Tw 2 Sfrrt'bx n"
W i r J
A Hearty
By ZOLA VINCENT
(rood! WrlUr)
Healthy appetites and hearty
food are what make our western
boys and girls outstanding in
vigor and energy. We think
these are major reasons for their
Ideas on
Using Bacon
A recent pork survey indicated
that slightly more than half the
pork used by city families is cured
and that more than a third of the
cured pork n lne 'orm '
ham. Bacon, however was the
most widely used single meat
item.
Baron at its best is crisp enough
to be eaten with the fingers, not
brittle. Bacon is hiRh in nutrition
value; easily digested by young
end old alike.
RuvIiie Bacon
Look for bacon which has clear
white fat evenly distributed with
. lean. Allow Vt pound for serving
f 4 persons t strips each. Buy for
immediate needs only. Bacon kept
for more than a week may lose
its fine flavor, become dry when
cooked.
Storing Bacon. Carefully refrig
erate bacon away from strong-flavored
foods. Keep well-wrapped.
Remove from protective cello
phane only when ready. to use,
How to Pan-Fry. Place bacon
strips In cold frying pan. Cook
over moderately low heat for 6
to 8 minutes, turning frequently
until all parts of the bacon have
become crisp but not brittle. Pour
off fat as bacon cooks. Do not al
low tat to smoke. Refrigerate' drip
pings in small jars to be kept
handy for use later In cooking,
flavoring.
How to Bake Bacon. Arrange
bacon strips with iat edge of each
strip overlapping lean of next strip
on rack in shallow pan. Baking is
regal ded as ideal method for cook
ing a large quantity of bacon,
riacc pan on top shelf of 400 de
gree oven and bake 12 to 15 min
utes or until desired crispness. No
turning or draining. Bacon browns
evenly when baked this way.
How to Broil Bacon. Placo ba
ron strips on broiler rack or on
wire rack set in shallow pan If
preparing small quantity. Place
broiler rack S to 3', inches from
source ol heal. Let bacon broil 1
to 3'4 minutes per side, turning
only onre. Bacon will be crisp but
not brittle.
California Lima Ream.
There's a lot of good nutrition
and good eating to be found in a
lb. pl.g. of dry larsc limas. The
S'j cups in the package will make
8 or 6 cups of beans when cooked.
For soaking and cooking the
limas, allow 24 cups water for
each cup of beans.
Celery Leaves
Be sure to tuck some of the deli
cately crisp celery tops into your
next mixer green salad bowl. Adds
color contrast as well as dclightlul
flavor.
St.
Patrick's Dish
Serve somelhing traditional
on St. Patrick's Day like Irish
stew and Irish soda bread. Make
the stew with part beef and part
lamb, and simmer the meat with
out browning It first. Season and
proceed as usual. Irish bread is
ideal to serve with It. It's fla
vorful with both caraway seed
and raisins Which taste wonder
ful with the stew.
Codfish Balls
Small codfish balls, brown and
crusty on the outside and soft
and moist on the inside are
really tasty to eat. Start with
canned codfish and mix with
well-seasoned mashed potatoes
and some ready-chopped ripe
olives for the basic mixture.
Shape Into Inch balls and fry un
til golden in a shallow layer of
hot fat in a skillet.
One-Dish
good looks, too. One dish meals
are a boon to busy motners. we
put these two thoughts together
and came- up with this dish.
If you happen to have a chaf
ing dish handy (Christmas, you
know), serve this Julienne stew
in it; otherwise prepare and
serve it in your very best look
ing skillet (on a trivet, that is).
This can be very successful party
food as well as family food. We
doubled the recipe and served
it to eight young people Satur
day night. They ate all 12
servings. Fix a single recipe
for .the family or double it for
party. Rice and Chinese
noodles are ideal accompani
ments requiring no last minute
attention. A generous tossed
green salad, beverage, fruit.
This uses lean' veal shoulder
which is "julicnne'd" just like
the vegetables. Julienne means
"cut in thin strips. Sour cream
adds the final perfect touch and
flavor.
Veal Julienne Slew
3 tablespoons butter
l'j pounds lean shoulder of
I veal in one piece
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
sg BEEF ROAST .39l,gF
Jneak FRYERS g. um fl39 olndtef
69c lb. rlT IT fl dponltid J J I Best- in the West I
Boneless I IV I klW EitriUrgi UCH
' EDS SAUSAGE
s''c6J9cB:con RIB STEAKS ,49 3;tl:?
POTATOES
U.S. No. 1
10,,. 29c
POTATOES
50 69c
Alaska Salmon
39c
Tall Can
HONEY
89c
Big 5-lb. Pail
SOUP
10c
Campbell's 8-ox. cant
All Kinds
FRESHEST THING IN
TOWN, OUR
EGGS
Direct from the Hen
Home
Meat Offering
7 tablespoons flour '
1V4 cups hot water
' 3 medium onions sliced
lengthwise
3 medium potatoes, cut in
thin strips
3 medium carrots, cut in
thin strips
1 small green pepper, cut in
thin strips
2 cups sour cream
Salt and pepper
Melt butter in large, heavy
skillet- Cut lean shoulder veal
in thin strips; roll in 3 table
spoons of the flour; cook in but
ter until browned. Add water
and onion slices. Simmer until
meat is almost tender, about 30
minutes. Add carrot and pota
to cut in thin strips; cook until
almost tender. Add grew pep
per cut in thin strips. Cook un
til tender.
Mix sour cream and remain
ing 4 tablespoons of flour until
smooth. Add to stew. Stir un
til blended. Cook over moder
ate heat, stirring until thicken
ed, beason with salt and pep
per, hix servings lor four persons.
GARDEN FRESH FRUITS AND VEGETABLES
BANANAS
2,b,29c
CABBAGE
5c ib.
pIas
IOC can
Cot. Brand 303 Six
SHRIMP
39C a
Cottage Brand
Green Beans
2 can. 29C
Capitol 303 Siie
HOT MASTER
BREAD
4:30 P.M. Every Day
Except Tuet. and Sat.
Tomorrow's Bread Tedoy
Every Day
THE CAPITAL JOURNAL. Salem, Oregon
Frozen Fruit Salad
A frozen fruit salad can add
a touch of spring to a winter
menu. Cream together a 3-ounce
package cream cheese with V
cup mayonnaise and Yt teaspoon
salt. Fold in 1 cup whipped
cream and 1 No. 214 can well
drained canned fruit cocktail.
Pour into freezing tray and
freeze. Cut and serve on crisp
salad greens. .
Sandwich Filling
You'll want to use this extra
good-tasting . meatless sandwich
filling often during the Lenten
season. Mix together V cup
finely chopped walnut, H cup
finely chopped pimicnto-stuffed
olives and enough mayonnaise to
bind the olives and walnuts to
gether. FRUIT APPETIZKR
Fruit appetizers are delicious.
Steam prunes until soft enough
to remove pits. Pit and fill with
bits of chipped beef or ham.
CELERY
19C bunch
ORANGES
29c doi.
Med. Siie
TUNA
29c
Reg. Site
NUCOA
29c .b.
RICE
5 ib, 59c
California White Pearl
BROADWAY GROCERY
BROADWAY and MARKET STREET
Store Hours, 8 a.m. till 8 p.m. Every Day
Including Sundayi
Prices Good Friday, Sattirdoy, Sunday
Steak and Rice Hearty
Combination Main Dish
Rice is good in combination
with meat dishes, the two provid
ing the main dish with only a
salad and light dessert needed to
top off the menu.
Steak With Rice
1 pound round iteak '
Vi cup of flour
Dash of pepper .
1 teaspoon salt
2, tablespoons of bacon fat or
' ' other shortening )
.. 2 cup water . .
1 teaspoon Worcestershire
Tuna and
Noodles
A tuna sauce that is served
over crisp French-fried noodles
(we tell you how) forms this
main dish done in the oriental
food fashion. The result is de
licious. Four servings.
Singapore Tuua on Noodles
2 tablespoons fat
V cup chopped onion
1 can flaked tuna
1 cup coarsely chopped celery
cup mushrooms (4 ounce
can) "
Vt cup coarsely chopped green
pepper
1 cup water or liquid from
mushrooms
4 teaspoons soy sauce
4 ounces fine noodles
Fat for deep frying
Vi cup water
1 tablespoon cornstarch
Melt fat in heavy skillet. Add
onion and brown lightly. Add
tuna, celery, mushrooms, green
pepper, 1 cup water andor li
quid from mushrooms and soy
sauce. Cover; simmer 15 min
utes. While tuna mixture is sim
mering, prepare crisp noodles.
Place a small amount of un
cooked noodles in flat-bottomed
wire basket or strainer. Fry in
deep hot fat, 365 degrees, until
golden brown, about 1 minute.
Drain. Sprinkle lightly with
salt. Combine V cup water and
cornstarch, mixing until smooth.
Stir in tuna mixture and cook
until thickened, stirring ' con
stantly. Serve over crisp
noodles.
Festive Fruit Puffs
Add a festive note to any en
tree with these broiled fruit
puffs! Combine cup mayon
naise with Vi cup chopped sweet
pickle. Pile into canned peach
halves and broil until filling of
puffs is golden brown. Delight
ful with lamb.
Fruit Cup Tasty
Combine cooked prunes, sliced
banana and sectioned oranges
for a tasty fruit cup. It makes
a delicious dessert to serve with
thin crisp butterscotch cookies
after a hearty meal of stew and
dumplings.
GRAPEFRUIT
8 lb. bag 45C
TOMATOES
jm basket 39c
MILK - TALL
2 cans 25C
All Popular Brands
Mayonnaise
59C Quart
Best Foods
Margarine
2 ib, 45c
Sweet Sixteen
sauce (optional)
3 cups cooked rice
Cut meat into servings.
Mix
flour, pepper and salt. With edge
of saucer, pound flour into meat,
using all the flour. Brown both
sides in fat in heavy skillet. Add
water and Worcestershire, stir
well from bottom to loosen
browned bits. Reduce heat, sim
mer steak about 1 to IVi hours,
until done. Add a little water if
needed. Stir from bottom occas
ionally to keep from sticking.
Cook rice during the last half
hour, keep hot Serve steak and
gravy with plenty of hot rice. 4
servings.
Swiss Steak and Rice
2 pounds round steak, cut 1 to
IV2 inches thick -'j
cup flour
1 Vi teaspoons of salt
2 tablespoons shortening, salad
oil or melted suet
1 clove garlic, minced
1 medium onion, chopped
1 medium green pepper,
chopped
1 No. 2 can of tomatoes
s teaspoon tabasco
V to Vi cup water
4 cups hot cooked rice
Cut steak into individual serv
ings, removing excess iat. Mix
flour and salt. With edge of sau
cer pound flour into cut surface
of meat, using all the flour.
Brown meat on bffth sides in
shortening in heavy skillet or
kettle. Add remaining ingredi
ents except water. Cover and let
simmer. 114 hours, or until ten
der. Stir from bottom occasion
ally to keep from sticking. Add
water if needed. Or better still,
bake covered .'it 300 F. (slow ov
en) for 2 hturs, until tender.
Cook rice during the last half
hour. Serve steak and gravy with
hot rice. 6 to 7 servings.
fe. a
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Oranges Add to
These Ham Loaves
Upside Down Bam Loaves
Topping:
6 tablespoons brown sugar
Vi teaspoon dry mustard
6 orange cartwheel slices,
unpecled
Loaves:
1 pound smoked ground ham
(2 cups)
1 pound pork sausage
1 small onion, finely chopped
Vi cup bread crumbs
1 egg ,
Vi cup fresh orange juice
Vt teaspoon paprika '
Vi teaspoon Worcestershire
sauce
Vi teaspoon dry mustard
Pinch of cloves (optional)
Place 1 tablespoon brown sugar
in each of 6 small casseroles or
baking dishes. Sprinkle a little
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Touch of Green
Since there are so many nat
urally green foods it won't be at
all difficult to plan a St. Pat
rick's Day menu with green foods
predominating. If you're plan,
ning to entertain at luncheon we
suggest a hearty gelatin salad
made with sieved avocado and
tuna. Pass hot shamrock-shaped
baking powder biscuits with it. '
of the mustard In each, and top
with slice of orange. Mix other
ingredients until well blended.
Pack lightly over orange slice in
each baking dish. Bake at 350 F.
for 45 minutes. Remove from ov
en, let stand about 5 minutes,
then turn upside down. Servies 6.
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