Capital journal. (Salem, Or.) 1919-1980, December 13, 1956, Page 48, Image 48

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    Salem, Oregon, Thursday, December 13, 1956
THE CAPITAL JOURNAL
Section 6 Page 5
Cr.ibmcal and cheeseburgers arc casv to Drcnnrc Srrvi- thrm
on paper plates to save time on dish washing.
A Supper on Christmas Eve
By Cecily Brownstone
i (AP Newsfealurc)
If cooking a big Christmas din
ner lies ahead, you may wish to
make Christmas Eve supper a
simple affair. In this case, crab
meat and cheeseburgers are a good
choice. i
With the burgers you might like
a winter salad of finely shredded I
green cabbage, lettuce or romaine, j
thin celery crescents and small fan
shaped pieces of red unpeeled
apple. The salad should be tossed
with French dressing. The dessert,
how about your own Christmas'
cookies?
We suggest this particular menu
because it can, if you wish, be
served on paper plates. Go-along
coffee or cocoa may be offered in
paper cups especially designed
for hot beverages. After supper
you can go on a tree-trimming and
last-minute gift, wrapping without
worrying about dishes to be done.
Crabmeat and Cheeseburgers
Ingredients: 1 can (64 ounces)
crabmeat, y cup finely diced green
pepper, V cup mayonnaise, 1 tea
spoon prepared mustard, finely
grated onion (pulp and juice),
drained sweet pickle relish, salt,
pepper, 6 hamburger buns, butter
or margarine, cup grated sharp
cheddar cheese.
Method: Drain, remove cartilage
from crabmeat and flake. Mix
lightly with green pepper. Mix
mayonnaise, lemon juice and pre
pared mustard together; toss light
ly with crabmeat mixture, adding
grated onion, pickle relish, salt
and pepper to taste. Split hamburg
er buns and toast lightly; butter
cut sides. (Keep tops of buttered
toasted hamburger buns warm.)
Spoon crabmeat mixture onto bot
tom toasted halves of hamhurger
buns and top with grated cheese.
Broil several inches from source
of heat 5 minutes or until cheese
melts. Serve at once. Makes 6
servings.
Last-Minute Food Gifts
How about teaming cans, jars
and packages of food for those last
minute gifts? Here are suggestions.
ror a family A package of pre
pared herb stuffing and some nuts
'pecans, walnuts or Brazil nuts.i
If the nuts are in their shells, a
nut-cracker could be included. Add
directions: make up rich buttery
stuffing according to package in
structions or favorite recipe; add
chopped shelled nuts to tatse. Use
as stuffing for a small turkey or
chicken.
For cheese addicts a couple of
varieties of interesting or unusual
cheeses and a box of crackers.
For one-burner cooks A can
of pears and a glass of mint jelly.
Add directions: heat drained pears
in a skillet with a little of their
syrup; fill pear cavities with mint
jelly. Serve with panfried lamb
chops or lamb patties.
For foreign food fanciers A jar
of fine curry powder plus curry
accompaniments: a can of moist
thinly flaked coconut, a can of salt
ed peanuts or mixed nuts, a jar
of Indina-style chutney.
For snackers A jar of smoked
oysters, one of pickled mushrooms
and one of imported cocktail-size
frankfurters.
For spice enthusiasts A pepper
mill and two jars of peppercorns
one white, one black.
Casserole
Deluxe
With Crab
With all thp tmliitnv timo fnnri
ana specialties mere are still oc
casions for casseroles. This crab
one is Klinpr. marlp n hit morn fn.
live possibly because of the holiday
S
Cr.ltl Dol.llvn rnEcnrnljt
4 ounces small macaroni shells
or bows iy cups)
Hi cups crab meat (6'i-ounce
cam
lvt cups condensed cream of
t mushroom soup (lOVounce
can)
Liquid drained from crab meat
plus milk to make i cup li
quid H teaspoon Worcestershire
sauce
Vi cup blanched almonds, sli
vered 1 hard-cooked egg, chopped
2 tablespoons finely chopped
parsley
2 tablespoons grated Romano
or Parmesan cheese
2 tablespoons fine dry bread
crumbs
tablespoon melted butter or
margarine
Add 2 teaspoons salt and maca
roni to 3 cups boiling water. Boil
rapidly, stirring constantly, for 2
minutes. Cover, remove from heat
and let stand 10 minutes. Mean-
Wv 1 , r A
- During winter, hearty casserole dishes are especially popular.
Foil for Gay Gift Wraps
while, drain liquid from crab meat
into measuring cup. There will be
about to cup. Remove cartilage
from crab meat and cut with scis
sors into bite-size pieces. Empty
soup into large mixing bowl and
stir until smooth. Blend in crab
meat liquid and milk. Stir in Wor
cestershire sauce. Fold in almonds,
egg, parsley and crab meat. Drain
and rinse macaroni with warm wa-
jtcr and turn into greased Hi-quart
j casserole. Pour soup and crao
meat mixture over macaroni. Mix
llightly. Blend crumbs with butter
Jor margarine. Sprinkle cheese and
i crumbs over top of casserole. Bake
in moderate oven 1375' F.I until
j mixture is bubbly and crumbs are
lightly browned (about 30 minutes).
I Makes 4 servings.
Fine Onion Soup
Make homemade cream of onion
soup by cooking some onion in
butter, then 1-3 chicken broth and
2-3 milk for the liquid. Season
with basil and stir in ripe olive
chunks or slices. Elegant and
warming on a cold night.
TONGUE SAUCE
Take your choice of accompani
ments for smoked tongue: serve a
raisin, cherry, mustard, horse
radish or tomato sauce with the
meat.
FOR GELATINE MOLD
Be sure to let air get at i
gelatine mold before turning out
do this by running the tip of a
knue around the edge of the mold.
Christmas package wrapping
time is upon us, particularly of
those packages that must travel.
So here are some suggestions util
izing our year-round kitchen help
er, inexpensive, glistening alumin
um foil for packaging and for
beautiful Christmas decorations.
Foil will dramatize important
gifts, make modest ones look im
pressive.
Aluminum Fell Foibles
Aluminum foil is fine as is
but it is even more interesting
when crushed, pleated or hammer
ed for package wrappings and for
decorations. For soft effect, crush
foil by crumpling very gently first
in one direction and then in the
other.
For pleating, press together, us
ing medium hot iron, two sheets of
foil with waxed paper between.
This gives strength, smoothness
and body to foil and makes it
easy to use. For pearly effect,
press one sheet of foil with waxed
paper. Arrange in any width pleat
desired. For hand-hammered ef
fect, use eraser end of pencil,
pressing and twisting gently into
foil surface. Good for edging and
for design-making.
Package Wrapping and
Decorating Ideas
Cut out foil initials, monograms,
silhouettes and paste them on gift
boxes.
Roll a bottle of toilet water or a
lipstick in a piece of foil, bring
ends together at top, press firmly,
cut ends into fringed tassel.
Make pert litlc pouches 1 o r
candy, dainty envelopes for hank
ies, nylons or gift checks.
Spread foil under a lace table
cloth it catches the glimmer of
candlelight; protects your table,
too.
Cut cardboard stars, angels,
Santa Claus or other traditional
Christmas shapes and cover both
sides with foil . . . hang on tree or
use as window-shade pulls.
Arrange gay table centerpiece
by using crushed foil either alone
or in a shallow bowl. Add greens,
colored tree ornaments, candles.
Spread shimmering foil under
tree. Non-flammable, it molds per
fectly into hills, caves. Add greens,
artificial snow, figurines. It pro
tects the floor and reflects lights
beautifully.
Make snowflake reflectors for
tree lights . . . Fold 3 inch squares
of foil in four, cut out hole for
center, designs on side. Unfold,
place around light socket, press
firmly, screw in bulb.
Party Time Food
For a special dinner or cocktail
party, arrange strips of crisp cel
ery and carrot, sprigs of water
cress and ripe olives in a bowl of
cracked ice. Sprinkle lightly with
plain or seasoned salt.
Luncheon Cocktail
Start off a fancy luncheon with
chilled canned fruit cocktail mixed
with crushed candy cane and some
frozen limeade concentrate.
Apple Sauce
Jellied
Salad Good
This apple sauce salad, a molded
one, will add color and festiveness
to your holiday time dinner table.
It Is especially good on the menu
featuring ham or pork dishes.
Jellied Apple Sauce Salad
2 envelopes unflavored
gelatine
Vt cup cold water
cup boiling water
2 cups canned apple sauce
lty cups diced celery
2 tablespoons lemon juice
U teaspoon salt
V. cup sugar
1-3 cup prepared horseradish
Red vegetable coloring
Mayonnaise
6 maraschino cherries
Salad greens
Soften gelatine in cold water;
add boiling water; stir until dis
solved. Add apple sauce, celery.
lemon juice, salt, sugar and horse
radish; mix well. Tint mixture an
attractive red color using a few
drops of red vegetable coloring.
Pour mixture into individual
molds, which have been rinsed in
cold water. Chill until firm. Un
mold on plate. Top each with a
spoonful of mayonnaise and
maraschino cherry. Garnish plate
with light green celery leaves.
watercress or chicory. Yields 6
molds.
iSHOPEARIYanl SAVE ' IfF I
I
si:' if .HJZj. i
One of the dessert specialties for United Air Lines is a pumpkin
chiffon pie.
Pumpkin j
Pie a la
UAL Route
Pumpkin pie continues a favor
ite dessert long after Thanksgiv
ing. In fact, it shows up at many
of the festive Christmas time din
ners. Here is the pumpkin chiffon pie
featured on the "Red Carpet
Flights" of United Air Lines, the
recipe developed by Jean Porter,
director of the homemaker's
bureau of C and H Pure Cane Sugar
concern, the pic baked by Frank
A. Hurliman, head chef of United
Air Lines. San Francisco.
Frost-on-the-Punipkin Chiffon Pie
1 envelope unflavored gelatine
Vt cup cold water
3 eggs, separated
1-3 cup sugar
l' cups mashed cooked or
canned pumpkin
'i cup milk
t teaspoon salt
1 teaspoon cinnamon
. teaspoon gingcf5
Ja teaspoon allspice
J. teaspoon nutmeg
U cup powdered sugar (for
egg whites i
Festive Cream Filling:
lto cups powdered sugar
1 cup heavy cream for
whipping
i teaspoon cinnamon
Ja teaspoon vanilla
ing: Sift then measure 1 cups;
powdered sugar. Whip cream until
it stands in peaks (but not too j
stith. Add nowdered sucar. cinna
mon and vanilla. GeMIy mix or
stir until mixture is sun. ei in
refrigerator until ready to use. I
Beat egg whites until light and
fluffy. Add the ( cup powdered ;
sugar and beat until stiff, but not
dry. Without washing beaters, beat
cooled pumpkin mixture until
imooth, then gently fold into egg ;
whites. Pour about half into gin
ger cooky crust: spread evenly.
Vnw Heine ahnnt half the festive
cream filling, spread a layer ap- j
....m,talu 1." tKiflf nvpr ntimn.
kin lavcr. Pile remaining pumpkin
filling on top. Chill in rcfrigera-1
tor about 2 hums, uclorc serving, j
top with remaining Festive Cream
Filling.
Ginger Cooky Crust:
14 cups crushed ginger snaps or
cookies
4 cup powdered sugar
V cup melted butter or
margarine
Combine cooky crumbs and pow
dered sugar: add melted butter or
margarine and mix well. Press
into bottom and around sides of
10" pie plate. Bake in a slow oven
1350 degrees i 10 minutes. Cool.
Marinated Peaches
Marinate canned peach halves
and serve with baked ham. For1
the marinade mix a little of the
noach iuice with light corn syrup.
cider vinegar and mixed whole.
teaspoon "" 'spices. Simmer before adding tne
Make Ginger Cooky Crust 'see: 'Lh h-i tjt ihe waches
w-in below1. in tha mnt-innrio in the rp-1 ,
. simiu in -- - -- i
sei i (.iHnF1inr fnr spvpral hours at
riu-inA hploW
Add gelatine to com water
in... i v-. . tricrprainr lur I
aside to soften. Beat egg yoiKS,east before serving
sliehtlv; add sugar and continue!
beating until well mixed. AddiPASTRy TIPS
u-hun vnn are ruttinc out oastrv I
strips lor a iauice-m pi f'v. a
a good idja to use a ruler as a
guiae.
rjumDkin. milk, salt, cinnamon.
ginger, allspice and nutmeg. Mix
thoroughly. Cook over medium
heat stirring until it bolls. Boil
-nntmiiinu tn tir RpO
move from heat. Add softened USING PEKI.ER
gelatine and stir until dissolved. Use your swivel-blade vegetable
Set aside to cool. peeler with its razorlike sharpness
....nb.n mirlura ia rml. fn nff naiwr-thin TOUndS from
nilllC lfUll'lltlll IIIWIH.V 1J I."". lu JJ.lll. I , -
I t (nrll.-a TO 3 m . 1 i II. I 9 fl II-timhrfT- 1 .
Make way for Santa! He'll be here in just a few short days and we hope you'll shop with us so you can save
more for all those Christmas presents. It's surprising how much more you can get at Piggly Wiggly for your
"loose change." Shop and Save for Christmas at Piggly Wiggly.
1240 N. Capitol
STORE HOURS:
8:30 A.M.-10 P.M.
Sundiy-9 to 9
Prices Effective
Fri.-S.t.-Sun.
14, 15, 16
Free Parking
WESTERN
Chili Con Carne,.0I.,in
VAN CAMP'S .
Pork & Beans
8-ox. tin
HORMEL
Deviled Meat
IYNDEN
Chicken Giblet Gravy
0"
OTTERBROOK
GREEN BEANS
2 No. 303 OC
tins 9
Derby
Tamales 13-01. tin
Hudson Houis
Fruit Cocktail
Hunt's
Chili Beans Vh tin
n I
OLD GOLD
CIGARETTES
Reg.Size J 73
rMl. VS King 1.83
Size I
GHIRARDELLI'S
FLICEC-ETTES
For Better
Baking, Use
Flick-ettes
DUNDEE
303 Tin
PURPLE PLUMS
2 35'
19
Serve for Breakfast
or Dinner Dessert
No. 214 tin
BEST BET
EGG NOODLES
12-01. OD
Pkg. fiitJ
RALSTON
Wheal (hex mi Rice (hex
Pkg.
22
BEST FOODS
BREAD and BUTTER
PICKLES
15-oz. OD
Jar
Green Stamps MtlX & J(lCk'S Mitt. Oreen Slamp.
Pan-Ready Fresh
FRYERS u 45'
Old Fashioned Pure, Fresh
Franks,35' ST , 39'
Lean Finest of
PORK Ato RED QgV
JTEAK Lb. SNAPPER Lb.
LUXURY
Brown-n-Serve RollsPu 30
LUXURY
Dressing Bread 29
NABISCO
Ritz Crackers Mb. pkg.
NABISCO
Crackers Triangle Thin..
INSTANT 6-oz. jar
Maxwell Hse. Coffee $139
Mil
Coffee Reg. or Drip - Mb. tin I
09
CABBAGE
Crisp, Solid C
Heads-Lb,
Pink
Grapefruit
Sweel, Full of Juice Each
10
Celery Hearts 19'
Carnation Tree Center
ICE CREAM
ot. 55'
CALO
Dog Food or Cat Food
CARNATION
EGG NOG
65
Qt. Carton
WI GIVE
GREEN
STAMPS
-fhere's no SNO to savings at
SAVE ZVC
GREEN STAMPS
(arnation
&4
by
CARNATION HOME
SERVICE DIRECTOR
I never feel that the holiday sea-C
son is really under way until I :
have my first sip of Carnation-
Egg Nog. Only Carnation could.'
make It so good-a delicious com--; -blnation
of fine, pure ingredientt;
touched with Just the right blend.
of fragrant spices. -v
Gest of all, I've found wondei .'
ful new way to enjoy it. Carnation.
Egg Nog and fruit cocktail are the.
basic Ingredients for a delightful
holiday pie. It's delicate enough
to top off a rich meal . . . pretty
enough to grace any party table.
Here's one dessert you'll want to
serve often.
Fruit Cocktail
Egg Nog He
(Miktt ont
9-inch pit)
1 2V4 can fruit cocktail
1 tiihlnenn 1 1 envalonet
unflavored gelatin
i'2 cups CRitriAi ion Luunvra ;
teaspoon salt
IA tuainnnnt uantlla
Vi teaspoon almond flavoring
1 cup Carnation Whipping Cream
9-Inch baked pie shell
Drain fruit cocktail. Save 'A cub
syrup. Dissolve gelatin in syrupt
nlace over hot warar. Stir until .
gelatin dissolves. Remove from .
heat; mix with egg nog, salt and .
flavorings. Chill until mixture
spoon. Whip cream; fold into gel
atin and V& cups fruit cocktail.
Chill 5-10 minutes. Heap into .
pastry shell. Decorate with re
maining fruit cocktail. Chill 2 to
4 hours.
With plenty of Carnation Egg Nog ,
in my refrigerator I'm always pre. .
pared for holiday guests. Every,
body loves this rich-tasting drink
-Including the children.
Put a tree
onyourtablel
Here's a wonderful way to
use extra Christmas tree
ornaments. Anchor a knit
ting needle In a block of
plastic foam and loop the
ornaments over it to form
a shiny Christmas ball tree.
Start with the largest balls
at the bottom and work up
to the smallest. Makes a
perfect centerpiece.
tarnation
-'COMPANY
2240 Simpson St.
Ph. 4-5541
Watch
"SheriK of Cochise"
Wed., 9 to 9:30 P.M.
KLOR-TV, Channel 12
UJ- UldAC MIC liaum vh.m "