Meat Pies A Man's Dish
Thursday, November 7. 1963 PAGE 3C
HERALD AND NEWS, Klamath Falls. Oregon
GRILLED "N" GOOD Ham and lamb cubes baked in
biscuit dough over wood charcoal briquets were the
invention of one contestant in a "men only" coolcout.
Cubes are cooked separately with seasonings, then
wrapped in dough and grilled in foil over glowing char
coal. Serve these hearty meat pies the next time you
entertain around the fireplace.
STUMS
U.S.D.A.
Fulfrounds. All first
cuts. No "heel" cuts at
Safeway. Compare the trim
Rump Roast Flfn ,b.69c
Boneless Roast wi' t 17 ib. 89c
Fancy Bacon HZTZ. .b.59c
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Orange Drink "IT 3fe,89c
Chocolate Syrup
Peanut Butter
Chili Sauce
AA Large Eggs
(SeoExe
Cinch brand.
White, Spice,
Devil Fudge,
Golden, and
Upside Down.
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Choice Beef
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Hershey's ft AQ
16 oi. can Xfor"l
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Town House, real
flavor. 12 oi.
Cream O' The
Crop. Doien
25c
49c
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5 varieties
Req.
Pkgs
Meat pie cooked over ood
charcoal briquets was a leading
entry in a recent national cook
out contest for men only. Here's
the recipe, planned for a paity
of six. The treat, of course, is
"convertible" that is. it can
be prepared just as easily in
doors over a fireplace grill or
built-in kitchen grill.
1 small leg of lamb,
boned and trimmed
2 cloves gal lic, crushed
1-3 cup butter
1 lb. cooked ham, cut in
1-inch cubes
2 green peppers, cut in
1-inch pieces
2 small onions, minced
1 lb. small mushrooms,
quartered
2 tbls. Lemon juice
i tsp. oregano
Best for Flavor . . . Best for Quality . .
Fresh Oysters aS?2t 59c
"Smokies" AZ Sa" 49c
"Back-Ribs" ISXfflZi? $2.49
Pks lor) UaU 'r U I 1 11 k Vrf 'OTw ' , ,
Lucerne Party Pride.
14 delicious flavors.
Betty Crocker, refrigerated,
Bisquick or Buttermilk. 8 oi.
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Highway half slices. II ' , . ,
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Hash Browns Sdded 2 35c f Everyone'$ f avorite fruit;
Marshmallows i$T 25c
Bran Flakes "JR?,?1 3f,rJl
Sugar Frosted Flakes KZJ
Froot Loops XSX 3J1
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Mustard
Ovaltine
Yuban Coffee
Cat Food
Friilin, FUh or ft
Chicken. e'4 oz. can
3 tsp. salt
' tsp. pepper
5 slices bacon
2 cups biscuit mix
i tsp. paprika
2-3 cup milk
14-inch heavy duty
quilted foil
Cut lamb into 1-inch cubes.
In large skillet, saute with gar
lic in butler until well browned,
about 10 minutes. Add ham,
green pepper, onion and mush
rooms; cook five minutes. Add
sherry flavoring, lemon juice,
oregano, salt and pepper; sim
mer, uncovered, for 10 minutes,
stirring frequently.
Cook bacon until crisp; drain
well and crumble." Combine ba
con, biscuit mix and paprika;
stir in milk and mix to a
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No. y2 cans
Moreihoui VVttttm
ityle. 20ij oz.
Plain or Chocolate
6 oz. jar
Regular or Drip
Mb. can
smooth dough. Divide dough
into six portions and roll each
out to a seven-inch square.
Spoon equal portions of meat
and vegetable mixture onto cen
ter of squares; crimp edges of
dough together, forming rolls.
Cut six 10 x 14-inch sheets of
foil: place a roll on each and
wrap securely. Place on grill
over glowing wood charcoal
briquets; cook 10 to 12 minutes,
truning frequently to b r o wn
evenly. Remove from grill; fold
foil back and crimp around
edges to make serving cish
es. Garnish with pineapple
chunks, lemon slices and par
sley sprigs, if desired.
Originator Melvin W. Conway
of Clovis, Calif., rates this a
tasty, hearty meal for hungry
men.
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MORE FLAVOR For a truly delicious flavor and shorter
cooking time try individual pot roasts simmered in rich,
canned tomato sauce. Won't strap the budget either.
. Best for Value!
Individual
Individual Pot Roasts fit es
pecially well into plans for
serve-yourself . dinners, since
there is no carving required at
the table and vegetables are
cooked with the meat. The com
bination of subtle French sea
soning with the bright flavor of
canned tomato sauce produces
an especially delicious main
course.
Suitable as accompaniment
would be the classic French
salad of lettuce tossed with an
oil and vinegar dressing. Use
three tablespoons pure vegeta
ble oil. 2 tablespoons wine vine
gar, ' teaspoon salt and a
dash of pepper. The French
salad maker mixes salt and
Pot Roasts
pepper with ' teaspoon dried
mustard and a few drops of
vinegar in salad spoon. Then
uses spoon to toss salad, sprin
kling lettuce first with oil.
then vinegar, and tossing mad-
The typical French dessert
would be a bowl of assorted
fresh fruits and a tray of chees-
After this, small cups of
double - strength black coffee.
Good? Oui, Madame!
INDIVIDUAL POT ROASTS
(Servings - 6)
3 Ib. boneless beef pot
roast
salt and pepver
cup pure vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 cup sliced celery
2 (8-pounce) cans tomato
sauce
l'i cups water
2 teaspoons salt
V teaspoon pepper
1 small bay leaf
6 small potatoes, peeled
and halved
6 carrots, cut in half
l'i cups fresh or frozen lima
beans
' 4 cup flour
Cut beef into 6 pieces, keep
ing as uniform as possible.
Sprinkle with salt and pepper.
Brown well in pure vegetable oil
in Dutch oven. Add onion and
garlic; cook over medium low
heat until tender and lightly
browned. Add celery, tomato
sauce, water, salt, pepper and
bay leaf. Cover and simmer
two hours or until meat is
tender. Add vegetables and
cook 20 to 23 minutes longer.
Remove meat to platter and
keep warm. To make gravy
mix flour with Vt cup water,
add this mixture to the pan
liquid in the iDutch oven. Sim
mer until thickened.
MARKET BASKET
Oregon State University
An unusual number of b e e f
features, plentiful economical
buys in pork, good buys in
chicken, and scattered values in
turkeys describe the situation at
the meat counters this week. In
the beef department we will sec
particular emphasis on the
steak cuts, although pot roasts
will also get their share of atten
tion. Fresh pork will probably con
tinue to be featured for the
next few weeks. There are par
ticularly good buys in shoulder
steak, pork chops, loin roasts,
and bacon.
Vegetables with the lowest cost
per serving Include potatoes,
root vegetables, squash, cab
bage, and beets. Cauliflower
and broccoli are at about their
lowest price of the season.
Brussels sprouts, the miniature
cabbages, are approaching their
peak supply. Good quality
sprouts arc firm, compact,
bright in appearance, and
green. Don't overcook this at
tractive vegetable if you want
it to retain color, shape and nu
tritive value.
California artichokes are plen
tiful and the price has dropped
a little. Artichokes offer an in
teresting menu change served
either as a salad or as a hot
vegetable.
There are lots of pumpkins
or pies. The flavor of pie
made with home-cooked pump
kin is outstanding.
Apples, (jrapes, cranber
ries and bananas load the
fruit parade. Just harvested,
crisp, flavorful apples are eco
nomically priced. Also, this is
the season to buy fresh apple
cider and to buy or make car
ameled apples.
Oregon cranberries, a bumper
crop tills year, add a festive
touoh to any meal. Put a few
packages into the freezer for
later use. Because Utey go into
the freezer dry, they're easy
to separate later on. If you wish
to grind berries, do so while
still frozen, as they will be less
drippy.
Persimmons and pome
granates, two interesting but
less-known fruits, are now In
the markets adding extra color
to the already colorful fall fruit
and vegetable displays.
COOKING WITH BUTTERMILK
Many good cooks have discov
ered that buttermilk, with its
unique flavor and slight acidity,
mukes light tender cakes, bis
cuits and pancakes. Home econo
mists with gas appliance manu
facturers say that if you have a
favorite recipe that calls for sour
milk, you can substitute the same
amount of buttermilk.
NEWSPAPERS
KM THE MOST!
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