Newspaper Page Text
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Mushrooms,Spinach
Combine To Mak
Delici C 10l
Nutritious, one-dish meals are a boon to busy cooks on
winter evemngs. Often they can be partiall{ or completely
preg‘ar‘ed ahead of time, then baked briefly before serving.
his Mushroom Spinach and Rice Casserole is a winner on
all counts. It's easy on the calories and beautifully nutritious.
And the mushrooms give it a hearty quality and “‘meaty”
flavor, as well as a feeling of elegance.
MUSHROOM SPII‘fACH AND RICE CASSEROLE
1 pound fresh mushrooms
4 tablespoons butter or margarine, divided
2% cups slightly-undercooked brown rice (% cup uncooked)
Y 2 pound fresh spinach, coarsely-chopped
i, cup shredded Cheddar cheese
4 eggs, lightly-beaten
4 teaspoon salt
1/8 teaspoon ground black pepper
va cup soft bread crumbs
Grease a 9-inch pie pan. Rinse, pat dry and slice mushrooms
(makes about 5% cups). In a large skillet melt 2 tablespoons of
the butter. Add mushrooms; saute until golden, 5 minutes; set
aside. Preheat oven to 350 degrees F. In a large bowl combine
rice, spinach, cheese, eggs, salt, black pepper and reserved
mushrooms; mix thoroughly. Spoon into prepared pan. In a
small saucepan melt remaining 2 tablespoons butter; add bread
crumbs; mix well. Sprinkle over mushroom and spinach mix
ture. Bake, uncovered, until firm, about 30 minutes. Cut into
wedges and serve as a main dish. Yield: four to six portions.
Begin The Countdown
On June Wedding Soon
If you want to be a June
bride, you'd better get mov
ing.
Wedding preparations
should have started in
January, six months before
The Big Day. To get back on
track, check this bridal calen
dar compiled by home
economists with the
Cooperative Extension Ser
vice.
For further information on
planning your wedding, call or
drop by your county Exten
sion office and ask for a copy
of “A Wedding Guide.” It's a
14-page pamp%let filled with
tips, and it's yours for the tak
ing.
. /
Bride’s Schedule!
Six Months Before the
Weddiniz
Set the wedding date.
Decide on your wedding
budget.
Select the style, site and
size of your wedding and
reception. Make the necessary
reservations.
Go with your fiance to visit
the clergyman and discuss
wedding plans.
Begin your guest list and
ask your fiance to begin his.
Order your wedding gown,
veil and accessories.
Meet with your attendants
to select their dresses.
Discuss the color scheme
with your mother and his so
they can order their dresses.
Engage a photographer.
Select ang register your
china, silver and crystal.
Begin shopping for home
furnishings.
Three Months Before the
Wedding:
Discuss ceremony details
with the proper authorities.
Make an appointment with
the doctor.
Discuss reception details
with the caterer.
Complete your guest lists.
Order invitations and an
nouncements; begin address
ing them.
Begin shopping for your
trousseau.
One Month Before the
Wedding:
Order flowers for the wed
ding and reception.
Order the groom’s wed
ding ring.
Order the wedding cake.
Mail your invitations.
Have the final fitting of
your dress and headpiece.
Ask the newspapers for
details on wedding an
nouncements.
Have your portrait made
and order glossies for the
papers.
Arrange lodging for out-of
town guests and attendants.
Mai\:e arrangements for a
bridesmaids’ luncheon.
Select_gifts for your atten
dants.
Plan the rehearsal dinner.
Write thank-you notes for
Makes In Minut
This elegant coffee cake can be prepared in minutes and uses
ingredients easy to keep on hand. Serve it for brunch or with
coffee to unexpected guests. The crunchy topping highlights
the ‘“‘treasure’’ hidden in easy rich, flaky giscuit.
TREASURE-FILLED COFFEE RING
2 packages of cream cheese
% cup sugar
1 t,abfeSfioon orange peel
Vs cup chopped pecans
2 (10-ounce) cans refrigerated big flaky biscuits
Y, cup margarine or butter, melted
Heat oven to 350 degrees F. Using shortening, grease 12-cup
fluted tube pan (nonstick finish pan, too). gombine sugar,
orange peel and pecans; set aside. Cut each package cream
cheese in half lengthwise, then crosswise into 10 equal pieces.
Separate each can of dough into 10 biscuits. Separate each
biscuit into 2 layers. Place 1 piece cream cheese between layers;
seal edges. Dip each filled biscuit in melted margarine, then in
sugar mixture. Stand biscuits on edge, slightly overlapping,
around prepared pan. Sprinkle with any remaining sugar mix
ture; drizzle with any remaining margarine.
Bake at 350 degrees F. for 30 to 35 minutes or until golden
brown. Cool in pan 1 minutes; turn onto serving plate. Cool
slightly. Ten servings.
gifts as they arrive.
Two Weeks Before the
Wedding:
Go with your fiance to get
the marriage license.
Arrange for name changes
on your driver's license, social
‘security records, etc.
Deliver wedding an
nouncements and pictures to
newspapers. Make an appoint
ment with the hairdresser.
Arrange for transportation
of the bridal party to the
church.
Complete your trousseau.
One BVeek Before the Wed
ding:
Arrange the rehearsal and
inform the wedding party.
Confirm the flower ar
rangements with the florist.
Give the caterer the final
estimated number of recep
tion guests.
Confirm the checklist of
photos to be made by the
photographer.
Prepare the an
nouncements to be mailed
after the ceremony.
Give the bridesmaids’ lun
cheon.
Arrange for your belong
ings to be moved to your new
home.
Begin packing for the
honeymoon.
The Big Day:
Ask friends and family to
help with errands— and to get
you to the church on time.
Groom’s Schedule
From the day he pops the
questions until the day he
says “'I do,” the iroom usual
ly doesn’t get a chance to say
much else about the wedding.
Traditionally, the bri(fe
and her family make all the ar
rangements— and all the deci
sions. After all, they usually
pay the bills.
But most successful mar
riages are partnerships, and
the time to start sharing in
the decisions is long before the
exchange of vows.
It’s up to the groom to
make sure that he plays an ac
tive part in the wedding ar
rangements and shares in the
responsibilities.
That’s why he needs to ask
three more questions right
after she says “Yes’’; When?
Where? and How?
According to family rela
tions specialists with the
University of Georgia Exten
sion Service, the family
should be brought into the
planning only after the bride
and groom decide on what
type of wedding THEY want.
Once the plans have been
made, the groom needs to do
his part to make the wedding
a perfect occasion.
Here's a simple checklist
that covers most of the
groom’s responsibilities:
Six Months Before the
Wedding:
The Summeruville News
HOME/FOOD
SECTION
Microwave Oven Cooks
These 3 Meals Quickly
Special occasions call for
some mouthwatering ap
petizers. Here are a few
recit[‘)es from microwave oven
cookbook that are comi)any
pleasers . .. and best of all . . .
they're quick and easy to
g,repare in a microwave oven.
ou can even make them up
ahead of time, refrigerate
them on paper plates or heat
proof serving dishes and then
at serving time, just whisk
them into the microwave oven
and cook for a minute or two
until hot.
STUFFED MUSHROOMS
- ITALIANO
12 large fresh mushrooms (5
ounces)
Order your bride's engage
ment and wedding rings.
Start making your guest
list.
Arrange with your fiancee
to visit the clergyman.
Decide with your sancee
on how many ushers you'll
need (about one for every 50
guests) and begin to choose.
Discuss honeymoon plans
with your bride and start mak
ing the necessary reserva
tions. If you're leaving the
country, check passports,
visas and inoculations.
Three Months Before the
Wedding:
Pick up {our bride’s wed
ding ring. Check to see if the
engraving is correct.
' Check with the bride about
your share of florist’s bill.
Order gloves and neckwear
for your attendants and make
sure they've ordered their own
wedding attire.
Select a gift for your bride
and for your attendants.
Arrange lodging for
relatives and ushers coming
from out-of-town.
Make sure all necessary
documents— legal, medical
and religious— are in order.
Two Weeks Before the
Wedding:
Make a date with your
uride to get the marriage
license. (You might make it a
festive occasion by having
lunch at her favorite
restaurant).
Check on arrangements for
the bachelor dinner, if any.
Arrange with your best
man for transportation from
the recei)tion to wherever you
plan to leave for your honey
moon.
One Week Before the Wed
ding:
Present gifts to your
ushers (at bachelor party,
perhaps).
Remind your best man and
‘ushers of rehearsal and
‘reshearsal dinner details.
Brief the head usher on
any special seating ar
rangements.
Put the minister’s fee in a
sealed envlope and give it to
the best man. He wilFéive it to
the minister.
.Get your going-away
clothes in order so you can
change at the reception.
Right Before the Wedding:
Stay calm, but check to
make sure you gave the wed
ding ring to your best man.
You don’t want to start off a
marriage by fumbling through
your pockets.
This Recipe Will Get You
Out Of Kitchen Fast
After a hard day at work or
Elay. who needs to spend
ours in the kitchen? Twenty-
Minute Tuna Delight is a
recipe you can prepare in 20
minutes or less and is easy on
the budget. With a microwave
oven even this short time is
cut in half.
One can of tuna combines
with wholegrain oats and
sweet 'n sour ingredients to
serve three to E)rur people.
Oats help extend the tuna and
provide important nutrients
to this skifiet supper. Serve
over a bed of rice or canned
chow mein noodles.
Twenty-Minute Tuna Delight
1 6% to T7-ounce can tuna,
drained, flaked
V%2 cup quick oats, uncooked
1 egg
Y 4 cup finely chopped onion
i, teaspoon garlic salt
1 medium-sized green pepper,
cut into strips
1 tablespoon vegetable oil
1 8-ounce can pineapple
chunks
in heavy syrup
1 chicken glouillon cube
V 2 cup boiling water
2 tabgespoons firmly packed
brown sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon vinegar
1 medium-sized tomato, cut
1 tablespoon butter or mar
garine
Va cup finely chopped onion
Va cup diced pepperoni (1
ounce)
2 tablespoons finely chopped
green pepper
V 2 small c?gve garlic, minced
Va cup finely crushed rich
round
crackers (6 crackers)
1%2 tablespoons grated
Parmesan
cheese
2 teaspoons snipped parsley
V 2 teaspoon seasoned salt
1/8 teaspoon dried oregano,
crushed
Dash pepper
Wash mushrooms; remove
and finely chop the stems.
Drain caps on [imper toweling.
In 1-quart bowl, combine but
ter, chopped stems, onion,
pepreroni, green pepper, and
ilar ic. Cook, covered, at
IGH for 2 to 3 minutes, till
tender. Stir in crumbs, cheese,
parsley, salt, orgfano, and
pepper; mix well. Mound mix
ture in the mushroom caps.
Place caps in 10x6x1%2-inch
baking dish. Cook, covered, at
MEDIUM for 4 minutes, till
mushrooms are hot. Makes 12
aplgetizers.
CHICKEN LIVERS
LUCIFER |
8 ounces (about 10) chicken
livers
2 tablespoons butter or mar
garine
Y 2 cup finely dry bread
crumbs
2 tablespoons Dijon-style
mus -
tard
1 tablespoon catsup
1 tablespoon water
1 Labfiespon butter or
‘margarine ‘
1 tablespoon Worcestershire
sauce
V 2 teaspoon onion powder
Few drops bottled hot pepper
sauce
Cut livers in half; cut any
large pieces in half again. In a
small bowl, melt the 2 tables
poons butter at HIGH for 30
seconds. Dip livers in the but
ter, then in the crumbs to
‘coat. Place in 10x6x1%-inch
'baking dish. Heat, uncovered
'at MEDIUM for 6 minutes,
’ turning and rearranging once,
till livers are done. (Cut into
livers to check doneness. They
may appear slightly pink on
outside but may be (s)one in
side).
In small glass bowl com
bine remaining ingredients.
Cook, uncovered, at HIGH for
30 to 45 seconds, till hot; stir
to blend in butter. Spear livers
with wooden picks; dip in hot
sauce. Makes 20 appetizers.
RABAKI
2 pounds pork spareribs, cut
in half crosswise
Ya cup soy sauce
2 Lab?espoons cooking oil
2 tablespoons molasses
2 teaspoons ground ginger
1 teaspoon dry mustard
1 clove garlic, minced
Cut ribs into 1-rib pieces.
Place in 12x7%2x2-inch gaking
dish. Cook, covered, at
MEDIUM HIGH for 15
minutes. Drain; turn and rear
range ribs. Combine remain
ing ingredients; pour over
ribs. Cook, covered, at
MEDIUM HIGH for 10
minutes. Serve hot. Makes
about 36 pieces.
The Food and Drug Ad
ministration has given the Na
tional Cancer Institute condi
tional approval to conduct the
first clinical trial of Laetrile on
cancer patients, it was an
nounced.
into chunks
Combine tuna, oats, egfi,
onion andfgarlic salt; mix well,
Shape to form 12 balls; saute
tuna balls and ;rreen pepper in
oil in 12- =L killet 3 to 4
minutes or untu reen pepper
is tender, stirring frequently.
Drain pineapple, reserving
syrup. [gissolve bouillon cube
in boiling water; add reserved
syrup, sugar and soy sauce.
Dissolve cornstarch in
vinegar; stir into bouillon mix
ture. Add bouillon mixture
and pine?ple to skillet; cook
over medium heat, stirring
frequently, about 2 minutes or
until sauce is thickened. All
tomato; continue cookin%
about 1 minutes or unti
tomato is heated through.
Serve over rice or chow mein
noodles. Makes three to four
servings.
Microwave QOven Direc
tions: Omit vegetable oil.
Cook tuna balls and green
pepper in 8-inch s}guare hak
ing dish at HIGH about 4
minutes, stirring after every 2
minutes of cooking. Add
pineapple and cornstarch mix
ture; cook at HIGH 4 to 5
minutes or until mixture is
thickened, stirring after every
minute of cooq(in . Add
tomato; cook at EFIGH 1
minute,
Homemade Soup Is
Hard Meal To Beat
In the cool weather, there
is no greeting like the smell of
homemade soup bubbling
away on the stove, to stir up
one'’s appetite after an active
day. Soup and sandwiches
have long been a lunchtime
favorite and that soup has
medicinal properties is well
known as an (?ld Wives' Tale.
Old-Fashioned Tomato
Bis?lue may not prevent the
sniffles, but it is a source of
two important nutrients,
Vitamin C and calcium. Food
consumption surveys indicate
that Vitamin C intake is low,
especially in the diets of
children. Among the older,
non-milk drinking set, calcium
nutrition is poor. Muscle con
traction depends on calcium
for smooth, quick and efficient
functioning, so rettuirements
do not cease when bone
growth stops. In heavy exer
cise, muscle cramping may oc
cur due to a temporar
calcium imbalance. Vitamin é
helps to J)rotect against infec
tion, and may play a role in
decreasing the duration of
colds once they have blossom
ed. Made with skim milk and
corn oil margarine, Tomato
Bisque is low in saturated fat,
an import:lt health con
sideration «t any age, with
reference to heart disease.
Do not wait until the first
colds of winter strike to start
the soup simmering. When it
comes to keeping fit, an ounce
Ham Yam Salad
Perfect For Two
Cooking fc: one or two?
Bet you look hard for budget
wise and appetizing main
dishes that come in small
quantities—and require a
minimum of fuss.
Hearty Ham Yam Salad is
a delicious solution. It's eas
to prepare and economica{
too. And there's no waste in
volved since it serves only a
pair. Makes this tangy crea
tion ahjead of time. Serve the
salad in the same convenient
container for an attractive
presentation. And, if you're
dining alone, the salad can be
stored in the same bowl in the
refrigerator until its next
menu appearance within a few
days.
HAM YAM SALAD
2 medium-size yams or sweet
potatoes
This Dessert Is One Your
Guests Will Remember
Dessert-only entertaining
is more than enough when you
serve this German Sweet
Chocolate Cake. German's
sweet chocolate—rich and
luscious—and tender, moist
flake coconut make this cake a
memorable one.
GERMAN SWEET
CHOCOLATE CAKE
1 Eackaie (4-ounce) sweet
cooking chocolate
2 cups unsifted cake flour
HOW LONG HASITBEEN... 55>
ddkusd, &
since you've had
fast service? reasonable
\ | , prices?
# M) ‘ , % %) .
i Sull )2 & friendly
2%.#W W ’ / .
gOOd » / ./~, 5,-,, ‘;z‘ ,fi1'.,“":1;,' ; r u‘*/ SerVICG?
vog | o i
00d? gl A Sy, iy e
! # ’ oul e to see ¢ (
' ‘ rllu-:v Lh;ngs, just‘ (lr(:p h)y
your local Sonic restaurant.
They've got the fastest food in the west...
or east, north or south, Their food just
i ‘an’t be beat and the cost is so low that
EVOI‘] nay |S a speclal na’ ;::L’II ,h(- :;'rlnp:,:'-:! l,(: (':Il uull. mun-n:l)fto(rll.
It’s time you remembered that eating out
can be a Good Time especially at the
' home of the Good Times...SONIC!
I & WITH 6 YEARS
LOOK FOR OUR EVERYDAY SPECIALS: EXPERIENCE IS WAITING
: T T 0 SERVE YOU.
_ VOV
u Milk Shakes or Malts ! m’ ;
only 49¢
TUESDAY-, _ WEDNESDAY Good Times e
D s ' /- | RESTRURANTZ IR
Onion Rings £ Reg Coney Dogs V// ; -
only 49¢ \\\ e ()nly 39¢ _A”Kinds (){F()()d : '
l “UD(S[ )/\Y} g FR'DAY'- W / Frésh*Made to Please You! .
Chicken Fried o . “ish Sandwich ; = !
Jugci, | o PSS SONIC DRIVE-IN
.oy LS iy 296 LT Across From Recreation Center
‘k/‘ll”l/"l’/\y~ QNDAY" 7 Summerville
egular Hamburger wist =
only 89¢ only 19¢ —MANAGERS —
Look for Slnrul\i\ DAY at America’s Favorite, SONIC! J.l’l’y & lOl'ma Lflm"fll"
ot rrevention is no Old Wives'
Tale.
OLD-FASHIONED
TOMATO BIS(%UE
2 cans {l-pound each) toma
toes
2 beef bouillon cubes
1 tablespoon sugar
2 teaspoons salt
1 teaspoon onion powder
V 4 teaspoon basil fieaves
V 4 teaspoon white pepper
1 bay leaf
V 2 cup mar%arine
Ve cup unsifted flour
4 cups skim milk
Chopped parsley
Measure 1 cup drained
tomatoes; cut into large pieces
and set aside. In a saucepan
combine remaining tomatoes
and liquid, bouifion cubes,
sugar, salt, onion powder,
basil leaves, pepper and bay
leaf. Simmer 30 minutes.
Remove bay leaf. Force mix
ture through food mill or
sieve.
In a large saucepan melt
margarine over low heat.
Blend in flour until smooth.
Gradually stir in milk. Cook
over medium heat, stirring
constantly, until mixture
comes to a boil. Remove from
heat. Gradually blend in
tomato mixture, stirring
briskly. Add tomato pieces.
Return to heat. Stir constant
ly until hot.
Serve fiarnished with
parsley. Makes nine servings.
Y 2 pound cooked ham, cut into
Ve-inch cubca
% cup diagonally-sliced celery
4 cup sour cream
2 tabfespoons milk
1% tea?oons Dijon-style
mustar
Va teaspoon salt
Pinch pelpper
Lettuce leaves
In a medium sauce[lmn,
cook yams in boiling salted
water to cover for 20 minutes
or until tender. Cool. Peel
{ams. cut into Y2-inch cubes.
n a medium bowl, combine
ams, ham and celery.
{tefrigerate until well-chilled.
Combine sour cream, milk,
mustard, salt and pepper. Stir
until well-blended. lPour over
ham mixture, toss lightly.
Serve over lettuce leaves.
Yield: two servings.
1 beasgoon salt
1 cup butter or margarine
2 cups sugar
4 eggs
2 teaspoons vanilla
1 t,eas%oon baking soda
1 cup buttermilk
Coconut-Pecan Filling and
Frosting
Melt chocolate over ver
low heat; cool. Mix flour witfi
sal(ti. Cream butter. Gradually
add sugar and continue
The Summerville News, Thurs., Jan. 17, 1980
Chatting With ' ,'}-
Parnm Bk
By PAM T. ECHOLS N ’
County Extension Agent T
“Shape Up" an exercise
and weight reduction class
will begin Monday, Jan. 21,
from 3:30-4:45 p.m. at the
Summerville ?tecreatiun
‘Center. Call 857-1410 for in
formation,
EMERGENCIES
The following steps can be
taken to save foods in
refrigerators and freezers dur
ing ice storms when electricity
is off:
Refrigerator:
1. Keep door shut,
2. Plan meals and snacks,
then open the refrigerator on
ly long enough to get food out.
3. Use al? perishable foods
in the refrigerator and foods in
the freezing compartment
before opening freezer.
Freezer:
1. Keep door shut. Foods
beating until light and fluffy.
Blend in chocolate. Add eggs,
one at a time, beating well
.after each addition. Add
vanilla.
Dissolve soda in butter
milk. Add flour mixture to
batter alternately with butter
milk mixture, beating well
after each addition. Pour into
three greased and floured
9-inch layer pans. Bake at 350
degrees for about 30 minutes,
or until cake springs back
when lightly pressed in center.
Then remove from pans and
finish cooling on racks. Spread
filling and frosting between
layers and over top of cake.
In high altitude areas, use
large eggs, dissolve chocolate
in 2 cu&) boiling water; in
crease flour to 2's cups;
reduce soda to ¥ teaspon, salt
to % teaspoon, butter to %
cup and sugar to I%z cups; mix
flour with soda and salt; bake
in 8-inch layers at 375 degrees
for 30 to 35 minutes.
Coconut-Pecan Filling and
Frosting. Combine 1 cup
evaporated milk, 1 cup sugar,
3 shghtly-beaten egg yolks, V 2
cup butter or margarine and 1
teas&mon vanilla in saucepan.
Cook over medium heat, stirr
ing constantly until mixture
thickens, about 12 minutes.
Remove from heat. Add 1V
cups (about) flaked coconut
and 1 ch chopped pecans.
Cool until of spreading con
sistency, beating occasionally.
™ -
X Ridgeway
= Baptist Church
" iy OFF OLD HIGHWAY 27
§ ‘ NEAR MARTINDALE
1 3 Sunday 5ch001..........10:00 a.m.
Morning W0r5hip........11:00 a.m.
‘ Evening W0r5hip,........7:00 p.m.
A. C. DAVIS—PASTOR Wednesday Night........7:00 p.m.
638-5955
stay frozen longer if freezer is
full, is in a cool area and is well
insulated.
2. Plan meals for the entire
day. Seafood, poultry and
liver should be used before
other meats. Then, open
Ifreezer only long enough to
get food out once a day.
After Two or More Days:
3. Look for dry ice.
Twenty-five pounds of dry ice
‘holds a half full 10-cubic foot
freezer below freezing for two
to three days; a full cabinet for
three to four days. For a
20-cubic foot freezer 50
rounds of dry ice is needed.
’lace heavy cardboard direct
ly over frozen foods and dr
ice on top the cardboarti
Freezer can be covered with
Lhick(furer and a blanket.
NOTE: Keep air vent open
since air is needed if electrici
ty comes on,
4. Wrap frozen foods in
thick pu?er and place outside,
away from animals, if
temperature is 26 degrees F.
or below.
Thawed Frozen Foods
1. Meats and Poultry—
Refreeze if temperature of
freezer is 40 degrees F. or
below and if color and odor are
good. Check each package.
Throw out if smelly and signs
of spoilage.
2. Vegetables— Refreeze if
ice crystals are still in foods
even though quality will suf
fer. If condition is poor and
questionable, throw it out. If
condition is good, boil 20
minutes and eat; cook 20
minutes and refreeze; or can.
3. Fruits— Refreeze if
taste and smell good. Else use
for cooking, baking or jelly
making.
4. Shellfish and Cooked
Foods— Refreeze if ice
crystals or freezer is 40
degrees . or below. Smell is
no sign of safe food in shellfish
and cooked foods. If condition
is poor or questionable, throw
it out. If condiiton is good,
boil or bake 20 minutes and
eat.
5. Ice Cream— Throw out
if thawed.
6. Breads— Refreeze
7. Pies and Cakes—
Refreeze plain cakes and fruit
pies if freezer is 40 degrees F.
| or below,
11-B