Capital journal. (Salem, Or.) 1919-1980, October 21, 1954, Image 25

Historic Oregon Newspapers

Capital journal., October 21, 1954, Image 25

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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 21, 1954)

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Newspaper Page TextaletnJ Authentic 0cc4 (juide tc Setter Itifoq THE HOUSEWIFE'S HANDY FOOD SECTiOIN LATEST IDEAS FOR YOUR Journal A R K E T 0 N G Edited by Morion Lowry Fiichtr Published Thursday Each Week Salem, Oregon, Thursday, October 21, 1954 Meat Supplies Feature in Food News; Varied Recipes Given Caoital A t v v - i t o nniri ai iBi J-r si V nfc mlri Many Good Things in Marts L,. JSZv5T There are so many good things in abundant supply at reasonable prices that we couldn't put them all in the headline. Make meal planning easy and also make the most of the family food money by carefully scanning this list. Look over this newspaper's food adver tisements and watch for store specials end displays. Early in the days shopping gets you through the store and through the checking counter much more quickly. Meat Buys Beef production continues at a high level with good values in all grades but exceptional values in the grades and cuts that require longer, slower cooking. Pork is back on many weekly menus as it becomes more abundant in both fresh and cured supplies. Treat the family to a pork roast along with plenty of canned apple sauce which is surprisingly low in cost. Lamb continues seasonally reasonable; here again the bargain are in the less fancy cuts for stewing, brais ing. , Plenty f Poultry Near record supplies of broilers and of turkeys are coming to mar ket. There are good buys in slew ing hens for serving with dump lings and egg noodles or for fri casseing. For color, flavor and interest, add green pepper and red pimento to gravies. Turkeys arc certain to remain plentiful throughout the holiday season; are a good buy any time, good for several fine meals from one turkey. Eggs. Homemakers rejoice In the reasonable prices on eggs which are so essential in the daily diet and in the making of all sorts of good things. Give Father and the boys two eggs for breakfast and Pork and Appl Tasty By ZOLA VINCENT (Foods Writer) Two of America's most popular edible go-togethers of all time . . pork and apple sauce ... are back together again at such modest cost that they're appearing on weekly shopping lists to the de light of all the family, Greatly increased supplies of pork are coming to market as fresh fragrant apples are rolling to processing kitchens and being rushed into cans at flavor peak as apple sauce, canned apple slices, apple juice and other delectable apple products. Superior flavor of today's canned apple sauce is the result of blending of several types of choice apples unlike canned apple I sauce of former years which usu-1 ally relied on one variety. Price ' of the canned product is surpris-1 ingly small; so much so that the shopper often buys it by the half dozen or dozen cans for daily use In a great many ways. Fancy Apple Sauce Pork Roast First let's fix the apple sauce like this, planning to offer gen erous individual dishes of half-and-half rosy cinnamon and plain apple sauce for color and inter est. For the pink part, co'mbine 2 cups canned apple sauce, ',i cud cinnamon candies, 2 tablespoons sugar and 1 tablespoon lem-n juice; heat enough to melt c n-1 namon candies. Offer either wrrn ; or refrigerated being sure to iir before serving. Use other half as it comes from the can. Roast loin of pork is one of America's favorite meat dishes. Do not overlook the economical pork roasts which are cut from the end of the loin rather than the fancier center cuts. The end cut loin roasts well for less per pound than the cen ter cut roasts and although some what more difficult to carve, yield the same juicy, fine flavored meat The loin end roast nearest the shoulder is known as the blade loin roast and that nearest the ham section is the pork sirloin roast Both are prepared in same easy way as the center cut roast except that cooking time must be increased due to more com-1 pact form of meat Roast Pork To prepare either of these smart buys, place the meat fat side up in a moderate oven, 325 degrees and roast 45 to 50 min utes per pound. Do not cover. Do not baste. Roast loin 25 to 40' minutes per pound. Gourmet Touch. Sprinkle roast with caraway seed or rub with sage or oregano along with the salt and-pepper before placing in oven. Good Ways with Sauce Many good conks keep canned apple sauce at hand lor adding flavor to many foods at small cost Main Dishes. One cup of diced; cooked ham sauteed in 4 table spoons of. butter, mixed with 2 cups apple sauce and heated makes a fine supper or luncheon dish. Or use this as a tasty fill ing for omelet or French pan cakes. Pork chops take especially to canned apple sauce with raisins stirred through it. Coid sliced baked ham likes a generous bowl of apple sauce, spiced with horseradish. Hum or Pork Relish. Heat 2 cups canned apple sauce; remove from heat, mix in 2 teaspoons lemon juice and dust with papri ka. Very good indeed. New Idea For relish, blend equal quanti ties canned apple sauce and whipped cream. Season with horseradish. Pour in refrigerator tray, freeze, cut- in square chunks for serving. Pork chops zest is given by browning chops on both sides, then covering with apple sauce and simmering until chops are tender, about 45 minutes. Hot apple sauce makes a good vegetable substitute once in a while; serve with dab of butter melted on top. Applcc Sauce Desserts. Dress up dish of apple sauce with dash of nutmeg and dollop of flavored whipped cream or top with vanil la ice cream. Children will love. Dutch Snap Bean Salad Favorite Family favorite. Cook 1 pound snap green beans cut in 1 inch pieces in boiling salted water un til just tender but still crisp (about 10 minutes). Mince two slices of fried bacon and mix with beans. Fry V cup chopped onion in bacon drippings for 2 or 3 minutes. Add Vi cup vinegar and a pinch of sugar. Bring to a boil. Pour this mixture over beans and bacon; mix well. Sea son to taste with salt and pepper, Serve hot. Four servings. Melon Delight Melons soon will be fading from the market place. Enjoy now the sweet re'reshing goodness of Per sians, cantaloupes, Cranshaws, ca sabas, honeydews, morning, noon and night. For a handsome fresh fruit salad, use rings or fingers of chilled melon on bed of lettuce. Add grapes and cubes or slices of fresh pears. Serve witii scoop of sherbet or vith fruit salad dressing. PANCAKE TREAT Hot pancakes on a frosty morn ingwhat better start for a busy day! Give the family a welcome surprise and fold into the pancake batter a half cup of finely cut shredded coconut, plain or toasted. New Type Of Cookbook This Month' : A new type of cookbook is off the press this month, Betty Crock er's "Good and Easy Cookbook. Instead of the subject matter being listed under topic headings, such as meats- salads, desserts, etc., this new volume goes in for main headings, or chapters. These chapters are: Breakfast Lunch, Dinner and the "Fourth Meal." Under each of the headings the reader will find complete recipe for planning meals appro priate to any time of the day. More than 1000 recipes are In the 252 pages, 32 of which are in color and others in color sketches. The recipe are not duplicated in Betty Crocker s Picture Cookbook. Various mixes that make for quick and easy cooking but tasty meals are used extensively in recipes for casserole and other dishes, and there are ideas on herbs and condiments. The book has a spiral binding so it will lay open and flat at will. Publishers are Simon and Schuster and the book is on sale at book. variety, drug and department stores as well a news dealers and super market. send them to work and to school well supplied with energy. Fish and Shellfish. For a menu change, plan fish at least once a week. Try scallops, fresh Pacific ivctAra rhsrru ilnna ,l,mi on1 of cntlrSA shrimn wihf4i nrp Aven i better than last month. Steak and baking varieties include ling cod, swordfish, sablefish, northern hali but (frozen) as well at lake white fish, trout and yellow pike. Pan readies include Eureka rex sole, ling cod, true cod, rockfish. sole sea bass and then there are fillets, I Iresn and frozen. - Vegetable Buys. Cabbage, cauli flower, celery, corn, cucumbers. lettuce, onions, potatoes, winter squash; In good supply are egg plant, peppers, sweet potatoes, bunched vegetables. Fruit Buys Wonderful Fall varie ties, plenty of grapes, season-end melons, pears and citrus fruits. Peaches are going fast and so are melons. Good Marketing! your favorite pastry shell and fill with peaches. Use canned or frozen peaches. Over peaches, sprinkle one tablespoon quick cooking tapioca. Over this, pour M cup of honey. Cover with deco rative strips of pastry and bake in moderate oven, 350 degrees for about 30 minutes. Serve with plain cream, whipped cream or vanilla ice cream for exclamations of pleasure. Using Those Beets Nutmeg Angel food Plentiful, reasonably priced eggs for making angclfood cake! Just make a regulation angelfood recipe using lVi cups of egg whites and mix 1 teaspoon of ground nutmeg in with the flour before folding it into the whites. Or add 1 teaspoon ground nut meg to any angclfood mix. Superb dessert when served with crushed strawberry sauce. Double your money's worth by. using tops as well as roots ol beets. ' Two color and flavor treats from one bunch. Tops an washed and cooked like spinach; steamed in moisture clinging to leaves. Or leave them raw and add to tossed green salad mak ings. Add them to spinach. You can bake beets like potatoes. You can cut them into strings or shred themt and bake them in small amount of water in a ca scrole.- Beets take to a tiny bit of herb seasoning; to add savorj y or caraway or coriander aloni with butter, salt and pepper Beets acquire a pleasing sweet' sour taste when dressed with, orange juice and butter. . - Baked Lamb Shanks Tasty Meat Dish You know how some foods lust naturally pair off to make extra eating pleasure: Apple pie and cheese, doughnuts and coffee. It's the came way with lamb and wine. During these months when west ern lamb will be at your meat shops in quantity, do try some new ways with the less-in-demand cuts, such as lamb shanks. Blaise them or bake them, but for full enjoy ment, please serve them in com pany with classes of red or white table wine. Baked Lamb Shanks (Serves 4) 1 4 lamb shanks Salt and pepper 1 (No. 303) can tomatoes i cup red table wine 1 cup chopped celery Vs cup chopped onion Bit of minced garlic or' dash of garlic powder Sprinkle lamb shanks with salt and pepper; place in a roasting pan. Combine tomatoes, wine, cel ery, onion, garlic and additional salt and pepper to taste. Heat mixture to simmering; pour over lamb. Bake, uncovered, in a mod erately hot oven (375 degrees F.) for 2 to 2!4 hours, or until meal is very tender. Turn shanks occa-i sionally during cooking and baste with the sauce. Make a panful of your favorite fudge. While fudge Is still warm, sprinkle 1 cup of candy-coated puffed wheat over top and press gently. This fudge is best If eaten the day it is made. Savory Halibut A baking delight any time, halibut however needs a little pepping-up because of its bland ness. For 4 servings, split green onions lengthwise and lay them in bottom of greased baking dish. Lay lVi pounds halibut in one piece on top of onions. Mix to gether 1 tablespoon flour and 2 cups milk, season with salt and pepper and pour mixture over halibut so that it is just covered. Dot with butter, sprinkle gener ously with paprika. Bake in hot oven, 400 degrees until fish is tender; about 20 minutes. More people buy !j. r and enjoy Maxwell House if, w than any other btahc in e worfd! UPtfia MM aTBVoavaVJH9 $likizkm BS i !AiJ."XJjL3-1 yet i "a vk. f i i i a. count on 1H f0 BETTER BAKlN6:,: Good to the Last Drop! j tA4 H CM DtlMrt 5lf . . .sp 14 m Mail tor bahn. tr on fonts. ooroolt. M ItnMoaOM oo4 otteor Snnkt. 17E3E BIGGEST Damn VOID GTGQ FOUND! i 1 1 . N V ' ) ji : t --rs WHY THE BIGGEST DIME? 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