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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. Place tarts on cookie
sheet on center oven rack. Bake 16
to 18 minutes or until crust is light
golden brown.
Makes eight 3-inch mincemeat tarts.
1 -Liter
Beverages
Cragmont
Diet. R e g . Mixers
Baking Hens
Foster Forms
4 to 6 lb.
Young Turkeys
Acme Brand
Grado A
Flash Frozen
10-13 lb.
Ovenjoy Bread
Tomato Sauce
Lay’s Potato Chips
Lite Spred
89®
Wheal or White
22 5-0z loaf
Golden Ripe
Bananas
Fancy Number 1 Golden
Ripe Bananas
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12-0z Sue
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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
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