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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 21, 1955)
4 8-(Spc. 3)-Capita1 Journal, Salem, Ore., Thurs., Apr. 21, 10J53 i-jiw ;,'. . ' T. ' '".,- - -' V Vs XL , " w, 1 ' " i ' j f Wi H Hi-:- ' -'V t 2 : s: 3 Many Ways with Asparagus Fruit Layer Pudding Lomoinea, alternately. In a pretty glass dish with (trained apricot-applesauce and topped with a plain animal cracker cookie, tapioca pudding Is a des sert that pleases the little tots. It is easy to do, too, with a pack aged tapioca pudding mix. Fruit Layer Tapioca Pudding 1 package vanilla tapioca pudding mix 2 cups milk 1 to 2 jars (4 ounces each) cold strained apricot-applesauce Combine pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil and is slightly thickened. (Mixture will con tinue to thicken as it cools.) Re move from heat. Let stand IS to 20 minutes: stir once or twice just to mix. Belore serving, layer in parfait glasses with apricot-applesauce. Pour into sher bet glasses or serving bowl. Chill. Serve plain or with whipped cream. Makes 4 servings. i ia" : i t.y' ; Hot Macaroni Salad Nice for Variety Macaroni salad is a popular dish for a club party. For variety, try a hot macaroni salad. Hot Macaroni Salad 4 ounces elbow macaroni 3 slices bacon V4 cup finely chopped onion 2 tablespoons enriched flour 2 tablespoons prepared yellow mustard 3 tablespoons vinegar Vi teaspoon salt Dash pepper ' cup water 1 tablespooi. commercial sour cream 2 tablespoons chopped parsley Cook macaroni in boiling salt ed water until tender (about, 8. minutes). Drain and rinse with -hot water. While macaroni is cooking, fry becon until crisp in saucepan. Remove bacon and drain on absorbent paper. Add onion to bacon drippings in pan. Cook gently until onion is tender (about 5 minutes). Blend in flour, mustard, vinegar, salt and pepper. Add water gradually and cook, stirring constantly, un til mixture is thickened and smooth. Blend in sour cream and heat to serving temperature. Pour sauce over hot macaroni. Serve topped with crumbled crisp bacon and parsley. Serve ' with frankfurters, ham or cold cuts. ' i Makes 4 servings. A good dessert for children-tapioca pudding spooned alter nately with strained apricot-applesauce into the dish. GOOD WITH LETTUCE F.aual nnrlx ni mashMl atinv flnft flunmrln nnrl tinvaH Mllnn cheese make a delicious dressing lor lettuce wedges. Season the mixture with sail, pepper, finely cilODDed onion, lemon itiirA nnrl horseradish. Spring and fresh asparagus are always associated together. -The season for this popular vegetable is relatively short, April, May and June being the months when it is in best supply. During these months we should enjoy it as often as possible. Asparagus has a flavor that blends well with that of many other foods. The method of cooking aspara gus has a lot to do with retain ing the flavor. To prepare for cooking: Cut or break off each slalk as far down as il snaps easily. Remove scales with a knife. Then wash thoroughly, using a brush. To cook whole stalks in up right position: Tie 5 to 6 stalks of asparagus in a bundle with a string. Stand upright in the bot tom part of a double boiler. Sprinkle with 1 teaspoon salt. Pour in 1 to l' inches bdilinfi water. Cover with the top part I of the double boiler, Inverted. ! Boil 15 to 20 minutes or until I JUST crisp-tender. Lift out by catching tines of fork in string. Place on platter. Cut strings. The ! boiling water cooks the stalks I while the rising steam cooks the tender heads. By this method the whole stalk is uniformly' cooked. - To cook in skillet or large bot tom saucepan: Place asparagus in 2 layers in a 9 or 10 inch skil let or saucepan. Sprinkle with 1 teaspoon salt. Pour on boiling water to a depth of 1-inch. Cov er. Hull 12 to IS minutes or un til the lower part of stalk is just crisp-tender. Lift out with a pan cake turner or 2 forks. Serve with butter or margarine or one of the following asparagus sauces. ,. Sauces for Fresh Asparagus . Almond bultcr sauce: Saute Vi cup slivered almonds in 'A cup butter or margarine. Teething Biscuit Out for Baby ' ,MwmipJllWlil - "?i ' V ?k Mas Vrk it imrB lininitri The new horseshoe shaped biscuit helps baby with teething. Yield: About M cup. Mushroom butter sauce: Saute cup sliced mushrooms in 'A cup butter or margarine and 2 teasp'oons fresh jemon juice. Yield: About Vi cup. Bacon and bread crumb sauce: Fry 4 strips bacon until very crisp. Measure 3 tablespoons of the fat, add y cup bread crumbs and heat -until browned, stirring constantly. Crumble bacon and add. Yield: About Vi cup. Braised Asparagus and Pork (A delicious dish, using the fresh asparagus stalks.) 1 pound lean uncooked pork" 2 tablespoons shortening 3 cups sliced fresh asparagus stalks 1 teaspoon salt teaspoon ground black pep per M teaspoon soya sauce Cut pork into strips V-lnch wide and 2 inches long. Cook in a heavy skillet in shortening about 5 minutes or until the meat has lost the pink appearance. Add asparagus, sliced Vn-inch thick. Cover. Cook five minutes. Stir in salt, black pepper and soya sauce. Yield: 4 to 6 servings. If desired, replace uncooked pork with 2 cups leftover cooked oork. in which case, add pork and asparagus at the same time and replace shortening with butter or margarine. Asparagus Cheese Supper (Makes 4 servings) 1 tablespoon butter or margarine 2 cups grated sharp Cheddar cheese (about '4 pound) 1 tablespoon prepared mustard ' 1 tablespoon grated onion 1 tea spoon Worcestershire sauce i cup milk Dash Tabasco 1 egg, well beaten 1 pound fresh asparagus, cooked and drained Salt and pepper , Crisp crackers Melt butler or margarine over low heat and add cheese. Stir until cheese is melted. Add mus tard, onion, Worcestershire sauce, milk and Tabasco: stir until blended. Add a small amount of cheese mixture to egg. Mix well and. return to cheese mixture. Cook over low hent, stirring con stantly, until thickened. Arrange asparagus on crack ers. Season with salt and pepper. Serve with cheese sauce. Ever sprinkle refrigerated ready prepared biscuits with poppy seed before baking? Serve with veal, noodles and broccoli with a lemon butter sauce. Meringue Spice Bars Another quickly made, easy-to-do dessert delight. Mix a spice cake batter according to package direc tions and pour into 7x11 inch pan. Make brown sugar meringue by mixing together 4 cup brown sugar and 1 egg white until light and fluffy. Spread meringue on cake batter. Sprinkle Yi cup chop ped nuts over meringue and bake in moderate oven, 375 degrees, 25 to 30 minutes. Cut in small bars. CURRIED LAMB Curried lamb, seasoned mildly or highly according to your' taste, is a popular springtime entree. Serve it with fluffy rice and pass bowls of chutney, seedless raisins, pea nuts and shredded coconut. Braising pork chops? Top them with green pepper and onion rings for delicious flavor. Canned cream of mushroom sauce, with a little soy sauce added, makes an excell ent braising liquid. There's a special treat out for the baby who is culling teeth, li s new horseshoe shaped teething biscuit. 'Diiis ingeniotislv shaped cookie will he a big help in soothing the' rhi)' 's aching gums. He can grasp; ono curved end in his tiny (in gers and maneuver the other lo whaleverspot in his mouth is giv-! I ki.. 1.;. I.I I11K IIWII IIUIIIMV. Mil tUtilM! in firm, so it will not break or crumble. Shape and texture are rlunllv safety measures, fur it's linnsl impossible for child to get too much cookie in his mouth t one time. The flavor of this new biscuit Is most pleasant, yet it's of mod erate sweetness so it will not dull appetites belore mealtime. Ingredients of the cookie are wheat flour, eggs, whole wheal four, brown sugar, salt, soy Hour, honey, corn syrup, iron, detailed ilk solids, wheal germ, niacin, dn-alt'ium phosphate, baking sodn. thiamine and riboflavin. This new teething aid is the brain child of a nationally famous biscuit manufacturer and one ol the world's largest producers of baby foods. The latter is handling distribution. The re-usable package for these biscuits, a dust-proof fiber con tainer with two metal ends, keeps them fresh and sanitary at all times. A pull string opener is an added convenience for mother. There are i; biscuits in the 4'i ounce packacv. FOR III I I I. 1 TMll.F. For a beautiful buffet lunch eon entree fill a shimmering to mato aspic rind with tuna, celery and avocado salad. Garnish with tangy grapefruit sections and avocado rescents. Friskies has RICH, RED MEAT (U. S. Oovt. Iniptoud Mora Mat as its principal Ingredient ...to protect your dog against HIDDEN HUNGER Cauied by lack of ntlal food lamonU nacoaaary to normal growth and htalth. (Look for thlaW' U. S. Govt. Seal . IH AllMn MINI C. keep your cqg ffisty wtfh FRSWES MitMwiisiWaiwa),l,,MWl),lt,w, . pefi jpEJj ijprfggf1 : yj THE DIFFERENT HOT E23 M THAN IVERI IHSJIHJ If TODAY'S IMPROVED J ""S""" fjf CARNATION UMji ' ' INSTANT WHEATfg0 pp! In jjjjjjJ? I pmjjpj 3 lbs. $1.00 kITaUff" Skinless Wieners 3 lbs. $1.00 FRYERS $1.15 and up m TUNA FISH STEPS' White Star CQ t Chunk Style, 'it A for OVC m FANCY PEAS l'V-!B. j kis. Franco-American LUMBERJACK SPAGHETTI SYRUP 2 0-- ' ' ' (or 24 oz. w . , 'i ' HOTHOUSE CUCUMBERS BANANAS n-1 ech15c iq GREEN ONIONS : ' h ' ' TOMATOES 8-lb. bag 59c lb. 29 V fnwritivcir? H flSriiTsiviiii) B V H&H Gri' Cherry Ave. A0!t. V IRA JESSIE DARBY J VADYS JA'N '"d GlADYS FAVE ltatar 40SCWrv jl WOODBURN Oul-Ol-TOWn MILL C'TY ) tOtcar Blanchord ROSS ' C.IIVFPT1-1W OntofTown SILVERTON Store, Reserve MARION - . . k Hai The Richt to msssiiiifc Make Revisions -aWa i i m 1 Miinrri r m m m V ri RRY AND MARTHA J V Cl.r.nc. WIW v dT ' IMarton, Onyomp j Picnic Style 10c TANG Salad Dressing 49 16 02. 31c Ql. HERSHEY'S Chocolate Syrup m 5y2 oz., ioc f5u5nirtj5 ilj NABISCO fm Peanut Butter r Patties 25c Lifebuoy Soap FSSfi BorhSiie.... J. for jLOC LUX SOAP BofhSiie 2 for 25 C Watch for Other Iggj Markets Joining Our gpgffl Advertising and ffisffl, Buying Group U' Prices Effective fe5J April 22, 23, 24 IlIII
