Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 21, 1956)
Salem, Oregon, Thursday, June 21, 1956 THE CAPITAL JOURNAL Section 3 Page 6. Spicy Sausage 1 i iiii it'i V V CI I i Sausage's spicy flavor makes " a logical combination with meat vegetables, macaroni and noodles. Making one of these dishes is especially easy with the quick brown and serve sausages on thi mark- today. Witn suc,h combination dish, all that is needed to round out a good meal will be a salad of greens with crusty bread and a simple fruit dessert Sausaco Creole 1 package Ci lb.) brown and serve sausage ' cup rice 2 tablespoons chopped green pepper V cup chopped onion 1 teaspoon salt 1 lO'i-ounce can condensed to mato soup 1 cup water Cook the rice in a covered skil let in boilim water for 10 min utes. Drain. Add the green pepper, onion, sail, water and soup I set aside U cup soup to be added later). Cover and cook slowly for 15 minutes, stirring occasionally. Place sausage over lop o( the rice mixture. Spread the remain ing i cup soup over the top. Cover and conk 15 minutes. Serve hot from skillet. Use Chicken and Turkey Bones in Soup Don't throw away those chicken and turkey bones. Make a de licious soup with them. Or. if you are frying chicken, save the back and neck for. this soup. Chicken Bone Soup Ingredients: 4 quarts water Bones from cooked or un cooked chicken or turkey 1 tablespoon salt ' teaspoon black pepper 1 stalk celery and leaves 1 onion 1 cup uncooked white rice Method: Put the water, bones, salt, pepper, celery and onion in a large soup kettle. Simmer for 2'i to 3 hours. If bones are from an uncooked chicken or turkey, simmer until the meat left on the bones is tender. Lift out the bones .celery and onion. Cool quickly and store in the refrigerator until time to serve. Skim off fat when it con geals on top of soup. When ready to serve, add the rice. Bring the soup to a boil. Turn the heat as low as possible. Cover with a lid and leave over this low heat 20 minutes or until the rice is tender. Pull off any meat left on the bones and add to the soup be fore serving.- Top with finely chopped parsley, if desired. This recipe makes about 12, one cup servings. Butterscotch and ' Rice Pudding Good Rice desserts are alwavs fam ily favorites. Here is one with the butterscotch flavor. Quick Butterscotch-Rice Pudding with Whipped Cream cup uncooked white rice Vi teaspoon salt l'3 cups water 1 cup milk Vb cup sugar 1 teaspoon vanilla 1 package butterscotch in stant pudding mix Milk as called for in pud ding directions. Sweetened whipped cream, if desired. Method: Put the rice, salt and water in a 2 - quart saucepan. Bring to a vigorous boil. Turn the heat as low as possible. Cov er with a lid and leave over this low heat for 14 minutes. Stir in the milk. Cook over this low heat 14 more minutes or until most of the milk is absorbed and the mixture is creamy. Stir in the sugar and vanilla. Make un the instant pudding following the package directions. Stir in the rice before the pud ding sets. Cover and store in the refrigerator until time to serve. Serve with sweetened whipped cream if desired flarnish whin- ped cream with chopped red or H toaster chopped nuts. This recipe makes 6 to 8 serv ings. Hash of Turnios And Tuna is Good Canned tuna combines nicely with many vegetables for tasty main dishes. Here is one using tuna and turnips. Tuna-Turnip Hash (Makes 6 servings) ' cup butter or margarine 1 cup chopped parsley 4 cup chopped onion 2 7-oz. cans solid-pack tuna Vi cups diced, cooked yellow turnip teaspoon thvme 4 teaspoon salt Melt butter or margarine; add parsley and onion and cook until onion Is lightly browned. Add remaining ingredients and heat to serving temperature, stirring occasionally. BEWARE Of iook IOA TM KAPPV UTftJ OOO T0K18QUAIITY! LOW IBPKIS3 I do all mil shopping at ERICKSON'S SJllike.the ) ftheQuality) mm wm (convemen M v J -at" Ericksons Are Famous For Extra Values! Every Day of the Week. , . Plenty of Free Parking . . . Clean, Convenient Locations Filled With Quality Foods You Know and Trust . . Come In . . . Let Us Serve You And Your Family Today. Fresh Sweet Ripe c Ears California Golden Ripe CANTALOUPES Fo'23c California Red Ripe TOMATOES 2 Lbs 3e "From Local Growers" SWEET PEAS PLbs. OR Green or Wax Beans 3' Bagley Cucumbers Each Fresh Pineapple ANGEL FOOD Q O1 fkut (0, Almond Date Pineapple COFFEE CAKE Reg. 59c Value 4 CAMPBELLS TOMATO JUICE fl, 46-oz. tins DIAMOND PAPER PLATES Pkg. ol K fOlC 40 BITS OF SEA TUNA FISH II. No. Vi tins SALAD BOWL GERBERS DENNISONS MAYONNAISE BABY FOOD SPAGHETTI II"1 CURELYS HUNTS KRAFT COTTAGE CHEESE CREAM CORN MIRACLE WHIP rOSsj NABISCO n .pg COTTAGE 1 " LIFE 0 JUIvL Tin Oreo Cream Swiss Cream Lorna Doone &iiil?iniiir ? n MARGARINE 3j-.il. I S - S' COLORED TISSUE Pkgs. for Delsey Tissue KOTEX 12 s 39 25 BONUS SPECIAL! l-LB. CAN Hills Bros, will moil you 25 of this purchase price if you send lost inch of unwinding bond with your name ond address to . . . HILLS ROS. COFFU Box 316 8 1. Calif. Only one payment per family -offer expires July 8, 9Si lB$l105 Ballard By Kraft BISCUITS 2 - 29 Kraft f 0 MACARONI DINNERS &.Ai Dark or Light KARO SYRUP Qt. Bottle 45 Buy rtlazola N t and get order blanks for INSTANT STARCH a STEAK 12 01 'yC v KNIVES t f.r tPO onif 1 MA ZOl A leb.1 Qt ... 73c : 1 12 01. Unit STARCH 15c Barbecue Bamainsi ii Good talods tmd ovv ewe &otf vtih 73c 0 wesson un Oil C.t Your 1411 LAUNDROMATS V ' J m 59 gjSnj sin ( Javt SU KRAFTS PARKAY lb. 29' SNOWDRIFT fin 51 Chili ConCarne 4 t $l00 LIBBY'S g 1? I? t Spaghetti t5i " LIBBY'S Corned Beef Hash-if- dT cu- 3 -$100 Broken Shrimp OIHTY MOORE 0 Beef Stew IXl Q Chicken Ravioli TOWN PRIDE Mixed Flavors Toppings fw i t'"m ,iM "'" ic 9 - $100 Apple Sauce GRAPETTE Makes Ont Gallon pa f Beverage Base 3 LOU Z AHA Small Sin AA Cocktail Shrimp .u TWIN P Colored A f Chiffon Tissue bait mum g t AGAIN THIS WEEK... BY POPULAR REQUEST SWIFT'S PREMIUM Tender Grown Froited ea. 1 Lb. 8 Oz. (p)(p)t 3 For $2.59 RATH MULBERRY Sliced Bacon !b. 29' Limited Amount Pork Roast Pork Steak Boneless S(fl lb. lb. 49 Hey, Kids! Enter Swift's funny face contest! 1,020 PRIZES lb. gy INTRY BLANK IN VERY PACKAGE U.S.CHOICEBEEF BLADE CHUCK ROAST U. S. Choice BONELESS POT ROAST U.S. Choice SPENCER STEAKS U.S. Choice BONELESS Top Round Steak 45 65' $119 89 ERICKSON THRIFTWISE WHOLE ROUND STEAKS 69 Our Own CORNED BEEF Lb. 49 2 Yr. Old SHARP CHEESE Lb. 69' Fresh FILLET RED SNAPPER Lb. 29 i - SALEM -WOODBURN-
