Capital journal. (Salem, Or.) 1919-1980, December 06, 1956, Page 65, Image 65

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    THE CAPITAL JOURNAL
Section 5 Page B
- Salem, Oregon, Thursday, December 6, 1956
Mince Pie
In Chiffon
Style Good
You may Drefer this chiffon
variety to the traditional mince I
pie for. Christmas.
Mince Chiffon Pie
Crust:
22 ginger snaps, finely rolled
. Vi cup sugar
3 tablespoons butter or
margarine
. Blend together ginger snaps
crumbs, sugar and butter or mar
garine. Pour crumb mixture into
9 inch pie plate; press firmly into
even layer against bottom andi
sides of plate with an 8 inch pie
piate. i
Chiffon filling:
, 1 box (9 ois.) condensed
mincemeat 1 envelopes plain gelatine
( M cup cold water
Vt cup, heavy cream, whipped
3 egg whites
- 6 tablespoons sugar
Prepare mincemeat according to
directions on package: Put gela
tine in custard cup, add cold
water and let soak a few minutes.
Set cup in pan of hot water and
heat until gelatine is dissolved.
Blend into mincemeat. Chill until
partially set. Fold in whipped
cream. Beat egg. whites stiff but
not dry; add sugar gradually. Fold
meringue into mincemeat. Spoon
into pie shell. Cover with alumi
num foil; store in refrigerator.
Just before serving, garnish with
whipped cream, and a few cookie
crumbs.
This Baker Almond
Pudding Delicious
As a Warm Snack
A tasty dessert to top off a
dinner and one made in a short
time is this one:
Qulcky Chocolate Pudding
. 1 package of chocolate
pudding
Vk cups milk
Vi lb. cream cottage cheese
or ricotta cheese
1 tablespoon rum
, 2 tablespoons chopped
almonds .
2 egg whites, beaten stiff
Cook pudding according to direc
tions on package using Hi- cups
milk.- Blend in cheese and rum.
Fold in chopped almonds. Chill
well. Fold in two stiffly boate'
egg whites. Pile into sherbc '
glasses and top with a macarooi.
Pepper-Spaghetti
Dish Colorful One ,'
Italian Christmas Peppers pro
vide a dish with color as well as;
nutrition 'ana wouiu De une ior a
maroscourse during some of ' the
holiday meals.
Italian Christmas Peppers
4 ounces elbow spaghetti .
2 green peppers
M pound sausage meat
Yt cup chopped onion
2 tablespoons enriched flour
i teaspoon salt
114 cups tomato juice
Va cup enriched bread crumbs
Ya cup grated Parmesan cheese
2 tablespoons melted nutter
or margarine
Add 2 teaspoons salt and spa
ghetti to 3 cups boiling water.
Boil rapidly, stirring constantly,
for 2 minutes. Cover, remove from
heat and let stand 10 minutes.
Wash peppers, cut in halves and
remove seeds. Parboil in boiling
salted water 10 minutes. . Rinse
sp'aghetti with warm water and
drain well. While peppers arc
cooking, brown sausage meat in
heavy skillet. Drain off excess fat.
Add onion and brown lightly. Stir
in flour and salt. Add tomato juice
and cook until thickened, stirring
constantly. Fold in spaghetti. Fill
pepper halves with spaghetti mix
ture. Pour remaining spaghetti
mixture into 1-quart casserole. Ar
range pepper halves on top. Com
bine bread crumbs, cheese a n d
butter or margarine and mix
lightly. Sprinkle over peppers.
Bake in moderate oven (350 de
grees r. aDoui au minuiu:. ;
Makes 4 servings.
U(r MARKET
1120 S. 12th
Street
Prices Effective Ed's Mkt. Only
FREE COFFEE
AND SANDWICHES
When We Say Coffee, We Mean Folger's
Sandwiches by Franz Bread Co.
ALL DAY SATURDAY
Your Choice
Centennial
BEANS or
POPCORN
O
lbs.
Pure, Fresh
GROUND
BEEF
V lbs.
Multi-Colored Salad
For Holiday Meals
A pretty salad for the holiday
lime is this one, a molded variety
featuring canned sliced peaches
and cranberries.
Both lemon and raspberry fla
vored gelatine help provide pretty
color contrast in this holiday
salad.
Cranberry Peach Mold
(10-12 servings)
1 No. 2'i can sliced peaches,
drained
1 package lemon flavored
gelatine
1 cup hot water
M cup peach syrup
1 cup cottage cheese
1 package raspberry
flavored gelatine
1H cups hot water
j cup canned whole
cranberry sauce
U cud ocach svrup
Arrange peach slices In bottom
of oiled l'j quart ring mold. Dis
enlvp lemon eelatine in 1 cup hot
water. Add peach syrup and chill
until slishtly thickened. Fold in
fnttase "cheese. Pour over peach
Klires! chill until almost set. Dis
solve raspberry gelatine in I
cups hot water. Add cranberry
sauce and peach syrup. Chill until
Ifchtlv thickened. Pour over
lemon" layer; chill until firm.
Fnr Sweet Potatoes
You can doil up canned sweet f
potatoes in no time at all by glar
ing them in a skillet with brown
sugar and butler and sprinkling
with canned butter diced roasted
almonds. Use the proportions of h
cup each almonds and butter and
'4 cup sugar for 4 servings.
CAKE NOTE
When a cake has sticky top
crust, the defect may be due to
too .much sugar or insufficient
bakix.g.
BEEF POT
ROAST
SHOP YOUR "SCOTTY" . . .
MORE
SPRY C
Dutch Maid ,
Margarine
4Mb.
Pkgs.
II
Farm Fresh AA Med.
ESSS
DOZ.
MAZOLA OIL . . . . - 69'
KAR0 SYRUP LBb? . Vi Pints 27
PREAM a,29
SYRUP Maid 24-oz. Jar 59
BEGMORE DOG FOOD . , 15'
FRYERS
34 to Mb.
18-oz. Each
Of.
IP (SDK EH
19c & 31c o. 55
Rib or
Sirloin
STEAK
Crisp y
Hearts
Pkg.
Williams
Potato
'hips
59c Pkg.
i .
Blue White AjP . . , h QQl
FLAKES Pkg 25 C-20 4fc, OV
n I1'
New Dutch A"J DOTCnC Large WJ
CLEANSER 2 Kor A I ;
; Borene r.imt
Soap Powder,.... 245 Sargent 2z59
Trend P J5( Trend Liquid F
Soap Powder r,i.nt 33 Detergent 3Q
U.S. No. 2
(5)(0)
50
Lb.
Bug
11
M a A
the week!
... - - - -?
Pillsbury
CAKE
mixes 3
Pkgs.
WHITE YELLOW CHOCOLATE SflCE
SPRECKLES Brown or Powdered
Bumble Bee Chunk
TODGDSI 4
Tins
Hudson House
hml Cocktail
Niblets
3m
torn
3 Tin Pkgs.
Jp9 ... ' '
U7i - m
Stewing Hens Each
3 2
DMDK.
Fresh Oysters
Pint
591
SWIFTS PREMIUM
FRANKS
Lb.
CASCADE
SLICED BACON
Lb.
Crisp
CABBAGE
Lb.
Golden
CARROTS 2tl9
GIANT ECONOMY SIZE
3'
IBT2
We Reiry the Right to Limit
Prlcei Effective Thuri.-Frl.-Sat.
JM
jf sranEs
Jonesway Market 1 Phone 2 3375
Del-Mar-Ket fiSiSS Chris' Market STSSS
Super M.rkel S160 Portland Road - wl
cj', Ai.uf ,2,h Frcys Do,,ar Saver
CO S MQrKer Phon 2 8401
OWA .h a 4
s