Pampa Daily News from Pampa, Texas on June 6, 1963 · Page 6
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Pampa Daily News from Pampa, Texas · Page 6

Pampa, Texas
Issue Date:
Thursday, June 6, 1963
Page 6
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THE PAMPA DAILY NEWS THURSDAY, JUNE ft, 1963 6MH YEAR Chicken Halo For Angelic Dads By GAYNOR MADDOX Newspaper Enterprise Assn. Many fathers might choose broiled steak with French fried onion rin~s. But the National Father's Bay Committee (we are a little vaaie as to just what that com- ro i?) asks us to report that Vi cup flour , 2 teaspoons salt !4 icaspoon pepper 2 teaspoons paprika Vj cup butter or margarine 4 cups hot cooked rice Hot buttered peas Combine flour, salt, pepper and they ha\e declared chicken the of- paprika. Place chicken pieces on fir.'.al main course for Father's foil or wax paper in single layer. DVV. Sift flour mi.xiure over chicken: In the center of a hot platter turn chicken to coat. Melt butter 'halo" o( r,c?. formed in a 15 x 10-inch shallow baking tried 11 c.'.'. a rip;; mold. Surround this "halo" pan. Place chicken, skin side MI. in melted butter. Bake in a hot oven Mid-degrees) 30 minutes. Turn tluckcn pieces; sprinkle lichtly with additional paprika P. ml continue baking 13 to '^0 min- !i)::;:ri'. I-'pnnn hot cooked rice a quart ring mold; press down jslly. of cn:-p oven '.:n. Accompany \<-i:h p a n an.J slices of cranbcm 1 CHICKEN HALO "HALO" OF RICE, filled with peas and surrounded with fried chicken, makes a heavenly Father's Day dish. aqe YAM-FRANK BAKE recipe is bride's personal property. Recipe Guarantees To Keep Young Husbands Coming Home For Dinner By GAYNOR MADDOX Newspaper Enterprise Aicn. This Yam-Frankfurter Bake is and yams to drippings: mix well. certainlv a di:-h to make a hungry Cut frankfurters in half length- young husband pleased with his wise: spread cut surfaces with re- lot. It belongs in the bride's per- maininc; 2 tablespoons mustard, sonal book of recipes that keep a Cut in half crosswise. Turn yam husband coming home to dinner mixture into greased 1-quart cas- Minimum Of Cookery Necessary For Preparation Of Grape-Lemonade Pie Dsleciable frozen grape-lemon- soften. Place o\er m<xlerafe heat. ade concentrate goes into a chif- stirring constantly, until gelatine foil mixture, fills a crumb crust is dissolved. Remove from heat; to make one of the fluffiest .sum- add .sugar and salt and stir until mer pics ever. Thanks to the dissolved. Stir in remaining '/i presence of unflavored gelatine, cup water and undiluted concen- there is little cookery involved in irate: blend. Chill until mixture is the filling — only the few minutes the consistency of unbeaten egg required^to dissolve the gelatine, white. Whip chilled evaporated milk in small bowl of electric mixer on high speed until soft chilled Mellon- corn-flake crumbs com- milk in small bowl move onion, reserve drippings, bine with butter and sugar to pro- Add eg;s, 1 tablcsDOon mustard vide a mellow, crisp shell. MENU by Maddox MONDAY Barbecued Roast Lamb Spaghetti Corn-on-Cob Ffcnch Bread Butter or Margarine Mixed Green Salad Rhubarb and Strawberry Sauce Nut Cookies Coffee Tea Milk TUESDAY Clear Chicken Bouillon in Cups Cold Cuts Olive Aspic Pie Hot Garlic Bread Vegetable Relishes Warm Apple Turnovers Coffee Tea Milk WEDNESDAY Broiled Chicken Whipped Potatoes Peas with Tiny Onions Soft Rolls Butter or Margarine Endive Salad Strawberry Bomhe Coffee tea Milk THURSDAY Salmon Loaf Green Pepper Sauce New Potatoes Green Beans Crisp Rolls Lemon and Oil Dressing Cherry Torte Coffee tea Milk FRIDAY (For Sunday) Jellied Maclriiene Baked Ham Curried Pineapple Chunks Potato Cheese Souffle Fresh Asparagus Seeded Rolls Butter or Margarine Cucumber Sticks Radish Ro.srs Open-faced Applesauce Pie Ginger-Shipped Cream Coffee Tea Milk Easy On Waist Bombe Delights Guests TOP OFF bridal showers with (his dessert. For Health's Sake.. Picnic Food Should Be Kept Refrigerated By GAYNOR MADDOX Newspaper Enterpriaa A*<in. Now is Ihe lime cf yea; fof "showers" for the briile 7 li i I Strawberry Bombe will delight your other guests as well ai tht bricle-(o-he. STRAWBERRY BOMBE (Serves 8) Crunch Base 1 rup rolled oals (quick of old fashioned, uncooked) \'i cup firmly • packed brown sugar 1-3 cup melted butter or margarine Bombe 2 envelopes unflavored pelniin \'t cup cold waler 3 cups sliced fresh strawberries ' '•. CUD su^ar 1 cup marshmallow creme Few drops red food coloring ' •': pint whipping cream Heal oven to 350 degrees. For base, loast oats in shallow baking A deliciously simple low calorie 7. CHICAGO (UPH — An inexpen-' margarine with 1 teaspoon of pre- sive cooler is a picnicker's best paref | mustard. '', cup of creamy] insurance, against food snoilace. . i < L j o i „ t ! . . , ° stvle french dressing, S slices of says the American Institute of , , , ,/' B-akinc (A1B) crisp bacon, crumbled, and I 1 .» r- r i . cups of chopped celerv. Makes l',4 _-_ ... n , -., f nr in „,;...,.., Few protein foods are travel- ' , P an '" ONen lor "' minutes. safe without refrigeration, an A1B cups ' for " sanclwiciies - | brown sugar and butter; mix spokesman added'' Those that are ' —Crunchy filling is a mixture ' thoroughly. Press mixture onto include jams, jellies, preserve's of \\ cup each of chopped salted Iwtnm and half way down sides and certain types of cheese, but peanuts, chili sauce, chopped eel-. of a I'Vrjt- mold, not cottape or cream rhee.-.r. Both cry and 1 (5 ounce) jar of sharp For hombe, soften gelatin in smoked thuringer and hard salami cheese spread. Makes I'/'i cups, for cold water. Combine 1 cup straw- ^andu iches with imiMard butter 1 sandwiches. : berries, sugar and marshmallow. travel well. ' —For nippy cheese, filling, hlcnd ereme in savicc-pan: cook over low All other protein foods should he wc " together 1 cup (1 ounces) of bent (may use double boilor) until well-chilled when you start, and ."''»< ecj American cheese, 2 table- well blended. Add gelatin, stir- kept that way in an in.Mifeted bag ^P'^ns each of chopped pimicnto,' ,-ing until dissolved. Add remain-' or cooler until mealtime. .chopped ripe olives and chopped j nc ct, , VA hcr''ies and red food If you lack a cooler, the AIB f-' reen onions, and 1 lahlcspoon of coloring. Cool until mixture suggests those four sandwich fill- f'-camy french dressing. Makes 1 mounds, stirring occasionally, ing recipes that stand up without CU P- or 5 sandwiches. ] Whip crcnm until stiff: fold into for a long time. LOUISIANA YAM- FRANKFURTER BAKE (Serves 4) 3 tablespoons butter or margarine 1 medium onion, sliced 2 eggs, well beaten 3 tablespoons prepared mustard 2 cans (1-pound each) yams, drained and mashed 4 frankfurters Melt butter over low heat; add onion and cook until tender. Re- basting occasionally. GRAPE-LEMONADE PIE Corn Flake Crumb Crust 1 cup corn flake crumbs 2 tablespoons sugar 1-3 cup butter Measure corn flake crumbs, but- sugar into a 9-inch pie dessert: white dessert wine chilled peaks form, about 2 minutes. Fold j in a whole cantaloupe. Cut a small into gelatine mixture. Turn into t hole in the top of igeration for an extended period. Delicious Salad or until linn. Garnish with fresh fruit or whipped cream. serole. Arrange onion and frank- ter furters over yam mixture. Bake P an - place in a moderate oven in 400-degree oven 30 minutes or ', < 350 degrees) 5 minutes. Remove from oven and mix thoroughly. Press against bottom and sides of pan. Chill. Grape Lemonade Filling 2 envelopes unflavored gelatine l'/2 cups water Vi cup sugar Vs teaspoon salt 1 can (6-ounces) frozen grape lemonade concentrate i cup ICY COLD evaporated milk Sprinkle gelatine on 1 cup of the water in a 2'/rquart saucepan to , —For almond apple butter, grad-' , - a mcl °". re -uallv stir ', CUD of butter or mar- Accordion tomato salad is as crumb crust; chill at least 1 hour move seeds and fill cavity with garinei me | tecli imo ,. cup of pretty as it is delicious. Make 4 wine. Chill for several hours. You . app | e butter until well-blended. or 5 parallel cuts almost to the can pour off the wine into dessert Add '/ 4 cup of sliced blanched bottom of the tomato. Insert slices • s ^awberries~ dishes and scoop out the melon almonds. Makes ** cup, enough ; of cheese or cold meat in each | '_ slit. Serve on lettuce and pass sMauherry mixture. Pour over crunch base in mold. Chill several hours or until set. To serve, dip outside of mold, into warm water. Invert mold onto serving plate. Garnish with or until lightly browned. Here's another husband-pleasing dish, very easy to prepare: YAMS IN APRICOT NECTAR (Serves 4) 2 tablespoons butter or margarine 1 cup apricot nectar 1 can (1-pound) yams, drained Melt butter. Add nectar and yams. Cook over low heat 5 minutes, or until thoroughly heated, FOOD SAVINGS Sunray Smoked Ib All Meat Fresh Ground Heel* Fresh Tender Pork Liver 19 Ib Harvest Time Bacon 2Lbs. LANtb MELLORINE Gal. 39 Shurfresh CRACKERS Lb. Box 23 FAVORITE Large Leaf 21 DECORATED ICE TEA TUMBLERS • PRODUCE € Calif. Long White NEW POTATOES 10 babg 49c GREEN Kentucky Wonder BEANS 19c IB. Y Squash 9! ROASTING 6 EARS 29e Food King 3-Lb. Can Shortening .... 59 SHURFRESH Canned Biscuits... J For 6-oz. Cans Shurfine Frozen Lemonade Gerbers Strained 25' MILLER GRO. & MARKET We Give Buccaneer Stamps Double On Wed. 2000 AIw k With 2.50 Purs hose or Mor* Ph MO 4-2761 Chicken Official Main Dish For Dear Old Father Dads love chicken and because chicken is such a popular bird, the National Father's Day Committee has announced that it is the official main dish for Father's Day, June 16th. Delight the man in your life with crisp Cheese Coated Chicken, a delectable variation on the fried-chicken theme. Serve the bird with chicken's boon companion, tangy canned cranberry sauce. • CHEESE-COATED CHICKEN . 1 broiler-fryer chicken, cut in serving pieces \'i cup flour Vi cup grated Parmesan cheese IV-i teaspoons salt Vi teaspoon pepper ',-. teaspoon paprika Combine flour, grated cheese, salt, pepper and paprika. Roll chicken pieces in flour mixture. Have fat deep enough to cover chicken, 3 or 4 inches below top of cooking utensil so fat does not bubble over. Heat to 375 degrees. Preheat fryer basket. Place chicken pieces in single layer in basket. Cook chicken 15 to 20 minutes. Drain on absorbent paper. Serve with canned cranberry sauce. YIELD: 4 servings. Cottage Cheese Has Fresh Taste A—Is cottage cheese good if it has a tart flavor? j A—Today's cottage cheese, when I of top quality, has a delicate flav- j or, similar to fresh cream if the • cheese is creamed. The curd should taste slightly acid a n d salty. Also the ideal cottage cheese j is firm, yet tender and smooth. Cottage cheese curds w h e t h e r j large or small, should look bright creamy white. The curds should be uniform in size and distinctly sep-1 arate with a minimum of shattered pieces. When creamed, the creaming mixture should look homogeneous and thick and coat each particle with a glistening layer. Little liquid should flow from the cheese when it is spooned onto a plate. 1 Q—What dishes are made with tenderloin steak? A—Chateaubriand: consists of thick steaks cut from the heavy part of the tenderloin, broiled and served with a herb-flavored sauce made of vinegar, butter, eggs and shallots. Tournedos: thick slices from a tenderloin which has been rolled in suet and tied. The meat is broiled and seasoned to taste, then served with melted butter or perhaps a sauce of wine, e f g s and assorted herbs. Filet Mignon: prepared from thick slices of tenderloin cut from the small end. Because these end slices are often triangular or irregularly shaped, the meat sometimes is flattened or rolled. The slices are wrapped in bacon, broiled until well done outside a.nd rare inside and served with a garnish or sauce. in the kitchen, or let guests serve themselves from individual melons. for 4 sandwiches. cup, —A tangy filling is made by your favorite bottled salad dress- blending Vi cup of soft butter or ing or mayonnaise. CLASSIFIED ADS GET RESULTS FITE OPEN SUNDAY We Give PAMPA PROGRESS THRIFT STAMPS -*-+• DOUBLE STAMPS <-« Wednesday IVilh 2.50 or More 1333 N. Hobart MO 4-4092 or 4-8842 ROUND STEAK Fite's Own Fed Feed Lot Beef 83. BACON Top 0' Texas 1-Lb. Pkg. GROUND BEEF Fresh Lean WIENERS Top 0' Texas 1-Lb. Pkg. ALL MKAT SWISS STEAK Fite's Own Fed Feed Lot Beef CALF LIVER Fresh 3QI Tender «r *lb rite's Own red. Feed Lot Beef • Cut BEEF ISO DAYS IN FEED LOT For Your Wrapped Q Quick Frozen Half Hindqnarter ryv>;sTi(;.\iv: OUR 3 .MONTH PAVMKNT PLAN C Ib • Plus 5c Per Lb. Processing FKD 21 HOURS A IY4V MIRACLE WHIP Kraft's Quart 45 CRISCO 3^65 Kingsford CHARCOAL 10 69 Lydia Grey TISSUE 103869* Shurfresh BISCUITS req, cans Shurfresh OLEO Ibs. WESSON OIL 2-l.-oz. Bottle OREO COOKIES 1-Lb. Bag CAKE MIXES I»P{*. Box- Duncan Hines White • Devil's Food • Yelovv • Lemon Shurfresh CRACKERS 1 Ib. box 19 Upton's TEA Ib. box 35' Ideal DOG FOOD 2 reg, can Folgers COFFEE 2». can 1.19 Nest Fresh Doz. Grade 'A' Large EGGS 35« Borden's ICE CREAM 75' ! /2 gal. TOMATO SOUP 10* Campbell's Reg. Can COFFEE 59 Folger's 1-Lb. Can Rosular or Kin? Size" DR. PEPPER boh 6 - 33 dep. Sunkist Juicy LEMONS Shurfine Frozen CORN and BiANS 2 Mb. Poly 649; 89C APPLES Wines«p M *}*% t ibs JaC Hereford Eatmore Frozen BEEF STEAKS 12 oz. pkg. WHITE POTATOES Swanson Frozen POT PIES

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