Newspaper Page Text
ood for Americas
And for you potato lovers...
f f By AILEEN CLAIRE
f i NEA Food Editor
f|a variation of cottage-fried
r1 tatoes comes with the cos
klopolitan name of Basque
fbtatoes. These feature po
gjtoes well-browned on both
| lies with beaten eggs
“pured over the top in the
[lst stages of cooking. This
• a dish potato lovers will
.®k for again and again.
■ BASQUE POTATOES
» AND EGGS
113 cups sliced cooked
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U SPEEDY DlSH—Puffy salmon casserole is a speedy casserole which combines green spinach
Pi noodles with salmon and an interesting lemony topping.
[Seafood stretchers
I add variety to menu
By SUSAN DELIGHT
Copley News Service
( Both meat and seafood
‘ “stretchers” make protein food
go a long way. Along with
■jboosting the food budget, sea
food stretchers lend variety to
jthe daily menu. This does not
jmean, however, that they are
Inot impressive enough to star
at parties.
Any of the recipes which fol
low will produce entrees which
any hostess will be proud to
serve guests.
Puffy salmon casserole is a
speedy dish which takes less
than 30 minutes to prepare.
Green spinach noodles are
combined with a can of salmon
and topped with a lemony
sauce.
Shrimp creole in a cottage
noodle ring is both impressive
and tasty, as are festive fillets
with confetti rice. The latter
features fish fillets brushed
with a sauce and wrapped
around a spear of juicy pineap
ple.
PUFFY SALMON
CASSEROLE
2 one-third cups (3 oz.) un
cooked spinach noodles
2 tbsps. butter or
margarine, cut into pieces
2 tbsps. fresh-squeezed
lemon juice
lean (16 oz.) salmon,
drained, boned, flaked
2 eggs, separated
V 4 cup mayonnaise
V 4 tsp. salt
1 tsp. fresh-grated
lemon peel
2 tbsps. sliced stuffed
green olives
Lemon wedges
Cook noodles according to
package directions; drain. Re
turn to pan along with butter, 1
tablespoon lemon juice and
salmon. Toss lightly to mix;
cover and keep warm on low
heat while preparing topping.
Beat egg yolks well; stir in
mayonnaise, salt, lemon peel
and 1 tablespoon lemon juice.
Zesty homemade bread
A Raisin Oatmeal Ribbon
Bread provides tangy zest to
any meal or in-between
snacking. It has the extra
pickup of flavor from the
use of orange juice and
orange peel, which tend to
heighten the raisin taste.
RAISIN OATMEAL
RIBBON BREAD
I’A cups California raisins
1% cups sifted flour
2 teaspoons baking
powder
Vz teaspoon soda
1 teaspoon cinnamon
baking potatoes
4 tablespoons butter
ft cup minced onion
ft teaspoon salt
Coarse-grind black
pepper
4 eggs, well-beaten
Minced parsley, if
desired
Slice peeled, cooked pota
toes about ft-inch thick.
Melt butter in heavy skillet.
Add potatoes and onions.
Press down into pan. Using
Beat egg whites until they hold
stiff peaks; fold in yolk mixture
along with sliced olives. Place
noodle mixture in a buttered,
shallow casserole; spoon over
puffy topping.
Bake at 400 degrees for 10 to
15 minutes until golden brown.
Serve immediately with fresh
lemon wedges. Makes 4 serv
ings.
FESTIVE FILLETS
WITH CONFETTI RICE
6 fresh fish fillets or
6 frozen fillets, thawed
6 pineapple spears
3 tbsps. melted butter
SAUCE
2 tbsps. butter or margarine
2 tbsps. flour
1 cig) milk
One-third cup mayonnaise
or salad dressing
2 tbsps. lemon juice
1 tbsp, chopped parsley
1 tbsp, prepared mustard
1 tbsp, sweet pickle relish
1 tsp. instant minced onion
1 tsp. sugar
ft tsp. salt
CONFETTI RICE
2 packages (12 oz.)
rice pilaf frozen in the
stay-perfect pouch
1 package (10 oz.)
mixed vegetables frozen in
butter sauce that clings
ft cup diced,
toasted almonds
Spread each fillet with 1
tablespoon sauce. Set aside re
maining sauce. Place 1 pineap
ple spear on each fillet; roll up
and secure with toothpick or
skewer. Place rolled fillets in
buttered baking dish and brush
with melted butter. Bake at 350
degrees for 35 to 40 minutes or
until fork tender. Heat remain
ing sauce. Arrange fillets on
bed of confetti rice. Top with
sauce. Makes six servings.
Sauce: In medium saucepan,
melt 2 tablespoons butter.
Blend in flour. Gradually stir in
milk. Cook over medium heat,
1 teaspoon salt
l /z cup sugar
1 cup uncooked
quick-cooking oats
1 egg
2 tablespoons soft butter
*/2 cup orange juice
■Z* teaspoon grated
orange peel
cup water
Chop raisins coarsely. Re
sist flour with baking pow
er, soda, cinnamon, salt and
sugar; stir in oats. Add
beaten egg, butter, orange
medium heat, brown on one
side and turn. For a fancier
appearance, potato slices
may be placed in oven-lap
ping circles for the first of
two layers. Sprinkle browned
side with salt and pepper.
Carefully brown other side.
Pour beaten eggs over the
top. Sprinkle with minced
parsley. Turn heat to very
low. Cover. Cook 7 to 10 min
utes or until eggs are set.
Serve from the skillet in
which the potatoes are
stirring constantly, until thick
ened. Add mayonnaise, pars
ley, mustard, pickle relish,
onion, sugar and salt; blend
well.
Confetti rice: Cook pouches
of rice and mixed vegetables
according to package direc
tions. Turn into a large bowl.
Add almonds; fluff with a fork.
COTTAGE NOODLE RING
1 package (8 oz.)
medium noodles, cooked
2 eggs
1 cup dairy sour cream
1 cup creamed cottage cheese
1 tsp. salt
Dash pepper
1 small clove garlic, minced
ft cup chopped green onions
ft cup grated
Parmesan cheese
Prepare 2-quart ring mold by
buttering and lining with strips
of aluminum foil. In large mix
ing bowl, beat eggs lightly.
Blend in remaining ingredi
ents. Spoon carefully into
aluminum foil-lined mold.
Place mold in pan of hot water.
Bake at 325 degrees 30 minutes.
To unmold: loosen cottage ring
by tugging on ends of foil. When
loose all around, invert serving
plate over food. Holding both
together, quickly invert. Re
move foil. Fill center with
shrimp creole. Makes six to
eight servings.
SHRIMP CREOLE
ft cup each, chopped onion,
celery and green pepper
ft cup butter or margarine
1 package (8 oz.)
uncooked frozen shrimp
3 tbsps. flour
lcan( 1 lb.) tomatoes
ft tsp. salt
ft tsp. basil
Dash of hot pepper sauce
Saute vegetables in butter
until just tender. Add shrimp
and cook until pink. Stir in
flour; then add tomatoes and
seasonings. Heat to serving
temperature.
juice, peel and water. Mix
until well-blended. Spread
*3 of batter in bottom of
greased and floured
B*/2 x4’/2-inch loaf pan or 2
(2’/2-cup) pans. Sprinkle
with half of raisins. Cover
with batter, another layer of
raisins and top with remain
ing batter. Bake in 350-de
gree oven 55 to 60 minutes
for BV2-inch pan or 40 min
utes for small pans. Turn out
and cool on rack. Makes 1
large or 2 small loaves.
(NEWSPAPER ENTERPRISE ASSN.)
cooked, cut in wedges. For
variation cook bacon in
heavy skillet. Remove and
keep warm. Pour off drip
pings. Use 4 tablespoons of
the drippings instead of but
ter. Follow above directions.
To serve, top with cooked
bacon strips or cut pieces.
Another method is to pour
ft -cup thick cream over po
tatoes when they have start
ed to brown. Four servings.
(NEWSPAPER ENTERPRISE ASSN.)
JOHN HANCOCK
Revolutionary statesman
John Hancock was born on Jan.
12, 1737.
■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■MB Prices Effective Thru F“ —s—■—
M U April isth Oscar Mayer
1*1 1II113! ILI Lunch Meats
■ ■ill ■ ■ ■ i 1/ /a\ wfi|Aini \
/ A \ Bologna Your Choice
FOOD STORE SEizS CflC
1003 W. TAYLOR ST. \ Cotto Salami Pkg (JU
I Liver Cheese
Oscar Mayer
A<b Smokie Links 'L"M C
CHUCK CQ* JE„
roast tb V** Bacon 69
~— Wieners -89
Chuck Roast 89* Heat b 29 c
Boneless Shoulder Fresh Ground AAr
Roast 99 c Beef 69
■ Tender
taM ei t, to i Cubed Steak 5149
Short Ribs
— —— Stewed Tomatoes Jj
Food King Distilled Morton New
Vinegar Lite Salt = t4nn
...73' £.-19’ M Btm “ ”
Martha White Nabisco I 1 1| Apple-Grape,
Cornbread Mix Honey Grahams Jvllj pple-Blackberry. j ar g
2m- 29 c £ 46 c jurii: <gc
Kingsford Charcoal Luzianne Instant |y| 11 Ta^Can
Lighter Coffee —;
»„39« e$1 o, Produce Specials
Pillsbury Self-Rising Lykes U.S. Hfl. 1 Irish
Flour Chili POTATOES
5 59‘ 35-99* nn Cin CQc
Great Taste Franco American U
Sauce Spaghetti „ c
1802 AOC 26 Oz MpplW 3 Lb Bag
J ar Can Western
Sunshine Franco American CdlltdlOUpGS 3 F ° r
Potato Chips Spaghetti-O
lUS.BC KO9 515 Oz. SIOO Pears Ead,||J
Twin Pkg. Can I juicy
Kraft. Refr. Morton House Os 21126 S DOT
Fruit Salad Salisbury Steak Fane, m.
- 53* cT 69 c Hot Pepper cm 4J
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Bosque potatoes are a rich and filling dish for guests or family.
Griffin Daily News Wednesday, April 12,1972
Page 17