' Thursday, February U, 1954
THE CAPITAL JOURNAL, Salem, Oregon
SECTION II Pace 5
Two Good Recipes for
Meatless Lenten Menus
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ton fnr away. Here are two to trv:
MIltl.MP AMANDINE CASSEROLE
4 ounces elbow spaghetti
tt cup butter or margarine
U cup blanched slivered almonds
2 tablespoons chopped green
pepper
V cup enriched flour
i teaspoon salt
V teaspoon caraway seeds
Pot-Roast
Sauerbraten
Tasty Fare
Serve your next pot-roast as
Sauerbraten. A beef arm or blade
pot-rnast. is ideal for this serv
ing. For this dish the pot-roast is
marinated for several days in a
sauce of vinegar oil an,, spices.
It is then removed from the
liquid, dredged with flour and
cooked as a regular pot-roast.
Sauerbraten
3 to 4 pounds beef arm or
blade pot-roast
V? cups vincsar
lVi cups water
2 bay leaves
12 whole cloves
vt teaspoon pepper
i teaspoon mare
l'j teaspoons salt
1 tablespoon sugar
2 large .onions, sliced
1 cup salad oil
4 cup enriched flour
3 tablespoons lard or drip
pings
Heat vinegar, water, spices,
salt and sugar to boiling point.
Pour over sliced onions and al
low to stand until cool. Stir in
salad oil. Pour marinade over
pot-roast and allow to stand in
refrigerator 2 to 4 days, turn
ing meat once a day so it will
pickle evenly. Remove meat
from marinade and drain. Dredge
with flour and brown on all sides
in lard or drippings. Place rack
under meat and add one cup of
strained marinade. Save remain
ing marinade. Cover meat close
ly and simmer 3 to 4 hours or
until meat is tender. Remove
pot-roast to hot platter and
thicken cooking liquid for gravy,
if desired. 6 to 8 servings.
Elegant Touch
For sheer elegance and a touch
of glamour dress up a bowl of
soup with a few slivers of roast
ed almonds. Combine a can of
condensed tomator soup with one
of green pea soup. Thin the mix
ture with a soup can each of wa
ter and milk. Heat and top with
the almond slivers.
Dressy Pot-Roast 4
Pried apricots and prunes add
a rie luxe touch to old-fashioned
pot roast. Season the roast with
a couple tablespoons mixed pick
ling spice and cook until fork
tender. Add the dried apricots
and prunes for the last half
hour's cooking.
French Dressing Help
Mashed avocado adds a delight
ful new flavor to French dress
ing. Use your favorite recipe for
a simple dressing. Then just be
fore you're ready to dress your
salads combine equal parts
French dressing and mashed Cal
avo avocado.
OLIVES ADD INTEREST
Make your creamed turkey
elegantly rich by adding some
chunks of meaty ripe olives. The
pieces of shiny ripe olives also
artit interesting color contrast to
Villa JliJuiui v..v.
2 cups milk
1 cup cooked cleaned shrimp
M cup cooked whole kernel corn
Buttered bread crumbs
Cook spaghetti in boiling salted
water until tender (about 8 min
utest. ' Drain and rinse. While
spaghetti is cooking, melt butter
or margarine in saucepan. Add
almonds and green pepper and
brown lightly. Stir in flour, salt
and caraway seeds. Add milk and
cook until thickened, stirring con
stantly. Fold in spaghetti, shrimp
and corn and mix until well blend
ed. Pour into 1-quart casserole.
Top with buttered bread crumbs.
Bake in moderate oven (350 dcg.F.)
25 minutes. Makes 4 servings.
VEGETABLE SPAGHETTI
LUNCHEON
U Cup butter or margarine .
cup choppec onion
'; cup button mushrooms (4-ounce
can)
Vi cup chopped celery
t cup chopped green pepper
Y-i cup enriched flour
V teaspoon salt
1U cups consumme' (lO'.i-ounee
can)
1 cup water
1 cup cut green beans
'A cup sliced carrots
1 teaspoon prepared horseradish
B ounces long spaghetti
Grated Parmesan "cheese.
Melt butter or margarine in large
skillet or saucepan. Add onion,
mushrooms, celery and green pep
per and brown lightly. Stir in flour
and salt. Add consumme' and wa
ter and cook until thickened, stirr
ing constantly. Add beans, car
rots and horseradish. Bring to boil.
Cover, reduce heat and cook 20
minutes longer or until vegetables
are tender, stirring occasionally.
While vegetable mixture is cook
ing, cook spaghetti in boiling salted
water until tender (about 12 min
utes). Drain and rinse. Arrange
spaghetti on hot platter and top
with vegetable sauce. Sprinkle
with grated Parmesan cheese.
Makes 4 servings.
V4
Mushroom Aspic
For Sunday Supper
Here is a new version of an old
stand-by for your Sunday night
supper. This make-it-ahead dish is
unique in its combination of fla
vors. Serve it with water cress
and other crisp greens and dress
up your mayonnaise with capers,
eurrie powder or your favorite fla
voring. Mushroom Aspic .
3-ounce can chopped broiled
mushrooms
3-ounce can broiled mushroom
crowns
2 envelopes unflavored gelatin
1 chicken bouillon cubes
3 cups water
1 teaspoon tomato paste
1 teaspoon Al sauce
1 teaspoon lemon juice
Dash tabasco sauce
Vt cup minced green pepper
lM cup minced celery
Vt cup minced cooked carrot
Drain mushrooms, reserving
Broth and removing any bits of
butter. Save several mushroom
crowns for garnishing and coarsely
chop the remainder. Soften gela
tin in mushroom broth, then dis
solve over low heat. Dissolve
bouillon cubes in 1 cup boiling
water, then add 2 cups cold water.
Combine with the dissolved gela
tin, tomato paste, A t sauce,
lemon, juice and Tabasco sauce.
Chill until thee onsistency of egg
white. Add green pepper, celery,
carrots and chopped mushrooms.
Mix well and pour into lightly oiled
9-inch pie plate. Chill until set.
Slice reserve mushroom crowns
and use to garnis' top of aspic.
Serve cut in wedges, accompanied
with mayonnaise to which a few
capers may be added if you like.
Yield: 6 generous servings.
li
iS'
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alt .aU
DELMONTE
st PINEAPPLE
ounsbine Cwise
mm.?' K
AT SALEM
Come Cruise through the Salem IGA Stores and get a Boat Load of Savings on These Famous Del Monte Foods.
DEL MONTE SLICED
PINEAPPLE
6' No. 1 Flat $f
can X
DEL MONTE CHUNK
PINEAPPLE
17 6
No. 211 $
DELMMiTE each
PINEAPPU n
Price Effective
Fri., Sat., and Son.,, v
February 12, 13,
and 14
Del Monte
PINEAPPLE
Juice n No. 211 &m
Each lie III cemi $1
46-02
cans
Del Monte Sliced
PINEAPPLE
No. 2
Can
2Sc
DEL MONTE TIDBITS
PINEAPPLE
2 8-oz. AQf
cans
DEL MONTE CRUSHED
PINEAPPLE
No.2'a
Can OO
Duncan Hines
Cake Nix
Devils Food
Or Yellow
DEL MONTE CRUSHED
PINEAPPLE
2 cans
No. 1 Flat Can
. Del Monte Crushed
PIHESPPLE
27c 4-1
" W)
(B1SCAHK m
Summer Isle
PINEAPPLE
Broken
Sliced
No. 2 'a can
SUNSHINE
CHOCOLATE
CHIP COOKIES
29c
Lb.
Pkg.
49c
mm
Fresh Baked
For Delicious French Fried Potatoes
BUY SNOWDRIFT
Red Radishes 3 Bunches
Green Onions T(5)r?
Arizona Sweet or FInrM, n.-i.
GRAPEFRUIT A Sc
Antilles. mO
Crisp Tender
9
hnivur.r nm i c rk
R Roll
23c
29c
Family
Regular 5c Bags
S - 25c
U. S. Good Grade Steer Beef
Chuck Roasf
Top
Quality
Well
Trimmed
Lb.
ARMOUR STAR
TtMPTlMG
TASTY
C"nN XHffi'fflJ wi welcome
. . . 'Ml
SLAB BACON
Lots of
Flavor
LEAN. TENDER
SHORT RIBS
FRESH PACIFIC
OYSTERS
Fine for
Braising
HONE COOKED FOOD SALE
At Vista Market, sponsored by South Salem VMage . . . FRESH FROM THE COAST
Proceeds to go toward playground equipment. ,
3 MINUTE
POPCORN
While or Yellow
21b. pkg.
39c
FILLET, SNAPPER
29
PINT
KlWHffll
KING
White King
SOAP POWDER
Pkg. 30c IS" 59c
While hint;
WATER SOFTENER
Reg. pkg. .
25c
OS
Serve With Chicken
Ocean Spray
Cranberry
SAUCE
21c
- No.300 J
"1 cans
10 A Storr Rrrrvf thr.
KlRht to Limit Quantities
Shop al These Independently Owned IGA Stores
EMERY'S I VISTA STATE ST. ORCUTT'S
IGA Foodliner MARKET MARKET MARKET
Wallace Road al 7lh
West Salem 304S S. Commercial 1230 State St. 4200 N. River Rd.
BLUE BONNET Margarine Coupon
Page 1 This Section - Redeem at IGA Stores
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