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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1957)
Salerft Oregon, Thursday, March 21, 195? THE CAPITAL JOURNAE Section 3 Page 9 IGA Solid Pack Suggestions By Kraft Foods TUNA VIGITABlT liAvJS J . "uqt saud I SrrSw &zL I i Baked Fish with a Ionian cinfrino f Whole Fish Baked With avory Stuff ing Elegant ' By CECILY BROWNSTONE WI Newsfeature)- I Recent requests lur a fish dish ejegant enough to serve to guests ' Inspired the testing of the following I, tcipe. It calls for a whole fish tfl be stuffed with a savory mixture &, ( bread crumbs, shrimp, olive oil, anion and other seasonings. The vi, fish looks sumptuous when ar rf r ringed on a platter with a garnish 4v. of lemon and exlra shrimp plus any suitable vegetables you have v an hand cucumber or carrot !' , lllccs, watercress or parsley. - Because this recipe is of Span- Ish origin, the stuffing calls (or i olive oil an ingredient Spaniards Use with a lavish hand. Then dur- 7 ing baking the fish is brushed a f, -:i few times with a mixture of the oil '7 : and lemon juice. Spaniards usually eat their main I meal in the middle of the day, and I ; so this baked stuffed fish would probably appear at noon on one ftf thfMr mpnilC Soro it cnmclima f;, 'for a Sunday one o'clock dinner as &". change from the usual roast t meat or poultry. Or serve it for ., auppcr during Lent or on a Friday any lime of the year. . The recipe from which this one 1. was adapted suggested sea bream i . as the fish. We used a beautiful : ., atrlpcd bass; you may, of course, .; substitute any locally available I.' fish suitable for baking. Just make t sure it is fresh and firm. And we beg you not to have the fish de-l capitated at the fish market; HI s looks most elegant when it is brought to the table for carving with both the head and the tail left on. YS If you want a real Spanish way of presenting the baked fish on its . platter, ignore our previous : garnishing suggestion. Instead sur , round the two long sides of the i . fish with pale yellow-green cs carolc leaves; insert a feathery jl frond of dill or fennel so part of K- the spray shows; arrange strips I of scarlet pimiento on top of the V fish. f Stuffed Fish' Matador - Ingredients One 3'4 pound Whole fish, W pound shrimp, U cup olive oil, 1 medium-sized onion ('finely chopped), 14 cup finely chopped , celery, 1 clove garlic minced), 1 cup' fine dry bread crumbs, 'i cup finely chopped green pepper, cup minced par sley, teaspoon salt, teaspoon pepper, l teaspoon dried crumbled thyme, V teaspoon nutmeg, lemon Juice, extra olive oil, garnishes. . Method; Have fish market clean fish and remove back bone and M many of the other bones as pos sible; have head and tail left on. Cook shrimp, shell and devein. Dice shrimp fairly fine there hould be 1 cup lightly packed. . Heat olive oil in 9- or 10-inch skillet ver low heat; add shrimp, onion, Ctlcry and garlic; conk, stirring occasionally, until onion is trans parent. Stir in bread crumbs, green pepper, parsley, salt, pep per, thyme and nutmeg. (Taste and add more salt if necessary.) Lay fish open flat. Spread stuffing over inside of (ish; i( there seems too much, stuff the head with some Of it. With a large darning needle ifid heavy white thread lor ordin ary white nylon thread) sew up ftsh. Line bottom and sides of a baking pan with foil; a mcdium tized rectangular roasting pan is 'sine. Rub foil with olive oil. Ar- Special nr ci,,i, ,j u-,a range fish on foil in pan. Mix a little lemon juice and olive oil to gether; brush fish with it. Bake in moderate,, (350 degrees) oven 40 minutes or until fish flakes easily. Dribble fish with oil-lemon juice mixture occasionally. Foil may be used to help lift fish from pan to platter; remove foil; wipe platter clean. Garnish with lemon slices or wedges, cucumber or carrot slices and cooked shrimp if de sired. Makes 4 large servings; if a half-pound of cooked shrimp is used for the garnish, you can count on having enough fish for 6 serv ings. . Rice and Chicken Ring Dresses up a Simple Supper Menu Rice makes a splendid go-along for creamed sauces, and shapes well into a ring when you wish to dress up, the supper entree. "Creamy Chicken in Rice Ring" is a richly flavored enlree that can use a small amount of chicken (fish, hard-cooked eggs, or vege tables if you wish) to good advan tage. Onion is partially respon sible for the delicious taste. Us ing instant minced onion is a great time saver and most economical. There is no waste with moisture free onion and you can always be sure of consistently full, fresh flavor. Crenmy Chicken in Rice Ring 2 cups cooked chicken J4 cup ripe olives Ya cup butter or margarine 2 teaspoons instant minced on ion or, 2 tablespoons finely chopped raw onion 1-3 cup sifted all-purpose flour 1 cup undiluted evaporated milk 114 cups chicken broth Salt to Taste Rice Ring: 2 teaspoons instant minced on ion or, 2 tablespoons finely chopped raw onion 2 tablespoons water 6 cups hot cooked rice V cup butter or margarine 1 cup grated Swiss cheese ',4 cup chopped parsley Cut chicken in bite-size pieces. Cut olives in large pieces. Melt butter and blend in onion and flour. Slowly stir in milk and broth. Cook and stir until mixture boils and is thickened. Stir in chicken and olive pieces, and heat thoroughly. Season to taste with salt. Rice Ring: Combine instant on ion and water and let stand 5 min utes. Then toss rice lightly with all ingredients until well blended. Pack lightly into buttered 8-inch ring mold. Set in moderate oven (350 degrees F.) 5 to 10 minutes, until hot. Unmold onto serving plate, and fill center with creamy chicken. Makes 6 to B servings. CLAM PROPORTIONS Allow six to eight clams per per son when you are serving them steamed. FINE AS SAUCE Thicken stewed tomatoes they come in a can with a little flour or cornstarch. Serve with green lima beans or as a sauce for meat loaf. PUNTER'S Offer Exclusive al IGA Stores Beautiful Italian Made Polished Wood Salt & Pepper Mill Set . . . Only o WITH PURCHASE Urga FAB 03 (9l( Reg. I $4 Tin 27c 4 for I Oberti Select Pitted Ripe OLIVES Pint Tin J J Assorted Flavors JH10Ji5)c Pillsbury i l Chocolore, WAIYCOrange, White MIX Spice or Yellow Pillsbury Angel Food Cake Mix Chef Boy-Ar-Dee PIZZA PIE MIX Perfect Italian In almost no Prices effective Fri., Sat., and LIPTO N TEA n THE StSK' TEA V4lb. lip UPTON TEA BAGS THE?' TEA PkK. 48 LC Tea Bass 0JL' , Pennant Marshmallow Loma Linda Gravy Mix Pkg. 19 f Topping ,0c 39' Cocktail Peanuts CHIRARDELlt Ground rltnrftlnto CHOCOLATE POWDERED Hemo ib. DUNCAN HIKE Burn! JUJJt Cake Mix EMERT'J EQUAIL'S STATE ST, OSCUTT'S I0A FOODLIHER I0A FOODLINER I0A MARKET ISA MARKET W.njtl. WAr, Ikippifia en oo mo '' " 'r M. VISTA I0A MARKET . . . 3045 Soulh Commercial . . , Tint In Sovlh Saiim v- 3-7f .pkg. 49e Pizza., time Pkg. Pillsbury Flour 10-lb. bag 25-lb. bag 99' T BESTj Sun., March 22, 23 and 24 or Fresh Green Bunches U.S. No. 1 Eastern Oregon Potatoes Jumbo Size Fresh Lemons Florida Pink Grapefruit Vista IGA Market Delicious Blue Bell Chips and 39 7Vid, Tin i HI I lh1lVla9 C 69 Tm 33 n, BELL Look at These Kraft Macaroni and Cheeso KRAFT CHEESE WHIZ lw 59c Kraft Handi-Snack Cheeses........ Pkg, of 6 r 1 1 ' Kraft Cheese in Gass Jar 4 jar, $1 Pimiento, Olive Pimiento, Old English, Roka, Bacon or Garlic Kraft Deluxe Cheese Slices 141b. pkg Kraft Casino. Dressing ..,,. bouic 29c Kraft French Dressing ...nome 24c Parkay Margarine Lb. pkg. ,33c Kraft Mayonnaise locoftreg. price..... ct. 59c Kraft Caramels .. .u. vh. 29c Ballard Biscuits 2pkg,.29c IGA Strawberry Preserves .... .. .20-oz. tumbler 39 IGA Seedless Raisins Mb. pkg. 39 m p mm Groceries . . . Listen to IGA F 111 C t Dinner Winner KGAY 11 A.M. E? Sping Radishes Onions 'b: 39 6iH19' 6, 39 W Potato Chips X 9 Demonstration at Stale Street IGA and Equall't Foodliner Liplon Onion Soup 2 pkgt. 33c Gets Clothes Cleaner In Automatic Washers I 10 lb. $T59 I U-nt. 2" IS? 43cjjgJ Cashmere Bouquet Soap 3.5S 27c I 2 S 27c O'Cello Sponges Special Otter 29c TREND Detergent Powder 2 ... 45 Giant Size Liquid J J CaloDog Food Tin L lor Z7 PUREX Vi Gal. t Liquid J I o Beadt Rlftsrli wicav.ii Values aa .aaw Coffee HILLS INSTANT Coffee DEHHISOH Spightlll and Meat Balls DENNISON Meat Balls DENNISON m km lint. f It J 1 i mi n 0 W U ! 1 ' IGA Storei reserve tha j1 ni. right to limit quantltlea . l MUl fit. w Mi.h. rz t!J .. '"fund hd leui , ?dMl pw Sitdr.be; lic": Tosi with ,'",.wlef DiMJin, ' w"h Italian You'll Ntid Krtll ITALIAN DRESSING TOMATO ASPIC RING 4 cups lomito mice 2 envelopes cefalin 2 liblespoons lemon Juict Sail, pepper I cup chopped celery twt lettuce Mind. Whip Salad Dresilnc Lemon wedjes Stoied unpttltd cucumbu slioi C"PS lomalo juict. Soflen m the remainini V4 cup cold lomalo juict and diistpva ih .'"""A-ldlcmoniuiccind "II and pepper 10 lane. Chill unifl r'Mm" lA'"""1 ri"8 mold femii- u'"11 fi"n- Unmnll n cfniVr -r .? "S,P'ie- Line rial. . .ki:"-.JV?.r,,h cumbe, ,iiV. ' """" na cu" , "PHIUY" TASTY CHIP DIP ll-at pVi- Phlladalphla Brand Ciam yj 6-m tup Kraft Blue Chip Bian Blue bnt.u 3 lablespoons cream u ieapoon woreeilenhlri uuca i Polalo chip! To ihe cream cheese add the Blue cheese, cream, I leasppu.. and Worcestershire sauce. until well blended. Garnish additional chives. Serva with potato chips. M X with 99 lb. Tin Drip or Reg. $1 in 6 oi. Jar 5 1 f S or. Tin 21 1 OA & Gravy M-D TOILET TISSUE 4 Roll fl.r h Pak JOHNSON'S GLADE JOHNSON'S jlKlUt holdir illtthid 89' 89' 29 8 oi. Bollle -iao Ores sing the . Quart vu'NaadKM Cheese PVg. tr KfjfSer HOUSEHOLD f Oil PIIICE WI1H UCHS( or aOllI FOIL BE- 59 Old Dutch Twin Pack , Cleanser tin Reg. 30caHJE Value JLS 1 1 V . -i I 1 Is'ira 37C J
