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.
Wesson
Wesson Oil
Finest Cooking Oil
SUGAR WAFERS . .. 29c
DRESSING BREAD 29c
OLIVES
PtNuav-Shrfleg o'1-ei.Jer
47c
SALT 25c
OLIVES Mt.w.iiet-iipiiitji.. .Ha.iM 29c
OYSTERS mm 39c
Pennant
MINCE MEAT
26 e.
ekrr
Heinz
39 II SPAGHETTIS-1 2 F" 29'
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