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pollutant, despits
SeW m from tities lacking
“Munidpai lewage releases
treatment plants and overloaded treatment facilities
in larger cities have inflicted heavy damage to
streams and resulted in losses of recreation, pro¬
duced odors and killed many fish,” the report stated.
Most severe industrial damages result from acid
discharges, oil wastes and other discharges, the sub¬
committee reported. other subcommittee members
Buff and four Fayetteville, Russell —
Senators Harry Redwine of
Mereer of Metter, R. E. Cannon of Clayton and El
dridge Perry of Warner Robins—recommended that
the General Assembly continue to study pollution
Pr °They also asked that serious consideration be
given to the present structure of the state’s pollu¬
tion laws.
9
Rock Creek Gets 'Housecleaning'
Mountain trout anglers who include Rock Creek
among their favorite streams are in for a pleasant
surprise next season, a state fishery biologist said
Howard Zeller of the State Game and Fish De¬
partment said biologists have chemically removed
all the rough fish from the stream and restocked it
W ^te°department accomplished the stream its including goal of poison¬ trout,
ing out every fish in
minnows, suckers and other undesirable species.
•* Goldfish were a major problem in the creek and
in Edmondson and Rock Creek Lakes before the
eradication program. pounds, mud¬
Giant goldfish, many as large as six reproduc¬
died the water and interferred with trout
tion, Zeller said. . restocked , , ,
After poisoning the stream, biologists , ,
the stream with brook trout. This stocking will be
supplemented by additional releases in the spring.
Rock Creek is one of the state’s most popular
trout streams due to its accessibility to the public.
Technicians Predict
Record Deer Harvest
One of the best deer seasons in history came to
a close January 5th and Georgia hunters have every
reason to be proud of their prowess.
Final tabulation of the number of deer killed
during the ’60-61 season is not yet available but
game technicians are confident that this year’s kill
will surpass last year’s record of 8,000. and
Hunters downed 958 deer during the Game
Fiali Department's special bunts on state game
management areas. This exceeds the old state rec
oKgbgr. almost 500 deer. >
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Hi# fam# of iht Southern cook hat traveled far, and chicken it the
t celebrated Southern dith of all. Here’* a wonderful Jellied
ken talaJ that look* and tattet lika a million, yet barely tickle*
budget budget become. Dec A uf 0. it it if i* made miat to to mniiuy thriftily with wiui evaporated evapormeu milk. uuist So •
gmooth, to elegant in flavor, " we i call call thi* this ingenious ingenious recipe recipe our our Mlllii Million
luncheon Smut Salad, It ntakee with a party make-ahead main dish, convenience Sunday night and ' t cool-of-th eool-of supper, cupper, the- or
cooking. specialty _____ ___
■toraing tatin-textured talad,
, Bett of all, with jutt flight variation! in thif
you can make pretty Orange Carrot Raitin Salad or Lime Peach Dec*
SuJL.Ij.lU'd ' Evaporated ..l.d milk blend* to beautifully, you’ll tay thi* i* the
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y. hot f) MILLION UnUied Chicken DOLLAR Z Salad) SALAD diced cooked , chicken , f
j 1 cup very wa-er gelatin dessert Vi cups diced celery
1 package lemon f milk avor 1 tablespoon cup minced onion *
2 cup tablespoons evaporated juice Va teaspoon salt
lemon
'elatin it dissolved.
Co#ltll rdiafning mold individual molds; chill until
MdinrfOM Id in ingredients. Turn into a 4-cup or
firm. UlHMid to serve.
yiELDi 4 to 6 servings.
ivor lilsfr f
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ngs. lemon
Lime Pi I P»! th«
geletin. chicken, Si _______ onion and tali Into
3-cup mold. celery,
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Fish Dish Supreme! Delicious Rice Salmon Loaf
• n T .:r
Rice Salmon Loaf
Here’s a delicious main-dish that’s stUe to be one of the
family favorites. It combines popular salmon, fluffy white
rice and tasty seasonings into a luscious baked loaf that's
quick and easy to make. It’s a real budget-saver, too!
Ingredients:
1 cup cooked rice
94 cup buttered bread crumbs
2 eggs, beaten
Y a teaspoon salt
% teaspoon celery salt
94 teaspoon pepper
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 tablespoon chopped pimento
4 cups flaked canned salmon
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A French Flavor Secret
Enhances Baked Alaska SD
Baked Alaska is always a treat. But made in a large tube pan with
- new Deluxe Cake Mix, it becomes something even more special.
• • a Duncan
Angel Food cake according to the
directions on the package. When
cake has cooled thoroughly, cut a
trench around the top—about 1 "
wide and 2" deep. Fill this with ice
Combine ingredients in the
order listed and place in a but¬
tered loaf pan or ring mold. Eake
in a moderate oven, 350 degrees,
for 30 or 40 minutes. Turn onto
a serving platter.
Serve loaf with buttered peas
and carrots or, if ring mold is
used, fill the center with this com¬
plementary vegetable mixture.
Garnish with radishes, pickles
and lemon slices. Serve with
cream sauce or lemon sauce.
whipping 4 egg whites until
frothy; then gradually add 94 cup
sugar, beating until stiff. Spread
meringue on top and sides of cake.
for Bake 4-5 in minutes. preheated 450° F^ovep ^
A RECIPE FOR A HEARTY, delicious Skillet
Chopped Beef Stew made with a package of beef vegetable
soup mix that supplies not only delicious flavor but also the
nutritious ingredients of numerous vegetables as well as beef..
This stew is simple to make ^ind takes just about 35 min¬
utes from start to finish. The onions and chopped meat are
browned in melted butter and then 2 cups of water and the
package of beef vegetable soup mix are immediately added:
and cooked for a half hour.
Serve piping hot with a lettuce salad tossed with a prepared
Italian dressing.
SKILLET CHOPPED BEEF STEW WITH ONIONS
2 tablespoons butter or 2 cups water j
margarine 1 package beef vegetable
12 small white peeled onions soup mix J
1 pound ground beef 1 tablespoon chopped parsley
Melt butter or margarine in skillet, add onions and lightly
brown. Add meat and brown well, stirring constantly. Pour in
water, stir in soup mix and cover. Cook about 30 minutes until
onions are tender, adding more water if necessary. Sprinkle
with parsley before serving. Makes 4 servings.
“Soup Shortcut—Traditional Result*
The north wind does blow and we shall have snow .. . and now
is the time to plan a dinner around a thick, rich, hearty soup. Potato
cheese soup, a traditional Canadian food is delightful served breads, steam¬
ing from a tureen with a variety of crisp crackers or pie. a
salad and a substantial dessert such as deep dish apple
Canadian Potato Cheese Soup
1 cup hot water 1 10 - 1/2 oz. can condensed
2 chicken bouillon cubes cream of celery soup,.
X 9 oz. package frozen French undiluted
fries 1/8 teaspoon paprika
2 teaspoons instant onions 1/8 teaspoon pepper
3 cups milk 1 8 oz. package process
American cheese, shredded
Combine water, bouillon cubes and frozen French fries in sauce
pan. Cook until potatoes are mushy, about 5 minutes. Beat until
smooth with rotary or electric beater. Add remaining ingredients,
except cheese. Heat. Add cheese and stir until melted. Serve hot,
plain or garnished with additional shredded cheese and minced
parsley or chopped chives.
Yield: 4-5 servings.
ouch Of Glamor For Frozen Peas”
A little extra attention to vegetables gives budget meals an
elegant lift. To point up the fresh color and flavor of frozen green
peas, cook them French style with lettuce, mint and onion. Peas
go from package to table in less than 10 minutes, fancy dress and
all! < 9 .
Frozen Green Peas, French Style
1 10 -ounce package frozen 2 teaspoons finely minced onion
green peas 1 small sprig mint i
2 tablespoons water m 94 head lettuce, shredded
% teaspoon salt 1 tablespoon butter
% teaspoon sugar 2 tablespoons cream ’
Drop frozen peas into saucepan with the water, salt, sugar, onion
and mint. Cover and bring to a boil quickly over high heat, separat¬
ing the block of frozen peas with a fork, if necessary, to hasten
thawing (takes 2 to 3 minutes). When peas are separated, scoot half
of lettuce under the peas and place remainder on top. Cover, reduce
heat to medium, just enough to keep peas simmering gently, and
cook until peas are just tender, about 5 minutes. Add butter and
cream and serve at once. Yield: 3 servings. __