I g Lancaster Farmftig, Friday, Nov. 1, 1957 For the Farm Wife and Family Variety Meats Such as Kidney, Hearts Make Hearty Main Dishes Beef and kidney pie is an old fashioned favorite you’ll find fea tured in many fine restaurants the country over, and especially in those restaurants which cater to men. For beef and kidney pie is a savory mixture of some of America’s favorite foods and makes a hearty meal that appeals to anyone who enjoys a succulent beef entree. Round steak, one of the best buys currently available, is used with beef kidneys to make the delectable pie. Sliced onions, a pinch of salt and pepper, and some Worcestershire sauce are the only ingredients cooked with the rich-flavored meats. The com bination is turned into a casserole and topped with a flaky crust made extra tasty and nutritiousi by the lard used as its shortening. Serve the hearty pie with a crisp combination salad, hard rolls, and apple crisp for dessert. OLD FASHIONED BEEF AND KIDNEY PIE 1 beef kidney 2 pounds round steak 2 tablespoons lard or drip- fTRAIt The Mennonlte Hour y Each Sunday Lancaster WLAN 12:30 P. IL Nbmstown A. M. Hanover WHVR 1:00 P. M. « .. v , r Current Dividend 3% per Annum. Paid On Savings Accounts Insured to $lO,OOO p - A 3 <*■ ~ MFIRST FEDERAL.^ ™ QJavings and Joan ASSOCIATION OP lanca&Fbn 25 North Duk ® S i.dtSSEk Wm «,«» Mi Gilbert H. Hartley, Treasurer Emlen H. Zellers, Secretary pings 1 large onion, chopped 1 tablespoon salt Vi teaspoon pepper 1 tablespoon Worcestershire sauce 1 cup water 3 to 4 tablespoons flour Pastry topping. % cup sifted flour V* teaspoon salt Vi cup lard \Vz tablespoons cold water Remove outer membrane of kidney; split open; and remove all fat and veins. Cut kidney into sections. Cut round steak into inch cubes. Brown meats in hot fat. Add onion and cook three minutes longer. Add salt, pepper, Worcestershire sauce and water. Cover and cook over low heat Vk hours or until meat is tender. Blend flour with one-half cup of broth from pan. Stir into meat and cook until thickened. To prepare pastry topping, sift flour and salt, and cut in lard with a pastry blender or two knives. Stir in water as for pie crust. Roll into thin pastry on a lightly floured board or pastry cloth. Transfer meat and gravy to ai two-quart casserole and top with pastry. Cut several vents in pas try to allow steam to escape. Bake at 425* for 20 minutes, or until pastry is browned. Six to eight servings. Veal and pork hearts are not only packed with valuable nutri- •IW * t THRIFTY AND NUTRITIONAL beef kid- and kidney pie, and veal heart is quartered neys and veal hearts make tasty main and braised with onions for the plattered courses. Here, beef kidneys and round variety meat. (AMI Photo) steak are the main ingredients of beef t onal elements, but they are high in good flavor as well. Though ical is more tender and delicate in flavor than pork hearts., either nuy be used in the i Allowing re cipe, out the pork hearts may re quire slightly long r coiking. ((RAISED QJ. ,4RTERt-0 PORK HEARTS 2 veal or pork hearts 2 tablespoons flour 3 tablespoons lard or dripp ings 2 medium onions, sliced 1 teaspoon salt 0 - cup water Cut out coarse fibers at top of •hearts; quarter. Dip in flour and brown in hot fat. Add onions, salt and water. Cover and cook over low heat two hours or until meat is tender. Thicken drippings for gravy, if you wish. Four servings. Printed Pattern 2—lo by Tll<v»lcvm Printed Pattern 9384- Child’s Sizes 2,4, 6. 8, 10 Size 6 jumper. 2% yards 35-inch nap; blouse, H 4 yards 35-inch fabric.' , Send Thirty-five cents in coins for this pattern —add 5 cents tor each pattern if you wish Ist-ciass mailing. Send to 170 Newspaper Pattern Dept, 232 West 18th St., New York, N. Y. Print plainly NAME, ADDRESS with ZONE, SIZE and STYLE NUMBER. ; /• < STORING VARIETY MEATS •• Like all variety meats, hearts and kidneys are highly perishable and should be handled carefully. Place them promptly in the fresh HEAT WITH GAS “Wonderful good wonderful fast that small gas heater sure makes this room comfortable in a hurry try one once.” Ward Bottle Gas EPHRATA - REpublic 3-3207 PREMERGE 4 / + $/. V , " / < f * ■7 containing 3 lbs. p. gal. DINTTRO CHICKWEED CONTROL in ALFALFA AND Oats, Barley and Strawberries Order yours now from these dealers and applicators: BAREVELLE Dick Harry and Chet Nolt BUCK Musser’s Mill DENVER Denver Supply Co. Herbert F. Gehr ELIZABETHTOWN Kaylor Bros., R. D. #1 FLORIN Hess Bros. LANCASTER Lancaster County Farm Bureau J. C. EHRLICH CO. 736 E. Chestnut St., Lancaster, Pa. »'♦ V f food compartment or the meat compartment of the refrigerator. If wrapped in market paper, un wrap before placing in refrigera- (Continued on page 9) is best for LITITZ Eby’s Mill, Inc. MANHEIM N. G. Hershey & Son MILLERSVILLE Millersville Supply' Co. PARADISE Victor J. Denlinger QUARRYVILLE Conestoga Farm Service Ross H. Rohrer & Sons RONKS Lester A. Singer WEST WILLOW West Willow Farmers Association, Inc. > < v.'V I ': ?* ’sy V * A , „ > ! {' s V < ' A § B EX 3-2489
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