Thursday, September 3, 1953
THE CAPITAL JOURNAL. 61. Oregon
FOOD SECTION Part I
Make Most
Of Prunes
And Plums
Prune and plum make cucb
delectable piei and cobblers;
line too for eating out of hand.
Beit quality ripe fruit ii plump,
full colored for the varietv nH
oft enough to yield to alight
pressure, mines of course
are a variety of plum particu
larly suitable for drvins nnr.
Poe. Both will be available
. lor aome weeks. Try either or
both of these for "over the La
bor Day week-end."
8plcy Prune Cobbler
Combine 3 cupi halved pit-
vea tresn prunes, juice of 1
lemon, 4 cup water, 1 cup
brown en car 1 t:uiwtAn
mon, 2 tablespoon butter and
neat 10 oouing. four into deep
baking dish and cover with
dough. Bake at 42S degrees
for 30 minutes.
Cobbler dough Is nude by
sifting together 1 cup flour, 1
teaspoon baking powder. H
teaspoon 1 salt, 2 teaspoons
sugar. Now cut 2 tablespoons
butter or shortening until very
fine; then stir In cup rich
milk or cream.
Dutch Plum Cake
Mix together and then let
stand: 3 tablespoons butter or
margarine, cup sugar, 1 ta
blespoon flour, 1 V4 tablespoons
lemon Juice.
Wash, halve and pit 12 fresh
prunes or plums.
Dough is made like this: Sift
1H cups flour, 2 to teaspoons
baking powder, to teaspoon
salt, 3 tablespoons sugar; sift
again. Cut in V cup shorten
ing until well blended. Beat 1
egg slightly and add Vi cup
milk. Add to flour mixture
and stir just enough to blend.
Pat dough out on greased pan
and place plums, skln side
down on dough. Sprinkle with
butter-sugar mixture. Bake at
375 degrees until golden brown.
! Serve warm with creanv
Herbs and Spices
Magic With Beef
Herbs, spices and seasonings
all lend magic touch in giv
ing flavor charm to good old
fashioned braised beef dishes.
Because braising means long
wow cooking, the flavor of the
easonings has plenty of time
to mingle with the beef. Meat
with shorter cooking time do
not have quite this same op
portunity. Certain seasonings are belt
with beef. 1 She suggests sum
mer savory, thyme, parsley,
celery leaves or marjoram.
A good rule is to undersea
son rather than add to many
herbs. Practice soon reveals
the quantity your family likes.
Its best to use a combination
Muffins
With Fancy
Topping
For company breakfast or a
Sunday family treat, try these
muffins:
Pineapple-Tapped Maffins
A new suggestion for dress
ing up plain muffins Is this
quick and easy Pineapple Top
ping. The .rich brown sugar
mixture and the juicy pineap
ple makes additional butter or
jelly unnecessary. You may
use your own favorite muffin
of two or three, but usually
not more than this.
recipe, using 2 cup of flour
(or a packaged mix), filling
medium (ized muffin cup
about half full. Make depres
sion in the batter in each muf
fin cup. Place in each depres
sion 1 teaspoonful of the fol
lowing mixture
Vi cup brown sugar
(firmly packed) "
K teaspoon cinnamon
2 tablespoon melted butter
or margarine
Top each muffin with
1 teaspoon drained "Crisp
Cut" Crushed
pineapple
. Bake in a preheated hot
oven, 400 degrees, for 20-25
minutes or until 'lightly
browned. Makes enough top
ping for 1 dozen medium-sized
muffins. .
Hurry-up Dessert
For real last-minuta das.
sert make one of the new in
stant puddings. Add to cup
chopped walnut to the mixture
before spooning it Into serving
dishes) Top with a puff of whip
ped cream and handsome wal
nut half.
BISCUIT ROLLS
Let biscuits serve for sum
mer meals. Roll biscuit dough
iellv-roll fashion. with
filling of left-over or canned
meat seasoned witn catchup or
spices, fiou ano slice. Bake
biscuit rolls in a hot oven
(425 F.) Until biscuit dmish (
done. .
Ground
Beef-Rice
Duo Good
Tailor-made both tor the
budget and for summer cook
ing is this Ground Beef-Spanish
Rice combination. You'll
have it ready for your table
In little more than 30 minute.
Team it with thick slice of
French bread, with cut green
bean and a tossed garden
alad. -
Spanish Rice with Beef
1 pound ground beef
1 tablespoon lard or '
drippings
1 cup diced onion -
cup diced green pepper
Chocolate Waffles
Chocolate waffle make an
easy dessert Stir two or three
tablespoon of chopped wal
nut into the batter before
baking. They add wonderful
rich flavor and erunehinesa.
4-oi. can mushrooms,
optional
1 cup diced celery '
cup uncooked rice
2 to cups tomatoes
1 tablespoon salt
V teaspoon pepper
Brown meat in lard or drip
pings in frying pan. Add re
maining Ingredient. Simmer
until rice is tender, about 30
minute. 6 to servings.
Quick Main Dish -
Make quick and delicious
ly economical main dish by
mixing together a cup of
cooked rice, 1, 16-ounce can of
salmon and liquid, 1, lOto
ounce can condensed cream of
celery soup, to cup of water
and k teaspoon pepper. Pour
into greased 2 -quart oven
dish. Sprinkle 1 cup of grated
American cheese over the top.
Bake at 330 degree F. until
the cheece la melted and
browned. : .
Fruit flavor are particular
ly good in combination with
pork. For instance, braise
pork chop with apricot.
Place a canned apricot half en
each and use with syrup from
the fruit as the cooking liquid.
Shrimp Arnaud Is
Recipe From Files
Of Food Experts
Recipes thst reveal secrets
from the experts are always
fun to read and often not at
all difficult to follow. The
new, revised "Antoinette Pope
School Cook Book," by An
toinette and Francois Pope
Macmillan Company, New
York, 13.95), contains hun
dreds of such recipe. The
Popes, who have been teach
ing 'cooking in Chicago for
years, and have been demon
strating expert cookery on
television, have added more
than 500 recipes to their orig
inal cookbook of 800 recipes
which pretty well covers the
range of basic and gourmet
cookery. And to their own re
cipes, they have added recipe
from well-known restaurant.
Here' one luch recipe:
Shrimp Arnaud
Drop 2 pound of shrimp
with shells into rapidly boil
ing water, and let simmer
about 5 to 8 minutes if very
large, 3 minutes if medium.
When done, remove shells and
Intestinal vein, and split
shrimp in halves lengthwise.
Pour Sauce Arnaud over them
and. keep covered in refriger
ator at least 4 hours before
serving, stirring occasionally.
Sauce Arnaud for 2 Poand
Shrimp
2 tablespoons tarragon or
cider vinegar
H cup olive oil
1 tablespoon paprika
Vi cup strong prepared
' mustard
About 1 teaspoon salt, .
more or less to suit taste
1 cupful celery chopped as
fine as possible '
to cupful fresh green onions
. and tops, chopped as fine
as possible
to cup parsley chopped as
i fine as possible
Combine all ingredients in
a bowl and blend thoroughly.
Pour enough tauce over shrimp
to moisten them. Mix well,
cover bowl, and keep in re
frigerator for at least 4 hours
before serving. Pour rest of
sauce over shrimp Just before
serving. This is an excellent
dish for a first course or for
buffet parties.
Barbados in the British West
Indie was the only foreign
land ever visited by George
Washington says the National
Georgraphic Society.
trrt oopora
8 Big Days CAT
Starting M 1
50, 23 aFTEl ( KIDDIES MB
WILLIAMS WAX lll
Potato " v -Co y G i:C':;S4SSv ;
CHIPS - 4r3) :7WV;
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Raisin Cinnamon loaf E,ch 2$ I pffcj )
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HALES BEST
CANTALOUPES '
LOCAL jrt
TOMATOES 2 -
17 LB. FLAT $1.39 U
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CALIrUKINIA JUIvC. T n
ORANGES (gj E
U.S. NO. 1
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25 b. ra nu
rUittlU3 .Bag 10
SALEM KsA STORES WILL II CLOSED
LAIOR DAY, MONDAY, SEPT. 7
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m Im weekend wMt fawNy pttMic . . . mmJ tmwMIM
K' fun U she at yew MA Store. Sea the fraud array at
knk values In every deaartaaent. Yes, Moa...yaj vM
area that M's pMc U . d Jfj
MtsJfMA. . '
HAPKU1S... . at)
PAPER CUPS ... .. .225'
PAPER CUPS ..... . ISiL Ma. sG ta
LUNCH BAGS... 204. Mi
PAPER TOWELS 52 29'
mini Q9
BAKING PLATES .a 2.2
FOIL WRAP im. m M
IGA STORES RESERVE THE RIGHT TO
LIMIT QUANTITIES
SPAM
lunch Meal
Yermont Maid
SYRUP
'rt Use
Md Kiplt
m
u 29'
- Un Mm J
Dennison's
Meat Balls
to. t
39'
HMMEVS
DIKTT HOOK
Beef Stew
J"5S9 lin. Tta
NALLEY'S
French Dressing
19'
l-OI.
Rorri
I0A MEDIUM RIPE
OLIVES
STIINFILD'S WHOLE
Sweet Pickles
2i-x. Retrle
55
Shop al These Independently Owned and Operated IGA Stores You'll Be Amazed at the Savings Possible
SPECIAL PRICES EFFECTIVE -FRIDAY,
SEPT. 4, THRO SUNDAY, SEPT.
BITS
IGA FOODLINER
Your Friendly IGA Store in West Salem
Wallace Read at 7th
ORCUTTS
MARKET
YOUR FRIENDLY
IGA STORE AT
4200 N. RIVER ROAD
. A.M. to 10 P.M. Weekday
9 A.M. ta 10 P.M., Sunday
State Street
MARKET
YOUR FRIENDLY
IGA STORE AT
1230 STATE STREET
VISTA
MARKET
YOUR FRIENDLY
IGA STORE AT
3045 S. COMMERCIAL