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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 21, 1955)
,Boats of 1 Butler or margarine ' u" t lettuce leaves Measure chicken into bowl. Fry bacon until crisp. Drain and add to chicken along with apple, green pepper and onion. Mix mayonnaise and lemon juice. Add to chicken mixture and tos lightly until well blended. Spread bread with butter or margarine. Spread chicken mix ture on 6 slices bread. Place lettuce on each sandwich. Cover with re maining bread slices. Makes 6 sandwiches. Mint With Orange Any mint in your garden? Top breakfast orange juice with a sprig of it! Pleasant fresh flavor, pretty appearance! Seasoned Cole Slaw To make the outdoors meal menu a bit different, try serving these "boats" with frankfurters, baked beans and cole slaw. To make the boats, scoop out Fresh Oregon 10-(Sec. 3)-Capital Journal, Salem, Ore., Thurs., July 21, 19.SS iSVf r- A. A SHRIMP MEAT Ideal for Cocktails or Crisp, Cool Solods ' By the Piece Alaskan . King Crab , 89' Fishermen! We Have BAIT HERRING 4. buns, toast over the fire, then generous portion of well seasoned cole slaw into the mid- and serve with the franks beans. The salad dressing is from one of the packages ilad dressing mixes. 4 XfciA. ' ? '- LL-. :iTzV5--,i.-;'. .25fc :-:-"J Seasoned Cole Slaw 1 package old fashion ire neb salad dressing mix Vinegar, water and oil 4 cups shredded cabbage 1 cup grated carrots ht cup minced green pepper i cup old fashion French salad dressing Combine salad dressing mix, vinegar, water, and oil as di rected on the package or bottle. Combine cabbage, carrots, and green pepper; mix thoroughly. Add Vi cup of the dressing. Toss well. Makes S cups, or 4 to 6 servings side salad. Soup, Sandwiches for Summer Time hi-at until thickened and bubbly. Stir in lemon juice and minced parsley well. Fold in drained flaked tuna and sliced eggs. He- heat. Meanwhile split buns length wise through center of top; toast under broiler. Spoon tuna filling into split buns. Makes 6 servings. Crisp Bacon, Apple Give Sandwich Zest Crispy bacon and chopped apple give this sandwich a special flare. Chicken-Apple Salad Sandwich 1 cup (6-ounce can) chopped cooked chicken 6 slices bacon, chopped V4 cup chopped apple 2 tablespoons chopped green pepper 2 tablespoons minced onion V cup mayonnaise 2 teaspoons lemon juice 12 slices enriched bread Fresh By the Piece Ling Cod ,19 Silverside Fresh By the Piece Salmon ,49' Fresh Fillet of Red Snapper 39' Fresh Fillet of Sole 59 FREE DELIVERY On All Purchases Of $1.00 Or More Ideal lor Mooching Doien 69 FRESH OVEN READY POUND Roasting Kens 49' ' yo FITTS Fresh Seafoods and Poultry 216 N. Com'l. St Phone 3-4424 Kasy but Satisfy. nR l.muh Soup and Sandwich. By CECILY R HO WN STONE I que (hot or chilled) with a sliced ai K.urvfoniurfa. I chicken or turkey sandwich, 1 Cream of asparagus soup (hoi Boup ana Mmdwich luiunes rec- or t.hin0d) is delightful with ommend themselves during the I rarebit sandwich. To make the rarebit filling, mix urated Ched dar cheese with mayonnaise and pinucrtto-.ftunt'd olives or plain canned pimicnto; spread between summer. So easy to prepare, just appetizing enough for warm wealh er. The voup may be hot or chilled. What soup sandwich combi nations so together? Flavors need to be well-balanced, of course. One team we like is a chilled tomato soup (flavored with dill or basil) with a hot tuna fish sand wich. In the recipe that follows, tuna, hard-cooked eggs and sea sonings arc added to a cream sauce; this filling is served be tween toasted frankfurter buns. Another combination we like is a New England type clam chowder with an egg-aml-olivc sandwich. We're also partial to hot split pea soup with sandwiches. slices of whole-wheat bread. Vegetable soup tastes good with a sandwich made from slices of cold meat loaf and chili sauce, Curried cream of chicken soup is delectable served with sand wiches of thin white' bread, water cress and mayonnaise. Tuna Huns Ingredients: 2 tablespoons but ter, V2 tablespoons flour, 1 lea- spoon salt, V teas-poon pepper, 2 cups milk, 1 very small onion (mincedi, 1 tablespoon lemon juice, 2 tablespoons minceu pars- ev. 1 can (7 ounces) tuna. 4 hard- hum and lettuce ' cooked eggs. 6 frankfurter buns. Method; Melt butter in saucepan Ovslcr stew that conies frozen over low heat. Stir in Hour, then nowadays, is delirious with a toast-1 salt and pepper. Add milk all at ed tomnlo and baenn sandwich, joiu-e with onion; cook and stir And sometimes try lobster bis-1 constantly over moderaU'ly low Fish Supplies Continue Plentiful Through Summer Fish supplies continue ample and adequate through July. One of the special plentifuls is fresh and froz en halibut. And salmon, smelt, flounders and sole are among other plentifuls for the coast area. This recipe for Sole Mornay was developed hv the National Fisher ies Institute to complement sole f j 'ho festivities to grill this delicious all varieties. It's a wonderful way dish. to combine nutritious fish with the For those who would know some- famous sauce known to gourmets thing of these succulent morsels. the world over and an erellem ; the National Fisheries lntiut choice for entertaining, as it makes i tells us that scallops come in U Hjnt servings. Sole Morniiy 3 pounds fillets of sole 2 cups milk Sail and pepper. Vreheal oen to deg. (hkm! erate oven1. Cut fillets into 3- oi nnrn serving puves; arrange greased flat haki I'i nu.-irt svpi. ( Sprinkle with salt and pepper lusks wlih two shells like mussels Bake at 3."0 deg. 30 minutes, lie- U( clams. Hut only the lar: move from oven and dram milk f muscle or "eye" at the hinge of the the out --f -doors and when the seafood of the moment is exotic Scallops Hawaiian, here is party fare indeed. This recipe makes eight servings and is ideal for an informal gathering of guests. It is so easy to make that the cook need hardlv absent herself from the small hay scallop an! his larger cousin, the sea scallop I nis time of year, however, the hay scallop, like the oyster, makes himself scarce for the warm "It" months. The sea scallop, however, is readily available and may be purchased either fresh or frozen g di-h t about l,n convenient, no-waste packages ver with milk. ' ,i(,ln varieties of scallops are mol i to use in siitice, Satire l cup butter or margarine U cup Hour 1 teaspoon aU 1 cup milk 1 tablespoon Wonestt i lure 2 egg yolks Alilk drntned from baked fih ! ouiid cheddar cheese, grated Melt butler in medium si;e fry ing pan over low heat. Stir m flour and salt: blend thoroughly; let cook I minute. Hemoxe (rem heat: add milk and blond cniil smooth. Heturn to heat; cook, stir ring constantly, until mixture bubbles; remove from heal. Heal egg yolks to light lemon color; pour into top of double boiler Gradually stir in milk and flour mixture and milk drained from baked fish. Cook over hot water, stirring constantly, about 3 min utes. Stir in grated cheese: blend until smooth. Pour sauce over fish fillets and place under broiler 10 Co 15 minutes. Seafood for the sophisticate lakes an extra 'amor when rooked in eaten; the rest of the thrown aw hells scallop Hauailun Scallop 2 pounds scallops 2 teaspoons jli 1 No. 2 can pineapple i cup butter or margarine 2T cup brown sugar Hinse scallops and pat dry 'iroen scauops smuiiii tirsl nave been thawed'. Cut any large one m half. Sprinkle with salt. Melt Hutlrr in a large skillet; blend in chunks and liquid. Add scallops brown sugar, then pineapple cook over Jiot coals about 10 mm tiles or until scallops are tender Stir occasionally to coat them with auce. .MaKes eight servings, Marshmallow Trick You'll like this easy, quukly madc treat; Vress cut sides of marshmallow halves into shredded coconut and place each, coconut side up, on a small cracker. Pop into moderate oven about 10 -nun utes or till delicately browned. Now there are two Duncan Hines Angel Food Mixes ...delicate White and rich Chocolate, both heavenlyl IkiiateaMdlA . aft. Ihuhm Duncan Hines says: "My Chocolate Angel Food Mix is so new you may not have tried it- but I urge you to make a cake with it soon! See if it doesn't satisfy your family's taste for the best of all cakes delicious, moist Angel Food in the most popular of all flavors, chocolate. It's as easy to mix as the regular Angel Food no chocolate to melt, no cocoa to add. "In fact, the cake that used to be hard to make, requiring a light hand of the cook, is now so easy with my two Angel Food Mixes that there's no reason to wait for special occasions. Bake them often! There's no problem of what to do with leftover egg yolks, and the recipe I use for my mixes will give you a perfect cake every time. "If you're trying your first angel food mix, make it my new Chocolate Angel Food there's never been a mix like it! It has the chocolate-rich flavor of my Devil's Food cake, and the light delicacy of Angel Food." Chocolate or White . . . mix in just 2 steps, in 1 bowl 7 4 DUNCAN MINIS Amtrko'l Fortmosl Authority en Good Eating There's no danger of overheating and because Duncan Hines' package of apecial egg whites makes a big quantity, use a big bowl and beat (with i cups water) until they atand in stifT, fluffy peaks. Now fold in the mix (for the Chocolate Angel Food, the cocoa is already blended in). Because the cake rises high above the pan, hake on your lowest oven rack for the full time speci fied. It comes out high, light, with a delicious macaroon crust. Wouldn't you rather use a cake mix made Irom Duncan Hines' own recipe? White, Yellow, Devil', Food, Spice, Marble
