Newspaper Page Text
— Griffin Daily News Monday, November 19,1973
Page 12
A bountiful blessing—Thanksgiving
By Aileen Claire
NEA Food Editor
What is bountiful? Cer
tainly Americans who Thurs
day, Nov. 22, sit down to a
traditional Thanksgiving
dinner and the early settlers
who thankfully gloried in
their first harvest of 1621
placed a different emphasis
upon the word. However,
this uniquely American _
custom signifies a closeness
to be shared with family and
friends. And this feeling has
been maintained — unlike a
number of other historic
customs - as a meaningful
tradition.
At one time the first
Thanksgiving was described
as a magnificently bountiful
feast. Historians point out
that this probably was far
from true since the Plimouth
(Plymouth) colonists’s sup
plies which they had brought
From England were prac
tically exhausted and the
early colonists were amateur
farmers.
They entertained their In
dian friends with fish, game,
corn and beans.
Thanksgiving 1974 will be a
repeat of this general menu
in many homes. Those who
plan to entertain four or six
persons will want to serve
special dishes such as Rock
Cornish Game Hen, Belle
Menuiere, which is the crea
tion of Carl V. Helm, a
southern chef, and active
member of the Southern
Culinary Arts Societe of Nep
tune Beach, Fla.
Accompanying these tasty
game hens is a choice of a
Portoleone Magic Mousse by
Herb Hambourger of the
Pewter Mug, Cleveland, Ohio,
or an Apricot Port Delight
created by Karen Venge of
the California Home Eco
nomics Association, Costa
Mesa, Calif. To round out the
meal serve creamed peas
and pearl onions plus
Mushroom Rafts Magnifique
as a hot/cold salad and
Pickled Dilled Cucumbers.
2 game hen livers, finely
chopped
1 small onion, finely
chopped
3 fresh mushrooms, finely
chopped
2 thin slices boiled ham,
diced
1/2 cup butter
1-1/2cups white bread
crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2teaspoon poultry
seasoning
1 egg
1 teaspoon parsley, finely
chopped
two 116-pound rock
Cornish game hens,
thawed and cleaned
4 slices bacon
1 cup, and 1 ounce Tawny
Porto
Pan fry first four ingre
dients in half the butter (*/i
cup) for seven minutes. Mix
in next four ingredients. Cook
until crumbs are slightly
browned. Just before remov
ing from the heat, stir in eggs
and parsley. Mix thoroughly,
add one ounce Porto. Cool.
Season hens with salt and
pepper. Stuff with dressing.
Truss hens. Place two bacon
slices criss-cross over breast
of each hen. Roast in a 400-
degree oven one hour. Baste
hens frequently while roast
ing with remaining butter
and Porto heated together.
Makes four servings.
(Those who not wish to use
Porto may substitute apple
juice or apricot juice.)
PORTOLEONE MAGIC
MOUSSE
3 ounce ruby Porto
1 egg yolk
Iteaspoon powdered
sugar
2-3 drops vanilla extract
Combine all ingredients in
saucepan over low heat. Beat
with wire whisk until thick
but still liquid. Spoon into
saucer champagne glass. Can
be served hot or cold. Serves
one.
APRICOT PORTO DELIGHT
1 10 ounce package dried
fancy apricots
Good beef
buys ahead
Sharply reduced wholesale
beef prices signal a period of
good meat values ahead for
consumers. In addition to re
cent increasing slaughter
levels, the industry is in the
normal seasonal bulge in mar
keting of all species.
Because of increased sup
plies. there is reason to ex
pect that prices in the future
will stabilize at levels that
will be attractive to con
sumers and yet not discour
age future growth in livestock
production, according to the
National Live Stock & Meat
Board. While no one expects
meat prices to fall to levels of
past years, supplies in sight
should offer the consumer and
her family more variety at
attractive prices. With a re
turn to near normal market
ing patterns, the industry will
likely see much more stable
pricing of both livestock and
meat.
2-1/4 cups water
2 cups sugar
1/2 cup tawny Porto
12-15 macaroons
1 cup heavy cream, whip
ped.
Soak apricots overnight in
water. Bring to a boil in same
water. Add sugar. Simmer 15
to 20 minutes, or until
apricots are soft and most of
the water has been absorbed.
f STORE >
hours
Monday 8:30 A.M.
Tuesday To a
Wednesday 6:30 P.M. Fff?!TfT!TrTTffiiL,
| CLOSED ALL DAY THANKSGIVING, ■ 111 Rj HI IIJIJI ■ £
Friday-Saturday JESmEHSJ
OPEN 8:30 A.M. TILL 8:00 P.M.
. 409 South Hill Street J -
< THANKSGIVING A*■ J J M
" > AVOCADOS “"39c HOlll> ** SPtC,AI A
APPLES" “10-99 C BROCCOLI OR _ - flf \
1 tangelos J
I 1 • it YELLOW ONIONS 3 ba b gs9c L ® Jk
ORANGE JUICE....^ F B9c I "TWJ 7
; a 4 1 A A i K k A A "j CELERY HEARTS
/ PICKLED BEETS 3 ]lr°s $1 OLIVES ar 75c
J M 1 ! 11 SALAD CUBE 59c CHERRIES 7a? 2 39c
iVJLJw.c
"A, II
ORCHARD PRIDE AUNT JEMIMA FROZEN B I
PINK APPLESAUCE 6“ s sl WAFFLES 2 pkgs 88c ■ I I M
Qinnccvc CUT OR FRENCH GREEN BEANS. FORDHOOK OR BABY ■ I ■Hill i
mRDSEYE FROZEN LIMAS OR BROCCOLI CUTS FROZEN ■ I | I 1 Y I V 1 k
COOL WHIP bowl 49c KROGER VEGETABLES....4 pkm 9Sc ■ T 1 I T k I 1 I 1 . k
LE SUEUR PEAS OR WHITE SHOEPEG CORN IN BUTTER BROCCOLI SPEARS WITH HOLLANDAISE SAUCE OR | | I I
SAUCE OR CAULIFLOWER OR BROCCOLI IN CHEESE SAUCE SWE E T POTATOES Wl TH SUGAR GL AZE < . , ~ •'»
VEGETABLES 2 K 79c BI RD SE YE VEGETABLES .. 2 ’AS :69c
XihUJ, j
■k J ■'.l
i d lILIIMK. SC3SSW
wffinw
JcTFJ J wi'*
*»l
G & W FROZEN STEAK CUT FROZEN KRAFT m 100 CT.V o
COMBO PIZZA 3 p 2 k0 z 51.99 FRENCH FRIES 2AJS.7S< TEEZ DIPS 2pkosßßc TEABAGS pkg sl.lß
N P O G O ™'‘ PEAS M ' XE '’ VEGET4BLK ' KROGER B CT. VANILLA <CE CREAM SLICES OR 16 OZ. KROGER PIMENTO SHMANN ,
VEGETABLES 4%£Mc ICE CREAM CAKE R0LL...“"79c CHEESESPREAD «« 52c MARGARIHE rkgSlc
MINUTE MAID FROZEN KROGER KROGER -8OZr« /•IMu'iaiAM BAIIC 97, OZ.m/
ORANGE JUICE ca°n z 47c HALF A HALF . Q . u . A . R . T 6Sc SOUR CREAM DIPS 2™59c CINNAMOH ROLLS can 36c
KROGERSUCEO °" "' VES ' SPRINGDALE LOW FAT RALF*, ,« JuSHnnr 1 '”"""™*” CUI
STRAWBERRIES 2'pk«:7sc COTTAGE CHEESE tub 44c EGGNOG gal $1.39 CHEESE FOOD pkg. $1.43
MORTON BLUEBERRY OR STARKIST CHUNK STYLE FREEZER PLEEZER ICE MILK OR r fCM 8 OZ.-A,
CORN MUFFINS 37c TUNA T.?44c FUDGE BARS sß< CREAM CHEESE pkg 39c
k aKsAaA a 1 k skiAiA a k k kKcAaA a k V. l Aa A
k v"
j ■T • kJ evß »TiTH 3 I I 4
r-mwiwwiy wiw-■ wiwwiim r wmwjwmmm-i F% Vw
i 40- OFF i| 50* OFF li 20 OFF i
WITH VILLAGE BAKERY
I COUPON NESCAFE J| 2 LB. rnillT fA|f C i KROGER NATURAL FLAVOR |
! $129 INSTANT COFFEE | I TIN $2.99 WITH COUPON ICE CREAM
to applicable >° to
coupon per cuitomer. Good I couP on P® r customer. Good • . coupon per customer. Good
Xußk thru 1973 at your thru Nov. | /wWk thru Nov. your
I t|U2[jU Griffin Kroger Store gi YMpijF Griffin Kroger |g Mj|piy Griffin Kroger I ■■
V ’
JLMWM MM »M M ““• '•» ■» MMDMBMMBM MAP. *BB«»M«a«r«8B«M«a» ■■ MMMIMMMtMM «■ ■■ ■■■■•■ J
Cool; add one-quarter cup
Porto to apricot mixture.
Place half of macaroons in
serving dish and sprinkle
with Porto. Place half of
apricots on top of macaroons.
Sprinkle with Porto wine
apricotjuice mixture. Repeat
procedure, ending with
apricots on top. Chill for at
least 1% hours. Top with
whipped cream. Makes six to
eight servings.
Mushroom Rafts Magnifique
1 head western Iceberg
lettuce
1 pound fresh mushrooms
1/2 cup com oil
2 tablespoons flour
1-1/4 tesspoons salt
1/4 teaspoon onion powder
1 /8 teaipoon pepper
1/Btesspoon rosemary,
crumbled
1-1/2 cups helf-end-half or
light cream
1/4 cup dry white wine or
cream
Core, rinse and thoroughly
drain lettuce; chill in dis
posable plastic bag or lettuce
f ‘crisp-it.” Clean mushrooms
under fine spray or with
damp paper towels. Slice
mushrooms thin; saute in oil
in skillet until tender, about 5
minutes. Sprinkle with flour
and seasonings. Slowly add
cream, stirring constantly.
Cook over medium heat until
thickened and smooth. Add
wine, keep warm. Slice let
tuce head crosswise into four
to six 3/4-inch thick “rafts.”
Place “rafts” on serving
plate and spoon warm
mushroom sauce over. Gar
nish each with a radish rose
or pimiento rosette and
parsley sprig as you wish.
Serve at once. Makes 4 to 6
servings.
Pickled Dilled Cucumber
1 to
1-1/2 pounds cucumbers
1 teaspoon salt
1/2 cup white vinegar
2 tablespoons water
3 tablespoons sugar
2tablespoons onion
flakes
2 teaspoons dill weed
1/8 teaspoon ground white
pepper
Peel and thinly slice the
cucumbers. Place in a bowl
and sprinkle with salt; toss.
Cover and refrigerate at
least 2 hours. Meanwhile
combine remaining ingre
dients. Drain cucumbers.
Pour dressing over cucum
bers; toss. Refrigerate 1 hour
longer or until well chilled.
Makes about 2-1/2 cups.
(NEWSPAPER ENTERPRISE ASSN.)