Capital journal. (Salem, Or.) 1919-1980, June 21, 1956, Image 30

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Capital journal., June 21, 1956, Image 30

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Newspaper Page TextI Salem, Oregon, Thursday, June 21, 1956 THE CAPITAL JOURNAL Section 3 Page 9 Waffles Rated Tops for FREE! FREE! FREE! . FREE! STRAWBERRY SHORTCAKE SERVED . FREE! Any Meal, Any Occasion FRIDAY AND SATURDAY AT P j Three favorite Good Trio Combined in This Dish ' These "mounds" for a lunch eon dish combine lima beans, creamed dried beef and cheese, a hearty but tasty offering. Lima Luncheon Mounds 1 box frozen lima beans (or 2 cups cooked or canned limas) cup ( 1 stick) margarine or butter 3 tablespoons flour 1 cup milk V4 pound dried beef 7 slices toast ; 2 slices cheese Cook limas in boiling water until tender (about 15 minutes) Brain. Stir in 2 tablespoons mar garine or butter. Make a white sauce of V cup margarine or butter, flour and milk. Tear dried beef into small pieces. Heat in white sauce, r At serving time spread hot toast with margarine or butter. Cover with creamed dried beef. Top with large tablespoonful of . hot seasoned limas. Cut cheese into strips on top of beans. Serve hot. i Yield: 7 servings. This Orange Nougat Mousse Colorful and Very Tasty Dessert A super dessert, this one, fca- luring orange juice with whipped i cream, maraschino cherries and j nuts. i Orange Noueat Mousse Juice of 4 to 6 oranges Juice of 2 lemons 1 cup sugar 1 pint whipping cream "1 cup powdered sugar 2 cup chopped nuts f2 cup maraschino cherries, sliced tsp. vanilla Let juices and granulated sugar stand for 'i hour or until sugar is dissolved. Pour into refrigera tor tray. Whip cream, adding powdered sugar and vanilla. Fold in cherries and nuts. Float on top nt orange juice mixture. Freeze. Do not stir. French Fried Onions To Go With Steak And what does father order with his steak? French fried on ions and they're so easy to do at home that we should remember to have them more often. For each four servings: French Fried Onions Slice 3 large mild peeled on ions li inch htick; separate into rings. Dip in V2 cup milk, then in flour. Heat 1 quart salad oil in 3 quart kettle to 380 degrees or un til 1-inch bread cube browns in 35 seconds. Meanwhile place on ion rings in frying basket. Do not overcrowd. Fry until go 1 d e n brown, about 2 minutes. Drain on absorbent paper. Keep in warm place until all onion rings have been- fried. Season with salt. Strawberries FREEZE UU"-" an EAi m SVAPOCAH PIMT BART f , 1 Sua "Vipocins are available at Super Markets, locker O Plants foods, hmas, cheese and dried jXSrf - T-"v c L i V, VV Meat, rice and vegetables cooked in Creole style make fine a main dish. " I . I . -i k i I lr- r .. .11. . ! Creole Cookery Popular Creole dishes are always popu lar, any time of the year. This one i makes a pleasing combination of beef, vegetables, rice and season ings. Creole Luncheon 1 pound beef stew meat 2 tablespoons shortening 31? cups canned tomatoes 2 cups diced celery "4 cup diced green pepper 4 cup sliced onions i rPn P : " rine rruix mixture Commercial Fresh Silverside LMON Fresh Deep Sea Fresh By the Piece Crab t, 45' Ling Cod , 29' Fresh Skinned Colifornio Sole i, 39' Lobsler t, T Fresh Loroe Whole N0W, fof Mooching Bflif Fryen, 59' Herring 35' Ideal for the Rotisserie Free Delivery Thun. P.M. Fri.-Saf. A.M. Minimum $1.00 Order beef go into the makings of this clove garlic, minced l'i teaspoons salt 1 tablespoon sugar li cup uncooked rice Cut meat into small cubes. Brown in heated shortening. Add tomatoes, celery, green pepper, on ions, garlic, salt, and sugar. Bring to the boiling point. Pour into 2- quart casserole. Cover. Bake in moderate oven '350 F.) about 15 minutes. Stir rice into casserole. Replace cover and bake about 35 minutes longer, or until rice, meat, and vegetables arc tender. Yields six servings. - The London, England, metropoli tan area has 8.300.000 people. Ocean Fresh Sea Foods and Poultry from FITTS By the Whole Fish ' Lb main dish. Combine a can each of peach halves, mandarin oranges, pear halves and sliced pineapple. Cut fruits into large chunks and add a sliced banana. Chill ice cold. Lace with a sweet dessert wine or Coin treau and serve with crisp cookies. i excellent choice for buffet sup pers. Nutritive Value When you're planning to have Swiss steak, stew, meat pie or a pot-roast, remember that although these arc less-tender cuts of neat they still contain the same high nutritive value as the most popular roasts and steaks. Also by the Piece Lb. 59 ( Phone Ft Wafflea, all kinds Whatever the meal breakfast, brunch, lunch, dinner, sdppcr or snack whatever the meal occa sion, for company or family, waffles are always popular.-' Waffles, known as gaufrettcs in French, waffels in Germany, and wafels in Dutch, ore made in as many different ways as they are spelled. The French make thorn of a light batter, rich with many eggs and fragrant with liqueur; the Germans mako them with yeast; jwhile.in this country we make them thick, ' tender and crisp, often' with cornmeal and other ingredients added. Some of the recipes below fea ture evaporated milk and your favorite pancake or waffle mix. For a breakfast change, make deviled ham waffles ... so good with butter and maple synip. For brunch, top ham waffles with poached eggs and a simplified version of Hollandaise sauce. Chicken bouillon waffles make the perfect underpinning for Chicken a la King; they perk up and in tensify the chicken flavor, mak ing a delectable lunch or supper dish. Dinner dessert couldn t be better than crisp chocolate waf. fles topped with ice cream and peanut butter sauce. Flavored Waffles Substitute evaporated milk for H of the liquid called for in your favorite packaged pancake or waffle mix. For remaining t of the liquid substitute one of the following: Chicken Waffles: Substitute chicken broth of bouillon cube dis solved in hot water for M of the liquid. Serve piping hot with chicken a la King. Deviled Ham Waffles: Substi tute water for ',4 of the liquid; then add 1 can (4'4 ounces devil ed ham. Serve with poached eggs and Hollandaise sauce. Tomato Waffles: Substitute to mato juice for 4 of the liquid. Serve with cheese rabbit. Chocolate Waffles: Add '4 cup quick cocoa powder to dry ingred ients: substitute water for of the liquid. Serve Willi vanilla ice cream and peanut butter sauce. Quick and Easy Hollandaise Sauce '.'t cup evaporated milk 'a cup mayonnaise Model Food Market 275 H. High SI. Free Delivery 00 $2.00 Orders GOOD GROCERY BUYS Santiam Cut Beans N. 3o3 ...19c 3 ,or 55c 3-Jieve Peas r"! 3 55c Cream Corn i&SlT. 18c 3 , 50c Mandarin Oranges' ho. ...19c 3 for 55c Sliced Pineapple 32c- 3 ,or 89c Fruit Cocktail XSelM 27c 3 for 79c Gerber's Junior Foods t, 0I... 2 rr 25c Maxwell House Inst. Coffee Large Jar -- $1.59 M.C.P. Pectin 2pkgs.29c Kerr Mason Jars .4 Pinls... $1.19 Pi $1.25 Hershey Bars 6 for 25c Box of 24... 95c Hershey Baking Chocolate 8 oI. 43c Vapo Cans for Freezing.... 8pliRs. 98c Occident Flour 10 ,, 95c 25 )S. $2.19 "All" Detergent 10 lb, $2.49 A- Save 25c Bros. Model Quality Fruits and Vegetables Crisp Green Celery ib. 10c Local Turnips Bum h 10c Large Sweet Cantaloupes ,b. 10c Asparagus Peas New Potatoes Kgg Plant Cauliflower Broccoli Bunch Beets Turnips ( arrots Cabbage Spinach Tomatoes Radishes Creen Onions Peppers Head Lettuce Leaf Lettuce Celery Hearts Bunch Celery Itomaine Lndive Parsley Fancy Northwest .Strawberries by the Crate ERNIE'S QUALITY MEATS Swift's Beef Pot Roast .'. Ib. 45c Slewing Hens ,.,b. Ar. $1.29 Home Cured Corned Beel b. 49c make a festive occasion of any meal. b teaspoon salt 1 teaspoon lemon or lime juice 116 teaspoon Tabasco Combine all ingredients and blend until smooth. Heat gently, stirring constantly. Do not boil. If desired, stir in a few drops yellow food coloring. Yield: t4 cup. Serve over ham waffle topped with poached egg. Peanut Butter Sauce cup evaporated milk M cup peanut butter l4 cup light corn syrup Add evaporated milk to peanut butter, a small amount at a time, blending until smooth. Stir in corn svrup. Serve over vanilla ice cream and chocolate waffles. Yield: l'i cups. Crispy Waffles With Creamed Sausage Balls Waffles: ' 3 cups pancake mix 3 eggs 3 cups milk 4 cup shortening, mrlted Creamed Sausage Balls: 1 pound bulk pork sausage i cup flour 1 teaspoon salt I 3 cups milk For waffles, place all ingrcdi enls in bowl: beat with rotary beater until fairly smooth. Bake on hot waffle iron until steaming stops. For creamed sausage balls, form sausage into 1-inch balls; brown slowly in cold frying pan placed over medium heat. Be sure to cook thoroughly. Remove saus. age balls. Drain off excess drip pings, leaving 14 cup; blend in flour and salt. Add milk gradually, stirring constantly. Add well drained sausage balls. Serve hot over waffles. Garnish each serv ing with chopped parsley or pap rika. Makes 8 servings. On Heating Milk To heat milk, use low, even tem peratures. Milk may be heated either over low direct heat or over hot water in top of double boiler. It should be covered or stirred while heating. In baking custard, place baking dish in larger pan or hot water. Use low temperature and bake no longer than necessary to "set" the custard. Phone 3-4111 Weekly or Monthly Accounli Purchase of l ib. tin $1.05 Coffee 21h.,. $2.09 NAMELESS 1940 Mission St. NAMELESS HAS THE FRESHEST PRODUCE IN TOWN - ANY TOWN LARGE SWEET Cants WINESAP OR DELICIOUS Apples 4-lb. 1 LB. CELLO BAG Carrots FRESH READY CELL California 50 lbs. No. $349 Buy One UIFNFDt VV IIUIVLBW Get One Pkg. BUNS CASCADE READY TO EAT umcs LARGE PAN READY DUBUQUE SLICED FryersW 25c BONUS SPECIAL! Hills Broi. will mail you 25)1 of thii purchoie pric if you send lost inch of unwinding bond ll, with your name and addreii Jo . . mm not. corru ox J14 San FraiKlu 1. Calif. Only one poymtnl per' family LOCKER Front Vl 27 ib. 31 ib. 39 ea. Bag Shaffer Spuds 50 lbs. No. 2 $249 ib. lb -offar txpirti July J, 1956 BEEF GUARANTEED TENDER Hind or Whole lb. 2 19' u u )lb. Phone 2-7661 FLOUR SALE 25 ibs. KITCHEN QUEEN $fl69 BORDEN'S CHATEAU CHEESE FOOD 2 LB. BOX U. S. Good T-BONE STEAK Pillsbury Angel Food Cake Mix Zpkg. Sunshine Krispy Crackers htrt." . - ly. . .3w.-,.'.--af' V-.T-'.li'- -' .. . ' . ,.-, ' ... ..