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SAUEHBRATEN TREATMENT This is the season of the year
when plentiful, economical .stewing beef gets savory, lip-smack-inj
sa uerbraten treatment surrounded by flavorful vegetables.
Th recipe for this and other good things is included in today s
food columns.
Feeding the Family
By ZOLA
Ttoi
Lat'i. Enjoy Pina
Flavors in New Ways
November, the frost on' the
pumpkin, the root, vegetables in
toe bins offering flavor treats
neglected by many because we
don't know how to fix them' or
have a notion that the family
won t like them
Prepare the good distinctive'
ly flavored roots in ways sug-, Or if oven is set at lower temp
a rested today and open up a erature for another dish, bake
wnoie new world vt good eating
for the family and for "com -
' Pany." too. Such good things as
parsnips, rutabagas, turnips
along with the more popular
carrots, yajns and sweet potatoes
which are increasingly plentiful.
Then too, there are long white
potatoes, onions for cooking' as
a vegetable and for seasoning
partically everything except des-
eri. uariic.is another root con
' Jidered indispensable by many.
Cl Parsnips Try
, When properly cooked, and
-this means steamed not boiled,
parsnips hav a' sweet . nutty
j flavor. To obtain the full flavor,
pannlps should be steamed in
the.T skins until tender. Then
peel and slit lengthwise. If the
C(reGis large, scoop it out' with
fine point of a knife
Parsnips are new ready for
the ricer or may" be mashed and
curved like potatoes. Or they
may be sliced and it lazed like
sweet potatoes, pan-fried, cream
ed or French fried..
Glazed Parsnips. Sleam ten
parsnips and cut into wedges;
r place in greased tasserole and
q dot with three tablespoons but
ter or margarine. Sprinkle with
two tablespoons brown sugar
mixed with three-fourth teaspoon
powdered !ry mustard and' dash
of frashly ground pepper. Bake
-20 minutes or tfntil glazed and
browned, in , preheated 400
O dtflree ovtn. Sijc servings..
O Hutabagai. Turnips
In Wy Lika Thas
Rutabagas and turnips, vfhich
re relatives, are sadly neglected
in menu planning and "it seems
too bad because they have gen-
Ci. uine character and distinctive !
:j flavor. Give the family new fla-1
-vor. treats by fixing them in ,
; any of these delicious tvavs:
Turnips and rutabagas must be
peeled before cooktng. unlike
most ..other roots. Scrub them-,-
peelthem as thinly as possible
and cut in Urge pieces if they
re to be masJied, or dice if they
are to be creamed or prepared
in similar fashion.'
Ceok in large quanity of boil
ings salted water, uncovered,
, until tender. Youog turnips will
cook tender In 20 to 30 minutes;
older roots will take longer.
Drain liquid off. mash the veget-
f able snd season with salt, pepper
and butter or margarine.
Bale Them Whole. Turnips
make
Ready to
FRUIT MIX
for delicious Fruif Cakes
VIHCINT
UiJor
and rutabagas are also good
baked like potatoes.
Cesserol Bake. Peel thinly
and slice turnips or rutabagas
one-fourth inch thick; arrange
in layers in greased casserole
and dot each layer with butter
or margarine. Sprinkle with salt
and pepper. Cover and bake in
! 450 dcuree oven for 45 minutes.
j turnips longer time until tender
1 ' Other Ways. Turnips and rut
abagas make an admirable addi
tion to stews and soups, enhanc
ing flavor of the dish while im
proving their own flavor. They
may be served in fritters, in pud
dings and pancakes; may be
fried, glazed or added to cas
serole dishes.
Garlic Atom Bomb
. Garlic has been called the
"atomic bomb of the vegetable
world." We can't overlook it
when we talk about roots be
cause it is indeed a powerful
one. Favored by Italians and
those of Spanish descent, garlic
is used to flavor meats, veg
etables, stews, soups, salads,
dressings, tomato dishes, spagh
etti, sauces and in preparation
of pickles and sausages. A tossed
salad without garlic is unthink
able by most.
California is country's lead
ing garlic grower with 16.900,-
000 pounds produced during an
average year. There s little dif-
frence between the red and
white varieties.
Plentiful Baaf, Vagatablat
In Savory Sauerbratan Stiw
Beef stewing meat continues
on list of best buys and there
are plenty of potatoes and onions
at small cost. Secret of this
savory dish is 24 hour marinade
in cider vinegar and spices fol
lowed by long, slow cooking.
Zight generous servings.
Place two pounds beef stew
ing meat in a bowl. In a sauce
pan, combine one cup cider
vinegar, two cups water, one
whole bay leaf, six whole cloves,
six peppercorns, one teasDOon
salt, one medium onion, sliced
Bring to simmer. Pour over meat
in bowl. Cool and then place in
refrigerator to marinate for 24
hours or so. Drain, reserving
liquid.
Dredge meat in one-half cup
flour mixed with two teaspoons
salt and one-half teaspoon
ground black pepper. Brown
meat in one-fourth cup shorten
ing or cooking oil. Add the
marinade and two cups boiling
water. Cover and let simmer 12
hours. Add six carrots, six med
ium ize potatoes and six onions
cut in quarters or left whole as
you like: cook gently another
30 minutes or. until vegetables
are done. Thicken liquid with
one-fourth cup flour mixed with
M-M-Marvelous
FRUIT CAKES
WITH
LYONS
RADIANT MIX
LYONS
Forest Industry May
Add Quarter Billion
To Output in 1957
Corvallis Oregon's forest in
dustries are expected to add
more than a quarter of a billion
dollars to their annual output
by 1975, but it won't take many
more trees from the state's
forests than it does today.
J. B. Crantham, managing
director of the Oregon Forest
Prod ucts laboratory, predicted
the value of the state's forest
products will amount to about
$1,252,000,000 by 1975. That is
an increase of $276,000,000 over
1954, latest year for which com
plete information is available.
Most of the increase will come
from big users of wood residues,
pulp, paper and wood composi
tion board industries, he said.
However, improved manufactur
ing methods will also add to pro
ductivity.
Grantham experts the pulp
and paper industry to boost its
output 83 per cent, to $266,000,
000. Wood composition boards,
including softboard and hard
board, would be up 50 per cent
to $30,000,000, Grantham said.
Plywood Industry
The Oregon plywood industry
is expected to increase its out
put by 40 per cent, to an annual I
one-third cup water. Pour gravy
over meat and vegetables.
Anticipate exclamations of plea
sure. Gland Sweat Potatoes
Nutritious and Delicious
One of the most complete
foods known, sweet potatoes are
high in energy, high in vitamins
and have good quantities of min
erals. Whether you choose the
dry-fleshed sweets or the moist-
fleshed yams, they're good boil
ed, baked, roasted, glazed, can
died mashed, fried, in patties and
in pies, puddings, rolls and bis
cuits. Sweets and yams should be
cooked in their jackets if pos
sible, conserving the nutrients
and also making the vegetable
much easier to peel.
Gland Sweet Potatoes. For
each six servings, wash six med
ium sweet or yams and boil in
jackets until tender; drain, halve
lengthwise and peel. In saucepan.
combine one cup brown sugar,
firmly packed, one-third cup
water and one-fourth teaspoon
ground nutmeg and bring to a
boil.
Dip each potato half into j
syrup and place in greased bak
ing dish. Dot with two table
spoons butter. Pour remaining
syrup over potatoes. Bake in
moderate, 375 degree, oven 20
to 30 minutes or until potatoes
acquire rather transparent look.
Baste frequently with pan syrup.
Baka, Pan-Fry. Scallop
Dry Onions More Often
A glance through any cook
book reveals few recipes other
than desserts which do not in
clude at least a suspicion of on
ion for seasoning. They're also
good boiled, steamed, fried,
baked, roasted, casseroled,
pickled and raw.
Onion culture goes back into
antiquity and chances are these
have been favored ways with
them since biblical times.
Baked Onion Slices. For each
five servings, peel five large on
ions with care removing only the
FLAVOR
FAVORITES
'.FOR OVER 40 YEARS
CONSUMER FAVORITES because YOU CAN SEE
and TASTE THEIR SUPERIOR QUALITY
Porter SPAGHETTI products are made only with Grade
A-No. I Durum Semolina and select hard wheat flours.
When you cook them you quickly SEE their better cooking
quality. The moment you eat them you readily TASTE their
finrr ftvtr.
value of $270,000,000. Lumber
production, which accounts for
more than half of the value of
Oregon's forest products, would
j increase 12 per cent to $675,000.-
000. Only decreases would be in
shingles and miscellaneous pro
ducts, he predicted.
This added value could mean
some 27,000 new jobs by 1975,
Grantham estimated. Even with
automation, about 20,000 new
jobs would be created.
He noted that of wood residues
in Oregon grew from 1,500 tons
in 1944 to 860,000 tons in 1954.
The figure is expected to double
by 1975, he said.
Despite mis increased use,
Grantham says about 12,000,000
tons of residues are available
annually that can be better ;
utilized.
The OFPL is concentrating its
efforts on use of residues, par
ticularly on chemical utilization
of bark, high-yield pulping of
mill leftovers, barking and chip
ping of logs in the woods and on
seeking ways to use sawdust and ,
bark in agriculture.
The forest products laboratory
at Oregon State college is a state
research agency supported main
ly by a timber harvest tax.
delicate paper-like covering.
Slice one-fourth inch thick and
arrange in buttered baking dish
using two tablespoons melted
butter. Dissolve two bouillon
cubes in Hi cups hot" water and
pour over onion slices. Bake un
covered in moderate oven, 375
degrees, 45 to 60 minutes or until
tender. If they become dry, add
more water.
Pan-Fry Onions. Either while
or yellow onions may be used
For five servings, choose one to
H4 pounds mild, sweet-flavored
onions. Peel carefully to preserve
shape. Wash, remove thin slices
. 1 . i . i
iiuiii ruui ana siem enas ana j
slice onions one-fourth inch
thick. Heat three tablespoons
butter to sizzling in skillet; add ;
the onions, then sprinkle with
one-half teaspoon salt. Cover,
reduce heat and slowly cook
until they are soft and translu
cent, from 8 to 10 minutes. Stir I
occasionally while cooking.
Serve piping hot. Delicious with
pan fried liver or hamburgers.
Escalloped Onions. For five
servings, peel two pounds med
ium-size onions carefully. Wash
and slice about one-fourth inch
thick: cover with boiling water
(one teaspoon salt to one quart
water) and boil gently, uncover- j
ea, until onions are tender, from
five to seven minutes. Drain, add
two cups thin white sauce and
turn into buttered shallow cas
serole. Sprinkle with one-third
cup uuuerea oreaa crumos or
onehalf cup grated cheese and
place in hot oven, 425 degrees,
until golden brown. Sent im
mediately. Country Cola Slaw. Plentiful
tomatoes, cabbage and green on
ions go into this unusual salad.
In salad bowl, combine one cup
shredded cabbage, two ripe
tomatoes, diced, three-fourth cup
sliced green onions. Blend one-
half teaspoon salt, one-eighth
teaspoon black pepper with one
tablespoon vinegar and three
tablespoons top milk or cream.
Pour over vegetables and toss
lightly.
and QUALITY
'"'''' " " ' 1
I -
' Golden Ripe- tfTv K
2 - A J j J OCEAN SPIjL)YY
yfmV jBananaS iL. . Cranberries
Hfep j Extra Special !U ICR
I CELERY 1 -"fi 11' M o
?AP7C I Check Each Department! 0
lliLAlil3 FOR THI ITEMS (Pk o 1 goJSJ "ISiciotS 0
CELLO BAG f MARKED 2 CtfMTALJ0
WITH A BIG JUK1 1
j f f AND Cash in on the 3 "fo
AtV LARGE HEADS -SNOW WHITE ' c 3
GiE!FLiliilf :
fQYMESH BAG-RED o o
mW POTATOES 110 9s
' MJB 28-oz. Long Grain or 24-oz. Quick Cooking ' 71 rj1 j Q
I !W7t I II f J 1 . 1 K'l I If 1 I w,.., - noi II rs
S1G0
12P
,r..M." ci mm mm in I RlXKxSV rasw. i i -
m ALA M 7k : -J) ui2
BEEF STEW
NALLEY'S
15-OZ.
TIN
STRAUSS
HORMEL'S
KOLBASE
Polish Style Sausage
FREE SAMPLES!
It's Real
Good!
Try Some!
Ground Beef
ALL LEAN BEEF
1100
ibs. y
. . . PAULSEN'S .
CENTRAL POINT, OREGON
Prices Good Fri. and Sat. Only We Reserve the Right
Thursday, November 8, 13J8
ulS t) for LI r55-.
if Yi u ii ii ii w if ii mr j ii. iu r
Tomato Juice
CHOICE
All Our Meats Are Inspected and Guaranteed
GOOD & CHOICE
Pork
Fancy
Spare
mh
Skinless Franks 49
T lAflE
MEDFOHD (OREGOK) MAIL TBTJN NINE
1 w M w
DEL ROGUE ' 1 -' h O
46-oi. Can
fori00
MEATS
U.S.D.A. INSPECTED
Sausage
Fryers
Ribs
to Limit Quantities
Steaks
IT
Zmr.!t. M r,
1 2
Larg Jar Nally' ,;
V2INCE
MEAT
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Lots of Free
Parking
2 Big Lots
AT THE REAR OF
THE STORE!
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