Alton Evening Telegraph from Alton, Illinois on July 26, 1956 · Page 18
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Alton Evening Telegraph from Alton, Illinois · Page 18

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Alton, Illinois
Issue Date:
Thursday, July 26, 1956
Page:
Page 18
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PAGE ALTON EVfSSTfiSG TELEGRAPH THURSDAY, JULY 26,1956 EVERYONE LIKES . . . Creole Hash Recipe Tastes, Looks Delicious By UWXB fRAMt KOH1,EH I Chifj SkJIW«*r) Edward J. Leary, of Omaha, Nebraska. sent us his CREOLE HASH recipe, which is quite an i idea for baked onions. He uses, for six people: 6 very Urge onions 2 cans corned beef hash Ttisp. bacon fat green pepper, diced can tomato sauce cup b**r Bread crumb* Sal! and pepper Pe-ei and parboil the onions until riighlly tender. Make sheila by scooping out much of the center of each onion, saving the center part to be chopped for the sauce. (We like to mix some of the chopped onion renter in with the corned hash t Then stuff the shells with the hash. Make a sauce by melting the bacon fa! in a skiiiet, then gentiy sauteeing ths diced green pepper and remaining onion centers, then i stir in the tomato sauce and the '. Check for seasoning. Place Use French Or Italian Here's How To Use Soup for Spread on Bread SOLD AT LEADING GROCERS EVERYWHERE Your Taste i Will Tell You Why When: You Tru ECCO MILK LET YOUR QROCERYMAN BE YOUR MILKMAN Buy it when you need it ... always 'fresh! • Exelmive ARO VAC Procew flavor protection. , onions in baking dish, pour sauce over. and bake 25 minutes at 350 degrees. Buttered bread crumbs may be used to top the onions if ! you like. ; Th» Chicago Daily News Chapter is represented this week by Mrs. Jewel Biazek with BEEF TENDERLOIN STROGANOFF. Beef Stroganoff has been one of our favorites, and this Is aa excellent recip-5 for it. 2 Ibs. beef tende-rioin 1 medium onion, chopped 2 Tbsp. butter 'i Ib. mushrooms 1 small dove garlic, mashed 1 cup sour cream Salt, pepper and cayenne Cut tenderloin in two-inch pieces about % inch thJck, and saute with the onion in butter over a high heat. Satrte mushrooms separately. When tenderloin is nicely browned, combine all ingredient 1 !, simmer about live minutes, season, and serve. From our Oklahoma City Daily Okiahoman Chapter comes a mighty good recipe by Mrs. Mary H. Coppock - "NIPPY CARROTS." She simmers three cups of thin sliced carrots in slightly salted water until tender. "Watch carefully," she says, "or they will burn. Add a little more water U necessary." Drain the carrots when cooked. In the saucepan combine one teaspoon cream-style horseradish; one tablespoon sugar; two tablespoons butter and % teaspoon pepper. Stir the carrots at low heat for about five minutes in the mixture until well glazed. BLUE CHEESE MUSTARD SAUCE is good with cold cuts in hot weather. Miss Corinne Saltzman of New York City proceeds as follows. Mix one cup mayonnaise with V* cup prepared mustard; % cup crumbled blue cheese; one tablespoon lemon juice; one tablespoon grated onion and juice and 1% tablespoons chopped parsley. Mix all well together and chill a few hours, and there you are: Send YOUR favorite recipe and a stamped, self-addressed envelope to this newspaper and become a life member of The Skillet Club. We'll send you a membership card to prove it. By CECILY BROWKSTONE AswKtoted Pr«m Pood Editor COOKS all over the country have been furiously using dry onion soup mix and sour cream to make a dip for nibblers of potato chips and small crackers. We know because, wherever we go someone - man or woman— is sure to offer us the dip re- Rip*. We never have the nerve to say the concoction is old news to us. but politely listen while the secret formula is detailed. Now comes a spanking new us* of th« soup: as a spread for French (or Italian) bread. French bread began to b« extremely popular when casserole main dishes and sort menus came into vogue. It is usually served hot with a casserole: the loaf is sliced but not all the way through, the slices are buttered, and the whole thing is put info the oven to heat along with the casserole shortly before that main dish is ready. But cooks are never satisfied. They've given the original plain buttered loaf a new slant —wit A German firm has started to produce 7,000 "prefab" houses a year in Colombia. SWIFT'S ICE CREAM ALL THESE POPULAR FLAVORS: • Vanilla • Chocolate Marble • Peach • Strawberry • Butler Pecan • Raspberry Marble • Chocolate • Piueapple-Vauilla • Butterscotch SPECIAL Thurs.-Fit—Sat. HALF GALLON ness garlic bread. For this the butter used for spreading the slices is mixed with crushed or minced garlic. And some valiant souls offer more innovations: the butter for spreading is mixed with herbs or with grated cheese. Of course ease of preparation helps to make popular this bread accompaniment to a casserole- and-dessert supper. But we suspect that the bread is also such a favorite because many a hostess discovers that a big loaf of the crisp hot bread happily helps to fill up customers at her two- coarse meal. Interested In the new Onion Bread? .'ere'* hew to prepare i i». If you can't get a baked ; French loaf from your corner : market or bakery, you can use | the brown^and serve French loaves that are widely available. New Onto* Bread Ingredients: »4 pound (»icup) butter, 1 package dry onion aoup mix, regular baked French bread. Method: Have butter soft enough to spread easily and mix if with the dry onion soup mix. Cut French bread diagonally Into slices, almost to botfon but not ah the way through. Spread butter mixture on one side of bread slices — how much you u*e depends on how thin or thick you slice the bread and your own taste. For slices that are no more than an inch thick, try 1 or 2 teaspoons of the mixture on one side of each slice. Place the prepared bread on a sheet of aluminum foil; leave the top uncovered but draw up the foil around the sides of the bread. Bake in moderate (375 degrees) oven about 15 minutes. Serve at once. Refrigerate any of the butter and onion soup mixture leftover in a jar that has a tight cover for use another time. Note: If brow n-and-serve- French loaves are used, cut and spread as directed for regular French bread. Place in oven (without covering with foil) as package direct to finish baking. Find Water For School T ° Build Typical Farm Pond at Park BLOOMINGTON, HI. « members of a school FRENCH BREAD enlivened with MTory onion batter. Supper Metro* Chili con Came makes a fine casserole dish. Serve with the Onion Bread and a tossed salad that Includes carrot curls. Macaroni and Cheese, enlivened with small cubes of ham, makes another good main course. Serve with the Onion Bread and a salad of romaine, cucumber and anchovies mixed with olive oil, wine vinegar, prepared mustard, salt, freshly-ground pepper. Chicken Breasts and Mushrooms takes to the tang of the Onion Bread. Nice with a salad of water cress and orange slices. Dessert? A fresh fruit compote s delicious after the Chili con Came and Macaroni and Cheese. After the Chicken Breasts and Mushrooms you might serve Chocolate Roll filled with Whipped Cream. Bioomtngton sank a few holes and a lot of money digging for water. They tried eveo'thing at Brigham school — expert advice, geological studies and well driller's savvy. But, still no water. Two weeks ago. the board finally found water, clear and free flowing. The system: well-witchers, those fabled Individuals who claim to be able to divine the presence of water underground through the us* of forked twigs. The board didn't have to look far for a well-witcher. They had one almost in their backyard — across the street from the school. Mrs. J. M. Curry of Rt. 2. who lives across from the school, stepped into the picture when the board wanted to drill for water on her land. 4 . "Nothing 'doing," she said. In- tstead, she offered her services as a witcher here. She told them she SPRINGFIELD, 111. (* — The State Conservation Department Board plans to bnild a typical farm pond south of at Lincoln Log Cabin State Park near Charleston, Director Glen Efficient Planning CORVALUS, Ore. ^-Earnings of poultrymen range from a low of 21 cents an hour to a high of $2.35, and the difference, _, says an Oregan State eottegef gjcc had "itched-smtpr only 71 feet from her home. The board was skeptical, but accepted. Mrs. Curry cut a peach fork in jher orchard and witched. She i found a spot and marked it. The publication, is the efficiency of planning. The average labor return is put at $1.17. M. H. Becker, agricultural economist at the college, wrote the booklet entitled "Egg production Costs and Returns in Western Oregon." It discusses wise use of labor, amount of feed needed, egg production per layer, value of different breeds and use of pullets vs. old hens. India's 1956 mango crop is short 'board thanked her, but did nothing. A few days later another diviner, in his seventies, was brought to the school site. Taking a willow I wand, he marked a spot scarcely JMX inches from the one Mrs. Curry chose. He said water was about 80 feet down. Then, another board member encouraged still two more witchers and again the same spot pulled Palmer said totlay. The project will highlight a soil conservation exhibit on a 35-acre tract in the park, he said. It will be created jointly by the Coles County Soil Conservation District Board and the department. The exhibit area Is designed for schools, Palmer added, but any. one who visits the park may gee it. Me hopes to complete most of (he work by Aug. 17. Fred MacMurrays Adopt Twin Girls HOLLYWOOD (fl — Film actor Fred MacMurray and his wife June Haver have adopted 3-month old twin girls. MacMurray has two olher children, Susan, 16, and Rob- «t, 12, by his first wife, who died in 1953. fhp divining rod^Three witching expeditions and four independent witchers were enough for tht board. They began digging. Sure enough, they found water— 86 feet below ground level. Does the once-skeptical board believe in well-witching now? "It worked, didn't it," said one number. "You can't argue with success," chimed in another. How does Mrs. Curry explain her water-witching? "I guess it'i just a gift," she says. Gift or no gift, the board thanked the witchers for the water. CHICkUi - TUKKCY We Jtoeree Thm •Iff** *• Umlt QmmmtMm* LARGE . Sliced or Piece J4M> °° PLRE GROUND Bologna 3 "-85 Ibs. Nabisco All-Amerleau COOKIES 45e Pkg. SWIFTS Welch's GRAPE JELLY Large Jar 35c Skippy Peanut Butter Large Jar 39c BACON CHEEZ-WHIZ Large Jar 55c Star-Klst TUNA 3 Tins 79c SOFLIN NAPKINS 2 Roxes 25c CRISP PASCAL Celery ICKRKRG—34 SIZE Lettuce CALIFORNIA—.144 SIZE Iks. F WEBS 29 FROZE* Orange Juice 6 cans 99c FROZEN LEMONADE 6 cans 79e Cherry or Apple Pies 49« PEVELY FARM CREST ICE CREAM i-Gal. He.4. 29c 25c Oranges 2 -. 49c V. *. WO. 1 LARGE Potatoes 5 "• 39c LARGE SIZE Cantaloupes 2 >• 29c FOLGER'S - All Grinds - OF FREE PARKING ttnncan Hlnes Hickory Flavored , 10 i b ; OBe BEST FOOD BUYS IN TOWN Open Tfiurcoidtf and Friday Until B O'CIocfe CRISCO Payroll Check* Cached Free Forties Choeolato and Vanilla SANDWICH COOKIES 2,1,1» VELVEETA CHEESE FOOD Blend TEA ^ Pound 2 Pkg. 39

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