Eureka Humboldt Standard from Eureka, California on April 11, 1962 · Page 19
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Eureka Humboldt Standard from Eureka, California · Page 19

Eureka, California
Issue Date:
Wednesday, April 11, 1962
Page 19
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Aroma Of Quick Gingerbread Mix Fills Home With Spice WHIPPED CREAM GINGER ROLL is one of tantalizing possibilities made from modern-day quick mix. Add whipped cream sparked by a touch of crystallized ginger and set aside in refrigerator to cool. Recipe provides 10 delicious servings. Gingerbread -- the all-American favorite -- whether it be in appealing gingerbread men or steaming squares of gingerbread served with your favorite sauce or ice cream. As popular today as it was in ancient Greece and Rome, but made so quickly today without the fuss and bother preparation of olden days. Gingerbread mix makes it all possible. Just add water to the mix. Lake' and within the hour you have the full rich spicy flavor and aroma reminiscent of old- fashioned gingerbread. You will find this elegant Ginger Roll an exciting variation of shape and flavor. Elaborate but simple, it will be the 'piece de resistance' of any dinner menu you plan. Try it soon -- then you can add this Ginger Roll to your honor roll of gingerbread favorites. GKGEK ROLL 1 H-ounce package gingerbread ger roll with remaining whippe cream, and whole pieces of crys tallized ginger. Refrigerate for hour before serving. Yield: servings. mix 1 cup water Sifted confectioners' sugar 3 tablespoons crystallized ginger, chopped v. pint heavy cream, whipped (or, 1 2'A-ounce package des-^ sert topping mix, prepared) Prepare gingerbread mix according to package directions. Pour into a well-greased and floured 15 X 10',-i X 1-inch jelly roll pan. Bake in a moderate oven (375 degrees F.) for 12-15 Combine 1 tablespoon of curr minutes or unlil done. Loosen with spatula, quickly invert cake onto a towel that has been generously sprinkled with confectioners' sugar. Gently roll up cake in towel, jelly roll fashion. Place on wire rack to cool, proximately 30 minutes. When cake is thoroughly cooled, unroll carefully. Add chopped ginger to whipped cream and spread this mixture to within Vi-inch of all cake edges. Very carefully roll cake up again. Garnish top of gin Tuna Egg Curry Is Quick, Easy Tuna egg curry is quick an easv to make for meatless meal: powder with Vi cup of all-purpos flour. Stir into Vt cup of butter o margarine, melted. Slowly add cups of vegetable bouillon; st until smooth. Cook over low heat, stirrin ap- constantly, until thick. Add 2 (6 1 7 ounce) cans of tuna, draine ind flaked, 2 canned, draine pimientos, chopped, and 4 ban cooked eggs, quartered. Heat 1 serving temperalure, slirring o ten. Serve over hot cooked ric Serves 6 to 8. CANNERY SALES Highway 101 Opon 9 to 7 Everyday Prices Effective Thurs. thru Sun. FOLGERS or MJB WITH PURCHASE OF 4 CANS OF Freestone, or Cling 2l/ 2 's Heavy Syrup I/"C AAIB I/ R °V al Danish ICE IVllllY l/ 2 gallon Devils Food, Yellow, Choc. Nut Spice CAKE MIX PiUsbury 3/$1.00 ZOOM±i. whole Mb at bo,19c PINTO BEANS S± 4 -69c 10 Ibs ........................... *"·« Golden Grain, Broken MACARONI 10 £ $1.1 5 Golden Grain 7'/ 4 01. A / 4 l ftft Macaroni Cheese Dinners O/ $ I vVV Market, Fresh all green 303 LIMA BEANS 6/$1.00 St. Claire 101/2 01. Tomato Puree 11 /$!. 00 Treasure 300 Stewed Tomatoes 6/1. 00 TOMATOES B2 t Hdrte 5/1. 00 Sunshine, heavy syrup 2l/ 2 FRUIT MIX ........ 4/$1.00 Bret Harto, whole heavy syrup 2V/ 2 APRICOTS 4/$1.00 Armour Canned Picnic While they last! . Fresh, never been frozen FRYERS Lb35c Armour Star Bun Size FRANKSib .2^100 Armour Star I Ib. rolls .. SLAB BACON Armour Star Lean , Lb. tanner -- 1 Ib. tubot MARGARINE 6/$ 1.00 Menu Magic HUMBOLDT STANDARDWed., April II, 1962, Page 19 OMAHA, Neb. (UPJ) - Shed a ear for the genial old-time butch- ir with the straw hat and limitless :no\vledge about meal, politics, hild psychology and the weather. He's vanishing, nationally, at maker or believe you're special," le rate of nearly 20,000 a year. Where the monarch of meats Turnip Emerges From Lowly Role In Savory Treat Any turnips in your garden'; Here's an interesting way to treat the turnip, combined with veal chops, sweet potatoes, salad bowl, apple pudding and beverage. SAVORY TURNIPS 1 pound white turnips ii cup boiling water 1 teaspoon salt 2 tablespoons butter 2 large scallions (cut fine crosswise, including green tops) While pepper Pare turnips; cut into 'A-inch one woman said. cubes. In a 1-quart saucepan rap "The way some of them sniff idly cook turnips, covered, with Genial Butcher 'Fading' * * * * * * * * Buzzer Fright Panics Fair Shoppers nee presided over the chopping lock, ready to answer all ques- ions, there increasingly is only refrigerated showcase loaded vith prepackaged cuts. In most stores when a female vants to chal with the butcher he must first, sound a buzzer. Studies by one firm show that ie buzzer makes most women link twice, asking-- "Is this buzz iccessary. Women told the firm's pollsters that the buzzer is full of all sorts of psychological blocks. When you go up and ring thai bell, other women look at you like vou're some kind of a trouble- when you do it, you'd think you had a crush on the butcher." Other comments: --"When he slides open that secret panel, you feel as if you're trying to buy opium i thing." ."I don't like to ring the bell because I'm afraid I'm taking the man away from his work. --"If the butcher was right oul there where I could see him, I would wait for a good chance and ask my question." Food For Americans Latins Have Way With Cod Treat During Lent in Central America, codfish is used a great deal. Our riend, Frederick Rufe, director of ja Fonda Del Sol in New York, a Pennsylvania Lutheran who is a loted expert in the foods of Catholic Latin America, has just re- .urned from his fourth extended .our of countries south of the border. "But they glorify codfish. They make it delicious!" he reported. We sampled the following rco :pe in La Fonda Del Sol, enjoy- Fresh Pears For Brunch Mark Spring Let's revive ' an old-fashioned custom -- serving fresh pears for jreakfast. In a cookbook of the early 1900s, and popular for many years after its publication, pears are on numerous morning menus. These late-Victorian breakfast pears ran the gamut from plain jaked to poached in wine. Who says our ancestors weren't gourmets? Nowadays we find breakfasl jears are perfect for a weekend jrunch. (Yes, the word brunch in Webster -- a meal serving both breakfast and lunch.) How to serve them? Let's stay with the Victorians. Here's one of their utterly unctuous ways. Just before serving, lalve fresh pears and remove the stem structure, but lea\e on tht peel; cut crosswise into thin slices and sprinkle lightly with a little powdered sugar; mix. Serve at once with thick cream am sugar separately: And another; stew quarterec cored pared pears in a light sugar iyrup with stick cinnamon ant raisins. . What breakfast fare did emi nent Victorians serve with the pears? Oatmeal porridge; eggs- poached and t o p p e d with a creamy sauce, or in an omelet; a hot bread. In those days morning meals were great! Here's a modern breakfast pear recipe we feel old-time eaters would approve. Since Victorian chefs were not averse to tacking 'surprise" onto a dish, so do we. And so to Pear Surprise -- the 'mil stuffed with pineapple and baked, in a honey syrup. These pears we like for the ending of a Sunday brunch -- so satisfying with that last cup ol strong hot coffee. PEAR SURPRISE 1 can (8 3 /4 ounces) crushed pineapple 6 hose or anjou pears Lemon juice Vj cup water '/i; teaspoon nutmeg \k cup honey Drain pineapple reserving syrup. Wash pears; starting with the stem top, pare 1-3 of the way down. Brush cut surface with lemon juice to prevent darkening Core bottom of pear (up to peelcc part) and stuff with the drained crushed pineapple. Stand pears, stem tops up, in a baking disli that just fits them. Mix reservct pineapple syrup, water and nutmeg; pour Into Jish; spoon honey over pears. Cover (with foil baking dish has no cover) ara bake in a moderate (375 degrees! oven, basting occasionally, untf tender -- 30 to 40 minutes. Serve warm or cold, plnin or will "pour" cream -- light or heavy Makes 6 servings. (We used pale colored clover honey in lest iii|* Ihis recipe.) joiling water and salt just until tender -- 10 to 15 minutes; drain Melt butter in saucepan; add seal lions and cook lightly. Add lurnips and pepper; reheat. Makes 4 servings. ng both the food and the warm beauty of golden suns and of while walls with inset panels of Latin- American native artifacts. Our ex- luberant host, whose restaurant s regarded as the most famous jatin-American restaurant-art gai cry in the United States, then served us several versions of Ar- ;entine steak. Those Latins can cat well! BACALAO A LA VIZCAINA (Codfish a la Vizcaina) (Serves 4) 1 pound dried, salted codfish fillets 1 pound potatoes, sliced thinly 2 medium onions, sliced thinly te cup tomato sauce ^ cup olive oil 2 canned pimentos, chopped V4 cup green olives, pitted 1 tablespoon capers Vz cup seeded raisins 2 cloves garlic peeled and chopped I bay leaf Soak codfish in water for 4 [lours. Drain well and boil rapidly in 2 quarts water for 15 minutes. Drain, discard skin and bones, and shred flesh. In a large kettle Aroma Of Oranges Noted In Muffins For Early Hours Orange muffins make a fine complement to scramble eggs with creamed dried beef, tomato juice and beverage for any April Sunday breakfast. ORANGE MUFFINS . 2 cups sifted flour 3 teaspoons baking powder ^ teaspoon salt 3 tablespoons sugar 1 egg 1V4 teaspoons grated orange rind 1 cup orange juice Vi cup butler or margarine (melted) Sift together the flour, baking powder, salt and sugar. Beat egg until thick and ivory colored: adc orange rind and orange juice beat to mix. Add sifted dry in gradients and melted butter; stii just until moistened. Fill butleree inuffinpan cups two-thirds full Bake in a hot (425 degrees) ovei until cake tester inserted in cen ter comes out clean -- about 25 minutes. Makes 12 medium-sizec muffins. Serve hot. OLIVES STUFFED Stuff pitted ripe olives with carrot, celery and green pepper strips. They store well for later use as relishes or party nibbles. new rice mixes from Uncle Ben's! Perfect rice dishes... easy as boiling water! First complete rice mixes with exclusive IF YOU CAN BOIL WATER, get Uncle Ben's sensational new Rice Mixes and you're all set to serve up a whole new world of delectably different, dinner-party-perfect Wild Rice, Spanish Rice, and Curried Rice dishes! All sorts of perfect rice dishes are easy as boiling water with Uncle Ben's Rice Mixes. They're the most complete rice mixes ever made ... with all the rice and spice . . . plus Uncle Ben's exclusive Flavor Nuggtts. Loot Guln tnd Wild Rict Mil Sptnrth Bkt Mil Curiktd Net Uu arrange layers of codfish and sliced potatoes alternately with layers of sliced onions. Mix all other ingredients; pour over fish. Cook over low heat, covered, for 30 minutes. Seafood Combines With Sliced Egg In Lunch Special For a different Lenten lunch serve shrimp and egg casserole, accompanied by green peas, fruit salad, bread tray and beverage. SHRIMP AND EGG CASSEROLE 5 tablespoons butter or margarine 3 tablespoons flour l',i cups milk 1 pound shrimp (cooked and cleaned and halved lengthwise) "- . ; Salt and pepper to taste 2 hard-cooked eggs (sliced) H cup medi-m coarse dry bread crumbs Vi teaspoon paprika In a saucepan over low heat melt 3 tablespoons of the butter; stir in the flour. Add milk; cook and stir constantly until thickened. Add the shrimp and salt and pepper. Turn half the mixture into a deep 8'A-inch pie plate or similar baking dish; arrange sliced eggs over the sauce; spoon over the remaining sauce. Melt the remaining 2 tablespoons butter; mix with the bread crumbs; sprinkle over the top. Bake in a hot (400 degrees) oven on a top shelf until bubbly and lightly browned -- about 15 minutes. Makes 4 servings. RANCH FOOD LOCKERS HAS FOR YOU GUARANTEED LOWEST MEAT PRICES! With our volume meat sales, we can offer you USDA Choice and Good beef at fabulous savings! AND WE CAN MEET, OR BEAT, comparable quality meat prices ANYWHERE! Come in today and see how you save at Ranch Food Lockers. * * MEAT DEALS * * ~ . 50 LB. MEAT BUY INCLUDES 15 Ibs. Steak 10 Ibs. Roast 10 Ibs. Short Ribs 10 Ibs. Ground Beef 5 Ibs. Spare Ribs FOR ONLY 30 LB. MEAT BUY INCLUDES 5 Ibs. Steak 5 Ibs. Riast 5 Ibs. Short Ribs 10 Ibs, Ground Beef 5 Ibs. Pork Sausage FOR ONLY 20 LB. MEAT BUY INCLUDES 5 Ibs. Ground Beef 5 Ibs. Pork Roast 5 Ibs. Pork Neck Bones 2 Ibs. Bacon 3 Ibs. Pork Steak FOR ONLY $ 26 95 $ 15 95 $ 9 75 FREE 50 PACKAGES OF FROZEN FOOD . . . this is our big bonus of savings to anyone who purchases a half of beef during this week-end special. FREE CUTTING, WRAPPING, and HOME DELIVERY INCLUDED: Frozen Frigid Dough 20'.' EDI NT appl«. cherry, riVUll loganberry, DICC ' ' 5 °y sen ' jerr yt peach 29! PICNIC HAMS Smoked 39 Irish Tea Cakes Must For Parties Try Irish tea cakes for parties. Sift together 2 cups of sifted all- purpose flour with 'A cup of sugar, 1V4 teaspoons of baking powder and Vi teaspoon of-salt. Cut in 'A cup of shortening. Mix in 1 beaten egg, 1-3 cup of milk, *A cup of currants and 1-3 cup of chopped, drained green maraschino cherries ( a b o u t 15 cherries). Press dough into hall. On lightly floured surface, roll out to '/4-inch thickness. Cut with floured 2',4-inch shamrock shaped cutter. Hake on greased cookie sheds 20 minules in preheated .ISO-degree oven. Makes 2',4 oW 'ens. PORK STEAK 49 STRAWBERRIES SLICED Ever Fresh 10 oz. pigs. 3 SHORT KIBS Giant Frozen ' Ibi. lor 69 Country Style SLICED BACON 3 ORANGE JUICE Ever Fresh 12 oz. . Giant Frozen ' BIG TDCTT f'°M" Dessert n I Ktt I I/, gal 0 GROUND BEEF $119 3 1 RANCH FOOD LOCKERS CALL H! 2-3880 On the Old Arcata Road --'/2 mile north of 3 Corners "Drive a little--Save a lot" specials good thru .S'nl., April M oiih/ CALL HI 2-3880

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