Thursday, October 31, 1957
MEDFORD (OREGON) MAIL TRIBUNE SEVEN
IF YOU'RE HOT SHOPPING AT THE GROCETERIA YOU'RE PAYING TOO MUCH
Feeding the Family
By ZOLA VINCENT
Food Editor
Armour's Star or
Medford Meat Co.
Tasty Brand
Skillet Supper, Japanese-Style
Lends Itself to Table-top cooking
Our skillet supper, Japanese
style, otherwise known as suki
yaki, is a quick dish of Japanese
origin that lends itself to table-
greatly. Many orchardists are
growing apples especially for
processing, setting high stan
dards of consistency. News items
here really is that, in response
to popular demand, apple sauce
Short Shank
sun:
Tenderized
Shank Half
or
Whole
Small Size
SWIFT PREMIUM BRAND -
LEAN - FRESH MADE
VEAL
GROUND
U.S. GRADED CHOICE WASTE REMOVED '
SWiFT PREMIUM BRAND -
a
U.S. GRADED CHOICE STEER
HAM
and
YAMS
Pacific Brand Fancy
I J I
II II
EXTRA FANCY DOUBLE RED
YAKIMA DELICIOUS
NEW CROP CALIFORNIA
DATES
NEWTOWN OR ORTLEY
APPLES
BONED AND ROLLED
SEALED CELLO WRAPPED
Short Cut-Chime Bone Removed
0
No.
No. 1
1
LBS.
-LB.
PACK
II IF
FHMlI!iCS
R8ASY
ARMOUR'S STAR OR NEBERGALL'S - Sealed Cello
1
Yams
Mouth-Watering Goodness
Baked, Mashed or Candied
Sweet Potatoes
28
EXTRA FANCY
CELERY HEARTS
NO WASTE IT'S
SOLID MEAT
THE ROAST OF
DISTINCTION
TWO
FAMOUS
BRANDS TO
CHOOSE
FROM
ODUCE
Ens
ONE
POUND
PACKS
U.S. No. 1 IDAHO Where
POTATOES B:r6G7l
OYSTER PLANT
Makes Good Soups or Stews Better
$1
Pounds
Wrapped
BIT
I 111
lb.
HELPS YOU TO EAT
BETTER FOR LESS
YOUR CHOICE
LB.
MESH
BAG
PACKAGE
BUNCH
SKILLET SUPPER. JAPANESE STYLE For a party menu
that takes little time, serve sukiyaki with rice and tall
glasses of light, sparkling beer. Strips of round steak, chopped
spinach and sliced mushrooms, scallions, bamboo shoots and
celery are among the ingredients that go into the Oriental
specialty.
top skillet cooking. If you have
an electric skillet, so much the
better; but if not, improvise a
cooking unit by placing an ord
inary large skillet on a hot plate.
When serving sukiyaki it is
usual to start the meal with a
clear soup, perhaps garnished
with chopped chives and a twist
of lemon peel, and end it with
almond cookies. The main
course features rice served in
individual bowls over which the
savory juices from the sukiyaki
are spooned. In Japan and other
Oriental countries, any season of
the year, beer is a long estab
lished favorite beverage served
to complement the subtly sea
soned foods. Now for the recipe.
Skillet Supper, Japanese-Style
The festive cooking ceremony
is part of the charm of this un
usual company repast. Arrange
the uncooked food on a large
platter or two chop platters in
orderly rows after cutting it as
artistically and carefully as pos
sible. The meat should be cut
crossgrain into paper thin slices
about two inches long, the
mushrooms into downward slic
es from tops to stems to retain
their decorative shape, the cele
ry into diagonal slices, the scal
lions into thin crosswise slices
or in strips about four inches
long, and the spinach into pieces
of uniform size. When the meat
and vegetables are all arranged
and ready to cook, you may not
think they'll fit the pan, but
you'll find they cook down rap
idly. 1 pound round steak
3 tablespoons olive or peanut oil
2 medium onions, sliced
Vz pound fresh mushrooms,
scrubbed and sliced
12 green onions or scallions,
sliced
6 stalks celery, sliced
Vz pound fresh spinach, chopped
1 can (8-oz.) bamboo shoots
V4 cup beef consomme
V4 cup soy sauce
V4 teaspoon monosodium-gluta-
mate
1 tablespoon sugar
Cut meat crossgrain into paper-thin
slices. Heat oil in skil
let. Add meat and saute until
browned. Add vegetables; cover
and saute about five minutes,
stirring occasionally. Or, if you
want to do it in true Japanese
style, keep the vegetables in
their own places and gently lift
and turn them. If you happen to
know how to use chop sticks
they are ideal for this job. Pour
in combined beef consomme, soy
sauce, sugar and monosodium-
j glutamate. Cook uncovered over
low heat 15 minutes or until
vegetables are just tender, stir
ring or gently turning vegetables
occasionally. Do not overcook.
Serve with lots of hot fluffy
rice. Have extra soy sauce
handy for those who might like
more. Makes six servings.
Processed Applet
Gain in Popularity
Apple sauce, apple slices and
apple juice, processed in glass
and in cans keep breaking their
own records as production and
distribution grows by leaps and
bounds, according to the Proces
sed Apples Institute reporting to
the foods editors conference a
while back. Reasons are many
including the fact that people
just naturally like apples, are
using them far more often in
recipes and the price is surpris
ingly low. Principal reason, this
writer thinks, is that the flavor
of apple products has improved
THE
1 sir ' 11
HIGH
PROTEIN
PET v.
m
pots love BonniQ XMw
now comes in the "family size;"
25-26 ounce sizes in jars and
29-30 ounces in cans.
Two Hot Breads
To Delight You
These fluffy-textured breads,
different enough to pique the
interest, and delicious enough i
for seconds all 'round, are made
moist and rich with smooth, in
expensive, nutritious evaporated
milk.
Date Oatmeal Bread
This health giving combina
tion of rolled roats and dates
makes for wonderful snacking.
IV2 cups sifted all-purpose flour
1 teaspoon baking soda
Vz teaspoon baking powder
34 teaspoon salt
1 tablespoon vinegar
Vi cup unsulphured molasses
1 cup evaporated milk
Va cup shortening
13 cup sugar
1 egg
34 cup uncooked rolled oats
1 cup cut-up dates
Sift together flour, baking so
da, baking powder and salt. Add
vinegar and molasses to milk.
Cream shortening with sugar;
add egg and beat until smooth.
Stir in milk mixture, rolled oats
and dates. Add dry ingredients,
mixing only until blended. Turn
into greased 9x5x3-inch loaf pan.
Bake in slow oven (325 degrees)
1 hour or until it tests done.
Note: Delicious with cream
cheese, or toasted and buttered.
Suprise Orange Muffins
Orange sections make these
most unusual muffins indeed.
2 cups sifted all-purpose flour
3 teaspoons baking powder
4 tablespoons sugar, divided
' teaspoon salt
1 egg
Vz cup evaporated milk
Vz cup orange juice
1 tablespoon grated orange rind
Va cup salad oil
12 orange sections
Sift together flour, baking
powder, two tablespoons of the
sugar and the salt. Beat egg;
stir in milk, orange juice, orange
rind and salad oil. Add all at
once to dry ingredients, stirring
only until all the flour is damp
end. Fill greased 2V&-inch muf
fin pans two-thirds full. Press
an orange section into top of
each and sprinkle with remain
ing two tablespoons sugar. Bake
in hot overn (425 degrees) 20 to
25 minutes. Makes 12 muffins.
Hot Applesauce Sundae
Apples and vanilla ice cream
are tasty to-gether. Particularly
when the apple part is hot and
the ice cream melts into it for
a perfect blending of flavors.
Heat sweetened applesauce
with a dash of fresh lemon juice
and perhaps extra cinnamon,
ginger, andor nutmeg. Serve on
vanilla ice cream. Vary this
idea by melting red cinnamon
candies in the applesauce. Fine
ly chopped apples, incidentally,
will cook into sauce in approx
imately five minutes.
MISCUE
Huntington, W. Va. (IP)
Gaylord C. Martin, 18, Chesa
peake, Ohio, was a marked man
when he dropped across the
Ohio river here for a game of
pool while on leave from the
Navy. Alert police spotted his
hopped up car as the one that
eluded them on a 100 m.p.h.
chase through downtown Hunt
ington last July and put him in
jail on a charge of reckless
driving.
.Co
o
7?
s
o
3