Newspaper Page Text
Variations on a fall favorite
By Aileen Claire
NEA Food Editor
Cooks in Colonial days made
inventive uses of all fruits and
vegetables when they were in
season. Thus there always
was a variety of breads and
pastries served with each
meal showing the versatility
of the item For example,
pumpkin and squash might
appear in their season in four
or five versions at one meal.
Here are three tasty ways in
which to serve pumpkin to
day.
PUMPKIN BREAD
2 cups unsifted whole wheat
flour
2 cups unsifted all-purpose
flour
2 teaspoons salt
1 envelope active dry yeast
1 cup lukewarm water
1 tablespoon sugar
1 cup cooked mashed
pumpkin
2 teaspoons angostura
aromatic bitters
Grated rind of 1 orange
Sieve flours with salt into a
large bowl. Dissolve yeast in
lukewarm water Add this
mixture and remaining in
gredients to flour. Mix to a
soft dough, adding more water
if necessary. Turn dough out
onto a heavily floured surface
and knead for 5 minutes or un
til smooth and elastic Let rise
covered in a greased bowl un
til double in bulk, about one to
one and one-half hours. Knead
dough again a few times and
pat out to a 9-inch square Roll
up dough tightly into a 9-inch
J**'Kjß Kat
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VERSATILE pumpkin appears in pie, buns and bread.
Less ‘choice’
but choices
By Gaynor Maddox
The difference in price
between ground beef and
roasts and steaks is alarming.
Cattlemen inform me that
meat from cows and bulls
supplies the ground beef and
there is a huge increase in
supplies coming to market to
day.
Harold Medren, director of
economics and statistics of
the American Meat Institute,
says, “This week in
Washington, D.C., a pound of
sirloin costs around $2. Yet at
the same time, a pound of
chopped beef sells for only
about 70 cents. Yes. that is
hard to understand. But
please don’t grumble. Try to
reason it this way:
“The ‘choice’ beef market
supply is considerably lower
this year. The increase in the
cows and bulls market, the
good’ grade, is surprisingly
high. Or. to put it another
way. the prime and choice’
graded beef (steers and
heifers) is down by 27 per
cent."
Medren says also that there
has been an increase in the
number of steers and heifers
that will not grade “Choice.”
So that runs up the ante on
“prime.” And it widens still
further the difference
between a pound of hard-to
get “choice” and “good.”
That’s the way things are in
the beef department Don’t
waste time grumbling.
Instead, learn as much as you
can about meat buying, stor
ing and cooking.
Here’s sharp advice from
two outstanding New York
butchers. Edgar Friedman,
proprietor of New Yak’s Akron
Nixon joins in ceremony
CAMP PENDLETON, Calif. (UPI) — Former
President Richard M. Nixon, saying “I am proud to be
here,” attended parade ceremonies Monday at this huge
military base to commemorate the Marines’ 200th
birthday.
Nixon showed no signs of the bout with phlebitis that
hospitalized him last year and looked as though he had
gained weight.
He arrived at the Marine Corps base with his wife, Pat,
after a 25-minute freeway drive from their San Clemente
home. He shook hands with individual Marines and their
families before and after the two-hour parade ceremony.
roll. Place roll, seam side
down, into a greased 9x5x3-
inch loaf pan. Let rise until
double in bulk, about 30
minutes. Bake in a preheated
350-degree oven for 30 to 35
minutes or until loaf when
thumped sounds hollow. Cool
thoroughly on a rack before
cutting into slices. Serve
spread with butter, cream
cheese, honey or other
favorite spread. Makes 1 loaf.
GRANDMOTHER'S PUMPKIN
PIE
1 cup firmly packed brown
sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
3 eggs, slightly beaten
I’4 cups milk
I’4 cups mashed cooked
pumpkin
1 tablespoon angostura
aromatic bitters
1 unbaked 9-inch pie shell
with a high fluted edge
In a bowl, mix sugar, salt,
ginger and cinnamon Stir in
eggs and milk. Beat in
pumpkin and aromatic
bitters, until well blended.
Pour mixture into unbaked pie
shell and bake in a preheated
400-degree oven for 45 to 50
minutes or until a knife when
inserted comes out clean.
Serve warm or chilled, topped
with sweetened whipped
cream and finely chopped
nuts.
Market, a stockholder in a
New Jersey slaughter house
and purveyor to several
choice restaurants, also
warns against grumbling.
“Keep your head. Study the
market and adjust to it Don’t
try to buy cheap. You can’t
and still get value. Eat less
meat if you have to but buy
only the best. Bones and fatty
meats and low-grade beef
don’t give you actual value for
your money. Believe it or not.
you get more actual meat for
eating out of a large sirloin
than you do out of five shell
steaks.
“Veal is another example of
value. My Italian customers
know that. They have it
pounded flat for their method
of cooking. Yes, of course, it
goes further that way. And it
is expensive but they are
aware of the value. That’s
what I mean — stay cool.
There are other meat and
other cuts beside chopped
beef," Friedman suggests.
Edward Kohut, his partner,
sees no relief in prices for the
rest of this year. “To judge
the future you must talk
regularly with your
wholesaler, your slaughter
house man and your cattle
broker. Meat prices are not a
guessing game. They are hard
facts. I’ve learned that in over
30 years of butchering,”
Kohut states.
He adds. “Pork will be sky
high Lamb and veal are way
up, too And we know about
beef. What do I advise? Stick
to beef — the best you can af
ford. Tomorrow we may have
even higher prices. Think
carefully and buy the meat
that will supply the most
value for your money ”
i NEWSPAPER ENTERPRISE ASSN i
PUMPKIN BUNS
3 cups all-purpose flour
1/4 teaspoon salt
1 envelope active dry yeast
1/2 cup lukewarm water
1 cup cooked mashed
pumpkin
1 egg
2 tablespoons butter or
margarine
1 teaspoon angostura
aromatic bitters
1 teaspoon grated lemon rind
1/2 teaspoon apple pie spice
1/4 cup sugar
POWERS SuperettTlhadji~l
I f Ga. 3 At Vineyard Road • Phone 227-9854 \( (I
|( Open Six Days A Week 8 A.M. ’til » P.M. (( Fresh Whole /■
FRYERS
Homemade ) ) Cut Into Chops ) \ SI
I Pure Pork S S Whole 1 ( (I
SAUSAGE PORK LOINS jM*
I -H 29 - s i 39 I
I / It ( / Limit 4 Please J I
I AV V" RFFF SALE Has AiMbl I
Ij T Bone STEAKS 1491I 49 1 Texaco GAS
I Sirloin STEAKS Lb. $ll Regular Unleaded I
I Round STEAK -•♦I” R 1.9 EE.9 I
I Chock ROAST "■ 69 c /I I
I English ROAST 79 c 0 “ UU I
I Shoulder ROAST -99 iTSTZII
l|j Ground BEEF "«9 jj fflT BACK ■’ G 5 ||
I F~CALfTiVER~I
I -59 c II 59 c j! Jp* I
I SEALTEST Cgg QQ
Sweet MILK «- 1 Q ormel
Sliced Bacon . | I
I FLOUR BREAD I s.r„.. QQc|
I u 9 ®B9 jj Wieners ■> 99 c j|
I) Limit 1 With 7.50 Or More I
I WE SELL V.S. M). 1 PRODUCE ||
Green Juicy Fresh Canadian ( RR RR S/ (I
I CABBAGE ORANGES POLE BEANS RUTABAGAS I
I i»12« »--59 c » 35 e ■•'>■ls'’ 2 p| ‘«-jm C jl
Fancy Yellow Calif. Jumbo Jumbo Red or 1
I ONIONS ORANGES
I 12 APPLES IZ TURKEY NOW! |
1/3 cup currants or chopped
raisins
Sieve flour and salt into a
bowl. Dissolve yeast in
lukewarm water. Add to flour
with all remaining in
gredients. Beat until well
blended Cover dough and let
rest for 15 minutes. Knead on
a floured surface a few times
or until a smooth ball. With
floured fingers, shape pieces
of dough into egg-size buns.
Place on a greased cookie
sheet or into a muffin pan and
let rise in a warm place until
double in bulk, about 45
minutes. Bake in a preheated
400-degree oven for 15 minutes
or until lightly browned. Serve
as is or glaze while still warm
with confectioners sugar and
milk, mixed to the consisten
cy of heavy cream. Makes 24
buns.
i NEWSPAPER ENTERPRISE ASSN >
Page 21
— Griffin Daily News Wednesday, November 12,1975
“ 7 . J X CLIP ‘N’ COOK
slenderized | copi»y n>w» s>rvic»
vichysoisse
3 cup* cubed potatoea
114 cups minced onions
4 chicken bouillon cubes
Dash pepper
1 cup evaporated skim milk
2 tablespoons chopped chives
In tightly covered large kettle or Dutch oven cook potatoes, onions,
bouillon cubes and pepper in 2 cupa water for 30 minutes or until potatoes are tender.
Puree potatoes and liquid In electric blender, or press through food mill or sieve
until smooth. Stir In milk. Chill. Servo topped with chives. 6 servings.