FOOD SECTION-Pw 6
Garnishes
Arid Bit to
Meat Dishes
Gay garnishes can set off
your dinner roast, A bit of col
or addi the flnithing touch to
your dinner table, the tuna at
accessories io Basic drew,
Hot garnlihti are luggeited
for hot meat dlihei; cold gar
nishee for cold meat dlahei. Of
courie, there are exception! to
mis ruie. arignt tpiced crab
applet, aplced peachei or apri
cots, orange slices, fruit-filled
orange cupa are all fine for
garnishing route.
Occasionally, let your dinner
vegetable aerve ai a garnish.
Glazed carrot are an Ideal ad
dition. Baked potatoes topped
with butter, asparagus, trench
ed or cut green beam, all may
be used successfully. For cold
servings such at allccd nnrk
loin, ham, or chilled lamb, salad
molds make an attractive gar-
nlsh.
However, let your meat de
termine the garnish fruits for
pork, ham or lamb; vegetables
ior Deei and veal. Remember,
never over garnish the platter.
They may get In your carver'a
way, leading to garnishes scat
tered over your dinner table,
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-A .rT j pt,n-'
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THE CAPITAL JOURNAL, Salem, Ortgoa
Macaroni Is 'Natural'
For Casserole Cookery
Creamed Ham, Celery and Walnuts is a leftover dish
you'll want to terve again, when you see how it suits the
king's taste. ' .' ' .
'
Leftover Ham
Vienna Type
Sausaae Good
Among the most popular of
.canned meata la Vienna sau
sage which Is delicious served
either hot or cold. Many
people use this fine cold plat
ter, and many have discovered
the enhanced flavor 'of cream
sauces, soups.- scrambled eggs,
scalloped potatoes and vege
. table casseroles when sliced
Vienno sausage is added.
A Vienno sausage la a beef
and pork cut and sausage
spiced according to the Vienna
atyle. The most popular can
contains 8 to 10 sausages.
They are also packed in a fl
ounce can, which contains 18
. to zo sausages.
There are lot of Interesting
ways to serve Vienna sausage.
One quick and delicious way
is to heat and apoon creamed
peas over them. Another Is
to use them as filler in the
cored out part of baked
apples. Still another is In
Vienna Cabbage Dinner which
you can prepare In only 19
minutes.
, Vienna. Cabbage Dinner
2 quarts shredded cabbage
(1 large head) . .
; cup water
2 tablespoons butter or
margarine -
, 1 teaspoon salt
n A . vrl .
sausage , ,
mustard sauce
Put cabbage, water, butter
ana : salt in large skillet or
aucepan with tight fitted lid
. Cook over medium heat 10
minutes. . Add Vienna . aau
sages; cook 6 minutes longer.
while cabbage Is cooking pre'
pare Mustard Sauce.) , ,
Mustard Sauce
2 tablespoon butter or
margarine ' .
1 tablespoon flour
2 teaspoons dry mustard
2 teaspoons sugar -
teaspoon salt
, cup vinegar - .
2 tablespoons mayonnaise
,V cup chopped sweet
pickle
V teaspoon Tabasco
MU hntti In jiatieanan
over low. heat. Remove from
heat; blend in flour, dry mus
tard, sugar and salt. Stir in
water and vinegar and return
to medium heat. Cook, atirr
ing constantly, until mixture
thickens and comes to a boll.
Remove from heat;' stir in
. mayonnaise, pickle and Tab'
asco. - Serve hot with Vienna
sausage and cabbage. Yield
4 servings.
Olives Add Flavor
The rich flavor of ripe olives
lends a special goodness and
heartiness to many dishes. Add
the dark ripe olive wedges to
Welsh rarebits, scrambled eggs,
cream soups or spaghetti
sauces. It's best to stir the
olives into the hot dishes a few
minutes before serving, just al
lowing the olivet to heat
through.
6PICED FRUIT
Drain fruit Juice from SV4
cups canned fruit cocktail In
to a saueerjan. Add Vi . tea
spoon powdered dry mustard,
teasnnon each 01 ground
cloves and cinnamon and 1 ta
blespoon lemon Juice. Boll
juice slowly until reduced to
Y the amount; add fruit and
heat slowly. Serve hot at a
relish. :
Do7 up Prunes
Here's a new way of cooking
prunes which gives them a very
exotic flavor. Rime one pound
of prunes and soak overnight In
a quart of strong tea. Add a
piece of orange peel and a stick
of cinnamon. Boll gently about
25 minutes, add tt cup gran
ulated sugar and cook S min
utes longer. Very tasty.
Hot Roll Mix Memo
Occasionally we suggest the
use of one of the popular Hot
Roll Mixes, The "yw which
Is referred to in recipes using
a hot roll mix U In the pack
age in the correct proportion
for the other ingredients.
Proves Useful
The day before pay day It re.
frigerator inventory time and
a nappy day lor you it you
can find even a smidgin of last
ounaay't ham. Here is a sug
gestion for a one-dish meal that
la king size to even the heart-
test appetltleg; and served with
your own toasted garlic loaf,
sidesteps even the vaguest bint
oi "bullion blues." .
' - Creamed Ham,
Celery and Walnuts
:. 2 cups sliced celery .
1 cup water
., Milk, as needed
cup butter or margarine
cup flour
, Few grains pepper
teaspoon Ac'cent
1 tablespoon cut chives
2 cups diced, leftover ham
cup coarsely broken
walnut meats
Salt to taste '
Cook sliced celery in water
Until tender. Drain; measure
water; add enough milk to
make 3 cups. Melt butter or
margarine; blend in flour, pep.
per, and Ac'cent. Add milk
mixture; cook over low heat
until smooth and thickened.
Add chives, ham, walnuts, and
cooked celery, Salt to taste.
Serve with hot Toasted Garlic
Loaf. Makes 6 servings.
Toasted Garlic Loaf
1 small loaf unsllced bread
Vt cup melted butter or mar-
arine
1 garlic clove, mashed .
teaspoon Ac'cent
Trim crusts from bread,
keeping rounded shape at top.
Cut loaf In half lengthwise, al
most through. Cut in sixtht
crosswise, almost through.
Meanwhile, combine butter or
margarine, garlic, and Ac'cent.
Let stand over very low heat
10 minutes. Brush outside of
loaf and all cut surfaces with
this mixture. Bake In hot oven
(450 deg. r.) 10 minutes or
until golden brown; serve at
once.
A Bean Treat
These pork n' beans are
different because the beans are
large dry limas. To soaked
lima beans add pieces of left
over pork roast or bacon, and
simmer about an hour until
the beans are tender. Pour
into a casserole, add a little
brown sugar and salt, then
cover with a generous topping
of tomato sauce and bake in a
slow oven about 2 hours.
A Hearty Salad
This towering salad is prac
tically a whole meal. Arrange
a flat bed of cottage cheese on
a garnished salad plate. On it
place a slice of canned pine
apple, next a canned cling
peach half cut side up, and in
it three cooked prunes stuffed
with chopped almonds or walnuts.
Mscaroni products are a nat
ural for casserole cookery.
Thav can be used in comblna.
tion with many other foods to
create endless variety in your
menus.
EM noodles are combined
with tour cream, cottage cheese
and grated American cheese to
make delicious individual Dairy
Noodle Casseroles. Try them
for supper tonight.
Here's another recipe for
your collection New Orleans
Macaroni and Cheese which is
an old favorite brightened up
with colorful bits of chopped
pimiento and green . pepper.
Evaporated milk makes it es
pecially rich and creamy.
Dairy Noodle Casseroles
(Makes 4-6 servings)
1 tablespoon salt
3 quarts boililng water
8 ounces medium egg-noodles
(about 4 cups)
1 cup sour cream ,
1 cup cottage cheese .
teaspoon salt
teaspoon caraway seeds
' Freshly ground pepper
tt cup grated American
cheese : '
Add 1 tablespoono salt . to
rapidly boiling water. Gradual
ly add noodles so that water
continues to boll. Cook uncov
ered, stirring occasionally, un
til tender. Drain in colander.
In a large bowl,, combine
sour cream, cottage cheese, salt,
caraway seeds, pepper and
cooked noodles. Pour into
greased individual casseroles.
Top with grated cheete. Cover
and bake in moderate oven
(325 degrees) 25 minutes.
New Orleans Macaroni and
Cheese
(Makes 4-8 servings) '
1 tablespoon salt
8 quarts boiling water
8 ounces elbow macaroni (2
cups) I
Vi cup chopped canned pi
miento ,
Va cup chopped green pepper
1 14 Vi -ounce can evaporated
milk
Yi teaspoon salt
2 cups grated processed .
American cheese tt
pound cheese)
1 teaspoon dry mustard
1 tablespoon Worcester
shire sauce
Add 1 tablespoon salt to rap
idly boiling water. Gradually
add caraconl so that water con
tinues to boil. Cook uncovered,
stirring occasionally, until ten
der. Drain In colander.
Combine cooked macaroni,
pimiento and green pepper;
mix well. Turn into greased 2
auart casserole. In a saucepan,
combine evaporated milk and
salt; cook over low heat until
mixture reaches boiling point.
Add cheese and cook until
cheese is meitea ana mixture
Is thickened and smooth; stlrr
constantly. Stir in mustard and
Worcestershire sauce. Pour
over maraoni mixture in casse
role. Bake in moderate oven
(350 degrees) 25-30 minutes.
Soup That Fills
Here's an easy way io mase
hearty souo. To canned to
mato soup add cup of cook
ed large dry lima beans and 2
slices crisp cooked bacon,
crumbled. Serve with a glass
of milk and toasted cheese
sandwich for a hurry-up lunch.
It's Good!
Spread a warm freshly bak
ed 9-inch square cake with a
mixture of 3 tablespoons melt
ed butter, 2 tablespoons un
diluted evaporated milk, cup
brown sugar and Vt cup chop
ped or ready sliced almonds.
Slip under broiler a minute or
two until top is bubbly and
very lightly browned.
Thursday, April 16, 1953
Lamb Dress-UP
Dot orange illcet with but
ter, sprinkle lightly with
brown sugar and duet with
curry powder. Broil and terve
around lamb roatt or chops.
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Fresh Rainbow Trout
FRESH aC A
SPRING CHINOOK SALMON LbOV'
Fresh Steam fej s Fresh Fillet of f"
CLAMS ,.,, 35 SOLE i.5V
CRAiT Lt 35' FbJn'd .,,49'
Fresh Fillet of Red JJ Fresh Skinned All,
Snapper ,Lb.03 SOLE l.35
Fresh Razor Clams K By the Piece . - er)ij
Oven Ready M, Ling Cod .u,J?W
HENS . .. Lb. 49 ?
Dressed & Drawn M mm u ." ' ' : '-m BSg
FRYERS 65
mrs
FISH & POULTRY
Phone 3-4424 Free Delivery
"216 N. Commercial St.
4
HUNT'S
PEARS
3 1 m
Glamor for Rolls
Give brown V serve fan-tan
rolls extra glamor this easy
way. Break the tiny fans apart
slightly and tuck in a bit of
honey mixed with buttered
diced roasted nuts, and chop
ped aisins between each sec
tion. Brush the tops with
melted butter or margarine
and bake in a 400 degree F.
oven about 10 to 12 minutes.
For Sandwiches
A sandwich filling particu
larly good on whole wheat
bread is one made with cottage
cheese and ground raisins. An
other delicious combination is
ground raisins, peanut butter
and a bit of crisp chopped ba
con. Both these fillings are
packed with an extra amount
of good nutrition.
Cream cheese moistened to
spreading consistency with
frozen orange Juice concen
trate and mixed with chopped
walnuts makes a delicious
spread for hot biscuits or other
hot breads.
$
$
$ SUGAR 10. W
$ CRACKERS ','20'
GOLDEN WJST
COFFEE
WEST N Coffee
and
We Reserve the Right to
Limit
FREE
All Day
Sat, April 18
FRANZ C.Ju.M,.,
BREAD
paper m jaoo
$
$
$
$ Pineapple
CALIROSE FREESTONE
PEACHES
mm pineappu
Emma
Isl ra'14-oz.
fO Bottles
$1.00
BEST
$1.00
TOMATOES
KINOAN'S
LUNCHEON MEAT
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7H$ Worgonne3 uw ,,ww K? RIB STEAKS AfP
$ -n WEJT SALEM m b "
KITCHEN QUEEN
Flour
$P
.. 83c
49c
5 .
ALL
PURE
MILK
9 cans
$11 00
LIBBY'S MEATS
Corned Bf.Sc.sT
Chili 31 T
CORNED
Beef Hash 3VI
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Carrots ,2
FANCY
JUMBO SUN KIST
Oranges
HOT HOUSE
Cucumbers E
FARM FRESH
Celery
D.,W
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