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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 21, 1955)
Company Supper Sp By CECILY BROHNSTftVK . vwsieaiuresl One way of making a company upper . something special, is to serve a first course that's on the .u?'dt,,alian-sWe an'ipasto Wis this bill to perfection. I Here are directions for such -n appealing beginning. Add to or1 subtract from our suggestions as inc. me tuna savory is one of our sister's favorite ways of --...I, wna, ana is always enjoyed by guests. J ' Your main course can be spag. hetti with a meat sauce and side dishes of broccoli with lemon-butter. Be sure to cook the broccoli so it remains beautifully green , For a dessert that resembles Jhe famous Italian one called Zuppa Inglese, choose Boston Cream Pie Use two layers of sponge cake (homemade or bought I and put them together with packaged van illa pudding (instant or cookcdi embellished with rum flavoring. Top the cake with a smooth choc olate frosting. ' Add a cheese course before the' dessert, and fruit after it, if you like. You'll have a memorable meal. Tuna Antlpasto Tray Ingredients: Celery hearts, 1 can (7 ounces) whole pimientos (dr ained I, green olives, thin thin on ion slices (red or Bermuda), 2 cans (8 ounces each) artichoke hearts. Italian-style red-peppers, 1 can (7 ounces) solid-pack tuna, omato wedges, capers, parsley Tuna Savory cucumber slices. Method: Arrange celery pimien tos, olives, onion slices artichoke hearts and Italian-style red peppers in separate sections on serving tray. Drain solid-pack tuna and turn out whole; garnish with tom ato wedges, capers and parsley. Spoon Tuna Savory over cucumber slices. Makes. 8 to 12 servings. Tuna Savory Ingredients: 1 can (7 ounces) tuna 2 tablespoons red wine vinegar, Vi teaspoon salt, pepper, 1 small clove garlic, V, cup finely diced onion (red or Bermuda). "Method: Drain oil from tuna intp a small bowl there should be 3 tablespoons. Add vinegar, salt and dash of pepper. Put garlic through a press, or mince and mash; stir into oil with onion. Turn drained tuna Into dressing, flake and mix. fcA..,i,.Ai-MX.aariiiiJ i ii -lisjia Tuna in Antipasto A lavish beginning for company meal. Meringue Torte Fine Spring Dessert For a spring time dessert try this Sunny Meringue Torte, airy and colorful and decidedly in fitting with bright days of spring. Sunny Meringue Torte ft cup butter or margarine Vi cup sugar 1 teaspoon vanilla extract 3 egg yolks 1V4 cups sifted enriched flour I'i teaspoons baking powder Vt teaspoon salt Vi cup milk Dash salt Vt teaspoon white or cider vinegar 3 egg whites 1 cup sugar Vi teaspoon ground mace, if desired Vz pint whipping cream Sweetened fresh or frozen strawberries or other fruit Grease 2 9-inch round layer pans. Cut liners from waxed paper to fit bottoms of pans. leaving 3-inch tabs at opposite sides to make removal of torte layers easy. Smooth liners into k Dessert Befitting pring Time ,For one of the "spring fancy" dsscrts, try these Orange But trflies. They certainly have eye apeal, not to mention good eat i. Oange Butterflies Gaham cracker cup cakes; cup sifted enriched flour Hi cup sugar !' teaspoons baking powder h teaspoon salt jO graham crackers, finely 1 rolled (1 cups crumbs) cup shortening k cup milk I teaspoon vanilla jeggs If t together flour, sugar, bak ing powder and salt; combine wit graham cracker crumbs. Plae shortening in a bowl. Add drvingredicnts, milk and vanilla; mil until dry ingredients are danpened. Beat 2 minutes in eletric mixer or 300 strokes by Jiarj. Add eggs and beat 1 min utein electric mixer or 150 stntes by hand. Fill greased mulln pans full. Bake in motrately hot oven (375 de gree F.) 25 to 30 minutes. Cool. Cutfcone from top of cupcake; fill ith Orange Sillabub Frost ing jTut cone in half: set halves in fisting to resemble butterfly wint. Sprinkle with randy shot. Maki 12 larEe cupcakes. Orae Sillabub Frosting 1 iblespocn grated orange nfr Vi cup sifted confectioners' sugar 4 teaspoons orange juice Vt teaspoon lemon juice 1 cup heavy cream Thoroughly combine orange rind and sugar; blend in juices. Whip cream until it begins to hold its shape; fold in sugar mixture. Chill k hour in refrig erator; then whip until stiff. bottoms of pans. Cream butter or margarine. ' Add sugar grad ually and continue creaming un til mixture is light and fluffy. Blend in vanilla extract. Add egg yolks one at a time and beat well after each addition. Sift together the flour, baking powder and salt Add to egg mixture alter nately with milk. Beat until smooth. Spread batter into pre pared pans. Add salt and vinegar to egg whites Beat until egg whites are stiff and glossy. Grad ually add sugar and continue beating until meringue holds a very stiff peak. Spread gently over batter in pans. Bake in moderate oven (325 degrees F.) until meringue is lightly brown ed and crisp, about 40 minutes. Remove from pans to cooling rack. When cool, remove paper from bottom. Place one layer, meringue side up, on cake plate. Sprinkle mace over cream, then whip until stiff. Spread whip ped cream over meringue. Cover with second torte layer. Cut into wedges and serve topped with fruit. Makes 12 servings. Gelatin Tip For the one or two-person house hold, vary a basic gelatine recipe for use both as a salad and des sert to avoid menu monotony. Fol low the recipe on an envelope of unflavored gelatine, the one call ing for fresh lemon or orange juice. To half the gelatine mix ture, add 1 cup diced fresh vege tables; and to remaining half for dessert use, add 1 cup diced fruits; chill until firm in indivi dual molds. Pork and Noodles Fine in Combination The news that pork is plentiful probably sends you to the store with pork chops and pork loin roasts at the top of your market ing list. In choosing pork for your dinner menus, don't overlook the many other good tasting cuts pork shoulder steaks, pork hocks. diced pork shoulder, to name a lew. Ask your meat man to grind some pork shoulder for you to use in this tasty pork skillet dish. Pork and Noodle Skillet Dish 1 pound ground pork k cup chopped onion 1 teaspoon salt i 1 teaspoon chill powder 2 teaspoons Worcestershire sauce 3 cups uncooked noodles 1 can tomato sauce cup water Lightly brown pork and onion in a little hot fat. Add seasonings. Cook noodles in slightly salted water for 10 minutes. Drain and add to pork with tomato sauce and water. Cook over low heat (or 15 minutes and season to laste. Add more walor if mixture is dry. Chowders SO TASTE GOOD! I 'hnufjhlful Mother Plpnsp Note! Blue Bonnet Margarine Gives Your Children ALL TILE NOURISHMENT OF THE "IIIGII.PRICK" SPREAD 3r KAf- f VaLJ . no OTHli. maoaini topi Ou wmnthmnl oBure Bonnet. Ft BU B Bonnet ilnrgarinr tint ymir family all thl Milk Uhtrck, Vitamins and food Etergt otlu ?Aij-jrie" tprnil Yes, all the nutritional benefits that growing children can get from the best grade of the "high-price" spread are in today's Blur Bonnet Margarim. All the Milk Minerals the calcium and phosphorus! All the VitaminsI BLUB Bonnet, in fact, has i Hma vmi Vitamin D than the "high-price" spread and it is a mart dtpmiablt aounx of Vitamin A the year round. It also contains Vitamin E. And Blui Bonnet gives your family nil the valu able Food Energy they could gn from the "high-price" spread. mom DfeiNDABii ron fiavoi, too You'll love Blub Bonnet's freh, delicate, inny-wwt t.ie. It isnfirayt ' Ou Mnu delightful on bread and in all your cooking. And Blue Bonnet ia tmnoth iprrndma. Insist on Bmg Bonnet Margarina alwayi for all 8: FLAVORf NUTRITIONI ECONOMYI Capital lotimal. Salrm. Ore Thm An. ot ioe i SALUTES OREGON WITH A SPECIAL VALUE PARADE OF OREGON PRODUCTS Not mony people "splurge" on their food bills. But we're right here to Get Your (ay that you can get the best food of all at Piggly Wiggly for the very ilrM" lowest prices. This week, we are going "All Out" to bring you nationally' Green Stomp known brands pocked in Oregon. A fitting tribute to the Oregon growers at and packers. Piggly Wiggly is proud to be a part of the chain that brings Piggly these famous foodstuffs to your table. .Shop Piggly Wiggly! - Wiggly Sk Give Rf Green ISUsVJ Stamps SSui at No Extra Cost BUMBLE BEE Tim A Vi Tin Packed In Oregon I UNA I" Oregoniins , 29 NESTIES MILK Tall tins a ' ' . 225 DUNDEE CREAM STYLE ffiDM Ko 303 ,in V Villi Pckd In Oregon 5 69 DUNDEE nrr ho. 303 tin I EM J A iweel, fender pea, packed In Oregon. 345 OREGON'S FINEST . CANNED MEAT SPECIALS HALEYS Meatballs T and GRAVY An. 3V4-OZ. Tin X7C Beef Stew S2-oi. tin 39c Corned Beef Hash 29c Spaghetti 29c PLYMOUTH COFFEE Whole1 Bean I lb. pkg.. 79 SNOWFLAKE CRACKERS Mb. pkg. 25 FROZEN FOOD Strawberries l" J3? :sT Donald Duck ORANGE JUICE Blrdseye FRENCH FRIES, SQUASH, SPINACH Lmjhb I Long Grain W: 41'; QUICK COOKING 24 oz. 39 ' BROWN RICE 24 01. 35 . LUXURY-ROUND BUNS Sliced Pkg. of t 25 BLUE BONNET Margarine Colored Cubes 2.55 HUMKO SHORTENING Bargain Price .......... .3-lb. Nn 79 GREEN STAMPS Max & Jack's Mkl. S4H GREEN STAMPS Our Meats and Poultry are 100 U.S. Govt. Inspected not just a portion of them. This inspection is your guarantee of a wholesome meat and meat product. Lean Dubuque or Swift's Premium SLAB JQC Ready-lo-Eal BACON 5V.b picnics OREGON BRAND (Shonkless) lb. W 100 PURE a it1! A A GROUND" BEEF 3t, $l00 AOED TILLAMOOK CHEESE 79' READY-TOUT BREADED SHRIMP Pkg. 89' Oregon Russet ' Potatoes a".;.'..b.1$1.49 Red Ripe Tomatoes salad vegetable , , .lb. 23c Fresh Asparagus Ten der, full tips, . 2 ib,. 29c Snoboy Indian River Grapefruit IS 6 0r45c Snoboy Oranges TV Special 5-lb. bag S-lb. bag 59C BORENE SOAP Large OQ CCi Size 4-W Gianl Ou OREGON PRODUCTS Sampler $15? Blue Bell Shoestring Potatoes. . Tillamook Cheeie Blitz-Weinhard Gold Hill Elberta PEACHES 29c i Mi,y Nice I-aVj-i. p 1 wns.w No. 2Vi I fe - Sf tfV I I Tin rfV'i-'ly f'S An 0r'',!", Prodl"'1 I I I V F.f ' jT IjrBe While Sllrfd II. I Packed" Oregon I I Packed In Oregon Schilling's Finest Spices 2-oz. tins Known the World Over New Store Hours: Monday thru Saturdoy; 8:30 a.m. to 10:00 P.M. Sunday, 9:00 a.m. to 7:00 p.m. Prices Effective Friday, Saturday, Sunday, April 22, 23, 24
