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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Nov. 21, 1955)
Pare 10-Section 3 Salem, Oregon, Monday. Member 21. 1955 THE CAPITAL fOL'RNAL Griddle Cakes With Fresh Cranberries Star tyikinf powder 1 teaspoon salt, 1 laoiespeons sugar, 1 eggs, 1 cup milk, J tablespoons butler m mar garine (melted), fresh cranberries. Method: Sift together the flour, baking powder, ult and sugar. In a pitcher or bowl beat'the eggi enough to combine yolka and whitei; add milk and beat to blend. Ad, aided dry ingredients; beat just until smooth. Stir in melted butter. Four batter, from pitcher or ladle, onto peehealed (Follow manufacturer s i nan. Add t cup brown sugar, few livin near the nroducine areas olrrc" ,or P"P"n cup cioer vinegar, leaspoon sail. Zi Ke theU menus w'ttf SPrinkta 10 10 12 "" two-inch sucks whole cinnamon. .u.ii.ku i. .ii i it,. pulled and full of bubbles: turn ; one-inch pieces ginger root. Tie trv Thev may be ourchased fresh i,nd cook " ,h olher 'de- Mk" 1 teaspoons whole auspice and 1-4 LI ,2S?J Si!"' riddle cake.. Serve with ; teaspoon, whole clove, in a bag ' if'ruiiharrti UanU Viim Shrimp a La Kina Ponulnr . . . .orirf.il. Not so long ago only the favored,?.." ' fpiced Figs Special This recipe make. 2 quarts. The fie are fine with turkey the first day and all successive days. Good with pork and other poultry, too Spiced Figs Special Take 4 cans (17-ounce site) Tigs. Drain syrup and put figs in sauce- Old Star Pudding in New Dress . rubes In Eat and Enjoy puffy baked griddle cakes with Cranberry Maple Sauce. sasai aa a, jay njr ) .' U" ' "" 7 I o v to roY; peeled. These different types can be used interchangeably. Skrtmp A La Klag 4 pound cooked shrimp Vi cup sliced cooked mush rooms 'fresh or canned) tablespoons chopped green pepper 1 tablespoons butter or other fat 3 tablespoons flour teaspoon salt Dash cayenne 14 cups milk 2 tablespoons chopped pimento If shrimp are large, cut in half. Cook mushrooms and green pepper butler until tender: blend in I Cranberry Maple Sauce. Cranberry Maple sanee Ingredients: t cups maple syrup, 1 cups 14 lb.) fresh cranberries, V cup butler or margarine. Method: Put syrup and cran berries into asaucepan. Bring to a boil. Continue boiling until ber ries pop open about minutes. Stir in butter and serve over Cranberry griddle cakes. Makes 2 cups sauce. and add. Bring to boiling point boil S minutes. Add figs. Simmer do not boil i 10 minutes. Cool. Remove spice bag. Chill 24 hours or until ready to serve. Everyone will like them! Spicy Salad Dressing Wonderfully good on any tossed green or vegetable combination salad. Spicy Salad Dresslag mix the, following Soup Sauces Fine Condensed soups as sauces make Thoroughly cooking so easy. i spices: For a first - rate cream sauce 1 teaspoon paprika, teaspoon add 4 can milk to each can soup. ! drK mustard. 4 teaspoon ground Hour and seasoniings. Add milk J Simmer gently belore blending celery seed. Vi teaspoon ground gradually and cook unlil thick, with or pouring over olher ingre- black pepper, v teaspoon ground stirring constantly. Stir in pimento dienls. and shrimp; re-heat, but do not J Celery-Cream Sauce Is especially allow to come to a boil. Shrimp good when' served with carrots, should always be cooked at a low seafood, meat loaf, temperature. Serve in patty .hells. Mushroom-Chicken Sauce is just toast cups or over rice or toast. I right for green vegetables, meat Six servings. loaf and casseroles. Always an Elegant Meat is baked ham. ginger, Vs teaspoon onion powder, teaspoon garlic powder, 2's teaspoons salt, 4 teaspoon sugar. Add 2 3 cup salad oil, ';4 cup cider vinegar and 2 tablespoons cold water. Beat thoroughly or shake vigorously in a jar or bottle. In the period of rich foods during holiday time, ever so often the family will like a sim ple dessert. Bread pudding is an old favorite. This one uses in stant nonfat dry milk. Bread Pudding . (Makes 6 to 8 servings) 4 cups (8 slices) soft bread cubes 1 quart liquefied instant nonfat dry milk 1 teaspoon vanilla 3 eggs, beaten Vi cup seeded raisins Vs cup'diced dried apricots Vi cup shredded coconut Tin challnw hakinff dish UI4 x 74 x 2 inches" with 3 cups; . ...k.. in hikair dish. Top with nf bread cubes. Place baking dish ft pan; poa . . . in nn in itenttl nf noi w i ci , r-w - 'one inch. Bake In moderateayven (323 degrees F t S3 to e minuies or unfll knife tWrted near cell ter come, out clean. Remove from water bath. SerA hot or cold. If desired, serve with Soft Custard Sauce. Soft Ciisi-rd Sauce I Makes 2 cups) ' 2 cups liquefied mutant nonfat dry milk 4 cup sugar t teaspoon salt I 2eggs, slightly beaten 1 teaspoon vanilla Combine liquefied dry milk, sugar and salt in top of double boiler. Cook over hot water un til sugar is dissolved. Add a small amount of hot milk mixture to beaten eggs. Return mixture to double boiler. Continue to cook over hot water, stirring con stantly u.itil mixture is thick ened. Cool slightly. Stir in vanilla. FINE HOT DISH For a quick vegetable, nu rk ve9ctan e. ana nf the hread cubes. Combine liq-; tasty, too, mix logetner a can oi uefied instant nonfat dry milk, tomatoes, , cooxea rice sugar and vanilla in top of dou-' grated onion, salt pepper and hie boiler; scald. Remove from .sugar Place in baking dish heat. Stirring constantly, gr.du- and bake at 330 nl'i ally add scalded dry milk to beat- hot .through. Add more , water en eggs. Stir in raisins, diced if mixture becomes too dry v Top apricots and shredded coconut. I with crumos or r.eu k,.. Pour liquid mixture over breaa ' nesireo. Sprinkle fresh cranberries over pancake batter. By CKCILV RKOWNSTONE IAP NtwsfvaturCKl Hot off the griddle: Puffy pan takes dotted with fresh cran erries are a delight because the idle garnet fruit adds texture. :olor and flavor to the bland satter. Served with a delectable Maple Cranberry Sauce, the hot cakes make wnnderiul eating lor breakfast, lunch or supper. This sauce combination . is so Shiny Pans For All The Baking Hen din into the full iwing of holiday entertaining mean more baking of hot-breads, cookies, de lectable piex, cakes for family - eating and Christina - giving. Be pure to eliminate one of the most common cmwei of baking failure by shining your aluminum tuns to pew brilliance. Cake pans that uhine, ouMide as well as inside, bake high, light rid evenly. This Is due to the shiny surface evenly reflecting oven heat. Darkened pans, discolored by neglect, hold heat, cause cakes to bake throuch before they rise, and over-brown on the bottom and sides. Shine ( your pans regularly and you'll be better baker. good because the fruit's freshing tartness oil sets the maple syrup a sweetness. Although butter isj called for in the sauce recipe, it : may be omitted and instead spread between and on top of the hot . cakes in the usual way. j Here's a mixing trick. Prepare the pancake batter the night be fore, omitting the baking powder : called for in the recipe, and store the batter in the refrigerator. In I the morning, sprinkle the baking , powder over the batter and quick ' I ly bent it in. And another tip. Do your mixing i in a Pi or 2-quart pitchcr type measure. Uf you are storing the i batter, cover the measure with : aluminum foil.) When you are. ready to bake the pancakes, pouri the batter right onto the griddle. ! Fresh crantwrries are available , in the fall, of course. But nowa- days, what with modern home freezers, the berries can be frozen' ; so as to last throughout the year. No fuss or b o t h e r to freeze Simply place the unopened pack-, age of cranberries, when you bring It home from the food market. Into your freezer. No need 1 to thaw the frozen berries; use them as you would fresh berries. I Frozen cranberries do not stick together; they are easier to cut,' chop and grind than the fresh berries. ' I Cranberry C. riddle Cake Ingredients: 14 cups sifted flour. 2 teaspoons double acting Market Haiy t2) 1120 $. 12th SI. BEEF ROAST i, ill0 RIB Cip STEAK 25 GROUND BEEF 4,Jfc RIBS ,W2C Fully Cooked picnics, st Locker letl Hind Quarter i THANKSGIVING TREATS W-ll here it is that great day of feasting just around the cornorl Hero', your last chance to fill up with those delicious, delightful foods for your family banquet. You'll find the widest variety it Piggly Wiggly ready for that day of day.. Shop an dsave at Piggly Wiggly for Thanksgivingl 1240 N. Capitol Salem, Oregon STORE HOURS: Week Day. 1:30 a.m. to 10 p.m. Sun. V a.m. to 9 p.m. Ad Iff octivo Mon.-Tues.. Wed., Nov. 21-22-23 LOU-Z-ANA BROKEN 0)e 5 oz. Tin )( FROZEN FOOD J Umatilla Sweet GaVden Fresh Hi-West While Plump Kernel. PEAS CORN High-West SPINACH Full-o-Vitamins West Crest Freestone DEL MONTE PCHfulPEXOKI 2 Nor Asst'd I Flavors PVgs. 29' 35 MAX & JACKS MARKET Dubuque Ready i M Jtf t ,C"' HsV m 'dor whole SKI M HUDSON HOUSE DUNDEE Cream Style O No. 303 Tins 45' SiH Creen Stamp. U.S. Inspected Meat. .POBK SAUSAGE Nabisco Ritz Crackers FRESH The Finest of Willamette Valley Turkeys Will be Available for Your Thanksgiving Feast med., sue lot, mam OYSTERS PINT 59' Y ) OREGON Cranberries tarn O )E GRAPEFRUIT Pis, Swell, FuN Met 0 for idat 0 HUIUID ilt SQUASH Thick Mjltd . u, mm YAMS Tsity Dlik Iw im Ilnssigirine foul mmW m bsl 0 1 Lb. Pkg. Heinz Plum or FigPudding Tin Par-T-Pak Sveef Beverages 01. Bottle Plus Dep. 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