i,
Page 2 Section 3
THE CAPITAL JOURNAL
Salem, Oregon, Thursday, May 2, 1957
Delirious Swiss steak is made in an easy way here.
Enjoy Those
Artichokes
Fewer and fewer of these won
derful thistles, artichokes, are be
Ing grown. So we suggest you Iry
them while they are still around
How to cook: Allow one arti
choke per serving. With sharp
knife, cut off one inch of top and
cut the stem leaving about 1 inch.
Pull off any loose leaves. With
scissors clip off thorny ends or
tips of leaves. Rinse thoroughly
then drop into boiling, salted water
to cover. For extra seasoning you
might like to add a few pickling
fpices or 1 tablespoon salad or
olive oil, a small clove of garlic
and a thick slice of lemon for
each artichoke. Cover and cook
until stem can be pierced easily
with a fork, 20 to 45 minutes.
Remove from water; drain; cut
off remaining stem. Serve hot or
cold, either whole or cut in half.
If you cut in half remove the tiny
thorns by cutting a shallow half
moon into the heart.
How to eat: These instructions
are for the novice and, surprisingly
enough there are many. This is
one time when fingers are the rule.
Tear off the leaves and dip in
melted butter, lemon butter or
mayonnaise. Kat as far up the
leaves as you can. When the leaves
are gone you have reached Iho
heart, and we're among those who
think this Is the tendercst, best
eating of all. However, It is time
to reach for your fork.
Easy Way
Told for
Swiss Steak -
Here's a trick to make an easy
Swiss steak entree. And here's
what you do:
Ensy Swiss Steak
Dot the center of 2'i feet of
heavy duty aluminum foil with 1
tablespoon butter or margarine.
biinke nail tne contents ol 1 en
velope onion soup mix on the foil,
(use the soup mix dry and mix
the Ingredients so the concen
trated bouillon and dehydrated
vegetables will be evenly blended.
Over this place 1ft pounds chuck
steaki without bone, cut 1 inch
thick. Top steak with remaining
soup mix and 1 tablespoon butter
or margarine. Add ft pound fresh
mushrooms, sliced around steak.
Bring foil up over meat and double
fold edges to seal tightly. Place in
a shallow baking pan. Bake in a
moderate oven (375 degrees F.) 1
Hour. '
for Barbecue
' Barbecue' season Is here soon.
Marinate one-Inch cubes of lamb
shoulder In a blond of sherry,
moisture-free instant minced on
ion, salt, pepper and orcgano.
Cover and refrigerate overnight.
Skewer meat and cook over char
coal.
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fcJlelllM-,i.Mi.tJ.l.lMM.M. KW-.Htmt.-W- I n iiiiii.ubumi.wmmi in i.nmr .... .
Along with your special dinner try some ol these ham and sweets
on skewers.
Ham, Sweets
On Skewers
Tasty Bits
Broiled ham and sweet potatoes
on skewers make up a satisfying
and tasty dish for an informal
gathering. Hcarly cubes Of ham
and sweet polatocs are speared,
then dipped in a sauce that Is
compounded from canned apple
suuee, molasses, brown sugar and
mustard.
nrolled Ham 'n Sweets
On Skewers
1 tcndorlizcd ham slice cut Hi"
thick (approx. 1V4 lbs.)
8 small or 4 large cooked or
conned sweet potatoes
ft cup canned apple sauce
2 tablespoons molasses :
Vi cup light brown sugar
1 tablespoon prepared mustard
Alternate cubes of the tenderized
ham and small whole or cubed
sweet potatoes on skewers, start-
f
EMOWM MARKET
BROADWAY AND MARKET ST.
Where Your Dollar Gets Time and a Half
Prices Good Friday, Saturday, Sunday. Store Hour 8 A.M. Till 8 P.M. Including Sunday
Bring Your Troubles to a Meat Cutter not a Pliofilm Meat Counter.
Its a Pleasure to eat Meat From Broadway Market. No Pliofilm no
Addatives or Preservatives. Ask Your Neighbor She Trades Here.
Beet Roasl 49 IZ.
Pork s wieners . . . . ,b. 39'
Z Lbs. OJC , Just Like Colves Liver
Oysters CUArl DJL- ol ) JA AGED CHEESE
Fuii - 59c JllOrl KIDS Beef I lbs.49 54c Lb.
GARDEN FRESH FRUITS AND VEGETABLES
asparagus Potaloes 50H 69 3ucum2b5e
MARGARINE " "W ' VGORO
5 I00 I 2Ba9Lb' I4'
Large Selection
- Bedding Plants,,, 59' DOG FOOD
Dinner Beverages P'0" Fcir
BABY FOOD VUilCe Hut - ....r
lsr2& Mayonnaise , o,. 59' vETsc
FLOUR RICE
MggHs Frozen PeasJU 10' li
5c Vinegar ... 6, 59' T9cPl:ER
New Meat Relish
Brisk and tasty for a springtime
meal is this new meat relish, and
could anything be easier!: - To ft
cup canned apple sauce add ft
cup drained pickle relish and !'
teaspoon powdered ginger. Then
just mix. well and spoon out gen
erously, ...... i
TO STEAM FISH
Fish may be steamed In a colan
der over boiling water. Cover the
colander during the steaming.
i ;
Chocolate Squares
Suggested for
Cookie Fanciers
Chocolate fanciers will go for
these squares:
Congo Squares
2?. cups sifted flour
2ft teaspoons baking powder
ft teaspoon salt
cup shortening
1 pound brown sugar
3 eggs
1 cup nutmcats, chopped
1 7-ouncc package chocolate
bits
Sift together flour, bakine pow
der and salt. Melt shortening and
stir in brown sugar. Cool slightly.
Add eggs, one at a time beating
well after each addition. Add flour,
nut meats and chocolate bits. Pour
and spread in pan 10xl5ftx?i"
which has been lightly greased and
lined with paper. Bake in mode
rate oven 350 degrees, 25 minutes.
Cut in squares when cool.
Topped with meringue, chopped
nuts, and tart pineapple filling this
short crunchy cookie is for spring
parties.
Shrimps Are
Featured in
Rich Bisque
For something a bit on the cleg
ant order for a Sunday supper try
this shrimp bisque:
Shrimp Bisque
2 lbs. fresh or frozen shrimp
Water to cover shrimp
1 tablespoon salt
1 tablespoon chopped onion
2 bay leaves, crushed
1 tablespoon vinegar
1 stalk celery with leaves,
chopped
2 tablespoons rice
3 tablespoons butter or marga
rine 3 carrots, sliced
1 onion, thinly sliced
3 sprigs parsley, choppu.
1 bay leaf
!i teaspoon thyme
2 teaspoons salt
ft teaspoon fresh ground black
pepper
ft cup cream
ft cup Rhine wine
Drop shrimp into boiling water
to cover; add next S ingredients.
Bring to boil: boil S to 7 minutes.
Drain shrimp, savin? 4 cups strain
ed broth. Remove sheMs and b'-ek
veins from shrimp. Set a"idc 12
whole shrimp for garn'sh. Dice re
maining shrimp. Coo1: r'c : : 2
cups shrimp broth until tend-jr;
set aside. M e 1 1 butter in lr J2
saucepan; add carrots, o'tioi s -1
parsley; brown slijhtly. Add 2 cuns
clear shrimp bro'h with all
mainirg inrrcdients e.:c:pt crr. m
and wine; simmer 29 minutes, rid
diced shrimp and shrimp-rice
stock; simmer Ip minutes longer.
Add cream and wine. Serve very
hot, garnished with whole shrimp.
Makes 6 servings.
The after-school snack crowd will go for this drink.
After-School Drink
ing and ending with ham. Combine
apple sauce, molasses, brown su
gar, and prepared mustard; pour
over skewered foods. Broil 3" from
heat until apple sauce mixture is
glazed and golden brown. Serve
hot. Yields 4 servings.
Canned Corned Beef
Hash Popular Meat
' A too seller in canned meat is
corned beef hash. Here's a quick
dinner dish featuring this tasty
item.
Firmly pack two cans corned
beef hash into a well greased
square baking dish. Make 6 inden
tations in top of the loaf with the
back of a spoon. Place 6 peach
halves in indentations and fill with
catsup. Bake in moderate, 350 de
gree, oven for 45 minutes. Let
stand about 10 minutes before
serving.
That Will Please
Fine as an after school beverage
is this "Cuban Special."
Cuban Special
1 banana
1 grapefruit, juice
Few drops maple flavoring
Black cherry beverage
Mash banana or put through
sieve or food mill. Add grapefruit
juice and maple flavoring. Divide
among 3 tall glasses. Fill each
lass with ice cold encrry soda.
Stir gently to mix.
Cut carrots into toothpick size
pieces and add to cole slaw.
AGAIN THIS WEEK
At Your Favorite Food Store
6 -bottle carton
Double-Cola
for only H
with purchase
of 6-bottU
carton at
regular price
LIMITED TIME ONLY
DR. PEPPER BOTTLING CO.
1095 N. Liberty St.-S.lem
IT'S NEWI IT'S BL'UEI IT'S A LIQUID! IT'S WISKI
Mi last
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a detergent tot gets
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your wasi mm c
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4VV , ' - " s - I j If Nlon v.h.lening wiih WISK ii
i ' " s I s' , x ""t!. II a cinch. Jmt pour WISK directly
J . fSS?,,i I f - IV S i on garment, squeeze it into every
lS - -ninn I r jaaa. S- l . -P"'. I" sit five minutes, thea
I " " Wtoss into washing machine.
X " ' APPROVE IT ON DISHTOWELS! J . Jl PROVE IT ON PLAYCLOTHES! Cf V- rf
" y For stami powders can't get out. X,. Forget about scrubbing knees of Kijr 8fll'
P I simply ct first with water, rub l ''I plaj clothes or overalls. Simply IP jp v tH3$S53l .rtttMl"
I I Mains with a little WISK, then I - jfl wet problem areas with water, Ik g -jT -giUJlJ :
h throw the stained things in with f rub in a little WISK. toss the M i, L 1
PROVE IT NEXT WASHDAY
New blue liquid WISK does everything powders
can do and wonderful things powders carrt do!
Now there's a way to get all the wash really clean in
just one washing! That means youH get it whiter,
brighter and sweeter-smelling, too, with the new blue
liquid detergent, WISK!
Yes, here, with the convenience of WISK's handy
can, instead of a bulky box, is your wonderful way to
get everything really clean with just one washday prod
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dishtowtls, grimy playclothes and workclothes. Even
dingy, yellowed nylons come out white in one wash
ing with WISK!
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