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ARKETING
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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
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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
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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!
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