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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1957)
E I 1 offici AU MM i cover; won't nnunc Gov. . a bil "r.oth title ( 1)01 trie Duller nrk. Be few hi Pgt 2 Section 8 Rhubarb Favored in Pies, Desserts as Well as Sauce Kairly plentilul in the markets no it pretty pink rhubarb. It has been coming in (or some time, supplies gradually increasing. It majtes wonderful sauce. No one thinks of rhubarb with out thinking about pie. Here is a special one: Khabarb pie Seggs table tablespoons milk cups sugar cup flour Salmon and -Cucumber Sandwiches A genuine sandwich sensation, thij Is. Salmon and cucumbers haje long been a winning com bination, but only recently did a goid cook figure out this sautecd sandwich to delight family and Li friends, it'g Rapted Salmon -lji Cucumber Sandwich J$ slices bread v Duller or margarine !J cup flaked cooked salmon J teaspoons minced onion 1 tablespoon lemon juice ,i teaspoon balck pepper i teaspoon sage cup real mayonnaise 1 large cucumber, graled Spread 6 slices of bread with '. ,, butter or margarine. Mix salmon. . onion, lemon juice, seasoning and n'e half the mayonnaise until well P.w. blended. Spread on remaining slices of bread. Cover the salmon ana mixture with grated cucumber: Tl top with bread slices spread with pari butter or margarine; press to Viet gether. Spread outside of sond- wich with mayonnaise; saule over B' very low heat until light brown i on t both sides. Six servings for J foul persons. PBF$II,ED GRAPEFRUIT Butter does special things for broiled grapefruit. Cut grapefruit f In; half; remove membrane. J Spflnkle fruit with brown sugar, , spoonful of unsulphurcd molasses, PC or boney. Dot generously with but i,,. ten; place 2 or 3 inches below rlanl broiler flame and broil until gold mem en brown. propi ' positi ALLSPICE IN PATTIES at Ih Ever add a pinch of ground all Tin ipicc to meat potties? Ave :' ''&af i ffcr L. .,. Blue Cheese adds siibsUi.cc to Lenten vegetable salads. Try This Salad Trick of Year for Tasty Offering By CECILY BROWNSTONE (AP Newilraturril . 71 Here's one of the best salad J.T. tricks of the year. And it all came about because one recipe borrows A from anothor. l This Is how It started. Know that salad, probably originating in Dl California, that Includes garlic With i flavored croutons? The crunchy tne if tidbits arc delicious but it takes some lime to dice the bread lor them and then brown it in oil. So one day when we had toasted a hatch of those bile - sited shred- ded rice cereal squares in bulter and seasoned them with garlic poMer to serve as a first-course nibble, we held back. Instead c tossed them into a salad Olir; eaters liked the innovation and we ve been using them this way ever since. . The rice tidbits are particularly I'll ,)'li'ious 'alad made up of nd " romaine, fresh young spinach lownri eim (hinly sliced radishes and reflen (,ue cnecse tossed wilh a dressing nf oil, vinegar, salt, pepper and eonllm paprika. They're also good in a enntrn salad of greens, cucumber, seal- niosl 1 ;ons (green onions 1 and green . pepper wilh blue cheese and 011 1 oil vinegar dressing. If you want ' n 10 I"1"'0 ,ol""lo('s Wllh lllM "l- i ! 1 ndv olfer them as a separate ac 01 Hie coifjjiammcnt. I rnpiilii imr; Toned Salad major Ingredients: 2 quarts lorn ro- or the rnotiie 'packed down well', I pint ,U torn; spinach leaves (packed down! For ti 1 CUP ,nin'y shced rad-1 "...Mi. Ishtt. pound ( cup firmlv hm P"""11 blu! cheese. 2 table-1 ill 'P00"1 hutter or margarine, I cup . bite - aized shredded rice cereal in era ,qugrMi garijc powder, F r e n c h 1 Mem. ejji,, 8n pepper, men Method: Have romaine and j in Toum fresh snlnach washed, dried I deeply "id. crisped in the refrigerator he know 'or ring Into pieces of a site liiaid u"lt can bo Picltwi UP cas"' wi,n p't a fork. Turn romaine and spinach Into a big salad bowl. There should . . . .nm0l. cnjn.rl, n giyf, B "UJ. dark green accent lo the lighter colored romaine leaves, bprinxio with radishes and finely-cut blue cheese. Cover tightly and refrig erate until serving time. Melt but- I.. 1 0nl, .blll,1 ni.Af Imv readlni hct. ,ad ,hred(le( rice ,quares ",T"I and brown, atlrring often. Sprinkle f, cereal with garlic powder to taste; p.17, cool. Tom the salad wilh the fll-idi French dressing. Just before scrv pfo. Inf. adding tilt and papper If t teaspoon nutmeg 4 cups cut-up rhubarb 1 tablespoon butter Beat eggs slightly; add the milk, mix, and stir in the sugar, flour and nutmeg. Mix in rhubarb, other desserts. Rhubarb Tapioca cup quick-cooking tapioca Hi cups sugar h teaspoon salt Pour mixture into pastry-lined pie pan, 6-ineh pan. Dot top with the butter. Cover with a lattice top and bake until browned, in 400 degree oven, 50 to 60 minutes. Favorite Rhubarb Pie 4 cups diced, unpccled rhubarb 1 1 -4 cups sugar 3 to 5 tablespoons flour Dash of suit 2 tablespoons butter or margarine Pastry for 9-Inch nie Blend sugar, flour and salt and loss with rhubarb. Place in pastiy lined pie plate. Dot with butter or margarine. Add upper crust. Bake at 450 degrees lor 10 minutes, in duce heat to 350 degrees and bake .10 minutes or until crust is lightly browned and fruit is tender. Perhaps you want rhubarb in 2'i cups rhubarb, cut in pieces Vk cups water I cup crushed pineapple Combine quick-cooking tapioca sugar, sail, rhubarb and water m saucepan. Place over medium heat and cook until the mixture comes to a full boll, stirring constantly, Remove from heat. Cool, stirring occasionally. Add Dineannle. Chill Serve with plain or whipped cream. Mnkcs eight servings. Apple-Rhuhnrli Cobbler 2 cups . diced rhubarb 2 cups peeled and sliced apples 1 cup sugar Hi cups sifted flour 2 teaspoons baking powder 'A teaspoons salt 'A cup sugar Vk cup shortening 1 beaten egg 1 cup milk 4 teaspoon vanilla Prennrc fruit, mix with sugar and place in greased baking pan or casserole. Sift flour, measure and sift with salt, sugar and bak ing powder. Cut in shortening as for biscuits. Add slightly beaten egg to milk and vanilla, and add o dry ingredients, rair natter over fruit and bake in moderate oven, 375 degrees, for 45 to 55 min utes. Makes 6 servings. Best served warm. I needed. Add (lie shredded rice squares and toss again. Serve at once. Makes R servings. I.enlen Salad Notes Blue clieeso helps add protein lo Lenten salads. Mere are some ways you might like lo use II. 1. Slice hard - cooked eggs and serve with blue cheese blended with French dressing, 2. niclu) crenm checSQ nn(l Wue cheese and use as a stuffing for ce,.rv wedges. Serve on greens w it It French dressing as a salad, 3. slice lomaloes into halves and cl,t SI11;1 nt,,ko ol , ,he t.p. ! rr of f.lch: (,n cnvilies wilh ; blended cream cheese and blue ! .1.,.,..,. crl n ,,n ,,i, ,,,, ;m. Freni ll rirnuimi 4. Serve orange sections, onion rings anil salad greens finely-cut blue cheese and an oil . vinecnr dressing. Gdie's Grocery TURNER, OREGON "Always the Best of Competitive Prices" Prices Effective Friday thru Sunday Ph. Turner 265 HILLS BROS. ff f j COFFEE 95 Hills Instant Coffee 53c $1,49 FRtiH CRISP f 00 LETTUCE J FRESH IROHN - YOUNG 0 f HEN TURKEYS r " 33 RAID'S MUUBfRY tt SLICED BACON 39 STORE HOURS tit 4 Fine for a spring salad Is one Asparagus Is Salads are always an important part of a main meal. Favorite among vegetables tor salad is asnaragus. This Is a product grown extensively In the west. No kitchen supply shelf is complete without its cans of as paragus for quick meals, if the fresh is not at hand. Asparagus one product that goes nicely with any meat, fish or fowl. It is good by itself with lettuce, or it can be used in salad combinations. Here is a salad mold using as paragus tips, and a dressing with zip. Green Gold Salad I No. 2 can asparagus tips 1 package lemon-flavored gelatine 1 cup boiling water Apple and Pork Chop Suey Good Pork and apple chop suey is something to please all of the family, come dinner time. The usual chop suey vegetables bean sprouts, celery, and onions arc added along with apples, which lend an unusual nut-like flavor. Pork and Apple Chop Suey 1(4 pounds pork shoulder meat, cut in 1-Inch cubes 2 tablespoons flour i cup lard or drippings 1 can bean sprouts Water 1 bouillon cube 2 medium onions, sliced l'z teaspoons salt t cup diced celery 2 apples, sliced 3 tablespoons cornstarch 14 teaspoons soy sauce 1 teaspoon Worcestershire sauce Roll pork in flour and brown in hot (at. Drain liquid from bean sprouts and add water to make 1 cup. Dissolve bouillon in liquid. Add liquid, been sprouts, onions, and salt to meat. Cover pan and simmer 3D minutes or until meat is tender. Stir in celery and apples and cook 10 minutes longer. Dis solve cornstarch in V cup cold water and add. Cook over low heat, stirring conslanlly, until thickened. Add soy sauce and Worcestershire sauce. Serve over fluffy rice. 6 servings. FANCY POTATOES A fluted cutler can be used lo cut potatoes in lattice design. Nice when potatoes are to be deep-tat fried. FISH FOR COMPANY Company Friday (are: Broiled fish steaks served with llollandaise Sauce. If aay of the sauce is led over retricernte it and use in sandwich spreads. WtEKS DAYS I A.M. 10 t .H. Sundiy, 1 1:30 1. m. It 4:00 p.m. 1A -A' of asparagus spears with garnishes and a testy salad dressing. Always a Salad Favorite cup cold water and asparagus juice 3 tablespoons lemon juice or vinegar 1 teaspoon scraped onion Gold Layer: I package lemon-flavored gelatine 1 cup boiling water 2 tablespoons lemon juice or vinegar cup salad dressing cup finely chopped celery For asparagus layer drain can of asparagus, saving the juice. Dis solve package of lemon - fla vored gelatine in hot water. Add enough water to juice lo make '.'1 cup, add to gela tine with lemon juice, onion and if Survey Reported on Frozen, Packaged Products Frozen orange juice, package mixes and other new food products hold their own in households once they gain n place, but they haven t yet replaced favorite stondbys, says Zclma Rciglc, Oregon State college food marketing specialist. Food purchases made by more than 6,000 families were tabulated for one week in a recent U.S. de partment of agriculture survey. Results indicate that it took some time for new food products to gain wide-spread acceptance, even if the products seem to cut time and work for the homemaker. Convenience items such as bread, ice cream, frankfurters, lunch meals, soups and jams that had been on the market for some time received widest use in the survey. Bread was purchased by almost all the families during the week they were interviewed. Ice prnnm wnG mirrhncir1 III rnnrn than half the families and canned soup, jellies and jams by about half the families. Newer convenience (orals took longer lo gain stead in the family food center, frozen vegetables and frozen concentrated fruit juices ( SMIL gQ JP Contains the rich MEATY taste cats love plus I' ' f 1 I fresh fish and catnip for balanced nutrition, g J J yf THE CAPITAL JOURNAL 'I mite J desired, a dash of tabasco. Chill until syrupy. Pour a little of the mixture into 8 individual molds or into a 114 quart gelatine mold. Chill until almost firm. Arrange the drained asparagus spears on gelatine. Spoon remaining gela tine over this layer. Chill until al most firm. For gold layer and make this right after the asparagus layer. Dissolve second package of gela tine in boiling water. Add lemon juice or vinegar and chill until like thin syrup. Stir in salad dressing. Chill until the consistency of egg whites. Fold chopped celery and spoon over asparagus layer. Chill several hours or until firm. Serves a lo 10. fared best, being used by about one-third of the families inter viewed: instant coffee and cake mixed by about one-fifth of the families: frozen fruits by about one-tenth. Nonfat dry milk was used by only 6 per cent of the families. Reasons behind acceptance pat terns are explained to some ex tent, says Miss Rciglc, m the ten dency people have to stick to old food habits. Price and availability may also make a difference in the rate of acceptance of new ensy to scrvc items. Upper income families made greater use of convenience foods than lower income families in the survey, as did city families com pared to farm. But all groups used some of both new and old prod ucts. tried LaUlltlOwer j Dip cooked caulifloweicts in an ! egg, (lour and water batter and fry until golden brown in deep hot fat. Serve as a first-course tidbit with tomato juice if you like. M AT A 1 UViWI m SM w at r 2 11 AT AT m TaW r M M U IaT I aC w ond wheel Hot Canape Makes Party Festive In search of something new for a canape at your next party? A hot canape always makes a party a bit more festive. And here is one made from ingredients usually on your pantry shelf: Spicy Sardine Pastry Sticks 1 can (3'-4 oz.) Maine Sar dines, mashed 2 teaspoons lemon juice 2 tablespoons mayonnaise 'i teaspoon prepared mustard Dash black pepper Dash cayenne U teaspoon chili powder 1 package pastry mix Water Preheat oven to 450 degrees F. You get a whiter. . . brighter. . .sanitary, too! More health protection for your family! That's the big extra benefit you get from a wash that's Clorox-clean. For Clorox is the most efficient germ-killer of its kind! And be sides added health protection, Clorox gives you a whiter, brighter, fresher wash. So be sure to use Clorox every time you launder white and color-fast cotton and linen . . . and white 100 nylon, rayon, Dacron, Orion and Dynel. Every time (hot). Beat together sardines, lemon juice, mayonnaise and sea sonings. . Set aside. Blend chili powder wilh pastry mix in bowl. Prepare pastry according to di rections on package. Divide dough in half and roll out into two fl inch squares. This should be about U inch thick. Spread one square with sardine mixture; cover with other pastry square. Roll gently with rolling pin to press together. Cut into '.j-inch sticks or cut with fancy cutter. Bake at 450 degrees oven for 12-15 minutes. Yield: ap proximately 3 dozen sticks. For a spread, try this: CLEANER you use CLOROX you protect Salem, Oregon, Thursday, March 21, 1957 Zippy Sardine Spread 4 tablespoons butter or margarine 4 tablespoons flour teaspoon salt 1 cup milk !i cup grated sharp Cheddar cheese 1 teaspoon Worcestershire sauce !i teaspoon dry mustard Dash cayenne 1 can (3-4 oz.) Maine Sar dines broken into bite-size nieces Moil hniter in saucepan. Add n A oll blending uniu , . - j slirrng' constantly, until smooth and thickened. Put in cheese and 'seasonings and cook over low heat WASH with America's No.l House-cleaning Aid! Ciorox diuinfectn while It removes stains and odors from linoleum, tile, porcelain, plastic, wood. Directions on the label tell you how to make your home cleaner, saer the easy Clorox wayl frtih Cool. CLOROX... family health! until cheese is melted. Spread on toast rounds. I IGentkZfffiQil I comw, vm,, ,u: CALO'S balncrf formula for Catit Frtih meat byproduct Whol ger ftiH Frtsh mtor Soybton oil mtol Crocked barley Salt Vitamin A oni D feeding of Catnip
