Show COOKBOOK NIW TREATS EVERY WEEK Alt Family Weakly art recipei prtpartd and fetfed by tho ftaff homm tconomafi of thm Cutmary Arts Intfitvf MELANIE DE PROFT 6 tablespoons butter or margarine Add the mushrooms and celery cook over medium heat frequently moving and turning with a spoon until mushrooms are lightly browned and tender Using a slotted spoon remove vegetables to a bowl and set aside cup sifted flow teaspoon salt y Vi teaspoon curry powder ut in with pastry blender or two knives until pieces are size of small peas cup lord hydrogenated y vegetable shortening or shortening all-purp- ose Special Pear-Toppe- d Butter a shallow 1-- qt baking dish Wash pare and cook covered in boiling salted water to cover 4 medium-si- x (about 1 y lbs) potatoes Cook about 20 min or until potatoes are tender when pierced with a fork Drain To dry potatoes shake pan gently over low heat Cool potatoes slightly While potatoes are cooking grate and set aside in a large bowl 1 12 -- ox can luncheon meat (about 2 cups grated) Set aside to drain contents of 1 No 2 can pear halves (about 8 halves drained) (Pear sirup may be reserved for use in other food preparation) Prepare and set aside 1 cup quick meat broth (prepared by dissolving 1 beef bouillon cube or Va teaspoon concentrated meat extract in 1 cup hot water) Cut off root ends and a thin slice from stem ends of 2 medlum-six- e onions Peel rinse chop and put into the bowl with the grated meat Mix thoroughly Dice enough celery to yield cup diced celery Sprinkle gradually over mixture a teaspoon at a time about 2a tablespoons cold water Mix lightly with fork after each addition Add only enough water to hold pastry le together Work quickly do not Shape into a ball and flatten on a lightly floured surface Roll pastry into a rectangle about Vs in thick With a knife or spatula loosen pastry slightly and sprinkle flour underneath Cut pastry into in wide Set aside while strips about preparing the Ailing Blend into remaining butter in saucepan y4 cup sifted flow Vi teaspoon onion salt " y teaspoon Accent y4 teaspoon salt i teaspoon white pepper Heat until mixture bubbles Remove from heat Add gradually while stirring When potatoes are cooled slightly cut cubes Put potato cubes into medium-siz- e the broth and bowl add into 1 teaspoon Accent V teaspoon salt Few grains pepper Toss ingredients lightly to mix thoroughly Turn mixture into baking dish For Chicken contents of 1 Meanwhile set out Softened butter (enough to brush pear halves) cup firmly packed brown sugar When mixture has baked 30 min remove from oven and arrange pear halves over top as in photo Brush pears lightly with the softened butter and sprinkle gener- ously with the brown sugar Return to oven and bake 15 min longer About 6 servings et aside to drain 1 cup drained) medium-siz- e pieces enough canned chicken to yield 3 cups chicken pieces Prepare and set aside 1 1 cup milk Cook rapidly stirring constantly until sauce thickens Cook 1 to 2 min longer Blend into the sauce chicken pieces vege- tables and 2 tablespoons minced parsley 1 teaspoon lemon (vice Spoon the hot chicken mixture into the casseroles moisten casserole rims with water can mushrooms (about 8-- ox Cut into Bake at 400°F 30 min Filling-S- con- stantly the broth and over-hand- Cut into slivers enough green pepper to yield 'a cup slivered green pepper Put celery and green pepper into bowL Director i cup quick chicken broth (1 chicken bouillon cube dissolved in 1 cup hot water) To Complete Pies— To make the lattice top cross two strips over pie at the center Working out from center to edge add the remaining strips one at a time weaving than (under and over each other in in becrisscross fashion leave about tween strife (see photo) Trim strips so in beyond edge ends extend about carefully press to rims to seal Bake at 425°F 25 to 30 min or until pastry is lightly browned Serve with Cut into crosswise slices enough stalks of celery to yield cup sliced celery Canned whale cranberry sauce Cut the drained mushrooms into slices Heat in a large saucepan 4 NOVEMBER i 27 1955 FAMILY WEEKLY servings MAGAZINE |