THE CAPITAL JUL HIV AL, Salem, OrtKM
Blue Cheese for
This Steak Dish
rOOD SECTION Pk I
One of the cleverest disrov
rie of food srience ! that
you can tenderize the stubborn
" cuts of ateak with a salt de
rived from a tropical melon.
And what a boon to budgets
papaya aalt has proved!
Gourmet Steak i
(Topped with blue cheeae) I
Makei 6 servings
1 chuck or blade ateak (cut
1. 1 4 or 1 inches thick) ,
Meat-tenderizing salt ,
S ounces (about 4 table- .'
spoons) blue cheese
1. Sprinkle steak lightly
and evenly on both sides with
mcat-tenderizing salt; prick
completely through in several
placea with 2-tine fork; cover
with waxed paper; let stand at
room temperature, allowing t
hour for each 4 -inch thick
ness. Time accurately.
2. Make shallow diagonal
cuts 1 Inch apart on both sides
of steak; stuff one side with
half the blue cheese; place, '
cheese side up, on broiler rack
In heated broiler oven.
J. Broil with top of meat S
inches from unit or tip of
flame for half the time called
for in broiling timetable for
thickness of meat and doneness
desired, turn; broil for remain
ing time.
4. Remove steak from broil
er oven; quickly fill diagonal,
cuts in top side with remaining
blue cheese; place on heated
serving platter; serve at once.
Nourishing Dish i
For the Busy Days
This recipe will serve six and
prove very satisfactory. In fact, i
it has everything except the !
salad, some fruit and a bever-!
age. You're almost certain to
have one or more of these com-:
binations on the pantry shelf. '
Put them together any time;
Dane later.
Supper Special
1 can chopped ham, hambur
ger, frankfurters, sausage
or pork loaf
Z No. 303 cans whole kernel
corn, hominy, or mixed
vegetables
hi cup water
1 10 ounce can cream of
chicken, celery, mushroom
or tomato soup
1 teaspoon Worchestershire
sauce
V4 teaspoon mustard
cup shredded cheese
Spread vegetables in 2-quart
shallow casserole or table skil
let. Cover with canned meat cut
into serving portions. Combine
water, soup and seasonings.
Pour over meat.' Top with
cheese. Bake In moderate oven.
37S degrees, 30 to 40 minutes,
berve hui.
Pancake Note
Next time your are treating
your family to those All-Amer-Irm
favorites oancakes and
syrup, try this delicious vari-1
ation. Just heat the syrup, add
some butter and a little sherry,
and you'll have something
specially good to serve over
the pancakes. The meal can
be prepared in Jig time, of
course, when pancake ready
mix is used. The ayrup, too,
takes Just minutes to fix in this
easy way:
Sherried Pancake Syrup
1 cup maple blended syrup
3 tablespoons butter or mar
garine Vt cup sherry
Put syrup in a small sauce
pan; add butter and sherry.
Stir over low heat until but
ter melts. Serve warm with
pancakes.
Chops in Gravy
The rich brown beef gravy
that comes In cans is a heaven
ly sauce to use in cooking pork
chops with stulfing. Start With
4 chops (about 1 pound). For
stuffing, mix 2 cups bread
cubes with 2 tablespoons mine
ed onion, li teaspoon poultry
seasoning, 2 tablespoons malt-,
ed butter and 2 tablespoons wa
ter. Brown chops on both sides
in a skillet; also brown some
' wedges of apple around the
chops. Then heap about 'j cup
stuffing on top each chop; tuck
apple wedges around stuffing.
Pour on 1 can ( m cups ) beef
gravy and cover pan. Simmer
about It hour or until chops are
cooked through. This is a com
plete dinner with buttered
broccoli or green beans.
Sweet Potatoe Pie
Handsome to look at. Delic
ious to eat. Cook medium
swpet potatoes in boiling salted
water until tender. Peel and
mash. Add 2 tablespoons but
ter. Season with salt and pep
per. Add '. to H cup milk
that has bcei scalded, gradual
. ly and beat Ljtil potatoes are
smooth and fluffy. Amount of
milk depends on potatoes. Pile
in baking dish. Season l' cups
whipped cream with dash of
salt; spread over potatoes.
Sprinkle with brown sugar.
Bake In 37S degrer oven 20-25
mlnutos. Six servlnss.
Prune Correction
An attractive c J r. faction
tpat's always popular with
children and grownups alike
is made this way: Pit steamed
prunes and fill each with a
walnut half. Dip the prunes
In and out of hot honey. Let
stand on waxed paper about
1.1 minutes. Then roll in gran
ulated sugar.
iv 11 11 1 1 1 1 1 1 y . a
for
for
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for
$'
for
gfHgm tosh up;
CAMPBELL
SOUPS Is?
VAN CAMP'S . n tm
PORK AND BEANS 01
FRANCO-AMERICAN
Spaghetti 8$1
CAMPBELL'S
SOUPS ss-
Da MONTE CREAM STY
CORN
CAPTAIN
HORSE HEAT
IGA CREAM STYLE '
CORN
IGA 4 SIEVE
SWEET PEAS
IGA WHOLE SEGMENTS
GRAPEFRUIT
IGA
CATSUP
SNOWS MINCED
CLAMS Each 27c
SNOW'S CLAM
Clara Chowder
QUALITY HALL ' ' , . m .. tm
SALADETTES 4 1
DEL MONTE ' 1
FRUIT COCKTAIL 4 $1
IGA Solid Pack
TUNAS Moot Each 27c lor I
IGA SOLID PACKED" .,,
TOMATOES 4 $1
IGA CRUSHED .
PINEAPPLE 4 Cans "M I
IGA
PINEAPPLE JUICE E.rh r4 $1
IGA
GRAPEFRUIT JUICE Esch I7c4 Cans $1 I
TOMATO JUICE 4 $i
IGA BARTLETT HALVES
PEARS 4 $1
etj..
8 n$ X rV
W Cans I V riMnnFIKP CL ' ' I ' . - . I
ipmvbuijs ropniar Brands .
TOMATO B) ?, $0AP ' ; '
nAininrn I
ewr 2 I rVJVUUEH
lis' - Dnz I,nx nakes " Ivory I
6 ft V Flakes Rinso, Elc.
No, 303 W I m00- aTSaafm V ' ' y
Sv limit At This Vc?y . L ''..'
f No. 3M Si I 1 . f IGA Stores p"""! . I
w cans n i j - Reserve we msni -jj . . i It
. " 1 1 To Limit Quantities f L
6 Nc.iM 1 I SUNSHINE EUSPY " I I GERRER'S ' ' ' I
6 CRME1C BABY 1200
v I I HYDRUX COOKIES A7 37 ' v.
' PWCM mXCTnraDAY' 8ATURDAY Am SUNDAY JANUARY I. I AND 10 ,
YSwn ' ' " boy a -': - ( I L 'O I ;
w ' tir
IGA RIPE AND RAGGED A
PEACHES Zach 35c Cans I
IGA ORANGE A
JUICE Each35c 01
Each l&
3Sc
SWANSON BONED
CHICKEN
OR
TURKEY
S-ot.
Cant
00
IGA HOMOGINIZED
EYAP. MILK
(o)
(o)
TaR
Cant
SLICED BACON jr'p'Jr
nnniP nnnCT Cenler Cut Shoulder
Well Trimmed
DnDTF CTPHIfC Lean, Mealy, Tender
rUUll Baf Jl UXlAlBsf
Blade Cuts
1.69c
x 59c
Redmond, Oregon Netted Gem
i
f U.S. No. I Grad
Potatoes io
Labish Medium
OHIOHS'Z.,
25c
Arizona
GRAPEFRUIT L
45c
AVOCADOS
Each
10
V moztir foo o-s J
Lr:,h"n Cut Corn
UttANUb JUltb or
10 os. pkg.
6 oz.
Pkg. each
IT 6 m $1
Fresh Baked CINNAMON BOLLS
Pka.
23c1
Shop at those Independently owned and
eporatod IGA Stores
VISTA
EMERY'S
IGA FOODUNER
Wallace Rd. at 7th
Wool Salem
STATE ST.
MARKET
1230 Stat SL
MARKET
3045 S. Commercial
ORCUTT'S
MARKET
4200 N. RWor Rd.
PUSS 'N BOOTS
CAT FOOD
12 - I00
PR3S1