The Palm Beach Post from West Palm Beach, Florida on November 7, 1968 · Page 54
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The Palm Beach Post from West Palm Beach, Florida · Page 54

West Palm Beach, Florida
Issue Date:
Thursday, November 7, 1968
Page 54
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FX6 Post & Times, Thursday, Nov. 7, 1968 1 CATS LOVE Ways To Prepare Succulent Spiny Lobster CAT FOOD i MADE WITH" FRESH CAUGHT! FISH Florida's succulent spiny lobster, which got Its name because of the numerous spines on the body and legs, has not always been as available to the nation's shoppers as they are today. Sometimes called "crawfish," these well-armored, beady-eyed fellows have posted many problems of supply and distribution. In this vital areaof supply and demand, modern-minded Floridians have been striving to spread the supply to America's inland markets so shoppers everywhere can buy them readily. Long considered a rare delicacy, spiny lobster from Florida's warm coastal waters are most plentiful in late summer and early fall. New methods of fast-freezing has assured maintenance of the delicious flavor of spiny lobster. Many thousands of Contains all the nutrients known H tsp. pepper 4 cup margarine Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat; mix thoroughly. Place stuffing in body cavity and spread over the surface of tall meat. Place on a baking pan 154" WV x 1." Baste with melted margarine. Bake in a hot oven, 400 degree F., for 20 to 25 minutes or until lightly browned. For other delectable, easy-to-prepare Florida seafood recipes, please write "Seafood," Tallahassee, Florida, 32304. to be needed for a well-balanced diet. dollars have been spent by the seafood industry and government agencies of the State of Florida to make Florida's "pride of the sea" easy to buy everywhere at moderate prices. From the seafood marketing department of the Florida Board of Conservation come these comments on tips concerning spiny lobster: Frozen spiny lobster tails are popular and available through out the United States. They weigh from four ounces to more than a pound each. They differ in smoothness or roughness of the shell, and the absence or presence of spots; the color of frozen tails may vary widely but most of those taken from Florida waters will have a smooth shell and large creamy or white spots on the with melted butter. Serves 6. BAKED STI FFED LOBSTER 6 Lobster tails Crab stuffing Place lobster tail on Its back. Remove the stomach and the Intestinal vein, which runs from the stomach to the tip of the tail. CRAB STIFFING 1 lb. crab meat, fresh or frozen or 3 cans (6y7 oz. each) crab meat ' t cup chopped onion 1-3 cup celery, chopped 1-3 cup green pepper, chopped 2 cloves garlic, finely chopped 1-3 cup melted fat or oil 2 cups soft bread cubes 3 eggs, beaten 1 Tbsp. chopped parsley 2 tsp. salt '( cup butter or iiiargarine, melted 2Tbsp. lemon juice "4 tsp. salt Melted butter or margarine Thaw frozen lobster tails. Cut in half lengthwise. Remove swlmmerettes and sharp edges. Cut 6 pieces of heavy-duty aluminum foil. Combine butter, lemon juice, and salt. Baste lobster meat with sauce. Bring the foil up over the lobster and close all edges withtight double folds. Make 6 packages. Place packages on a grill, shell side down, about 5 inches from hot coals. Cook for 20 minutes. Remove lobster tails from the foil. place lobster tails on grill, flesh side down, and cook for 2 to 3 minutes longer or until lightly browned. Serve first segment of the tail, which generally Is a brown-green color. Whenusing spiny lobster in recipes calling for cooked lobster meat remember 1V$ pounds of frozen lobster tails will yield approximately pound cooked lobster meat. Florida spiny lobster after cooking is delicious hot or cold. Salads made from this crustacean aredetinitelymem-orable. From the files of the Conservation Board's Tallahassee kitchens come these fine recipes. Charcoal spiny lobster for the mosi exciting seafood delight ever tasted. GRILLED SPINY LOBSTER TAILS 6 spiny lobster tails (8 oi8. each), fresh or frozen LOW COST TOTAL NUTRITION TWO SIZES 15 oz. and 8 oz. Rich Rice along growing the canals lie urate. Mars? Someday, on another planet, spacemen may discover a better place to grow rice than on America's Grand Prairie, the Rice Bowl of this world. On Mars or some other planet, they may find a better place than the endless miles of rich porous Grand Prairie topsoil with its clay underbasin that holds the water rice demands. They may find a climate where the rice plants can have more than 140 hot, sunny days and 140 cool, moist nights to grow to plump and tender perfection. They'll have to find all these things. And if they can't, Riceland Rice may not just be the best rice in this world. It may be the best rice in all creation. " - it JZ& J&'-'s-- x . - w-'-. i Fine Florida Lobster: A Meal Like None Other RlCEUNlDpja1 Riceland Rice JiiSil Chosen by 38 countries Good Houulutping V twnn 4j? Dry roasted. The Planters Way. Using absolutely no oils or fats that add calories. Just honest-to-goodness whole some crunchiness. Your choice of six different kinds inkeep-fresh jars. From PLANTERS- This Elegant Omelet Perfect For Lunch the name for quality. SI! when Inserted, comes out clean. Fold omelet; slide onto serving platter. Open pouch of cream-style corn; pour over omelet. Sprinkle with cheese; serve at once. Yield: 4 fl If M J -i ( "4f'- FRESH-BAKED-ON THE PREMISES! Omelets are elegant, high and handsome. All omelets make bountiful use of eggs, but there are many variations on the omelet theme. Some are filled with ham or cheese. Others are tempting with special herbs or seasonings or make use of onion, bacon or green pepper. This Luncheon Omelet has snipped fresh chives. The omelet topping is a novel one, golden cream-style corn with a sprinkling of Cheddar cheese. The tender, golden kernels of corn are frozen in their own sweet cream and packed in a flavor-tight cooking pouch. The cooking pouch seals in the golden goodness of the corn and eliminates the possibility of scorching during ils preparation, leaving you free to master the art of preparing your omelet. LUNCHEON OMELET One 10-oz. package cream-style corn frozen in flavor-tight cooking pouch 6 eggs, separated 1, teaspoon salt ' teaspoon white pepper 4'j teaspoons flour 1 tablespoon water 2 tablespoons snipped fresh chives i tablespoons butter or margarine 3 tablespoons finely grated Cheddar cheese Slip pouch of cream-style corn into boiling water. Bring water to a second boll; continue cooking 16 minutes. Do not cover pan. Combine egg whites with salt; beat until stiff. Combine egg yolks with pepper, flour and water; beat until fluffy. Add chives. Fold egg yolk mixture into egg whites. Melt butter In 10-Inch skillet; spread evenly over bottom and sides. Pour in omelet; cover. Cook until table knife, Tasty Rich, Filled with Almond Filling, Raisins & Pecans, Bobka Loaf Coffee Cake 69 Deliciously Tart 'n Tangy Lemon Meringue Pie ...... c 59( Available WA Variety of Delicious Butter Icings, 7-inch, Yellow or Chocolate Layer Calces each 98 Liver Sausage Mail in three labels. You get a 25 certificate back. And your dog benefits from the hearty nourishment of Ideal because, like people, he needs a balanced diet. Just ask your veterinarian. Ideal gives your dog the balanced diet he needs because it's a complete meal in a can. It's better for dogs than imitation hamburger alone, or 100 meat alone, or dry dog food alone. Ideal is rich with meat, bone, wheat germ, cod liver oil, carrots, soy meal and iron. Seven good things to eat in every can. And that's why we call it Ideal. Sandwich r Stnd 3 labels from either Regular or Chicken flavor Ideal Dog Food and receive a 254 coupon aood on anishljakem your next 3 cans of Ideal. Send to: Ideal . P. O. Box 1212 Chicago, III. 60677 NAME. Telephone number . 848-2214 (PI-flM Dfint piainly) LfVER SAUSAGE SANDWICH I loaf French bread Butter or margarine Prepared mustard 20 slices liver sausage 10 slices Bermuda onion, cut in halves 1 jar (8-ounces) cheese spread Slice bread Into 20 slices to within 'rinch from the bottom of the loaf. Spread slice bread with butter and prepared mustard. Place 1 slice liver sausage and Vi slice onion In each cut. Spread top with cheese. Broil 3 inches from heat until cheese is brown and bubbly, about 5 minutes. If you'd rather bake the loaf, spread the cheese on the cut slices, wrap the entire loaf in foil, and place in 3r0-dcgree oven for.20 mln"? utes. Makes 20 slices. STREET. C'TV DOG FOOD STATE. I OFFER EXPIRES DECEMBER 31. 196a. Prices Effective Thurs-Fri-Sat. November 7-8-9 TKIiiiiiiiiii j 3000 Broadway, Riviera Beach ideal 1 the complete meal for your dog. WHSON CO INC. CHICAGO. 111. uxm a im ruco-woKx.

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