef
1 egg
2 teaspoons salt
V4 teaspoon pepper
Vt teaspoon nutmeg
cup finely diced onion
2 tablespoons fat
1 teaspoon kitchen bouquet
1 'A lbs. sweet potatoes
Place crumbs in mixing bowl.
Add milk and let stand for 5
minutes. Add chopped beef,
egg, salt, pepper, nutmeg and
onion. Mix well, using large
kitchen fork. Shape mixture in
form of loaf on greased shallow
baking pan large enough to hold
halved potatoes also. Blend to
gether fat and kitchen bouquet
and brush lightly over top and
sides of loaf. Bake in moderate
ly hot oven 375" F until done,
about 45 minutes to one hour.
Meanwhile boil potatoes until
nearly tender. Peel, halve and
arrange around meat loaf.
Brush tops lightly with any re
maining kitchen bouquet and
fat. Serves 4, with left-overs
for another meal.
Hemoulade
This is an ideal evcry-one-for-
himself dunking mixture that
needs only be surrounded by as
sorted crackers, shrimp, cauli
flower buds, celery stalks 2 to
3 Inches long, potato chips or
corn chips. Recipe makes 2 cups.
Blend 1 cup mayonnaise, Vi tea
spoon dry mustard, Vt teaspoon
garlic salt, 1 tablespoon anchovy
paste, 'A teaspoon tabasco, 2 ta
blespoons vinegar, 1 tablespoon
chopped parsley, 2 tablespoons
chili sauce, 3 tablespoons very
tinely chopped stuffed olives, 3
tablespoons very finely chopped
gherkins, 1 teaspoon finely chop
ped onion, 3 finely chopped
hard-cooked eggs.
Three Thrifty
Meals from Half
A Ham Presented
Here's a way to give your
family three meat meals from
a shank half of ham. Purchase
a full-cut shank end (half ham)
and ask meat man to saw off
a generous shank end. Do not
serve on successive days. Re
frigerate, but never longer
than a week.
1. A delicious boiled dinner
of ham cooked with carrots, po
tatoes, onions and wedges of
cabbage.
2. With a sharp knife, divide
rest of ham in half. Cut down
center to make boneless piece
for slicing, and piece with bone
for roasting. Bake and glaze
bone-in piece.
3. Cut remaining boneless
piece Into thick slices for broil
ing or frying. These also may
be baked with pineapple slices
or scalloped with potatoes.
Corned Beef Hash
Glorified with Sauce
Supper in a hurry will be a
pleasure to eat, if you'll try this
gourmet trick with canned
corned beef hash.
Glorify the hash with a zippy
sauce, smoothly seasoned with
onion, celery, green pepper, to
matoes and wine. For added
enjoyment, accompany the sup
per dish with glasses of the same
type of wine used In preparing
it.
Creole Hash
(Serves 6)
3 tablespoons butter or
margarine
Vz cup chopped onion
cup chopped celery
Vi cup chopped green pepper
3 tablespoons flour
'A cup well-drained canned to
matoes, chopped
hi cup burgundy, claret or
other red table wine
Salt and pepper to taste
2 (1 lb.) cans corned beef
hash
Melt butter in a large, heavy
skillet. Add onion, celery and
green pepper; saute gently for 5
minutes. Blend in flour; add
tomatoes and wine; cook, stir
ring constantly, until mixture
boils and thickens. Season with
salt and pepper; add hash. Stir
Celery Acids
Touch to
Good Soup
Temporarily satisfy impatient
appetites with a bowl of this
delicious Rice and Tomato soup.
While the main dish finishes
cooking, all can relax and swap
the day's doings while sipping
this goodness. The celery leaves
are a simple yet extra touch
which lifts the soup out of the
just soup" class. So save those
celery leaves whtch are usually
thrown away and then reach for
the rice box 'cause "soup's on."
(Did you know your wor
ries about tomorrow's lunch
are over? Make a sandwich and
warm up the rest of this deli
cious rice soup).
Rice and Tomato Soup
Vi cup uncooked rice
1 cup chopped onion (about
1 large or two medium
onions)
Celery leaves chopped (4
sprigs or about Vi cup)
2 teaspoons salt
V4 teaspoon pepper
9 cups water
2 cups tomatoes
2 tablespoons butter or mar
garine 2 tablespoons flour
Put rice, onion, celery leaves,
salt, pepper, and water in a
large soup kettle or saucepan.
Bring to a vigorous boil and
then turn the heat as low as
possible leave over this low
heat for 14 minutes. Add the
tomatoes. These may be mash
ed, put through a sieve, or left
whole. In a small saucepan and
over a low heat melt the butter
or margarine, add the flour
and blend thoroughly. Cook for
several minutes stirring ' con
stantly. Gradually add one (1)
cup of liquid from the soup ket
tle. Blend thoroughly. Add this
to the soup kettle. Mix well and
allow the soup to simmer about
10 minutes. Serve hot.
This recipe makes 12 one cup
servings.
with a fork over low heat until
ingredients are well blended
and hash is piping hot.
IN HOTHIR'S OATS
4 Festive Coon for Mixing and MatchingI
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waiting no coupons no money to send for
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ntim Ware, "Fire-King" Cup and Saucer, of
'Wild Rose" pattern China.
And remember, there'a no 6ner quality, more
delicious, more nourishing oatmeal for your
family than Mother's Oatsl Get it todayl
MOTHER'S OATS a product of THE QUAKER OATS COMPANY
n a
BIGGEST LITTLE
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SUPER QUALITY I SWIFT'S PREMIUM I PORIsf I IVCB
Gro5tr Sliced Bacon lb. 55c Tffc
Weekend Special NO LIMIT PORK LOIN
sausage Try Our Steaks and Roasts R s T s
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GARDEN FRESH FRUITS AND VEGETABLES
GRAPEFRUIT I SPUDS I ORANGES I BANANAS
59c Dozen I 10-LBS. 49c 39c Dozen I 2 Lbs 29c
U. S. No. 1 Large Sizes FANCY
T29CA C2"EESE BEANS PEACHES
Solid Pak. Loaf' 95 C 2 Lbi. 29c 25 C Can
Light Meat PARIDELUXE Small Naviei Cottage Brand 2'i
SAUERKRAUT BEETS SALMON CORNED BEEF
2 Can. 25C IOC 39C Can 39CCan
Cottage Brand MARION BRAND Reopeoter No. 1 Toll Frey Bento. 12-Oz.
CHILI SPAGHETTI BABY LIMA BEANS COFFEE
2 Can. 49C C.V IOC Wc Can 79c LB
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Pineapple Juice MARGARINE STORE HOURS: 8 A.M. 'TIL 8 P.M.
2 can. 49c 2 Lb.. 45c SUNDAYS 8 A.M. 'TIL 7 P.M.
ARM0UR'S PRICES GOOD FRI., SAT., SUN.
SUNSHINE lliii
FrispyCrockers 2 M 1 BROADWAY GROCERY
29c LB. Cottage Brand Tall I B OddwOV and Market StS.
Pinwheels Use Last
Of Roast Fowl Meat
When pickin's from the tur
key or chicken get down to
tiny scraps, put them through
a food chopper and stretch one
cup into dinner for four. Make
"Turkey Olive Pinwheels" us
ing ground turkey or chicken
and meaty ripe olives in the
mixture you spread on the bis
cuit dough. Left-over gravy or
a nippy cheese sauce tastes good
poured over the pinwheels.
Turkey Olive Pinwheels
cup ripe olives
1 cup ground cooked turkey
or chicken
1 teaspoon grated onion
2 tablespoons chopped pi
mento 2 tablespoons mayonnaise
Salt to taste
Biscuit dough (basis Vi cups
flour)
Cut olives from pits into small
pieces. Mix with turkey, onion,
pimiento, mayonnaise and salt.
Roll biscuit dough into rec
tangle, about 6x9 inches. Spread
turkey - olive mixture evenly
over dough. Roll lengthwise as
for jelly roll, and cut into 8
slices. Place cut side down on
greased baking pan. Bake in hot
oven (425 degrees F.) 20 to 25
minutes. Serve hot, with left
over gravy or a sauce. Makes
S pinwheels.
It's handy to have some cans
or jars of small whole boiled on
ions on a cupboard shelf. They're
a good way to stretch peas, snap
beans, or mixed vegetables when
unexpected company arrives.
r 7itts
RESH
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no
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FRESH. DRESSED
FRYERS
Bakes - Hens
Razor Clams
Salmon
By the Piece
Lb 49c
FRESH DEEP SEA CATFISH
KIPPERED SALMON
FRESH FILLET OF RED SNAPPER
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216
North
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Phone
3-4424
TOP QUALITY FOODS AT SPECIAL LOW PRICES
rnl
Open 'til 9 p.m.
Every Day of the Week
Including Sunday
Dptirhn PT ne 'me my Oncle Gordo say to me . . .
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EGGS, Grade AA Large
doz.55c
COFFEE
VISTA HOUSE
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Lb.
75c
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79c
Hydrox Cookies 39c
Sunshine 12-01. Pkg.
SWIFT'NING
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Tomato Juice
Hunt's 46-ox. Can
Orange Juice
Elsinore 46-oz. Can
GRAPE-ADE
Hi-C 46-oz. Can
YOUR
CHOICE
25'
SPINACH
Del Monte No. 2 Can
Z Cam
35c
CREAM CORN 17c
Pict.weet 303 Can
FARM FRESH PRODUCE
SQUASH
Belter Yet,
Best For Baking .
.ik 4c
POTATOES 25 T
U. S. No. 1 De.chute.
AVOCADOS 2 19c
U. S. No. 1 Colavo. King ef Salad.
CELERY HEARTS 25c
Pascal Type Cream of Crop
SPINACH
Farm Fre.h Bunche.
2 1 25c
GRAPEFRUIT 6 35c
Large 80 Size Arizona Sweet.
Colored Fryers ea.$U 19
Large Size Fre.h Dre.sed Pan-Ready
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Sliced Bacon lb. 3 9C
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COOKED PICNICS 45 r
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ROASTING HENS 49c
Colored Oven-Ready or Cut Up for Slewing mmw0 V
PORK STEAK AQr
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BEEF ROAST 1 1 Z. . 73r
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