r-(Sec!"3)-C.i)ilal Journal, Salfth, Ore., Thurs., July 21, 19.53
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JSTof Chicken Salad in Peppers Good. . .
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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
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