FB
SECTION
SALEM'S AUTHENTIC FOOD GUIDE TO BETTER LIVING
Capital jk Journal
Salem, Oregon, Thursday, June 7, 1951
FOOD
SECTION
There Are Ways to Stretch
That Meat, Say the Experts
Upside Down Meat Pie . . Corn bread base.
AP Nevttfeatures)
Corn bread is wonderful when
used to stretch chopped meat,
The following recipe shows you
just how to do it. You bake a
pound of ground beef ordinar
ily enough to serve four atop
the bread, to make a kind of up
side down meat pie, and you
have six servings. When I offer
ed this dish my 13-year-old neph
ew said he liked it because it
wasn't too "hot." You'll find,
however, that the meat is well
seasoned. But know your chili
powder and as you add it make
allowances for your particular
variety; some brands of chili
powder are much "hoter" than
others.
When it comes to stretching
chicken or turkey add it to a
cream sauce, then serve between
split squares of corn bread; ac
company It with currant jelly
and a green salad, and you have
a delicious main course.
Dried beef in a tomato sauce
(with onion and green pepper
and maybe a little cheese) is al
so good served over the corn
bread squares.
Upside-Down Meat Pie
Ingredients: 1 tablespoon
shortening, Yi cup finely chop
ped onion, 1 pound ground chuck
beef, 1 can (about 8-ounce size)
tomato sauce, 1 teaspoon salt,
1V4 teaspoons chili powder, Yi
teaspoon pepper, 1 recipe golden
corn bread batter, 1 green pepper.
Method: Melt shortening in a
10-inch skillet with a heat-resist
ant handle over moderate heat.
Add onion and ground beef and
brown meat lightly, stirring to
break meat up. Add tomato
sauce, salt, chili powder, and
pepper and mix thoroughly; sim
mer while preparing corn bread
batter. Cut ends off green pep
per and remove seeds and mem
brane; slice into 7 rings. Turn
meat out of skillet; place green
pepper rings around edge of skil
let with one in the middle; spoon
meat back over rings. Pour corn
bread batter over meat. Bake in
hot (425F.) oven 20 to 25 min
utes. Invert on round flat serv
ing dish; cut in wedges and serve
immediately. Makes 6 servings.
Golden Corn Bread
Ingredients: 1 cup sifted en
rich all-purpose flour, 1 cup en
riched yellow corn meal, 4 tea
spoons baking powder, tea
spoon salt, 1 egg, 1 cup milk, Vi
cup shortening (soft).
Method: Sift together flour,
corn meal, baking powder and
salt into medium-size bowl. Add
egg, milk, and shortening. Beat
with rotary egg beater until
smooth, about 1 minute. Do not
overheat. Use as topping batter
for Upside-down Meat Pie.
Note: This corn bread may be
baked without meat in a greased
8-inch square pan or greased
muffin pans in hot (425"F.) ov
en 20 to 25 minutes.
1
1
1
2
2
'Extenders'
Aid to Many
Meat Dishes
With high meat prices, most
homemakers are put to it to
serve attractive appetizing main
dishes within their food budgets.
There are nutritive and flavor
values of the less-demanded
meat" cuts and recipes, such as
the following, show the use of
cereal as meat extenders.
Veal and Rice Patties
(6 servings)
cup ground cooked veal
cup cooked rice (Yi cup
raw rice)
cup thick white sauce
cup finely diced celery
tablespoons minced onions
tablespoons finely chop
ped parsley
Vi cup chopped unsalted pea
nuts teaspoon salt
teaspoon pepper
1 egg, beaten -Yi
cup crushed corn-soya
shreds
Vt cup pickle relish
Mix all ingredients thorough
ly. Shape into 12 patties.
1 cup crushed corn-soya
shreds
4 tablespoons meat drip
pings Coat patties with crushed
eorn-soya shreds. Melt 2 table
spoons drippings in frying pan.
Brown 6 patties on all sides in
this hot fat, transfer to hot
platter in warming oven. Melt
remaining 2 tablespoons drip
pings in frying pan, brown re
maining 6 patties in this hot
fjt. Serve with desired sauce.
Liver Patties
(5 servings)
pound sliced liver (calf's,
beef, pork, lamb or chick
en)
Yt cup flour
2 tablespoons meat drip
pings
medium-sized onion
teaspoon celery seed
H cup wheat flakes
Yi teaspoon salt
Few grains of pepper f
Va cup milk
egg, beaten
cup crushed wheat flakes
tablespoons meat drip
pings
Dredga liver slices with flour.
Yi
4
1
2
Heat 2 tablespoons meat drip
pings and brown liver on all
sides. Put liver and onion
through food chopper using
medium plate. Add celery seed,
Yi cup wheat flakes, salt, pep
per, milk, and egg; blend well.
Form into 10 patties Yi inch
thick. Coat with cup crushed
wheat flakes. Heat 2 table
spoons drippings and brown
patties on both sides in hot fat.
Serve with catsup or suitable
sauce.
Dishes Rate
With Family
Spicy Meat Balls and Veal su
preme are hearty dishes you
can serve your family often and
stay within the budget. Both
are economical yet full of good
flavor and nourishment.
Spicy Meat Balls
1 12-ounce can luncheon
meat, ground
pound ground pork
1 cup soft bread crumbs
1 egg, well beaten
'A cup milk
Vi cup brown sugar
teaspoon dry mustard
Yt cup vinegar
Va cup water
Combine meat, crumbs, egg
and milk. Mix thoroughly.
Shape into 10 to 12 balls, place
in baking dish. Combine re
maining ingredients and stir
until sugar dissolves; pour over
meat balls. Bake in a moderate
oven (350 F.) 1 hour, basting
frequently. Remove meat balls
and thicken liquid for spicy
gravy. 4 to 6 servings.
Veal Supreme
2 pounds boneless veal
shoulder, cut in cubes
2 tablespoons lard or bacon
drippings
Water to cover
H teaspoon salt
V4 teaspoon dill seed
Yi cup fresh or canned mush
rooms 1 cup sour cream
Yi teaspoon vinegar
Flour
Brown meat in lard or drip
pings. Cover with water. Season
with salt and add dill seed.
Cover and simmer lt4 hours or
until tender. Remove meat. Add
mushrooms, cream and vinegar
to liquid remaining in pan.
Thicken with flour to gravy
consistency. Add meat to gravy.
6 servings.
Dill Seeds
Add Flavor
What is a summer menu
without pickles and what are
pickles Without the dill? It is
interesting, therefore, to know
where dill comes from. Dill
seeds are a European native. It
is a plant with pretty yellow
flowers and more nearly resem
bles caraway than anything
else. The name comes from the
Saxon word "dilla" to lull,
because the seeds are sporific
and were given to babies to
make them sleep. Dill seeds arc
ovular-shaped, ranging in size
to about 316 inch in length
and are tan in color. It is essen
tial in making dill pickles, and
is excellent in soups, salads,
:auces, meats and fish.
Menu of the Month
Broiled Spring Lamb Patties
with Mint Jelly Sauce
New Potatoes in Parsley
and Paprika
Asparagus with Hard Boiled
Egg Sauce
Pineapple Pickled Beets
with Dill Seeds
Black Walnut Strawberry
Short Cake
An oyster may discharge as
many as half million eggs in a
year.
There's only one blue-colored
spice and that's Dutch poppy
seed. Although we were unable
to get Dutch popy seeds during
World War II, they're back in
our markets now and delicious
to use in apple pie, sweet yeast
doughs, cakes and cookies.
MARKET THROUGHOUT THE WEEK
Store Hours:
9 o.m. 'Til
9 p.m.
SEVEN DAYS A WEEK
ft BLEACH
H U. S. Graded, Choice and Good Steer Beef B It 31111 1 IS)
rrprprTa Ground POT SHORT 9
mmiEJKKM peas
H FRESH PORK H ffttlftPJ
BjfgfjM All roast cuts advertised have the inside bone removed for ease in carving. 2it3ifi If II II f lit I
BL... in ja ill vyoAUM
mi-m loin . flu B05TONriv i-Ktsti iu SisB
Iflii ROAST "V LB. BUTT V LB. SIDE ' LB. flffaj " '1
II veat H SYOTP
EliiS U.S. Graded Good - Milk Fed Veal - Ideal for Quick Meals bEsS Cf U 14 Qf
I i j Cutlets ff Roasts f f Mock JTA. iiffgij
iiift and Loin KMC (rem f f C ft Chicken 1T Bill
I Chops ' LB. Shoulder LB. V Legs for " 11111
II . SWIFT'S -LAMB H
Hill! I " "twit "1 UMi Ul u nave me rcu ivciihjvcu auu cAvcaa uwhc vu nfr -t t- un m m m
laiia Boneless Boneless Sr II 17 l l II
Ml 7K 98i S. 79i H CLEAN
11 SMOKED MEATS III
!iPFSI , Morrell's Pride Cooked E-Z Cut iffi&isil
11 SI 45c, HAM 73c ill
Chickens $l29ndM49Ii W
ni FRYERS - EACH Bffiffl
11 FRESH FISH I umdMMt. I ilBmHS
Til: 31 Snrina Chinook Salmon Steaks I ........ . . I : ErBft Biiftaflra&nSiM
USm r Pickle & P.miento jf HWffiS8
WH,TEROSEpi43
Qt., 14c; gal., 23c
utter 25
10'
225
Happyvale
303 can
Cottage Cream
Style, 303 can
Pennant
22 oz. jar
19'
Tomato Juice -23
223
Old
Dutch
Kellogg's
9Vi oz. pkg
2
ike E(ri$paes
esson Oil - 45c Q, 79
SNOWDRIFT
SHORTENING
LB. CAN.
43c t 3can 98c
POTATOES
LETTUCE
CAHOOTS
U. S. NO. 1
WHITE SHAFTERS
"A" SIZE
LARGE FRESH
LOCAL HEADS
IYOU CAMT MflT A FWKR
. TEA
. 59c
19c
W SMS
89c.
TOAftATOES
M OE3AuX33E$
GOLDEN FRESH
TENDER SWEET
RED RIPE
DELICIOUS
LARGE SIZE
JUICY VALENCIAS
io ibs 39'
heads 5 C
3 bu.5c
2 ibs. 29e
2do,49c
V