Thursday. Aturost 27, 195
Paga 2 FOOD SECTION
THE CAPITAL JOURNAL, Salem, Oregon ,
Shoppers ''
Delight
In Plenty -
Near-record supplies of food
at retail prion averaging a
little lower than kit year are
in prospect for the coming
months of thlt year, according
to the Bureau of Agricultural
Economic!, U.S. Department
of Agriculture.
Meat Supplies
Beef takes top place on list
of plentiful foods. Range
cattle are moving to market
which means an abundance of
lean beef suited to pot roasts
or other braised dishes, to
4fewr a trrinrlln ft ham-
burgers and meat loafs. Rea
sonable, and often bargain
prices mark these lesser grades
and cuts which, properly pre
pared, can be lust as tender
and flavorful as the more ex
pensive fancy beef.
Fish and Poultry
v Good supplies of fish and
poultry, both fresh and frozen,
Markets are pretty well sup
plied with turkeys and fish
markets feature halibut and
groundfisb fillets such as
ocean perch, haddock, cod and
whiting.
Dairy Products
An abundance of all dairy
products, milk, buttermilk,
nonfat dry milk solids, cot
tage cheese, Cheddar cheese
and other varieties and plenty
of Jce cream in seasonal va
riety as well as popular Choc,
Straw and Van.
Vegetable Bays
Plenty of potatoes at rea
' sonable cost due to produc
tion that looks like the larg
est on. record. Other - good
buys Include dry onions, cel
ery, carrots, cabbage, local
corn, cabbage, beans, squash,
tomatoes, bunched vegetables.
Enjoy com now as the season
is well advanced.
Fruit Abundance
If you're a home canner,
freezer or preserver, . you're
watching the market closely
for peak production. You're
most likely to hit it right on
the nose by taking your fruit
man into your confidence. He
may have some special buys
coming up. Readily available
are green apples, apricots,
small oranges, peaches, pears,
plums, miscellaneous melons,
grapes, some berries.
Staple Items
Plenty of new-season honey
from a record crop; ditto pea
nuts and peanut butter. . Spe
cial, prices continue to mark
table fatv salad oils and short-,
enings. Good marketing!
5-Minute Coffee
Cake That Is Good
When this warm, fragrant
coffee caka comes from the
oven, it won't take any coax
ing to bring your family to the
breakfast table. We call it
"Five-Minute Coffee Cake" be
cause you can actually put it
together that quickly. Make
the batter with biscuit mix,
then top with cooked prunes
and a crumbly sugar V spice
mixture. While it's baking put
on the coffee pot, scramble
some eggs, and your "Better
Breakfast" Is ready. I
Fire-Minute Coffee Cake I
. i -i
l cup cookcq prunei
3 cups biscuit mix
13 cup granulated sugar .
1 egg
V, cup milk
Topping:
13 cup brown sugar (pack
ed) '
3 tablespoons biscuit mix
teaspoon cinnamon
Pit prunes and cut into
halves. Combine biscuit mix
and granulated sugar. Beat egg
lightly. Add milk and stir into
dry mixture, mixing well. Turn
into greased 8-lneh square pan
and top with prune halves. Stir
together topping Ingredients
arid sprinkle over prunes. 1
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Labor Day Holiday Meal
Should Have as Little Work
As Possible for Mother
5 i I
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Canned Meat to Mom's rescue
' (AT Mminlnni)
Here's our annual contribu-1
tlon to Labor Day: recipes that
will make the holiday Labor-
Less Day for Mother. This year
we nave three really aood tast
ing canned meat quickies to
help Mom's kitchen liberation
along.
First dish is for lovers of
Southwestern cookery. Heat a
one-pound can of chili con
came (with beans) and a one
pound can of tamales with chile
gravy separately, according to
the directions on the cans,
Now stir the chile gravy into
the chili con carne and turn
into a serving dish. Top with
the hot tamales and a (.marter
to a half-cup of grated ci'.eddar
cheese. This will make three
generous helpings so just
multiply the quantities to suit
the number of folks you re
serving.
Have ready a bowl of hot
cooked rice and another of
shredded Iceberg lettuce mixed
with a sweet onion cut Into thin
strips or rings use a red onion
if you can get it.. serve each
portion of chill and tamales
over rice and top with a gen
erous helping of the lettuce and
onion. This way of serving is
our own idea, and one always
spplauded. It may seem strange
to you, but just try itl We bor
rowed the idea from the way
Mexican tostados are tradition
ally topped with shredded let
tuce. (A tostado, like the ta
nnic, la a tortilla but a tor
tilla that Is fried crisp in deep
fat and left flat to hold its
sauce and lettuce topping.)
A first course for this menu
might be another Southwestern
favorite Guacamole. This is
ripe avocado mashed fine and
enlivened with olive oil, lemon
juice, grated onion, and if you
like, diced tomatoes. Serve it as
a spread for crackers. For (des
sert you might have fruit or
fruit sherbet, with cookies or
small cakes.
Our second suggestios calls
for a 12-ounca tin of luncheon
meat, providing six generous
slices. But this Is a luncheon
meat dish with a difference-
it's served with panned shred
ded cabbage and a wonderful
mustard and pickle relish sauce.
Our third easy dish is sure
to be popular corned beef
hash patties broiled with fresh
tomato halves and onion rings
The seasonings on the vegeta
bles give delicious flavor to the
good taste of the savory beef
and potatoes.
Luncheon Meat Skillet Dinner
Ingredients: 2 quarts ihred
ded cabbage (1 large head). 4
teaspoon 'salt, Vi cup water, 2
tablespoons butter or marga
rlne, one 12-ounce can lunch
eon meat. Relish Sauce.
Method: Put cabbage In
large skillet; add salt to water
and pour over cabbage. Dot
with butter. Cut luncheon meat
Into 6 slices; place on top of
cabbage. Cover with a tight
fitting lid. Cook over medium
heat IS minutes. While cab
bage is cooking, prepare Rel
ish Sauce.
Relish Sauce
Ingredients: 1 tablespoon but
ter or margarine, 1 V teaspoons
flour, 1 tablespoon prepared
mustard, 1 teaspoon sugar, u
teaspoon salt. cup water,
tablespoons vinegar, 1 table
spoon mayonnaise, 2 table
spoons pickle relish, H tea
spoon tabasco sauce.
Method: Melt butter In sauce
pan over low heat. Remove
quick, different, delicious.
from heat; blend in flour,
pre
pared mustard, sugar and salt.
Stir in water and vinegar and
return to medium heat. Cook,
stirring constantly, until mix-
ture thickens and comes to a
boil. Remove from heat; stir
In mayonnaise, pickle relish
and tabasco sauce. Servo hot
with luncheon meat and cab
bage. Skillet may be used as
serving dish. Makes 4 servings,
Corned Beef Hash Grill
Ingredients: One 1-pound can
corned beef hash, 2 medium
size tomatoes, 4 onion slices,
y teaspoon salt, teaspoon
pepper, Vt teaspoon sugar, y
teaspoon basil, 2 tablespoons
butter or margarine.
Method: Open can of corned
beef hash at both ends to -remove
in one piece. Cut into 4
slices. Halve tomatoes. Place
corned beef hash patties on
baking sheet, place under broil
er; broil until browned on top.
Turn patties; top each with a
tomato half. Sprinkle with half
the, salt, pepper, sugar and ba
sil; 'dot with 1 tablespoon of
the butter. Place onion slices
on top; sprinkle with remain
ing seasonings and dot with
butter. Broil about 10 minutes
or until heated through and
onions are flecked with brown.
Makes 4 servings.
Short Ribs in
New Form
Beef short ribs are on the
list of so-called less demanded
cuts. These are the cuts that
many homemakers overlook,
thus, they are frequently a
good buy In your market. . V
New Ideas for short ribs can
lead to Interesting meals. Span-
ish short ribs is one way you'll
want to try. To make these add
sliced onion and green pepper
and a can of tomatoes to the
browned short ribs. Season
with salt, repper and Worces
tershire and cook covered until
tender, about 1 H to 2 hours,
Browned short ribs with
sauerkraut is another favorite.
Deviled short ribs, too, are
good; add sliced onion, dry
mustard and, vinegar to the wa
ter used to cook the meat.
Short ribs also may be cook
ed bs a stew, in liquid to cover.
thus adding still more ways of
serving them. The alternate
layers of fat and lean In short
ribs adds extra flavor to any
kind of stew chosen. Add your
choice of vegetables just long
enough before the end of cook
ing so they will be tender.
These beef cuts are a natural
for a "boiled" dinner. To the
ribs add cabbage wedges, car
rots, turnips and onion.
Fresh Fruit Bowl
Keep a bowl of fresh fruit
handy and the family will
quickly get Into the habit of
healthful snacking at low cost
HERE ARE THE RULES
I prefer U and I Sugar because
1, Jutt Mfnpltt thlt ttattmKit In
"I pnUr U end I Iu0r focuM..
Submit tii mony ntrUi i yav ltk totfc ntry Mint b Mcem
ponUd by brand nam, cut from bfl crtM f U end t
twQor, Ui officio! tniry blank fjvoNobki t your frMri, or
plot paper. Moll oocK ontry in twparett onvtlopo. Incfwd tko
ftomt of tho dtolor from whom Ho sugar woi purthaitd. Eoch
ntry thould bo your own offort and iwbmintd vndtr your awn
namt. Only on prtjo to a contoitent.
Mali ontrlot to U and I Suaor Contoit, . O. tot o, Topaonlth,
Wothlnfton. Contoit itarH Aufvit 2a, 153 and all ofttriot mutt
bo aottmafktd not lator thon midnight, Octobor 1. 1953 and
bo rocovfod by Ocobor 12, 1953. Each ontry mutt boar ado
quota aattago.
Entfttt will bo ludfod by Tha ftouboa H. DonnotWy Corporation
an tho baili of Iftttrait, originality and aptntii of thought.
Judaoi' daciiion will bo final. DvpKcoto pfiiw in caio of titt.
All ontrlot and Moat thorom. bocomo tho property of tho U and I
Sugar Company, No ontriot wiR bo axknowtodgtd or rttumod.
Wlnnort will bo notlfiod by mall within 4 wools of tor data of
contotl. Hit of wlnnort wlH bo tent upon rotolpt of Mtf-odoWtiod,
stomped onvelopo.
Contort open to all roildent of tha states of Wathlngton, Oregon,
nd tho following fount it I In Idahai boundary, banner, Kootenai,
ienewah,. Shoihona, lateh. Net rVte, Uwlt, Clearwater and
Idaho, aictptlng omployeet of U and I Sugar Company (tt
ales brokers, adverritfng afonctts, judging organltataM and their
mmedtato families.
. Contort subject ta federal and Stat regulations. Your ontry Is an
oioroso twptanco of the to rule!
Cook Book for
Quick Meal Idecs
The author, of The 20 Min
ute Cook Book" must think
his readers are all from Mis
souri and have to be shown!
In the margin beside each
recipe, the time of preparation
and cooking appears in nolo.
blsck figures quarter of an
Inch high. When you come
rushing home, knowing it's a
matter of minutes before your
guests arrive, you won't have
to leaf through your cook
book frantically, trying to fig
ure out how long it will take
to prepare your soup, your
main dish, your dessert Writ
ten by Michael Reise and pub
lished by Crown Publishers,
New York ($3.)i "The 20 Min
ute Cook Book" contains 800
recipes, any of which may be
made in 20 minutes or less.
Since, of necessity, the book
deals with foods which cook
quickly, it is only natural that
one of the -first chapters Is
headed "Quick-Frown Fish,'
calling for frozen fish fillets
and steaks, which the National
Fisheries Institute says are
found in grocery frozen-food
cabinets throughout the coun
try. And many recipes, such
as this for Poached Fish Fillets
with Ripe Olives, produce a
dish that tastes like something
that has taken hours to pre
pare but actually requires 18
minutes.
Poached Fish Fillets
With Rlpa Olives
1 cup Vichysolsse soup
1 pound flounder fillets or 1
package frozen fillets,
thawed
Milk, it necessary -
cup ripe olives, pitted
4 teaspoons flour
teaspoon onion juice '
Parsley .
Measure soup into saucepan.
reserving two tablespbonfuls;
place over medium heat to
pre-heat. Meanwhile cut fish
fillets into serving pieces ar
range in a large skillet; pour
pre-heated soup over fish. It
should barely cover; if not add
milk. Add cup (or more)
coarsely chopped ripe olives.
Cover skillet and cook 10 min
utes over medium-low heat,
or until fish flakes; shake skil
let occasionally to "stir."
Meanwhile combine reserved
soup, flour and onion juice in
a small bowl; mix to a smooth
paste. When fish is done, lift
out onto a serving platter.
Pour about tt cup of sauoe in
skillet into flour-soup mixture.
Stir smooth and return to
sauce in skillet; stir sauce
smooth. Pour over fish,
sprinkle with 1 parsley, and
Cctabia
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Avocado Shells
The nubby, dark green shell
of an avocado makes an at
tractive way to serve fresh
summer fruits. Cut the avoca
do in half and scoop out the
fruit with a French ball cut
ter or Vi teaspoon i measure.
Combine the avocado balls
with' melon cubes, berries, ap
ricot halves or your choice of
fruits. Serve with a dressing
of equal parts honey and lem
on juice.
Quick Dessert
Slip this dessert into the oven
Just before you sit down to the
dinner table, then serve it warm
and luscious at dessert time.
Put 6 canned cling peach
halves in a flat baking dish.
Combine 13 cup each brown
sugar and orange juice and boil
3 minutes until slightly .thick
ened. Pour over peaches and
top with coconut and marsh
mallows. Bake in moderate
oven about 20 minutes.
Dash of Ginger
Add just a dash of ginger to
white cream sauce, next time
you have creamed vegetables,
1st PRIZE
Empiie Sugar Eactory
HIT
3rd PRIZE
4th PRIZE
Mril lleXfm Oolwn
fy
FACTS TO
Tho completion of tho
groat Colombia Empire win"
crop of sugar boots. H will
of new wealth to thlt area.
Hera m the focifk Northwest n one of America's great eel
natural retourceti tho mighty Columbia Ihror and In trib
tariet, which eitend from tho Canadian border la north woitera
Washington and the Panhandle of Idaho, dees) tote Oregon.
From this mighty rrvor tytttm comet water for rig at to a, hydro,
electrk power, navigation, and Industry. Along Its bankt tha
cow roe of am pi re bwalding bat moved for mora than hundred
years. Crops of great variety and antold wealth are depen
dent upon h. Cities, town, and villages dot ttt rich, fertile
valleys and nearby areas.
Sixteon years ago the first modem beet tug or factory It)
this area wot ball! at Toppenrsh, Washington, which hat pro
duced, In tho meantimo, appraalmatery 1,300,000,000 poundt
of U arm1 I fug or. Now another U and I factory h nearinf
completion at VAotot take la tho heart of tho Columbia Empire
where half mllhan additional acres of fortile lands wiR won
bo ready 'to produce sugar boon and other crops, with sugar
beets at the head of the lief.
The completion of tho now U and I f agar Columbia f malm
factory at Motet lake Is therefore an occasion of groat Imperii
once throughout tho Columbia Empire, left ontor tho atatosf
today And always m asa U and I Sugart
WM
1
Snack Time
A simple, yet nourishing
sweet for after-school snacks
are cinnamon-sugared prunes.
Plump the prunes, remove the
pit and stuff with a walnut,
almond or maraschino cherry.
Roll the prunes in a mixture
of cinnamon and sugar. They
rriake good "extras" for the i
lunch box, too.
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Sth PRIZE
snsrul tlectrlc Clock Raatlsj
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HELP YOU WIN
socond U and I Sugar factory hi tho
bo In lima ta proton tho 19SS
annuoUy bring miltient of dollart
U AND I tUOAl CONTIIT,
itl, Tspptniik, WnkliittM.
Htn U iy coMtri itattnwnh
"I pnfmt U and I Summ bwovi
Af the Foot o!
' the Bridge
W. Salem
OPEN EVERY DAY 8
Prices Good Thursday
Yanitla-Ouarts
ICE (REAM
Satisfaction
Smith's Urge Vh Size Tins
PORK & BEANS
Top Quality!
Grade 'A' Fresh
LARGE EGGS
Grade 'AA' Fresh
SMALL EGGS d.i.
While They Lasll
Grade 'A' Creamery
BUTTER
Guaranteed!
Watermelons.
Local
CARROTS
For Pickling! '
Cider Vinegar Gai.
In Your Jug!
Local Radishes
Green Onions
Morrell's
Ham
Whole or
Pure (No Cereal)
Ground Beef u. 2
Made of U. S.
Lunch Loaf Cascade
Minced Ham lt 29'
$aving Renters
V: Mile North of
the Underpass
Salem
A.M. TO 10 P.M.
Evening, Fri.-Saf.-Sun.
Guaranteed!
Doz.
Lb.
3
bunchts
Half. Lb.
Inspected Beef!
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"r" " Jin .
Genuine Cheddar
CHEESE
a.-39
look (or tht
Mermaid on tht lobe! I
A VW Co Ut ttmi nM W VAN CAMS Sf A FOOD COMPANY, INC.
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