tuTbuasPlarch 19, 1953
Pears Are Popular for
Many Salads and Desserts
As sophisticated u Trench
model if thli pear and blue
eheeae salad. Iff easy to pre
pare but elegant a falad your
family or guests will enjoy at
often as It is served. Crumbled
blue cheese if mixed with
cream cheese and chopped
watercress to Siva a piquancy
that blends perfectly with the
cool delicate flavor of canned
Bartlett pear halves.
Pacific coast canned Bartlett
pears are the best known and
most popular of pear varieties,
There should be room on the
cupboard shelf and in the re
frigerator for a generous sup
ply of canned Bartlett pears.
Busy homemakera will find
they're a boon to menu plan
ning and may be used for sal
ads and desserts as well as for
a refreshing meat accompani
ment '
Fear Sophisticate ,
12 canned Bartlett pear '
halves
tablespoons crumbled blue
cheese
1 8-ou. package cream
cheese'
Vt cup chopped watercress
or 1 tablespoon chopped
chives
. cup mayonnaise
1 tablespoon lemon juice
Blend 'cream cheese with
blue cheese. Add watercress,
mayonnaise and lemon ' Juice
and mix well. Chill. Place two
pear halves, cut aide up on
each salad plate. Fill centers
with cheese mixture and serve
with French dressing. Serves 6.
- For" a fresh as spring-time
salad try tola Pear Blossom
Salad. Each creamy pear half
is underlined with pink, rhu
barb flavored gelatin. It a a
compliment catching salad to
serve with dessert or for
party refreshment.
Fear Blossom Salad
canned Bartlett pear
halves, drained
1 cup boiling hot, sweetened
. thick rhubarb sauce -'
(about 2Vi cups raw)
1 package strawberry, flav
ored gelatin
1 cup cold pear syrup
cup sliced green celery
cup chopped nut meats
1 tablespoon lemon juice
Salad greens
Wash and slice rhubarb.
Bring slowly to boll without
adding sugar. Add cup su
gar and simmer gently until
rhubarb is tender. Pour 1 cup
of the boiling hot, thick rhu
barb sauce over gelatin and
stir until dissolved. Add pear
syrup and lemon juice and
chill until partially set. When
mixture begins to thicken add
celery and chopped nuts. Then
chill until firm. When ready
to serve, cut gelatin Into
squares and place pear half on
top Of each square. Serve with
your favorite fruit salad dress
ing. Serves a.
Bacon and Brussel . .
Sprouts Combined
Brussel sprouts season will
soon be ending so enjoy them
now. Good sprouts are hard,
compact and, an attractive
green color.. . Raw sprouts are
rich in Vitamin C and Bl but
care must be taken in cooking
them to avoid loss of these ele
ments. . ,. ::
Bacon Brussels Sprouts
v 1 quart Brussels sprouts
1 slices bacon ': .
S slices white bread
S tablespoons butter or mar
garine. .
' teaspoon nutmeg
Trim brusaels sprouts early
in the day and soak in cold
salted water. Wherl ready to
cook, drain and drop In boil'
ing salted water and cook, un
covered, until just tender.
Meanwhile, remove crusts from
bread. Cut Into small cubes.
Honey Good
For Many
Menu Dishes
Honey for Breakfast Week,
celebrated April to 12, is a
week set aside so that you can
enhance your breakfasts with
this food. Possessing many of
the elements of good nutrition,
honey if food, not just a
sweet.
Honey if an appetizing and
economical food, one that ap
peals to all ages and all Income
groups. '
Try it on the cereal In the
morning.
Mix it with an equal amount
of butter and surprise your
family at breakfast with Honey
Butter as a new spread for
toast or biscuits. .
Use it as the cooking staple
that it is in muffins.
Give the family extra satis
faction by adding a tablespoon
of honey to each glass of milk.
Once you start using honey
you will find ' Innumerable
uses for it.
Glased Not Rolls
Made in a jiffy and fresh
for breakfast. Prepare biscuit
dough from a prepared mix.
Roll into oblong piece Vt inch
thick, brush with melted but
ter, spread with honey, sprin
kle with nuts. Roll as for jelly
roll and cut in 1 inch slices.
Put Vt teaspoon butter, 1 tea
spoon honey, and a few nuts
in each muffin tin. Place rolls
on top and press down well.
Bake in a hot oven (400 de
grees F.) for IS to 20 minutes.
Let rolls stand in pans a few
minutes before turning them
out.
For Wedding Reception
Traditional sandwiches for a
wedding reception are chicken
and almonds. For the filling
combine finely chopped roast
ed almonds with minced chick
en, and mayonnaise spiked
with lemon Juice. Make small
dosed finger sandwiches and
dip the edges first in mayon
naise and then in finely
chopped parsley. .
Want to roll out pastry fastT
Use a floured pastry cloth and
ribbed stocking cover on your
rolling pin. Flatten your ball
of pastry slightly, then roll in
all directions to keep pastry
round.
Cut bacon into 1-inch pieces,
Fry until crisp. Add bread
and fry until delicately brown
ed. Melt butter and stir in
nutmeg. Drain sprouts and
add to melted butter. Pour
into serving dish and sprinkle
with bacon and bread cubes.
Serve immediately.
Three Ways io
Prepare Thrifty ,
Lamb Cuts Given
You'll be serving lamb often
these days, for it is plentiful
and reasonable, too. Here are
three ways to prepare the
thrifty cuts, all teamed flavor-
fully with wine.
Baked Breast of Lamb
Serves S or 4
t pounds breast of lamb, cut
1 in 6 or S pieces
Salt and pepper
H cup tart JeUy
Vt cup boiling water.
cup burgundy or other red
table wine
I tablespoons chopped par-
sley . .
Place meat, fat side down, in
a shallow baking pan; sprinkle
with salt and pepper; bake, un
covered, in a moderately hot
oven (376 F.) for lVt hours,
Remove meat and pour off all
fat from pan; replace meat in
pan fat side up. Dissolve jelly
in boiling water; add wine and
parsley; pour over meat. Bake
IS or 20 minutes longer, bast
ing 2 or 3 times with sauce in
pan. Arrange meat on a serv
ing platter and serve the sauce
separately.
Lamb Bagont
(Serves 8 or 6)
2 pounds lamb stew meat,
cubed .
cup flour
8 tablespoons bacon drip
- pings
1 cups sauterne or other
white table wine
2 cups boiling water -.
1 onion, thinly sliced
Several sprigs of parsley
Dash of thyme
1 bay leaf
salt and pepper to taste
medium-sized carrots, cut
' . in strips
-1 cup sliced celery
1 cup cooked , peas ,
Shake meat and flour togeth
er in a paper bag. Heat bacon
drippings in a heavy skillet or
Dutch oven; add meat and any
flour remaining in bag; saute,
stirring frequently, until meat
is nicely browned.
Add wine and . water; cook
stirring constantly, until gravy
is thickened and smooth; add
onion, parsley, thyme, bay
leaf, salt and pepper. Cover
tightly and simmer, stirring Oc
casionally, for 1 to. 2 hours,
or until meat is almost tender.
Add carrots and celery; .con
tinue cooking for Vt hour, un
til meat and vegetables are ten
der. Add peas just before
serving.
Curried Lamb Shanks -
(Serves 4) ""
4 tablespoons oil ,
-' 4 lamb shanks
4 tablespoons flour
114 tablespoons curry powder
1 cup water
1 cup' sauterne or ether
white table wine
Salt, garlic salt and pepper
Spaghetti Used in
This Speedy 'ChoW
Here is a quickly cooked dish
for the main course M the fam
ily dinner. '
Speedy Chew Spaghetti
(Maxes o serving sj
1 8-ounce package thin spa
ghetti "
I quarts boiling water ;
1 tablespoon salt
1 1 -ounce jar dried beef
1 3 -ounce can mushrooms
1 8-ounce can kernel corn
1 8-ounce can peas
Sauce: . ''
Vt cup margarine or butter
Vt cup flour -1
cup liquid from mush
rooms, peas, corn
1 tall can evaporated milk
tt teaspoon salt '
Vt teaspoon pepper
Cook spaghetti in boiling wa
ter with 1 tablespoon salt un
til tender, about 10 minutes,
Drain and rinse with hot water.
Return to pan. Tear or cut
dried beef into bits. Add to
spaghetti. ' In small saucepan
melt margarine or butter. Add
flour, stirring smooth. Gra
dually add vegetable liquids.
(There should be 1 cup. If not,
add water to make 1 cup.) Stir
constantly. Add undiluted
evaporated milk. Cook, stir
ring constantly until thickened.
Add mushrooms, corn and peas,
reserving a few for .garnish
ing if desired. Add salt and
pepper. Taste to make sure
this is enough salt. Pour sauce
over spaghetti in pan. Toss all
together lightly. Heat thor
oughly and serve on hot plat
ter. If preferred, the spa
ghetti mixture may be poured
into a well-greased baking
aisn, sprinkled with grated or
shredded cheese, and baked in
a moderate oven (330 F.) This
method will take about 30
minutes.
Fkh Cooked in OvenAlways Favorite Dish
J-ISn OUISCU II bouquet IbolH. Removo from heat an.
1 imy-v .
to taste
Heat oil in a large, heavy
skillet with a tight-fitting lid;
add lamb shanks and brown
slowly on all sides. Remove
lamb shanks from pan. Add
flour and . curry powder , to
drippings and blend well: add
water and wine; cook, stirring
constantly, until mixture is
imckened and smooth; season
to taste. Return lamb shanks
to pan; add onion; cover tight
ly and simmer gently for ltt
hour, or until meat is tender.
. 1 j i.h alwava brings
the aha and ohf at dinner time.
Try one of these oisnei.
SEAFOOD TIB .
1 pound eookea or
white fish
t of. can shrimp
3 tablespoons butter
H cup each, finely
onlop, celery and green
pepper
t tablespoons flour
1 cup seasoned chicken
broth
teaspoon salt
teaspoon pepper
Vt teaspoon ginger
teapoon kitchen bouquet
cup sour cream
1 tablespoon lemon juice
1 pkg. pastry mix "
Arrange flaked fish and
Ar.inA ahrimB in 4 creased
individual 8 or. baking dishes.
Melt butter in saucepan. Add
onion, celery and green pep
per and cook over moderate
heat about 10 minutes. Stir
in flour and add chicken
K-nth AiM MunninH. kitch
en bouauet. sour cream and
lemon juice. Pour sauce over
fish, lightly lifting fish witn
fork to allow sauce to run
unrienwath. Make UD DSStry
mix according to directions on
Hetitt. Roll out and cut to
fir tops of casseroles. Baxe
in lint nvrni. 400 degrees F
until pastry is lightly browned
and flan Is not, a Bout su mm
utea. Serves 4.
BAKED FISH ON SPINACH
2 pounds spinach
1 teaspoon minced onion
2 tablespoons flour
Vt cup milk
' 1 teaspoon salt
Vt teaspoon nutmeg
Vt cup mayonnaise
4 small haddock fillets,
' about iy4 lbs.
2 tablespoons fat
salt
118 teaspoon peppe' .
?JVre stems from spln-
Trim coarse si" m
Avocado Specialty
Take advantage of special
buys on avocados which have
become a little too soft for
slicing. Mash the avocado and
stir into a slightly thickened
lemon gelatin base made with
a package of lemon-flavored
gelatin, IVi cups hot water and
3 tablespoons lemon juice. Stir
in 1 sectioned grapefruit and
Vi cup sliced celery. Chill in
8 individual molds.
in mayonnaise, rwi.
with spinach and place in bot!
torn oi greased shallow t, .
vldual baking dishes. ArraiT,:
n.h fllleU aver th. ,"'
Blend together the fat, kl2 ;
bouquet, salt and penoer
Spread over fish. Bake In mod.
irately hot oven, 375 deir
F. until fish is done, about U
minutes. Serves 4.
flucoatstteonetobuy-
...tite first yellow margarine wrrh
food value In every single Ingredient!
Everything to today's Nucoa is good for you! No
benzc-ate preservative, no synthetic BavorlJEven
Nucoa' sunny color comes from Nature, from golden
carotene, rich fa vitamin A. Delicious, fresh-tasting
Nucoa margarine Is made by the makers of Best F oodr
UmI Mayonnaise. Next time you buy, buy NUCOAt
FIRST IN QUALITY
All Nutrition! Notoal Flavor, fljjgp Thrifty
TIWC about our...
JELLO
for AO
CAUROSE FREESTONE
PEACHES
Vagetbles& Fruits
track .t Crisp, Fresh
...39c
..... 13c
.... . 5c
...33c
NEW POTATOES
C lbs.
SOUP HEAD
LETTUCE, lb. ...
GREEN ONIONS
Banch
JUICY LEMONS
Dosen ,
HUNT'S TOMATO JUICE
HOLIDAY MARGARINE
KRAFT DINNERS
NESTLES MILK
Or. Broccoli . Whit Cauliflower
Solid Cabbage - Artichokes ,
Carrots Turnips Beets .
Endive Romalne Peppers
Cucumbers-Radishes-Tomatoes
Zucchini Parsley
. Mustard Greens
BAKERY
50c
HOT CROSS BUNS
Dosen
MODEL COOKIES . OC
Dosen AJC
(Sugar, Oatmeal, Choc Chips
Peanut Butter).
MODEL PIES P
Each dUC
- Apple -Cherry-Boysen-Pnmpkln
ZEE PAPER PRODUCTS
Facial Tissue, 00's . .21 for 20C
Facial Tissue, 400's .'.1 for 49
White or Colored
Napkins, go's. . . .1 pkg. 21
Towels, 150's. .i . . .1 pkgs. SB
' Dinner Napkins, 40'f . .2) for 25
Toilet Tissue, pack of 4 SB
, ( wmte ureen urchld)
LINDSAY RIPE OLIVES
i ' Regular Sis Cans
Select Ripe Olives 28
Large Ripe Olives ....... .27
Mammoth Ripe Olives SB
Colossal Rip Olives S7
Mammoth Pitted Olives . . .S3
Large Green Ripe Olives. . ,2
Large Green Ripe Pitted. . SI
Chopped Olives, 4-os. S cans 2t
Good Grocery Buys
48 os 4 ,0, 99c
......4 Ibi.85c
..... 2Pkn.25c
...... 2e.29c
PERSIAN PITTED DATES ...... ... lb 25c
HERSHEY CHOCOLATE Giant bars . 45c
CLOROX
Special for This
Weekend
Leg of Lamb
Any Sise to Choose From
Wesson Oil
Quart '
79'
lb.
BORDEN'S
Mayonnaise
Quart
55
.Gallon . .
Vi Gallon
Quart . . .
SKIPPY PEANUT BUTTER
14 as
7 os.
II OS.
49c
..29
.17
.43c
,.2B
59c
SWOT'S CANNED STEAKS
SWIFT'S BONED TURKEY 2eilB.89c
SWIFT'S BONED CHICKEN .... 2 89c
KRISPY CRACKERS llb. . . 25c
H1-H0 CRACKERS i n .....29c
SHARP CHEESE Miss Wisconsin II oi. . . 69c
WRIGHT'S SILVER POLISH Jar . 22c
lS-oi. jar ....39
IOWA SORGHUM ,4 - 63c
S-lb. PaU fi.St
JELLO All Flavors 4 pkgs. 35c
GERBER'S BABY FOODS 4cin,35c
SIMONIZE FLOOR WAX Onart 98c
(75c Pkg. of Flower Seeds on Esch Can)
Model Food Market
275 N. High (Next to City Holl) Phone 3-4111
SO-Day Accounts The Store of Friendly Service
No Charge for Delivery
Grode"A"Choke
BEEF ROAST
Guaranteed Tender
65V
OVEN READY
Roasting Hens
55' ib.
FOUNTAIN BRAND
PEAS
2 J25c
CORN
2 -0J 33c
ASPARAGUS
cm 33c
AU. PURE
MILK 6
cans
7y
NAUEY'S
LUMBERJACK
SYRUP
5t79
KITCHEN QUEEN
FLOUR
LIMY?
Corned Beef
HOLIDAY
Margarine
&LCE PLATE
SHRIMP
25'
can
SUNSHINE
CRACKERS
2 MS
TJXLTSTT"
Rice Dinner
can
TUNA
BITS OF SEA
3-arV-
MEAT ONE INCH THICK
COUNTRY STYLE
SPARERIBS
Great for tarbecuing
59V
QUALITY PRODUCE
POTATOES ML 69'
Oranges r d0z. 59'
TENDER MEATS
Bacon Squares c ......... u. 19c
Picnics w,. ........ .11. 43c
Franks 29c
Rib Steak u 49t
Beef Roast 39c
PURE PORK
Link Sausage
Seosoned Just Right!
65'
SOUs. No. 2
POTATOES
99'
CABBAGE
9
ib.
WEST SALEM
STORE NO. 2
ONLY
AVIM!G(JE
MTER