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Statesman. ' Salem, Ore Friday,' Jan. 7. 18S5-(Sec 3V 5
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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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3-3176
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