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THURSDAY, FEBRUARY 16, 1956 BLYTHETILLE (AKK.V COURIER WBWS PAGE ELEVEN PINEAPPLE JUICE basting and garnish of pineapple and cherries make h»m steak something to cheer about. Ham Steak Is Example Of Current Good Buys By GAYNOR MADDOX NEA Food and Markets Editor Ham and other smoked pork cuts are sharing the economy spotlight with fresh pork these days at meat counters. Record supplies of all types of pork cuts on the market make even the prized center slice of ham a good buy. For baking, select a 2-inch center cut slice of either the cook-before- eating or the fully cooked style of ham. Cut slashes in the fat edge of ham and inset cloves. Place the ham slice in a deep pan or .casserole and bake in a moderate oven (350 decrees P.). Try pouring pineapple juice or a tangy lemon ham , sauce over the ham during the baking. The thick slice of cook-before- eating ham will require approximately 2 hours. The fully cooked style needs only a short baking to heat through. The ham slices may also be broiled. For this, 1-inch thick slices are preferred. The cook-before-eating style will require approximately 10 minutes on each side, and the fully cooked slice will take 5 minutes on each side. For both styles, slash the. lal edge and broil 3 Inches from the heat source in a preheated broiler accbrding to the directions of the range manufacturer. In serving the ham slice, almost any fruit makes a gala garnish. Particularly colorful is a garnish of marashino cherries and pineapple cube, strung kabob fashion on a food pick. Prepare enough to add to each serving of ham. Lemon Ham Ssiuce (Yield: 4 servings) One tablespoon cornstarch. 1 tablespoon dark brown sugar, Vi teaspoon curry powder, 1 cup pineapple juice, 1 tablespoon lemon juice. 1 to 2 tablespoons grated lemon peel. Mix cornstarch, brown sugar and curry powder in a saucepan. Gradually stir in pineapple juice. When blended add lemon juice and lemon pe,el. Stir and simmer over low heat for 5 minutes or until clear and thickened. Spread sauce over ham slices during last 5 or 10 minutes of broiling or baking. Shrimp With Onion Rings Have Zest Marinated shrimp have zest! Ingredients: . 3 pounds , shrimp (cooked and shelled and deveined). 2 teaspoons salt, 2 teaspoons dry mustard, ',2 teaspoon dried crumbled thyme, % cup olive oil, 6 tablespoons (about) white wine vinegar, 2 small onions, 3 large or 6 small cloves garlic. Method- Cut shrimps in halt lengthwise. Put salt, mustard, thyme and olive oil in a large mixing bowl; add 4 tablespoons of the vinegar and beat well witli a work. Peel onions; cut into thin rounds; separate into rings; add. Peel garlic cloves; crush slightly with heavy- bladed knife; add. Add shrimp; mix well. Taste and mix irrtthe 2 remainins j tablespoons of vinegar if needed for ' savory flavor; or add more vinegar it desired. Refrigerate in a tightly TOvered container at least 2 hours (or overnight) before serving; turn shrimp a few times in marinade. At serving time, remove garlic. Arrange shrimp and onion In serving dish, or serve in indivdual shells. Serve the marnade along with the shrimp; it's good for ,dunking with French bread. Makes 12 servings. Note: Use the large shrimp thai come about 24 to the pound. To cook shrimp, put in large saucepan with 3 cups water and 1 tablespoon salt; bring almost to boil; simmer (do not'boil) 3 to S minutes; drain. Hot cooked noodles taste wonderful mixed with garlic-flavored olive oil and Parmesan cheese. Hot Potato Salad with Frankfurters Old-fashioned dish! Ingredients: 6 frankfurters, 4 large potatoes, 3 tablespoons bacon drippings, >/ 4 cup diced onion, J4 cup diced green pepper, '/< cup cider vinegar, 3 tablespoons water, 2 teaspoons sugar, 1 teaspoon salt, Vt teaspoon black pepper. Method: Cook potatoes; peel and cut in '/a-inch cubes. Place frankfurters in saucepan of boiling water; remove from heat and let stand about 8 minutes. Heat drippings and cook onion and green pepper in them until wilted. Add vinegar, water, sugar, salt and pepper. Cook over low heat a short time to blend flavors. Pour hot sauce over potatoes. Top with frankfurters'. Serve at once. Makes 6 servings. When you are making broiled open-face sandwiches, it's usually satisfactory to toast one side of the bread first under the broiler. Then pile the topping on the untoasted side before putting under the broiler again. Corned beef hash and poached eggs take on new interest when you sprinkle the eggs with grated ched dar cheese. H I G H EST QUALITY Open Toasted Salmon Sandwiches Open toasted sandwiches are a j good habit. They are tempting and at the same time easy on the cook. . Ingredients: 1 can (6 ounces) salmon, \' 2 cup ripe olives, V-t teaspoon Worcestershire sauce_l tablespoon catchup or chili sauce, 3 to 4 tablespoons mayonnaise or mayonnaise- type salad dressing. 6 slices bread, 1 cup (lightly packed) grated Cheddar cheese. Method: Drain, bone and flake salmon. Cut olives from pits in large pieces. Mix salmon, olives, Worcestershire sauce, catchup and mayonnaise. i Toast bread; spread one side of toast with salmon mixture; sprinkle with grated cheese. Broil until heated through and cheese' melts. Serve at once. Makes 3 servings of 2 slices per portion; .or 4'servings of IVi slices per portion. Sandwiches for lunch? Mash six- hard-cooked eggs with a small-size can of deviled ham; add salt, pepper, prepared mustard and a little mayonnaise. Use as a sandwich filling with lettuce" or sliced cucumber. • tn time of illness or any household emergency call on this Reliable pharmacy. We'll gladly deliver »ny item you m»y need. 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Texas, In Cello MAYS 421 S. 21 it SUPER MARKET Ph. 3-9910 SPE1USS Grade "A Fresh DressecT" Salerno Extra Thin Standard No. 303 No. 303 Cans Cranberry Tall Cans Pet Milk Sauce 2 For Dozen SUGAR DOMINO-10 Ibs. Blue Plate CDM COFFEE - Large Size BACO Armour's Matchless a Sliced, Tray Pack L Fresh Fresh Turnips • H». 5 1 New Potatoes - ib. 5 C Ground We Reserve the Right To Limit Quantities FREEMAN- SUPER MARKET 2016 West Main St.