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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 3, 1957)
.Page '4 Section 8 r ( eY " . jjw. . "MusU" in your supply ttandbys on the pantry shelves these Luncheon, Canned Meats ? There are so many Interesting luncheon meats and canned meats oh the market, and they certainly come in handy when it's party time. They make delightful tidbits in form, diced, or sized for dip- Barbecued Sausage Loaves Tasty Dish 'A tangy barbecue sauce 'goes over these individual sausage loaves to make a fine main dish. Only a crisp green saiad, rolls, beverages and a light dessert arc needed to round out a complete meal with these loaves. Individual Barbecued Sausage Loaves 4 cups corn flakes " 1 pound bulk pork sausage ; Va cup milk 2 tablespoons minced onions 1 egg, slightly beaten 1 teaspoon salt H cup catsup 2 tablespoons Worcestershire sauce ' 2 drops Tabasco sauce M cup chopped onions Crush corn flakes slightly; com bine with sausage, milk, onions. egg and salt: mix well. Shape into ft individual loaves. Place greased shallow pan. Combine catsup. Worcestershire sauce, tabasco sauce and onions In small saucepan and heat to boil ing point. Pour over loaves. Bake Jn moderate oven (350 degrees F.) about AO minutes. ' Yield: 6 servings. fk ttertAocfy goes DENNISONS II . . SUNSHINE KRISPY Crackers CENTENNIAL E$A-Mr Idaho Small HEINZ Tomato Soup . . 3tlB29' COTTAGE Peaches No. SANTIAM Green Beans . . 5 HUNTS Tomalo Sauce . 6C49' GOLDEN GRAIN Spaghetti Jello Pudding ping or to be served or toothpicks land bake In a moderately hot oven in thirds and luncheon meat ih H or with sauces. (375 degrees F.) about 15 minutes. inch cubes. Place a toothpick in Deviled and potted meats, those, Meat dishes to be served hot at j each piece and dip into sauce. In generally packed in 2',a to 5'ala buffet supper might be canned sert toothpicks in grapefruit and ounce cans, make a wide range of corned beef hash and chili con chill in refrigerator, sandwich fillings for party service. ! carne. These products, evolved Yield: Sauce for approximately These meat spreads ol lincly ground beef, veal, deviled ham, tongue or liver may be used asor brought to the table in cesser they come from the can. For hotjoles. appetizers, cut pastry in fancy Spicy Glncpd Meat Tidbits shapes, bake and spread with the ground canned meats. Other hot appetizers may be made by spread ing a rectangle of pastry with canned potted meals' and rolling as for a jelly roll. Chill and cut the pastry roll in Vi inch slices A Fruit Cocktail Features Avocados Avocados are at their best now, and afford all manner of interest ing cocktails, salads, entrees and desserts. A single avocado pro vides as many as six servings in mis sparkling appetizer. v Avocado Sunset Special 1 medium-sized avocado 2 cups canned peach slices 1 cup syrup from peaches Vi cup syrup from maraschino cherries Lemon juice tn tnstc teasoon grated lemon rind Cut avocado into halves, remove seed and skin, and cut fruit into cubes, Dice peaches. Combine with avocado In individual dishes. Blend syrups, lemon juice and rind, and pour over fruits. Serve very cold. Makes 6 servings. PLUS FRIENDLY SERVICE . . . . Giant Economy Can . , , , 2 L . i Dr. Ross Red While Pinto lbs. 4QQ cans W 2Vi cans . 24-oz. Pkg. Inslanl . days are canned and luncheon meats Handy for. Tidbit Food... irum lumuus nna iesiea recipes, I may be healed in chafing dishes 1 envelope unflavored gelatine k cup tomato juice 1 cup chiti sauce Va teaspoon Tabasco 2 teaspoons horseradish 2 cans (4 ounces each) Vienna sausage 1 can (12 ounces) luncheon meat 1 grapefruit Sprinkle gelatine on tomato juice to soften. Place ovgr boiling water and stir until gelatine is dis solved. Add chili sauce. Tabasco and horseradish. Chill until slight ly thickened. Cut Vienna sausage Fricassee Dumplings Hearty, homespun fricassee stew doesn't need to be a major pro duction, with cans of boned chicken fricassee as a starter. Combine 1 can (lfi-ounce size) chhken fricassee, L package 110- ounce size) frozen succotash, and i teaspoon salt. Heat slowly un til simmering; stir occasionally. Blond cup biscuit mix and 3 tablespoons milk; drop by spoon fuls on top of chicken and vege tables. Cook, uncovered for 10 min utes: cover and cook an additional 11) minutes. Makes 3 to 4 servings. I or our CELIO PAK Carrots SWEET TEXAS 49 Grapefruit' 49' 3 for 29c 2 lor 27c Sound Sirloin l n-U.S. (hold Shouldir Vl U.S. Chtlct ROaStS AND CHOPS ... lb. Veal 95 BONELESS Veal 29 Pkg. 9 (or quick and easy refreshments. joo tidbits, Bavarian Dessert Always Favorite ' Fruit Cocktail Bavarian Is a party dessert, creamy and rich tasting, without the addition of any cream. Chilled evaporated milk whipped like cream, gives the fluffy, creamy texture: orange juice and canned fruit cocktail give flavor. Fruit Corktall Bnv.irl.in 2-3 cup syrup from canned fruit cocktail ft diced marshmallows 3 tablespoons sugar Few grains salt 1 envelope plain gelatine 1- 3 cup Grange juice 1 teaspoon grated orange rind 2- 3 cup chilled evaporated milk 2 1 '4 cups canned fruit cocktail Combine syrup, marshmallows, sugar and salt. Cook over low heat until marshmallows dissolve. Soft en gelatine in firange juice and dissolve in hot mixture. Blend in rind. Cool. Whip evaporated milk until light and fluffy, and fold into gelatine mixture. Fold in thor oughly drained fruit cocktail. Pour into V.k quart mold and chill until firm. Unmold to serve. Makes about 8 servings. j Fresh, Crisp Fruits and Vegetables 10 .Pkg. SNOW WHITE m Wm f Cauliflower . 3 VEAL SALE VEAL STEAKS lb, 69 39 Breast. 19 Stew . 49 mm FOOD MARKET 120 Lancaster Drive Prices Effective Frl.-Sal.-Sun. THE CAPITAL JOURNAL Fs? and Cheese ? Hearty Soup Good A hearty chowder type soup is always popular. Here canned fish and cheese are used to good ad vantage. Seafarer'i Cheese Sjp 2 tablespoons butter 2 tablespoons flour V teaspoon salt Few grains pepper 4 cups milk M pound shredded American cheese Dash Tobasco sauce 1 6'j ounce can tunafish, drained and flaked X tablespoon minced chives or parsley Melt butter In saucepan over low heat and blend in flour, salt and pepper. Add milk slowly stirring constantly and cook until sauce is smooth and thickened. Add chei se stir until melted. Add Tabasco sauce and fish, ileat. Garnish with ! chives or minced parsley. iMakes 4 servings. 1 cup cooked flaked fish, shrimp, crabmeat or lobster may be substituted for tuna. Chili Accompaniment With Hush Puppies Chili fans will go for this com bination of hush puppies and chill. Chili With Hush Puppies a cup sifted flour l'z cups cornmeal 2 teaspoons baking powder Vi teaspoon salt 1 small onion 2 eggs Vi cup milk Fat, or bacon drippings 2 cans (1 lb. each) chili con carne with beans Rift together Hour, cornmeal, baking powder and salt. Stir in minced onion. Mix beaten eggs and milk, and add to dry ingredi ents; mix well. Shape into flat 2 inch patties, Cook in fat until browned, turning once. Serve hush puppies surrounded by hot chili con carne. Four to six servings. II JBSJiasilUUU. 1 1 1 1 1 tiJUWJZL INSTANT SANKA COFFEE DlprsTTrgg ...the hearty, robust coffee, 5 P rXr hML that carit get on your netves J) -iV r7A7 or keep you awake, v f$& rTTZsuPPLY 'QX0 ' i mm it &m I- Something delightfuly different are these cranberry doughnuts. Cranberry Doughnuts Delicious Fresh cranberries set tkese doughndts aside -as something dif ferentand very good to eat, too. Cranberry Doughnuts Shortening or salad oil for deep frying to cup fresh cranberries. , chopped y cup sugar 2 tablespoons flour 3 cups sifted flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt Vt teaspon each cinnamon, mace all pure coftee..97 caffeln-ftee! ..V and nutmeg Dash cloves 2 eggs 3 tablespoons shortening melted 34 cup sugar ij cup buttermilk Start heating fat to 370 degrees F. on a deep-fat frying thermome - ler. Thoroughly mix cranberries, i cup ol sugar and 2 tablespoons of flour, set aside. Sift dry in gredients together. Beat eggs well, Beat in shortening and sugar. Con- tinue beating until mixture is thick Salem, Oregon, Thursday, January 3, 1957 J -j: " ' JK jT r. .-. p I and creamy. Stir In buttermilk, Add flour mixture all at once and mix until just smooth. Stir in cran berry mixture. Refrigerate for Vi to I hour. Use a floured cloth board and roll dough about !4" thick. Cut with a floured doughnut ' cutter. Fry doughnuts, two or three at a time, in the hot fat un - 'tjl an even golden brown, turning once with a long-handled iork. Drain on paper towels. Makes 1 to 2 dozen doughnuts depending on size cutter used. "V If- Cornbread, Sausage Fine Combination Sausase today is one of the most v,rsat''c m(!a's. use(l nn' only as a breakfast meat, it also has won a prominent place in many a luncheon and dinner menu. in.s uJMUf-Luwn iiausage and Cornbread creation presents good eating and good nourishment. In this recipe, the pork sausa:e links are baked in a moderate oven (330 degrees F.) lor 15 min utes. These links may also ho cooked in a fryinsDan. Simply add 3 t.iblcsnoons of water, cover tichtly, simmer from e to 10 min utes, remove cover and brown. All pork is cooked to the well done stage. I ps!de-Down Cornbread with Pork Sausage 1 pound pork sausage links 1 cup yellow cornmeal 1 cup sifted enriched'- flour 3 teaspoons baking powder 1 teaspoon salt 1 ejg 1 cup milk or tomato juice i cup sausage drippings Bake sausage in moderate ovpn (3j0 decrees F.) in 9-inch cake pnn until done (about 15 minutes). Pour off all but 2 tablespoons of drippings and save V cup. Ar. rnnge sausage in desired design. Mix together cornmeal, flour, bak ing powder and salt. Add egg, milk or tomato juice and sausage drip, oinss. Stir lightly and pour over 'sausage links. Bake in a hot oven (400 degrees F.) for 30 minutes. - .ve wan cream K,avy, ouuer, or syrup. Yield: 6 servings. 0rl V- CrsA Cniix or . I ' " scrve this unusually good soup to your favorite guests. Heat can :of consomme with 1 cup orange juice and 'l teaspoon of the ncr instant minced onion. Ladle into hot bowls and garnish with sev cral thin slices of avocado. Serve with puffed crackers. o
