Pa 2 FOOD SECTIOV
I Ai 4r -,Ar ? f ? n
2 Suggestions for That Stuffing
The stuffing it quite Import-.
nt for the holiday meal tur
key.
Here's one uilng several tasty
foods:
Country-Style Stuffing
1 batch of giblets (liver,
heart, gizzard)
1H cups of water
1 package of small shred
ded wheat biscuits
1 cup cooked rice
1 tablespoon finely cut
parsley
I teaspoons poultry season
ing t teaspoons of salt
Vi teaspoon of pepper
Vt pound bulk pork sausage
1 cup finely cut celery
IVi cups finely cut onion
Put giblets Into 4-cup sauce
pan, add water, heat to boil
ing. Covr quickly and cook
lowly until liver Is tender. Re
move liver; cook gizzard and
heat until tender. Cool giblets,
then chop. Save liquid. Crum
ble wheat biscuits into 12-cup
bowl, mix In rice, parsley, and
seasoning. Cook sausage, cel
ery and onion In skillet over
low heat about 10 minutes,
stirring until meal is Until
brown. Add chopped giblets
and 1 cup of liquid. Stir into
cereal mixture and mixi well,
NAMELESS
MARSHMALLOWS
JEWEL SHORTENING
OLIVES 5 Z
ALL 5c CANDY BARS
CRANBERRY SAUCE
CAKE MIX Swansdown
PIE CRUST MIX
MINCEMEAT
Produce
SWEET POTATOES
APPLES
Meat
TURKEYS S
OYSTERS S?
ROASTING HENS
SHORT RIBS
RIB STEAK
GROUND BEEF
Just before roasting, pack
lightly into cavity of 5 to 7
pound chicken or turkey.
Note: Double the recipe to
Graham Cracker
Pie Quickly Made
Graham cracker crust pies
are always enjoyed. Here is a
recipe:
Quirk Cream Fie With
Graham Cracker Crust
lVt cups graham cracker
crumbs
1 tablespoon sugar
4 teaspoon cinnamon
Vi cup (H print) margarine
or butter, melted
1 package vanilla pudding
1 to 2 cups canned, fresh or
frozen fruit, well drained
Crush graham crackers into
fine crumbs with a rolling pin.
Combine with sugar and cin
namon. Add melted margarine
or butter and mix with fork
until all crumbs are moistened.
Spread evenly in an 8-inch pie
pan, covering bottom and sides
completely. Pat crumb mix
ture down firmly. Chill thor
oughly before adding filling.
Prepare one package of your
favorite vanilla pudding, cool
and fill pie shell. Decorate top
witn wen arainea mm. xicia
4-3 servings.
FOOD 1940 Mission St.
MARKET Free Parking
Jiffy
Borden's
Nonesuch
Spill, Jonathans
Baldwins
(W
make enough stuffing for a
16-lb. turkey.
The original "Thanksgiving
Turkey" was, of course, a wild
turkey and all of us probably
rt member schoolbook pictures
of a wide-hatted Pilgrim, his
blunderbuss over his shoulder,
bringing home the ceremonial
gobbler while a lurking In
dian leered from the forest
Nowadays, most of us
"shoot" our turkeys oft the
counter of a supermarket
but that's no reason to com
pletely ignore the old tradi
tions. Try a "wild" dressing
to stuff your domestic bird
this year and re-create the
real atmosphere of the day.
Wild Rice Stuffing
2 cups, uncooxea wild rice
Vi cup cooking oil
1 cup, fine diced celery
1 cup, chopped onion
1 can (1 cup) button
mushrooms
H cu, chopped green pepper
1 can beet consomme (or 2
cups game or meat stock)
2 teaspoons, salt
1 tablespoon, chopped
parsley
Wash rice and soak an hour
In tepid water. Heat oil in a
heavy skillet and then, stir
ring constantly, add rice, on
ion and celery. Add consom-
Large Pkg. 25
3-lb. can 59
15
10 ,or35
14'
Pkg. 25'
Pkg. 10
Large jar 49
lbs. 25
$100
Box a
. 49'
m 25'
45'
15c
is. 39c
i. 25c
THE CAPITAL JOURNAL, Sales. Oregon
-It.
me or stock, stir In mush
rooms, pepper and parsley,
add salt. Cover tightly and
allow to simmer for Vi hour.
Many cocks prefer to pre
pare their dressing the day be
fore they will use it. As a
matter of fact, the flavor is
improved if the mixture is
cooled in a bowl, then kept
overnight in the refrigerator.
It will give a suggestion of
wild turkey flavor to. a farm
raised bird.
Vegetable Chowder
Is Wholesome Fare
With all the holiday fare
ahead, once in a while it is well
to serve just plain food, such
as this vegetable chowder:
Vegetable Chowder
' cup (ta print) margarine
or butter.
1 medium onion, sliced
2 bouillon cubes
2 Is cups boiling water
1 package frozen succotash
2 medium potatoes, diced
1 carrot, sliced
2 medium tomatoes, peeled
and diced
2 tablespoons flour
2 cups milk
Salt and pepper to taste
2 to 3 frankfurters, sliced
Melt margarine or butter.
Add onion and saute until gold
en brown. Dissolve bouillon
cubes in water and add to on
ion with succotash, potatoes
snd carrots. Simmer 13 min
utes, or until potatoes are done.
Add tomatoes and cook S to 10
minutes longer. Blend flour
with milk and add 'to vege
tables. Season with salt and
pepper. Add frankfurters, heat
but do not boll, stirring con
stantly until soup Is thickened.
Serve hot. Yield: 4 to 6 serv
ings. Sweet Potato Dish
"Holiday Sweet Potattoes"
are one of the wonderful vege
tables which may be prepared
the day before your dinner and
heated in a moderate oven just
before serving time. Peel cook
ed sweet potatoes: mash, sea
son, add a bit of sherry wine
for moisture, place in a cas
serole and sprinkle brown
sugar and coarsely chopped,
walnuts over the top.
For Hearty Meal
Creole lima beans are a per
fect choice for a hearty meal.
Saute 2 onions In 'i cup diced
bacon, add 2 cups cooked
tomatoes and 2 cups cooked
dried lima beans. Season to
taste and simmer about 10
minutes. Wonderful with a
green salad.
Edible Decoration
Edible centerpieces make a
lot of sense and they can be
very pretty, too. In your best
lonking bowl feature a fruit
and nut arrangement. Rosy
chceked Cornice pears, emerald
green avocados, walnuts, fil
berts and cluster raisins make
memorable decorations.
J ihu'i cut, m
i trtPPY
IT0PS IN QUALITY!
1 1 IMITATIONS ftvjf
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I
LOW IN PRICE
Fruited
Holiday
Cookies
On crisp December days
the kitchen becomes the center
of attraction. Children like
coming home from school to
find you baking cookies. The
coziness of the indoors and
warm fragrance of freshly
baked cookies create never-to-be
forgotten childhood mem
ories. Specially designed for the
hungry set are Fruited Holiday
Cookies. They are spicy rich
with raisins, candied cherries
and nuts. There's no rolling
out for these cookies . , . Just
drop on baking sheet and bake.
It's a good idea to keep the
cookie Jar full of these golden
brown cookies. They are good
to slip into Christmaa pack
ages, too. It's fun to pack
box of cookies for someone
away from home. Include some
cookies from the bakeshop to
add variety to the box.
Fruited Holiday Cookies
2 cups sifted enriched flour
2 teaspoons baking powder
teaspoon salt
Vt teaspoon cinnamon
' H cup shortening
Hi cups brown sugar
1 egg
H cup milk
1 teaspoon vanilla extract
1 cup raisins
H cup chopped candled
cherries
H cup chopped nuts
Sift together flour, baking
powder, salt and cinnamon.
Cream together shortening and
sugar until light and fluffy.
Add egg, mixing well. Add
flour mixture to creamed mix
ture alternately with milk and
vanilla extract. Add fruits and
nuts, blending well. Drop by
teaspoonfuls on greased bak
ing sheet. Bake in moderate
over (379 deg.) 12 to 15 min
utes. '
Makes about 4 dozen small
cookies.
Prune Salad
We like stuffed prune sal
ads at our house. You prob
ably have your own special
cheese mix, but we like to
combine grated American
cheese with chopped celery.
slivered green pepper and
chopped ripe olives. We moi
sten all ingredienta with may
onnaise, stuffed the cooked,
pitted prunes and serve on lettuce-garnished
salad plates.
Elegant Dessert -
A dessert which will have
everyone talking Sacramento
Cream Puffs. For the filling,
whip 1 pint cream until stiff,
fold In Vt cup sugar, 1 cup
chopped or ready diced al
monds and a few drops of al
mond flavoring.
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FRYERS lUIUlLIJ Just the Best CHEESE
$1 TOHJ 47 HENS 19e j
Fischer's
Aged Cheese pork Loin Roast ib 54c RiB STEAKS
Lb. 49c Spare Ribs LD. 54c Lfc Oc t
Year oid Center Cut Pork Chops .. Lb. 59c !
-I1M11, For Stuffing.
BEEF ROAST UAM( """ CHICKENS
29c u mm Whole lb 59C 49c
Guaranteed Sweet Hkkory Smoke Oven Reedy
GARDEN-FRESH FRUITS AND VEGETABLES
Sweet Potatoes Cranberries BANANAS CELERY
Lb. 5C Lb. 23c 2.b,29c 10c
iwf? f Golden Ripe Large Bunch
CABBAGE t?, ,o TOMATOES POTATOES
3- Tin ItC C U.S.No.2
C Jumbos Coi. Lb. DC CA OQ.
Med. Solid Heads ---- 3U lbs. OVC
s?,lR!JiP Tomato Juice Cranberry Sauce
cider 5xr39e 4J.M- 20c juicer... I
79C Gal. . C d 2 can, 35C
No Preservative Ice Cold CORN PEAS
Beverages and 0 c.P. Brand
Dont Forget Mixer 33c O N 2 1C-
Your VL. Cot. Creem Style Z cans ZDC
Stuffi"9 Breod Sed BROADWAY MARKET
MINCE MEAT A D Broadway and Market St.
AC Tt j Star Hours I a.m. till 8 p.m. Every Day
3C Thursday Including Sundays
ordens 21 at. THANKSGIVING DAY Prices Good Tuet. Till Sunday
Raisin Tartlets
"Raisin Tartlets" are ever so
delicious. See how simple they
are to prepare: Line 8 muffin
pans with ij recipe plaint pas
try. Combine 1 Va cups seedless
raisin, 2 tablespoons chopped
walnuts, 2 tablespoons lemon
juice and 2 tablespoon brown
sugar, and fill pastry-lined
muffin pans. Bake in hot oven
IS to 20 minutes.
Swiss Steak
With Rice
Delicious
Here's a trick for varying
your Swiss steak serving. Ar
range the tenJer braised steak,
cut into individual servings,
over a bed of fluffy rice and
garnish with green pepper
rings.
Swiss Steak Supreme
1H pounds beef chuck or
rfound steak, cut 1 inch thick
V cup flour
V4 teaspoon pepper
2 teaspoons salt
Lard or drippings
1 onion, sliced
1 No. 21i can tomatoea
a teaspoon Worcestershire
sauce
1 green pepper, cut in rings
3 cups cooked rice, if desired
Dredge both sides of the
steak with seasoned flour.
Brown on both sides in lard or
drippings. Add onioni tomatoes
and Worcestershire sauce. Cov
er and simmer for 2Vi to 3
hour., or until tender. Cook
pepper rings 5 minutes. Serve
steak on a bed of fluffy rice, if
desired. Garnish with pepper
rings. 6 servings.
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Lowest Prices in the Stale
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Fancy Eastern Oregon White Face Beef
Front Quarter
lb.
16
Salem Meat Co.
Serving Fruit Cake
Rich moist fruit cakes, lav
ish with walnuts, almonds,
candied fruits, raisins and
dried fruits, should be enjoy
ed throughout the entire holi
day season, serve it in va
riety of ways. Cut thick fin
gers of fruit cake to pass with
She's saving money
A pack of chewing gum would
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the same price as 40 years sgo.
Cum manufacturers- use adver
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Half or Whole
lb.
20
Hind Quarter
lb.
25
Monday, Norember 23. 1933
eggnog, wine or hot whole '.
fruit nectar. Cut Inch-squares
to coat with dipping choco.
late and serve as a eonfec-i
tion.
It Is esimated that the pop- ,
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about 30 a d., was about 83 '
million. t
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lb.
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1325 Soulh 25lh
Phone 3-4858
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