Part 4 FOOD . SECTION
' THE CAPITAL-JOURNAL, gaJew, Oregon
Thursday, September 16, 19 S3
Raving Centers
At (he Pool of Mile North of
the Bridge fhe Underpass
IV. Salem Salem
OPEN EVERY DAY 8 A.M. TO 10 P.M.
PRICES GOOD THURSDAY EVE, FRI., SAT-, SUN.
Vanilla Quarts
7 ICE CREAM
AS GOOD AS THE REST, BETTER
' THAN THE REST.
Sunshine Kriipy
Crackers 1
Crisco-Spry-Snowdrifl
Shortening
Mb.
fin
5
Light and D:rk Meat
TUNA ft
Beautiful
TilV. 16 to 18 UJJfcvC
lumaiutt
'Meat' Pie.
Always Hit:
With Family
i What if a meat pieT It'i a
iatcw with a topping. In this
'cue th topping, a flaky, ten
I der biscuit dough, alio Unci
the casserole. It you have the
little individual casseroles, be
sure to use them. The biscuit
1 dough, cut diamond-shaped,
: can be placed in the casserole,
the stew added, then the long
est points of the diamond clev-
erly folded over each pie.
Beef and Vegetable Pie
1V4 pounds beef for stew
. cup flour
1 teaspoon salt
teaspoon pepper
3 tablespoons lard or
drippings
Water to cover '
S medium potatoes, cubed
10 small whole carrots
10 small whole onions
2 cups canned or cooked
peas
Biscuit Dough
Dredge meat with seasoned
flour and brown slowly in lard
or drippings. Add only enough
water to cover. Cover closely
and cook slowly for iVt hours.
Add vegetables, except peas,
and continue cooking until
meat if tender and vegetables
are done. Four off cooking 11'
quid and thicken for gravy,
(Allow cup gravy for each
serving.) Combine meat, po
tatoes, carrots, onions, peas
and gravy. Line individual cas
seroles with biscuit dough cut
in diamond shapes. Fill with
i meat and vegetable mixture
and fold biscuit dough over
top. Bake in a hot oven (423
degrees F.) for 15 to 20 min
l uiea or until oiscuiis are
browned. 5 to 6 servings.
Biscuit Dough
2 cupc sifted enriched flour
1 tablespoon baking powder
m teaspoon salt
4 to t tablespoons lard
to 14 cup milk
Sift together flour, baking
powder and salt. Cut in lard
until mixture has fine even
crumb. ' Add enough milk to
make a soft dough. Turn onto
a lightly-floured surface and
knead for- Vt minute. Fat or
roll Vt inch thick.
Chicken Tamale
Loaf Gojad Family
Or Company Dish
3 line 13 - Chicken Tamale
Looktes for something Imt
juue amcreni oy way- of an
inexpensive, yet hearty entree
that will serve a crowdr Here's
your answer in this golden
ehese-crusted "Chicken Tamale
Loaf." It's a make-ahead type
of oven entree that needs no
last minute attention. Combine
meaty cnunks of stewed chick
en with canned tomatoes, corn,
ripe olives, seasonings and a
com meal and egg batter. Bake
it in a moderately alow oven
about an hour. A favorite for
informal entertaining.
CHICKEN TAMALE LOAF
1 (4 to 5-pound) stewing
chicken
1 cup chopped onion
1 minced clove garlic
Vt cup butter or margarine
1 No. 2V4 can tomatoes
1 No. 303 can whole ker
nel corn
1 tt teaspoons salt
1 teaspoon black pepper
Dash cayenne pepper '
1 cup ripe olives
3 eggs
14 cups yellow corn meal.
1 cup milk
1 cup grated American
cheese.
Cover disjointed chicken
with boiling salted water and
cook until tender about 3 hours.
Remove skin and bones, leav
ing chicken in large pieces.
Cook onion and garlic in butter
5 minutes. Add tomatoes, corn,
alt, pepper, cayenne and 1 cup
chicken broth. Simmer 20 to
30 minutes. Cut olives into
large pieces. Beat eggs lightly
and blend in corn meal and
milk. Stu- olives, cicken and
corn meal mixture into vege
table mixture. Turn into large
baking dish. Bake in moderate
ly slow oven (325 degrees F.)
1 hour, sprinkling top with
cheese after Vt hour of cook
ing.
Serves 8 to 10.
Cornbread Good Fare for
Family Meal, Company Too
1
Southern Cora Bread Good with pork chops er ham
A Itltunl)
makes eight generous servings,
which the four of us at dinner
slathered with butter and ate
Friends coming to dinner?
You would like to loll with the
,.nmranv nnln. H-,nl- L
j u Z . . '. up. Need we say we omitted
mused by a bowl of potato idt, BLt if . .r hvin
cil,P"' more than four, and want to
urao a jutcnen partner and round out the menu, add fruit
in 20 minutes set vour mnr and cheese,
Boiling
Onions
lb. Flat
fO-!b.
Mesh Bag
291
First Qualify
Bananas
lb.
12
CANNING
PEACHES
Box
Apple Box Heaping Fulll
THE
LOWEST
PRICE
IN
TOWN
Freshl
OYSTERS
11'
49
Campbell's
SOUPS ,0t
Vegetable Pepper Pet Oxtail Gr. Pea - Asparogut
bream or celery lack lean leans With Bacon
lean, Govf.-lnspecled
Pork Steak
Lean, Boneless
Pork Roast ...45
MOn kids ana diiirci f ra
Boiling Beef,, W
U S. Inspected
Bleu Cheese Mix X,
Good for Tomatoes ,
Bleu Cheese Mix for Tomatoes
1 8-ounce) package cream
cheese
Vt pound (4 ounces) Bleu
cheese
2 tablespoons cream
2 tablespoons chopped -.
parsley
Vt teaspoon grated onion
Vt teaspoon Worcestershire
sauce - J;;--!.-',
Salt to taste
V teaspoon pure monoso-
dium glutamate
Have cream cheese and the
Bleu cheese at room tempera
ture, blend well with a fork.
Gradually beat in cream; add
remaining ingredients snd mix
well. Use in one of the ways
suggested below. Makes about
1 cup cheese mix.
Broiled Tomato Sandwich
Toast a slice of white bread
side, then cover with thin
slices of peeled tomato. Spread
Bleu Cream Cheese Mix
(above) generously over toma
to slices. Top with 2 or more
half-strips of uncooked bacsm.
Broil slowly until bscon is
crisp and sandwich is piping
hot. Serve at once. Grand
for lunch or supper.
Epicure's Broiled Tomatoes
Cut peeled tomatoes cross
wise In halves. Spread cut
sides liberally with Bleu
Cream Cheese Mix (above)
Sprinkle with fine, dry bread
crumbs ana paprika. Broil
slowly until crumbs are nicelv
1 1 browned and tomatoes are
piping hot. A good vegetable
to serve with steak . . , ham
burger or filet mignon! Also
nice with fish.
Tomats Sandwich Salad
Cut a chilled, peeled toma
to crosswise In 3 or 4 slices.
Put slices back together again
sandwich fashion, with Bleu
Cream Cheese Mix (above) as
the filling. Place on a let
tuce-lined salad plate; top with
a mt or mayonnaise and a dust
Ing of paprika. A delicious
variation on the stuffed-to
mato theme.
Celery
Abundant,
Good Cooked
Plentiful celery is at its best
and here is a recipe about
which many a restaurant and
several hostesses we know
make a justifiable fuss. A sal
ad course that is different.
Celery Victor
4 hearts of celery (1 lbt.)
1 cup chicken' broth
Vt teaspoon monosodium
glutamate, optional
tt cup French dressing
Anchovies
Tomato wedges
Wash e e'l e r y thoroughly
witftout separaUna stalks. Cut
lengthwise Into 2 or 3 pieces.
Cut off most of leafy tops.
Place in pan with tight lid or
in pressure cooker with chick
en broth and monosodium
glutamate. Pan will take 15-20
minutes cooking; pressure
cooker will do it in 6 minutes
shallow dish; pour French
dressing over and marinate for
one hour or more as it cools.
Turn occasionally. Chill thor
oughly. Arrange celery with
two strips of anchovies over
each heart, with' tomato
Tele-fun
by Warren Goodrich
at 15 pounds pressure. Remove
and drain. Place 1 celery in tit until it was in the oven. If
menu ready to put in the broil
er, the oven, and on op of the
range. No reason - why you
should do all the work See
who's willing. Husband the
helpful kind? Beau still new
enough to want to make a aood
impression? Sister, brother or
girl friend one of the guests?
Here i how we got a auick
dinner for four recently, with
one eye on the clock and de
licious results. Friend Emmit
born in Waynesboro, Georgia
was our helper, so naturallv
our menu had a Southern tone.
Main course was 'HAM. We
used two half-inch slices of the
boiled meat, weighing alto
gether a little over two pounds,
and broiled them to a mouth
watering turn in our electric
rotisserie. If you haven't yet ac
quired one of these wonderful
cooking helps, put the ham un
der the broiling unit of 'your
range.
On the ham went a magnifi
cent sauce Fmmies inspira
tion. She said that before she
worked out the recipe, she
walked around for davs "last.
ing it in my head." Thus are
recipes born! We call it HAM-TO-ICE-CREAM
SAUCE be
cause we've discovered it tastes
wonderful on either.
ASPARAGUS was our vege
table; we used the frozen var
iety, but canned would be fine
and take even less time to pre
part
With these we had HALF
WAY CORN BREAD a cross
Derween spoon bread and res.
ular Southern corn bread. It
boasts a special step that
achieves an unusual custardy
layer. The recipe follows try
it and see. I clocked the prepar
ation of the corn bread and it
took about 10 minutes from
the time I started to prepare
you have a well organized mix
ing center, it shouldn't take
you any longer. The corn bread
wedges or watercress or let
tuce. Six servings.
Ham-Te-Ice-Cream Sauce
Ingredients: One 6-ounce can
concentrated frozen grape juice
(undiluted), 1 tablespoon grat
ed orange rind, 2 tablespoons
lemon juice, 3 tablespoons cur
rants, generous dash of cinna
mon and ginger, 1 teaspoon
cornstarch, 1 tablespoon finely
cut pecans. . -
Method: Put grape juice, or
ange rind, lemon juice, cur
rants, cinnamon. and ginger in
1-quart , saucepan. Mix corn
starch with cold water until
smooth; i-dd. Cook and stir
constantly over low heat until
thickened and clear. Add pe
cans ana serve not with ham or
vanilla ice cream. Makes 1 cup.
Note: If sauce is made ahead
it may thicken on standing. Re
heat over hot water and add
pecans just before serving so
they'll stay crisp.
Halfway Corn Bread
Ingredients: 1 Vi tablespoons
butter or margarine, Vt cup
sifted flour, 1 cups white or
yellow cornmeal, 1 teaspoon
baking soda, Vt teaspoon salt, 2
eggs, 1 cup buttermilk, 2 cups
milk.
Method: Melt butter in large
iron skillet (about 0 by 2
inches). Sift together flour,
cornmeal, baking soda and salt.
Beat eggs until foamy; beat in
buttermilk and 1 cup of the
milk. (Mixture will be very
thin.) Turn into prepared skil
let, Four remaining cup of
milk carefully over top of mix
ture; do not stir in. Bake in
moderate (390F) oven SO min
utes. Bring skillet right to
table; cut cornbread into 8
pieces; serve at once with lots
of butter or margarine. ,
Raisin Secret
The secret to making choco
late-covered raisins is to melt
the chocolate very slowly. To
2 cups of raisins, use 8 ounces
of semi-sweet chocolate, melted
over warm water. Stir the rais
ins into, the chocolate, then
drop by teaspoonfuls onto wax
ed paper.
Sunshine Shortcake . .
Has Orange Flavor,
Canned Peaches in It
Give fall and winter menus
a taste of summertime with
this "Sunshine Shortcake.
Tender orange -flavored cake
layers are put together with
golden slices of canned peaches
and whipped cream. Luscious
to taste and a beauty to seel
Sunshine Shortcake
Vt cup shortening
Vt cup granulated sugar
I eggs
1 teaspoon grated orange
rind
1 H cups sifted cake flour
2 teaspoons baking powder
teaspoon salt
H cup orange juice
1 cup whlpipng cream ,
2 cups drained canned
peach slices
Cream shortening and sugar
together thoroughly. Separate
eggs and beat . yolks into
creamed mixture. Blend in
rind. Sift together flour, bak
ing powder and salt. Blend
into creamed mixture alter
nately with orange juice. Fold
in stiffly beaten egg whites.
Spread in 2 greased 8-inch
layer cake pans. Bake in mod
erately hot oven (379 degrees
F.) 20 minutes. Let stand S
minutes. Turn out on wire
rack to cool. Put layers to
gether with whipped cream
and peaches just before serving.
Serves 8.
Fluffy Eggs
' Something special for break
fast or luncheon menus are
fluffy scrambled eggs with
cubes of avacado folded into
the eggs just before they're set
Served with crisp bacon and
lots of hot coffee: thero'a noth
ing more luxurious.
OVERRIPE AVOCADO
Use that overrlne awwnrin
in a salad dressing. - Mix equal
parts of mashed avocado and
mayonnaise with a hit f hii
seed for accent. Try this on
shredded cabbage or a mixed
green salad. Very good.
Pineapple
Fluff Cake
Tasty; One
Just as its name riennt. .,
Pineapple Fluff cake is a light
snd fluffy delight It's a xittin.
dessert for dinner or th.
to proudly serve for popular
'dessert" entertaining.
Pineapple Fluff Cake
3 cups sifted cake flour -
I teaspoons baking powder
V teaspoon salt
teaspoon soda
1 No. 2 can crushed pine,
apple
4 cup lard
2 cups sugar
4 egg yolks
1 teaspoon vanilla
Vt cup hot water
4 stiffly beaten egg whites i
Line three fi-Inrh rk. ....
with waxed powder, salt and
soda. Drain crushed pineapple
and measure 1 cup juice.
Cream lard and IVt cups sugar
with 1 egg yolk. Add remain.
ing egg yolks and vanilla. Beat
well. Add sifted dry ingred
ients alternately with cup
pineapple juice and Vt cup hot
water. Beat eas white
. . . - U1J Ll,
stiff, but not dry, and add re
maining ti cup sugar. Fold egg
white mixture into v w..
ter. Pour into cake cam
bake in moderate oven (350
degrees F.) for 2.1 to an mi..
utes.
'Drain and uv, 1 .. 4,.;
to put in cake batter. Use re
maining 1 cup drained crushed
pineapple for frosting.
Fineapple Fluff Frosting
egg wniies
V teaspoon salt ,
' 1 cup white corn syrup
1 teaspoon vanilla
1 cup drained crushed pine,
apple ,
Combine egg whites, salt
syrup, vanilla, and beat until
fluffy spreading consistency.''
Fold in pineapple. Frost three
s-incn layers.
St Die. a amall tium 1.
France, is sometimes called the
godmother of America because
it was there that the nam
"America" was first nronoiMl
in 1507.
1 y
"See whe y sefled I New wM
yei beNeva that leaklnf s
the cerreet wumbsr eon mafco
m whala of Mfferemel". . .
When you're not sure of
number, please look H up in the
Jrctory...Pacinc Ttkpcone.
(1111
Wbt's the real teat in asparagus?
MRS!
What's the rea( treat in ?
The choice
Silllii
W sssasBSa-
selected for
WHITE STAR TUNA
mfawm exssort fmm fotttrono.
keohky bodietl More pfotehwich. erne lot ounce. oa procnrally
on 731 boaic food. More economical tool
A V Urn Sn mcM VAN CAMS St rOOO COMAN . WC. Mm Om I wl
THE WINNERS
ere ore the names of the lucky persons winning mer
chandise awards at the drawings held Sorurday night,
Sept. 5, at the four Salem SAFEWAY Stores
SAFEWAY STORE-445 Court Jf.
$25.00 MERCHANDISE CERTIFICATE
Anna Hagy , 1590 K utb gt!em
$10.00 MERCHANDISE CERTIFICATE
A. N. Selberg 4921 Woll gtt
$5.00 MERCHANDISE CERTIFICATE
Mrs. O. L. Sargent Rfc I, Box Ml, galem
SAFEWAY STORE 2120 Fairgrounds Rd.
$25.00 MERCHANDISE CERTIFICATE
Glenn O.Lewis 1 Fairgrounds Rd., Salem
$10.00 MERCHANDISE CERTIFICATE
Henry O. Raaen 1590 Madison St., Salem
$5.00 MERCHANDISE CERTIFICATE
H. E. Hickman H t7S Norway, Salem
SAFEWAY STORE 935 S. Commercial
$25.00 MERCHANDISE CERTIFICATE
Mrs. Alice Ryther v 1715 N. 19th St, Salem
$10.00 MERCHANDISE CERTIFICATE
E. C. Wetherby 131 w. Owens, Salem
$5.00 MERCHANDISE CERTIFICATE
Mayme Keene 245 E. Wilson, Salem
SAFEWAY STORE 1265 Center St.
$25.00 MERCHANDISE CERTIFICATE
Bob Sehwarts ' 125 8. 14th St., Salem
$10.00 MERCHANDISE CERTIFICATE
lohn Frlesen 149s CeBtw 8tt tIem
$5.00 MERCHANDISE CERTIFICATE
' w- Dr' m S. llth St, Salem
$40.00 in Groceries Will Again Be
Awarded on
Saturday, September 12, 19
GET YOUR FREE TICKETS AT
ANY SALEM SAFEWAY STORE
Anyone 1 ( Tears and Older Is Eligible N