Pag 6 FOOD SECTION
THE CAPITAL JOURNAL, Salem. Oregon
Thursday, August 20, 1953
Paul
and
Helen
$aving Renter
SAIEA
iileOi
Of IheTlerMtt
(This Wbl Nof
BeOnfilUiTwUi
West Salem
Al the Foot
of the Bridge
New Stock!
New Fixtures!
New Management!
Friday-Saturday-Sunday
Prices Go on Thurs. Evening
Beef Loaf Highlight of
Menu for Poreh Buffet
Slices of moist beef loaf .nake a grand choice for a
buffet fupper. With abundant iuppliea of beef coming to
market, you'll find ground beef an especially good buy.
Here the loaf It teamed with tomato cups of cottage
cheese and' with deviled eggs.
Plentiful supplies of beef
VANILLA, .
ICECREAM
01.
25
Satisfaction Guaranteed!
LUNCH BOX ITEMS
POTTED MEAT ( UN 3
Vienna Sausage 2
ECONOMY
Fountain 3-Sieve Fancy
PEAS 151
SELECT 1bt7
Ripe Olives il
Seattle ' tifk
LETTUCE -a 10c
Radishes
AND ' '
Gr. Onions 3,
NO. 1 QUALITY
TOMATOES
10'
Red Bluff, Hale and Elberta -
Mb.
Basket
PEACHES
29
Pure U.S. Inspected
Ground Beef ,b 25'
Vil PAK
Boston Bulls u. 47'
VAI D1V
WIENERS u. 2
Wonderful Smoke Flavor!
U. S. Commercial Grade U. S. Inspected
BEEF STEAK u
T-BONE, SIRLOIN, ROUND
are coming to market Now is
the time to serve your family
; all of the cuts of beef they like
i so well. Your choice is wide
for there are more than thirty
different cuts In ail.
For this season a porch buf
fet that features a tasty beef
loaf will make a hit with your
family and friends. And
ground beef is one of the best
buys in your market today.
Team the loaf with big plump
tomatoes filled with cottage
cheese or with potato salad and
dusted with paprika. Deviled
eggs can be the garnish for
your platter or wooden tray.
Mens
, Beef Loaf
Tomato Cups with
Cottage Cheese
Deviled Eggs
. Relishes
Assorted Breads
Ice Cream Sundaes
It's ' easy to make every
(ground beef loaf different.
Use various seasonings and ac
companiments to accomplish
this. Here is the basic season
ing for each pound of ground
i beef: 1 teaspoon salt and H
teaspoon of pepper.
For a simple; change in your
beef loaf, mold halt the beef
mixture In the bottom of the
loaf pan. Then place hard
cooked eggs or pickles in an
even row down the middle of
the pan. Cover with the re
mainder of the beef mixture.
When it's baked, each serving
reveals a slice of egg or pickle.
Remember in roasting beef
' loaf the same rules apply as
i when roasting a standing rib
of beef. Slow cooking is
must. Set your oven regulator
1 at 300 degrees F. and keep. It
at this constant temperature,
j Here's a tempting loaf to
serve for your buffet.
j Beef Loaf
2'4 pounds ground beet
' 6 crackers
49'
Oregon A
Prunes Top
In Quality
The Oregon prunes soon will
be on the market. Save these
recipes.
Prune Apricot Crumble
10 ripe Italian prunes -8
fresh apricots
H cup sugar
I tablespoon lemon juice
Crumb Topping
4 cup sugar
cup all purpose flour
i cup butter or margarine
Wash, halve and pit prunes
and apricots. Place in baking
dish and sprinkle with sugar
and lemon Juice. Sift flour and
sugar and cut in butter or
margarine until crumbly. Bake
in moderate oven 390 degrees
; for 40 to 45 minutes or until
fruit Is tender. Cool and serve
with cream. Will serve fl to 8.
Italian Prune Jam
4 diced Italian prunes
j Vii cup lemon juice
i Grated rind two lemons
1 box powdered pectin
3 cups sugar
Measure sugar and set aside
Wash, pit and dice prunes in
a large saucepan. Add lemon
juice and grated lemon rind.
Place over medium heat and
simmer 8 minutes, stirring fre
quently. Add pectin and mix
wall. Bring to a full rolling
boil and stir in sugar. Boil' for
two minutes. Remove from
heat- and skim. Pour into hot
sterilized jars and seal. Yield
about 6 halfpints.
How To Hold
FALSE TEETH
Mors Firmly In Place
Do your fftho tooth inner sad m
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hold. !.', tonb mora flraly and mora
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Lt'o or frrlttw. rf Ml .our. Chock,
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2 tablespoons milk
1 tablespoon lemon juice
2 teaspoons salt
V. teaspoon pepper
2 tablespoons chopped
onion
Roll cracker for crumbs.
Combine all ingredients and
mix well. Pack-the mixture
into a greased 5x9-inch loaf
pan and bake in a slow oven
(300 degrees F.) for 114 hours.
Serve hot or cold. 8 to 10
servings.
Queen of Summer
Chicken Salads
Plentiful, reasonably priced
chicken or turkey encourages
us to plan and buy enough to
include a lunch or suppar
salad. There are many varia
tion! but here Is family fa
vorite we hope your family
will like. Recipe makes 4
servings.
3 cups cubed, cooked
chicken
1 4 cups diced celery
1 teaspoon salt
3 hard-cooked eggs '
3 sweet pickles
Mayonnaise or salad
dressing
Lettuce, tomatoes, ripe
olives
Avocados, optional
Mix together cubed chicken,
diced celery, quartered eggs,
finely chopped pickles. Mois
ten with mayonnaise or salad
dressing. Arrange on bed of
crisp lettuce. Garnish with
fresh tomato wedges and ripe
olives. To "fancy up this
salad, add rings or cubes of
peeled avocado to it or serve
it in fresh tomato cups
Corn Meal Handy Food
For Good Combinations
Luncheon Soup
You'll want some hot foods
during the summer months.
Try this idea with your next
soup luncheon dish: Thicken
a -clear soup with rolled oats,
allowing about 1 teaspoon of
quick-cooking rolled oats to
cup of liquid. If you re us
ing bouillon cubes, use IVi
cups of water for each cube.
When the liquid is boiling, stir
In the rolled oats and cook for
about five minutes.
Jn any. weather, it la impor
tant to eat one hot meal almost
every day in order to main
tain strength and working ef
ficiency. One-dish meals that
provide most of the food ele
ments needed by the body cut
down kitchen work while keep
ing healthy appetites satisfied.
Corn meal and - self-rising
corn meal combine well with
any meat to provide good food
for growing children and hard'
working adults. Used as a
dressing in Meat Rolls, the
combination of meat and corn
meal provides complete main
dish that is easy to prrjpare,
Meat Rolls with Corn Bread
Dressing are easy to prepare,
and need be baked only 45 min
utes, making them a quick dish
for meals in any season. Try
them soon, and the family will
ask for a quick repeat.
Meat Rolls with Corn Bread
Dressing
1 pound ground pork
I pound ground beef
1 pound ground veal
2 eggs
3 teaspoons salt
Va teaspoon pepper
Combine all ingredients for
meat rolls and mix thoroughly,
Place on waxed paper and pat
into a rectangular shape about
40 inches long and II Inches
wide. Spread with corn bread
stuffing and roll as for a jelly
roll, Cut into six pieces, trans
fer to a baking pan, and bk
in a moderate oven, 3S0 degrees
F., about 45 minutes. Serve
with tomato sauce or catsup.
Corn Bread Dressing
3 cups corn bread, in small
pieces
2 cups bread crumbs (
3 tablespoons celery, diced
X teaspoon poultry seasoning
Vt cup minced enlon
Vii cup bacon drippings
1 egg, beaten slightly
Combine all dry ingredients.
Pour bacon dripping and beat
en egg over the top and mix
carefully. Use as directed
above. If no leftover corn bread
is available, is it cully and
quickly made:
Cera Bread
Vt cup sifted Hour
1 teaspoons baking powder
t teaspoon salt
1 V. cups corn meal
2 eggs, well beaten
1 cup sweet milk (room tem
perature) 3 tablespoons melted butter
(If self-rising corn meal and
flour are used, omit baking
powder and salt from this
recipe.)
Sift together the flour, bak
lng powder and salt. Add corn
meal and mix well. Combine
beaten eggs, milk and butter
and add to dry ingredients all
t once. Stir only enough to
moisten the dry Ingredients.
Pour into greased 8-inch square
pan and bake in moderately
hot oven, 400 degrees F., 20 to
28 minutes.
PEANUT KAISIN SPREAD
That ever popular peanut
butter sandwich takes on ad
ded Interest in both flavor and
texture by mixing it half and
half with chopped seedless
raisins.
Here's Pleasing
Variation of Slaw .
Cool to the eye, cool to the
taste. For a complete and easy
supper serve hot or chilled
soup, cold cuts, this salad and
(resh fruit or melon. For this
very good salad you can shred
the entire cabbage head or you
can cut out and shred the in
ner leaves, leaving outer shell
intact for use as a bowl.
Spicy Cabbage 8law
1 medium head cabbags
Vi cup salad dressing
1 tablespoon vinegar
1 tablespoon chopped onion
1 teaspoon sugar
1 teaspoon salt
Vi teaspoon caraway seeds
teaspoon pepper
Combine salad ' dressing.
vinegar, onion, sugar, salt,
caraway seeds and pepper;
blend well. Pour over shred
ded cabbage and mix lightly.
Fill shell. Four to 6 servings.
Try Corn Bread
For breakfast or to accom
pany summer salad, a square
or two of warm homemade corn
bread really tastes good. To
maka it extra good add a few
moist chewy raisins to the bat
ter. Use a packaged corn bread
mix or your own easy recipe.
Dessert Trick
When the weather's too warm
for baking, buy some bakery.
made cream puffs. Whip cream
until stiff, and fold in canned
cling peach slices and fresh
strawberries. Fill the puffs and
garnish with extra peach slices
and berries.
13113 2
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