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? , i ! , I f Stcrtesman, Salem. Or Friday. Sept. 17, 1954 (Sc. O I
'Tift- 'ifcft&ZGW
Pie-Time is Your Time
With Shortcut Red pes
n
k "
KT3
"; s ' By MAXIXE BUREN j:
Statesman Woman's Editor
Though we believe in taking our time' booking, and making an
adventure of it, there are times when short-cuts are in order and
often that's when desserts are to be concocted. Seems like that final
flourish of the meal takes a lot of doing.!
tOnce you get into the swing of making those ;
crumb pie crusts you'll find them not only speedy t
but -very popalar--especially with cream fillings.'
And speaking of cream fillings imany are just
as good as home-mixed ones and certainly more
quickly made: ' : ii i x . '
We ran across this variation of crumb crust
r-vc ' ? '--v. toe otner oay iu uses 1 a Dreaiuast cereal ana
I VC none other than those 1 cute little "bite size"
I if 1 shredded rice biscuits we see in the stores. It is
l comoinea nere wiin pacsagea cream pie, uuing
' enhanced by cocoanut II
COCONUT CREAM PIE- WITH CRUMB CRUST; ,
4Vi cups "bite-size j! shredded cup butter or margarine
rice biscuits ; '. I -. -; 1 package coconut cream pie
Va cup brown sugar,? firmly ' filling
- packed ii ''' "' i ' Ij i:; j j. i
Heat oven to slow (300). Grease 8-inch pie pan with salad oil or
soft shortening. Roll shredded rice biscuits into fine crumbs or jput
through finest blade, of food grinder! Put crumbs and sugar into 10
cup bowL Mix thoroughly with finger tips.! Melt butter. Pour over
crumb mixture. Mix until all crumbs are coated with butter. Evenly
and firmly pack to bottom and sides of greased pie pan. Bake on
rack slightly above center for 10 minutes. Cool, thoroughly. Fill with
cooled pie filling cooked according to directions on package. Top
with whipped cream, if desired. Makes one 8-inch pie.
Make your own cream filling if you wish adding the coconut or
use this crumb crust with any other creamy filling' like lemon cream,
banana cream or a pumpkin meringue. ; : -
Though the ladies from the,; Pennsylvania Dutch country who
often served Shoofly Pie never saved any time when cooking, they
did use canned or dried apples in their pie..
Our out west version of this famous old down east pie takes
canned apples, though of course you can use fresh if you like. The
apple slices that are canned speed up the preparation considerably;
- - - -s - . - i - l -it. - ...
1 k
SHOOFLY APPLE PIE
Vi cup butter or margarine
V run flmir
I:
Vt teaspoon soda
: . cup brown sugar, firmly ! icup boiling water
packed . j i cup light molasses : . : t
Vi teaspoon cinnamqn " 1 No; 2 can apples .
Vi teaspoon nutmeg i ) j Pastry ; '
Mix flour, sugar and spices together; cut in the butter until mix
ture is crumbly. Dissolve soda in boiling water; add molasses and
apples. Arrange alternate layers of the sugar-butter bixture and the
apple mixture in a 9-inch pastry lined pie; pan, ending with the
crumbly mixture. Bake in a, hot oven (400 degrees. F.) about. 40
minutes until browned,; Serve 'warm, plain or with ice cream. Makes
one 9-inch pie. I ;i ' : l -V-J . . : , u.
Spaghetti: Plqlr Witli Fmo Saycq;
A platter of spaghetti catches
the eye of a hungry diner, and
pleases his taste too. The cook
can begin with uncooked spa
ghetti and add the sauce, or start
with packaged spaghetti thus: .
FRONTIER SPAGHETTI
v PLATTER 1 j : j ,
pound chicken livers !
I frounce can whole mush-
rooms . j ii ,, ..
Melted butter I i ' ;
1 8-ounce package spaghetti
Cut chicken livers into1 pieces
and mushrooms into halves: al-
ternate on metal skewers.1 Cover
and place in refrigerator. ! When
ready to cook, brush generously
with melted butter and brown
under - medium neat : about 10
minutes, turning once. Mean
while cook spaghetti in rapidly
boiling salted water according to
package directions. Drain in
colander. Place on a large, color
ful serving plate and top with
broiled chicken livers and mush
rooms, arranging them spoke-
fashion . to resemble ; a wagon
wheeL Garnish center with to
mato sauce and serve with addi
tional sauce. Serves 4-6.
If you like, save time by using
a prepared canned spaghetti
sauce. Otherwise, prepare this
one in advance for reheating be-
tore serving. : t- ' ; , . J
Spaghetti Sauce
Y cup salad or cooking oil '
1 medium . onion, chopped
' ; 1 clove garlic, sliced thin :
1 8-ounce can tomato sauce
; Vi cup water i ,
V teaspoon salt j "
Y teaspoon tabasco
. In a skillet, heat oil: add onion
and garlic. Cook over low heat
until lightly browned. Add to
mato sauce, water, salt and ta
basco. Cook 5 minutes, stirring
occasionally. Serves 4-6.
DRIED UP " .,- I
m iTunes, raisins ana dried apri
cots are excellent to use in quick
breads because they give it such
wonderful flavor and add - moist'
ness which helps the bread retain
its freshness. Make up enough
dough for three loaves and then mix
in one of the dried fruits and some
chopped walnuts with each third of
dough. Use one loaf now and wrap
and store the others in your freezer
for later use. j
JUST ENOUGH 1
Kitchen arithmetic a quart of
ice cream can be counted on-to
make six medium servings.
A coconut cream pie with rice crumb crust is a new and interesting combination of
flavors. The crust is made like other crumb mixtures except that those tiny little , shredded
ric$ biscuits are used with the sugar and butter. The filling ' may be ' your favorite . cream
recipe combined withcoconut, or a packaged mix. ' i .
Shortcakes Go
On Menus All
Year Around
l - r ':'- i
' j Strawberries have become best
known to combine with biscuits
to f make shortcake, but other
fruits are nice too, so don't let
it be said that in your; family,
shortcakes go out of season with
strawberries.
j Here are; two of 'the many
shortcakes, . they will be good
with J fresh, ' frozen ". or i canned
fruits.. The peach shortcake says
fresh ifruit, but use canned or
even' stewed dried peaches:
WALNUT PEACH SHORTCAKE
Vz cups sweetened sliced
j. peaches.. .-. ;
Vi cup broken; walnuts
2 8-inch layeri sponge cake
i i f Whipped cream ;
; Diamond Walnut halves
s Combine sliced peaches and
wilnuts and arrange between
and on top of sponge cake lay
ers. Garnish with whipped cream
and walnut halves. Serves 6. ?
. : Then the apricot one is a bit
mote unusual: i ; i
LI -APRICOT CARAMEL
lljt SHORTCAKE
- i Shortcake dough
3 tablespoons shortening . .. . i
cup lighV brown sugar
teaspoon salt "
cup chopped walnuts i
IV cups cooked strained apricots
Vi cup heavy cream, whipped
1 2 tablespoons powdered sugar
f Prepare shortcake dough using
2 Cups flour as the basis. Divide
dough; pat out into two layers
about Y , thick and slightly larg
er -than greased pan (about 7"x
7"). Arrange one layer in pan
and spread with caramel filling
made by combining shortening,
sugar, salt, and. walnuts. Arrange
top layer and press edges to
gether. Bake in a hot oven (400
degrees) for 12-15 minutes. Serve
hot with sauct made by folding
the apricots into the whipped
cream sweetened with the pow
dered sugar. Serves 6.
! Sliced oranges are well known
as a shortcake fruit, but you can
also use' some of those little ban
ned mandarin oranges when you
need a quick idea for dessert
Bacon,1 Pickle Is Sandwich Filling
The combination of bacon and
pickle makes' . a good sandwich
spread. j
I BACON PICKLE
SANDWICH FILLING
4 cup finely chopped dill
pickles j 1 : !
SIMPLE ENOUGH
Keep a good supply of canned
peaches, both the halves and slices,
on hand for quick salads and de
serts. A favorite dessert is a dish
of canned 1 peach halves accomp
anied by a wedge of angle food
cake. .
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More people buy
and eryoy Maxwell House
ffidn any offer
fn th& work !
hthd
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I U'lMJ l& truly , '
j ' f!lI Good to the lastDrop!
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7
3 cup chopped, cooked bacon
::, 'I ..:.. :
V cup mayonnaise or salad '
; 7 dressing " ' 7 ' . ' v..- .?
" - ' 7 1 - - i
i Combine ; pickles, bacon "and
mayonnaise. Yields 1 cup, or fill
ing for S sandwiches.. . , : ', i
Time-saver in pie making is this one that begins with canned instead of fresh apples.
Shoefly pie is a familiar name and a good dessert too. Apples are arranged in the pie shell
with molassesj alternating with a mixture of flour, sugar and spices. Apples are here ar
ranged for a. garnish. . ' :r
GOOD, TOO ; I SOME SANDWICHES
'You can make "mock anglefoodj Some oandwich fillings freeze
cakej by (dipping thick fingers of better than others and here's one
bread in condensed milk " and that stores well in the freezer,
rolling in coconut ;toast under the i Combine a ounce can tuna with
broiler until golden brown. Or y cup chopped unblanched al
place on a cookie sheet and toast monds, cup salad dressing, 1
in a. very 'hot oven about seven tablespoon lemon juice and salt
minutes. land pepper to taste. . 1
ACCENT. '
Ripe olives add dcliciousness to
salads and are a welcome note to
salad greens. For a simple sum-'
rhertime favorite, add 'i cup ripe
olives cut 'into large pieces along
with one 1 sliced cucumber and
some green pepper - strips.. Toss
with favorite dressing.
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"'Cm "--' mar -1 .1-' N-" ""' " ' 'fM''"' " m''1'" ' ""' w" vs"" imii - .
'
So different . . vSo delicious ... So convenient,
' , 7- ' ! I ' ,"; t' . i .''! i . : i . : ... - ' " .' 7 ... - - j -f
it's changing America's milk buying habifs!
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mm
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ODnw CHISDEs
Mho IMfegiks
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CITING, YOU JUST CANT BELIEVE IT i ; ; until you i
it happen before your eyes! Now, a new scientific develop-
' ' 1 ' J ( t . - - J -..
ment makes it possible to seal the fresh-milk flavor and all the
. i j i - i i ' - i
bone-Bd-mxile-building nourishment of fresh pasteurized milk
in tiny "snowflakes' that mix instantly when you add water
7 j ' " : 7 ,' .' 7 .1 . j J
and stir with a spoon. , j : I- 1 : 1'
MDC ANY AMOUNT, ANY TIME I A quart pint a aiaasK
a cupful! It always mixes instantly! Makes wholesome nonfat
milk with delicious fresh-milk flavor for drinking for cooking!
: ? I i ' 1 - - ,
t . t i T.:t ni
o special recipes requirea. use wnerever your-recipes call r
for milk.
- i I "
SAVES MONEY, SPACE, SHOPPING TRIPS! Cuts milk bills in
half . I ..keeps
perfectly on your pantry shelf! Buy a week's
supply or more! Each jar makes 3 quarts!
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PET NONFAT DRY MltlC
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