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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 21, 1955)
r-(Sec!"3)-C.i)ilal Journal, Salfth, Ore., Thurs., July 21, 19.53 I B "T -l.1 - , ; 1 - v ft! ; .yf 1 4 v. r ' :;h' A V JSTof Chicken Salad in Peppers Good. . . i Summer Meals Easy WitK Variety of Canned Meats Easy menus for every kind of bined with summer meal can be planned cheeses on around canned meats. Canned hams, luncheon meats, corned beef hash, beef steaks in gravy and canned hamburgers are only a ftw of the more than seventy kinds available. Luncheon meat, best seller of the canned meats, often is com- 'With this hot chicken salad ifl green peppers idea you can stretch a cup of chicken to icea six. yel low corn and soy sauce are flavor additions. Hot Chicken Salad In Green J'eppers IB cups water $ cup uncooked whito rice H .1 teaspoon salt 1 cup diced cooked chicken . .1 whole canned pimientn, diced f cup cooked whole kernel I yellow corn : Vt teaspoon black pepper -2 tablespoons soy sauce 2 tablespoons mayonnaise 6 medium-sized green peppers Method: Place the water, salt and rice In a 2 quart saucepan. Bring to a vifiorous boil. Turn the heat as low as possible. Cover saucepan with a lid and leave over this low lieat 14 minutes. Remove sauce pin from the heat but leave the 11a on lu minutes. Add the chicken, plmiento, corn, black pepper, soy sauce and mayonnaise to the rice. Mix well. Cilt out the tops o the peppers it stem end. Scoop out the seeds and membranes. Muff firmly with tho chicken salad mixlure. Place stuffed peppers in a largo -deep skillet. Add enough should not come over the sides 01 the peppers into the filling. Salt the water. Cover skillet with a lid and cook about 10 to 12 minutes until the peppers are ten der. Water should not boil too vigorously as it is likely to boil over the sides of the peppers. A saucepan or a soup kettle can be substituted for skillet if peppers are too tall for the skillet when lid is on. Serve peppers on a hot platter. This recipe makes 6 servings. magination Goes Into Good Salads There's a salad for every oc casion, with countless vnnanons for every salad, whether it's fresh fruit, tossed creen, chicken or seafood. Enhance your culinary reputation by putting each salad together with imagination. The casual and easy going tossed green salad, so popular on ine West Coast and spreading in pop ularity throughout the nation, has many possibilities for variation. The markets are full of crisp, bright greens, lettuce, endive, rn- maine watercress, sptnacn, au combining so well with fresh vege tables for your salads. Tear your well-chilled greens inlo a large salad bowl, then loss in carrot curls, broccoli or cauli flower flowerets, ripe tomato all. even bctUr. For extra flavor add bright green peppers, sprigs of parsley, shredded cabbage or slices of cucumber. Some like to nestle a few orange or pineapple chunks, or perhaps some slices of avocado, in among the greens, special cheeses, crumbled bacon, sardines, olives and nuts are often favorites to be added, too. Let your imagination go to work and, when the masterpiece is com pleted, toss lightly with your fa vorite dressing and serve immedi ately. ou may have your own special dressing, which varies from oil and vinegar, tomato soup or catsup, sweet onion, to one with sour cream. However, here's one ot our favorites we thought you might like to add to your recipe files, Vt cup parsley hi cup Blue cheese 6 finely cut anchovy fillets i teaspoon coarse black pepper Vi teaspoon salt dash garlic powder Combine all ingredients and mix well. Makes li cups dressing. (If anchovies are omitted, add a bit more salt.) Quantity Recipe: 5 cups salad oil l'i cups red wine vinegar ?i cup lemon juice IV'4 cups chopped green onions IV cups parsley 1U cups Blue cheese 30 finely cut anchovy fillets 24 teaspoons coarse black pepper 2!ft teaspoons salt garlic powder Directions the same. Makes ap proximately i gallon dressing. other meats and cold cuts platter. Here's a recipe for glaze 1 lunch eon meat: Apricot Glazed luncheon Meat 2 (12-oz.) cans luncheon meat 2 cans strained apricots with apples (baby food) 6 tablespoons brown sugar Score surface of luncheon meat and place in a baking dish. Com bine remaining ingredients and spread over top and sides of meat. Bake at 350 degrees F. for 25 minutes. Slice and serve topped with sauce from the bot-, torn of the pan. 6 servings. Summer Entertaining A canned ham is a handsome meat for summer entertaining. A or ham croquettes 'simple way to make a canned ham into an eilaborate meat dish is to glaze it. First have the ham sliced by your meat man, i then tie the slices together so; that the ham is in one compact! piece. Use clean string, tying it around and around the meat in several places. Spread a glaze over the top of the ham and glaze in a hot oven (450 degrees F.) for about 15 minutes. Corneed beef hash is another canned meat item you'll want to have on hand for summer meals. Heres' an unusually tasty corned beef hash-vegetable dish. Corned Beef Hash Pie 1 pound can corned beef hash Vz cup catsup 1 egg. slightly beaten 1 package frozen lima beans 1 cup shredded cheese Mix hash with catsup and egg. Press into a greased 9-inch pie pan and bake at 350 degrees f for 30 minutes. Cook lima beans until tender and spoon on top of hash. Top with cheese and return to oven to melt cheese. 6 C-F-J fW,., Ipeanut butter, then roll In candy 5ootf or Dessert i led ffed wheaL S!ice cross. n..l Uiounnmiuf fir 111 B deSSCrt QlSfl oanana ana coai wup - t , cream cheese, whipped cream or' according to your needs. Croquettes With Cheese Centers "Ham Logs' go over big. especially if made with Die surprise centers ot tasty cheese. Ham Logs Surprise 2 tablespoons finely chopped or grated onion H cup uncooked white rice cups water 1 teaspoon salt teaspoon black pepper 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 1 egg 14 cups ground cooked ham 6 cheese strips 2'' long, H" thick, i" wide 1 egg cup fine dry cracker crumbs Sauce of your choice" Method: Put the onion, ricej water, salt and penper in a 2-quart saucepan. Bring to a vigorous boil. Turn the heat as low as possible. Cover with a lid and leave over this low heat 14 minutes. Remove saucepSn from heat but leave lid on 10 minutes. While rice is cooking put crackers through meat grinder or food chop- HCl . llicil KIIIIU Ildlll. uru not Stir the mustard, Worcestershire! Paiino ii ih rniis sauce, one of the eggs and the ham j if, a smart jdca to have a sup ln'. th ??oked. r,ce- ,Cover and!ply of canned goods on hand at chill. Divide mixture into 6 por-j the summer cottage or on a camp tions using K cup of mixture for!jg trip. When everyone comes each portion. Shape each portion around a cheese strip to make log- snaped croquettes. Beat the other egg. Roll each 'log" first in the egg then in the cracker crumbs. Fry in deep hot fat (380 F.) until crisp and brown on all sides. Serve with a sauce made from one or a combination of canned soups. Try mixing 1 can of tomato sauce, 1 can cream of pea soup and 1 cup of water. Or add 1 cup water to 1 can of condensed vege table soup. Mushroom sauce made with slightly condensed cream of mushroom soup is especially good. Heat the sauce until hot. This recipe makes 6 servings. wedues. or bils of celery. Radishes. too, aro colorful, either thinly Italian French Dressing- sliced or cut into roses or accor-l 1 cup salad oil dions for a garnish. Finely grated Vt cup red wine vinegar water to enme part way up the Minion is excellent, but some find 'des of (he pepeprs. Water! the small, green onions, tops and 2 tablespoons lemon juice V cup chopped green onions On Cucumber Keeping Cucumbers lor slicing should be firm, fresh, bright, well- shaped, of good medium to dark green color. Cucumbers usually are held in storage for only short periods and cannot be expected to keep satisfactorily much over 10 to 14 days from picking time. .Most favorable storage tempera ture range seems to be 45 to 50 degrees. Y ' ; S l FAMILY SIZE I BEST FOODS MAYONNAISE . . WESSON OIL . . C&H BROWN & POWDERED SUGAR ALLSWEET MARGARINE. . . Quart SS . Quart 59 2 t 25 &t pHgs. suiii9 . lb. OCCIDENT FLOUR .... 10 L 79 PILLSBURY'S & BETTY CROCKER fAKF MIY White, Yellow, Q UAliC rllA jpice, Chocolate Pkg. DENNISON'S ili ConCarneSirewlconTay 49' NABISCO Graham Crackers b 29 Rinso Blue and Surf Pkg. '1 Gianl ILlChr economy hv Stodelman Tree-ripened APRICOTS 12 "inn 149 GOLDEN RIPE Bananas 2 ib!. 20 URGE SLICING Cucumbers ich Radishes-Onions Large Bunches 3 Large lft' Bunches 1U Cascade Wieners Pound Cello OQ Package vJ Swift's Premium New Pack SLICED BACON ib. 59' Steer Arm and Shoulder BEEF ROAST . ib. 35' Prices Effective Fri.Sat.-Sun. FOOD MKT. 120 S. Lancaster Dr. Phone 3-4489 MINTED PRUNES These are mighty good with lamb. Cover a pound of prunes with water and add Vi cup vine gar and a few drops mint extract. Boil until tender, refrigerate overnight. home from a day at the beach, nothing could be easier than to open a can of meat and have din ner ready in jig time. Two products which are be coming more and more popular and which make quick dinners are canned beef steaks in gravy and canned hamburgers. For a hot open-faced meat sandwich, heat the beef steaks in the gravy and serve on rye bread with gravy poured over the top. You can serve canned ham burgers just as you do regualr burgers with tasty spreads and spoon-on sauces. Here s one good topping: add 2 tablespoons of chili sauce, 1 teaspoon of pre pared mustard .and a pinch of chili powder to 2 tablespoons of melted butter or margarine. Sausage meat is sold in bulk, 1 cellulose casings or cloth bags. It contains the same meat and sea sonings as does link sausage. I Model Food Market 275 N. High mmo Phone 3-411) Free Delivery en $2.00 Orders Weekly and Monthly Accounts . GOOD GROCERY BUYS Fluffo Sib. Tin 83C MJB Coffee .'..... 93c Mb,: 1.85 Bisquick w. p. 39c Nestle Chocolate Quick .Mb. 49c Santiam Kernel Corn 303 2 Cans 33c Nalley Cucumber Chips Pt. 25c Armour Corn Beef Hash ... 16-01. 33c Sunshine Fig Bars 22c Wonderfood Marshmallows .... ...16-01. 29c Porters Frilletts 16-ot. 33c Dole Pineapple Chunks uit 35c Blue Bonnet Margarine XZl'L 19c Pillsbury Cinnamon Rolls 1 Pkg. 19c Kraft Cheez-Whiz -16 oi. Jar 57c MCP - Surejell-Penjell 2 Pk!S. 29c mil size a oat P0RU7 KIM-SIZE A boftla CortM 45' STANDARD SIZE p bottl Corltn 33 Boneless Pork Roast ib. 49c Oregon Sliced Bacon ih. 49c Cascade Ready to Eat Picnics 49c Fresh Green Beans 2 35c Celery Hearts ....Bunch 19c Snoboy Oranges . 5 "ag0 53c Fresh Blueberries Box 29c RASPBERRIES BLACKCAPS CURRANTS APRICOTS Introductory Offer on the MEW "pnnn n riOrnrpri off jffiloff 1 illLLllillli)&5 JllJ)lJnllll II I 1 HOW DO YOU LIKE IT? Only a full-bodied instant can give you true flavor in all 3 strengths! MUD (Bui ntver weak or watery) Make this new full-bodied instant mild snd still get deep satisfying taste. MEDIUM (But never flat or cloudy) Made to medium strength this new in stant has a clear look and full taste! STRONG (But never bitter) Make it strong as you like. Chase & Sanborn keeps its mellow flavor. . Sofull-bodiecfi? twksituf satisfying BREAKFAST COFFEE! Special label 15$ OFF Jan of New Instant Chase & Sanborn are at your grocer's nowl Truly satisfying breakfast coffee! That's That you've always hoped for and missed in every instant coffee you've tried before. Now here's an entirely new instant you'll enjoy more than any regular or instant coffee you've ever tried. It's New Instant Chase & Sanborn . . . so full-bodied it gives you (uic as much flavor as ever before! All pure coffeel Takes cream wonderfully! Clear coffee color In the cupl Darker in the jar! Chase & Sanborn the "full-bodiQcf INSTAMT
