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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 21, 1955)
2-(Sec. 3)-Capi(al Journal, Salem, Ore., Thurj., Apr. 21, 1935 si 7rt a-- ,h VV-W 1 Idea for Oven Meal On Busy Day " An oven dinner Is time saving on a busy day. When planning menus for the week, if you find that one day is going to be very strenuous, save yourself time by planning an oven dinner for that day. However, plan dishes that v ill require the same oven tem perature and approximately the came cooking time. This will save time, steps, and insure a really perfect dinner. It is sometimes difficult to de cide on a vegetable for such a meal. At this time of the year, fresh asparagus is on the market. Asparagus Custard is a combina tion of milk and eggs, and can bake along with the rest of the meal. It is delicious to cat and because it is made with milk, it supplies tin essential milk nut rients that are so important. Cal cium is one of our most needed minerals and milk is Ihe best source of this mineral in the diet. As a suggested oven dinner menu try: Ham loaf, asparagus custard and rhubarb crisp. The baking time for these dishes is very nearly the same. To com plete the meal add tomato-cucumber lettuce salad, which takes only minutes to prepare, bread and bulter, and milk to drink and you will have an appetizing, well balanced meal, prepared without fuss. Asparagus Custard 1 pound fresh asparagus or 1 package frozen ' cut asparagus 2 cups mill; 2 cups toasted bread cubes 1 tablespoon minced onion teaspoon salt Dash of pepper 2 eggs Cook fresh asparagus in slight ly salted boiling water until ten der. Drain and cut in 1-Inch pieces. Coo', frozen cut asparagus as directed or package. In a 2 quart buttered casserole place the cut asparagus. Mix milk with bread cubes, minced onion and seasonings. Add slightly beaten eggs and pour mixture over as paragus in casserole. Set in pan of hot water and bake in moder ate oven 350 r. for about 45 min utes or until set. Serve from ca terole at the table. Serves 6. Many Good If you've an eye for good buys, you've probably discovered the economy of an end-cut pork loin roast. During these days when pork is so plentiful all pork roasts are good buys, but the roast cut from the end of Ihe pork loin is especially economical. It seems that everyone wants roasts from the center of tha loin. This results in their being some what scarcer than other roasts and consequently more expensive. It's the age-old story oi supply and demand! Why, you may ask, does every one want the center cut roasts? Are they juicier, tenderer or easier to cook? The answer is that while all pork loin roasts are juicy, ten der and easy to prepare, many people like the center cut roasts because they're so handsome look ing for a guest meal and because they carve into such nice chop size servings. The end roasts, which are a little more irregular in shape and carve less uniformly, arc every bit as tasty, however, and are ideal for a Sunday or weekend family dinner. ' Conking an Knd-Cut Pork Roast the end-cut loin roast is prepar ed just like a center-cut roast ex cept that it needs a little longer cooking time. The use o a meat thermometer is the best guide to knowing when the roast is done 1185 dog. F. internal temperature! Cook the roast in a shallow un covered pan in a 32a deg. F. oven and allow 40 to 46 minutes per pound. Oven Browned Potatoes Potatoes cook beautifully around a pork roast because there's al ways enough fat and brown drip pings to baste them and make them a golden brown. Pre-cook potatoes (whole small ones or larger ones cut up) in water for about 10 minutes. Then place around the roast one hour before the end of the roasting time. (If the fat around the roast is too deep, spoon oft sonic of it and save for pan-trying.) Coat potatoes well with the fat in the pan and sprinkle with salt and pepper. Baste from time to time; pierce Pork Buys These Days 3P An end-cut pork roast is just as tasty as the center cut with a fork to test for tenderness. A good tasting vegetable to serve with a pork roast is green beans tossed with a delicious herb and onion "dressing." Green Beans Deluxe Cook fresh or frozen green beans (or use canned ones.) To make sauce melt 4 tablespoons butter or maragrine and in it cook until lightly browned Vt cup finely chopped onions and cup finely cut celery. Add beans, mix well, then season with salt, rosemary and thyme (or basil) to suit taste. Reheat to blend flavors well. Popular Pork Steaks Pork shoulder steaks arc another of today's best meat buys and I hey re one of the easiest of meats to prepare. Always remember that pork steaks must be braised, not broiled with fruit for a company meal or Sunday family dinner. Fruity Pork Steaks 3 or 4 pork shoulder steaks 1 cup sliced onions 1'4 cups apple juice Vi cup seedless raisins Salt, pepper, nutmeg 2 tablespoons cornstarch In a little hot fat brown pork sleaks; remove and lightly brown onions. Drain olf fat. Return steaks to skillet and top with the onions; add apple juice and raisins. Sprinkle meat with salt, pepper and nutmeg. Cover and simmer over low heat for 1 hour. Remove meat; mix cornstarch to a smooth paste with 2 tablespoons cold water. Add to liquid and cook, stirring constantly, until thickened. Season to taste. Serve steaks with fluffy rice topped with some of the sauce. Bananas, Tomatoes With Lamb Chops If you are one of the lamb chop eaters, you'll go for these: Frenched Lamb Chops with Bananas 4 medium bananas, peeled 4 trenched lamb chops 2 tomatoes, cut in halves - crosswise Broil lamb chops until brown on one side. Turn the chops over and put bananas and tomatoes which have been brushed with melted butter on rack in broiler. Continue broiling until the meat is done. Meat should be at least one-half inch thick. This serves four. About Veal Stews If your family expects occasional meals that arc quite different . . . and wonderfully good, they'll ap plaud this. Flour and brown cubes of veal (lew meat. Add water to not quite cover; cover pan and simmer 1 hour. Then add 12 seeded prunes, juice of 1 orange, 1 tablespoon each vinegar and sugar and a dash ot cloves. Cover and cook anolher hour. Rice or egg noodles are es pecially good Willi this, hharp Cheese The longer Cheddar cheese Is aged, the sharper Its flavor he romrs; therefore, when a cheddar cheese is labelled "sharp" that Usually means It has been aged ten months or more. Mild cheddar is aged six months or less; med ium sharp, nine months or less. Low Sodium Diet Fresh lemon juice blended with salt-free butter makes an excellent seasoning for vegetables and meats If you are one of the many on a low-sodium diet. 4 pounds 0 . Par lb. 25 C Vt V4swX BEWARE Of . IMITATIONS LOOK tOR THI HAPPY Vint 009 TOPS IN QUALITY! IOW IN PRICE 8 years of leadership In bringing you tha ford Baaf-Choica Eastern Pork-Roth's Ham at tha dry's lowest prices, consistent with go locker frea on request. best In meat values. Eastern Oregon Hera I and Bacon, freih locally dressed poultry, od quality. Any retail cut wrapped for your sliced liver Frvpr w 139 Beef or Pork OQ 1 1 f vl u Ib Well-Trimmed Beef :a .,, 29' row ib. 35' Hens .is 3 l29 1 ?npcAhRETh?ckSYankeeib. 45' SHORT RIBS Leon , Ib, 15c RIB STEAKS 39c Eastern Oregon Hartford Half or Whole Front Hind Quarter LOCKER BEEF 272 ,b. 27W ,b. 31K . RANDALL'S 1288 Slate Street Phone 3-6489 This Bean Dish Prepared for Queen. By CECILV BROVYNSTONE lAP Nwfleftturesi Go recipe hunting in Florida and you come up with a dish originated by an American homemaker and enjoyed by the Queen of Iran. Stopping for a barbecue supper at the Clearwater Lake cottage of John A. Snively Jr., and his wile May, we snooped into royal eat ing habits. The day of our visit, great sides of beef and pork Mashed with a pungent barbecue sauce of John Snively's devising gave off irrc sistable favors as they roasted to a turn in a shallow outdoor bar- becue pit. We could hardly wait umtl the meat was carved and of fered to us. Brunswick Stew came on, hearty and fiery. But the dish we fell madly in love Mixed Dried Fruits in This Crisp An inspiration! Many of our fine west coast fruits combine in a dried fruit package; prunes, apri cots, pears and apples or figs. Top them with brown sugar, spices, flour and butter Browned and crispy. Fruit Crlso 1 11-ounce package mixed dried truit 1 tablespoon lemon juice cup brown sugar, packed V cup flour Vi teaspoon cinnamon Vt teaspoon nutmeg V cup butter or margarine Cover fruit with water and boil 30 minutes or until tender. Drain, reserving liquid. Cut fruit into bite-size pieces, removing prune pits and pear cores. Place in shal low baking dish. Combine Vt cup cooking liquid with lemon juice and pour over fruits. Blend re maining ingredients until crumbly and sprinkle on top. Bake in mod erately hot oven, 375 degrees, about 25 minutes until top is crisp and brown. Serve warm. Six servings. Avocado, Bologna For Sandwich Mix These "Dutch Treat Sand wiches" get an overwhelming vote of approval. The filling, featuring avocado slices on top of a bologna mixture, is a palate pleaser. It's good on any kind of bread or halved French rolls. Dutch Treat Sandwiches 1 medium-sized avocado Salt 2 tablespoons chopped sour pickle 1 cup ground bologna Vi cup mayonnaise Butter or margarine 12 slices bread To prepare avocado cut into halves lengthwise and remove seed and skin. Cut fruit into thin lengthwise slices and sprinkle with salt. Blend together pickle, bologna and mayonnaise, and spread on slices of buttered bread. Place avocado slices over bologna mixture, and top with second slice of bread. Makes 6 sandwiches. with was a simple casserole of green beans with an intriguing lopping. As May Snively watched us take second and third helpings of her casserole, she told us that she and her husband had entertained Shah Muhamined Kcza Pahlevi and Queen Soraya of Iran at a sim ilar barbecue supper during their recent American visit. The Queen also had eaten the green bean dun with gusto. The Snivelys went all out for .the Iranian rulers. May and her mother-in-law spent the day supervising the cooking, - setting tables for the dozens of guests expected for the party and ar ranging flower centerpieces and place cards. Shortly before supper, the chief of protocol for the royal visitors arrived and surveyed the two large cottage living rooms set with tables. He decreed that one of the rooms would have to be cleared of all tables except one, and that the Shah and the Queen would dine there alone. The thoroughly American and un pretentious hosts weren't prepared for this but they were good sports. When the Shah and Queen Saroya arrived they were ushered into the room with the solitary table and put into the hands of Spencer, the genial helper who has been with the Snively family for years. "But," May Snively told us with eyes twinkling, "Spencer is not a polished butler! Each time Spencer offered Queen Soraya a dish, she looked him in the eye, asked him what was in it and considered carefully be fore she helped herself. Pork, beef and chicken were easy for Spencer. But when it came to the special vegetable casserole that was being served with the meat, he lost his patience: "Listen lady," he said. "It's just beans and stuff." The Queen Dug In Back in our New York kitchen, we tried duplicating "Beans and Stuff." Our tasters were entranced. begged for the recipe. Here it is: Beans and Stuff Ingredients: 1 pound snap beans, Vi teaspoon salt, cup boiling water, 1 can UOtt ounces) con densed cream of mushroom soup, Vt teaspoon celery salt, Vt teaspoon soy sauce, pepper, 1 cup (one-half of a 3"4-ounce can) French-fried onions, paprika (if desired). Method: Cut tips from beans: scrub in cold water; drain. Cut each bean in half both crosswise and lengthwise. Add beans and salt to boiling water in a 2-quart saucepan; bring water to a boil again. Cover and cook rapidly until tender but still crisp about 8 minutes; lift cover several times so beans will retain their green color. Drain, reserving one-third cup cooking liquid; if there is not enough cooking liquid add water to make required amount. Turn condensed undiluted cre8m of mushroom soup. .into a 1M quart casserole. . Stir one-third cup re served liquid, celery salt, soy sauce, and pepper to taste into soup. Fold in drained beans. (Wipe down inner sides of casserole.) Arrange French fried onions over top. Bake in a moderate (350 degrees) oven until Green Beans with onion topping Casserole for a queen. very hot and onion rines are crisp I Sprinkle with paprika if desired, and brown 20 to 30 minutes. I Makes 6 servings. Ho Other H : emu coram Gives You So Much TOP-QUALITY TENDER BEEF THERE'S NO FILLER of any kind to spoil Hit rich, meaty flavor of Dennison's Chili Con Carnal Here's good eating for the whole family! Just tender, juicy beef and plump young red beans, slow-simmered in -a savory, zesry sauce that's a Dennison secret. Perfectly seasoned perfectly deli cious ! Get Dennison's Chili Con Came today. Where Your Dollar Gets Time and a Half Ask Your Neighbor She Trades Here FRYERS AGED CHEESE (f)f Ground Beef large tfl 5ft Year 0ld Wh" Pa' More? if fl V S $100 Sl',g .. each $1.39 Guoronteod to Be S&MM 3 lbs. 1 SS- $1.59 p-rVnA t ffT StL NoneB T-Bone Steak BEEF ROAST if Pork Sausage 79c lb. U-S- Good Grade EaKH a! I Q ., $100 U.S. Good Grade Guaranteed Tender lb. BT gy W lbs. I Ik4ltl I afBtvl Better Than the Best PORK LIVER PORK LOIN f m Sliced Bacon 19c 11 ROAU n fcH,3ic 45c Young & Tender ii V4 J I Lb. 4g Swift't GARDEN-FRESH FRUITS AND VEGETABLES CUCUMBERS CELERY IOC Each 15C Bunch --- Lorge Crisp PEAS COFFEE 2 can. 25c l,b, 89c Cottage 303 Size $J 77 CORN Chose Sonborn Cream Style BABY FOODS 2 Can, 25C 12 can, 93c Tasty Pok Gerber's Shrimp Lunch Meat 29C 29C can 5Vi oi. Can Oscor Mayer You Are Always Don't Forget Assured A Fresh he Freshest Thing Loot Of Moster Tow Bread Hot Bread At ai in rffC 4P.M.lxceptTues.,Sat. OUK tUbi BANANAS ASPARAGUS: 2 ib, 29c 2 ib, 29c : Golden Ripe ---- -tt : PINEAPPLE JUICE : Mayonnaise or co- 25c Test fooSs 46 Fnn" ritz .Bonita Flakes CRACKERS 19c 6 oz. Can , Flying Cloud Large Box ; KRISPY Margarine CRACKERS 2.b,45c 28c Dinner Bell 1 -Ib. box BROADWAY MARKET Broadway and Market Streets j Store Hours 8 A.M. Till 8 P.M. Every Day Including Sun. Prices Good Friday Saturdoy Sunday 71-
