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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1957)
fcaiem, uregon, inursaay, March 21, 1957 THE CAPITAL JOURNAL, Section 3 Page 7 Garlic and Onion Rice With Steak It serving Swiss steak some time try this garlic and onion rice dish 1 1 go with the meat. Garlic and Onion Rice Ingredients: 2 cups water 1 teaspoon salt I cup uncooked white rice Vt cup margarine or bulter H cup finely chopped onion 1 clove garlic, minced Vs teaspoon black pepper 1 teaspoon Worcestershire sauce 1 whole canned pimiento, chopped Paprika Method: Put the water, salt and rice in a 2 quart saucepan. Bring to a vig cous boil over a high heat. Turn tl-e heat down low. Cover with a lid and simmer over this low heat 14 minutes. Remove the saucepan from the heat but leave the lid on 10 minutes. Allow to cool. Cover and store in the refrigerator until time to use. Rice should be at least cool before using. Melt the margarine or butter in a skillet. Add the onions and gar lic. Cook, stirring occasionally, un til the onions are tender. Add the P2pper, Worcestershire sauce and cool or cold rice. Cook, stirring, until the rice is hot and begins to turn yellow. Stir in the pimicntos. Serve with paprika sprinkled over the top.' This recipe makes 6 to 8 servings. Vegetables and Salmon Combine For This- Pie Fine as a Lenten period dish is this one with salmon, and vege tables, served with a caper sauce. Salmon Vegetable Pie 1 Mb. can salmon 2 tablespoons finely chopped parsley Pastry for 2-crust pie 1-3 cup finely chopped green pepper Vt cup sliced celery 2 tablespoons chopped onion 1 cup grated carrot 114 tablespoons lemon juice Milk 1 egg 1 1 tablespoon flour Salt and cayenne to taste Method: Drain salmon, saving liquid; remove bones and skin; flake. Work parsley into pastry; then line a 9-inch pie plate with half of pastry. Arrange half of salmon in pastry-lined plate. 'Com bine green pepper, celery, onion and carrot, arrange over salmon, then cover with remaining salmon. Sprinkle lemon juice over all. Add milk to salmon juice to make one cup. Blend in egg. Add flour to, salmon juice and blend until smooth; pour over salmon. Sprinkle with salt and cayenne. Cover with remaining pastry: seal and flute edges. Bake at 450 de grees F. for 25 minutes. Serve with caper sauce. Makes 6 servings. Caper Sauce 1 tablespoon butter or margarine 1 tablespoon flour Dash pepper 4 teaspoon salt Dash paprika 1 cup milk 1 tablespoon capers Mthod: Melt butter; add flour and seasonings, stirring until blended, and smooth. Slowly add milk, stirring constantly. Cook un til smooth and thickened. Add cap ers just before serving. Standing Rib Roast For Special Occasion Celebrate the arrival of spring, i wedding anniversary, a family birthday, or any festive occasion by serving a slanding rib roast of beef. Now's the time to enjoy this meat, for supplies of high quality beef are at their yearly peak. You couldn't choose an easier meat to prepare, lor rib roast o( beef needs little more attention than placing In a pan, and popping into an oven. While the meal cooks, you have plenty of time to prepare interesting accompani ments for the regal roast. To roast standing ribs of beef, place the meat fat side up. in a shallow pan. You don't need a rack for this roast since the ribs form a natural rack. Sprinkle the meat with salt and pepper. Koasi at 325 degrees F. until the done ness preferred. Use a meat ther mometerinserted into the thick est part of the meat hefore cook ing so the bulb o( the thermom eter doesn't rest on a bone to determine doneness ot meal. A medium-cooked roast will register an internal temperature of ,1B0 de grees F. and require about 2B to 30 minutes of cooking per pouna Bacon, Pineapple Tasty Combination Spark a spring supper menu with crisp tried bacon and glazed fresh pineapple as the main course. This savory combination is attractive as well as good eating tor a fliiirk snrinff sunoer. Pan-fry the meat and glaze the pineapple in the drippings. Baron and Pineapple Flngcrl 1 pound bacon 1 small fresh pineapple, pared 4 teasooons sugar Place separated bacon slices on rack in a baking pan and bake In a 400 deirree F. oven to min utes or until browned. Drain slices on absorbent paper and keep arm. Pour li cup ot bacon drip- Pings nto a small sum". -"' fresh pineapple lnl fingers or icl a MrkM lord !' bmmi. Briw? unworn "J en!!!Kl!!!!!!n;!!!tmi!!tRimi!H!i!t!!lltm!!t!tl!!lll!!!l!!!ttli. Shop V i'r i !',! i ! , r p Hi y,' i $ m t-m i-1 i&m V SAFEWAY liiiiiiiiiiiiiiiiiiiiiiiiiiiiitittiiiitiiiiit I, , , I !' , I 1 t I 1 II . " It It , , I I 'it'll I II t I' I ' I Look at these top specials in this week's parade of values! ((a0SGDo) (((o)(o Your Choice of lady Elberta Freestones, Halves O'Gold or Slices O'Gold. Rich, Red Taste Tells Brand 1 J-0Z Made from vine-ripened Tomatoes Seasoned to a BottlC spicy flavor, a' Nestle Quik. Serve your 1 (.mil., . u-i J,;L, lL... ia y a iJi uini ul I llicoc cool and wet days. Kraft's 46-oz. OCI U 7 This weekend. 'em with n We're featuring special low prices on the best-eating pork you ever tasted We've never seen finer pork! It has that glistening pink meat and clear white fat that means top quality. Cooks up tender and juicy with a nut-sweet flavor that will bring smiles of delight from the folks around your table. And our money-saving prices make it your best meat buy this week. Check below for your favorite cuts. Choc. Drops Roxbury , 29 Peanut Clusters .b. 39 Cake Mix 2"r 39 Baking Mix 3 SS1 Jell Well EL Pk, 5 Sharp Cheese ch,,h,m,b 59 Strawberries 5 1 Lemonade Tr'eal 1VT:11 Lucerne, 3.8 1U11K (Qt. ctn. 23c) Apple Butter Shasta 6-oz, cans 10 45 far 29 Margarine Sh 2 St. 45 Polly Ann Rolls CS"LY 29 Baby Food sr,,' 12 c.. 99 (SenDer IPofCx (Shop Meaty chopi from the choice center por tion of the loin. Cut from TOP GRADE of pork only. But quality is just part of the story. The BIG news is our great-value price ... Lb. . . f and here's a delicious way to fix 'em Fresh Drawn Whole Fryers 2 to W,-U. Average Weight. Stock Up Your Freezer Now, Lb. AS V. S. Choice Blade Cut Hi. 1-Inch Rib Lb. Lb. Fresh Oysters J'LfSar 49 Sliced Bacon Slandar" 49 49 59 69 79 15 39 59 59 Chuck Roast Pot Roast Uccu10ice D:U T3 l U. S. Choice Half or Whole Cut Round Steak Stewed 214 can " t V m;-' teirf SSZjr S I pl T Gardenside U. S, Choice Lb. Plate Boiling Beef n J D-.X Ouallty Lb. Controlled Lb. Sea Scallops cho'ice"8 m1.' U.1:U..t Steaks Recipe for Pork-Kraut-n'-Apple Skillet 6 porkchopi 1 ton (no. 2V4) sauerkraut 3 tableipooni bacon dripping 2 large applet, sliced 2 medium anions, chopped Vi cup sugar In heavy skillet or Dutch oven, brown chops in drippings. Add onions and cook several minutes. Mix sauerkrout and applesj spoon over meat. In another skillet, heat sugar, stirring constantly, until it is a rich caramel color. Pour over sauerkraut mixture. Cover tightly and cook over low heat for 30 minutes. Makes 6 servings. These are medium-size loins, which means ley come from tender, young porkers-corn-fmA ta flivA th moil wandsrful flavor. Whole or Half Loin Lb Captain's Choice Lb, Loin Roast Rib End Cut Loin Roast Loin on Spare Ribs 3-5-lb. Average ,45 b 49 ib. 39 Brought to full rich ripe fltvor In our special ripening rooms. i ffj Radishes jv n Grapefruit W m m coiaioes Headliners In Our Fresh Produce Section Chech These Values, Too,. Tomato Soup Sfff 3 CiBI 25c Cherub Milk 3 S 39 2 Lsr 29 n Reg. Sire 97 ( v Bars Green Onions 3 Garden-Fresh Favorites T)Uhrh Lmhoatt Lb. 23 AUeMM- MUD"; CarrOtS I lb. Cello Bags 10 T n -. Kirm. Oreea O OQ Lettuce nr,M L 1 . Fancy H'inesaps 5 OA' as wttfW eHecllve msi. r Texas Ruby Red-The Choice of Season's Crop U. S. No. 1 Economy Cuarintead Quality Asparagus Potatoes (arly Season. Young, Tender, Green Stalks 2 Bunches 5-lb. Bag 10-lb. Bag lbs. 49' 59 Ivory Soap Camay ncw pink Duz Soap 60 'Mir.. I' 83 And Lmv, Regular Coffee Prices Airurav Mrll"w Mlld Ql Airway flavor Ml). Hag 31 Airway Krcshncii - Mb. Ban 1.81 Nob Hill Rich Aromatic Mb. Ban 95 Nob Hill K"shCround2,b.Ba1!$1.89 Edwards Edwards ?..!." Instant M""" Vacuum Tacked 1 lb. Tin 97 Mb. Tin'1'93 8-ot. Jarl19 Breakfast Gems LARGE A EGGS "Guaranteed Fresh 2D.8r BISQUICK 40-oz. Pkg. A Whole World Of Baking In 1 Box U. S. No. 2. Stack up now 25-lb. n this low price, ggg en a wara? flltrsw tjiervinisr',
