Pag 2 FOOB SECTION
Dolling Up the Canned
Salmon Results in Many
DifferentTasty Dishes
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THK CAPITAL JOURNAL, Salm, Or.gon
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TAs Casserole Is Family Favorite
The family will think highly
of this casserole but that is too
long for a 3-llne head. Anjrwy,
they'll like It beeus It has
Glamor Galore for lunch or supper when you serve
canned salmon with broccoli and a smooth cheese sauce.
CAP Km rutoru)
What you can do with a can i Chinook on the Columbia river
of salmon is wonderful! No and King in Alaska. It's called
need io remind you of its uses Spring salmon in Puget Sound.
for lunchbox sandwiches or " wxmre, n s ncn in ou
noontime wlads at home. But aDd when removed from the
salmon can o epicurean, too. " Kparates Into large flakes.
Ever put it in a cream sauce Red or Sockeye Salmon The
with mushrooms, green pepper flesh of this salmon is deep red
and pimento ana mot it a m in texture,
la King style in pastry patties
or tart sheiis? do you know
(what a super chowder salmon
makes when added to potatoes,
onions, tomatoes and thin white
sauce and seasoned with basil
or Worcestershire? Want a de
licious and different casserole
dish? Then try our recipe for
Salmon Parialenne.
Be a wise shopper when you
choose salmon, and know what
. you're buying. Here's a de
scription of the five varieties of
Pacific salmon used in com
mercial canning.
Chinook or King Salmon
Largest of the salmons, this
variety goes by the nam, of
ha considerable oil and breaks
into small flakes.
Medium Red. Coho or Silver
Salmon This salmon is red.
tut lighter in color than Sock-
eye. Because its flakes are
larger, it's excellent to use "as
is ' from the can.
Pink Salmon Half of all the
salmon canned is the Pink var
iety and it's popular every
where. Ranging from light to
deep pink in color, it has small
flakes.
Chum or Keta Salmon
Chum is the least expensive of
all the canned salmons It's
lighter in color and has leu oil
than, other varieties. Its tex
ture is somewhat course and it
hs a large flake.
Salmon is packed mainly in
the one-pound tall can, the one
pound fiat and the half-pound
flat (7-ounce weight) can.
The one-pound size can con
tain two cups and makes four
servings; the half-pound can
contains on .cup and makes
two servings. . Less common is
the auarter-DOund flat can, con
tainina 8 ounces, drained
weight
Don't pick out the bones rrom
canned salmon! Serve them
right with the fish. They're so
softened by the canning proc
ess that they're entirely edible
and contain that valuable nu
trient, calcium. Salmon is also
valuable in the diet for the
phosphorus it offers. In addl
tion it's a rich source of vita
min D. niacin and riboflavin,
and of course it's a protein
food.
Salmon Parislenno
Ingredients: One 10-ounce
package frozen broccoli, one 1-
pound can salmon, Cheese
Sauce.
Method: Cook broccoli ac
cording to package directions;
drain; cut into fork-size pieces;
arrange in bottom of 4 indivi
dual ramekins (Hi -cup size)
Drain salmon, keeping pieces
as large as possible; arrange
salmon over broccoli. ' Pour
Cheese Sauce over salmon:
broil with surface of food 3 in
ches below he it, until sauce
bubbles and browns. Makes 4
servings.
Cheese Sane -
Ingredients: 4 tablespoons
butter or . margarine, 3 tea
spoons -grated onion, Yt cup
uour, z cups milk. 1 cup grated
sharp Cheddar cheese, H to 1
teaspoon salt, several drops Ta
basco sauce, i teaspoon Worces-J
tershlre sauce. .
Method: Melt butter over low
heat; add grated onion; cook a
minute or two. Blend in flour.
Add milk all at once; stir over
low heat until thickened. Add
cheese; stir until cheese melts.
Add salt (amount will depend
on saltiness of cheese), Tabasco
and Worcestershire. Makes
bout 2 cups sauce.
everything. If you do think of
anytning else, Just add it and
the dish will still come out
"good."
Family CasroI
1 pound ground beef
1 cup sliced onions
1 teaspoon salt
V teaspoon pepper '
3 cups cooked, sliced
potatoes .... s .
1 can whole kernel corn
(3 cups) ' ,
' 1 can tomato soup '
cup milk
Brown meat In a little W
zai; pusn to one side and light'
ly brown onions. Add salt and
pepper. In a greased 3-quart
casserole, arrange layers of
meat and onions, potatoes and
corn, i-our over all tomato
soup diluted with milk; lift up
iMyvn to uiorougniy moisten
me ingredients. Bake in a mod
crate oven, 375 degrees for 20
minutes. Six servings.
Barbecued
Cubed Beef
Steak Idea
Here's a new taste thrill in
an old standby. Cubed beef
steaks, or as you may call them
"minute" steak because of
their quick preparation time.
are cooked with a restful bar
becue sauce for a wlnnina
combination.
Barbecued Cubed Beef Steak
4 cubed beef steak
' Vi cup flour
Salt .
Pepper
3 tablespoons lard or drip
ping ...
1 medium onion, chopped
1 tablespoon vinegar
1 tablespoon brown sugar
2 tablespoons lemon juice
Vi cup catchup
2 tablespoons Worcester
shire sauce
cup water
Vi teaspoon salt
teaspoon pepper
Dredge the steaks with flour.
Season. Brown the steaks on
both sides in lard or drippings.
Add chopped onion and brown
lightly. Mix remaining ingredi
ents and pour over steaks.
Cover and cook slowly until
meat is tender, about 33 min
utes. 4 servings..
77Z
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Thursday, Sptenbr 10, 19g
Cucumbers in
Casserole Good
The big difference betwMn
th epicurean and the ordinan
ainer u mat in lonner regard
a basic food as only the start
ing point for a whole varietv of
dishes. A good example is the
cucumber.
You expect to find cucum
ber in salads or sauteed. But
there are recipes for serving
them in soups, sour cream, in
sandwich spreads or In a de
lightfully different 1 casserole.
You should try this one soon:
CUCUMBER CASSEROLE
Bake at 373 deg. for about
33 minutes. Make 8 serylnii.
3 medium -size cucumbers
V4 small green pepper, fine
ly area
H cup finely diced celery
' 1 medium-six onion,
chopped
1 cup (about Vk pound)
. grated process American
chees
5 saltlnes, crumbled
3 tableip. melted butter or
margkrlne
3 eggs, slightly beaten .
1H cup milk
ft teasp. salt
Dash of pepper
1. Lightly butter 1M -quart
baking dish. I
.2. Par cucumbers; quarter
lengthwise; scoop out feed;
dice cucumber fine.
3. Cook cucumber and
green pepper in 1 inch boiling
salted water in medium-size
saucepan ID minutes, or Just
until tender; drain well; re-
return to saucepan.
4. Stir In remaining ingredl
ents; pour into prepared bak
ing dish. '
8. Bak in moderate oven
(373 deg.) about 35 minutes.
or until set In center. If desired.
garnish with green pepper
rings; serve at once.
Lean, Economy Beef
Used in Many Ways
Lean, economy beef Is from
cattle which has come directly
to market from the grassy
plain and mountain of th
west and ha had no "corn
finishing." Because it usually
cost ess to produce, it can
be ibid at lower prices than
relatively higher grade, corn-
fed beef.
There are many cuts of lean
beef at economy price on th
market today to brighten your
menu in a money saving way.
In addition to round steak,
there are chuck pot roasts,
flank steaks, short ribs, bris
ket and stew meat.
Lean beef make excellent
hamburgers, also delicious pot
roasts, Swiss steaks and stews.
Usually cuts of lean beef need
slightly longer cooking time
than beer, which contains a
higher proportion of fat. .
Lean beef is every bit as nu
tritious as the fancier, higher-
grade beef. I
Macaroni Casserole
Hearty Main Dish
A bubbling, piping hot nut
caroni casserole is a welcome
addition to any dinner table.
Luncheon-meat strips mak
this Chevron Macaroni Casser
ole substantial enough to sat
isfy the most robust appetites,
These days macaroni casser
oles are no longer Friday fare
or an easy out when time -and
budget are limited. Served
with imagination and flair,
baked macaroni dishes take on
party manners and will please
your entire lamily. . .
Chevron Macaroni Casserole
Make(s 4-6 servings)
1 tablespoon salt .
3 quart boiling water
8 ounce elbow macaroni
(3 cups)
1 10 Vi -ounce can condensed
cresm of mushroom soup
1 cup milk
1 cup grated processed ched
' dar cheese (about V4 lb.)
1 teaspoon Worcestershire
sauce '
Freshly ground pepper
1 12-oz. can luncheon meat,
cut in K-lnch (trip .
Add 1 tablespoon salt to ran.
idly boiling water. Gradually
add macaroni so that water
continues to boll. Cook uncov-
Try Mixed
Pickles for
Taste Appeal
Since ws've some pickling
spice at hand for other good
things, let's make this quickly
made, wonderfully good com
bination of plentiful garden
vegetables Into a pickle relish
that will tickle palates, espec
ially when served with roasts
U any kino. , ,
Mixed Garden Fickle
3 5-6 inch cucumbers
3 medium green peper
ered, stirring occasionally, tin-
ui tenaer. Drain in colander.
In a saucepan, combine soup.
milk, cheese. Worcestershire
sauce and pepper; place over
low heat and cook, stirring oc
casionally, until cheese is malt
ed. Add cooked macaroni and
luncheon meat, reserving 6
strips meat for garnish. Turn
into a greased lU-auart cas-
serol and place meat (trips on
top of casserole to form chev
ron. Place under broiler
bout 3 lnche from heat for
10 - minute, or until lishtlv
browned and sauce is bubbly.
9
1 eup cauliflower flower
ettes pound fresh green' beans
8 small white onions
2 cups salt
1 quart cider vinegar
2 tablespoon mixed pick
ling spice
Score cucumber rind with a
fork, but do not peel. Cut into
:hui wm ano then
Into -lnch chunks. Seed and
cut peppers into 4-inch pieeei.
Cut cauliflower into inch
pieces. Cut beans into inch
lengths. Peel onion. Combine '
all vegetables and
salt Let stand 24 hours. Drain. '
icnr maa mixed nick,
ling spice. Add veietabl.. ....
simmer until just tend. .h...7
15 minutes. Pack in sterilized
Jar. Seal. Make 4 pints. W,
remind you that you now bur
mixed pickling spice packaiM
with 10 to 16 beautUun.
blended spices. -
Stretch Sauce
YoTTaTTtrechTrrt!! '
of ground beef needed f
favorite spaghetti sauce, tarn,
ale casserole or other
dishes by addHi h.
of ripe olives. With their rS
flavor and texture vai.'n
ml m.. . " "w
Wl WILL HAVE FRESH
COLUMBIA RIVER SALMON
FOR CANNING or FREEZING
SATURDAY MORNING, SEPT. 12
SALMON ,t. 69'
49'
FRESH SILVER SIDE
SALMON
Sliced Lb.
FRESH FILLET OF
RED SNAPPER
Lb
39'
SALMON ,,,,'39
FRE8H OCEAN CAUGHT
SALMON Mf
Fresh Sliced
HALIBUT earn
ib........... 59c
Fresh
ROCK COD
Sliced, lb 45C
Fresh Fillet of
S0LI CO
lb 59c
Whole Fish.. Lb
0
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ii
Fresh Crab Meal
Razor Claim
Fresh Dressed
FITT'S
33'' "
1
FISH & POULTRY
Phone 3-4424 Fre Delivery
216 North Commercial St.
rtic1e.ooomOQ
Yttll bm-f to b
uorot-clm mi:
And ClOROX U a handy
household disinfectant I
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ttnMNBKieei '
h reuKrw cltaning of botfaoom
end Utchn, Cloroi net wily r.
mint and dtodorim II
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"ddkylwndnidielpublls
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dinwtom tar iht mony nt !
Clore....Ainrtcrtnmrll,
Kohtn... Clone
llta.
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Vhori'.' It's tClOROX-cleon , . . it's SAFER for-family h 'JSmJ
Bartlett
PEARS
For Canning
Bu,h.i $2.00
Gravenstein $ m f
Apples BusKel ZedU
These are extra nice for ap
plesauce canning.
Hale & Elberta
PEACHES
loskets 45c
Jumbo Al
Avocodo JL3 C
Vegetables
Stacks of Fresh, Crisp Vege
tables, mostly locally grown!
Green Broccoli
White Cauliflower
Head Lettuce - Romalna
Parsley Celery
Celery Hearts - Radishes
Gr. Onions - Carrtoa Beet
Turnips Egg Plant
Zneclnl Fresh Corn
Green Cabbage Spinach
Bine Lake and Oregon
Giant Bean
Green Peppers
For stuffing; lib..,
Local Grown
Tomatoes; 3 As. ...
.25c
.19c
Fresh Ranch
EGGS
82c
72c
48c
Clin' Large
Grod AA . .r.
Medium Grod
Doten
Small Grod A
Doien
Good Grocery Buys
BLUk bOHNEI MAKAIML- ,7C
r ft u is r aSK B 1 Food 8ecUon
CARAVAN COFFEE ,b j5C
Whol Roaster Ground)
JUMBO OLIVES Pint, . 2,or 45c
BEST FOOD MAYONNAISE PlnU39c 1 69c
TREE TEA Bi.ck-4. 49c
MANDARIN ORANGES . 2 33c
COLUMBIA DILLS J!. ZZ 39c
riirrrT miif. r'u,or osner)
WELCH'S GRAPE JUICE MM. 2 lor 65c
DERBY CHIU CON CARNE 29c
jniri j vciilcv nan l0. 7ir
SWIFT'S CORNED BEEF HASH 16 o, 32c
FISHER'S BLEND FLOUR ..J J
rncnnwrr riumiip m.i?J' '"
3rCKKI i rAniARC riUUK a n. Sit
LS0G FOOD 3,.,,. 27c
noaun uil Qnirt .... 69c
SNOWDRIFT Y-'jo-VANO
LIQUID STARCH BcS.
PEAS WHITE VINEGAR J 69
SHILUNG'S PICKUNG SPICES 10
HERSHEYBARS t4, 95c 6 r 25c
HORMEL'S OUARTER HAMS $2 69
EL5IN0RE TUNA i '2
KOOL-AID An9T" 2?S
w for rfV
All FUvern
Model Food Marled
Veal
Sweet Breads
ib. 89'
SWIFT'S U. S. GOYT
INSPECTED
VEAL
Veal Chops
Leg o' Veal Roast
Sirloin Veal Steak
69
EXTRA LEAN
GROUND
BEEF
,39'
CASCADE TENDERIZED
or
Whole
HAMS
FREE PARKING ' TBI BEaZ '
OF THE STORE
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