Thursday-, April lfj, 1953
THE CAPITAL JOURNAL, Salem, Ortvm
FOOD EZCnOTf Fkst I
THE CAPITAL JOURNAE, Salem, Oregon
FOOD SECTION Page 4
Thursday. April IS, 195S
wmmmmrnmmmmmmm,w- V-N 7 . ' - !
Good Old
Hash Again
On
With rib roait of beef selling
In most localities at the price
hamburger was year ago,
roast beet hash is again fash
ionable in everybody's kitchen.
This delicious, tasty dish is
quite different from corned
beef hash. The difference is
simply the luxurious flavor of
roast beet. Well browned to a
delicate crust and sagaciously
mixed with onion, this is a
roast beef left-over dish to de
light the family. , .
Boast Beef Hash American
2 cups chopped cooked roast
beef
1 cupi chopped cold cooked
potatoes
' V cup finely chopped onion
. teaspoon salt
Dash rjeDDer '
, 1 cup light cream or top milk
2 tablespoons fat or onp
nines
Combine beef, potatoes and
anion. Add salt, pepper and
cream. Heat fat in a skillet,
spread hash evenly in pan and
cook slowly without stirring un
til well-browned on the bot
tom. Fold like an omelet and
turn onto a hot platter, serve
with a spicy tomato sauce or
relish. Yield: 4 servings,
Baked Boast Beef
Hash With Etta .
Mix your hash as in recipe
above, and spread in a greased
pie pan. Bake in a moderate
oven (350 degrees F.) about 15
minutes, then make four dents
In the hash with the back of
a spoon end break an egg into
each ' dent; return hash io the
oven and bake until eggs are
firm. Serve at once,
Economy Cuts
In Tasty Ways
: There are many delicious
meat dishes from the so-called
economy cuts.
Select a three or four-pound
olece of fresh beef brisket. Cov
er with hot water. Season with
salt and pebper. Cook at a sim
merino; temperature three to
four hours or until tender.
Serves 3 to the pound.
. Beef Brisket With
Horseradish Sauce
1 tablespoon butter
( 1 tablespoon flour
1 cup milk
cup horseradish
1 tablespoon lemon juice
; Salt
Pepper
1 tablespoon plmlento
Melt butter and add flour.
Add milk slowly, stirring con
stantly until mixture bolls.
Drain horseradish, combine
with Jemon Juice, seasonings,
and nlmlento. Add to sauce.
Serve hot with brisket of beef.
Sausage on Sunday
Sunday morning is. . waffle
and sausage time. Serve the
golden brown waffles with
plenty of butter or margarine
and this warm fruit topping.
Combine 1 cups of apricot
whole fruit nectar with cup
honey and a dash of salt. Sim
mer them together about is
minutes. It's wonderful on hot
cakes or French toast, too.
Coronation Item
Fashions in food are in keep
ing with the coronation this
year. One of the most attrac
tive salads we've seen is a gol
den canned cling peach crown
served on cottage cheese. Make
S sllta in a peach half, leaving
n uncut portion for the base
of the crown. Spread the
points apart on the cheese and
top each point wnn a bit oi
maraschino cherry.
Pork Chop Casserole
' 6 pork chops
1 cup rice ;
Vt green pepper, diced ,
2 tablespoons grated onion
Vt teaspoons salt -
Vi teasDOon pepper "
8 cups cooked or canned to
matoes '
WitMi aa nMtded
Brown the pork chops in their
own fat in frying pan. Remove
the chops and add rice and
brown lightly. Combine brown,
ed rice with green pepper, on
ion and seasoning! in a cas
serole. Add tomatoes. - Place
browned chops on top, cover
and cook in a moderate oven
(350 degrees F.) for IVi hours.
As rice absorbs the liquid, it
may be necessary to lift cas
serole cover ana aaa water, o
servings.
This One
Tonic Salad
Mid-April sends us looking
for something delicate, refresh
ing and pretty to celebrate the
new season. This saiaa seems io
be just what the doctor order
ed, combining pineapple Juice,
celery and grated carrot. .
Spring Tone Salad
1 envelope unflavored gela
tine cup cold pineapple juice
1 cup hot pineapple juice
cup lemon Juice
cup sugar
teaspoon salt
1 cup grated carrot
cup diced celery
Soften gelatine in cold pine
apple juice. Dissolve thorough
ly in hot pineapple juice; add
lemon juice, sugar and salt; stir
until dissolved. Chill until the
consistency of unbeaten egg
white: fold in carrot and celery.
Turn into large or individual
molds that have been rinsed
in cold water. Chill until firm.
Six servings.
Colorful Sauce
For Sunday Ham
Sunday dinner is the time
for aU the little extras that
make a meal something spe-
ial. That's why we like to serve
this "Raisin Orange Sauce"
with a big sugar-glazed ham.
Plump seedless raisins are ac
cented with white wine and
orange. The sauce is at its
best served hot.
Raisin Orange Sauce
cup seedless raisins
Vt cup water
Vt cup orange juice
V cup brown sugar (packed)
2 tablespoons flour ;
Vt teaspoon salt
2 tablespoons butter or
margarine
Vt cup dry white wine
Vt teaspoon grated orange
rind
. Rinse raisins and drain. Sim
mer in Vt up water for S min
utes. Add orange juice. Blend
together brown sugar, flour
and salt, and stir into hot
mixture. Cook and stir until
clear and thickened. Blend In
butter, wine and rind, and heat
thoroughly. Serve with ham or
tongue. " :
Makes about 1 cup sauce. ,
For Leg of Lamb t
Plentiful leg of lamb Is espe
cially wonderful when rubbed
before roasting with a mixture
of 1 teaspoon salt, Vt teaspoon
pepper, Vt teaspoon garlic
powder (use more if you really
like that lamb and garlic fla
vor), Vt teaspoon paprika and
V, teaspoon oregano. Roast at
300 degrees for 2V4 to 3 hours
for a 6 to 7 pound leg. Baste
often with seasoned fat for best
flavor.
Speaking of fine taste, Fred
...let's tiy Petri Wine!
n
4 I
11
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FotrKi
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Petri Took Time to Bring You Good Wine
PETRI WINE CO., SAN FRANCISCO, CALIF, j
SATURDAY A.M.-lf.M.
SOUTH COMMERCIAL STREET STORE
fir
MAY 2ND AT
Lb. Bog
20cC.up.ntai.
10 lb. bag
Lb. Bag
m
40c Coupon
In Each
25 lb. Bag
A
Pukfcury
HOT ROLL
MIX
Y pkg.
I for
1 ia:
PILLSBURY
SnoShsen
Large Pkg.
38c
cwnocES
3t89'
MAK1 NfW
imtSSARMWORKl
noudrift
SNOftTENlNv
3 93c
AIIGEL FOOD
SZ W Urge Pkg.
WE- 49c
i
Pillsbury
PANCAKE
MIX
10 lb. pkg.
J w V
kikENU
mSjACK SYRUP
ninniK fOFFtt
CAMNEDlMcows
BLUE BONNET
99
2'2 Lb. pkg. 33 c
CARNATION
CANNED
MILK
TALL CANS
2 r 29'
Margarine
Yellow Cubes
.
' mm l
s Inviiei j
m m m m m m .
g COFFEE j
5 Jb- a)3
crian t
; ,, LibbyV
karge to-si. can ,
5 4 Jf
V EH'
Lumberjack I I I : 2
SYRUP MM
24 ox. bottl I J
3S' KM
lb. 5H,....79Vjgy
; PORTLAND
-4 STORE
ROAD
1.40
Value
Finest in quality
Igo. 46 oi. con
sfMHs
Swift's
5-lb. Lunch Pail
CHEF BOYARDEE, 15J4-OZ. CANS
with
MEAT BALLS
Del Monle
iream nyie . no. m cans cans
While King : 50'
ST$ VALUE
sck 2
47
Acans CV Jrs
;'
1 ""r" r
dinned Dog Food 6 49c
H ' ; Flayfair or Strongheart
DK Ross Dog Food . 5. hg 53c
Vita Meal or VIU Kibbled 20o off ref. prlca
.Cocoa bMirfuiQMijfr,t4.CH 39c
's Beef or Pork' 45c
:t Lf e. 15 H or. cans delicious and economical
MeatsBallswithGravy" 39c
' ' ChefBoyardee at a now low price.
Ruth's Drief Beef 33c
Eeonomleal and delicious creamed on toast .
4 p9t77C
-- Perfection whole Marshall 12 os. pkf ., pkg. Z5c
Frozen Strawberries
perfection whole Marshall IS oi.
Dennison Fancy Catsup 2 27c
Larfe 14 ox. bottles
Nalley's
POTATO
CHIPS
Reg. 39c
29
WITHlOc
COUPON
ON BAG
CHIPS 4
H CrispJkliciouB J
F
BANANA
2 u 29
OF FRESH PRODUCE
New Potatoes &U
LARGE CRISP
CELERY Bch m
ONIONS
SALAD
Texas Mild
Yellow 3 lbs.
Fresh foday
Celo Pack
Each S'
qeebhs earns
J
m a mm.
I RICE y
Quick Cooklnf f
' 2Pkp.25c c
t?- ' 1 Coupon In
J. Pkf. on M.J.B. V ,.
Coffee .
I SLICED
Racon
OF FINE MEATS
Pound ffl
ft
U. S. Good and U. S. Choice
Steer Beef
T-Bone
Steaks 7'
U.S. Good ondU.S.Cho(co
Steer Beef ' 7
Blade Cut ;
Roast .S'
WE ARE SERVING
ARMOUR'S STAR
BACON AT OUR
Boned and
SAT.. A.M. BREAKFAST Rolled
CHUCK ROAST
Peas, Peas & Carrots,
Cut Corn, Corn on Cob,
Butter Beans, Broccoli
Cuts, Diced Potatoes,
Mixed Vegetables,
Spinach
Reg. nOO
PKGS. M
PEACHES
CAULIFLOWER
BROCCOLI SPEARS
BRUSSELS SPROUTS
BABY LIMA BEANS
F0RDH00K LIMAS
Wax Paper
OSAftGE
JUICE
2
33c
for
FRESH CUT BEANS
REGULAR CUT BEANS
SUCCOTASH
FRENCH FRIED POTATOES
4
REG.
PKGS.
WAFFLES
DOWNY-RAKE
Pkg. 6 WsfPet
339c
ruics ukiiij m
HA B1Q. try
TISSUE rolls
Economy In tissue Made by M-D
eg,
Napkins BMS HO' g
so cello pack jmmZ
Diamond fil NC
125-fff. roll fiSII CP
Heavy Quality
V.. FACIAL 9 ZlO,?
ICJ ISSUE CmM. -J
300 sheet pks;' with anti-bacterial action
BEEF STEW E(R
Boneless . . lb. 0
FRESH FILLET OF
Tn TOILET
"K TISSUE
EiGonomT in iissHO maae oj ai-u
Scolfovels 2ro:29'
150 sheet rolls finest quality
Red Snapper . 2t
Pork Loin ROAST
3-lb. Average K(B1
Semi-Boneless . . Ibl
SPARE RIBS
Yankee . .
ib 3i3
GROUND BEEF
Fresh , . . Ev3S)'
SHORT RIBS
Beef . . . Ib. 2
Pacific OYSTERS
Fresh . . Pint 5 W
PORK CHOP is
Center Cut
lb.
Cenler Cut .
ls89
Fresh Killed Pan-Ready
PHEASANT m'WS
'1.49 1.59 $1.69
Each
3
These Specials Also Effective Erickson's Hiway Market - Woodburn
Beg-More
Dog & Cat Food
2 i 29c
Dog & Cat Food
PLEASE
3 hn tin 27c
-
2825 S. Commercial St.
3080 Portland Road
3820 E. State St.
Unexpected mealtime visitor leave a houseful of culi
nary praise after they've dined on a well-seasoned Pork
and Apple Loaf. ,
This Loaf Easy
When Unexoected
Company Arrives
query: wna; aoea urs. Amer
ica do when unexpected com
pany arrives for the evening
meal, and yesterday's roast
looks about big enough for a
midnight snack? Answer: Easy;
she dips into that wonderful
stockpile of ingenuity, the rec-
n 11a for har favorite nulckv
loaf. Here's a new wife-saver
for ust such occasions, wnen
we oasic meat is por.
Tblm Pnrlr and Annl Taf
will do you proud as a "spur
of the moment" planner in
the best of good taste.
fork and Apple Leaf
2 cupa soft bread crumb
cup evaporated milk .
" 1 egg, beaten
3 cups ground, left-over pork
a tart apples, pared and
; cored
1 medium onion - i'V
Vt teaspoon salt i -
,w Few grain pepper,
' 1 teaspoon Ac'cent ,
Combine bread crumbs, evap
orated milk, and egg; let stand
Vi hour. Put pork, apples, and
onion through food chopper,
using fin knife, add season
ings; mix well. Pack Into loaf
pan 9x5x3 inches; Bake in mod
erate oven (350 F.) about 4S
minute. Makes 6 serving.
Mexican Seafood Dishes
- . , -. . . I - . . . . , . :
Offer Interesting Ideas
Of course it shouldn't be sur
prising that down In Old Mex
ico the natives have developed
many seafood recipes using
chili seasoning, for Mexico nas
several thousand miles of sea
coast, i as well as many fine
rivers and lakes offering abun
dant catches of seafood, and
the culture of chill pepper Is an
age-old tradition. -
- Here are several seafood sug
gestions brought from Mexico
and checked to help you take
full advantage of the economy
and nutrition seafood offer
and help you serve more en
joyable, taste-tempting dishes
at the same time,
Creole Salmon
1 lb. can salmon, undralned
1 en
' 1 green pepper, diced finely
1 small onion, finely sliced
tsp. salt :
tsp. pepper
: 1 tsp. chill powder
1 cup canned tomatoes
1 cud bread crumbs -'
2 sprigs parsley, diced finely
2 tbsp. butter
Mix salmon and egg in sauce
pan. Add chopped green pep
per and onion, seasonings, to
matoes and half tne crumos.
Simmer for 10 minutes. Add
minced parsley, cook 5 minutes
longer. Turn into greased cas
serole or individual baking
dishes, sprinkle with remain
ing bread crumbs and bake in
hot oven (400 degrees) until
crumbs are brown. Serve while
hot.
Fish With Chill Sauce
2 tbsp. butter or margarine
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbsp. flour
tsp. salt
1 tbsp. chill powder
1 cup tomatoes
1 cup meat stock or water
Saute onion, green pepper,
garlic in fat. add flour, salt,
chili powder; stir until smooth;
add tomatoes and other liquid;
simmer until thick.
Choose fish suitable for
baking, either fillets or whole
fish. Place in baking dish and
top with rings of green peppers
I IE
II M '
and onions, then cover with th
above sauce. Bake in hot oven
(400 degrees) about 10 mu
utea per pound of fish.
Mexican Tuna -
1 small onion, chopped -
2 tbsp. butter.
1 tbsp. flour '
Salt and pepper to taste - "
4 tsp. chill powder
1 cup cooked carrot, diced '
1 7-oz. can tuna -
Cook onions in butter until
tender. Add flour, salt, pepper -
and chill powder. Stir together -until
smooth. Then add milk
slowly. Continue stirring until
sauce thickens,' then add car
rota and tuna, including oil
from the can. Add Worcester
shire sauce, heat thoroughly;
serve on hot biscuits or but
tered toast.. Serves 4.
Cangreo Gndiablado :
(Deviled Crabs) ' ,
1 egg, beaten
' 1 cup white sauce
1 cup choppe crab meat ; ..
; 2 tbsp. tomato catsup
' 1 green pepper, chopped '
tsp. salt
, 1 tsp. chill powder
2 hard cooked eggs, chopped
8 crab shell
Vt cup butter crumbs
' Add egg to white sauce, mix
with crab meat and other in
gredients. Fill crab sheila
roundine: with mixture, sprin
kle with crumbs, add a dash of
chili powder. Bake until
crumbs are brown, about 10
minutes, in hot oven (400 de
grees). -
An Appetizer
This delicious fruit appetizer
would be a pretty one to servo
at a wedding brunch. Combine
well-chilled canned fruit cock
tall with sliced fresh straw
berries and top with a fresh
mint sauce. Serve in leers with
a sprig of fresh mint to garnish.
Want a good saladT Put slice
of spiced cooked beets on bed
of salad greens and arrange a
mound of cream-style cottage
cheese in the center. Servo
with French dressing.
Miracle Tarnish Remover
EASY-AID &
Jtut Dip nd Rinse
Silvtr SparkUi in Seam fa
g- Save hours of time, liquid EASY-AlO
does not icraicn or wear . . utans
tarnhh from ornate patterns whtro
other cleaners cannot reach. Non-toxl1
non.flammabt. Clean hollow war
or large flat pieces with iptetal free
EASY-AID applicator. Excellent for
gold, copper, brass or iewelry.
Economical retains Its strength to th
lost drop,
S1 - 0
98c ri
flO-a. oseaenty ljsjr'
Foafurocf Wherever Vo So
: ! t ' . " ' 1 ' - :
- ...
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