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FORSYTH COUNTY NEWS—WEDNESOAY, OCTOBER », IM4
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Country-style cooking operation uses time-tested recipes
ST. LOUIS Cooking is an art
Lucille May has been developing
most of her 72 years, so she jumped at
the chance when a restaurant chain
asked to use her name and recipes for
a new country-style cooking opera
tion. >
“I like my free time as much as
anyone,” Mrs. May said. “But after I
retired I found myself cooking for all
my friends and entertaining them.
!’ve always been very busy.”
Mrs. May retired after 50 years in
the restaurant business but got back
into cooking when the national res
taurant chain of Gilbert-Robinsor
Inc. asked her to lend her name and
culinary talents to its latest restau
rant, Lucille's Country Dinner House.
“Some people read a murder mys
tery or a magazine before they go to
sleep I read a cookbook,” she said.
Mrs. May previously worked in the
restaurant chain’s test kitchen, cre
ating new recipes from her Arkansas
background as a Southern country
cook.
“I come from a family of good
cooks,” she said. “I was one out of
four girls and I was the oldest. When I
was little 1 helped my mother cook.
“Cooking is an art. You have to
have ingenuity. My mother did. Her
food was, to me, gourmet.”
Mrs. May began cooking profes
sionally in 1930. She and her husband,
Conway May, managed several coun
try clubs in the Kansas City, Mo.,
area, and later moved to the Jeffer
son City Country Club in 1941. During
those years, Mrs. May’s culinary
ingenuity was often called upon.
“Most new recipes come about by
necessity,” she said. “I was in the
food business during World War 11.1
taught myself to do things without
something the recipe called for.”
Her customers a iso pressured her
to develop new recipes especially
during the Christmas season.
“Everyone was always saying, ‘Lu
cille, give me something new,’ and I’d
have to come up with something
different all the time."
Mrs. May Joined the Gilbert-Robin
son test kitchen in 1965. The firm
operates the Bristol Bar & Grill in the
St. Louis area, and Houlihan’s at
locations across the country.
“Once when I was working with a
chef in the test kitchen and I’d done
something wrong, I was getting
really frustrated. And he looked at
me and said, ‘Lucille, this is a test
kitchen.'" She laughed.
“We had our flops, but there were
always plenty of people around to eat
them."
Mrs. May had her successes, too.
Houlihan’s still serves her apple stru
del pie and country club bleu cheese
dressing. Bristol’s serves her steamy
drop biscuits.
Recipes for Lucille’s County Dinner
House also are adapted from her
Arkansas days. Among the restau
rant's entrees are slow-cooked South
ern fried chicken for |6.95, barbecued
pork ribs for $8.50, skillet-fried catf
ish with combread batter for $6.50,
and fried chicken livers on buttered
toast for $5.95.
The food is all served family style.
The vegetables aren’t on the plate
with the meat at Lucille's they're
brought to the table in bowls. If two or
more people order the same meat,
the meat is brought to the table on a
platter.
“I think we’re going back to more
casual living and serving," Mrs. May
said. “We’ll be serving good country
food, and plenty of it.”
Mrs. May won’t be cooking the
food, although she said she’d be will
ing to pitch in “if things got busy."
But she created all the recipes others
will be cooking. And she's pleased
with her cooks.
“The assistant chef here is a
woman. She’s very good," Mrs. May
said. “Don't get me wrong there
are men in the restaurant business
and they are wonderful but women
have a special touch that makes
things just right."
Although a spokesman for Gilbert-
Robinson said there were no immedi
ate plans for a chain of May
Country Dinner Houses, Mrs. May
said she was told the company would
keep a close eye on the new restau
rant to determine whether franchis
ing was possible.
Mrs. May said she is getting a
Beets and eggs
Brets and Eggs
6 large eggs
16-ounce can sliced beets
cup sugar
H cup cider vinegar
Salt to taste
Lettuce
Storebought haring fillets in sour
cream
Hard-cook eggs, shell and cool;
place in a 1-quart jar. Drain liquid
from beets into a 1-quart saucepan;
add sugar, vinegar and salt to taste;
stirring to dissolve sugar, bring to a
boil. Pour over eggs; pile beets on
top; press down beets so liquid about
covers than. Cover and chill 24
hours. At serving time, remove from
jar and drain; arrange beets on let
tuce; halve eggs and add; garnish
with herring. Makes 6 first-course
servings.
special thrill out of her namesake
restaurant.
“It’s very exciting to see your
name up in lights.”
Here are some of Lucille May’s
favorite recipes:
Shoe peg Salad
15 ounce can peas, drained
15 ounce can white shoe peg corn,
drained
8 ounce, can sliced water chestnuts,
drained
1 cup diced celery
U.S.D.A. CHOICE BONELESS
Chuck
Roast
?i 37
mcpctofjer
LENOX FARM RITZ-SWEET POTATO-20 OZ OR I 35c OFF LABEL
Sliced Bacon Pumpkin Pie wesson Oil
99* $ 1 29 , $ 2 19
FAMILY PACK-GRADE "A"
Fryer Leg
Quarters'
.38*
HORMEL SURER SELECT
Pork Steak
1
MEAT 00 SHF AM £D
Bryan Franks ... & 1
U S DA CHOiCE-BONELESS
Chuck Steaks
$l7B
USOA CHOICE BONELESS
Whole Chuck Rolls
CVS’OMCUT ■ W 1
SIfMCHuCMT! ■
waa mv stiw o* Wm
WOUND c~uo LB
HORMEI SUPER SfItCT—BOSTON BUTT *■«*
Port Roast „ 1
USOA CHOCf £ #%QJt
Chuck Eye Steaks is 2 "
GRADE A FRESH-FAMILY PACK
Fryer Thighs
eoc
" WB with sack
PORTION
LB ATTACHED
BAVARIAN
Braunschweiger
$-119
us m
PtG A
POLISH KIELBASA OR SMOKED PORK
Sausage Ring
•*2 19
1 bunch diced green onions
Small jar diced pimientoes
8 ounces diced green pepper
Marinade
Vz cup sugar
1 teaspoon salt
Ms cup cider vinegar
Vz cup salad oil
Mix marinade well and pour over
vegetables. Marinate 3 to 4 hours or
overnight.
Serves 12 to 15
GOLD N PURE
Tropicana
Orange Juice
s*ls9
64-OZ
CARTON
FOR BATHROOM
Waldorf Tissue . . 77
30c Off LABEI-UUMORY am (A
Fab Detergent. . . ISf s | w
REG AOCORELECTRA-PERK COFTEE H 0 ‘ » a..
Maxwell House .. v *2 z *
LIGHT OR OARK BROWN SUGAR
4X OR K) X CONFECTIONERS
Domino's Sugar
1 , 44* I
HOMISTYLE CHICKEN HOOCH f OR
CHICKEN NOOOiE OS AAA
Campbell's Soup 39
TOASTEO OAT aau
Sheerlos Cereal ™ H *
PINTO MIXED NORTHERN SMAU GREEN OMAS SPECKtEO
BuTTERBEANS BUCKEYE PEAS OR CROWOER PEAS
Luck's Beans
12 ”881
READS GERMAN STYLE m a a
Potato Salad t* 79
BOROEN S NONOAWY COFFEE CREAMER t a a a
Creamora TS *1
SPRITE TAB DIET COKE OR
Coca-Cola
™ S9BB
VOTER RETURN
BOniES AMI
SINGLE 1-LITER BOTTLE • 49C
SPLIT OR FLAKY SHOWN k SERVE »■ f|H
Food Giant Rolls 2£S 1
•TORE AODUSI;
• HIGHWAY It, LANIER VILLAGE •
ALL VARIETIES
Jeno s Crisp N
Tasty Pizzas
89*
io-oz
PKG
NATIONAL BRAND
FRESH BAKERY
POOD GIANT
Sandwich Bread
=49*
Corn and Tamale
Casserole
1 can tamales
1 can cream style corn
¥i onion, chopped fine
% cup sharp cheddar cheese, grated
8 crackers, crashed
Butter casserole; place tamales in
casserole and mash well; add cream
style corn, onions, ami cheese; mix
well; pour over tamales; over top of
casserole place the 8 crushed crack
ers and dot with 2 tablespoons of
PLAIN OR SELF RISING
Gold Medal
Flour
48*
LIMITI PLEASE
RICH
Hunts
Tomato Sauce
AAc
15-GZ^»
CAN
KUfIAKI
Cob Corn *SP 69
KTRfU-SMCW AAA
Pie Shell W 69
Cool Whip 89
MINUTE MAIO-RCS OO WTTM AUU> • M Nj Q
Orange Juice ... 1
Me KEN 2 IE'S-SPECKLED
Butterbeans
1,99* I
TREE W
Apple Juice 99
AMERICAN HfRfTAOE—SRF6U _ *
Sliced Choose ... 13 79
*OOO SIANT AQ
Buttermilk ... . . GAUON I
FOOD GIANT
Medium Eggs
CEO
DOZEN
*OOO 64ANT
Sour Cream .... CARTON 89
WHIPPED
Sunnyland Spread
$129
3-LB
TUB JBa
batter; bake in a 350 F oven for 38
minutes. Serve hot.
Serves i to 8.
Peach Cobbler
Favorite pie crust
30 ounces fresh frozen peaches
2 cups granulated sugar
IV4 tablespoons cornstarch
1H cup cold water
2 tablespoons butter
Vi teaspoon almond extract
Mix sugar and cornstarch together
FROZEN FOODS
FRESH DAIRY
HUNGRY JACK
Fluffy Biscuits
EEC
in saucepan and add cold water and
peaches; stir over medium heat to
dissolve sugar; let mixture come to a
full rolling boil; boil mixture for 5-6
minutes, stirring; add butter and
almond extract. Place mixture in 919-
inch pan and cover with crust; sprin
kle top with 1 tablespoon sugar and
dot top with 1 tablespoon butter; bake
in a 375 F oven for 15 minutes; reduce
heat to 350 degrees and bake for 20
minutes or until done.
Serves 10 to 12.
GREAT TASTE!
Lucky Leaf
Apple Juice
-89*
ST. MARY S REGENCY TOWELS
BATH TOWEL
■J-:) «299«
, " ~s~~f EACH MHi 25"X48"
* SIZE
* WITH $25 IN REGISTER TAPES S 3 99 WITHOUT
HURRY! THIS OFFER ENDS
OCTOBER 20. 1984.
T&£iso»«
s 2*°
WITH COUPONS AVAILABLE ONLY AT FOOD GIANT!
U S NO. 1 - GENUINE
Russet
Potatoes
10-LB J
BAG •
FRESH
Crisp Celery
A QC
30 SIZE
. stalk Efc
EXTRA FANCY RED AAt
Delicious Apples »S 99
FRESH FIRM
Green Cabbage
I .IS* I
CANADIAN WAXED MEDIUM
Rutabagas 29°
SWEET (XK.DfN FRESH '
Fie Pumpkins *39°
FUU OF MAX-FRESH MEATY “
Coconut* 59
MORE SAVINGS
SUTTERMM BAKMG MIX
Blsqulck «g£ ’l* 1
KSSSS S“ fTS •' # * u7oe
Vegetables 39 c
•mv’cßowfß “
Muffin Mix s l 4t
FRiCES GOOD WEO S»T 30
THRU SAT.. OCT. •, 1954
PfSERVE TNE RIGHT TO UAKT QUANTITIES
' °*
m guoit ACCEPT U SO A fOOO stamps
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