Newspaper Page Text
Page 18
— Griffin Daily News Wednesdays April 26, 1972
By AILEEN CLAIRE
NEA Food Editor
Have you thought about
entertaining friends with a
soup and salad party? There
is something cozy about sit
ting around the table enjoy
ing a bowl of soup served
w i t h a hearty homemade
biscuit or muffin. Even
meat-and-potatoes men like
■ V|l J| I J'-'Q J Heavy Beef—Full Cut
Round Steak
FOOD STORE _
1003 W. TAYLOR ST. $ 109
First Cuts ■ Sliced Boilin « Me3t . u I j Ubed
HAM FAT BACK *
“49* »1 9* R um p R Oas t
Fresh Chicken Wilson’s Certified Sliced
NECKS BACON 89*
Boneless
u7 c 79* Sirloin Tip
Wilson’s All Meat Fresh Flsh ROdSt
WIENERS MULLET sll9
-69* 29* 1
"" ' r" " I""" JL., Non-Food Itoms Reg. Discount
Shurfine Argo Sliced Stokely s UVU IIUIIIQ
Catsup Pineapple Turnip Greens no More Tangles 139I 39 120I 20
9 c ™„,..
Morton House Mayfield Yellow Margaret Holmes
Baked Beans Corn Field Peas Arrld Sproy Deodorant VI 1—
3®<h. fiflC Q » C7C 4 m SIOO White Rain Hair Spray ]*’ 113I 13
Cans dd U Ca,lS Jf it Cans I
Betty Crocker rnnirll rnADC
Nabisco Cooking Oil Shurfine Variety FROZEN lUUUv
Fig Newtons Crisco Peaches Hamburger
a a AA ” Chunking
~ 49° 99 3 • 99° Helper '»» m
Produce Specials CQc
Bananas 2-29* —— ">'« k "
Cashmere Bouquet American Ace
Ganges -59* F -Soap |nstant Tea
Pears “10‘ 4 “55 7QC Wa, "“
White or Pink OQC fiiov fV
Gra oefruit 2 J ______
Uli Swanson Bean & Franks
Giant CQC Lassie Jane Pickled ninn«k»>
8818(1 nnc size QQ Sweet Dinner
Tomatoes 'J 3 — chjps ~,45.
Fresh Green e At DOg FOOd AWWe*
-LL 16 10* ee OOA QDC POt Pies
Cabbage » 5
Have a soup and salad party
an occasional bowl of home
made soup One that is fill
ing but is a mere 28 calories
a portion appeals to those
who claim to be dieting.
This is a Mushroom Vege
table Soup. Serve with a
hearty green salad. For a
calorie-conscious dessert
serve fresh fruit that is in
season in your area and
some Cheddar cheese
MUSHROOM VEGETABLE
SOUP
2 cans (IO 1 /? oz. each)
beef broth
2 soup cans water
1 large carrot, cut into
very thin julienne
strips
1 1 pound fresh mushrooms,
sliced
1 tomato, diced
*4 pound fresh spinach,
chopped
2 teaspoons Worcester
shire sauce
In medium saucepan, com
bine broth, water and car
rot. Bring to boiling point;
reduce heat. Cover and sim
mer 5 to 8 minutes. Add
mushrooms, tomato, spinach
and Worcestershire. Cover
and simmer 5 minutes long
er. Makes 8 portions (28 cal
ories per portion).
(NEWSPAPER ENTERPRISE ASSN.)
Rock lobster Polynesian
By AILEEN CLAIRE
NEA Food Editor
Although lobster and other
seafood dishes are year
round delights, homemakers
begin to think more of pre
paring them now that sum
mery weather is here. This
probably is a hangover from
days when seafoods were
more seasonal than now.
Refrigeration and freezing
techniques put delicate sea
foods in reach of most super
market shoppers’ hands.
Here is a different approach
to lobster ... a Rock Lobster
Polynesian, using South Afri
can rock lobster tails, flaked
coconut, apple and curry
powder. Serve this with hot
rice or try a cold rice salad
as a contrast to the hot cas
serole.
ROCK LOBSTER
POLYNESIAN
3 packages (8 ounce each)
South African rock
lobster tails
1 can (S’/i-ounce) flaked
coconut
3 cups milk
*/z cup butter
1 sour apple, peeled and
chopped
1 small onion, chopped
% cup flour
2 tablespoons curry
powder
Juice of 1 lemon
1 teaspoon ginger
Salt
Drop frozen rock lobster
into boiling salted water.
When water reboils, boil for
1 minute. Drain and drertch
lobster with cold water. With
Choice cheese muffins
By AILEEN CLAIRE
NEA Food Editor
More and more homemak
ers turn to ways to stretch
the food dollar yet provide
their families with delicious
and nutritious meals. One of
the best ways, known to
grandmothers and great
grandmothers, still is to turn
to leftovers. A little imagina
tion and willingness to try
new food combinations make
eating leftovers fun. For ex
ample, those with toasting
and baking units such as
toaster-ovens may whip up a
meal-in-one sandwich using
less expensive leftover
chicken or turkey and a few
pantry staples. Choice
Cheese Muffins also may be
prepared in the range
broiler
CHOICE CHEESE
MUFFINS
l'/4 cup diced chicken,
capon or turkey
I*4 cup finely shredded
Swiss cheese
*/j cup mayonnaise
,z 4 cup sweet pickle relish
1 tablespoon lemon juice
,z 4 teaspoon Worcestershire
sauce
,z h teaspoon Tabasco
pepper sauce
6 English muffins
Paprika—or desired
spices, to taste
Mix together the diced
meat, most of the shredded
cheese (saving 2 teaspoons
for the topping), mayonnaise.
Vegetable dishes
By OPAL CRANDALL
Copley News Service
Vegetables, both fresh and
canned, can be dressed up to a
degree which makes them
competitive with the entree for
menu popularity honors. With
the addition of protein foods,
they can even take top billing.
The vegetable dishes fea
tured today are guaranteed to
add flavor distinction to any
meal. Two feature asparagus,
which is plentiful now, and the
other stars canned com in a
fool proof custard.
FOOL PROOF CUSTARD
One can condensed
cream of mushroom soup
One 5 & one-third-oz. can
evaporated milk
2 eggs, slightly beaten
2 tablespoons flour
■>4 teaspoon salt
x 8 teaspoon pepper
One 12-oz. can vacuum-pack
golden whole kernel
corn, drained
One-third cup toasted
bread crumbs
1 tablespoon melted butter
Blend soup, milk and eggs
well; stir in flour and season
ings. Gently stir in corn. Turn
into a greased 8 x 8-inch shal
low baking pan. Toss bread
£
Mk 'I
Rock lobster tails, coconut and curry combine for
Polynesian treat.
scissors, remove underside
membrane and pull out meat
in one piece. Cut into slices.
Combine coconut and milk
and heat to the boiling point.
Strain coconut and milk,
pressing out all liquid. Re
serve. Melt butter and saute
apple and onion until soft.
Sprinkle with flour and curry.
Gradually stir in coconut
: • ’ mu. Im 13
Cheese muffins using chicken leftovers make
budget meal.
sweet pickle relish, lemon
juice, Worcestershire sauce
and Tabasco. Separate the
English muffins gently with
a fork and toast them to the
desired darkness. Spread
about 114 tablespoons of the
filling on each muffin half.
Sprinkle the top with about
2 teaspoons of the remaining
crumbs with melted butter,
sprinkle over custard. Bake at
350 degrees for 40 to 45 minutes
or until knife inserted in center
comes out clean. Serves nine.
SHRIMP ARAGUS
Two 15-oz. cans extra-long
tender green asparagus spears
2 tablespoons butter
1 tablespoon flour
Vz teaspoon salt
teaspoon white pepper
Vz teaspoon sugar
1 cup light cream
One can large cleaned
and deveined shrimp,
drained and rinsed
1 teaspoon lemon juice
1 egg yolk, beaten
2 tablespoons sherry
3 tablespoons grated
Swiss cheese
Heat asparagus spears in
medium saucepan. As the as
paragus is heating, melt butter
in medium saucepan; blend in
flour, salt, pepper and sugar,
gradually stir in cream. Cook
over medium heat, stirring
constantly until thickened and
smooth. Reduce heat; add
shrimp and heat through. In a
small bowl, combine lemon
juice, egg yolk, sherry and
cheese. Stir egg mixture into
sauce and heat through; do not
milk. Cook while stirring un
til sauce bubbles and thick
ens. Stir in lemon juice an<
ginger. Add rock lobste
slices and reheat until bub
bly. Season to taste with salt
Serve spooned over rice
Garnish with quartered pine
apple slices. Makes 6 serv
ings.
(NEWSPAPER ENTERPRISE ASSN.)
cheese and paprika.
If using toaster-oven, re
set to the Top Brown setting
and toast until cheese is
melted and bubbly. Serve
with tomato slices or potato
chips and pickles and hot or
cold beverage.
(NEWSPAPER ENTERPRISE ASSN.)
boil. Drain asparagus spears
and arrange in serving dish;
top with shrimp sauce. Serves
six to eight.
TIP: When heating the as
paragus, try to use a pan which
is large enough so the spears
will not be broken.
CHEESY ASPARAGUS
CASSEROLE
7 slices bread
1 pound fresh asparagus
Vz pound Cheddar cheese,
grated
3 eggs, beaten
1 teaspoon salt
V 4 teaspoon thyme
v 4 teaspoon dry mustard
214 cups milk
2 tablespoons melted butter
METHOD: Stack tread. Cut
off crusts (use for bread
crumbs) and cut into thirds.
Lay strips of bread one layer
only in oiled 9” x 12” casserole.
Snap off tough ends of washed
asparagus. Cut off tips. Grate
or cut stalks into long thin diag
onal slices. Put on top of bread
with tips. Sprinkle cheese over
top. Blend together rest of in
gredients. Pour over top. Bake
in 325 degree oven %-l hour.
Serves eight.
Served .with a tossed green
salad and vinegarette dressing.