PAGE t-C HERALD AND NEWS. KUmaUi F.lh, Ore.
Thundiy, April 11, 19M
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: KNOW HOW? Three totally different IdUdi served with three different dressings
; mde with corn oil French, Splcey French and Italian. -
Ways To Dress Favorite Salads
; If sometimes you are puizM
; about what salad dressing to use
wnn muerent salads, vegetables.
fruits and seafoods try these
ideas.
Mild flavored corn oil French
Dressing is recommended for
fruit salads of all types and for
hearts of lettuce and tomato-let-.'
tare salads.
. The corn . oil spicy French
Dressing is at Its best on fish and
meat salads or chef salads made
with greens, strips of cold chick
en, cheese and ham. The corn oil
Italian Dressing is perfect for all
types ot tossed salads.
Here are three different mid
welcome ideas for salads.
WHITE AND (iHEEN SALAD
1 cup raw caulillowcrets
1-3 cup French corn oil dress
inn
1 cup chopped raw spinach
1 tablespoon com oil French
dressing
Combine cauliflower and
cup corn oil dressing. Toss spin-
Perky Paska
s Easter' Dish
; Russians of the Greek Ortho-
dox faith celebrate their Easter
;more than a week later than we
do. One of the most fumnu ir
;lheir traditional Easter desserts
is Paska. It is made of sweet but
ter, cream cheese, pure extract of
vanilla and fruits.
This version is very easy to
make. When ingredients have
been blended, turn into a 5W
inch new clay flower pot lined
with three layers of clieesccloth
and let chill for six hours or over
night. The cloth and porous clay
pot blot up excess moisture of the
Paska, firming it.
I'A.SKA
.((im'k Orthodox Easter Dessert)
( I! servings)
4 packages 13 ounces each'
cream cheese
'i cup il stick!
sweet butter
2 teaspoons pure vanilla, ex
tract 'i tea)Oon frct.li lemon juice
't cup sugar
'i cup sour cream
1 cup chopped blanched al-
monds
1 cup diced mixed glace fruit
1 cup seedless raisins
Real together until Huffy cream
'hcese, butter and pure vanilla
extract. Stir in lemon iuice
gar, sour cream, almonds
fruit and seedless raisins. Line a
lean clay flower pot with three
layers ol cheese cloth and nmir
mixture into il. Place pot on a
tray and chill six hours or over
night. Just before serving, turn out
onto a servinc Irav Remove
cheese cloth. Decorate as desired
with whipped cream and fresh or
glace fruit.
su
glace
The (iivat Hairier liivf. which
extends fur about 1.200 miles
along the northeast coast of Aus
tralia, is world s lamest rural
soltened Inrmalion.
iach with 1 tablespoon dressing in
separate Dowl. lx;t both mixtures
marinate in refriuerninr 2 hnnr.
Toss together just before serving.
.liases servings.
VEGETAIll.K SALAD
1 (10-ouncci package frozen
green beans
1 (10-oiincel package frozen
peas
1 cucumber, diced
! cup finely chopped onion
1-3 cup corn oil Italian dress
ing
2 tomatoes, sliced
Cook beans and Upas aer-nrdina
i. j, , k
ui Hiieciions on package. Ui
cool. Combine with cucumber, on
ion and coin oil dressing. Let
marinate in rpfriuerninr m
2 hours. Serve mounded on tomato
slices. Makes A servings.
II ICE SALAD
'a cup uncooked rice
2 tablespoons corn oil spicy
French dressing
i cup chopied celery
U cup diced green eppcr
i" pined ripe olives
1 tomato, pared and sliced
2 tablespoons diced pimien
to loasXKin basil
' teaspoon nutmeg
Cook rice according to direc
tions on package. While still
warm, mix in corn oil H,.c,,,
then remaining ingredients. Makes
servinus.
' Gmt-to-GxutX.
I NEWSPAPERS'
ISEllTHEMOSni
DO IT YOURSELF
Or We'll Do It For You
Rim Cltontd t Of 4
i l H Grttn Stomps
BOB'S
SELF SERVICI LAUNDRY
AND DRY CLEANERS
17)1 Main TU 4-9334
DELIGHT
Flavor's
Right!
Make Freezer Your Friend
Here's a new trick clever cooks
are learning to save themselves
time, take advantage of sale
prices and have something spe-l
cial in the freezer for a busy day,
all from just one session in the
kitchen. Sounds too good to be'
true? Not when you know how: J
start by buying three times thel
amount your family eats at one
meal and prepare it all at once.
The trick is to serve one-third
for dinner the day your prepare
it, men wrap the rest in two sep
arate toil packages and freeze
Comes a busy day anytime in.
the next four months. any frod
Iheld for longer periods in the!
freezer may lose some of its flavor
and nutrients I all you have to do
is reheat one of the packages righ
in its foil and you're ready with
a delicious home-cooked entree
This recipe for Veal Parmesan,
prepared with canned tomato
sauce, is for twelve servings
thee meals for a family of four
It is also fancy enough to make
a guest dinner, needing just a froz
en vegetable, some instant pota
toes and a salad to complete the
meal and all tnese can be read
ied while the veal is reheating
Try it next time you have un
expected guests or invite friends
on the spur of the moment by
using the frozen packages you can
serve eight' then just sit back
and enjoy the raves coming your
way for a delicious, fussless meal:
VEAL PAR.MESAV
12 Frozen veal cutlets Or
have meat man cut 5 to 6
IT'S SIMPLE Serve froien Veal Permesen with tomato sauce that you prepared
weeks ego. Its almost as simple as it looks in the picture and what a time saver for
a busy day.
ounce veal steaks and
pound thin'
3 eggs, beaten
'1 cup graled Parmesan
cheese
1 cup dry bread crumbs
' cup poly-unsaturaled oil
3 US-ounce' cans tomato
sauce
s4 cup chopped green onions
Hops, tool
1 1 1 cups mushroom stems and
pieces
l'l teaspoons marjoram
Dip frozen veal cutlets in egg,
then dredge on both sides in mix
ture of cheese and crumbs. Set
aside for several minutes, then
saute in hot oil in large skillet.
Arrange cutlets in shallow bakin"
pans. Combine remaining ingred
ients and pour over meat. Bake
uncovered at 350 degrees F., .to
minutes, or until meat is tender.
To cook frozen portion, allow to
thaw: heat in moderate nvpn tin
Idegrees F.H for 30 minutes.
i 4(
Rlm0mkv nh C n . . - L 1 1 . t
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the sale price for that item. For example: You buy 1
group for 20c, Phone TU 2-2511 for phone orders,
order ready for you to pick up at your convenience.
multiple and still get
can of a 5 for $1.00
We will have your
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7
listed in next week's ad.
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Catsup
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TOM'S MEAT MARKET
x Always a Butcher to Serve You!
Featuring U.S.D.A. "Choice" Aged Beef
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(5)
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Cranberry Sauce 300 Ti" 0-I Cucumber Pickles 3 1 Carrots
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Plain or lodixed
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