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THE HOUSEWIFE'S HANDY
FOOD - SECTION.
Edited by Marion Lowry Fischer
LATEST IDEAS FOR YOUR
ital
ARKETI'.NC
Published Thursday Each Week
Saiem, Oregon, Thursday; January 28, 1954
Markets Feature Varied
Winter Vegetables, Use Them Often
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Look for Plentifuls In Markets
Plentiful list looks good now
and continuing throughout Feb
ruary on the items listed here.
The smart shopper, looking over
the advertisements and keeping
an eye out for the specials dis
played inside the store, will find
many good values and menu sug
gestions. , .
Winter Pear
If we're ' to help move the
much-larger-than - usual Winter
pear crop, now is the time to put
pears in jour menus: keep them
on hand lor wonderful eating
any time. Special . promotion,
January 28 to February 6 going
on in many stores.
Potatoes and other vegetables.
The 29 late-producing potato
states are marketing 290 mil
lion bushels which is ft lot of
late potatoes. Stock up. Enjoy
them often. They're genuine
bargains in good eating. Cab
bage and onions also are in over
supply which means low. prices.
other good values are cauli
flower, celery, winter squash.
Yams or Sweet Potatoes, all Good
Bf ZOLA VINCENT
(Foods Writer)
Louisiana may well claim the
title "America'i Yam Capital"
lince 77 percent of all railroad
earlot shipments of tweet pota
toes are from Louisiana; at least
that's what the Governor of Lou
isiana told us and we're confi
dent he knows whereof he
speaks.
Among the sweet potato grow
ing states, however, west coast
production is increasing right
along.
Whether you choose Louisiana
yams that are moist meated or
western sweet potatoes that are
Lenten Idea Uses Macaroni
Here's a good recipe to tuck
away for those meatless Lanten
days. Airy-light Macaroni Sal
mon Fluff is a main dish that is
a winner along three lines: It's
attractive, penny-saving, and of
fers a bonus of nutrition. Tender
spears of fresh asparagus are
icrved in sauce over this Maca
roni Salmon Fluff
MACARONI SALMON FLUFF
4 ounces shell macaroni
V cup butter or margarine
3 tablespoons enriched flour
2 teaspoons salt
Vi cups milk
2 tablespoons chopped pimien
to 2 eggs, separated
, 1 tablespoon minced parsley
1 cup flaked salmon
1 cup cooked cut asparagus
Cook macaroni in boiling salt
ed water about 10 minutes. Drain
and rinse. While macaroni is
cooking, melt butter or marga
rine in saucepan. Stir in flour
and salt Gradually add milk and
cook until thickened, stirring
constantly. Add chopped pimicn
to. Set aside 1 cup sauce for use
as a topping. Ad yolks to remain
ing sauce and blend' well. Fold
in macaroni, parsley and salmon.
Beat egg whites until stiff, but
not dry and fold into macaroni
mixture. Pour into greased fl
inch square baking dish and set
in pan of hot water. Bake in
slow oven (325 rcgrces F.) 1
hour. Add asparagus to sauce
which was reserved, heat and
serve over squares of Macaroni
Salmon Fluff.
Makes 4 servings.
Flavorful ripe olives combine
beautifully with fish, eggs and
cheese. Keep this in mind when
you're planning Lenten menus.
dry meated, you'll thoroughly cn-
joy this nutrition-packed, season- j
at delight. They're not bargain
priced but theyre worth every
penny you pay in good eating.
The canned cranberry sauce we
use, however, is bargain priced.
Cranberry Candied Yams
Especially good with fryers,
broilers or any pork dish.1 Four
servings. :
4 medium size yams, cooked
and peeled
Vi cup whole cranberry sauce
3 tablespoons lemon juice
Vi cup light corn sirup ,
1 tablespoon melted butter or
margarine '
Cut yams in half lengthwise.
Place in shallow 'baking pan. In
a small bowl, combine cranberry
sauce and lemon juice; mix well.
Spoon cranberry mixture over
yams in baking pan. Combine
corn sirup and melted butter or
margarine. Pour over cranber
ried yams. Bake in moderate
oven, 350 degrees, 25 minutes,
basting occasionally with sirup
mixture from bottom of pan.
Serve piping hot.
Other Ways With Yams
Yams or sweet potatoes, your
family will enjoy them in ways!
like these:
Alternate slices of cooked
peeled yams and tart apples.
Bake in a sirup of brown sugar,
water and a little butter vtH
with
root vegetables. Seasonable
pricea mark other vegetables ex
cept artichokes, tomatoes, beans,
eggplant, Italian and white sum
mer squash. .
Frait Buys
Plenty of both fresh and pro
cessed grapefruit along with
fresh oranges and frozen orange
juice concentrate. . Loose apples,
bananas, avocadoes are reason
ably priced for frequent fruit
salads. Fresh cranberries arc
scarce but there is plenty of bargain-priced
canned cranberry
sauce. . ,
Eggs. Now Is the time to
make the most of eggs. Give Dad
and the boys 2 eggs for break
fast. Make those custard pies
and puddings the family has
been hungry for. February egg
prices probably will be lowest
of 3954.
Meat Outlook
Plenty of beef at reasonable
prices, particularly to the cuts
will stay pretty much the same
until mtd-year. Lamb Is of ex
cellent quality with prices mo
derate. -Other
Good Buys s
Large dry lima beans and
pinto beans make fine cold
weather stick-to-the-ribs eating.
Use plentiful raisins more often
in pics, cookies, salads. Both
pecans and peanuts, .along with
peanut butter are budget items.
Plenty of dairy, products with
special emphasis on cottage
cheese and American cheese.
Good supplies of fats and oils
for cooking, salad and table use
wttt continue. Good marketing!
Breakfast Aid
A good breakfast Is a must all
year long, and particularly so
during the cold winter. Hot
cereal topped with, a few esoked
prunes makes very excellent cat-
ins. Keen a iar of cooked cranes
wins require long, siow cooKmg,in your retrigerator ready to use
aira m namourger. rone prices ai a moments notice.
Catchup Adds Bit
To That Pot Roast
arm or
Slow cooking that's the rule
to follow from the start of
browning the po!-ro2st until it
is done. Let the beef simmer in
the cooking liquid, catchup, un
til tender. This provides a won
derful gravy for the meat.
Pei Rort with Catchup i
3 to 4-pourtd beef
' blade pot-roast
Vi cup flour
3 tablespoons lard or-
drippings
2 teaspoons salt
1 cup eaiehup
S medium potatoes
Drcdse meat with flour
brown in Ir.rd or drippmqs.
son and at'd eatenup; Cover and
simmer 3 hours or until tender.
Add potatoes the last- 45 min
utes. Kemove meat and potatoes
and make gravy. . .
and
bea-
YOUR CHILDREN WILL THRIVE ON GOLDEN
Blue Bonnet
THE MARGARINE THAT GIVES ALL 3$
a dash of nutmeg. Fine
sausage or pan fried ham.
Shape cooked and , mashed
yams or sweets, around marsh-
mallow, walnut halves or pine
apple cubes. Roll in crushed
cornflakes and toast tn oven. Or
dip in beaten egg and cornflake
crumbs and fry in deep fat. No
dessert when you have these.
Baked yam or sweet potato
slices (or altercate them for col
or interest) in four parts of
pineapple , juice to one of honey
and dot with butter, Delicious
with sausage links
Partially cook yams or sweets
about 10 minutes. Peel and cut
in french-fry strips. Fry until
golden brown. Sprinkle with salt,
sugar and a little cinnamon.
Crisp and tasty with creamed
ham or chicken.
Many think there's no way to
compare with baking and serv
ing sweets in their skins just
like white potatoes; served with
plenty of margarine ,or butter.
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Tuna and Avocado
Avocados arc reaching the peak
of their season now. They team up
beautifully with tuna in both hot
and cold combinations. A delici
ous Lenten entree would be
creamed tuna served in avocado
half shells. If you like, add a cou
ple tablespoons sautcrne to the
t"na mixture.
fa Baffin!
OM THE REGULAR SIZE...
ratals
OM THE LARGE DOUBLE SfZE
THIS REALLY IS
REAL COFFEE j
IMSiant chase & Sanborn
your giocerb how!
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Famous Sunny-Sweef Ffa vor... More Nufrif ion!
BETTER FOR YOUR CHILD'S HEALTH
because if contains BOTH vitamins A and D
All margacln ar not th tomtl
You'll not only love the delicious, sunny
sweet flavor of Blub Bonnet but it's
nutritionally better, too. Unlike most
others, you get both vitamins A and DI
Also, Blue Bonnet is simply loaded with
the food-energy thai children Deed duridfc
their formative years. Add its real economy,
. , . and there are the reasons why Blue
Bonnet Margarine gives you ALL 3:
Flavor, Nutrition, Economy!
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Blue Bonnet
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