10A MAIL TRIBUNE, Medford, Oregon, Thursday, January 22 ,1959
, , Si
OVEN MEALS - Many think oven meals are food at its
best. Here we bake" a tuna casserole and scallop tomatoes
and zucchini in the same oven for eight generous servings.
Read about plentiful canned foods in today's food columns.
Feeding the Family
By ZOLA VINCENT
Food Editor
Last year was a bumpe
crop year for many vege
tables and fruits. The grand
daddv of them all was the
crop of peas that went into
cans. That's why they're bar
gain priced. Two-thirds of all
peas grown go into cans.
When nature smiles on peas
the crop's not only bigger
but the peas are of outstand
ing good quality. Today's fast
harvesting at peak of pea per
fection puts them in cans
within hours of picking.
The varieties "are "Early
June" and "Sweet". Early
Junes are the smaller, smooth
er Deas. Both come in large
medium, small, tiny, or. the
mixed garden run in only two
consumer size cans with 72
per cent of all peas packed
going into the number 2 can
(16 to 17 ounces) which noias
aDDroximately two cups.
Other, good canned foods
buys in our markets today
include tuna, tomato products,
sauerkraut, apple sauce, fruit
cocktail, sliced pineapple, lima
beans, and cranberry sauce,
Few things are more satis
fying to cook than plenty of
handy canned foods on ner
pantry shelves. Now is the
time to buy the dozen, buy the
case (24 cans) while prices
are the lowest of the year as
storage facilities move stocks
to make way for canners' new
crops.
Tuna Casserole
Tuna is a big value in good
eating. You'll get six generous
servings from two cans of
solid pack tuna when you
combine it with a can of plen
tiful peas and other good
things in this casserole.
1 medium size onion
2 7-ounce cans solid pack
tuna
1V4 cups cooked rice
1 can condensed cream of
celery soup
1 cup light cream
1 1 teaspoon poultry sea
soning cup diced pimiento
1 No. 2 can peas
Chop onion and cook in oil
drained from tuna, until ten
der. Add cooked rice, soup,
cream, poultry seasoning and
pimiento; mix well. Gently
mix in tuna broken into
chunks and drained peas (put
pea liquor into a soup or vege
table juice). Pour into cas
serole; bake in moderate, 375
degree oven, about 40 min
utes. Scalloped Tomatoes
Tomatoes are far and away
the most popular canned vege
table for combining with oth
er foods in countless ways
and for eating .hot or cold
with seasoning as they come
from the can. We bake fresh
zucchini squash using a large
(No. 2Vi) can of tomatoes.
. 2 cups sliced zucchini
2 cloves garlic,' minced
V cup butter or margarine
' 1 large (No. 2i) can
tomatoes
V cup crushed saltines
1 teaspoon sesoned salt
Saute zucchini and minced
garlic, in butter until zucchini
is almost tender. Add toma
toes,, saltines and whatever
seasoned salt you have handy;
mix and put into a casserole.
Bake in a moderate, 375 de
gree, oven, about 40 minutes.
Corn-Tomato Chowder
There's always canned corn
and tomatoes on the pantry
shelf. The family will enjoy
this tasty, satisfying combina
tion anytime. Six generous
servings.
Cut two slices bacon into
one-half inch pieces. Saute
bacon, one medium onion,
sliced, .and two tablespoons
chopped green pepper in large
saucepan. AddTne No. 2 can
cream style corn and one No.
2 can tomatoes. Season mix
ture with one teaspoon salt,
one-fourth teaspoon thyme,
dash of pepper. Cover and let
simmer for 20 minutes.
Neptune's Prize
Capture the full, fine, fla
vor of canned crab meat,
shrimp andor lobster and
thereby bring drama to the
dinner table. Served in indi
vidual shell casseroles with a
tossed green salad with avo
cado and hard-cooked eggs
added, and you've a festive
feast. Recipe makes six serv
ings.
2 (6 14 ounce) cans crab
meat, shrimp op lobster,
boned and flaked.
2 8-ounce cans (2 cups) to
mato sauce
1 4-o u n c e can mushroom
slices or stems and pieces
1 teaspoon salt
Va teaspoon pepper
1 small onion, diced
2 tablespoons chopped
green pepper
1 cup rolled oats (quick or
old fashioned, uncooked)
Vt cup grated cheese
Combine all ingredients in
cluding mushroom broth and
excepting cheese. Pack into
large sea shells or individual
casseroles. Sprinkle with
cheese. Bake in a moderate
350 degree, oven, 25 ' to 30
minutes. Serve hot, of course
Blue Lake Souffle Salad
From our Pacific Northwest
come the famed Blue Lake
variety of green beans for
combining with slivered al
monds in a "lemon-flavored
gelatin to be topped with
mayonnaise or sour cream,
Six generous servings.
1 package lemon - flavored
gelatin
3 tablespoons vinegar
i cup mayonnaise
li teaspoon salt
Dash of pepper
. 1 No. 303 can Blue Lake
green beans, drained
13 cup toasted slivered al
monds
Prepare gelatin according to
directions on package, omit
ting one-half cup of water.
Blend in with rotary beater,
vinegar, mayonnaise, salt and
pepper. Pour into refrigerator
tray. Freeze 15 to 20 minutes
or until firm around edge but
soft in center. Turn into bowl;
whip until fluffy. Fold in
green beans and almonds;
pour into mold and chill until
firm.
Apple Sauce Corn Bread
Corn bread is a vear around
favorite, and. canned apple
sauce is a year around eco
nomical buy in flavor and nu
trition. Put the two together
and you have a wonderfullv
moist, delicious hot bread,
ideal for butterine ud and
serving any hour of the day
or nignt.
3A cup sifted flour
3i cup yellow corn meal
Vi teaspoon bakine soda
Wi teaspoon baking powder
vz teaspoon salt
l'i teaspoon sugar
3A teaspoon cinnamon
Vt. teaspoon nutmeg
1 egg, slightly beaten
V cup milk
2 tablespoons melted but
ter or marearine
1M cups canned apple sauce
Mix and sift drv ineredi-
ents. Combine egg and milk:
add to dry mixture, stirring
only enough to mix well. Stir
in melted butter or margarine
and apple sauce. Pour into an
eight-inch square greased pan
and bake in a moderately hot
(400degree) over for 30 min
utes. Cut into squares and
serve hot with lots of butter.
Peas and Browned
Mushrooms
Mushrooms, delicately
browned in tasty bacon drip
pings, give canned green peas
a distinctive flavor lift.
1 4-ounce can sliced mush-
there's only one
from Oregon..
bey
White Satik
SUGAR
Reorganization
Sought in Bills
Before House
Salem-flJPD-A package of 10
bills calling for reorganiza
tion of various phases of state
government has been intro
duced in the Oregon House
by the State and Federal Af
fairs Committee.
The major bill (JB 126)
would permit the governor to
submit to the Legislature a
plan to abolish, combine or
reorganize any agency in the
executive and administrative
branch of state government.
Effective In 60 Days
The governor's reorganiza
tion would become effective
within 60 days after submis
sion if not objected to by a
majority of either House of
the Legislature.
Creation of a department of
natural resources with a di
rector appointed by the gov
ernor to study control of soil,
water, forests, grasslands,
wildlife, minerals, recreation
areas and other natural re
surces is called for in HB 132.
A $50,000 appropriation
would be needed for the pur
pose. , i
Abolition of the Depart
ment of Americanization, the
Rogue ' River Coordination
Board and the Oregon State
Flax and Linen Board are
called for in three other bills.
Lifts Retirement Age
HB 123 would remove the
final compulsory retirement
age of 72 for public employees
and leave retirement ' up to
the agency or department
head any time after age 65.
There would be no right of
appeal from such decisions by
a department head after the
employee had reached 65.
HB 124 would reorganize
the State Tax Commission as
a department of revenue un
der one head to be appointed
by the governor.
A bill outlawing commer
cial catches of steelhead trout
in the Columbia river in Feb
ruary was introduced in the
House.
Abolition of the State
Bond Commission and trans
fer of its duties to the state
treasurer was recommended
in another bill.
It costs more than $500 to
create facilities to make one
ton of steel per year, includ
ing finishing facilities, work
ing capital and the sources of
raw materials.
rooms (or stems and
pieces)
1 No. 2 can green peas
(2V& cups)
Vk teaspoon thyme
2 tablespoons bacon drip
pings Pimento for garnish
Drain mushroom and pea
liquor into a saucepan; add
thyme. Boil rapidly until liq
uid is reduced to about one-
half cup. Saute mushrooms in
bacon drippings until lightly
browned. Add mushrooms
and peas to liquid; heat thor
oughly. Serve garnished with
strips of colorful pimiento.
fcisiiliip
ITSTUri
TO EAT!
MEXICAN
FOOD
M-M-Marvelous flavor' Different I
Exciting! Hours of preparation re
duced 10 minutes.' You just heat and
enjoy.
Tonizht. &tk
R0S1RIT
COMPUTE I
MEXICAN-STYIE I
(INN EI I
Here s a hearty meal for hearty appe
tites 2 large Enchiladas. Beef Ta
male, Spanish Rice, Retried Beans
witfe Cheese. Chili con Came.
Genuine Mexican style
Food in minutes from
freezer-to- oven-to-table!
xteL SWIFT'S J
FRESH
COLORED
.HENS
Fine for
Fricassee or Stewing
(5-lb. Average)
KEB RfiEOISKIES
AND
GREEN. ONIONS
NEW!
"SWIFT'S PREMIUM"
SLICED PORK
OR
SLICED BEEF
IN BARBECUE SAUCE
5T
Heat Cello
Bag in Boiling Water
(Serves 2 to 3)
THICK GOLDEN MEATED
Hubbard
FRESH PACIFIC
OYSTERS
Fresh Sole
Fresh Snapper
Fresh Crab
Fresh Crab Meat
Medium
and
Small
Size
SUNKIST
LEMON
FANCY TENDER STEAKS
BONELESS
J-lSone SSrlolns
$19 $1139 '
WELL FANCY AGED
TRIMMED CHOICE BEEF
TENDER STEER
Beef Shoulder
ROAST
BONELESS
PORK LOIN
ROAST
Center
Cuts
Choice
Eastern
Pork
i)i)c
Pork Sausage
59c lb.
2-lbs. $1.00
STEER BEEF
SHORT
RIBS
SUNKIST (Juice Size)
Navel MM!
VELVEETA T7 B ,
(5 BIBB 8 13 loaf Zg)
- . . i
WHITE STAR
CHUNK
STYLE
HEINZ r i rH AA
mmw 5 T
SUNSHINE
Hydrox C
3 Sib. I
FRESC1 (GROUND)
"CHOICE"
STEER BEEF
1 POUND.. 49c
3 POUNDS.......... $1.39
LARGE GRADE "AA" T ZT7
B3&:0 2WC
A I TOMATO 7
Honey W sow SSC
TOP
flflAMil?
WE WELCOME
CHARGE ACCOUNTS
ON APPROVED
CREDIT
AD PRICES EFFECTIVE
THURSDAY 3:00 P.M.
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LARGE SIZE - FIRM - RIPE
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Large
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u)) s cTI Ale
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ies m e
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