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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1957)
Salem, Oregon, Thursday, March 21, 1957 THE CAPITAL JOURNAL Section 3 Page 5 A tasty dressing tops off a this salad. Tuna Combines Nicely With Cottage Cheese and Fruit Tuna combines beautifully with fruit or cottage cheese to make two delicious salads as outlined here: TunaCoMagc Cheese Salad 1 7-otmce can solid-pack tuna 2 tablespoons salad oil Vt cup vinegar 1 tablespoon sugar Vt teaspoon salt Vi teaspoon paprika Crisp lettuce 2 cups cottage cheese Hi cups cooked peas Drain tuna and reserve oil. Combine tuna oil, salad oil, vine- Tuna Crowns With Spanish Rice Tasty With canned Spanish rice, these tuna crowns can be made in short order and provide a tasty main dish. Spanish Tana Crowns 6 eggs 1 teaspoon salt Vi teaspoon pepper 1 teaspoon dry mustard 4 tablespoons salad dressing 1 can (6i oz.) tuna fish 2 cans (13 oz.) Spanish rice ij cup milk H lb. cheese 1M teaspoons Worcestershire Sauce 1 teaspoon prepared mustard teaspoon salt Hard cook the eggs. Mash the yolks or put them through a sieve. Add salt, pepper, dry mustard, salad dressing and tuna fish; beat until fluffy. Fill egg white halves wilh mixture. Spread Spanish rice in a shallow two-quart baking dish. Arrange stuffed egg halves on top of Span ish rice. Bake at 400 degrees F. for 30 minutes. To prepare sauce, place milk in a sauce pan; slice cheese into milk. Heat, stirring occasionally until well-blended. Add salt, Wor cestershire Sauce, and mustard. Just before serving pour cheese sauce over Spanish rice and eggs. Serves six. Variety of Toppings For Rice Puddings Rice pudding is so good and so good for us, why not serve it of ten, perhaps with a variety of top pings. Always popular are whipped cream, plain cream or vanilla ice cream, but lor a cnangc iry au fcrent flavors of ice cream or sherbets. Sorinklc wilh multi colored sugar, or grated nutmeg; or top with a spoonful of unsweetened applesauce, banana slices, orange slices, or canned peach slices. All these make tasty toppings. VEAST NOTE If you use active dry yeast in baking, be sure to look at the package and use it before the date (given on the package! expires. SUXE WITH HAM Pnn-frv squares of cooked ham ?ud serve with a spicy relish ;,iuce. . wholesome combination of cottage gar, sugar, salt and paprika; beat or shake thoroughly. Arrange let tuce, tuna, cheese and peas in salad bowl. Pour oil mixture over tuna mixture. Makes four serv ings. ' Tuna-Fruit Salad 1 7-ounce can solid-pack tuna 3 tablespoons lime juice 1 teaspoon salt , 1 teaspoon paprika 1-3 cup sugar 1 medium-sized grapefruit, pared and sectioned 2 medium - sized oranges, pared and thinly sliced 2 medium-sized apples, cored and thinly sliced 1 medium-sized pear, cored and thinly sliced 1 cup sliced celery Crisp salad greens Drain tuna; reserve Yt cup oil. Combine Vt cup tuna oil, lime juice, salt and paprika; mix well. Combine sugar, grapefruit, or anges, apples, pear and celery; mix well and chill. Break tuna into pieces. Combine tuna, tuna oil mixture and fruit mixture; toss lightly but thoroughly. Serve on salad greens. Recipe makes four servings. Mode! Food Market 275 K. High St. Phone EM 3-4111 free Delivery cn $2.00 Orders Weekly and Monthly Accounh GOOD GROCERY BUYS Santiam Canned Plums No. Z'A cans 39C Santiam Cul Beans N .303 5 can, 95c Santiam Kernel Corn No. 303 5 can9 75C Path's Pork Sausage Links 35c Path's Vienna Sausages tot. .2 . 39c Fisher's Biskil Mix t,rgePkg. 39c Fisher's Scone Mix uwnt. 49c Snowdrift 3 lbs. 89c Ritz Crackers nb, 37c Large Italian Prunes 21b. Cello 55c Tenderleaf Tea Bags 63c 1IH $1-19 Welch's Grape Juice .. Utu 37c Hood River Apple Juice Un 23c iS01. 33c Occident Flour . .25 lbl. $2.09 Giant Bar Hershey Chocolate ?L: 39c Kaiser Aluminum Foil 76c Vslue.. ...2 r., 59c Ovalline Chocolate or Plain Jr ' Wonderfood Marshmallows I60l. 27c Crescent Black Pepper 2 0f. 2 c.n. 25c Planter's Cocktail Peanuts ,,4 ... 39c Planter's Mixed Nuts 59c Wright's Silver Cream Polish ,8ot. 45c Golden Vigoro ..50 ,b, $2.98 MODEL 0UALITY FRUITS AND VEGETABLES Potatoes N. 10 lb5. 35c New Red Potatoes 3 Ibs. 25c Large Bunch Endive E.ch 15c Large Bunch Romaine F..eh 15c ERNIE'S QUALITY MEATS Boneless Pork Roast Ib. 49c Legs ol Lamb ; .ib. 69c Slewing Hens S ib. Pki. $1.09 J T cheese, tuna and vegetables (or Baked Prune Whip and Sauce ' Oregon's tasty dried prunes are always popular in the prune whip desserts. Baked Prune Whip 1 cup cooked prunes 1 Tbsp. lemon juice 3 egg whites Few grains salt V cup sugar Custard Sauce Pit prunes and force through a sieve. Blend in lemon juice. Beat egg whites with salt until stiff and gradually beat in sugar. Fold in sieved prunes. Turn into buttered m quart casserole and set in pan of hot water. Bake at 350 deerecs F. for 45 to 55 minutes. Serve warm or cold with custard sauce. Serves 4. Custard Sauce 3 egg yolks Vi cup sugar Dash of salt tsp. vanilla 2 cups milk, scalded Beat egg yolks slightly in top of double boiler. Add sugar and salt. Slowly add hot milk, blending well. Cook over hot water until mixture begins to thicken, stirring constantly. Mixture will coat spoon when ready. Remove from heat and add vanilla. A Chiffon Dessert Pleasing For a light and attractive des sert take a whirl at this chiffon cake. Pineapple Chiffon Cake Mix 1 envelope unflavored gela tine, li cup sugar and lt teaspoon salt together thoroughly in the top of the double boiler. Beat 3 egg yolks slightly; stir in 1V cups crushed pineapple and syrup. Add to gelatine mixture and cook over boiling water, stir ring constantly, until gelatine is thoroughly dissolved, about 8 min utes. Remove from heat and add tablespoon lemon juice. Chill to un beaten egg white consistency. Beat 3 egg whites until stiff. Fold in gelatine mixture. Beat 'i cup ice-cold water and '.s cup in-, slant nonfat dry milk together with a rotary beater until stiff and mixture stands in peaks. Fold into gelatine mixture. Spoon one-fourth of mixture into a 9 by S loaf pan; top with 2 large thin chocolate cookies: re peat twice and finish with a layer of the chiffon mixture. Chill until firm. Recipe makes 10 servings. Here's an invitation vou can't afford to miss ! Piaalv - - - - i pecially priced foods to fit every budget. You'll find your friends at Piggly Wiggly 1 f CELERY C,p, Cr.. St.lk,.bun. J5C nHuunta SprlnB Bunch 5C GREEN ONIONS ... Bunch5c Bull Mountain roWT0ES Snoboy Indian River GRAPEFRUIT. DROMEDARY Ginger Bread Mix WHITE KRAFT Niagara linit B TUNA LAVA SOAP Medium Size. SPIC & SPAN BEST BET EGG NOODLES 2 Dressy Pie Features Delicious Combination Here's a dressy pie, easy to make, thanks to modern conveni ence foods. Coconut, instant ba nana pudding and apple sauce arc some of the ingredients that go to make it a tasty dessert. Shake-a-Coconul Banana Pie l'i cups chocolate cracker crumbs 6 tablespoons sugar i cup melted butter or mar garine 1 cup canned apple sauce 1 cup shredded coconut 1-3 cup chopped almonds 1 teaspoon grated lemon rind 2 teaspoons lemon juice 1 14'i oz. can evaporated milk 1 package instant banana pud ding Heavy cream Mix crumbs and sugar; blend in butter or margarine. Press into 10" pie plate. Chill. Combine ap ple sauce, coconut, almonds, lem on nnd and juice; mix well. Pour into pic shell. Gradually add evaporated milk to pudding; shake up or beat with rotary beater Carefully pour over apple sauce layer. Chill at least 2 hours in refrigerator. If desired, may be topped with whipped c r c a m. lields 6-8 servings. FOR NICE CRUMB Want your yeast rolls to have a velvety creamy-white crumb? Use milk in their making. Tub TOMATOES 29 RICHIEX ,o 39, 9io, , , STAR Cottage Cheese Pkg. 21c Pkg. 16C ...2 for 23c 13-01. Pkg. 29C Seafood Chowder Tasty One This combination of seafoods in a chowder makes a hearty meal in itself. If you have one of those fancy tureens, here's your dish: Seafood Soup Supreme 4 tablespoons butter or margarine 3 medium-size onions, chopped 2 cups potatoes, cubed 1 quart liquefied instant non fat dry milk 2 teaspoons salt 2 cups frozen shrimp, cooked 1 can oysters with liquor 34 cup canned lobster, flaked Melt butter in large skillet; saute onions in butter until tender. Add potatoes, liquefied instant nonfat dry milk and salt. Cook over low heat, stirring occasion ally, about 15 minutes, until pota toes arc tender. Add seafood, cook over low heat about 15 minutes longer, until thoroughly heated. Do no boil. Recipe makes 8 to 10 servings. Candy Storage The ideal temperature for stor age of candy is 70 degrees. If chocolates are at a higher tem perature, they should be cooled as gradually as possible. When cooled too quickly, the cocoa butter rises to the top and turns gray. VAN CAMP'S PORK SHORTENING 1" 1 NABISCO COOKIES StST S" NABISCO AM RITZ CRACKERS Chunk Style Serva the Fin.t or Quick Camay TOILET SOAP s-fl. Ivory SOAP sPiV; 425c DUZ, 0XYD0L, TIDE KK. This Spaghetti Dish Fine for a Busy Day A fine answer to a busy-day cooking is a one-dish spaghetti of- lenng. for one thing it keeps pan washing to a minimum since only the skillet Is involved. Spaghetti Dinner First brown 4 lean pork chops (about one pound) in a large skil let. Add 3 cups cooked toma toes (No. 214 size can), 1V4 tea spoons salt, Ik teaspoon pepper, 1 tablespoon each of brown sugar and vinegar. Cover and simmer for 30 min utcs. Add 4 ounces of long, un cooked, thin spaghetti; cover and simmer 30 minutes longer or un til meat and spaghetti aro tender. Arrange spaghetti and sauce on platter and place pork chops on top. Garnish and serve. Four fine servings. ONE WORD WINS! m -IP . THE ARDEN CONTKST ,. '5,000.00 in prizes Wiaalv is havina a nn-1 -- I specials in every department-meet & BEANS Plymouth 0-. &inn MARGARINE feSJf0 on ,,hPkfl O Mb. Pkg. MAZOLA c tin for Snackt Lunch Cr.amy Delicat. Flavor 329c Vy U L!x u" Ki t 1 2(5)chNlax& Jock's 1 y I Stamp I " I Govt. ln.p.C.a for Your PrH- I 3P0RK I l0H ROAST " I I U.S. MOD HQ' I I A. n,Mot a. TSw . I ff" 329c Z 231c CHEER . L,g, 35c Ivory Snow Green Beans Get Extra Color Here Green beans are given added color and flavor in this combina tion with a sauce featuring eggs and mayonnaise. Goldenrod Green Beans 1 can (1 lb.) Cut green beans 2 hard-cooked eggs 2 teaspoons butter or margarine 2 teaspoons flour ?i cup milk V teaspoon salt Few grains pepper H cup mayonnaise Chop egg whites. Press yolks through sieve. Heat beans in their own liquid. Melt butter; blend in flour, salt and pepper. Slowly add milk. Stir constantly and cook until thick. Add egg white. Remove from heat; stir in mayonnaise. Drain beans, cover with sauce and get your entry blank at YOUR ARDEN STORE "nartv" of es- Ready to h.f and cat ARC0 OR KINGSFORD CORN STARCH luxury"7 DDE An mmi DltCAl 100 Wholl Whtll LUXURY BREAD Mm Salad dranlngi rata auparb when mid. freihly at horn with America'i Coldan Oil 1 Beet liver If I ami 59' 1 1 UlireJ Bacon wll sprinkle with egg yolks. Servei four. Igloo Foods Co. Quality and Quantity 1750 Fairgrounds Road Phone EM 2-9904 Hi-Wesl Peas 2.59 , Case 24 pkg. CASH and CARRY WATCH FOR OUR GRAND OPENING. GREEN STAMPS1 MondR"nrTsa.rday t!An&".lM- Pries Effactlv Fri., Sat., Sun., March 22-23-24 , 12404 N. 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