Page 8 Section 3
THE CAPITAL JOURNAL
Salem, Oregon, Thursday, June 21, 1956
Coconut and Custard Type of Desserts Pleasing
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(.'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
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