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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 8, 1953)
I.-" If . i. . is,a,A ..,....(.lf.i ale$iA Authentic Jcc4 fade to Setter titty THE HOUSEWIFE'S HANDY FOOD SECTION Edited by Morion Lowry Fischer LATEST IB2A5 FOa YC'-' MARKGT'lTjG UVMkU Thmy Imm Wook ital Salem, Oregon, Thursday, January 8, 1953 JLL Ducklings Eaten Over Nation Now Due to Frozen Food Industry 'ft AS5Ji Dackllnf - Apple Casserole C7 Something New. . v. j felted Crab Bisque Dish Easy for Parties Tot easy and delightful en tertaining anytime, you'll want to share this recipe. It can be fixed ahead of time. Garnish with finely cut parsley and a dash of paprika. Serve with hot French bread. Serves six. Crab Bisque Delight Melt 1 tablespoons butter In frying pan. Add 1 cup finely cut carrot, 1 cup finely cut celery, cup chopped onion, 1 bay leaf. Cook about 10 minutes, stirring frequently. Add 2 cups water and 1 teaspoon salt Cover and cook IS minutes longer. Make white sauce by melting 3 tablespoons butter, blending in 5 tablespoons flour, 1 teaspoon salt, pepper to taste; add 3 cups milk gradually and cook until thickened, stirring constantly, Add undrained vegetablefand 1 cups crab meat (or one ounce can), continue to cook until thoroughly heater; about 5 minutes. Serve into piping hot bowls from favorite tureen or directly from soup kettle. Duckling Italienne For company dinner. AP JfmtMtaiw) Fresh or frozen Long Island duckling goes all over the coun try these days, ready to be put Into luscious dishes.Want to try something new? Team the duck ling with a handy can of apple slices for a casserole, or cook it with tomato sauce and serve it with spaghetti. DUCKLING-APPLE CASSEROLE Ingredients; 1 ready-to-cookLong Long Island duckling (4 to 5 lbs). 1 teaspoon kitchen bouquet, teaspoon salt, Vt teaspoon ginger, teaspoon pepper, 3 tablespoons fat, 1 No. 2 can sliced apples, H cup apple cider, 1 teaspoon lemon Juice. Method: Cut duck Into serving size pieces. Mix Kitchen bouquet, salt, ginger and pepper in a large bowl. Add duck and toss gently together with fork to coat thor ough. Melt fat in skillet and brown duck in it over moderate heat Meanwhile arrange half of sliced apples, including juice, in bottom of greased 2Vt quart baking dish. Add duck. Arrange remaining apples around edge of baking dish. Heat cider and lemon Juice to boiling point and pour over duckling. Cover tightly and bake in moderate (35F0) oven, until duck is ten der,' about 2 hours. Serve i n 'casserole. Makes 4 generous Servings. i DUCKLING ITALIENNE Ingredients: 5 to 6 pound Long Island duckling (dressed weight) t tablespoons fat, Vt cup finely diced onion, V cup finely diced celery, one 8 ounce can (1 cup) tomato sauce, 1 teaspoon kitchen (bouquet, 1 teaspoons sugar, Hi teaspoons salt, teaspoon oregano, 1 pound spagetti. . Method: Wash duck in cold water and dry. Cut off wine tips; cut in serving size pieces. Melt fat in deep skillet or dutch oven, Add duck and brown over mod erate heat. Add onion and celery and cook about 3 minutes longer. Mix tomato sauce, kitchen bou quet: sugar, salt and oregano. Pour over duck. Cover tightly and bring to boil. Cook until duck is tender, about 49 minutes, Meanwhile cook giblets, neck and wing tips in boiling salted water untile tender. Cook spag hetti in at least 3 quarts boiling salted water adding 1 tablespoon salt per quart, when ready to serve, remove pieces of duck from sauce. Pour off fat. Chop giblets and add to spaghetti, then pour sauce over spaghetti and mix well. Arrange spaghetti on serving platter. Top with pieces of duckling and serve with tossed green salad. Makes six servings. Dress up Waffles Waffles and hot cakes taste mighty good for Sunday morn ing breakfast, or for dessert for that matter. Change the scenery as far as a topping is concerned occasionally. Here's our sugges tion: Combine 1 (8-ounce) can apricot whole fruit nectar, cup honey and a pinch of salt and simmer about 20 minutes until it is the consistency you like. Remove from heat and stir in Vt cup butter. Serve warm. Round Steak Basis for Hearty Meal Savory round steak goes a long way toward making a hearty meal. It's price is within budget range now. It may make its appearance at the table-as a Swiss steak or as a stuffed and rolled steak or simply braised. There's an art to the prepara tion of round steak, but the im portant thing to remember is that slow cooking by moist heat will make it tender and keep juiciness and flavor that makes the mouth water. To prepare this braised round steak, "flour" with salted and peppered flour. Brown on both sides in a small amount of fat; bacon fat is fine. Cover closely reduce heat and continue cook ing until done, 30 minutes to an Hour, dependent on thickness of steak. x Individual Meat Loaves : Add extra good nutrition to meat loaf by mixing in some non fat dry packaged milk. Fashion the mixture into individual pat ties Instead of the usual loaf. Combine 1 pounds ground beef and 1 lightly beaten egg; mix thoroughly. Mix in V cup nonfat dry milk, Vt cup dry bread crumbs (lightly packed) 3 tablespoons grated onion, salt and pepper. Grease muffin pans; divide meat mixture into B portions. Pack into muffin tins. Top each portion with 1 tablespoon chili sauce. Bake in moderate oven, 350 degrees, until meat is done about 45 minutes. Serve with extra chill sauce or tomato sauce. Apple Cole Slaw Plentiful cabbage and 1 red skinned apple. Vitamin-ful as well as delicious. Shred 1 medi um size cabbage. Add Vt tea spoon salt teaspoon pepper, Vt teaspoon sugar, Vt teaspoon grated onion to 1 tablespoon vinegar. Marinate cabbage for 3 minutes. Add chopped apple and V cup tart French salad dressing. Serves four. RANDALL'S FINE MEATS 1288 Stale Sf. Phone3-6489 NEW LOWER BEEF PRICES When there is o lower price on quolity beef, Randall's will hove it. Wo buy in largo quantities, direct, thus wo can tell for less. Our Eastern Oregon Hereford Btof and Choice Eastern PorV it all inspected for your protection. Plan to buy week's supply All retail cut wrapped for your locker FREE. LOCKER BEEF Front Quarter Hind Quarter Half or Whole 29' fc 37V 32Vz. RON LEAN SHORT RIBS am lux Ground Beef .29' .59' SLICED BEEF LIVER 39c BEEF HEART or TONGUE 35c LEAN BEEF CUBES 59c Eastern Oregon Hereford DCCC AM CUT ROAST tut flQftY HOUND HAMBURGER Eastern Oregon Hereford BEEF ,XW8 mow STEAK in .39' , o SAUSAGE I FBESN (OUNTIT .59' .39' Shop Wisely, Watch for Bargains If you're one of the 90 out of a hundred who finds it necessary to economize during January to make up for the December feast ing and spending spree, you'll do well to read market reports care fully and to profit by their good information. Careful checking of grocers' advertisements is a good plan, too. West coasters find a variety of foods listed as plentiful. Oranges and raisins share the spotlight with pork and pork products. Other fruit plentlfuls are grape fruit and dates. More tangerines around than usual, too. Apples are fewer than usual at this season which accounts for their high prices. Occasionally, you'll find a good buy in local apples and It's worth looking for because apples belong with pork products like cranberries go with turkey. Heavy turkeys, stewing hens, eggs and fish are available at reasonable cost. Vegetable There's good variety in vege tables at reasonable and moder ate prices, but only two can be listed as genuine bargains. They are dried lima beans and cab bage. Both can be used In so many ways and are fine "go- togethers" in the same meal Try Creole llmas made by sau- teing 2 onions in Vi cup diced bacon, adding 2 cups cooked to matoes and 2 cups cooked lima beans. Season to taste and sim mer about 10 minutes. Serve with hot or cold cole slaw en- lived with unpeeled chopped red apple andor chopped green pep per. Canned Foods Now is a good time to stock up on canned foods of many kinds. Ask for dozen lot and case prices if you've storage space . , . and the money. -Other foods on plentiful list include domestic dried figs, hon ey, filberts, walnuts, almonds, lard, cottage cheese, table fats. vegetable shortening and salad oils. Fresh Pears in Cinnamon Dumplings Enjoy the winter pears while you may. Try this: Fresh Fear With -Cinnamon Dumplings . 4 Anjou, Bosc or Cornice pears Vt cup sugar . 1 tablespoon cornstarch 1 cups water 1 tablespoon lemon juice 1 teaspoon grated lemon rind Dumplings: 1 cup biscuit mix Vt teaspoon cinnamon 2 tablespoons sugar 2 tablespoons cooking oil V, cup milk - 1 tablespoon sugar Vt teaspoon cinnamon Combine sugar and cornstarch in a saucepan that can be tightly covered. Add V cup water and stir until smooth. Add remaining water, lemon juice and grated lemon rind. Bring to a boil, stir ring constantly. Add halved and cored pears. Cover and simmer for 10 minutes. Combine biscuit mix, Vt teaspoon cinnamon and 2 tablespoons sugar. Mix cooking oil and milk together; add to bis cuit mix and stir well. Drop bat ter from end of teaspoon that has been dipped in the hot syrup. Place one teaspoon of dumpling mixture on each pear half. Com bine remaining tablespoon of sugar and Vt teaspoon cinnamon and sprinkle ove,r dumplings. Cover and simmer for 13 min utes. Serve hot with cream. Serves 8. Baked Custards With Pineapple Creamy, baked custards are always popular for light des sert and they are so rich in milk and eggs they are wonderful way to add important vitamins and minerals to family meals. When you glamorize the pudding with the refreshing flavor of pineapple chunks it becomes a very special dessert with a juicy surprise. Af it bakes, the whole pudding Is permeated with the pineapple' sweet-tartness and the smooth texture and mild, delicate custard flavor la the Puts On Blue Bonnet To Get Most For The Money! Mat. uuirrz'MRCMOi You, too, will love Blub Bonnet Margarines delicate, sunny-sweet flaTorl Blub Bonnet makn bmd, toast, hot rolls, and vegetables tait betltr than ever! You'll appreciate Bu Bonnet's nutrition. Unlike moat other mar. nnnea. Blue Bonnet contains tola Vitamin A and D as much year round Vitamins A and D as you get in the high-priced ipreaii for bread! let Blue Bonnet Margarine coats (cat than half sa much aa the high-priced ipread. So put on Blue Bonnet and fx svrt of "all 8 " perfect foil for this fruity tang. You can bake the pudding in one largo casserole or in Indi vidual ramekins and serve it slightly warm or thoroughly chilled, as you prefer. Pineapple custard can bo a satisfying dessert for dieters, too, since you can substitute skim milk in place of the whole milk and still have the same creamy goodness and rich flavor, with only fraction of the calories. Pineapple Costard I eggs ' . ; f ; cup sugar V teaspoon salt 2 cups whole milk or skim milk teaspoon vanilla 1 cup pineapple chunks, drained Beat eggs slightly with augar and salt. Stir in milk and va nilla. Pour Into IVa quart casserole and drop drained pine apple chunks evenly over the top. Place In a pan of hot wa ter and bake in a moderate oven (830 F.) for 43 minutes or until a silver knife, inserted in the center, comes out clean. Peart In Winter Cornice and Nells pears are tempting winter fruits. The Corn ice are giant-sized this year, -green with a lovely blush of red. The Nells are smaller than the Cornice and have their character, lstie russet-colored akin which becomes flecked with gold when the fruit as eating ripe. r LOOK Ui FOX A ?; lair cut; 303 can 15c A (V A sale tim SWIFTNING 3-lb. con 73c PEACHES Coliroto No. IVit. . 27c - 4,99c APRICOTS Hunt's No. 2 Vacant 27c-2h,53c MARGARINE Tastewell; cubed ...... 5 for $1.00 CfirH SUGAR..... . 10 f0r 98c BETTY CROCKER CAKE MIXES 3P,f. 99c PEAS Hani's Tender Garden SOS's. .. . .. 15c-2 for 29c TOMATO JUICE Hunt's 13H-OI.. 3 for 25c KRI-PI Complete Beet Pie Mix; 20-os, can; reg. 85c special. . . ... . 69e HEINZ TOMATO SOUP : . ; . 3fM 33c SUNSHINE CRACKERS STARK'S SKIMLAC ASPARAGUS Garden Grown; DIAL SHAMPOO with bars Dial Soap; Me value GERBER'S or HEINZ BABY FOOD 12cn, BIB JUICE FOR BABIES Orange, Prone, Apricot; can BUTTER b., 25c 1 lb. makes 5 quarts 9'C lb (fft J1 Sprint-brook Fresh Creamery GhirardelM Sweet Instant, reg. 54c COCOA .49c SNOWDRIFT 3 'b; 85c WESSON OIL Quart 65C OLID OBtj Cabbage Lb. 9 Bluebird Deschutes s Q C,. J U.S. No. 1 '1 dpUCjS Z5.lb.bsg... I Celery HeartspJ9' SunkUt Navel Oranges ... Do,.V Med. size, for juice or eating PHOENIX gaa jsn.. Grapefruit V.bg 59' Florida Pink jf gai d uraperruir for - Also Savoy Cobboge, Nappa, Icicle Rad ishes, Artichokes, Endive, the Original Tongerinot, North Dakota Rod Spudt EBNER'S BRANDED BEEF Swift's Select Beef 0ndff2M4.iMti- awlsT Prsparsd for locisr frse U. Jw A Swift representative will bo here oil day Saturday to help with your selections. FREE One 65-lb. Swift's Premium Beef Loin Safurday, $ P.M. Get your tickets Friday ft Saturday EXTRA SPECIAL Fresh Dressed , ' Leghorn Hens . $1.00 I W -lb. Ave. 4 Varietiet LUNCHEON MEAT Half or Whole Loaf Lb. Old Fothionod FRaKKFURIERS 2. 49c Swift'l Select BEEF Roosts ... Round . . . RhV Steaks ... lb. 69c ... lb. 79c ....lb. 59c SWIFT'S PREMIUM BROOKFIELD LINKS .Lb. 49' SWIFTS PREMIUM SLAB BACON Lb. 69 Select the size piece you want . we will slice to order BANNER 0t SLICED BACON Lb.49' MEAT BAKERY VEGETABLES LOCKERS 2221 'SS'F7! t I': i ror, uimion, r.conom-e-tl 1
