October 10, 1955 Braised Beef Cubes with Vegetables, Jellied Waldorf Salad,. Pumpkin Chiffon Pie with Brazil Nut Crust

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Braised Beef Cubes with Vegetables

Jellied Waldorf Salad     Hard Rolls

Pumpkin Chiffon Pie

(with Brazil Nut Crust)

Braised Beef Cubes with Vegetables

2 pounds boneless beef for stews
3 T. flour
1 t. slat
1/8 t. pepper
2 T. shortening
1 c. water
3 potatoes, quartered
6 carrots, cut in half
1 12-oz. package frozen peas or 1 pound fresh peas
1/4 c. flour

Dredge meat in seasoned flour. Brown in shortening. Add water , cover ans simmer for 1 1/2 hours. Add potatoes, carrots and celery, cover and cook 30 minutes longer. Add peas, cover and cook 30 minutes. Remove meat and vegetables to to serving platter. Add water to cooking liquid to make 2 cups. Thicken liquid with flour for gravy, 6 servings.

Note: You can very the vegetables in this dish. Try green beans, turnips or cauliflower. Use the family favorites but make new combinations for variety. 

Jellied Waldorf Salad

 1 T. gelatin, unflavored
1/2 c. cold water
1 c. hot water
1/3 c. sugar
1/2 t. salt
1/4 c. lemon juice
1/2 c. diced celery
2 c. diced apples, unpeeled
Mayonnaise

Soften gelatin in cold water, dissolve in hot water. Stir in sugar, salt, and lemon juice. Chil until slightly thickened. Fold in celery, apples and nuts. Turn into molds. Chill until firm. Serve with mayonnaise. Serves 6.

Pumpkin Chiffon Pie with Brazil Nut Crust

(Brazil nuts are in keeping with the delicateness of chiffon fillings. This spicy light pumpkin pie is different. Try it now or tuck the idea away for a Thanksgiving surprise.)

1 T. unflavored gelatin
3/4 c. brown sugar (divided)
1/2 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. ginger
1 1/4 c. evaporated milk
2 eggs, separated
1 1/4 c. canned or cooked pumpkin
1 9-inch Brazil nut crust

Combine gelatin, 1/2 c. of brown sugar, salt and spices in top of double boiler. Stir in evaporated milk, egg yolks and pumpkin. Place over boiling water and cook, stirring occasionally, until gelatin dissolves and mixture is heated through, about 10 minutes. Remove from heat. Cool, stirring occasionally until mixture is chilled and mounds when dropped from a spoon. Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 c. sugar and beat until very stiff. Fold into pumpkin mixture; turn into Brazil nut pie crust. Chill until firm. If desired, garnish with whipped cream and Brazil nut curls.

Brazil Nut Crust

1/4 c. ground toasted Brazil nuts
Pastry for 1 9-inch pie crust

Add toasted Brazil nuts to pastry mix or to flour before adding shortening or liquid. Roll out pastry; fit into 9-inch pie plate. Bake as usual for baked pie shell.

Brazil Nut Yields

1 pound of Brazil nuts in the shell = 1/2 pound shelled nuts
1 pound shelled Brazil nuts = 3 cups
1 cup shelled nuts = 1 1/4 c. coarsley ground nuts
1 cup shelled nuts = 1 1/4 c. sliced nuts
1 cup shelled nuts = 1 c. finely chopped nuts

Brazil Nut Preparation Tips

To Shell Brazil Nuts:
Cover the unshelled nuts with cold water; bring to boil; boil 3 minutes, drain. Cover with cold water, let stand 1 minute, drain and crack.

To Slice Brazil Nuts:
Cover shelled nuts with cold water and bring slowly to a boil, simmer 2 to 3 minutes, drain. The nuts can then be sliced lengthwise without breaking.

To Make Brazil Nut "Curls":
Follow above directions for preparing Brazil nuts for slicing. Use vegetable parer to make paper thin lengthwise slices which will curl.

To Chop Brazil Nuts:
For finely chopped or ground nuts, put shelled Brazil nuts through food grinder, using coarse blade. For coarsely chopped nuts, use French knife on chopping board.