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