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
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Shop V
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SAFEWAY
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Look at these top specials in this week's parade of values!
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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'
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(.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
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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
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Meaty chopi from the choice center por
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Lb.
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Fresh Drawn
Whole
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2 to W,-U.
Average Weight.
Stock Up Your
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V. S. Choice
Blade Cut Hi.
1-Inch Rib
Lb.
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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
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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
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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
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Instant M"""
Vacuum
Tacked
1 lb. Tin 97
Mb. Tin'1'93
8-ot. Jarl19
Breakfast Gems
LARGE A EGGS
"Guaranteed Fresh
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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
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tjiervinisr',