Thursday. January 7, 1954
Barbecued Dish
After Holidays
. , atn ' suggestion tar a
change from the holiday tur-
"Barbecued Lsmb and
Olives." The Iamb ii cut into
cubes and cooked in a wonder
ul. Unfy barbecue sauce and
onions. Rich ripe olivet are
added just is minutes before
serving. This is delicious
avrvea on not steamed rice.
Barbecued Lam and Olives
Barbecue Sauce:
1 onion
1 clove garlic
" 1 cup tomato catsup'
' 1 cup water
to cup lemon juice
uwespoons brown sugar
ipacjcea)
1 tablespoons : Worcester
shire sauce - -1
teaspoon salt
, 1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon prepared '.
' horseradish
Dash cayene pepper
t pound lamb shoulder
Oil
6 small onions
cup ripe olives
Barbecue Sauce: Mlnre on
ions and garlic. Add remain
ing sauce ingredients and sim
mer while browning meat.
' Cut lamb into Hi inch
cubes and brown in oil. Drain
off excess fat Pour sauce
over meat and bake in moder
ate oven (350 degrees F.) 1
hour. Add halved onions and
Parslied Vegetables
cook i cups diced or sliver
ed, raw whit turnips together
with S cups diced or slivered
raw carrot in on inch boilin.
salted water, covered, for 20
minutes or until tender. Drain,
saving liquor for soup or sauce.
Meanwhile, melt 4 table
spoons minced parsley. U tea
spoon salt and dash of pepper.
Pour over vegetables and mis
lightly with fork. Six servings.
Braised Celery -
Plenty of excellent quality
celery. You've nrnhahlv atom
left over from the relish tray
or stuffing. Wash equivalent
oi 1 punches of celery hearts
and remove ton l-ive Cut
each head lengthwise through
neart, making 0 pieces. Cut in
half in necesarv to fit rjiin.
role. Arrange 1 medium on
ion, sliced, and 1 carrot, slic
ed, with generous SDric of Dir.
sley in bottom of. casserole.
Lay celery on top; dot with
tablespoon butter and sorinkle
with salt and penner. Add 1
cup bouillon, cover and bake
in moderately hot oven, 375
degrees, for one hour. Six
servings.
cook 1 hour longer. Add
olives 15 minutes before serv
ing. Good on hot steamed
rice.
THE CAPITAL JOURNAL, Salem. Orcffoa
Shrimp Jambalaya Hit
On Creole Cooking List
r
o
Apple Crisp Is Tasty for Dessert -
: Youll like this nsy apple 1 .'ingredients: On 1 -sound
crisp for the family dinner det-1 4-ounc can sliced apples, k
sert: . fi.M i-h i - it
tnlefc'Apl Crisp firmly packed brown sugar, V4.
teasmnn cinnamon. V mm v.,
Iter or margarine, '
Method: Turn annlx with
lulcel Into O-tnrh nil nl.l.
Mix flour, salt, brown sugar
and cinnamon together. Add
Shrimp Jambalaya Creel disk far a buffet
Here comet Nw nrluntl V.
we've been rookina- that wwHm
ful Creole dish Shrimp Jamba
laya. We've been streamlining it
a bit, too, so you can make it
successfully for your next buffet
supper. ,
One irnimninimMt a thU
Jambalaya we always like a
green salad. Use romaine or
water cress and cucumbers, if
they are. available, for the salad;
otherwise make do with what you
can get Just be sure your
greens are chilled and crisp, and
RANDALL'S MARKET
1288 State St.
Ph. 3-6489
BEEF ROAST lb 29
Arm Cut - Blade Cut - Rump
BEEF STEAK lb. 43
RIB f v ,
T-BONE STEAK b7Wc
GROUND BEEF ib.29c
SHORT RIBS lb. 19c
BONED SIRLOIN lb. 63c
SIRLOIN TIP lb. 55c
Steak and Roast
ROUND STEAK hJflc
BABY BEEF LIVER u. 39c
FRESH BEEF TONGUES or HEARTS , 29c
EASTERN OREGON HEREFORD LOCKER BEFF
FRONT
QUARTER
Lb.
24V2C
HIND
QUARTER
Lb.
32V2C
HALF OR
WHOLE
26e
sapper.
that the ulad has plenty of
French dressing on it This Jam
balaya is not a aauce-y dish it
cooes aty ana you need a aalad
doused in dressing to go with it
This rerin will mifr. h.,
servings for eight But if you
noma not nave that many, don t
worrr. Put the Winvm .
covered casserole in the refriger
ator. Next day, stir in a little
carry powder, dot with butter or
margarine, and heat uncovered in
a very hot oven. Whan triH
this, our taste-testera cava ua
compliments aplenty!
; Shrimp Jambalaya
Ingredients: 2 pounds shrimp,
2 tablespoons salad oil, Hi cups
i diced smoked lern raw ham
(sliced thin), V cup butter or
margarine, 1 green "oepper (chop
ped), 2 medium-sized onions
(chopped), 1 clove garlic (minc
ed), 1 bay leaf (crumbled), 2
cups uncooked converted-type
rice, 1 cup strained court bouil
lon (to start with), one No. 2Vs
can tomatoes, salt and pepper
and cayenne (to taste), onion
rings.
Method: Cook shrimp in court
bouillon. Shell and devein. Heat
oil in 12-incb skillet Add hsm
snd brown. Remove butter to
remsining oil in pan. - Add green
pepper,' onion, garlic and bay
leaf: cook until onion is partly
tender and lightly browned. Add
rice; cook and stir constantly un
til browned. Stir in 1 cup court
bouillon, tomatoes and reserved
ham. Cover skillet and simmer,
stirring with fork occasionally,
about 30 minutes or until rice is
cooked. Add aalL wnm mwA
cayenne. If mixture becomes too
dry before rice is cooked, add
more court bouillon you may
Dead Vm lin vtra Whn (
cooked, stir in shrimp: if shrimp
ara lamp, rut in lan annnviu.
Turn into casserole; garnish with
nninn -Inn. 11M U iAOH1F
oven just long enough to heat
biu uiiu u iu iu iiiiiiuica. aaaKes
8 servings.
Court Bouillon for Shrimp
Ingredients: iti. quarts wster,
Vi sulk celery, 1 carrot (sliced),
1 amall whita onion fslieedk
juice of lemon, 1 teaspoon salt
a few peppercorns.
Method: Put water in saucepan.
Add all ingredients and bring to
boiL Add shrimp. Let wster
come to boil; simmer 2 to 5 min
utes. Drain shrimp, reserving
court bouillon.
Ranch House
Stew Supreme
This twMf main diah will
oe a favorite with your family
and especially with those
"would he cowbova." Thev
wiU love this way of eating
their vegetables and meat to
gether, and will beg to have
this he-man dish ranch house
stew again and again.
Ranch House Stew
Ingredients:
ii cup flour
l'-j lbs. beef stew meat
(cut in 1-inch cubes)
cup butter or margarine
tt cup water
2 teaspoons salt
Vi teaspoon pepper
1 cup onions, coarsely
chopped
i cup uncooked rice
2 cups sliced carrots i
1 No. 2 can tomatoes
1 ' cups water '
Method: Roll the beef in the
flour. Use all the flour. If any
is left, sprinkle it over the I
moat in the skillet. Melt the !
butter or margarine in a skillet
or large saucepan. Add the I
beef and brown well on all :
sides. Add the 14 cup of wa
ter, salt and pepper. Bring to
a boil. Turn the heat down.
Cover and simmer about 2 to
2'i hours or until the meat l
tender. During the last 43
minutes of the cooking time,
add the onions, rice, carrots,
tomatoes, and the 1V cups of
water. Cook covered over a
low heat until the rice la ten
der. Add additional water, if
desired, to make a thinner
stew.
j This recipe makes 8 gener
ous servings.
Ginger Cream Drink
A deliciously flavored warm
beverage to delight small fry
during holiday week; or any
other time for that matter. Bet
father will like it. too. Goes
well with any plain cookie or
cake.
Just scald cups milk In a
double boiler; add 4 or 5 table
spoons honey and to t tea
spoon ground ginger. Serv
I with blob or whipped cream.
FOOD SECTION Pace 5
butter end work In with pastry
blender until fine and crumbly:
sprinkle over apple. Bake in
hot (400F) oven about 45 mln
utea. .Makes f servings.
Oboe UlsciGg ftono
o
VEGETABLES
Stocks f Crisp, Fresh
Vegetable Specials
10 lb Snoboy Deschutes
Potatoes 39c
OlbsT Boiling Onions...
-..33
Spinech in cello
bee...... 2 ., 23,
Head Lettuce Endive
Romaine Celery Celery
Hearts Tomatoes Cauli
flower - Broccoli
Radlshe Green Onion
Carrot Turnips Ruta
bagas Green Pepper
Brnssel Sprouts - Solid
Cabbies . Parsnip Tarn
Hubbard Squash Sweet
Potatoes ,
FRUITS
Rome Beatify Apples
3 25c
TAIim Dtlklon tad Wiaaust
. Reridi Mtik and Natarri
friptfriH
California tripsfniH
AncadM-THgtriats
SraMst OriDosj ind I smew
Tea Garden Preserves
Aprktt Iprksl Jlaasppl
Clwrrr - trip - tpols lmr '
lrt2UtJn
1 Jar RR win ptita AsswM
Special on Peaches
; ' YELLOW FREESTONE
Byrap
Case of 14, 1.7I
GOOD GROCERY BUYS
No. IN
(4
II ex.
for
for
tar
for
for
lb.
lbs.
43c
35c
45c
25c
49c
49c
55c
33c
49c
57c
.39c
29c
JANTIAM CUT BEAKS
VUtlll Ufini near
STARR WHOLE BOILED ONIONS
(A New Salem Product)
HUNT'S TOMATO PASTE . ... ....
HUNT'S TOMATO JUICE :..
SOLID PACK TOMATOES g."x
KcAL BRAND PSUKE JUICE
MANDARIN ORANGES
nnCfiAU nnnucr
S&W PRUNES .....
DROMEDARY PITTED DATES i Z
LAUMYBNA FIGI
cal black figs M;::;:::::;:::z;:;:23e
aaaliiaa.Maav(ak afkask. aaaaai...a.aa ' "
nUnutRrOQD MAR3HMALLOW5 ...... 29c
BLUE. BELL POTATO CHIPS ur,. bo. 48q
HERSHEY COCOAx,b. ...... .... 49c 81bfc 25c
nestles milk 2 25c
KRAFT SALAD 0ILFu Qut ........ ,...:.63c
PLANTER'S COCKTAIL PEANUTS .... 2C(n, 65c
SUNMAID SEEDLESS RAISINS . 21c
SPRY SHORTENING 3 89c
MARSHMEL-O-CBEME '
SKIPPY DOG and CAT FOOD .....
LOG CABIN SYRUP t4 .
"ALL" DETERGENT ,.
SOIL-OFF I4o, 39c
BOOK MATCHES
DUTCH CLEANSER
BORENE
3
. Giant Sis
25c
...57c
$2.69
i Gal. 79C
2Dk.29c
3 can. 29C
69c
POPUUR
SEAFOOD
Sourhern Beauty Salmon
I -in. cent -43c
Whitney's Royol CMnook
inn. cans 73 e
Hue Plata Cove Oysters
as. 4JC
Gillnetter Large Oysters
, . iv et. 43 ,.
Tiny Tat Sardines
2 eons 59c
Maine Sardines
3 cens 25 ( 1
Pacific Pearl -:
Albacere Tuna
2 7$e '
' 1. '
. ' Pacific Pearl
Smoked Oysters '
2 eens 75 c ,
Birdseye Frozen
, Foods
The standard by which
ether frozen foods are
compered. We have the
full line. .
5 OH
10 OH
y Hm
Dam
ly Cm
124
TAodcl Fod TAarkct
275 N.High : ' (Next to City Hall) ' Phone 3-4111
No cnarc for Deliver 3-Day Charge Accounts
FREE PARKING IN THE REAR OF THE STORE
G-E LIGHT
BULBS
All household sixes
have a few exfres an
hand. .. . J -
1J-2S-40-60-75
100-1 SO WaH
Pour to a Packasja
ISO-Wett White Ugh
, S0-100-1S0 WatH
100-200-300 WatH
PRODUCE
U. S. No. 1 Deschutes
POTATOES
' T DESERT SWEET
"(S)c Grapefruit '55c
t2)lr UVk U m II 1 RfADY MIX
"M" Salad Veg. 2 19c
PHEASANT ' '- . W
Green Beans n, 2 to29! meat
PHEASANT U. S. CHOICE AND GOOD
Sliced Bee.Sn. 3C3 2 i 25' Beef Roast a. . 45c
PHEASANT SWIFT'S BROOKFIELD
(alSUP t2 oz. . . . 2 , or 25' Sausage 49c
PHEASANT gwlftl prem Uinb Sh00lder j.
Tomato Juice . t 25( a?
M. 0t Swift's Prem. Lsmb , AAv
Aerovax . . . . . 059 sh.uider R.ost ,,39
AiaxCleanser. 2,0,25
" 3.1b. Averse ( A
Occident Flour 10, ,, 79' jjjg
Peanul Butter w, 12 1 29 M'S
otD Him AQ
Macaroni and Spaghetti FOOD MARKET
n ' Oft l20S.UntBletDr.-Pb.3-4W
rUlvA . W Ual, Wf Prices Effective Fri., Sot. end Sundey '