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THE HOUSEWIFE'S HANDY
FOOD SECTION
Edited by Morion Lowry Fischer
LATEST IB2A5 FOa YC'-'
MARKGT'lTjG
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ital
Salem, Oregon, Thursday, January 8, 1953
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Ducklings Eaten Over
Nation Now Due to
Frozen Food Industry
'ft AS5Ji
Dackllnf - Apple Casserole
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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!
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