FOOD SECTION April 2 2 .1962 Volum« XII, Number 28 Section II Fresh veg etab les m a k e variety dishes M ak e the m o it o f fresh vege­ tables. Whether you grow your own or select from the market's bounty, it's tim e to enjoy the harvest o f a plentiful supply o f fresh vegetables. Vegetables con tain valu ab le amounts o f important vitamins and minerals and offer a variety o f ways and com binatio n s to cook and serve. In c lu d e raw vegetables in salads and nibbles, m ake fritte rs with fresh spinach and corn grated from the ears. Our vegetable casser­ ole will tempt even the most reluc­ tant vegetable eater and the ra ta ­ to u ille pie is a tasty dish fo r luncheon or dinner. Enjoy! 16 tsp. nutmeg 16 cup plain yogur. 16 lb. spinach, finely chopped corn grated from 3 fresh ears M ix all ingredients well. In shal­ low fry pan, heat light oil (or half oil and half butter), just enough to cov­ er bottom o f pan. D ro p batter by spoonfuls into hot oil. Fry for 2 to 3 minutes t ill golden b ro w n . T u rn only once and bro w n . D ra in on paper towelling. C O U N T R Y C A SSE R O LE 16 lb. fresh green beans 1 lb. fresh carrots 1 small head cauliflower 16 cup cooked or canned chickpeas Salt and pepper 16 lb. Cheddar cheese, grated (2 cups) 14 cup butter or margarine 16 cup milk S P IN A C H A N D C O R N M U F F IN S A delicious appetizer of Ruaalan origin: Pirozhki is made w ith a yaast dough and fillad with a wall aaaaonad mlxtura of baaf and rlca. Russian pastry takes meat or vegetable filling. A Pirozhki is a meat or vegetable fille d pastry o f Russian o rigin. In New York City pirozhkis are served every day at the Russian Tea Room, as an appetizer w ith vodka over shav¿d ice or a dry white wine. They are also a welcome accompaniment fo r soups such as borscht, a beet and d ill soup topped w ith sour cream. Pirozhkis can be made with a rich pastry or a yeast dough. They may be fried or baked. The accompany­ ing recipe is a yeast dough version which is less crumbly and lighter in texture than the pastry version. Us­ ing the modern Rapidm ix method for making bread, the yeast is mixed with some o f the dry ingredients in one bow l. L ik e other yeast dough recipes, it rises once before shaping into the little packages. A fte r the first rising the dough is punched down and divided into three parts. Each part is rolled into a 1 2 x 1 6 rectangle and cut into 4-inch circles, using a biscuit cutter, can or tum bler. This procedure results in 45 p iro zh k i o f u n ifo rm size. One tablespoon o f fillin g is placed on one side o f each circle o f dough, the other side is folded over the filling and carefully sealed. Arrange the lit­ tle packages on a greased baking sheet and let rise until double in size — about 30 minutes. Before transferring the pirozhki to the oven, brush the top o f each one with a mixture o f one egg yolk and two tablespoons o f water. This helps to achieve a rich brown crust. Prick the tops with a fork to allow steam to escape and they’re ready fo r the oven. Bake in a hot oven (4 0 0 * F ) fo r 15 m inutes or u n til done. Serve w arm . Leftovers may be frozen and reheated. P IR O Z H K I (P L US 2 F IL L IN G S ) 416 to 516 cups unsifted flour 1 teaspoon sugar 1 teaspoon salt I package active dry yeast 16 c u p (l stick) softened margarine 1 cup very hot tap water 3 eggs (at room temperature) ■ egg yolk, beaten 2 tablespoons water In a large bowl thoroughly mix 116 cups flour, sugar, salt and un­ dissolved dry yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients and beat 2 m in ­ utes at m edium speed o f electric mixer, scraping bowl occasionally. Add whole eggs and 16 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scrap­ ing bowl occasio n ally. S tir in enough add itio n al flour to make a soft dough. T u rn out on to lightly floured board; knead until smooth and clastic, about 8 to 10 minutes. Place in greased bow l, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; divide into 3 equal pieces. O n a lig h tly greased b oard, ro ll 1 piece into a 12 x 16- inch rectangle. Using a floured 4- inch cookie cutter or tum bler, cut in to 12 circles. Reserve scraps o f dough. Place 1 tablespoon o f either filling (below) in center o f each cir­ cle. Fold dough over filling to form semi-circle. Pinch seams well. Place on greased baking sheets. Repeat w ith rem ainin g pieces o f dough. C om bine scraps; knead to form a smooth b a ll. R o ll to a 12-inch square; cut into 9 circles. Proceed as befo re. C o ve r; let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes. Brush w ith com bined egg yolk and 2 tablespoons w ater. Using a fo rk, puncture each pirozhki to a l­ low steam to escape. Bake in hot oven (4 0 0 ° F .) fo r 15 m inutes, or u n til done. Rem ove fro m baking sheets and cool on wire racks. Best when served w arm . Makes 45 pas­ tries. 2 beaten eggs 16 cup white flour 16 cup whole wheat flour 16 tsp. salt 16 tsp. black pepper O 4 j, Z VCT 1 I Pork Chops , A • ; • ( ■ ( no s, Center Cut % v s A W pe R r \ ; S i 38 V ■ r M e a t f illin g : Saute I pound ground beef and 16 cup chopped onion in 6 tablespoons m argarine until meat is browned. Blend in 16 cup unsifted flo u r, I teaspoon d ill weed, I teaspoon salt and 16 teaspoon pepper. S tir in 16 cup cooked rice; cool. C abbage f illin g : C o ver 6 cups finely shredded cabbage (about 116 pounds) with boiling water; drain. Toss with 116 teaspoons salt; drain 15 minutes. In a large skillet, saute 16 cup chopped onion in 6 tab le­ spoons m argarine. Stir in cabbage and cook slowly until tender, about 10 to 15 m inutes. M ix in 1 finely chopped h ard-coo ked egg and 16 teaspoon pepper. Cool. 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