THE CAPITAL JOURNAL. Salem, Oregon
SW-TTtnN IT Page 15
Kraut and Frankfurters
Are Thrifty Offering
mrnamm
fSJtttt' if
itftst in
Thursday, February 4, 1954
'87 mr chowder m u Mwmov MmxA
xi lX i t . i ir-.i,!:. -..'I vtfifvi-A -.-.vi i .ii i i:.t rs t-t I A.V -r jtm m - -"iw
Sauerkraut and Frankfurter Stew with potatoes, onions, ear
rots, parsnips and celery.
By CECILY BROWNSTONE
(Associated Press Newifeatures)
Ever think of making frank-furter-and-sauerkraut
it e w? It's
lesty, thrifty and hearty. Frank
furters and sauerkraut will be
featured In food markets from
Lamb Shank
With Rice
When looking for something
new and different to serve your
family choose lamb shanks. Slow
cooking in moisture makes these
individual servings of lamb ten
der and tasty.
Here's how to prepare them in
a casserole with rice. Brown the
shanks in lard or drippings. Do
this slowly -and thoroughly so
they will retain their well
browned color after the liquid is
added.
Add 2 cups of water to the
meat and season witb salt and
pepper. Let the meat cook cov
ered for about IVt hours or until
tender. Keep the meat at the
simmering stage, below boiling,
until the meat is tender.
Next, remove the meat from
the broth. When the shanks are
cool enough to handle, remove
bones. In the meantime, cook i
pound of rice in the lamb broth,
adding water as necessary. When
tender, drain the rice, saving
broth. Add V4 cup chopped cel
ery and place in a baking dish.
Add gravy made hy thickening
the remaining lamb broth. Place
Iamb shanks on top. Heat thor
oughly in a slow oven (300F).
Braised Lamb,
Vegetable Dish
Good, flavorful, home-grown,
west-coast lamb with vegetables
make a fine meal when fixed
like (his with meat slioed from
bones on serving platter, sur
rounded by vegetables.
Braised Lamb Shanks
4 lamb shanks '
2 tablespoons flour
2 tablespoons fat
1-14 cups water
1 teaspoon salt
t teaspoon pepper
1 teaspoon crumbled rosemary
h teaspoon garlic salt
i teaspoon onion salt
8 whole carrots
8 medium cooked potatoes
1 cup cooked peas, optional
Dredge shanks with flour.
Brown in-fat in large heavy fry
ing pan. Add water, salt and sea
sonings. Cover and simmer until
meat is tender; about 1V4 hours.
Add carrots and simmer 4 hour
longer.
Remove shanks and slice meal
Feb. 4 to Feb. 13, so you may get
some good buys.
For another meal, try this
Kraut, Frankfurter and Potato
Puff. It's different and good; fine
to serve the family for supper
with crusty French bread, a salad
and dessert.
Sauerkraut and Frankfurter Stew
Ingerdients: 4 chicken bouillon
cubes, 3 cups boiling water, one
No. Vh can sauerkraut, 4 medium
sized potatoes (peeled and cut in
half), 8 small white onions (peel
ed), 2 medium-sized carrots (cut in
short lengths), 2 medium-sized
parsnips (cleaned and coarsely
diced), 2 ribs celery (sliced), 3
tablespoons brown sugar, salt and
peppet-, 8 frankfurters (cut in short
lengths.
Method: Dissolve bouillon cubes
in boiling water; add sauerkraut,
potatoes, onions, carrots, parsnips,
celery and brown sugar. Cook,
covered, over moderate heat IVi
hours: and salt and pepper to taste
and frankfurters. Continue cook
ing over low heat about 15 min
utes or until frankfurters are hot
through. Makes 6 servings.
Kraut, Frankfurters
and Potato Puff
Ingredients: One No. . S'4 can
sauerkraut, 1 tablespoon prepared
mustard, Vi cup chopped parsley, 2
teaspoons brown sugar, 1 pound
frankfurters, 2 cups mashed pota
toes, 3 eggs (separated), salt and
pepper.
Method: In a 2-quart casserole,
mix sauerkraut, mustard, parsley
and brown sugar together thor
oughly. Cut frankfurters into
1-inch pieces. Arrange frankfurter
pieces in a layer on top of sauer
kraut mixture. Mix potatoes and
slightly beaten egg yolks well:
and salt and pepper to taste. Fold
in stiffly beaten egg whites. Spread
potato mixture on top of frank
furters. Bake in moderate 375F)
oven 45 minutes. Serve piping hot.
Makes 6 servings.
Open-Faced Variety
Of Sandwiches Good
Snacks are in demand most any
hour of the day when Junior
comes in from playing, after the
show, when the gang meets at
your house or for a Sunday eve
bit to eat.
Here are two open-faced sand
wiches that fill the requirement
for a snack. They look good, taste
good and may be prepared in a
hurry. A bacon-cge combination is
one you'll serve time and again.
For this dish, dice bacon and cook
until crisp, then combine with
hard-cooked egg and mayonnaise
to moisten. Plan on two slices of
bacon and one egg per sandwich.
Spread on single slices of bread.
If Inr Qnnrtnv ffi.nninc fnmnlntp
l. til... ; ... I " ." i -
i...... uuu.:a. nc in ii-im-i i your snac( wjtn a sliced tomato.
scrying platter. Arrange vegc-; cl,cumhcr and onion salad. You
tables around edge. Make gravy ; mj,hl have a Iipht dessert of fruit
from stock in pan, adding more ; cup and cookies.
wilier anu inicKi'miiK wmi iiuur
if necessary. Add peas. Pour over
Ilk J i LSjlj'l gerber'S sT .0ARiP..ndR.9fl.j ; ;(
TmMl W See What Your Dollar Buys at IGA awn ,., J Apricots -Peaches II
m f Dennison's L BABY A Pineapple U
- I Catsup 6ww-Btr JELL-0 FOOD ci r
"fcs iEB Six Delicious Flavors a $4 .) 7J . ' J I
I -r m m ITIl1 MM Ml W M
TOILET TISSUE 10 rolls 11
?A to 27c I
P'lisbury VJ U1 Tomatoes 4 "? m i I
CAKE llfllXES 29c nff
, SALAD- -
I 1 iA ST 10 CREAM nvir
ipfl S Oil 73c bp 6 -1
vMffe Ri,z Horse Meat 6 $U
m SOFTASILK 3Q Crackers box ST L
.'fei&ipy CAKE FIOUR
J 44 nz. pkg,
SUNSHINE
DWCJ UWi BlaCk HaWk i71 17 Kfl Beans
J0$S$ UMC Cr(0 C Cookies J
if II 11 J !T V-' Franco American
g Si b. 0VALflN I
mtllLIU Pack lb .-B5I
meat. Six generous servings.
Nectar Whip Is
Delicious Dessert
Nectar was originally the food
of the gods and no divinity ever
dined more royally than on
"Frozen Nectar Whip." It's a
combination of sunny apricot
whole fruit nectar with prunes
and whipped cream.
Frozen Nectar Whip
14 cups apricot whole fruit
nectar
2 lablcspoons Irmnn juice
2 teaspoon grated lemon rind
h cup granulated sugar
Few grains salt
1 cup whipping cream
' cup chopped pitted cooked
prunes.
Combine ncct.ir, lemon juice,
rind, sugar and salt, and stir
until sugar is dissolved. Tour
into refrigerator tray, place in
freezing compartment with con
trol set at lowest temperature,
and freeze unfll firm. Turn into
chilled bowl and heat with rotary
k..i, until mnnth and fluffv.
ii't.;n ,-3m until stiff and fold i lie in
Into frozen mixture with prunes. I biead.
Return to freezing compartment
and freeze to desired consistency.
Reset temperature control to nor
mal. Makes about 1 quart
Bacon and applesauce combine
for a second treat. Cut strips
of bacon in half, then cook until
crisp. In the meantime, spread
toasted slices of bread with cinnamon-flavored
applesauce. Then
place three strips of crisp bacon
over the top of the sauce. With
this sandwich serve potato chips,
a head lettuce salad and ice cream
sundaes.
Sorrento Tomato
Dressing Different
Can't let another day go hy with
ait adding something important to
your salad dressing repertoire.
This is wonderful with simple salaC
greens, as a sauce for scafoof
cocktails or as an accompaniment
for pan fried fish fillets or fish
patties.
Sorrento Tomato Drrsslng
2 slices fresh white bread
2 cloves garlic
1 8-ounce can tomato sauce
l' Teaspoon paprika
l4 teaspoon pepper
In cup salad oil
U cup cider vinegar
Remove bread crusts. Cut gar-
thin slices and insert in
Let stand one hour; re-
nrove garlic. Crumhlc bread into
small bowl and add tomato sauce,
salt, sugar, paprika and pepper.
Heat in salad nil and vinegar.
Cover. Chill. Stir before using.
Valley Pack
Cascade
Armour's Banner
SLICED
U.S. Good Grade
Steer Beef
GRAPEFRUIT
BACON
Tray
Pack
lb.
69
Chuck Full ol
Sweel Juict
URGE BAG
57
CHUCK
ROAST Trimmed lb. 49
RADISHES or
GREEN ONIONS
bun.
5
IGA TABLE RUE
PAN READY
COLORED FRESH
FRYERS
lb. md 1 4 oi.
lo 2 Ibi,
EACH
FRESH
$125 BROCCOLI
largi
Bunch
15'
BUY NOW
For Winter Supply
U.S. No. 1 Grade Deschutes
POTATOES
100
-lb. Bog
Netted Gemi
2.19
IGA Stores Reserve the Right to Limit Quantities
Prices Effective Fri., Sat., and Sun., Feb. 5, 6 end 7
Shop al These Independently Owned IGA Stores
EMERY'S VISTA STATE ST. ORCUTT'S
IGA FOODLINER MARKET MARKET MARKET
Wallace Road it 7th 304S S. Commercial 1 230 State St. 4200 N. River Road
West Salem
FREE
Sampling Campbell
at All Salem
Pork and Bean
IGA Store '
Special
Price
6 1