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III Capital Journal, Salem, Ore., Tburs., Feb. It, 1(51
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At Tasty a Dish Ai Ever You Ate . ,
Lamb Kabobs Good
For Family Dinner
To vary uses of lamb, try these
Kabobs: '
Lamb Kabobs
1 pounds lamb shoulder, cut
in 1M Inch cubes
V4 cup salad oil
3 tablespoons vinegar
3 tablespoons lemon juice
1 teaspoon dry mustard
teaspoon thyme
teaspoon salt
teaspoon pepper
Mi cup chopped onions
4 tomatoes
3 medium green peppers
1 can small whole onions
1 skewers
Blend salad oil, vinegar, lemon
juice, seasonings and chopped
oinon in Juice, seasonings and
chopped onion in bowel. Add
lamb cubes, let stand several
hours, or over night, in the re
frigerator. Drain. Thread cubes
of lamb on 8 skewers. Quarter
tomatoes, cut green peppers in
1-inch squares. Thread tamato
wedges, green pepper squares
and whole onions on 8 remaining
skewers. Brush with marinating
mixture. Place lamb kanobs on
rack in broiler pan. Broil 3 inches
from heat for 12 minutes. Turn.
Place vegetable kanobs on broil
er pan. Broil aomiionai iu to
12 minutes or until meat is done.;
6 servings.
LOCKER BEEF
Eastern Oregon whit foe Hereford beef bought direct
from th ranch. nd hauled in our own trucks.
Buy and save at Packing House Wholesale Prices. Cut
ting and wrapping, smoking, curing. Free deep freeze
Service. Custom killing.
NOTHING DOWN 6 MONTHS TO PAY ,
LOCKER BEEF 29'
Front Quarter LB. mw
STEER BEEF 4g'
U. S. Graded Good LB.
LOCKER BEEF 32'
lf of Whol LB. vui
U.S. FEDERALLY GRADED
SALEM MEAT CO.
. 325 S. 25th Phono 3-4838
A Sure
Winner
For Family
Serve these Beef Birds once.
and we predict your family will
clamor for them again and again.
It's that sort of dish, hearty meat,
pungent stuffing, rich brown
gravy, good eating from the first
nibble to the last eager bite. It's
a dish your family will want oft
en, but it's also new and differ
ent enough to be worthy of serv
ing to guests.
1
Notice the unusual stuffing
made with canned apple slices.
It's a simple dish to make, too.
When you buy the top round, ask
the butcher to give it to you in
thin slices. Lay the stuffing on
the meat slices, roll up and tie.
Save out some of the canned
apple slices to put in the pot tow
ard the end of the cooking. Let
them heat through in the apple
and meat juices. Then serve the
apples hot and delicious with the
Beef Birds.
Beef Birds With Pungent
Apple Stuffing
m lbs. beef, top round, cut in
slices
5 cups (2 cans) sliced apples
Few grains salt
Few grains pepper
8 tablespoons chopped onion
8 tablespoons prepared
horseradish
3 tablespoons fat
1 cup apple Juice
Have beef sliced thin and cut
in 8 pieces. Lay several apples
slices on each piece; sprinkle
with salt and pepper. Place 1
tablespoon each of onion and
horseradish on each slice. Roll
up and tie with string. Brown
meat rolls in fat; add apple juice.
Cover; simmer lVi hours. Ten
minutes before end of cooking
time, add remaining apples.
Thicken stock with a little flour
mixed to a smooth paste in cold
water. Yields 6-8 servings.
Scotch Pressed Cookie
V4 cup margarine or butter
Vi cup granulated sugar
Vi cup brown sugar
2 eggs
1 teaspoon vanilla
2 Vi cups sifted flour
2 teaspoons baking powder
Vi teaspoon salt
Cream shortening and sugars
together. Add eggs and vanilla
and beat well. Sift dry ingredi
ents together. Add to creamed
mixture, mixing thoroughly.
Force through a cookie press
onto greased baking sheet. Dec
orate as desired. Bake in a mod
erately hot oven (379 degrees F.)
10 to 12 minutes. Yield: S dozen
cookies.
Variaf ion in Toppings Make . ..
Grapefruit a Hit at Any Meal
7 ,J ,r" ii iu i i j. i
Coconut
Pie Liked
By Family
Coconut pie is always a favor
ite with the family. Here's an
other recipe for it:
COCONUT FIE SUPREME
3 tablespoons sugar,
6 tablespoons flour
Vi teaspoon salt -.
, 2 cups milk I
. 3 egg yolks, slightly beaten
1V cups shredded coconut
IVi teaspoons vanilla
1 tablespoon butter
2 egg whites
4 tablespoons sugar
1 baked 9-inch pie shell '
Combine sugar, flour, and
salt in double boiler. Add milk.
and egg yolks, stirring until
smooth. Then add 1 cup of the
coconut. Cook over boiling wa
ter 5 minutes, or until thickened,
stirring constantly. Cover and
cook 10 minutes longer. Remove
from heat and add vanilla and!
butter. -
Beat egg whites until foamy,
add 4 tablespoons sugar grad
ually, and beat until stiff. Fold
in hot mixture. Cool. Turn Into
cold pie shell and sprinkle with
remtinlng Vi cup coconut, plain
or toasted.
Tasty with meat are canned
apple slices, dotted with butter,
sprinkled lightly with curry
powder and. broiled. Especially
good with veal and lamb.
Tarraaon Adds fa
This Chicken Dish
Favorite chicken dish of many !
is the specialty of the Valois '
Restaurant in New Yovk. Chef!
Allen uses freah tarraaon iImiv. '
ed in vinegar which he prepares '
nowever, ootued tarragon in
vinegar may be used. During this
season of abundance of broiler
fryer chickens, we suggest a bird
for each two persons.
Koaat Chicken, Tarragon
Rub cavity of 3 to 24 pound
bird with Vi teaspoon salt Brush
or rub skin with melted fat and
truss if desired. Place breast
down on rack and roast at 330
degrees, basting occasionally
with melted hntter RirH win k.
done in about 1 Vi hours. Sprin-
Kie witn 2 tablespoons finely
chonned tarraaon in vinoo, ft.,
I minutes before taking from oven.
Tangy grapefruit halves are a
boon to hurried meal-planners,
for with variations in toppings
they'll please every member of
the family. Those who like
things tart and on the sharp
side may add salt or nutmeg,
or eat the fruit plain, the sweet
tooths have a wide choice
honey, brown sugar, maple syr
up, or molasses. And for a spe
cial flavor treat, put a spoonful
of warm mincemeat in the cen
ter of each half. Sharp French
dressing ladled over the, sections
is mighty good eating, too, as a
dinner appetizer.
The fruit now is of excellent
quality. There is both the pretty
pink-fleshed fruit and the white-
meat ed; seeded or seed leu varie
ties. When you purchase grape
fruit, pick'out the plump, heavy
ones, and be sure to get the thin
skinned ones to get the most for
jrour money.
To prepare for serving, cut
fruit in half; with a sharp knife,
cut around each aeetlnn Innwii.
ing fruit from dividing mem
branes; do not cut around entire
outer edge of fruit. Serve with
any of the toppings, mentioned,
or dot ith butter and nut un.
der your broiler until slightly
orownea on top. Broiled grape
fruit is a good winter dessert,
and one that's as good for you
as 11 good to eat.
Between-Meal :
fog Dishes Easy
And Nourishing Ones'
Here are two ways to vary
egg servings. In a between-meal
egg nog, unsulphured molasses
replaces sugar to lend its own
sweetening and distinctive fla
vor. For a salad, a good one is
the molded kind that combines
sliced hard ' cooked eggs with
crisp, chopped vegetables. Use
unflavored gelatine and season
the salad yourself with salt and
lemon Juice.
MOLASSES EGG NOG
1 egg separated
1 tablespoon unsulphured
molasses
1 cup hot or cold milk
Nutmeg
Beat egg yolk and unsulphur
ed molasses, stir in milk. Beat!
egg white stiff but not dry; stir
in molasses-milk mixture. Sprin
kle with nutmeg. Yield: 1 serv
ing.
EGG SALAD LOAF
1 envelope unflavored gelatine
Vi cup cold water
Vi teaspoon salt
2 teaspoons lemon Juice
Vi teaspoon Tabasco
n cup mayonnaise or salad
dressing
IVi teaspoons grated onion '
Vi cup finely diced celery
Vt cup finely diced green pep
per Vi cup chopped plmiento
. 4 hard cooked eggs, chopped
Soften gelatine in cold water.
Place over boiling water and stir
until gelatine is dissolved. Add
salt, lemon juice and Tabasco.
Cool. Add mayonnaise or salad
dressing, mix in remaining in
gredients. Turn into large or
individual molds and chill until
firm. Unmold on crisp greens.
Yield: 6 servings.
',T7
FRESH FISH FROM
FIHS ARE THE BEST
FRESH Columbia River Smell
Fresh Fillet m mm d . Fresh Fillet mm M
Red Snapper Lb. 45 I SOLE u. 65'
CRABS I Fresh OYSTERS
Oven-Ready m (Set, I Oven-Ready w mm
HENS Lb W FRYERS Lb. O V
to--
FITTS
FISH AND POULTRY
MARKET
216 North Commercial
FREE DELIVERY PHONE 34424
lflaaaaHaHssaaHasaasssagX
yi l v as Tomatoes ffiv3B
7 ' V A bom the vine! M gj J&
Ever go into the garden with salt in one hand,
pluck iuky, red tomato with the other and . . .
wall, that's what you call tomoto eatin' deluxe! You
get that natural sun-rip flavor.
Tok loaf of MASTER BREAD, open th air
tight wrapper at one end, pull out a couple of the
fragrant, fresh, soft slices . . . Toast or spread "as
is" with fresh butter and sandwich filling . . . and
that's what you call real bread eatin'.
FRESH
at your food Store
'Poptdfot BECAUSE ITS
mm
We Reserve th
Right to Limit
Quantities
l DOLE tf
. I fINEAPPLE
11 JU,CE
o ?
All Pure
MILK 6
cans
66
Kingans
Luncheon
Meat Ian01
Calirose Freestone
lVt Sin
(in
Peaches
29"
Kitchen Queen
FLOUR $1199
u
25 lbs.
LIBBY'S
ROAST BEEF
55'
12-oz.
can
SURF
Large site. . 19c
Giant sise . 39c
1 me
DIAMOND
J! PAPER
I: 125-ft. roll
BEEF
ROAST lb. 39'
BOILING . .. aa
BEEF 29'
T-BONE aa.
STEAK Lb 69'
SIRLOIN aeaasaa.
STEAK. Lb. 59'
RIB aw
STEAK Lb, 49'
DERBY
CORNED tfu
BEEF 49'
. V
SWIFT'S
PEANUT BUTTER "
59'
SWIFTNING
DURKEE'S
MARGARINE '29
summ jumio
A -
5s- fS iSAVIMCpOTER
Tomatoec 601 Erfaewafer St.. West Salem
WEST SALEM 2
Tomatoes
601 Edgewafer St., West Salem