HomeMy WebLinkAboutThe Brussels Post, 1975-05-07, Page 12JAVANESE BEEF CURRY — Javanese curry - a dish so easy, it is fun to Make.
Food Advisory Services, Agriculture Canada suggest you serve this ground beef
curry over boiled rice while still warm. Top it with your favorite condiment; from
left to right, cucurribers, chutney sauce, peaches, coconut, tomato or.walnuts.
Agriculture Canada
Beef curry is tempting
CROP & LIVESTOCK
PRODUCTION
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' i.
6 tablespoons flour
Dash pepper
1/2 teaspoon dry mustard
2/ 3 cup skim milk. powder
' 2 cups water
.ctip (4 Ounce.8) grated cheddar
cheese
8 hard,czbited eggs, sliced
1 cup dry bread crumbs
2 tablespoons melted margarine
Saute onion in fat Until Onion is
transparent, Blend in flour,
seasonings and skim Milk pow-
der. Gradually add Water, Stir
and cook until "smooth and thick,
Add cheese and stir until melted,
Spread 1/3 of sauce 'in greaSed
baking dish. Cover with half the
egg slices. Repeat layers ending
with sauce. Mix crumbs and
margarine and sprinkle over top,
Bake at 350 degrees F until
bubbly (about 20 minutes). '6
servings,
MAY 7o 1915.,
selection of condiments.
servings.
Suggested condiments:
chutney, . mandarin orange
sections, walnuts, bananas,
tomatoes, coconut, cucumber,
peaches.
• Fertilizers * • Tuif Pro Twine ducts *Pesticides • See
Grain Prstervati ds
tilageAdd ves $u • itiv Plastics Feed pplements
Paints
caN Agromart
Hours during seeding
Try eggs for cheap protein
Java is an Indonesian island. It
is geographically close to India
and many of its culinary _ideas
have been borrowed from India.
The Indians take great delight in
eating pungent, spicy curry
dishes. Indian curry is made from
ten to fifteen freshly ground
spices, the combination of which
varies in each region. It is served
with meat, fish and vegetables
and is always eaten with rice.
Curry dishes may be dry, with no
sauce, or moist, if there • is a
sauce. A very good' curry can be
made in Canada using either
.manufactured or homemade curry
powder. Since curry is a hot spice
it requres a gradual introduction.
Curry lovers and strangers will
all rave about the Javanese Curry
from Food Advisory Services,
Agriculture Canada. It is a
colourful, ground beef and curry
combination with ' a hint of
sweetness. One pound of ground
beef combined with onion, green
pepper, raisins and peas is ample
for six ravenous appetites. It is
easily prepared in one pan by
browning the ground beef well,
then adding the remaining ingre-
dients and spices.
Present ground beef prices
make this recipe especially tempt-
ing. Shoppers might have
recently noticed that ground beef
has appeared with "made from,,
fresh and frozen portions:'
printed on the package. If one
wishes to freeze it at home, it
should be frozen the day it is
Did you know that two protein-
rich eggs can replace a small
Serving of meat at a lesser cost?
A dozen Grade A large eggs
Weigh one and a half pounds and
can give you six servings, Eggs
are the ideal food, nutritious,
falvourful, quick to prepare and
easy to serve. They're great for
luncheon ideas - Spanish
egg burger, fried en sandwich or
salad with bard-cooked eggs.
!Ti'(.r. Food Advisory Services,
Agriculture Canada, conies an
"EtOtionly Egg Casserole". This
dish made of layers of hard-
cooked eggs and theeSe sauce
needs only French bread alid
green Salad or vegetable as an
avoinpaniennetit.
Bon Appetit!
Economy Egg Casserole
1/4 duel chopped Onion
2 tablespoon's fat
12-1141, BRUSSELS POST;
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Take advantage of the present
low prices for potatoes and serve
them often. They are a best buy in
vegetables. A serving is even
lower priced than a serving of
pasta which we usually think of as
an economical accompaniment for
meat. .
When cooked properly,
potatoes contribute valuable
amounts. of Vitamin C. They
supply food energy and satisfy
hearty appetites. Potatoes retain
most food value when baked,
boiled in their skins or french \
fried. There are about three
medium potatoes to a pound, 'or
to three servings. Here are some
quick cooking tips from Food
Advisory Services, Agriculture
Canada:
- Cook potatoes with skins on in
a pressure cooker - cut large
potatoes in half and cook 9
minutes at 15 pounds pressure in
1/2 cup water. Follow
manufacturers directions fot
pressure cooker.
- Bake potatoes in half the
- cut large potatoes in half
bake cut side down on a
sheet.
- Parboil potatoes 10 mit
and'brown around a roast of
45 minutes before end of ro
time.
- Use leftover potatoes
topping for meat pier
casseroles or mix with g
beef to make patties or hei
Make a complete meal
dish by combining layersof
cooked potatoes, cooked
frozen or canned vegetables
cream soup. Heat about
minutes in a 325° oven,
- Make your own french
Prepare them ahead, cut it
inch fingers and freeze on
,`before packing. Deep fry fr
potatoes at 375°F for 7 11
minutes.
purchased in order to keep its
high quality. When it is to be
used in a recipe, it should be
thawed overnight in the refrigera-
tor.
Curry recipes are usually
served with accompaniments or
condiments to act as moderation
for this fiery spice. Some
favorites are coconut, chutney
sauce, nuts, fruit and vegetable
pieces. These ,condiments are
served.with the meal in separate
bowls. A basic curry has many
variations depending on the
condiments you choose. First
time curry eaters will appreciate
bread and tea or water with their
meal. The Indians like their food
well flavoured and highly
seasoned and are well accus-
tomed to it. Remember curry is
only as hot as you make it.
Javanese Beef Curry
1 medium onion, cut in chunks
1 medium green pepper, cut in
chunks
2 tablespoons fat
1 pound ground beef
1 teaspoon.. salt
1 to 2 tablespoons curry powder,
1 cup raisins
1/2 cup water
1 cup canned or frozen peas
Saute onion and green pepper
in fat until tender. Add beef and
brown. Drain off excess fat Add
remaining ingredients' except
peas and simmer 20 minutes.
Add peas and simmer 10 minutes
more. Serve over rice 'with
How to Use lef
over potatoes