Tf 1 SECTION II
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, February 4. 1954
'Party Shrimp Pie at Lenten Time
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Meringue for
Elegant, Dessert
Jf you're looking for an extraor
dinarily rich dessert that will have,
everyone talking about your cook
ing, serve guests this meringue
that is topped with whipped cream
into which you've folded I large
Chocolate almond bar.
Chocolate Almond Meringue
Have egg whites at room temper
ature. Combine 3 egg whites and
a pinch of salt and beat with wire
whip, not a rotary beater, until
frothy. Add Vt teaspoon cream of
tartar and beat until stiff. Add Vt
cup sugar in 4 portions and beat
well after each addition. Mixture
should be smooth, thick and glossy.
Spread mixture lightly on bot
tom and sides of a well-buttered,
8-inch pie pan. Bake in very slow
oven, 225 degrees for about 1 hour.
Remove from oven and -cool.
Loosen from pan carefully but
leave shell in pan if desired.
Melt 1 large chocolate almond
bar with 3 tablespoons water in
double boiler. Cool slightly; then
fold into 1 cup cream that has been
whipped. Pour into cooled mer
ingue shell and chill for several
hours or overnight. Wait for compliments.
Tor something special In' the
rearm of one-dish meals, try this
Party Shrimp Fie. It makes an
excellent, filling Lenten dish
When appetites sometimes need
a lift The basic ingredient, of
course Is shrimp. .Shrimp and
mushrooms are cooked then added
to a rich sauce, and poured into
a buttered casserole. A crisp top
ping of butter and popped rice
cereal is sprinkled over the top.
And if you have an artistic touch,
a few shrimp and mushrooms may
be used as a garnish around the
edges of the casserole. The entire
dish is baked about 20 minutes or
until browned.
Seasoning
For That
Oyster Stew
At this season, our own full fla
vored, tender, plump Pacific oys
ters are readily available at mod
erate cost for fixing in many ways.
One of the most popular has al
ways been Hie making of oyster
slew. Here wc add a touch of to
basco for distinction. Buy your
oysters, fresh, frozen or canned,
whichever best fits your pocket
book. Oyster Stew
V cup butter or margarine
2 dozen raw oysters with liquid
1 teaspoon celery salt
, teaspoon salt
1 quart milk '
Butter or margarine
Tabasco and paprika
Heat butler in deep kettle until
melted. Add oysters with liquid,
celery salt and salt. Heat until
edges of oysters curt slightly. Add
milk and heat to serving tempera
ture being sure It doesn't come to
a boil. Serve with lump of butter
in each bowl. (Jive each a dash
of tabasco and sprinkle with pap
rika. Four servings.
Party Shrimp Pie
Vi cup butter or margarine
V4 cup flour
Mi teaspoon salt
',4 teaspoon pepper
y teaspon mace
2 cups milk
1 tablespoon melted butter or
margarine
1 tablespoon cooking sherry
2 cups cooked cleaned shrimp
1 tablcspon lemon juice
3 cups 0,4 lb.) sliced fresh
mushrooms
1 cup popped rice cereal
Optional.
Melt Vt cup of the butter: stir
in' flour and seasonings. Add milk
slowly, stirring constantly; cook
until thickened, stirring occas
ionally. Stir in sherry. Sprinkle
shrimp with lemon juice. Cook
mushrooms in remaining butler
until golden brown. Reserve a
few shrimp and mushrooms for
garnish, if desired. Fold remain
ing shrimp and mushrooms into
sauce. Pour into buttered l'A-
quart casserole. Mix rice cereal
with melted butler; sprinkle over
mixture, furnish with shrimp
and mushrooms. Bake in mod
erately hot oven (400 degrees F.)
about 20 minutes or until
browned. Garnish with parsley, if
desired.
Yield: 0 servings, about cup
each.
Prune-Bran Cookies Rate
It's always a comfort to mother
to know that the cookies are a
solid addition in nutrition. The
sweet-rich prune flavor with
bran flakes are chocolate coated
servings of important iron and
Cheese With Soup
All the kinds of savory hot
soup plus cheese and crackers
add up to mighty pleasant menu
duets. Especially enjoyable is to
mato soup; and shredded-wheat
crackers with sharp cheddar
cheese or smoked cheese. Mush
room soup takes well to round
buttcr-type crackers spread with
blue cheese or cream cheese.
Complete the repast with tart
fruit like grapefruit or perhaps
pears.
Impressive Dessert
A most impressive dessert for
a Valentine's day party would
be a heart-shaped baked mer
ingue filled with well-drained
canned fruit cocktail. Bake the
shell a day in advance, then fill
with the fruit cocktail and gar
nish with whipped cream just
before serving.
"Prune Bran
are simple to
the B-vitamins.
Flake Cookies"
make, and two of them will con
tribute much to total daily food
needs.
Prune Bran Flake Cookies
VA cups cooked prunes
2 (1-ounce) squares unsweet
ened chocolate
1 cup shortening
1'.2 cups sugar
2 eggs
Vi cup milk
3'4 cups sifted all-purpose flour
3 teaspoons baking powder
Vi teaspoon soda
1 teaspoon salt
2 cups bran flakes
2 teaspoons vanilla extract
Cut prunes from pits into small
pieces. Melt chocolate over hot
water. Cream shortening and
sugar together thoroughly. Stir in
beaten eggs and milk. Blend in
.nclted chocolate. Sift together
flour, baking powder, soda and
salt. Stir into chocolate mix
ture. Blend in bran flakes, van
illa and prunes. Drop by spoon
fuls onto greased baking sheet.
Bake in moderately hot oven
(375 degrees F.) 12 to 15 min
utes. Makes about 6 dozen cookies.
Cocktail Using
Avocads Tasty One
Good avocados are ready in
lime to highlight Lenten menus.
Their rich buttery character
blends well with canned or fresh
fruits for a "simplicity cocktail"
that will be a gracious prelude to
dinner, and be nutrition-wise,
too. High in vitamin and mineral
content alvocado adds magic to
otherwise commonplace foods.
Simplicity Cocktail
1 medium-sized avocado
2 cups cubed canned or fresh
mixed fruits
V cup lemon juice
U cup honey
1 cup chilled fruit juice
Cut alvacado into halves, re
move seed and skin, and cut fruit
into small cubes. Combine with
other fruits in stemmed glasses
or fruit cups. Blend lemon juice
and honey thoroughly, and add
to chilled fruit juice. Pour over
fruits. Serve very cold.
Serves 5 to 6.
Good Creole Sauce
With a can of beef gravy,
sliced mushrooms and some
ketchup, you're all set to stir up
a fine Creole sauce. It's the ele
gant touch for pork chops or
hamburgers. 'To make sauce:
Brown 2 tablespoons each of
chopped onion and green pepper
plus 1 can sliced mushrooms (1
cup) in 1 tablespoon shortening.
Stir in 1 can of beef gravy (iy
cups) and '.i cup ketchup. Sim
mer for a few minutes to blend
flavors. Pour this hot rich Cre
ole Sauce over 6 to 8 cooked pork
chops, hamburgers or slices of
meat loaf.
Lemon Glazed Carrots
Cut pared carrots into thin cir
cles; drop in boiling salted water
and cook until barely tender. Melt
in a skillet, a Inrgc lump of butter
or margarine: and 4 tablespoons
sugar and the juice of I U nion.
Simmer until sugar is dissolved.
Add carrots and cook until most
o( liquid is gone, turning occasion
ally. Maybe a dash of nutmeg as
a final touch.
Canned apple slices mixed with
sliced bananas and serve 1 with
sugar and cream is a good sub
stantial dessert to top off a light
meal.
INSTANT PUDDIKG
Homogenized
to THAT
"MflMN-YOUR-MOUIH" TEXTUREI
Add to Cold Milk
37
mm
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Hz
Bcat..let Set.. and Serve!
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BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
spare ribs FRYERS 2? $1.39 G'ound J!eef
7C ib. rnurnr caponed $1 fa 3 ib. I.UU
MeaHnch Thick PRYtKb M" Urgt I.J7 Best in the West
r.i. reds SAUSAGE
PORK ROAST o i J? n
55c t Aged Cheese ,b. 49e
- Ytar old by far the Best Chees and best price in town. COTTAGE
OYSTERS CHEESE i
5f5,cM:r Bee Roast t39 i9c.
Fresh Med. Fischers
GARDEN-FRESH FRUITS AND VEGETABLES
GOLDEN RIPE NO. 2 NETTED GEM DESERT SWEET U. S. NO. 1
riATiTArc r - NETTED GEM
BANANAS POTATOES Grapefruit onTATn-.
2 ,b, 29c 50,b 69c 8 45c 10, b, 29c
PINEAPPLE MILK RKn,r
ONIONS JUICE ALL BRANDS BISQUICK
USNo'1 25c 2:1 25c 39cpr99e
10 lbs. 29C 46-ot. con Libby', !!!! TOKIATHPC
777, Oscar Mayor TOMATOES
SOUP, CORN Luncheon Meat No. 2' i Si. Cottage
A" m- 2 or 25c oo- 17c r
Kinds I UC Campbell's No. 303 Cott. J7C on ,
Nabisco Bran frTowV5uNrG ,n R,CE OYSTERS
TOWN, OUR - FQ COVE
25c EGGS 3H...DVC Co
,flft0 Direct from the Hen California Whit. Pearl JVC Cot.
100, Hous.
krispy hot master BROADWAY GROCERY
CRACKERS BREAD BROADWAY and MARKET STREET
oc 4:30 P.M. Every Day Store Hours, 8 a. m. till 8 p.m. Every Day
ADC - EpTuci. Sor. Including Sunday!
Tomorrow t Bread Today '
1 -lb. Box Every Day Prices Good Friday, Saturday, Sunday
Favorite Ways For Fried Chicken
There are many ways to fry I in a heavy skillet. Cook chicken
a chicken. Many cooks like this
way best; and so do we.
Fried Chicken
Mix 1 cup flour, 1 tablespoon
salt, 2 tablespoons paprika, Vi
teaspoon poultry seasoning and
4 teaspoon pepper in a paper
bag. Shake chicken, a few pieces
at a time, until coated evenly
with flour mixture. Place pieces
on a rack for a few minutes be
fore frying so the coating will
stick. (This is true of all floured
meats, you know.)
Heat Vi inch melted fat or oil
in hot fat until golden brown,
12 to 15 minutes. Turn pieces
occasionally so they will brown
evenly. Place chicken pieces, one
layer deep in shallow baking pan.
Combine Vi cup melted butter
and Vi cup broth or milk; spoon
over chicken. Bake in moderate
oven, 350 degrees, until chicken
is tender, 25 to 30 minutes. Driz
zle more butter mixture over
chicken if pieces appear dry be
fore they are tender. Heap plat
ter with crips, tawny-brown
chicken pieces. Side bowl of
gravy, of course.
A Souffle
To Serve
With Pork
Next time you have pork chops
for dinner, try this souffle with
them. It's a change from mash
ed potatoes and almost as easy to
: '
Apple sauce makes this souffle
the extra special c"ih it Is. The
apple sauce lends refreshing ap
ple zest, helps fluff the souffle
high and smooth. Paired with
the canned apple sauce are can
ned sweet potatoes. Both are
foods that come ready for action.
Just open the cans or jars and
in short order your souffle is
ready for the oven.
Apple Sweet Potato Souffle
v2 tablespoons sugar
1 teaspoon cinnamon
2 cups canned apple sauce
, 1 tablespoon grated orange
rind
3 cups mashed sweet potatoes,
cooked or canned
teaspoon salt
Vi cup melted butter or mar
garine '
4 eggs, separated
Combine sugar and cinnamon;
add to apple sauce with orange
rind; mix well. Combine sweet
potatoes, salt, apple sauce mix
ture and butter or margarine.
Add beaten egg yolks. Beat egg
whites stiff; fold into apple sauce
sweet potato mixture. Pile light
ly into greased 3 quart casserole.
Bake in hot oven, 400 degrees F
45 minutes. Serve immediately.
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mm
1288
Stale St.
Phone
3-6489
This Week-End Only! Thurs. - Fri. - Sat.!
T-B0NE STEAK lb 47c
This Is Eastern Oregon Hereford Beef, Well Trimmed
BEEF ROAST lb 33'
Arm Cut - Blade Cut - Rumr.
RIB STEAK lb. 47
This Is Eastrn Oregon Hereford Beef, Well Trimmed
SWISS STEAK lb. 5
Out of Delicious Eastern Oregon Hereford Beef
GROUND BEEF lb. 33'
Fresh Ground Daily in Our Own Market
SHORT RIBS lb. 23
Lean and Meaty
OWED SIRLOIN lb 69'
Delicious to Pan Broil or Broil
SIRLOIN TIP lb. 59'
Steak and Roast
(j
ROUND STEAK lb. 5
BABY BEEF LIVER , 39c
FRESH BEEF TONGUES or HEARTS lB 29c
EASTERN OREGON HEREFORD LOCKER BEEF
FRONT
QUARTER
lb. 27':
HIND
QUARTER
ib.35'j
HALF OR
WHOLE
ib. 29'3
l
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