*»* /ra^'irtf-r ffifiwi'pjrtj '^B--».' ' ! *«s;-*.-.' ; )i('.-/~Wi.l'!>v;.V i*^ V* vi t f' <r i' v ,Tifc:y -'! W^U nm& m BS mlSK^M0&s, mm f*B* Km •^m Super Valu's Home Economist, offers variety in your meal planning with these six tested recipes. ^w$L. J yT^v^ '?!liW •*<'*• littti ii^jwx; afe ^iffKSSfcS &W BM KM iS/j^i-V/Afiv s!iS« ilii A ii "t -H. 1 * teJv) mm FLORIDA VALENCIA ^ m m pyMri'V FM lit if DAGING GORENG Marinated (Steak) Strips represents Malaysia and is from the Cookbook of the Stations. salted tenderizer is used, omitsalt) 1'Vt Tbsp. sugar 1 C. cooking oil jnds beef chuck or ind steak, tenderized I; each of: turmeric, sper, garlic powder, mon powder, salt (if at in strips about V4" thick. Combine all seasonings and (vd sprinkle on meat. Let meat stand for one hour; turn Sljy to coat all pieces. Heat oil in large frying pan. Put I'eat in hot oil and cook until brown, stirring and turning Bach piece browns. Drain well and serve hot. Yield: 6 ::;'v-'•••;..::;• •—::•- -vC gen I tested this, I found that it served 5 instead of 6. Even my ^enjoyed this. PEPPERCORN FAMILY STEAK It's hot, but so tasty! J.- Family Steak, 1" thick /Sfeat tenderizer psp. whole peppercorns 1 Tbsp. salad oil *Va C. sauterne wine pan hour before you want to cook the steak, use meat ifjzer according to directions on jar. Crush peppercorn and •Into' both sides of steak. Let stand at room temperature. Ijilad oil in skillet. Brown steak on both sides. If you like *medium to well done, cook it slowly. If you like it on the | i|sicle^,cook it quickly. After it is done, remove to a heated iftef'. Stir wine into skillet, then pour over steak. Cut st,eak in fj, diagonal strips across the grain. Serves 5. Booking wine may be used. jper Tip: To crush peppercorns, put them in a small bag and use a amrner,'ori if you have an electric blender, you can crush them easily. HELVETIAN (SWISS) STEAK That old favorite, Swiss steak, with instant beef bouillon and , chopped green pepper added. 2 Ibs. round steak, 1" thick % C. Flour i.", 1 tsp. salt 1C2 tsp. paprika '!•% tsp. black pepper Jt,2 Tbsp. shortening flour with salt, paprika, and black pepper. Rub this into d steak on both sides. Brown meat on both sides in shortening. Rlfj.steak is too large for skillet, cut into pieces and fit them in.) ioften onion in a small amount of water. Pour on top of steak P ig with the remaining ingredients. Cover and bake in a 350° h 1 hour. Serves 6. ^ORIENTAL BONELESS POT ROAST 1 (1 Ib.) can tomatoes VA C. instant onion flakes 1 tsp. instant beef bouillon Vi C. finely chopped green pepper pund ginger and soy sauce give a unique flavor. Ibs. boneless "Easy ve" chuck roast bouillon cube ^boiling water sides of roast. Brown on all sides in a aur. on all 1 tsp. ginger 1 clove garlic, minced 2 Tbsp. soy sauce 1 medium onion, sliced thin small of fat in a Dutch oven or deep frying pan. Remove roast n, Drain off fat. Return roast to pan. Dissolve chicken cube in boiling water. Stir in ginger, garlic, soy sauce. T roast. Lay onion slices on top roast. Bake covered in a for 2 hours or until done, basting every half hour with 'hicken sauce before serving with 1 or 2 tsp. cornstarch in a little cold water. STRAWBERRY GLACE PIE i pie that has made one large restaurant famous. 1 Tbsp. butter or margarine 1 C. whipping cream, whipped 2 Tbsp. sifted conf. sugar icl 9" pie shell ' quarts strawberries 'cup sugar Tbsp. cornstarch £C. water ^vyash and thoroughly drain berries. Crush enough to make *bulp. Save the rest and place them whole in the baked crust, jilfie sugar and cornstarch. Stir in 1 cup crushed berries and f, Cook over medium heat, stirring constantly, until mixture to a boil. Continue cooking and stirring over low heat 2 5. Remove from heat and stir in butter or margarine. Cool, jyer berries in pie shell. Chill in refrigerator about 2 hours, topped with whipped cream to which has been added the ^sugar. Serves 6 to 8. 'jip: If this pie is served following a meal, cut smaller wedges and ra 8; if this is served for a dessert luncheon, cut in 6 pieces. FREEZER STRAWBERRY JAM b,y the U.S. Department pf Agriculture f f ryjtS 4tqti} their natural flavor and colpr ", less fijne consuming to prepare Jqrj take freezer space should 1 only k<?ep frozen |am 1 year (5$ againsf the disadvantages, but give this ' ^ l:- t 2^. flnf ty mashetj pr sieved strawberries «iered pectin k* •'« AJ I ,. . ^7**^; ! <•! , ,, J*t «>ond 20 minutes, stjrring occq- . boil, and M rapidly • u t . Versauiuy u " Oranges, vei ents SSSsr - 5 Ib. poly bag i**j WONDERFUL ALL PURPOSE WASHINGTON WINESAP CALIFORNIA Visit our strawberry patch, conjure up a shortcake... and you'll go home with several boxes of California Strawberries. There's good news tonight... FAM1LY! Try a tree melon from the tropics Papayas-: « O INCREASINGLY POPULAR . Cauliflower .. c i L i?39 c FRESH, CRISP Radishes .^5° FRESH, MILD Green Onions b ^5 c SMOOTH, DELICATELY FLAVORED California Avocados...- 10 C SWEET AND MILD Green Peppers «£.. .r9 c REFRESHING, JUICY INDIAN RIVER Grapefruit*: -±r 10° ONSP AND CRUNCHY CELL Celery Hearts '; boxes HAWAIIAN FRESH Pineapple - ^__ I I ^1 ea :-.JPW -•.
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