t Sec, m. Capital Journal, Salem, Ore., Thurs., March 12, 1958
Cooking Suggestions for
Those Economy Beef Cuts
Beef contlnuea In abundant
supply, with many cuts wearing
extremely attractive price tags.
Here it luminary of some of
the best buys In beef and how to
cook them.
Good Buys in Pot Roasts
Beef pot r o a s t is a favorite
choice for he-man dinners in
many households. The most po
pular buys in pot roasts are as
follows: Blade, round bone and
boneless chuck roasts (from the
shoulder), rump roast and heel
of round. .
Follow this simple procedure
for preparing a tempting pot
roast:
Flour the roast and brown
thoroughly In a little hot fat in
a Dutch oven or other large, he
vy utensil. Sprinkle well with
salt and pepper and add any de
sired seasonings (onions, celery
leaves, herbs). Slip a flat rack
under the meat and add a small
amount of liquid (about V4 cup)
such as water, tomato juice or
bouillon. Cover and simmer over
low heat until meat Is very ten'
der, 2 to 3 hours. If desired, vege
tables may be added about an
hour before the meat Is done.
Economy Beef Steaks
Steak every Sunday and often
Tuna, Olives and
Peas Delicious Trio
There's plenty of bargain-
priced tuna; plenty of low-priced
canned peas and plenty of those
ripe olives at reasonable prices.
Let's combine them with some
evaporated milk, and a can of
mushroom soup and pour it all
over shortcake. A fine lnexpen
give, satisfying main dish that
needs only salad, dessert and
beverage to make a good meal
Tuna-Olive Short Cake -
Gradually combine - Vt . cup
evaporated milk and 1 can cream
of mushroom soup in saucepan.
Stir in 1 can flaked tuna, cup
pitted ripe olives and 1 can
drained peas; heat to serving
temperature. Split shortcake (re.
cipe below or make from pack
aged biscuit mix); spoon cream
ed mixture between shortcake
halves and on top. Six servings.
Shortcake Recipe: Sift togeth
er 2 cups sifted all-purpose flour,
3 teaspoons baking powder and
c teaspoon salt. Cut in 6 table
spoons shortening with two
knives or pastry blender. Beat
together 1 egg, V cup evaporat
ed milk and V cup water; stir
into flour mixture. Knead 10
strokes. Divide dough in half.
Pat half into a greased 8-inch
cake pan; brush with melted but
ter. Fat out remaining dough to
fit on top; brush with additional
milk. Bake in a hot oven, 42S
degrees, 20 minutes. .
during tne week can be your
motto If you choose from these
Round and blade bone chuck
steaks, round and flank steaks.
These steaks should not be
broiled like their fancier cousins,
the - porterhouse, T-bone and
club; they should be braised. To
braise, follow the directions glv
en for preparing pot roast. Use
Vt to V4 cup liquid and add
little more as it cooks away.
Penny-Wise Stew Meat
A hearty stew is one good an
swer to big appetites. For rib'
sticking goodness, prepare your
stew this way:
Cut the meat Into 1 to 2 inch
cubes. If desired, the meat may
be floured before browning.
Brown a few cubes at a time In
little hot fat. Add seasonings and
cover meat with liquid. Cover
plan and cook over low heat un
til meat is nearly tender. Add
vegetables, such as onions, pota
toes and carrots, and continue
cooking until these are done. Be
fore serving, the meat and vege
tables may be removed and the
liquid thickened with a flour and
water paste.
Into the Grinder and Out
In any review of economical
beef buys, ground beef usually
tops the list. Here are some
thrifty cuts to have ground for
use in meat loaves, patties, sau
ces and casseroles: Flank, chuck,
shank, plate, rump and heel of
round.
First Step to Economy
To start you on your way to
wards planning good tasting and
economical beef dishes, here's a
tested recipe for pot roast cook
ed with sour cream; Serve with
cooked noodles topped with the
gravy.
Swedish Pot Roast with Noodles
3J4 to 4 pound pot roast
3 tablespoons lard
2 medium onions, sliced
1 clove garlic, minced
1 teaspoon salt
M.plnt sour cream (1 cup)
1 cup water
4-ounce package noodles
In a Dutch oven or other hea
vy utensil, melt lard and in it
lightly brown onion and garlic.
Push to one side. Rub meat with
salt and brown well. Combine
sour cream with water and pour
over meat. Top meat with onions
and garlic, cover and cook over
low heat for 2 ft hours, or until
tender. Remove roast, skim off
all but 4 tablespoons fat. Into
fat, stir 4 tablespoons flour; gra
dually add 2 cups bouillon or
water and the sour cream mix
ture spooned from top of roast.
Cook, stirring constantly, until
thickened. Season to taste with
salt, pepper and paprika. Serve
sauce on cooked noodles.
si
Ladle tomato sauce (condensed tomato aouo) over crisp
brown broiled fish for a heavenly fish dinner. Sauce is simple
blend of tomato soup with lemon juice, mustard.
Broiled Fish
Good With
Tomato Sauce
The French had the word for
it about fish: "It's the sauce that
makes the fish." One fish sauce
to sing about .tomato soup
pointed up with lemon juice and
mustard.
. Fish glorified with sauce comes
into its rightful place at Lent.
A good time to remind yourself
of all the advantages of these
gifts from ocean and lake. Fish
can be simply prepared, to taste
like the fanciest fixings. And
usually your market carries a
kind or two at a bargain price.
So plan a fish platter for dinner
tonight.
Broiled Fish In Royal Red Sauce
1 Vi pounds flounder fillets or
other white fish
Salt and pepper
1 can (IVi cups) condensed
tomato aoup
2 tablespoons lemon juice
2 teaspoons prepared mustard
Brush fillets with melted but
ter; sprinkle with salt, pefiper,
and a little crushed marjoram if
desired. Broil about 15 minutes
or until done and golden brown;
thick fillets may- need to be
turned and broiled on other side.
Serve on hot platter with sauce
made this way: Blend together
soup, lemon juice, and mustard;
heat. Pour over fish.
Danish Pastry
For Breakfast
Delicate Danish Pastry fash
ioned for you by your baker is
delightful for breakfast. Serve
it with that rlght-from-the-oven
freshness by arranging the pas
try in a heavy skillet. Place
the skillet on the surface of the
range and let it stand over high
heat for about a minute. Turn
off the heat and allow It to stand
for about two minutes. Bring
the Danish Pastry to the table
immediately and have plenty of
whipped butter for spreading
over eacn golden-brown roll
Whipped Butter
;3 tablespoons butter
' 3 tablespoons margarine
2 tablespoons evaporated milk
or cream
Whip butter and margarine to
gether until light and fluffy.
Add milk slowly, and beat vig
orously.
xieiu: Approximately cup
wnipped Butter. .
Vegetable Casserole
For Dinner Entree
When your entire dinner en
tree Is on the light side, sup
plement it with this satisfying
"Vegetable Puff Casserole,
Mashed cooked carrots, chopped
ripe olives and parsley are blend
ed with a fluffy egg mixture and
baked about 45 minutes. Even
though you happen to have
someone in your family who
doesn't like carrots, this will
still be a favorite.
Vegetable Puff Casserole
. 3 tablespoons butter or mar
garine 3 tablespoons flour
1 cup milk
1 teaspoon salt
teaspoon pepper
1 (4 Vi -ounce) can chopped
' ripe olives
3 tablespoons chopped pars
ley 2 cups mashed cooked car
rots
2 eggs
Melt butter and blend in flour.
Add milk and cook and stir until
thick. Blend in salt, pepper, ol
ives, parsley, carrots and beaten
egg yolks. Fold in stiffly beaten
egg whites. Pour into greased
casserole and bake in moderate
oven (350 deg.) about 45 min
utes, or until set.
Serves 4 to 6.
1
1
1
2H
Vt
Cereal Foods
Essential on
The Day's Menus
Cereal foods as a class are
important sources of energy.
They also contain protein, but
not of the same quality as meat,
milk, eggs or cheese. However,
when combined with a little of
these high quality protein
foods, cereals and grains offer
a very good quality protein.
Whole grain cereals . . . those
with the germ and bran ...
make Important contributions
of Iron and the B vitamin called
thiamine.
Hot breads are a special treat
for the family, and here's a re
cipe for muffins which offers a
whole grain cereal and the flav
oring of sweet unsulphured mo
lasses.
Molasses Bran Muffins
Vt cup shortening
cup unsulphured molasses
egg
cup bran
cup milk
cup sifted all-purpose flour
teaspoons baking powder
teaspoon salt
ft cup raisins j
Blend together shortening and
unsulphured molasses. Add egg;
beat well. Stir in bran and milk:
let stand until most of moisture
Is taken up. Sift together flour,
baking powder and salt. Add to
molasses mixture with raisins,
stir only until blended. Fill
greased muffin - pans full.
Bake in moderate oven (350 de
grees F.) 30 minutes. Yield: 12
small muffins.
Here is n hearty, meatless
main dish loaf where protein
comes from macaroni, cheese
and unflavored gelatine.
Molded Macaroni and Cheese
1 envelope unflavored
gelatine
ft cup cold water
cup hot water
1 cup grated American cheese
1 tablespoon lemon juice
1 teaspoon salt .
2 teaspoons 'grated onion
2 tablespoons chopped " -
parsley -1
tablespoon chopped
pimiento
ft cup diced celery
lft cups cooked broken
macaroni
ft cup mayonnaise or salad
dressing
Soften gelatine in cold water.
Add hot water; stir until gela
tine is dissolved. Add grated
cheese; stir until cheese has
softened. Stir in lemon juice,
salt and grated onion. Chill un
til mixture is consistency of un
beaten egg white. Stir in pars
ley, pimiento, celery, macaroni
and mayonnaise. Turn into large
or individual molds and chill
until firm. Unmold and serve
with salad greens. Yield: 6
servings. .
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
AGED CHEESE
54c u.
Our Famous Cheese
CAPONIZED
FRYERS
Large $149
R.I. I eoch
Reds Pan Ready
Ground Beef
45c ib.
Pure Beef
BEEF TONGUES
BEEF HEARTS
23
STEAKS AND ROASTS CUT AND WRAPPED
FOR YOUR LOCKER
5 lbs. Boneless Round 83c Ib $4.1 S
S Ib.s Rib Steaks 59c lb.. ..... 1 . . $2.95
5 lbs. T-Bone Steaks. .... .85c Ib $4.25
15 lbs. Chuck Roasts 53c Ib $7.95
All Well Trimmed Total $19.30
GUARNANTEED.
SAUSAGE
35c h,.
Pure Pork
BOILING BEEF
29c
Lean Meaty
ROLLED PORK
ROAST
47c ib.
GARDEN-FRESH FRUITS AND VEGETABLES
POTATOES CELERY POTATOES We S:Xv.r'
10 ib, 39c 15c bunch 25 .b, 89c Flowers, Rote Bushes,
U.S. No. 2 U.S.No.2 Garden Seeds
HOT SAUCE DGFD BISQUICK SWIFTNING
5 Of- J cansZdC OQ. DC
cans 35C Ploy' 3.biefln .
Tasty Pak 40-ei. pkg.
HONEY cai.cdidaiit SALMON
PWEM c 1L , QQ- SAUERKRAUT 0Q
luncheon Moat Ib.pailOTC y y m ffC can
Bradihaws for XJC Pacific Rose -Columbia
39C Cot. Brand 2'i Sixt River Chinook
Uoi.ean !F , . Sunshine Kritpy
CreamStyl. TUNA CRACKERS
SARDINES 3.45 .... 00f. oe
3 as. 303 Site 4rfC reg.tiie JLDC
cant JLOC Cott. Brand Light Meat, Cott. Brond lib. box
Main Coast T, u , -
The Home of
Guaranteed H BROADWAY MARKET
MU22L;ISH IifJ a iv Broadway and Market SI.
EGGS BREAD Store Hours 8 a.m. till 8 p.m. Every Day
WCISL 4 p.m. every day No Limits Buy All You Want
GUARANTEED Except Tue. and Sat. Prices Good Frl., Sot., Sun.
rangy Cheese Sauce
Goes Over Greens
Cream sauces with tangy
cheese have converted many a
disliker of greens to uncondi
tional surrender and sometimes a
simple melted butter or marga
rine dressing will turn tne itick
for the fellow who imagines that
all greens are dewy from the
watery depths of the saucepan.
It simply isn't so. Good cooks
nowadays know, that "greens"
require no water whatsoever be
yond that clinging to the leaves
atfer washing; know too that ten
der greens require only a few
minutes steaming; other greens
slightly longer.
Available greens include beet
tops, carrot and radish tops (add
to other greens), collards, kale,
mustard greens, outer leaves of
chicory and escarole, outer leaves
of lettuce, swlss chard and tur
nip tops. . '
Greens with Cheese
Buy 2 pounds of greens for 4
servings. Select greens that are
fresh, crisp, tender. Simply grate
some cheese into a thin white
sauce, add to greens and toss gen
tly. Top with crisp bacon or tiny
croutons or chopped hard-cooked
egg, if you like.
Toasted Egg
Fluff Appeals
Make breakfast beckon even
the hurrier or the skipper by
.....Jim ihm mpnn even thouKh
you keep to such a simple theme
as eggs and toast. A quick and
simple way to add a new note
to the serving of eggs for break
fast is to serve them as Toasted
Egg Fluff. Those who are real
ly hungry will, enjoy an extra
hot toast to no
with the second cup of fragrant,
hot coffee.
Toasted Egg Fluff
4 eggs, separated
Vt teaspoon salt
4 buttered rounds or rusks
Whin ih oaa whites and salt
until stiff enough to hold a peak.
pii tlio hpntpn eee whites on
each toast round, making a de
pression in tne center oi eacn.
Place 1 egg yolk In each depres-
ltn n-lrn In n h&llfYJtf. THTi In '
a moderate oven (330 F.) for 20
minutes.
Yield: 4 Toasted Egg Fluffs.
If you pit and out dates fine,
you'll find that a pound of this
unpltted fruit will give you
about one and three-quarters
cup.
Puts On Blue Bonnet
To Get Most
For The Money!
' MRS. SOI CONSIDINI
You, too, will love Blub Bom.
Margarine', delicate. sunnyS
ftavorl Blue Bonnet makes bread
toast, hot rolls, and vegetables tu
belter than everl
You'll appreciate Blub Bonnct'i
nutrition, tfnlike most other J!
garin, Blub Bonnet contain.
Vitamins A and D as much vi-ir.
round Vitamin A and D as you l
In the high-priced spread for bread!
Yet Blub Bonnet Mareirin.
"ff ?4n s much a. he
high-priced spread. So put on Blub
Bonnet and be eure of "all 8"
Flavor, Nutrition, Econom-e-e!
FRESH
&M C?O0CD J
fOR
LENTEN MEALS . ..
FRESH FILLET OF
SOLE
..Lb.
59
FRESH FILLET OF PCs
FLOUNDER Lb.DD
FRESH FILLET OF
RED SNAPPER
..Lb,
35'
FRESH FILLET OF DEEP SEA
CUT FISH
35
SKINNED SOLE Lb. 35'
BY PIECE
LING COD
.....Lb. 29f
STEAM CLAMS Lb.35f
FRESH, DEEP SEA 0Jm
CRABS ; tb 39
Fresh Oysters
FSTTS
FISH AND POULTRY
MARKET
216 North Commercial
FREE DELIVERY PHONE 34424 '
Pinf 59'
Oven Ready
Hens
"49
Pan Ready
Fryers
67'
This new "Qoli-Beaf" Cake saves 150 to 300 strokes
KM
With lighter SNOWDRIFT,
onty 2 minutes beating
made this luscious cake. r
less beating than leading
cake mixes. less than
most quick-method cakes.
I
I
Only SNOWDRIFT glvu you this
IMPORTANT:
Far beil ratulli
when hand mixing,
De lure to uie x -i.i..
oneeftheia , ,,
big slots
Have ingredients at room temperature.
In Urge mixing bowl, break up
VkfuplNOWDIirT
Important: use only Snowdrift,
it's pre-whipped for you
Add a ta gi Vi tup milk
, .. I IK tvpi ilftad cat four
Sift all I auiMrmta'ublM(riM
together baklne sewew
over above I Iftcvptauier
I 1 toot pom Mh
Blend ingredients, then beat ltt minutes, scrap
ing sides of bowl frequently. (Count 225 strokes
m nana nesting, witn electric mixer use low
r tnrit nr
. -gW4 0 l til
t ii
II
speed, scrape sides during beating, scrape beat
en after beating.)
Add Vitvp milk wit ft 1 lMtMt vmHI
Blend, then beat to smooth out batter, about 75
strokes minute, electric beater). Turn Into
2 greased 8-inch layer pans, lined with paper.
Swirl fork through batter. Bake In moderate
oven (375 F.) 25 to 30 minutes.
CHOCOUTI ALMOND ICINOi Blend 5 tablespoons
Ntwf lighter!
SNOWDRIFT I
onowonji witn Vt cup njtti cocoa. Add 3 Cups
tited eonecMoner' tugar and Vi teaspoon salt th A WfiCC AH Ail I
-alternately with cup milfe. When smooth, ,nB 0n VII
add 1 teaspoon almond flavoring. Frost cake. CL.t.. I
Decorate with lIanh( alnuMud dllOrTenlllO I
.VI
Bi--11- MBBB(iB 0 19S3 by Wtison Olt t Snowdrift Co., IneJ
nr