...
3!e' eryon,'ij.sfljy December, 1955
to
and
Cheese Pie .
French Idea
e THE CAPITAErt6l3tXAI?
tr i
r.9
Foreign Cookerf
Featured in Cookbook
-jj m uiv meg eniivctli
illtury'a European Recipe
let coij this delicious Bacon
( s. Pit.
'tal-lW li
Silt toother imo mixing bowl
1 cup enriched fljux
teaspoon talt
Cut in:
Acv so many millions o(
Americans have been traveling in
foreign countries this year. cor
books with foreign flavor are
wnim irm rmcn coiwction In Christmas gifts. One ol the mr
serv-, fascinating "Around the World in
eighty Dishes" by Lesley Blanch
has just been published by Harper
and Brothers ($3.00). Miss Blanch,
who in private life is Mrs. Gary,
wife of a French deolomat. gath
ered the recipes in her extevive
travels. An intrieuinc feature is
Vs cup shotrening tfntil par- lhat she makes use of food com-
tides are the tiie of small peas, ibinations which sound strane to
Sprinkle: I us, but are quite usual in other
10 tablespoons cold water ; lands, and especially delicious. Ba
over mixture, a little at a time, Inanas, fish and tomatoes eaten to-
liile tosjing and stirring lightly igether. she explains, are found
with a fork. Add water to driest throughout the OtienU at in this
particles, pushing lumps to side, !recip which she calls the "Rosy
until dough is just moist enough I Dawn Dish from Indonesia."
to hold together. Form into a The Rosy Dawn Dish
Din. . I (from Indourslna. for four)
H0 out: I This dish can be eaten hot or
On floured oastrv cloth nr IH Iji us env u'a will hai- it
board, to a circle 14 inches! cold. Put 1 quart water in a pot.
larger than inverted I or 9-inch'add 1 teaspoon salt, and bring to
pie pan.
Fry:
Vi pound bacon (about 12
slices) until crisp; drain. Crumble
a boil. Wash 1 cup raw rice in the
colander or sieve under cold run
ning water. When the water in the
pot boils, put the rice in it. bring
into pastry-lined pan. (One-fourth lit to a boil again, turn the heat
pound coked ham, diced, may be .down, and let it boil gently, un-
substituted)
Arrange:
V pound Swiss or American
covered, for just 13 minutes. Lei
it cool. Meanwhile, hard-boil 4
eggs (10 minutes), slice some to-
eheese. shredded over bacon. ( If j matoes thin, about 4 small, ripe
ones. Now take a package of froz
en cooked shrimp, or a jar of big
cocktail shrimp, and turn them
several times in a mixture of 2
tablespoons oil and 1 of lemon
juice, with salt and pepper and a
pinch of paprika added. Leave
them to soak in this while you cut
up 3 rather ripe bananas, length
wise, and then across, so that you
hve 12 pieces: sprinkle them wih
salt, pepper, and a little sweet
paprika. Shell the eggs and cut in
your
flat
desired, Gruyere cheese may be
luostituica). -Beat:
3 eggs slightly with rotary
beater. Add
2 cups milk, or light cream
1 teaspoon salt
116 teaspoon pepper
116 teaspoon cayenne pepper.
Blend and pour over bacon and
cheese in pan.
Bake:
In moderately hot oven (400)
degrees, 30 to 40 minutes. Do i half, lengthwise. Now put
not overpaxe. itemove irom oven i cold rice in the center of
while center still appears soft
Cool S to 10 minutes before serving.
Sardine Puffs Top
Off Holiday Snacks
Parties grow gayer and more
numerous during the holidays. And
guests Krow hungrier so that
snacks must be heartier. That's
where these Sardine Puffs come
in. Everybody likes sardines; ev
erybody likes hot food on chilly
Bights. You can serve these puffy
open-faced sandwiches with tea or
coffee, or with hot chocolate
whatever the crowd asks for.
You'll no doubt have the ingred
ients for the recipe below in your
kitchen so that your party can be
an impromptu affair. However, if
you have time to plan a late-evening-snack
menu, here are some
ideas:
Sardine Puffs
Celery and Carrot Sticks ,
Pickles and Olives
Potato Chips
Minced-Clam Dip
Beer Coffee
Sardine Puffs
( slices bread
'' 4 cans (3 to 4 oi. each) Maine
Sardines
2-S cup mayonnaise
2 tablespoons minced onion
4 teaspoons prepared . mustard
2 teaspoons lemon juice
1 teaspoon curry powder
2 egg whites
Cut bread slices diagonally to
make triangles. Toast bread
one side. Arrange well-drained
sardines on untoasted side. Blend
mayonnaise, onion, mustard, le
mon juice and curry powder to
gether. Fold into stiffly beaten egg
whites. Spread mixture over the
sardines, covering sardines and
bread. Bake in a hot oven (400
degrees) S to 10 minutes, until
pulfy and golden brown. Serve im
mediately. Makes eight servings.
dish, and arrange alternate
shrimp, banana slices, and eggs.
Make another ring of the sliced
tomatoes; in the center of the rice.
scoop out a place to sink a small
bowl of sauce: Vi cup tomato pu
ree, thinned out with Vi cup of
mayonnaise; it should be a lovely
shrimp-pink color. (Of course, if
you make this a hot dish, you
must lightly saute the bananas, to
matoes, and shrimp in butter be
fore serving.) Finish by sprinkling
the rice, very lightly, with pow
dered sweet paprika. Serve a
sweet relish or pickle as an extra.
SQUARE BISCUITS
Quick way to cut square biscuits
is to use the ice cube divider from
your refrigerator tray.
FLUFFO
Shortening
85'
.3 lb.
Con
M AND M
CANDY
Plain or Peanut
o-ez.
Pkg. WW
REYNOLDS
Aluminum Foil
59'
Heavy-Duty
Roll
FLAVOR IN PUDDING MIX
To give lemon and orange pud
dings, made from packaged mix
a smooth, suave flavor, add 1 tea
spoon pure vanilla extract to the
mixture while it is cooling.
SWIFTS
PREM
39'
12-ox
Tin
fn SAVER 20
BUY LARGE
WtfRH ECONOMY SIZE
LLPrkM HOMOGENIZED
BSR MEAl
I i-C.t v ?5b-
yjSSuzzl $2.89
V I I lOlhs.
- x 51.49
ARMOUR STAR
Corned Beef
49'
12 oz,
Tin
C3
9
m SWEET
fL31'
B23c
ISA Select Ripfe
OLIVES
2 rmcm 4SC
m tip' ttH 'fwfs
PEACHES
3
O o
Section 4 Page
S
PICKLES
22 it. Jr.
Hey, Kids!
Santa Claus Will Be
at Salem. If. A Stores
Saturday with a
Free Gift for You
11l.m. to 12
rcutl'i MM.
12:31 lo 1:31
Still St. MM.
2 p.m. lo 3 p.m.
Villi Mirkit
w a " &? tA select Kip i - ,
n jiVfc. ma ... , ' .
rz- f in I, j i fi '
... Y .f MAM MY An
mAmmirvr xn iga peaches k w
amy wun v vii-
' r . if . - . . Juit lik.hm. 3le
V - AS -5 . . . canned! Eich
I'Wjl hmWd'Tpricots .........I... -MlMl
Jwmm uuufy l Ni MEAT
('Coffee fifk Of BJ , Margarine SUGAR JytlNCE
JkVZ IGA Stores Will Close l 7 p.m. Chrlstmai fCi r.
CranbeiryX Sf. r . win Oysters
Uss M I 'UllC I Groceries! j I j CUHIKAD
, SaUW ja37c : rnCC A box of Exquisite French t.. 5HRIMP
gL-ey rKtt Perfumed Soap 39c 5
nnen l I I B.m B JF m aw IsW K
Prices Effective Thurs., Fri. and
Sot., December 22, 23 and 24
A box of Exquisite French
Perfumed Soap
To the first 1 50 ladies that visit each Salem
IGA store Saturday, Dec. 24.
IGA Stores Reserve
the Right to Limit
Quantities
PILLSBURY PIE CRUST STICKS M!.!?.S 29c
GOLD MEDAL FLOUR 10 lb. bag 95c
SOFTASILK CAKE FLOUR 32 oz. pkg.
IGA BLENDED ASPARAGUS
IGA WHOLE KERNEL CORN
IGA PEAS Tender. Sweet 6 s'3 $1 .00
No. 300 Can .
35c
39c
6 Vnf $1.00
l
1
STEINFELD Sweet Midget
PICKLES 31c
35'
39'
Stelnfeld Dafy Cucumber
DILL PICKLES
Steinfeld Kosher
DILL PICKLES
24 ox,
Jar
24 oz.
Jar
Par-T-Pok
BEVERAGES
Your Favorite Mixers or Flavors
Quart
Bottle
2
Plus
Bottle
Deposit
Hormel Ready To Serve
14 to 16 Pound Size Whole or Shank Half
an
Mm A
lb. Li CL
Pint EQ
Pacific ... .
Pork ... lb. fii V
FRESH OYSTERS
mililTIW C Allf kftt Pure Fresh
TURKEYS
U.S. Insp. Grade A
Fresh or Frozen
AT LOW COMPETITIVE PRICES
Ducks, Geese, Capons, Roasting Hens
and Fryers For Your Selection.
I X r
fcTeTel 1 Ml TiWI fi i i Ml
ArfMAiriMsMsuaaasiiBb
ALL PURE Evaporated
MDILCX
Toll
Cans
A 31
SHOP and SAVE at IGA STORES ,
Vista IGA Emery's IGA
Market Foodliner
3015 S. Commercial St, Wallare Rd. at
First In South Salem Seventh, West Salem
Orcull'slGA Stale Street
. Market .IGA Market
430 N. River Rd. .. 1230 State St.
"
ZEE PAPER WRAP
NAPKINS
Package
of SO
'blitz WEINHARD
BEER
Carton of 12, Bottles
" kTU
- n" i ."'
7 V
1 Franz
J BREAD V
JT Packoge f
I Williams "-7
A POTATO
O CHIPS X
j Pkg. of 3 Bags f
4 yio
, .
, j Dromedary I'f
' 1) CAKE -V.
'iy MIXES
r
, s
. . .......
Fresh, Crisp
CELERY
lb. Uvii
Fresh
CRANBERRIES
Pkg.
Fresh
TOMATOES
Tube
Fresh
GRAPEFRUIT
uc
77 JtC Mb. i.
o
Jrocf (ieinifig
WAX
CALGOt)
$205
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QucrtoCan
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Waier Solteger
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