THE CAPITAL JOURNAL', Salem, Oregon
Thursday, January 21, 1954
Cheese and Lima Beans in Casserole
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A casserole . dish can be both
a time saver and budget help
er. Properly prepared and well
aeasoned, it will be a favorite
with the family. Homemakers
are wise to make use of this type
of food combination on busy
days.
However, plan your casseroles
with nutrition in mind, as well.
Cheese Lima Bake, a mixture of
cheese, milk and lima beans,
with interesting flavoring ingred
ients added, is a good example
of a tasty casserole, but also
one that is nutritious as well.
Cheese is a flavorful ingredient
to add to baked dishes. Its high
quality protein added to vege
tables or macaroni products
makes a valuable contribution to
any meaL It also augments small
amounts of other protein foods,
luch as meat, fish and poultry,
when you wish to make use f
leftovers in an escalloped or
creamed dish.
Cheese Lima Bake
4 tablespoons butter
5 tablespoons flour
1 teaspoon salt
2 cups milk
1 cup grated American cheese
Vt cup diced pimicnto
1 teaspoon grated onion
Vt cup ripe olives (6)
8 cups cooked dry lima beans
Vt cup uncooked)
Make cream sauce by melting
butter, blending in flour and salt.
Add milk slowly and cook and
atir over low heat until mixture
thickens. Add cheese and stir
until- melted. Stir in pimiento,
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ra
1.
11 v ,
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, - . . 1 'J
onion and ripe olives cut from
pits in large pieces. Pour over
drained beans in buttered 1V4
quart casserole. Bake in moder
ate oven 350 degrees F., until
browned and bubbly on top, about
30-35 minutes. Serves 6. NOTE:
Addition of '& cup chopped ham
makes a good variation.
(1111,1 BAKED EGGS
Fine .'or Sunday night supper,
baked eggs are easy to fix and
serve. For quick flavor change,
lop with grated cheese.
It's easy to make Fruit-Nut
Clusters. Just melt dipping choc
olate, add chopped dales and
nuts, then drop from a teaspoon
onto waxed paper.
FRESH RANCH WVnf
.EGGS 5?'. . 55W U
MAYONNAISE Kitchen-fresh Quart Jar 59c OU W I
MARGARINE 7e" 4 ,,. 89c Y Y0( GAN
MILK S'l a.mu, ...tic 6 or 65c big-)
Bradshaw's m S IfvLmM I
SPUN HONEY SPREAD Reg. 35c Special
fTlflKIFf Freshly Baked JO CSSSSW
IVUAIU Cocoanut Choc. Drops Full lb. only X I
PETER PAN SOAP B.fl , ,or 25c Bar 5c
VEGETABLES j
PURE STRAWBERRY JAM
Alice Love Brand ")0
Reg. 39c Jar
COCKTAIL SAUCE
Dennlson'a
14 o
GRAHAM CRACKERS
-lb.
PI'S-
23c
2-'t..S9c
Sunshine
Brand. , . r
FLAV-R-PAK
FRESH FROZEN FOOD
Flav-R-Pack Corn, Green Peas,
Mixed Vegetables, French Fried
Potatoes
5pkJ,89c
ARIZONA
GRAPEFRUIT
Mb, bar
SNOBOY SUNKIST
rt A MS? CC All You Can
VIMI1UM Put in Tote Bag. . .
49'
59'
POTATOES 10 ,,,.33'
LOCAL f lAtf
CARROTS 2 EE 19'
LETTUCE 2 d, 25c
Spareribs n,.49c Ham Patties . 5c
From young pork fine barhrrupri or
Mock Chicken legs 3 ,nr 25c
Rnd. Steak .b 59c - LC . OQ
VS. Good Oralnfrd Beef hrCSh b IT) C I T lb. Z7 C
C C I IT IT First f fittHtn Vt Thm t Ibrlr tint
Swiss Steak ib.55c
v. s. Good r.rain.fed Bcf Chicken Unrj lb. 29c
Rib Roast ! ib 49c
wllTGo7dr,, Wieners .b.45c
- :
rSsL'55
WACOM
ft
k 1 1 1 1 1 l wm
Pancake Mix
25c
GUM
3 ,m 10c
ii.D nnc ii
CLEANSER
3 .on, 29c
Candy Bars
6 for 25c
)fn
3025 Market SI.
Lots of Free Parking
NAMELESS
Food Market
1940 Mission St.
Whera Your Money Buys More W Sell
ior Leu In '54
LOCKER BEEF
Now la The Time To Fill Your Locker
FRONT
QUARTER
Lb.
25c
Vi OR
WHOLE
Lb.
28c
HIND
QUARTER
Lb.
33c
Ground Beef 1 29c
Beef Roast 31c
Beef Short Ribs flSc
Rib Steak 39c
T-Bone Steak . 47c
Bound Steak 49c
Beei Stew-- 49c
Ground Bound 49c
HEINZ
KETCHUP -VB23C
REG. 16c BOOK
HATCHES s b f- 5LQ)c
ALL-PURE
CANNED
MILK
mm Cans 25
DELRICH
0LE0
HI-HO
CRACKERS
27
Reg.
34c
Size
r m-m r T w wmm a
1 rt1
BUTTERMILK
PANCAKE MIX
22c
Th Bvtttrmilk'i
In the Mix
PORTER'S
Macaroni Spaghetti Reg V 0
Egg Noodles - Frillets
WHITE KING
Soap Powder 49c
SKIPPY
CHUNK STYLE-
P-Nut Butter
JAR
OCCIDENT
FLOUR
Finest Hard Wheal
10-lb. Bog
FBESH PRODUCE
FANCY CELLO BAGS
Salad Vegetables " 5c
Calavos B""'saiad e i(Jc
GOOD
Potatoes 10 - 2.9c
SWEET MEAT
M Cul ot n
Squash wh - Lt
' Shrimp and Lima
! Soke for Dinner
Tired of your usual fish main
j dishes? Then try "Shrimp and
' Lima Bake." Limai are baked in
; a creamy well-seasoned cheese
sauce with a cup of cooked
i shrimp tossed In before baking.
1 It's tasty, easy to prepare and
has the flavor of both shrimp
I and buttery limas;'
Shrimp and Lima Bake
1 cup large dry limas
1 slice onion
Bit of bay leaf
teaspoon salt
1 tablespoon butler or mar
garine 1 tablespoon flour
V teaspoon dry mustard
1 cup milk
1 bouillon cube
Dash Tabasco sa:ee
' 1 cup cleaned, cooked shrimp
i Vt cup grated American cheese
Rinse limas, cover with water
j and let stand overnight or several
! hours. Add onion, hay leaf and 1
j teaspoon salt, and simmer 1 hour,
! or until limas are tender. Melt
i butter or margarine and blend
' in flour, mustard and remaining
1 Vt teaspoon salt. Stir in milk, and
cook and stir until, mixture boils
and is thickened, stir in -bouillon
cube and Tabasco sauce. Drain
limas, and mix limas and shrimp
with sauce. Turn into shallow
baking dish and top with cheese.
Bake in moderate over (350 de
grees !'.) 20 to 30 minutes.
Hakes 4 servings.
Uses Of Canned Milk Told
Since evaporated, canned milk
contributes much to the economy of
our state, and has so many advant
ages and is so reasonable in price,
we remind you of some of its
many uses.'
For drinking or for use In any
recipe where milk is called for,
merely add an equal volume of
water to the milk and proceed as
usual.
In making creamed and scal
loped dishes or cream soups, vege
table liauids or meat or fish broths
can be used to dilute the milk. This
utilizes all those flavorful fluids
and still provides a full amount of
milk in those foods.
In cakes, puddings, cream pie
fillings and other desserts, fruit
juices often can be used to dilute
the milk.
Sour Milk Cookery
Evaporated milk can be con
verted in a jiffy and of uniform
acidity always by adding a table
spoon of lemon juice or vinegar to
each cup of diluted milk.
In some recipes, undiluted evapo
rated milk "soured" can be used
as sour milk is used.
To make sour "cream," add a
tablespoon of lemon juice or vine
gar to a cup of undiluted evapo
rated milk. With additional lemon
juice or vinegar, salt, pepper,
mustard or other seasonings to
taste, this sour cream makes
piquant dressing for cole slaw or
vegetable salads.
Yeast Doughs and Batters
Here, the use of evaporated milk
effects a shortcut: being sterile, the
milk need not be scalded. The
tempting and professional looking
brown glaze on breads and rolls is
simply achieved by brushing the
tops lightly with evaporated milk
before baking. ,
Another cookery trick. Use evapo.
ratcd milk as a coating for cro
quettes, chops and other foods to
be breaded. Crumbs adhere more
perfectly to foods dipped in undi
luted milk. ;
Use as Cream
Just as it pours from the can,
evaporated milk is used for cream
ing coffee or tea, on cereals, pud
dings, fruit or other desserts. In
many recipes, evaporated milk is
used undiluted or only partially di
luted to make those foods extra
rich tasting and creamy smooth as
well as nutritious.
Undiluted evaporated milk whips
beautifully when icy cold. It can
be used in preparing frozen des
serts and salads, chiffon pie fill
ings, Bavarians and other gelatin
salads, fruit whips, fluffy salad
dressings and garnishes. Whipped
evaporated milk, sweetened and
flavored makes a delightful topping
for pie, cake, puddings, other des
serts. Easy one is made by whip
ping ' cup chilled evaporated milk
stiff, then folding in 1 tablespoon
lemon juice and lastly, V cup sifted
confectioner's sugar.
By chewing coca leaves which
contain cocaine, primitive peo
ples in Peru believe they can
abolish fatigue and increase
their physical and mental pow
ers. '
Ibouqb prices up
1288 State Street
Phone 3-6489
BEEF ROAST
lb. 33'
Arm Cut - Blade Cut Ru
mt
53'
RIB STEAK lb- 47
This 1$ Eastrn Oregon Hereford Beef, Well Trimmed
T-BONE STEAK lb-
This Is Eastern Oregon Hereford Beef, Well Trimmed
GROUND BEEF lb. 33
Fresh Ground Daily in Our Own Market
SHORT RIBS lb. 23'
Lean and Meaty
BONED SIRLOIN lb. 69'
Delicious to Pan Broil or Broil
SIRLOIN TIP
lb. 59'
Steak and Roast
55'
ROUND STEAK lb.
BABY BEEF LIVER l8 39c
FRESH BEEF TONGUES or HEARTS lB 29c
EASTERN OREGON HEREFORD LOCKER BEEF
FRONT
QUARTER
lb. 27V;
HIND
QUARTER
HALF OR
WHOLE
1.29