Capital journal. (Salem, Or.) 1919-1980, November 29, 1956, Page 52, Image 52

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    Salem, Oregon, Thursday, November 29, 1956
Page Section' B
THE CAPITAL' JOURNAL
The Sauce
Answer in
This Dish
" It's the sauce that "makes" this
ehickcn dish. Either home-cooked
or canned chicken may be used.
Two six-ounce cans of boned chick
en with the sauce and served over
biscuits will serve 8 persons.
Orleans Chickea
Ingredients:
-' 11 cup sliced onion
1 small clove of garlic, minced
, ii cup slivera of celery
;. 1 tablespoon chopped green
pepper
1 tablespoon minced parsley
Vi teaspoon dill
:U cup butter or margarine
2 bouillon cubes
- 2 cups boiling water
,:. 2 teaspoons bottled thick meat
, sauce
V teaspoon paprika -54
teaspoon salt
1 teaspoon prepared mustard
2 tablespoons ketchup
2 teaspoons wine vinegar
2 six-ounce cans boned chicken
Method: Melt butter In large
skillet. Lightly brown onions and
garlic, then add celery and green
pepper and saute until tender over
moderate flame. Dissolve bouillon
cubes In boiling water. Add to ve
getable mixture together with the
rest of the ingredients except the
chicken. Turn gas down and sim
mer for 10 minutes, stirring occa
sionally. Add chicken, and con
tinue to cook over low heat until
mixture comes to a slow boil.
Taste to see if It needs more salt.
Pour into top of double boiler,
place over boiling water and
transfer double boiler to thermo
' statically controlled top burner of
' your gas range. Turn dial to 150
degrees or the lowest setting and
let simmer, uncovered, until you're
ready to serve. Heap on hot bak
ing powder biscuits, either home
made, tinned or frozen brown-'n-serve
type.
Butterscotch Topping
Goes With Pudding
A butterscotch meringue gives
delightful flavor for this apple and
rice pudding.
Apple Rice Pudding With
Butterscotch Meringue
'. 1 cup uncooked, white rice
6 medium apples, thinly sliced
; 1 teaspoon salt
- 1 cup sugar
. 1 teaspoon cinnamon
' 3 cups milk
2 egg yolks
. , 2 egg whites, beaten'
- 4 tablespoons brown sugar
,' 1 teaspoon vanilla
Wash rice and cook In saucepan
, with 1 quart boiling water and 1
teaspoon salt for 10 minutes;
drain. Place half the apple slices
. in a buttered 2-quart casserole.
Blend together salt, sugar and
" cinnamon and sprinkle 1-3 of mix-
, ture over apples; add 14 of the
rice ana remainder or ine apples
, and sprinkle with second 1-3 of
sugar mixture; top with remaining
rice and sugar mixture. Four in
milk which has been blended with
beaten egg yolks. Cover and bake
in a slow oven, 300 degrees F
In- oh., 4 hmm til-fin nnnn.
slonally with fork, adding extra
milk, as needed. Uncover and conk
30 minutes longer to brown. To
make meringue; beat egg whites
until they stand In peaks; add
brown sugar, a tablespoon at a
time, beating between each addi
tion and continue beating until
very stiff. Fold in vanilla. Spread
on the pudding and return to oven
for 20 minutes, or until lightly
browned. Cool. Serve with ice
cream. Makes S to 8 servings.
Oyster Stew Rates
Any Time of Year
An average serving of six oy
sters will supply more than the
daily allowance of Iron and copper,
about one-holt the Iodine, and
about onetciuh of the needed pro
tein, calcium, magnesium phospho
rus, Vitnmln A, thiamine, ribofla
vin, and niacin. To retain the deli
cate, distinctive llavor of oysters,
never cook them loo long, Just
enough to heat them through and
leave them plump and tender.
Oyster stew served in a largo
bowl accompanied by crisp crock-
trs, a jellied fruit salsd, and a
home baked cake will lorin the
basis for an attractive, delectable.
nutritious meal. Here Is a recipe
for "Oyster Stew" as recommend
ed by the home economists of the
Fish and Wildlife Service to serve
your family on these chilly autumn
days.
Oyster Slew
1 pint oysters
Vt cup bulter or margarine,
melted
1 quart milk
Hi teaspoons salt
Dash pepper
Paprika
Drain oysters. Add oysters to
butter and cook for 3 minutes or
until edges curl. Add milk, salt,
and pepper, and bring almost to
boiling point. Garnish with pap
, rika. Serves d. -
For Pie Topping
If you have a freeier, you'll like
Jhis trick. Whip cream and (reeie
it in mounds; store in the freeter
These froten mounds of cream are
wonderful lor topping the individ
ually package frozen fruit pies you
can buy and store. To freeie the
whipped cream, Just whip It as
usual; drop In small mounds on pie
plates. When froten. remove and
store mounds in plastic bags or
freeier cartons.
For a memorable dessert, heat
the Individual froirn fruit pies as
directed on the package: then place
a mound or froien whipped cream
on top of each hot pie. Delicious!
SHRIMP MEASUREMENTS
A package of frozen shelled de
tained shrlmpi that weighs 10
ounces can usually be substituted
lor I pound of fresh shrimps.
PIP?
uuiyiuu,
nn nn I
vnnnnncyniOinn nn?i rzrnfn
.tu i ii ii ii ii i ii ii ii ili i n ii ii ii i 1 1 1 1 n i nn iu
s mm wmM mm
Terrific Days of Savings
Everybody likes a "Bonus." Your friendly Safeway Store is stocked to the brim with terrific
Christmas Bonus Values on every shelf, during Safeway "Dollar Days." Cheek through the
lineup of values in this ad. Stock up your cupboards with your favorite foods now, and
reap the savings for the Holidays ahead.
Heneyblrd
Pilled
Pie Cherries
Cake Mix
Mushrooms
Butter Beans " '
Swimdown-Whlle, Tello
r Devlli Food
Shady Oik ,
Pieces, Slam)
No. 2
tins
Per
Pkg.
tint
No. Vi
tins
4
for
a
I I WtiHilr 32-01.
Apple Juice .I
r . f I . Hoiltu No. 303
Fruit Cocktail w
jjyi Al!: Reg. 25c Ei. l5Vioi.
IAL Llllll A RmI Viluel tint
Lysnl.. Oardetulde ' No. Vi
lOmQTOeS Reg. 23c Each cans
i:0
Hominy
Banjo, While '
or Golden
q Walla Walla
rancy reas .
I Emerald Bay
pinacn
-f . Kings Gale
lomatoes
No. Vh
CMS
No. 303
cans
No. 2'A
cms
No. 303
cms
B
for
Green Beans
Reg.
Fancy Beets
Highway
15c
Garnet '
Sliced
f . JloKely irano
carrots s"d " ,5c
f Cream Style. Del Monti
vOm w Country Home '
Hi. 303
, cms
Ne. 303
cans
Ne. 303
cms
Ne. 303
can
I
for
n
Sunny Dawn brand, Fancy Quality, rag. 27c
Tomato Juice
You'll enfoy tha extra freshness of Busy Bake
Soda Crackers
Your choice of wonderful Cascade branc'
Salad Dressing
Look at the terrific savings on medium siie
Ivory Soap
n 46-oi. $100
nO cans A
Gardenside brand, firm tender stalks
Mb. 1Q
Pkg. aJ
Quart '
10 SW
Asparagus
Holiday Brand It tha very finetl
Fruit Cake
Roval Satin Is a Pure. All Vi
Shortening
World famous for Quality, Fancy American
Spaghetti
8 No. 300 $ 00
cans
Mb. $198
tin A
3t 79'
. cans Ait!
Half 9Q
Gal. CmO
"- 10
W featured at SAFEWAY sweef'n juicij
PWH ORANGES.
1 tl jjyjjl) llflffij aV -Jvr!BmTmmmml Here's the finest Navel Oranges Em 1
i 'fefeifi thW-W c,ii,orni' E,eh i,rBe ,nd . In IvJ Jl
YlfcW ffffi'M' ft h,,,,y wl,h ,w"' iul" ,nd me,, L mmmm ( S 7
w wSl tu OOO U
XeiMfM Won
Stone Crock brand ii real Safeway value. Reg. 19c ea.
Sauerkraut 6 ? T
Clan ftalliaB uMf-eftr faclap. mmlr
White Magic Bleach
Moonbeam Brand, Reg. 12c aa. A real favorite ' "J
Fancy Pumpkin
Your choice of chocolate eclairs, choc, cream wafers, or choc, coated grahami
Jane Arden Cookies "29'
Try rich EDWARDS COFFII far rtil savim!
u.
MORE fool cups ptr pouni
Cists y u Itss! Wky pay more?
Pound $107 2-lb. $013
Can A (an
NOB HILL ft $1.02 ft $2.03
AIRWAY k: 95c ft $1.89
Regular Price 2 for 29c
GRAPEFRUIT JUICE
TOWNHOUSE BRAND .
No. 2 Can 10c
NETTED GEM
POTATOES
U.S. No. 1 1 fVlb. I Q
Grade 111 Bag 3l
U.S. No. 2 OC-lb. rye
Grade G Bag w
Produce prices In this ad are effective through Sunday, December 2nd, only. Subject to market change thereafter.
ROME APPLES 15c
BANANAS c.id.a p. 2 35c
CABBAGE firm, Solid Heads lb. 3C
CAULIFLOWER , 10c
LETTUCE Here's the Flneill 25C
erful- Florida Pink
GRAPEFRUIT
Every segment heavy laded
with sweet juice
(5 -
GUARANTEED
Every item Safeway sells is
guaranteed 100. or your
money back wtihout fuss
or quibble.
RITZ CRACKERS NBC ,
CHEEZ-ITS SaaMttt Cr,ck" T
FRESH BREAD tWt
PROTEIN BREAD Sk5"rk
MINCE MEAT Empr"'
FRUIT MIX L""" RMtnt
RED CHERRIES ln w
DICED CITRON L5"
EGG NOG Lu"n"
TOM 4 JERRY BATTER Ch"7 cht"
ASSORTED CHOCOLATES Ro,kury
ROXBURY CANDY m"' mti Ml1
MIXED NUTS Nu,sh'"
BRAZIL NUTS r,r Homt Blkl"
ALMONDS T"'
MIXED NUTS r" c"iy tai tMk'"
FILBERTS Sn,rk Tlm' N"'
SEEDLESS RAISINS V1" r"
IMPORTED DATES mt
49c
33c
21c
65c
Mb.pkf. 33C
fiotpkl. 1"
Urjeleaf 28C
15ot loaf 25C
?t..t. tit 53c
Mb. pk.
4-ot. pk.
441. pk.
Quart
Each 69C
51b. bos $3.49
l.lb. nk. 39C
H ot. raa
Mb. Dki.
H ot. pkf.
59c
14-ot, pkf. 49c
43c
Mb.pkf. 39c
7-et.pke:. 21 C
89c
49c
a