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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 21, 1955)
Capital Journal, Salem, Ore., Thurs., July 21, ltfoo-(icc 3 11 1 Luncheon Meat in Casserole Luncheon meats come into their own when it comes to making easy casseroles. In this Checkerboard casserole, vegetables from the base, the luncheon meat cut in squares to go over the top. - 1. Checkerboard Meal Casserole J cups cooked or canned mixed vegetables 1 can (12 ounces) luncheon meat 3 tablespoons butter or margarine S tablespoons flour teaspoon salt l' cups milk H teaspoon Tabasco Turn vegetables Into casserole. Cut about a Vt-inch slice from sides of luncheon meat; dice, add to vegetables. Cut square center In to slices; reserve. Melt butter: add flour and salt; stir to a smooth paste. Add milk gradually and cook, stirring constantly, until mixture thickens and comes to a boil. Stir in Tabasco; "pour over vegetables. Arrange meat slices checkerboard fashion on lop of casserole. Bake in a moderate oven, (375 deg. F. ) 30 minutes. Yield; 4 generous servings. 11 iiiiniifimit ifml -rt'm An 1 i'i m j M Versatile Canned Goods Big Aid in From consomme to dessert, a very delicious and showy meal is possible with products from your pantry shelf, thanks to the canned goods industry. And that's a big help during vacation time, when one docs not like to spend too long a time preparing a meal. Here are the dishes for a patio party: 1 Sherry Consomme lfcat 2 cans consomme as di rected on label; at serving time add 2 to 3 tablespoons dry sherry and float thinly sliced lemon wheels on top. Makes 6 to 8 servings. Party Sandwich Loaf Meat Filling: 1 can (12 01.) luncheon meat, coarsely shredded 3 tablespoons pickle relish 2 tablespoons mayonnaise 2 tcashpoons prepared mus , tard Pineapple Filling: 1 can (9 oz.) crushed pine apple, well drained 1 package (3 oz.) cream cheese, softened Vt teaspoon curry powder Loaf and "Frosting:" 1 loaf unsliced white bread 1 package (8 oz.) cream cheese, softened 3 tablespoons milk or light cream In separate bowls combine in gredients for meat and pineapple fillings. Cut all crusts from bread; slice loaf lengthwise into four equal slices. Place one slice on serving platter; spread with mayonnaise, then with half the meat filling. Top with second bread slice; spread with mayon naise and the pineapple filling. Cover with third bread slice; spread with mayonnaise and then with remaining meat filling: cov er with last bread slice. Blend remaining package of cream cheese with milk or light cream; season to taste with salt and pep per. "Frost" top and sides of loaf with cheese. Chill until serving time Garnish with chopped par sley. Makes 8 to 10 servings. Special French Dressing H cup canned salad or olive oil V cup canned lemon juice cup wine vinegar 1 pimiento, chopped 2 tablespoons grated onion 2 tablespoons chopped pickles or olives l'i teaspoons salt Vi teaspoon paprika "A teaspoon Worcestershire sauce 4 canned anchovy fillets, minc ed Combine all ingredients; chill, covered, to blend flavors. Shake well before using. Makes about 1 cup dressing. Pineapple-Peach Sherbet 1 can (9 oz.) crushed pine-apple 1 ei.velope unflavored gelatine 3 cups buttermilk 1 can (1 lb.) sliced peaches drained and coarsely chop- pea cup sugar 1 Drain pineapple, reserving juice, bprinkle gelatin over re served juice; let stand S minutes; dissolve over boiling water. Com bine buttermilk, drained pine apple, peaches, sugar and dissolv ed gelatin; stir until sugar-dissolves. Pour into refrigerator tray; freeze until firm around edges, but soft in center. Turn into chilled bowl; beat well. Re turn to refrigerator tray; freeze until firm. Makes about 1 quart sherbet. a A ME) A LB 1288 State St. Phone 3-6489 T PRICES ARE If WAY DOWN! Arm-Blade-Rump I I BEEF ROAST 27C RIB STEAKS . S57e FBESH 6R0UN0 t AAJ IEAH MEATY J OE BEEF IS flfcaSl- Short Ribs Q Remember! These Prices Are Effective Every Day of Week at Randall's Avoid the Weekend Rush. Shop Early Please. Every retail cut wrapped and labeled free for your locker on your request. Big, Plump, Pan-reody FRYERS Each $139 HENS 3 lbs. $139 each A BEEF LIVER, HEARTS, TONGUES lb. 29' EASTERN OREGON HEREFORD Wholt Found LOCKER BEEF SUPPLY LIMITED TO PRESENT MERCHANDISE NOW ON HAND Lemonade Cream Sherbet 1 envelope unflavored gelatine Va cup cold water 1 can (8 oz.) frozen concentrat ed lemonade 2 cups milk Vt cup sugar H pint heavy cream, whipped Few drops yellow food color ing Sprinkle gelatin .over cold water; let stand S minutes; dis solve over boiling water. Com bine lemonade concentrate, milk. sugar and dissolved gelatin; beat well. Pour into refrigerator trav freeze until partially firm. Turn into chilled bowl; beat until light and frothy. Add whiDDed cream and food coloring; beat well. Re turn to tray; freeze until firm, stirring occasionally. For othe uavurs, use irozen concentrated limeade, orange or pineapple juice. Makes 4 servings. Ruby Parfait Dessert First layer: 1 can (1 lb.) pitted dark sweet cherries , 1 can (1 lb.) peach halves or slices, cut in chunks - Drain fruits, reserving syrup. Dissolve gelatin in boiling water; add 1 cup reserved syrup. Chill until thick and syrupy, fold in drained fruit. Pour into oiled 2 quart ring mold; chill until firm. Second Layer; 1 package fruit flavored gela-tine-(strawberry or cherry) 1 pint vanilla ice cream Vi cup canned chopped toasted almonds Add water to remaining reserv ed syrup lo make l'i cups liquid; heat to boiling. Pour over gela tin; stir until dissolved. Add ice cream, cut in chunks; stir until blended; chill untill partially set; fold in chopped nuts. Pour over first layer in mold; chill until firm. At dessert-time unmold ring; garnish with fresh mint. Makes 8 servings. Many Ways To Use the Cherries Make the most of the cherries coming in from valley orchards now. Here are three refreshing recipes using cherries: Cherry Ruby Molds 2 cups sweet cherries H cup slivered toasted almonds 1 package cherry flavored gela tine IV, cups boiling water 2 tablespoons sugar 1 tablespoons lemon juice Dissolve gelatine in boiling water. Chill until slightly thick ened. Pit cherrip nnH fiHrf cnaH lemon juice and almonds. Com- oine wun gelatine mixture; pour into individual molds and chill until set. Serve on rrixn ltttiiA with mayonnaise. Will serve 6 to 8. Fresh Cherry Compote 2 cups sweet cherries 2 cups strawberries 2 cups seedless grapes 1 or 2 bananas 1 cup powdered sugar Vi cup fruit brandy Wash and Dit cherriAR Unll washed strawberries. Wash grapes mm cue in nan. loss all together with powdered sugar. Add brandy and refrigerate, covered, for 3 to s hours to mellow. Just before serving, add eliced bananas. Serves t to 8. Cherry Jewel Sauce 2 cups sweet cherries cup water cup sugar Slice lemon 1(4 tablespoon cornstarch V cup cold water Vi teaspoon almond flavoring boiling. Add cherries, which have Heat 4 cup water ami suuar to boning. Add cherries which have been washed, halved and pitted, and lemon slice. Cook for 10 min utes. Remove cherries and lem on slice. Mix cornstarch with Vi cup cold water and add to cherry syrup. Cook until thick and clear. Return cherries to syrup. Add flavoring. Serve warm or chilled. Will serve 6 to 8. -v-f -V,, ," v -.v v V vJ An easy casserole features luncheon meat. $33,000 Grants to U. Of 0. Medical School PORTLAND w The Univer sity of Oregon Medical School has received 133.000 in grants and gifts in recent weeks. Dr. David W. E. Baird. dean, said Wednesday. Included is $25,000 from the Atomic Knergy Commission to con tinue research on the effect of blood. Other grants included: K.ia) from Helen Hay Whitney Founda tion to continue study of rheuma tic fever: J1.500 from the Mon tana Division of the American Cancer Society for cancer re search: and r.')0 from G. D. Scarle and Co.. Chicago, to study effects of new drugs in relieving heart and kidney ailments. Fine Relish Bowl This relish bowl is wonderful; rich and satisfying, especially with fish but good with anything. Relish Bowl De Luxe Slice a medium size onion and separate into rings. Thinly slice 8 or 10 radishes, and 1 medium size cucumber. Place vegetables in bowl; cover with sour cream dressing and chill until serving time. Make sour cream dressing by mixing together 1 cup sour cream, 1 tablespoon fresh lemon juice, pinch of prepared mustard and salt and pepper to taste. Dressing for 4 servings as salad; 8 to 10 servings as relish. Adams Clan Holds Shadv Dell Reunion MOLALLA A re union of the Adams clan was held Sunday at Shady Dell at the Frank Dicken summer home- A no-host dinner was followed by an afternoon of visiting and catching un on fam ily happenings since the group was together last. Present were Mr and Mrs. J. A. Hammond, Woodburn; Roy Hammond, Pentleton: Annie Drake, Gladstone: O. L. Him- mond. Merle Sandgren. Frances Klinger, Gertie Kverhart. Kate Adams. Kdna Shaver, Mr. and Mrs. Clyde F.ngle. Mr. and Mrs. I.ee Adams, Mr. and Mrs. George Guild and children and Mr. and Mrs. Frank Dicken. all of Mo- lalla. Gold was first discovered In California in 1B48, 10 days before the treaty ending the Mexican war and transferring the terri tory to the United States was Apple Flavored Salad The new apple-flavored gela tine now on the market is a de licious base for this refreshing salad. Fold well-drained canned fruit cocktail, slivered roasted almonds and sliced celery into the slightly thickened gelatine base for extra zest. CHEESE DREAMS Cheese dreams, that lunchtime favorite, need a generous sprinkl ing of ground black pepper td. bring out the best in them. The flavor of the pepper and cheese are wonderful. 1 Friend husband unexpectedly Diiny Hums iui umiicii There's garden freshness in veg etables when yim cook them in a small amount of butter or marg arine in a tightly covered skillet. Slice carrots, for instance, in thin rounds and cook by this method: just before serving sprinkle with chopped scalhons, uing both the root end and the green tops. You're always set with faaious always keep a supply of C0 frozen foods on hand As every woman knows, the unexpected has a way of happening with frustrating frequency. So don't be caught short! You, too, can be equal to every occasion, you keep a supply of Chet's Frozen Convtnienct Foods always on hand. Quick? Easy? Pop the Chet's produce of your choice into the oven and, presto! In a few minutes out comes a dish fit for a King, your husband's boss, or the Ladies' Aid Society! Yes, Madam, even if you had nothing else to do but spend all day in the kitchen, you could hardly liope to equal the loving care lavished on each item carrying Chet's Famous Foods label. So why waste your time slaving over a not stove: 1 ru.,1. it Inr vr.nl Srart stocking up now this week with Chet's Meat Pics Chicken, Turkey or Beef Get set with Chet's and vou're always ready for any household emergencyl For a delMtabla dessert . . nigS'MMrSIZf OVEN-READY FRUIT PIES Boysenberry Cherry Apple ; The perfect sugar for CANNING or FREEZING Home produced in the Columbia Empire Me'A . TV GM m HGfy If signed, . V
