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Show i stirring constantly. 4, Remove from heat. Skim off foam with metal spoon. Pour quickly into sterilized jars. Cover at once with one-eighth-inch hot paraffin. Makes 10 medium-sized glasses of One 9-inch pie pastry (uncooked) 1 tsp. caraway seeds 114 cups onion, chopped 2 tbsps.butter (or jelly. margarine) 12 strips bacon, cooked and crumbled (Note: It's important to follow directions using ex- act ingredients and timing. 2 large eggs, beaten 2Y, tbsps. flour Y cup milk Liquid: fruit 14% cups commercial sour This is the big new drinkwith the real cream door flavor of sun-ripened berries,It’s Salt, freshly ground pepper to taste One large ripe tomato, aturally delicious because Hawaiian Punch seven natural fruit juices. ‘Your {Very Berry is Berry good! is madewi optional , Remembér,thefirst annual 1. Preparepie crust accord- ational Gome OutAndPlay Dayis ing to packageinstructions, pectin and powderedpectin cannot be used interchangeably, Julann’s emerald delight makes a great accompaniment to roast beef or lamb or a delightful spread to serve on toast.) hot buttered Vea Get onal have fun! adding carawayseeds dur- « ing mixing. Roll out pastry on lightly floured board. Line a 9-inch pie plate with MEAT BALLS AND SAUCE Jae crust; prick crust. Partially bake in preheated 425°F oyen about 7 min.; cool. 2. Sauté onion in butter o¢off until golden. Put in bottom on one 46 oz. can of of cooked crust with bacon Hawaiian PunchVery Berry. bits. TO GROCER: Upon compliance with terms otthis offer, Pees he oar WO Wg 0s SO d o 99 As told by Merv Griffin to Helen Dorsey GRIFFIN'’S ONION PIE ward they chase of one 46 plus 3¢ handling 3. Prepare custard: beat eggs until light. Slowly add = a rake s Wife Cooks Like a Pioneer Lady flour, mixing well. Add sour cream, salt and pepper to taste. Mix well. Gai- tested. Consumer must payanplicable sales tax. Good only in USA. Cash val ‘eat WR andsIne or 1003 Ctr on 52732. Redeem this coupon today nish with tomatoes cut in eighths 4. Bakein preheated 425°F SS ee ee oven 20 mins.; reduce oven temperature to 325°F. bake 20 mins. longer (or until 2 silver knife inserted in the center comes out clean). Serves 4-6 ly these Hawaiian Punchfavorites too.’ tor the meatballs: 3 tbsps. butter 1 large stalk celery, chopped 1 small green pepper, minced 1 medium-sized onion, minced ¥Y, cup parsley, finely chopped 1¥, Ibs.lean ground beef (sirloin or chuck) Yf tps. dill seed Y, tsp. garlic salt Y, tsp. seasoned salt Salt, pepper to taste 1 egg, beaten 1 tsp. Worcestershire sauce 34, cup condensed milk ¥%, cup unflavorea bread crumbs Canned spaghetti sauce 1. Put butter into frying pan, add celery, pepper, onion and parsley, Cook until vegetables Segin to soften, Pour butter-vegetable mixture into bowl containing groundbeef. JULANN'S GREEN PEPPER JELLY 2 cups prepared juice (from 8-10 large 2. Add remaining ingredients except spaghetti sauce; green peppers) 7 cups sugar 114 cupscider vinegar 1 red hot cherry pepper, crushed (tied in cheesecloth bag) 1 6-07.bottle liquid fruit pectin Few drops greenfruit coloring 1. To prepare juice: cut open peppers. discard seeds, Put through food chopper twice, using finest blade (or put throughelectric blender, pulverizing peppers) sugar and vinegar. Place sired shade. Remove mix well. Forminio small balls. Heat in any good 2. Drain and ia over high heat. Add crush- cheesecloth bag. commercial spaghetti sauce cups prepared juice into large sai an (retain pulp for salads or making relish). Thoroughly mix in ed pepper (in cheesecloth bag). While mixture is coming to high boil, add green fruit coloring to give de- 3. As soonas mixture boils, stir in liquid fruit pectin about 20 mins, Be sure not boil hard for one minute, and crusty Bring to rolling boil and to heat too long; otherwise the meat balls become hard Family Weekly, July 11,1971 Serves 4 13 |