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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 INPUTS ... IN ONE NEAT PACKAGE CIL Agromart isn't just another 'Farm Supply' centre. We're Specialists ill Crop and Livestock production. Our philosophy of doing business is'simple . If we can 10 you with better feeding and nutritional programs.— If we can help you with bolter cropping programs. you'll put more dollars in your pocket. If we can do this, chances are, we'll gel your business. Fair enough? " if Anyone wanting rough fill please contact: Clerk's Office Village of Brussels and until -further notice 8:astrt. '8 Brussel!, .887.6016 Agrontarf LbOkiitthiti, Yellow Pages atiOitit.",FOttrl ' 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; 1 1 1 8 9 10 11: 11: 11. 12 1 1. 2:( 5: 5: 6: 7: 7:3 8:l 9`:i 10:0 11:2 11: 8:01 8:41 9:0( 9:11 10:3( 11:0( 12:0C 12:3C 12:41 2:3( 3:00 3:30 4:00 5:00 5:30 6:( 6:30 7:00 8:00 8:30 9:00 Tr Co malls and aboui has Nothi Thi Touri he exactl count The Huror Minis are ji mart. The Clink The Count be re: This etch 0 lea eNio uroli No I r par, atad , eta tally 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