.Page '4 Section 8
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"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
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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:
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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