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Page 4 FOOD SECTION
THE CAPITAL JOlTtNAL, Sdem. Own
Thursday, December 17. IBS
Oyster Dishes are Always Popular
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' The fineit oysters now reach
the consumer under marketing
seal in sanitary-sealed, original
containers, and are packed and
processed as close to the oyster
Ota as possible.
i Oyster dishes are always
food at Holiday time.
Pcclfio Oysters Klrkpatrlck
t- 2 Pints fresh Oysters
1 cup catsup .
1 tablespoon minced green
pepper
lb. lean bacon
Vt cup grated American
, cheese
t ' 3 tablespoons butter or mar
j" garine
, Salt and pepper to taste
J Fill 6 deep pie plates or
even-proof plates to within 1
Inch of tops with coarse rock
salt. Place In 430 7. oven and
allow to become very hot. Press
riveral deep oyster shells or
mall ramikins containing
oyster, down into hot rock salt
bf each pla plate.
Combine catsup and green
pepper. Sprinkle each oyster
with salt and pepper. Cover
each oyster with spoonful of
catsup-green pepper mixture.
Place small piece of part'Uy
cooked lean bacon on each, and
top with sprinkling grated
cheese.
Return pans to 3S0 7. oven
and cook until cheese Is bubbly
and brown, and oysters are
plump and puffed. (Takes ap
proximately 20 minutes),
Pacific Oyster Loaf
Pint oysters
1 M cups toasted bread crumbs
1 tablespoon minced onion
1 tablespoon minced celery
1 teaspoon chopped parsley
I tablespoon butter or margarine
1 egg, beaten
Salt and pepper to taste
Form In loaf, sprinkle with
buttered crumbs and bake In
covered casserole in medium
oven about hour. .
Tongue Useful In Many Ways
Tongue is a fine change from
holiday fart and popular ham
burger. ' Smoked or fresh
tongue makes good ea'ing both
hot and cold. Enjoy it hot to
day, cold tomorrow in wonder
ful sandwiches as suggested
here. Horseradish on the side is
essential.
To prepare fresh tongue,
cover with cold water; add 1 Vi
teaspoon salt to each quart of
water and bring to a boil. We
like to toss in a tablespoon of
pickling spice. Simmer slowly
until tender. Allow 2Vt to 314
hours for beef tongue, 1 to 1 Vs
hours for salf or pork tongue.
Important thing is to keep
tongue in the liquid until cool
enough to handle; then remove
outer skin. Flavor is Improved
by standing in natural Juice.
Tnntii unriurlpflM
Thinly sliced tongue, sliced
tomato, horseradish on but
tered rye bread.
Thinly sliced tongue, currant
nellv and lettuce on any
favored bread.
Ground tongue, mayonnaise
and horseradish make a good
salad filling.
Hot sliced tongue, cheese
and buttered bread; combine
and toast in oven.
Hot sliced tongue, mush
room sauce are fine on toast.
Give your favorite recipe for
chocolate drop cookies a dress
Cti up look by topping each
mound of dough with a wal
nut half. Press the walnuts into
the- dough lightly. Bake as
usual. The cookies are pretty
to see and taste better than
ever.
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..Olives .h. 3-29
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Pumpkin 1" 5S
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JF, TOMATO SOUP 3 "29
CHASE & SANBORN
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Cottage Cheese hLj
$V Ripe Olives
PRODUCE
Cranberries Lb. Cello 29'
SO Size
Grapefruit Each
Tender Crisp
Celery Lb
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Tangerines Doien w"
MEAT
Lute! isk
Ham Loaf
We Moke
Our Own LB.
Ground Beef
LB.
Cube Steak
Made From Round Steak,
NoGrlttleor Fat
29'
59'
29s
Apricot
Stuffing
For Goose .
A genuine delight, roast
goose with apricot stuffing. Ev
ery wisp of the stuffing will
be enjoyed. Goose is similar to
duck in the fact it is a rich
poultry meat high in fat con
tent (about three time as fat
ty as chicken) and is most de
licious when roasted accord
ing to the specific suggestions
made in cooking duc.
It is trussed In the same
way, does not need basting and
is best when a fruity dressing
is used to counteract the
heavy flavor of the meat In
addition, one of the common
practices is to prick the thighs
and breast during the cooking
to allow draining off of ex
cess fat. Rubbing the body
cavity before stauffing and
the outside with lemon Juice
is another way to relieve the
fatty flavor.
Goose requires approximate
ly the same cooking time ai
turkey; 20 to 25 minutes per
pound. If the family is small,
find one of the new junior size
geese, grown, frozen and pack
aged by a major meat packing
firm. Oven-ready, they weigh
around S pounds.- This recipe
will stuff a 12 pound goose. We
used it, however, for the junior
size goose and baked the extra
stuffing in a casserole, basting
with goose juices.
Apricot Stuffing
1M quarts toasted bread
cubes
2 cups chopped celery
3 cups cooked apricots,
chopped
3 tablespoons minced onion
, 1 tablespoon lemon juice
2 teaspoons salt .
V teaspoon pepper
Vt teaspoon paprika
Combine all ingredients and
fill body cavity without pack
ing. Roast just like turkey.
Festive Cake Topping.
Top practically any unlced
cake, dessert or, maybe dough
nuts for the children with
whipped cream sprinkled gen
erously with crushed pepper
mint candy. For something ex
tra, add chopped nuts or any
leftover candied fruits, finely
cnoppea.
Orange Chess Pie m I
Popular Dessert
We run this recipe once a
year because it is a western
favorite involving plentiful
western seedless raisins and
nuts and we're sure you'll be
pleased to be reminded of it
A pie with a meringue-like
outer coating and richly nee
tared Inner filling.
Oregon Chest Fla
H cup shortening
1 cup sugar
H teaspoon salt
gg
1 cup coarsely chopped wal
nuts or filberts
1 cup seedless raisins
Vi teaspoon vanilla extract
I 8-inch baked pie shell
Cream shortening and sugar
until light and fluffy. Add salt.
Add eggs, on at a time, beat
ing well alter each addition.
Stir in nuts and raisins. Add
vanilla. Pour into baked pie
shell. Bake in moderate oven,
350 degrees, 40 minutes. Serve
warm or cold.
Peachy Salads .
Bury bomemakert rely ea
canned peaches for many tasty
wintertime salads. Try tola
beauty for looks and flavor.
Drain peach halves and fill
with cottage cheese. Arrange
on crisp greens. Top with
pretty mayonnaise dressing
made of equal parts mayon
naise and raw cranberry and
orange relish.
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(SKioty rci
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65'
Order Your Christmas
TURKEYS DUCKS
GEESE
NOW!
Complete Selection
mm:
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120 J. Lancaster Dr. -Ph. 3-4489
Prices Effective Frl., Sat. ni Sunday
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