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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 21, 1955)
f i u 4 ''. r-V wV. - i Aft Using Liver For a hearty salad, try stuffing tomatoes with sardine lining. Sardines In Tomato Stuffing Sardines can be tasty other than with the proverbial crackers and cheese. Here they are used to stuff ripe tomatoes. Sardine Tomato Surprise 2 cans Maine sardines (SVi or 4 oz.), drained 1 tablespoon lemon juice 4 medium size tomatoes Vt teaspoon prepared mustard 3 level tablespoons mayonnaise Salt and pepper to taste Vt cup chopped celery 1 tablespoon chopped stuffed olives 1 chopped hard-cooked egg Cut tops off tomatoes, scoop out pulp. Break up 6 sardines. Com bine with lemon juice, mustard, mayonnaise, celery, olives, egg and salt and pepper to taste. Fill tomatoes. Chill. Serve on chicory or lettuce. Garnish with remain ing whole sardines. Makes 4 serv ings. Hot Sandwiches Good lor Luncheon or Supper Hot sandwiches are a good idea for luncheons and suppers when; you're looking for an easily pre-1 pared main course. A new sand wich recipe combines canned white asparagus and ham topped with a Cheddar cheese-water cress sauce. Asparagus, both green and white varieties, is delicious in hot and cold sandwiches. Capital Journal, Saiern, Grp., Thurs., July 21, 1955(Sec. 3)-9 ' until cheese is melted; add water cresi and mix well. Meanwhile, heat asparagus and drain; arrange on toast. Place ham on asparagus; top w ith sauce. Hot Asparagus Ham Sandwiches Makes 4 eandwiches) 1 tablespoons butter or margar ine 2 tablespoons all-purpose flour teaspoon 6alt 1 cup milk l cup grated processed Ched dar cheese Vt cup finely chopped water cress 1 No. 2 can white asparagus 4 slices toast 2 slices boiled ham, cut in thin strips Melt butter or margarine; add flour and salt and blend. Gradual ly add milk and cook over low heat, stirring constantly, until thickened. Add cheese and stir Liver is so nutritious, it's wise to serve it to a family once a week or so. Cook Hie liver lishtlv in a little butter or margarine, then put I tnrougn tne lood chopper. Season with salt and pepper and moisten with mayonnaise; use as a sand wich spread. For picking up flavor, put a little raw onion through the food chopper with the liver. t inely diced pepper or celery al so make a good addition to the liver because they provide crun thy texture. Sterilize Glasses Know how to sterilize jelly glasses when you are going to fill them with freshly made pre serves? Place the clean glasses in a large kettle and cover them with water. Bring the water to a boil; boil 15 minutes. Turn off the heat but keep the glasses in the hot water until you are ready to fill each one. Sandwich Aid A generous amount of butter or margarine spread on bread slices, when you are making sandwiches, helps to keep fillings from soaking into the bread. . Tea Sandwich Canned date-nut roll makes quick and delicious sandwiches for a tea. Use cream cheese fla vored with grated orange rind for the sandwich filling. Salad Trick Potato salad tastes extra-good if you cube the potatoes while they are hot and douse them with French dressing. Then just before serving gently mix in mayonnaise, diced celery, diced hard-cooked egg and any other additions you wish- ' Peach Dessert ' Peaches and almonds ere "na turals" for a year 'round dessert. Cook 4 cups milk, teaspoon salt and 1 cup uncooked white rice in a covered saucepan over a low heat until most of the milk is ab- . sorbed and the rice is tender. Stir sevc-al times during the cooking. Allow to cool slightly. Stir in 16 marshmallows cut in half. The marshmallows should not melt en tirely. If Ihey do, wait to add the others. Stir in 2 cups peach slices. 1 Serve warm or cold topped with . 6livercd toasted almonds. Sauce for Sherbet Pineapple sherbet is exciting re freshment when topped with this . maple-flavored red cherrv sauce- Combine 1 cup maple-blended sy rup with IVa cups fresh or frozen red sour cherries (drained and pit ted I, bring to boil, simmer 2 min utes ana cnui. Makes 2 cups. Mushroom Souffle Sandwich Served Hot Sandwiches these days take many forms. Here Is a hot sand wich, combiniing several favorite sandwich ingredients. Mushroom Souffle Sandwich 2 cups (1-pound can) tiny peas Vt cup chopped celery cup chopped onion cup crumbled blue cheese 6 slices bacon, chopped cup cream of mushroom soup cup milk 2 teaspoons prepared mustard 2 eggs, beaten 8 slices enriched bread i Butter or margarine Drain peas and measure Into bowl. Add celery, onion and cheese. Fry bacon until crisp Drain and add to vegetable mix ture. Mix soup with milk, mustard and eggs. Spread bread with but ter or margarine and place 4 slices in greased 8-inch square baking dish. Spread vegetable mixture over slices of bread. Top with re maining 4 slices of bread. Pour soup mixture over bread. Bake in moderate oven 1350 degree F.) 40 minutes. Makes 4 sandwiches. TURKEY THAW Best way to thaw frozen, evis cerated turkey is to allow it to stand at room temperature about 9 hours for birds under 12 pounds and 12-15 hours for heavier birds. Broiled Asparagus Cheese Sandwirh (Makes 6 sandwiches) 1 tablespoons butter or margar-; ine 2 tablespoons all-purpose flour 1 cup milk cup grated processed cheese 6 slices crisp, cooked bacon, , crumbled 6 slices bread 1 No. 2 can white asparagus, drained 2 canned pimte'tos, cut in strips Melt butter or margarine; add flour and blend. Gradually add milk and cook over low heat, stir ring constantly, until thickened. Add cheese and stir until cheese is melted; add bacon and mix well. Meanwhile, toast bread on 1 .side; arrange asparagus and pi mento on untoasted side. Top with sauce and broil 3 to 4 inches from source of heat 3 to 5 min utes, or until lightly browned. mid k i!w best Isife&wi- for She best shortcakes and pies t "'"W ii F4 t " to hmg twt tart ftwor SUGAR OMIT SUGAR CROWN AUG RiflNEB IK 0REG0I Round Steaks X' . 59 MIDGET MARKET-1955 351 STATE STREET AND 1128 CENTER STREET 40 YEARS IN SALEM CELEBRATING OUR ANNIVERSARY. We want you all to join us and take advantage of some of the greatest meat values we have ever been ble to offer ... No limits. Pork Loins Whole or Half lb. 55 Loin Roasts 3 -1 b. Average lb. 49 Yankee Ribs S' , 49' Pork Roasts Fresh Pics lb. 33 Center Chops Small, Lean lb. 69 Dried Beef Full Pound 95 Swiss Steaks Tenderized lb. 55 WARM WEATHER HINTS Minced Ham Polish Rings Stick Bologna Wieners lb. MIDGET HONE-CURED HAMS, BACON AND SAUSAGE are noted for Iheir flavor. Fresh from our smoke-house daily. Un excelled for quality. 1940 Mission St, Phone 2-7661 Salem Rainbow Avenua ' ' Polios ' -""hT""" m jX in i Mm at Mil HUNT'S COTTAGE rAim Whole Kernel Ullll Cream Style COTTAGE Whole New Spuds II am 99 COTTAGE Sweet Peas ... . . 9 99' 9 cans 99 U cans 99 6 cans 99 15 cans 99 .9 cans 99 , 5 cans 99 4 1 99 . 4 to. 99' Sliced Beets . . VAN CAMP'S LARGE NO. 2 CAN Pork and Beans COTTAGE Tomato Sauce . COTTAGE NO. 303 Spinach . r ili Con Came Minced Clams PURE WHOLE CARCASS Ground Beef . DERBY M I SNOWS ALSO SOLD IN CASE LOTS BUY HOW AND SAVE! TRUCKIOAD SALE RIPE, SWEET WATERMELONS , RADISHES GREEN ONIONS 3 bun 10 Crisp 12-tb. Lug CUCUMBERS APRICOTS Each 5' Rib Steak 33 FREE EYEREADY FLASHLIGHT Tender T-Bones lb. HERTS ALL YOU DOt t. Wr ftwfrtWd Try Itl 1. taptinM 'wifk vfwrt f your wn competition trotln what ox tar CMICAOO, KlINOB Slmontf w(H Mnrf vm votf Iwaadrt ROUND STEAK lb. 49' Rath's Ends and Pieces BACON lb. 29' FRONT QUARTER LOCKER BEEF HIND QUARTER t I'i OR WHOLE I HIND Q(J 25 . 29 25' Small Hams Tender No Center! (enured Wholt r ll l. 59' For the Picnic $150 lb. lb. 5 6. Utlet rnn WHEN YOU SEE IT IN OUR AD, IT'S SO mm mm mm mm
