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Spareribs
Always a
Favorite
Synonymous with a winter
day that deicrlbef spareribs.
Serve them in a tweet-eour
aauee for an exciting, different
dish for your family.
Here'a how to prepare thl
combination. First, cut the rack
of apareriba into individual rtbs.
Then brown the meat thorough
ly in a heavy frying pan. Next,
remove the ribs from the pan
and pour off all but 2 table
spoons of the drippings.
To make the sweet-sour
sauce, stir 2 tablespoons of flour
into the drippings, then add1 2
cups of meat stock. Cook, stir
ring constantly until the sauce
Is thickened. To this sauce add
4 tablespoons of vinegar, 2 ta
blespoons of brown sugar, 1
bay leaf, Vt teaspoon of thyme,
2 whole cloves. Season to taste
with salt and pepper. Add the
ribs to the sauce, then cover
and simmer for about 45 min
utes. Souffle Salad
Something New
And Different
The other evening we attend
ed an elegant buffet dinner and
were Introduced to a new gela
tin type salad. It was so good
that we fixed it (in fact two of
them) for the family two eve-
. nlngs later. The family thought
the salads were superb and we
think you'll agree.
You'U find the possibilities
unlimited for souffle salads can
serve as appetizer, entree side
dish or dessert! The secret and
. the newness is in the combina
tion of mayonnaise and lime or
lemon gelatin plus a quick freez
ing technique which makes it
possible to prepare this molded
salad in not much over an hour.
We tried lobster, celery, green
papper and onion in our first
one.
Souffle 8alad
1 package lime or lemon gela
tin 1 cup hot water
cup cold water
1 to 2 tablespoons vinegar or
lemon juice
Vi cup real mayonnaise
Vt teaspoon salt
Dash of pepper
1 cup canned or cooked fresh
lobster (cut in bite size
pieces) j
cup chopped celery !
2 tablespoons chopped Bell
pepper
1 tablespoon chopped green
onion or chives
Dissolve gelatin in hot water.
Add cold water, lemon or vine
gar, mayonnaise, salt and pepper.
Beat well with rotary beater.
Pour into refrigerator freezing
tray. Quick-chill in freezing unit
(without changing control) 18 to
20 minutes, or until firm about
1 inch from edge but soft in cen
ter. While mixture Is chilling, pre
pare lobster, celery, peppers and
onions. Turn chilled mixture into
bowl and beat with beater until
fluffy. Fold in remaining ingre
dients. Mix, then pour Into 1
quart mold or individual molds.
Chill until firm in the refriger
ator, but do not return to the
freezing unit. Should take SO to
60 minutes. Unmold, garnish
with salad greens and serve with
any favored salad dressing.
8ouffle Salad Variations
You are probably already
thinking of innumerable varia
tions that you would like to try.
Well, go ahead. To our second
salad we added drained grape
fruit segments, avocado and
chopped walnuts. Any preferred
combination of fruits, vegetables,
meat or fish in the proportion of
1 to 2 cups per recipe of gela
tin mixture will work well.
Seasoning Note
When making vegetable and
meat salads add U to 1 table
spoon finely chopped onion or
chives. When making fruit sal
ads, omit pepper.
Salmon Slaw Good
For Lenten Lunches
Salmon, prized for its flavor,
Its color and its nutritional rich-
nes. is considered the king of
food fish. Time was when sal
mon's delicacy was available
only to those living ear the
coast, but now it can be uni
versally enjoyed in canned form.
National Canned Salmon Week
is February 18 to 25.
You can buy salmon of live
different species in cans: King or
Chinook, Red or Sockeye, Coho,
Pink and Chum. Nutritionally,
each species offers the same es
sential vitamins and minerals.
The main difference is in color,
Chinook and Sockeye both being
a deep red color and the other
three a pale pink. In texture,
pink has a larger flake than red.
Salmon Slaw makes a fine
main dish salad for Lenten
lunches. You'll enjoy its refresh
ing taste.
Salmon Slaw
1 1-Hj. can salmon, flaked
2 cups shredded cabbage
tt cup diced celery
Vi cup chopped, green pepper,
or drained pickle relish
1 tablespoon lemon juice
teaspoon salt
teaspoon tabasco
it cup mayonnaise or salad ,
dressing
Salad greens
' Combine salmon, shredded
cabbage, celery and green pepper
or pickle relish. Mix together
lemon juice, salt, tabasco and
mayonnaise; add to salmon mix
ture and toss Ughlty. serve on
salad greens. If desired, serve in
avocado halves or as filling for
tomatoes. Yield: 6 servings.
Broiled Lamb;
Patties, Fruit
For a serving that's quickly
prepared and a sure hit on your
table, it's lamb patties. These
ground meat patties are broiled,
lending themselves to many variations.
The bade preparation is this
according to meat expert Reba
Staggs. Place the patties on
your broiler rack and adjust the
pan so that the top of the pat
ties is about 2 inches from the
heat. This way they will broil
at a moderate temperature.
When the patties are brown on
one side about to 10 minutes
turn, and brown them on the
second side. -
As for variations, lamb is al
ways good with fruit. Grill pine
apple rings, melba peach halves
Braise the
Meat to Vary
Dinner Dish;
Introducing new dishes to
your family can be fun. In the
case of this dish the variation
is in the cooking. Instead of
preparing meat cubes as a stew,
or pear halves along 'with the
meat A broiler meal Is another
choice. For one serving, com
bine 2 cups of boiled rice and 1
can of tomato soup. Spread this
mixture in the broiler pan and
place drained green beans
around the edge. Arrange the
patties over (he rice and broil
first on the one side, then on
the other.
braise them.
Your choice of meat cubes fir
braising include beef, vrJ,
pork and Iamb. A second
choice is that of the cooking li
quid. For beef or veal cubes,
tomato juice or soup, con
densed mushroom soup or split
pea soup might be used.
Fruit juices such as apple
juice, pineapple, peach, or cran
berry juice are especially good
with pork or lamb cubes. Milk,
sour cream or water may be
used for any of these meats, too.
The Initial step In braising is
to give the meat a golden brown
coating. Do this slowly so that
the brown will stay on the meat
throughout cooking. Next, add
the cooking liquid. Keep the
liquid at a minimum, Start with
from Vi to cup. More may be
added as needed during cook
ing. Cover the meat closely and
i-. i, ....hi .nrir vec-llarce pieces, may be
tables, left whole or cut Into the meat if desired.
added t
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Community Builder Stores
Reserve rhe Right to Limit Quantities
Save at
C.B. Stores
Nf. Angel
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Leaf
Price
2
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Elsinore .
Solid Pack
White Meat
Keg. 'A Site (an
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Large
40-oz.
Pkg.
Mm
Spreckels
10-lb.
Bag
Kitchen Queen
FLOUR
Golden West
COFFEE
White Star Bite Size
TUMA
25-lb.
Bag
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29
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SOAP
Sweetheart
SOAP
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SALAD
DRESSING
Capitol Pink
Salmon
Maine Oil
Sardines
. pV Top Round
Ground Fresh
PORK SAUSAGE
Lb.
39
LETTUCE Fresh, Crisp, Solid Heads
AVACADOS Ripe, Ready to Eaf
GREEN TOP CARROTS
UTAH TYPE CELERY
Your
Choice
POUND
EACH
BUNCH
POUND
Your
Choice
FULL
QUART
Lb.
Can
Tin
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TREAT YOURSELF
TO THE FINEST
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Make the new
''Quick Beat" Cake
Snowdrift
UU WHITE
FLAKES
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387'
ELSINORE 1s1!
SAUERKRAUT '. .No.Sc 13'
ELSINORE YELLOW CLING OOl
PEACHES ...Halves, Ne. SOS ean""
NO MAID J fj rf
MARGARINE 2 Jbk45
MISSION or PORTER'S
MACARONI 19
SHADY OAK srsf4
mushrooms vsrjrr. 29
HAPPYVALE 0 0d
SWEET PICKLES sios.39
KARO DARK M m
SYRUP u2W
LINDSAY SELECT RIPE m
OLIVES rMrM W
posts .mA
SUGAR CRISP i..o,pk, 25'
KELLOGQ'S .a.
CORN FLAKES . 19'
Highland
Market
BERT CARR, Owner
Delivery Twk Dolly
800 Highland Are. Call 3-9403
Lemmon's Woody Jones Carter's
Market Grocery Market
ORAL LEMMON, Owner
S7I North Commercial
WOODROW JONES, Owner
701 Uglow Avanift, Delias
REED CARTER, Owner
Delivery Daily
17rh t Market Call 3-4171
Vourm's
Market
GIUERT WOURMS, Owner
Stoyron