Eureka Humboldt Standard from Eureka, California on April 4, 1962 · Page 23
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Eureka Humboldt Standard from Eureka, California · Page 23

Eureka, California
Issue Date:
Wednesday, April 4, 1962
Page 23
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HVMBOLDT STANDARD Wed., April 4. 1962, Page 24 The Cook's Tour NEW YORK (UPI) - A slow simmer is what some cooks' tempers do when a recipe cal's for long cooking. But a slow simmc' to Mrs. Eula Estilette, New Iber is, La., is a cooking method produces fine flavors in cajun cookery. "I may lake four hours to make soup," said Mrs. EstileMe. "I'd rather cook just enough for each meal, so there's nothing left over. I've done less cooking these past two years, now that the children are away from home. But they bring flocks of friends with them when they come for Christmas dinner." Those family parties for 25 were good training for the projsrt thai brought Mrs. Estilette and her husband, Grady, to New York. They attended the annual dinner of the American Spice Trade sedation. He is New Iberia bninch manager for a Cincinnati spice company. She made the soup course, crawfish bisque, almost a year before the Association dinner was held. During the three-month crawfish season and with only four helpers, Mrs. Estilette made and froze 153 q u a r t s of bisque, enough to serve 450 persons. They cooked and cleaned 5,000 crawfish, w h i c h look like liny lobsters. Then they ground the meat and added 10 other ingredients of stuffing to fill the shells. Twenty ingredients went into the gravy in which the shells are served. The result is delcclably spicy -and filling. Mrs. Estilette saU that bisque is a one-dish nwal in her section of the country, served with French bread, butter, a salad and beer. The bisque is typical of cajun --or Acadian -- cookery, which .shares honors in southern Louisiana with better known crcole cookery. Both use a lot of seafood, rice sugar, herbs and peppers. But ca- jun food is more like French fam ily cooking, while Creole is French haute cuisine, spiced with Spanish and Mexican seasonings. Mrs. Estilette's training in ca- jun cookery comes from several generations of Acadian ancestors. Her family and her husband's have lived in southern Louisiana for more than 200 years -- since the Acadians made famous in Longfellow's poem, " Evangel! nc," fled Nova Scotia and settled in the bayous. Mrs. Estilette makes cajun stuffed peppers by the slow simmering method. In an iron saucepan with tight cover, place 2 pounds of ground beef and 1 pint of water. Bring, to boil, add 1 medium onion, finely minced, the tops and white membrane of 8 medium bell peppers, finely minced, and 1 (11- ounce) can of whole tomatoes. While filling cooks, soak seeded pepper shells in cool, lightly sailed water. Cover meat and vegeta bles, bring to boil again, reduce heat to simmer and cook about hours on a slow fire. Stir that occasionally. When mixture is soft, add V-\ to % teaspoon of black psppcr, 2 teaspoons of salt, 1 teaspoon of Worcestershire sauce, 2 to 3 teaspoons of chili powder or % teaspoon of Mexican chili powder, l (8 ounce) can of tomato sauce and chopped parsley and green onion tops to taste. Cook 20 min les more. Add 2 slices of stale bread with crusts removed and chop with spoon. Drain pepper shells and stuff, reserving about % cup of filling. Dilute reserved filling saucepan with 1-3 cup of water and place peppers upright in this sauce. Cover tightly and steam l k hour more. Serves 6 to 8. 'Choco Chews' Easy Delicacy Now you can combine the sweetness and tenderness of coconut, Lhc velvety smoothness of chocolate dainties, and the crunchy texture of chow mein noodles in a tasty, easy -to prepare recipe called "CHOCO CHEWS." This unlikely combination of ingredients requires only fifteen minutes of preparation time and results in a delicious delicacy good as a between-meal snack or after-dinner dessert. Here's how it's made: ' Melt 1 cup of Hershcy's Semi- Sweet Dainties in a double boiler. Remove melted chocolate from heat and add U4 cups of coconut or 1 cup of the grated variety, plus 1 cup of chow mein noodles. Stir until well coated, then drop the mixture by leaspoonfuls into cookie sheet lined with wtixed paper. Chill in refrigerator for approximately one hour. Yield; About 3 dozen. Beer Seasoned Shrimp Delicious NEW YORK (UPI) -- Cook shrimp for a shrimp cocktail in seasoned beer. Bring 2 (12-ounce) aoltles or cons of beer or ale to boil In deep saucepan with 2 teaspoons of salt, 2 bay leaves, a few sprigs of parsley and 1 teaspoon of whole black peppercorns. Add 2 pounds of shrimp in the shell. Bring to boil" again, cook 4 minutes, remove shrimp from liquid and chill. Shell and devein before serving with cocktail sauce. Serves 8 to 10. HARRIS STREET MARKET · HARRIS STREET MARKET ONCE A YEAR LENTEN SPECIALS Where Else Can You Save Like This? SUNRISE ELBO MACARONI Reg. LONG SPAGHETTI 63c HOME GARDEN TOMATO SAUCE WWWWV^^WW^VNA* PRIORITY Chunk TUNA u^n! 4 ^ $1 Chef-BoyAr-Deo - Reg- SU Comploto wild Mait or Muihroomt SPAGHETTI DINNER HOME GARDEN OLEO ROYAL DANISH Imitation Iff /·nPAM All Flavors ICE CREAM Half G a l . . HILLS BROS. 4% ,, «| 15 « ffc* COFFEE 2 V 5 I l b 6 5 c s PRODUCE · § Potatoes ",, lb 49c | Lettuce, Mj . 33c | S HARRIS STREET MARKET | I- OPEN DAIIY AND SUNDAYS S A.M. TO 10 P.M. H ^ HARRIS UNION STREETS HI 2-2154 z 5 frlcM E((«ttlve Ihonday, Friday, Saturday I 6 Right to limit Riitrved ^ HARRIS STREET MARKET · HARRIS STREET MARKET 2nd WEEK...Del Monte Garden Show G 5 **! Pineapple, Grapefruit 29 Oz. Cans PEACHES Yellow Cling Slices or Halves No. 2'/2 Cans APPLESAUCE PINEAPPLE PINEAPPLE DRINK PINEAPPLE JUICE RAISINS PRUNES TUNA KING C R A B GREEN BEANS A New Product 303 Cans Sliced, No. 2 Cans Crushed, No. 2 Cans 46 Oz. Cans Seedless, 15 Oz. Pkg. Medium, 2 Lb. Pkg. Chunl, o. 1/2 Cans Fancy Alaska King 7l/ 2 Oz. Can Cut, No. .303 Cans CUT YOUR FOOD COST AT SHEARS.. PLUS ®X GREEN STAMPS DELICIOUS APPLI Exfra fancy Washington Siate Taste tempting and tender | USD A [ USDA CHOICE BEEF well trimmed for greater value . . Always insist on USDA choice beef! ^ *. ** , v 4 t* \ «*% £ ASPARAGUS Fancyiarge 2 * 35° ORANGES s'Sat, : 79= AVOCADOS Foryoursalad 3 f ° JJ 0 crisp, Cello bag . CELERY HEARTS firm flnd c p ROAST USDA CHOICE Boneless, tied .. .Ib. USDA CHOICE boneless lean cubes Ib. f DECC USDA CHOICE |j EIJ |" Lean and meaty Ib. Shears Fresh Lean 3 $ I 39 BEVERAGE DEPARTMENT SEAGRAMS 7 86 proof ** $4Wt BRANDY Christian Bros 5th $497 t V7li\ Old Mr. Boston, 80 proof Bth *3^' tax BEER Borden's American, Pimento ^%i£%*f and Swiss, 6-01. pkgs pkg. AjP*i Hams in glass cans 6 pak *^ 8 Beer and wmo only in Henderson Center D HAMS 5 Ib. can Hormel $ 3«98 8 Ib. can Hormel 6.29 While They Last!!! Shears Supermarkets feature STRICTLY FRESH FRYING CHICKENS Fresh Frying Chicken PARTS cut daily I!! Every Pound Guaranteed! UJiiBbi I T A L I A N DRESSING 43c RUSSIAN DRESSING 37c 48 LBPTON PLO-THW TEA BAGS 59c Jilb.Pkg.TEA 83C 1^oz.Jar//W/»ArTEA57c CHICKEN NOODLE 2 Pack Carton TOMATO s3, ( VEGETABLE 33 2 Pack Carton Golden Cream Style or Whole Kernel 303 Cans CORN B E E T S PEAS SPINACH TOMATOES CATSUP TOMATO SAUCE Crinkle Cut, 303 Glass Early Garden 303 Cans Early Garden 303 Cans Shop NOW and take advantage of these great bargains . . compare these prices and you will find that you can feed your family better for less when you shop at Shears Del Monte Garden Show . . prices e f f e c t i v e through Saturday April 7th ; Peeled, 303 Cans ''I BRAND DUALITY 14 Oz. Bottles Buff. FRUIT COCKTAIL 303 CANS Sweet Chips, 12 Oz. Jar PICKLES PICKLES CUCUMBER RELISH Dill Halves, Reg. or Kosher 22 Oz. DEL MONTE 12 Oz. Jar NULAID Large grade AA Doz. Medium Grade AA Doz. EGGS LESLIE SALT, 2F :r lipi " ^^nm t-- SPRAY STARCH ^^ ,*~ 37 C LIQUID STARCH EJS «,,,,, ...... b ..,i, 19 C BLEACH shear, Extra Strength Vrfl»'- MAYONNAISE Sheiri Guaranteed Quality qt. jar COFFEE Drip or Reg. ... Mb. 69c 2-lb.ean $ l T5 MARGAI Blue Seal colored cubes Mb. cartons GoldenCrain Gold . n(3 , sin HONEY 5ue ... HONEY Su .B,. LONG SPAGHETTI SCALLOP-A-RONI PAPER NAPKINS f^S ICE MILK Challenge »t. flavors IDAHOAN POTATOES "t^'l. HALF HALF cliall . na . 3-MINUTE OATS 2£ °; 2 . 0 °%, CUP CUSTARD Sun '^ cP C * MARGARINE L^w/ol 39 C -- . i - 59 C 2 £-49' 3 7 " $1 2 *- 19 C 'AB al. 49 C BANNER TALL CANS R Ib. 39 $100 39 CHALLENGE qt. bottle Challenge grade AA cubes (J, Chubby Tall Cans for PRICES EFFECTIVE PRICES EFFECTIVE APRIL 4, 5/6 and 7 · BROADWAY AT CLARK Eureka · HENDERSON CENTER Eureka · SUNNYBRAE CENTRE Arcata · SOUTH MAIN STREET Fortuna NO SALES TO DEALERS! GREEN STAMP'S "J, 4 ^ tjteetv s\at«^ SU PE RM A R K T £ 11UMBOLDT STANDARDWed.. April 4, 1962, Page 25 Peaches To Benefit Buyer With New'Heat Trealment' iy ed Fresh raw peaches from man; (reduction areas may eoon receive "heat treatment" before ihipmenl in order to provide con- iumers with a belter quality product, according to the Agricul- ural Marketing Service of the be United Slates Department of Agriculture. Heat is one of the oldest methods used to kill undesirable org- dnisms in food, but its use irdinarily limited to foods thai are cooked. There are exceptions, ;uch as lemons, where foods can c treated with hot water to in- libit rot and then marketed as ·aw products. Peaches Raw peaches are another fresh product which may soon receive similar heat treatment in commercial channels to prevent post- larvest decay. AMS plant path- logists have found that raw icaches, like the lemons, are not lamaged in the process. Nor do lie heat treatments affect ripen- The peaches are dunked in hot vater, prior lo Ihe hydrocooling rocess, killing undesired bacler- a. As in the hot water treatment f lemons, a number of tem- jerature-timing combinations can e used. Marketing researchers success- ully reduced post-harvest decay f peaches by dipping fruit in ·ater at 120 degrees F. for 7 minutes, at 130 degrees for 3 min- ites, and at 140 degrees for 2 linutes. Tests The scientists made sure the eat treatment killed the right ind of decay-causing organisms y inoculating fresh peaches with le fungi causing brown and ttiizopus rots of peaches after arvest. The inoculated peaches 'ere then submerged 7 minutes n water heated to 120 degrees F. \nother group of inoculated reaches was not given the hot 'ater treatment. Both treated and untreated caches were held six days in room kept at 70 degrees F. nly about a fourth of the treated eaches had Rhizopus decay, and ess than a tenth showed brown ot at the end of the test period. But over 85 percent of the un- reated peaches developed brown ot, and nearly 75 percent were amaged by Rhizopus decay, ntrealed peaches would not have een marketable. The 120 degree F. hot water reatment, therefore, can offer mportant protection for.peaches commercial channels. Treatment at temperatures above 120 egrees F. gave protection too, ut the skins of some of the eaches developed a brownish mttle when treated at 140 de- rees F. One of the tests gave an ap- roximation of actual commercial onditions. In this test, there was 24-hour delay from the time le peaches were inoculated with le fungi and the time they were reated. Decay reduction was as ood or slightly better after the 4-hour delay than treatment im- icdialely after inoculation. This timing factor is particu- arly important because it shows lat infections already establisl in Uie fruit at harvest can be destroyed. The hot water Ireatment has a number of other attractive features. For instance, there is no residue problem such as would encountered with chemical applications. The treatment is simple, relatively inexpensive, and could be introduced just before the hydro- cooling process without unduly disrupting existing processing procedures. AMS plant palhologists are now developing a method for commercial application of this hot water treatment. Meanwhile, marketing research is continuing on ways to apply the same kind of treatment lo other fresh produce. Nutritious Eggs, Almonds Perk Up Your Lenien Fare Almonds do wonders for the two foods -- eggs and fish -- that many families serve often during Lent Consider bland soft texture eggs. Flavorsome crunchy almonds add such welcome contrast. When Eggs Benedict -- poached eggs and ham on English muffins with Hollandaise sauce -- are out of bounds, try Eggs Amandine. To make the l a t t e r , arrange hoc cooked asparagus on thin slices of buttered toast and lop with Hollandaisc sauce and toasted slivered or sliced almonds. If you want a less rich topping, use a well-seasoned cream sauce and add turmeric -- spelled with an "r." Just a few pinches of that Bright gold powdered spice adds sunny color without pronounced lavor. And so to fish. To prepare that all-time favorite. Fillets Amandine, go at it this way. Cut each 'ish fillet (using a pound ot flounder, lemon or grey sole or perch) in half, crosswise. Fry the fillets' in four tablespoons of butter, then remove and keep hot. Add a third cup of slivered blanched almonds to the butter left in the skillet and, stirring often with a wooden spoon over low heat, toast the almonds to a golden color; scrape up any drippings from the bottom of the skillet as you do so. Remove the almonds. Stir a couple of teams of flour into the pan with a half teaspoon of salt, a pinch of white pepper and then a cup of light cream; continue stirring, constantly until thickened. Pour the almond sauce over the fish and garnish with parsley -- or letter yet, watercress. A friend of ours has her own 'ariation of this good dish. She browns fish fillets in butter,, arranges them on a platter and keeps them warm. Meanwhile she cooks a package of frozen artichoke hearts and teams them with a cream sauce. The creamed artichoke hearts go over the fish and are topped with whole suited almonds. Helen Evans Brown, that great cook and cookbook writer, has ler own way with a seafood salad -- she teams shrimp with celery, minced onion, mayonnaise and slivered almonds, mounds the combination in a bowl, and sur- iunds it with leltuce. The spool ih- roi HEED THE CALL TO TOP-FLIGHT HEALTH HONEY ... Nature's perfect sweet is a speedy pep-builder. Honey rates high on many athletic training tables. It's a quick and easy source of energy. Only HONEY has all the vitamins and minerals needed for its own perfect digestion. HONEY aids the digestion of other foods. HONEY helps in the retention of calcium in the body. Nature's superchanger, HONEY enters the blood stream quickly. It goes right to work ... no stress ... no strain . . . just natural pep. Energy to win is the aim of every athlete. THY HONEY. It takes you to the top. Add one teaapoonful of Honey to each glass of milk -- nonfat or regular . . . GO MAN CO. Your health is wealth. Wise folks score home runs with Honey. Try Honey and chopped salted peanuts on crackers or toast. QUICK ENERGY ,.. good protein . . . tasty snacks. You can liave "The- Best from the West" NEW Honey Cookbook for only 35 cents each (postage free). Fill out coupon below with 35 cents each, In coin to: CALIFORNIA HONEY ADVISOKY BOAItD , I S1058 Const Highway --:-- South LogTinn, California I Zone State...

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