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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1955)
o - .0 Paff2 Secln 3D O y o o T7 4 THEAPITAL JCgTRXAL' O Salem, Oreftn.SVtSne Deceir21, Mao '. T0 . -ft- fV V Tasty Sa lai Also Has Eye Appeal p mm 4) 4) 0) ( .! iff.- V; - u Si 11 1 'V. hr-, i t.- I I. leftover ham anr) fruit-llavnrcrl gelatines combine to make thia layered naiad that is colorful as well as good eating. A wonderful Idea for using lcft-l" over ham ix thia Gold "and Kmer- Lri .If fllcK aid Ham Mold made with fruit-fla- I I UH L-IOI I eye appeal r well as Rood eating. 1 -)f I JpCCpK'f' fin lavp rnmhines fresh cucum- ' UjJtl I ber and pineapple tidbits in lemon gelatine, the other, chopped nam and celery in lime gelatine Gold and Emerald Ham Salad Layer I: 1 package lemon-flavored gelatine 4 teaspoon salt 1 cup hot water cup cold water 3 tablespoons vinegar Vi teaspoon grated onion 1 cup finely chopped cooked ham .1 cup finely chopped celery 2 teaspoons prepared horse-radish Dissolve lemon-flavored gelatine and salt in hot water. Add cold water and vinegar. Chill until slightly thickened. Fold in onion, ham, celery, and horse-radish. Pour into 2'?-minrt mold and chill until almost firm. Layer II: 1 package lime-flavored gelatine Vi teaspoon salt , 1 cup hot water 2-3 cup cold water W cup thinly sliced and quar tered cucumber 1 to 2 tablespoons prepared horse-radish V4 teaspoon grated onion i 1 tablespoon vinegar 1 4 cup (0-ounco can) diced drained pineapple tidbits Dissolve lime-flavored gelatine and salt in hot water. Add cold water, Chill until slightly thick' ened. 'Meanwhile, combine cucum ber, horse-radish, onion, and gar, rold pineapple and cucum hfir mirhir intn chuhllv IhirLrnnorl ffriaHn. Pnnr nvr fire invnr nnH Rood company dish for the holi- chill until firm. Unmold. Garnish 5 Fruit is always the happy an swer to a wholesome and satisfy ing dessert for midwinter meals This pudding makes good use of the abundant winter pears. It may be served warm with cream, plain or whipped; or it can be served cold. Pear Honey Tapioca 3 cups M medium) peeled quartered winter pears cup honey 3 tablespons butter or margarine 1 tablespoon lemon juice V4 teaspoon salt H teaspoon cinnamon Va teaspoon nutmeg 4 lemon, cut in thin slices H cup quick-cooking tapioca 2'j cups water Combine pears, honev. butter. lemnn juice, salt, and spices in a skillet. Cover and simmer aver medium heat until pears are ten derabout 15 to 20 minutes. Baste ! pears occasionally with the honey mixture. Arrange lemon slices in heatproof serving dish. Re move pears and arrange on top of lemon slices. Add tapioca and water to honey mixture in skillet. Cook and stir over medium heat until mixture comes to a boil. Pour over pears and lemon slices. Let stand 15 minutes; stir. Let cool at least another 15 minutes before serving. Makes 6 to 8 serv ings. A Rich Holiday Pudding "ttg: " -- -T ' vvilh mayonnaise or salad drew ing, 'If desired. Serve as enlrce salad, Makes 6 or 7 servings. Swedish Meat Balls Fine as Hot Tidbits You'll like this version ot Swed ish Meat BihU. and they arc simple to make: Swrdlsli Meat Rails l pound ground beef V, cup soft bread crumbs i ecus, beaten l cup grated carrots L4 cup grated onion 14 teaspoons salt l teaspoon pepper 4 teaspoon thyme Combine all ingredients; mix well. Holl mixture into 1-inch balls and chill. Fry balls in deep fat at .165 degrees for approximately 3 minutes. Servo hot on tootii picks. Makes 2'i to 3 dozen balls. Dressy Souffle of Potatoes Delicious Here we have a dress up potato souffle to be baked in a shallow casserole and brought to the table fragrant and juslly puffed-up! Potato Fluff Souffle cup butter U cup sifted flour 1 cup sour cream tor sweet) l'j cups hot. need potatoes, firmly packed 2 teaspoons grated onion V-i teaspoons salt Dash of pepper 4 eggs, separaled Melt butter in heavy saucepan Add flour and mix until smooth. Add sour cream all at once. Cook, siirring constantly, until just thick ened. Remove from heat. Add potatoes, onion vve like more1, salt and pepper. Heat until smooth and thoroughly blended. Add a small amount pi hot mixture to well bfaten'esg yolks, stirring con stantly. AiW to remaining hot mix ture. Mix well. Beat egg whites until stjff but not dry. Fold lightly into potato mixture.,. Tour .into a butterei sh.illow 'casserole. Bake In pan of hot water In a moder ate oven ,1325 degrees' for about .m minutes or until knife, wtiet hiserted in Ptnter. conies' outclcan. Sh to eigH servings., By CECILY BROWNSTONE (AP Newsf.aturei) Does your table expand at Christmastime as your family and friends gather round? Then you may wish to choose one of the close-trimmed skinless and shank less hams for a main course. It will give you generous amounts of meat for your money, and you find it has enough of a fat shell to hold a beauty of a glaze. This ham comes tn both the fully- cooked and cook-before-cating styles. Take your choice. At the most recent of our own holiday dinners, we started off uilh fruit nunr-h nnrt rhpstmitc Thr- Courmet Macaroni will make a .,,. ni i . old-fashioned wire corn popper and roasted over a small portable grill that we use outdoors in the summer but' that also fits into a fireplace. The in- great success. For our first course at the table, we served a rich homemade cream of mushroom soup. As accompani ment to the ham, we offered sweet potatoes and a special green snap bean dish. We also had a relish made from raw cranberries and whole unpeclcd orange ground to- This Macaroni Dish inc . One for Company Gourmet Macaroni Add 1 tablespoon salt and 6 oun ces elbow macaroni to 44 cups novation was boiling water. Boll rapidly, stir ring constantly, for 2 minutes. Cover, remove from heat and let stand 10 minutes. Combine IV cups condensed tomato soup (lO'i ounce can' and 2-3 cup milk in saucepan. Heat thoroughly. Stir in 2 cups shredded American cheese. teaspoon salt and a dash of pepper. Mir until cheese is melted. Drain and rinse mnenroni. Fold macaroni and 1 cup crab meat ifiiVoiincc cant into sauce. Pour intn lS-quart casserole. Top with buttered bread cubes. Bake in moderate oven degrees) 25 minutes. Makes 4 servings. I Lemonade perks up this holiday date-nut pudding and its j whipped cream topping. might like to try tliis rich and de licious dale-nut pudding. I Christmas Wreath Pudding Ingredients: 1 cup sugar, 2 table spoons flour, 2 teaspoons double-; acting baking powder, 4 eggs (scp-1 arated), V teaspoon salt, 1 tea-' spoon vanilla, 2 packages (64 ounces each) pitted dates (chop ped), 1 cup coarsely broken wal nut' meats, 8 tablespoons frozen concentrate for lemonade, (undi luted and thawed), 4 pint heavy cream, marachino cherries, sliced afmonds or Brazil nuts. Method: Oil an 8-cup ring mold well; line bottom of mold with waxed paper and oil the paper. Stir sugar, flour and baking pow der together. Beat whites with salt until stiff but not dry. With out washing beater, beat egg yolks slightly; stir in vanilla and sugar mixture, then dates and nuts. Fold beaten egg whites. Turn into prepared ring mold. Bake in mod erate 1350 degrees) oven 35 to 45 minutes or until cake tester im serted in pudding comes out clean. Run spatula around sides and cen ter of ring mold to loosen pudding; turn out carefully. Remove paper. Dribble 6 talespoons of the lemon ade concentrate over pudding. Cool. At serving time, whip cream; gradually told in remaining 2 table spoons of lemonade concentrate. Garnish pudding with whipped cream, cherries and sliced nuts. This pudding is rich so it mav hp For an extra holiday dessert, you served in small portions. gether and then sweetened with sugar. If any of this cranberry and orange relish is left over, it may be put into a gelatin base; this way it wilt come in handy as a sal ,ad to serve later with slices ot the cold ham. Meat Hint o Sonietimi it is cheaper to My a large cut ot meat and serve it threeways than lo thop for three separate main diSes. Wr In stance, (rojn leg of lamb you Ocan haveMiteaks forbroiling. a Sunday roast from tho-lfly part. ndjOtrw or casserole dish from lie wujit. 0(g O alidad's 1288 State St. Phone 36489 AGAIN THIS WEEK WE WILL FEATURE QUICK FROZEN A MEAT e$ 03 cast ib.H Rib Steak ,35 Ground Beef 4. 99' Quick Froien TURKEYS Hens Lb 59c Toms huhi i.b. 55c Toms is" Lb, i.b. 57c Preil, Imperial lrial Whit TURKEYS Hrs . 62c Tomtf.7 ....u, 57c Toms !,"..... ,..59c LOCKER BEEF- Cascode Oregon Bacon 35 lb. Cello Pkg. Big Plump Fryers 39 Half or Whole lb. o G 0 m S) 6,3 0 " & 0 0 o 1 I 1 . 1 VANILLA APPLEOWE 0 For added flavor to rjnned ap plesauce, mix i teaspoig pure va mile extract wi each no. i can V ' w M Coronet Dessert Colorful Easy to make and easy to eat is this handsome coffee dessert. A delicious dessert for a dinner party or a gala buffet gathering a Colree coronet. Ana topping it off, even though It is made with coffee, would be cups of hot cof fee. Coffee Coronet 2 envelopes unfavored gelatine 4 cup strong cold coffee 14 cups strong hot coffee 1 cup sugar 1 cup broken pecans 2 dozen lady fingers (about) -4 package (3 oz.) semi sweet chocolate pieces, melted 2 cups heavy cream 1 tablespoon run flavoring Sprinkle gelatine on cold coffee. Add hot coffee, sugar, and stir un til sugar and gelatine dissolve. Chill until consistency of unbeaten egg white. Meanwhile split 9 or 10 lady fingers and dip one end of each in melted chocolate. Whip chilled gelatine mixture until light and, fluffy. Whip cream and fold in with pecans and rum flavoring. Spoon into spring form pan to a depth of about 4 inch. Stand choc olate tipped lady fingers upright around edge of pan, chocolate tips upmost. Add about 1-3 gelatine mixture and layer with plain split lady fingers. Add another third of Libby'f Frozen JUICE CONCENTRATES Orange Blended Tangerine gelatine mixture, another layer of split lady fingers and a top layer of gelatine. Chill until firm. Re-I move from pan. Just before serv ing, sprinkle with a mixture of 3 teaspoons sugar and 1 teaspoon very linely ground coffee. Garnish with additional whipped cream and sugar-coffee mixture. Makes 12 servings. a ngjgkl SN0IIININC 01) APDIB FATS ) . LOW IN UlOtXS NICK IN INtlfT IT MM FiVMITf MM STMf Made by the Bakers of j Master Bread" W Make It a Power Mower This Christmas! t We'll Deliver li Christmas Eve Gift Wrapped With a Free Electric Blanket First Payment in January Penny Saver Stamps Full Year Free Service CEORGE E. "N (ALLElliWsa 236 N. Coml. Downtown 141 Alice Ave. Candalaria LBD((lI iSlABIXilIT y WILLI THE WORKING MAN'S MARKET WHERE YOUR DOLLAR GETS TIME AND A HALF 0 AGED CHEESE pn r nn f5 l C" Beef Roast Year Old fin IaI M iwd il WC ijf Lb- - '"wy' u. lb. Oil Year Old Guaranteed Steer Beef 1 FRYERS Turkeys, Ducks, Geese your Choice t s"ege.....e,ch $1.39 - Capons Round, Mone "ch $1,59 Baking Chixy Stewing Chix or Rib Steaks pZTausIge PORK LOIN ROAST rLb. 69' 3 Lbs '1.00 Cut to Your Order Lb. J A Guaranteed Steer Beef P... j r i - Our Truck Arrives From California Thursday Shrimn ' irred Dates Wifh tht ChoieMf Fruit, and VlJlhHM "1 P mn Picked 1 Pocktd Wednesday 29c ItC Pkg. We Get It Thursday 5ioi.Tin T7- f plprv BeiUli,ul 7 lml 29' c, oios ALL DAY SUNDAY IWIWl f L BunCll. L Q CHRISTMAS ' O lb. Bag I DC tt" Lettuce S 2 1., 29 HOT BREAD 1 l7C Jar all day f Med. Sue' ."7 N" Uch OREGON'S . tailUll and Crisp Apkgs.J ' Mixers FINEST DRY ; ; Tern . Jerry Batter o PRUNfK RADISHES . E 2 oni GREEN ONIONS " Bunch 0 B.v.r.9., Jt. Lb 9 ' TtfD, 5RQA0WAY- MARKET G GUARANTEED AD4P.M. sJMiMliliwSB q (!) o , T.N e O O 0
