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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 21, 1954)
Pa 4 SECTION in Thursday, October 21, 19S1 Thursday, October 21, 19S4 Acorn Squash Versatile Vegetable ' . ' v:. Acorn Squash teams well with creamed ham for a luncheon or nipper dish. By CECILY BItOWNSTONE MP Ntw.featurci) There's something just right about sturdy acorn squash for fall meals. It's a vegetable that has gained in popularity during the past years and no wonder. Eco nomical and substantial, it adds variety because it can be offered so many ways. After baking the squash halves according to our directions, re move the pulp with a teaspoon. Mash the pulp and beat in salt, pepper and brown sugar to taste along with butter or margarine. Two tablespoons of butter or four acorn-squash halves will be about right. Pile the aquash into a shal low baking dish or pie plate. Or pile it back into the scooped-out shells; you will probably need the pulp from a whole acorn squash to fill one half-shell. Now reheat in the oven or under the broiler and garnish with parsley sprigs before serving. For extra flavor, as you mash the baked squash with the salt, pepper, sugar and butter sug gested, try one of the following Ideas, 1. Add a little grated lemon rind or lemon juice, or both. Points up flavor! 2. Add a dash of ground nut. meg with or without the lemon. If you have a nutmeg grater, be fiflocDel Food! KlarEiet 275 N. High St. Phone 3-4111 Ftn Delivery on 2.00 Orrliri Weekly and Monthly iccounll Coffee Price Is Hill's, Folger's, SAW, M.J.B., Man- tl ft I 1 ft? nlng's, Caswell, Maxwell House. ..Ih. fl'V Jibs. jliVI $ & W Colfee,1KB:i"..nr'.p $1.89 DEL MONTE BY THE CASE (24 cans) Del Monte $4.85 $3.75 $4.55 $5.25 $4.65 Grapefruit, case ... Del Monte Cream Style Corn, case ... Del Monte Cut Beans, case Del Monte Sliced Beans, rase Del Monte Early Garden Peas, rase. MODEL QUALITY PRODUCE FANCY APPLES ,,,,,, (Drllcious, Golden Delicious, Northern Spy, Jonathan, King) FRESH BRUNEI SPROUTS .,, 19c CELERY HEARTS ....Bunch 15c SWEET POTATOES N,, 2 . 23c ERNIE'S QUALITY MEATS el irmour'i p f Link Snusaqe . 59c Mill Swlll'i Premium or irmour'i Slir a HAYl Whole or Shank Hill lb. QuC Sliced Bacon w, lb 69c With 10c Coupon Page 1, Food Section TREE TOP CIDER, gallon - 5t WONDER MARSIIMAI.I.OWS. pound cello 2Sc (White or Assorted Colors) Mrdwve mm foods Peas Peas and Carrots Cut Corn l eal or Chopped Spinach Frenrh Fries 1 r. Ti at sure to use the freshly grated spire because it really imparts extra fragrance. 3. Omit the butter and add a little heavy cream instead, along with a dash of cinnamon. 4. Omit the brown sugar and add honey instead. 5. Beat in drained crushed pineapple. 6. Arid grated orange rind and some membrane-free orsnge sec lions. Or use drained canned man darin oranges with the fresh orange rind. 7. Omit the sugar and sweeten with a little maple or maple blended ayrup. Sometimes leave the pulp in the aquash halves unmashed. Fill the cavities one of these waya. 8. Fill with green peas in a cream sauce. Or with a combina tion of the peas and tiny boiled white onions. A buffet-size can of the onions is fine to use. 9. Fill with a well-seasoned cream sauce and finely diced raw celery. The crunchy celery gives texture contrast. 10. Fill with succotash. Or add bits of crisply cooked bacon to the vegetables. 11. Fill with slewed tomatoes. You can buy the stewed tomatoes canned; they have excellent flav or and will only need to he heat ed in a saucepan before they are Down Again ! Dole Pineapple a Dole Chunk Pine- apple, No. 211 J Dole Shred Pine- 1 apple, No. I1 Dole Pineapple Juice, 40 ox, . - . Dole Pineapple Julre, No. 2 ' Dole Pineapple 5 Juice, No. 211 .J nd Juices for 59c for 63c 29c for 29c for 29c $1.29 BLUE BONNET MARGARINE 17 lb. DOC. FOOD SPEI'IAI S sklppy p tfly Dob Fond ' rani Flavfatr 4 1 Dog Food . 1 n cant T)C e.n,$1.W Frlskles . Frlskles. 3fc 75s Cube or Meal added to the squash. 12. Fill with creamed ham made according to the following recipe and aerve aa a luncheon or aupper main dish. Baked Squaih Wish acorn tquaah; cut In half lengthwiae. Remove aeeda and stringy portion; place squash halves, cut aide down, in a baking pan. Pour in boiling water to Vt inch depth. (For 2 acorn-squash halvea use a OxflxlN inch pan with Vi cup water.) Bake in hot (400 degrees) oven until tender 30 minutes or longer. Remove squash from pan. Turn right side up and mash and season pulp: or leave unmashed and fill cavities as desired. Makes 4 servings. Acorn Squash With Creamed Ham Ingredients: lty tablespoons butter or margarine, Hi table spoons flour, hi cup chicken broth or bouillon, Vi cup milk, 1 cup diced cooked ham, salt and pep per, 4 baked acorn-squash halves, parsley or water cress. Method- Melt hlltlo In Ban... pan over low heat; blend in flour. Add chicken broth and milk. Stir constantly until smooth and bubbly; cook and atir several more minutes. Add ham and aalt and pepper to taste. Spoon cream ed ham into cavities of baked acorn-squash halves. Garnish with parsley or water cress sprigs. Serve at once. Makes 4 servings. Peppered Fish Good ground black pepper real ly "sends" broiled fish fillets and fish sticks. Brush the fillets or sticks with margarine or butter and season with aalt and a gen erous sprinkling of black pepper; then quick broil just until golden brown on both side?. Over-cooking toughens fish. Baste dryer types of fish several times with butter or margarine. 'til IVe X I r J K J U i Trr Jf I ft X'. . , . S f - .' - - V Vrt,- J. S. - ' ,'s v v ito jus jLou know how that cup of hot coffee at breakfast picks you up! Then why should your youngsters be satisfied with a plain, uninspiring cold beverage -especially when they can have the right hot drink for children-Ovaltine? Ovaltine is really right! Ifs right in taste. Children love its delicious chocolate flavor, malted for extra goodness. Ifs right in nutritional value. Ovaltine is a food beverage that's rich in nourishment It provides a wealth of vitamins, minerals and other nutritional NK iMT MOT DRI troaw tjta to4ul jFilberts Find Their Place Some mnr shout those fine ! 1 tablcnsonn diced celery Some more about those fine Oregon filberla. Try one of these recipes: Fildorf Salad H cup filberts, coarsely chopped 3 cups apple cubes 1 cup diced celery 2 tablespoons lemon juice 2 tcapsoons honey Few grains salt 2 tablespoons mayonnaise Vt cup chopped dates Combine all ingredients and toss lightly. Line chilled salad plates with crisp salad greens. Divide the salad into the six portions. Top with additional mayonnaise and paprika. Serves 6. Broiled Ham 'n Filbert Rounds cup coarsely chopped filberts 2 hard cooked eggs, mashed 2 2Vt ounce cans, deviled ham 2 tablespoons diced pickle 1 teaspoon parsley V4 teaspoon green onion, minced ? HOT Ntf&UF had my morning Ovaltine!" aerve it at FOR CHILDREN OTOGT) fgnuFiED food beverage I tablepsoon diced celery 1 tablespoon mayonnaise 16 "i inch slices of party rye bread, buttered Mi cup grated cheese Combine all ingredients except the cheese and mix thoroughly. Spread on the rye bread. Sprinkle with cheese and broil 7 inches under the broiler until the cheese bubbles. Serve immediately. Makes 6 to 6 servings. For Stuffing To add special interest to the stuffing for fowl, pork chops, spareribs, or flank steak, add chopped and toasted filberts. For the stuffing to fill a 12 to 15 pound turkey, use 1 cup nut meats; for smaller amounts of filling, Ji cup toasted filberts, j FOR AFTER SCHOOL j Plan a treat for the youngsters who rush into the kitchen alter school. Spread crackers or bread with a mixture of maple-blended syrup and peanut butter made by blending k cup of each ingredient. ' essentials so important to growing children. Children should have enough of these extra nutrients to help keep them doing their best at school and play. And, instant Ovaltine is such a quick, easy way to give your youngsters that "something hot" doctors know they should have at every breakfast Just add 3 teaspoons of Instant Ovaltine to a cup of hot milk and it's ready to serve! Get a jar of Ovaltine today at your grocery store. DreaKiast tomorrow. AT BREAKFAST j'i'SK i a limn fiH this way it Baked ham served with Urge Hrv limas fixed this way makes ex cellent fare for a buflet supper party! Combine J cups cooked large dry limas with 1 cup milk and 2 well-beaten eggs. Stir in hi cup each minced spinich, minc ed parsley and grated sharp American cheese. Season to taste with grated onion. Worchestershire sauce and salt. Bake in a moderate ly slow oven about three-fourms of an hour U.S. Govt. Insp. Steer Beef SWISS STEAK 1, Hoffman ISO N. Commerciol a 6- . sav--..:-1 .JT ' Y'7 B T COOL WEATHER DRINK I When the weather turns cool, ; try hfating canned tomato juice just to a boil. Add a teaspoon of I butter or margarine to each aery. ' ing and stir until the butter melts. Serve either in bouillon cups or small glasses. Don t forget a slice of lemon for flavor. About 90 per cent of U. S. in nnru nf dried, whole eggs come 1 from Sweden. Meats Inc. Solem Ph. 3-S563 Ovaltine comes In two kinds. Plain, and Chocolate Flavor. Children especially lovt the ChocoUta Flavorad. 65c o, o O o
