- THE CAPITAL JOURNAL. Salem. Oregon
Thursday, September S. 1951
Thnrsday, September 3. 1953
Boiled
Dinners
Favorites
... i .
THie riPITiT. MTTPWAT..' blra rW- ; H.!' "
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all time U practically here,
end that ii the tima to think
e more aubstantial, and main
' diah ideea. Here U one, an old-
time favorite:
New Enrland Boiled Dinner
; (Makea 4 Servings)
1 corned-beef brUket 1
, (about S pounos;
4 peppercorns
1 bay leaf
Pinch of thyme '
mull potatoei, pared
email white onioni,
peeled
8 small carrots, scraped
1 small head of cabbage,
cut in quarters
6 small beets, cooked and
neeled
Or 1 can (1 pound, 4 ounces)
beets - - -
" 1. Place meat in large kettle
and thyme; cover with cold
water. ' t. ... ,.
3. Bring slowly to boUing;
skim, if needed; reduce heat;
simmer, covered, 3Vi to 4
hours, or until meat is tender
when pierced with 2-tined
fork.
t. About 45 minutes before
meat is done, add . potatoes,
, onions, and carrots to kettle;
cook 25 minutes; then place
cabbage wedges on top of ve
getables; . continue to ' cook
. about 30 minutes .longer, or
until vegetables are tender,
4. Just before vegetables arc
done, cut beets in quarters;
heat la medium-size saucepan;
drain.
5. To serve, remove vege
tables from kettle with slotted
spoon: drain well: place meat
on heated platter; arrange ve
getables around it If desired,
garnish top of meat with green
pepper crescents and sprinkle
potatoes and onions with pap
rika. .
A 5-pound brisket wiU
serve 4 generously for 2 meals.
Vegetables are planned for
first meal only.
Mexican
Casserole
ini
I iwwii
. If your family likes well sea
soned casseroles that ' really
have character, then they're
certain to be enthusiastic about
this. Try it on the family and
the chances are that you'll use
It next time as a special com
pany dish.
Mexican Casserole
i pouna lean ground neei
S medium-sized onions,
chopped
1 green pepper, chopped
3 tablespoons salad oil or
bacon driDDings
X (No. 803) can solid-pack
tomatoes .
. 1 can condensed consomme
H cup sherry wine
t teaspoons chili powder
Salt to taste
1 cup sliced ripe olives "
1 cup uncooked white rice
-1 cup grated natural Ameri
can Cheddar cheese
Saute beef, onions and green
pepper in oil until meat is no
longer red, stirring frequent
with a fork so meat Is separat
ed into small bits. Add to
matoes, consomme, wine, chill
powder, salt and olives. Bring
to a boil, then slowly stir In
rice. Pour into a 2-quart cas
serole. Cover and bake in
moderate (375 degree) oven
for 30 minutes. Uncover; stir
mixture with a fork; sprinkle
cheese over the top. Continue
baking, uncovered, for 15 min
utes. Remove from oven and
1 mA K l , A t . I
fore serving. Serves S or 6.
Hot Deviled Ham
And Macaroni Salad
Here's a new dish you'll en-
Joy a savory hot macaroni
salad distinctively stepped up
in flavor with deviled ham and
chopped sweet pickles.
Hot Deviled Ham and
Macaroni Salad
(Makes 6 servings)
I tablespoon salt
3 quarto boiling water
8 ounces elbow macaroni
( eups) '
H cup chopped celery
V4 cup chopped canned
pimlento
ft cup chopped sweet pickles
; cup chopped onion
sj cup mayonnaise
S tablespoons chill sauce
1 tablespoon prepared '
mustard
1 teaspoon Worcestershire
sauce
S 2 V4 -ounce cans deviled ham
Add 1 tablespoon salt to rap
Idly boiling water. Gradually
add maacronl so that water
continues to boll. Cook uncov
ered, stirring ocaslonally, un
til tender. Drain In colander.
In large saucepan, combine
cooked macaroni with celery,
pimlento, pickles and onion;
toss lightly. In a small bowl,
combine remaining ingredi
ents: mi well. Add to macar
oni mixture and toss lightly.
Cook ever lew heat, stirring
occasionally, until piping hot.
Serve Immediately.
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. Pint eon
rust v pi
aaw- ii a ofatajmw
t l - rv" fl0cr Plotes, etc.) . 1
J SwiH Premium
unwrr. 2-oz. cai
'nVaimfli1 3-lb.can . . .
, .. - .
II ,A fid'
v4 mr
f Aunt Jemima I
fPaiicoUe flour
2Vz-b.Pk9. 31
Libby's Pure
DEVILED
HAW
Reg. can 21
LIBBY'S POTTED MEAT
3
Large No. can 2 cans 2
LIBBY'S CHILI-SPAGHETTI
Larne No. 2 can . 2 cans S 7
Swift Premium
ROAST BEEF
12-oi. can . . . .
All Meet No Waste
SWIFT'S PREM
1
Spiced Luncheon Meat
Snowdrift Shortening
8f
WESSON OIL
Quart Bottle . . . .
Swansdovn Cake Flour
Urge 2-lb. Pkg. .
DELRICH MARGARINE (
Colored in Cubes . lb. 29'
Fancy Margarine . .
Colored in Cubes Finest Quality
Best Foods Mayonnaise to j S
The World's Most Popular Mayonnoisel
rs Potato (hips 11
39c pkg. 33
Campbell's Soups
Vegetable, Green Poo, Oi
Velveela Cheese
Vegetable, Green Pea, Oxtail, Bean with Bacon, etc.
. 2-lb. box
' Kraft's Popular Cheoeo Food - '
Pork and Beans v.. un. m
Big No. 2Vi eon
AMAZ0 PUDDINGS
Mode in on insront No cooking
Chocolate Vanilla - Butterscotch
2 pfcgi.
K00L-AID PUNCH
. Assorted Flavors
pkgs. 25'
smmmmmmmmmmmmmlssmmmmmmm
FOR YOUR HOLIDAY PlOJIclj
Fresh Killed Colored Pan Ready
RATH BLACK HAWK BIG VALUE!
CANNED $149 SKINLESS 7
PICNICS .. .. 2 FRANKS
Ready to Serve ;
. . 3
SHANK HALF
. .
Smoked Skinned Hams lb. 59
....... 3
U.S. Good t U.S. Choice Beef BONELESS TOP I
t
BLADE CUT
CHUCK ROAST . . u3
, Remember, U.S. Good U.S. Choice Steer Beef f
--
. 1 1
BABY BEEF 3-LB.AVG. . ii
(SSiSS1 P0RK L0,M
TONGUES ROAST
SLICED MINCED , PORK SHOULDER I
HAM a.m ROAST a.m
sArm Cllf snor
2
Sunny Jim Preserves
12-01., jors Strawberry, Rhubarb, Pineapple,' Peach, Apricot, Cherry,
cons
Strained or Junior Fruits 4 Vegetables
Spaghetti & Meat EBalls 5 ..m l.
Chef Boy-or-deo Tall lSVi-os. cans
Spaghetti & Choose 6 - $1
Libby's Large No. 8 cans . , -
Vienna Sausages w 5
Reg. No. H cns Ideal for Lunches
Chili Con Carne i 44l
Llbbys for the Best 16-oi. can. , '
Tuna and Noodles 5 $1
.. Bunny .Jim Large 17-os. Jar
Bits o' Sea Tuna 4-$l
Now Potatoes
Hominy
Tomatoes
LlttU Prfau Largs No, 8 eans
ks. 303 CM
Cottage White or Golden
(erase '
No. 303 eans
Light Meat Chunk Style No. M eans
Hunl'i
Large 14-oz. bottles
Trellb . . '
Center CuU No. 300 cans
Tomato Catsup
Asparagus
, Centei
Sweet Peas
Roger
tin
Cottage No. 300 cans
a f '
s weeT reas
Baby Peas No. 303 cans The finest peas In oar store
CrisReoMeater
7
7
9
6
for
CJM
urn
$1
$1
$1
$1
10$1
9 "f $1
7-$l
9$1
Del Monte No. I cane
Orangeade DE 4-$l
Large 40-os. eans '.
Pineapple Juice 4 " $1
Cottage Large 40-os. can Guaranteed finest quality ,
Cranberry Sauce 5 - $1
Ocean Spray Tall cans Serve with Chicken
Grapefruit Sections 6 - $1
Cottage No. 303 Finest Quality
f.VD Toilet Tissue 10 -$1
Finest. Quality .
Sunday Supper
TV
i e i
Sh.'.VS
m"fy.
Pkg.
CDChefl5e
29c
Maxwell House
instant Coffee
Large
Jar
r
ii ,
' ' '' '.
YAKIMA GOLDEN RIPI
Cantaloupes
YAKIMA
PRUNES
YAKIMA, No. 1
TOMATOES
CARROTS.?
CELERY
12-lb. box
79'
1Mb. box SSI'
Large Heads
Swift's Peanut Butter
.53: ,
Large 20-oZi
Jar
CHUN KING
Beef Chop Suey
Chow Mein Noodles
Lg. mean
These Specials Also Available at Erickson's Mkf.r Woodburn, Oregon
Glamoriw your aoune with
garnishes. '
Garnish elear sea as with
grated cheese, thin aiieaa
lemon, whipped cream. m
parsley, celery rings, radish
slices, avocado slices or cubes,
shredded almonds, sliced anak.
ed mushrooms, asparagus tips.
Pass butter wafers, cheese
straws, fancy croutons, melba
toast-
Garnish cream aoaaa with
salted whipped cream, shred
ded toasted almonds, minced
chives, pimlento strips, but
tered or cheese popcorn, grated
cheese. Chow Mein noodles,
buttered readv-trt
Pass eraekers, toast croutons,
metiels, wafers, pickles, eel.
ery. ... . .
Garnish Jellied soups with
chopped olives, sieved hard
cooked egg. chopped weter
cress, onion slices, chopped
chives. Pass popovers, sal tines,
French bread.
Garnish meat Htk
frankfurter slices, sliced lemon.
Pass melba toast, crisp crack,
era, pickles, relish, bread sticks,
Curry Continental Soup
For a distinctive soup for
distinguished company, gam.
ished as indicated above, soup
Is a dandy.
COOk 8 CUDS diced natatnsa
end 8 tablespoons chopped on-
"n in a smau amount of salted
water until tender.: Do not
drain. Press through a fine
sieve. Heat 8 cuds milk and
1 cup cream In douhle hniUr.
add 8 tablespoons butter and
sieved potatoes. Add 1 tea
spoon curry powder, salt and
pepper. Mix well. Six
Ings. , .
Frozen Lime
Pie Different
And Delicious
Do you love to experiment
with new recipesT Well, here's
an exciting one for you to try
out Frosen Lime Pie. It's
easy to make and utterly de
licious. You lust Dreeere a
simple basic mixture, pour it .
urn a xreezer tray ana pop It
in tne remgerator to harden.
The result is a pie of truly un
usual taste ana texture. For
tunately, you don't have to
tat tills statement on faith
alone.' .''.'
The main reason for the sue-
ease, of this new recipe la the
blending of its ingredients.
Lime juice and rind are used
plentifully, but eggs, cream
and sugar take away their
sharpness while retaining the
fruit's freshing Qualities. All
those eggs, the cream, sucar
and vitamin-packed limes, add
up to concentrated goodness,
too. Tor this reason, in addi
tion to being a wonderful des
sert. Frozen Lime Pie mskes
a perfect " anernoon coffee
break companion. ,
. Try making it one morning
after breakfast. Then, around
mid-afternoon, prepare tall
glasses of iced coffee, fresh
and flavorful. Serve a simple
sugar syrup for quick and
even sweetening, and cream.
Carve slices of the frosty pie
directly out of the freezer tray
onto serving plates, and pre
pare to make the acquaintance
of the tastiest new pie of the
season! ..".'
Frosen Lime Pie ' 1
8 eggs, separated , ' '
1 cup sugar -
Grated peel 8 limes ' J . .
Juice, 8 limes .v !
2 cups heavy cream, '
whipped
ltt cups chocolate wafer ,
crumbs
Combine egg yolks, sugar,
lime peel and juice in top of
double boiler. Cook over hot
water, stirring, until slightly
thickened. Cool. '
Fold In stiffly beaten egg
whites. Fold In whipped
cream. Sprinkle halt of the
crumbs Into large refrigerator '
tray. Pour in lime mixture.
Top with remaining crumbs.
Freeze firm. Makes 10 to 18
servings. ;
Vegetable Juices
Late afternoon or just before
dinner, folks welcome a cold
tangy glass of vegetable juices.
Have a can ready in the refrig
erator when youngsters come
trooping home from school.
They'll relish drinking juice
while they munch on crackers
and cheese. And you'll know
they're getting a good shsre
of vitamins C and A, two nu
trients that often show up
short in diets. The mixed vege
table juices are a combination
of tomato and 7 other vegeta
bles (Including carrot, celery,
beet, parsley, lettuce, spinach,
watercress).
2825 5 oulh, Commercial
3S20 East State Street
3080 Portland Road
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