The Delta Democrat-Times from Greenville, Mississippi on July 14, 1960 · Page 11
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The Delta Democrat-Times from Greenville, Mississippi · Page 11

Greenville, Mississippi
Issue Date:
Thursday, July 14, 1960
Page 11
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Sardines From Norway Add Distinct Flavor / By ALICE DENHOFF Think of sardines and it might be that you think of tho Norway variety, especially if you are addicted to the small fish with a bit of a tang and distinct flavor rallier than the softly bland variety. Gives Lift Cooked in Ihj old Norwegian style, over slow-burning oak fires before canning, these sardines do extra well in many summer dishes where a bit of a lift is required.' For a fine luncheon or supper dish to serve 4, empty 2 (3%-oz.) cans Norway sardines and drain. Heat Salad Oil Heat 2 tbsp. salad oil in heavy skillet. Add 2 minced, medium- sized onions and 4 tbsp. minced green pepper. Cook for about 4 min. Add 2 slightly-beaten tgjjs and Grocers Offer Special Cook Oul Prices By THE ASSOCIATED PRESS Supermarkets and neighborhood groceries are aiming their special outdoor cooks this offerings at weekend. Featured are a great variety of meats for barbecues and picnics. Many types of vegetables and fruits are in bountiful supply to round out the outdoor menus. For barbecue cooks there are chuck, shulder, rib and cube steaks. The old standbys, ground beef and frankfurters are on some special lisls, too. Prices arc down as much as 14 cents a pound in some areas for leg of lamb and 10 cents for loin veal chops. Fish occupies R prominent place among the specials on (he Eastern Seaboard. Egg prices generally are up about two cents a dozen. Watermelons and peaches are in especially large supply. There has been a marked increase in the amount of New Jersey tomatoes available. Best buys among vegetables constitute long list, including beets, cabbage, cucumbers, egg plant, endive, cscarcle. iceberg lettuce, Eastern potatoes, nearby- grown radishes and summer squash. Good buys are numerous also. They include beans, broccoli, cali- flower, celery, corn, Western iceberg lettuce, yellow onions, green peppers, torn a toe? and green onions. Blueberries, li m es, peaches, cherries, lemons, plums nnd watermelons are the best buys on the fruil counters. cook over medium heat until slightly set. Add 2 c. cooked rice, tbsp. soy sauce and V5 'sp. salt. Mix quickly with fork. Stir and cook until rice is hot. Add drained sardines. Color Contrast Serve in hot dish and arrange a pimienlo strip gumish for color coritrast. Not only every land but every region seems to have its own version of an omelet or scrambled egg dish. From tho Norwegian port of Stavanger, come a recipe for scrambled eggs with sardines. To prepare 2 generous servings, mix in bowl, using egg beatur, 4 eggs, tbsp. tomato ketchup and salt and pepper to taste. Melt 1 oz. butter in skillet over slow flame and scramble egg mix- lure, stirring while cooking. As soon as eggs begin to set, place, drained sardines from 1 (3-X-oz.) can over eggs and cook a few minutes longer. Toast And Parsley Arrange on serving platter with toast triangles and parsley bouquets. Makes a good luncheon dish and should be served piping hot. And here's something good for either luncheon or supper or, in a smaller versou. as an. appetizer. To prepare 10 large Oslo Tidbits, drain 2(3%-oz.) cans sardines. In Mix Ingredients bowl, mix sardines, V4 cracker crumbs, 1 beaten egg, tsp. grated onion, 2 tbsp. lemon juice and 1/4 tsp. Worcestershire 1 c. shortening in 7-in. sauce. Heat skillet over medium heat. Drop sardine mixture by tablespoonfuls into hot shortening. Fry quickly. Turn to brown other side. Serve with lemon wedges. To prepare as appetizers, simply drop mixture by teaspoonfuls into hot fat. Helpful Hints GOOD WITH CURRY Ever serve sliced bananas as n accompaniment to c h i c k en curry? Something New Conies To Us From Javanese Question: What could be more native - American than fried chicken and peanut butter? Answer: Plenty of things because they're not native - American at all. In fact the East Indians ate both of these foods long before Columbus ever set sail for India and accidentally discovered America. If you've never thought of peanut butler as anything but a marvelous sandwich s p r e a d , here's your chance to learn a lit- lle Oriental wisdom. Used as an ingredient in a cooked dish peanut butter adds a spicy nut-like taste and enhances the flavor. recipe f or DRY DUCK OUT FIRST Before roasting a thawed frozen duck make sure you dry both the outside and inside thoroughly with absorbent paper toweling. GOOD WITH FRANKS You can substitute red wine for red wine vinegar when you are cooking shredded red cabbage with apples and onion. Season with salt, pepper and Try this wonderful Chicken Javanese. Chicken Javanese 3 tablespoons comstarch 1 teaspoon paprika 14 teaspoon salt J /3 teaspoon onion salt 1 2-1/5 lb. fryer cut in serving pieces 1/3 cup peanut oil % cup finely chopped onion 1 cup sliced celery 1 cup green pepper cut in rings 1 Vi cup crunchy peanut butter 2 tablespoons soy sauce I cup water '/ cup raisini 1 can (1 tt. 4 oz.) pineapple cubes with syrup 4 cups cooked hot rice Combine comstarch, paprika, salt and onion salt. Coat chicken with seasoned cornstarch. Snu- te chicken in hot peanut oil until i well browned, about 15 to 20 rain-' CHICKEN JAVANESE -- An Oriental dish with a surprising ingredient: peanut butter. Long before this food became an American favorite, it was a staple of East Indian cooking. Mixed with soy sauce, fruits and vegetables, the peanut but* ter makes a spicy nutty gravy that's just meant for chicken. brown sugar. Good with frankfur- tersl SOUNDS GOOD Slice celery into crescents; cook in a small amount of boiling salted water just until tender. Serve with a cheese sauce. CRISP AND GOOD Throw finely shredded green cabbage into hot creamed mixed vegetables touch. to provide · a crisp IMPROVES FLAVOR Next time you cook squash (either the summer or winter variety) add a dash of nulmeg along with butter, salt and pepper. How To Give Carrots A Novel Taste Appeal By ALICE DENHOFF Carrots, anyone? No, not when this healthful vegetable is indifferently prepared and served! But try the following recipe and watch everyone enjoy it! Melt Shortening To serve 4, melt 2 tbsp. butter or margarine in a large skil let. Add V t c. chopped onion, 3 c very thinly-sliced fresh carrots, Vi tsp. thyme leaves, tsp. sug- Swift Premium Heavy Beef CHUCK ROAST _ Lb. Swift Premium Heavy Beef SIRLOIN Swift Premium Heavy Beef ROUND STEAK Guaranteed Tender M i tt. 9 · a "aTM HTM f* ··* ·· A WJF INUTi STEAK Lb. :·."= DELTA PiNE ALL MEAT (FINE FOR ROASTING OUT) :- ! LB. CELLO PK. WEINERS SUPERIOR DAY OLD LARGE All White DOZ. E G G S 45c Mrs. Pickford Lb. 15 Paul Mark - Lg. 2 Lb. Jar PRESERVES 49 Jergen's Bath Size SOAP 3-39° Del-Monte TUNA Can 25 Blue Plate Mayonnaise Pt . 29° Omega FLOUR .*£55' Jewel OIL Full Q, 45° Nabisco Oreo COOKIES L %U b 34 STAREKA GROCERY 403 East Starling Phone ED 2-7297 1/4 Isp. salt, dash of black pepper. Cook, covered, until carrots are lender, turning occasionally. Serve hot. To prepare a tasty sandwich filling, combine 4'/4 oz. deviled ham, Vt c. grated carrots, 2 tbsp. pickli relish, 2 tbsp. mayonnaise, 1/4 tsp. salt, 1/8 tsp. black pepper. For Sandwiches Use to make ribbon sandwiches, open-faced sandwiches or closed sandwiches. Baked Carrot Ring with Fresh Peas is a pleasant and different method of making the familiar peas-ond-carrots two-some. To serve 8, combine 3 c. shred- ed carrots, one-third c. finely- sliced celery, tsp. minced onion, one-third c. dry bread crumbs, c. diced, cooked shrimp chicken, I'/ c. medium white sauce, l'/i Isp. salt, 1/S tsp. black pepper with 3 egg yolks, mixing' thoroughly. Fold in 3 stiffly-beaten egg whites. Turn into 5-cup greased ring mold. Place in pan of hot water. Bake l'/i hrs. in slow oven (325 F.). Most of us love succolash--that wonderful combination of lima beans and com -- but we do get lired of it served in the same, Here's Way To Glamorize Succotash Plain-Jane way. Lot Stand from oven, But here's a different recipe which enriches the natural flavor of the two vegetables and. brings them to the table in an appetizing, cheese-dressed caserole. i Because of its company airs, the recipe was developed for eight servings, enabling you to serve' six to eight portions generously. 1 Succotash Special j (Eight servings) 2 10-oz. packages frozen succotash, cooked 1 A cup butter l /4 cup flour 1 teaspoon salt; dash pepper 2 cups milk !/z teaspoon soy sauce 1 cup grated process American (cheese 8 tomato slices ',$ cup buttered bread crumbs \\ cup chopped parsley Place succotash in a buttered 12 by 7A by 2 inch baking dish. Melt butter; stir in flour, salt and pepper. A'dd milk and soy sauce gradually; cook until smooth and thickened, stirring constantly. Add 3 4 cup. grated cheese and stir until cheese is melted. Pour cheese allow lo Turn out onto cooked Remove stand 10 m i n . serving plate. Fill center with 2 c. fresh peas. To prepare medium sauce, melt 3 tbsp. butter or mar- gnrinc. Iilc::d in 3 tbsp. flour. Gradually stir in I'/ 2 c. milk. , Cook until of medium thickness, stirring constantly. 1 Add '/! Isp. salt. sauce over succotash. Place tomato siices over casseroles. Top with breatl crumbs and parsley. Sprinkle with remaining Yi cup grated cheese. Bake at 350 degrees for white'25-30 minutes. SAVES TIME, TROUBLE Did you know that you can buy n small inexpensive gadget that removes both shell nnd intestinal vein from shrimps? POWERFUL-QUIET ROOM AIR CONDITIONER See how York's exclusive Cooling Maze coils remove 30% more humitiily from the air. Find out how York delivers extra cooling BTU'a per kilowatt to give you the greatest total comfort at lowest operating cost, bee how York's Dual- Thrust Compressor cuts operating sounds to a whisper. Come to eye-opening YORK DEMONSTRATION CENTER! All YORK UNITS ARE BACKED BY WRITTEN PERFORMANCE Cft g_ GUARANTEE §M A Product Of BORG-WAKNER utes. Remove chicken. Add onion, celery, and green pepper and cook until soft -- 3 t* 4 minutes. Combine peanut butter, soy sauce and water. Add (o skillet . and mix well. Add raisins, pineapple and syrup and stir. Then add browned chicken. Cover and simmer until chicken is tender, 25 to 30 minutes. Remove chicken. Add cooked HANDY SPOON L large perforated spoon Is a handy tool when you need lo lift small pieces of meat from a skillet without removing drippings before making a sauce. hot rice lo sauce and sfir until well mixed. Makes 4 to 5 servings. · * * Great For Flavor Dice a fresh tomato or two, discarding seeds; add to an aspic made with canned tomato juice.· Fresh flavor! · . · Glaze .Them Some cooks like to use. a mix-, lure ,o( . milk and sugar as a! glaze for yeast rolls. Helpful Minis ; ASK THE BUTCHER ' A g r o o m who his troubls sharpening knife blades on a steel might find his butcher wilU ing to give him a Icsron! When Store It Right you are having a party and there are more vegetables nd fruit on hand than will go in:o your refrigerator crisper; put :hem in moisture-proof wrapping °.n the regular food compartment. Prepare Ahead You can prepare a graham cracker crust ubead, cover it tightly and refrigerate it. Then when you are ready to us» t, you can bake the crust and add the filling. ifor Controlled Even Heat ONLY Anurko'i tovoilUl Prttxxn «v«y- thira docn o quick txfakfan to a family liied trtal, the quick, «oiy, _ coci!ro!l«J h*ot *oy. In fw vu~ ad «xlra. WASHINGTON AVC. iars* Sleek W I Apfpono HI fHCIAU'lM OU» W1HDOW1 FACTORY DISTRIBUTOR Y O U N G ' S SUPER MARKET Prices Good July »lh thru July lg|h -- We Give Trading Stamps Fresh, Lean, Meaty . SPARE RIBS Delia Special ROLL SAUSAGE MAGNOLIA MEAL UPTON'S TEA BAGS SHOWBOAT PORK BEANS 2cXsl9' BAKER'S PREMIUM CHOCOLATE 45 c WESSON OIL onc CREAM STYLE PRIDE CORN m-c ORANGE DRINK ^29° PREMIUM CRACKERS Bot27 c REG. SIZE FAB PINT iu O 303 QT C u CANS i)J HQ X Magnolia F L O U R 10 Lb. Bag 79 Godchaux S U G A R Glacier Club Borden's ICE 1REAM Sunkist L E M O N S STOKELY'S 8 OZ. SIZE T U R K E Y P I E S 3 FOR 69 c Golden Ripe BANANAS Lb. Y O U N G ' S SUPER MARKET Corner Alexander and Hyman OPEN --.Monday Ihru Friday 8 A.M. - 8 P.M. -- Saturday S A.M. · I P-M. Sunday 8 A.M. to 12 Noon -- » P.M. to 7 P.M, 1 A

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