n
Pag 4 FOOD SECTION
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, March 16, 1953
Italian Pizza Easy Now
With Hot Roll Mix
Veo7 Birds
-i Now you can' easily make
Italian Fixzat One icrved
only in Italian restaurants, it
has recently been stmpuilea
with hot roU mix. With this
modern short cut, delicious
Pizza Fie is quick and easy. A
zeatful tomato and cbeese top
ping bakes right on the dough.
Pizza (pronounced reet-za)
has natural American appeal.
It's delightful and fun eaten
as "linger food" or can be eat
en with fork and knife. Serve
it anytime, for almost any oc
casion. Cut large servings for
mealtime main dishes; smaller
servings for coffee-time snacks.
Tiny, bite-size strips made
wonderfully easy, hot canapes.
! Tne tenner, :ji.iivi;;
crust is sprinkled with sharp
Spaghetti
With Shrimp
Easy Dish ;
' Savory, hot spaghetti din
" iters are meals to remember.
If the spaghetti is cooked ac-
cording to directions, and the
sauce is exceptionally well-
., flavored, you have a dish
worth remembering. There's
something so gay and informal
bout spaghetti' dinner that
-' everyone has a good time. For
a sauce to remember, here's
one made of shrimp a recipe
from the Shrimp Association
of the Americas, specialists on
all kinds of shrimp cookery.
This recipe will make four
servings when included with
other main-dish, foods. - For a
twosome, -you need add only
' salad, bread and beverage.
Shrimp Spaghetti
K teaspoon garlic salt-
teaspoon salt
teaspoon pepper 1
Pinch crushed red pepper
teaspoon sugar
teaspoon oregano
teaspoon basil
tablespoons chopped pars
ley
cup .olive or other salad oil
No. Stt cans tomatoes
pound shrimp, fresh or
v frozen
, Thoroughly ' blend together
In a frying pan first eight in
gredients. Stir In oil and to
matoes and cook over low heat
until liquid is reduced and
mixture is slightly thickened,
about 45 minutes to an hour.
(Overcooking doesn't hurt this
mixture.) Meanwhile, clean
shrimp. About 8 minutes be
fore serving time, and shrimp,
cover the pan and simmer
gently. Serve over spaghetti,
cooked according to directions
on box. Makes 4 servings when
served with other maln-dlsh
foods; or makes t servings
when served with a salad and
bread as a one-dish meal.
1
S
. S
1
Italian white cheese. Then
comet the peppy, he-man sauce
a tempting medley of tomato
sauce, onion, tomato paste, gar
lic salt and oregano (an herb
often used in Italian cookery.)
Top it with more white cheese,
parsley and Parmesan cheese.
You can add variety with sliced
mushrooms, sausage, salami or
anchovies.
The Fizza filling is easy. It
requires only a little cooking
and chopping. And the ingre
dients are easily obtainable in
local grocery stores. ,
Hot roll mix Fizza dough
needs only one rising! So this
recipe fits nicely into busy day
schedules. An hour after you
open uie iiui tuil fiuz cscsss?,
your Pizza is in the oven. You
serve it fifteen minutes later.
And you can count on its being
good. -There's no - difficult
shaping of dough Just pat in
into piepans, or roll It flat to
fit baking sheets."
Italian Pizza '
1 package hot roll mix
Vt cup minced onion
1 tablespoon olive oil i
1 can (8 ounces) tomato
; -, sauce . ; '
lean (8 ounces) tomato
paste . . 4 . .:
1 teaspoon salt
teaspoon oregano 'f
teaspoon, garlic . , f
Vt teaspoon pepper ' 1 '
pound Italian or other
white cheese, sliced thin
or grated. "
cup finely-cut parsley
Parmesan cheese.
Additional toppings; ' '
Mushrooms: 1 cup. chopped
or sliced. . f :
Anchovies: 12 to 14, whole
or pieces. '
iiauan sausage: l cud dcd-
.. per'oni, diced or sliced thin.
Salami: 1 cup, cut into thin
strips.
Pork sausage: 1 cup, cooked.
l package Hot Roll Mix
Prepare Hot Roll Mix as di
rected on package. Let rise un
til light, 80 to 80 minutes.
Saute minced onion in olive oil
until golden browa Add to-
mato aauce, tomato paste, ore
gano, garlic salt and pepper.
Divide dough into four parts.
Flatten each piece and Dat
into bottoms of four 9 or 10
inch piepans. (Or divide dough
in half, roll out and place on
ungreasea baking sheets .
Brush with additional oUve oil
or salad oil. :
Arrange half of the Italian
cheese on top of dough. Cover
with the tomato sauce. Top
with remaining cheese and ad
ditional topping desired; see
above. Sprinkle with parsley
and Parmesan cheese, if de
sired. Bake Immediately in hot
oven (400 deg.) 18 to 20 mln
utes. Serve hot.
1 Vi pounds veal cutlet, (aik
your butcher to pound
thin)
Vt pound sliced bacon
1 medium onion, grated
About Vt package crack
ers rolled fine (In cupi
crubs)
Vi teaspoon pepper
1 cups water .
2 tablespoon flour
4 cup sour cream
Cut veal in pieces about 4x8
Inches. Fry bacon until crisp;
crumble. Combine with onion,
cracker crumbs, pepper and 2
tablespoon bacon fat; mix
well. Place stuffing in center
of meat. Roll meat around
stuffing and fasten with tooth
pick. Brown on all sides in hot
greased skillet. Add cup wa
ter; cover, Simmer about 40
minutes, or until meat is ten
der. Remove meat. Blend flour
and remaining 1 cup water.
Gradually add to gravy in pan.
When gravy begins to boil add
sour cream. Heat to boiling
serve with veal birds. Serves
8 to 8.
Here's a soup for
The Hungry Family
Hungry, growing boys and
girls and their fathers, too. will
enjoy this soup made from a
can of baked beans. A good
thermos botua packer, tool
' Hearty Bean Sonp ,
2 medium size carrots
2 tablespoons margarine
2 tablespoons chopped onion
2 tablespoons chopped green
pepper
' 2 tablespoons flour
1 teaspoon salt
Dash of pepper
1 cup milk
1 can baked beans
Cook carrots, reserving
liquor. Melt margarine in
saucepan, saute onion and
green pepper until golden
brown. Add flour and season
ings and mix well. Add enough
water to carrot liquor to make
2 cups. Combine with milk and
Avocado
Salad for
Easter Menu
This "Avocado Perfection
Salad" Is a molded salad per
fect for springtime menus, col
orful for Easter dinner.. Make
the base with a package of
lime-flavored gelatin and when
the mixture gets syrupy fold in
one diced medium-sized avo
cado, crushed pineapple, chop
ped pickle and pimiento and
finely shredded cabbage. This
is an extra good salad to serve
now when fresh salad greens
are scarce.' Avocados are at
their best this time of year.
Avocado Perfection Salad
1 package lime-flavored gel
atin '
1V4 cups hot water
Vi teaspoon salt
1 (9-or.) can crushed pine
apple 1 tablespoon lemon Juice
2 tablespoons vinegar from
. sweet pickles
1 medium-sized avocado
2 tablespoons chopped sweet
pickle
2 tablespoons chopped pimiento
1 cup finely shredded cab
bage
Salad greens
Dissolve gelatin in hot wa
ter. Blend in salt, pineapple,
lemon Juice and pickle vine
gar. Cool to consistency of un
beaten egg white. Cut avoca
do into halves, remove seed
and skin, and dice fruit. Fold
avocado, pickle, pimiento and
cabbage into thickened gsla
tin mixture. Turn into indi
vidual molds and chill until
firm. Unmold on crisp salad
greens to serve. Serves, 6 to 8.
For Wedding Brunch
Making plans for a wedding
and looking for a good idea
for a wedding brunch? We sug
gest serving chicken a la king
in a half a avcoado, garnish
ed with watercress and a spic
ed canned peach half. Looks
very pretty and tastes wonderful.
add gradually to flour mixture.
Heat until slightly thickened,
stirring constantly. Add carrots
and beans and heat thoroughly.
Pour hot into e vacuum bottle
for sending to school or to
work ... or serve It to the folks
at home for lunch. '
( iff n sweat : '
U.S. Gov't Inspected
HORSEMEAT!
ontlesa - Tender - Nutritious
CUBE STEAK
RIBI STEAK :
SIRLOIN STEAK
WAST
BURGER
STEW MEAT
PET FOOD '
ib. 45c
ib. 45c
it. 35c
ib. 35c
...29c
...29c
2 .u. 39c
BANANAS
25c
LETTUCE
-J0c
FRESH
CARROTS
3 25c
FRESH EGGS DAILY
Large
Dosen
60c
Under New Management John & Marlene Gaul
CENTESStAAarket
1667 Center St.
Phone 39002
Supper Snack
For a Sunday super snack
there's nothing easier than an
old-fashioned "Dutch lunch."
Arrange an assortment of bo
logna, llverwurst and cheese on
large platter. Have lots of
rye bread, pickles and ripe
olives ready too. And for a
special addition, serve buttery
large dry limas, either hot in
baked casserole, or as salad
marinated in a sharp French
dressing.
Tele-fun
by WstfM fioodrick
"Ilia aav chene, anytime,
Fewey. raa yWr tmort
enewflh to eM property."...
You'll avoid wrong numbers
! If you dial eawfuUy keeping
Telephone.
1288 STATE ST.
SALEM, OREGON
PHONE 3-6489
RANDALL'S FINE MEATS
ALWAYS THE BEST MEAT VALUES
i P'J f."!otlve lur,h" ot'c e B" wlh confidence! We guarantee you the best
BEEF FOR YOUR LOCKER - FANCY EASTERN OREGON HEREFORD
Front Quarter Half or Whole Hind Quarter
32I2y 36' . 3SP2' .
FANCY U. S. GRADE A GOOD LIGHT STEER BEEF
Front Quarter
40' ,
Half or Whole I Hind Quarter
mi 5i' ib.
ABl.drmner'0rt Eastern Oregon Hereford
Arm Bl.de Rump s)A( Round and -Bone Bafts!
BEEF ROAST Lb .39' BEEF STEAK Lt 59'
RIB STEAK SPECIAL Wh. ThtT LMt , Lb,49c
Freshly Ground O Oc I FrMh Conntr 8t Ac
HAMBURGER t 391 SAUSAGE ,39
BEEF HEART or TONGUE Lh 39c
Ground Round , h 59' I BEEf'cUBES 59'
PLUMP YOUNG HENS Pressed and Drawa -.,.L,49c
-1
Fruit Jewel Salad'
With Cottage Cheese
Every one in the family likes
an attractive fruit, and. cottage
cheese aalad, especially when
the fruit is canned peaches. To
make ' these "Crown Jewel
Salads" top a mound of cot
tage cheese with a shiny peach
half. Then cut another half
into quarters and arrange
petal fashion around the plate.
Bright bits of maraschino cher
ries and watercress form the
"Jewels."
Crown Jewel Salads
1 pint cottage cheese'
Salad greens
8 canned peach halves '
. Maraschino cherries .
. Watercress.
Arranse mound of cottage
cheese on each garnished salad
plate. Top with drained peach
half, cut side up. Quarter sec
ond peach half and .arrange
petal fashion around peach in
center. Garnish with cherries
and sprigs of watercress. '
Serves 4.
Novel Desserts That
Use Apples Listed
Ma arc two novel. Interest
ing apple desserts which offer
an inviting cnange irom me
usual pies, dumplings and pud
dings. These require only a
minimum of preparation time.
If you like the gourmet fla
vor of sour, cream, this makes
a delicious' topping for the
creamed apple slices but, If you
prefer, you can serve with
plain or wnippeq cream.. . m
hrnwn mear sDDle crumble.
served warm, may also be top
ped with cream or whipped
cream.'
Creamed Apple Dessert
4 red apples
1 Up. cinnamon
4 tbsp. sugar
Cut un peeled red apple in. ,
to half inch slices. Spread
with sugar and cinnamon and 1
dot with butter. Broil under
moderate heat until tender, .
about 10 minutes. Top with
sour cream, plain or whipped
cream. Serves 4.
Browa Bngar Apple Crumble
, red applet
cup flour
cup brown sugar :
4 tbspe. butter or margarine
Core applet and cut into thin
slices. Arrange in baking dish. .
Combine flour, brown sugar
and butter or margarine to
make a crumbly mixture, and
spread this over the apple
slices. Bake in a hot oven (425 .
F.) 35 minutes. . Serve warm.
Serves 4.
Swift's Prmm o wra
Juamb IFirviis
The very finest chicken that money can buy. If you have been buying small fryers you have
been misin' good chicken. Drop bv this weekend and invest in some mighty good eatin'.
Uuc-chic-chic-chicken.
2-LB. 6-OZ. AVERAGE
SWIFT'S REPRESENTATIVE, AL TORGERSON, will be her thit
Saturday with hit tap recorder, and will play some selections on
Hie Hammond organ. Al will alto help you with your Eotter menus. .
Another "Peoples Choice", a Swift Premium Red Label
rnnifFn ham ims wrk' ujs shrinkae'
IUUI lEI LI Ar I Most Tender, More Flavorful
EACH
$(179
WORRELL'S BEEF
Steaks
Round, Switt, Sirloin
m
; THE FLAVOR'S ALREADY
THERE!
The Finest Beef and the Beit Selection
Roasts (hucli
Bonelett Pot Roaett
69Y-
ror Hoaire
49'
T-Bones
Ground
,b 89c Rib Sleaks
Beef 2 JD, 85'
ib. 65c Standing Rib
LEAN SHORT RIBS
ib- W BOILING BEEF
W5c
CAPONS -TURKEYS - CHICKENS
WANT AN OVEN ROAST? SELECT, :
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WANT SOMETHING DIFFERENT? ASK FOR- : ; ' : ,1 f
Polith Samagf, Ham Patriot, City Chicken, Pork Cutlets, Veal Cutlets, Umb Portias, Chop Sway Meets, Canadian
Bacon, Veal Liver, Pork Hearts, Ham Loof, in fact, otk for anything ....
K.
Al I CUfFrT MADfiADIMF
UUJOltOMARGARINEI MhfleH tail. I I IKftIA WfHIVIIlla
SNOWDRIFT
WESSON OIL . . .
BEGMORE DOG FOOD
The Wesson Oil
Shortening
FRESH PRODUCE
HO. 1 DESCHUTES . rmtff
potatoes E;diO . 59
Grapefruit r 639'
CARROTS FN, o i-231
tomatoes rz.2 1 29'
10
SNOIOY
CELERY (rlip end SrHn LB.
Also: Danish Squash, Fresh Pineapple (Hawaiian) Zuc
chini and Summer Squash, Rhubarb, Corn. Savoy
Cabbage, Nappa
Pineapple Juice ,.., .,
SPECIAL OFFER
2 ibs. 33'
SipS
. Oairl 9
2 for 29
.4 far 99c
2Pkt,.Roman Meal Muffin Mix BatfB 49c
lunar Speekels
Hear Al Torgerton play
your favorite selections
on the Hammond Organ
Orian Courtesy of
stone riano Co.
4 A-1K Uk .
Fine Granulated ill bar "C
Buffer SA'TJ ........Ib. 69c
BisWf MixW-. .. 39c
Lumberjack Syrup ttEgS..-..M- 29c
Barfleff Pears rt,,rMd.. 25c 4 for 99c
Peas Z.Yr&?'..a?itn. ; .5 far'l00
Sunshine Crackers ,.,.,, 25c
ClOrOX Half Gallon 29C Qnsrt 1 7C
SURF 2 (Or
v pkt.3Jfc LUX
fOFFFF Shurlint e).
IVITtE Freshly Ground lb. C
Paas Easier Egcj Dyes Pkr. ...10c
Sea Our latter Uliet at the Bait Buy in Town
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If I I
MEAT BAKERY VEGETABLES LOCKER?)
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..,.-.(M'