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
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WITH A SPECIAL VALUE PARADE OF
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Not mony people "splurge" on their food bills. But we're right here to Get Your
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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