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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 21, 1954)
Page 2 SECTION III THE CAPITAL' JOURNAL, Salem, Oregon Thursday, October 21, 195f Fall Is Time for Those Many Delicious Doughnuts $ Alony Ways to Lse Plentiful Cauliflower Fall hi the time for icy cider i the sugar, and when foamy add it goes with the tang in the air. the melted shortening, iiit the And with it, f course, belong baking-powder, salt and nutmeg doughnuts rich, crisp and light, with one cup of flour and stir into ,, -j. rfnohniit ri first mixture, alternating with the hStto whote Sy w!u enjoy! ! milk. Add the lemon flavoring and and you'll find they're easy to J" . nn "" u J HI maSe if you learn the secret of cooking them correctly. To elimin ate guesswork, and insure good results- use a deep fat frying ther mometer which will give you ex acting temperature control. Sweet Milk Doughnuts , 2 tablespoons shortening 1 cup sugar 3 eggs 1 cup milk 3 teaspoons baking powder 1 teaspooj salt Vt teaspoon nutmeg Vi teaspoon lemon extract 4',i cups flour Beat the eggs till very light, add Cheese Stuffed Baked Onions and Broiled Chops ' .. fi A vegetable treat to sorve with broiled chops is baked onions, stuf fed with cream cheese and spin ach. They make a most attractive addition to the meat platter, too. CHEESE STUFFED ONIONS (6 Servings) 6 medium-sized onions, peeled Another Dip-for- Dessert '' It's the age of dips, this one a dessert one. For the dessert you may serve with coffee In the living room following dinner, try this cream and coffee dip. Lady fingers are dunked and' eaten with this offering. Cream-and-Coffee-DIp 2 tablespoons strong, cold coffee 1 cup chilled whipping cream 1 teapsoon rum flavoring Q tablespoons very fine granulated sugar .Add coffee to cream: beat until fluffy. Add flavoring. Add sugar gradually, continuing to beat until stiff. Serve with lady fingers, gingersnaps and chcoo- jate snaps. Makes B servings. Chutney is Spicy, Delicious Treat A fall favorite to be made before frost starts nipping the tomato vinos In our part of the country nnd wo have to atart importing them from "down south." Recipe makes about 6 pints of wonderful eating with any meat or poultry. Fine in pot roast sandwiches, too. Red Tomato Chutney 9 large rod tomatoes, - peeled and cored 4 medium size cooking apples, peeled and cored 1 medium size green pepper 3 canned pimicntos fi cups beet or cane su&ar 1V4 cups seedless raisins H4 teaspoons salt 1 teaspoon grated lemon rind A cup lemon Juice, fresh, frozen or canned y teaspoon each of paprika, ginger and allspice H teaspoon cayenne Put tomatoes, apples, green pep per and pimientos all through coarse knife of food grinder; com bine with sugar and remaining in gredients in a preserving kettle, stirring to mix in sugar. Bring to boil on high heat; cook on me dium high heat about 25 minutes (it will Uiicken), stirring occasion ally. Remove from heat; skim. Pack Into hot sterilized Jars and seal at once. About 6 pints. 2 (3-oz.) packages cream cheese 1V4 cups cooked, chopped, fresh spinach (or lOoz. package fro zen), well drained 1 teaspoon salt Vt teaspoon pepper Italian style grated cheese Cook onions in boiling water 30 minutes or until just tender. Drain well; reserve liquor. Cool onions. Soften cream cheese at room tcmparature. Boat cheese until fluffy. Blend in spinach, salt and pepper. Remove and reserve cen ters from onions. Fill onion shells with cream cheese-spinach mix ture. Sprinkle with grated cheese. Place in buttered baking dish. Bake in a hot oven (400 F.) about 30 to 35 minutes or until onions are tender. Serve with onion sauce. TANGY ONION SAUCE (Makes about 3 cups) 2 tablespoons butter or margar ine Reserved onion centers, chop ped 3 tablespoons flour 1 teaspoon thyme 1 teaspoon curry powder Vi teaspoon salt Vi teaspoon pepper H teaspoon mace 2 cups onion liquor Melt butter in small skillet. Saute onions until golden brown. Combine flour and seasonings: blend into onions. Add onion li quor; cook, stirring constantly, until thickened. Strain through a corase sieve. Serve hot with stuf fed onions. Potato Cheese Croquettes Good Dad and your strenuous-playing, fast-growing brood announce a meal's not a meal without pota toes; and maybe you're sick of them the same old ways. Tonight, how about concentrat ing your recipe prowess on the spuds, and serve simply with sliced cold meat. These potato cheese croquettes fill the bill to a T for something fittingly different, go with practically anything else you have on hand, and will make the whole family wonder where you've been hiding your talents for improvising. Potato Cheese Croquettes 2 cups cold (leftover) mashed potatoes 1 egg' beaten 1 cup grated Cheddar cheese Salt to taste Vt teaspoon pure monosodium glutamate Vi cup fine dry bread crumbs Vi cup milk Break up potatoes. Beat egg in blender until frothy. Add potato pieces gradually, beating at medi um speed until blended. Stir in cheese, salt and monosodium glu tamate. Shape as desired. Dip into crumbs, then into milk, and again into crumbs. Fry in shallow hot fat until golden brown on all sides. Makes 4 to 6 servings. WW, si wis,-. J5t FANCY BAKED APPLES Make baked apples more glam orous by making a lemon sauce to serve with them. You can dress up the dessert by a lemon sauce with chopped almonds or filberts topped with whipped cream. HEAVIER CATSUP WITH REAL CHILI PEPPERS 4 ml "It. ness With sW SCREW CAP! 1288 State Street Phone 3-6489 RIB STEAKS While They Lost lb. FINEST SELECTION BEEF ROAST ARM BLADE RUMP lb. SWIFT'S PREMIUM CURED SLICED BACON 1 I,B. HEAT SEAL FULL SLICES HAMBURGER "3 lbs. A Mh. Pk5. 27e BONELESS SIRLOIN Delicious lo pin fry or broil IB. This weekend and for a very limited time we are able to offer you these very low prices on delicious EASTERN OREGON HEREFORD BEEF . . . Don't wait . . . stock your locker now. Plon to buy at least a week's supply . . . , Try This Cheese Idea ' With Franks Plentiful bargain-priced frank furters filled with plentiful cheese combined with chopped peanuts and zestful salad dress ing make a fine meal when served with green beans. Definitely for fork eating. Five generous serv ings. Garnish with parsley and pepper or pimiento rings. Cheese Stuffed Franks 1 pound frankfurters 1 cup Cheddar cheese, grated Vi cup chopped peanuts Vt cup salad dressing Cut a long split in each frank furter and fill with mixture of cheese, peanuts and salad dress ing. Place on broiler pan and set 5 or 6 inches under broiler for 7 or 8 minutes. For an attractive and satisfying accompaniment, season fresh, canned or frozen green beans with finely chopped onion and the usual butter, salt and pepper. You might offer split oven-toasted hot dog buns that have been spread generously with butter or margarine. For Stuffing Half cornbread crumbs and half regular bread crumbs, onion, cel ery, plenty of small pitted ripe olives or chunks of large ones and plenty of butter but light on the seasoning is the way we like tur key 'stuffing. Use minimum amount of broth to moisten the ingredients so your stuffing will be light and fluffy. For a dessert that is delightfully different, and quick, too, prepare vanilla pudding and pie filling mix os directed on package. Add 2 tablespoons crushed peppermint candy, and serve warm with cream. Four servings. dough which can be handled. Roll out Vt inch thick on a lightly floured board. A soft dough makes light, tender doughnuts when cooked. Fry in deep fat (360-370 degrees F.H and drain on unglazed paper. , Fried Cakes fi cups sifted flour 4 teaspoons baking powder 1 teaspoon salt M teaspoon nutmeg grated Vi teapoon soda 3 eggs, beaten light 1 cup sugar 1 cup mashed potato 2 tablespoons melted shortening Vt cup sour milk Sift together first five ingredi ents. Add sugar to eggs, shortening to potato, and combine the two mixtures. Add sour milk and stir in the dry ingredients. Put little of dough at a time on board, knead slightly, roll to hi inch or more in thickness, cut into rounds, and fry in deep fat Keep dough as soft as possible. If you have never used a deep fat frying thermometer before, re member to place the adjustable clip on back of the thermometer over the edge of the cooking uten sil. This will keep the thermome ter firmly in place. Make sure that the bulb is immersed accord ing to manufacturers' instructions so that your reading will be cor rect. After the frying Is done, clarify your fat by frying washed and dried potato slices. After it cools, strain your fat through cheese cloth in a sieve. It will then be ready for the next batch. There are many ways to use the good quality cauliflower dis played so generously. Use snowy white buds of raw cauliflower in your tossed green salad. Sliced thin, they add pleasant crunchi ness. Cauliflower buds, too, are especially good with cheese dunk ing mixtures. cheese or sprinkled with grated cheese over top and broiler browned for a minute or two. FOR FISH FILLETS Next time you tiave fish fillets, make them "special" by serving with dill rice. Just prepare the When you cook ! five-ounce box of pre-cooked rice cauliflower, keep its mild flavor by cooking it only until it is crispy-tender. Serve it, whole or in flowerettes, buttered or with as directed on package, adding Vs teaspoon of powdered dill. Brfo.. serving mix in ltt tablespoons butter. 00 amp? Cranberry sauce of cran berry illy add xil to the mtal. Serve It often fresh-cookid or can ntd. With the fresh crop of Northwest Cranberries now en me market, now is the time plan to IT'S FRESH CRANBERRY TIME! I - yy (ml Where Your Dollar Gets Time and a Half ni 20c ! B lb. 49' j! ' Ground Beef Lamr or Aged Cheese PureBeef 1101115 Whofe I C MQ 3 Armour's Star lb. dJJ 49c ,b pure pork nnm da act ii i i T-Bone Steak sausage PORK ROAST 3 He S9c .b 3 ibi. $100 Loin End Choice Pork lb. rJ tJ Tender Caponixed p.. in BEEF ROAST gfo). Extra Large, each $1.59 Guaranteed Tender lb. ZJ JJ Armour's ond Swift's IUN, MEATY qra. SHORT RIBS a 13 EMjicnn unin-rtu ruKiv. iwo PORK CHOPS EASTERN GRAIN-FED PORK. Two tasty family favorites at a new LOW PRICE! 5 m I K B B R ; B M n GARDEN-FRESH FRUITS AND VEGETABLES Cabbage 3c lb. Honey 89c Big Pail PORK STEAK lb. t B Bisquick 39c 40 oz. Pkg. This will probahly be your finest opportunity of the year to fill jour locker with our tra ditionally fine Eastern Oregon Hereford Bret. Eastern Oregon Hereford Locker Beef Remember! This Beef Is 100 U.S. Government Inspected HALF OR WHOLE HIND QUARTER FRONT QUARTER 22Vz 2SV2 22,2' n B R B B Peaches No.2'iCan25e 24CConi5.99 Hot Master Bread Every Day at 4:30 Except Tuet. t Sat. Danish Squash Grapefruit Celery 5C "h 69c" Doxen 10C B""'h Diced Carrots CORN Tomato Juice IOC can Crem S,yI ' Who1 23C Catta9e-303nSixe e 2 fa, 27c 46 String Beans SHRIMP Nescafe 2 can. 29c 29c 59c Cottage Brand 303 Size Coti Brand 2 aT PEAS Canned Milk Margarine 2 can. 25c J.0". 25c 2 for 45c Confg.yrVndlr03CS,,e STK BROADWAY MARKET Thing in Town BROADWAY AND MARKET STREET OUR EGGS Store Hours: 8 A. M. Till 8 P. M. Every Day Direct from the Including Sundays Country Prices Good Friday, Saturday, Sunday 7b THI catsup with a kicki
