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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 28, 1957)
-Pajre 2 Section 8 THE CAPITAL JOURNAL Salem, Oregon, Thursday, March 28, 1957 Kjr- 1 w-4 Clove -Stars : iinAppie Desserts 1 0 " 1 Make me of those aluminum (oil pie dishes when the pie Is gone turn them Into individual casseroles Foil Pans Useful for Individual Casseroles Make use of those little alum inum foil dishes you have boon saving from frozen pot pies and the like. They make fine contain ers for individual dinner casse roles. Adding further color with such dishes, serve baked stuffed potatoes in foil wrappers. Fillet and Fresh Vegetable Casseroles I.-2 lbs. fresh or frozen fillet of any white fish . 3 tablespoons lemon juice 1 cup cooked carrots 1 cup cooked string boans ' 4 tablespoons butter or margarine 4 tablespoons flour , 2 cups milk Vi teaspoon salt V teaspoon freshly ground black pepper r2 teaspoons grated onion i Grated parmesan cheese Place fish fillots in a saucepan with 4 cup boiling water, i tea spoon salt and the lemon juice Cover and simmer gently until lish bogins to (lake. Drain oil li quid and save. Lightly grease 6 in dividual aluminum foil casseroles. Remove bones, if any, from fish and arrange in serving size por tions in casseroles. Add carrots and string beans which have been cook ed to the crisp tender stage. Prepare sauce as follows: melt butter in saucepan, add flour,' stir and cook until it bubbles. Add 1 cup of liquid from fish and the milk. Stir and cook until smooth, add seasonings. Pour over fish and vegetables, dividing equally and filling to xn inch from top. Sprinkle grated parmesan cheese lightly on each casserole. Cover casseroles with squares of aluminum foil, i crimping securely to edges. Store ' in freezer until needed. To serve, place frozen casseroles on cookie sheet in moderate oven '(375 F.) and heat for 35 minutes. Remove foil covers during last 10 minutes to brown lightly. Recipe makes 6 servings. Stuffed llnkctl Potatoes Foil-bake potatoes. Divide pota toes lengthwise, allowing about two-thirds for the lower half. Scoop out centers and whip up to feathery lightness with hot milk, butter or margarine and season ings. Heap the filling in the larger potato skin , shell, discarding the smaller one. Dot with butter and sprinkle with paprika. Wrap these stuffed potatoes in foil and store in freezer. When ready to serve, place direct from freezer in a mo derately hot oven (375 F.) and heat for 35 minutes. Turn back foil dur ing last 10 minutes to brown. J Clove is a spice going nicely with apples, along with cinnamon This recipe for a clove apple des- sen is a gooa one. tlove Apple Cups 2 cup sifted all-purpose flour 2 teaspoons double-acting bak ing powder. 1 teaspoon salt 2 tablespoons sugar Vi cup shortening 1 cup milk 1 egg, beaten teaspoon pure vanilla extract 4 medium ripe cooking apples V cup sugar ' teaspoon salt Vi teaspoon ground cloves lh teaspoon ground cinnamon 2 tablespoons light corn syrup 1 tablespoon melted butter or margarine Sift first 4 ingredients into a mixing bowl. Add shortening and cut it in with a pastry blender or scmbles coarse meal. Combine two knives until the mixture re milk, egg and pure vanilla ex tract and stir into the dry ingred ients. Mix well. Drop a table spoon of batter into each of 12 well-greased muffin tins or cus tard cups. Peel apples, core and cut into -inch slices crosswise. Place a slice over each cup of batter. Fill centers with a mixture of sugar, salt and spices. Brush top with mixture of corn syrup and melted butter or margarine. Bake in a preheated hot oven MOO degrees F. 20 to 25 minutes or until apples are tender. Serve warm, for dessert, with whipped cream sweetened with 1 table spoon to each M cup heavy cream. Dust with cloves and cinnamon. Or, if desired, serve as coffee cake for breakfast without cream Yield: 12 servings. j Pudding 'Of Matzohs Delicious ! Among specialty foods you may find in the markets are the mat tohs (unleavened bread). They can I be used for a tasty pudding that goes nicely with a light luncheon Luncheon Salad For an extra good Lenten lun cheon salad, combine crisp bite sized pieces of lettuce, chunks of ripe olives, garlic croutons and chunks of tuna. Toss lightly with a wine vinegar and oil dressing and top with sliced avocado. or a Sunday night supper, or with a cup of tea. Matzoh Pudding 3 matzohs 4 eggs 2 cups milk Yt cup sugar 1 teaspoon cinnamon 1 teaspoon salt v Vi cup seedless raisins 1 cup apples, sliced thin Break matzohs: soak in cold wate.r 5 minutes. Drain. Beat eggs; add milk, sugar, cinnamon, salt, raisins, apple slices and matzohs. Mix well. Pour into buttered Wi j quart casserole. Set casserole in ; shallow pan of water; bake in moderate oven, 350 deg. F 1-1 'i j hours, or until Inserted knife comes I out clean. Recipe makes six to eight servings. For a bit different, bread pudding type of dessert, try this matzoh pudding. i i . r jinreresnng variety Tor Vegetables Easy to Attain j A bit of effort will glamorize any. margarine i vegetable. Here are three common fi tnhlpsnnnn; hrnurn sim.nr Meat Loaf Tasty With Seasonings One of the everyday menls. namely ground beef, can achieve new elegance with just a bit of Imagination. Piggy bank menus arc nctu ally what you make of them and ? round beef can provide anything rom a hamburger to an artistic Fiesta Meat Loaf. . Fleit Meat Loaf 2 pounds ground beef 1 pound ground pork 14 cup minced onion to cup prepared horseradish 1 teaspoon prepared mustard 2 eggs, slightly beaten 2 teaspoons salt to teaspoon pepper to cup catchup to cup chopped green pepper, if desired Combine all ingredients and mix thoroughly. Pack into a 5 x 9 inch loaf pan or a 2-quart ring mold. Bake in a moderate oven (350 deg F.) Hi to 2 hours. Yield: 10 to 12 servings. Doneness of Meat Beef may be cooked rare, me dium or well-done; pork is always cooked to the well-done stage; lamb is usually cooked to the me dium to well-done stage and veal Is cooked well-done. This meat loaf ring is a neat way of using the old favorite ground beef. Citrus Fruit One of Musts in Daily Diet "C" stands for the common cold these days, but it also stands for citrus and vitamin C which helps build resistance to such infections, and which must be replaced each day because it cannot be stored in our bodies. Citrus Concentrates: There's no excuse for not getting your glass ful of citrus juice every morning they ve even taken the "squeeze" out so that this one time daily chore has literally be come child's play. Housewives have long been ac quainted with the goodness and convenience of frozen orange juice and lemonade juice concentrates and now they arc making friends with a sister product, frozen grape- mm juice concentrate, lo these products you simply add water and mix well. Nothing could be easier for health and enjoyment. Best of all is the nssurance of the high vitamin content of the concentrate, With modern processing methods, practically all of the precieus vita min C is retained. All year round, re&arKe5S season or geflgrapky, (resrn cs centratcd citrus prwhicts are at your fingertips. Fish Fillets Baked With Cream Sauce Baked fish is always a treat. Here is simple but tasty way to fix it: Baked Fish Ftllrls 1 to 14 pounds fish fillets Salt 2 cups medium cream sauce ?4 cup buttered crumbs wipe fish with a damp cloth and sprinkle with salt. Lay fish in a well buttered, shallow baking dish. Pour well seasoned cream sauce over fish. Sprinkle buttered crumbs over the top. Cover in a hot oven, 350 degrees K.. for 10 minutes; uncover and bake 15 to 20 minutes longer or until fish is tender. Makes 4 servings. A Sause You'll Like A dream of a sauce to serve with boiled beef, corned beef, ham, steamed fish or even poached eggs on toast is this one. Recipe makes about 2 cups sauce. Pass it in sauce boat. Horseradish Sauce Melt 3 tablespoons butter or margarine in saucepan. Stir in 3 tablespoons flour, M teaspoon salt. 1 teaspoon dry mustard, and grad ually add vi cups milk and Vi teaspoon kitchen bouquet. Cook stirring constantly, until sauce thickens and boils. Add 2 table spoons grated horseradish and serve. Fine Fish 5&cq Brush this tasty sauce over fis-fc I before broiling. Combine 2 table spoons each white (able wine and melted butter or margarine with 1 teaspoon each instant minced onion, Worcestershire sauce and lemon juice. Let stand 5 minutes before basting fish. vegetable. Here are three common vegetables made into company- fare dishes. Quick Beet Supreme 1 2 pound can sliced beets Vi cup sliced onions 2 tablespoons butter or margarine Vi cup sugar h teaspoon salt n teaspoon pepper 1 tablespoon lemon juice Vs cup beet liquid or water Pour off liquid from beets and reserve, baute onions in butter until onions are tender. Stir in sugar, salt, pepper, lemon juice and h cup beet liquid or water. Add beets and cook until beets are thoroughly heated-about 5 minutes- stirring occasionally. ield: 6 servings. Glazed Carrots 1 pound carrots, cooked 2 tablespoons melted butter r 6 tablespoons brown sucar 4 teaspoon salt 2 teaspoon paprika 2 teaspoons water Cut cooked carrots into halves or quarters. Dip in melted butter. Place in heavy skillet over low flame. Sprinkle with sugar, salt and paprika. Add water. Cook until well glazed, spooning sugar mix ture over carrots occasionally. Yield: 4 servings. Glazed Onions 2 tablespoons melted butter or margarine 6 tablespoons sugar Vi teaspoon salt Vi teaspoon paprika 2 teaspoons water 1 pound small onions, boiled Blend first five ingredients in large skillet over low flame. Add onions. Cook, turning often, until onions are golden and glazed. Yield: 4 servings. EASY BfiSSERT Whipped cream, combined with fruit, makes a simple but delecta ble dessert. Be sure to freese tV.e mixture at the coldest tempera ture for a couple of hws or iwrtil solidly frozen, then luca temper ature control back U "nsrs-iaJ" so dessert will yay firm bot t get icy. Scalfap&d Oj s ten A Tradttfon Dtth Succulent oysters have been being scalloped in many ways for many years. This is a simple, satisfying way of preparing this traditional disk. Buy tlnem freab, canned or frwc. SrwHopftd Distant 14 pints oysters md licpaw ( a bow-t 4 d book eyywfi ) Vi teaspooa salt Dash of )c?i?sr 2 taVlep0x5 cVpod pcrs&iy i cup softescd bwMw c tow garine 2 cups fis-cly rW critStiec crumbs cup mi& 1 teaspes TCwceri4dp sauce Ckec.k ftoFs i ho smo sdX k&s sf skell k-ave bom remiwod. tram eff oyster lipr ad save Vi ciftp-, fill. Stir sa, fewer ad parsley into oysters. Blend together butter , and cractar crira&s. Altrx-ac layers ef oyst-ers ael craclwr nis- ' turc in greased bakisg t&ab. Cm- 1 bifle RMe, Worcestershire s&wcc i a-xd eyster hotter. INw int tab- isg Ks&. Kafr? ix mdwato re, , 51 degree. 26 muwtes. ! If tfes4red garxisfe witk adc&itfi- al oysters in the lat 15 miRutos 1 of cooking. Makes six servings. Rat sin-Apple Cake Upside-down apple-raisin cake is a yummv dessert. Armnw sliced apples, chopped walnuts and raisins in the usual butter brown sugar upside-down cake pa coating. Sprii-Ale witk a couple et tafelespoew of sherry wine and io wim Dauer. usrte a v&ml. TO MAWJUTO KKAXS You'll need aboitf ce-qtnrter cwp ef ts.xgy French dressing for marinaiwg a cas f cut green bows. Serve the beauts as a relish wi-iM meat er fish. m I irinumun ana Raisin Cake A favorite with the family for dinner time dessert will be this cinnamon-raisin cake fresh out of the oven and covered with butter cream frosting. Cinnamon-Raisin Cake i cup lard P cups sifted cake flour . T cup sugar 2 teaspoons baking powder '? teaspoon salt 1 tablespoon cinnamon 1 teaspoon vanilla '. cup milk 2 eggs t2 cup raisins Line two 8-inch cake pans with wax paper. Cream together lard and h cup flour. Reserve cup Hour for raisins. Add remaining flour, sugar, baking powder, salt, cinnamon, vanilla and cup milk. Beat until smooth and fluffy. Add remaining milk. Beat again until thoroughly combined. Add eggs. one at a time, beating well after each addition. Combine remaining flour and raisins and stir into bat ter. Pour into cake pns and biJic in a moderate oven (375s F.) for M to 25 minutes. Cool and frost with Butter Cream Frostinj. tortkr Crenw -P'r4og U cup butter or msrgsriiw 3 cups sifted ewlscticnars sugar Dash salt 1 teaspora vanilh 3 tablcspoes milk Cream butter or mar'iiiw and pvid confectioners swgw pad salt. Mix well. Add vmiUa and milk and beat until fluffy. Beef for Breakfast It's well to remember that-when I braising, first, brown the meat on all sides in its own fat or lard or drippings. Second, season the meat with salt and pepper. Third, add a small amount of liquid, cover tightly and cook slowly, or: simmer, until meat is tender. Fourth, add vegetables, if included in recipe, just long enough before serving to be cooked, about 15 to' 30 minutes. Igloo Foods Cc. Quality and Quanti'y : 1750 Fairgrounds Road Phone EM 2-9904 Sunkisl Pink Lemonade Case of 24 6-oz. Tins Cash & Carry MNK $2.98 WATCH FOR OUR GRAND OPENING I GgHS S Grocery TURNER, OREGON "Always the Best of Competitive Prices" Prices Effective Friday thru Sunday Ph. Turner 265 FIOUR 23 1, 1 POTATOES ICL 29" BACON .39 RINGS 3 99' Hf 3 99 ctadc uniinr mn " am i pm. JllIC nVUiW Sunday, 11:30 a.m lo 6:00 p.m. BROAD TO A msniun n. ,w. ,,"'Y "t certainly approve before rot"" THOUSANDS HAIL MBTBREAD 10 HELP C0HHGH1 EFFECTIVELY! Takes The Place 0( Ordinary ttite-fts9meflt Wafers, Pitts And TatiBts That Cast OQ To Twice As Much! tl IL.nr Trt NOT ."Reducing " ...-TTTMvjoioM Control .. . r. iuj Cain n Weiiru- Means tu i"iu u" j iinin Cnntrfli PROFIlt Bteao -- WeigM By biiuo"' . w... iwt nvereai. 50 iuu ' . tV 11 , 30 Minutes Before Lunch And Dinner Est 2 Slices Of ... I wdlllV '..Ti-i hiinnv. teams Jf Refys SamaJ fat Htxtieety &mx teifcto CnntHil Centur Of Tte tn&t ...&Yw ft't ttweal -r-t Ml ( '1 1 CMWjIWS" M if gsxs. & m ROAST ROUND YTC AM v s. GBoa AG!D CHEESE ttrtUte 45' . 54 SUB DA TIM AnaoW VUVVH SliUr GROUND BEiF FORK 49' 3JT T Cm ia BABY BEEF ilftf TO Sl3 Ins UKe lalvw liver WlfHEfiS lb. 39 GARDEN FRESH FRUITS AND VEGETABLES POTATOES 50 69c U.S. Hm. 2 ORANGES 49c Tr-B ipJ GRAPEFRUIT 5c Ttxx Pink? CRAB MEAT 49c Rag. 5in Crrrjt JfX MIXES 10c Por All Tbt t9 ItooilH n T. ?t Rianer In Comoltte PHt fctESSSS oThtti Ordiniry White And Whole Wtaftfte. lilt Baled By The Bakers Of Famous WONDER BR?D IMS 5firetje PiirtllSH f o ie SNOWDRIFT fan SHORTENING loja BANANAS 2 ... 29c COFFEE All Popular Rrasfc Pound 99 frflzen 6JKer' (TRAINED BABY fOODS 12 .... WW' BISCUIT MIX 39c Large Sots Fischar'i 25c 45-o. Mr fwlta T fling in TwYa lcr 1 45c m FLOUR 3 49c 10 Ib, 89c nJ& I WAY W1AKK1T 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, hot a ! nioriim Aaear counter, rresn iviears at their tinest -no additives or preservatives. U.S. Good Grade Beef-buy it, try it-it's guaranteed. Ask your neigh bor-she trades here. BEEF