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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 21, 1955)
Capital Journal, Salem, Ore., Thurs,, July 21, 1955-(Sec. 3)-5 TO Try this salad with new New Wheat Product In Salad Th . t . j . ," Prepare, easy to serve and a J , 7i hcat pr"iuo1' cal,cd rcal Palate-pleascr besides, is aia, also bulcor, goes right on be-1 this "Succotash Scallnn " mari. . .' " - -e-.. --i jhr in ine loons news, new reel' tu. , . , .Z '. r" pes corning out all the time. The product, a processed wheat, is to casseroles, meat balls pud- dings, fried cakes, etc. The product is fine for stuff Jnj green peppers. Below is a salad recipe. Triple-Play Salad 1 cup ala (or bulgor) 2 cups cold water Vi teaspoon salt Yt cup French dressing 1 5-7 oz. can crab, chicken or tuna ( M green pepper 1 cup chopped celery 1 hard-cooked egg, chopped Tomato garnish Salad greens Cover processed wheat with cold water; add salt and cover tightly. When it begins to boil, reduce heat and simmer 15 min utes. Drain; marinate in French dressing. Chill in refrigerator. Chop green pepper and celery. Add seafood or chicken together with chopped peepper, celerv. egg to chilled ala. Moisten with mayonnaise if desired, and toss together lightly. Turn onto salad i howl and garnish with tomato wedges. Serves 4-6. Peach Caramel Ice Cream Fine Dessert ?OmO f In Itire IMC nntupnllir tin. together to brins out thp vorv h-i In each other. That's what, make-! I 'Teach Carmel Ice Cream" so pood tasting. What could be more of a taste delight than luscious canned peaches, carmel syrup and cream blended and frozen together. Ice cream is the ideal dessert all summer long as it's cool and re freshing, and so easy to keep on hand in freezer- or refrigerator. Try this canned peach treat, soon. Teach Caramel Ice Cream k cup-sugar v , a cup syrup from canned peaches 4 to 6 canned peach halves Few grains salt H cup whipping cream Place sugar in small heavy fry ing pan over low heat, and stir until sugar is melted and light i Drown in coior. neat peacn syrup ana siowiy stir in caramcuzca sugar. Cook and stir until caramel is dissolved. Cool. Crush peaches to make 1 cup pulp. Blend peaches and salt into caramel syrup. Pour Into refrigerator tray and place in freezing compartment with control set at lowest temperature. Freeze until icy. Turn - into chilled bowl and beat with rotary beater. Fold in whippel cream. Return to freez-' Standing Rib Roast of Beef Whtfi purchasing a itandtng rib roail oik your meat retailer to remove short ribi and separate the backbone from the rib. The backbone can then be removed M the kitchen after roasting. This mokti the carving mveh easier, 01 enly rhe rib bones remain. GUARANTEED TENDER Cut ind Wrapped TURKEYS -39' Stewing Hens9 $1.29 LOCKER BEEF F,onr I Hind 1 Vl or Whole 24c I 28c 1 25c X-u: GREEN STAMPS iii sir i i 1ST 3975 S'irton R- MAC 5 Ml I Phor,' 4 5741 process wheat product. Corn onrf Limas Go nto Cosseroe Disi Casserole dishes are the vogue, and especially now when outdoor meals are in their prime. Easy mis Succotash Scallop," made Wlln tender large dry limas and .cream - style corn. Perhaps you're 5,rvini! ham? "Succotash s,i. with tender large dry limas and would be the perfect vece- laoie aisn. Succotash Scallop l'-i cups cooked large dry .limas IVi cups cream-style canned corn 1 (lOVi-ounce) can cream of mushroom soup Vi cup milk 1 cup crushed potato' chips Crush limas coarsely with folk. Combine with corn, ' soup and milk. Place half the mixture in greased baking dish. Sprinkle with half the potato chips Bake in moderate oven (350 degrees F.) 30 minutes. Serves 4 to 6. About cup before cooking. Stuffed, Tomatoes Treat for Summer One of the compensations of summer weather is the good h"T" "."Lf T I have to' eat. Luscious ripe to matoes are wonderful so many wavs. When thev're plentiful and cheap, stuff whole ones for luncheon salads. Egg salad with a little crisp bacon and wedges of rich-tasting ripe olives makes "California Stuffed Tomatoes" extra god- Stuffed Tomatoes 3 cup ripe olives 4 slices bacon 2 tablespoons chopped onion 4 diced hard-cooked eggs 1 cup diced celery cup mayonnaise teaspoon salt Black pepper to taste , , 6 ripe tomatoes Lettuce Cut olives into large pieces. Cut bacon into Vi-inch strips and cook slowly until crisp, stirring frequently. When bacon is about half cooked, add onion and cook until bacon is crisp and onion wilted. Drain off fat and com bine bacon and onion with eggs, celery and olives, Blend lightly salt and pep iwith mayonnaise, per. Cut tomatoes part way through into sixths and spread sections open. Heap with egg mixture. Serve on crisp lettuce. Makes 6 servings. tng compartment and freeze to desired consistency. Reset tem perature control to normal.: Makes V.i pints. Make Arl slice Piece the root! on the platter with the maU cut surface up and the rib tide to your left. Uie either tandard carving lei or a roeif meat sitter and carveri helper. With the guard up, insert the fork firmly between the two top ribs. From the for ovtitde edge Ike across the grain toward the ribi. Cut dote to bone Make uniform slices, from an eighth to rhree-eighthi of an Inch thick. Thiidependi upon personal pref erence. Releoie each tlice by evtting dote along the rib wim (he knife Hp. lift tike After each cut, Sft Ibe tike on the blade of the knife to the tide of the plotter, H the platter It not large enough, have another hot plotter near on which to arrange the dice. Make sufficient tlice t to serve oB gueth before transferring fbe tervtngi to individual plates. 35 M CUT Star Kist TUNA Chunk Style 3Vi Size Qft tins Chunk 4 Jizi tins Real Gold Juice Base 3 tins 49' Blue Bell SHOESTRING POTATOES fins Ovalline T 59 . KAISER FOIL 25-Fool 4Q Roll m9 Sunshine KRISPY CRACKERS B Sunshine VANILLA WAFERS Pkg. Ma Dura PLASTIC STARCH oi. 65 Finer WAXED PAPER 2125-n. yirs rolls Finer White Napkins 280-(ounlE Pkas. 4&vr Colo Dog Food 2 No. 1 tins AA LARGE -FARM FRESH SCOTTY Cheese DUNDEE A HOLIDAY araamsie DOLE Fruil Cockfail No. VA tin 39' FS! HOODY & Peanut Butter 18-oz. Jar WYANDOTTE OLIVES Large 7-oz. tins 27 VAN0 o,. 25' LIQUID STARCH m 47 Purex y2 Gal. 29' Pillsbury's Best FLOUR 10 lb,)e t Piii'sburyif iBESTi XXXX NO..! FANCY BANANAS FRESH, FANCY CORN Yellow Onions 6 ib, 25' POTATOES 25 k 79' (Fm3s We Quart 19 Gal. 49' 2 ,,, 29' 6 can 29' DOZ. 2-lb. Pkg! 303 can 303 can mm Semi-Boneless PORK ROAST 2) ii RED SNAPPER ARMOUR CORNED BEEF Reserve Right to Limit. Prices Independently Owned Independently Operated Del-Mar-Ket 3125 N. River Road Phone 4-4233 i Open Sunday Sunnyview Market 369S Sunnyview Ave. Open Sunday Phone 4-4257 Chris1 Market 2068 Market St. Phone 2-4149 Free Delivery 22fc 22f- S U W lb! 63c Vi or Whole lb. .11 Ends and Pieces lb. 1 .00 lbs. 45 12-oz. tin Effective Thur.-Fri.'Sot, July 2122-23 STORES Ed's Market 1120 South 12th Phone 2-6403 Open Sunday Hayesville Shopping Center Open Sunday 5150 Portland Rood Ph.2-4319 Jonesway Mkt. Route 1, Brooks ' Phone 2-337S
