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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 14, 1954)
Xh"iy. January H 1954 pn section n THE CAPITAL JOURNAL, Sale-a, Oregoa Individual Lamb Pies for Dinner.. ' Brifhtes winter day by eervine; individual lamb pies. To give them final touch, re move the pies from the oven and circle the top of each with mashed potatoes put through a paitry tube. Then dip them back in tha oven for a few minutes for a golden brown brown time. Good meat (tew preparation la summed up in three words -long, slow cooking. It's the gentle simmering In moist beat that produces Juicy, ten der meat cubes. In preparing a stew, brown the meat cubes or not as de aired. Many persons prefer I brown slew. Dredging the meat with flour will Intensify the browning. A good way to do this is to place the Dour, seasoned with salt and pepper, in a paper bag, then to add the meat cubes and shake the bag vigorously. Next, brown the meat cubes In .lard or drippings. Omit this step if you desire a light stew. Then add liquid, enough to completely cover the meat cubes. Cover the meat close ly and let it simmer until ten der. When the meat is nesrly tender, add vegetables as de sired. Be sure not to add them too soon or they lose their color and texture. When cook ad, remove the meat and vege I f ,1 Of), m m m m -w t r i , i , ; AM Mi k iin, fr.1 UU "T. from - i v. tables Iroru the cooking uten 11 and thicken the liquid for gravy. Use a variety of vegetables In preparing stews. Green beans, peas, lima beans, whole kernel con might be used for a change. However, a stew may be made up of the tender meat cubes In gravy without vegetables. Mean Individual Lamb Pies " with Hashed Potato Border Head Lettuce Salad , Hot Rolls Butter or Margarine 1 Double fudge Cake Coffee Tea Milk Here is the recipe for the flavorful lamb pies. Individual Lamk Pies Hi pounds boneless lamb for stew Salt and pepper V cup flour 1 tablespoons lard or ' drippings - Water 10 smsll whole carrots 10 smsll whole onions 2 cups canned or cooked - peas " 2 cups msihed potatoes ' Dredie lamb cubes with sea soned flour and brown slowly in lard drippings. Add only enough water to cover. Cover closelv and cook slowly for ltt hours. Add vegetables, except peas, and continue cooking about 45 minutes or until meat is tender and vege tables are done. Pour off cooking liquid and thicken for gravy. (Allow n cup gry fnv Mch serving.) Combine meat, carrots, onions, peas and gravy. Arrange In Individual casserole dishes. Force mash' ed potatoes through a pastry tube around the edge of each casserole dish. Place in a hot oven 450 P.) or under broiler until potatoes are browned. 4 to 0 servings. Oven Style Prune Whip Delicious Some like It hot. Some like It cold. Either way, it is delicious. Prunes nowadays require little cooking, little or no sugar; no soaking overnight, our lanuiys favorite with sun sweet prunes is just to let them stand overnight (a lew tnin lemon luces aaoeai in water to barely cover. Next morning, they re ready to eat, saving some to fix like this. Oven-Style Prune Whip 2 rum cooked nittcd nrunes 1 teaspoon grated lemon rind 2 taasrjoons lemon iuica 3 egg whites 1 'Press nrunas through coarse sieve. Add lemon rind and juice; mix thoroughly. Beat egg whites until stiff and gradually add sugar. Fold prunes into egg whites. Pile lightly into baking dish. Bake in moderate oven 20 29 minutes. 0 VC'r-- Individual table casseroles bear hearty servings of Iamb pie. For a clever topping, mashed potatoes are tubed around tha border of the pie. They are then returned to the oven to give the potatoes a golden brown tinge. - Many Ways to ! Use Sweet Spuds The sweet potato is a very versstile vegetsble. For those of you who ' only boil or ' bake "sweets" you sre mining many unusual ways of serving this popular vegetable. One suggestion Is a "new style" candied sweet potato cas serole that makes an excellent accompaniment for baked ham. The second is a real delicacy. Sweet potatoes sre shaped into round balls, rolled in corn flakes and baked. Sweet Potato Casserole 3 cups msshed sweet potatoes 2 tablespoons butter or msr gsrine 1 tablespoon grated orange rind H teaspoon salt A teaspoon sugar S marshmallowa,' quartered 1 cup corn soya 1 tablespoon melted butter .j or margarine Combine sweet potatoes, but ter, grated orange rind, salt and pepper. Spoon lightly Into but tered 1-quart casserole. Arrange cut marshmallowa over potatoes. pressing in slightly. Crush corn soya lightly; mix with melted butter. Sprinkle over marsh- mallows. Bake in slow oven (350 deg.) about 30 minutes. Yield: 8-8 serving. Sweet Potato Mounds 3 cups corn flakes 2 tablespoons melted butter or margarine 2 cupa mashed sweet pota toes K teaspoon salt V4 leaspoon pepper Ve cup currant jelly 1 pound pork sausage links r....U ll.ku 1m lin- I crumbs. Add melted butter or I : 1 : .1 -.1.1.. margarine auu iuu iiiuruuguijr. For Hamburgers Wby not try using poultry seasoning In hamburgers; Just shape the patties and arrange In a baking dish. Sprinkle with salt, pepper and a good dash of poultry seasoning. Top with a little pat of butter and broil or bake in a bot oven until done Just to your taste. The butter melts and takes the seasonings right down into the meat . Fine Ham Sauce For not or cold baked ham, the family will like this honey horseradish sauce. Add Vt cup honey to V4 cup mayonnaise; fold In M cup whipping cream that has been whipped. Add 3 tablespoons horseradish, 1 tea spoon mustard, V teaspoon salt moistened with 1 tablespoon vinegar. Store In refrigerator until needed. Pork and Apple Rings Salt and flour lean pork chops and brown thoroughly on both sides in bot fat Dip unpeeled apple rings in brown sugar and place one on each chop. Add one cup of water and cover skillet tightly and simmer on low heat for, 20 to 30 minutes. Tuna-Broccoli. Casserole Good Fins family fare or company dish, this wester caaserola uses bar sun-priced tuna flakes ana fresh or frozen broccoli. This is one of fresh broccoli's best months. You'll get six generous servings from this main dish. Tana and BreeeeH 2 pounds broccoli 4 tablespoons batter or margarine ' 4 tablespoons flour 1 cup cream or undiluted -evaporated milk cup chicken stock (canned or bouillon cube broth) M cup California sherry wine Salt celery salt pepper t taste . 2 cans -tuna, flaked 2 hard-cooked eggs, sliced cup grated Parmesan cheese Wash broccoli; trim oft large leaves and ends of sulks. Split stems with sharp knife so they will cook si quickly as the tender tops. Cook, covered ia boiling salted water for about IS min utes ar lust until tender. Drain aad arrange sulks in single lay er in a greased shallow baking dish. . , Melt butter and stir in flour; add cream and chicken stock and cook, stirring consUntly until mixture is thickened and smooth. Stir r- sherry and seasoning; add tuna and eggs. Pour creamed mixture over broccoli and sprin kle with Parmesan cheese. Bake in a moderately hot oven. 373 de grees for 20 minutes or until bubbly. y flOM THI famous J04 QX M.C.P. KITCHEN LABORATORY J$& OCOt rnorn ioi aumtM erreus saoamcts, CO. CQcOe. Combine mashed sweet potatoes with seasoning. Shape into S round balls. Roll in corn flake crumbs. Bake in preheated mod erate oven (330 deg.) about 23 minutes. Make depression on surface of each mound and drop one teaspoon currant jelly on top of each. Serve sweet pota to m 0 u n ds surrounded by browned sausage lints on warmed platter. Yield: 6 servings. WHOtVER HEARD Of MAKING KERRY ' JAM AT THIS TIME OF YEAR? ILL . ob. w r. KAan-i FOB. LESS THAN lie A CLASS! . . . ukI keel pa at thai the anew it m ot all became eae of the am berrr Aa tor and color is cooked mud hnilMl Hm'i it done? With Iihh Im. ' im and die ane acw umrm oaod iaa, recipes de rr loped axelaeivelr W MCt. jua tad Jell Pectin, sot ot all, cm recipe a inmiiil jm aw BMre the 11 (M lb.) (Immo fee be, ihaa lSe a sot sa com, BO an then K yoa had aaed fmh bttfia ia aauoa. Uncooked Barry Jam Recipa (Wmm Feaeeei Strawberries oc steel BaephoMBij I - 14 ml, ar 4 - IS ar S - 10 a, saekaaw L Perriilrr the the (roue berries aod pat cheat ia a 1 or 4 eaasi kettle. Uiidi a porno ouiher, cms oernct ta amy aa lata eaoacli litraid to diatolra aha swetia. Place kettle e fa fall; dlMolred. low arc tod werm to 100'F (ot Mcoperenrt roa'a ate lot beer's t.lki Ma kllr. oleoM! lemove (coot are. 1 Silt 1 pocktat (3lj.) M CP. Jua tod JoUr Pectia ima c! beriiet. ttirtms isorolr. Set uide roc ec leul 20 an Mirriaa oeeatioaally aeeore Uiat poe t ir I run lieht corn tvniB. ud Mir welL 4. Now, tur at 6 brol cop, beet oc cae taaat (preriouily aad aecwrotely netlured). Mix welt J. With krd ktipbertia the jam it ready at aet.whea aigu it die tolved. With Slrawberriea, add V, cup letooo iuice after meat is dittoieed; atix well. Makes S fail pi Me or IS (Vi lb.)gltma, MOTE i If iara it a he kept lor a time, pw ia piat jut at pepat csttoat, weU cowed (no ptrttBa aeeded), aad chill foe 24 aourt ia deep ftaate, ar freetias ot rot cube comperanrfit of refriatiator. Thea, atote at yov would milk, and ute at deurcd. Never Mora theeo Jaaas aa paatry eheU. ia7 wtu wet keep wtorew raincerauoaw CUT OUT AND KEEP THIS RECIPE! (It'l doc ia roe folder ia the M.C.P. Portia padt aat. Or, write Mutual Crrwt Productl Co-, Aaa heirn, Califoraia. for oacopiett uncooked jets recipe folder.) Cm. 1S5S M.C.P. Ce. FROZEN ORANGE JUICE MAKES A WONDERFUL JELLY. TRY IT! IT TAKES ONLY A FEW MINUTES to t sltMOj with CMt cere M.Cr. recipe: Measure 4Vt level cupc puatr into dry dith (lo be added later). Put a tor. ceo frotea ortnet juice. 2Vi cup, water, 2 ttbletpootu lemoa juice, and ooe oocktee U.Ct. lua aad lellr Pectia (iW at.) MMO kettle end bciog to a boil, meanwhile ttirrina. Now, add the atetuired luaar. bnnt tieck to a fall ralUaf boil, aad BOIL EX ACTLY 1 MINUTE, ketnore Irora are, fat boil tubaide, tkira. Pour into ttetilitcd giutct levins Vi inch lot letliaa with fresh prifrirt. Make, ttx-aonea sl- (CUT OUT AND KEEP THIS KEC1PE not ia rhe reaular M CP. Pectio recipt folder.) rX..e,aC) with the last inch of the unwinding band from M can of Send lo S l W Fine Foods, Inc. Box 108, Englishtown, New Jeitey. Allow 3 weeks lor delivery. Otltl tipiitl I una 30. VA aa. ,i i .umiimi oil .HHJi).ip'ii". iiiiuw..uibiiu.'i'ii uiiate bit Apricot Custard 1 Good for Dieters If you're cooking for some one who Is ill or on a special diet, make i baked custard with apricot whole fruit nec- tar for a welcome change from plain custard. This filling goes Into a baked pie shell, but skimp a little on the pie and reserve a half cup of fill ing for that special someone In your family. The rest of the family, too, will enjoy this smooth frult-flnvored "Apri cot custard pie" with Its de licious, dillercnt flavor. Apricot Custard Pie eggs Vt cup granulated sugar. Few grains salt 1 teaspoon lemon iuice ka teaspoon grated lemon rind 2 cups apricot whole fruit nectar 1 cup evaporated milk Pastry for single P inch crust Brat eggs, add sugar and salt, and mix well. Stir in lemon Juice, rind and nectar. Blend In milk slowly. Pour into pastry-lined pie pan. Bake in hot oven (400 F.) 10 min utes. Reduce heat to moder ate (3S0 F.) and bake 30 min utes longer, until custard is set and pastry browned. Serves 8 to A. Two Winter Foods Combined in This Yams and cranberries still abound on the mid-winter mar kets and this combination of them is delicious: Orange-Cranberry Tama Ingredients: 4 medium - aiie yams (cooked and peeled), cup canned whole cranberry sauce. 2 tablespoon orange Juice, 1 tablespoon lemon Juice, 'j cup light corn syrup. 1 ta blespoon butter or margarine (melted). Method: Cut yams in hall Icngthwiae: place In shallow small baking dish. Mix cran berry sauce, orange and lemon Juice; spoon over yams. Mix corn syrup and butter; pour over cranberry mixture. Bake in moderate (3S0F) oven 25 minutes, basing occasionally with sauce from bottom of dish. Serve' hot. Makes 4 servings. A Vegetables Galore One of the advantages ot mod ern living is having an abund ance of fresh vegetables, even during the winter months. Specials This Week Thick Hubbard ' C -Sill! ASH lb. J SOLID A CABBAGE lb. . SALAD VEGETABLES f. In cello bag (Just add the dressing and your salad Is made) Head Lettuce - Endive -Komaine Celery Celery Hearts Tomatoes Cauli flower Green Broccoli -Radish - Green Oniona -Carrots - Turnips - Ruta bagaa Rrussel Sprouts -Green Peppers - Sweet Potatoes - Yams ORANGE SPECIAL 200 Site 0 A Large Orange dot. 3 C We handle only Sunk 1st be cause of their uniform good quality. . BAKERY GOODS Fresh from the oven every - morning P1F.8 Cherry, Mlnre, Apple Pumpkin, Cnstard Butter Horns - Cinnamon Rolls Doughnuts 60c 50c DURKEE PRODUCTS 29c 35c 29c 49c Durkee'a MARGARINE . . Durkee's Famous ' DRKSSING Dnrkee'a Shredded COCOAM'T, I as. Durkee's Shredded COCOANVT. 14 os. Good Grocery Buys 2 bots. Dennlson's l's HEINZ CATSUP HEINZ TOMATO SOUP HEINZ DILLS l., i CHILI CON CARNE ALL PURE MILK FRANCO-AMERICAN SPAGHETTI GERBER'S BABY -FOODS BORDEN'S MAYONNAISE 1890 FRENCH DRESSING KRISPY CRACKERS , ,b. 27c HI-HO CRACKERS llb ' 35c NALLEY'S CUCUMBER CHIPS Jr 25c for for for Quart I os. 49c 32c 35c 49c 25c 29c 35c 63c 35c Nailer's, pint TANG SALAD DRESSING Tiur. (ii in nucttmr. mnv JMLHar aKUJIilV Nailer's, quart DARILAC NON-FAT POWDERED MILK (J lbs. Makes IS Quarts) ARMOUR'S BOUILLON CUBES 1V, 25c ARMOUR'S CHICKEN CUBES ,,. 25c 32c 55c 98c 2 2 2 tl ex. for for for 59c 55c 53c 85c 59c SKIPPY PEANUT BUTTER ,.... SNOW'S MINCED CLAMS l0, SNOW'S CLAM CHOWDER 1So( PIONEER MINCED CLAMS WHITNEY PURE CLOVER HONEY M-D TISSUE 89c (I Rolls In Pliofilm Bag) URGE IY0RY SOAP 10 .$1.25 MEDIUM IVORY SOAP 10b.r.75c Model Food Market 275 N. High (Next to Cify Hall) Phone 1-41 1 1 TO OUR. FRIENDS' AND CUSTOMERS , Mr. Weiss Again Leases Model's Meat Dept. The transfer of the lease on the meat department of the Model Food Market, 275 North High street, to former lessee Ernest E. Weiss was announced this week. Weiss, who managed the department for 3Vi years un til about 18 months ago, has taken over the lease from Al fred Hoffman and will assume the management Monday, store owner Edward Schunke Sr., announced. Weiss said he would spec ialize in personal service and top quality merchandise. The department will again be known as "Ernie's Meats." During his absence from Sa lem, Weiss worked in the meat department of one of California's largest retail stores, he reported. CASCADE BACON Pound CQi Pkg. OH LEG OF LAMB k 69 Swift's Prem. All Meat WIENERS ,.49 ' 11 Ilisdoa St, . f ' WW Vow Mowrp Buys More We Wl far Lata !a S4 . . LOCKEIt BEEF Now b Tha Tim To Fill Your Freeiar Vt OR WHOLE . FRONT 'QUARTER . lb. 25c Lb. 28 c HIND QUARTER Lb. 33c Ground Beef Bee! Roast - 29c 2'Sc Beef Short Ribs I9c Rib Steals 43c 47 T-Bone Steak Round Steak 49c Beef Stew 49c Ground Round - 49c 3-LB. CAR Swiftning f MT. ANGEL CHEDDAR Cheese Special Introductory Offer On Polar Frozen Foods Finest Quality As-Good-As-The Bast Batter Than Moil FRENCH FRIES rnmi UUAIll PEAS Cut Small Tender rnil! X riT Cardan Fresh Floror MIXED VEG. Delicious For Salads 7 $00 ASPIRIN TABLETS 100 in Bottle Rea. 39e i9 In Our Sundry Section Frozen Orange Juice Reg. 22c Size Cl u 2 in, 29c FRESH PRODUCE BANANAS GRAPEFRUIT EACH HUCOA 29 t7 DENNISON'S z- ; ; CHILI f Grand Duchess M a i FROZEN BEEF STEAKS ZMC ozs. 590 .rr BORDEN'S STARLAC I -Lb. Pkcj. 35c DURKETS COCONUT S 27c
