Newspaper Page Text
Peanuts pack proteins
Hungarian Rice Buffet
i cup long grain brown
rice
1 tablespoon instant
chicken bouillon
1 4 cup butter
5 cups shredded cabbage
(about 1 pound raw
weight)
1 3 cup chopped onion
Cook rice according to package directions, adding 1 table
spoon bouillon to water; drain. In a large skillet, saute cab
bage and onion in butter until tender. Stir in cooked rice,
ham, peanuts, raisins, salt and cayenne pepper. In a small
bowl, combine cream and egg. Pour over cabbage peanut
mixture in skillet. Cook and stir until hot. Makes approx
imately 7 cups.
★ ★ ★
Chicken Hut mold
1 package (8 ounces)
cream cheese, softened
1-1 2 cups chopped peanuts
1 can (1 pound 13
ounces) pear halves
Whip cream cheese until light and fluffy. Stir in 1 cup
chopped peanuts. Shape into 16 balls. Roll balls in remain
ing 1 2 cup chopped peanuts and set aside. Drain pears
reserving liquid. In a large bowl dissolve gelatin in 2 cups
boiling water. Add enough water to pear liquid to measure
2 cups and add to gelatin mixture. Place 8 cheese balls in
bottom of an 8-cup mold. Pour about 1 cup gelatin into
mold; chill until almost set. Chill remaining gelatin to con
sistency of unbeaten egg white and stir in chicken. Place
one cheese ball into indentation of each of 8 pear halves,
stand stuffed pear halves around outside edge of mold,
cheese ball facing out. Chop any remaining pear halves;
stir into gelatin-chicken mixture and pour into mold. Chill
until set. Serve on salad greens and garnish with fresh vege
table relishes, if desired. Makes approximately 8 servings.
★ ★ ★
Plutty Huggets
1 pound ground beef
1 package (10 ounces)
frozen chopped
spinach, thawed and
well drained
1 2 cup chopped onion
it ★
2-1 2 cups water
1 tablespoon instant
chicken bouillon
2 teaspoons rosemary
leaves, crushed
Combine ground beef, spinach, onion, peanuts, salt and
pepper Using a rounded tablespoon, form the meat mixture
into 36 balls Brown meatballs in a skillet in 2 tablespoons
oil. Add garlic to skillet and cook 1 minute. Remove meat
balls. To prepare sauce: stir in water, bouillon, rosemary
and cayenne pepper. Heat mixture to boiling point, stirring
until bouillon is dissolved Blend in peanut butter. Heat to
simmering, stirring until sauce thickens. Add meatballs to
sauce and cook approximately 10-15 minutes or until done.
Remove the meatballs to a serving dish. Spoon sauce over
meatballs and garnish with fresh parsley. Makes 3 dozen
meatballs.
Sausage casserole
For an ideal and imagi
native new dish, try the
recipe for Sausage-Eggplant
Casserole, suggests Reba
Staggs, hwne economist of
the National Livestock and
Meat Board. Plump and
juicy sausage links bake
atop a mixture of eggplant
and tomatoes, flavored with
Parmesan cheese, for a
distinctively delicious cas
serole.
Sausage-Eggplant Casserole
1 pound pork sausage links
2 tablespoons water
1 medium eggplant (about
I*4 pounds)
1 cup boiling water
1 teaspoon salt
y« cup chopped onion
2 tablespoons butter or
margarine
1 cup coarse dry bread
crumbs
1 can (16 ounces) tomatoes
1/8 teaspoon pepper
1 cup chopped ham
1 cup cocktail peanuts
1 2 cup seedless raisins
1 teaspoon salt
1 4 teaspoon cayenne
pepper
1 2 cup light cream or
half and half
1 egg, beaten
2 packages (3 ounces
each) lime flavor
gelatin
1 cup minced chicken
1 2 cup chopped cocktail
peanuts
1 2 teaspoon salt
1 4 teaspoon pepper
2 tablespoons oil
1 clove garlic, crushed
★ *
1 4 teaspoon cayenne
pepper
1 cup peanut butter
1 tablespoon chopped
parsley (optional)
'/« cup dry bread crumbs
3 tablespoons Parmesan
cheese
Place the sausage links
and 2 tablespoons water in
cold frying pan. Cover
tightly and cook slowiy for 5
minutes. Pare eggplant and
cut into '/fe-inci. cubes. Cook
for 10 minutes in 1 cup water
seasoned with 1 teaspoon
salt. Drain. Brown onion
lightly in butter or mar
garine in large frying pan.
Add eggplant, tomatoes, 1
cup crumbs and pepper. Stir
to combine and place in
bottom of a greased 114
quart utility dish. Combine
l /4 cup crumbs and Par
mesan cheese and sprinkle
over the top. Arrange the
sausage links on top. Bake in
a moderate oven (350
degrees F.) for 30 to 35
minutes or until sausages
are browned. Makes four
servings.
I POWERS Superette I
Ca. 3 At Vineyard Road - Phone 227-9854
; Open Six Rays A Week 8 A.N. ’til 8 P.M.
[ Snnday Bj%.M. ’til 6:30 P.M.
FRESH WHOLE
FRYERS
45
Umit 4 Please
mm ■■■■hbbbbhhhbhrhrhbhhhl
' Calf Mullet
I LIVER FISH
55° -39°
Homemade Pure Pork
SAUSAGE
$ 1 39
J.
PORK SALE!
Center Cut
PORK $409
CHOPS lb |
¥ 4 PORK $429
LOINS Lb I
PORK $139
LOINS I
NECK 4QC
BONES l IW
SEALTEST
MILK
$449
I
HEAVY BEEF SALE
Ground Beef
69 c
Sirloin Steaks
Lh. * l 49
T-Bone Steaks
* 1 S»
Round Steak
u. * 1
Cubed Steak
j 99
Brisket Stew Beef
u - 69 c
Chuck Roast
Li,.
English Roast
Lb 89°
Shoulder Roast
Lb 99 c
Loin Tip Roast
■*, * 1 59
Rump Roast
* 149l 49
Ground Chuck
$ 1 29
Lb. J.
(.’omit on pcim\ - wise peanuts and peanut butter to lielp stretch the shrink
ing lood dollar. These wholesome products pack extra purchasing power for
modern shoppers who need nutritious, versatile foods that are high in quality
and low in cost.
An ideal source of inexpensive protein, peanuts provide plenty of impor
tant nutrition for only pennies a portion. Besides carrying 26 grams of protein
per 3-1/2-ounce serving, peanuts claim an added bonanza of essential B vita
mins, polyunsaturated fats and a balanced share of energy-producing calories.
Combining protein-packed peanuts with economical cuts of meat and
poultry in exciting main dishes extends the budget and a balanced diet even
farther. And desserts made with peanuts satisfy nutritional needs as well as
a sweet tooth.
GRIFFIN
DAILY^NEWS
■ v
foods
w Wednesday, February 11,1976
DIXIE CRYSTALS
SUGAR
5 « QQ
Limit 1 With
or More
SUNBEAM
BREAD
3 QO*
ROUND TOP
LOAVES I^l
ARISTOCRAT
ICE MILK
Gal.
59’
FANCY PRODUCE
Crisp
Lettuce «- 29 c
Green
Cabbage H c
Fresh
Pole Beans * 29 c
HOLLYHOCK
FLOUR
Limit 1 With II
or More
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