Grand Prairie Daily News from Grand Prairie, Texas · Page 9Click to view larger version
July 20, 1967

Grand Prairie Daily News from Grand Prairie, Texas · Page 9

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Grand Prairie Daily News i
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Grand Prairie, Texas
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Thursday, July 20, 1967
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Page 9
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GRAND PRAIRIE DAILY NEWS KSi'iX'I.U.LY R )li i'HK-TKKNKHS-- The bright glossy look in decor is a perfect background for this "mod" dinner, sure to captivate the Doctor Offers Ideas For Summer For Kids' Lunchtime pre-teeners or even the sophisticated teeners. It's simple and quick to prepare, too. One of mother's joys during vacation time is thinking up suitable lunches for the kids, who have been eating it school most of the year, says Dr. W. W. Bauer, consultant for the National Dairy Council. Ot course the boys will eat anything that won't bite them first, but the girls are a bit more choosey--and for either one, Mon wants the food to be nourishing as well as filling. For the little ones, she will have to prepare something, but the older ones can wait on themselves, and her main responsibility is to_see that the Brown Sugar, Cinnamon New Top-up' All the appeal and warm fragrance of cinnamon toast without the crumbs and spilled sugar — that's the story of the new Brown Sugar Cinnamon Toast'em Ppo-Ups. This is the latest addition to the popular line of toaster pastries from Post division of General Foods Corporation. The new Toasfem Pop-Ups have a brown sugar cinnamon filling in a golden tender pastry and tops are sprinkled with a cinnamon and sugar coating. To serve, just slip the pop-up in a toaster, using the lightest setting. As the pop-up begins to heat, it releases the tantalizing aroma of freshly baked cinnamon breakfast pastry. The pop-ups can alqp be enjoyed right from the box. Each pastry contains four basic vitamins to supplement the other wholesome ingredients. The handy toaster pop-ups come six to a box, two in each of the three foil envelopes, stay fresh for weeks stored right on the kitchen shelf. With coffee, milk, or tea. a golden-brown pop up makes a delicious midmorning or late evening snack The new Brown Sugar Cinnamon Toast'em Pop-Ups join six others in the family Pop-Ups with real fruit fillings: strawberry, blueberry, country apple, grape, red raspberry, and cherry. boards have plenty of the kinds of foods the youngsters should eat, with emphasis on those they like best. THE KID'S FAVORITES The first obvious choice is milk, in all its manifestations. That means whole milk, skim milk, buttermilk, cream, batter, and cheese. Next In line comes peanut butter, beloved of all kids, and filled with wholesome nourishment. Between the milk the milk products and the peanut butter, you have a good supply of protein, vitamins, mind minerals, animal and vegetable fats and not too much carbohydrate. All youngsters love ice cream, and the summer offers opportunity to combine it with fresh fruits in various ways, or as pie a la mode, or In malted milks with chocolate or fruit flavors. Sandwiches can contain cheese, tuna fish, sliced meat or peanut butter and jelly, with a glass of milk as accompaniment. Baked beans also make a good sandwich spread, or combined with franks, are enjoyed by many children and young people. Franks or wieners on bans are popular too. And so are hamburgers and cheeseburgers, which the older groups can prepare on the patio over a grill or a hibachi. FRUITS AND VEGETABLES Vegetables and fruits can be made available. Fresh and raw carrots, radishes, toma- tores, cucumbers, celery stuffed with a peanut butter and cream cheese mixture, olives and pickles supply plenty of variety. There is sure to be something for every taste. And there is a wide choice of fresh and tasty fruits. Sandwiches with egg sated or other salad dressing may became hazardous inhot weather, but for picnics or for lunches at home they can be quick- frozen, and removed from the refrigerator in time to thaw but not to get too warm for safety. The same goes for deviled eggs, cream puffs or any filled pastry, during the hot months. Hard cooked eggs are good too. The main point about these summer lunches is that they should be fun for everybody, not forgetting Mom. HOMECOMING FLANNID — A couple of proud parents hold a photograph of their son. Marine L/ Cpl. Michael. Farmer, who docks in California Saturday, after spending several months off the coast of North Viet Nam To say that Mr and Mrs Jetty N. Farmer are eagerly awaiting his coming home is putting it mildly. Following his arrival will be a raft of other family members—which means a lot of menus to plan. Mrs. Parmer will begin to prepare foods now that can be frozen until company comes. In a recent nationwide contest, this Apricot Snack Loaf was a prize winner from Arkansas and is one of the many recipes included in the new Karo All American Cookbook. The book is a collection of prize - winning recipes from all 50 states along with other favorites from Karo kitchens For a copy of the book, send your name and address along with a Karo label to Karo Cook Book offer, PO Box 437, Brooklyn, New York 11202 APRICOT SNACK LOAF H cup chopped dried apricots 2 cups sifted flour VitVfc tsps. baking powder 1 tsp. salt Ms cup chopped nuts V< cup margarine Vi cup sugar 1 egg, beaten One-third cup light corn syrup One-third cup orange juice Soak apricots in hot water 15 minutes; drain Sift flour, baking powder and salt together into mixing bowl. Add nuts and drained apricots Set aside. Blend margarine and sugar, then blend in egg, corn syrup and orange juice. Stir into flour mixture, mixing well. Turn into greased (8Vix4tex2Mi inch) loaf pan Bake in 350 degree F. (moderate) oven until loaf tests done, 60 to 70 minutes. Cool in pan 10 minutes. Remove pan. Cool completely Makes six servings. Pre-Teen 'Mod' Party A Cinch BY FLOYCE KORSAK Dally News food Editor Planning a party for your youngsters? It's easy to go mod" with the newest look In pre-teen entertaining. Set the table with brightly colored oilcloth and paper napkins in a bold contrasting color. Make an "op" art centerpiece. In fashions' new glossy colors and decorate with paper flowers or fashion a "pop" art creation of tin cans and other household paraphernalia, Tor refreshments, feature the mod look In puddlngs--new Royal Shake-A i'udd'n Dessert Mix. Royal Shake-A-Pudd'n comes In four popular flavors: vanilla, chocolate, banana and butterscotch. Merc are four variations using this pudding plus a recipe For mod hamburgers. MOD HAMBUKGER.5 Combine 2 pounds ground chuck, 1/4 cup prepared mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Divide meat mixture Into six equal portions. Roll up 6 slices (about 31 -Inch squares) rnuenster cheese as for jelly rolls. Place a rolled cheese slice In the center of each portion of meat and shape Into a roll about b Inches long. Cook in hot skillet. Meanwhile, prepare sauce. •Melt 2 tablespoons rielsdi- mann's Margarine in a small skillet. Add i cup chopped green pepper, 1/3 cup chopped onion and Iclovegarllc, minced. Saute until tender. Add 3/4 cup chill sauce, 2 tablespoons brown sugar and 1/4 teaspoon Worcestershire sauce. Simmer 5 minutes. Spread 6 Individual loaves of Italian bread with Fletsc.h- mann's Margarine. Place a "Way Out" Hamburger In each and top with sauce. Makes 6 servings. 'r ft V APPLE-SCOTCH SHAKE-A-PL'DD'N Cold water 1 packet Royal Butterscotch Shake-A-Pudd'n 1 tablespoon applesauce Add cold water to line on cup. Pour Royal Butterscotch ohake-A-Pudd'n Into cup. Add applesauce. Snap Hd on tight. Hold top and bottom. Shake fast half a minute, Walt 5 minutes and eat or refrigerate. Makes 1 serving, * * « TUT 71 fRUTTl SIIAKE-A-PUUD'N Cold water 1 packet Royal Shake-A-pudd'n, any flavor I tablespoon drained fruit cocktail Add cold water to line on cup. Pour Royal Shake-A- I'udd'n into cup. Add fruit cocktail. Snap lid on tight. Hold top and bottom. Shake fast hdlf a minute. Walt 5 minutes and eat or refrigerate. Makes 1 serving, a o o CANDY BAR SI lAKE-A-PUDD'N Cold water 1 packet Royal Shakc-A-l'udd'n, any flavor 1 tablespoon chopped chocolate bar Add cold water to Hne on cup. Pour Royal Shake-A- Pudd'n Into cup. Add chopped chocolate bar. Snap ltd on tight. Hold top and bottom. Shake fast half a minute. Walt 1 !) minutes and eat or refrigerate. Makes 1 serving. ;!« i M TOASTED ALMOND SMAKfi-A-l'UUD'N Cold water 1 packet Royal Shake-A-Pudd'n Any flavor 2 tablespoons toasted chopped Planters Ulanclied Almonds Add cold water to line on cup. Pour Royal Shake-A- Pudd'n into cup. Add toasted Planters Almonds. Snap ltd on tight. Hold top and bottom. Shake fast half a minute. Walt 5 minutes and eat or refrigerate. Makes 1 serving. Homemaker Freezes Meals Now; Guests Come Later Apncot Snack Loaf A Prise- Winning Recipe By GAY WESTMORLAND Don't expect Mrs. Jetty N. Parmer to waste time in the kitchen while her family visits. She refuses. .To keep her f a m . I y from starving in the meantime, she plans meals that can be prepared quickly and easily or those that can be cooked ahead of time and frozen. With the next family gathering scheduled ;' few weeks from now, Mrs Parmer will begin next week preparing what can be frozen—a baked ham, baked beans and a raft of bakery goods. The Farmers' son, Michael, who graduated from Grand Prairie High School and enlisted in the Marines the following year, is to end u tour of duty off the coast of North Viet Nam. Recently promoted to lance corporal, he will dock in Alameda, Calif. Saturday, but information regarding his coming home is yet unavailable. When his arrival date is known, word will be spread to other family members and a grand homecoming awaits him. Expected from Huntsville, Ark., is the Farmers' daughter, Mrs. James L. Yockel (she and her husband are both Grand Prairie High graduates), Mrs. Partners' mother, Mrs. Zella Anderson of Hiko, and her brother and sister-in-law, Mr. and Mrs. John E. Anderson of San Antonio will arrive also. Completing the guest list are Mrs. Farmers' aunt, Mrs. L. B. Slader and her cousins, Mr. and Mrs. Eagon Schllottrnan. Even for this crowd Mrs. Parmer won't spend all her time cooking. "I want to be with my family as much as possible," she explained. First on the list of items- to-be-frozen is a recipe new to Mrs. Parmer, which she shares below. BROWN STONE FRONT CAKE 1 cup shortening or butter 2 cups sugar 3 cups flour l --t tsp. salt 1 tsp soda 3 eggs 1 square chocolate *z cup water 1 cup buttermilk 1 tsp. vanilla Consider Wii* Mt Mr. and Mrs. Jetty N. Parmer received a lengthy letter recently from their son Mike's commanding officer, Capt. H. P. Streeper of the U.S. Navy. The letter announced the end of cruise for the men aboard the USS Hancock near thr North Viet Nam coast. Among other items mentioned, Capt. Streeper noted that since January of this year the men have consumed 280,000 pounds of bread, 141,000 pounds of beef, 16,800 pounds of ham, 35, pounds of chicken and 168,000 pounds of potatoes. He goes on to say that the above was "washed down by 1-7,000 gallons of milk and — the staple of ail navy men — over 49,000 pounds of coffee." The number of eggs eaten totaled 700,000. "From our ship's store, he continued, "we supplemented our diets with candy bars, ice cream, mixed nuts, shoestring potatoes and popcorn, Soap, cigarettes and cigars were consumed in unbeJievabe amounts. You name it — and we used U." Vary These Both potato and macaroni salads are rather baak diah- es. And since they are, they can be varied in many ways, thus enhancing the dish For example, both kinds of salad can be delightful if you slice frankfurters, smoked sausage links, baked ham or even assorted cold cut to mU with the standard ingredients. This will boost the protein content of the meal thus giving more nourisment. Sliced cold cuts can always befashionedinto rolls or cornuopias to give a meaty garnish at the base of the salad, thus adding interest and color as well aa food value. Or, alternate slices on one side of the platter while the other side holds the salad. Cream the shortening or butter with 2 cups sugar. Sift together 3 cups flour, I teaspoon' soda and '-2 teaspoon salt. Add egg to sugar mixture one at a time. Melt chocolate with ',4 cup •water and add to the egg mixture. Add the flour mixture alternately with buttermilk. Add vanilla. Bake at 350 degree F. for 40 minutes in cake pans. BROWN STONE FRONT CAKE ICING 2 Micks margarine 2 cups sugar 1 cup milk 1 tsp. vanilla Cook the oleo, sugar and milk to soft ball stage. Add vanilla and beat to spreading consistency- BUTTERSCOTCH FROSTING 1 cup brown sugar \'\ cup butter v i cup shortening 1 cup granulated sugar 'i cup sweet milk 1 tsp. vanilla Bring ingredients to boil 2 minutes by clock. Remove from heat and cool to 1 u k e w a r m. Beat until cool. She also plans to bake and freeze a mincemeat cake, a recipe she took from a June issue of the Daily News. fruit & Chips Djppy Desserts Su«ur Plum Party Dip 1 large can 11 Ib. 14 01. Blue Plums) ', j teaspoon mace '; cup powdered sugar \t pint commercial »our cream Pit and sieve the plums. Add mace and powdered sugar Blend with sour cream. Refrigerate for at least two hours. May be served in individuual dessert dishes, or from a large bowl, surrounded by crisp potato chips (or dipping- The recipe for today's other fruit and chips dip follows: Apple-Banana C'blp Dip 1 can i No. 21 thick applesauce 2 mashed banana* '4 tc«*poon cinnamon 1 teaspoon lemon Juire I cup thick wiur cream Mix all ingredients. Chill (or two hours. Serve with potato chips for dipping