Page 2 FOOD SECTION
THE CAPITAL JOURNAL Salem, Wazoa
Thursday, August 20, 1953
Ah! Delicious Peach Brown Betty..
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'A
Rice Main
Dish With
Salmon
You have a ture-flrt applause
getter with thit Salmon and
Rice Maui Dub. Every bite ii
utt that much better than the
bite before because the salmon
is creamed together with a per
fect combination of ingredient
to produce luscious flavor. The
salmon in contrast with the rice
makes a main dish which comes
out first in any popularity poll.
saimon-Kice uisn
Ingredients
4 tablespoons butter or mar
garine
Vt cup chopped green pepper
2 tablespoons grated onion
3 tablespoons flour
Vt teaspoon salt
H teaspoon pepper
1 cup milk
2 chopped whole canned pi-mlentos
' 1 16-ounce can solman and
Juice
3 cups hot cooked rice
Method
In a 2-quart saucepan, melt
the butter or margarine. Add
the chopped green pepper and
grated onion and cook until the
green pepper is tender. Blend in
the flour. Add the salt and pep
per. Slowly stir in the milk and
blend and cook until thickened.
Add the pimientos and the sal
mon. Heat thoroughly. Serve
over thhe hot cooked rice. This
recipe makes 6 generous serv
ings.
Countless Variations
Possible From One Basic ;
Parfait Recipe; Try These
Farfait Time Reading left to right we have Butter
scotch Chocolate Farfait, Maple Walnut Parfait, Chocolate
Graham Parfait and Melba Crunch Parfait; aU so easy to
make, so good to look at
By ZOLA VINCENT '
(rood, wriur)
; V; '
Freth fruit betties never go
out of style. They are a satis
fying combination of bread
. crumbr, a generous quantity
of fresh fruit sweetened to
taste with white or brown su
gar, and a hint of spice. No
wonder they are as popular
with each new generation as
they, were with this genera
tion's great-grandparents.
Peaches make a particular
ly good betty, especially when
their flavor is emphasized
A Favorite Dessert Fruit and soft bread crumbs are
the foundation of a good Brown Betty. This one uses
peaches and a garnish oi fluffy cream cheese.
fariuJ3r tin
with a dash of lemon Juice.
Some folks prefer white iu
gar with peaches,- while others
like the caramel-like taste of
brown sugar with this beauti
ful fruit.
Next to being generous with
fruit in a betty, the most im
portant ' success trick ' is to
make sure the bread crumbs
are generously coated with
margarine or butter. This
helps give this popular dessert
a pleasant fluffy texture. It is
this lightness that makes Its
flavor seem extra good. Also,
the margarine helps make the
crumbs brown to toasty gold.
Fresh, soft crumbs are best
for Peach Betty. Since most
bakery bread Is too soft to be
crumbed when entirely fresh,,
day-old or two-day-old bread
gives best results.
The traditional way to serve
reach Betty is with sour
cream. For a modern touch
that gives extra flavor, serve
it with cream cheese that has
been - thinned and then
whipped with a little milk or
water. If you wish, garnish
each serving with a few slices
of peaches, or with a few
chopped nuts.
Peach Brown Betty
(makes 6 servings)
2 cups soft bread crumbs
cup melted margarine or
butter
6 cups sliced peaches
(5 to 8 peaches)
Vt cup sugar
4 teaspoon nutmeg
Vt teaspoon cinnamon
1 tablespoon grated lemon
.rind,
2 tablespoons lemon Juice
V cup water
I 3-ounce package cream
cheese
Toss crumbs with margarine
or butter until crumbs look
moist. Sprinkle one-third of
the crumbs over bottom of 1H-
quart baking dish, or intone
individual bakers. Cover with;
half the peaches. Mix sugar,
nutmeg, cinnamon and lemon
rind. Sprinkle half this mix
ture over peaches. Cover fruit
with one-third the crumbs,
then remaining peaches and
sugar mixture. Mix lemon
juice with, water and drizzle
over fruit In dish. Sprinkle
with remaining crumbs. Cover
and bake in moderate oven
(37S degrees F.) Vt hour. Un
cover and continue baking Vt
hour, or until peaches are
done. Serve warm, with
whipped cream cheese. To
prepare whipped cream cheese
let it stand at room tempera
ture until soft. Mash slightly
and add 2 or 3 tablespoons
milk or water. Beat with fork
or spoon until creamy.
Breakfast Bowl
Bring on a breakfast salad
bowl lor your family come
the next morning meal. You
might even use a big wooden
or pottery salad bowl mm.
plete with serving spoon and
rorx to serve the combination.
Just mix together different
kinds of ready-to-eat cereal:
it's a good way to use ud small
amounts of cereal. Then have
the "dressing" of cold milk
handy.
Countless and delectable are
the dessert variations of our
basic" parfait recipe. It re
quires only some nabisco
cookies, a half pint of whipping
cream and some fruit or fruit
or berry sauce plus an egg
white if desired for extending
the cream. This smooth, rich
dessert is quickly made and
then combined right in what
ever individual glass serving
oisnes you have on hand.
We pictures iour combina
tions and give you ways of
making these and others.
Basle Farfait Recipe
H pint (1 cup) whipping
cream
1 H cup nabisco cookie '
crumbs
1 cup, more or less, fruit or
fruit sauce 1
If whipping cream cost
seems high and you'd like to
increase this inexpensively beat
1 egg white stiff and gradually
beat In 2 tablespoons sugar.
Then fold into whipped cream.
Whip cream just stiff enough
to hold shape. Flavor with va
nilla and sugar if desired. To
combine Ingredients, select 6
Individual glass dessert, sher
bet or parfait dishes. Into each
put alternate layers of nabisco
cookie crumbs, whipped cream
and fruit or fruit or berry
sauce. Top each with more
cookie crumbs, fruit, nuts or
other garnish. Let stand in re
frigerator to chill until ready
to use.
Butterscotch Chocolate Farfait
Whip 1 cup heavy cream un
til stiff; flavor with vanilla. Usa
egg whit and sugar as lndi.
cated above if you wish, fold,
ing it into the whipped cream.
In glasses, alternate layers of
chocolate wafer crumb made
from 19 chocolate wafers flu
cups crumbs, 1 cup canned but.
terscotch sauce and the cream,
mixture. Garnish with chocn.
late cookie crumbs.
Maple Walnut Farfait
Follow above recipe, uilr.
maple syrup for the sauce and
19' vanilla cookies for the
crumbs. Garnish with walnut
meats. Chill in glasses in re
frigerator. Chocolate Graham Farfait
Follow above recipe. mln
chocolate syrup for the sauce
and 18 graham crackers for th
crumbs. Garnish with choco.
late pieces. Chill In glasses.
Melba Crunch Farfait
Follow above recipe uln.
raspberry syrup for the sauce
and 18 butter flavored cookies
for the crumbs. Garnish with
raspberry sauce,
Ginger-Ambrosia Farfait
Put 2 bananas sliced length,
wise In Vt cup orange juice
Whip 1 cup heavy cream until
stiff; flavor with vanilla. Ar.
range banana slice upright
inside of 8 parfait glasses. Al
ternate layers of crumbs mad
from 21 or so old fashion gin
ger snaps, Vt eup shredded co
conut and cream mixture. Gar
nished with banana slices roll,
ed in cookie crumbs.
For Sundaes
Next time you make ice
cream sundae reverse the pro.
cedure. Top the fruit with the
Ice cream instead of puttine
fruit over Ice cream. Chill fla
vorful canned cling peach
halves very thoroughly. At
serving time, heap your favor,
ite Ice cream into each peach
cup. Sprinkle with chopped
walnuts or almond and your
family' best-liked dessert Is
ready.
I BIGGEST LITTLE "
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
BE3 f T Ground Beef OQc
Tender NONE BETTER L 7 . a' $13
R. I. Reds I ea.
Pork Sausage i ra "ZT Z T"
3 Picnics e, ib. 4S(
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BOILING BEEF . , - RIB STEAKS
19e u Aged Cheese a. Aft a A9e
GARDEN-FRESH FRUITS AND VEGETABLES
BANANAS SWEET CORN TOMu"i-. Locol Peoche,
2 uw 29c 6 29c tomatoes
locol 2 b,t; IOC CANNING, FREEZING
Cantaloupes POTATOES and eating
in usn." COFFEE ohard prices
"cake flour 10 b, 29c 89c u FRU,T JARS
i nO !ELLO Brt. All Sixes
O pkg. I.Uvl O OK-
"""" 3 itfa?C Orange Juice KOOL ADE
TANG Peanut Butter 4M. 29c a oc-
Solod Dressing 1 b. mm Old South pkg. X3C
oo , 4 'or c
Jyc - 25 SUGAR HONEY
New Potatoes SWJFTNING QO ftQ
IOC No'LiiJC $"wk"
Th'H,orTeV,TL7row, BROADWAY MARKET
ice cold HSTDrAASUR Bioadwiy and Market SI.
BEVERAGES BREAD Store Hour I e m. till 8 p.m. Every Day
At No Eatr Charge Ery Doy ot 4 p.m. No Limit Buy All Yo Want
Empty Welcome Except Tue. Sot. Price Good Frl., Sot.. Sunday
l
HOFFMAN MEATS Inc.
150 North Commercial Y Phone 3-5563
rTnflTcnMflDS
CONSUMER'S WHOLESALE
FRESH COLUMBIA RIVER
Sfeelhead 4 lo 10 lbs. LB.
SPECIAL J
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50 LBS. OF PRIME BEEF
.Cuba Steak - T-Bon Steak Sirloin Boneless Roast
Ground Round Beef Cub Pot Roasts.
50-lbs. of the
Finest
$
4395
BABY BEEF
Budget Pkg.
15 Lb. Roasts
20 Lb. Steak
7 Lb. Ground Round
'42 u.23.10
BEEF
By the Side
The Bart of Eastern
Corn-Fed
STEERS
Sidetf.0 lb. 49c
Side IS lb.. .Lb. 57c
c:j- o lbs.
illUC
49c
up Lb
We Guarantee Our Meat
No Extra Charge
For Cutting - Wrapping
Fackaflnc FreeslBf or
Delivering
THIS SPECIAL SERVICE
WE GIVE TO YOU
We Take Belter
(ire of Your Meat
All Meats V. 8. Inspected
CAPONS
FRYERS-BAKERS
Oven or Pon-Reody
2 Day Only
Friday and Saturday
4 to 5 'i Lbs. ..LB. 49c
Limit of Six
Fancy Oven-Ready
TURKEYS
Lb. 65c
1-lb., 10-oz. and up .
FRYERS
6 for $5.88
Pure Ground 2-Lb. Pkg.
BEEF
12 Lbs. $2.88
Fork Loin, IS to 1 lbs.
Ground Round ..7-lbs. $3.SS
Beet Stew S-lbs. f 2.7
SPECIAL PRICES
RETAIL DEPT.
DOWN GO
HAM PRICES
Swift - Sweat Smoke Tenderized
Thai Are Small, Loan Ham
Half or fftfiity
Whole . .lb. ISSJ
SPRING LAMB
LEGS IB. J7C (HOPS ...... tl. JJC
SHOUUER ... u. tJC snw II. ITC
NEBERGALL'S - OLD FASHIONED
Frankfurters u 39c
GROUND BEEF
2 Lb. 65c
QUALITY STEAKS
Round lb. 79c
T-Bone ............lb. 75c
Sirloin Boneless LB. 85c
Rib Steak lb. 59c
TENDER
STEER BEEF
ROASTS
Front Quarter
CHOICE STEERS
Its to AC,
Ht lbs. LB. t3C
I