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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 10, 1981)
J Portland Observer, December 10, 1981 Page 7 Corn meal adds nutrition to holiday desserts Company’s coming, the family is getting together and your meal plan calls for the trad itio n al big bird, special roast and all the trimmings. Here we offer some variety which could give eye and taste-appeal to some of your old favorites. Sausage- and-corn bread stuffing loaf (baked separately), a Cranberry orange rel ish, S tuffed sweet potatoes with peanut butter and new -tastin’ curried onions. Enjoy! Mince meat pia la a favorita for tha holiday tabla There are certain holiday desserts that cannot be eaten without recal ling all the good times of gatherings past. Mincemeat pie is one of them. And this version, M em ory-M aker Mincemeat Pie, distinctive for its old-fashioned corn meal crust, will be no exception. You might be surprised to learn that the memorable crust begins from Quaker or Aunt Jemima corn meal. A corn meal pie crust is actually very easy to handle. The recipe produces a soft, moist dough that won’t crack or tear— whether you make one big pie or smaller tarts. You add B-vitamins and iron whenever you utilize corn meal in either variation. You will find that this Memory- M aker Mincemeat Pie is aptly named. It will become a source of many wonderful memories, a tradi tion in households. Intertwined with each pungent bite will be the laugh ter of the children, the conversation of the grown-ups and the details of the dining room in which it was last served. It is especially good at Thanksgiving and Christmas, the holiday times when the fam ily is gathered around the table. Pass this pie around.. .and remember the hard sauce, too. And the whole clan will remember for years on end! M EM O R Y-M A K ER M IN C E M E A T P IE Corn Meal Crust: 2 cups all-purpose flour Vt cup Quaker or Aunt Jemima Enriched Corn Meal I teaspoon salt 'A cup butter or margarine !A cup vegetable shortening 16 cup (8 T .) ice water Filling: One 28-oz. jar prepared mincemeat (6 cup chopped nuts For crust: Combine flour, corn meal and salt in medium bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, I slightly larger; shape each to form ball. Wrap securely; chill about 30 minutes. Roll larger part out on lightly floured surface to form 13- inch circle. Fit loosely into 9-inch pie plate; trim . Roll remaining dough to form 12-inch circle. For filling: Heat oven to 400*F. Combine mincemeat and nuts. Spoon filling into crust, spreading evenly. Place top crust over filling; trim. Turn edges under; flute. Cut several slits in center to allow steam to escape. Bake 30 to 3S minutes or until top o f crust is light golden brown, shielding edges with foil, if necessary. Makes one 9-inch pie (6 to 8 servings). SA USA G E-A N D -C O R N BREA D STU FFIN G L O A F 2 12- to 14- oz. packages corn-muffin mix I pound pork sausage meat 14 cup butter or margarine 4 large celery stalks, diced 1 large onion, chopped 1 small green pepper, diced I !4 cups water I teaspoon salt !4 teaspoon pepper Preheat oven to 400®F. In large bowl, prepare both packages o f corn-muffin mix together as labels direct. Spoon batter into Rreased 13" x 9 ” baking pan. Bake 23 min utes or until toothpick inserted in center comes out clean; cool slightly (bread will be sticky if too hot). Meanwhile, in 12-inch skillet over medium heat, cook sausage meat until browned, about 20 minutes, stirring frequently to break up sau sage. W ith slotted spoon, spoon sausage into large bowl; set aside. Add butter to drippings in skillet; heat; cook celery, onion and green pepper until tender, about 13 minutes, stirring occasionally. Crum ble corn bread into bowl with sausage; stir in vegetable mix ture, water, salt and pepper. Spoon stuffing into lo a f pan; cover and bake in 323 °F. oven 1 hour or until heated through. Makes about 12 cups. Sam and Ollie's M a rk e t 2222 N.E. A lberta Hrs: M o n -T h u rs 9 am -10 p m Fri & S a t9 a m -1 1 pm GOLD EAGLE FISH M ARKET CRANBERR Y O R A N G E R E L IS H 2 cups cranberries !6 cup sugar *4 cup light corn syrup 'A cup golden raisins 14 cup orange juice I cup orange sections, cut in half. In saucepan, stir together cran berries, sugar, corn syrup, raisins and orange juice. Bring to boil over medium heat; reduce heat and simmer 3 minutes or until cranberry skins pop. Remove from heat. Stir in orange sections. Cover; chill sev eral hours. Makes 2!6 cups. ......4 1 .6 9 /lb ^ BU FFA LO F IS H ................................................. C U L T U R E D PR O TE IN FED C A T F IS H ...... ...... 42.59/lb G A R ..................................................................... G O O ................................................................... .... 41.69/lb N E W O R L E A N S O Y S T E R ............................. .... 41.99/jar Flown in daily from Louisiana at a low low price. W e have D M S O Fotips for men u Feastinti V A R IA T IO N S : For Mincemeat Tarts: Prepare Corn Meal Crust as recipe directs. Divide dough into 2 equal parts; chill. Roll I part out to l/8-inch thickness on lightly floured surface; cut into eight 3-inch and eight 4-inch diameter circles. Fit 3- inch circles loosely into eight 3-inch diameter tart pans. Prepare mincemeat filling as recipe directs; spoon about A cup into each unbaked shell. Place 4- inch circles over filling; trim. Turn edges under; flute. Cut 3 to 4 slits in top crust to allow steam to escape. Repeat with remaining dough. Heat oven to 400°F. 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Size SAFEWAY GIFT Q RDERS<^ 99 Tha best gifts ever to give end get! Shampoo Extra Large Fresh Tender T omatoes Broccoli 49 L.49* I Prices Effective W e d ., Dec. 9 Thru Tues., Dec. 15 at Portland Area Safeways stores. 3» S A FEW A Y Sales Limited To netail Quantities Only i
