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
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Pork Chops
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% v s A W pe R r \ ;
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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.
Cut or Sliced, 16^)2.
Rich & Fiavortul, 32-oz.
Hi-Drl
Cheese
Towels
Lucerne, 2-Lb. Pkg.
$198
Lb
Luc
Man Cal
L«nn 2
Pius toposa
.M r
IB oi Pkg
Prices Effective 7-Full Daysl
W ed. April 21 Thru Tuen. April 27 A t Safeway In the Portland Area
Pwces & Stams
4 & Can
F lo w n in d aily fro m Louisiana a t a lo w lo w p ric e .
We hava D M 8 0
4.
* _
£.4/
(
A
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n* a
Dry Pint
Basket
Suav*
16 01
2.J1
99‘
6 4 02 20*
OH latoi
■SI
.Strawberries
J -
cnc
SUPER
SAVER
W tn
i
$ j 99
Crtcuwi Or Pon
42 Oz
l uscious Fiesh Red Ripe Bernes
$1.69/lb
♦2.69/lb
82.25/lb
♦1.69/lb
8 1 9 9 /j.r
c
2.99
LaChoy Chow Mein
Celebrity Mushrooms
Shampoo Or Conditioner
Crest Toothpaste
Scotch Buy Cling Peaches
12-Pack Olympia Beer
Fresh Ripe
BUFFALO FISH.....................................
CULTURED PROTEIN FED CATFISH
OAR.......................
OOO...................................
NEW ORLEANS OYSTER
100 Count Roll
$399
Ice Cream/Sherbet Combo »in«
99‘
$1 I 89
8-Pack Dr. Pepper '• „ W "
Scotch Buy Whole Tomatoes c.2 9 9 ‘
i - , i— i.Mwen ut
C & H 1 -Lb. Sugar
2.. 99*
Dart Brown
Fresh Lucerne Yogurt
4.. 99*
Asst tOi
Post Toasties Cereal
99‘
4
White or Wheat. 22.5 Oz. Loaf
Monterey Ja c k
Lb
GOLD EAGLE FISH MARKET
Ovenjoy
Limit
jv O 'l.f't, Beet Round Roast
rv.
c
¡>99
c
c
99 3.99
Boneless Boast
F SUPER
.SAVER
Catsup
I
l-Lb.
■
Green Beans
31/4 Pound Bag
$139
SUPER
SAVER
Town House
Pancake Mix Fresh Bread
Smoke A Roma
<v.
In a deep skillet, heat 16 cup olive
o il, add on io n s, eggplant and
tomatoes. Saute until soft, add gar
lic, bay leaf, pepper and sugar. Sim
mer for 15 minutes. Lightly beat egg
yolks in a small bowl. Add several
tablespoons o f vegetable m ixture.
Stir and add this mixture back into
skillet. A d d olives, cheeses. Bake
empty pie shell for 10 minutes to set
in a 3 7 5 * oven. Pour in vegetable
and cheese mixture and continue to
bake for 20 minutes at 350*. I f de
sired, a top crust may be used.
Santlam
Aunt Jemima
Sliced Bacon
V
1 unbaked 9-inch pie shell
16 cup olive oil
1 thinly slice onion
1 medium eggplant, peeled and
diced
4 ripe fresh tomatoes, peeled and
chopped
3 99c
o ^ X 'i b . I
'V
R A T A T O U IL L E P IE
2 cloves garlic, minced
1 whole bay leaf
16 tsp. freshly ground black pepper
2 tsp. sugar
3 egg yolks
16 cup chopped black olives
16 cup chopped green olives
1 cup grated muenster cheese
16 cup grated parmesan cheese
More Of The FRESH
For Less At S a fe w a y !
SAFEW AY
r
T rim ends o f beans, scrape car
rots and slice, break cauliflower into
flowerets. C ook vegetables separ
ately in boiling water, or steam them
separately, until barely tender. A r
range vegetables and chickpeas in a
large buttered casserole, sprinkle
w ith salt and pepper and grated
cheese. D o t w ith b u tte r and add
m ilk . Bake in a m oderate oven
(350 *F .) about 20 minutes, or until
bubbly. Makes 8 servings. Substi
tute frozen or canned vegetables in
any desired quantity, as you wish.
$ j 29
59‘
Stood Or
Martes 2 » 0 i
12 Qi Carts
Pkis top
$479
SAFEW AY
Fresh Corn
Fancy No. 1
« 4..99c
Tomatoes
Large, Vine Ripe Tomatoes
St .. 59c