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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1957)
Page 10 Section 3 THE C APITAE JOURNATJ Salem, Oregon, Th'ursdaj', March' 21, 1957 Fragrant Meat Stew Favorite The fragrant odors from the kitchen from this dish will pep up appemes, come dinner time, and It is an economy dish, too. Bavarian Boiled Dinner l'i pounds boneless stew beef Vi teaspoons kitchen bouquet 2 tablespoons fat 1 cup thinly sliced onions 2 cups cold water 1 tablespoon salt 1 teaspoon caraway seeds Vt teaspoon pepper 1 medium bay leaf Vi cup vinegar 1 medium red cabbage 1 oz. gingcrsnaps, crumbled (8 small ones) Va cup warm water 8 ounces noodles, cooked Cut beef in Vk inch cubes. Place In mixing bowl and sprinkle with kitchen bouquet. Melt fat in Dutch oven over moderate heat, add meat and brown on all sides. Add onions and cook until lightly browned. Add water, salt, caraway seeds, pepper and bay leaf. Cover and bring to boil. Simmer over low heat about I hour. Stir in vinegar. Cut cabbage in eight wedges, lay over top of meat and cook covered until cabbage is tender, about 30 minutes. Remove cabbage to warm place. Crumble gingersnaps, soak in warm water and add to meat. Stir until gravy thickens. Arrange noodles on warm place, top with meat and surround with cabbage wedges. Serve at once. Jtecipe makes 4 servings. .Sure fi be a favorite specialty bread is this one made with prunes and oats. Prune and Oat Bread for Breakfast or Snack Time Cereal and milk both are worked in to make this delicious prune oat bread. The bread is fine for breakfast and as toast, also as a snack food. Try it with cottage cheese at lunch time. Prune Oat Bread 2 cups sifted all-purpose flour i cup sugar 2'j teaspoons baking powder Kraut and Franks In Bake for Dinner A tasty way Ao serve an old favorite duo kraut and franks is this bake: Treasure llnkc (Makes 4 servings) Vi cup butter or margarine 1 medium-sized onion, sliced 1 pound frankfurters, cut in 1-inch pieces 1 1-pound 4-ouncc can peas 1 tablespoon all-purpose flour Vi teaspoon rosemary Salt and pepper to taste 1 1-pound 11-ouncc can sauer kraut, drained Melt butter or margarine; add onion and saute until tender. Add frankfurters and cook until lightly browned. Drain peas; combine pea liquid and flour; blend. Add flour mixture to frankfurter mixture; cook over low heat, stirring constantly, un til thickened. Add peas, rose mary and salt and pepper; mix lightly. Arrange kraut around edge of lightly greased 2-quart casserole; fill center with frank furter mixture. Cover and bake in moderate oven (375) 25 min utes, or until thoroughly heated. Au Gratin Dish One For Beginner Cooks , For. beginner cooks here is a reliable fish dish to keep in your recipe file: Fillet of Sole Au Gratin The fillet is the meaty part on the side of the fish; you may buy it fresh or frozen. If you arc using fresh fish, ask your butcher or . (ishman to fillet and skin what ever fish you choose. Grease a shallow glass baking, dish witli oil or butler, put the fillets in the dish, and sprinkle with a little salt and pepper mixed together. Pour in Vi cup dry white wine and ii cup water mixed together, then sprinkle the fish with b r c a d crumbs and dot with butter. To dot with butter, cut small pieces from a stick of butter and cast thorn hither and yon over the fish. Bake in a preheated moderate (350') oven for about 23 minutes, or until the fish is cooked and the top is brown. You may add a little more wine and water If I ho liquid seems to disappear too rapidly. Minted Lamb Patties Refreshing Change to Serve on Dinner Menu Minted lamb patties are a fine early spring meat dish. Usually, these patties arc already prepared for you at the market, so all you have to do is to dip each one in mint sauce or other sauce, wrap an onion ring or two around it, and spear it with a skewer to cook. Here arc some suggstions about mint sauce: Mint Sauce: Vi tablespoons confectioners sugar 1-3 cup finely chopped mint leaves 3 tablespoons water Vt cup strong vinegar Heat water and dissolve confec tioners sugar. Cool this syrup. Then add mint leaves and vine gar. Make i to 1 hour before serving, flccipc makes 1 cup. Mint Butter: V: cup butter 1 tablespoon lemon juice Vt teaspoon salt if butter is unsalled.) Vi cup finely chopped mint leaves, or V' teaspoon curry powder if you prefer curry flavor to mint. Beat butter until creamy, soupy soft. Add lemon juice slowly. (Add salt if necessary.) Then add mint leaves or curry powder. Makes 1 cup. Currant Mint Sauce: VA tablespoon finely chopped mint leaves ' 1 tablespoon grated orange rind (cut with scissors into rind cut with scissors into fine pieces) Add 1 tablespoon sherry for variation Vt tumbler of currant jelly Itccipe makes 1 large cupful. j Igloo Foods Co. Quality and Quantity 1750 Fairgrounds Road Phone EM 2-9904 Slokely's Chicken Pies Tomato Magic A vegetable's needed to round out a quick supper? What's on the pantry shelf tomatoes? No wand waving for this kitchen wizardry! Simply open up ihe can. add some real molasi. h:A beat tomatoes as usual. Result a tart-sweet overtone, maki.-.g the tomatoes a saucier partner for many foods. Kspccially good with Lenten fish dishes that arc bland. FLAVOR BI.K.VDS Try adding slices of pimiento stufted olives to your toasted cheese sandwich interesting blend of flavors. v. 12 8-oz. pkg. 2 98 CASH and CARRY WATCH FOR OUR GRAND OPENING ii Celebrate and save during Chase & Sanborn's mm, r A N OA A 0 I HAND INfc on nGiv glanf-sIzG jar...enjoy -the fees! instant coffee ever developed i I'Chaae & Sanborn climiura 93 yenrs of coflee-mnking experience with great new Instant Chase & Sanborn Glve yourself the first, the only, full-bodied instant coffee. -pj V()T, TW)t Vr ' 'join the celebration; Save 25( on the new giant-iiz jnr. jf'.w" 'L Vi teaspoon soda 1 teaspoon salt V,i cups coarsely ground ready- to-cat oat cereal VA cups buttermilk or sour milk 2 tablespoons melted fat 1 cup diced, drained cooked prunes 'A cup chopped nuts Sift together flour, sugar, baking powder, soda, and salt. Add ready- to-eat oat cereal and mix thor oughly. Combine buttermilk with slightly cooled fat. (To make sweet milk sour, add 1 tablespoon of vinegar to VA cups of sweet milk.) Add to flour mixture with prunes and nuts, stirring just enough to moisten the dry ingredients. (Bat ter should be lumpy.) Put into well-greased loaf pan, 9 x 5 x 3 inches. Place extra halves of prunes and whole nut moats on top. Bake in moderate oven (350 degrees F.) about 1 hour, or until done. Turn out on rack to cool. Yield: 1 loaf. Three cups of rcady-to-cat oat cereal (about) makes Vi cups of coarsely ground cereal. If grinder does not have a coarse plate, crush cereal with bottom of metal measuring cup. Do not use a roll ing pm the crumbs obtained are too fine. POTATOES This Week's Special . . . Only at Del-Mar-KelKr ARDEN PRIZE PARTY! Live Radio Broadcast Over Station KGAY Saturday, 1:00 to 3:00 P.M., Featuring MAJOR CAMERON HENDERSON and His Scottish Bagpipers FREE PRIZES! DEMONSTRATIONS! COFFEE . . . 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