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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 7, 1955)
V r - 1 . .... r.,... Hurriblo Pib Has 0 . ... Statesman. ' Salem, Ore Friday,' Jan. 7. 18S5-(Sec 3V 5 Rich Flavor : vV 1 1 A culinary cousin is English beef and kidney pie, which is easy to make and easy to like. But ve Americans will change the recipes whether or no, and here's' one that substitutes rice for the regular crust that Englishmen use. The meat's the same though. Beef, Kidney Pie Resembles Old Original The American must have his " stew, and the Englishman his -beef and kidney pie, but here's an arranger of recipes who gives ' us a beef and kidney pie, in a neat little nest of rice, which is definitely an American-pleaser ' with an-English accent The- use of pre-cooked packaged rice is the secret of this dish's Instant success and originality. STEAK AND KIDNEY , RICE PIE - 2 small beef kidneys' or '4 veal kidneys H cup seasoned flour pound round steak lVt tablespoons shortening - - 1 cup chopped onions 1 cups hot water 1 bay leaf Few sprigs parsley : 4 cup chopped fresh r mushrooms cup diced carrots " 3 tablespoons flour Vt cup cold water Salt and pepper VA cups (5-ounce package) ' ' - packaged pre-cooked rice . -- teaspoon salt lcups boiling water Remove the skin and coarse parts from the kidneys. Wash in ... salted water. Cut into 1-inch pieces and roll in seasoned flour. Pound remaining seasoned flour Into round steak, and cut into cubes. Then saute the steak in the shortening in a large skillet until brown on all sides. Add onions and kidneys and saute 'until brown. Then add hot water; bay leaf, and parsley. Cover and sinv mer for one hour, or until meat Is , tender. Add mushrooms and , carrots. Mix flour and cold water to a smooth "paste, add to meat mixture gradually, stirring con stantly. Cook and stir' over low heat until thickened. Then sim mer 5 to 10 minutes, or until vegetables are tender. Meanwhile,: add packaged pre cooked rice and salt to boiling water in saucjpan. Mix just to moisten all rise Cover, remove , ' from heat, and 'let stand 13 min- utes. . " To serve, pour meat and gravy : into a casserole or deep vegetable ; dish. Spoon the rice on top, ar ranging it in a ring around edge of dish. Makes 4 to 6 servings. Keep Holiday Poinsottias for Blooming in Coming Season 1 , When you suddenly feel that nothing but pie will do for des sert, and on the other hand you don't feel like dashing downtown or special ingredients make our Humble Pie, which is not only a delicious dessert, but a lesson in thrift making shift. It's made ust from sugar and spice and everything nice you nave lying around on the pantry shelf, and it comes popping out of the oven o o k i n g like a million dollars! I Ail-American know-how, ; is the secret HUMBLE PIE V 1 9-inch unbaked pie shell - - cup raisins cup brown sugar Vt cup light molasses , V cup hot water 2 eggs, beaten 1V cups Tine bread crumbs Vi cup flour i 114 teaspoon cinnamon V teaspoon nutmeg i V. teaspoon ginger Ya cup soft butter i i Line a nine-inch pie pan with pastry. Sprinkle the bottom with raisins. Combine sugar, molasses, water and eggs. Pour into 'pie. shelL Combine bread ! crumbs, flour, spices and butter and work like pastry: Sprinkle, this mixture over filling. Bake at 450 degree (hot oven) for 10 minutes; re duce heat to 325 - degrees and bake 20 minutes longer. When the leaves of the Christ mas poinsettia plant drop soon after the holidays many people conclude that it is dying and dis card it To prevent this unfortu nate mistake, plant scientists of the UJS. Department of Agricul ture explain that the dropping of leaves after blooming" indicates that the plant isl going into its normal rest period which lasts until about the first of May. The right care will keep it in condi tion for 'blooming again next year. - 4 7 I v . After the leaves fall, put the plant in a cool place (40 to 60 F.) and water sparingly. About May first, cut the plant back to remove excess wood and make it more shapely. Shake off the. old soil and repot in a mixture of about 3 parts garden loam, 1 part well-rotted manure and 1 part leafmold. Use a pot "just large enough to hold the mass of roots without crowding, and provide good drainage.' Water enough to keep the soil from drying out In about a month .when weather is warm, set the plant outdoors-Tin full sunshine in northern areas or in light shade in a hot climate. When nights become cool in the fall, bring it in to a window where there is good light and air and where the temperature is about 60 to 65 F. but with no draft Water regularly so the soil never dries oat and use a- little liquid fertilizer every week. Very important Is keeping the plant dark at night! Long nights, un- of to interrupted by even a shaft artifical light, are needed bring the poinsettia into flower. Florists have found that street lights as much as 50 yards from greenhouses can prevent poinset- tias from blooming. In homes. plants, may not get enough dark ness even in a dimly lighted halt The poinsettia needs as much light as possible during the day, but an early bedtime which may be arranged by covering it with black cloth or by, keeping it on a, glassed-in-porch or some room which is not lighted after night fall, important, too, is protection from drafts and extremes of tem perature, j - ' DO o I,-:;, Yes. your Busick Market is one of the tew old fashioned food markets. "I That is to say old fashioned tc ithe extent that you can see and select just he quality and quantity of fresh meat you desire freshly cut and tcrap led at time of purchase. That is also true of vegetables you canee what you are getting, fresh every hour of the day. Personal service and free Jelivery. Swift's Choice ECONOMY- 'REinUIl BACOII .ott f w m : 1 J i ' Pol Roast of Beef 0 . Pot Roasl of Dee! Lb. - ( - - Corn Flako Cookie Among Best Ideas One cant have too many cookie recipes, especially during winter. And - cookies, such as these Cherry Winks, are a joy to behold as well as make. They're gay with a bright red cherry nerrned on ton. and wonderfully delicious with the good flavors of pecans, dates and cherries. An xtra coatine of corn flakes on the outside, giving the cookies wonderfully crunchy texture we all love. One mixing makes about 5 dozen cookies. CHERRY WINKS 2li cups sifted flour 1 teaspoon double-acting ' baking powder teaspoon soda ' . teaspoon salt -cup shortening ! 1 cup sugar 2 eggs " n 2 tablespoons muk 1 teaspoon vanilla 1 cup pecans, chopped 1 cup dates, chopped cup maraschino cherries, drained, chopped 2Vt cuds corn flakes Sift together flour, baking pow dr. soda and salt. Blend to gether shortening and sugar, i creaming well. Add eggs, milk and vanilla. Beat welt Blend dry ingredients into above mix ture. Mix thoroughly. Add pecans, dates and maraschino cherries Mix welL Drop by rounded tea sToonf u!s into crushed corn ' fkkes. Tcss liehtly to coat; form into bills. Pl-ce en gre?sed bak ing sheet. Top each with ;. miraichino cherry. Bake in mod erate oven (375) 12 to 15 min utes. Makes about 5 dozen cook ies. : Vegetable-Fruit Dish Colorful One of the ,most colorful vege tables on your grocer's shelf right now is the ruby red beet Have you tried combining beets with golden pineapple? You'll find these two foods make a delicious taste harmony. . ' . ; PIQUANT BEETS cup' crushed pineapple with its syrup 2 tablespoons vinegar 2 tablespoons sugar 2 teaspoons cornstarch 1 1-lb. can (2 cups) diced or sliced beets, drained 2 tablespoons butter or marga rine. . : Salt and pepper to taste Combine Crushed pineapple and vinegar,' and heat to boiling. Mix sugar and cornstarch thor oughly, add: all at once to hot liquid, and -cook, stirring brisk Iy, until smoothly thickened. (Yes, this works fine!' The sugar keeps the cornstarch from lump- mg.; aqo oeeis ana butter or margarine, 'season to taste, and neat siowlyi about 10 minutes. Makes 4 OTjS servings. Meatless Casserole Welcome in Winter A main dish with tomato and olives is grand for Friday eve nings and for any occasion when a meatless entree is in order. A casserole which! has filling and satisfying qualities without bene fit of meat are! often very wel come. serve with a fruit gelatine salad , and a good piece of pie, The meal will be a mighty wel come one. ! OLIVE TOMATO SUPPER 4 ounces noodles . -1 cup ripe olives 1 tablespoon shortening 3 tablespoons chopped onion 1 (lOft-ounce) can condensed tomato soup - , cup water j 1 teaspoon chili powder 1 teaspoon Worcestershire . . sauce 1 cup grated American cheese cook noodles until tender, in boiling salted water. Drain. Mean while cut olives into large pieces. Melt shortening, add onion and cook slowly until tender. Add to mato soup, water and seasomngs, and simmer about 5 minutes. Add oiives ana cneese, ana stir over low heat until cheese is melted. Pour sauce over noodles, mix well and serve at once. Serves 4. MANY USES The plastic bags bakery rolls sometimes come in, are useful in a number of ways in the kitchen. Empty brown sugar from its pa per package, into the bag. twis the top of the bag so it is tightly closed, and store in the refrig erator. The bags are also fine for storing dry leftover bread, to be ground into crumbs. They do wel in the lunchbox, too, for holding carrot strips; a whole tomato, ap ple, or cookies. ; - Cjams, Rice in Fritter Recipe These are esDecially busy days for the average homemaker, with j winter activities in lull sway. Here is a real timesaver that will delight the entire family. Ingredients for the clam and rice fritters may be put together hours ahead of time, then quickly browned in hot -deep fat just be- ore you are ready to serve. CLAM AND KILE iKinr.iu IV4 cups it 10-ounce cani mincea clams ' Yi cup unsifted flour teaspoon salt V teaspoon pepper y cup milk ; 2 eggs, separated 1 2 cups cooked rice 2 tablespoons minced onions 2 tablespoons minced green pepper Drain clams, reserving liquid. Add enough water to make 1 cup liquid. Combine Hour, sail, ana pepper in mixing bowl. Add milk and egg yolks .and beat until smooth. Stir in I cup of the clams, slightly cooled rice, onions, and green pepper. Beat egg whites until stiff but not dry, and fold into clam and rice mixture. Drop by heaping tablespoons into hot deep lat (370 .). rry uuui golden brown. 1 Drain on absorbent paper. 1 tablespoon minced onions 2 tablespoons butter or . . ; margarine . f ' ' 2 tablespoons flour ; Vt teaspoon pepper Cook onions in heated butter until soft. Stir in flour and pep per. Add clam liquid all at once, stirring until smooth. Cook until thickened, stirring frequently. Stir in remaining clams. Serve over hot fritters. Yields six serv ings. '" ...'s - Little Extras in Old Time ! Salad Here's a party-pretty version of an old favorite. Glorified Waldorf Salad contains all the ingredients for beauty and fine eating. You'll find those roasted almonds give a just-right flavor and texture. GLORIFIED WALDORF SALAD s 1 large red apple Short Ribs of Dee! 1. LAI-IB STEW This Is Gnuin Laxnb Lb. 4- GROUND DEEF ,0' PIWIEniDS TAKE OFF i .! Make sure you remove all spots and stains from clothing before putting into hot water, or before ironing, because the heat of the water or the iron will tend to set them. .-.-,) 1 r , .... - : j Of Choice il Lb. U V Economy Sieaks T-Bont, Sirloin' or, Round - .- - r 1 I r- ... 3 lbs. $1.00 Lb: JK Pork Loin Roast End Cut Country Styl PORK SAUSAGE -. f'Gfnulnt I Leg of Lamb 1 0A - 1 : ' ; . . in i'- 1 MM m m Fresh Beef Tongue? VS. No.il BOIUIIG onions ! Arizona SweeU, Juicy Seedless Grapefruii 8-Ui. Bag mm "-n 1 Lb. LJ m fj - 4Se Ilucoa Iiargarine IIABISCO COOKIES ' :r Hcmstl and Grettl - , Snov7flake Sodas 1-lb. g(g0 Drifted Snot7 Flour j OrsKjon.No. 2 ' Rnsseil Polaloes 0 t -- 10-lb. Bag PkgfSw SCOT COFFEE 0 cup pineapple tidbits cup sliced celery cup chopped or ready diced almonds Vi cup sour cream 2 teaspoons lemon juice 2 teaspoons sugar Dash salt ; $ Lettuce ; " Core and dice unpared apples, j Combine with pineapple, celery and almonds. Blend sour 'cream, lemon juice, sugar and salt, and mix lightly with salad. Serve on crisp lettuce. Makes 4 to 6 serv ings. -.. ;- Lb. mt&s ! BEST FOODS IlAYOiniAISF ' Qnari(S3 . Brooldield Chees 1 2-ib. Loaf II !l I ONIONS ORANGES Doz. Golden West Coffee 1 - CfO4 HEHIZ CATSUP 0 Jor Jewell Salad Oil Qnarl POTATOES Duncan Hines 10-oz. can l ; WlioU Kernel Cottage Sliced Pon-ready , . ; ,- i ' -. WMm STEAK ' lb.g SAUSAGE u. Hamburger o.&d Spry Shortening tan BARHEE DATES I HEIIIZ SOUP i 7 i This Is the aristocrat ol all dates! -j Regular $1.97 pkg. Sale $j 23 Price Cream of Tomato Can a OOPS! Almost forgot to mention the most Popular Item1 in Salem's finest fresh, meat counters. , Beautifully Dressed; "hey're so completely dressed you just un wrap them and they're ready for the pan. 30 to 34-oz. v THICK SLICE t . Leave eggplant unpeeled when you are planning to broil it' Cut the slices about inch thick and brush the top sides with hve oil. then sprinkle with salt and pep-'; ' per. Sroil until prrtly tender end brcwrcd, then turn and repeat; ? the oil, j -x and pepper treatment. " Continue broihn? until cooked through. Serve with tomato sauce, rolls and a green salad lor a good lunch. . - . NORTH THESE SPECIALS AVAILAILE AT STCEET mm urn ' epje F1 '1305 II02HI SUMMER ST. 899 i:02TH . ' C0M 'ERQAL ST. Freshly dressed, cut up and ready for the kettle. jin . - This price should put a chicken in every pot. m t PJionepr ' shop in person, ,alcdys pehonal attention given, your ordrv "Free Delivery right to your door. : ' ,s 4? 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