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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1957)
1 m CO lei n pa vii E I . i Pla me pro pos l ' T offi day wai pos I the ope 1 cati on A ' A MM cov wor rnu Go a '. "351 titU )( ' Vi lli mo hari and towi refh font ennt mos pan ef I ritpi in a J or I For rich . him . In i bad men deer kno niai flan torn a ti fiuti rnr few . real nr mci nur C urb M pos K Page 6 Section 3 Baked Fish Given New Flair Here - Baked (ish in Creole style with apple sauce offers something dif ferent for the Friday dinner main dish. Apple Creole Baked Fish . 3-5 pound white fish, cleaned 3 cups bread crumbs . 2 tablespoons chopped onion 2 tablespoons butter or mar garine, med Va teaspoon sJ( ' teaspoon pAltry seasoning Few giaiiu pepper 2 cups canned apple sauce :' Melted butter or margarine I tablespoons butter or mar garine Vi cup chopped green pepper Vjr cup chopped onion 1 garlic clove: chopped 2 tomatoes, cut in eighths 1 teasoon sugar Small piece bay leaf 1 teaspoon salt Vi teaspoon pepper Wash fish; rub inside and out with salt. Combine bread crumbs, chopped onion, melted butter or margarine, salt, poultry seasoning, pepper and 5 tablespoons apple sauce; fill cavity of fish with stuffing; sew edges together. Brush fish with melted butter or mar garine; place in baking pan. Heat S tablespoons butter or margarine; add green pepper, onion, garlic and tomatoes. Simmer about 10 minutes. Add sugar, bay leaf, talt, pepper and remaining apple sauce; pour over fish. Bake in hot oven, 400 degrees F., allowing 10 minutes for each pound of fish. Baste with sauce occasionally dur ing baking period. Serve hot with aauce; garnish with parsley. Yields 6-8 servings. Skillet Sandwich Hearty Main Dish A sandwich made this way aerves as a main hot dish: Cheese-Onion Sandwiches 4 slices Cheddar cheese 4 slices hot toast 2 tablespoons chopped onion' 1 cup milk 1 egg, slightly beaten 1 teaspoon salt 4 teaspoon dry mustard Vt teaspoon garlic salt Chili sauce Place two slices of toast in a skillet. Cover each with onion. then a slice of cheese. Cover wilh remaining toast and top with cheese. Combine milk, egg and seasonings. Pour over the slacked toast and cheese. Cover the skil let and cook over low heat about S minutes, or until a custard-like sauce is formed. Do not overcook. Serve hot, topped with a dash of chili sauce. .as r tion m coii dati a in . . BROADWAY AND MARKET ST. Where Your Dollar Gets Time and a Half Prices Good Friday, Saturday, Sunday. Store Hours 8 A.M. Till 8 P.M. Including Sunday Bring your meat troubles to a Meat Cutter, not a Pliofilm Meat Counter. Fresh meats at their finest, this is one of the very few fine places you can still buy fresh meats not wrapped in pliofilm. U.S. Govt, insp. Good Grade Beef at its finest. Platters full of Steak and Roast, in all their fresh tender goodness. Unequalled by any meats wrapped in pliofilm. Ground Beef, Pork Sausage sparking in all its fresh ness. No addetives or preservatives added. Ask your neighbor, she trades here. Ground Beef, Pork Sausage 3 ibi$l00 Morrells Bacon 35 V . Frontier Bund BANANAS POTATOES Grapefruit ORANGES 2 ib, 29c 10 ,b, 29c t 5c h, 49c Do, '" Trios Pink, Snowhite " SNOWDRIFT TANG AG ICE CREAM 89c SALAD J y2 G, . 99c M..tm DRESSING Pint SI p'u.. RICE COFFEE flic NAPKINS 2 lb. 29C All Popular B,.nd, lOCPka C.l.f.rW 2.b..$198 ' z Ice Cold Mixes CouB" f'"h AA n Q Large Supply Dinner KPPS larfle Do1, of Garden Beverages 333) AA HE" Seeds and rmprl- W,Cem Fr..n. In Town Med. DOZ.,1" SufflJi Try id apple-creoie Rice Is Popular and Versatile Food Rice is on the United States De partment of Agriculture's plentiful foods list. This bit of information should be of particular interest to the nine out of ten United States homemakers who use rice, serving it to their family four to fifteen times a month. It is certainly a good buy and offers generous "energy" values. II tastes good and because of its own interesting tex ture and bland taste it helps make other flavors go far. Most rice nowadays is bought in packages, boxes or hags. It seems that women prefer packages with "windows." Converted and other quick-cooking or instant rices aro increasingly popular, neing weu- nigh foolproof. And that reminds us that II you are a rice washer, experts say "desist." Don't wash rico before cooking if it comes clean from the oackaec. It is less apt to be sticky if not washed. Bulk rice may need "dry cleaning" which means rub bing in a towel. Another thing! Don't rinse! Ilicc appeal for any meal will be yours when you serve Huffy dry rice with each grain standing separately. Buy a well known brand and simply follow directions on the package. Those directions and recipes were perfected by some of the world's best profes sional home economics talent. However, for those who have some rice in a cannisler and so cannot read package directions: Stir 1 cup uncooked, unwashed rice into 2 cups rapidly boiling salted water (Vi teaspoon salt for each cup rice); cover, turn heat to low and let simmer gently lor 14 minutes. Do not remove lid or stir rice while it is cooking. II you want your rice drier, remove lid alter 14 minutes and leave over very low heat for a tew minutes, stirring gently to prevent scorch PICNICS Armour's Star lb Coolc.d GARDEN FRESH FRUITS AND VEGETABLES baked fish dish. ing. If you like your rice more tender, remove from heat, leave lid on and allow it to steam in its own heat for an additional 10 minutes. One cup of uncooked rice makes 3 cups cooked; enough for six servings. Rice rings or rice mounds arc made simply by pressing cooked rice into oiled ring or molds of any desired size. Pink-White Parfait A Colorful Dessert A simple and colorful dessert is this one: Pink and While Parfait 2 cups milk 2 tablespoons raspberry rennet powder 2 tablespoons vanilla rennet powder Fresh fruit or whipped cream Set out 4 parfait glasses. Warm 1 cup milk slowly to lukewarm, not hot 1 1 10 degrees F.l. Test a drop on the inside of your wrist, as you test milk in baby's bottle. Remove from heat at once. Add raspberry rennet powder to milk- ONE WORD WINS! THE ARDEN CONTEST f&liaJr $5,000.00 in prizes 35" Pork Spareribs Cheese Ready to til Swedish Twist to Pot Roast Beef chuck Is a thrifty buy at I your meat market, and here a t really fine way to prepare' H. i "Swedish Pot Roast" is seasoned i to perfection, with just a little ! vinegar, bay leaves, onion and a few anchovies and don't shy ! away from them. They're not dis- : tinguishable as such, but do con . tribute to the good gravy. A few raisins add much, too, in the I wonderful sauce. Swedish Pot Roast 1 13 to 4-pound) beef chuck r lour Salt and pepper 2 tablespoons shortening 1 nwlium-sized onkm 4 anchovies 6 whole peppercorns 1 tablespoon vinegar 1 tablespoon corn syrup 2 bay leaves Vi cup light or dark raisins Coat meat with flour, salt and pepper, and brown on all sides in hot fat. Chop onion and add to pot roast along with remaining ingredients except raisins. Add V4 cup water; cover and simmer un til tender, about 4 hours, adding more water when necessary. Re move meat to hot platter; sieve drippings and use to make gravy; add raisins and heat thoroughly. Makes 6 to 8 servings. FILLING FOR CAKE Puree drained canned or stewed dried apricots and use them as a filling between layers of sponge cake. Cover the cake wilh choco late frosting for a delightful com bination of flavors. stir until dissolved, not over one minute. Pour at once while still liquid, filling each glass half full. Let set undisturbed 10 minutes un til firm. Make vanilla rennet-cus tard as directed above, pouring over raspberry rennet-custard. Let set undistrubed 10 minutes until firm. Then chill. Just before serv ing, garnish parfaits with fruit or whipped cream. get your entry blank at YOUR ARDEN STORE Liver 2ib, 49c Meat MQt Inch Thick tb. 7 A"d 54 THE CAPITAL JOURNAB' Diced Pork in A hearty casserole made with savory meat and vegetables and topped with a pastry or Discults is something to please hungry folk. Diced pork lends itself well to a family meal casserole. This meat is as versatile as beef stew meat. since it can be used in chop sucys, pork stews, meat and vegetable pies, and other skillet and caS' serole' dishes. Here is an appetizing pork cas- Chicken Avocado in Cream Soup Avocado always gives a gourmet touch when used in soup. Here is one with avacado, chicken and tasty seasonings. Creamy Chicken Avocado Soup i laoicspoon finely chopped onion t tablespoons butter or mar garine 5 tablespoons flour 1 teaspoon salt 1 quart skim milk 2 chicken bouillon cubes 1 cup finely diced cooked chicken Vi teaspoon pepper 1 large avocado 1 tablespoon lime or lemon juice Cook onion slowly in butter until very lightly browned. Blend in flour and salt. Stir in milk. Add bouillon cubes, chicken and pep per, and cook and stir until mix ture boils and is slightly thick ened. To prepare avocado, cut in halves and remove seed and skin. Force fruit through a sieve and blend in lime juice. Just before serving, pour hot mixture slowly over avocado, stirring until blend ed. Serve at once. Makes 6 to 8 servings. on special INSTANT SANKA COFFEE ...the. hearty, tobusf coffee, that carif get on your nerves or keep Casserole serole made of a combination of browned diced pork and interest ing vegetables. The meat is cooked on top of the range, then turned into a casserole, and biscuit dough is spooned on top for final cooking in the oven. The frozen vegetables, added just before baking, give an interesting color contrast to the meat mixture. Pork Casserole with Biscuit Topping lVj pounds pork shoulder meat, cut in 1-inch cubes 3 tablespoon flour 2 tablespoons drippings Vi cup water 1 small onion, chopped fine 1 cup chopped celery Vi teaspoon thyme 2 teaspoons salt Vi teaspoon pepper 1 package frozen mixed vege tables 1 can undiluted mushroom soup Biscuit Topping: 2 cups sifted flour 1 tablespoon baking powder Vi teaspoon salt Vi teaspoon marjoram Vi cup lard 1 cup milk Roll meat in flour and brown in hot fat. Add water, onion, celery, thyme, salt and pepper. Cover pan and cook 1 hour over low heat. Break frozen vegetables and add with the soup. Four in a 2-quart casserole and top with biscuits. To make biscuits: sift flour, bak ing powder, and salt together; add marjoram; and cut in lard until mixture resembles coarse crumbs. Stir in milk and drop dough in mounds on lop of meat mixture. Bake in a 425 degree F. oven 20 minutes to brown biscuits. 6 serv ings. RING CAKE Bake that snnncp.ralfA tn rintf shape for a change. When it comes out of the oven pour a coffee flavored glaze over it. fege you awake 1S L 11 jjo PURE Vt This sea goddess sauce makes a fine dish of scallops. Canned Pears Those canned Bartlett pears make many Interesting salad and dessert combinations. Here is a dessert idea: Isle of Paradise 1 No. 2Vi can Bartlett pears 2 pkgs. chocolate pudding mix 1 cup pear syrup 3 cups milk 4 slices pound cake Red jelly or janiN 4 Whipped cream Shaved unsweetened choco late Drain pears, save 1 cup syrup. Combine pear syrup, milk and pudding mix. Cook slowly until thick and glossy. Cover and chill. Beat smooth, then pour into serving dish. Cut cake slices in half diagonally, and arrange around edge of dish. Place pear halves, cut side up, on top of pud ding. Fill centers with red jelly or jam. Serve with whipped am wm Salem, Oregon, Thursday, March' 21, 1957 Prove Handy cream, garnished with chocolate. Serves 6 to 8. And for a salad, try this one: Reflection Salad 6 canned pear halves 1 pkg. lime gelatine 1 cup boiling water 2 tablespoons lemon juice 1 3-oz. pkg. cream cheese 2 tablespoons chopped nuts ?i cup syrup from pears Drain pears. Dissolve gelatine in boiling water. Add pear syrup and lemon juice to gelatine, stir ring until all gelatine is dissolved. Chill until syrupy. Meanwhile, cut cream cheese into 1-inch cubes, roll into balls if desired and dip into chopped nuts. Arrange pear halves cut side up In a pan. Place a cream cheese-nut ball in the hol low of each half. Carefully pour gelatine around and over pears, covering them. Cream cheese balls will stand up above the gelatine surface. Chill. Serve on lettuce with lemon French dressing or mayonnaise cream dressing. Serves six. Fine Sauce To Go With Scallops To avoid monotony In fish fr. try aerving ready-cooked scallop with a special sauce. Sea Goddess Sauce 1 garlic clove 3 tablespoons minced anchovies Va cup finely cut chives 1 tablespoon lemon juice 1 tablespoon tarragon wine vinegar Vi cup dairy sour cream 1 cup mayonnaise 1-3 cup finely chopped parsley Salt and coarse black pepper Grate or mince garlic very fine. Combine with remaining ingred ients in the order given. Chill thoroughly. Serve as an accom paniment to frozen ready-cooked sea scallops, heated according ts package directions. Makes about 2 cups, or 8 servings, WHAT'S A GILL? Using an old-fashioned recipt that gives gill measurement? Re member that 1 gill is the equiva lent of Vi cup. o cs ....... 3
