Capital journal. (Salem, Or.) 1919-1980, December 27, 1956, Page 15, Image 15

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

    Salem, Oregon, THurs'day, DeeemEer 27, 3956
THE CAPITAE JOURNAE
Section" 2 Page 3
Old Time
Favorite
Meat Dish
With the rich meats and other
food of the holiday period about
over with, it is nice to return to
tome of the simple dishes. Here is
a good lamily dinner dish, mock
chicken legs.
Mock Chicken Legs,
Cream Gravy
l'z pounds veal
1 pound lean pork
l' teaspoons salt
Vt teaspoon pepper
Vi cups cracker crumbs
2 eggs, beaten
8 wooden skewers
3 tablespoons butter
U cup flour
2 cups milk
Cut meat into 1-inch cubes.
Place five pieces on each stick al
ternating first veal, then pork. Roll
legs in cracker crumbs, dip in egg,
and again in cracker crumbs. Melt
butter in heavy frying pan; add
chicken legs and brown. Add about
hi cup water, cover and simmer
over low heat. Add extra water, if
needed to keep legs from sticking.
Cook until meat is tender about
1 hour. Chicken legs may be
browned on top oftove and then
baked in 325 degree F., oven for
45-00 minutes. Makes 8 servings.
To make gravy, remove chicken
legs; add 2 cups milk. Put flour in
covered jar with just enough milk
to make a smooth paste (Vi cup).
Shake until free from Jumps; add
to liquid in frying pan, stirring con
stantly. When thickened, add more
milk if necessary and cook to pro
per consistency. Serve over hot,
baked potatoes.
Shrimp Fine
As Canapes
To satisfy both groups those
who like them hot and those who
like them cold following is a sug
gestion in serving shrimp for the
canape tray, one being for boiled
shrimp, the other for French fried.
hrimp Canapes
Boiled Shrimp: Shrimp may be
cleaned either before or after boil
ing. To boil 1 pound shrimp, add
1 tablespoon salt to 1 quart of
water or court bouillon (recipe be
low). Bring to boil. Add shrimp
and bring to a boil again. Turn
heat down so that water just sim
mers. Cover saucepan and cook 2
tc 5 minutes, never longer.
Court Bouillon: Add to water 1
tablespoon pickling spices, two or
three slices of onion, juice of half
a lemon, 1 teaspoon salt, Vz tea
spoon pepper. Bring to boil and
let simmer a minute or two be
fore you add the shrimp. Boil
hrimp as above and drain off
' bouillon.
French Fried Shrimp:
1 pound raw shrimp, fresh or
frozen
1 egg
1 tablespoon water .
hi teaspoon salt
1 cup fine dry bread crumbs
2 tablespoons paprika
Vt teaspoon cayenne pepper
Remove shells from shrimp, be
ing careful not to break off tail
meat. Using a sharp knife, slit
down back of shrimp cutting deep,
but being careful not to cut all the
way through. Beat egg with water
in a small bowl. Mix fine dry bread
crumbs with paprika, pepper and
salt. Dip each shrimp in beaten
egg, then in crumbs. Fry in fat
heated to 350 degrees F. 2 to 3
minutes, or until golden brown.
Serve with cocktail sauce.
'Baked Salmon in
Package' an Idea
There is no strong fish odor in the
kitchen when you make "Baked
Salmon in a Package" for dinner.
Each serving of this fish is sprink
led with salt, pepper and dill, then
placed on a square of aluminum
foil. Instant minced onion, parsley
and slices of lemon arc placed on
the fish and the whole enclosed as
a small package. While baking,
juices collect in the package, keep
ing the salmon moist and giving a
tantalizing flavor. The onion flavor
Is mild and delicate, yet gives
character to the finished dish.
You'll find this true whenever you
use the new moisture-free onion. ,
Baking Salmon In A Package
1 tablespoon instant minced
onion or, 1 finely chopped small
raw onion eupi
3 tablespoons cold water
4 slices salmon
Salt
Pepper
Dried dill weed
Chopped parsley
8 thin slices lemon
Mix instant minced onion with
water and let slant a few minutes.
Sprinkle slices of salmon on both
sides with salt, pepper and dill.
Place each on square of aluminum
fod: divide onion into 4 portions,
and spoon over fish. Sprinkle with
parsley and place t w o slices
lemon on each piece of fish. Bring
edges of foil together over fish
and fold to seal; leave a little space
for juices to collect. Seal ends.
Place "packages" on shallow bak
ing pan. Bake in moderate oven
350"l about 45 to 50 minutes. Serve
in the foil, allowing each person to
open his own package.
Makes 4 servings.
OPEN SUNDAY-MONDAY
CLOSED NEW YEARS DAY
Fri. Sat. Sunday Monday
Prices effective this ad.
Dec. 28
.1 A I Mr. W '.is,.!s' m iff f S M & ,
Thro Dec.31 AflH V I 11.4 WT
1 0
31
il I A .X2
Our New Year's greetings now we send
To each and every valued friend.
We wish you happiness for every day;
We wish you success in every way.
Your patronage we surely appreciate,
And our thanks to you are great.
Your Friendly Erickson Stores
TOMATO JUICE Brand Big 46-oz. tin 21
COTTAGE BRAND
PUMPKIN
Market
Tomatoes
Big
'24 Tins
Blue Dell j
D I. Dl 4 Big
ruruie nunu w 24 Tin
Open Sandwiches
Wonderful open sandwich:
Spread line-quality liverwurst over
a slice of pumpernickel bread and
top with crisply-cooked hot bacon.
Strve with another slice ol but
tered bread spread with tomato
iliees and marinated onion rings.
Garnish for Pie
Garnish a high and handsome
pumpkin chiffon pie in a crumb
crust with a circle of whipped
cream and sprinkle generously
with toasted almond silvers.
MrE WITH SOVP
Lightly brown bite-size shredded
rice biscuits in butter and sprinkle
with a seasoning lalL Serve with
toup. '
Red Bagley Use For Salads
Bartlett Pears
Big
.Zhi Tin
Market Packed by Del Mont
Sliced Pineapple
TMinute Lemon Flavor
Angel Pie Mix
Kraft
No. I
Tins
Just Mix and Serve
.- Each
Miniature Marshmallows
2
Blue Sea
Bonita Tuna Flakes
10 oi,
Pkg.
No. 4
Tin
Super Cola
Canned Beverage
CRISGO
3-ib. nn
Tin JI
tt Price Sal
Friskies
Nellie's
Mb. Pk.
3
2
Chocolate Bits
IVORY SNOW
83
Giant
Ml)
Tissue
MD
.4 Rolls
Paper Napkins
.80 Count
1.00
49
25'
45'
37'
29'
35'
25'
37'
37'
10'
Big Vk tin Cm lins
2 lins 29
UNDSEY - JUMBO SIZE
1 rjnftE
FLORIDA INDIAN RIVER
PINK
Grapefruit
3 for 25'
SUNKIST JUICY
LEMONS
FLORIDA JUMBO SIZE
AVOCADOS
Dozen 23
Each 19'
SALAD ZEST
RADISHES ONIONS Bunch 5'
SANTIAM SWEET
favvAlr One-Pound lf
1011011 Cello Bags for A)
; RIPE OLIVES
MASON ROYAL-PURE
BLACK PEPPER
LIBBYS
PINEAPPLE JUICE
'o. 1 fall fin
l-oz. fin
Big 46-oz. tin
Tins
Pkgi.
29'
23'
,. 11 0s
PLANTERS
PEANUTS
. 8-oi.
Tint
100
NOLA
SHRIMP
34c
8-oz.
Tin
Broken
SWANSON
Boned Turkey
3 t", 1 00
BEACH CLIFF
SARDINES
In Oil
3 Tin. 25c
UNDERWOOD
DEVILED HAM
29c
4',-ox.
Tin
New Year's
Bakery Specials
Plus a wide variety of delicious bakery products.
Delicious (ruit cakes, delightful cookies, coffee
cakes, breakfast rolls, Danish pastries, and rolls
that melt in your mourn:
SPICE CAKES vaiu0. 98c
Delicious Iced Cakei
YULEKAGE ... :.M 59c
of diced
t as cake.
25c
Delirious Swedish fruit bread, rich In mi and a variety of diced
fruits. You will love this bread, delicious but not as sweet as cake.
COCKTAIL RYE BREAD
COCKTAIL FRENCH BREAD. .......... .ooeh
Thin, long loaves, for dainty sandwiches .
ALL KINDS OF PARTY COOKIES
CHEF BOYARDEE
PIZZA PIE
49c
jMX Coupon tgj
W Good for 10c With Purchase of JHo tW
OXYDOL
GO
Giant
Bake the recipe that
has just won . . .
LIQUID JOY
Economy
Bottle
69
Automatic
Washers
DASH
w nn
-3 if
10 lbs.
$25,0000?
in Pillsbury's Best
8th GRAND NATIONAL Recipe and Baking Contest
ADAPTED IY ANN PIUSBUtY
y Cllt OUT AND SAVt
S CALIFORNIA CASSEROLE
I $25,000 First Prize Winner in Pillsbury's 8th
J Grand Notional Recipe and Baking Contest by Mrs.
J Hildreth H. Hotheway, 228 West Alomar Avenue,
OLD COLONY
BEVERAGE
2 Full 01.00'
Bflj.
SPIC & SPAN
Economy
Size
89
DREFT
Large
Size
Golden Fluffo
3-ib. gg
Elastic Starch
Of.
PABLUM
19
8-oz.
Santa Barbara, California.
. Adapted by Ann Pillsbury
J 2 Lbs. Veal or Beet Round Steak
' Cup Pillsbury's Best Enriched Flour
I 1 Teaspoon Paprika Vt Cup Salad Oil or Shortening
I lVt Clips Small Cooked Onions (1-lb. Can)
I 2 Cans Cream of Chicken Soup v
1 Can Water 1 Cup Sour Cream
Coat meat with mixture of flour and paprika. Pound mix
. ture into meat. Cut in 2-inch cubes. Brown in oil in skillet.
Transfer to 13x9x2-inch pan or large casserole. Add on
I ions. Combine 1 can Cream of Chicken Soup and the
I water in skillet used for brrwning. Bring to boil and pou'
I over meat. Bake in moderate oven (350 degrees) about 45
minutes until meat is tender.
I Top with 14 to 16 Butter Crumb Dumplines. Increase oven
temperature to 425 degrees. Bake for 20 to 25 minutes
' until deep golden brown. Serve with sauce made bv heal
J ing 1 Can Cream of Chicken Soup and Sour Cream just
I to boiling. Serves 8.
I Ruter Crumb Dumpling
2 Cups Silted Pillsbury's Best Enriched flour
I 4 Teaspoons Double-Acting Baking Powder
h Teaspoon Salt 1 Teaspoon Poultry Seasoning
J 1 Teaspoon Celery Seed 1 Teaspoon Drv Onion Flakes
1 Tablespoon Poppv Seed (if desired)
I Vt Cup Salad Oil 1 Cup Milk Vt Cup Melted Butler
I 1 Cup Bread Crumbs
Sift together flour, bakinj powder, salt and poultry sea
I soning into mixing bowl. Add celerv seed, onion flakes
and poppy seed. Blend in oil and milk. Stir just until
. moistened. Combine melted butter and bread crumbs.
' Drop rounded tablespoonfuls of dough into buttered
crumbs. Roll to coat
I Adaptation of this recipe for high altitude areas is not
I necessary.
You bake your BEST with
Pillsbury's BEST Flour
. 25 ,b, $1.98
10 .,.. 98c
...your PRIZE-WINNING flour
DROMEDARY
CAKE MIX
417-oz.$00
pkgs.
White -Yellow -Devils Food
DELRICH
Margarine
5 ibs. 95
Finest Quality
MJ.B.
Instant Coffee
1.39
6-oz.
Jar
SKIPPY
DOG FOOD
6 2 49'
TAKE YOUR CHOICE FOR NEW YEARS DINNER
WW
Gigantic Pork Sale For New Years
Pork Loin Roast 3 lb. Average lb. 49c
Yankee Spare Ribs jib. Average ib. 49c
Pork Shoulder Steaks ib. 49c
Boneless Pork Roast ,b. 49c
Fresh Side Pork ,Pce.) .ib. 49c
Fresh Pig Feet ib. 10c
Fresh Pork Sausage ib. 39c
Fresh Pork Liver ,b. 29c
Fresh Spare Ribs ib. 49c
Fresh Shoulder Picnics ..Jb. 29c
Fresh Leg of Pork ,b. 59c
WHOLE OR HALF
U.S. CHOICE BEEF
Blade A(t
CHUCK ROAST , 4?'
U. .S CHOICE BEEF
ROAST , lb. 59'
U. S. CHOICE
ROUND ,. 79
RonrlcMi
POT
Boneless
TOP
ERICKSONS THRIFTWISE
Boneless
SWISS
Standing
RIB
STEAK , 59'
ROAST Ib .49'
STEAK ,. 59'
Fresh Frozen
A Grade Norbcst
TURKEYS
12-18 Ib. av. Lb.
49
Armour Star
Fully Cooked
HAMS Lb 55
Whole or Shank Half
Fresh Frozen
A Grade Norbeit
TURKEYS
19-22 Ib.avg. Lb.
45'
Portland Rood Four Corner! South Commercial South 12th St. Woodburn