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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 21, 1956)
Popularity Here Sir f . 1 4 -. - ?,' ' 1 , 4 vi Jr I Is a Matter of Crust IT f ... V-',, r Pimiento-islmon pit makes a handsortw main dith for autumn eating. Mashed potatoes, shredded cheese, onion and a creamy sauce further conjpire to make this an unusually good recipe. The potatoes form the crust- this time Potatoes Replace Crust in Pie Recipe Ham and cheese, with the aid of condensed cream of chicken soup, makes the filling for this attractive pie. Pretty enough for a buffet menu, it goes here with a make-it-yourself salad assortment and shoestring potatoes. Main Dish Pies Made With Light New Crust By MAXtNE Bl'REN Mitramaa Wsmaa'i Edilar Pies, those favorites of the dessert world, ale show distinction In the main course. The same fluffy, light crust makes the success ful main dish pie as is characteristic of the dessert pie crust. The filling must contain some definite-flavored ingredients to make the main dish pie a success. One of the most distinguished recipe discoveries of the past year has been one offered by the yeast people, and it is especially good for main dish pies. One of the features of this new crust is that it can be prepared away ahead of time as much as ten days, stacked or stored in the refrigerator until needed and then filled and baked at the last minute. The crust recipe goes this way: YEAST RAISED CRIST 1 package or cake yeast, active dry or compressed 1 egg. beaten V cups sifted flour 1 egg white, slightly beaten H cup milk V cup shortening ( tablespoons sugar l teaspoon salt hi cup warm, not hot, .water (lukewarm for compressed yeast 1 ScaM milk. Stir in shortening, sugar and salt. Cool to luke warm. Measure water into a large bowl 'warm, not hot. water for active dry yeast; lukewarm 'for compressed yeast . Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add beaten egg and half the flour. Beat until smooth. Stir in remaining flour. Turn out on a slightly floured board. Knead until smooth and elastic. Place in well-greased bawl; brush top with shortening. Cover with clean towel. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 30 minutes. Punch down and turn out on lightly floured board. Divide into S equal pieces. Roll out each piece into a 10-inch circle. Fit into 9-inch pie pan. Pat all over surface. Trim pastry even with edge of pan. Presa pastry onto edge with tines of fork. Brush crusts with egg white. Let rise in warm place, free from draft, until doubled in bulk about 20 minutes. Prick with fork. Bake in moderate oven at 350 F. for 8 minutes. Do not brown. To store, coo crusts, stack and wrap in aluminum foil. Hold in refrigerator 1 to 10 days, as needed. When ready to use, fill and bake as directed. And in any language, here's pie fit for your tastes so sometime try a delicious main-dish pie straight from Switzerland. Mugs of milk for the small fry; tea or coffee for the head of the house. Cbaeewaehe spells pie. SWISS CHEESE PIE Pie crust for -inch pie 1 cup milk Vt pound Swiss cheese grated 3 eggs, well beaten 1 tablespoon flour Salt, pepper to taste Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly In pie dish. .Beat eggs well, mix with milk, season lightly and pour the mixture over the cheese. Bake 13 minutes in hot oven (too F.J. ten reduce heat to slow oven (SOO-32S F and bake an additional 30 minutes, or until knife inserted in center of tie comes out clean. Serve hot or warmed over. Serves 4. Fol ow instructions carefully; do not overbake. This steaming hot main dish pie is a ready answer for meals during the winter. The tender, tasty crust can't get a mite soggy because that's one of the secrets of this new formula. Ct'RRIED FILLET IN A CRl'ST CISTARD TOP A thin double boiler custard makes an excellent topping for pieces of toasted sponge cake. Sprinkle with golden roasted al monds. lemon juice. Add a diced avocado and salt and pepper to taste. Toss lightly and serve at once. , Pie makes a delightful ma dish when pimientos, potatoes. and salmon are the flavorful in gredients. The salmon swims in a cream sauce sparkling with the bright red color and tingling fla vor of pretty pimientos, and yes terday's leftover masned potatoes make a successful comeback in the piecrust Simple Simon him self would have dug up some money to taste this pie! SIMPLE SALMON PEMIENTO PIE 3 cups mashed potatoes cup shredded Cheddar cheese 1 egg yolk 4 tablespoons butter or margarine 4 cup chopped onion 3 tablespoons flour 1 tablespoon lemon juice 1 cup evaporated milk Vt teaspoon aalt h teaspoon pepper 1 can or jar (4 ox.) whole Swiss cheese pie is a main dish suggestion for dinner on the porch. The cheese pie is e custardy mixture in a pie crust. Its good hot, cold or warmed over. CxV MOM THI FAMOUS KA ScX M.C.P. KITCHEN LABORATORY OO 5oC. moo io ti wutuai ciraus eaooucTS, co. -sV?y9 2 teaspoons curry powder teaspoon sugar 14 teaspoons aalt V teaspoon ginger Milk ' 2 teaspoons lemon juice 1 pound fish fillets , 1 cup milk 1 9-inch crust V cup minced onion 2 tablespoons margarine or butter t tahUonnnni flour ' Poach fish in milk until just tender. Remove fish and cut fn small pieces. Arrange In "Yeasl-Ri7." crust. In a saucepan-, saute onion in margarine or butter until soft. Stir in flour, curry powder, sugar, salt and ginger. Measure the milk in which fish was poached and add enough more milk to make 1 cup. Cook, stirring constantly until thickened. Add lemon juice. Spoon the mixture over the fish. Bake at 350 F. (moderate oven about 20 minutes until the crust is well-browned. Makes 4 to 6 fillings. Pick this Ham Buffet filling or any olhesr favorite combina tionarrange it attractively in one of these new crusts which have been shaped and partially baked ahead of time ... and you can have dinner on the table in less than half an hour. ' ' HAM BUFFET 1 package froxeh broccoli, i A can condensed cream of ' cooked chicken soup 1 f-inch crust 1 cup grated Cheddar chees W teaspoon savory ' slices ham ' Arrange toe broccoli in the crust. ' Stir the savory into the 'condensed cream of chicken soup; spoon over the broccoli, then ', sprinkle with half the cheese. Roll the ham slices and arrange attractively on top. Cover with. remaining soup and cheese Bake at 350 F. for 20 minutes until crust is golden brown. Make 4 to I servings. - i ; ' RANDY DIP I Add dash of garlic, powder, celery salt and nutmeg to the flour you nee for coating chicken pieces, Fry the chicken by which evetf Method you prefer and serve milk broiled pineapple (licet. ICE COLD V When using1 paper cups for In dividual portions of frozen des serts, then be sue to see that the, metal tray in which the cups are'eet it dry so the paper .will not stick to It. r V " IMAGINE! YOU CAN MAKE BERRY JAM ANYTIME ... AND WITHOUT COOKING! JUST USE FROZEN BERRIES and th wondtrful uncooked jam recipes developed cxclusiraly by M.C.P. JAM AND JELLY PECTIN! This way you aft jam with th finest flavor and color (for nont is cooked away) J, , made in minutes (there's n fruit to prepare . , . ready to eat soon as made (na long wait for setting) . . . and for a cost of leu thaa ISf a half pound of finished jam! These M.C.P. uncooked jam racipei . . . and th year 'round availability of frozen berries at uniform price , , . mean that yotl ran make berry jams when and a yta ih with th utmost ease, convenience, and economy. Only M.C.P. PECTIN has the amazing uncooked jam recipe ... so, get M.C.P. (3'4-n. package) at yqur grocer's, and try them. You won't b disappointed I BOTTLED JUICES MAKE FINE JELLY SO EASILY.. AND AT SMALL COST! IF YOU THINK th jelly making season is ever when summer's gone, remember this. With th fin bottled juices your grocer alwaya haa in stock -such as apple ana Concord rnpe-yoa can mak . very fine, sparkling jellies "out of season" so easily and economically vouH be surprised . . . so ouicklv. toe, for you don't hav to press out the juice. Making jl1ia with bottled juices and uncooked jams with frozen berries . . . the ar . but two of the wonderful year 'round uses that make it well worth your while to hav dependable M.C.P. JAM AND JELLY PECTIN ' on hand at all times. A recipe for; making tangy, tasty Creamy French Drening that will not separata ia another. You'll find them all In the complete mips foldtr in every package (3Vtos.) of Mir. PECTIN... ,v ,. . . . pimientos, cut in big pieces 1 can (1 lb.) salmon ' Combine the shredded cheese and egg yolk with the mashed potatoes, pressing the mixture on the bottom and sides of an 8" pie ' pan or IVi -quart, shallow baking dish. Melt the butter or margarine and cook the onion in it until tender. Mix in the flour and lemon juice; stir to a smooth paste. Pour , in the evaporated milk, stirring until the sauce is smooth. Add the aalt, pepper, and pimientos, and pour the mix ture into the pie pan or baking if y U V 7m . , , r -tt T-lflT ,-, -n J Ore. Statesman, Fa, Sept al (Sec. ok. v . iV:lau. r l i ! I a- J a .!U lL! J!.L. m. J a. I 41 .. .-v X. I a. a I !.L.a . M I iinwia wieiuiywidii i at a ( f'f ii'tiii iiitvi ii viii iwi 19 f iy vi I I - Lt I k t I. a .B a." curry, me lining is prepares aooui nair nour Derore aining lime ana spoonea into me pre 7 pared crust and baked. v t ".. ".'.'.'; -' . '. ' dish. Break the - salmon Into large pieces and drop them into the sauce.- Bake at 329 for about 23 minutes, or until the potatoes are (olden brown and the sauce is set Makes 4 to 0 servings. . PRE-COOKING Sweetbreads need to be sim mered in boiling water for JO to 30 minutes. Drop Cookies, Pecan Flavored crisp Put pecans tote cookies for flavor. PECAN DELIGHTS . 1 cup sbortening .. x cups brown sugar, packed ; 1 teaspoon vanilla 1 eggs Vk cups sifted flour 1 teaspoon salt . A A V I . 1 - - a tcuoywmm vuw yvwvcs - 1 cup chopped pecans Cream shortening, sugar, a B 4 ' vanUla. Add eggs to creamed mix- -ture and beat well. Sift together ; dry ingredients and add. Add pecans and mix well. Drop by teasooonfula onto cookie sheet. Bake in a moderate oven (339 de , frees F.) about 10 minutes. Convenienci mm immm FAMILIES VT-:, . '. - -I U;,;vv,li :- 1 wm receive iorSundavBinnersiot . .ivfsl free Dinners! 9 A r wm m mm m - - l-e ew, 11 mm 1 1 m i :,T-T.ifc 'i i jt 1 I aaT ST MW .jiww -jm - m.sTWW 1 :rri. 11 1 111 II " 1 Jr 1 A,v DIG '57 13 cu. f !. Cf.'-ll" Tcjr c cf . O fix-cr-r.z?:!i , ; Cclcrsl 12 Freezer, Wjnners! FWS 5200 Free Sunday Dinners! .1 -t tyi J 1 1 at 1 - at m . iff i v . . . 'rjiRSY. ! Anj household hint canWUl I
