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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