The Cincinnati Enquirer from Cincinnati, Ohio • 74

Food Pag1 21 Wednesday, November 9, 196 THE CINCINNATI ENQlTREIt Cheese, Nuts Or Chocolate Vary The Pie Crusts 'itt'-''' i 'fNi BY SUSAN DELIGHT cottage cheese, to name a Form into ball and roll out hour or longer before oak- at a time until thoroughly gether. Cut in shortening 1 1 4 4 Cooiev News sprvir few nn finnrwrt hniH nr in ithia i imivirt.an t.i Rake blended and mixture is and cream cheese until Copley News Service few, on floured board or cloth. ing (this is Important). Bake blended and mixture Is light and fluffy. Spoon into baked, cooled crust.

Whip In 425-degree oven 10 to 12 minutes or until lightly Fit Into nine-inch pie pan and flute edges; thoroughly prick crust; refrigerate one iff Vl'ST i PIE CRUSTS a century or so ago were only of one variety a rich pastry made with flour, lard, salt and water. But the day of this traditional crust Is past. Crusts now include a variety of other ingredients-cheese, nuts, chocolate or ST. -S 1 The last lends a unique polka dot look to pastry. The recipe for a polka dot crust makes a Viennese type pastry.

When filled with a satiny bottom layer and topped with a fluffy combination of whipped cream, crushed pineapple and pecans, the finished pie is a heavenly taste treat. POLKA DOT CRUST Vi cup (1 stick) butter Vi cup large curd cottage cheese Vi teaspoon salt Hi cups sifted flour Cream butter and cottage cheese with salt. Work flour into cheese mixture cream with vanilla until stiff; fold in well-drained crushed pineapple and pecans. Spread over butter mixture. Cover lightly with waxed paper or plastic wrap and refrigerate six hours or longer before serving.

COOKIE PIE CRUST 2 rups flour 1 teaspoon salt 3 tablespoons sugar Vi cup shortening 1 package (3 ounces) cream cheese 2 to 3 tablespoons cold water browned. Cool before filling. PINEAPPLE CREAM FILLING cup (1 stick) butter 1V4 cups unsifted confec- tioners1 sugar Vi teaspoon salt 2 eggs 1 cup (Mi pint) whipping cream teaspoon pure vanilla extract I cup (13(4 ounce can) well-drained crushed pineapple V4 cup chopped pecans Cream butter with sugar PINEAPPLE Cream Pie with Polka Dot Crust is a heavenly taste treat. The Viennese type pastry combines butter and cottage cheese. Sift dry Ingredients to- and salt.

Beat In eggs, one with fork or pastry blender. mixture Is like coarse corn-meal. Sprinkle with water, tossing and mixing with fork. Shape into ball. Wrap and chill until ready to use.

Divide dough In half and roll one-half out to fit nine-Inch pie plate. Reserve remaining half to cut Into strips for lattice top. BANANA CHEESE FILLING 4 cup mixed glaceed fruit, finely chopped 2 tablespoons rum 1 pound cottage cheese, sieved 'i cup sugar 1 teaspoon vanilla 1 banana, diced 2 egg yolks- 1 cup light cream Vi cup flour Unbaked cookie crust 1 banana Lemon Juice Mix chopped fruit and rum, let stand one hour. Sieve cottage cheese and mix with one-fourth cup sugar, vanilla, and diced banana; let stand in refrigerator while preparing remainder of recipe. Blend together egg yolks, cream, flour and remaining one-fourth cup of sugar In small saucepan.

Cook and stir over low heat until thick and smooth; cool. Have the unbaked shell well chilled, then line with banana slices brushed with lemon Juice. Fold together the three prepared mixtures, mixing gently but well. Turn filling Into shell and top with crisscross strips. Bake in a 400 degree oven 25 minutes.

Pie may be served slightly warm, but cuts better if chilled. Makes one (9-inch) pie or 8 to 8 servings. This pie keeps well in the refrigerator for 3 to 4 days. Old-Style Scalloped Potatoes DESPITE THE fact that new foods enter the market at the dizzying rate of some 5000 each year, and that food companies vie with each other to develop thousands of new recipes, there are some tried and true recipes that remain standbys through genera- fl 1.. Bacon 79' Center Cut The Finest You Can Buy! Store-Made Pork Sausage 39' Pork Choos-n-69 SLICED I9o LB, i Loin-End Pork Chops 59CL, Ctak Bologna Metts or Brats Lean Cottage Butts FINE FOR OMLLIND FRYER BREASTS 69' WHOLE LEGS 59' DRUMSTICKS 45' FRYER THIGHS 63c FRESH LIVERS 79' CUT LEGS 63c SAVI 22o LI, SAVE 100 LB.

Rib-End Pork Roast Loin-End Pork Roast 791. 891, 58 LB. 57, SAVE 22o LB. 1 Lb. Lchrey Pork Sausage R7c UVE 20 LB.

Country-Stylo Spareribs Braisciiweiger I Hons. One such recipe Is Scalloped Potatoes. My grandmother and mother made it, and I suspecCthat youra did, too. And, there wa probably very little difference In their recipes. It is true that many variations have been developed, many of them very tasty and good, but eventually, most people return to the standard recipe which withstands the test of time.

Here is the recipe for Old-fashioned Scalloped Potatoes and a few variations you may want to try, too. OLD-FASHIONED SCALLOPED POTATOES 4 cups thinly sliced, pared potatoes 3 tablespoons flour 1 teaspoon salt teaspoon pepper 1 medium onion, thinly sliced 3 tablespoons butter or nargarine I'i cups milk, scalded Place the thinly sliced potatoes In salted water to keep them from turning brown. Combine the flour, salt and pepper. Arrange alternate layers of drained potatoes and onion in greased 2-quart casserole, sprinkling each layer with flour mixture. Dot layers with butter or margarine.

Pour milk over all. Cover and bake In preheated 375-degree oven for 45 minutes. Uncover and bake for 15 minutes longer or until potatoes are tender. j0 U.S.D.i. ChoiciOV fT Center Cut Swiss Steak 59 English Roasl 59 Stew Beef 690 Lb.

VIIMWII llUUUIr Swiss Steak 89c ''ViJiir 14" 11 11 1 we''J '2-Gallon Six f. Instant Powdered 1 1 STAFF' 12-Quart 99 Wisk Liquid I3' Lean Ground Chuck kQ( 29 Spray Starch I J-JZ Dams ate rliiirlr Rnact till Lb. Regular Sixe US i uuiiu iimuu Economy Size Lux Liquid 59 Cold Power Powder Detergent 76c Strietmann Zesta Crackers 33c STAFF Giant Size Lifebuoy Soap 12' 39 49 29 Pncol Mixed Detergent Lb. Mi) Nuts Lb. Each 59 Bag i Detergent Bibb Full Pound Lettuce 39c Jonathan 4-Lb, Ctllo Boa Apples 49c Celery Grn Onions 291 10' ishwashinq Beauty Regular Sixe Lux Soap 3 31 STAFF.

10 Lbs. 4 1Q i c.j- ii I 1 tub. 4 pkg. Tomatoes 25r Detergent Bch. Makes 4 servings.

NOTE: When preparing Scalloped Potatoes ahead, I add the milk, which I do not bother to scald, cover and refrigerate. I often do this early in the day. I plan to bake It longer, about IS to 20 minutes, to counteract the cold. I also like to sprinkle paprika to give nice color to the top. VARIATIONS Duchess: Substitute can cream of mushroom soup and i can milk for the milk In the original recipe.

If desired, also add about 1 carrot, grated. Ham: Arrange email slices of ham In the layers with the potatoes and onions. Curyy: Add Vi teaspoon curry powder with the flour, salt and pepper. P''ip Cheese: A(Jd about cup crumbled blue chpese when dotting the layers and top with butter. Reduce heat to 300 degree! and bake about 2 hours, P.

jfys ys. rBtN, FREEZER QUEEN 12 oz. Halves 0 (ft H1 -JT 4 Hp 11 j. --rilirtri.