Page 22
mis irirAu juuiuiali, aarrm, irrejjon
Thursday, January 21, 1954
P;; )
B 1
ft.
.1 ' 1
Wish
Dear '
Se
their
nlng
dent
talne
majo:
ment
cials.
with
assist
partr
were
ty. :l.
at th
tie,"
to si
thou
men ,
and
fxce .
a fit '.
ficu)
rent
ally :
com
the ,
sion,
gow;
seer?
dec)
coat,
lor i
tra, !
whi,
cou
of
eac
gra
an
me
one
J
ma
his
lo
lex
rui
th
ha
- 1m
thi
foi
m
up
mi
th
to
qv
B
tb
lii
til
bi
sr
di
si
ci
tr
ai
n
c
tl
r
r
i
Evaporated Milk Featured
In Many Ways in Cooking
By ZOLA VINCENT
Five per cent of all the milk
produced in the United States was
delivered to the consumer last
year in cans which are easy to
use, conveniently kept on hand,
low in cost. A boon to generally
overcrowded refrigerators, can
ned evaporated milk furnishes
all the nutrients of whole milk
with the bonus value of extra
vitamin D added.
Speaking of evaported milk,
reminds us that nine big com
panies with 19 plants are engag
ed in evaporated milk production
in the dairylands of California
and Oregon. In the Oregon area
are three big plants, Albany, On
tario and McMinnville.
And a fine dish using this milk
is this lima bean offering com
bined with a savory tomato sauce
and cream cheese sauce made
With with evaporated milk.
Western Lima Beans
1 cup large dried limas
(Vi pound)
iVt cups water
1 teaspoon salt
1 recipe savory tomato sauce
1 recipe special cheese
sauce.
Rinse lima beans. Place In
saucepan with close fitting cover.
Add water, bring to a boil and
let boil 2 minutes. Remove from
heat, cover and let beans soak
1 hour. Add the salt; cover and
let cook gently (simmer or low
er) until tender, about 1 hour.
Drain liquid from beans if neccs
sary. have liquid lor soup or
gravy. Turn beans into buttered
IVi quart casserole or baking
dish, four savory tomato sauce
over beans and mix lightly. Four
cheese sauce over top. Bake in
moderate oven, 375 degrees until
bubbly and cheese sauce is liivty
browned, 20 to 25 minutes. Makes
6 servings for four persons.
Savory Tomato Sauce
While limas are cooking, melt
2 tablespoons butter in large skil
let. Add 1 small clove garlic,
finely chopped and Vi cup finely
chopped onion: cook gently over
low heat until onion is yellow
and transparent, about 5 minutes.
Blend in 1 small 6 ounce can
tomato paste; add 1 No. 2 can
tomatoes, Vt teaspoon salt, Vi tea- i
SIFT FIRST
Always sift flour once before
measuring when you are making
cakes and cookies. Then pile the
flour lightly into the measure you
are using and level the top with
the edge of a spatula or case
knife.
WELL SEASONED
Planning on meat loaf for sup
per? Season it with minced gar
lic, marjoram and thyme for
good flavor.
spoon pepper. Vt teaspoon rubbed
sage, V teaspoon crumbled sweet
basil. Cover and let simmer gent
ly aDout 3U minutes.
Special Cheese Sauce
When lima Ivans are 'nearly
tender, melt 2 tablespoons butter
in saucepan. Add V cup finely
chopped onion and cook gently
until onion is yellow and trans
parent, ttemove Irom heat. Blend
in 1 tablespoon flour and add 1
cup evaporated milk. Cook gent
ly, stirring irequently until mix
ture is smooth and thickened.
Add 1 cup shredded process
Cheddar cheese (Vi pound) and
teasooon salt. Continue
ing gently; add V cup Parmesan
cheese. Stir frequently until
cheese is melted. Pour over to
mato sauced Umas.
MRS. IRA J. FITTS'
Seafood
Recipe
OF THE WEEK
"CLAM
FRITTERS"
i
14
2
cup flour
tsp. salt
eggs
Bacon fat
2 cups coursely
chopped clams
1 tsp. baking powder
3 tblsp. milk
Dash of popriko
Sift flour, baking powder,
salt ond paprika. Mix to
a batter with beaten eggs
and milk.
Add clams to batter. Drop
barter by teaspoonfuls in
to fat in a skillet. Brown
on both sides. Serve plain
or with seafood sauce.
Serves 4 persons.
FRESH
Razor Clams
FRESH EASTERN
OYSTERS
FRESH PACIFIC
OYSTERS
FRESH OLYMPIA
OYSTERS
FRESH STEAM
CLAMS
lb,
35c
FRESn FILLET OF
Flounder ,b 59c
SKINNED
SOLE
lb.
39c
FRESH FILLET OF
RED SNAPPER b. 39c
FRESH FILLET OF
CAT FISH
lb.
45c
FiNNANKADDIE 60c
FRESH PAN-READY
FRYERS Ib59c
FRESH OVEN-READY
HENS lb.55c
FRESH FILLET OF
SOLE lb. 59c
We Have a Full Line of Cut, Spiced Herring
and Holland Herring
IF II ITS
MARKET
216 NORTH COMMERCIAL
PHONE 3-4424
Use Winter
Pears While
On Market
Plenty of those "russet skinned
beauties, the Bosc pear, for bak-
ing. Enjoy them now for they'll I
soon be gone. The cream color
flesh becomes tender and full of I
juice while the golden brown I
sKin retains ine cnRracterisiic
shape of the pear, when you
oake tnem.
Select firm, ripe fruit; wash
and core each pear, leaving cen
ter hollow. Place pears in bak
ing dish and fill each center with
one of these fillings. Pour Vt
cup sugar syrup over pears. Pre
pare syrup Dy neatlng v cup
sugar witn V4 cup water until
aissoivea. I'lace pears in mo
derate oven, 375 degrees: bake
45 to 55 minutes or until pears
are icnacr. serve warm or chil
led with cream.
W..UUUIIJ A 1JUV1 t, i'illlHK.
combine lA cup chopped cran
berries with 2 tablespoons sugar i
(or use canned cranberry sauce
which Is so inexpensive) and 2
tablespoons chopped filberts (or I
any other nuts you have left '
over irom tne holidays.) I
Date Marshmallow Filling.
Aaa 'ft cup chopped dates to Mi
cup cut marshmallows to fill the '
pear centers.
Coconut Orange Marmalade.
Use Vt cup shredded coconut and l
Vi cup orange marmalade. Mix
together until moistened.
Coconut Spice. Combine Vt
cup shredded coconut. 2 table-1
spoons brown sugar, Vt teaspoon I
cinnamon.
Raisin - Nut. Add Vi cud rai- i
sins to Vi cup chopped nuts. Fill :
pears; dot with butter.
Mincemeat. Use Vt cup of
mincemeat and Vt cup of chop
ped pear from hollowed center.
Speedy Pear Pudding
One of the fastest puddings on I
record. Feel and slice 3 Anjou
pears. Place in 8x8 baking dish.
Combine 1 cup all-purpose flour
and cup sugar. Stir 1- tea
spoon soda into 1 cup buttermilk
and add to the dry ingredients.
Pour over pears. Bake in mod
erate oven, 375 degrees, 45 min
utes, serve witn sweet cream.
Six servings.
VEGETABLES
' Stacks of them fresh and
crisp!
Head Leituce Romalne
Endive Parsley
Cucumbers H.H. Tomatoes
Tube Tomatoes
Green Onions and Radishes
Parsnips Turnips Ruta
bagas - Squash Brussel
Sprouts - Green Broccoli
Cauliflower
Thick Hubbard Squash
Cello Salad Vegetables
Green Peppers - Carrots
Fresh Spinach 7 70
a, for '
in cello pkg. 1
Fancy Celery
Hearts, pkg. .
19c
Olive and Carrot
Molds Colorful
Nice little salads to serve for
lunch or dinner are "Olive Car
rot Molds." And you can be sure
to please all your guests when
you serve them for they have the
gay comomatlon oi ripe olives
and shredded carrot in a lemon
gelatin base. A little chopped
onion and parsley lend added
taste appeal. Serve them on indi
vidual salad plates with a creamy
mayonnaise dressing.
OLIVE CARROT MOLDS
1 package lemon-flavored
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
PICNICS PPYPPC "P0M.IZ!D $139 Ground Beef
Cooked R.ady to Eat rKICIO UrQ UCH jrunu eeF
49c u. FRYERS c7f fMl59 3 u 1.00
M7rr.ll.Prld. riVf" h"l8 CH Best in the West
ii R. I. Redt
RIB STEAKS 7 TiT HSil SAUSAGE
45c , Aged Cheese Lb. 49 3 ,i.oo
D"'''yT""1" Year Old by forth. Best Chee,. and th. best price In fure Po
Fresh Oysters j: Sliced Bacon
55c pi. Beef Roast ih 39' 69c Lb
Medium Si,. VVI iVVMJI U). VW Swift's or Armour's
GARDEN FRESH FRUITS AND VEGETABLES
CELERY
15c Bunch
BANANAS
2 u,. 29c
Golden Ripe
Angtl Food
CAKE MIX
55C Pkg.
Pilltburyi
SOUPS
Compb.lls
IOC Con
All Kinds 9 oi.
NUCOA
29c u
FRESHEST
THING IN TOWN OUR
EGGS
Dirtet from th
Hon Houio
CABBAGE
3c Lb.
Solid H.odi
Snock
39c
LUNCHEON MEAT
CATSUP
X boHlel 29c
Cop Brand
SANKA
COFFEE
99c u
HOT MASTER
BREAD
:30 P.M. Every Day
Kxce pt Tue. It Sat
Tomorrows Bread Today
Fve ry Day
GRAPEFRUIT
a Lb. B0g 45c
Ariiono
BISQUICK
39c Pk,
Lorgt Sii
GREEN BEANS
2 con, 29c
Cop. 103Sito
HONEY
Big S Lb. Poll
89c
Heins
POTATOES
50 Lb, 69c
U.S. No. 2
POTATOES
100 Lb, 2.49
U. S. No. 1
Sweet Corn
2 con, 25 c
Toiry Pok 303 me
MARARINE
2 Lb, 45 c
Sweet Sixteen
STRAWBERY JAM
25c
Eltinoro 1 2 ot. Tumbler
BROADWAY GROCERY
BROADWAY and MARKET 51.
Store Hour, 8 a.m. till 8 p.m. Erery Day
Including Sunday
Price, Good Fri., Sat., Sun.
!i
ROME BEAUTY APPLES
Fine for Baking and Fles
3.45
Box
3 lbs. 29c
Nucoa Special
The Quality Margarine
29c
lb.
CENTENNIAL BEANS
Beans, the Great Winter Dish
Calif. Sm. Whites, 2 lbs. 35
Idaho Reds 2 lbs. 35
Pinks 2 lbs. 35
Pintos 2 lbs. 29
Red Kidney 2 ibs. 39
Large Llmas 2 Ibs. 39
Blackeye 2 lbs. 39
Green Split Peas. .2 lbs. 33
Yellow Split Peas 2 lbs. 33
Large Tapioca, 12 o 29
WANTED
200 lbs. Grade A
WALNUT MEATS
No. li .
2 for
2
for
Pints
Good Grocery Buys
CLINES'S GRADE A LARGE EGGS .... Doi. 63c
CLINE'S GRADE A MEDIUM EGG5 DllI 61c
KLEENEX TISSUE 200 3 for 49c
KLEENEX TISSUE So . 2 ,ot 49c
ZEE WAX PAPER 12S feet . ,
SWIFT'S CANNED HAMS MtB... $2.19
SWIFT'S PREM
DOLE'S FRUIT COCKTAIL
DOLE'S FRUIT COCKTAIL No. ,0,
LINDSEY MEDIUM OLIVES ,u,
LINDSEY MAMMOTH OLIVES
LINDSEY COLOSSAL OLIVES .
MANZANILLA STUFFED OLIVES , ,.
MANZANILLA STUFFED OLIVES , 0I. . 32c
MANZANILLA STUFFED OLIVES Quart, $1.79
ORANGE MARMALADE . . .2,b. c.n59c
LADY ELBERTA PEACHES N,, .. 2 ,or 75c
YELLOW FREESTONE PEACHES ,w 2 for'49c
(In Light Syrup)
DEL MONTE CLING PEACHES No. 14 2 for 65c
COTTAGE MARGARINE ... 2lb, 45c
LOG CABIN SYRUP 24o, ... " 55c
LYNDEN CHICKEN BROTH PInts ' 19c
CROWN FLOUR.. ib Ib, 95c
(Bleached or Unbleached)
LARGE OREGON PRUNES 2lbI 49c
CANNED NEW POTATOES unt, 2 f0 r 25c
BUTTERMILK PANCAKE MIX SET , 25c
49c
News Hems lor Your
Snack Shell
Hawaiian Cocoanut yi C
Chips, can t3C
?reiBns: 49c
Filler's Cheese
Pods VC
Filler's ' AC
Bake-n-Crisp ....... tWC
Fritos
Corn Chips r JJC
Cheetas C
Corn Chips JJC
"""".........SOc
Brandled Babas
Spiced Crabapples Ef,
lar OJC
Sweet Pickled CC,
Watermelon Rind
Sweet Pickled Tt,
Cantaloupe C
Bendlckson Smoked 7 K
Oysters, jar WC
Pacific Pearl 1Qf
Smoked Oysten J'C
Ernie's Meats
Swill's Premium
SMOKIES
(Smoked Pork Sausage)
van
Model Food Market
275 N. High (Next to City Hall) Phone 3-4111
Swift's Premium Smoked
BEEF
TONGUES
3 to 5 Ibs. each
lb.
Swift's Branded
BEEF POT
ROAST
gelatin
cups hot water
cup ripe olives
cup shredded carrot
Va cup finely chopped onion
Vi cup chopped parsley
Salad greens
Mayonnaise
Dissolve gelatin in hot water.
Chill until thick but not firm.
Slice olives. Add olives, carrot,
onion and parsley to thickened
eclatin. Pour into individual
molds. Chill until firm. Unmold
on garnished salad plates. Top
with mayonnaise Serves 6 to 8.
CREAM O'TUECROP BUYS
I tM'MW 01 MBB
REGULAR OR DRIP Efifil
S&W COFFEE
CHILI CAN CARNE
DEI MONTE O Ofll
GRAPEFRUIT JUICE ..
VELVEETA CHEESE i,-.79c
LIMIT
CARNATION MILK 2 for 27c
CATSUP Dennisnn's 2 for 29c
SWIFTNING 3lh, 79c
FLOUR Occident 10lbs.79c
FRUIT COCKTAILS 2for49c
NABISCO SNOWFIAKE Dtf
CRACKERS .a
LUMBERJACK SYRUP.... 29
BAKED BEANS 2, .45'
BROCCOLI
LARGE GREEN STALKS
2 for 35
MARGARINE
DELRICH
2 ibs. 43"
f&k BUTTERMILK
PANCAKE MIX
Th Buttermilk's
In Ih Mix I
Pk9.
25c
'
EATMOR
Cranberries f b 9 25c
YELLOW
Onions 5 . 19c
Oranges 252 Sin . . 2 lr 49c
SWIFT'S BRANDED STEER BEEF ffe
Swiss Steak u
Cubed Steak i
Ground Beef IB. 391
Ground Round LB. 69'
ran
FOOD, MARKET
120 S. Lancaster Dr. Ph. 3-4489
Prices Effective Fri., Sot. ond Sunday