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
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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.
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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, .
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