Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 27, 1956)
Page 6 Section 2 THE CAPITAL' JOURNAL Salem, Oregon, Thursday, December 27, 1956 Chicken, Gingersnap Gravy Good An old favorite, for the family or for company, is this way of fixing chicken and serving it with gingersnap gravy. Spicy Chicken With Clnscrsnap Gravy J b'Oiier-Irycr clucKcn, 2 to Z'i lb. ready-to-cook, cut up ij cut) salad oil '.i cup white vinegar 1 tablespoon salt Tip of bay leaf 4 peppercorns 2 cloves 1 small onion, sliced 4 cup flour 1 tablespoon paprika i teaspoon pepper Marinate chicken for about 12 hours in a mixture of the salad oil, vinegar, salt, bay leaf, pepper corns,' cloves and onion. Drain thoroughly reserving the marinade mixture. Strain the reserved mar inade and let the oil come to the top. Meanwhile, shake the chicken, 2 or 3 pieces at a time, in a bag containing the Hour, paprika and pepper. Brown the chicken in the oil summed from the lop of the marinade mixture. When the chick en is browned, about 25 minutes, add the left-over vinegar marin ade and cover. Cook slowly for about 30 minutes until the chicken is fork-tender. Uncover the last 10 minutes to rccrisp coating. Lift chicken to warm platter. Prepare gravy with the pan drippings. 4 or 5 servings. Glngrfsnap Gravy: 2 tablespoons drippings or shortening 2 tablespoons flour 2 cups liquid I water or milk . combination) I gingersnaps, broken into pieces Vi teaspoon ginger Salt and pepper Blend the 2 tablespoons drippings with the flour. Cook until frothy. Add the liquid all at once. Cook slowly, stirring constantly, until smooth and thickened. Simmer about 5 minutes. Add the ginger snaps and ginger. Season to taste with salt and pepper. 2 cups gravy. Note: If desired the gingersnaps can be rolled fine and blended in to the gravy. Canned Peaches in Variety of Desserts Wonderful desserts ere made with canned peaches, one of the popular standbys among canned fruits. Peach Buttercrlsp Vi cups conned peach slices H cup syrup from peaches 4 cup granulated sugar 1!4 tablespoon cornstarch Few grains salt l egg 24 tablespoons lemon juice to teaspoon grated lemon rind cup butter or margarine i cup brown sugar (packed) i cup sifted all-purpose flour V teaspoon salt h cup crisp cereal flakes W cup shredded coconut Drain peaches. Combine syrup, granulated sugar, cornstarch and salt, and cook and stir over mod erate heat until clear and thick ened. Remove from heat and slow ly stir in well-beaten egg. Place over hot water and conk and stir 3 to 4 minutes. Remove from heat and blend in lemon juice and rind. Cool slightly. Mend together but ter, brown sugar, flour and salt; stir in cereal and coconut. Spread about li of this mixture in bottom of greased 8-inch round baking dith. 'Spread cooked mixture over It and top with peaches. Sprinkle remaining crumbly mixture over top. Hake in moderate oven :w) degrees F.I about 40 minutes. Shrimp Pan Roast Delicious Fish Dish Thik pan roast idea to servo hriii)p provides Rood citing. Kith r froon or fresh shrimp is used. Shrimp Pun Honst 3 pounds shrimp, fresh or frozen U pound butler or margarine 3 teaspoons piipnka l'i teaspoons salt teaspoon celery salt S teaspoon Worcestershire sauce "i tensponn Mack pepper Vt cups water 4 Cup chili saut e l'i cups catsup l cup sweet cream Clean and devein .shrimp. Melt butter in very tiol heavy aluminum pan. Add paprika, salt, celery salt, Worcestershire sauce, pepper, wa ter and shrimp and brinji to a boil. Then add chili same and catnip and brini to a second bull Add cream and leave on fire just lon rnouRh to foam up. Heinoe and pour over toast triangles into in dividual heated serving cassernles. Ginger Krisps With Pear-Cheese Tray These Ginper Knsps are a nice accompaniment for your fi csh pear and cheese Hay. The fresh pears, for which southern Orecun is so famous, are plentiful now, and many came as holiday gifts. Ginper Krtsp 2 tablespoons butter or margarine li teaspoon ground Ringer 1 cellophane packet ry-krisp (13 crackers Thoroughly blend butter and ground ginger. Spread evenly on ry-krisp crackers. Place on a rack in a shallow pan or cookie sheet. Bake in a moderate oven 350 lor 8 minutes. Serve hot or cold. Low-Calorh Fish Put scr big-n pieces of any ron4it b sock ;as otc. cod. purcci 0t a Cjj roiWWrtfi C.iV Jt&jfA VifMt -final Itafl- to can of afcptfg9' jeifliritff XWV d sprinkle H'itf(WajofHi ipnka. Hake 15 20 minutes iry,the oven. Dot with parsley andylerve. I9' " & 4 ifSL'-' mt&&-r si .,3-' Ls -W- ASM? .V ; ;., v xi: ff. Curried pineapple and rice give this sausage a festive air. Sausage Takes on Airs in This Dish With this combination of curried pineapple and rice, pork sausage takes on parly airs. All fresh pork sausage should be cooked well done, until no pink color remains. Place the links or patties in a cold frying pan and fry slowly for 12 to 15 minutes. rum the saususc occasionally and pour off the fat as it accumulates. He sure to save the sausage drippings they're wonderful for making gravy, for seasoning vege tables, or as in this recipe, for browning the pineapple slices. To complete the menu starring pork sausage with curried pine apple and rice, you might serve hultered green beans, crisp celery sticks, ice cream and coffee. iifipi A 1 a . , HARTMAN BROS. JEWELERS Corner Slalr anil Liberty Slrects, Salem. Ore. Pre-lnventory Sale WATCHES DIAMONDS RINGS - EXTRA SPECIAL - Iti Costume Fashion Jewelry, Earrings, Neck- jr E faces, Bracelets ond Novelties, etc. CHOICE O.ZC uterTy MONTGOMERY WARD,, White Sale Special MUSLIN SHEETS sr'isr Full Sue Twin Reg. 79c yd- s. Pccjuot Pillow Tubing ii While Only ynrthif.c, Ziul floor Pork Sausage, Curried Pineapple .. and Rice 1 pound link pork sausage 4 slices canned pineapple, drained V4 teaspoon curry powder 2 teaspoon cornstarch 1 cup juice from pineapple 3 cups cooked rice, buttered Place sausage links in a cold frying pan and fry slowly for 12 to 15 minutes. Turn links occasion ally and pour off fat as it accumu lates. Remove sausage to warm place and brown pineapple slices in the same pan. Mix curry pow der and cornstarch with pineapple juice and cook over medium heat, stirring until sauce thickens. Place browned pineapple slices and sau S163 U Kilted Twin Siir Bollora Sheet a sage on platter with mounds of rice. Pour sauce over rice. Makes 4 servings. Good on Muffins Mix grated American brick cheese with well-drained chopped canned tomatoes, bits of anchovy fillets, salt pepper, minced parsley and oregano. Spread on toasted buttered split Knglish muffins and broil until bubbly. Serve at once. EGG TIP Use high quality eggs for poach ing, frying and cooking in the shell; other grades may be used for general cooking and baking. The Family Store Exclusive 'SUMMIT' Compara at 49c a yard. No "left-overs" but a brand new collection of bright new prints and solids. cocoa n-v w. DOOR I ;v;:;r MATS ir Reg. $1.49 Value Lorge Site fltaR 24"xl4" THE Ice Cream 138 S. liberty-At fhe Tu-Fer" Ice Featuring pcp.pnTn,ICE CREAM One Round Half Gallon $ Q 95c in Reusable Carton Jm (or liO H-T C.RKKN STAMPS Open Dtilr ind Sunday "111 11 P.M. Colorful Cranberry Sundaes for Holidays These three colorful cranberry sundaes are ready in a jiffy and your "audience" will love them. Royal cranberry sundae is made by combining 2 teaspoons cinna mon wim Vt cup brown sugar. apoon canned whole cranberry sduce over vanil a ice cream: sprinkle with sugar-cinnamon mix. Cranberry mince sundae com bines 1 pound can whole cranberry sauce with y4 cup mincemeat and Yi cup chopped walnuts. Spoon over vanilla ice cream. Cranberry pine-mint sundae i a taste treat combining 1 pound can whole cranberry sauce with 1 cup drained crushed pineapple and Vt teaspoon peppermint extract. Serve over vanilla ice cream. Hot Spiced Soup Tasty and Different Hot spiced soup is something a bit different. It is made with cream of celery soup and topped with a choice of spice-nutmeg, tar ragon, onion powder, etc., or some qther combination. For the hot spiced soup combine 2 cans of condensed cream of ccicry soup, 2 soup cans of water ana i teaspoon dried tarragon. Heat and serve. Alakes S to ( servings in a cup. or approximat ely i in mugs. Another time serve cream of chicken flavnrH with dill, or black bean soup soiced wun ground ginger. Apricot Sauce This apricot sauce i Rimnlv da. licious to serve over steamxH hnli. day puddings or fruit cake. Com bine 1 cup apricot whole fruit nen. I tar with Vi cup butter or margar ine, n cup sugar and 2 teaspoons cornstarch. Cook and stir until clear and thickened. Stir in 2 tea spoons brandy, if you like. Serve hot. Beef and Vegetable Tarts It's khe old rnmhinallnn nt m.A,.nJ beef and vegetables, but with a new flare, the result being a hearty and tasty dish. . Ground Beef and Vegetable Pasties !i pound ground beef V4 cup finely chopped carrots 2 tablespoons chopped onion 1 medium-size tomato, peoied Salt and pepper to taste U cup milk 2 cups biscuit mix Method: Saute ground beef, car rots, onions in hot fat until golden brown. Chop tomato and add to 260 N. Liberty COTTONS 29i PIKE ond Sherbet Bus Slop Ph. EM-J-4S2I Cream Sale Pancake Rolls Star Any Time These pancake rolls with corned beef filling make a fine sunner dish, not to mention the Sunday morning Dreaklast, or lunch. Lazy B Pancake Rolls (Makes 6 servings) Deluxe Pancakes: 2 cups buttermilk pancake mix 2 cups milk egg 2 tablespoons melted shortening Corned Beef Filling: 3 tablespoons butter or margarine 3 tablespoons flour U teaspoon salt l'i cups milk cup finely sliced green pepper One 12-oz. can corned beef, chopped. Garnish: Watercress or parsley For pancakes, add milk, egg and shortening to pancake mix, stirring lightly. (Somewhat lumpy batter makes light fluffy pancakes.) Pour V4 cup batter for each pancake onto hot, lightly greased griddle. Bake to a golden brown, turning only once. For topping, melt butter in saucepan. Stir in flour and salt. Add milk gradually, stirring con stantly. Add green pepper. Con tinue stirring until thickened. Add corned beef and heat. Spoon fill ing across center of each pan cake; roll up. Garnish with water cress. Holiday Salad A perennial favorite among holi day salads is raw cranberry relish molded in a ring a.nd centered with spiced canned peaches. Either fix your own spiced peaches with a can of halves or use some of the canned whole spiced peaches. Are Good Fare add milk to biscuit mix and stir with a fork until well blended and I mixture comes away from sides , of pan. Form dough into a ball ; and kneed 13 times. Place on lightly floured board and pat or i roll to V4-inch thickness. Cut into 1 4-inch circles and place small I amount of meat mixture on '4 of dough round; moisten edge. Turn other M of round over the filling and pinch together. Place on cookie sheet and bake at 400 de grees F. for 10 to 15 minutes or , until biscuit dough is done and golden brown. Makes 6 pasties. Serve with i catsup or a tomato sauce. ANITA SHOP Corner Stota and Liberty Sts. CLEARANCE SALE FALL DRESSES Smart Stylet . . . BeoutiM Fabrics 5 - 7 - 9 Former Values to $15.99 ' Penney Salem, Oregon Tremendous Year-End Clean-up Now Going On! Save Now!!! Mushroom Omelet for Luncheon If an omelet fan, try a mush room for a change. It makes a good lunch dish. BREAKFAST Tomato Juice Oatmeal with Raisins Coffee Cake Butter ' Milk Coffee LUNCH Mushroom Omelet Fresh Vegetable Salad Toasted Rolls Butter (leftover rolls) Fresh Fruit Compote Milk DINNER Cold Roast Beef I Celery-Onion Soup, Cherry Salad A good soup recipe and one for salad are included with this set of a day's menus. BREAKFAST Sliced Oranges Poached Eggs on Toast Toast Butter Milk Coffee LUNCH Cream of Onion and Celerv Soun Crisp Crackers Butter Cottage Cheese-Cherry Salad Butter Cookies Milk DINNER Roast Beef Browned Potatoes Parsley Buttered Carrots Endive Salad Rolls Butter Rhubarb Crisp Milk i HOFFMAN'S MARKET 150 N. Commercial "We Feature U. S. Gov't. Inspected SWIFT'S PREMIUM LEG 0' LAMB . ..... "MB SHOULDER Jf, UMB '. a, ROAST .39 STEAK AB UM m! DRESSED WHOLE affeaft STEW . 19 FRYERS , 39' BEEF HIND QUARTER . . ,. 42' Armour's-Steer Beef-Cut and Wrapped for Your Freezer Fabulous Values Await You Now! SPONSORED BY DOWNTOWN SALEM MERCHANTS ASSOCIATION (leftover roast beef) Potato Salad Green Beans with Almond Butter Fresh Fruit Salad with Tart Dressing Chocolate Cake Pudding with- Whipped Cream Milk Mushroom Omelet 8 eggs 4 tablespoons cream 1-3 teaspoon salt Few Grains pepper 1 to l'i tablespoons butter Creamed mushrooms Cream of Onion and Celery Soup 4 cups sliced onions 'Hi cups diced celery 2 tablespoons butter 3'i tablespoons flour 2 teaspoons salt 54 teaspoon pepper 1 teaspoon Worcestershire sauce 4 'cups milk 2 tablespoons minced parsley Cook sliced onions and celery until tender, in enough water to cover, about 15 minutes. Melt but ter, add flour, seasonings and Worcestershire sauce and blend. Gradually add milk stirring con stantly, cook until smooth and thickened. Add onion and celery mixture and heat. Sprinkle minced parsley over top just before serv ing. Makes 6 servings. Cottage Cheese-Cherry Salad 2 cups cottage cheese I A " F. W. Woolworth Co. Liberty and State St. SPECIAL PURCHASE LADIES' COTTON SWEATERS Slipovert-Cardigans-Urge Assortment of Stylet and Colors-$l.98 Value $59 Each Yeater TV & Appliance Co. "JuM Acre, fr.m Lipman'i" - 375 Ch.m.k... f. fh. M-4JJ Salem's Best Buy! 1957 Model . . . 21-inch Packard Bell Console TV Only Solid wMd tabinat AluminiiaW picture tub twf trantf ornw for lenf r l,f Tinhrf fjUtt Tee ftl rvtttn Dish Beat eggs with cream and sea sonings until well blended and frothy. Heat butter in a heavy 10 inch skillet until it is piping hot, but not browned. Add beaten eggs, reduce the heat, and cook without stirring until the bottom layer has set. Lift sides of omelet at oppo site sides of the pan to allow the uncooked portion to run under neath. Repeat until mixture is cooked. Place under broiler heat briefly to dry off the top, spread with creamed mushrooms and roll as for jelly roll. SUde off onto a small hot platter and garnish with parsley. Makes 6 servings. Star 2 tablespoons lemon juice 1 tablespoon sugar H teaspoon salt Sweet black cherries hi cup mayonnaise dressing 2 teaspoons lemon juice M teaspoon sugar Dash salt Combine cottage cheese, 2 table spoons of lemon juice, 1 table spoon of sugar and salt and chill. When ready to serve, heap cheese mixture on lettuce and garnish witn sliced black cherries. Serve with dressing to which is added 2 teaspoons lemon juice, H tea spoon sugar and dash of salt. Makes 6 servings. FINE SALAD Varv that tnsstvl adding membrane-free orange seg ments and paper-thin onion rings. Delectable combination! Meats" Phone EM 3-5563 LAMB! 2 for $3 00 5239" ConcaaltfJ (antrtl ftr Kwi,, nj varl. central Channtl indicator ladiea Hart at llj.tl HMi Canialai $19.95