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' A : ( MAIL TmUJWI, M.4I.,W, Of.
Feeding the Family
By ZOLA VINCENT
foot Editcr
Curritd Green Beew
Will Enliven Mtnu
Luuking ur a new way
with vegetable? Try this on
two cans ot blue lake green
beans; I variety of stringless
beans of exceptional flavor,
developed in our own Pacific
northwest, now favored by
most packers. We season
them with curry powder, ap
ple, minced onion for six to
eight servings.
2 No. 303 cans blue lake
green beans.
3 tablespoons butter or
margarine
'.i to '.4 teaspoon curry
powder
1 apple, peeled and diced
3 tablespoons sifted flour
U cup liquor from beans
s:k cup milk
4 teaspoon salt
1 teaspoon instant minced
onion
Paprika
i cup liquid from beans
Drain one-fourlh cup liquor
from beans saving it for sauce.
Heat beans slowly in remain
ing liquor. Melt butter; add
curry powder and apple and
saute over medium heat for
three minutes. Add flour and
cook and stir for one minute
longer. Add liquids, salt and
onion; cook and stir over
medium heat until mixture
comes to a boil and is thicken
ed. Drain heated beans, top
with sauce and sprinkle with
paprika.
Fruit Salad Toss
With Cocktail Mix
Crisp new cabbage tossed
with chilled fruit cocktail
(five fruits in one can) and
lemon-flavored mayonnaise is
a colorful salad combination
pleasing to both eye and pal
ate. Chill canned fruit cock
tail and cabbage well before
making up the salad. Six
servings.
If served as main course at
luncheon, consider savory
cheese biscuits, cornbread or
toasted nut bread as accom
paniment. 1 No. 303 can fruit cocktail
2 cups finely shredded
crisp cabbage
X cup m?yonnaj;p
1 tablespoon fresh lemon
juice
k teaspoon salt
Salad greens
Drain chilled fruit cocktail;
add cabbage. -Blend mayon
naise, lemon juice, salt. Com
bine all and toss lightly. Serve
on assorted chilled salad
greens for more drama.
Vegetable Chowder
Add Ripe Olives
Ripe olives in a chowder is
new notion worthy of your
testing at lunch or supper
time very soon. The delightful
flavor this interesting fruit
Imparts to corn and potato
chowder is very surprising.
Six generous servings.
23 cup ripe pitted olives
13 cup chopped raw inion
2 tablespoons butter or
margarine
2 cups diced uncooked
potato
1 cup water
2 teaspoons salt
1 cup cooked or canned
corn
2 cups milk
Black pepper
Cut olives into large pieces.
Cook onion slowly in butter
until tender. Add potatoes,
water and salt and simmer
20 minutes or until potatoes
are tender. Stir in corn, milk,
olives and pepper to taste.
Heat thoroughly and serve
with large crackers.
Fresh Pineapple
Hawaiian Delight
Fresh pineapples from Ha
waii are available the year
round but are most abundant
right now and on through
June. Their cost is surpris
ingly small. Enjoy them
sliced, round or in fingers,
grated or cubed. Eat them
plain, dipped in sugar or mix
ed with other fruits.
They're good as appetizer,
salad or dessert; also excel
lent served with meat.
To prepare fresh pineapple,
trim off the spikes and Dare,
beginning at the base. Re
move ill the skin end die out
the "eyes" with point of par
ing hnife. Discard core.
Color is not a sure indica
tion of ripeness. They may be
yellow, chocolate green or
mingled green and brown. A
ripe pineapple has a verv pro
nounced fragrance. Handle
with care. The ripe fruit
bruises easily. Ripen, if neces
sary, at room temperature,
like bananas. When fully
ripe, wrap pineapple to pre
vent its fragrance from being
absorbed by other fruits; then
refrigerate it. Eat very soon
with much pleasure.
May Markets Feature
Dairy Products
It seems appropriate that
Child Health Week, decreed
by Congress and highlighted
by President Eisenhower
should appear on the calendar
almost coincident with Moth
ers' Day. It so happens that
mothers as well as many chil
dren are getting too little
milk and dairy products to
meet nutritional needs.
Nutritionists conclude that
women, especially older wom
en, frequently take less milk
than the men and children
in the family. People who are
concerned with weight reduc
tion often cut down on milk,
especially teen - age girls
whose nutritional require
ments are high. It also is ob
served that low-income fami
lies generally use less milk
than those who high incomes
and that farm families with
out home-produced milk are
likely to consume relatively
small quantities.
If your family falls within
any of the above categories,
it is earnestly suggested that
you step-up milk consumption
to insure three to four glasses
of milk a day for each child
and at least two glasses a day
for adults; put dairy products
in menus more often.
Milk production is at record
levels. Cheese of all kinds
and ice cream are plentiful.
Many consider these the best
value for the money in the
market.
Meat departments feature
broiler fryers, chickens and
turkeys of all sizes and kinds.
These seem ideal for Mothers
Day, no matter whether
there's company or not. You'll
find good buys in beef, fresh
and cured pork and in lamb.
Enjoy coast-caught fish and
shellfish at least once a week
for good eating, menu variety.
Vegetable bins continue to
overflow with finq quality in
new DOtatoes. old potatoes,
celery, asparagus, artichokes,
cauliflower, cabbage, onions,
spinach, green onions and
radishes. Supplies of corn,
cucumbers and eggplant in
creasing right along.
Fruit excitement. First of
California's sweet cherries
have been cited and that
means cherries from now
through August as northwest
cherries follow California's
crop in a few weeks. Canta
loupes and watermelons are
coming In; luxury items but
they'll taste mighty good.
Strawberries will stay about
the same price from now on
because freezers and jam-makers
are already busy. Plenty
of oranges, lemons, grape
fruit, bananas.
4-H NEWS
Sewing Susans
A Mothers Tea was held at
the Brewsters and Brions
home May 2. We brought our
projects and showed them to
our mothers. Fourteen mem
bers and 12 mothers were
present. Sandra Brewster
judged a class of potholders.
Refreshments were served
and the meeting was ad
journed. Susan Head,
Reporter
We Invite You to
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