, in. Capital Journal, Salem, Ore., Thar., March 5, 195J
Momosa Eggs
With Frozen
Spinach
Egg are uied in many ways
during Lent, and it li helpful to
have a variety of egg dishes
throughout the year, too.
Mimosa Zgga
(Makes 4 servings)
eggs
S packages frozen spinach
S tablespoons margarine or
butter
S tablespoons flour
S cups hot milk
H cup shredded cheese
Salt and pepper
S tablespoons margarine or
butter
Hard cook eggs. While eggs
cook, cook spinach according to
direction on package. Make
cheese sauce by melting mar
garine or butter in top of double
boiler over hot water. Stir in
. flour. Add hot milk gradually,
stirring constantly. When thick
ened, add cheese,' stirring to
melt cheese. Season with salt
and pepper to taste. Cover and
keep sauce hot.-. When eggs are
done, run cold water over them
Shell. Cut eggs crosswise into
halves. Remove yolks. Slice
whites thin and add to cheese
sauce, reserving a few slices for
garnishing, if desired. Drain
spinach, add 2 tablespoons melt
ed margarine or butter. Arrange
in well-greased shallow baking
dish or in individual bakers,
Four cheese-egg white sauce
over spinach, letting spinach
show at edges. Press yolks
through sieve, making a mound
of yolk on top of each serving.
Set under boiler for 2 or 3 min-
A Colorful Drink
On St Patrick's Day
Plan to have party on St
Patrick's day. It will be lots of
fun, for you'll sing Irish tongs
and dance to Irish tunes. And
the occasion lends itself to
charming green and white deco
rations.
1
Even the beverage you serve
can be green-tinted in honor of
the day. You might like to try
this drink, light and foamy as
its name and deliciously tangy
because It is made with ginger
ale. Here is the recipe for a sin
gle drink.
Spindrift
V cup light cream
- Few drops almond extract
1 scoop pistachio Ice cream
Ginger ale
Combine light cream and al
mond extract in a tall glass. Add
pistachio ice cream. Fill glass
with ice cold ginger ale. Stir
gently to mix.
Welsh Smoothie Over Toast
Easy to do, satisfying for
luncheon or supper. Soak 2 cups
soft bread crumbs and 2 cups
milk In top of double boiler for
8 minutes. Add one pound grat
ed American cheese, 1 tablespoon
Worcestershire sauce, Vi - let
spoon prepared mustard, tea
spoon salt, Vt teaspoon pepper
and cook over hot water, stir
ring occasionally until cheese is
melted. Serve over hot toast
points.
utes, keeping dish at least 3 In
ches from heat Serve with
corn muffins and crisp relishes.
Cooking time about 30 min
utes.
fyr'Wc&'trjgger"
ItRVf
nurHLUnu uHtJoiLif as
FAVORITE TUNA!
El V
11
OiaiEJfl mSml eoninf. inc.
Shrimp Dishes ;
Always Liked
. ... .. .
Good shrimp dunes, easily ana
InexDensively prepared, are tops
on the eourmet's Hit Parade,
Shrimp Toppers make a delicious
family supper, rich in protein
and minerals to help safeguard
vour family's health. Serve
Shrimp Toppers with or without
Mushroom Cheese bauce; u s a
Drotein plus if you include it.
Here are some hints on peeling
shrimp. Hold the tali end In the
left hand, slip the thumb under
the shell, between the feelers,
and lift off two or three seg
ments in one motion. Then, still
holding the tail, pull out shrimp
from the remaining shell section
and tail. With a knife, cut along
outside curvature and lift out the
sand vein. Vein is harmless, but
some people object to the ap
pearance of it. Add this' new
shrimp recipe to your file of
favorites and serve it often:
Shrimp Toppers
1 lb. fresh or frozen shrimp '
4 large tomatoes
4 tablespoons butter or marga
rine
Salt and pepper to taste
1 teaspoon garlic salt
Peel shrimp do not cook. Cut
out blossom end of tomato, cut
tomatoes in half, and arrange in
a 8 x 8 x 2 baking pan. Using
2 .tablespoons of butter or mar
garine, dot the top of each to
mato. Season to taste with salt
and pepper. Broil two inches
from source of heat for 5 to 7
minutes. Melt 2 tablespoons but
ter or margarine, add 1 teaspoon
garlic salt. Remove pan and
place 3 to 8 shrimps on each to
mato. Pour on garlic butter
sauce. Return to broiler - this
time about three inches from
source of heat. Broil 3 to 8 min
utes more. Serve immediately
with or without Mushroom
Cheese Sauce. Makes 4 servings.
Mushroom Cheese Sauce
1 small can chopped mush
rooms V cup butter or margarine
3 tablespoons flour
-,S tablespoons non fat dry milk
l cup water
1 cup pineapple juice
cup American or Velvetta
cheese, grated
1 teaspoon salt
teaspoon pepper
Saute mushrooms in butter
or mai garine. Add flour, non
fat dry milk and blend. Stir in
water, pineapple juice, cheese,
salt, and pepper, and mix until
sauce thickens. Serve over
Shrimp Toppers.
Oyster Dishes Good
Any Time; Try This
Oysters are a popular dish any
time, especially during the Len
ten period.
Oysters Newburg
(Makes 6 Servings)
' 1 pint oysters
Mi cup margarine or butter
Dash of nutmeg
Dash of paprika
2 teaspoons salt
8 egg yolks
2 cups coffee cream or
top milk
6 slices toast
Heat oysters gently in their
own liquor until edges lust curl.
Meantime, melt margarine or
butter in top of double boiler
over hot waters Add nutmeg,
paprika and salt. Beat egg
yolks. - Add cream, and add to
margarine or butter, . stirring
constantly until mixture coats
spoon. (Be careful not to over
cook, or sauce will curdle.) Ar
range oysters, drained, on hot
toast Pour sauce over and serve
at once. Tcssed green salad and
extra toast are good with these.
Cooking time about IS min
utes.
Cheese Features
Lenten Cooking
The 40 days of Lent need not
be the time for mealtime mono
tony. Rather, this period pre
sents a challenge to the h-Tie-maker.
It is a time for bring
ing to the family recipes which
have eye-appeal and are nutri
tious too!
Cheese is the mainstay of
many Lenten menus because of
lis nign quality protein, flavor
and versatility.
Cheese Biscuit Ring
' (Makes 6 servings)
2 cups sifted flour
4 teaspoons baking powder
Vt teaspoon salt
Vt cup shortening
i cup milk
1 (Mi-lb.) package sharp pro
cess cheese
' Sift tosether flour, haklnv
powder and salt. Cut in short
ening with tuA lrnlvM nr nntlrv
blender. Add milk; stir with
fork until just biended. Turn
onto floured board; knead light
ly a few seconds. Roll dough
V Inch thick into a rectangle
12x15 inches. Plnr rh
slices over biscuit dough. Roll
tightly lengthwise, Jelly-roll-fashion.
Cut 12 1V-Wh !
Place cut side up and slightly
overlapping on - well greased
baking sheet to form a 9-inch
ring. Bake in very hot oven
(450 F.) IS minutes or until bis
cuit is golden brown. Serve
with shrimp in horseradish
sauce.
Shrimp in Horseradish Sauce
(Makes 3 to cups) -2
tablespoons butter or mar
garine 8 tablespoons flour
1 teaspoon salt
Vt teaspoon pepper
teaspoon paprika
2 cups homogenized milk
3 tablespoons horseradish
1 lb. fresh shrimp, cooked and
cleaned -In
small saucenan. molt ihnrf.
ening over low heat. Remove
from neat Combine fl-iur, salt,
pepper and paprika. Add to
butter: blend well, nrariimiiv
stir In milk. Return to heat and I
cook, stirring constantly, until
thickened. Add horseradish and
shrimn. Continue to ponlr until
shrimp are thoroughly heated.
Serve with Cheese Biscuit Ring.
Frozen or canned shrimp
may be substituted.
Family Goes for This Molasses-Rice Dish
Now is fine time for a rice
pudding, and molasses is Just the
thing to season it with.
Molasees Blee Pudding
cup rice
cup molasses
4 teaspoon salt
teaspoon cinnamon
V teaspoon mace
H teaspoon cloves
4 cups milk
1 tablespoon butter
W..V, rir and nlace in Shallow
baking pan. Add the molasses
combined with salt, cinnamon,
mace and cloves; mix well. Add
the milk and bake in a alow
nn Jimm am o . -
hours, stirring mixture every 15
minutes for the first hour, ijj
the butter when the pudding u
-.1 J 4h la I1m Clw -
tags.
'TIS BUT THE CHOICEST
MEAT WE SELL,
OUR PATRONS KNOW
iTHAT VERY WELL
Hoffman's
Specials
FOR THIS
WEEK-END
Roasting Rabbits ,b 3Q
U.S. Gov't
Inspected
a r 1 a kin 1 .F
DKCAj I Of LAMP ib.ADC
Cascade Quality
Sliced Bacon
lb.
HormeTs "Ready to Eat"
Picnic Shoulders No Shank lb.
CASCADE
Wieners t.W
U. S. Gov't Inspected Steer Beef
Rib Steaks M'
Slop in
This Week and
Say Hello!
I
Remember that Irresistible aroma that used to
float out from the kitchen when mother pulled these
golden brown loaree from the oven? and SUCH
FLAVOR!
NOW you can have OVEN-FRESH bread with
the some good aroma and flavor EVERY DAY,
thank to scientific baking methods and air-tight
wrapping employed at MASTER modern bakery.
Its flavor lasts because of its better Ingredients, this
texture and proper moittnes when it reaches your
table. .
Cuy a Loaf
at Your
Fcod Store
iTcday
It's FRESH
and Slays Fresh longer
'pppu&Vt BECAUSE ITS tf00!
St. .BEAT
fin ruic i i
MILK M, n
Holiday
Margarine
. -Litf-, . 111. 1 M
. 5LbsRwR.
1 White House
COFFEE
Borden's
Salad Dressing
39'
PUREX
29'
Vi
Gal.
m
Gerber'i
BABY
FOOD
cans 23
C&H
Sugar IB
lbs.
Swift's
Prem S
Kitchen Queen
Flour 25
79
Ibi.
Libby
cant
for
Pork & Beans
Maine
SARDINES
3 " 25
Fisher's
Biskit Mix
39'
40 01.
Pkg.
Dennison's
CATSUP
2 . 29'
Diamond
Wax Paper
12s ft.
roll
17'
Hi-Ho
rl Pound
Pkg.
29
QUALITY PRODUCE
fTe VI ETIe-
CARROTS
in. s. no. 2
POTATOES
TENDER MEATS
FRYERS MlMdr tKH 1.19
Larie 1
FRANKFURTERS 29c
Cascade Slab
BACON maiam..:..::. n 49c
BOILING BEEF 19c
BEEF ROASt 39c
Sunkiat
ORANGES
Jdoz.ei
WEST SALEM
STORE NO. 2
ONLY
(
601 Ed;;wa!cr Sf.r West Salem