The Brussels Post, 1972-11-08, Page 13SCALLOPED POTATO PIE
Sliced or mashed potatoes take on new elegance when enclosed in a golden crust of pastry.
Home economists, feel a slice of this hot potato pie is an appetizing accompaniment to pot
roast or meat loaf.
Potato potpourri
Family
Ert.®PTIl[i9 DI®
Shortcut to .:homemode rolls
4,What hymns are sung, what
praises said, For home,plade
Miracles of nreadt"
Prom the busy housewife to the industrious executive, the
phrase “home-Made bread"
brings back nostalgic memories
of-, by-gone days when all bread
was made at home. The tantal-
izing aroma of baking bread filled
the air and a pat of butter simply
disaPpeared on a thick slice of
warm bread or in a Soft hot roll.
Home economists, realizing
the time involved in Making
home-made bread, have tested
Some short cuts to preparing
rolls. "Brown and Serve Rolls"
that are sold in the food store,
can easily be made at home. fiRefrigeratOr Rolls" can be pre-
pared one day, the dough stored,
in the refrigerator for a few
clays and then baked when need-
ed.
ITEM: The romance and
elegance of chafing dish cookery
is now combined with conven-
ience, safety, and automatic heat
control in a new electric appli-
ance. It's a combination chafing
dish and buffet skillet with an
automatic heat-controlled temp-
erature range of 150 to 425 de-
grees F.
ITEM: With modern . pack-
aging, Americans today are pro-
ducing nearly twice as much trash
as they did 50 years ago.
ITEM: Don't throw it out!
To clean children's stuffed an-
imals that can no longer be
washed, cover them wit h a thick
layer of starch. - After it is
thoroughly dry, remove the
starch with a very stiff brush.
Dirt and grease will come off
with it.
ITEM: If a bread wrapper
or plastic bag gets too near a
hot toaster or percolator and
leaves a smudge of plastic goo
on the applicance, moisten a
facial tissue with nail polish
remover and rub gently to re-
move.
ITEM: If ash trays, vases,
or any bric-a-bracs leaves
scratches on table tops, put corn
pads on the bottom corners.
BROWN ANI ,SERVE 13Q4l,$,
1.);epArp, White Bread from
your favorite recipe. to eornpie.,
Wm of first Shapp rol4
As desired and place individual
r011S on baking sheets or muffin.
tips. sake PQ' minutes at 375'
cipgrees F. Allow to' cool then
wrap for freezing. Freeze, To
serve. 1'94S, allow to 'thaw in
wrapping then bake 8 to 1Q min,
utes at 400 degrees F. lolls
may be stored 2 weeks in freezer
at 0 degrees F.
REFRIGERATOR ROLLS
2 teaspoons sugar
1/2 cup lukewarm water
2 packages dry yeast
1 cup hot milk
1/2 cup sugar
a teaspoons salt
1/3 cup melted shortening
2 beaten eggs
5 1/2 to 6 cups sifted all-pur-
pose flour
Dissolve sugar ih warm water
and sprinkle yeast over top. Let
stand 10 minutes. Combine next
four ingredients and cool to luke-
warm. Stir in yeast mixture.
Blend in eggs. Gradually beat
in 3 cups flour until dough is
smooth and elastic. Work in
enough remaining flour to make
soft dough. Turn onto floured
board and knead 10 minutes.
Shape in ball and place in greased
bowl. Brush with melted fat.
TO SERVE NOW - Cover and
let rise in warm place until
double in bulk ( 1 1/2 hours ).
Punch down, cover and let rest
10 minutes. Shape into rolls
and place on greased baking pans.
Brush with melted fat. Cover
and let rise until double in bulk
( about 1 1/2 hours ). Bake
10 to 15 minutes at 400 degrees
F. Makes 2 dozen.
TO REFRIGERATE DOUGH -
Cover dough with moisture-
vapor-proof wrap and re-
frigerate. To bake, cut off des-
ired amount, cover and allow
dough to warm to room tempera-
ture. Round up remaining dough,
cover and refrigerate. Shape
dough into rolls and allow to rise
and bake as above. Dough may
be stored 4 days in refriger-
ator at 40 degrees F.
We continue to serve the Brussels Area
by providing requirements for Posters,
Letterheads, Envelopes, Booklets, Wed-
ding Stationery and other printing. Call
us when you require printing.
Post Publishing House
Roy W. Kennedy, Pl•oprietor
887-6641 Brussels
PRINTING
FOR
EVERY
PURPOSE
The popular potato has a long
history. Its existence was first
recorded in Spain in the mid
sixteenth century and its name
was derived from the Spanish
word "palate". As the potato
became popular across Europe,
it was known as "potatis" in
Scandinavia, "potet" in Sweden,
"potetes" in Denmark, and "pa-
tate" in France. The natives of
South America, who are believed
to have grown the first potatoes,
knew them as "papas", the Peru-
vian name for tuber. The term
"spud" comes from Scotland and
refers to the type of spade used
for digging these tubers. "Spud-
dy" developed as a slang ex-
pression for someone who sells
damaged potatoes. Potatoes were
introduced to Canada around 1750
from the British colonies in the
eastern United States, and have
been ,a mainstay of our diet ever
since.
Potatoes contribute much to
our daily food intake. Because
they are a good source of en-
ergy and vitamin C, Canada's
Food Guide recommends one ser-
ving of potatoes every day.
Although it is cheaper to
Because more people are eat,-
ing out more ofteni, an increasing
share Of farm products is reaCh-
ing consumers through the food
service industry (hotel, reStau-
kaht, institutional trade) rather
than. via supermarkets, Thi8 is.
One of the main reasons for the
rapid increase in per capita
&eat consumption.' Changes in
the AineriCan life style. account
for the rapid growth of the food
service industry. More leiStire
and recreation titre, increasing
personal income and greater sep-
aration of the place of employ=
tient and residence are dontri.,
buy potatoes in large quantities,
make sure you have adequate
storage room. Potatoes should be
stored in a cool, dark, well
ventilate place, at about 45 to
50 degrees F. If the tempera-
ture is too high, the potatoes
will sprout and shrivel; on the
otherhand, if it is too cold, they
will develop a sweet flavor. Al-
ways keep potatoes away from the
light, otherwise they will turn
green and bitter. If stored pro-
perly, potatoes will keep four to
nine months depending on var-
iety. "
Although humble in origin and
plain in looks, potatoes can eas-
ily be transformed into the per-
fect accompaniment for a variety
of meals. They can be baked,
mashed, fried or scalloped, used
in a salad or in soup. For a
complete change', they ea n be
served in pie crust to accompany
sliced meat or stew. The home
economists, Agriculture Canada
have tested two different potato
pies in their Ottawa kitchens.
The Scalloped Potatoe Pie uses
sliced raw potatoes while mashed
cooked potatoes are used in
Mashed Potato Pie.
SCALLOPED POTATO PIE
Pastry for 2 crust 9-inch pie
6 medium sliced, .peeledpotatoes
1 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons chopped fresh par-
sley or 2 teaspoons dried
parsley
1/4 teaspoon dried basil
3 tablespoons butter
1 egg yolk
1 tablespoon cold water
1/2 cup light cream
Line pie plate with half the
pastry. Combine potatoes, onion
and seasonings and place in shell.
Dot with butter and' cover with
pastry. Seal edges and cut large
steam vents. Brush top With
combined egg yolk and water. If
necessary, protect crust edges
with strips of aluminum foil.
Bake 30 minutes at 400 degrees
turn heat control to 350 degrees
and continue baking 30 minutes.
Remove pie from oven and pour
cream slowly through vents in
top crust. Bake 5 minutes long-
er. Serve hot. May be served
with ham, corned beef or meat
loaf. 6 servingS.
MASHED POTATO PIE
Pastry for 2 crust 9-inch pie
3 cups warm mashed, cooked
potatoes
1/3 cup butter
2 beat eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup finely chopped onion
1/4 teaspoon paprika
2 tablespoons milk
Line pie plate with half the
pastry. Combine remaining in-
gredients. Spread in pie shell
and cover with pastry. Seal
edges and cut steam vents. Bake
30 minutes at 425 degrees F.
May be served with pot roast
or stew.
6 servings.
POST; NOVEMBER 8, 1972-11
Thought for food
buting factors.
"Fully-cooked'° hams may be
served unheated. Full flavor is
developed, however, by heating
the ham in a slow oven to 140
degrees F.
Beef steaks should be season-
ed after browning for a very
good reason. Salt, a common
seasoning agent, draws meat
Juices to the surface which -re-
tards the initial browning that
maximizes the wonderful flaVor
of beef. An easy rule is to sea-
son each side of the steak after
it has been browned.
THE BRUSSELS
15