Newspaper Page Text
Griffin Daily News
FOOD FOR AMERICANS
A Curried Fish Mousse Pleases Dieters
By AILEEN CLAIRE
NEA Food Editor
Want an eye-popping
“cheat” food for famiJy or
friends that will please diet
ers? Try a curried fish
mousse. The fish is poached,
insuring juiciness, in a blend
of clam juice, tomato juice,
nonfat dry milk solids, un
flavored gelatin, curry
powder and other season
ings. The mousse gets its
fluffy texture from beaten
egg whites folded in.
Chill in a mold and serve
on a chilled platter sur-
HNNTVERSJIBT SALE 1
■V Get Everyday Deep-Cut Discount Prices
BHBHBHBRNHNHMHMMMM irni
i4iiMil lTH.«■
MJjifTTB Tk
m
y a n ■■A' i J *T ir *4 * rvn fl
W»' > tad ■> > ,M .kjmff IBBjmJ J liWiVl *bl M
ImlshCzzjm® !
' ' X H .T. E "A L .' VERL "- 65e ’ F " ESH LEAN. DELICIOUS SMOKED
breast quarters i B . 37< ground round S93c pork chops . 1 ;5i.09 Tenderay Takes The Guesswork
( FRESH FRYER (GIZZARDS LB. 395) FREEZER QUEEN (COOKING BAGS) LEAN TENDER U.S. GOV’T INSPECTED '
“®,®“«JP»..- " 33t ENTREE MEATS «”»< M>«K STEAK LB «sc fllHUflr Out Os Buying Beef!
FRYER WINGS i LB DATII UflEliroe l 2 0Z. rft K ) X T |»ii ß |i T I •••*« i All Kroger Tenderay Beef and the plants where it is packed
EK HIITOJ . 3vc KATH WIENERS PKG. 59c PORK ROAST J’taflnSMPßJ are U.S. Gov’t. Inspected to make sure they comply with e
k^m~ SS . E .«.L LB ’ S,ZE REGAL 2 LB. tender fresh (BUTT portion lb’. *75C* ” ” U.S. Department of Agriculture Standards for cleanliness of in
BAKING HENSH49c REDFERN WIENERS p v a a c c ksl.29 PORK HAMS, Portion 65 C * ' Y
' TlZrV BEL OVEN READY 10 ’ 16 LB ‘ S ‘ ZE SX D FRESH BONELESS (,DEAL FOR ™ ™ LL > ’ ’ • BONELESS OULDER CLOD LB. $ 1.39» %
J“ R “e V o «e ” 43t • ??f3 ’‘ POM CHOK •’*’•« BOSTON ROLL ROAST....“ SU9 GROUND CHUCK ? 83c
WISHBONE GAME SUNNYLAND SLICED FRESH CUBED HI-BRAND TENDERAY a
CORNISH HENS 2 s 2 iz° e z 79c LUNCHEON MEATSh°? 45c PORK CUTLETS. E8 .89c CUBED BEEF STEAK.... 2 °kg z $1.09 RIB STEAKS BOfMEIN LB sl 33 »
. •••• •<• < • le
’s
? STS
CENTER CUT I DRY SAL t CENTER CUT I i1 1 1 1 II I • llfll • I I I Bl >lal ■ Y “
| SLAB BACONS9c | | STREAK-O-LEAN L . 6 53c
X •Y # | y J* Y • I r J» y • I t
• Yj ■SWwTTn II
tKuffiKM BEnflUi | cgno I rsiMi OslQOil '
SLAB BACONSi»49c CURE 81 HAMSH J 1.39 1.. ■ V ' / B| II l ■'*'* I !
SWIFT BONELESS HOSTESS M LD« || H H Lite H| H H LD* H ■
CARDINAL BACON. L . 8 79 c HAM HALVES..SI.49 ■"■' ■ ■■ ■ ■ h B
SLICED TENN-TUCKY SLICED 1 LB. PKG. $1.79)
BIG VALLEY BACONH7Sc COUNTRY NAMHSI.39 sirlota lb. ~,2 9 Fresh *•<»•"• Wieners or
ROSE SLICED REELFOOT WHOLE OR SHANK HALF
” “"‘“ S "SROAST fryer Legs Sliced Bologna
RATH BACON. . l 'B9c STREAK-O-LEAN 5K 1 .“;43c eflfljfc mA. a
DAIRY BRAND SLICED DRY SALT 3 V MM flfl K
HORMEL BACON i 8 .93c FAT BACKS . L8 .29c |T|B> L h flflW pk“ fll>
PREMIUM SLICED RUDY FARMS (2 LB. ROLL $1.57) ™ * fIT Jfl Jfl
E SAUSAGE.... . lB 79c
TENDERAY BONELESS TENDERAY BONELESS FRESH SLICED (CALF LIVER LB. 795)
MS ■■«.) ™±"..Z.S“ - M ’ ,T" D s,i “”‘ ■■«« “L 1 ™,.-,;; ■■■”•
z ronOM ROUND SIUR.-SDRm CURED STEMS TSSE.RR ROT ROAST S’.RT.OR
— Sunrise Fresh Produce —
i 8.65 c ■MVMMHIHI
W/^m i I*l LHiij I*l Pi iimc '?’M
. lb -39c t ywg||H uu ™ A
3 69c gracl
y sunnyslope premium
"TASTE THE DIFFERENCE" ROUND WHITE
. .. PEACHES 1 B - 29c potatoes
Lettuce Lb. 59 large bartlett
MMMMH NECTARINESB ™69c PEARS.. .. 3 69c
B B RUBBER PLANTS“;99c TOMATOES.“29c ■ HflYllTlfl
M H LIMESAND K V 1 V 1 WJ
B■ ■ I CARROTS 2 29c LEMONS °, 49c MM! BBr
iv 1
MHHMHmI J J * tfo as well «<***
i
I> l M J
. ■■■...,.^ CT .- ■. fl
-1
19
Wednesday, August 6, 1969
rounded with gelled chicken
broth aspic chopped into
cubes.
If you have trouble un
molding the mold, dip it into
a pan or bowl of warm water
to the depth of its contents
and run a sharp paring knife
around the rim to loosen.
Hold a serving dish tightly to
the top of the mold and turn
upside down. It may be
necessary to repeat this if
the contents don’t slip out
readily.
CURRIED FISH MOUSSE
1 pound haddock fillets
\z cup clam juice
2 teaspoons onion flakes
2 tablespoons nonfat dry
milk solids
1 cup tomato juice
2 envelopes unflavored
gelatin
l teaspoons curry powder
1 teaspoon salt
Few drops Tabasco
2 eggs, separated
In large skillet, poach fish
in clam juice with onion
flakes. Meanwhile, stir non
fat dry milk solids into
tomato juice mixture to
soften. Add tomato-gelatin
mixture to skillet. Flake
fish with fork. Add curry
powder, salt and Tabasco.
Cook over medium heat 3
minutes. Beat egg yolks
slightly. Add a little hot fish
mixture to yolks, stirring
vigorously and then stir into
skillet. Continue cooking 2
minutes. Chill until mixture
thickens slightly. Beat egg
whites until stiff but not dry.
Fold into fish mixture. Turn
into 5-cup mold. Chill until
firm. Unm 01 d to serve.
Makes 6 servings.
CRYSTAL ASPIC
2 quarts cold, fat-free
chicken stock
3 egg whites, lightly
beaten
3 egg shells, crushed
3 envelopes unflavored
gelatin
To clarify stock, put in
large saucepan with egg
whites and shells. Stir con
stantly over low heat, using
wire whisk or slotted spoon,
until mixture boils rapidly,
15 to 20 minutes. Remove
from heat and let stand,
undisturbed, for 15 minutes.
Pour through strainer lined
with several layers of wet
cheesecloth. Let drain un-
' A x/\.
iff ./»»««&■
A fish mousse to please dieters
disturbed for about 15 min
utes. Chill or use immedi
ately. If clarified stock is
cold, sprinkle gelatin over
cold stock in saucepan and
stir over low heat until gel
atin dissolves. If clarified
stock is hot, soften gelatin in
%-cup cold water, add to
hot stock and stir until dis
solved. Pour into shallow
pan. Chill until set. Turn
chilled aspic onto board.
Chop coarsely with large
knife and place around gel
atin mold. Garnish with
twisted lemon slice and
sprig of dill.
(Newspaper Enterprise Assn.)
Color Photos
For Licenses
CHEYENNE, Wyo. (UPI) -
With few exceptions, most Wyo
ming drivers are pictured in color
on their driver’s licenses.
In a three-year cycle, the
Wyoming Tax Commission
phased out the old form in
favor of the color-photo licenses
which include a small color mug
of the holder.