Salem, Oregon, Thursday, December 13, 195S THE CAPITAL JOURNAL' imm'r WA I cmptiiiit mincemeat tai ls arc a dess ert treit Tor any special occasion meal. These are the old fashioned Kind, made with homemade mincemeat. Homemade Mincemeat for Here you Ret two recipes in one. a homemade mincemeat one, and another for mincemeat tarts. Hum' wad" M n '"""":! 1 pound lean beef stew meat 4 cups water ',2 pound suet fi medium cooking apples 12 pounds seedless raisins 12 cups dried currants i cup diced candied orange peel 2 teaspoons salt 2 teaspoons cinnamon teaspoon allspice h teaspoon cloves 1 cup granulated sugar There arc varied ways to make soups with meat that go as main course dishes. Tasty, Nourishing Soups Of the Homemade Variety If in the mood to make your pork and simmer 2 hours longer, own beef and vegetable soup, then covered, or until meat is tender. here is your recipe. In addition to the soup bone, a slice of diced beef liver gives added flavor. Beef and Vegetable Srp 1 small soup bone, cracked 2'i pnunds heef ftew meat 2 quarts water 1 slice beef liver, diced 6 medium carrots, diced 4 small onions, diced 4 stalks ccllcry. sliced 3 medium potatoes, diced 2 medium turnips, diced 2 tablespoons snipped parsley 2 teaspoons salt li teaspoon pepper Arid meat and bone to wafer; heat to boiling, cover pan and sim- j table salad for a delectable sup mer 4'2 hours. Add remaining in-1 per. gredients. heat to boiling, then simmer, covered. 14 hours longer Remove bone. Season soup with additional seasonings if necessary. Serve immediately. 8 servings. Maybe you wish to try other soups at home. You'll get a bonus when you prepare this yellow pea soup with pork: Xot only is the soup made extra flavorful by being cooked with the meat, but when served it is accompanied by finger sand wiches made from the meat. Serve the hearty soup as a main course in individual casseroles, if you like. Yellow Pea Soup with Pork 2 cups dried yellow peas 6 cups hot water 1 tablespoon salt 2 pounds fresh prok shoulder Wash peas and cover with hot water. Simmer over low heat 1 hour or until tender. Add salt and 100K fOU THf HAPPY mm ooo , . , , , IMITATIONS I TOPS IN QUALITY! ipw m price 1 cup brown sugar 2 cup molasses 4 teaspoons lemon juice 1 cup cider Add beet to water, heat to boil ing, cover and simmer 2 hours. Remove meat and reserve stock. 'Approximately 2 cun.st.. Put meat. suet, and pared and cored apples through food chopper and place in a large pan. Add remaining in- gredients except lemon juice and cider. Add reserved stock and , simmer 1 hour, stirring occasion-- ally. Add lemon juice and cider munis id.ii a iiuiiuifs ui cutting, j Remove pork and slice for sand wiches to accompany the soup. Season soup with salt and pepper and serve at once or cool, refrig erate until needed, and reheat be fore serving. 6 to 8 servings. Tiny meat balls, flavored with mint, are the feature of meat ball soup. Float the little balls in beef broth or bouillon, as suggested in 1 the recipe, or use them in any ihin soup of your choice. A short stay in the refrigerator before conking, helps keep the. uniform shape of the meat balls during cooking. Serve- the soup with crusty bread and a tossed vege- Meat Bull Snup 1 pound ground beef !2 pound ground lean pork 4 cup bread crumbs 1 tablespoon tomato paste 't cup milk I egg 1 clove garlic, minced U teaspoon dried mint PAN-BRAISED ) BEEF STEW Ttv ln bff and ear-Hn-ih vpgntabl, nmrn'r"! in ih me' rn-h imw, make th mn! notirihin(t- mr.l f!a vorftil rncul nu an tervt vour familv. Try it! TINKEE STIOCIHOFF Ht-rtt conient of two 15 ounce cans or on30ounc fn to bnilinf. Remove from nrat "nd r in 'i to 1 cup dairy ntir crfm. Srvr ov hoi cooked noodle. fll FlEf IEC1M1 Fnr hndv hint r rrsriv m-0 prpirinnn. writ Home ferooomirt P-r" Nliy I. Inc. Tieonn, WufiMfton. tj VIA up GALLEYS These Tarts Yields 1(1 cups. Cover closely and keep in a cool place. Use about 3 ' tups for a 9-inch pie crust. Mincemeat Tarts 2 cups sifted flour 1 teaspoon salt cup lard S or 6 tablespoons water Sift Ulour with salt. Wilh n naclru blender or two knives, cut in half ' the lard until the mixture re- sembles coarse corn meal; cut in i remaining lard until mixture is size of small peas. Sprinkle water over j mixture, about a tablespoon at a nine, ana Diena witn a lorK until ; into a ball and cut in hall. On a lightly loured board, roll out aougn into y inch thickness. For each tart, cut seven 2l4inch- pastry rounds, nace 1 round in the bot tom of a 3-Inch muffin pan. Moisten edge of round and press 4 rounds to side and bottom of cup. over lapping edges slightly. Repeat pro cess with remaining dough. Fill with mincemeat and place remain ing rounds on tops. Prick design into lopping rounds with a fori-, if you like. Bake IS to 20 minutes in a 425-F. oven. Yields 12 tarts. Prunes Attraction A can or jar of prunes is a real boon in making spur-of-the-moncnt fruit salads. The rich color and spicy flavor of the prunes add pleasant accent to many com I bmations. Well worth trying is ; Banana Prune Salad. Arrange bite sue pieces of banana and drained pitted canned prunes on salad greens. Sprinkle with lemon juice. Serve with peanut butler dressing; peanut butter blended with may onnaise and a bit of lemon juice. Oriental Touch Use cither canned chow mein ' or chop suey to bring an oriental! loucn to your menus. Lhow Mem ; with shrimp is an easy dish to1 prepare: Add drained canned shrimp tn chow mein. Heat, and! serve over hot canned chow mein I noodles. Sprinkle with toasted almonds. 4 teaspoon sage 1 teaspoon salt ',4 teaspoon pepper U cup bacon drippings or lard 2 cans condensed beef broth Mix ingredients except drippings and soup; shape mixture into balls i 4 inch in diameter. Brown'in hot fat. Dilute condensed soup with 2 : cans water and add meat balls, Simmer 1 hour. Serve at once. 6 ! to 8 servings with slow-cooked flavor! Li &. n tw - f Now, enjoy wonderful, through and throiigh slow-cooked flavor instantly with new, deli, cious Albers Quick Oats! The secret is special slow firelcm cooking, he lore new Albers is packaged! Am exclusive process that not only "brings out" (! ik rick whole grain goodness but nlio myites W Albers instant cooking! Try it today! new Albers Quick GiatQ Anotr Quality Csrnitlen Product 2) Fruity Stuffing For Lamb An apple sauce stuffing is one : factor making this shoulder of lamb a glamorous meat offerine. Cornmeai and. chestnuts also go jiiiu punting aiuug wiii inc apple sauce. 1 . The roast will come from the oven brown crusted, tender, and rich in juices. Served with the pip. ing hot blended gravy, This roast pleases family and friends. Com fortably economical, too, shoulder being one of the "good buys" in lamb. Nice with it are carrots and green beans, and a di&h of celery and olives. Shoulder of Lamb 1-3 cup yellow corn meal 1-3 cup cold water 1 cup boiling water 2 cups canned apple sauce (1 cup for stuffing) '1 cup for gravy) 1 teaspoon salt '4 cup chopped onion U cup butter or margarine 1 cup chopped cooked chestnuts 1 teaspoon poultry seasoning 4-5 pound boned shoulder of lamb -In place of chestnuts, 1 cup of chopped pecans, almonds or celery may be substituted. Combine corn meal and 1-3 cud wateri dd. t boiling water cook stirring constantly, until thick ened. Add 1 cup of the apple sauce and salt. Cook over boiling water until thoroughly cooked about 20 minutes, stirring occasionally. Saute onion in butter until light brown; add to apple sauce mixture w'tn chestnuts and poultry season inS- p!ace filling in pocket of lamb; roll and tie with string, Season with salt and pepper, Place on rack in roasting pan. Roast in slow oven 325 degrees F., puunu. To make "gravy: To 4 table- spoons lamb fat and drippings in Pan. add 4-6 tablespoons flour. D"'na logeiner. Add remaining apple sauce (one cup) and about l'j cups boiling water. Cook until thickened, stirring constantly. Sea son with salt and pepper. Yields 6-8 servings. Yam and Turkey In Casserole Idea Off and on through the holiday period you are likely to be serv ing turkey. And there will be some could turkey left. And along with turkey time, it is yam time, too, so make the most of the yam season, too. Savory Yam and Turkey ( asseroles (Makes 4 servings) ' 2Va cups diced cooked yams ',4 cup finely chopped onion 1 teaspoon salt 2"4 cups turkey gravy Vi cups diced cooked turkey 1 cup diced cooked green beans Vh cups diced cooked carrots Salt and pepper to tasle Combine yams, onion, and 1 tea spoon salt; mix well. Turn into 4 greasM individual casseroles. Combine remaining inprrriipnts ! and nour inlo casseroles Bake i in hot oven ( 440 degrees F.) 30 minutes. h0Hjna uo Onions vu,""9 UP wn,oni Roiled onions dressed up with a thin sauce, accented with wine and slivered toasted almonds, go so well wilh all holiday menus. Slart with canned onions if you're pressed for time or don't want to smell up the house with the odor of boiling onions. FLUTING, PASTRY How to flute pie pastry? After lining the pan, press your index finger on the pastry rim. then pinch the dough together using the thumb and index finger of your other hand. INSTANT OATMEAL because of Albers exclusive fireless-cooking process A stuning featuring applesauce shoulder roast. f .. r 1111 A i' uaaestions tor Ho innv Annetizpr?; nv-ic cue filmic iiih: 1U103 IUI IMC appetizers and such food that go along with holiday time entertain ing. Sausage Appetizer 1 1-pound can chili con carne z cup chopped onion 3 4-ounce cans Vienna Sausage Method: Combine chili and onion in sauce pan; heat thorough ly. Put Vienna sausages on tooth picks and place in hot sauce. Sim mer slowly until sausages are heated through. Serves 6. Appetizer Gourmet Vi pound Roquefort or Bleu cheese 1 3-ounce package cream cheese l'i teaspoons horseradish i (drained slightly)' H teaspoon paprika teaspoon Worcestershire sauce , 2 drops Tabasco sauce Salt to taste 2 tablespoons dry sherry Method: Cream all ingredients together, adding sherry little by little. Chill in small serving bowl j and serve with fresh vegetable relishes. Makes approximately 2 , Onion Pot Roast Delicious for Change Vary your pot roast by fixing it with onions. Onion Pot Roast 4-5 pound beef pot roast lean 'l'4 cups) condensed onion soup Brown meat well on all sides in heavy pan: add onion soup. Cover; cook over low heat until meat is done about 3 hours. For additional gravy, add water and thicken. Good Tasting Salad For a colorful, extra good tast ing salad, mold sweetened cooked cranberries in cherry flavored gelatine along wilh some chopped walnuts and sliced celery. Fill cake pans one-half to two thirrls full to allow for rising of the batter. i GEDP ONE TO POUR . . for immediate use ONE TO always coM- STOREI -always fresh. and nuts adds much to this lamb, j o -i. I IUI3 UlJ. ItfW ItiilUl &Ulla, LI II 1 y fans, radish roses, cucumber sticks, broccoli and cauliflower flowerets are excellent served with this dip. Stuffed Celery 4 pint collage cheese,. small curd a cup chopped ripe olives 1 tablespoon pickle relish 2 teaspoons grated onion I tablespoon mayonnaise Vt teaspoon salt Dash Tabasco sauce 12 small celery stalks Method: Combine above ingredi ents and use for stuffing celery. Makes enough for 12 small stalks. Gene s Grocery TURNER, OREGON I "Alwiyt the Best of Competitive Pricei" Prices Effective Kri. Sat. Sun. Ph. Turner 265 BISQUICK PAUL BUNYAH RUSSET POTATOES NAVEL 144 SIZE ORANGES URGE FRANKS RIB STEAK STORE HOURS arm tmdmi'M NEW BASK IN HANDLING I No more clutching, (trabbing, slipping, ...new "handy handle" makes lifting easy. N W CONVINIINCB IN USINOI New "handy band" releases twin carton at the flick of a finger you don't have to tear them apart. NEW PLEASURE IN SERVINGI One quart for immediate use the right size for pouring ... on quart to put away just the right size for storing. ..by thf. maker 0 fnmouJt Arri'n ARDEN FARMS Sour Cream Sauce With Canned Franks This sauce for the canned frank furts is made with sour cream. Franks In Sour Cream 12-ounce can frankfurts, cut into 4-inch pieces 2 tablespoons butter or margarine i cup chopped onion 1 tahlespoon flour a cup water l2 cup commercially soured cream i teaspoon sail l4 teaspoon paprika Melt butter in a skillet. Add onion and cook over medium beat until tender. Stir in flour. Grad ually add water and cook until thickened. Stir in sour cream, salt and paprika. Add franks to sauce and heat slowly for 5 minutes. Serve hot. Bacon-Egg Salad n Sandwich Tasty One , A hearty sandwich for lunch lime is mis one cEfi saiad fining. time is this one with bacon and i B slices bacon, chopped 4 hard-cooked eggs, chopped 4 cup mayonnaise 2 teaspoons prepared mustard 2 teaspoons finely chopped onion 8 slices enriched bread Butter or margarine 4 lettuce leaves Fry bacon until crisp. Drain. Add bacon to eggs. Mix mayon naise, mustard and onion. Add to egg mixture. Blend well. Spread bread with butter or margarine. Spread egg salad on 4 slices bread. Top with lettuce. Cover with re maining bread slices. Makes 4 sandwiches. 40-01. , Pkji. Doi, WEEK DAYS S A.M. TO 8 P.M. Sunday (1:30 A.M. to 6:00 P.M. Ice Cream CO. V o