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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 12, 1956)
o o o1 o o 4 9 O Un cP o . . 0 DO u O o ' O g? o O o 'SEWIFI'S HANDY o LATEST IDEAS FOR YOUR o FOOD-SECTION0 o Wit ky Utrm, Lowry flick ital ARKETING O G Published Thursday Each Wek Salem, Oregon, Thursday, April 12, 1956 Local Markets Feature Abundance in Fish, Meats, Fine Vegetable Variety Cap Journal Some More About Plentiful Fish , ... . By ZOLA VINCENT I (toons writer) West coast fishermen are haul- ing in fresh fish in ever-increas- ing quantity as the season moves' forward. We focus attention on I fish so often hecause the vast fishing industry is vital to out ! state's economy and because fish makes such good eating. Many a family might well enjoy fish more often, for variety and ainaiing nutritional values. The younger generation, fortu nate enough to live in this area, should grow up with a wide acquaintance with our finny frienfs from both salt and fresh water sources. Tempting fish dishes are so easily prepared. Their cost is low. Local favorites right now in clude flounder and sole, halibut. rockfis.ies, sablefish. Dungcness I crabs, shrimp and the popular fish sinks Sea Bais Bulletin As we go to press, we have news tint sea bass is abundant. Sea bast comes in black, white and stnpcd. The "striper" is sincuy iur sportsmen, snows up in the Fall. The white sea bass which ist't actually a sea bass at all bit a member of the crocker family, is most popular with west coast consumers Whether you choose the small er (up to 60 pounds) so-called white sea bass or the larger (up to 500 or so pounds) black sea bass, they're equally delicious when broiled, baked, deep fat ! then additional seasonings to ' an f,iH TKAivmndi,..'!..!. n.. ,,, ,.- fiiim hass fillets or steaks will serve : six. - Fish Care, Storage ! Store fish as soon as it reaches the kitchen. Wrap it in moisture- i UW1 pBp.WI piai.1. 1,1 o "r.vi till dish, then into the refrigerator with it. Any fish that has been frozen should not be rcfrozen. Keep the fish frozen hard until ready to cook. Fish is frozen commercial- Iv when the run is good, home limes this fish is thawed ot the fish markets. If so. do not buy it olten, arc a must no matter wnat for vour freezer; plan to use 1 else is offered. Consider these: 1 right" away. Packaged frozen fish , Cooked whole or sliced pickled : properly 'goes into freezer orjbeets . . . tops, sticks, curls or freezing compartment of rclng- ( nralnr Avoid Over-Cooking ' " of cucumber . . sticks Again we remind you that or rings of red or green pep there is no such thing as tough Pcrs . . . slices, wedges devded kh Ric rules for cooking fish or grated yolks of hard-cooked are few and easy to follow. Fish cooked when it IlaKcs easily hn tested with a fork: usua a matter of minutes when fish : 1 frinH nr hriiili'ri Handle fish' as little as possible ' during and alter cooning oecause the flesh is tender and delicate. Fillets are boneless, ready to cook quickly in. a great many way's. They're often dressed up in flavorful, colorful sauces like tho one we've pictured today. v 'inure i nmind of fillets for each Mglirc a pi three semng Kiss Fillets Trcele 'Melt ! tanlrpoons ouiirr in skillet; Kid '4 cup choppei onion and cook gently until ten der. Add 1 tablespoon flour ind Mir over lo. heat until browned, j Stir in one No. 2 can tomatoes and 'i cup chopped parslfy. I Add 1 cup wr.'u., lemon juicf, 3 wnoie cioves, i call lt i ' Auen;n nnH I. te.isnnnn ; pepper Cook hver rmdoratc heat rn mmutes Add 1 pound of fresh "lots or 1 pucktotMrmeo fillet, hat have Men thaws rooW leaspuvH jn.p.v r -1 .1... v.. inai ii-- tempefttudl. Cook only o to iu ""W," "'" minutes oT tintil , .fish flakes sauc? o , easily with a (ork. Inni itl'h Lemort Sam Combi'l': cups to serving platter: pour hot sauce sujar wfth ,V, tbsps. cofslarch. el- (iur family lds this with Add 3 t)is oKoilingoatf r and tHibed Ified potatoes, 'tjjenty of ; tsp. salt. Boil jjtHl thick am?l) lemon wcd?.s. ol cwsfc.1- (aclr. Remove (ro fn anil be i ..k.ia.MliMiil c'l ink'j. butAruarA i cuirieli This is quite different and very good Plan on 6 generous fillets sole or flounder for six servi Enough for four persons if grow IS lnK b0's and working men a VOIVed. saute inlets in 2 spoons fat until nicely browned on each side: remove from pan Brown 1 clove crushed garlic in fat in pan. Remove garlic and saute 1 large green pepper that has been cut in long thin strips together with 2 tablespoons fine ly chopped onion and lh cup finely chopped celery, until light ly browned. Add 1 cup water, teaspoon ground ginger, 2 tablespoons vinegar, 2 table-1 spoons brown sugar and usual dash of salt; simmer 10 minutes. Add fried fish and simmer gent ly until heated thoroughly, a matter of a few minutes. r,T" '"n. . . nin.h :1- ,t which is a fine combination , of testy and ;uniWl jm makes a main dish needing only j are delicious cither along or mix potatoes or rice in some favored . ed with salad greens, way, a salad and dessert. Use X How To Cook Greens box frozen spinach or -2 pounds Buttered Greens: frcsh spinach to each pound of your choice ol iish lillcts lor each 4 servings. -uu? ."""!. "I"""-" spread in buttered casserole. ; Hace pound or so ot nsn niieis , on sDinach. Combine 3 tab esooons lemon juice, 4 tablespoons melt- r . cd butler, salt, pepper, over low , heat Add the yolks of 2 eggs! and 'f cup of c cam. Simmer Luce i few minutes to thicken. 1 sprinkle with buttered bread crumbs. Bake in 375 degree oven lor 30 minutes, ricniy ol lemon wedges! Fish Garnishes Many j Hit .Hi U Ul t ,11.1,1V J ! for fish cannot be ovcrcmphasiz-! ed, especially if fish is poached, broiled, pan 'fried or oven baked ,.,iii,i en n. H.-ivti nf ! color in the garnishes turns a j plain platter into a very attrac-l3 live one: adds eating enjoyment. Lemon wedges, as we mention shredded carrots tops, hearts, . sticks or curls of celery ... slices ; eggs leaves or shredded let tucc . . . sprinkling of paprika . . . sprigs or chopped parsley . . whole, sliced" or chopped pickles . . . whole or sliced rad-! isHes or roses therefrom sprigs or chopped water cress. Dutch Apple Dessert With Lemon Sauce This apple dessert, served with Ifmon saute, is a uwen type ocs- . .. . . ,, ... . sort that is well liked. H. "i.i,. Appk iirt 2 cups flour 1 tsp. salt i tsp. basin.' 1 cup mils 1 ggs 3 v meltrd ' . Silt SryiBgriiots totithfr. Add .V..-0,)., .K,,fni.B. ::m-'-r -,T . V. jM Hill, rm ,h mwtt. iw . u inn in Sll!l Tfci; W . Hill- mixture . , ,nr.n,r,: on La apples cut M. tgl.th. rojf on to), of B.kb '.5ur- ?' ' J2!1 t mixture if. IhK. on DUfd pa.'. ui KjubI in ,.,,.. wia mh LaM. . Cooking Greens Star in Spring; Variety Offered Cooking greens are traditional I spring time dishes, and supplies arc coming in on the market, in cluding beet tops, mustard, and turnip greens along with the customary spinach and kale. Fresh lemon juice, crumbled bacon and butter all arc favorite season ings for greens. In the south, collard. turnip and mustard orcons arc very popular. Tnerc frequently cook the - .ilH ,,.m snU nnrk r bacon and crumble corn broad into the resulting broth. UIW SlJllll.il, BUIC VI muo.... . green can be used in the making Cut off and discard root ends tough stems and discolored leaves. with i,ai phi n..t nnri Hisrnrrf mid- .ih. W..k lifting l nf wnle "" , " - a erlsD-tender Lover and cook uniu Liisp iliiuii , ,u- lln.l and wilted In .me smallest amoum ui nan.i Fu.u.. y B o------ are used, cook only in waicr uiui clings to the leaves. .Kale, turhlp and mustard greens usually need a little water.) Chop and add but- ,,,. ,,-;,,. siit nnH nrnund black pepper to lasle. Serve with 1 r0s of baked ham, if desired, yield: 1 pound yields aiwut i servings, Smlt,crn style Grrcns t-ln i...nc lu'itll mmi' "v" 'j salt pork: Wash pound salt pork" and score. 'Make a lencthwisc cut through the center down to the rind, and then, make to 4 crosswise slashes, i riace S in a ketlle with 1-inch boiling water. Cover and cook 45 minutes or uniu meai is lenuei. u woon- ed cooking greens. Cover and cook only until crisp-tender and wilted, Cook beet tops 8 lo 15 minutes; kale 10 to 15 minutes; mustard greens 10 to 12 minutes; spinach 5 lo 8 minutes; and turnip greens; uSe sligntly less salt wiin sait 10 to 15 minutes. Chop and add ed nuts. orned Beef, Rice Corned beef makes a delicious main dish nxcd wiin wnnc rive, The canned corned beef is con- venient to use, too. lireax tnc corned beef from a 12 oz. can in-, to pieces. Add Ya cup uncooked 1 white rice, a No. 303 con tomatoes, a medium onion sliced, a green Donocr coarsely cut up, 1 tea- spoon salt. ' teaspoon black pep- per and 1 cup water. Bring to a vigorous boil, turn tnc neat own. ivPp u'ilh a tid .ind rnfik 'slowly for 30 minutes or until the rice is lender. Serve hot. , , Work saver: Canned scrapple lhat needs onlv-lo be sliced and fried. Nice lor Sunday morning breakfast. , salt and ground black pepper to taste YIELD: 1 pound yields about 4 servings. ri pound pork is sufficient lo cook 2 pounds cooking greens. If desired, replace salt pork with a ham bone or with pork hocks Fresh Spinach and Lamb Stew, Armenlinn Style 1 pound lean shoulder of lamb stew meat. 1 cup sliced onion 1 cup boiling water 2 pounds frcsh spinach 2 cups diced fresh tomatoes l-U teaspoons salt Ji teaspoon ground black pepper 2 tablespoons (lour 2 tablespoons cold water Trim excess fat from lamb and cut into 1-lnch cubes. Brown on all sides in some of the excess fat trimmed from lamb and cook. Slowly, Id minutes, uu wui BROWN. Add boding water. uover ana cook until meat i ,s tcndcr about 1 hour lit the i meantime, wash spinach and cut 1111 1 . 1 1 lit IlL'll'.S. Mill IU 11" I ill 1 1 II a om saU and - i.., ur i i"' ,":,; cooking time ,s up. Mix flour to a paste with the 2 tablespoons coic wai er .inu sur in to uiq saw. Cook only until slightly thick. about 1 minute. Serve at once as both the main Yield: 6 servings, ' ohj"v.., ........ 3 pounds frcsh spinach In cup butler or margarine I-Ya teaspoons salt 4 teaspoon ground black pepper '4 cup chopped raisins 2 tablespoons chopped nuts Remove bottom of stems and Wash spinach very well. Cbok only n the water that clings lo the leaves, in a covered saucepan until crisp-lender. 6 to 8 minutes. Drain wen. Loop line, men uuuei ui margarine in skillet. Add salt, black pepper, and chopped spinach, Heat. Stir in raisins and nuts just before serving. Yield: 6 servings. ' Using French Bread French bread Is delicious and n uin.nj, uui o.,j r..vw those' handsome loaves ore apt to , ory oui more quiciuy iiion ouiei breads. Use them this way: Toast lightly in your broiler, sprinkle, with grated cheese and run under j the broiler again until the cheese bubbles. Now float them, cheese ' up. in a bowl of soup in the tradi- llonal French manner. Especially gooo in onion, loniaio, or vegcta-; hie heef soon . , Leftover while Iish in the re-. frigerator. Mash it with' .a beaten I . . . i e and ,nl PM'"' M Utly on ioth sides in Innter or margarine. Check Market for Buys.-. . Many think that meat makes the I halibut, mackerel, ocean perch, meal, start meal planning with j red snapper, sablcfish, salmon, sea meat choice. April meat choice is j trout, sole, shrimp, clams, crabs practically unlimited. 1 Think of and crabmeat, And both white and family favorites or consider some-' black sea bass arc running, for thing new and different and it is good eating broiled, baked, deep yours for the buying. j tat or pan fried. Meat Situation: Continued cause Poultry and Eggs for rejoicing in the meat depart- Supplies of fryers and broilers ment. Beef cuts for braising, stew- j continue heavy. Eggs arc reason ing, pot roasting, for Swiss steaks ! able enough to give the men and and other longer, slower cooking I boys of the family a couple of eggs methods are featured. Steaks and each at breakfast more often. Send ribs for roasting are reasonable. There's Dlentv of Dork in all cuts with very good buys in pork! shoulders, spare ribs and other I economy cuts. Enjoy bacon and pork sausage more often while 500n 'r oesi navor oecause long nriws are rpnsnnnhlc T.amh is stored apples 'lire" easily. Lots readily available, of excellent qual - ity, at reasonable cost. Lamb nana, wiin ccreni, in saiaos, ues breast is a rare bargain, has mar- se"s datc bread, Grapefruit' and velous flavor when simply salted I oranges of very good quality are and peppered and baked in a 350 degree oven until crispy brown. Or braise it in a barbecue sauce, Stuff lamb shanks with any favored stuffing and bake Fish and Shellfish. Now is the season of rising production of fresh u-nct nnicl tleh ntJ M...I ........... i-...- i-i .. in m p.,v . ."-j lets galore, fresh, freshly frozen and packaged, frozen. There's cod, Good Ways Wi As the spring advances, more and more fresh asparagus appears on the menus as supply becomes more plentiful and prices are reasonable. Here are two special recipes using fresh asparagus: Asparagus with Chlvc Cream Sauce (Makes 4 servings.) 11.4 pounds fresh asparagus ' cup butter or margarine Ya pound fresh mushrooms, sliced 2 tablespoons lemon juice 1 6-ounce package chive cream cheese 1 tablespoon milk Clean asparagus thoroughly and Souffle of Salmon Is Light, Tasty One The Lenten season has come and gone, but there is always de mand for popular fish dishes. Here is a souffle using canned salmon. A dash of mace gives a special flavor. Salmon Souffle hi pound can salmon 111 cup butter or margarine ' cup flour 1V4 cups milk i teaspoon onion salt Yi teaspoon mace Tew grains pepper 2 eggs, separated Drain salmon, save liquid. Flake into small pieces. Melt butter in saucepan; stir in flour. Add milk, onion salt, mace, pep- per and salmon liquid. Stir and i 1 llim lllll I lllll.l ,11111 Mlllllllll. llllll sarrion and egg yolk's, beat' until! i,i nn,t n well mixed. Beat egg whites un- !re nest lor cane baKing, too. II til stiff, fold into salmon mix-!yur wedding gifts included oven lurc. Place in ungreascd IV4- glass pans, which hold the heat, quart casserole and bake at 325 Use a 25 degree F. lower oven tern degrees for 1 hour. Makes 4-5 pcroture or a slightly shorter bok servings. ing time. i PROTSX- protects head to toe-all day long! Now it's good-by (o (.olurcd. chemical-smelling deodorant loaps. I or new P ROT EX Deodorant Soap WHITE fragrantly perfumed, too. Leaves you feeling o clean, and piotccls from body odor all day long. PROTCX- utterly new deodorant soap I'ROTrx ncti on Cbtitact, Used daily and eultnively, PROTtiX picatly reduces skin bactrfi toniains MS-, one of tbe moi known to science. PROTIX- true PRfUKX i oval shaped pure, mild, gentle to moi en.iiive uLini. Perfect for daily hath and complewrvi cSre, (ict PROTBX loday-regidar and bath sic. (iie ou (cjjrndahle brotedjon the v.hole day through. PROTCX The Depetdable Deodorant Soap ini i ! 'hem Jo work and to school better j equipped to do their work. Fruit Buys: Plenty of apples from storage which means they must be refrigerated, then eaten ! ' fresh dates for eating out-of- Dl'ing speciaieo. 1 Vegetable Buys: Low cost foods j include "old" potatoes, cabbage, ; dry onions (Watch these for qual- ity), sacked carrots, celery. New season items, moderate to high in price now, but increasing in supply right along, are asparagus, new ! potatoes, zuchini squash othcr R00d buys indud0 cannc( I green beans, dairy products, dry I beans, peanut butler, rice. th Asparagus break off bottom ends. Cover and cook in 1-inch boiling salted water over low heat 12 to 15 minutes, or until tender. Drain. Meanwhile, melt butter or mar garine; add mushrooms and cook 5 minutes, or until tender. Add lemon juice and asparagus and cook 5 minutes. Combine cheese and milk: beat until light and fluffy. Serve asparagus with cheese mixture. Garnish with ad ditional chives, if desired. Aspnragus with Wine Sauce (Makes 4 servings) 3 tablespoons butter or marga rine 3 tablespoons all-purpose flour 'k teaspoon salt Vs teaspoon pepper Vi cup milk J4 cup dry white wine (op tional) 1 egg yolk, beaten slightly 1 pounds fresh asparagus, cooked and drained Melt butler or margarine; add flour, salt and pepper and blend. Gradually add milk and wine and cook, stirring occasionally, until thickened. Add a little of wine mixture to egg yolk and .blend. Add to remaining hot mixture and cook 5 minutes, stirring constant ly. Arrange asparagus on heated serving dish: Serve with sauce. one-half cup milk may be sub stituted for wine. Tips for Brides Hints for spring brides: For bak ing successful cakes use cake "our. Baking pans of shiny metal NOW! Body-Odor Protection You'll Enjoy Using! The First Dependable Deodorant Soap! that Came body odor, f or PROI f.X effective aniiscpiii: mgrcdicntu bBiuty soap, too! I W0flB9BTAlUR I'- X I T " M Ravioli, a llavorful, quick tffl L' J BBJ I '. '''"" B g s"!,,,h XjsP 'I ' s!),0 Q ffl0 ,; I 0 - L (j, w Date Nut ; Bread Is Favorite California's datc crop matured laic this year which means therc are 'plenty of those luscious dates available for out-of-hand eating, for enjoying with cereals, in salads, desserts, in breads and in cakes. Perhaps the most popular of all datc bread recipes is this one: Date Nut Bread 3 cups sifted flour 4 teaspoons baking flour h cup sugar 1'2 teaspoons salt S cup fresh chopped dates' U cup chopped nuts 1 egg, well beaten l'i cups milk 2 tablespoons melted shorten ing Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the dates and nuts. Mix the beaten eggs, milk and shortening and add to ingredients in bowl; stir just until blended. Turn Into a well-greased loaf pan (about 8 x 4x4 inches) and let stand at kitchen temperature for 20 minutes. Hake in moderate oven, 350 de grees, about hours. Let stand in pan a few minutes to slcam lightly, then loosensidcs and turn out on rack. Serving Suggestion: For superla tive sandwiches for parties or for home folks, try these: Slice datc bread thin and spread with Phila delphia cream cheese. Or spread with Philadelphia cream cheese and orange marmalade. Or with Philadelphia cream cheese and strawberry jam. Or if a more nutty flavor is liked, spread with cream cheese and' peanut butter. Calories Low in This Apricot Pie For a light and delicious pie this Apricot Pie fits the ticket. It has much eyc-appeni as well as providing good eating. Apricot Sponge Plf Mix 1 envelope unflavored gela tine. 'A cup sugar and V teaspoon salt together thoroughly. Add Hi cups f!2 oz. can) very hot apricot nectar and stir until gelatine is thoroughly dissolved. Add 1 (caspoQon lemon juice and 1 teaspoon almond exlroct. Chill to slightly thicker than unbeaten egg white consistency. Add 2 unbeaten egg whites and beat with fl rotary heater until mixture begins to hold its shape. Turn into prepared coconut pie shell. Chill until firm. Makes-8 servings. . Coconut Pic Shell urease a y pie piaic wan i tea spoon butter or margarine. Kmpty a 4 oz. can shredded coconut into picplotc and press against bottom and sides of plate. Bake in a slow oven, 325 degrees, about 10 min utes. Cool. : ,A:,y . I BBS I jw xamzr ri a I -- i jval ' I j IXL li the meatiest tasting chill made with top BJ BflftL' I Bal sirlojns, top rounds, select chuck. roasts -plump, BJIM HH j B tender, Idaho red beans simmered slowly in a BH m fa n i HB savory saice to nuium-wjicring goodness ! tjtt j J Jffl IX I. Chili Con Carnc today, in regular or giant BBf1 .. - B l B. iur. to IrvblXL Chkktn SB i ! Casserole Flare Add extra flavor and nutrition to your favorite macaroni and cheese casserole by topping with fine dry bread crumbs mixed with chopped walnuts, butter and herbs. A little mixed herbs makes a good seasoning. TOP SIRLOINS MAKE XL THE TOP CHILI! v ."M vs. mm Better Beef And Here's Q mwi uw-v II I Tasty Salad Chopped raw spinach and sliv ered toasted almonds mixed with , creamy cottage cheese Is most delicious. Serve in a luncheon salad with canned peach slices, whole cooked prunes and grapefruit sec tions. Does It... The Proof! i e f- -y ... . O 0 & O a Q o o Ki) u sy OfT, 9 ' .' W V 0 . . 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