FOOD SECTION Page 4
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, April 2, 195S
For Easter Dinner or any special occasion, i perfect
choice it roast leg of lamb. Here the (olden brown roast 1
is served with buttered peas and spiced peaches. Leg of
lamb is easy to prepare simply place, fat side up; on a
rack in a shallow pan and roast at 125 degrees 1", SO to
35 minutes per pound.
Carrot-Asparagus
With Cream, Cheese
With tender spring carrots
and luscious green asparagus
both available, we put them
together with cheeese and sour
cream and came up with some
thing we think you'll like.
Carrot- Asparagus t Dish
finmhtnn S puna Iff! Ar
diced cooked carrots (cooked
only until tender) with 10 me
dium atalks of cooked aspara
gus cut into 1-inch pieces. Add
2 tablespoons shopped parsley,
4 tablespoons four cream to
which salt, pepper and; nutmeg
have been added to .taste,
Mix gently but thoroughly.
Place in shallow baking dish,
cover with 4 ' tablespoons
grated cheese, and bake un
covered in a moderate oven
for' about SO minutes.
Here's a
Glamorous
Dessert ,
For any day, here's a
glamorous treat; a beautiful
dessert of crunchy meringue
type shells with . a frozen
strawberry filling;" Realty
excitlngl
Strawberry Shells
1 envelope un flavored
gelatine
Yt cup cold water''
Yt cup hot water .
1 tablespoon lemon juice
X 12-ounce package frozen
strawberries,' defrosted
H cup heavy -cream, whlpp
. ed
Meringue sheila, recipe below
Soften gelatine ' in cold
water; dissolve in hot water.
Stir gelatine and lemon Juice
into defrosted strawberries
and chill until partially set.
Beat until light and frothy;
fold whipped cream. Distri
bute mixture into meringue
sheila and chill until set.
Garnish with dab of whipped
cream If desired. Makes 8
generous servings. .
Corn Flakes Sheila .
Beat 8 egg whites with Vt
teaspoon salt. Add cup
sugar gradually during last
half of beating; continue beat
ing until stiff. Crush 4 cups
corn flakes slightly and fold
into beaten egg whites. With
back of spoon shape into 6
meringues in any flavored
shape on a well greased cooky
sheets dusted with corn-
Roast Leg of Lamb Tops
With Many Families as
Traditional Easter Meat
Easter comes but once a year,
so why not make your Easter
dinner one worth remember
ing? You could make no bet
ter choice for the festive meal
than roast leg of lamb.. '
In determining the size roast
you will need for your family
and Easter guests, allow at least
Vt pound per person. A half
leg of lamb, weighing about
4 pounds, is ideal for the small
family. Or buy a whole leg
and have your meat man cut
off four steaks which you can
freeze for use at a later time.
Roast Leg of Lamb
Rub the leg with salt and
pepper; place on a rack, fat
side up, in a shallow roasting
pan. If you use a meat ther
mometer, insert it into the
thickest muscle of the leg.
Make sure it does not rest on
bone or fat.
Place the leg in a S25 de
gree F. oven and roast to an
Internal temperature of 17S
degrees F. (medium done) or
to 180 degrees F. (well done)
as registered by a meat ther
mometer. If you are not using
meat thermometer, allow 80
minutes per pound for a me
dium done roast, 85 minutes
per pound for well done.
Carving the Leg of Lamb
Mom's work with Easter din
ner le finished when she car
ries the brown and succulent
roast to the table. From there
on, Dad takes over (at least un
til dish-washing time!).
Here are some pointers to
help Dad carve the golden
brown beauty. 1. Place the
shank bone to the right and
the thick meaty section to the
far side. S. Carve two or three
lengthwise slices from the near
est, or thin side. S. Turn the
roast so that it rests on this
surface just cut. 4. Start at the
shank end (smaller end) and
slice down to the bone; repeat
for the number of slices de
sired. 5. Then run the knife
under the slices along the bone
to release them.
Alter Easter dinner comes
the fun of proving to the fam
ily that you ean give them
leftover dishes they'll like.
Here is a tested recipe for quick
and easy pan-fried croquettes.
Lamb and Vegetable
Croquettes
2 cups ground cooked lamb
startch. Bake at 150 degrees
for an hour. Bun spatula
under shells to loosen from
cooky sheet Immediately upon
removing from oven. Makes 6
shells ... or more simply
by making smaller ones.
FRUITS &
VEGETABLES
If it it in season, Model has
, it. For your Easter Breakfast
Jumbo Florida Seed- O C
less Grapefruit, It for
NEW POTATOES 9ft
5 lbs. JTC
SALAD VEGETABLES
r. mIIa
CLEANED SPINACH
Cello pkg
. Asparagus Cauliflower
Gr. Broccoli Gr. Peppers
Baneb Carrots, Beets, Turnips
Squash Egg Plant
zuoninni nuooara ctqaasa
Fresh Peas New Potatoes
Celery Celery Hearts
Green Onions - Radishes
Watercress Solid Cabbage
Sweet Potatoes Rhubarb
5c
15c
BIKDSEYE
FROZEN FOOD
There just Isn't any better
than Blrdseye we have
the complete line
WISCONSIN
i' Cheddar Cheese
Aa especially fine Cheddar
three years old
Lb. 69c
Good Grocery
Buys
HUNTS
Tomato Juice 46
4 fcr 95c
... .25c
WONDER
Marshmallows 1 lb.
(White or Assorted Colors)
TENDBRLEAF
Tea ,4 b. 21c
DENNI80N'S
Chili Con Came
DENNISON'S
Meat Balls.
DENNSION'S
Spaghetti Meat 2,
95c
85c
55c
Larae
Chase & Sanborn Coffee 2
Maxwell House Instant Coffee mM 55c
LarreJar fl.SB
lbs. I
(Each ean has a SSc Refund Coupon)
Ocean Cranberry Sauce . . . . . . . 2 tm 45c
(Whole or Jellied)
Hershey Chocolate Bars. 24.1 95c
a ioc Bars ii. as
ROMAN MEAL
2 Pkgs. Muffin Mix '..T". ..... 55c
Paas Egg Colors p., 10c
Candy Easter Eggs 29c
Durkee's Margarine .. .4lbt.99c
Aerowax Qut. ... 55c Ploto 31c
Jello
All Flavors 4 ,r 35c
CLINES EGGS FOR EASTER
Large Grade A No Finer Eggs Anywhere
FISHER'S BLEND SPECIAL
10 lbs. Flour . . 99c
1 lib. Cake Flour FREE
Model Food Market
27S N. High (Next to City Hall) Phone 3-4111
S0-Day Accounts The Store of Friendly Service
No Charge tor Delivery
EASTER CAKES
DAFFOUi A l-layer white
and yellow, with QC.
Easter Decorations. .
Hot Cross Buns do,. 50c
For Your
Easter Dinner
We have the finest selection .
of
Hams, Chickens and
Frssh Meats
For Your Table!
U.S. Choiee
Legs of Lamb
79' .
(Spring Lamb, of eourte)
: A Keel Delicacy
Veal Sweet
Breads
89 lb.
PURE
Pork Sausage
Seasoned Just Right
Lebanon Bologna
The Aristocrat of
Luncheon Moat
ttlb.
Saratoga
Lamb Chops
98' ib.
(Boneless)
get tickets with
purchases
for spring festival
ti cup condensed mushroom
soup
1 cup cooked peas (8 oz.
can)
i tablespoons finely chopped
onion :
teaspoon salt
teaspoon pepper '
Yt cup finely chopped pars
ley -1H
teaspoons Worcestershire
sauce .
In grinding the lamb, use
medium blade of food chopper,
combine all ingredients and
chill In a shallow pan for sev
eral hours. Shape into 8 pat
ties and fry in a little hot fat
in a skillet until well browned
If desired, serve with chill
sauce or hot tomato sauce..
Four servings.
Here the leftover lamb turn's
up in a casserole. It'se a de
lectable combination of lamb.
rice, tomatoes and mushrooms.
A light touch of curry powder
and Parmesan cheese round
out the flavor.
Epicurean Lamb Casserole
1 cups coarsely ground
lamb
Yt cup chopped1 onions
4 oc. can sliced mushrooms
1 cup cooked rice (Vs oup
uncooked)
1 No. 2 can tomatoes (24 '
cups)
1 teaspoon salt
teaspoon pepper
teaspoon curry powder
Yt cup Parmesan cheese
Cook onion In S tahlesmmut
butter or margarine until soft.
Add drained mushrooms and
brown lightly. Combine all in
gredients except cheese. Pour
into a ereased 1 Vt nuart eauer-
ole: SDrinkle with cheese. Bake
at 400 degrees F. for 80 min
utes. Four servings.
Fruit Cup
Here's a fruit cup that's
pretty to look at: Try putting
assorted fruits In a grapefruit
shell. Pineapple tidbits, grapes,
bananas and grapefruit sect
ions are a good combination.
Top with fresh lime slices.
Walnut and Coffee
Squares Delicious;
Good for Breakfast
Homemade yeast breads
make an otherwise ordinary
breakfast a special occasion.
They aren't difficult to do, ei
ther. Our recipe for these "Wal
nut Coffee Squares" doesn't re
quire any kneading. Simply al
low the dough to set until dou
bled In volume, then stir it
down and add chopped walnuts
and raisins. The topping is one
of those delicious cinnamon and
sugar ones.
Walnut Coffee Squares
1 cake compressed yeast (or
1 package granular yeast)
t tablespoons lukewarm wa
ter cup milk
Yt cup granulated sugar
V cup melted shortening '
1 teaspoon salt '
' 1 egg
Yt teaspoon almond extract
2 cups sifted all-purpose
flour
cup coarsely chopped wal
nuts
Yt cup seedless raisins ;
Topping .
Yt cup brown sugar (packed)
Yt cup all-purpose flour
Yt cup fine dry bread crumbs
Vt teaspoon cinnamon .
Yt cup butter or margarine
Soften yeast in water. Scald
milk and stir in sugar, shorten
ing and salt. Cool to lukewarm
Stir in yeast, lightly beaten
egg and almond extract. Add
half of flour and beat until
smooth. Blend in remaining
flour, mixing well. Cover bowl
and set in warm place until
doubled in bulk (about IVt to
hours). Stir dough down.
Blend in walnuts and raisins.
Turn into well-greased 0-inch
square pan, smoothing top of
dough with spatula. Let stand
hour. Combine topping In
gredients and sprinkle over
dough. Bake in moderately hot
oven (379 degrees F.) about 35
minutes. Makes 1 (0-inch)
square.
Add mashed banana and
lemon juice to mayonnaise;
serve over cream-style cottage
cheese on crisp lettuce or ro-
maine leaves.
Rice, Green
Peas in
Main Dish
Really sharp! Here is a new
and different Idea for a main
dish ' which packs a terrific
punch. The exciting flavor of
Swiss cheese is a "natural"
to combine with rice and it is
only natural that a perfectly
"walloping" dish results.
The rice and cheese are
spiked with tomato flavor
and tinted red which In con
trast to the green peas placed
in the center of the "spoon
fashioned' ring, makes a rice
main dish as eye . appealing
as it Is tongue tingling.
Ingredients
2 tablespoons butter or
1 margarine .
Yt cup chopped green onion
Yt cup chopped green pepper
2 cups uncooked rice ( .
cups)
1 No. 2 can tomatoes (2
cups)
2 teaspoons salt
teaspoon pepper ,. ;,
3tt cups water , i
XYi cups grated Swiss cheese
4 cups hot, cooked and sea
soned green peas
Method: Melt butter or mar
garine in a 3-quart or. larger
saucepan. Add onion and cook
until tender and a yellowish
color. Add green pepper, rice
tomatoes, salt pepper and
water. Bring to a vigorous
boil. Turn the heat as low as
possible. Cover sauce pan with
a lid and leave over this low
heat for 14 minutes. Turn off
the heat. Add the Swiss cheese
and mix well. If the rice has
not absorbed all the of the
liquid, cook over a low heat,
stirring constantly, until tthe
excess liquid is absorbed.
Place the hot rice and
cheese mixture on a platter
and with a spoor form the
mixture into a ring with a
center large enough to hold
the peas. Fill the center with
the peas and serve immediately-
This receipe makes 1 0
servings.
Tomato Salad
Now that fresh tomatoes are
within reach of the budget and
back on the table several times
a week, we suggest some salad
combinations you may not have
thought of.
Over several tomato slices
per serving, sprinkle about Vt
tablespoon each of your choice
of the following: Grated cheese
minced chives, minced celery)
minced green pepper, minced
onion, minced cucumber, thin
ly sliced olives, chopped or
sliced hard-cooked eggs.
Spread each tomato slice
with cream cheese, cottage
cheese or any of the fancy
cheeses and put cone of may.
onnaise in center of each.
Combine tomato slices or
sections with cucumber, with
cucumber and celery, onion,
green pepper and radish, sliced
cooked chestnuts, or figs using
half as many figs cut coarse as
tomatoes. Use any flavored
French dressing.
A
swswsrws -mmmmimmm l.vi
Ham Shortcakes
Good, Different '
Here's a wonderful way to
use left-over ham which will
be quite- In order If you're
having a baked ham for
Easter dinner. You can
Stretch a cup of diced cooked
ham to make 4 servings of
delicious "Ham Shortcakes."
Use packaged mix for the corn
bread! top It with the tasty
ripe olhre and ham sauce.
Ham Shortcakes
Yt cup ripe olives
1 cup sliced celery
4 tablespoons butter or
margarine
Yt teaspoon salt
2 cups milk
1 cup diced cooked , ham
2 tablespoons chopped
parsley , .
. Hot corn bread
Cut olives from pits Into
large pieces. Cook celery in
butter slowly until trans
parent. Stir in flour and salt.
Blend in milk and cook and
stir until mixture boils and
is thickened. Blend In olives,
ham and parsley and heat
thoroughly. Serve on hot corn
bread.
Serves 4 or 5.
r GAS7GQ PDAS
- i ni i a n b .
DC" I I aft r9" rurB
jccc-v irllLll
cans
MAULEY'S
CUCUMBER
CHIPS .. ......
KITCHEN QUEEN
FLOUR
25 lbs..........;
10 ft
C & H POWDERED o
3)Kc tiifttr 5 .... ZjS1
39'
...Lb. for
$1 TO
7
89
FARM FRESH GRADE A LARGE
WHITE EGGS
D.,67c
m-HO
Crackers
Lb. Pkg. J) 2)
TENDER MEATS
h it i j mBrnvn
Hams "w'heie ib. 521
Fryers PL,
Beef Roast ,. 39
Rib Steak ,, 49
Boiling Beef ,b. 49
See Our Large
Selection of
POTTED
PLANTS
and corsages for
EASTER GIVING
MUPIATE SWEET
POTATOES
Sostf
Cm
(Wl Monte Cream Srvta
Corn 2c.s35'
'3 GRINDS Vfefufc
93c
FRESH PRODUCE
FRESH
Tomatoes Tube 29c
NEW
Potatoes ..ioib..59c
Lettuce u, 14c
Carrots . .3 bunches 25c
Sweet Potatoes J9c
WEST SALEM
STORE NO. 2
ONLY