St. Louis Globe-Democrat from St. Louis, Missouri • 14

2B Glakt-Ilettarrat. Friday. Aug; 12, 1955 Cream Pie Made in a Minute You can make Banana Creamy BANANA CREAM PIE You can nuke Banana Cream Pie in minutes with only a package of vanilla pudding and piel filling a package of pie crust mix. and some mellow, sweet, fully ripe bananas. Nlihat is the secret for perfect, mellow banana flavor for your Pie? Choose the bananas thatt yellow peel- fleiked with brown.

save their yellow peel cream pie 'filling, use a with brown. This is Naturestcommercial vanilla pudding mix soignal that they are fully ripe and follow package directions. at the peak of flavor and the filling thoroughly. Covsweetness, and thoroughly 'di- er boom of pie shell with small gestible amount of cooled filling. Peel ar--You'll like this short-cut recipe and slice bananas.

Add alternate for Banana Cream Pie. It's a layers of ripe banana shoes and itue to easier than ever cooking filling. Top with sweetened ln your kitchen, and a fine way whipped cream and additional include extra milk in the lam- ripe banana slices, if desired, just AilY's diet. before the meal. FRIDAY NIGHT SHOPPER'S SPECIAL Served with Potato Salad, Sliced Tomatoes, Coffea or Tea and Donor izsztel" FISH THAT ARE REALLY FRESH FRESH SWORDFISH -FRESH SALMON 1 CHOICE OUR OWN TASTY RIB STEAKS lb.

69c FRENCH BREAD loaf 20c FREE PARKING AT REAR OF STORE OPEN FRIDAY 'TH. P.M.--ItIGHT RESERVED TO LIMIT WHITE. CHOCOLATE Olt CHOCOLATE ANGEL FOOD. YELLOWt 19-oz. pkg.

17-oz. pkg. WISHBONE SftLAU DRESSING SPORi( iliAGARA luncheon Meat STARCH 2anez 39c ip2k-goz 20c CLW SnPiPth. These prices in effect at ALL Clover Farm Stores For the location of your ftll I 1)11)7 Clover Form Store call Cream pie tilling (2 to 3 -cups) 1 baked (8 or 94nch) pie shell 2 or 3 ripe bananas Sweetened whipped cream for garnish Use fully ripe bananas At Your Nearest soap of beautiful "RICE ELISOFAN," favorite dish of the Overseas' Press Club in New York City, is adapted for household preparation with packaged pre-cooked rice. Pork chops and a variety of seasonings formulate the popular entree of the fourth estate.

Outdoor Eating Ground beef comes Into Its own these days, as thoughts turn more and more to outdoor eating and easy-to-fix meals. Frankfurters and ready-to-eat meats (cold cuts) also are handy 1 meat items at this time of year. STEW WITII A DIFFERENCE The next time you make beef stew, dot one of the onions with three or four whole cloves. They give a wonderful, appetite-teasing aroma to the rich gravy. 300 sheet carton 3 4-roll, 39c Pkgs.

or 12 10c-rolls 8 oz. bottle Behind the doors of a pleasant building on a quiet street off Park Avenue in New York City' Is a recently opened clubhouse, called the Overseas Press Club.1 Dedicated to a specific group of 1 newsmen, it is a tribute to those who have covered and reported 1 the wars overseas and particularly to those who gave their lives in the performance of their duties. Decorations are mascu- I line and reserved, befitting the gentlemen of the "fourth estate." Among the many special dishes served there, is this recipe which i combines pork chops and pre- cooked rice with unusual season-4, ings. This dish, a regular on the weekly menu, was originated by Elliott Elisofan, a nationally known photographerhence the name. The Club's Chef is the genial Chef Ovide whose culinary skill is matched by his pride in his profession.

Chef Ovide serves this rice dish with enthusiasm and we in tun pass it on to you to try it tonight. BICE ELISOFAN 1 clove garlic 1 12 CUP firmly packed brown, sugar 1,4 teaspoon salt Vs teaspoon ginger lys teaspoon cayenne Dash of pepper 1 tablespoon vinegar ii 8 pork chops 8 slices lemon 8 slices (No. 2 can) canned pineapple 1 tablespoon flour 1 'teaspoon salt 114 cups hot water 1 13i cups (5-ounce package) packaged pre-cooked rice 14 teaspoon salt 1 14 cups boiling water 2 tablespoons chopped fresh mint Put garlic through press or chop very fine. Add brown sugar, 1,4 teaspoon salt, the ginger, i cayenne, and pepper and mix well. Then add vinegar and stir to make a smooth paste.

Set aside. I Brown pork chops on both sides. Then remove from skillet I and coat each side lightly with brown, sugar paste. Arrange chops in one layer in a large baking pan. Place a slice of 'lemon on each chop.

Cover and bake in moderate oven (375 de- Igrees 40 minutes. Then discard lemon slices and place pine- apple slices on chops. Bake, un- 1 covered, 15 minutes longer, or 1 'until tender. Remove chops to la hot platter. Reserve drippings and 1 tablespoon of fat in the baking pan.

Stir in flour and! 1 teaspoon skit, mixing to a Ipaste. Gradually add hot water, stirring constantly. Cook and stir over medium heat until gravy is i thickened. Meanwhile, add packaged pre-1 cooked rice and 1 teaspoon salt to the boiling water in saucepan. I Mix just to moisten all rice.

I Cover and remove from heat. i Let stand 13 minutes. Then add: mint and mix lightly with a fork. To serve, arrange rice op hot platter, place chops on toll, and cover with gravy. Makes four servings.

5 Facts About Milk The high value of milk comes from its almost perfect balance of proteins, energy nutrients, its generous supplies of Vitamins A and (plus Vitamin in irradiated milk) and especially its and phosphorus. One quart of milk contains as' much bone- and tooth-building calcium as 50 oranges or 27 pounds: of meat. In actual nourishment milk is a fooler, for it actually contains more solid food than many 'fruits and vegetables. These foods mire composed of tiny cells hold liquid, while milk has its liquid on the outside. contain.

ing the solids. Ordinary milk is about 13 per cent solids, by weight. Mother Nature is the biggest factor causing the seasonal ups and downs in the price of milk. Cows naturally tend to increase their production in the when pasture grasses are tender and green, and give less milk in. the late summer and fall as the grasses become tougher.

CtDti4ilJLE. PEP UP YOUR MEALS ADD NEW TASTI TO VEGETABLES NEW ZEST TO MEALS ItEOGE11. Avondale Softer textured For a real 1 summer sat- 2 Size ad Can by's Salmon salad. It's Chicken and fine cooks 1 go to Kroger for fine chickens. re chickens for barbecuing or split 'em for grill.

ing broiling. Crisp, red and flavorful. A treat for the eye -and the tio. 303 Cans Rolls Ready to serve can- ned a 12OL Always have Tin handy on pantry v. -I .7.

7170 to- it iti 4 r': i 1. 4 et 1 rr 2B akar Friday. 971 Aug '12, 19,55 --''''''L--- 5. i i ir: I ranana Cream Pie Made in a Minute 91eletztel. 3.1i1,12, 3.0nt ailtL You can make Banana Cream BANANA CREAM PIE i I ri 1 )' ,1 Pie In minutes with only a pack- pie filling (2 to 3 i 0, I I filling mix.

milk, a package of akd (8 or 9 i age of vanilla, pudding and pie cops) z-, '''I. Callkei gD JD 1 be-inch) pie shell pie crust mix. and some mellow, 2 or 2 ripe bananas 7 '1, li tii 0 sweet, fully' ripe bananas. Sweetened whied i 3 ----441. (lark.

1 1 What is the secret for perfect, for garnish pp cream -mellow batusna flavor for your Ilse fully ripe bananas a. A 1 1 pie? Choose the bananas that yellow peel flecked with brown. 0 4 A. 1', Lave their yellow peel cream pie 'filling, use a WI 2 SIWPAA Q71.4 g.0 gret! 3 0 with brown. This is Natures tcommercial vanilla pudding mix I that they are fully ripe land follow package directions.

at the peak of flavor and Cool the filling thoroughly. Coy--- 0 sweetness, and thoroughly 'di- er boom of pie shell with small 1 gestible. amount of cooled filling. Peel I st this rYou'll like is short-cut recipe and slice bananas. Add alternate 0 'el 1 Erne En.

l' 1 0 .4 Banana Cream Pie. It's a layers of ripe banana slices and 'true to easier than ever cooking filling. Top I sweetened 5 ln your kitchen, and a fine way whipped cream and additional include extra milk in the fare- ripe banana slices, if desired, just 01Y'a diet. before the meal 7 4 4N I I I 4: tri; 1-4 to-. 1 It's Chicken Time and o.a fine cooks to Kroger for 1: 0.

fine chickens I chickens 11......) 4 '111, El 1 11 e-- 1110. fsoprt i tba.ermbefcouri oggriel rs I 1 I 6 1 1 st 044iaooee2zoove, rs, 4,. 'I 0 litoldia, 1 e' '4 1 ing It ili brong. I I i 4 0 119.1 II li i MOLL'S IRAS 1 0,,.. is I 4 -THE VALUES, 'i Jumbo 33 Size Ripened 1 FRIDAY NIGHT SHOPPER'S SPECIAL i an or I t'llICE ELISOFAN." favorite dish of the Overseas, I cs7.

is for I Press Club in New York City, is adapted for household! 1i)(0i-1 I FRIED 5 pe I preparation with packaged pre-cooked Pork chops; ld a variety of seasonings formulate the popular entree, L. a es Rd 4 FRIED SIIRIIIIP of the fourth estate. 1 -I I arli 1 Served with Potato Salad, sliesa -Bring the 1 Outdoor Eating Tometoes, Coffe Or Tea and Donor Family! Ground beef comes into its Photographer's own these days, as thoughts Avondale Cream Style FISH THAT ARE REALLY FRESH turn more and more- outdoor 1 'eating and to meals. Recipe Served no. 303 4 FRESH SWORDFISH FRESH SALMON Frankfurters and ready-to-eat CHOICE OUR OWN TASTY I meats (cold cuts) also are handy l'Ihile, Or 4, meat items at this time of year.

nl, Cans s. 0 i i 1 CO 1111) 1STEW 'WITH A DIFFERENCE 017 lb RIB STEAKS 69G FRENCH BREAD loaf 20G The next time you make beef 1, I stew, dot one of the onions with Behind the doors of a pleasant FREE PARKING AT REAR OF STORE three or four whole cloves Thev building on a quiet street off a wonderful, appetite-teas- OPEN FRIDAY TIL 9 P.M.-GMT RESERVED TO LIMIT ling aroma to the rich gravy. Park Avenue in New York City 1 is a recently opened clubhouse, r- called the Overseas Press Club. i 3.93t.14 dil6 i 1 i 1 1 Tt- StOkely Finest :.1 i 4 Dedicated to a specific group of newsmen, it is a tribute to those I 1 I i I i 4,, 1 0 1 twhheo whearvee ocvoevresree aanndd rpeaprotri tceud 1 1 i 4,. i 1 Li, 1, p-, I i Larly to those who gave their 8 pi) 7-0D, LE88ucE rieatdyolrfaluai cvya: No.

303 i 7. -I! i 4t lives in the performance of their'1 APPLE at -4-4-0 a 41 i 1 duties. Decorations are znascu- I line and reserved, befitting the 1 tart l' 2, gentlemen of the "fourth estate." 4 -0-1-- ir a ,,,44, Among the many special dishes Stokely's Finest Stewed 4 -0 served there, is this recipe which ,,4 i combines pork chops and pre-; cooked rice with unusual season-4 Prepared i a At Your Nearest ings. This dish, a regular 'On the Ct SW0e9, green rt()I 31)3 IP weekly menu, was -originated by a el peppers Cans Elliott Elisofan, a nationally litistETomefl known photographer-hence the 1 111 The Club's Chef is the genial 1Chef Ovide whose culinary skill ely's Finest I hite or is matched by his pride in his a tok I profession. Chef Ovide serves I i this rice dish with enthusiasm cups (5-ounce package) pack- LED 1 AC Pt and in tusn pass it to yu '1 -Alos to trjr it tonighL i ELISOFAN OLDEN colt 1 clove garlic 1 1 WHIT 1 ri 0 cu 9- CUP firmly packed 1 I sugar 1 E.

CHOCOLATE OR CHOCOLATE ANGEL FOOD Stokells Finest 25 55 ttt eee aa sa ss pp 00o 00o nnn a I 1 YELLOWt 19-oz. ,4 I cainyenerne Z57 nn- 4 Dash. of Pepper is In' issrel.en.adt 0..3., c. BEETS 1 tablespoori vinegar 1 8 pork chops 4 1 8 slices lemon for the eye-a ft6-I'''') C- 1.kj.j' IT nd Ns cLoy 8 slices (No. 2 can) canned pineapple -FA 1 tablespoon flour i 1-teaspoon salt 1: 1, it 4 cups hot water CIAL TISSUE 300 sheet 411 for carton it 20c aged pre-cooked rice 1 teaspoon salt 4 cups boiling water 1 4 PJAPKIPSS 2 tablespoons chopped 2 for 25 r-1 80 in Carton 1 mint 0 9 RED PinilIJOIlln put garife through 'press or silii 11 -4 chop very fine.

Add brown sugar, ro II eisum 3 4-roll, 39c Pkgs. teas 1' oon sal the in 00 2 t' er sitlo 1 1 cayenne, and pepper and mix a or 12 10c-rolls I well. Then add vinegar and stir I 4 to make a smooth paste. Set i aside. 1 Brown pork chops on both WISHBONE I sides.

Then remove from skillet I and coat each side lightly with i 'M I I brown, sugar paste. Arrange I', I i 1 SALAD DIRESSlit 1G 8 oz. bott le chops in one layer in a large baking pan. Place a slice of IN a 3 111emon on each chop. Cover and ol.

i I bake in moderate oven (375 de- i le grees 40 minutes. Then dis- card lemon slices and place pine- apple slices on chops. Bake, un-! 4 Read ii 7 spoilt( IIIAGARA 3 PURD( 7 3, a hot platter. Reserve drippings 1 Par a real summer sal- 2 ie 1 S' 1 go r. eYca.

tn- -I 2 9.1g,:,, ned a t. i "pi 1- LiQuID and 1 table-spoon of fat in the 1 baking pan. Stir in flour and ad an Always have 1 Tin A 1 1 teaspoon skit, mixing to by's Salmon handy on Luncheon Meat- 1, paste. Gradually add hot water, I -t salad. hlf constantly.

Cook and stir 1 BLEACH over medium heat' until gravy is I panry se. a. i thickened. 1 i I Meanwhile, add packaged re- I i 12 1 oz. to 1201.

2 0 QUART 1 ic cooked rice and 1 teaspoon salt 1 I Can Pkg. 3 9 i Aix just to moisten all rice. ROME to the boiling water in saucepan Cover and remove from heat. i Let stand 13 minutes Then add i mint and mix lightly with a garrraavyng. mriakcee7in fohnort e5 0 EPH Pt PIRI'l Chlidren For a et 50 i f()rit- Rag.

the soap of beseilful women 3. tars platter, place chops on to and 0 1 14'43' les i Facts About Milk i oxyD I II i The high value of milk comes 1100fte rt from its almost perfect balance After Shaving Lotion I. Does everything Gets, Clothes C1eaner et it tri- of proteins, energy nutrients, its I generous supplies of Vitamins Soothing! 1 1 LGE. I tGEl 9C ---y. and (plus Vitamin in ir-1 IMMEN SI, (IN DAUWI PKGS 2 was 1: 4,014 radiated milk) and especiallY its AP 4 .10: i calcium and phosphorus.

One Refreshing! Eti quart of mak contains as' much 4 II 'II i 1 III i 711Y bone- and tooth-buildinr cal-1 cium as 50 oranges or 27 pounds: -CHEER 0 VON ar of meat. unent, milk is it Washes 1 i The Miracle Detergent It Blues as In actual nourist 'a fooler, for it actually contains opg. more solid. food than many Package of 20 02 LGE. PKGS.

2 5 0, 1, For Clean UP gerteas i foods are composed tiny cells hold liquid, while milk has Smooth Shaves 'its liquid on the outside. A fruits and vegetables. These mg the solids. Ordinary milk is about 13 per cent solids, by LIECIOR- 01-0E, i .,.4., These prices in effect at ALL Clover farm Stores- ---F---.) Mother Nature is the biggest weight For the location pH 1.3737 the seasonal ups i 4- 1 Clover Farm Store call 1.11 I 740 a in the price of milk. 1 Cows naturally tend to increase -'1-1741---'4 '017)1' their production in the spring, 4 ..1..,..

Antizyme a 1 when pasture grasses are tender 4 E. 1 4 ok --4, ze, 1 and green, and give less milk in. le-11 1 Il. :41. the late summer anti fall as the 1 Fgts' Deiay Tube to 0 'grasses become tougher.

LI, 1 ri i Cl'e ih i 1 i t'''''''''''' to I 1 iLLE -ilrf -I 4: i fci rt tiot itig1 nk 1 PEP UP YOUR WEALS ''-c 1 1' "041 lininliMIO11111011 1 1 Lit A 1 I 11141 riNt ADD NEW TASTE f-- SS i -4 .....7 di Ty4 1 i I To VEGETABLES 1 I oa, C.S.7,.. 'II A 1 etiN dmEW ZEST 1 14 Softer textured 1 i (...... 1,,, 41, 1 i TO MEALS '-'4 7 I 1,, c--4 t. c. IT bst-- 'PI I Stock Up 2 1- a irtl, 1, 'II I 4 'Ili Now at This ILE1 is Rol 1 II It 1 Lew Price ---7 '''l I i 1 1 cit rl El twl, IF 1 1..,,, 4 VS i I 1 S.

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