Banner Graphic, Volume 15, Number 165, Greencastle, Putnam County, 12 March 1985 — Page 14

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The Putnam County Banner-Graphic, March 12,1985

Meat pie easy main course

By CECILY BROWNSTONE SUPPER FOR FOUR Meat Pie & Salad Fruit Compote & Cookies MEAT PIE *•2 pound ground beef round *2 pound bulk pork sausage teaspoon ground allspice *4 teaspoon ground cinnamon '4 teaspoon ground nutmeg 3 medium (1 pound) potatoes, peeled and sliced 1 medium (4 to 5 ounces) onion, peeled and sliced Salt and pepper to taste Pastry for a 9-inch 2-crust pie In a 10-inch skillet, over moderate heat, with a fork crumble beef and

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sausage until the meat changes color and is cooked through. Stir in allspice, cinnamon and nutmeg. Reserve. In a 2-quart saucepan, cover potato and onion with water, and boil covered until tender about 10 minutes. Drain, saving liquid, and mash; add enough of the saved liquid, a tablespoon at a time, to make mashed-potato consistency; add to meat and mix well with salt and pepper. Line a 9-inch pie plate with half the rolled-out pastry; add meat mixture; cover with remaining rolled-out pastry, cutting several vents in it; seal edges with fork tines. Bake on the rack below center of a preheated 425-degree oven until pastry is golden brown minutes. Serve not. Makes enough for four with second helpings.

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Table for two Flavorablefish tops off 10-cal dinner

GLENVIEW, 111.—Fish and shellfish are a “big catch” for today’s health-conscious consumers who are keeping tune with the trend toward lighter, more nutritious eating, according to Kraft Kitchen officials. Most supermarkets carry a variety of fish in several different forms; but the frozen form is among the most popular because of its availability, convenience and ease of preparation. Fish fillets cut into cubes make delicious kabobs for grilling or broiling. Brush with a favorite pourable salad dressing while cooking. Leftover cooked fish can be the start of a quick main dish salad. Add crunchy fresh vegetables from the crisper and dress with creamy mayonnaise. Fillets sauteed in margarine benefit from a sprinkling of bread crumbs flavored with zesty grated parmesan cheese. THE TWOSOME WILL FIND baking another practical way to prepare most types of fish. Besides being fast, clean up is easy. The Kraft Kitchens suggest turning ordinary baked fish fillets into a special main dish with the addition of simple ingredients which are easy to keep on hand. Cheddar Fish Florentine feature rich, golden, natural Cheddar cheese and herbed bread crumbs layered with convenient frozen spinach, thawed, and your favorite fish fillets. This elegant entree is sure to impress. CHEDDAR FISH FLORENTINE 1 cup (4 ozs.) shredded Kraft Select sharp natural cheddar cheese 2 tablespoons dry bread crumbs Vi teaspoon dried tarragon leaves, crushed 110-oz. pkg. frozen chopped spinach, thawed, well-drained Vfe lb. frozen fish fillets, thawed Combine cheese, crumbs and tarragon; reserve Vi cup. Combine remaining cheese mixture and spinach; spoon into 1-quart casserole. Top with fish and reserved cheese mixture. Bake at 450 degrees, 15 to 20 minutes or until fish flakes easily with fork. Yield: two servings Proper cooking ensures moist and tender fish, while overcooking causes loss of flavor and tenderness. Fish is done when the translucent flesh turns opaque and flakes or separates easily when tested with a fork. VERSATILE FISH LENDS itself to preparation methods other than the familiar baked, broiled and fried. Try a soup or stew for starters. One-half pound of fish fillets can make a hearty, substantial meal for two when slowly simmered with vegetables and tangy Kraft barbecue sauce. FISHERMAN S SEAFOOD STEW 116-oz. can tomatoes, cut up Vi cup chopped onion V 4 cup celery slices V 4 cup chopped green pepper Vi cup Kraft barbecue sauce Vi teaspoon lemon juice Vi teaspoon salt Vi lb. frozen fish fillets, cooked* Combine vegetables, barbecue sauce, juice and salt. Cover; simmer 20 minutes, stirring occasionally. Cut fish into chunks; add to vegetable mixture Cover; simmer until thoroughly heated. Yield: Two IVi cup servings MICROWAVE: To cook fish, arrange fillets in baking dish. Cover with plastic wrap; vent. Microwave on high with thickest portions to outside of dish two to three minutes or until fish is almost done, turning fish after one minute. Let

Brewing coffee easy with all-in-one unit

c. 1985 N.Y. Times News Service NEW YORK There was a time when coffee making at home was a simple affair. One bought a can of ground beans from the grocery, placed some in an aluminum or steel drip pot and poured in hot water. In recent years, coffee cognoscenti have said this is not enough; they maintain that the morning brew is a complex and rewarding beverage that should be chosen and treated with the respect usually reserved for fine wine. I enjoy a strong cup of freshly brewed coffee as much as anyone, but I don’t care to fuss too much over it. That is why the new all-in-one coffee mill and drip maker by Toshiba, called My Case, caught my eye. There is no need for a separate coffee grinder; it is part of the brewing unit.

Workclothes Sale

JCPenney 1985, J C Penney Company. Inc.

stand, covered, three minutes or until fish flakes easily with fork. To prepare stew, combine vegetables, barbecue sauce, juice and salt in IV2-quart casserole; cover. Microwave on high 13 to 14 minutes, stirring every six minutes. Add fish; microwave one minute. *To cook Vfe lb. frozen fish fillets, thawed, bake at 450 degrees, 15 to 20 minutes or until fish flakes easily with fork. WHEN THE OCCASION CALLS for something special, splurge with Shrimp Newburg for two. Kraft mayonnaise takes most of the work out of preparing the creamy sauce while adding a tangy flavor that complements the other ingredients. Look for patty shells in the frozen food section of your supermarket. Easy to keep on hand, they make an attractive edible “dish.” SHRIMP NEWBURG FOR TWO V 4 cup Kraft real mayonnaise 2 tablespoons flour 1/3 cup quartered mushrooms 1 tablespoon green onion slices V 2 cup milk Vi lb. cleaned shrimp, cooked 1 tablespoon white wine 2 baked patty shells Combine mayonnaise and flour; stir in vegetables. Gradually add milk; cook, stirring constantly, over low heat until thickened. Stir in shrimp and wine; heat thoroughly. Serve over patty shells. Yield: two servings Variations: Substitute 4 ozs. linguine, cooked, drained, for patty shells. Sprinkle with Kraft grated parmesan cheese; or substitute 6-oz. pkg. frozen crabmeat, thawed, drained, flaked, for shrimp. When a recipe calls for cooked shrimp, take care not to overcook. Add shrimp to boiling water and simmer gently just until they turn pink and opaque.

Several models, including the HCD-880 described here, also have automatic timers to turn the machine on. To use the machine, place coffee beans or ground coffee in the grinder bowl on one side and fill the well on the other with cold tap water. The HCD-880 makes 8 cups, other models up to 12. Beans can be ground from extra fine to coarse; preground coffee can be used as is or further refined. The timer is operated by first setting the digital display clock, which runs as long as the machine is plugged in. The machine can also be operated manually. After the coffee is ground in its compartment, water enters from the well. The brewed coffee then drips through a finemesh filter and into the pot below. The coffee is kept warm automatically for two hours.

Starts Sun., March 10 through Sat., March 16 20% off All workclothes. Save on everything the rugged man needs from Bib overalls to gloves Hard-working clothes for the man who demands performance. Reg. Sale Twill pant 1 15 11.20 Twill shirt sl2 9.60 Chambray shirt $lO 8.00 Fisher Stripe work suit *22 17.60 Bib overall *2l 16.80 Industrial jean *ls 12.00 Also save on socks, gloves and handkerchiefs. Sale prices effective through Saturday, March 16th.

If you have an overpowering craving for candy, eat chocolate if you must give in. According to Family Circle magazine, it’s the least harmful sweet for most people, because it doesn’t raise cholesterol levels.

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You can color concrete floor By ANDY LANG AP Newsfeatures Q. I soon will be putting down a concrete patio at the rear of my house. I have worked with concrete before, but this time I want to try something I have never done. I want to make the concrete a grayish color. I have heard there are several ways concrete can be colored. I also have heard that sometimes the result is not as good as expected. Am I correct on both counts and is there some special way I can avoid any trouble? A. Everything you have heard is correct. But you should not have a problem because you have chosen gray as the color of the concrete. All you have to do is to be sure you purchase the kind of portland cement for your mixture which will produce a gray color. Usually it is marked “gray,” but to be sure, confirm it with your dealer. Sometimes, if you do not check the writing on the bag or ask, you will get a white portland cement and sometimes the gray. If you want the concrete to come out white or you intend to add a mineral oxide pigment to give it a color, you need the white portland cement. Q. My grandfather used to tell me about getting an especially good stain on pine wood with tobacco. I have some staining to do on pine, and I have been wondering about what he told me. Have you ever heard about a tobacco stain? A. Yes, but never having tried it, I can only tell you what I know without making any recommendation. A plug of chewing tobacco is placed in a onequart bottle along witn a pint of ammonia. Forget about it for 10 days, then take it outside, remove the cover and let the ammonia fumes escape. As I understand it, it is ready to use in a few hours, but the liquid must be strained through cheesecloth or something similar to get rid of any tobacco particles. It can then be used just as a regular stain. Sounds a bit messy, but I knew a man who swore by it. Nevertheless, test it first.

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Evening fashions take on a new bold look with this spring 1985 offering from Galanos. The slender white crepe evening dress features a yellow beaded leaf design.