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23 m £
11 KZj i mw§ NABISCO VANILLA
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smm r ' asms R; v; '' MW mm CREME s
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North Hilt ■ Street ■ SANDWICH
a i m j Phone 121 9753
BLEACH HUNT'S SOLID PACK MAXWELL HOUSE
CLOROX TOMATOES INSTANT
No. l l /i Can 59c COFFEE
N) r- Lb. LUZIANNE TEA Box $ JAR 6 Oz. 79 c
BLUE Mayonnaise PLATE CM £ MINN'S PURE LARD 69
LIBBY'S SHOW BOAT MAYFIELD
Roast Beef Pork & Beans Yellow Com
2 ca.s $110 56 Oz. Cans 2 cans 33c
BLUE PLATE HOWELL MILLS
Crowder Peas 2 c* 43c Salt 26 Oz. Box 10C
CENTER CUT CENTER CUT LEAN TENDER
AM Pork Steak Pork Roast
LB. 89c LB. 69c LB. 49c
FRESH WHOLE FRYERS LB. 27c
(Limit)
FRESH LEAN BONELESS ROUND THOMPSON'S
GROUND STEAK WDENERS
BEEF
3 LBS. (Limit) $100 LB. 69c ?^99c % ■ if
MUSCOGEE PATS VARIETY CHUNK
BACON STORE BOLOGNA
2us.$100 OVER MEN’S 200 PCS. DRESSES OVER 200 3 “e$ ioo
FLA. VINE RIPE
TOMATOES PANTS LADIES’
FRESH GREEN
*10c Broken Assorted Sizes Colors. ond Limited Broken Assorted Sizes end Colors CUKES
: ' PECK $100 BASKET 75c Pair 75 c EACH 2 m l§C -
Griffin Duly New*
Macaroni and Cheese Loaf
Maddox, Newspaper Enterprise Assn.
Want a meatless main dish
that faces appealf up to demands of
taste good nutrition,
easy preparation different? and some- it.
thing We have
Just’read on. then step with
enthusiasm into your kitchen.
GOLDEN MACARONI LOAF
(Serves 6)
1 tablespoon salt
3 t quarts boiling water
2c T l!™ri « onnrMl elbow
macaroni a
1 medium onion, finely
chopped margarine
% enp butter or
Mi cups dry bread crumbs
2 cups grated Cheddar
cheese
• it ctps m jifc
3 eggs lightly beaten
1 package (10 ounces)
frozen peas, cooked
and drained
% cup chopped pimento
Confused About Lobsters?
by Gaynor Maddox, Newspaper Enterprise Assn.
Q—I’m confused about lobsters. Are there many kinds?
A—To answer your question, we quote the National Fish
eries Institute: “Lobsters are salt-water crustaceans found on
the ocean bottom from the shore line to the edge of the con
tinental shelf. There are two principal kinds found in the
United States: the northern (or Maine) lobster and the rock
(or spiny) lobster. The northern lobster is characterized by
its large, heavy claws. The rock lobster is distinguished by
the many prominent spines (hence the name spiny ) on its
body and legs, and it* long, slender antennae.
“The northern lobster is found along the Atlantic coast
from Labrador to North Carolina, Maine although and Massachusetts most of the
United States’ catch comes from the
coasts. The rock or spiny lobster occurs in the tropical, sub
tropical and temperate waters of the Atlantic, Pacific and
Indian oceans. In the United States, it California. is found principally in
the waters off Florida and southern
“Northern lobsters can be bought live or already boiled,
or the cooked meat may be available purchased in fresh, parts frozen of and Florida can
ned. Live rock lobsters are some
and California. Frozen rock-lobster tails are sold throughout
the country.
“The French have a name for each species of lobster
homard for the lobster with large claws; langouste for what
we call the rock lobster. The Spanish in Europe and in South
American countries call their lobster langosta and the tiny
one langostina.”
Q—Has lobster meat any nutritional value?
A—Yes, definitely. Lobsters supply fats high-quality calories. proteins, Those
vitamins and minerals, and are low in ana
fats present are largely of the polyunsaturated type.
Meatless Meal-in-a-Dish
by Gaynor Maddox, Assn.
With the beginning of Lent,
meatless protein dishes are in
order. But let’s make them in
teresting, easy to prepare and
really good to eat.
Canned tuna, of course, is
probably the most popular of
all fish. So let’s begin with a
very tempting recipe.
In this is quick Tuna-Rice
Curry flavor Skillet, the delicate
of canned tuna blends
deliciously with a base of un
diluted celery soup seasoned
with curry powder, apple and
onion. It is served garnished
with peanuts, raisins, coconut
and green pepper.
TUNA-RICE CURRY
SKILLET
(Serves 4)
2 cans (6% or 7 ounces
each) .... tuna in vegetable ..
0,1
1 medium apple, pared
and . chopped . .
medium onion, chopped
Vienna Torte Tastes Great
by Gaynor Maddox, Newspaper
e r make <*°colate pan
cakes. w , _ Ever pile . them, one on
top of another, and spread a
cream filling in between the
■
cause there is a new choc
olate-flavored dessert pan
®“ tb ®.“wrket.
Therefore, to make this Vien
na Torte it takes more crea*
tive imagination than actual
kitchen skiiL
LUSaOUS VIENNA TORTE
2 cum water
1 11-oz. package Vienna
dessert pancake mix,
chocolate flavorwi
% cup melted batter
Beat oeai together logemer cbm eggs and
1r d< I a melTid
beat u£ufty weU S«r %£s?t te &&.
Old World Cherry Treat
by Gaynor Maddox, Newspaper Assn.
cook
She cherry still remembers of her the'cold
soup JSes^nd childhood,
desserts, ^Novif ££ tT* SSSJ
N sZ&^ living
w a
enjoy cherries—d a r k Bings
Oueif Queen Annes—in AnnS’ 3? 23* old world
SSifh cnensn ShC continues to
GABRIELLE’S
CHERRY SALAD
(Serves 8)
1 (1 lb.) can pitted dark
sweet cherries
1 (1 lb.) can pitted light
large sweet cherries
1 grapefruit
2 cups hot apple juice
18
1 teaspoon salt
% teaspoon pepper
V* teaspoon thyme
Add 1 tablespoon salt to
rapidly boiling macaroni water. Grad
U ally add so that
wa ter continues to boil. Cook
££? SS°S
colander. Meanwhile, saute
onion in butter until crisp
tender. Combine in large mix.
in s bowl Wlth bread crumbs, peas!
cheese, milk, eggs,
pimento, 1 teaspoon salt, pep
p macaroni; er and thyme; mix mix again. well. Add
Turn
^to well-greased 9x5x3.
inch loaf pan. Cover and bake
in P an of hot water in 350
degree (moderate) oven 1
hour. Cool 5 minutes. Loosen
edges with spatula; unmold
onto platter. G a r n i s h with
pickle fan, as desired. Serve
with your favorite tomato
sauce.
1% cups water
1 can condensed cream of
celery soup
Vt cup each chopped
peanuts, raisins, flaked
coconut, chopped chutney
green pepper,
1% cups packaged pre
cooked rice
1 or 2 teaspoons curry
% powder
teaspoon salt
Drain oil from tuna into
skillet Heat oil; add apple
and onion. Cook slowly until
apple and onion are soft
about 10 minutes. Add water,
soup, to blend. curry Stir powder, salt; stir
in rice. Pile
tuna in center of skillet.
Bring and mixture to a boil; cover
let stand 5 minutes,
Fluff rice with fork. Sprinkle
with chopped peanuts, rais
ins, coconut and chopped
green pepper. Serve froi
skillet Serve with chutney.
Wed., March 9, 1968
Heat to proper temperature
(a few drops of water will
sizzle when sprinkled P on grid
die) Use % -cup batter for
each pancake. To assure uni
inch pancakes. Cool before
lowing stacking with any of the fol
flavored whipped
cream fillings 8
CREAM FILLING
? cups heavy cream
*, S^Tv.nlU,
^ ip crea Spread m with each sugar pancake and
£illin f
? nd stack - If h desired, garnish
op with choco] ate curls. Chill
# J or several hours. For variety,
to basic filling add- l tabll cun
chopped P«*ns or 1
590011 mt * ni C0ffee or %
cup cocoa.
2 < 3 oz > Packages cherry
% tea^Mn^grlrad^inger Dash salt B 8 °
syrnp f?U a ^ che ^ ^ rle ^“boK ® v reservin g
* W0rk
^rS»as?asrs measure 1% liquid. Dis
?°! gelatin cups hX
ve in apple
juice. Add ginger g and salt
? tb- t0 blend. Stir in fruit
Juices and chill until slightly
thickened. cherries Set aside a few
for garnish. Add re
gelatin. maining fruit to thickened
mold. Pour into 2-quart
Chill until firm. Un
m -.i? “cessing, ? n P late cherries and garnish and
mint i . leaves. As dessert,
either a
serve plain or with s
soft custard sauce.