Capital journal. (Salem, Or.) 1919-1980, June 21, 1956, Image 29

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Capital journal., June 21, 1956, Image 29

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Newspaper Page TextPage 8 Section 3 THE CAPITAL JOURNAL Salem, Oregon, Thursday, June 21, 1956 Coconut and Custard Type of Desserts Pleasing Kftu I X up uim in ui. ipw.i : . a -i t,1 1. r i.'ot!. ,r K's .'4,.- y ' : ' .......... (.'uslard type dpusrria wun coconut are always lavorucs. . Carrot Souo Ginoer Aoole Sauce j- i Blanket Frankfurters Make Company Fare No longer are frankfurters only: sugar, baking powder and salt. I picnic or family fare they become. Cut in lard until mixture has a company fare, too, when lixed this fine even crumb. Combine egg and way. Blanket Franks V cups sifted enriched flour 3a cup corn meal 2 tablespoons sugar l'a teaspoons baking powder h teaspoon salt 2 tablespoons lard 1 egg, slightly beaten ! cup milk 1 pound frankfurters 8 wooden skewers Lard for deep-fat frying Sift together flour, corn meal, milk and add corn meal mixture, stirring until well blended. Insert wooden skewers into ends of the frankfurters and roll in corn me2rl batter. Drop into deep-hot lard '360 degrees F.i and fry until well browned. Yield: 6 to 8 servings. BREAKFAST TREAT Top waffles or French toast with well drained canned peach slices heated with currant jelly. Serve witn crisp bacon for a Sunday breakfast. An Easily Prepared Supper tt m- . L JAW. '-W r . 9 . i ""I 5 Easy lo make and delicious to eat is this South Corn Cake. Rangftup Dish Sardines with cheese sauce. Coconut and custard type of desserts are always favorite tandbys. Here are two especial ly tasty ones: Coconut nlolasses Pudding 3 cups milk cup irolasses 1 cup seedless raisins Savory Spinach Is Good Vegetable Dish Set the young folk to eat it. 3 tablespoons uncooked cream Savory Spinach Plentiful, flavorful, colorful r.irrnK m:ikp n Hplipinus. attract' Were you to fix VOlir Spinach t: is'j,. ..j.vini snnn fnnk 2 tnhle- way there would lie no trouble to'spons fj,lcy chopped onion in 2 liihlcspoons butter or margarine of rice cereal Vt teaspoon salt .i teaspoon mace y teaspoon sinner 1 CRfi, beaten 1V4 cups thin finked coconut Combine milk, molasses, and raisins in saucepan. Heat until milk begins to steam. Then sprinkle in cream of rice cereal, salt, mace and ginger. Continue cooking, stirring constantly, for S minutes. Pour a little of the cereal mixture over beaten egg, stirring constantly. Then coin- bine with remaining cereal mix ture In saucepan. Cook and stir t pound spinach '.a teaspoon salt 1 cup water 2 tablespoons buller or inar;:arine 1 teaspoon Hour 1 tablespoon grated onion D.'ish of mil meg Place washed spinach In your electric pressure pan wilh sail and waler. Set control at IS, Ihcrmo dial at .'100. When control jiggles, reset dial at 15 and cook l'i min utes. Disconnect cord. Itcducc pres sure instantly. Drain Hie spinach. Chop the cooked spinach Brown the butler for a few minutes. Blend in 2 Ublepoons flour. Add 1 quart hot milk and 1 cup grated raw carrots; salt and pepper lo lasle. Cook, stirring frequently until carrots arc tender. Four servings. Bv CECILY BltOWNSTONE (AP Newsfealures) What are your nominations for warm-weather main dishes that may be cooked on top of the range? One of ours is Sardine Rabbit. Candied ginger has an affinity The sauce may be made speedily for canned apple sauce. Try com- at the last minute and the sar- bining V, cup chopped candied I dines can be ready and waiting ginger wilh 2 cups canned apple on your panlry belt. rauce. Chill until very cold and Seasoning Tip serve wilh cream as dessert on a I In the following cheese sauce warm day. Nole: This ginger- recipe wc give you only the bas apple sauce combination, is de- ic seasonings. Add to them to i )?ctable. with toast or crackers and we are all for staying with classic cuisine. But we beg you to see that the toast and crackers are really crisp. Crackers have a way of getting soggy in warm weather, so heat them under the broiler or in your toaster be fore serving. Wilh the Sardine Rabbit you might like to serve a crisp sal ad for texture contrast. For des sert, cantaloupe halves filled with fresh berries would be dc- MOLASSES FRENCH TOAST Who doesn't love French toast? Morning, mid-day or mhJnighl, it's a delightful snack that seems to satisfy everybody's sweet toolh. If you want to make this tasty tidbit a lop (nvorile at your house, do this: Add a tablespoon of real molasses to your egg batter before dipping the bread slices. The re am! stir in the flour. Add browned 1 minute longer. Stir in coco-i')U"cr a,K' ''m,r nn" grated onion i suits are rewarding - a sunny nut. Remove lrom heat. Serve 10 "le spinach, (.arnish the spinach golden color and delectable flavor pudding warm or cool with lieht uas" 01 niiimeg. acrves inai will cnarm every goiirmei in licious, too. as a topping for van illa ice cream. Served in Shells So many favorites like chicken a la king, curried shrimp, and cream chipped beef become ele gant party fare when served in avocado half shells. Heat the half shells in a slow oven 15 minutes. Fill and serve immediately. suit your whim. Use prepared or diy mustard if you like. Stir in a little chili sauce or catch up. Try a touch of Worcester shire, a dash of curry powder or cayenne pepper, a pinch of relery salt, a - suspicion of su gar. Or jumble a number of these seasonings together In the sauce. Garnish Tip Garnish the Sardine Rabbit, too, as your fancy dictates. The green of parsley or chives looks pretty with the golden sauce. A sprinkling of paprika adds in viling color .Sliced pimiento- cream. If desired, garnish with additional coconut. Makes 4 to 6 servings. Coconut Cup Custards 6 egg yolks or 3 eggs, slightly beaten 8 tablespoons sugar li teaspoon salt 3 cups milk, scalded 1 teaspoon vanilla I cup thin flaked coconut Combine eg;;s, sugar and salt. Add milk gradually, mixing thoroughly. Then add vanilla. Divide cn;-onut equally into R custard cups. Pour in custard mixture. Place in pan of water and bake in slow oven (325 F. ) 40 minutes, or until set. Chill I desirrd. eiirnkh u-ith tntt,i oiwiut. .Makes 8 servings BREADING Cl'TI.KTS You'll need one egg (slightly I stuffed olives look attractive and beaten i and about a third cup of add tang. the family. Molasses French toast line dry bread crumbs for bread- How to Serve You may steam or boil Ihe'is the most! ! ing a pound of veal cutlet. I Rabbit is traditionally served spinach in the usual way if not using a pressure cooker, and use the other ingredients as above. 2 to 4. American Sardine Rabbit Ingredients: 2 tablespoons but ter or margarine, 2 tablespoons flour, 2 cups milk, cups (firmly packed) sharp cheddar cheese, salt pepper, Maine sar dines, triangles of crisp toast. Method: In a heavy saucepan over low heat melt butter; blend in flour. Add milk at once; cook and stir constantly until bubbly and thickened. Add cheese and stir over very .low heat just un til cheese melts. Add salt and pepper to taste. Arrange drained sardines on toast and pour the cheese sauce over them. New Way With I his Coffee Cake Peanut butter fans will go for this Quick Coffee Cake. It's corn bread baked in a ring mold, a thick crust of creamed r peanut butter and jellv on top.' ADple or red currant jelly arc especially good to use. Down South Corn Cake 1 12 oil pkg. corn muffin mix 'i cup peanut butter 'i cup dairy sour cream 1 jar jelly Prepare mix as directed on package. Spread evenly in greased 1 or l'i quart ring mold. Bake in hot oven, 400 degrees F., 23 minutes. Meanwhile, blend peanut butter and sour cream. Remove corn bread from oven, turn out onto cookie sheet and spread generously with the mix- I ture. Return to oven on cookie er. When cool, spoon sheet and bake 10 minutes long-1 amount of jelly on top. liberal , . Eastern Oregon Feed Lot Hereford Beef! Featuring MUFFIN TREAT Mix grated American brick cheese with well-drained chopped canned tomatoes, bits of anchovy fillets, salt, pepper, minced parsley and oregano. Spread on toasted buttered split English mufins and broil until bubbly. Serve at once. I Qg BEEF ROAST STEAKS Ground BEEF From Lb. LOCKER BEEF lbs. 5)c or Whole Lb. Wo Reserve the Right to Limit Quantities 1288 State St. Phone 3-6489 PimientO'Stuffed Olives in Kabobs There is no end lo the varictv for kuhohs. Here meat and pi-niiCnlo-stuHed olives are com bined. Olive .Mi nt B;il K.ibohs Makes fi servings) 'a pound ground beef ehuek 1t t'wivpnun salt Dash pepper 4 teaspoon garlic snlt 2 tablespoons finely chooped onion 1 eng. slightly beaten 4 cup fine dry bread crumbs 12 small potatoes, cooked JH pimiento-stulfcd green olives 2 tablespoons melted hutler or margarine Combine beef, salt, pepper, garlic salt, onion, egg and bread crumbs; mix well. Shape into 12 halls. Al ternate meat halls, olives on 6 skewers Herbs Add Interest To Baked Onions Herbs can add much to this vegetable dish, baked onions. Baked Onions 8 whole medium onions 2 tablespoons butter or mar garine 1a teaspoon salt 'h teaspoon ground black pepper Crated cheese, curry pmvder, chili powder, whole thyme leaves or any other desired spices or herbs. Onions may be baked in their skins. Wipe them, without peel ing, and bake in a hot oven (4l?.V F.) 35 lo 40 minutes or until tender, ltcmove lrom oven and peel. Season with butter or mar garine, salt and black pepper. If desired, sprinkle wilh graled cheese or any desired spices or herbs. Yield: 4 servings. Hearty Dish Scalloped ham and beans are hearty and good when you make them wilh large dry limas. Cook the limas until tender, then com bine wilh diced bam and a well seasoned cheese sauce. Bake in moderate oven unlit browned on top. Asi'.it.a s toitim; For a t lav or and appearance change, fancy up cooked asparagus polatoes and with Dutch Crumbs. Melt ? cup Brush with butter or margarine in a small butler or margarine. Broil 3-4 skillet or saucepan, Slir in 'i cup inches from source of bent 3-5 dry bread crumbs or crumbled minutes on each side, or until meat ! crisp dry cereal. Brown well, balls are done. .Sprinkle over hot asparagus. PERFECT ! it's pun cane! JH I Cli v Even the Fussiest Cats Uve Um Friskies Cat food Ordinary col (oodi vary in toil and odor. They can be unpleas ant to feed, lock appeal to your cot. Fixities olwayt Hot top ap peal for your cat, aiaviu pleat ant in oppaionce and aromo. Frfcljcs is a complete est food ncfe exclusively of costlier fable-quality -fish for -top-taste appeal your cat win PRirin rmsKiis -tests prove it! And you'll prelcr to feed it. too. For Kriskies has a light, mild, pleasing Hroma-nrtrr a strong. "fishy" smell. You cat win iovi raisKiis iviky day. ..won't turn away from it the way it does from ordinary cat foods. That's because even the most widely old brands are made of whatever fish is most plentiful. But Friskiea alxroya gives your cat costlier fish. piovidis coMFUTf nourishmint. Even the finest fish is not enough for your eat. So Kriskies adds vitamins B,, B. and K.. plus cereals and vegetables. Get Kriskies, made to the high standards of the Carnation Company, today. BROADWAY ond MARKET STREETS Where Your Dollar Gets Time and a Half Prices Good Friday-Saturday and Sunday Store Hours: 8 A.M. Till 8 P.M. Including Sundays fMpmiCU it'J pure cane! t-U'J from ihe Makers of the liesth leading Dog hod gz Beef Roasts GROUND BEEF lOO FRYERS Lk 49c PORK SAUSAGE . J 9 - - U.S. Good Grade Ex. Large 1.59 Sliced Bacon Aged MQC R Steak . M Absolutely The Best in Town Lb. U ub 49c s ib. Dae Armour. PORK LOIN ROAST )Z--A9c r.y PORK CHOPS Center Cut i.b. 59c Cottage Cheese ausage SPARE RIBS Meat inch Thick u. 49c 29c 3 Rin9, 89c WIENERS Cello pkg lb. 39c CuP,v, GARDEN FRESH FRUITS AND VEGETABLES Garden Lettuce New Potatoes TOMATOES Cantaloupes 2 Head. 29c 5 ib, 39c lL 29c 10c Extra Large Shaffer Whites Field Ripened Eoch TOMATOES We Have FIREWORKS ... All Pork & Beans 2 29c Within State & City Regulations 2 25c Co"::"l2Si" OICAElif if 10c Jr''-303 TomatoJuice PiJlsfUlVll pkg 3 J Pineapple Jce. 25c km D : 25c Cottage-46ox.can M J K a- EI.nore-4&-ox. PET MILK rnEEEE O Tl Canning and o oc lUriLL C lbs. U Freezing VaMcoT. Supplies tuna SNOWDRIFT (Me 1 Or l tH KM AW Empty, wlcom ,TC 3'ID. Cdrl CS' iff ICE COLD MELONS Reg. Six, Tin " ALL GUARANTEED Alkan M.li..fc... Pi. ( CARNATION COM? ANT, U. A,ii J. Calil. t i 4 U-m.mm o J O ' . '-f..- , ' si'.