f
rr 4 FOOD SECTION
Sausage
"Better breakfasts" is SB ira -
portant ilogjo these days, and
you'll find these hearty, nutri-l
nous meals usually feature meet
One of the family a favorite enoi-i
ces f or a breakfast meat is pork
aaussge links.
When selecting pork ssusage
links, remember that sausage is
: msde by recipe so try several dif
ferent brands and choose tne one
which has the "just right" com
bination of seasonings that your,
family prefers. j
The knowledge that your ram-
fly is eating a better breakfast ,
mskes saussge links worth the
little extra preparation time. Plan
to pan fry ssusage links when pre
paring for the family breakfast
I'or leisurely Sunday breakfasts
or when you nave extra guests,
try baking the links. This is an
excellent way to prepare sausage
a pound at a time, and one that's
easy on the cook. When pan fry
ing or baking, turn the sausage
links with tonga. When forks are
Stuffed
Potatoes
Go Fancy
.- M a verv
clamorous main dish when ftxed
f the way of this Dfone Lucas fee-'
lpe: ' - ..
Slu'lfd Potatoes
(Pommei de Terre Farcie a la
Georgette)
S large potatoes
1 egg
Little hot milk
Butter or margarine
Salt and pepper
Stuffing
i cups chopped sauteed mush
rooms 1 cups chopped sauteed shrimp
Butter
Salt and pepper
2 tablespoons chopped parsley
2 tablespoons sour cream
Mornay Sauce
t tablespoons butter or margar
ine 4 tablespoons flour
1 cup milk
1 tablespoons grated cheese
2 tablespoons cream
Salt
Cayenne pepper
bread crumbs
Wash potatoes in salted water
and dry them: bake in 375 degree
V. oven until soft, cut In halt
lenathwise. Use a little spoon and
scoop out the potato leaving about
V4 inch around in cage, nn ine i
potato through a fine strainer
when It is not and beat in one
egg. salt and pepper, a little hot
milk and a small lump of butter
or margarine, beating welt
Stuffing: Put chopped mush
rooms in a hot pan, add a little
more butter or margarine, salt
and pepper and saute briskly fur
30 seconds Remove from fire,
sdd the shrimps which hive bean
chopped. Keep whole for the j
garnish Add chopped parsley and '
sour cream.
Put pouto shells down the cen-
ter of a large platter. Take a
large spoon and put a generous
amount of the stuffing in the
shells Be sure that the stuffing
is resllv well-seasoned
MOHNAY SAUCE: Dissolve the
Kiitiw nr mirtihM ilir tn 1h I
flour off the fire: add salt and
pepper, then pour on the milk,
stir over fire until it comes to a
boil. Wnen thick, pour over po
tatoes with a large spoon Sprin
kle tops with breed crumbs sn-l
grated Parmesan cheese.
Put potatoes in a pastry bag
with a large star tube snd pipe
scallops between the stuffed po
tatoes Dot each stuffed potato
with butter or margarine Garnish
, with butterfly shrimp and whole
mushroom caps which hsve been
skinned and sauteed in butter,
salt and pepper. Put under the
broiler to brown
A teaspoon of capers added to
each serving of chicken salad
makes this old standby into some
thing special. After using, cover
the bottle of capers tightly, and
store in the refrigrratar You'll
find the capers also add piquancy
to a cream sauce tn be served
over steamed fish or hard-cooked
-
T : rr
Ideal as Breakfast
lused, it is easy to prick the links-
I and lose the flavorful juices,
Serve sausage links with sny of
the old favorite breakfast foods
sucn as scramDiea eggs, panoses
or waffles. You'll have fun devel
oping your own cooking varia
tions for sausage links, but here
are the basic recipes lor both pan
frying and baking.
FAN FRIED BREAKFAST
SAUSAGE LINKS
Place links in frying pan. Add
about Vt cup of water. Cover and
simmer 3 minutes. (Don t nou
and don't prick the links with a
fork to let juice escape.) Drain
off water and pan fry alowly.
Turn with tongs to brown evenly.
SAVORV BAKED
SAUSAGE LINKS
(Good for cooking a pound
at a time)
Spread sausage links in a shal
low pan. Don't pile up. Bake in a
not oven (400 F.) about 30 min
utes. (Turn with tongs to brown
'evenly.)
Curry Added to
Lima Bean Soup
A little curry powder adds
tip and color to large dry limas
hence Golden Lima Soup.
This creamy soup nips that
chill on a cold day. Dry limas,
iiliieiaassaai I botrflioa. eubea
gives., .(lejjciou , flavor and
heartiness to this savory soup.
Golden Lima Soup
1 cup large dry limas
1 teaspoon salt
2 cups milk
Vt teaspoon .curry powder
1 teaspoon meat extract (or
2 bouillon cubes)
1H teaspoons grated onion
2 tablespoons butter or
margarine
2 tablespoons chili sauce
Rinse limas, add 24 cups
water and let stand several
hours or overnight. Add salt
and simmer 1 to 14 hours, un
til limas are very tender. Add
milk, curry powder, meat ex
tract, onion and butter, and
heat to scalding. Stir in chill
sauce. Serve at once.
Serves S to 6.
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Avocado Added to Potato Salad Dish
Potato salad always goes over I 2 teaspoons lemon juice
bir at a buffet supper. This Hard-cooked eggs
"Festive Potato Salad' is excep- Avocado sections
tionallv delicious with chunks of ' To orenare avocado, cut fruit
avocado, celery, green onion and '
sweet pickle sdding just-right ac
cents. Arrange on a pretty chop
plate or in a pottery bowl and
garnish with slices of avocado and
hard-cooked egg.
Festive Potato Salad
1 cup avocado cubes
CI. ve of garlic
2 cups diced cold boiled potato
1 cup sliced celery
4 cup sliced green onion
Vt cup chopped sweet pickle
1 teaspoon salt
1 cup mayonnaise
V :tns7. FZ.
CLOROX makes linens more fan
... it
1 dMm
When Ws CLOROX-ctean.irs SAFER for family health 1 I
THE CAPITAL JOURNAL. Saleen. Oregoa
1
fry
Meat...
into halves lengthwise and re-'f)
move seed and skin. Cut fruit io-i r "wiistct juiiuwiuin
to cubes."ub mixing bowl lightly Pin wheel sandwiches are pret
with cut dove of garlic. Combine i ty to serve when the bridge club
avocado, potato, celery, onion and 1 is coming. To make them, start
pickle. Sprinkle with salt Add I with a loaf of unsliced bread.
mayonnaise and lemon juice, and
blend lightly. Chill. Arrange on
serving platter and garnish with
alternate sections of hard-cooked
eggs and avocado. Serve to ft.
Scoop out the center of big
baked potatoes; fill with hot
creamed salmon and peas.
a a
makes them sk too !
In laundering, yon need health protection as well
as whiteness. Clorox provides both, it not only
makes linens snowy-white ... it makes them
hygienkally clean. No other homo laandering
product equals Clorox in germ-killing efficiency!
CLOROX beoutifm bathroemt.
protects health, tool
teste
rwrthw cWlng W btitoM (ond Mim)
Clo bMuflftn by imn vgl, Mm lhaf i
wwr, cwe. Ootoi k ok aVeaWiiao
1 mom Important, , m ah m-neiun.
lobel tot
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IShrimp
Creole Is
Populor
"Good meals served m
Dleasant atmosphere strength -
en family tie and five ehil-
dren a feeling of urit
aays Blanche M. Stover InhCT
new "Parents' Magazine fam
ily Cookbook." Following this
theme all the way vnrougn.
Mix stover, food editor ol
"Parents'" has written ner
book especially for families
with children, with family-
tested recipes, simplified meth
ods to make mothers' work
more pleasant, and money-sav
ing information.
Here is one of the fish
dishes:
Shrimp Creole ,
1 strips bacon
2 medium-sized onions,
sliced .
1 green pepper, cut in rings
4 cup diced celery
1 No. 24 can tomatoes
1 teaspoon salt
1 cup cooked green peas
2 No. 1 cans shrimp
1 teaspoon chill powder
1 cups hot boiled rice
Cook bacon until crisp. Re
move from skillet and break
into 4 -inch pieces. Saute on
ions la bacon fat until tender.
Add green pepper, celery, to
matoes and salt. Cook until
vr-crtablej are tender and saute
thickens, about 15 minutes.
Add peas, shrimp, and chili
powder and cook 5 minutes
longer. Add the cooked bacon.
Pack rice into a greased 9-inch
irur pan. Carefully turn rice
out on a serving platter. Pour
I sauce in center and around the
ring. Makes g servings.
J. c Jj'.rU,
! Trim the crusts from the bread
land then slice it lengthwise.
Spread the long slices with the
desired filling and roll each into
a short cylinder; wrap tightly in
waxed paper and store in the
refrigerator. Before serving cut
each sandwich cylinder into even
slices.
In oddition to its many other laundering odvon
toges, Clorox helps conserve your cottons and
linens, too. With Clorox, o liquid, there are no
undissolved gritty particles to damage wash and
washer, furthermore, Clorox is extra genhe . . .
its free from caustic, made by a patented for
mula exclusive with Clorox!
Via In J oigeaJtneaaedtsiB map
Vie ltefc,- -a---'w wL-s
'fflwfaitMa
Do mi
frank-Sauerkraut
Combination Liked
When It WW rigM down
ta doUara-end-cents economy
and plain food eating, the com
kiKiHni of lauerkraut and
In-ankfurters is hard to beat
. And. when these two fooda are
! m N"0
casserole wim
e
drippings, caraway
' har. a blending tf
P" 7 tie
anion ana graiea raw
and bound to bring the family
rushing to the dinner table.
Sauerkraut Sapper Casserole
1 No. IV4 can sauerkraut
t cup bacon drippings
1 cup grated raw pouto
I teaspoons caraway seeds
4 franfurters
1 medium onion
Combine sauerkraut, bacon
! drippings, potato and caraway
seeds. Place In a 2 -quart rec
tangular casserole. Cut frank
furters lengthwise Into halves.
Place frankfurters on sauer
kraut mixture, grouping each
split frankfurter together. Slice
onion and place several onion
rings across each frankfurter.
Bake in moderate oven, 330 de
grees, 10 to 15 minutes.
Lemons Useful
In Many Offerings
The first thing to do
for a
"common cold," modern
health
advisers say is "force fluids."
That's exactly what Grandmother
did when she served Hot lemon
ade even though she. didn't know
the sound basis for her beliefs.
In addition to tasting "good,"
vitamin C which is found abun
dantly in citrus fruits and citrus
juices is the one which helps
build -up bodily resistance to in
fection. Modern science tells us
that vitamin C cannot be stored
in the body. It must be replen
ished daily. So, at the first symp
tom of a cold, a sniffle or a
sneeze, give 'em hot lemonade.
Latest suggestion for increas
ing nutrients in lemonade is to
grate a little of the lemon peel
right into the glass.
In addition to lemons, encour
age family to eat more oranges
and grapefruit which also are
loaded with Vitamin C.
Bake a slice of bam until
done; spread with cranberry
sauce, stick in a few whole
cloves nad glaze under broiler.
Cornbread is wonderful with
this.
white
1
Food ncnD-Cieal
1940 MISSION ST.
Where Your Money luys Mora Wa Sad
for Leu ia '54
FROZEN "Hi West"
Peas & Carrots , V, 9
While Quantities Lost
BEANS 2Vag
Idaho Red Dry
Occident Jawel
CAKE MIX SALAD OIL
OO Quart 011'
OA Pkg. Jar UflU
Pie Crust or (Q)C
Corn Bread Mix m. "
Zee
TOILET
TISSUE
Nalley't
POTATO
CHIPS
Reg. OQ
39c Pkg.
PRODUCE
FRESH
Fresh, Crisp
SALAD MIX
FancyBulk
CARROTS
Juicy New Crop
GRAPEFRUIT
Golden Ripe Loose
BANANAS
Ground Beef lb.27"
Beef Roast ,b 29'
Aim, Blade and Rump
Short Ribs xr
Rib Steak ,b, 39
T-Bones ,,47'
Round Steak b 49
COUNTRY STYLE
Sausage ,t, 39'
Jowl Bacon ,, 25'
.aanak .a. i"alaBaaaaaaa
HIND
HALF
32 lb 26
Thursday. Jaaoary 7, 1954
White
Green
Yellow.
Pink
Roll
T Pkg.
29'
DURKETS
OLEO
29
Durkee's
Cotoanut
8-oz.
Pkg. Cm
FRESH
m
KG.
m
POUND
EACH
Et
POUHO
FRONT
lb 22 lb