Thursday, March 19, 1953
dosic Kecipe
Dishes, They
Creamed Salmon . .
' (AP News
Want basic formula for
main dish that you can vary a
thousand ways? Sounds Impos
sible, but Iff true. The chief In
gredients for the dish are 1
cups precooked rice (prepared
according to ! package direc
tions) plus a can of condensed
aoup and H cup of milk plus 1
cup of fish or hard-cooked eggs
(for Lent) or meat or poultry.
You can also add cheese, cel
ery, onion, green pepper, par
aley, mushrooms, pimento, ol
ives, horseradish, chill sauce,
peas, corn, Chinese vegetables
or what have you. Then all you
do is mix the rice and the oth-
. er ingredients and turn Into a
casserole and reheat In the ov-
. en or under the broiler.
Here are a few suggestions as
to combinations: Rice and
cream of tomato soup with
shrimp or crab and green pep
per; rice and cream of chicken
aoup with Chinese vegetables
and a dash of soy sauce; rice
with vegetable soup and cooked
hamburger. You can go on and
on. Convinced?
To show you how the formu
la works in detail here's a Len
ten dish Creamed Salmon
with Parsley Rice.
CREAMED SALMON WITH
PARSLEY RICE
Ingredients: 114 cups pack
A Good Brakfast Means
Beginning of
If there't a good breakfast,
then the dav's a ffnnn nn inn
Below Is a week's breakfast
menus: : ,
Monday
Curled Orange - , '
Oven-popped Rice Cereal
Crumb Coffeecake Butter
MUk . Coffee
,'v "-Tuesday '
" Grape Juice
Malt-flavored Farina
Fried Egg
Cracked Wheat Toaif
. Butter Honey .
' 1 Milk Coffee
Wednesday
Halved Pineapple Rings on
Whole Wheat Flakes Milk
Assorted Sweet Rolls Butter
Coffee ...
Thursday
Chilled Applesauce
Prune-Orange Topping on
Wheat and Barley Kernels"
Toast Butter Jelly
Milk Coffee
Friday '
Canned Loganberries
Hot Whole Wheat Cereal
Coddled Egg .
Frosted Cinnamon Bread '
. Butter Milk Coffee '
Saturday
' Tomato Juice ' '.
Whole Bran with Raisins
Popover Butter
Milk Coffee
FINNEY THE
1 I "I am at my verry
" I !- I I'll -I
hi uiiu see. i ii piegse you.
ribh nun Of - 4 A
RED SNAPPER m39.
W BY THE PIECE A As!
' LI NG COD . . , ib 29
FRESH . Wd FRESH DEEP SEA f sf4
Fillet of Sole l.. 65' CRAB .,..,..,,, 39'
BY THE PIECE m 0d FRESH 0 f d
SALMON , lp 49 Steom Clams t. 35'
Pan Ready
FRYERS
lb.
FISH
AND
rl FITT'SJ (
POULTRY MARKET
tor iuuu
Say of This
1
with parsley rice.
Features)
aged precooked rice, ltt cups
water, M teaspoon salt, 2 table
spoons chopped parsley, 2 table
spoons cream of asparagus
soup, cup milk, one 7-ounce
can salmon (drained and flak
ed), 2 tablespoons finely chop
ped cucumber or sweet pickle
or dill pickle, dash of pepper.
Method: Mix rice, water, and
salt in saucepan just until all
rice is moistened. Bring quick
ly to a boil over high heat, un
covered, fluffing rice once or
twice with a fork. Do not stir,
Cover and remove from heat,
Let stand 10 minutes. Add the
parsley and butter, mixing
lightly with a fork. Meanwhile
mix soup and milk in a sauce
pan. Heat, stirring occasionally.
Add salmon, cucumber or pi
ckle and pepper. Mix and heat
thoroughly. Makes 4 to 5 serv
ings. Serve over the rice: Arrange
parsley rice In serving dish and
top with the creamed salmon.
Serve mixed with the rice:
Add parsley rice to the cream
ed salmon. Mix lightly and
serve at once.
Casserole: Add parsley rice to
the creamed salmon. Mix light
ly and turn into 1-quart cassser
ole. Sprinkle with buttered
crumbs. Broil 2 to 3 minutes
or until lightly browned.
Good Day
'; Sunday
Grapefruit Half with Cherry
Center
Oatmeal Milk
Bacon Curls
Drop Biscuits Butter
Peach Marmalade
. ,. : Coffee
'Curled Orange. Cut skin of
a clean, seedless orange into
lengthwise sections beginning
at blossom end and cutting
nearly to stem end. Loosen the
skin and roll point of each sec
tion toward inside. Remove re
maining tough white portion
from pulp. Serve cold.
Prune-Orange Topping on
Wheat and Barley Kernels. For
a new and different cereal top
ping, combine Vi cup prune
juice and Vt cup sugar. Cook
the mixture about 3 to 5 min
utes, tHen add Mi tablespoon
lemon juice, Vt cup cooked,
diced prunes, and Vt cup finely
diced orange; cook slowly un
til thickened. Serve atop a bowl
of crisp wheat and barley ker
nels. Remember that frozen vege
tables taste best when they are
cooked without thawing before
hand.- Try adding a pinch of
sugar along with the water in
which you are going to cook
frozen green peas.
FISH SEZ:
bestat Fitt's Market every week . . . Come
II
Suggestions Given
On Asparagus Buying
Sweet and tender ... a gift
from the godsl Buy 2 pounds
asparagus for 4 servings. Stalk
should be green and tender for
almost entire length. Break
off stalk as far down as it
snaps easily. .Wash thorough
ly, removing loose scales.
Takes 10 to 20 minutes for
cooking, covered with 1 inch
boiling salted water.
Cook and drain asparagus;
arrange on buttered toast
points made by slicing toast
from corner to corner.X Serve
at once with melted butter,
lemon butter, a smooth cream
sauce with or without grated
cheese, or with heated mayon
naise.
Pineapple and
Rhubarb Dessert
Fresh rosy rhubarb and tart
pieces of pineapple share hon
ors in this delightful dessert
feature. Either fresh or can
ned pineapple may be used.
The fruit mixture, sweetened
with brown sugar and faintly
flavored with nutmeg, goes
into a casserole, then intriguing
little scone swirls are arranged
on top. This dish is nicest
served warm . . . With a pitch
er of cream or a bowl of whip
ped cream alongside. Leftovers
may be put back into the oven
for a few minutes just before
serving again.
Pineapple Rhubarb Cobbler
3 tablespoons butter or mar
garine
3 tablespoons flour
Vt cup brown sugar ,
Vt teaspoon toutmeg
Dash of salt
1 cup water ' .
Vt cups rhubarb (cut in 1
inch pieces
Vk cups pineapple chunks
Melt butter or margarine in
saucepan. Stir in flour, sugar,
nutmeg and salt. Add water
and cook until thickened, stir
ring constantly. Add rhubarb
and pineapple. Remove from
heat. Pour into ungreased 2
quart casserole. Top with
scone owiris.
Scone Swirls ,
Sift together 1 Vt cups sifted
flour, 2 teaspoons baking pow
der, Vt teaspoon salt and Vi
cup sugar. Cut or rub in . Vt
cup shortening until mixture is
crumbly. Add Vt to Vt cup
milk to make a soft dough.
Turn out on lightly floured
board or pastry cloth and
knead gently 30 seconds. Roll
out into long narrow strip,
5x12 Inches and Vt inch thick.
Cut into 6 equal strips of dough
about inch wide. Coil loose
ly leaving about a 2-inch end.
Arrange on top of pineapple-
rhubarb-mixture with the ends
meeting at the center. Bake
in moderately hot oven (400
degrees) 35 minutes. Serve
warm with cream. Makes 6
servings. ' ,
Meat and Olives
Good Combination
Meat and ripe olives in com
bination make praiseworthy
dishes. Try a few of these
suggestions for family meals,
then surprise' guests with the
tasty dishes you ve created.
Spaghetti Sauce
Use half buttermilk and
half tomato juice in preparing
a ground beef sauce for spa
ghetti. Add chopped ripe
olives after browning meat and
onions.
Swiss Steak
Cook round steak or flank
steak in a tomato, green pep
per, celery and onion sauce,
Just before serving, add sliced
ripe olives. i
Olive Meat Loaf
Add chopped ripe olives to
a standard meat loaf mixture.
OVEN READY
HENS
sT ssksl
21" N. Commercial
Free Delivery Ph. 34424
Glazed Fruit
Pie Perfect
For Spring
We submit our "Glazed
Fruit Pie" as a perfect spring
time dessert. It's really extra
easy to put together too. Fill
a baked pastry shell with a
layer of chopped cooked prunes
and sliced banana and then
cover the fruit with the beau
tiful golden orange glaze. Be
sure you give the glaze a
chance to set before you cut
the pie. If you're not count
ing calories, a puff of whipped
cream on top will be a de
lightful extra.
Glased Fruit Pie
Vi cups cooked prunes
1 baked 9-lnch pastry shell
2 bananas
Hcup granulated sugar
2 tablespoons cornstarch
Vt teaspoon salt '
cup cooking liquid from
prunes
cup orange Juice
1 teaspoon grated orange
rind
1 tablespoon lemon juice
1 tablespoon butter or mar
garine . . .
Fit and chop prunes, and
piace in baked pastry shell,
Slice bananas over orunes.
tiiena sugar, cornstarch and
salt thoroughly, and mix with
part or prune Mould. Combine
remaining prune liquid and
orange juice, and heat. Stir
in cornstarch mixture and cook
until clear and thickened. Re
move from heat and stir in
orange rind, lemon juice and
butter. Four over the prunes
and bananas. Cool thoroughly
before cutting.
Makes-1 (9-inch) pie. ,
Bacon Muffins
Breakfast Treat
A different muffin rrrln t
always sought Here's a dandy:
Bacon Muffins
' 2 cups sifted flour
2V4 teaspoons double action
baking powder
2 tablespoons sugar . ,
W teaspoon salt . " -. .
Vt cup crushed, crisp bacon
1 egg, well beaten
1 cup milk
4 tablespoons melted butter,
- - shortening or bacon drip-
' pings
Sift flour once, measure. add
baking powder, sugar, and salt,
and sift again. Add bacon to
flour mixture'. Combine egg and
mux; add to flour mixture. Add
shortening. To mix. draw Minn
from side of bowl toward cen
ter (15 times), turning bowl
Gradually. Chnn inimn hmnoh
batter fin tlme1 Than
only enough to dampen flour
(5 strokes). Turn Intn arxaaorl
muffin pans, filling each
full. Bake In hot oven (425 de
crees F.I 20 minuten. or until
done. Makes 12 muffins.
Por k Steak Sinks
Tastv Dinner Dish
Pork shoulder steaks are one
of the tastiest and most eco
nomical of pork buys, For a
main dish which Is as nretty
as It Is eood tastine. braise
pork steaks toped with vege
tables and rice.
Fork Steak Stacks
4 work shoulder steaks
Salt, pepner. flour
1 cup cooked rice
4 slices tomato (H Inch
thick
4 slices onion (V Inch thick)
4 teasooons chopped green
nencr
Marjoram, thyme (optional)
1 can sliced mushrooms (op
tional) Trim a little fat from the
edge of the nork steaks and fry
out In a skillet. Remove the
nieces. Snrlnkle steaks with
salt and nenner: flour and
brown in the hot fat. Remove
sterku to a rna.tlnff nun. On
each steak, nlace 4 cup cooked
rice, l snee tomato, 1 slice
onion. . and 1 teaspoon green
neDoer. Snrlnkle with fait,
nepppr. marjoram and thyme.
Top with well drained mush
rooms and add water to cover
bottom of nan. Cover and
hake at 350 F. for 1 hour. Add
more water as needed; baste
steaks several times during
eookln. Serve with some of
the drlpdngs snnoned over
meat and vegetables. 4 serv
ings. '
etit Fours
Petlts fours are easy and
Inexpensive to make at home
with cake mix. Bake the batter
j In a Bxi3-lnch pan and cut
! Into diamond - shaned pieces,
j Spread the tons and sides with
i this apricot glaze before frost
ing. Cover H pound dried apri
cots with water and boll 15
I minutes. Drain and force ap
ricots through a sieve. Meas
,'ure. add an ennui .mmmt
sugar and boll slowly 8 mln-
uiea.
Want to cut a thnw.etra
clpe In half? This Is how toi
measure that half an egg: Beat
the whole egg slightlv
enough to blend yolk and white
and measure It, then use half
the measured amount. Throw
the half an egg leftover into i
a pan of scrambled eggs, '
Broiled Meat
Loaf for Change
Meat loaf usually comes to
the table in a somewhat tra
ditional shape, ' Here's one
that's broiled, imaginatively
seasoned and served about as
thick as the hamburger we slip
into buns, v . -
The result is a hamburger
loaf you can serve with Justi
fiable pride to guests, especial
ly when it's accompanied with
grilled tomato slices and salty
French fries.
Layered Hamburger Leaf
(Makes 6 servings) -1H
pounds hamburger
Vt teaspoons salt
Vt teaspoon pepper
H pound sliced cheddar
cheese
2 tablespoons chopped onions
2 tablespoons catchup
Vi teaspoon oregano
Salt ,
Season hamburger with salt
and pepper. Divide into two
portions, flattening each rec
tangular piece about inch
thick. Place cheese slices on
one, portion and cover with
onions, catchup, oregano and
a sprinkling of salt and pepper.
Top with second portion of
hamburger and press edges of
beef together with tines of
fork. - With two wide spatu
las, lift onto broiler pan and
broil about 5 minutes on each
side. After turning, place ba
con strips diagonally across
loaf and broil on second side.
If desired, garnish serving
platter with grilled tomato
slices and sprigs of fresh pars
ley. Easy Lenten luncheon dish:
Add sliced hard-cooked eggs
and cooked drained green peas
to a cream sauce and garnish
with strips of pimlento. Serve
over crisp Chinese noodles. It
you buy the canned Chinese
noodles, be sure to oven-heat
them, then cool them again, be
fore serving.
TUNE IN HOP ALONG CASSIDY
Mondqy 5:30 to 6:30 P.M., KPTV, Portland, Channel 27
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
Aged Cheese Beef Hearts beef tongues .b. 23c Ground Btef
Lb. 54c n. .And C Lb
39c
Yor old rigs reet pigs tails.,... u..oc Nn
Sliced Bacon BEEF GlVronrJed11"' Vi V wh0,e U. 35c T-Bne Steak
u. 49c i mm i u Swif' Nullum coT Lb. 75c
Swift's o r Armour's ImCQ O LGITIP 12 or whole Lb. V7C Guaranteed
BEEFRQASTS ,47c
targt $1.49 CTC AIC Round or Loin TC- OC
R.I. Reds I eo. I CAlXj Boneless. Lb.dC Lb. 5DC
GARDEN-FRESH FRUITS AND VEGETABLES
CALAVOS yC- BANANAS Om POTATOES q I POTTED PLANTS
3 for XJC 2 lbs... A7C No. 2s; 10 lbs. OtC AND FLOWERS
SY. 15c us...35t jaA 9c L.. 89c
TUNA ChSAiMaNM COFFEE MARGARINE
29c Lb. 79c 2 ib. 45c
Light Meat; Cot. Brand Con29C N.W. Yallow Bag Sweet. Sixteen
SARDINES " tIn BISQUICK MILK
3can.25c Sa,ad D;!"ln9 39c 6 11 87c
Maine Coast Quort 39C A" ?opu,or 8
Tomato Juice Cove Oysters Tomato SouP SWIFTNING
'"a" 25c oo. c"10c 75c
Hunt's ' CanaTC Campbell's 3-lb. can
mmmm , Cottage Brand " "
Country Fresh Tomorrow'. B,..d BROADWAY MARKET
EGGS IDtrlHOrJ Broadway and Market Sf.
11)1V AAaSter Bread Star Hours 8 a.m. till 8 p.m. Every Day
: a-A..5SG Ev,ry Day ot 4 P'm' No L,m,h f A" You Want
GUARANTEED I,8pf fua. I Sat. Pries Good Fri., Sat., Sun.
Fried Cream
Torrljas f - Nata
3 egg yolks
X cup whipping cream ,
1 whole egg, beaten
Butter . -. ,
Powdered sugar .
rMnnnmnn
volks llBhtlv and
whip into cream. Spread sot
more than Vt inch thlcK in a
greased pan. Place over a very
lnur flams and COOk Slowly.
Cool and cut in small pieces.
Take up wltn a spaiuia, orusn
lightly with beaten egg and fry
in hntfer. Snrlnkle with cow
dered sugar and cinnamon.
Serve hot. ,
Seasoned Pork
Balls on Noodles
To welcome the coming of a
new season, here s a perky tast
ing main dish tiny nutmeg
seasoned pork balls served on
raisin noodles.
Pork Balls on Fruited Noodles
1 pound ground pork
Vt cup soft bread crumbs
V cup minced onion
1 egg
Vt teaspoon nutmeg
Salt, pepper, flour, fat I
3 cup bouillon or water
: 1 teaspoon onion salt
1 teaspoon Worcestershire
sauce
- Vi cup raisins
4 ounce package noodles
Combine pork, bread crumbs,
onion, slightly beaten egg, hut
meg, 1 teaspoon sale, and Vi
teaspoon pepper. Shape into
16 firm balls, roll in flour and
brown in 2 tablespoons melted
fat. Remove balls from skillet,
blend well. Stir in bouillon or
water and add onion salt, Wor
cestershire sauce and a dash of
pepner. Cook, stirring con
stantly, until thickened. Add
nails, cover and simmer over
low heat for 30 minutes. Mean
van cu u noa comun. sat.
Salad Dish
For Easter
You might as well start plan
ning your Easter dinner menu
now. If you're going to have
the traditional ham, then why
not serve it with the equally
traditional raisin sauce. Small
whole new potatoes, cooked
in their jackets and then
neeled and buttered, fresh
green peas with slivered roast
ed almonds go well with the
ham. A crisp shredded carrot
salad with bits of bright green
pepper tossed with our very
special "Nectar Fruit Salad
Dressing" (see recipe below)
will take care of the salad
course nicely, but do have a
relish dish of crisp celery
sticks, carrot curls and shiny
ripe olives. For dessert our
choice is a mile high lemon
merringue pie.
Nectar Fruit Salad Dressing .
Vi cup granulated sugar
2 tablespoons flour -
while, soak raisins in warm
uAtffr f!nnk nnodlei in boil
ing salted water until tender.
Mix drained raisins with drain
ed noodles and serve topped
with meat balls and gravy. 4
servings.
Vdtr Irroit ol thlf f pt ctal OSr! Good only until ;
Starch M, ISM. Umlid out paekopt pr family.) .
T.ftiNIT Pi 1 so easy it's slmott magic. Saves assembling ingre
dtanU . . . saves measuring . . . saves mixing. While your.pl ihtll
bakes you get the filling mix ready. In a fw short minutes a dell,
clout, creamy-smooth pie is ready for your family to enjoy!
THE TREAT'S ON USI SO TREAT YOURSELF
TO THE QUICKEST... EASIEST PIE YOU'VE
EVER MADE...AND THE BESTI
Today while offer holds buy 7-M1NIT Rcady-to-Make Pit at
your grocery store. Send us the top of the package showing price
mark; along with a letter of fifteen words or mort,.telling why your
family liked 7- MINTT Pie.
We'll send you back the
price you paid, plus post
. age! It's like finding mon
ey! Be ture to include your
name and address. Letter
must be postmarked on
or before March 28. 1993. .
Hurry! Don't mist this
wonderful opportunity
Offer limited one to a
family. Use the handy
coupon below
llMCtOUllMM
' CfMMyCMMWt
toliclMi Smmh Craa
' SMMttl OlMllf It
Spicy Pwwkhi
Ttmptmi sttlM Ctiaa
tTStlt.
cur
V teaspoon salt
Vi teaspoon dry mustard
Vi cup milk
2 eggs
2 tablespoons butter or
margarine
5 tablespoons lemon juice
1 cup apricot whole fruit
nectar
Combine sugar, flour, salt
and mustard with Vi cup milk.
Beat until smooth. Blend in re
maining milk and cook and
stir over low heat until mix
ture thickens. Beat eggs thor
oughly, and slowly add hot
mixture, beating continuously.
Cook over hot water ur.tii
thick, beating frequently, Re
move from, heat and stir in
butter, lemon juice and nee.
tar. Chill. .
Rummage Sale
Spring Valley A rummase
sale is to be held by Spring
v aiiey i unior f armer s
Union above the Star Ex
change, Salem, Saturday,
March 21 at 10 a.m. Kenneth
Noteboom is in charge.
WW - lfSmiTj
both ,; Jg(y
y 'lUINOMlx
f 7-MINIT, Box 2382 S-4 1
I NrtlMt, SriN
I I melon Itltif Itllini why lay limily IIUS 7-MINIT
" ft. . . . also ptchJit top shewing trie.. Pltau
rtturn my monty. plul pottait.
I I
MHISII
J Void If taxad. prohibited or otharwla.
I namctea oy aiatc or municipal uwt.
untr expiras Marcn vt, ivu. j
I