I
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'- -'
.. . ' . ,.-, ' ... ..