,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