2-(Sec. 3)-Capi(al Journal, Salem, Ore., Thurj., Apr. 21, 1935
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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-