The Philadelphia Inquirer from Philadelphia, Pennsylvania • Page 161

4 Sunday. June 1, 1975 Philadelphia Inquirer 3-L 4 riM 1 -rfck 1 II IIIILIIIUJMIIUIIIII. H-lli 1111 7im un tune" MARKETS vtrydoy low-pricd "lun lime" fovorilt 97 hygrade ail meat ball park franks 1 -pot nd atiiage. sugar corn "WJSSol sugar evcydoy low-prrrd "fun tim" favorite large 64-ounce size bottle coca-cola or pepsi cola 7 10CAT YiS STBt vttyday low -priced "fun lime" favottlc (formerly called ground round) extra lean ground beef T'X9 129 qa.r,i Great for brunch: beef dumplings and raisin-ham loaf a4" jf0 tit ffr''x '-fHf s2l on I Invite Six for Eggs And Raisin Ham Loaf 1 A tr Tl L.J 1 it i mm A i aMHB it f) where you'll find our prices are A) OC lower than most competitors PRICES EFFECTIVE MONDAY, JUNE 2nd THRU SUNDAT, JUNE 8th J) QUANTITY RIGHTS RESERVED, uk r- Great Scot farm fresh grade 1 lia 1L1 I I I'V purchase excluding ctgaretlej, milk, or fair frode items and 1 I I'l fc I I Purtnose of 99. limit 2 down per shopping family.

roses quality fTH WrffS k'tuffa-f' fuH eut smoked bulls roum or top round Vi cup raisins 1 pound uncooked smoked ham, ground 34 pound fresh pork, ground Beat egg lightly; add milk, bread, nuts and raisins. Blend with fork. Stir in ham and pork. Pat into a 9 S-inch loaf pan, or a lVj-quart mold. Bake at 350 for 1 hour and 10 minutes.

Pour off accumulated fat. Makes 6 to 8 servings. BEEF DUMPLINGS 4 slices bread 1 cup evaporated milk 2 large onions, chopped finely 2 pounds ground beef 2 eggs l'j teaspoons salt Vi teaspoon pepper 1 quart beef, broth or stock 3 tablespoons butter or margarine 3 tablespoons flour 1 tablespoon tomato paste 3 tablespoons lemon juice 3 tablespoons capers Vi cup chopped green onions Soak bread in milk. Mix with onion, beef, eggs and seasonings. Shape into 40 small balls.

Drop a few at a time into simmering beer broth; cover; cook 10 minutes. Remove to warm bowl. Melt butter in saucepan; stir in flour; add tomato paste, l'i cups of broth, the lemon juice, and capers. Cook and stir until thickened Sprinkle dumplings with chopped onion. Serve with picks for dunking dumplings.

Makes 40 small Sunday brunch is one of America's fnyorite ways to entertain and an economical way to entertain at that. Converting those evening dinner parties into leisurely brunches can be a refreshing change for you and your guests. As the name suggests, brunch is a combination of breakfast and lunch. And in planning your menu, an excellent approach is to feature more traditional, easy to prepare breakfast foods, highlighted with an unusual side dish. For example, invite six for brunch and serve your favorite scrambled eg recipe with a delightful variation of the typical family meatloaf.

Raisin Ham Loaf is a delicious combination of ground ham, pork and toasted nuts baked together with plump raisins. Delicious hot or cold, Raisin Ham Loaf can be baked in a loaf pan. Or, for extra elegance, use your favorite fluted mold. And so that you can enjoy, your own party, Raisin Ham Loaf can be prepared ahead and simply rewarmed before serving. Beef Dumplings is another economical brunch brightener.

The humble meatball, simmered in beef broth (hence the dumpling name) instead of sauteed. The beef broth then becomes a spicy sauce. RAISIN-HAM LOAF legg Va cup milk 2 slices bread, torn into shreds Vi cup halved toasted filbert3 or pine nuts lonuon broil UPER-LOW PRICED 'GOODIE Thank Chinese Cooks For Western Sandwich this week's Super-Low Price pound quality ham Hatfield fully cooked semi-boneless ham very one's favorite stroehmann king size bread s-j Ail 'i iiii'iiinii mm- choc-cup cakes, krimpets, nc If or 1 and iaiyKaU6 .6 two Urn week's Super-Low Price fraat a nil chocolate bars, reese ireeze and eat peanu( tups or hershey 6-pack candy this week's Super-low Piice abbotts 24-pack pop 'n fudge ico cream novelties iiliil fTlll turkey roll iliI i ff ll Iowa corn-l bl boneless top round or sirloin county fair produce) red delicious apples county fair produce georgia firm. luscious peaches ill uplMtflKtlvt-2lhruai v. rid C7TH 7TTJT.

pith count pkgs. in box 1 1 II. j. 'Til The other day I had a letter from a reader requesting recipes for three rather famous American dishes: the Denver omelet, the western omelet, and the Spanish omelet. Now, while none are really authentic dishes in their own right, they are interesting because they represent a development of something that came from another part of the world and got sort of bastardized when introduced to this country's cuisine.

Two of them, the Denver omelet or Denver sandwich, and the western omelet or western sandwich, are the same thing. In the West, it's a Denver omelet and in the East, a western omelet. There's a theory that in the early days, when many Chinese laborers were brought in to build the railroads, the Chinese cooks would make their traditional dishes out of whatever was at hand. A favorite Chinese recipe, eggs Foo Yung, was concocted from whatever was around or could be picked up at a local store. While it wasn't part of the regular diet of the other railroad workers, or the loggers and engineers who were also in the camps, if they asked for a snack or a sandwich, the Chinese cooks would throw together a similar mixture, without the sauce, toss it between two pieces of bread and serve it as a sandwich.

So came into being one of the best-known sandwiches in our cuisine, one that can be very good if well made. Many people ruin the delicacy of the flavor by slobbering catsup all over a western sandwich, but then they do that with good French fries too, so I suppose I'm not the one to criticize. Denver Omelet For those of you who would like my version of a Denver omelet, here it is. To make an omelet for one, break 3 eggs into a bowl and beat them slightly with a pinch of salt and pepper and a spoonful of water. For the filling for one omelet, saute 3 tablespoons chopped green onions or scallions and 2 tablespoons very finely chopped green pepper in 3 tablespoons butter.

Add cither crisp bacon bits or little shreds of ham and, if you happen to like it, as I do, some peeled and seeded tomato, conrsclv chopped. Iff that saute a little, then throw In 1 finely minced garlic clove and cook it through for a minute. Season to taste with salt and freshly ground black pepper. Get your omelet pan good and hot and make your omelet. When it is just set to your taste, sprinkle the ve'-etnh'e mixture over the top and roll it up.

Denver Sanduich To make a Denver cr western "sandwich, you use the same cooked vegrt irle mixture, seasoning It well, James Beard and then proceed rather differently. Beat your 3 eggs very well, then pour them over the sauteed vegetable mixture in the pan and cook very slowly, shaking the pan gently so that the egg mixture does not stick to the bottom. Pull the cooked part away from the edge and let the uncooked egg run underneath. When barely cooked through, cither flip the whole thing over and make a pancake omelet out of it, or put the pan under the broiler for a minute or two until the top is set. Serve on a well-buttered bun, English muffin or toast and eat as a sandwich.

It's delicious, and I get hungry just writing about it. Spanish Omelet A Spanish Omelet is another kettle of fish. It has about as much authentic Spanish feeling as a great many ol'ier dishes that have been given misleading names. I often think that anything containing tomatoes and onions is dubbed Spanish in this country because people associate these foods with Spain, which is pretty silly when you consider that the tomato originated in Mexico. The so-called Spanish omelet has for many years been one of the most popular dishes in greasy spoons, diners and certain restaurants and it's usually a pretty good bet provided they make it properly and don't stint on the filling.

To make a Spanish Omelet, saute Vi cup finely chopped green pepper and 'A cup finely chopped onion in 2 tablespoons butter and 4 tablespoons olive oil until limp and softened. Add 1 cup sliced mushrooms, 2 cups drained canned tomatoes or cooked tomatoes and 1 very finely chopped garlic clove. Season with salt, freshly ground pepper and a good slug ('A to Vi teaspoon) Tabasco. You also can add a few sliced ripe olives. Cook down until the flavors are thoroughly blended.

Taste for seasoning. This makes enough for 4 omelets. For the omelets, you'll need 10 egg phis salt, pepper and a little water. Don't beat the eggs too much. Make the omelet in the usual way and, as ynu begin to fold it, spoon in some of the cooked mixture, turn the omelet out on a hot plate and spoon a bit more of the sauce on top.

You can, also put on top some strips of cooked bacon, or a slice of frizzled ham, or'some freshly grated Parmesan cheese. These little touches may not be traditional but, since this is a totally American invention anyway, feel free to do as you please. all meat or beef van camp chunk stylo hradguality 'P 'j vacuum packed sjjsiLiLtt lemon sugar added carsonsair. r(A tj I. jf wdA I V'l tetley instant drledbeef i UU lj Hj (V ave more here iiMimue mm mnmm.mm mmmmmm ili-'wv1 creamed style ffozffgpssrs WmmXmS lemonad fi iffi VtTf SXW2SBliS3tS) olloge hes: leaf or chopped fKk.

Et vacuum packed 1 frosty acres It? (a" ft) Wcin I A li batfield quality ensplnah jM VWL TJj i I 1 I lr.f rTtfl 5' 40 -ounce sue box maxwell house lilWlEt; 11.02, GEOIlIl) coffee lXiT. LJZKrA yTi baking mix limii.n.r.upp.,,mr ft ll I 1 tf Tit M6 1 Wu Is V5 Pj la 9 J7 I tBaA Pi) rFrSI geiaun aessert vs." I wheaties cereal i Mmi. ii mr i I -r. it..