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