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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1954)
7KT Page 6 SECTION III THE CAPITAL JOURNAL, Salem, Oregon Tuesday, December 21, 1954 1- ."N. . 4 .3f ;. ': I'-'-W IC4 An"4 I Orange Cups Of Sweet Spuds Good Sweet potatoes "Just belonfi" with the holiday dinner, but that does not mean they can not he "fancied up" a bit. Try these "Sweet Potato Cups." They are easy, just combine raisins, a bit of orange rind and butter or mar garine with the mashed sweets or yams, heap the mixture into orange shells or put into a bak Inn dish and ton wish marshmal- lows and pop into the oven untiL the marshmallows are a goiucn brown. Sweet Potato Cuds 2 pounds sweet potatoes or yams 2 tablespoons butler or margarine 2 teaspoons grated orange rind lk teaspoon salt cup seedless raisins Orange shells Marshmallows Cook sweet potatoes In small amount of boiling water 20 min utes, or until lender. Cool enough to handle. Peel and mash. Add butler, orange rind and salt, and beat until fluffy, adding a little orange juice or milk if potatoes seem dry. Stir in raisins. Heap into orange shells or turn into buttered baking dish. Top with marshmallows. Bake in moderate oven (350 degrees V.) 20 minutes or until thoroughly healed. Wakes 6 servings. This Spaghetti Dish Rates for Company Creole type cookery is a fa vorite with many, and here is what is known as Company Spaghetti Creole: Company Spaghetti Creole 8 ounces long spaghetti 4 hard-cooked eggs 4 tablespoons butter or mar garine 1 cup finely chopped onion Vt cup chopped green pepper 1 can (17 or 20 ounces) tomatoes 1 can (6 ounces) tomato paste 'k cup water teaspoon salt Dash pepper Vt teaspoon dried basil, crumbled Vt cup shredded Cheddar cheese (2 ounces) Vt cup grated Parmesan cheese Cook spaghetti in boiling sail ed waler unlil tender (about 7 minules). Drain and rinse. While spaghetti is cooking, melt butter or margarine in large saucepan or skillet. Add onion and green pepper and brown lightly. Stir in tomatoes, tomato paste, water, salt, pepper and basil. Cook gently about 15 minutes. Chop three of the eggs and add to sauce. Continue cooking about 3 minutes longer. Place spaghetti in bottom of a large heat-proof platter or shallow casserole. Spoon sauce over spaghetti. Slice remaining egg and arrange on top of sauce. Sprinkle cheese over top. Place under broiler, about 5 inches from heat, until cheese is melted and lighlly browned (about 3 to 5 minutes). Makes 8 to 8 servings. Time-saving tip for the holi days: Instead of white sauce, use canned condensed soups as a sauce for macaroni casseroles these busy days. Just thin the soul) with milk to the consistency of sauce. Adds extra-rich flavor, too. flflodlei .Food Gifts of Jam Easy These Days For those who make little extra gifts of jellies and jams, it is no trick at all today with frozen fresh fruits and powdered pectin, or with dried fruits. Hern are two suggestions. Strnwherry Date Jam (Using quick-frozen strawber ries) Yield: about 6 medium glass es (3 lbs, jam) 2 cups (14 oz.) sugar 2,4 cups (two lO-oi. boxes) quick-frozen sliced straw berries, thawed 2 tablespoons lemon juice (1 lemon ,4 cup water box (al)out tablespoons powdered fruit pectin ai cup diced pilled dales Measure suyar and set aside. Measure thawed strawberries in to a large saucepan. Add lemon juice, water, and powdered fruit pectin and mix well. Place over the heat and stir until mixture comes to a hard boil. At once slir in sugar, ttring to a full rolling boil and boil hard 1 minute, stir ring constantly. Itemove from heat and stir in dates; mix thor oughly. Skim off foam with metal spoon. Then slir and skim by turn1 for 5 minules to cool slightly, to prevent floating fruit. I-adle quickly into glasses, (.'over jam at once with ln inch hot par affin. Mix contents of box thnrough ly before measuring. Apricot Jam (Using dried apricots) Yield: about 10 medium glass es j lbs. jam' A cups prepared fruit l? lb dried apricots) lt cup lemon juice (2 lemon) 7 cups (3 lb ) elixir H bottle liquid fruit pectin Kirst, prepare the fruit. Add 3'a cups w.'ter to l? lit. (about 14 cups) dried apricots. Cover and let stand 4 hmirs or over night. Drain, reserving liquid. Grind apricots or chop fine; mix with the liquid. Measure 4 cups Into a very large saucepan. Squeeze the juice from 2 medium-sized lemons. Measure ' cup Into saucepan with fruit. Then make the jam. Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling 'mil and boil hard 1 minute, stirring constant ly. Hemove from heat and at once stir in liquid fruit pectin. Skim off foam with metal spoon. Then stir and skim by turns for 5 minules to cool slightly, to pre vent floating fruit. Ladle quickly into glasses, ("over jam al once with inch hot paraffin. if 275 N. High St. Phone 3-4111 Free Delivery on Orders of 2.00 or Mors Weekly or Monthly Accounts Chn'jlmaj Foods from our own Bakery I MOLD FRUIT CAKE I to 3 His. each . ,.. $1.00 X Plain Pudding . . 60c coch Hard Sauce . . $1.00 Ft. S Pies Pumpkin SOc Cherry Apple Mince H jj B. Berry 60c each Rolls Butter Parker d' House Cinnamon Butter. S GOOD HOLIDAY BUYS ( j Break-up Chocolate ,.. 80c jf E. Z. Popcorn .....;: 39c I (Pops in Container Nestle Choc. Morsels i2ni. 59c I Hershey Chocolate . b$L00 t Hershey Miniatures and Kisses 29c Large Pitted Ripe Olives ,.im,Sey m,. 35c J Hills Tom and Jerry Batter Pl $1.00 Oregon Prunes ,.,. 59c B Shelled Pecans 4ol. 39c Almonds 50J. 39c J Hi-Ho Crackers ,,.. 35c I Pillsbury Angel Cake Mix 2 ,r 99c J Nabisco A!! American Assortment 49c n Blue Piale Cove Oysters 5oi. 39c Blue Plate Cleaned Shrimp SoI. 49c s Lindsey Collosal Olives 39c I Graco Maraschino Cherries ,,., 39c ERNIE'S QUALITY MEATS Oregon Sliced Bacon tell r"K i l3 -lb. Order early to get the weight you want. Fresh Dressed Oregon Turkeys j I MODEL QUALITY f I FRUITS and VEGETABLES ' Oranges 5,! 49c ; f Indian Biver Grapefruit 2 , 29c a Rome Beauty Apples 3,h,. 29c J, ft FtrrvtliinK In Vegetable for Your ChrMma Pinner 0 S I At WE GIVE ft It has been a verv Dleasant vear servina vou and wo want von to bsw wo an. CET YOUR ' ' i - r ft Ml" E Prec,ate yur ""tinued patronage. Although Christmas Week finds us at our H&C GREEN KJ. i busiest, we like to take time off to wish you and yours the very best Christmas 1 stamps AT green STAMPS V "ve ever had! Sincerely, your Piggly Wiggly Store J Piggiy.wi8gly Axis Shop Our Candy Department For Your Xmas Candy Fresh Roasted PEANUT 39c Mixed, Brazil, Almond, Pecans NUTS u. 49c Kraft MAYONNAISE "Oubuniio" Whole or Hall Lb. Pennant MINCE MEAT .. 43c ice nun 0t i eeso c - rei r. . fevv''"3 Hens Plymouth COFFEE Whole Bean . . AB. 89c PUMPKIN Standby Delicious in Pies 225' MARGARINE'S-" 4.89' PEAS Tar 455' Velveeta c . 4 h i j . Sunshine CHEESE 'asgf0 89 Parly Mix Candy 35 Sunshine Z l III mm Sunshine Hydrox Cookies 38' Hi-Ho Crackers It 35' "fSKsisassa. Dromedary ........ rnr t inr wwiw r Kg. w v r9e size Snol,... , . . ORANGis' I - "rTBPt I. 'avel IttDvnwK??. ft Heini Kosher Dill 39 FROZEN FOODS Donald Duck Pickles ' 39c M? orange juice Cadet Regular Ripe 2 oby-TheFl Olives "'243c Quality Ever 31.00 Swonson's t'l Turkey 89c ii iiniiLnj 18. Curly's Sun Girl Fresh iPned or Unpitted Dates "tll3P Luxury Collage Cheese 0,1249' Parker House Rolls Pkg. y filer rlj Christmas! TOOUR.WONDER.FUL friends and customers ...and thanks for. Your patronage DURING THE PAST YEAR. PIGGLY WIGGLY i i o
