Thursday, January 28, 1954
THE CAPITAL JOURNAL, Salem, Oregon
SECTION II Page S
Pork a Versatile
Meat for Budgeteer
There's a pork cut to fit every
budget and park shoulder steaks
are a smart choice for the budg
eteer. Like pork chops, they may
be prepared in a variety of ways;
should not be fried or broiled in
the usual manner. Family will
like them like this.
FRUITED PORK STEAKS
4 pork shoulder steaks
Flour, salt, paprika
2 cups apples
Raisins
Brown sugsr
Trim fat from cdRe of pork
steaks anc fry out in large skillet
or Dutch oven. Remove pieces.
Flour pork steaks and brown on
both sides in hot fat. Sprinkle
each side with salt and paprika.
Pour of excess fat.
Core apples but d-i not pare;
cut into thick slices. Top each
steak with one or 'wo apple slices
and fill centers with raisins.
Sprinkle with raisins. Sprinkle
apples with brown sugar. Pour
y. cup water around steaks; cov
er and cook over low heat for 45
minutes or until steaks are ten
der. Baste once during cooking,
using liquid in pan. Add more
water i needed. ork steaks, if
you like, may be baked with
fruit in large covered baking
dish in 350 degrees oven for
same time.
Avocado in Salads
There are several ways you can
use avocados in molded gelatin
salads. To give a rich avocado fla
vor to the entire salad, mash or
sieve the avocado and combine
with the gelatine mixture. Or, cut
the fruit into cubes or balls, and
fold into a partially thickened
gelatine base. Use avocados often
while they're in season.
Eggs .Cheaper, Use Often
Few desserts have more appeal
for the entire family than has
custard pie. Plentiful eggs at
reasonable prices encourage us
to make custard puddings and
pies more often. From the dieti
tians standpoint, an egg is a com
bination of proteins, vitamins and
minerals all wrapped up in one
of tho neatest food packages
ever designed.
Fine Custard Pie
Pastry for 9-inch pie
4 eggs
cup surar
teaspoon salt
'? teaspoon vanilla
'i teaspoon almond extract
2 cups scalded milk
Nutmeg
Line 9-inch pie plate with pas
try. Be sure there are no bub
bles under pastry and no holes
in pastry. For best results, have
pastry slightly thicker than
usual. Place in refrigerator
while preparing filling.
Blend eggs with sugar, salt and
flavorings. Slowly pour scalded
milk into egg mixture, stirring
constantly. Pour custard mix
ture into pastry-lined pie plate.
To avoid custard spilling over
edges while transferring pie to
oven, pour in last cup of filling
after pie is in position for bak
ing. Bake In moderately hot oven,
400 degrees, until knife inserted
halfway between outside and
center of custard . comes out
clear; 25 to 30 minutes. Remove
promptly to cooling rack. Do
not cut pie until just before
serving. We like to sprinkle nut
meg over surface, but you do as
your familv likes about that.
Custard Pie Variations.
Almond Custard. Brown 1 cup
chopped blanched almonds in 2
tablespoons butter in oven.
Sprinkle over bottom on pastry.
Butter Custard. Add 2 table
spoons butter- to milk before
scalding. Makes a nicely brown
ed top on finished pie.
Custard Coconut. Sprinkle 1
cup shredded coconut in unbak
ed pastry shell. Pour custard
over coconut. Bake same as plain
custard pie.
Graham Cracker Pastry. Roll
out regular pastry. Sprinkle with
la cup fine graham cracker
crumbs. Roll crumbs lightly
into crust. Place pastry, crumb
side down in pie plate. Bake as
directed above.
Chili for Quick Meal
When the question arises, "What
shall I serve?" chili con came
makes a notable answer. Accom
pany chili with a large bowl of
potato chips and a tray of assorted
relishes. Complete your meal with
wedges of apple pie and cheese. '
1 pound ground beef
1 medium onion, chopped
1 tablespoon lard or drippings
2 teaspoons chili powder
1 No. 2 can kidney beans
1 No. 2 can tomatoes
1 teaspoon salt
1 clove garlic, if desired
Brown beef and onion slowly in
lard or drippings. Add remaining
ingredients, bur well and simmer
1 hour or until flavors are blended.
Water mav be added if desired
and the seasonings can be adjust
ed to taste. 4 to 6 servings.
Onions and Country
Fried Steak Tops
They call it fried steak, but H
really is not fried after all.
Country-Fried Steak
On a winter's day you'll please
the family when you serve a plat
ter of country-fried steak and un
ions. It's named "country-fried"
and goes in the frying-pan, but
actually the steak is cooked by
a braising and frying combina
tion. This produces juicy steak
with a crisp coating.
-To prepare country-fried steak,
purchase either round or chuck
steak cut about inch thick. Di
vide the steak into individual
serving pieces. Before cooking,
dredge the steak with seasoned
flour. This helps give it a golden
brown coating.
. Then brown the steak in lard
or drippings. When well browned,
cover closely, reduce the heat and
let the steak cook slowly for
about 45 minutes. Next, remove
the steaks from the pan. Stir
imo the drippings 2 tablespoons
of flour and 2 cups of milk. Stir
until smooth. Return steaks to
gravy, cover and simmer about
20 minutes, or until tender.
Prepare onion rings by mari
nating them in French dressing.
Complete your menu with hash
browned potatoes, lima beans, a
tossed salad, hot biscuits and
cherry nut cake.
For Fruit Salad
Try this honey marshmallow
dressing on your favorite fruit
salad. Combine 1 beaten egg
yolk with V4 cup honey, 2 table
spoons lemon juice and a dash
of salt. Cook over hot water un
til thick. Then add 4 cut-up
marshmallows and stir until
melted. Remove from heat and
chill. Before serving fold in hi
cup whipped cream.
Vegetable
And Meat
Ring; Good
For an interesting way to use
vegetables and extend the meat,
try this vegetable ring:
Vegetable-Beef Ring
2 lbs. ground beef
2 cups soft bread crumbs
14 cup milk
2 eggs, slightly beaten
3 teaspoons salt
cup catsup
1 medium onion, grated
H cup diced celery
Vt cup diced green pepper
Oil large ring mold and dust
with dry bread crumbs. Pat meat
mixture into mold and bake at
350 degrees about 40 minutes.
Turn out on hot chop plate and
fill center with Green-Gold Car
rots; Green-Gold Carrots
Pare and slice 8 medium sized
carrots. Cook in a small amount
of boiling, salted water about 10
minutes. Season with pepper,
butter or margarine and more
salt, if necessary. Sprinkle with
3 tablespoons minced, fresh par
sley just before serving in Vegetable-Beef
Ring. Makes 6-8
servings.
Don't fret if you don't have
a ring mold. The meat-vegetable
mixture can be baked in a loaf,
and the Green-Gold Carrots ar
ranged around the loaf on a
platter.
Using the Blender
Put your electric blender to
use for chopping jobs. It's a
quick way to chop both almonds
and walnuts. The length of time
it takes depends on how fine or
coarse you want the nuts to be.
nothing bruised.
No strings on the beans, . ) ""-v. Ill uy 7 S
no silk on the corn. I t I lL
Nothing for you to pick off , j j
' pick out, or pick at f A '
Nothing but perfect vegetables, V CJv -JuL
perfectly packed, i (7)
when you pick S &W. ) r yO- ""J I
For every day economy you can al
ways do it easier at your favorite
Busick' market, either by telephone
or in person.
FREE DELIVERY DAILY!
This week we will have a generous supply of those beautiful
lung JO
oz. each
This week we will hove a generous supply of rhi
Young Fryers It
. . at A
Or if you'd prefer chicken and dumplings you can get u
Young Plump Hen smsu W
Here's Good Eating Tender, Meaty Boneless Lamb
Pot Roast Sift. :45c Shoulder Roast i. fY
c q Lamb Stew 23c
" Genuine Country style Jijt
rorK sausage ib.-w
Or for auicker-cookinq, richer
flavored POT ROAST, try
oen of our choice grade, lb.
If yo'u would like a delightful,
satisfying
Pork Roast
Our boys are offering you beautiful
Pork Loin Roast at a real saving this
week. End cuts at
e lb.
Banner
Sliced Bacon ib.
Meaty '
Short Ribs of Beef lb.
A7
PURE GROUND BEEF
3lbs.$1.00
1 lb. 38
Small Onions
T uai Beautiful
Dl QtUlll . Green, Tender
Navel Oranges
r-vyilr Young Tender
ICIIIUI)
Potatoes
For Boiling
10-lb. Sacks
Ripe, Juicy
Sunkisl .
',29
bunch 18'
. doi.23'
Garden Grown .
Deschutes
U. 5. No. f
3 bun. 29)'
10-lb. Sack 33'
S&W PEAS ..... 25c
S&W RED KIDNEY BEANS Z 303 . 15c
S&W SPINACH N. ,,ea 17c
S&W JULIENNE BEETS No. 303 ran. . . 15c
Trellis
SWEET CORN Vacuum Pack... cans '
SWEET PEAS Minnesota Valley 2(.ans27C
SOCKEYE SALMON T:rcaKned.A!aska . 69c
Dlllir (AIMflU Fancy Alaska
ruin jmli-ivii
Tall cans
49c
99' Ib.
Pancake Flour M8-' 39'
Lumberjack Syrup ' . .35'
Kraft's Mayonnaise Quart jars
Holiday Maraarine 2 ibI 43'
PHEASANT BRAND STXR BRAND WHOLE
TOMATOES Boiled Onions
No. 2 'a size cons
2yiE No. 303
(or can Cm M
Dl ( Del Mont. " WhCr" ""
FRUIT ciicED FREESTONE
COCKTAIL PINEAPPLE
2-45' NUK 33' 2 cans 45'
The finest foods available anywhere are as near as your own telephone dial
3-9176, give your order to one of our experienced soles people. That's all you
have to do. Your order will be selected as carefully os you yourseir wouia uo.u.
And of course, delivered to you without extra charge.
MARION ST.
PH. 3-7962
listers
COURT ST.
PH. 3-9176